Dinning experiance

Dining experience

Last night after dinner was finished, the usual question was asked – “how do you make this dining experience look so casual and easy?”
Well, I said I usually sit down, have a cup of coffee, a few Amaretti biscuits and start to think.

First I plan a three course menu I would like to prepare and then I write down all the ingredients I require. Preparation takes the longest time. Three days before,I do the purchasing and when I have everything together I start off with the one preparation that takes the longest to produce, usually this is the sauce - you actually can produce them three days earlier. Second is the dessert. If it is a cold one it will require refrigeration and can be prepared two days prior, if the dessert is hot start the preparation on the day in the morning, place relevant (mixtures) ingredients into containers, then twenty minutes prior (or whatever the required time is to bake) place them in a baking dish / ceramic / crust / tray in the oven for cooking.

Having your first course part prepared and your dessert ready as this will remove a lot of stress on the day because all you require is to just finish them,

For the first course and main preparation.

On the day, get all the products for your first course and assemble to make it easy, make the first course a cold dish.

1. If the first course it is a hot dish like ravioli, the sauce is ready, put the water on, the sauce is ready just warm it up,

2. Duck liver Venetian style - you only require butter and onions in a pan, fry for ten minutes, add sage, then add liver and cook on high for two minutes on one side and one minute on the other side, plate.

3. For stuffed Mushrooms, they only require baking.

4. Asparagus, blanch, strain, add soft butter and grated Parmesan on top. After all the preparation is  done to finish these dishes on the night takes only ten minutes, so while your guests are having a drink, you can produce this, serve the first course.

 At the same time take out of the fridge what you are going to prepare for the main course and leave it out as the products will go to room temperature while you are eating your first course.

When the first course is finished, clear the table and start your main.

 

For the main course

Prepare all your vegetables ready for cooking the night before, refrigerate.

Prepare on the night two hours before you guests arrive your main course, searing your meat, fish or poultry, placing them in a roasting dish ready for the oven,

Blanch or bake your vegetables prior to the main course being placed in the oven.

Put the main and vegetables in the oven 180c for 10 -15 minutes. If vegetable are larger pieces they will take longer to cook, so put them in the oven earlier .

When main course is ready, mushroom, red wine, or other sauces are also ready,  place them on stove to simmer, plate main course, add sauces and vegetables, serve. The system is the same with dessert.  

Good luck, Giuseppe.