Postings from Germany

A Cooking Event with René and Rima

Yes, an event it was. This was René and Rima's Christmas gift to us and to Monika and Lex - an evening with all of them and an invited Chef who would bring all the ingredients for a four-course meal. We could then work with him - or not - to make the meal , learn a little bit along the way, and then enjoy the results together. Not a bad idea!

And besides, René and Rima are wearing the aprons we made for them. Cool!

The extra table was set for the meal - this time for 8 but it can be done for 12 or 16.

The Chef arrived with all the requisite goodies, and then changed in to his Official Chef Clothes. All a part of the Event. Fun.

Here's the menu; of course, I have to translate. But one thing at a time.

The first task was preparing the main meat course since it had to be braised for two hours.

And it was -- Braised Veal Cheeks. WHAT? BRAISED VEAL CHEEKS. Never heard of it, but Google has over 46,ooo references to it. Guess I'm out of the loop...... Go figure.

Mr. Chef and René worked on preparing the cheeks and Werner prepared the veggie bed for the oven braising - extra fine white Port wine, red wine, Tahitian vanilla and veal fond are added and into the oven it goes - 300° for two hours or more.

In the meantime, we prepare the appetizer -

FOIS GRAS with POTATO MOUSSE, TRUFFLE OIL AND WHITE TRUFFLES

I'd never eaten truffles. Of course, you hear all the hype about truffles and you expect a lot. Now I have eaten truffles. Offer me truffles again and I will not refuse! It wasn't something to take my breath away, but the taste was quite different from anything I'd tasted before, had a certain texture I'd not expected, and maybe just a hint of something addictive. Yow. Maybe that's the thing about truffles -a bit to make you want more.

And then there was the fois gras - fois gras on the side !!!??? So, Julia, you remember my only experience with fois gras - at Lutèce in New York, the not-to-be-forgotten lunch when you sat in the chair where RICHARD I-am-not-a-crook NIXON sat and his good friend Robert Aplanap treated us to meal I will never forget. This fois gras doesn't compare, but I did recognize it and it was good. The bad thing is it's 99% fat. At least. Rich doesn't even begin to describe it. So, a beginning that one notices ....

This event needs some pauses, so here is Werner playing with Amina. It is such a pleasure to see she likes playing with the doll house we spent so much time re-doing.

Second course: SEA SCALLOPS ON A ORANGE - CARDAMON REDUCTION

The scallops had been placed in an ice water bath so they could swell. Then we took them out (FREEZING HANDS!) patted them dry and then they were sauteed with sprigs of fresh mint and a canola oil from Sweden that smelled like pure butter! Then the scallops were served on the reduction. Wow. I think this was my favorite part of the meal. Of course I LOVE seafood, and this orange cardamon flavor was incredible. I've done it before making french toast (here's a recipe) and it is a wonderful combination of flavors.

Here I suppose, I should insert pictures of us: first the ladies (me, Monika, Rima in various skin shades. Can you believe I am the most pale?? Why is that?)

And then the men (René, Lex, and Werner). I might have captured us at an off moment, but, believe me, we were all enjoying the food and the company!

Now, the main course: VEAL CHEEKS on a bed of potato and wasabi mousse.

The meat is naturally tough, but after this slooooooow braising, it is fork-tender and incredibly tasty. Wasabi is usually much too hot for me, but there was just enough here to be tasty but not burning.

At this point I was a bit unattentive - assorted wines, etc. , so I didn't get a picture of the dessert .

CHOCOLATE WONDERFUL

I don't know the name of it. A chocolate something that you bake and the outside is like cake and then you cut into it and all this chocolate liquid wonderful flows out and you eat it with spoon and fork and just sigh.

Sigh. WAAAY too much. Calories I don't want to count, cholesterol to die for. But the experience was nice. Mr. Chef was very congenial and willing to share all his recipes (let me know if you want something) and we all learned a trick or two about cooking fancy. I think Werner looks like he enjoyed it all!