When I have people over for dinner, I like to get as much as possible done the night before. There’s no reason to abandon the caterer’s methodology just because I’m cooking for four instead of forty. Comprehensive prep gives the illusion of effortlessness, and minimizes the likelihood of my slicing off a finger once the wine is flowing. (Revealing this on my blog probably shatters the illusion–but I don’t think my guests are reading.)
I’ve just packed a stack of Smitten Kitchen’s matcha shortbread biscuits (minus the almond essence) into a quart container. (They’ll be accompanying spiced lychees and vanilla pots de crème, both already chilling in the fridge.) Red Cook’s drunken chicken has been relaxing in its own aspic since early this morning–I plan to serve it skinless and shredded, mixed with shelled, quick-pickled edamame and showered in toasted sesame.
Once I’ve julienned my dried shiitake mushrooms, which I’ve been plumping in miso stock, I’ll start on the shrimp-and-carrot dumplings. I might as well deep-fry my shallots while I’m at it. Tonight’s work will leave me with plenty of time tomorrow for what’s really important: applying a ton of makeup.
Before I get back to work, I’ll leave you with a picture of the way I sometimes like to separate eggs, letting the white slip through my fingers. (Six yolks, separated in this manner, made their way into the pots de crème.) One of my pastry instructors was forever tormenting me about my method, which he considered unsanitary. Oddly enough, it was never considered unsanitary when, having incorporated the eggs, we proceeded to knead the dough by hand. I think he just didn’t like me.
I bring this up because I ran into him last weekend at the grocery store, nearly a year since we gingerly embraced at my graduation ceremony (oh, how palpable his reluctance.) Now, when you cross paths with a pastry chef you deeply want to impress, what would you like to have in your shopping trolley? Cocoa nibs, perhaps, or a bulk container of Madagascan vanilla beans; at the very least, some fresh, seasonal produce.
Whatever it is, it probably isn’t a box of Duncan Hines yellow cake mix and a six-pack.
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COMMENTS / 6 COMMENTS
It’s cos they think the natural grease from our skin will interfere with the egg whites’ ability to whip up nicely…Letitia added this comment on September 26 2008 at 1:54 am
Can’t wait to see what you’re doing with the drunken chicken.Kian added this comment on September 26 2008 at 7:20 am
i am so incredibly impressed with what you have planned for your dinner party. i know preparation is important but jeez!Lan added this comment on September 26 2008 at 9:47 am
Have you ever tried Smitten Kitchen’s “Herbed Summer Squash and Potato Torte”? It’s my favorite from that site. If she ever posts about how delicious your meat loaf cupcakes are look for a post from me about how I completely agree and how excited I am that my 2 favorite food blogs are exchanging recipes.Faries added this comment on September 26 2008 at 1:19 pm
Letitia–really? If you wash your hands as often (and as raw) as you’re supposed to, I find it hard to imagine that there’s much oil left. Plus he got mad at me even when I wore gloves.Michele Humes added this comment on September 27 2008 at 12:03 pm
Kian, I rarely take pictures when I have people over–I get too embarrassed.
Thanks muchly, Lan and Faries!
The green tea shortbread looks lovely. I normally get mine pre-made at the Hong Kong Supermarket. I think my love of them includes going to Asian bakery to pick them out.Michele added this comment on September 27 2008 at 3:21 pm
Sounds like you are paying painful attention to the details of your dinner party. Hope it turns out wonderfully!
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