If I have two pieces of advice for neophyte supper clubbers it would be:
- Make it in advance
- Keep it simple
With the above said I have been known to write menus that are not simple and require last minute “a-la-minute” preparation. The truth is some things that seem easy to me are not easy for everyone.
The best example of this is my “Onion” story. I wrote a menu that required chopped onions in a few dishes. A friend of mine complained that it took her an hour to chop onions. I asked if she had a food processor? I had peeled 4 onions and chopped them in the food processor and had my onions chopped without shedding a tear in less than five minutes. It was easy for me but…
The sequel to this story involves a friend that makes a traditional holiday dish that requires a lot of chopped onions. She is a phenomenal cook and had read my “Onion” story and called for advice on using the food processor to chop onions. Through practice I have learned that to get the required dice you need the right amount of onion in the food processor. If you have too much onion in the bowl you will wind up with onion puree. It was easy for me but…
There are four keys;
- Research – Whenever I am trying something new I go to the internet and read 3 or 4 recipes describing how to make a dish and cull the process down to key steps
- Ask questions – My friends in the onion story found out that there is an easier way to do things
- Watch – I have learned more from watching good cooks. I love getting a table at a restaurant with a view of the cooking line.
- Practice, practice, practice – There is nothing like experience. The first time I used a food processor to chop onions, I had more onion juice than diced onions. After a little practice my friend will never chop an onion for her holiday dish again.
The best example of something that is easy for me and hard for others is my rack of lamb recipe.
Check out the recipe
I will admit it isn’t easy for most as there are multiple steps that layer in the flavor. The worst example is the fact that I cook it on a gas grill and then finish it in the oven. I Do it that way because I get a great char flavor from searing it on the grill and can get a perfect crust on the crumb by finishing it in the oven.
I love this picture of my buddy Joe and me for three reasons. We are at the Bethpage Black Golf Course in NY:
- They actually post a warning that the Black is for “Only Highly Skilled Golfers”. If they let me and Joe play…
- My buddy Joe has probably had more of my rack of lamb than most. Joe isn’t a connoisseur, but he knows what he likes.
- Cooking is like golf. You slice it, chip it and put it on some greens
The key to my golf game and my rack of lamb go back to rule number 4. – PRACTICE, PRACTICE, PRACTICE. The good news for supper clubbers is that if you cook they will come and there will always be an appreciative audience for your efforts.
If you enjoy this blog and similar other stories/supper club lessons subscribe to get future blogs at www.impromptufridaynights.com/blog and check out my book Impromptu Friday Nights a Guide to Supper Clubs. Published by Morgan James Publishing and available through most channels that sell books.