Old Dogs Can Learn New Tricks

There is something about classic dishes that work well at supper clubs. Classically prepared blanched asparagus makes a wonderful side dish.

I have watched great chefs blanch asparagus. I have enjoyed blanched asparagus at a 3 star restaurant in France. But it took a Christmas gift from my brother in law to motivate me to actually prepare the dish myself.  My brother in law gives great gifts. One of my favorite knives came from him. My favorite pepper mill came from him. However, I have to admit that I was a bit skeptical when I he gave us online access to Thomas Keller’s Masterclass on Cooking.

Keller is the owner/chef at the French Laundry restaurant in Napa California. We have been to Bouchon, his more accessible and reasonably priced bistro and I am a fan. When I got the gift I wasn’t exactly in a rush to watch the videos. I finally got around to starting in mid-April and have really enjoyed them. Keller comes across as quite the authority and like most great French trained chefs he is opinionated and quite confident of his opinions. He really knows what he is talking about.

Check out Keller’s YouTube video on blanching.

The blanching process brings out the natural flavors and beauty of the asparagus. I had served a roasted asparagus at a dinner party last week and there is no comparison. The blanched asparagus is way better than the roasted version. I particularly like being able to blanch and then serve the asparagus salad at room temperature as a side dish.

Check out the recipe: 

Made in advance is always a winner at supper club dinner parties. Serving blanched asparagus at room temperature will hold up well in your mise en place. The appearance on the plate is gorgeous and as most of us “Eat with our eyes” it will be a winner.

Yes I can be a bit of a “know-it-all” at times, but boy am I glad I took the time to learn and practice a new trick.

If you enjoyed this blog and similar other stories/supper club lessons follow me on Facebook and Twitter and 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 where books are sold.

 

CREATING MEMORIES

Supper Clubs are not always just dinner, if you are lucky, you can create a memory. We had a memorable evening with Phil and Peggy Rose in Nashville.

The theme for the evening was Parisian Bistro combined with Phil’a favorites. We had warned participants to bring an appetite as the menu consisted of:

Hors D’Ouevres

  • Pisaladieres
    • Caramelized Onion with Olives
    • Caramelized Onion & Garlic With Bacon

First Course

  • Romaine Wedge with Roquefort Vinaigrette, Croutons and Bacon

Main Course

  • Rack of Lamb Provencal
  • Potatoes Gran Mer
  • Roasted Asparagus
  • Béarnaise Blush Sauce

Desert

  • La Tartre Au Pommes with Grand Marnier Infused Berries & Sauce Anglais

The key to preparing for a dinner party for 11 people is in the mise en place. Said another way, do everything you can in advance. By the time guests arrived at 6 pm:

  • Pisalidieres had been cooked
  • Potatoes and the asparagus were in the oven
  • Rack of lamb had been prepped and the grill was preheating
  • The salad was staged ready to be assembled

All I had to do was to assemble the salad, cook the rack of lamb and serve.

Preparing the meal in Peggy’s kitchen was a delight. The Roses have top of the line stoves, ovens and grills. The kitchen is well laid out. Peggy is the gadget queen. Working in a strange kitchen can be hard, but in this case it was a delight.

The Rose’s friend are a fun bunch and were very appreciative dinner party guests. It was great to get to know them and give them the background on Impromptu Friday Nights. It was particularly fun to hear the color provided by Peggy and Phil. They shared their Supper Club memories bringing credibility and humor to the story being told. Even if the jokes were at my expense.

Check out the video

At the end of the night it was Phil that hit the nail on the head by saying:

“Tonight was not just a dinner party, we created a memory”

That pretty much said it all, and that is one of the beauties of supper clubs.

If you enjoyed this blog and similar other stories/supper club lessons follow me on Facebook and Twitter and 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 where books are sold.