Cooking for 2 is surprisingly difficult. I can do 4-6 people easily but always end up with too much food when cooking for 1 or 2.
I've decided to start a menu series, as requested by Mrs O. The first is "A Table for Deux at a Parisien Bistro". Romantic and rustic, add candlelight and a good bottle of Bordeaux, and it's a perfect prelude to some nocturnal ooh-la-la.
On the menu tonight:
Appetizer: Pork Rillettes with Baguette and Cornichons
Entree: Steak with a Shallot and Red Wine Sauce
Side: Potatoes Dauphinoise
Dessert: Creme Brulee
1 day ahead, make and store in the fridge:
- Pork Rillettes
- Creme Brulee
1 hour ahead:
- Prepare Potatoes Dauphinoise
- Prepare ingredients for the steak
1/2 hour ahead:
- Put Potatoes Dauphinoise in the oven to bake
- Start cooking the steak
Post-Dinner and Pre-Dessert:
- Brulee the creme and serve
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