Licking The Spoon: Another 7 Hour Meal Chez Moi

My old eating buddy and long-time friend, Grant, left last May for his residency at Boston University. More or less once a month for the past two years (since that first seven hour meal) we had been getting together at my apartment for an over-the-top culinary experience orchestrated by yours truly. Since his departure, I have been having a hard time getting motivated to bake. I love having meaning in my meals and without someone/something to inspire me, my rolling pin and puff pastry skills have been collecting dust.

The beginning of October marked several momentous occasions: my best buddy, Emily, left for a six week adventure to Nepal and Thailand, it was Greg's birthday, and it was my birthday. These two friends have become like family to me and have brought so much positive energy to my life. I can't think of a better way to show my appreciation for them than by creating a sensational meal.

Like many other things in my life, I make my meals with tons of consideration for the participants. What are Emily's and Greg's favorite foods? What tastes will send them over the edge? Will I be able to combine the two preferences in each course?

Emily's favorite tastes were easy to discern as I've eaten with her on many occasions and I had already made her a scrumptious Truffle Themed Meal last year for her birthday. Emily loves anything truffle (truffle honey, truffle oil, truffled cheese, truffles). Other than that, her tastes are very rustic and pure: gamey meats, vegetables: asparagus, artichokes, simple fruits--blueberries, blackberries, cheeses. Also, she only likes white chocolate, not dark chocolate. She prefers simple flavors to complex.

Greg was more difficult. Sure, he and I are very close, but we don't eat together. Ok, we eat sandwiches post-spin or burgers post-climbing, but I've never witnessed his favorites. For two-three weeks I discreetly observed his tastes. He's a med student, so he doesn't have a lot of cash to spend. And when he does spend his cash, he opts to spend it on activities (climbing, going out) instead of tasty meals like Emily and I do. Post climbing session, we usually go out for dinner at some low-key joint like Grace Tavern. You would think that this would give me some insight into what he likes, but no. He ALWAYS orders exactly what I'm having (except he orders his burger well done). When we are hungry and listing off what foods we'd really like to have right now, he just goes on and on about "delicious soups and sandwiches." Only once did I get a hint of one taste he likes: at Caprogiro all he wanted was a caramel gelatto. Ok, that gave me one workable clue: CARAMEL.

So, what did I have to work with after combing the two:

Gamey meats, delicious soups, hearty vegetables, cheese, truffle, fruits, white chocolate, caramel.

Sounds like a good start.

I also wanted to share something that was special to me, so I decided to make my original venison meal that my French mom taught me (original post) but with new twists and turns to combine Emily's and Greg's preferences.

1. Kir

Aperatif. Great way to cleanse the pallet and start off the socializing.

1 part Creme de Cassis (black current liqueur) + 5 parts dry white wine (used a 2007 Chablis)

2. Pecorino shaved on puff pastry rounds brushed with truffle honey

3. Pumpkin Soup (don't forget the baguette!)

Made from real pumpkins! NB: it was so hard to cut off the pumpkin skin...make sure you plan for this. Used an immersion blender for extra fluffiness.

I got this recipe from Patricia Wells' book, Simply French. She takes her favorite recipes from the famous french cookbook, Robuchon, and explains the how's and why's behind the seemingly complex baking techniques. This and Robuchon's book also focus on the purity of taste--bringing out the simple and wonderful flavor of the main ingredient.

Served with the left over Chablis from the kir

4. Roasted Venison (Chateauneuf du Pape marinade) with Raspberry Gastrique on top of butternut squash rounds and served with scalloped potatoes

1st bottle: 2003 Hermitage (Chave) from my collection

*At this point, Emily took over the role of DJ and got the party hopping while I was finishing the main course preparations. Of course, the preparations then took a little longer than planned, as we all stopped to bust a move for a bit. Good times, good times.

2nd bottle: 2003 Chateuneuf du Pape, Chante Cigale

*I snazzed up my venison presentation by placing the meat medallions on top of a butternut squash round. Got the idea from The French Laundry At Home site. I arranged the scalloped potatoes in a semi-circle around the squash. I placed fresh raspberries on the other side of the circle. Served in a light green, 1-inch deep bowl. Excellent color presentation.

5. Amuse Bouche: Marbleized chocolate wafers with caramel mousse filling
Think three layers of swirling white/dark chocolate with a tan-looking caramel mousse layered in between. Approximately one inch across. Bite-size so everyone got one to pop in their mouth.
**While we were digesting and preparing for the final course, Emily turned on my "Nobody Puts Baby In The Corner" spin profile. Good times singing and dancing to "I've Had The Time Of My Life!"

6. Shortcake with vanilla-almond custard sauce accompanied by blueberries and blackberries

7. Calvados
Apple brandy digestif from Normandy. The only way to be sent off to bed after a labor-intensive, gut-busting meal.

The meal was of course fabulous and went off without a hitch. Putting together a huge meal like this takes a lot of time, patience, and thought. Fortunately for me, I had two great friends with the right spirit to experience the joy of eating.