Thursday, October 13, 2016

Recipes for a simple 7-course 21-Dinner

Remember the article that I wrote about the 21-Dinner that I prepared for Mitchell's birthday this year? (click here to re-read the report). Today I'm sharing with you the 7-course dinner that me and 3 of my friends prepared for Mitchell and about a dozen of his. May sound a lot harder than it actually is. We prepared some courses that were both easy and delicious, as well as on budget. I think most more "official" 21-Dinners (by this I mean, 21-Dinners of sorority/fraternity members, as it is officially one of their traditions) may include some more culinary, maybe more impressive, but for this occasion these meals that we made were just fine. And they may come in handy for some of your dining occasions.  

Starter: tomato soup in a bread bowl
Mitchell loooves tomato soup, I hate it! But ass it was his birthday party, of course tomato soup would be served. If you are not that much into tomato soup, any other soup will work just as fine - although I think some creamy soup would be more preferable. I came up with the idea of a bread bowl thanks to San Francisco's Chowders' clam chowder that's served in a sourdough bread bowl, which was so incredibly delicious that I long to come back in SF just for Chowders'! The best thing about soup in a bread bowl is that it looks very culinary and good just by putting the soup in bread. I picked a different type of bread, but made sure it was capable to hold soup. As I'm not particularly knowledgeable about bread types, I asked the bakery for advice, and she came up with the bread as seen in the pictures - I forgot what it was called.

What you need
  • Bread that can hold soup
  • Soup, either something like Unox or if you feel like it something homemade
  • Baguette 
  • Optional: basil and cream
How to:
  1. Take the bread and slice off the upper part.  
  2. Put the knife vertically in the bread, about 1 centimeter from the edge, and cut a circle by moving the knife up and down and going around the edge of the bread. 
  3. Take some of the bread out using your hand. Make sure enough bread is left at the edges and the bottom.
  4. Warm the soup in a pan.
  5. Put the soup in the bread bowl.
  6. Optionally decorate the soup with some cream and basil.
  7. Serve with some slices of baguette. 

Appetizer: bonbon du carpaccio
Before serving the soup, you could start with an appetizer to hold you up. This "bonbon du carpaccio" is a true flavor bomb that will set the expectations for the rest of the courses high :) Though it's not hard to make at all. Here's how.

What you need
  • Carpaccio, just one slice per bonbon
  • Truffle mayonnaise 
  • Rucola
  • Arugula
  • Pine nuts
  • Parmesan cheese
  • Basil
How to:
  1. Put one slice of carpaccio on a plate.
  2. Put a little bit of truffle mayonnaise in the middle.
  3. Put a little bit of arugula on top of the truffle mayonnaise, and sprinkle with some pine nuts and Parmesan cheese.
  4. Fold the carpaccio like a bonbon. Turn the bonbon around and optionally put it on an appetizer spoon or smaller plate.
  5. Decorate with a little bit of truffle mayonnaise, basil, pine nuts and Parmesan cheese.
  6. Done!
Thanks to :)

Entree: duck breast with orange sauce
This course takes a bit more time to prepare, but it's not hard to do. It tastes really good, and by putting it on a skewer, it looks fancy as well.

What you need
  • Duck breast
  • Honey
  • Balsamic vinegar
  • Pepper
  • Spring onions
  • Orange marmelade
  • Wooden skewers
  • Extra-virgin olive oil
  • Orange
How to:
  1. Mix some extra-virgin olive oil, honey, balsamic vinegar, and pepper. This will be the marinade.
  2. Get the gross skin / fat off the duck meat and cut into cubes.
  3. Put the cubes into the marinade. Put in the fridge. Marinate for at least one hour.
  4. Slice the spring onions lengthwise. 
  5. Pat the meat dry.
  6. Pierce one slice of spring onion with the wooden skewer. Then put a cube of duck breast. Then the same slice of spring onion. Alternate until the slice of spring onion is on the skewer all the way, usually after four cubes of duck breast.
  7. Fry the skewers in a pan, a few minutes each side, until they are done. 
  8. Mix 2 dessert spoons of water with orange marmalade. Warm in the microwave for 20 seconds.
  9. Put the skewers on a plate and sprinkle with the orange sauce. Decorate with a slice of orange.
This recipe was based on a recipe from Allerhande by Lillian.

Intermediate course: Greek-ish salad
There are many salads that would work for an intermediate course. This is one of my favorite salads, and slightly different from the one I prepared for Mitchell's 21-Dinner.

What you need
  • Arugula
  • Red onions
  • Feta cheese
  • Cucumber
  • Honey mustard dressing 
How to:
  1. Cut the red onions into (half) rings. 
  2. Cut the feta cheese into cubes.
  3. Cut the cucumber into 1/4 of a slice.
  4. Put the arugula into a bowl. Cover with red onions, feta and cucumber.
  5. Finish with honey mustard dressing.
Thanks to Eva for the idea!

Spoom: Lime sorbet and champagne
To make the dinner more formal and elegant, the spoom course should be added. A spoom is a course meant to digest the former courses in preparation for the main course. In addition, a spoom neutralizes your taste buds.

What you need
  • Lemonade
  • Sugar
  • Champagne
  • Lime sorbet
How to:
  1. Put some lemonade on a small plate and some sugar on another. Dip the edge of a glass first into the lemonade, and then into the sugar. Be careful so this sugared edge looks neat.
  2. Carefully add about 3 scoops of lime sorbet into the glass.
  3. Fill the glass with champagne.
Recipe thanks to!

Main course: beef with rosemary potatoes
We got some nice beef to be the main course, and served it with pepper sauce. As this is pretty obvious to prepare, I will now only focus on the side dish: my favorite potatoes!

What you need
  • Baby potatoes, in Dutch called "krieltjes"
  • Extra-virgin olive oil
  • Rosemary
  • Garlic
How to:
  • Boil the potatoes.
  • Cut the garlic into small pieces.
  • Cut the potatoes in the width.
  • Bake them in butter, but sprinkle with olive oil plentiful.
  • Halfway, sprinkle with a lot of rosemary. I like to add some more olive oil here and then with some extra rosemary.
  • When the potatoes are almost finished, add the garlic and fry for a little bit until done.
Dessert: tiramisu
For the final course, I made an easy Tiramisu dish from Allerhande the night before. Find the recipe here. Only did I use Amaretto instead of wine. This recipe is quite easy, and always successful!

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  1. Wow! Ik ben echt onder de indruk dat zulke simpele dingen er zo geweldig uit kunnen zien. Leuk artikel :)

  2. looks so delicous, i'm hungry right now!

  3. Wat een gave gerechtjes! Ik vind die met carpaccio er echt goddelijk uit zien, en dat soepbroodje ga ik ook snel eens uitproberen :)


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