Culinary School Blog

More Dinner Guests

Last night, we had Todd and his girlfriend over for dinner.  Todd was one of the guys that built our house three years ago, and is now one of Mark's business partners.  This business endeavor (more about that later) is keeping Mark very busy since we've returned from New York & culinary school. 

Mark started very early Friday morning making the stock part of our dinner - he used veal shanks that I got at Central Market last week to make the Osso Buco, which was our entree.  Once the stock was on the stove & the kitchen was cleaned up, Mark headed off to a meeting & then a round of golf. That put me on "stock watch" to make sure it didn't go above a simmer & that the liquid didn't reduce too much.  Mark also made some carrots and baby onions to go along with the Osso Buco.  He served it all on a bed of risotto, which Todd finished off for him.  Lucky for me, risotto is one of my favorites.  I decided that I was going to tackle making Pistachio Souffles for our dessert.  I was at the meringue stage when our company arrived - a critical step, so Mark and Todd gave Lisa a tour of our house.  I had piped the souffle in the six ramekins & was cleaning up as the tour ended, when I looked over and noticed the yolks which were to go into the souffle amidst Mark's prepped items. Mark and  Todd asked if I could just add them now, but seeing as I had folded the meringue into the base and piped it all out, it was too late.  So, I cleaned out the ramekins, re-buttered & re-sugared them and then made batch #2!  Seeing as I hadn't made a souffle since school, it was good practice.  I had Mark make quenelles with the cherry vanilla ice cream I bought to serve with the souffles, which rose very well.  I think the next time, I'll make a Kirsch Creme Anglaise to go along with them. 

Todd brought a wonderful bottle of '95 Margaux, that he's had in his wine cellar for the last ten years - it was a perfect compliment to Mark's Osso Buco.

We were lazy again & didn't touch one thing after Todd and Lisa left.  Once again, the "Clean-Up Fairies" were a no show & cleaning up pots with leftover risotto is no fun the next day. 

We've also recently had a handful of people ask us if we prepared a major dinner every night - the reply is no, we've had our share of Rotisserie chickens from the grocery store, frozen pizzas & even a bowl of cereal for me! 

Dinner Guests

On Thursday, I went into San Antonio with our friends Bo & Melinda, to look at some kitchen sinks, as they are trying to make a final decision for their kitchen remodel. We made a run to Central Market part of that trip, as well as having a sushi dinner.  Mark & I had plans for the next few weeks for some company in for dinner, so I stocked up on some things.  The choices of fresh seafood, meats & Foie Gras are much greater at Central Market than what we can find here in town.  We usually make a run into Central Market every couple of weeks with an ice chest in the back of the car & then use our Food Saver before freezing the foods, defrosting & using things as needed . Bo & Melinda are remodeling their kitchen & seeing as we'll be building a new home soon, they wanted to show me some of the stores they had found.  The kitchen in our new house will most likely get the most attention in the planning phase of our house, so I was very impressed to see what Palmer Todd had to offer.  I'll be taking Mark back, so that he can also see all the choices.  Before we headed home from San Antonio, we had dinner at a favorite sushi spot of Bo & Melinda's, called Fujiya.  We sat at the bar, where we were given some special attention - too bad Mark wasn't along with us, as sushi is one of his favorites.

On Friday, I made two dozen cupcakes.  I kept one for Mark & one for me, while sharing the rest with our friends that have children.  I find making cupcakes fun.  I also started working on the dining part of our upcoming trip to CA.  We're going to visit family in southern California & then up to the wine country for our anniversay.  I have all our accomidations booked, flights and car rentals taken care of - now the important part of figuring out all the places we'll dine while there. 

Christina & Ruben came over for dinner Saturday night.  It was an enjoyable and interesting evening, as Ruben is originally from Cuba.  Mark prepared Foie Gras, Porterhouse Steaks with a Bernaise Sauce, veggies & a risotto.  On the "lighter side", I made an Apple Tart for our dessert.  We finished off dinner with some espresso & Zaya Rum, which Ruben brought over for us to try.  The rum was wonderful, so smooth!  After Christina & Ruben left, we put away the leftover foods which needed to be placed in the refrigerator & left the rest of the mess for the morning.  When we woke up on Sunday morning, Mark wondered out loud if the "Clean-Up Fairies" had been in to clean up - alas it wasn't so.