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Supper club dinner menu

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Hi - I am a total foodie with a complete passion for cooking. Friends of mine have started an 'iron chef supper club' and I"m kicking it off with a 5 course meal for 16.

I've seriously tried to just be original - not use any books or other chef's ideas.

What do I want - just some feedback about how things 'sound'.

Course 1. I'm going to make..

a braised rabbit and sweet corn mash (so with potatoe) sheppard's pie. Small individual ramakin size - topped with a parmasean tuille - in the middle a wiild leek and carrot relish..and beside that a little cornbread muffin with some lavender cream butter.

the next is

a sweet pea soup with a carrot sorbet - dropped on top at the last moment - a little fennel oil drizzle - and a bacon braised scallop with a side of apple creme fraiche..

do these sound good to you...any critique...feedback...suggestions...?

many thanks...

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  1. Very interesting menu. I think you should reconsider the "parmesean tuille" in favor of a Parmesan tuile. A suggestion - buy, borrow, rent, a cast iron Aebleskiver pan (or similar) and preheat it to your corn bread baking temperature. Lightly oil (non stick spray works fine) and fill the small voids with your batter, the bake to golden brown. The crisp outer crust is a nice touch on these almost bite size "muffins".

    1 Reply
    1. re: todao

      lol - hey it was 3am when I posted - forgive the spelling horror :) Thanks for the tips.

    2. LT, not to sound like a yokel, but are you sure your guests will eat rabbit? I can't even get folks in my neighborhood to go for veal, couldn't imagine the looks if I put rabbit on the table. Just curious, sounds delicious to me.

      3 Replies
      1. re: Diane in Bexley

        Diane - (big smile) - yah I'm pretty sure I can. I have had a fish hater eat an entire 6 course seafood dinner..and a 'i don't do raw' eater - eat sashimi and tartare - so I think i can get the rabbit to pass :). It's a GREAT point though. To be honest - I think people will eat anything if it is well cooked and looks pretty :).

        1. re: letaylor96

          LT, good for you! Perhaps you can share tips on how you do that. It's almost Thanksgiving and every year I go through craziness preparing the traditional turkey for most of us, the salmon (for my vegetarian nephew) and kosher turkey (for one of my DD). Wish I could convince them to all eat the same foods. The turkey and sides do look very pretty and are pretty tasty (as attested to by my remaining family). Good Luck!

          1. re: Diane in Bexley

            haha - ok ..you have some fixed challenges ..with vegetarian and kosher..I don't think anything can help you...arrrr. :)

      2. I think your idea for a shepherd's pie sounds pretty good. I think I might skip the muffin/lavender butter though.

        The soup sounds good minus the fennel oil and a big yum to the scallop/apple creme fraiche.

        I keep thinking Bugs Bunny...lol!

        6 Replies
        1. re: anni

          Anni thanks for your feedback :))). Curious as to why you wnat to skip the corn bread with lavender ...and the fennel oil. This is really the feedback I"m looking for - thank you...

          1. re: letaylor96

            It just sounded like the flavors might be fighting with all the other things going on, unless you have fennel in the soup itself; just my thought. :)

            I'm curious about your other courses if you care to share.

            1. re: anni

              ahhh - I meant 'fresh fennel' oil - not the seed :)

            2. re: letaylor96

              I think so too. I don't know why, just cornbread (or any bread) with shepherds pie in general.
              You seem to know what you're doing, but all these flavor combos seem predominant on their own. I love the rabbit shepherds pie and the pea soup.
              Have you tried these before?

              1. re: chef chicklet

                lol - no - this is new creation.

                Okay I have another one...that I need feedback on :)

                It's salmon 3 ways.

                1) Sashimi style - birch syrup 'cured' with some raw slaw (not sure what veg's yet)

                2) bamboo steamed with some chestnut crumble and lemon creme fraiche.

                3) carpaccio style..with truffle oil, tete et maux cheese..black lava salt..brocolli sprouts..

                I think i spelled that cheese wrong, but it's the one that looks like a cremini mushroom when you shave it :)

                1. re: letaylor96

                  sorry to take a year to get back to you, the computer crashed and went out for repair once AGAIN.

                  I'm sure your supper club for that month is done by now.

          2. Yes. It sounds good.

            The sweet pea soup wtih carrot sorbet just bounced off the page! Love it. so original. Can almost see the fresh colors. Want to know how it tastes. Want a recipe for carrot sorbet. Do you add more sugar or alter the taste of carrot in any way - herbs, spices, etc.? Just fennel oil for flavoring to it?

            Another thought. I am not sure the fennel oil and the bacon would totally meld in altering flavor bites because I have not tasted the fennel oil, just fennel . . . . . licorice flavor with bacon and apple? Maybe switch that with sun dried tomatoe or chive oil drizzle?

            In fact, I wish you were closer in location so I could be invited for this menu! Top notch, IMO. It would be so great to have an iron chef neighborhood to "play" with.

            Is the wild leek and carrot relish all cooked soft? or all raw? I'm thinking if the carrots were still a bit crunchy, it would be a nice texture change for that comfort dish.

            I experienced that texture when an Asian friend made a "relish" (very common?) . . . equal parts fresh crushed garlic, fresh crushed ginger, and fresh chopped green onion . . . all mixed together. Spooned onto soups, and other dishes. A "relish" to add alternative and enhancing flavor. It was an unknown to me, but I guess it's quite common.

            Thanks for your inspiring post.

            2 Replies
            1. re: kc girl

              I'm thinking the leek/carrot relish should be a bit crunchy as you said, for the textural difference. The colors should look great!

              1. re: kc girl

                I loveeed your reply - thank you! You sooo obviously love food too.

                So, yes - the fennel oil is actually fresh fennel that I make into an oil..not the seeds..so it's mild.

                I"m struggling with the relish...I made a pepper relish the other day... just took 4 colors of peppers..chopped them small cubes (diced I guess), roasted half with olive oil and maldon salt. Then mixed it with the fresh raw diced, then took 1/3 of the whole mix and puree'd it and recombined it - and it was ..really darn good..fresh and roasted..and yummy. I just don't know about peppers with this mix. Your question however - I love love love raw with roasted in relish :). I wish you were closer too - lol - I would totally feed you :)).

              2. Very original and interesting thoughts!

                I think a shepherd's pie with the wild leek and carrot relish is original, yet definitely goes together nicely. The Parmesan tuile just makes me go, huh? While I'm all for original and/or out-there combos, there should be, IMO, an subtle element that pulls the dish together which is why I wouldn't think a shepherd's pie (English) fits well with cornbread (Southern)...and the lavender (French). I'm also with those a bit puzzled by the fennel oil. Fennel/apple...yep; fennel/pea/carrot...would be an interesting combo I would love to try. But all of those served together, eh. Now if the soup is a course and the scallop a course then sure!

                1 Reply
                1. re: gourmanda

                  So - close - they are 2 seperate dishes ..but served at the same time. Fennel (fresh fennel - I plan to make my own oil from fresh) in my head...kinda 'shakes hands' with the pea and carrot..but above I saw a suggestion for chive oil..which is beconing. The parma tuille is kinda of like ...if you have ever had it ..sheppard's pie with baked cheese on the top..and also meant as a 'chip' for the relish...

                  still not got you convinced :) - I LOVE the feedback btw - the more blunt the better :))

                2. hmm, i think everyone might be right..the cornbread might be too much for the pie dish. I just reallly really want to make lavender cream. I guess I could move it to the breakfast course. But lavender and corn..with rabbit...mmmm.