Of course, I don't do anything simple. And neither do my friends. So for a simple meal in together we made the following:
Caramelized Onion tart with anchovies and olives
Pork Wellington with apples and proscuitto
Tenderloin in a red wine reduction
Potatoes au Gratin
Bête Noire with Grand Marnier whipped cream
Oh, and did I mention there were only 5 of us eating? That's right, a full French meal with two meat dishes for 5 people. Now I know where the idea for fois gras came from. All dishes were very very good. Decadent and complicated good. So much for the simple night in.
And of course we helped each other. I helped Ivan wrap the tenderloin in puff pastry. Migle watched the au gratin in the oven. Jim managed the oven space. Trey poured wine. It all went well. Until Ivan decided to help with the Bête Noire. Now this is a very simple cake. In fact, it requires eggs, sugar, chocolate, and butter. Seriously. That's it. But it has about 48 steps that have to be exactly right. One of them is whipping egg whites then gently incorporating them into the rest of the mixture. Well, Ivan misunderstood my direction and poured the hot chocolate directly onto the whipped egg white deflating and partially cooking them. Of course at that point there is nothing you can do but laugh and either bake it, start over, or skip desert. We, being the experimental sort (no not that way......at least not until after desert), threw the whole thing together and baked it. Texture was a little off, but really not bad. The whipped cream with Grand Marnier helped.
I'll give the cake recipe here. The tart recipe came from the Beautiful French cookbook, and was very tasty. Sounds strange to have caramelized onions, anchovies, and olives, but the anchovies and olives with their salty taste cut the richness of the pastry and sweetness of the onions beautifully. I guess that's why they call it the Beautiful cookbook.
Well, here is the One, the Only, the Richest Chocolate Cake ever: bête noire! Literally translated: The Black Beast. I used the recipe from the Beautiful cookbook (the more I write that, the more I can feel the book jumping up and down in front of me shouting "look at me I'm so beautiful", which in fact it is, it is also the size of an atlas and nearly broke Charlotte's toe when she dropped it. Good cookbook, but a little pretentious....). Anyway, below is the one from Epicurious which is exactly the same except for the addition of vanilla. Oh, and I used half and half 60% and 70% belgian chocolate. Oh, and make sure you put the chocolate into the yolks not the whites.
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
- 6 large eggs, separated
- 12 tablespoons sugar
- 2 teaspoons vanilla extract