Spoiler and melancholy alert:
This will be the last dinner and post on this blog.
This dinner club, in its current cook-at-home iteration, was lovingly and enthusiastically launched by Dorottya, Bernhard and myself about six years ago (following from their alphabetical run eating world cuisines in restaurants).
We usually invited other friends to these dinners, two of whom became permanent members: Idit (my bestie) and Lianne (Dorottya’s close friend); This was our bunch for these last few years, during which we managed to eat through the alphabet – and the world – twice over, and for the 3rd run, we switched to alphabetical themes, which introduced much-needed variety and whimsy into this project (and some gorgeous, weird meals).
This was a lot of fun (and a lot of work – but worth it). However:
As you probably gleaned from my posts, Bernhard and I were a couple. And here’s the edge: Bernhard and I separated a few weeks after this last dinner (which happened to be on our 6th anniversary), on terms which will not enable us to continue this awesome project.
So this is goodbye.
I will list the dishes and their rationale to tie things up nicely, but not the recipes, such as they were – as this was Bernhard’s dinner, and I don’t have them.
I would encourage you (if anyone is indeed reading this!) to replicate this meal, as it was very easy to make and is very satisfying and delicious.
Here we go:
The theme Bernhard chose for his M dinner was MINIMALISM. He interpreted this as making and serving a small number of simple – but delicious – dishes, each made with a small number of ingredients.
For the starter, Bernhard made a deconstructed Waldorf Salad, which he served as tower canapés: Stacking the green apple, Roquefort cheese, toasted croutons, cucumber, and gem lettuce, fastening them in place with a toothpick. We then dipped these stacks in a simple vinaigrette.
It was Brilliant. I could have easily had more than the two each of us were given.
The main course:
To be both delicious and satisfying, but very simple, you can’t really beat Stake.
He bought an excellent ribeye, thick-cut and well-aged, and cut it into large cubes, which he braised in butter and rosemary.
The stake cubes were served with rich & creamy mashed potatoes made with chopped chives & sour cream, and buttered string beans.
I seem to remember tomato wedges on the table, too.
For dessert, I made walnut Brownies, which I served with orange wedges – as an afterthought, simply because I wanted both a dash of colour (on the black plate with brown cake) and a tart counter for the caky sweetness.
The food was accompanied by very good red wine and tequila.
And that’s all she wrote!
It was a delicious and fun ride, and I’m very sorry it’s over. But it must be. And what is life, but a series of ends and beginnings?
Here’s to something new.
Sincerely,
Arianna
