I don't do dinner parties very often because it's way tooooooo much work for me. First, I have to clean the apartment. Then, I have to think about what to cook, which is hard sometimes because you have to think about what's not too hard to cook for 5-6 people, yet still special and delicious at the same time. Well, I always wanted to have this friend of mine over, but it never happened, and now she's leaving!!! So, I guess I have to do it!! And she is definitely the best guest one could ever asked for! She helps so much with the cooking and cleaning, and now I wish this would have happened more before she leaves. :( Sad
We (or mainly my idea) decided on a French theme tonight. A three-course meal with home-made herbal bread.
Appetizer: Ratatouille
Main Course: Coq Au Vin
Dessert: Orange Chocolate Souffle
I think the guests were happy about the food (I hope they are not just being nice lol) and it was definitely a fun sun day night! Here are the recipes.
Ratatoille
Ingredients
5 cloves Garlic (minced)
3 Shallots / 1 Onion (diced)
2 Small Zucchini (diced large)
2 Small Yellow Squash (diced large)
1 Eggplant (diced large)
3 Small tomatoes (diced large)
4 Tbsp Olive Oil
1/4 Tsp Oregano
1/4 Tsp Thyme
1/4 Tsp Coriander
1/2 Tsp Pepper
1 Tsp Salt
2 Tbsp Red wine Vinegar
Some Fresh Basil
1. Heat the olive oil in a pan, and add garlic and onion. Saute for a couple minutes.
2. Add in the tomato, and let it simmer for 5 minutes until all the juices come out.
3. Add all the oregano, thyme, coriander, salt, pepper and red wine vinegar, cook it for another 5 minutes.
4. Stir in the eggplant, squash and zucchini.
5. Keep stirring for another 10-15 minutes to cook the vegetables.
6. Add in the basil and serve.
Coq Au Vin
Ingredients
4 Slices Bacon (diced)
1 whole Fryer Chicken (chopped) [I bought some chicken parts instead, 2 split breast, 3 drumstick, 3 thighs)
4 Cloves Garlic (minced)
1/2 Whole Onion (diced)
4 small tomatoes
1 lb White Mushroom (sliced)
Fresh Parsley (minced)
2 Cups Burgundy Wine/ young red
Salt and pepper to taste
1. Preheat the oven to 350 F.
2. Saute the bacon pieces in an iron cast. Remove the bacon and leave the bacon grease.
3. Skin side down, cook the chicken in bacon grease until both sides are golden brown. Set aside.
4. Saute the onion and garlic in the chicken bacon grease until onions are translucent.
5. Add in the carrots and mushroom.
6. Add in the tomatoes and cook until the juices come out.
7. Pour the Burgundy wine and cook until boil.
8. Add salt and pepper to taste.
9. Place the chicken in the iron cast, and pour the sauce over the chicken a couple times.
10. Cover with aluminum foil and bake in oven for 1.5 hours.
11. Serve over pasta or just by itself!
Orange Chocolate Souffle
Orange and Chocolate are just one of those matches in heaven!
Ingredients
8 Ounces Good Quality Semisweet Dark Chocolate
3/4 Cup Heavy Whipping Cream
3 Tbsp Sugar
2 Tbsp Unsalted Butter (melted)
2 Tbsp Grand Marnier
1 Tbsp Vanilla Extract
1/4 Tsp Salt
Zest of One Orange
6 Large Eggs, separated
Pinch of Cream of Tartar
Powdered Sugar for decoration
1. Preheat the over to 350 F.
2. Melt the chocolate over simmering water.
3. Add in the orange zest, heavy whipping cream, sugar, grand marnier, salt and vanilla extract. Stir over low heat and cool in fridge.
4. Add in the butter.
5. Whisk the egg yolks one by one into the chocolate mix. Set aside.
6. Using electric mixer to beat the egg whites and cream of tartar until soft peaks form.
7. Fold in the chocolate mixture in 4 additions.
8. Pour the souffle mixture into the ramekins and bake for 15 minutes. (Should still be moist in center)
9. Sift with powdered sugar and add some orange zest for decoration. Serve right away!
* I got most of the vegetables from a local farmer's market, and you can definitely taste the difference, especially how sweet the tomatoes are. The quality of the ingredients are often the key to a delicious dish.