This weekend we channeled our inner critical chef for a Gordon Ramsay themed Gourmet Dinner Club. Wondering what that’s all about? Read about our first Gourmet Dinner Club here.
Jenn and Eric hosted this round and were inspired by Gordon’s impressive dishes.
To start off the night, Dan and I brought two appetizers. The first was Roast Beef Carpaccio with Truffle Dressing. This dish was relatively simple to prepare, but best for a small-plate presentation rather than my large-platter choice. I learned that most people don’t really like beets and whole truffles are really expensive (I subbed extra sauteed mushrooms instead.)
The second appetizer was Cornbread with Maple Bacon Butter. The first thing to know is that the butter tastes and smells incredible. I have the extra stashed in my fridge for the next time I can make some cornbread. The cornbread batter was easy to mix together, especially since I have a kitchen scale and could use the metric measurements. I used my cast iron skillet since the recipe didn’t specify a baking dish, and it took close to an hour to be fully cooked. I would definitely make this recipe again.
The piece-de-la-resistance from Eric and Jenn was Gordon’s classic Beef Wellington, made with a mushroom and chestnut filling since it is practically Christmas after all. It was cooked perfectly and stunning both to look at and to eat.
For sides, they made honey-roasted carrots and a cauliflower puree that I can only compare to eating a cloud. It was light and fluffy with a rich and creamy flavor.
Dessert from Alicia and Danny was a Chocolate Tart with Peanut Brittle and Whipped Cream. The chocolate ganache layer was decadent and offset by the whipped cream.
Our evening also included plenty of wine, a Secret Santa, and reminiscing about past Gourmet Dinner Clubs by adding our notes a photo album.