Okay, here's the deal. An "anti-massive-portion-trend" dinner, if you will. Not just small portions of ordinary food, mind you, but small versions of traditional food.
Nothing fancy. Just imagine a typical American-style menu:
Quail deviled eggs.
You'd bring some water to the boil with about ten quail eggs. Let them sit for five minutes off heat. Cold-shock them. Remove the yolks, mix with mayonnaise, mustard, shallots, paprika etc. etc. and there you'd have it. An appetizer. Others might be stuffed cherry tomatoes. Or stuffed baby shrimp (pull that one off, why dontcha!)
Main courses? Maybe guinea-hen burgers, ground from scratch. Really, really tiny, maybe just an inch and a half across and 1/3 of an inch thick. Charcoal grilled, of course. With pearl red onion slices and cherry tomatoes sliced ever-so-fine and some form of cheese literally 1/32 of an inch thick. Hmm, the rolls would be a problem. I'll have to think about that. Baby lettuce as garnish.
Side dish would be super-fine julienned fingerling potatoes fried in duck fat for, like two minutes. Or could I risk trying to make twice-baked miniature potatoes? My Microplane grater would grate the cheese to ultra-feathery levels. Could be done! Instead of having to plow though a half a baked russet, you'd just pop this in your mouth and it would be gone in one bite.
Then, maybe mini-stuffed baby veal rolls. Couscous instead of rice. Everything as miniature as possible. The wine, Pommery '64 in 375ml bottles served in children's glasses.
A SMALL dinner party, to fit with my budget.
Yes, I think it could be done.
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