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/ck/ - Food & Cooking

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Anonymous 06/06/14(Fri)10:52 UTC+1 No.5495774 Report

Novice cook here in need of a little help to present a decent meal.

I'm planning to cook for my aunt and uncle on Monday, and I try to make something a little fancy.

So far I've planned grilled lamb steak and chops, boiled potatoes, cucumber-tomato salad with mint, and homemade Zaziki for the main course.
As dessert I planned custard pudding (or sauce?) with mango cubes.

I have a few question for /ck/:
What starter could I make? I got bones, so I'm gonna make beef stock tomorrow, maybe I can use that?
Does a dry Dornfelder fit with the lamb? If not, what wine should I buy?
What other drinks/aperitif can I offer that fit the meal?
How does what I planned out so far fit together?
Can I garnish the custard with mint leaves, or what else?
And most importantly, how do I grill lamb properly and not fuck it up? I got a thermapen, and I will try beforehand, but some pointers would be nice, as I never cooked lamb before.

Thanks for all help, I really appreciate it!
Anonymous 06/06/14(Fri)12:43 UTC+1 No.5495845 Report

Quick bump while I get ready to leave for work.
Small update:
Tried grilling two lamb chops, and they are easier to grill than my usual pork. Just have to account for the differences in thickness (had a slim and a thick one).
According to google the wine I have seems to be a good fit, and I'll also get some beer.
ha 06/06/14(Fri)20:14 UTC+1 No.5496526 Report

Why not do something more special with those potatoes. Roasted with various herbs or parboiled then pan fry them with various vegetables.
Anonymous 06/06/14(Fri)22:50 UTC+1 No.5496952 Report

Blanch your chunked potatoes for like ten minutes in rapidly boiling salted water; drain and toss with garlicky olive oil, salt, pepper, and some nice spices that you like; shove in a 450F degree oven on a baking sheet, getting as much of the flesh on the sheet as possible to get some caramelization

Lamb is pretty bulletproof on the grill but I'd recommend a probe thermometer.

Buy stuff for Negronis and serve them before dinner. That way, people will be loose enough that your food won't even have to be good.
Anonymous 06/06/14(Fri)23:10 UTC+1 No.5497014 Report

It's Tzatziki, not Zaziki. If you're pronouncing it Zaziki you're saying it wrong too. Both of the Ts should be audible.

Your meal sounds fine. Remember to temp your lamb, and I agree with these other two that you can do better than just boiling your potatoes.

And yes you can garnish a custard with mint leaves.
Anonymous 06/06/14(Fri)23:12 UTC+1 No.5497022 Report

>Thanks for all help, I really appreciate it!

stopped reading here
Anonymous 06/06/14(Fri)23:39 UTC+1 No.5497074 Report

Oh well, the German spelling is Zaziki, because in German, all Z start with an audible T.

Personally I really like potatoes boiled in salted water, or steamed, but if everyone says I should do something more with them, I will. I can't use my oven, because it's broken.
How does cutting them into 2cm thick slices, blanching them in boiling salted water, then putting some crusts on them in a pan with lard sound?

It's for lunch. Negronis sound interesting, I'll do something like that.
Anonymous 06/06/14(Fri)23:59 UTC+1 No.5497135 Report

If your aunt and uncle really like boiled potatoes too, I guess I'd probably stick with boiled potatoes. But usually, in my experience at least, boiled potatoes is considered the simplest, most low-brow way of preparing potatoes. True peasant food.

Yeah, with a little salt and pepper that would be fine.
Anonymous 06/07/14(Sat)00:21 UTC+1 No.5497184 Report

the german spelling is tsatsiki you fool
Anonymous 06/07/14(Sat)00:48 UTC+1 No.5497241 Report


Look into a dictionary once in a while.
Anonymous 06/07/14(Sat)00:56 UTC+1 No.5497263 Report

duden my ass
Anonymous 06/07/14(Sat)01:01 UTC+1 No.5497275 Report

und zwar ganz einfach deswegen, weil der s-anteil (das zeta bzw sita) in dem z-laut im griechischen wort (tsatsiki) weich gesprochen wird, und im deutschen z ist es ein hart gesprochenes s (tzatziki). der duden hat ganz einfach nicht recht. tja so ist das nunmal. jeder macht mal fehler. ähnlicher fall bei den delfinen.
Anonymous 06/07/14(Sat)01:03 UTC+1 No.5497281 Report

> boiled potatoes is considered the simplest, most low-brow way of preparing potatoes. True peasant food.

pfft... nonsense. You boil the potaoes in halves, then you sear them on a pan to give them a little golden crust... then serve with butter and herbs... pfft. peasant food.
Anonymous 06/07/14(Sat)01:35 UTC+1 No.5497364 Report

>boiled potatoes
Some new potatoes, should be steamed, not boiled, or roasted. Then tossed with garlic butter with lemon juice and sea salt.

I also think your cucumber tomato salad with mint is a bit repeated flavors with the tzatziki..just a touch. I'd oregano cilantro, dill or parsley-ize that salad or go with taboulleh, maybe grill those tomatoes or make it some zucchini. Save the mint for the tzatziki.

Starter? dates, honey, soft cheese, olives, or some stuffed grape leaves, maybe some roasted eggplant or red bell pepper dip with pita toasts.
Anonymous 06/07/14(Sat)02:03 UTC+1 No.5497421 Report

every time i make lamb chops i serve them with waxy potatoes simply boiled, then sliced and dressed with olive oil and a tiny bit of balsamic vinegar and salt and pepper. i dress sliced raw tomatoes the same way. i don't think they need to be any more special.

steaming adds nothing over boiling.

maybe your starter could be a consomme with dumplings or tortellini?
Anonymous 06/07/14(Sat)02:18 UTC+1 No.5497462 Report

While I agree with you, that photo shows pretty much zero evidence of searing on a pan.
Anonymous 06/07/14(Sat)02:22 UTC+1 No.5497477 Report

yeah, true. but they look good enough. even better with a crust.
Anonymous 06/07/14(Sat)09:32 UTC+1 No.5498653 Report

I don't have new potatoes yet. Just a 10kg bag of jumbo sized ones.
I usually steam all my potatoes, peel on, but you can't add salt that way, and last years potatoes are a little bland without it.

I usually put dill in the tzatziki, but I've heard about putting mint in it, although I never ate it that way. I could switch things up with the salad, and add dill, basil, parsley and/or basil to the salad.

That's exactly what I do for salad dressing as well, olive oil, balsamico, salt, pepper, a few herbs.

Steaming adds nothing, that's true, but depending on what you steam, the food looses much less flavour into the water, and keeps a stronger own flavour, from my experience.

Both dates and consommé sound awesome. I'll do one of them, or maybe both.
Anonymous 06/07/14(Sat)16:46 UTC+1 No.5499071 Report

Finished my shopping trip, and finalised the plan.

Aperitif: Negroni
Starter: Dates with prosciutto, filled with cream cheese and an almond
Soup: Consomme
Main course: Grilled lamb chops and steak, blanced and crusted potatoes, cucumber-tomato salad, Tzaziki
Dessert: Custard pudding (or crème caramel) with mango cubes and cherries

Probably got enough food for 10, because I eat for two, but I don't mind at all...
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