It's been a while since I've done a theme week, and it seemed like a good time to change that. I put together tapas for 12 last week, so there's plenty to talk about. Let's have at it!
Everyone has weaknesses and strengths as a cook, right? Here are my weaknesses: I am bad at estimating quantities. I am also not always great at estimating how long things take. And I always overdo, mainly because I'm so worried about underestimating that I overestimate, and that means not only can you not be sure when the next dish will come out, you can never be sure it's the last one.
Anyway, you can fight your strengths or you can work with them. I work with them, and serve tapas.
Here is the menu I had planned for last week's tapas event:
- spiced fried almonds
- serrano ham
- cheese shortbread
- bacon-wrapped dates
- endive with goat cheese and oranges
- celery salad with dates and walnuts
- chorizo in red wine
- lamb meatballs
- seared scallops
- garlic toast
- chickpeas and spinach
- dulce de leche ice cream
- cocoa brownies
So what happened? What did I end up serving and when? Tune in this week to find out.
(And the grain of salt in the title is this: I can't tell you I know how to plan things right unless I pull these events off flawlessly, and I never pull these events off flawlessly. There's always something I'd do differently next time. That said, if you wait until you can do a perfect job entertaining, you'll never be ready for guests.)
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