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« Bottoms up | Main | The Newbury Street void » Monday, December 4, 2006My 60-minute dinnerI'm on a new kick. Dinners I make for friends who come on Saturday nights can't take more than an hour (the preparation, that is; if something simmers or roasts, I'm not counting that as part of the prep time). So we began simply: crudites and olives (prep time: 15 minutes).
Goat cheese and my own pita crackers (prep: 15 minutes).
The first course was eggs en cocotte (baked with cream), which I was testing for an upcoming Globe magazine column. I spooned a dollop of red caviar on each hot egg and served them with brioche toast. My, oh, my. (Prep time: 5 minutes.)
For the main course, I made a kind of pot au feu, cooking a chuck roast in the oven for 2 hours. That was refrigerated overnight. The next day, I skimmed the fat, cut the meat into 5-inch pieces and trimmed it. Then cooked the meat with carrots and apricots for another 3 hours. (Cooking time: 5 hours; prep time: 30 minutes.)
I blanched French haricots verts to go onto each serving of pot au feu (prep time: 5 minutes).
Dessert came from the freezer. Espresso chocolate-chip squares and sugar cookies, along with clementines (prep time: 0). Total prep time: 70 minutes. I'm out of practice. I can easily get this down to 60. Posted by Sheryl Julian at 05:17 PM
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