My husband Trevor organizes wine dinners, choosing from the seasonal menus, and matching wines. For a change we had a cheese soufle for dessert. Something unusual.
Dividing A large Souffle
You can that we had a big souffle for eight people, one either side of the table, for a table of 16. They left us to cut it. That is good. One person is involved in the cutting. Their partner or best friend or the person next to the souffle advises them. Everybody else shouts directions and says wjhether they want a big or a small piece. That creates a lot of jollity and rapport.
I thought, cheese for dessert? But it was more like cheesecake, slightly sweet. Everybody agreed it was delicious.
Trying New Foods
When we eat out, in addition to trying something we don't usually get at home, we like to try to make it ourselves afterwards, expanding our repertoire for home cooking.
Occasionnally when you travel you can pick up recipes. For example, we bought the book from the Hawksmoor restaurant chain in London. Tonight we tried chips cooked three times for the first time, folwing their recipe and preparation instructions.
Equally often you try a new food in a restaurant. Either you cannot obtain the recipe. Or you are given more than one version by the cook and two or more of your fellow diners.
I look up the recipe in Wikipedia, which has a genral page on the history of the disha and variations areound the world. Then another version of Wikipedia specialises in recipes.
My husband does a general goggle search, usually starting with French recipes in French, which he quickly translates with a tranlation system.
His version usually reduces the quantities altogether, as well as reducing some of the ingredients. For example, we try to cut down on sugar. He generally looks at three or four or more recipes, taking into account the size of cooking utensils he has available, the numbers of us eating, plus season fruits and unusual ingredients.
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