A Birthday Celebration in Courses
Planning a birthday dinner for a savory chef isn't an easy task. Especially if it also involves an anniversary (1 year), and Valentine's Day (he cooked a birthday dinner for his mother and family the day before so we basically stayed close to home on Sunday). (For Valentine's day, I had thought of doing it over-the-top and having some sort of heart theme with each course. But I think it turned out better this way). I'd planned, researched, second guessed, changed, finalized, and fretted over the menu. I consulted cookbooks, YouTube videos, websites, blogs, friends, and even the man himself (when I found out his favorite seafood was scallops, I quickly added a course). Once the menu was finalized, I planned the prep, making lists (couldn't live without them), scheduling prep as well as shopping and lying. I made and froze rough puff pastry from Michel Roux's Pastry: Savory and Sweet . I made fresh pasta dough and filling, formed, and shaped the ravioli. I...