Ivan's lil' dinner party

Ivan slices with his tongue sticking out

Ivan slices with his tongue sticking out

Christmas this year was quiet for me. I wanted it that way and I like it that way. I did not want the commercial depiction of it to drown out its true meaning. And for me, Christmas is really a whole lot more than just Santa, presents and a Christmas tree. So that means that I did not get to pig out much. Which is fine really. But trust me, usually, Christmas is a time where I just let my stomach take it all.

So when Ivan of Food Recent Runes emailed a bunch of us (Catherine of Camemberu, Leroy of The Hungry Cow, Brad of Lady Iron Chef) inviting us to his place for a post Christmsa dinner get-together, I was ecstatic. I have heard alot about his cooking (mostly steaks, not that it’s a bad thing!) and wanted to try it. His place is not very near from mine so I had a bit of trouble finding it. Silly me got lost too. So when I finally made it there, I was famished. And seeing the food that laid on his kitchen counter, I remember thinking “Thank God”. 

Dry-aged beef and Japanese tomatoes

Dry-aged beef and Japanese tomatoes

He bought three 21 day dry aged beef and some Japanese tomatoes that he later drizzled some dijon vingarette over.
Japanese momotaro tomatoes

Japanese momotaro tomatoes

His oxtail stew, which he braised for about six hours, was really good. The meat just fell apart at the slight prodding of my fork. He did not want an overpowering sauce, considering that more meat was coming next, so he cooked it in a light and heady red wine sauce (a broth almost). He mixed chicken stock with some red wine and added fresh wine just before serving. We all liked it and we drank and soaked baguette in it.
Braised oxtail stew in red wine jus

Braised oxtail stew in red wine jus

 
Next up was the steak, which he seasoned with salt and pepper.
Very raw, but very good steak

Very raw, but very good steak

Yes he likes his meat very raw. I like mine medium rare but this was fine. It was good quality beef so it was very enjoyable. I liked it even better with the balsamic reduction sauce he made (after forgetting it for the first piece of steak!) 🙂
Steak with the balsamic reduction sauce

Steak with the balsamic reduction sauce

Oh and roasted potatoes. Lightly seasoned with salt and dill. These were so so good. The potatoes were called Danielle I believe.
Lovely roast Danielle potatoes

Lovely roast Danielle potatoes

We ended with my apple tart….
I brought a home-made apple tart

I brought a home-made apple tart

Can I comment on how rustic it looks and how much I like that it looks as if it came out of an Enid Blyton story book? I love rustic desserts. The uglier the better. I am all for messy looking, sauce dripping, rough and worn desserts. It gives the cake/pie/tart personality I think. Pretty things sometimes look good but taste the opposite. Sometimes.
Ice-cream with apple tart is an ultra delicious combination

Ice-cream with apple tart is an ultra delicious combination

Apple tart is not complete without ice-cream and trust me we had PLENTY!
Waitrose stem ginger ice-cream with my apple tart

Waitrose stem ginger ice-cream with my apple tart

Some of us thought that the gingery taste in the Waitrose tem ginger ice cream was too strong. I thought that it was too sweet. But we all agreed that Tillamook’s vanilla ice cream rocked.
Vanilla ice-cream with apple tart

Vanilla ice-cream with apple tart

Love that it comes in a Giant tub. Catherine also bought Haagen Daz rum and raisin. Also a perfect match. I was also very pleased to see Brad polish up two slices of my tart. It’s a good sign I think.
It was a very pleasant evening. Ivan also took us on a tour of his place, which in my opinion, looks great. We were all amazed at his collection of entertainment and books. He’s a reader all right.
All of us left with a very full stomach, but very happy nonetheless. I know I was.
It would be nice to have more of these home-dinners. I have already bugged Ivan to organise a pot-luck next. We’re working on it. Hopefully it becomes a monthly thing, then I will be forced to bake and cook more.

Posted on 30th Dec 2009 in Uncategorized

  —  

There Are 7 Comments

 

food.recentrunes.com | Feed 2009 commented on January 8, 2010 at 5:05 am


[…] While I am anticipating the next dinner at a French Pizzeria, here’s Catherine’s generously detailed account of the dinner. And Cheryl has me with my tongue out. […]


 

ivan commented on January 8, 2010 at 5:34 am


Yes, it’s a talented tongue that can do more than slice things.

Anyway, yeah, I have to move away from steak-based dishes; we can do Chinese the next time.


 

ladyironchef commented on January 8, 2010 at 3:36 pm


Love that comes in a great tub, oh yeah! thank you for your apple tart, i really like it and even had two slices! heheh yay to more food parties! 🙂


 

Rosa commented on January 11, 2010 at 7:10 pm


What a great dinner party! The food looks so good!

Cheers,

Rosa


 

myfoodsirens commented on January 13, 2010 at 4:14 pm


Your apple pie looks fantastic! And I agree, sometimes, it’s the ugly food that tastes the best! =)


 

food.recentrunes.com | Food & Hotel Asia 2010 commented on May 11, 2010 at 7:01 pm


[…] yes, it makes a fantastic sauce for beef steaks […]


 

kirk commented on July 30, 2014 at 8:58 pm


.

ñïàñèáî çà èíôó….


Post A Comment

Use the email address you registered with Flickr here to see your Flickr Buddy Icon with your comment.



Top food blogs
Follow cherylovescake on Twitter

Search

Links



Categories


Archives


www.flickr.com
miss bake-a-lot's items Go to miss bake-a-lot's photostream