"Best meal I've ever made"--what's yours?

[Jenise]

Is there one single meal in your history of cooking that stands out? A meal grand beyond all the others at which you pulled out all the stops, where the sky was the limit? Or one where you challenged yourself to do something or somet things you've never done before and it worked beyond your wildest dreams, or where simply everything on your menu scored 10 out of 10 with everybody including yourself, a meal that you compare all others to and may never be able to top?

If so, we'd love to hear about it.

I'll tell mine too, as soon as I dig out the menu.

Yup......when entertaining one of my professors and his wife and feeling the need to make a grand impression.


Oysters on the half shell
Lobster quenelles in Sauce Nantua
Tournedos Rossini
Green salad
Cheese Platter
Isles Flottante

God's in Her heaven and all's well on earth!

[Jenise]

That's quite a menu. Where did you go to school/where did this meal take place? And, what's an Isles Flottante?

Am sure Daniel will jump in here if not correct but believe "Isles (or Ile) Flottante" is the French equivalent of the "Floating Island" dessert in english speaking countries.

[Jenise]

Am sure Daniel will jump in here if not correct but believe "Isles (or Ile) Flottante" is the French equivalent of the "Floating Island" dessert in english speaking countries.

I kind of got the translation (though wasn't entirely sure), but I still don't know what that is.

Floating Island
http://www.cooks.com/rec/view/0,183,158 ... 92,00.html

[Robin Garr]

I kind of got the translation (though wasn't entirely sure), but I still don't know what that is.

Knowing your food preferences, Jenise, I am pretty sure you wouldn't like it ...

[Jenise]

Just looked at the recipe link Shel posted. And of course, you're right and it's not hard to be where me and desserts are concerned, but this is particularly vile.

My answer gets a little confused because we have neighbors that cook very well and nearly every meal is a joint effort. And there have been lots of memorable meals but the most recent was in December, for my birthday. I think I mentioned it here, several courses all taken from Thomas Keller's cookbooks -- mostly French Laundry but one or two from Bouchon. The dish that comes to mind as particularly special was "oysters and pearls" made by my neighbor. I made "bacon and eggs" which was a very tiny serving size, one quail egg per diner served on a silver spoon with brunoise, sauce, and tiny pieces of bacon, whipped Brie, and an elaborate beef stew.

Gravlax == Peter
Bacon and Eggs == Frank
Whipped Brie == Frank
Oysters and Pearls == Susan
Chestnut Agnolotti == Susan
Fish and Chips == Susan
Pot au Feu == Frank
Bibb Lettuce == Keils
Cheeses == Lily
Macarons == Louise

Finest hour?

Might have been cooking a kilo and half of foie gras in 6 different ways with 6 different wines....

I guess I'd have to go with a meal from almost 25 years ago. My girlfriend had picked up a cookbook on traditional Indian cooking and I was really taken with it. My folks came out to visit and I decided to give it a try. I can't remember what I cooked, but I remember going to various shops around West Sacramento just to get the spices I needed. I remember making a bunch of stuff, including raita and other little side dishes. I spent all day cooking, and by suppertime the little apartment we lived in smelled like a million rupees.

What made it the best meal ever were the looks on my parent's faces as the meal went on. There was honest pleasure in the meal as well as astonishment that I had put it all together. This was the first time I'd ever put anywhere near that much work into a dinner and it really hit home. I realized then and there that I could cook if I wanted to.

There have been a lot of good meals since then (as well as some real disasters), but when the question of the best meal ever came up, that was what came to mind.

Great question and one that really made me realize just how much my cooking style has evolved. There have been so many over the years, even the ones when the kids were home. The ultimate goal there was that the food had to be healthy while meeting their caloric requirements, as all three were into a sport and very active. There were lots of one dish meals which the adult children still make requests for. Many were unusual.
The dinner that popped into my head was a meal that came together so beautifully for me and one I cooked again and again. After that, it was my desire to try all sorts of combinations and even before the word was invented, I was slowly becoming a locavore. This meal consisted of a filet of beef roast that is a two day process and cooked at high heat for 45 minutes, from a book called “Five Star Favorites from the friends of Mamie and Ike”. A splendid side was a stuffed baked potato recipe that is still the best I have ever had. The salad was a beautiful presentation with asparagus. The beef is served with a horseradish/sour cream mix, and later I began serving it with a Béarnaise Sauce. Since then there have been many memorable meals, but that one is special because it made me feel like a gourmet cook and really got me interested in learning more about all kinds of foods.
Ah, another favorite was when a Spanish friend taught me to make flautas. It was the first meal I made for our gourmet dinner club. I was a nervous wreck, but the meal turned out well, even though the flautas were not heated through. I made no comment about it, however and we had a great time with our guests.

Just looked at the recipe link Shel posted. And of course, you're right and it's not hard to be where me and desserts are concerned, but this is particularly vile.

I always thought of it as small meringues on creme anglaise, sort of harmless

I made a few good dinners; the one that stands out:

Blinis with creme fraiche, smoked salmon and sevruga caviar (Bon Appettit recipe)
Wild mushroom vol-au vents (my mother used to make those with chicken, I substituted wild mushrooms)
Seared sea scallop on avocado puree and potato latke (an old Gourmet recipe from the late 80s)
Halibut with parsnip puree, spinach and saffron vanilla sauce (from the French Laundry cookbook, was supposed to be with black sea-bass)
Mint jasmine pots de creme (Bouchon cookbook)

I don't think I had another dinner part after that one, it was hard to replicate.

With the proviso that I'd like to believe that my finest effort is yet ahead of me, I'd say that most of my friends would vote for my cassoulet (except one couple who prefer my paellas) but to me it's the Mole Poblano dinner for 40 that I prepared about 15 years ago. To me, the logistics of preparing a "gourmet meal" on a large scale is more challenging -- and more satisfying -- than the same meal prepared for a small dinner party.

Mark Lipton

[Jenise]

My answer gets a little confused because we have neighbors that cook very well and nearly every meal is a joint effort. And there have been lots of memorable meals but the most recent was in December, for my birthday. I think I mentioned it here, several courses all taken from Thomas Keller's cookbooks -- mostly French Laundry but one or two from Bouchon. The dish that comes to mind as particularly special was "oysters and pearls" made by my neighbor. I made "bacon and eggs" which was a very tiny serving size, one quail egg per diner served on a silver spoon with brunoise, sauce, and tiny pieces of bacon, whipped Brie, and an elaborate beef stew.

Gravlax == Peter
Bacon and Eggs == Frank
Whipped Brie == Frank
Oysters and Pearls == Susan
Chestnut Agnolotti == Susan
Fish and Chips == Susan
Pot au Feu == Frank
Bibb Lettuce == Keils
Cheeses == Lily
Macarons == Louise

You did mention it here, Frank, and you had us all drooling. I also remember making a note to self about that pot au feu (I have both the books). Thomas Keller's approach to the dish must be enlightening. But what a great meal. You're so lucky to have neighbors who enjoy cooking together.

[Jenise]

To me, the logistics of preparing a "gourmet meal" on a large scale is more challenging -- and more satisfying -- than the same meal prepared for a small dinner party.

Mark Lipton

You won't get any argument from me on that!

I also remember making a note to self about that pot au feu (I have both the books).

For what it's worth, Jenise, that is one dish where I am kind of dubious about whether the result is worth the effort. It takes SO MUCH WORK and a lot of the payoff is simply in a certain elegance in the final product. And the littlest thing can mess that up. I took everything over to my neighbor's house in perfect shape - and then left the pearl onions etc. heating a few minutes too long and they got kind of softish and messy. Keller probably has 10 people taking care of the parts of this dish over a period of a week. For one person -- I dunno. Most of the other dishes, I would not say that about. Even those Macarons from Bouchon, Louise complained while she was making them but there was a lot of praise when she served them, and they looked like a picture from a magazine, so perhaps she would make those again.

I thought pot au feu was the quintessential peasant dish. In other words, if you fuss over it, you've missed the entire point of the whole affair.

-Paul W.

Keller is famous for taking simple concepts to the stratosphere. Keeping the name (pot au feu, bacon and eggs, peas and carrots) is an inside joke.

I love this question and all the answers I've read. Had to take some time to ponder it, because like so many of you, I've been cooking for a very long time.

I'll have to say it was New Year's dinner I made for about 16 people three or four years ago. We started with a blind Champagne tasting that really got the evening off to a fun start. Then it went something like this...

Traditional jumbo shrimp cocktail
Bibb lettuce salad with shallot champagne vinaigrette, pears, goat cheese and spicy, candied walnuts
Roast tenderloin of beef with horseradish cream sauce, as well as gorgonzola cream sauce
Horseradish mashed potatoes
Grilled vegetable strata
Flourless chocolate cake with choice of vanilla bean or coffee ice cream

Nothing complicated or super gourmet, but it was one of those times when everything came out absolutely perfectly.

I don't know if this qualifies as the best meal ever, but it's one that stands out in memory.

For our 2005 Valentine's dinner, I made filet mignon with horseradish gravy served with steamed asparagus, mashed potatoes, and french bread. For dessert, we had toffee suprise, (vanilla ice cream topped with a crushed English toffee candy bar and kahlua).

Simple, but simply delciious.

For my 30th bithday in Austin, TX, I spent the better part of a week shopping and preparing for a dinner. I soured frehly made puff pastry from Swedish Hill bakery, wild mushrooms from the original Whole Foods Market, top wines including 30 year old Latour, etc.

I do not recall all the dishes, but I had a friend who ate fish but no meat, so I made alternate dishes for him of the same care and level as the other meat dishes.

We had Veal Loin with Wild Mushroom Duxelle in puff pastry and mushroom sauce, Roast Pheasant with chanterelles, Paris Brest. Alternate dishes were Salmon in Puff Pastry with mushroom duxelles and a pasta primavera.

Other great meals have tended to be collaborations with friends, such as the Millenium New Year's Eve dinner and a Corn Theme dinner.

Probably not my best meal, but the one that gained the most kudos. Our pseudo-niece who lives with us recently received her Masters and we feted her, her relatives and friends with a massive cookout. Below are the dishes I prepared (my wife doesn't really cook). Some have been garnered from cook books and on-line sites, and appropriately altered to meet our tastes. Others I just made up.

Mains:
Citrus Grilled Shrimp
Chimichurri Skirt Steak
Peking Style Spare Ribs
Buffalo Wings (my own world famous recipe)
EVOO/Garlic marinated Split Chicken Breasts
Bacon Wrapped Water Chestnuts (wife won't eat seafood-so no scallops)

Sides:
Grilled Fingerling Potatoes w/Roasted Garlic Oregano Vinaigrette
Sauteed Cherry Tomatoes w/ Garlic in EVOO
Grilled Corn w/ Mayo/Parmesano Reggiano
Roasted Corn w/ Chili Lime Butter
Plain old, basic Potato Salad
Herbed Garlic Bread

Probably not my best meal, but the one that gained the most kudos. Our pseudo-niece who lives with us recently received her Masters and we feted her, her relatives and friends with a massive cookout. Below are the dishes I prepared (my wife doesn't really cook). Some have been garnered from cook books and on-line sites, and appropriately altered to meet our tastes. Others I just made up.

Mains:
Citrus Grilled Shrimp
Chimichurri Skirt Steak
Peking Style Spare Ribs
Buffalo Wings (my own world famous recipe)
EVOO/Garlic marinated Split Chicken Breasts
Bacon Wrapped Water Chestnuts (wife won't eat seafood-so no scallops)

Sides:
Grilled Fingerling Potatoes w/Roasted Garlic Oregano Vinaigrette
Sauteed Cherry Tomatoes w/ Garlic in EVOO
Grilled Corn w/ Mayo/Parmesano Reggiano
Roasted Corn w/ Chili Lime Butter
Plain old, basic Potato Salad
Herbed Garlic Bread

Wow, Bob. Sounds like a great meal, but the sides sound especially good. Yum. I've never grilled potatoes. Do you pre-cook them a little (somehow) first?