⏰ Service 11 — Plant-Forward Dinner Party
← Block 11–12: Vegetables & PlantForward Cooking Overview
Cook a complete dinner where vegetables are the headline, not the support act. No protein required (though a soft-boiled egg or some cheese is allowed).
The challenge: Put at least three vegetable techniques from this week on one table.
| Course | Dish | Techniques |
|---|---|---|
| Starter | Roasted beet salad with whipped feta and pistachios | Roasting + acid dressing |
| Main | Seared mushroom "steaks" + celery root purée + pan sauce from mushroom fond | Purée + sear + pan sauce |
| Side | Blanched and shocked green beans with brown butter | Blanching + butter sauce |
| Bread | Good sourdough | Bought is fine |
📖 Mushroom "steaks": Serious Eats — Pan-Seared Mushrooms — portobello or king oyster, sliced thick, seared in cast iron, finished with thyme butter.
Skill targets: Color retention on the green beans. True silkiness on the celery root purée. A fond-based pan sauce from the mushrooms. All three on the table at the same temperature.
🎥 Compare Notes: The Wet Method of Cooking Mushrooms — Adam Ragusea — A different approach to mushroom technique than the dry-sear method. Compare the results and decide which you prefer for your mushroom steaks.