{"id":746,"date":"2016-05-23T01:55:05","date_gmt":"2016-05-23T08:55:05","guid":{"rendered":"https:\/\/dwaynejeng.com\/blog\/?p=746"},"modified":"2016-07-04T20:33:04","modified_gmt":"2016-07-05T03:33:04","slug":"ingredient-challenge-dinner-party-two","status":"publish","type":"post","link":"https:\/\/dwaynejeng.com\/blog\/2016\/05\/23\/ingredient-challenge-dinner-party-two\/","title":{"rendered":"Ingredient Challenge Dinner Party Two"},"content":{"rendered":"<p><a href=\"https:\/\/dwaynejeng.com\/blog\/0507161836\/\" rel=\"attachment wp-att-743\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161836-624x351.jpg\" alt=\"0507161836\" width=\"624\" height=\"351\" class=\"alignnone size-large wp-image-743\" srcset=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161836-624x351.jpg 624w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161836-200x113.jpg 200w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161836-300x169.jpg 300w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161836-768x432.jpg 768w\" sizes=\"auto, (max-width: 624px) 100vw, 624px\" \/><\/a><\/p>\n<p>Saturday, May 7, 2016 &#8211; I&#8217;ve already told you the story of the <a href=\"https:\/\/dwaynejeng.com\/blog\/tag\/ingredient-challenge\/\">ingredient challenges<\/a>, so I won&#8217;t go into that again. Today, I had my second dinner party with the dishes from the ingredient challenges.<\/p>\n<p>Today&#8217;s menu was<\/p>\n<ul>\n<li><a href=\"https:\/\/dwaynejeng.com\/blog\/2015\/11\/18\/ingredient-challenge-4-roasted-veggies-with-veloute-sauce\/\">Roasted veggies with veloute sauce<\/a><\/li>\n<li><a href=\"https:\/\/dwaynejeng.com\/blog\/2015\/10\/21\/ingredient-challenge-3-duck-with-orange-ginger-sauce\/\">duck breast with orange ginger sauce<\/a><\/li>\n<\/ul>\n<p>And for dessert, blood orange sorbet. (This wasn&#8217;t an ingredient challenge, but it was thematic with the rest of the dinner.)<\/p>\n<p><!--more--><\/p>\n<p><a href=\"https:\/\/dwaynejeng.com\/blog\/0506162237_hdr\/\" rel=\"attachment wp-att-741\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0506162237_HDR-624x351.jpg\" alt=\"0506162237_HDR\" width=\"624\" height=\"351\" class=\"alignnone size-large wp-image-741\" srcset=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0506162237_HDR-624x351.jpg 624w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0506162237_HDR-200x113.jpg 200w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0506162237_HDR-300x169.jpg 300w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0506162237_HDR-768x432.jpg 768w\" sizes=\"auto, (max-width: 624px) 100vw, 624px\" \/><\/a><\/p>\n<p>But before we get to the dinner, let&#8217;s talk about chicken stock. Chicken stock is a big ingredient in <a href=\"https:\/\/en.wikipedia.org\/wiki\/Velout%C3%A9_sauce\">veloute sauce<\/a>, and homemade stock is much better than store-bought stock. But homemade stock takes hours, and I don&#8217;t go through chicken stock fast enough to justify making a big batch.<\/p>\n<p>So I decided to use a trick my cooking teachers taught me. Take store-bought stock and &#8220;doctor it up&#8221; by simmering it in some chicken bones and aromatics. This way, you don&#8217;t need to spend as much time or effort on it, but you still get something better than store-bought stock.<\/p>\n<p>Or at least that&#8217;s the theory, anyway. In practice, doctored stock still tastes mostly the same as store-bought stock. It was a nice exercise, though. I&#8217;ll have to think of a way to deal with my stock situation&#8230;<\/p>\n<p><a href=\"https:\/\/dwaynejeng.com\/blog\/0507161836a\/\" rel=\"attachment wp-att-744\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161836a-624x351.jpg\" alt=\"0507161836a\" width=\"624\" height=\"351\" class=\"alignnone size-large wp-image-744\" srcset=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161836a-624x351.jpg 624w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161836a-200x113.jpg 200w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161836a-300x169.jpg 300w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161836a-768x432.jpg 768w\" sizes=\"auto, (max-width: 624px) 100vw, 624px\" \/><\/a><\/p>\n<p>The roasted veggies with veloute sauce was mostly the same as my practice run. I did swap out fresh fennel leaves for dried fennel seeds and used it in the sauce instead of as a garnish. (To be honest, I still don&#8217;t like fennel, but hey, it was part of the challenge.) I also noticed that there&#8217;s way too much sauce for the amount of veggies. (I&#8217;ve since updated the recipe in the original blog post.)<\/p>\n<p>Also, I went through a lot of beets today. They really do turn everything red. My hands are red. The sauce was originally white, but now it&#8217;s red. Red red red red.<\/p>\n<p>For the duck breast, I decided to make a &#8220;cabbage wrap&#8221;, and instead of roasting the walnuts with the duck, I&#8217;d just stuff it all in the cabbage wrap. Well, as it turns out, sticking a whole duck breast into a cabbage wrap doesn&#8217;t really work. Oops. I should have just made a slaw, like I suggested last time. Or maybe, since the duck breasts are so thick, I should pre-slice the duck and make a duck cabbage salad. Hmm&#8230;<\/p>\n<p>This time around, blood oranges were in season. They made the sauce more red than brown and added a little extra something something to the sauce&#8217;s flavor. (Thought of the moment: If I made duck with an orange sauce, does that mean I made duck l&#8217;orange?)<\/p>\n<p><a href=\"https:\/\/dwaynejeng.com\/blog\/0507161908\/\" rel=\"attachment wp-att-745\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161908-624x351.jpg\" alt=\"0507161908\" width=\"624\" height=\"351\" class=\"alignnone size-large wp-image-745\" srcset=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161908-624x351.jpg 624w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161908-200x113.jpg 200w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161908-300x169.jpg 300w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161908-768x432.jpg 768w\" sizes=\"auto, (max-width: 624px) 100vw, 624px\" \/><\/a><\/p>\n<p>For dessert, I made a blood orange sorbet. One, it fits the blood orange theme with the duck. Two, sorbet is simple yet delicious. I zested one of my blood oranges, then peeled 5 of them, tossed them in the blender with 1\/4 cup white sugar, 2 Tbsp Triple Sec, and a pinch of salt. Then put it in the freezer in a shallow tupperware and stir every 30 minutes to get a texture like snow.<\/p>\n<p>The only thing I&#8217;m not sure about is pureeing whole oranges or just squeezing for orange juice. I guess it depends on whether you like orange juice with or without pulp\/<\/p>\n<p><a href=\"https:\/\/dwaynejeng.com\/blog\/0507161814a\/\" rel=\"attachment wp-att-742\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161814a-624x351.jpg\" alt=\"0507161814a\" width=\"624\" height=\"351\" class=\"alignnone size-large wp-image-742\" srcset=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161814a-624x351.jpg 624w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161814a-200x113.jpg 200w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161814a-300x169.jpg 300w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2016\/05\/0507161814a-768x432.jpg 768w\" sizes=\"auto, (max-width: 624px) 100vw, 624px\" \/><\/a><\/p>\n<p>Bonus: A countertop full of ingredients, waiting to be assembled and plated. Not pictured: Stovetop with 2 pans, one with veloute sauce, one with orange sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Saturday, May 7, 2016 &#8211; I&#8217;ve already told you the story of the ingredient challenges, so I won&#8217;t go into that again. Today, I had my second dinner party with the dishes from the ingredient challenges. Today&#8217;s menu was Roasted veggies with veloute sauce duck breast with orange ginger sauce And for dessert, blood orange [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[49,81,94,93,37,80,55,90],"class_list":["post-746","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-dinner-party","tag-fruit","tag-ingredient-challenge","tag-poultry","tag-sauce-making","tag-sorbet","tag-stock","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/comments?post=746"}],"version-history":[{"count":1,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/746\/revisions"}],"predecessor-version":[{"id":747,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/746\/revisions\/747"}],"wp:attachment":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/media?parent=746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/categories?post=746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/tags?post=746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}