Rebeccas Table For Four Part II, & a recipe for Aioli!

This is me playing the kitchen goddess Part II, stemmed from my Part I, where Wine Actually sponsored me a bottle of wine. Read about that one HERE .
We had a very creative Grape Tofu as amuse bouche, Pan fried Pork Tenderloin & Pumpkin Risotto, all somewhat infused with the red wine by Wine Actually as part of the theme.

For Part II, we prepared a full 5 course meal & the occasion was also a goodbye lunch for 2 culinary friends of mine; Brendan, who is currently interning at Resorts World Sentosa Singapore, and Rainier; who has left Cilantro @Micasa and is now attached with Jann Restaurant, Singapore, one of the respected fine dining establishments in the Lion City.

Another culinary enthusiast, Edwin is currently a final year student in Taylors University Sunway.

The cooking connoisseurs:

So you can imagine the chaos as the cooking session progressed! A lot of goofing around yes, but food did eventually got served!

The main cook, Kevin concentrates hard enough to make sure all of us got fed.

We started out with fresh carbs & homemade aioli, which was superbly luxurious; even for a homemade version. I have included the recipe below! Do try this at home!

One cant go wrong with bacon

Amuse bouche: A play of the classic breakfast: pancake, bacon & eggs.

Greens were next, as specially requested by moi. I just find a meal without greens unacceptable, dont you?
Anyhow, I told him to make it simple, as greens were not his specialty. Still, the lightly vinagrette & balsamic tossed salad fared better than most restaurants.

Pea and Bacon Soup was served shortly after. I love green peas soup but this one needed much improvement! We boiled the peas til it was soft enough, but the blender we used wasnt sufficient to give us the texture we wanted. The soup was coarse from the skin of the peas. Urghh! Not pleasant at all.

Kevin wanted to try the whole foam sauce thing. Of which I wasnt too keen at first.
We did a play on the spaghetti alfredo; and tried foaming up the cream sauce to give it a lighter texture. But nope, it didnt work that well! The sauce was almost tasteless!

Thankfully, the fish was good. Its hard to screw up cooking dory anyways, unless you really cant cook!

Lightly season the dory fillets and youre good to go.

We blanched the greens & stir-fry them with some butter

And here we have it Dory with Homemade Aioli. Pardon the presentation, but due to the many courses we are having, we had to keep each dish in managable portions!

We cant do without a pork dish and this was almost the same as the previous Table For Four Herb Crusted Pork Loin; served with couscous.

Tender juicy pork fillets with a satisfying sides of carbs. Yums!

Wash it all down with red wine.

So that wraps up another wonderful gathering with close friends & it was certainly fun playing cook! The next session will be on Chinese cuisine as I hope to put my Bintulu belacan to good use. Then Im looking forward to some baking session with Eigen soon!

And as promised, the Recipe for aioli as below:
This is a simple & a good option if you are looking for an alternative spread to good ole butter.

Youll need: Garlic (peeled), egg yolk, olive oil (I used both olive and canola oil), lemon juice, pepper.

Steps:
1. Crush the garlic, followed by dragging the side of the knife over it. Add a pinch of salt, and repeat until garlic becomes paste.
2. Whisk the egg yolk together with the garlic, adding in the oil (pouring from a squeeze bottle helps to regulate the amount to a manageable stream)
3. Once the mixture emulsifies, add in some lemon juice and a bit of pepper (optional), and whisk in more oil.

Takes about 1 cup of oil for that small bowl below.

S! o reader s, any interesting suggestions on what we should whip up for the next Table for Four??