It was October last year when we first started Como en Casa. We started very shy, very nervous… we did’t know whether the people would like how we cook or to dine at our place, if they would feel comfortable eating at a strangers house with strangers… everything was so new but exciting at the same time. We were just starting a dream, a little project to do it as a hobby, and there was certainly a lot to learn…
It’s been 1 year, 9 dinners, 54 guests, 27 different dishes and lot of new friends, fun, new experiences, learning… and we will for sure continue sharing the love for food with our guest in future dinner parties!
Last saturday (October 11th) took place our 9th dinner, and it was, one more time a great experience! Three lovely couples came to our Como en Casa without knowing exactly what they were going to eat and without knowing each other. Champagne mixed with black berries on one hand and an appetizzer on the other, we toast and they started introducing each other. Our guests enjoyed a delicious starter, Jakobsmuscheln – St James scallops in a vanilla-orange foam with a touch of chilli, served with sautéed fennel on the side with a little toast made of homemade baguette. This dish was accompanied by a Weingut Winter Dittelsheim Riesling, a rich and fresh white wine. The main course took a little longer than expected (things happend and we also learn from them), but laughter coming from our dinning room, were telling us that our guests were having a good time together. The Autum Pork & Pasta was worth the wait, a tender pork fillet and homemade pappardelle with a sherry mushrooms sauce. We gently reoasted the Tegernsee-pork, bought saturday morning at our local farmers market, before flavouring it in the oven with a coffee-, cinnamon-, cardamom-, vanilla- and pepper-salt. In the meantime the tasty mushrooms – porcini, bay bolete and chanterelle – cooked in a sherry sauce flavoured with a homemade four hour cooked stock. We served the tasteful but elegant dish with a purpur coloured Chanson Pére & Fils Bourgogne Pinot Noir, with aromas of red fruits and spices. To finish the dinner, a Pistachio Tartlet with a sauce of respberries or molten, flourless pistachio cake for dessert, filled with a soft heart of homemade callisons – a french pastry made of almonds served. Last but not least, we offered a Sherry, a perfect fit with its creamy nutty aroma.
We hope you like the pictures and hope to seeing you in our next dinner!