The Cook.Snap.Eat.Love Dinner 2
Our previous dinner get together at Jacob’s place left praises and more praises, so we politely nudged Jacob if he would like to cook for us again (sorry, I know we are thick-skinned gluttons) and also used this chance to give a surprise party for http://sgfoodonfoot.com/.
This is not Jacob. I have forgotten to take a photo of head chef for the night. This is assistant chef Alvin, doing the finishing touches to our Lobster Bisque.
These two bowls of Lobster Bisque which Shi Ting was holding, were actually specially scooped for Derrick and his girlfriend. Each bowl has extra lobster meat in the soup.
And the reason why Shi Ting had this expression, was because the birthday boy (left) was peeping from behind.
Only female guests do work. Male guests (except Alvin) only stand in the kitchen and talk. If you are wondering what the boy was saying, he was actually trying to say he has eaten a scallop which is as big and fat and what he was showing.
The helpful girls Rae and Shi Ting. Not that I never help, but I was busy taking behind photos ok!
Jacob prepared a 3 course dinner: soup, main and dessert that day. Soup of the day was Lobster Bisque. Chunks of lobster meat were simmered in a smooth, velvety base. His rich, delicious lobster bisque soup was sure to please.
There were a total of 10 of us but only 4 bowls of Lobster Bisque had lobster meat in it. 2 bowls were given to the birthday boy and his girlfriend, so the rest of us had a lucky draw to see who gets the lobster meat. AND I GOT IT! WHOOHOO!
All our tummies shared one main: The Seafood Risoni! Inspired by the spanish paella, Jacob’s Seafood Risoni was made up of the rice-shaped pasta noodles topped with pan seared scallops and fresh prawns and squid.
Tasty and generous serve, the stew has got plenty of substance as well, with strong gutsy flavours. The risoni takes on all the flavours, which was really nice. Simple one-pot wonders.
I really really really love the Ispahan which Jacob’s wife-to-be, Cloe, made for us last gathering. So I made a request if they could do it again.
Chloe decided to make a Ispahan inspired Mousse Cake. It was a very feminine dessert cake made with layers of lychee jelly, raspberry jelly and ground almond nuts base (Dacquoise). What more can I say? My heart melts when I see this lovely dessert. And every spoon literally melts in your mouth. The combination of lychee and raspberry is the most amazing flavor combination ever!
Oh before I forget, the couple set up a online bakery shop called Patisserie Framboise, which sells very lovely macarons and cakes! Check it out here.
After dinner, chat continued for hours as we gossip, laughed and played with Jacob’s dog, Basil. My hair was pretty obedient that day, so Boy and me took a photo together.
Of course, Derrick’s and his girlfriend dinner were on us! Happy birthday Derrick! Cheers to many more good years ahead!
Oh no… I am hungry for another Ispahan inspired dessert already… Thanks Jacob and Chloe, looking forward to another dinner together! 🙂