In-Flight Dining Re-Imagine

Do you remember the days when air travel was glamorous? The thought of being served meals thousands of feet up in the air is part of the status symbol of the wealthy? Me neither. Nowadays, I am more likely to pack my own meal to avoid the institutional grub or total lack thereof. This week’s recipe for French Fridays with Dorie is Pancetta Green Beans. Well, they’re green beans. But what if they are served following the all important question “Chicken or Beef?” With a few trips coming up, my imagination runs wild for what I would really like to be served on a plane.

Ever since I was a kid, I’m fascinated by things that fit well together like a puzzle. Little pieces of delectable chocolate packed in a box with no space to spare. Bento boxes showcasing visually stunning on-the-go meal in the most compact form. My first memory of air travel was a trip from Hong Kong to Manila. The scaled down cutlery and dinnerware left a lasting impression with individual courses neatly nestled in their own compartment. Obviously, my fantasy in-flight meal began with the “table” setting.

My acacia wooden square tray is the perfect backdrop for three small melamine bowls, a square porcelain baking dish, full-size cutlery (because miniature cutlery does not belong in the first-class cabin), a ceramic espresso cup, and a short-stem champagne flute. Hey, even the choice of material and shape has been carefully considered for the rigor of air travel! Turbulence anyone?

Ladies and gentlemen, the fasten seatbelt sign is on, the plane is about to take off. You can find the menu of our in-flight meal at your seat pocket.

Appetizer

Almost Nicoise Salad

mâche lettuce, heirloom grape tomatoes, green beans, nicoise olives, potatoes in vinaigrette

Main

Beef Daube with Carrots

mashed potato celeriac and pancetta green beans

Cheese

Brie

Dessert

Apricot Streusel Cake

Greek yogurt and poached Forelle pear

Petit Four

Pearson's salted nut roll

Beverage

Espresso & Sparkling Cranberry Apple Cider

 

Quite a feast isn’t it? The “almost” part of Almost Nicoise Salad comes from the fact that I omitted the hardboiled eggs and tuna. If I had quail eggs at home, I am most certain that they would make their way to the salad. I know that salade nicoise is typically a main course in itself but I do love the gorgeous colour and the combination of vegetable. Obviously the Pancetta Green Beans comes from Dorie Greenspan’s Around My French Table. I took care to cut the beans on a bias so they are all about the same bite size length. The pancetta lent crispy texture and smoky flavour to the side dish. The main course of Beef Daube with Carrots also comes from the same book. The recipe calls for using beef cheek though I made mine with chuck. The mashed potato celeriac is inspired by another Greenspan recipe though I did not boil my vegetable in milk. It seems a bit wasteful to me not to mention I rarely have that much milk in the fridge anyway. I was surprised by the sweetness that celeriac imparted on the dish. It was certainly a nice change from the standard mash potato.

I had a bit of fun with the all the little add-on to make the meal complete and resembling an airplane meal. The dessert was a simple apricot streusel cake from Flo Braker’s Baking For All Occasions. The dollop of Greek yogurt not only added a bit of creaminess to the dessert, it also helped to anchor the poached pear. Of course we cannot miss out on cheese course for any French meal. The wedge of brie sat on a piece of crusty sourdough bread to support the soft texture. In lieu of a piece of dark chocolate, the espresso came with a thick slice of Pearson’s Salted Nut Roll, an addictive candy bar local to Minnesota. Last but not least, a glass of bubbly added just the right touch of elegance to remind us that we’re traveling in style.

Don’t forget to check out what other members of French Fridays with Dorie made this week and their tips on cooking Pancetta Green Beans.

Comments

[yummychunklet]

I would definitely fly more if this were the meal!

[Monica (Ms. Hobby)]

This is so pretty! You should take-over as director of airline food. Wonderful!

[DessertByCandy]

Thanks! I had so much fun with this little project.

[KY]

Yes, it's indeed a fantasy as I don't think airline food would ever reach this standard. :) You did a terrific job!

[Candy]

How fun! I was bumped to first class on an Air France flight last year (it was just a 2 hour flight, but still fun) and the lunch was delicious! But I would choose your version over it!

[Anne-Marie]

This is beautiful! Will you please take charge of Delta's in-flight catering? I'll fly more if you do.

[Frankly Entertaining]

What an amazing post. I'm in awe of how you put everything together!

[Elaine]

Oh, man! Are you serving on my flight home this afternoon?! This looks so wonderful, Candy!!

[Liz]

What a fun post! I think we ALL wish you were our airline chef! Your beans look fabulous as does everything else...

[Eugene]

Totally first class! Very balanced menu and looks delicious. Perhaps your next little project could be 'TV Dinner'. I'd love to see how you glam that up.

[Ryan]

An airline needs to hire you STAT! I wish they had meals like that-- or meals at all anymore. Beautiful pictures and great way to incorporate this week's FFwD!

[Cher]

This reminds me of a meal I had on JAL on a business class flight from Tokyo to Shanghai - probably the last time I have enjoyed airline food! This was really lovely & a fun way to present this.

[Tricia]

This post was amazing !!! Your photos are stunning. They look as if I am reading a "Bon Appetit" article. I can't believe how this all turned out for you. Seriously - kudos to you. And you made my mouth water even though I just finished dinner.....

[kitchenarian]

I was on a plane last weekend and this is a far cry from the pack of peanuts I was given. I loved this recipe and I love how you romanticized one side dish and turned it into an elegant meal. Love this - first class post!

[Betsy]

Love the bento box/airline meal. It sounds like better than any meal I've ever eaten up in the air. Great post!

[Adriana]

This post has to be the funnest I've seen in a long time. You must have had a blast putting it together and enjoying it afterwards! Thanks for sharing.

[Sanya Living]

Now that is inspiring! That's what I love about FFwD, I learn so much! What you've done here is absolutely fabulous!

[flourchild]

If it was only that good! Im glad you liked the beans!

[Bonnie]

I really enjoyed your creativity with this post. If only airline meals had such variety and pizzaz! I was a flight attendant for many years so can intimately relate. Your pictures and meal are just beautiful. I wish I could eat the screen!
bonnie

[Chef Pandita]

LOVE your photos! That tray looks amazing :)

[DessertByCandy]

Thank you everyone! I'm so glad you enjoyed my little cooking project. Cooking is a creative outlet for me as I'm sure for many of you.

@Eugene My inspiration actually began as a TV dinner. I thought it would be tongue in cheek to apply classic french cooking to this most North American serving style. However, I could not find a suitable divided plate and so it evolved to airplane meal.

[muppy]

this is so funny, love it, such a fun idea. I find little dishes like this so exciting!

[Lori Lynn @ Taste With The Eyes]

This is awesome. I feel like I'm flying Air France, l'Espace Premier!
LL

[Kezia]

Oh please tell me you will be serving this up on my next international flight! This is what in-flight dining should be. Flying used to be a luxury, and enoyable. Now you get molested, have less legroom, and re-warmed unidentifiable junk to eat.

Please launch a in-flight eating revolution. You will have us all supporting you!

[Food Frenzy]

Fantastic meal and amazing photos. Very clever with the first photo.

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