Mulit-Course Dinner- Help
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7 years ago
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help! Dinner guest JUST told me no dairy, gluten, meat, or fish!
Comments (20)There is a vegetarian biryani in from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World. If you use oil rather than ghee, it is dairy free. The vegetarians/vegans like it as a main and it can serve as a side for the rest. It has a layer of rice, then a layer of vegetables including garbanzo beans and topped by another layer of rice mixed with nuts. Vegetable Biryani RICE LAYER: 3 tablespoons ghee ( Indian Clarified Butter ) or vegetable oil 2 cups white or brown basmati or other long-grain rice 4 cups water (5 cups for brown rice) 2 teaspoons ground turmeric About 1 1 ⁄ 2 teaspoons table salt or 1 tablespoon kosher salt VEGETABLE LAYER: 1 ⁄ 4 cup ghee or vegetable oil 1 large onion, chopped 1 1 ⁄ 2 teaspoons black or yellow mustard seeds 1 teaspoon poppy seeds 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 ⁄ 2 teaspoon ground cinnamon 1 ⁄ 4 to 1 ⁄ 2 teaspoon cayenne 3 small or 2 medium-small eggplants, peeled and diced, or 3 cups cauliflower florets 1 large zucchini, diced 1 large red or green bell pepper, seeded, deribbed (white removed), and diced 1 cup lima beans or green peas 2 cups tomatoes purée, or 1 cup water mixed with 3 seeded and diced plum tomatoes 1 teaspoon sugar About 1 teaspoon table salt or 2 teaspoons kosher salt 3 ⁄ 4 cup cooked or canned chickpeas (optional) NUT MIXTURE: 1 ⁄ 4 cup ghee or vegetable oil 2 ⁄ 3 cup raw slivered almonds 2 ⁄ 3 cup raw cashews 2 ⁄ 3 cup golden raisins 1 ⁄ 4 cup chopped fresh cilantro for garnish 1. Preheat the oven to 350 ° F. Grease a 9-by-13-inch baking dish. 2. To make the rice layer: In a large, heavy saucepan, melt the ghee over medium heat. Add the rice and sauté until opaque, about 3 minutes. Add the water, turmeric, and salt. Bring to a boil, cover, reduce the heat to low, and simmer until the liquid is absorbed, about 18 minutes for white rice; about 40 minutes for brown rice. 3. To make the vegetable layer: In a large, heavy saucepan, melt the ghee over medium-high heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the mustard and poppy seeds and sauté until they begin to pop, about 30 seconds. Reduce the heat to low and stir in the coriander , cumin, turmeric, cinnamon, and cayenne. 4. Increase the heat to medium-high, add the eggplants, zucchini, and bell pepper, and sauté for 2 minutes. Stir in the lima beans , tomato purée, sugar, and salt. Bring to a boil, cover, reduce the heat to low, and simmer until the vegetables are crisp-tender, about 10 minutes. If using, add the chickpeas. 5. To make the nut mixture: In a small, heavy saucepan, melt the ghee over medium heat. Add the nuts and sauté until golden, about 3 minutes. Stir in the raisins. Remove from the heat. 6. Spread half of the rice in the prepared dish and top with the vegetable mixture. Combine the remaining rice with the nut mixture and spread over the vegetables. 7. Cover with a lid or aluminum foil and bake for 30 minutes. Sprinkle with the cilantro. Serve warm. VARIATION Omit the mustard seeds and poppy seeds and add 2 teaspoons freshly grated ginger with the other spices. Marks, Gil (2008-03-11). Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (Kindle Locations 14024-14031). Houghton Mifflin Harcourt. Kindle Edition. For vegetarian chili, I don't use a recipe. If not using canned beans, I soak dried beans overnight (or do a quick soak by bringing the water to a boil with the beans, turning off heat and letting them sit for a few hours). I usually use a mix of pintos and kidney beans or black and pinto beans. I saute onions. Add some other diced vegetables - bell peppers, summer squash and carrots are good. Add to the beans and pour in a can of diced tomatoes with the juice (or you can use tomato sauce or tomato paste and water). Add chili powder to taste (for 3 16 oz cans of beans, I start with about a tablespoon). Making it for our family where the grandkids don't like it too spicy hot, I usually add some ground cumin and oregano to flavor it without getting more chili heat than they will accept. Also add a bit of salt. Sometimes I'll add soy crumbles (i.e. some soy ground beef substitute). but most of the time I don't...See Moremeals with courses
Comments (8)I got turned onto multiple course meals when touring a historic home in Colorado Springs. They had a Christmas menu on the wall that featured 10 courses with not a salad among them. I came home and made it my goal to attempt it. I have since done seven and eight course meals at special times. Last Christmas I served an eight course meal for the ladies from my wife's office. There were 17 of them. My dining room wouldn't hold them, so I cleared the space in the living room and brought the table in there. With all 4 leaves it is 10' long. Still a little tight, but doable. The menu looked like this... Pre-course Amuse Bouche Parmigiano-Reggiano Horns with Asparagus mousse First Course Appetizer Dual mini quiches - Broccoli & Cheddar; Bacon & Swiss Second Course Soup Butternut Squash Bisque Third Course Salad Tossed Salad with craisins and crusted pecans Fresh butter rolls Fourth Course Pasta Fettucini Alfredo with Zuchinni & Carrots Fifth Course Fish Parmesan Crusted Tilapia Broccoli Sixth Course Sorbet Pink Grapefruit Sorbet with mint leaf Seventh Course Chicken Chicken Pomodoro Zuchinni & Yellow Squash Eight Course Dessert Chocolate Raspberry Triffle Coffee I've learned alot since my first attempt. Begin two or three days ahead. For instance, the quiches were made the day before and reheated in their pans. The soup was made the day before and I just reheated and added the cream. I garnished it with Creme Fraiche, which I made the day before. Salads depend on the greens. Some will break down if done too far ahead. Better stick with those you can crisp, like Romaine. The rolls had to be made that morning. I mixed them in the bread machine and then shaped them. The pasta was homemade and just needed to be reheated with the sauce. The vegetables were julienned and cooked ahead, too. The fish had to be done fresh, but I prepared it ahead and kept it in the refrigerator until it needed to go into the oven. The chicken was also made ahead and reheated in the sauce. Sorbet was done a few days ahead. I froze it in trays and then ran it through the food processor and refroze it. The dessert was made the day before with the garnish made two days before that. I just had to top each with whipped cream, a spinkle of cocoa and the chocolate garnish on top. I don't have a terribly large kitchen, but taking out the table to go to the living room made room for an 8' table for plating. I also had a card table for cleaning dirty dishes. (We were told in Colorado Springs, that was the purpose of the butler's pantry. The dishes were left there until the dinner was completed. Then they did the dishes.) I worked with two helpers. I oversaw the cooking and introduced the courses to the guests. That made them feel very special and loved the announcement of what was coming next. One helper cleaned, the other helped plate and they both helped serving. Dishes were done as we went along (we needed the plates for an upcoming course). I also planned my dishes well ahead. They were pulled, washed and stacked in preparation. I used chargers, individual soup crocks, rarebit dishes for the pasta, champagne glasses for the sorbet, and wine goblets for the triffles. The helpers were asked to wear black slacks and white blouses. We worked to make the evening as special as possible. I've done this for the last three years for my wife's office. They look forward to it each year and talk about it all year long. One more thing... remember: very small portions. They will fill up along the way. Also, keep everything paced - not too fast and not dragging. But expect to take 2 to 3 hours for the meal. Bon appetite!...See MoreNeed 1st Course for Wine Dinner
Comments (15)Sounds like it will be a great evening. I'm sure the chef will be thrilled! This is very nice and can be made ahead of time as well. The Tannery’s Crab Crème Brûlée with Pickled Cucumber and Melba Toast adapted from Paul Flynn via The Afternoon Show and Paul Flynn: Irish Food Serves 4 as a starter “Any time you have something creamy, you need something sharp to offset it. This is why we serve pickled cucumber with this dish. You need something to cut through the cream, and the pickled ginger is the starting point of that,” says Paul Flynn. One of the keys to this dish is its lovely creamy consistency, so keep an eye on your oven temperature: “You put it into a low oven because you don’t want the eggs to soufflé, you want them to gently set, like a custard.” 400 ml (1 3/4 cups) cream 1 egg 2 egg yolks 1 garlic clove, peeled and finely chopped (or grate it directly into the custard mixture with a Microplane grater) 2 tablespoons pickled ginger, drained and finely chopped salt and freshly ground black pepper 150 g (1 cup) picked white crab meat, finely chopped 50 g (1/2 cup) freshly grated Parmesan pickled cucumber, to serve (see recipe below) Melba toast, to serve (see recipe below) lemon wedges, to serve Place the cream in a bowl with the eggs, garlic, pickled ginger and some salt and pepper and mix well. Add in the crab meat, ensuring there is no shell, and mix well again. Cover with cling film and place in the fridge to allow the flavours to infuse for at least 30 minutes, but ideally up to overnight. Preheat the oven to 150°C (300°F). Ladle or pour the mixture into the ramekins, making sure you get an even amount of crab in every ramekin, as the crab tends to fall to the bottom. Place the ramekins in a roasting tray. Fill the tray with warm water until the water comes halfway up the sides of the ramekins. Place this bain marie in the oven and cook for 45 to 60 minutes (check after 40 minutes). When cooked through, the mixture should be set but still have a slightly wobbly consistency. Remove the ramekins from the bain marie and allow to cool ��" the crab crème brûlée should be served at room temperature. When ready to serve, sprinkle a very thin layer of Parmesan on top of each ramekin and brown under the grill. Serve with pickled cucumber, really thin Melba toast (“sort of a retro addition that you don’t see very often”) and a lemon wedge. “So there you have it,” says Paul. “The Tannery crab crème brûlée ��" my classic.” Pickled Cucumber 1 cucumber pinch of salt 50 g (1/4 cup) caster sugar 50 ml (1/4 cup) white wine vinegar 1 teaspoon sweet chilli sauce Slice the cucumber as thinly as you can (a mandolin or food processor’s slicing attachment is perfect for this job). Place the sliced cucumber in a bowl and sprinkle with a little salt. Set aside. Bring the sugar, vinegar and chilli sauce to the boil and reduce for 30 seconds. Take off the heat and allow to cool completely. Once it’s cool, pour the liquid over the cucumbers and stir gently to coat them all. This will keep in the fridge for 2 or 3 days ��" any more and the cucumber loses its colour. Melba Toast Toast slices of white bread and remove the crusts. Slice the bread laterally to make two slices that are half the original thickness of the bread. Rub off excess bread from the untoasted side, then cut diagonally into triangles. Place the untoasted side under the grill until the edges curl. The Tannery Restaurant...See MoreAnother dinner, another request for menu help
Comments (26)Love your pound cake/whipped cream/berries idea. I would make Korean BBQ flank steak. A friend of mine always used to make it for company and now I often do too. I don't cut the meat in advance, too much work. Pair it with a rice pilaf. http://www.foodandwine.com/recipes/korean-sizzling-beef I would serve a salad, buffet style, so they can make what they like. Eg mixed greens, a choice of vinaigrette and creamy dressing, blanched veggies, croutons, blue cheese. When I cook for people IDK I always have nice breads as a last resort, a cheese platter with fresh fruit and nuts. Usually people can find something to eat in all that! ETA looks like i am way behind. FWIW I love these potato gratin (you can use any cheese) because I get more crispy edges and they present nicely! https://www.foodnetwork.com/recipes/melissa-darabian/individual-potato-gratins-1948456 ETA ...OOPS ... that is the wrong recipe. This is the one i use, and prefer, for individual gratin potatoes https://www.thatskinnychickcanbake.com/cheesy-potato-cups/...See MoreUser
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