Some gormet ideas for dinner....?!
any suggestions?
i am a very capable cook so dont hold back...the more impressive the better!
Answers: im thinking five courses...
any suggestions?
i am a very capable cook so dont hold back...the more impressive the better!
Good for you! Here are some menu ideas:
Menu I
Cheesy onion soup in small cups
Grapefruit sorbet
Baby lettuce with sliced pears, gorgonzola, candied walnuts and a dijon vinagrette
Stuffed beef tenderloin with a cabernet reduction, sauteed whole baby mushrooms, fresh green beans with a lemon butter sauce, fingerling potatos tossed with parsely butter.
Milk chocolate creme brulee
Menu II:
Tomato bisque with garlic cheese croutons
Endive leaves filled with shrimp salad
Roasted Pork Loin with a dijon apricot wine sauce; wild rice pilaf
Lemon curd tarts
Menu III:
Stilton and brie platter with fresh fruit: grapes, medjool dates, raspberries and parmesan crisps
Baby lettuce salad with mandarin oranges, goat cheese, candied pecans
Roasted chicken and herbs with roasted root veges, such as carrots, potatos, rutabagas, zuchini and mushrooms.
Apple crisp
Menu IV:
Antipasta Platter: sopressata, cappicola, fennel salami, provolone slices, marinated mushrooms, artichoke hearts, pepperoncini, baguette slices
Chopped green salad with kidney beans, garbanzos, pickled beets, grape tomatos, shredded parmesan, and an Italian vinagrette
Spaghetti with marinara, meatballs and sausages and peppers
Hot sourdough bread with garlic butter and herbs.
Panna Cotta
Menu V:
Lobster bisque with sourdough bread
Chopped green salad with crab, hard cooked egg, olives, and a Thousand Island dressing
Sauteed macadamia nut encrusted halibut, lemon potatos, sauteed fresh veges
Creme de Menthe sundaes
Menu VI:
Chicken broth with orzo
Vegetable platter: steamed fork tender baby carrots, cauliflower, snap peas, beets, mushrooms, and a garlic aioli dipping sauce.
Sauteed pork cutlets (pounded to 1/4 inch thickness and breaded); mashed potatos and a light gravey
Hot applesauce
Cherry Clafouti
Menu VII:
Fresh fruit salad
Grilled teriyaki salmon
Pineapple rice, sesame asparagas
Mandarin orange sorbet with cookies
Menu VIII:
Caesar salad
Grilled ribeye steaks
Sauteed mushrooms, baked potato casserole, grilled vege kabobs
Apple pie
Menu IX:
Cracked crab and shrimp cocktails
Grilled London Broil, twice baked potatos, grilled tomatos with parmesan.
Hot rosemary potato bread
Chocolate pot de creme
Ok, so I am thinking Italian...
Appetizer: Grilled asparagus wrapped in prosciutto, drizzled with a balsamic vinegar glaze
Salad: "Panzanella"-Italian bread salad: (For 2 people)In a large bowl combine: 2 Cups of toasted bread cubes, 1/2 C. olive oil, 2 T. Balsamic vinegar, 2 T. toasted pine nuts, 1/2 C. of cucumber slices, 1 C. toybox/cherry tomatoes, sea salt/fresh cracked pepper to taste and a chiffonade (ribbon cut) of fresh basil leaves
Entree: Veal or Chicken Picatta: This is a great dish of thinly pounded veal or chicken, a quick dredge of seasoned flour, a quick pan fry of the meat in olive oil. Remove meat from pan and place on a serving plate. And then make a finishing touch by reheating the pan, adding in 1/2 C. of fresh lemon juice, slices of lemon and capers. Heat through and whisk in 1 T. of butter and pour the sauce over the chicken. Serve with Roasted Garlic Orzo (a rice like pasta...toss with olive oil and roasted garlic)
Side dish: A saute' of fresh spinach with pancetta and cippolini onions
Dessert: Baked peaches with mascarpone cheese
I did this on Sunday, and it worked out wonderfully!
Entree:
Seared sea scallops in brown butter topped with caviar
Plat Premiere:
Sauteed endive with basalmic tomato reduction and toasted pine nuts
Soup:
French onion
Plat Principale:
Duck L'Orange
Cheese and fruit course
Dessert:
Mousse Chocolat
Reccomended wine: Bordeaux for the duck, and Pinot Grigio for the other courses. We had chilled Marsala for the dessert wine.
Enjoy!
Spinach, bacon & parmesan quiche5 out of 5
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Ingredients (serves 8)
2 tsp olive oil
1 onion, finely chopped
100g rindless bacon, in short, thin strips
100g baby spinach leaves
4 eggs
3/4 cup (185ml) cream
1/2 cup (125ml) milk
1/3 cup (30g) shredded parmesan
Pastry
2 cups (300g) Ogran
gluten-free plain flour
150g butter, chilled, cubed
Pinch salt
1 egg
Method
For pastry, mix flour, butter and salt in a food processor until mixture forms crumbs. Process with egg and 1-2 tbs cold water. Knead until smooth. Refrigerate covered for 10 minutes.
Roll pastry out between 2 sheets of lightly floured non-stick baking paper and place in 25cm (base), 3cm deep fluted loose-bottomed flan. Refrigerate for 30 minutes.
Heat oil in a frying pan over medium heat. Add onion and bacon. Cook 8-10 minutes or until soft. Drain on a paper towel. Microwave spinach on high for 1 minute or until wilts. Cool for 5 minutes. Squeeze out moisture. Chop.
Preheat oven to 190°C. Place a tray in the oven. Line pastry with baking paper. Cover base with rice. Bake on the hot tray for 10 minutes. Remove paper and rice. Spread over spinach, bacon and onion. Whisk eggs, cream and milk together. Pour over the filling. Sprinkle over the parmesan. Bake 30 minutes and serve with salad
Grilled Chicken Salad
Ingredients
2 chicken breast, cooked
4 tbsp mayonnaise
4 tbsp nonfat plain yogurt
1/2 cup peeled and diced apple
1/2 cup red seedless grapes, quartered
1/4 cup diced red onion
4 tsp apple juice
1 tbsp chopped fresh parsley
2 tsp curry powder
1/4 tsp salt
Pinch of black pepper
2 whole-wheat pita rounds, cut in half
2 cups shredded lettuce of choice
8 slices tomato
Directions
Cut chicken into 1/2-inch cubes and place in a medium bowl. Add apples, grapes and red onion, mix gently. In another small bowl, mix apple juice, mayonnaise, yogurt, curry powder and salt & pepper. Pour over chiken mixture and mix gently - sprinkle with parsley, Heat pitas in warm oven or microwave and cut in half. Divide the lettuce, tomato and chicken salad between the 4 pita halves - serve.
Creamy Pumpkin Soup
Salt, to season
1/2 cup WEIGHT WATCHERS* Extra Light Sour Cream
1 Brown Onion, chopped
750 g Pumpkin, peeled & chopped
Coriander leaves, sprinkle
500 g Parsnips, peeled & chopped
2 Tablespoons Olive Oil
1 litre Chicken Stock
Pepper, to season
1 teaspoon Cumin, Ground
1 teaspoon Granulated Garlic
1. Heat oil in large saucepan over medium heat.
2. Cook onion, garlic and cumin for 2 mins. Add pumpkin and parsnips and cook, stirring for 3 mins.
3. Reduce heat to low and stir in stock. Cover and simmer for 30 mins or until vegies are very soft. Set aside for 5 mins.
4. Blend soup in batches until smooth. Return to the pan and stir over medium heat until almost boiling. Season with salt and pepper.
Place soup in large bowls and top with sour cream and coriander.
Mars Bar Cheesecake Recipe
Preparation Time:
30 minutes
Cooking Time:
5 minutes
Serves:
6
Recipe Ingredients
Quantity
Notes
Water 1/4 cup(s)
Gelatine 3 tsp
Cream Cheese 500 gm softened
Castor Sugar 1/2 cup(s)
Mars Bar 3 . chopped finely
MASTERFOODS Vanillin Sugar 1 tbsp
Chocolate Ripple Biscuits 250 gm
Butter 125 gm melted
Brown Sugar 1 tbsp
Butter 20 gm extra
Thickened Cream 300 ml
Milk Chocolate 60 gm finely chopped
Recipe Directions:
Crush biscuits until mixture resembles fine breadcrumbs. Add butter and vanillin sugar process until just combined.
Press mixture evenly over base and up 1/2 the side of spring form tin. Place on tray and refrigerate about 30 minutes or until firm.
Meanwhile combine brown sugar extra butter and 2 tablespoons cream in small saucepan. Stir over low heat, without boiling, until sugar dissolves.
Make chocolate sauce, combine chocolate and another 2 tablespoons of the cream in another small saucepan, stir until chocolate melt.
Sprinkle gelatine over the water in a heatproof jug, stand jug in a small saucepan of simmering water, stir until gelatine dissolves. Cool for several minutes.
Beat cream cheese and castor sugar in medium bowl with electric mixer until soft peaks form. Stir gelatine mixture into cream cheese mixture with sliced Mars Bars, fold in cream.
Pour half of the cream cheese mixture into crumb crust and drizzle the butterscotch and chocolate sauce over cream cheese mixture. Pull skewer backwards and forwards through mixture to create a rippled effect.
Repeat with remaining cream cheese mixture and sauces. Cover cheesecake, refrigerate for several hours or overnight until set.
Garnish with extra Mars Bars for effect.
here are some sites that teaches you. i learnt cooking from these sites too and it's works. before that, i recommend you to watch chef nigella lawson at http://www.youtube.com . she has the fastest, easiest and delicious recipes. really good. i learn cooking, baking, etc from her and get the full recipes from foodnetwork.com and foodtv.ca
http://www.foodnetwork.com
http://www.foodtv.ca
http://www.asianfoodchannel.com
http://www.taste.com.au
http://www.myrecipes.com
http://www.rachelraymag.com/recipes
http://www.kuali.com
http://www.joyofbaking.com
http://www.mrbreakfast.com
http://www.marthastewart.com
http://www.dyannbakes.com
http://www.dianasdesserts.com
http://www.bettycrocker.com
http://www.lifestylefood.com.au/home
if you want to watch them cooking, can thru, their sites and learn cooking. if not, go to http://www.youtube.com and find for the chefs.
homecook chef nigella lawson = fast, easy and delicious
chef anna olson = dessert and pastry chef
chef giada de laurentiis = italian food
chef rachel ray = creative, and delicious food