Need help with an entree & dessert for a 3-course dinner, following a salad?!
One of my favorite salads I make is an arugula salad with candied walnuts, roasted pears, and a red wine & shallot vinaigrette.
Does anyone have any recipes that could follow that? I don't want any flavors to clash, I want each course to transition smoothly into the next one? Preferably no red meat on the entree, and nothing too heavy with dessert. I am very skilled at cooking, so I'm not afraid of any cooking techniques.
Any ideas, throw em my way
Answers:
Make an apple and walnut stuffed pork tenderloin with a cider reduction. Serve over boursin mashed potatoes and with roasted asparagus. Or if he likes squash I'd do an acorn squash.
for dessert I'd make an upside down plum tart:
http://www.lifestylefood.com.au/recipes/…
OR
a Tarte Tatin.
http://www.famousfrenchdesserts.com/tart…
serve it with barely sweetened whipped cream. sooo good.
or you could do a Pear Caflouti if you want to tie your app and your dessert together more. And you are already buying pears...
http://www.foodnetwork.com/recipes/ina-g…
I'd also serve that with whipped cream. Cuz whipped cream is friggin delicious.
I would go with a fish as an entree with some couscous (pasta, available in the pasta section of the store, and maybe a fruity type of dessert, like poached or stuffed pears.
pro chef
perhaps Chicken Cordon Bleu, chicken stuffed with ham and cheese, with asparagus or green beans. Dessert - something a bit on the lighter side, like mousse, or fruit and cheese, with chocolate biscuits.
how about meringues with fresh fruit very light and very good. for dinner chicken breasts butter flied and stuffed with goat cheese and spinach a little nutmeg.
