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Post by VHB on Nov 19, 2004 15:16:30 GMT 10
Ok so I have several dinner guests on Sunday - coolish weather predicted so for first course I am serving a slow roasted fresh tomoato soup. I have a great recipe for this.
Then grilled fillet of snapper on a bed of cauliflower and potato puree but shoud I serve the fish with a classic foaming hollandaise or the stronger salsa verde?
Vegetables? Spinach/ zuchini or broccoli or a recipe for fresh peas cooked with wilted lettuce?
And what am I going to do for dessert?
I have a deep need to impress but I don't want to be perceived as ostentatious.
Advice welcomed.
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Post by Kenny on Nov 19, 2004 15:28:12 GMT 10
OK, simple - forget the f........ hollandaise and definitely go with the salsa verde. Tastier, healthier, better.
Broccoli's cool - refreshed in cold water and doused in oilve oil, virgin if you're into that kind of thing.
Dessert? Hmmmmm. Something you can make beforehand is the go. Also depends on the weather. How about .... Hell no, forget that - just go to Brunetti's in the morning and buy ... whatever.
Music: John Coltrane's Ascension or Ornette Coleman's Free Jazz or anything by Our Kylie or Our Delta. Just kidding - unless your guests are mad as hatters. Try Horace Silver, or Dodge if your prefer to go local.
Most of all, have fun.
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Post by isaacs on Nov 19, 2004 15:39:54 GMT 10
This is a dessert thing I do that gradually evolved.
Buttery puff pastry (I can't make it, I buy it frozen from the supermarket). Thinly slice pears, lay on pastry sheet, drizzle with maple syrup and sprinkle on cardamom seeds that were freshly ground in mortar and pestle. Cover with another sheet of pastry, glaze with beaten egg, bake in hot oven and served with thick double cream. Super simple but very tasty.
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Post by Kenny on Nov 19, 2004 15:48:04 GMT 10
Then again ...  |
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Post by isaacs on Nov 19, 2004 16:58:11 GMT 10
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Post by Kenny on Nov 20, 2004 11:01:30 GMT 10
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Post by Kenny on Nov 20, 2004 11:15:09 GMT 10
Geez, this is making me hongry. And I don't think there's anywhere at Southgate where I can snag a takeaway burger ... ;D   |
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Post by Kenny on Nov 20, 2004 15:06:56 GMT 10
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Post by VHB on Nov 22, 2004 12:31:11 GMT 10
Well of course I HAD to go the foaming Hollandaise (cos I am an idiot) which the recipe said could be reheated, which when reheated began to look like scrambled eggs, so I had to quickly take it off the heat add lemon juice and beat the hell out of it to get it back to a saucy consistancy.  Also not being able to buy fresh snapper I purchased golden sea perch fillets which according to my recipe was fine BUT is a definate no no (never cooked this kind of fish before) anyway the fish was far too tough (I did not overcook it) in my opinion, although all my guests said they liked it and some had two serves (starving musicians, it seems, will eat anything). Desert was a Tarte au Chocolat, i.e. a pate sucree baked blind and then filled with a Lindt chocolate mousse and finished with plain chocolate curls. Music: Canonball Adderley, new Circleworks (Colin Hopkins and Belinda Moody) and Tord Gustavessen Trio. |
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Post by VHB on Nov 22, 2004 12:32:09 GMT 10
Thos hambuger pictures are completely insane Kenny, you nut case.
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