This was the menu for a cooking class. When I was putting the class menus together I had several unrelated favorties left over. We did them as a series of appetizer-sized servings.
The one thing all these dishes have in common is that they look and taste like much more work than they actually are.
Green Olive Tapenade
Thyme-toasted Pecans
Flambeed Shrimp with mustard cream sauce and fresh dill
Warm Duck Breast Salad with Asian Vinaigrette
Feta-stuffed bell peppers
Lamb Skewers with mustard-rosemary marinade
Poached Pears in red wine sauce
The one thing all these dishes have in common is that they look and taste like much more work than they actually are.
Green Olive Tapenade
Thyme-toasted Pecans
Flambeed Shrimp with mustard cream sauce and fresh dill
Warm Duck Breast Salad with Asian Vinaigrette
Feta-stuffed bell peppers
Lamb Skewers with mustard-rosemary marinade
Poached Pears in red wine sauce