Casual dinner for 6
Olive-artichoke dip and baked garlic infused pita bread
Salad: arugula, mixed spring greens, avocado, asian pear, toasted pine nuts and raspberry vinegrette dressing.
Butternut chicken scallopini with orzo and autumn roasted vegetables.
Ice cream with Kaluha and chocolate filled pastry cigarettes.
(Only I did not get to serve the dessert as one couple arrived with a creation bought at one of the French pastry shops...a very fancy chocolate mousse cake....OH, so Good)
Booze....
"Rolly-dodgers"
Wine: White, Tommassi Pinot Grigio,
Rose, de Pampelonne.
Red....I have no idea as the guests brought that...and I didn't have any.
I made the olive artichoke starter. Had to go and buy a jar but only found a jar of already salad like artichokes from some Middle Eastern Brand.
Now, I dont actually like them that much so was quite leary of making this.
(How-ever I love the old stand by of artichoke bottoms and parmeasan and mayo all heated together)
Anyway, I, for once, followed the recipe to a Tee and it was so delicious. I served the dip with pita bread I opened and 1/4'd and then brushed with garlic and evoo and baked (first lot suddenely burned (of course) fortunately I had more to make.
The scallopini was very nice, chicken was tender and sauce just right. I served this with orzo and roasted veg ontop.....fennel, red onion, red pepper, whole garlic cloves, sage leaves, egg plant and asparagus ends. Served the steamed tops as a garnish on the chicken.
The image shows my plate without the pretty sage and parsley garnish I put on the other plates.....I dropped the bundle on the floor and the dog thought it was something to play with....just one of those nights!
http://s56.photobucket.com/albums/g166/Finer_Kitchens/Joanie/?action=view¤t=PA130132.jpg
Olive-artichoke dip and baked garlic infused pita bread
Salad: arugula, mixed spring greens, avocado, asian pear, toasted pine nuts and raspberry vinegrette dressing.
Butternut chicken scallopini with orzo and autumn roasted vegetables.
Ice cream with Kaluha and chocolate filled pastry cigarettes.
(Only I did not get to serve the dessert as one couple arrived with a creation bought at one of the French pastry shops...a very fancy chocolate mousse cake....OH, so Good)
Booze....
"Rolly-dodgers"
Wine: White, Tommassi Pinot Grigio,
Rose, de Pampelonne.
Red....I have no idea as the guests brought that...and I didn't have any.
I made the olive artichoke starter. Had to go and buy a jar but only found a jar of already salad like artichokes from some Middle Eastern Brand.
Now, I dont actually like them that much so was quite leary of making this.
(How-ever I love the old stand by of artichoke bottoms and parmeasan and mayo all heated together)
Anyway, I, for once, followed the recipe to a Tee and it was so delicious. I served the dip with pita bread I opened and 1/4'd and then brushed with garlic and evoo and baked (first lot suddenely burned (of course) fortunately I had more to make.
The scallopini was very nice, chicken was tender and sauce just right. I served this with orzo and roasted veg ontop.....fennel, red onion, red pepper, whole garlic cloves, sage leaves, egg plant and asparagus ends. Served the steamed tops as a garnish on the chicken.
The image shows my plate without the pretty sage and parsley garnish I put on the other plates.....I dropped the bundle on the floor and the dog thought it was something to play with....just one of those nights!
http://s56.photobucket.com/albums/g166/Finer_Kitchens/Joanie/?action=view¤t=PA130132.jpg