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I've finally posted my 5th Italian summer lunch menu
- Thread starter shaun-in-to
- Start date
shaun-in-to
Well-known member
I use the jarred ones all the time. Get an extra jar though, because a few will tear or be too
wrinkly and unattractive.
The fresh are hard to find outside ethnic markets, and they're not on the market for long. I did use fresh ones the first time I made these, but since then I don't think you can really tell the difference.
wrinkly and unattractive.
The fresh are hard to find outside ethnic markets, and they're not on the market for long. I did use fresh ones the first time I made these, but since then I don't think you can really tell the difference.
lana-in-fl
Well-known member
Mmm. I particularly love the look of those crostini.
shaun-in-to
Well-known member
I spread it out over a week, so it's very manageable. And everything is served room-temp, so there
is no last-minute cooking. Most dishes can be made a week or several days ahead--in this case the three crostini spreads, the sardines, the radicchio, and the stuffed peppers. I baked the tomatoes and the walnut cake the day before. (I also toasted the bread the day before, but I wouldn't do that again.) In the morning I made the frittata and shaved the veg for the salad. So it's one or two dishes a day over three or four days.
We do hire a staff person or two from a catering company, which takes a lot of the load off on the day of. They refill glasses and take away plates, carry platters around the table or plate if necessary. I'm usually hands-on with the food, but this year one of them topped the crostini and took the platter around while we had our prosecco, and later dressed the zucchini salad at the last minute, which was good because I'd worried about it sitting in the dressing too long. Plus they do dishes and clean up the kitchen! So that takes a lot of the stress off as well and means I can actually enjoy the day.
is no last-minute cooking. Most dishes can be made a week or several days ahead--in this case the three crostini spreads, the sardines, the radicchio, and the stuffed peppers. I baked the tomatoes and the walnut cake the day before. (I also toasted the bread the day before, but I wouldn't do that again.) In the morning I made the frittata and shaved the veg for the salad. So it's one or two dishes a day over three or four days.
We do hire a staff person or two from a catering company, which takes a lot of the load off on the day of. They refill glasses and take away plates, carry platters around the table or plate if necessary. I'm usually hands-on with the food, but this year one of them topped the crostini and took the platter around while we had our prosecco, and later dressed the zucchini salad at the last minute, which was good because I'd worried about it sitting in the dressing too long. Plus they do dishes and clean up the kitchen! So that takes a lot of the stress off as well and means I can actually enjoy the day.
I've been that hired staff person for several events lately. Especially fun
was an 8 course tapas-style evening for 12. The hostess had pretty much prepped everything prior to my arrival, then I did the cooking and/or finish on each dish, plated, served, cleared, then moved on to the next course. It kept me hopping at a brisk pace all night (7 hours) so you can imagine how much it freed up the hosts so they could enjoy their own party. I also did the dishes and cleaned up the kitchen before my departure. It was a fun evening for me too, even though I was working.
I continue to receive calls from other party-givers the hostess has referred to me. I guess it's becoming a popular way to give parties.
was an 8 course tapas-style evening for 12. The hostess had pretty much prepped everything prior to my arrival, then I did the cooking and/or finish on each dish, plated, served, cleared, then moved on to the next course. It kept me hopping at a brisk pace all night (7 hours) so you can imagine how much it freed up the hosts so they could enjoy their own party. I also did the dishes and cleaned up the kitchen before my departure. It was a fun evening for me too, even though I was working.
I continue to receive calls from other party-givers the hostess has referred to me. I guess it's becoming a popular way to give parties.