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make ahead suggestion - simple, elegant dinner
- Thread starter emtd
- Start date
Here's my suggestion>>>>>>
How about Chicken with a Sherry and Mushroom Sauce, Steamed Rice, optional green veggie and/or green orange salad.
Everything can be prepared ahead of time so there's a minimum of prep required at the end.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=30386 http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=3477
How about Chicken with a Sherry and Mushroom Sauce, Steamed Rice, optional green veggie and/or green orange salad.
Everything can be prepared ahead of time so there's a minimum of prep required at the end.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=30386 http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=3477
That sounds excellent, This is not do ahead but so quick and elegant, one could do mushrooms ahead,
I used arugula instead of watercress.
I think I would leave scallops in a small collander covered in refer so they would be really drained.
I haven't made winter orange salad yet, but saved it and think it would be pretty with this and tasty too!
Sounds like a fun day--
Nan
Thanks to Curious 1 for recipe.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=26670
I used arugula instead of watercress.
I think I would leave scallops in a small collander covered in refer so they would be really drained.
I haven't made winter orange salad yet, but saved it and think it would be pretty with this and tasty too!
Sounds like a fun day--
Nan
Thanks to Curious 1 for recipe.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=26670
This sounds like a job for Chicken Dijonnaise
emtd, this is a very simple and delicious entree- very easy to make too. I would serve it with buttered egg noodles sprinkled with poppy seed, glazed carrots and a nice salad.
http://www.finerkitchens.com/swap/forum16/51_Chicken_Dijonnaise
emtd, this is a very simple and delicious entree- very easy to make too. I would serve it with buttered egg noodles sprinkled with poppy seed, glazed carrots and a nice salad.
http://www.finerkitchens.com/swap/forum16/51_Chicken_Dijonnaise
Cathy, can your Red Snapper en Papillote be made ahead? easy and so elegant.
And could any firm piece of fish be used, say tilapia or halibut or other white fish? Lovely with a pilaf and spinach salad.
http://www.finerkitchens.com/swap/forum11/16_Whole_Red_Snapper_en_Papillote_Mediterranean-style
And could any firm piece of fish be used, say tilapia or halibut or other white fish? Lovely with a pilaf and spinach salad.
http://www.finerkitchens.com/swap/forum11/16_Whole_Red_Snapper_en_Papillote_Mediterranean-style
They can be assembled way ahead of time and baked last-minute. Yes, other kinds
of fish can be used but I think the best results will be with a very mild white fleshed fish. Mahi Mahi, Tilapia, Halibut, I think even Cod might work. It might even be good with Salmon...hmmm, maybe I need to give that a try.
of fish can be used but I think the best results will be with a very mild white fleshed fish. Mahi Mahi, Tilapia, Halibut, I think even Cod might work. It might even be good with Salmon...hmmm, maybe I need to give that a try.
Here's a thought I had for a salad course. This is a real dazzler & could be made the night
before and left in the stacker. Then just slide off on a plate of greens and drizzle a bit more vinaigrette.
Beet & Goat Cheese salad with pistachios
http://www.epicurious.com/recipes/recipe_views/views/107426
before and left in the stacker. Then just slide off on a plate of greens and drizzle a bit more vinaigrette.
Beet & Goat Cheese salad with pistachios
http://www.epicurious.com/recipes/recipe_views/views/107426
Everyone I"ve served it to has oooohed over it. I should say that I use only regular red beets but
it is so pretty with the green leaves, the red beets and the white of the cheese. And I use hazelnut oil or pistachio oil, but prefer the hazelnut, even with the pistachio nuts.
it is so pretty with the green leaves, the red beets and the white of the cheese. And I use hazelnut oil or pistachio oil, but prefer the hazelnut, even with the pistachio nuts.
You could just do a fine filet of beef with a beautiful bearnaise sauce. Make the sauce in the AM &
reheat it very carefully. Sometimes, simpler is more elegant.
And some oven roasted potatoes, that you peeled in the AM and left in their water. Just toss with oil and rosemary and into the oven.
Are we having martinis?
reheat it very carefully. Sometimes, simpler is more elegant.
And some oven roasted potatoes, that you peeled in the AM and left in their water. Just toss with oil and rosemary and into the oven.
Are we having martinis?
And some cheese puffs with your martinis. Make a huge batch this weekend and freeze. They
reheat in a few moments direct from the freezer.
OLIVE CHEESE PUFFS
2 c grated sharp cheddar cheese
1/2 c soft butter
1 c sifted flour
1/2 tsp salt
1 tsp paprika
50 stuffed olives
Drain olives well. Cream cheese and butter; stir in flour, salt, and paprika. Mix
well. Wrap 1 teas. of batter around each
olive.
Freeze puffs and then bake at 400̊ about 20 min.
reheat in a few moments direct from the freezer.
OLIVE CHEESE PUFFS
2 c grated sharp cheddar cheese
1/2 c soft butter
1 c sifted flour
1/2 tsp salt
1 tsp paprika
50 stuffed olives
Drain olives well. Cream cheese and butter; stir in flour, salt, and paprika. Mix
well. Wrap 1 teas. of batter around each
olive.
Freeze puffs and then bake at 400̊ about 20 min.
And for dessert...these can be made 2 days ahead. REC: Little Choco Cherry Cakes
If you have pretty little individual bundt pans, this looks really spectacular. I'd just reheat them while you are eating dinner and serve with a creme anglaise that you've made a couple of days before, either warm or cold. With a sprig of mint.
http://www.epicurious.com/recipes/recipe_views/views/11393
If you have pretty little individual bundt pans, this looks really spectacular. I'd just reheat them while you are eating dinner and serve with a creme anglaise that you've made a couple of days before, either warm or cold. With a sprig of mint.
http://www.epicurious.com/recipes/recipe_views/views/11393
Thank you so much Marg CDN - what a beautiful menu!
I have bookmarked all your suggestions and grouped them as a dinner menu. I love the idea of Beef tenderloin (I live in Alberta - beef country) I didn't realize I could make bearnaise sauce in the a.m.
I love the look of that salad and will definitely try that as well.
Thank you so much for taking the time to put together this menu. I sincerely appreciate it.
I have bookmarked all your suggestions and grouped them as a dinner menu. I love the idea of Beef tenderloin (I live in Alberta - beef country) I didn't realize I could make bearnaise sauce in the a.m.
I love the look of that salad and will definitely try that as well.
Thank you so much for taking the time to put together this menu. I sincerely appreciate it.
You're so welcome. As far as
the bearnaise, I have reheated it. In fact, I make a double batch and use it again the next day. It is tricky, however. I would suggest that you do it over hot water, in a double boiler with the pan above not touching the water. Not on the stove though unless you have a 'keep warm' element on your stove; that would be ideal.
Alternatively, you could measure all the ingredients in advance and make the blender version on the spot. With a blender, it's very simple. I think the important thing is good fresh tarragon and good shallots.
I use a recipe by Bocuse. I like it, but it is not a blender version. I love blender Hollandaise though. It is SO easy and foolproof.
Also, with the salad, I have made it in the morning, stacked it, removed the stackers and just left it on salad plates in the frig, covered with saran. Because of the stability of the cheese, it holds its shape well. I then just added the mesclun at serving time and a little vinaigrette. That worked fine. I massage the proportions a bit to get ultimate cinema out of the layers. It pays to show off the white layer.
Hope it goes well.
the bearnaise, I have reheated it. In fact, I make a double batch and use it again the next day. It is tricky, however. I would suggest that you do it over hot water, in a double boiler with the pan above not touching the water. Not on the stove though unless you have a 'keep warm' element on your stove; that would be ideal.
Alternatively, you could measure all the ingredients in advance and make the blender version on the spot. With a blender, it's very simple. I think the important thing is good fresh tarragon and good shallots.
I use a recipe by Bocuse. I like it, but it is not a blender version. I love blender Hollandaise though. It is SO easy and foolproof.
Also, with the salad, I have made it in the morning, stacked it, removed the stackers and just left it on salad plates in the frig, covered with saran. Because of the stability of the cheese, it holds its shape well. I then just added the mesclun at serving time and a little vinaigrette. That worked fine. I massage the proportions a bit to get ultimate cinema out of the layers. It pays to show off the white layer.
Hope it goes well.
I've made something like this before...one thing I would suggest
if you're using both colors of beets, don't assemble them too far in advance. The color bleeds into the yellow beets and depending on how long they sit, it gets this very unappetizing look. Can you tell this is the voice of experience? smileys/smile.gif
if you're using both colors of beets, don't assemble them too far in advance. The color bleeds into the yellow beets and depending on how long they sit, it gets this very unappetizing look. Can you tell this is the voice of experience? smileys/smile.gif