Opinion's please...Informal Wedding Menu. Changes? Suggestions?
- Thread starter traca
- Start date
Joe, you reminded me of this great recipe. Oven-baked Asparagus with Green Sauce
Oven-baked Asparagus with Green Sauce
from Cooking for the Weekend by Michael McLaughlin
Serves 8
This dry-heat method of cooking asparagus concentrates and sweetens the vegetable’s subtle flavor, while the robust salsa verde adds a pungent accent
2 pounds medium asparagus, trimmed and peeled
2 tablespoons olive oil
Salt
Green Sauce (recipe follows)
Position a rack in the upper third of the oven and preheat the oven to 450 degrees F.
On a Jell-roll pan, toss the asparagus with the olive oil. Set on the rack and back, stirring once or twice, until the asparagus is just tender and lightly browned, 12 to 15 minutes.
Arrange the asparagus, hot or warm, on individual serving plates. Drizzle generously with green sauce and serve immediately.
***
Green Sauce
Traca's note: Try using left over sauce over baked white fish or over clams steamed in white wine.
Makes about 1 ¾ cups
2 cups loosely packed whole-leaf parsley leaves
2 cups loosely packed fresh basil leaves
3 tablespoons fresh lemon juice, strained
1 egg, at room temperature
5 oil-packed anchovy filets
2 tablespoons small capers, drained
1 garlic clove, peeled
1 teaspoon Dijon-style mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup olive oil
In a food processor, combine all ingredients except the olive oil; process until smooth. With the machine running, slowly add the oil through the feed tub; the sauce will thicken. Adjust the seasoning. The sauce can be prepared up to 3 days ahead. Cover and refrigerate, but return to room temperature before use.
Oven-baked Asparagus with Green Sauce
from Cooking for the Weekend by Michael McLaughlin
Serves 8
This dry-heat method of cooking asparagus concentrates and sweetens the vegetable’s subtle flavor, while the robust salsa verde adds a pungent accent
2 pounds medium asparagus, trimmed and peeled
2 tablespoons olive oil
Salt
Green Sauce (recipe follows)
Position a rack in the upper third of the oven and preheat the oven to 450 degrees F.
On a Jell-roll pan, toss the asparagus with the olive oil. Set on the rack and back, stirring once or twice, until the asparagus is just tender and lightly browned, 12 to 15 minutes.
Arrange the asparagus, hot or warm, on individual serving plates. Drizzle generously with green sauce and serve immediately.
***
Green Sauce
Traca's note: Try using left over sauce over baked white fish or over clams steamed in white wine.
Makes about 1 ¾ cups
2 cups loosely packed whole-leaf parsley leaves
2 cups loosely packed fresh basil leaves
3 tablespoons fresh lemon juice, strained
1 egg, at room temperature
5 oil-packed anchovy filets
2 tablespoons small capers, drained
1 garlic clove, peeled
1 teaspoon Dijon-style mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup olive oil
In a food processor, combine all ingredients except the olive oil; process until smooth. With the machine running, slowly add the oil through the feed tub; the sauce will thicken. Adjust the seasoning. The sauce can be prepared up to 3 days ahead. Cover and refrigerate, but return to room temperature before use.
You're welcome! I've never tried it with the parmigiano or vegetable oil -I decided to keep it
Asian-style after adding all the prior ingredients and tasting it right out of the processor, and have been doing it that way ever since. (I reduced the chili sauce and lime juice, since I didn't add the 2 extra fats - see my notes on the recipe). Try it both ways, and see which you like better!
Asian-style after adding all the prior ingredients and tasting it right out of the processor, and have been doing it that way ever since. (I reduced the chili sauce and lime juice, since I didn't add the 2 extra fats - see my notes on the recipe). Try it both ways, and see which you like better!
I've been wanting to make this one for soooo long! Here's a link to the original source with a photo
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1853934
http://img.timeinc.net/recipes/i/recipes/ck/08/11/spiced-pecans-ck-1853934-l.jpg
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1853934
http://img.timeinc.net/recipes/i/recipes/ck/08/11/spiced-pecans-ck-1853934-l.jpg
dawn_mo
Well-known member
I would be careful with this one Traca.
There are quite a few people that are very allergic to fish and shellfish. They would not expect that there would be fish in this dish. I had that happen at a market once where I made a potato salad that had tuna in it. A customer tried it thinking that it was just plain potato salad even though I had the ingredients clearly posted and a disclaimer stating if you have allergies, please ask me what which ingredients were in my food. She was okay, but I still get nauseous remembering it.
The look on her face when she asked me if there was chicken in the salad and I replied that it was tuna. Acckkkkkkkkkkkkk!
There are quite a few people that are very allergic to fish and shellfish. They would not expect that there would be fish in this dish. I had that happen at a market once where I made a potato salad that had tuna in it. A customer tried it thinking that it was just plain potato salad even though I had the ingredients clearly posted and a disclaimer stating if you have allergies, please ask me what which ingredients were in my food. She was okay, but I still get nauseous remembering it.
The look on her face when she asked me if there was chicken in the salad and I replied that it was tuna. Acckkkkkkkkkkkkk!
florisandy
Well-known member
I'll get back to you when I dig it up - probably tomorrow
this Orzo with Roasted vegetables is so good and colorful and make-ahead.
I made it last weekend and yum. I added green and yellow zucchini the last half hour of roasting(roasted at a lower temp for an hour) and then added some halved cherry tomatoes with the last minute fresh ingredients. I think this would work well with a fun pasta, like fusilli or gemelli or bowties and I thought the 1/3 olive oil is a bit much.
http://eat.at/swap/forum17/40_Orzo_with_Roasted_Vegetables
I made it last weekend and yum. I added green and yellow zucchini the last half hour of roasting(roasted at a lower temp for an hour) and then added some halved cherry tomatoes with the last minute fresh ingredients. I think this would work well with a fun pasta, like fusilli or gemelli or bowties and I thought the 1/3 olive oil is a bit much.
http://eat.at/swap/forum17/40_Orzo_with_Roasted_Vegetables
florisandy
Well-known member
Rec: Cocktail Meatballs
COCKTAIL MEATBALLS
1 beaten egg
2 tablespoons fine dry bread crumbs
2 tablespoons thinly sliced green onion
2 tablespoons finely chopped green pepper
1/4 teaspoon dried thyme, crushed
½ pound lean ground beef
Cooking oil
Tangy Cranberry Sauce
Combine egg, bread crumbs, green onion, green pepper, thyme, ½ teaspoon salt, and dash pepper. Add ground beef; mix well. Shape beef mixture into ¾-inch meatballs. (Allow meatballs to stand at room temperature 30 minutes before cooking.)
Pour cooking oil into a metal fondue cooker to no more than ½ capacity or to a depth of 2 inches. Heat over range to 350°. Add 1 teaspoon salt to the hot oil. Transfer cooker to a fondue burner. Spear individual meatballs with a fondue fork; cook in hot oil about 1 minute or till browned. Transfer meatballs to a dinner fork; dip into warm Tangy Cranberry Sauce. Makes about 40 meatballs.
Tangy Cranberry Sauce: Combine one 8-ounce can jellied cranberry sauce, 3 tablespoons bottled steak sauce, 2 teaspoons brown sugar, 2 teaspoons cooking oil, and 1 teaspoon prepared mustard. Beat till smooth with a rotary beater. Heat through. Makes 2 cups.
Selections from Better Homes and Gardens
New Cook Book
- - - - - - - - - - - - - - - - - - - - - - - - -
My notes:
I doubled the recipe using 1.25 lbs. of ground beef and substituted 4-5 TBS. of drained Pace medium Picante sauce in lieu of the scallions and green peppers. I also added a dash of worcestershire sauce and pan fried them in a nonstick skillet in two batches. I then spread them out on paper towels.
I’ve made these twice. The second time, I made the double batch the night before and brought them into work to feed a bunch of hungry engineers. I heated them in el cheapo aluminum chafing dish with sternos and served a mild store-bought horseradish sauce for the guys to dip in with toothpicks. They loved and devoured them (and that was after lunch!).
I loved these and they’re so easy to make and the meatballs hold their shape very well.
COCKTAIL MEATBALLS
1 beaten egg
2 tablespoons fine dry bread crumbs
2 tablespoons thinly sliced green onion
2 tablespoons finely chopped green pepper
1/4 teaspoon dried thyme, crushed
½ pound lean ground beef
Cooking oil
Tangy Cranberry Sauce
Combine egg, bread crumbs, green onion, green pepper, thyme, ½ teaspoon salt, and dash pepper. Add ground beef; mix well. Shape beef mixture into ¾-inch meatballs. (Allow meatballs to stand at room temperature 30 minutes before cooking.)
Pour cooking oil into a metal fondue cooker to no more than ½ capacity or to a depth of 2 inches. Heat over range to 350°. Add 1 teaspoon salt to the hot oil. Transfer cooker to a fondue burner. Spear individual meatballs with a fondue fork; cook in hot oil about 1 minute or till browned. Transfer meatballs to a dinner fork; dip into warm Tangy Cranberry Sauce. Makes about 40 meatballs.
Tangy Cranberry Sauce: Combine one 8-ounce can jellied cranberry sauce, 3 tablespoons bottled steak sauce, 2 teaspoons brown sugar, 2 teaspoons cooking oil, and 1 teaspoon prepared mustard. Beat till smooth with a rotary beater. Heat through. Makes 2 cups.
Selections from Better Homes and Gardens
New Cook Book
- - - - - - - - - - - - - - - - - - - - - - - - -
My notes:
I doubled the recipe using 1.25 lbs. of ground beef and substituted 4-5 TBS. of drained Pace medium Picante sauce in lieu of the scallions and green peppers. I also added a dash of worcestershire sauce and pan fried them in a nonstick skillet in two batches. I then spread them out on paper towels.
I’ve made these twice. The second time, I made the double batch the night before and brought them into work to feed a bunch of hungry engineers. I heated them in el cheapo aluminum chafing dish with sternos and served a mild store-bought horseradish sauce for the guys to dip in with toothpicks. They loved and devoured them (and that was after lunch!).
I loved these and they’re so easy to make and the meatballs hold their shape very well.