attention gourmands
Nov. 9th, 2004 11:28 ami'm trying to come up with a menu for a future dinner, and i'm worried i'm going too citrusy; i present to you my ideas for comment.
mixed greens with mandarin oranges and orange-champagne vinaigrette
i don't want to say it's my "signature" salad, since that sounds incredibly pompous, but it certainly is my default salad -- it's easy and always comes out right, so there's never any fuss. (word to the wise: it's very easy to get a nice emulsion using Trader Joe's Orange Muscat Champagne Vinegar, and it's absolutely delicious -- just the vinegar, some good olive oil, and plenty of coarsely ground black pepper.) on the other hand, i could easily enough do a different salad.
chicken breasts with chanterelles in lemon thyme cream sauce
because one of the guests is a meat-n-potatoes sort, i need to cook something involving animal flesh. (amusingly enough, i'm really much better with vegetarian cooking. i'm never quite sure when meat or poultry is properly done.) this is my best original dish, however, and one i think is well worth showing off. note that this dish doesn't actually contain citrus -- the lemony note comes from the lemon thyme.
fresh green beans with a touch of lemon oil
i stole this idea from The Last Supper Club; they were absolutely lovely. but too much lemoniness?
another side dish?
i usually only make one side dish with my main course, but perhaps there should be two here?
fresh bread
of course.
dessert of some sort
not sure yet. i have citrus on the brain right now because i bought a bunch of beautiful meyer lemons yesterday and i'm dying to do something lovely with them. (i have lots of eggs on hand... perhaps i will make a tart or pie tonight.) however, for the dinner i'm thinking i should probably go in some other direction.
thoughts?
mixed greens with mandarin oranges and orange-champagne vinaigrette
i don't want to say it's my "signature" salad, since that sounds incredibly pompous, but it certainly is my default salad -- it's easy and always comes out right, so there's never any fuss. (word to the wise: it's very easy to get a nice emulsion using Trader Joe's Orange Muscat Champagne Vinegar, and it's absolutely delicious -- just the vinegar, some good olive oil, and plenty of coarsely ground black pepper.) on the other hand, i could easily enough do a different salad.
chicken breasts with chanterelles in lemon thyme cream sauce
because one of the guests is a meat-n-potatoes sort, i need to cook something involving animal flesh. (amusingly enough, i'm really much better with vegetarian cooking. i'm never quite sure when meat or poultry is properly done.) this is my best original dish, however, and one i think is well worth showing off. note that this dish doesn't actually contain citrus -- the lemony note comes from the lemon thyme.
fresh green beans with a touch of lemon oil
i stole this idea from The Last Supper Club; they were absolutely lovely. but too much lemoniness?
another side dish?
i usually only make one side dish with my main course, but perhaps there should be two here?
fresh bread
of course.
dessert of some sort
not sure yet. i have citrus on the brain right now because i bought a bunch of beautiful meyer lemons yesterday and i'm dying to do something lovely with them. (i have lots of eggs on hand... perhaps i will make a tart or pie tonight.) however, for the dinner i'm thinking i should probably go in some other direction.
thoughts?