hors d'ouevre - bruschetta caprese
soup - beef minestrone
appetizer - apple cheese prosciutto balls with apple bacon dressed arugula salad
entrée - breaded chicken with fettuccine alfredo and sautéed broccoli
dessert - tiramisu
Tuesday, April 13, 2010
Sunday, April 4, 2010
Saturday, April 3, 2010
Friday night food pictures
entree - apple braised pork chop
appetizer - rosemary polenta
soup - roasted butternut squash
hors d'oeuvre - bacon wrapped stuffed dates
Thanks to Chris and Jennifer for helping me make the food, there was no way it could have all got done without you guys!
And thanks to David Wu for hosting and taking all the totally sweet pictures.
appetizer - rosemary polenta
soup - roasted butternut squash
hors d'oeuvre - bacon wrapped stuffed dates
Thanks to Chris and Jennifer for helping me make the food, there was no way it could have all got done without you guys!
And thanks to David Wu for hosting and taking all the totally sweet pictures.
Labels:
appetizer,
entree,
hors d'oeurve,
pictures,
soup
Friday night dinners
Friday nights have been dinner nights for me for the last month or so, but until now it's mainly been a casual deal. Single course dinners, random experimentation and mostly just messing around. Tonight was supposed to be some of the same, until about 4:30, when I found out it was a 5 course meal for 8. It did turn out well in the end, pictures will be upcoming, but here is the outline menu I came up with in about 30 minutes.
hors d'oeuvre
Bacon wrapped bleu cheese stuffed dates
soup
Roasted butternut squash soup with red chile
appetizer
Rosemary parmesan polenta with watercress and walnut salad and a roasted red bell sauce
entree
Apple stuffed and glazed pork chop. Served with garlic mashed potatoes and candied carrots
dessert
Ganache with red wine raspberry sauce and mint garnish
Pictures upcoming sooner rather than later I hope!
hors d'oeuvre
Bacon wrapped bleu cheese stuffed dates
soup
Roasted butternut squash soup with red chile
appetizer
Rosemary parmesan polenta with watercress and walnut salad and a roasted red bell sauce
entree
Apple stuffed and glazed pork chop. Served with garlic mashed potatoes and candied carrots
dessert
Ganache with red wine raspberry sauce and mint garnish
Pictures upcoming sooner rather than later I hope!
Friday, April 2, 2010
Hi there!
So, everyone has to start somewhere, and I suppose that includes me as well. So here I am.
As with all beginnings there are innumerable possibilities and hopes and ideas that I have for what I will do or how successful I will become or how much I will grow and learn. All I can do right now is go with where I feel drawn. Here I am culinary world, I may just be holding a fork up against your overwhelming vastness, but it will make a dent. And I will be full when all is said and done.
As with all beginnings there are innumerable possibilities and hopes and ideas that I have for what I will do or how successful I will become or how much I will grow and learn. All I can do right now is go with where I feel drawn. Here I am culinary world, I may just be holding a fork up against your overwhelming vastness, but it will make a dent. And I will be full when all is said and done.
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