In article > ,
Dog3 <dognospam@adjfkdla;not> wrote:
> I have been eating ham all week and decided to do a rib roast instead. I
> have some recipes I got off of www.finedining.com that I have made in the
> past and all have been terrific. I can not decide on which sides I want to
> make. I think I'll do simple sides. Maybe asparagus and roasted red new
> potatoes. I'll throw in some carrots maybe. I'm not sure yet. I want
> to do a salad but I can't make up my mind. I bought some arugula so
> I'll probably do something with that. Toasted walnuts, gorgonzola maybe
> with a light dressing.I've got peppermint ice cream for dessert which I
> made in my ice cream maker. I'm serving for 6 people. Here is the menu so
> far: It sounds like a lot of work but it really isn't. Garnishes are up to
> you 
>
tasty recipes snipped
I was going to do the traditional duck a l'orange, but found a recipe
for Chinese-style duck with orange and ginger glaze that looked worth
trying. SO is dubious (as usual), but he likes duck. This is a
two-step recipe: you steam the duck to rid it of fat, then roast it to
crisp up the skin. We'll have rice and some sort of Asian salad
alongside, and pavlova for dessert. We've got a boatload of
strawberries, a ripe mango, and some kumquats in syrup that will make a
good fruit topping for the pavlova.
Cindy
--
C.J. Fuller
Delete the obvious to email me