We hosted a dinner last night for 10 guests. Italian food was the
theme.Each guest/couple presented a dish. The objective was to cook
and sample interesting dishes of the country chosen as the theme, more
than one could with a traditional 3-course dinner. The word 'entree'
here means 'small course /tasting'. The food was served over a three
hour period. I
oversaw the menu suggestions so that the dinner was balanced. Some folk
semi-prepared the dish or completed it earlier. We sat informally
around the lounge and each course was served on an small entree plate.
This was the second dinner in a similar style, the first being French.
The next dinner might be Spanish or Morrocan!
My contribution was the duck risotto and dessert Pear Meringate (from
region of Venice).
A platter of antipasta was enjoyed with drinks.
We started with mini pizzas - humble I know,
but they were just superb and cut into half moon sizes from a
saucer dimension. Followed by prawn frittata which was served just
warm, magnificent taste. Then little eggplant rolls which had been
semi prepared and then put into the oven with the sauce and cheese
added. Chicken Marsala - variation on the trad. Veal Marsala
cooked here on the stove top - have to get the recipe for that, it
was sensational. Followed by the risotto. There were two green
salads and Italian bread to complement the meal. All the courses were
a
small serve with plenty of time between. I had prepped another
dish, Ravioli Nudi which is just the ricotta/spinach filling that gets
shaped into tiny cylinders and cooked quickly like pasta but we
all opted to finish up after the risotto. Dessert was two tiramisus -
coffee and a
chocolate one and Pears Meringate poached pear slices topped by a
light meringue. We enjoyed different Italian wines and beer.

A selection of photos can be viewed at:-
http://community.webshots.com/user/bronwynferrier
Album titled Italian Dinner

Cheers
Bronwyn
Oz

"Bronwyn" > wrote in message
oups.com...
> We hosted a dinner last night for 10 guests. Italian food was the
> theme.Each guest/couple presented a dish. The objective was to cook
> and sample interesting dishes of the country chosen as the theme, more
> than one could with a traditional 3-course dinner. The word 'entree'
> here means 'small course /tasting'. The food was served over a three
> hour period. I
> oversaw the menu suggestions so that the dinner was balanced. Some folk
> semi-prepared the dish or completed it earlier. We sat informally
> around the lounge and each course was served on an small entree plate.
> This was the second dinner in a similar style, the first being French.
> The next dinner might be Spanish or Morrocan!

this is a great idea...when I first started university, a group of us did a
similar thing, but at that time as not many of us either had space or skills
to cook and serve, we used to try out a different nation's cuisine at a
restaurant each month

> My contribution was the duck risotto and dessert Pear Meringate (from
> region of Venice).
> A platter of antipasta was enjoyed with drinks.
> We started with mini pizzas - humble I know,
> but they were just superb and cut into half moon sizes from a
> saucer dimension.

I've made mini pizzas at home before, but they could be better...any chance
of your (or your guests') recipe for this?

- snip

>All the courses were a
> small serve with plenty of time between. I had prepped another
> dish, Ravioli Nudi which is just the ricotta/spinach filling that gets
> shaped into tiny cylinders and cooked quickly like pasta but we
> all opted to finish up after the risotto.

How does the mix stay together in the water? recipe pleeeeeease :-) I think
even my mum would be impressed if I made these lol

> A selection of photos can be viewed at:-
> http://community.webshots.com/user/bronwynferrier
> Album titled Italian Dinner
>
Great photos, looks very appetising, sounds like you had a great evening!

cheers
Maria (Oz)

On 9 Sep 2006 22:17:18 -0700, "Bronwyn" > wrote:
<interesting post snipped>
>A selection of photos can be viewed at:-
>http://community.webshots.com/user/bronwynferrier
>Album titled Italian Dinner

I love this idea! I've often done a theme dinner/party, but it is
always I doing the cooking. Never thought of doing it this way. Very
nice! Would love to know about those eggplant roll-ups.

>Cheers
>Bronwyn
>Oz

Do you ever go by "Bronnie"? I had a friend years ago by that name,
and have often wondered, since encountering your posts, if her given
name was Bronwyn. We lost track of each other many many moons ago.

TammyM

(TammyM) wrote in news:4504299f.1278124085
@news.ucdavis.edu:

> On 9 Sep 2006 22:17:18 -0700, "Bronwyn" > wrote:
> <interesting post snipped>
>>A selection of photos can be viewed at:-
>>http://community.webshots.com/user/bronwynferrier
>>Album titled Italian Dinner
>
> I love this idea! I've often done a theme dinner/party, but it is


Methinks a QLD rfc party is on the books!!


LadyJane?



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

Bronwyn wrote

> Followed by the risotto. There were two green
> salads and Italian bread to complement the meal.
> All the courses were a small serve with plenty of time between.
> I had prepped another dish, Ravioli Nudi which is just the
> ricotta/spinach filling that gets shaped into tiny cylinders
> and cooked quickly like pasta but we all opted to finish up
> after the risotto. Dessert was two tiramisus
> - coffee and a chocolate one and Pears Meringate poached pear
> slices topped by a light meringue.
> We enjoyed different Italian wines and beer.

Nice meal, Bronwyn; good selection of dishes, too.
You put the appetizer at the start, and that's OK; then you inverted
the dishes we call "primi piatti" (first dishes/courses) and "secondi
piatti" (secondo dishes/courses): usually risotto and ravioli are
first courses, just after the appetizers, and the come the second
course, in this case the chicken marsala. Probably it's because they
were all small portions?
BTW which italian beer did you find? I hope it wasn't Moretti
--
Vilco
Think pink, drink rose'

MG wrote:
saucer dimension.
>
> I've made mini pizzas at home before, but they could be better...any chance
> of your (or your guests') recipe for this?
>

Here's a really incredibly good recipe. They're called "Pizette".

1 sheet of puff pastry, thawed
2 - 3 oz plain tomato sauce (I use a little less than half a can of del
monte organic)
shredded mozzarella
snipped fresh oregano
coarse sea salt
olive oil

1. Use a pizza cutter to cut the puff pastry into 9 equal squares, or
use a 3 inch bisciut cutter to cut out 9 rounds.

2. Brush each one lightly with the tomato sauce.

3. Sprinkle with mozzarella, oregano, and sea salt. Drizzle a few drops
of olive oil over each, using the times of a fork.

4. Bake at 400 (preheated of course) for about 10 minutes.

These are delicious with the light puff pastry base!! Also good without
the sauce, just cheese and herbs and olive oil and salt.

You know, I hate you. I can honestly say that. I HATE YOU!

My mouth was watering as I read your post and then to add insult to
injury, I went, my mistake, and saw the pics of your food. I was so
hungry and so jealous that I was not invited. And I was hurt. It is
like showing an drunk a beer catalog.

Next time, give us a few days notice and tell us which night to show
up and where to go (hopefully not hell) and not just rely on you to
tell us how good it was.

Lastly, the purple (or lavender) table setting was absolutely
beautiful. Your guests were sure luck.


Caesar

MG wrote:
>[snip]
>
> I've made mini pizzas at home before, but they could be better...any chance
> of your (or your guests') recipe for this?

I'll ask Helen if she will divulge the recipe!

> - snip
>
> >All the courses were a
> > small serve with plenty of time between. I had prepped another
> > dish, Ravioli Nudi which is just the ricotta/spinach filling that gets
> > shaped into tiny cylinders and cooked quickly like pasta but we
> > all opted to finish up after the risotto.
>
> How does the mix stay together in the water? recipe pleeeeeease :-) I think
> even my mum would be impressed if I made these lol

I'll post the recipe under a separate post later today. I cooked some
up last night for the two of us,and served it with a light tomato sauce
and pecorino cheese. Yummy! I formed all the mixture and placed the
remainder uncooked on a small cookie sheet and froze them, then bagged
them for another time.
The mixture is formed into tiny cylinders and lightly dusted with
flour. They get dropped into the boiling water, sink and then rise over
3-4 min. and DO stay together!

Peter Lucas has suggested a Qld rtc cook up sometime - what d'ya think?
Cheers
Bronwyn
Gold Coast

> > A selection of photos can be viewed at:-
> > http://community.webshots.com/user/bronwynferrier
> > Album titled Italian Dinner
> >
> Great photos, looks very appetising, sounds like you had a great evening!
>
> cheers
> Maria (Oz)

Jude wrote:
> MG wrote:
> saucer dimension.
> >
> > I've made mini pizzas at home before, but they could be better...any chance
> > of your (or your guests') recipe for this?
> >
>
> Here's a really incredibly good recipe. They're called "Pizette".
>
> 1 sheet of puff pastry, thawed
> 2 - 3 oz plain tomato sauce (I use a little less than half a can of del
> monte organic)
> shredded mozzarella
> snipped fresh oregano
> coarse sea salt
> olive oil
>
> 1. Use a pizza cutter to cut the puff pastry into 9 equal squares, or
> use a 3 inch bisciut cutter to cut out 9 rounds.
>
> 2. Brush each one lightly with the tomato sauce.
>
> 3. Sprinkle with mozzarella, oregano, and sea salt. Drizzle a few drops
> of olive oil over each, using the times of a fork.
>
> 4. Bake at 400 (preheated of course) for about 10 minutes.
>
> These are delicious with the light puff pastry base!! Also good without
> the sauce, just cheese and herbs and olive oil and salt.

They sound delicious and quick to make! Thanks. Bronwyn

TammyM wrote:
> On 9 Sep 2006 22:17:18 -0700, "Bronwyn" > wrote:
> <interesting post snipped>
> >A selection of photos can be viewed at:-
> >http://community.webshots.com/user/bronwynferrier
> >Album titled Italian Dinner
>
> I love this idea! I've often done a theme dinner/party, but it is
> always I doing the cooking. Never thought of doing it this way. Very
> nice! Would love to know about those eggplant roll-ups.
>
> >Cheers
> >Bronwyn
> >Oz
>
> Do you ever go by "Bronnie"? I had a friend years ago by that name,
> and have often wondered, since encountering your posts, if her given
> name was Bronwyn. We lost track of each other many many moons ago.
>
> TammyM

G'day Tammy! Yes, I am usually called Bronnie or Bron by my friends.
Now you are my friend, you can too!!

Cheers
Bronnie

PeterL wrote:

[snip]
>
> Methinks a QLD rfc party is on the books!!
>
>
> LadyJane?
>
>
>
> --
> Peter Lucas
> Brisbane

Good Idea Peter! We really should convene somewhere convenient for us
all. We'd be prepared to travel somewhat to get there. Where does
Maria live I wonder?

Bronnie
Gold Coast

Vilco wrote:
[snip]
>
> Nice meal, Bronwyn; good selection of dishes, too.
> You put the appetizer at the start, and that's OK; then you inverted
> the dishes we call "primi piatti" (first dishes/courses) and "secondi
> piatti" (secondo dishes/courses): usually risotto and ravioli are
> first courses, just after the appetizers, and the come the second
> course, in this case the chicken marsala. Probably it's because they
> were all small portions?
> BTW which italian beer did you find? I hope it wasn't Moretti
> --
> Vilco
> Think pink, drink rose'

Thanks Vilco! Yes, I had to vary the sequence a little so we could all
get into the kitchen. It worked ok because they were small portions.
I must say the Chicken Marsala was brilliant and I will be asking Lisa
and Michael for their recipe. I had only had Veal Marsala previously.

The beer was Peroni Nastro Azzurro.

Cheers
Bronnie

Caesar wrote:
> You know, I hate you. I can honestly say that. I HATE YOU!
>
> My mouth was watering as I read your post and then to add insult to
> injury, I went, my mistake, and saw the pics of your food. I was so
> hungry and so jealous that I was not invited. And I was hurt. It is
> like showing an drunk a beer catalog.
>
> Next time, give us a few days notice and tell us which night to show
> up and where to go (hopefully not hell) and not just rely on you to
> tell us how good it was.
>
> Lastly, the purple (or lavender) table setting was absolutely
> beautiful. Your guests were sure luck.
>
>
> Caesar

I'm sure you'd really like me if you ate at my table!!! Please, next
time you are in my region, please let me know <grin>

Bronnie
Gold Coast, Oz

"Bronwyn" > wrote in message
oups.com...
>
> PeterL wrote:
>
> [snip]
>>
>> Methinks a QLD rfc party is on the books!!
>>
>>
>> LadyJane?
>>
>>
>>
>> --
>> Peter Lucas
>> Brisbane
>
> Good Idea Peter! We really should convene somewhere convenient for us
> all. We'd be prepared to travel somewhat to get there. Where does
> Maria live I wonder?
>
> Bronnie
> Gold Coast


aww nuts...I live in Adelaide
>

"MG" > wrote in news:Fo7Ng.27057$rP1.11518@news-
server.bigpond.net.au:

>
> "Bronwyn" > wrote in message
> oups.com...
>>
>> PeterL wrote:
>>
>> [snip]
>>>
>>> Methinks a QLD rfc party is on the books!!
>>>
>>>
>>> LadyJane?
>>>
>>>
>>>
>>> --
>>> Peter Lucas
>>> Brisbane
>>
>> Good Idea Peter! We really should convene somewhere convenient for
us
>> all. We'd be prepared to travel somewhat to get there. Where does
>> Maria live I wonder?
>>
>> Bronnie
>> Gold Coast
>
>
> aww nuts...I live in Adelaide
>>
>
>

Bugger!!

I may be down there next month for my partners birthday. A weekend
touring through the Barossa Valley is on the agenda :-)


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

"PeterL" > wrote in message
...
> "MG" > wrote in news:Fo7Ng.27057$rP1.11518@news-
> server.bigpond.net.au:
>
>>
>> "Bronwyn" > wrote in message
>> oups.com...
>>>
>>> PeterL wrote:
>>>
>>> [snip]
>>>>
>>>> Methinks a QLD rfc party is on the books!!
>>>>
>>>>
>>>> LadyJane?
>>>>
>>>>
>>>>
>>>> --
>>>> Peter Lucas
>>>> Brisbane
>>>
>>> Good Idea Peter! We really should convene somewhere convenient for
> us
>>> all. We'd be prepared to travel somewhat to get there. Where does
>>> Maria live I wonder?
>>>
>>> Bronnie
>>> Gold Coast
>>
>>
>> aww nuts...I live in Adelaide
>>>
>>
>>
>
> Bugger!!
>
> I may be down there next month for my partners birthday. A weekend
> touring through the Barossa Valley is on the agenda :-)
>
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> 'Enjoy today, it was paid for by a veteran'
>

that sounds great...got to love those wineries hic!

On 10 Sep 2006 15:01:27 -0700, "Bronwyn" > wrote:

>
>TammyM wrote:
>> On 9 Sep 2006 22:17:18 -0700, "Bronwyn" > wrote:
>> <interesting post snipped>
>> >A selection of photos can be viewed at:-
>> >http://community.webshots.com/user/bronwynferrier
>> >Album titled Italian Dinner
>>
>> I love this idea! I've often done a theme dinner/party, but it is
>> always I doing the cooking. Never thought of doing it this way. Very
>> nice! Would love to know about those eggplant roll-ups.
>>
>> >Cheers
>> >Bronwyn
>> >Oz
>>
>> Do you ever go by "Bronnie"? I had a friend years ago by that name,
>> and have often wondered, since encountering your posts, if her given
>> name was Bronwyn. We lost track of each other many many moons ago.
>>
>> TammyM
>
>G'day Tammy! Yes, I am usually called Bronnie or Bron by my friends.
>Now you are my friend, you can too!!
>
>Cheers
>Bronnie

Back atcha! If you're ever in Northern California.... :-)

TammyM