Lin has a very generous friend who has done big favors for us in the recent
past. We offered to repay her, but all she wants is for Lin and me to cook a
dinner for her. She's very well-traveled, but I'd like to make at least some
things she's probably never had before. Regarding her food likes and
dislikes, we know that she likes good-quality cheeses and fresh seafoods,
and she doesn't like most meats. (She was a vegetarian for years.) We
haven't set a specific date for the dinner, but I'd expect it to be
somewhere between November 30th and December 20th. Here's my tentative menu:


APPETIZER
Soy-cured salmon with asian pear and creme fraiche

MAIN COURSE
Scallops with oyster mushrooms, butter, and raspberry vinegar
Shredded-parsnip pancakes
Broccolini

DRIFTING TOWARD DESSERT
Camembert with caramelized-onion marmalade, candied umeboshi, and apple
slices

DESSERT
Farina crema[1] with orange flower water, white chocolate, and pistachios


Does the menu need anything like a soup, salad, or more vegetables? Does the
broccolini need a sauce? What should we drink?

Bob
[1]
http://www.foodnetwork.com/recipes/s...ipe/index.html

I am not sure you will have to cook it all for me to taste then i will tell
hyou what you need to drink, that all sounds wonderful. Lee
"Bob Terwilliger" > wrote in message
eb.com...
> Lin has a very generous friend who has done big favors for us in the
> recent past. We offered to repay her, but all she wants is for Lin and me
> to cook a dinner for her. She's very well-traveled, but I'd like to make
> at least some things she's probably never had before. Regarding her food
> likes and dislikes, we know that she likes good-quality cheeses and fresh
> seafoods, and she doesn't like most meats. (She was a vegetarian for
> years.) We haven't set a specific date for the dinner, but I'd expect it
> to be somewhere between November 30th and December 20th. Here's my
> tentative menu:
>
>
> APPETIZER
> Soy-cured salmon with asian pear and creme fraiche
>
> MAIN COURSE
> Scallops with oyster mushrooms, butter, and raspberry vinegar
> Shredded-parsnip pancakes
> Broccolini
>
> DRIFTING TOWARD DESSERT
> Camembert with caramelized-onion marmalade, candied umeboshi, and apple
> slices
>
> DESSERT
> Farina crema[1] with orange flower water, white chocolate, and pistachios
>
>
> Does the menu need anything like a soup, salad, or more vegetables? Does
> the broccolini need a sauce? What should we drink?
>
> Bob
> [1]
> http://www.foodnetwork.com/recipes/s...ipe/index.html
>
>

On Thu, 27 Oct 2011 03:44:37 -0700, "Bob Terwilliger"
> wrote:

>LinShmoo has a very generous friend who has done big favors for us in the recent
>past. We offered to repay her, but all she wants is for LinShmoo and me to cook a
>dinner for her. Regarding her food likes and dislikes, we know that she likes
>good-quality cheeses and fresh seafoods,


A TIADer... serve breaded halibut Velveeta melts.

On Thu, 27 Oct 2011 03:44:37 -0700, "Bob Terwilliger"
> wrote:

>Lin has a very generous friend who has done big favors for us in the recent
>past. We offered to repay her, but all she wants is for Lin and me to cook a
>dinner for her. She's very well-traveled, but I'd like to make at least some
>things she's probably never had before. Regarding her food likes and
>dislikes, we know that she likes good-quality cheeses and fresh seafoods,
>and she doesn't like most meats. (She was a vegetarian for years.) We
>haven't set a specific date for the dinner, but I'd expect it to be
>somewhere between November 30th and December 20th. Here's my tentative menu:
>
>
>APPETIZER
>Soy-cured salmon with asian pear and creme fraiche
>
>MAIN COURSE
>Scallops with oyster mushrooms, butter, and raspberry vinegar
>Shredded-parsnip pancakes
>Broccolini
>
>DRIFTING TOWARD DESSERT
>Camembert with caramelized-onion marmalade, candied umeboshi, and apple
>slices
>
>DESSERT
>Farina crema[1] with orange flower water, white chocolate, and pistachios
>
>
>Does the menu need anything like a soup, salad, or more vegetables? Does the
>broccolini need a sauce? What should we drink?
>
>Bob
>[1]
>http://www.foodnetwork.com/recipes/s...ipe/index.html
>
>

It sounds wonderful. It does hum a bit on the sweet side for me. I
would like something cold, crunchy and definitely savory and maybe
even tart
Janet US

On 10/27/2011 4:44 AM, Bob Terwilliger wrote:
> Lin has a very generous friend who has done big favors for us in the recent
> past. We offered to repay her, but all she wants is for Lin and me to cook a
> dinner for her. She's very well-traveled, but I'd like to make at least some
> things she's probably never had before. Regarding her food likes and
> dislikes, we know that she likes good-quality cheeses and fresh seafoods,
> and she doesn't like most meats. (She was a vegetarian for years.) We
> haven't set a specific date for the dinner, but I'd expect it to be
> somewhere between November 30th and December 20th. Here's my tentative menu:
>
>
> APPETIZER
> Soy-cured salmon with asian pear and creme fraiche
>
> MAIN COURSE
> Scallops with oyster mushrooms, butter, and raspberry vinegar
> Shredded-parsnip pancakes
> Broccolini
>
> DRIFTING TOWARD DESSERT
> Camembert with caramelized-onion marmalade, candied umeboshi, and apple
> slices
>
> DESSERT
> Farina crema[1] with orange flower water, white chocolate, and pistachios
>
>
> Does the menu need anything like a soup, salad, or more vegetables? Does the
> broccolini need a sauce? What should we drink?
>
> Bob
> [1]
> http://www.foodnetwork.com/recipes/s...ipe/index.html
>

Bob:
You create amazingly complex menus that usually give me the impression
you are trying too hard.

The scallop dish sounds rich enough to balance the bitterness of the
broccolini. If anything, I'd top it with lightly sauteed sweet onion
shreds.

I really don't like any of the versions of farina/semolina custards. We
had them often in Greece this spring and they are too grainy for my
concept of a sweet. I'd much prefer just a baked creme type custard
with the orange flower water and pistachios.

I'd serve a medium-fruity white wine, a NZ sauv blanc or med. dry
gewurtztraminer with dinner.

(Burp)

Excuse me and enjoy your dinner.

gloria p

"Bob Terwilliger" > wrote in message
eb.com...
> Lin has a very generous friend who has done big favors for us in the
> recent past. We offered to repay her, but all she wants is for Lin and me
> to cook a dinner for her. She's very well-traveled, but I'd like to make
> at least some things she's probably never had before. Regarding her food
> likes and dislikes, we know that she likes good-quality cheeses and fresh
> seafoods, and she doesn't like most meats. (She was a vegetarian for
> years.) We haven't set a specific date for the dinner, but I'd expect it
> to be somewhere between November 30th and December 20th. Here's my
> tentative menu:
>
>
> APPETIZER
> Soy-cured salmon with asian pear and creme fraiche
>
> MAIN COURSE
> Scallops with oyster mushrooms, butter, and raspberry vinegar
> Shredded-parsnip pancakes
> Broccolini
>
> DRIFTING TOWARD DESSERT
> Camembert with caramelized-onion marmalade, candied umeboshi, and apple
> slices
>
> DESSERT
> Farina crema[1] with orange flower water, white chocolate, and pistachios
>
>
> Does the menu need anything like a soup, salad, or more vegetables? Does
> the broccolini need a sauce? What should we drink?
>
> Bob
> [1]
> http://www.foodnetwork.com/recipes/s...ipe/index.html
>

I would alter the soy-salmon. I think soy is too commonplace.

you might consider grilling (perhaps just a bit) the brocolinii.

Bull wrote:

>> APPETIZER
>> Soy-cured salmon with asian pear and creme fraiche
>>
>> MAIN COURSE
>> Scallops with oyster mushrooms, butter, and raspberry vinegar
>> Shredded-parsnip pancakes
>> Broccolini
>>
>> DRIFTING TOWARD DESSERT
>> Camembert with caramelized-onion marmalade, candied umeboshi, and apple
>> slices
>>
>> DESSERT
>> Farina crema[1] with orange flower water, white chocolate, and pistachios
>>
> Your menu sound great. Looking up umeboshi?

EXTREMELY sour salty dried apricot/plum. Candying them will be an
experiment, but I have every reason to believe it'll turn out well. I'll do
a trial run first to avoid disaster.


>> What should we drink?
>
> Pinot Gris from Oregon - something like this:
>
> http://langewinery.com/mercantool/mt...age_show&produ
> ct=31&category_ID=5

That would be good. I was also thinking about a Gewurztraminer or Riesling.
I think the wine would have to be slightly sweet with medium body. Thanks
for the suggestion.

Bob

Janet wrote:

> Sounds good to me apart from the scallops. I love scallops but would
> not mess up their delicate flavour or texture with either mushrooms,
> vinegar or parsnip.

I've made this particular recipe many times before; it's always been
well-received. Oyster mushrooms are delicately flavored, and the vinegar is
just there to provide a slight tang and a nice raspberry flavor.

The recipe comes from _The New West Coast Cuisine_[1], so maybe you have to
live on the West Coast to appreciate it! :-)

Bob
[1] http://www.amazon.com/New-West-Coast.../dp/0874773598

Janet wrote:

>> APPETIZER
>> Soy-cured salmon with asian pear and creme fraiche
>>
>> MAIN COURSE
>> Scallops with oyster mushrooms, butter, and raspberry vinegar
>> Shredded-parsnip pancakes
>> Broccolini
>>
>> DRIFTING TOWARD DESSERT
>> Camembert with caramelized-onion marmalade, candied umeboshi, and apple
>> slices
>>
>> DESSERT
>> Farina crema[1] with orange flower water, white chocolate, and pistachios
>>
>>
>> Does the menu need anything like a soup, salad, or more vegetables? Does
>> the broccolini need a sauce? What should we drink?
>
> It sounds wonderful. It does hum a bit on the sweet side for me. I
> would like something cold, crunchy and definitely savory and maybe
> even tart

That was one of my concerns, which is why I mentioned a salad. But what
would meet that requirement, and where would it fit in the meal? And if I
did add a salad, would that be too much food in total?

Bob

Sqwertz wrote:

>> DRIFTING TOWARD DESSERT
>> Camembert with caramelized-onion marmalade, candied umeboshi, and apple
>> slices
>
> Do you mean candied ume or umezuke? It would be pretty hard to candy
> an already dried fruit.

I plan to reconstitute it in a sugary brine over a period of about three
days, cut it into chunks, dip the chunks into a boiling sugar syrup at the
hard-crack stage, air-dry for a few hours, then dehydrate.

Bob

Gloria wrote:

> I really don't like any of the versions of farina/semolina custards. We
> had them often in Greece this spring and they are too grainy for my
> concept of a sweet. I'd much prefer just a baked creme type custard with
> the orange flower water and pistachios.

I'll reconsider that. Lin's not a big fan either. I like them fairly well;
writing about them here in 2009:

"The texture of this dessert is fascinating. It's not quite panna cotta, not
quite mousse, not quite fine-grained tapioca pudding, but it's somewhere in
between those three."

I'm not sure whether our guest would like it all that well. She *might* like
it because it might remind her of some years she lived in Israel, but I just
don't know. I'll sound her out about it.


> I'd serve a medium-fruity white wine, a NZ sauv blanc or med. dry
> gewurtztraminer with dinner.

Thanks!

Bob

Steve wrote:

>>>> DRIFTING TOWARD DESSERT
>>>> Camembert with caramelized-onion marmalade, candied umeboshi, and apple
>>>> slices
>>>
>>> Do you mean candied ume or umezuke? It would be pretty hard to candy
>>> an already dried fruit.
>>
>> I plan to reconstitute it in a sugary brine over a period of about three
>> days, cut it into chunks, dip the chunks into a boiling sugar syrup at
>> the hard-crack stage, air-dry for a few hours, then dehydrate.
>
> I'm sorry I asked :-)

It takes a lot of time from start to finish, but it's not much work. The
marmalade will be more effort-intensive.

Bob

"Bob Terwilliger" > ha scritto nel messaggio
> Janet wrote:

>> It sounds wonderful. It does hum a bit on the sweet side for me. I
>> would like something cold, crunchy and definitely savory and maybe
>> even tart
>
> That was one of my concerns, which is why I mentioned a salad. But what
> would meet that requirement, and where would it fit in the meal? And if I
> did add a salad, would that be too much food in total?

It coulod be no more than a spiky greenish bed, though. One of my family
favorites is slivers of Belgian endive dressed with just good olive oil
whizzed with capers and then a few grinds of pepper. Clears the palate
nicely. Looks good. Doesn't intrude much more than a garnish.

On Fri, 28 Oct 2011 12:00:06 +0100, Janet > wrote:

> In article m>,
> says...
> >
> > Janet wrote:
> >
> > > Sounds good to me apart from the scallops. I love scallops but would
> > > not mess up their delicate flavour or texture with either mushrooms,
> > > vinegar or parsnip.
> >
> > I've made this particular recipe many times before; it's always been
> > well-received. Oyster mushrooms are delicately flavored, and the vinegar is
> > just there to provide a slight tang and a nice raspberry flavor.
>
> I like oyster mushrooms and raspberries and vinegar. I just don't want
> them, and scallops, all in my mouth at the same time.
> >
> > The recipe comes from _The New West Coast Cuisine_[1], so maybe you have to
> > live on the West Coast to appreciate it! :-)
>
> I DO live on the West Coast...there is more than one country with a
> seabord, you know:-)
>
What does you living in Scotland have to do with the name of a
cookbook?
>


--
All you need is love. But a little chocolate now and then doesn't hurt.

On Oct 27, 6:44*am, "Bob Terwilliger" >
wrote:
> Lin has a very generous friend who has done big favors for us in the recent
> past. We offered to repay her, but all she wants is for Lin and me to cook a
> dinner for her. She's very well-traveled, but I'd like to make at least some
> things she's probably never had before. Regarding her food likes and
> dislikes, we know that she likes good-quality cheeses and fresh seafoods,
> and she doesn't like most meats. (She was a vegetarian for years.) We
> haven't set a specific date for the dinner, but I'd expect it to be
> somewhere between November 30th and December 20th. Here's my tentative menu:
>
> APPETIZER
> Soy-cured salmon with asian pear and creme fraiche
>
> MAIN COURSE
> Scallops with oyster mushrooms, butter, and raspberry vinegar
> Shredded-parsnip pancakes
> Broccolini
>
> DRIFTING TOWARD DESSERT
> Camembert with caramelized-onion marmalade, candied umeboshi, and apple
> slices
>
> DESSERT
> Farina crema[1] with orange flower water, white chocolate, and pistachios
>
> Does the menu need anything like a soup, salad, or more vegetables? Does the
> broccolini need a sauce? What should we drink?
>


Sounds good. I would need three months in therapy just to get up the
courage to tackle all that. I guess a light, white wine? I would not
add any more to the menu.

How many days ahead will you start all this stuff before D-day?
Have you worked up a game plan yet?

On Fri, 28 Oct 2011 18:53:52 +0100, Janet > wrote:

> In article >,
> says...
> >
> > On Fri, 28 Oct 2011 12:00:06 +0100, Janet > wrote:
> >
> > > In article m>,
> > > says...
> > > >
> > > > Janet wrote:
> > > >
> > > > > Sounds good to me apart from the scallops. I love scallops but would
> > > > > not mess up their delicate flavour or texture with either mushrooms,
> > > > > vinegar or parsnip.
> > > >
> > > > I've made this particular recipe many times before; it's always been
> > > > well-received. Oyster mushrooms are delicately flavored, and the vinegar is
> > > > just there to provide a slight tang and a nice raspberry flavor.
> > >
> > > I like oyster mushrooms and raspberries and vinegar. I just don't want
> > > them, and scallops, all in my mouth at the same time.
> > > >
> > > > The recipe comes from _The New West Coast Cuisine_[1], so maybe you have to
> > > > live on the West Coast to appreciate it! :-)
> > >
> > > I DO live on the West Coast...there is more than one country with a
> > > seabord, you know:-)
> > >
> > What does you living in Scotland have to do with the name of a
> > cookbook?
>
> It's just a joke related to "maybe you have to live on the west coast"
> (to appreciate a cookbook about west coast cuisine).
>
> If you are still struggling to join up the dots, I live on the West Coast
> of Scotland which is rather famous for seafood cuisine.
>
I understood everything except that you were joking.

--
All you need is love. But a little chocolate now and then doesn't hurt.

sf wrote:

>>>>> The recipe comes from _The New West Coast Cuisine_[1], so maybe you
>>>>> have to live on the West Coast to appreciate it! :-)
>>>>
>>>> I DO live on the West Coast...there is more than one country with a
>>>> seabord, you know:-)
>>>>
>>> What does you living in Scotland have to do with the name of a
>>> cookbook?
>>
>> It's just a joke related to "maybe you have to live on the west coast"
>> (to appreciate a cookbook about west coast cuisine).
>>
>> If you are still struggling to join up the dots, I live on the West Coast
>> of Scotland which is rather famous for seafood cuisine.
>>
> I understood everything except that you were joking.

Well, she was addressing me, and *I* understood that she was joking. I saw a
similar -- though much more cruel -- joke played in the Navy. A
middling-senior Navy officer was finishing up his current tour on a ship
which was homeported in San Diego. The officer had grown up in New York
City, and had not been able to get stationed anywhere close to his home for
many years. He implored his detailer to find him "ANYTHING on the East
Coast."

The detailer replied, "I've got just the assignment for you. Here are orders
to the East Coast -- OF JAPAN."

Bob

Kalmia wrote:

>> APPETIZER
>> Soy-cured salmon with asian pear and creme fraiche
>>
>> MAIN COURSE
>> Scallops with oyster mushrooms, butter, and raspberry vinegar
>> Shredded-parsnip pancakes
>> Broccolini
>>
>> DRIFTING TOWARD DESSERT
>> Camembert with caramelized-onion marmalade, candied umeboshi, and apple
>> slices
>>
>> DESSERT
>> Farina crema[1] with orange flower water, white chocolate, and pistachios
>>
>> Does the menu need anything like a soup, salad, or more vegetables? Does
>> the
>> broccolini need a sauce? What should we drink?
>>
> Sounds good. I would need three months in therapy just to get up the
> courage to tackle all that. I guess a light, white wine? I would not add
> any more to the menu.
>
> How many days ahead will you start all this stuff before D-day? Have you
> worked up a game plan yet?

Yes: The candied umeboshi will be started four days ahead. The marmalade
will be made the previous day. The salmon takes 20 hours to cure, so it'll
be started late the night before. If I make the dessert cited (which is
still under consideration) I'll make it that morning. If I make a clafouti
instead (the front-running alternative) it'll be made that afternoon.

The cheese will be taken out of the fridge about an hour before dinner.
That's about the same time I'll start on the parsnip pancakes and prepping
the broccolini. The main dish comes together very quickly, so it'll be the
last thing cooked.

The very-last-second preps are chopping the Asian pear and slicing the
apple; those things would turn brown if left to sit.

Bob