Heya folks,

My 55th birthday is coming up in about a month. I had been thinking
of eating out at one of the multitude of incredible restaurants here
in the SF bay area..but my pocketbook and mind is not allowing for
that: I am trying to save up for moving sometime this summer.

Soooooooooooooooo

I was talking to sf in the rfc chat room, and she suggested that we
have dinner at her house... Then we started talking about cooking the
dinner together..as a sort of combo birthday dinner, for me, for her,
and for her late mother. So, sort of a March birthday dinner.

So, at this point, it is starting to come together as a multi-course
dinner....no holds barred, within reason, of course. By multi-course,
I am thinking maybe the type of thing that is termed amuse-bouche,
before dinner, with champagne... Still looking at ideas.

Then a sit down plated first course. No ideas yet... For some reason,
I just *love* first courses like this....

then...a soup course (I love a soup course), but very light, I would
think. Looking for ideas on this.

We have come to agreement on a main course: boned leg of lamb
"stuffed" with a garlic, rosemary, Herbs de Provence butter, and
madeira sauces (from the Cafe Beaujolais cookbook). No idea of sides
with this yet..we need ideas that will not overwhelm this... I do
have an idea of twice baked spinach souffles, which might be good as a
side..but maybe something else would be better..

A cheese course? whaddaya think?

Dessert..sf has the perfect chocolate torte for this, she says. I can
go for that..

We are putting this out to you all..for ideas...we might not go with
any of them, but who knows..we might go for all of them? Or some, and
go for ours mostly of all....

This should be fun, I would think..

We are choosing wines too...got ideas of good wines for each course?

Christine

Christine Dabney wrote:
> Heya folks,
>
> My 55th birthday is coming up in about a month.
>
> This should be fun, I would think..

Here's my contribution; if ya don't fancy it for the birthday bash, have
it anytime.. Have tried this is was very good..

-= Exported from BigOven =-

Baked Citrus Herb Salmon

Northwest Cuisine

Recipe By:
Serving Size: 10
Cuisine: American
Main Ingredient: Salmon
Categories: Summer, Bake, Main Dish

-= Ingredients =-
Cooking ; spray
1 (3 1/2-lb.) salmon fillet
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
2 Tbsp. grated lemon rind
1 Tbsp. grated orange rind
10 fresh chives
4 thyme sprigs
4 oregano sprigs
4 tarragon sprigs
10 (1/8-inch- slices lemon ; (about 1 lemon)

-= Instructions =-
1. Preheat oven to 450 degrees.
2. Line a shallow roasting pan with foil; coat foil with cooking spray.
3. Sprinkle salmon with salt and pepper. Combine rinds; spread over
fish. Arrange chives, thyme, oregano, and tarragon horizontally across
fish. Arrange lemon slices on top of herbs.
4. Place fish on prepared pan. Cover with foil; seal. Bake for 30
minutes or until fish flakes easily when tested with a fork. Serve warm
or at room temperature.


--
Cheers
Cathy(xyz)

On Sat, 04 Feb 2006 08:07:21 +0200, cathyxyz
> wrote:

>Christine Dabney wrote:
>> Heya folks,
>>
>> My 55th birthday is coming up in about a month.
>>
>> This should be fun, I would think..
>
>Here's my contribution; if ya don't fancy it for the birthday bash, have
>it anytime.. Have tried this is was very good..
Thanks.

We are, at least I am..trying to separate this into courses. .... Any
idea of what course this would be appropriate for? excuse the bad
grammar.. LOL. We already, so far, have a main course...

Christine

Christine Dabney wrote:
> On Sat, 04 Feb 2006 08:07:21 +0200, cathyxyz
> > wrote:

>
> We are, at least I am..trying to separate this into courses. .... Any
> idea of what course this would be appropriate for? excuse the bad
> grammar.. LOL. We already, so far, have a main course...

I think it's supposed to be a main... But what the heck, have two main
courses... it is for both your birthdays ain't it and you have all
night to eat dontcha?

Cheers
Cathy(xyz) - who will now go hunting for soup courses...

Christine Dabney wrote:

-= Exported from BigOven =-

Basque Garlic Soup

Recipe By:
Serving Size: 1
Cuisine: Spanish
Main Ingredient: Soup
Categories: Olive oil, Garlic, Soups, Basque, Spanish

-= Ingredients =-
1 Loaf French bread, sliced
And allowed to dry out
1/4 cup Spanish olive oil
6 Garlic cloves, peeled
4 Eggs, beaten
5 1/2 teaspoons Sweet spanish paprika
Water
1/4 teaspoon Salt

-= Instructions =-
Heat olive oil in dutch oven. Lightly brown garlic cloves.Add sliced
bread, paprika, salt, and enough water to cover bread. Simmer for 30
minutes. Whisk beaten eggs into simmering soup. Serve at once.


-= Exported from BigOven =-

Cream of Mussel Soup

Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Soup
Categories: Butter, Cream, Soups

-= Ingredients =-
3/4 pint Mussels
3 cups Cold water
2 ounces Butter
1 ounce Flour
1/2 cup Single cream
Salt and pepper

-= Instructions =-
Wash the mussels thoroughly. Heat in a dry drying pan until the shells
open. Shell and beard the mussels. In a saucepan, melt butter, add
flour and fry for 1 or 2 minutes. Remove from heat and stir in water,
plus any liquid left from frying pan. Add salt and pepper, bring to the
boil, cover and simmer for 10 minutes. Remove from heat. Stir in
mussels and cream. Adjust seasoning and serve immediately.


--
Cheers
Cathy(xyz)

Christine wrote:

> So, at this point, it is starting to come together as a multi-course
> dinner....no holds barred, within reason, of course. By multi-course,
> I am thinking maybe the type of thing that is termed amuse-bouche,
> before dinner, with champagne... Still looking at ideas.

Hmmmm... I've got a cookbook which is nothing *but* that kind of thing. I'll
look it over when I get home, and post whatever strikes me as particularly
interesting. The only one I remember specifically is a dish of caramelized
fennel on a puddle of celeriac puree. Oh, and I remember the book gives
recipes for lots of flavored foams (which don't appeal to me).


> Then a sit down plated first course. No ideas yet... For some reason,
> I just *love* first courses like this....

If you can manage it, a torchon of foie gras is awesome in that setting.


> then...a soup course (I love a soup course), but very light, I would
> think. Looking for ideas on this.

Consommé of some type. How about chicken consommé infused with orange peel
and saffron?


> A cheese course? whaddaya think?

Two words: Humboldt Fog.


> We are choosing wines too...got ideas of good wines for each course?

When your menu has firmed up a bit more, I'll have some input on this. For
the moment, it's a bit premature.


Bob

"Christine Dabney" > wrote in message
...
> Heya folks,
>
>
> then...a soup course (I love a soup course), but very light, I would
> think. Looking for ideas on this.
>

What about a French Onion soup? It's basically a beef consume (sp?) - it's
too early in the a.m. to think - with a little cheese and croutons. I think
it would go well with lamb.

kili

Christine Dabney > wrote in
:

> I was talking to sf in the rfc chat room, and she suggested that we
> have dinner at her house... Then we started talking about cooking the
> dinner together..as a sort of combo birthday dinner, for me, for her,
> and for her late mother. So, sort of a March birthday dinner.
>
> So, at this point, it is starting to come together as a multi-course
> dinner....no holds barred, within reason, of course. By multi-course,
> I am thinking maybe the type of thing that is termed amuse-bouche,
> before dinner, with champagne... Still looking at ideas.


Call the best pizza joint in the city and have them deliver the most
decadant pizza you can dream up and a box of wine!

YMMV,

Andy
When I'm 50, anyway!

On Sat, 04 Feb 2006 11:47:27 GMT, kilikini wrote:

> What about a French Onion soup? It's basically a beef consume (sp?) - it's
> too early in the a.m. to think - with a little cheese and croutons. I think
> it would go well with lamb.

My french onion soup stock begins with oven roasted bones & vegetables
and is simmered overnight. I toast french bread to put over the broth
and a layer of shredded jarlesberg over everything to bake. It's a
main dish for me, not a the first course.


--

Practice safe eating. Always use condiments.

"Michael "Dog3" Lonergan" > wrote in message
...
> "kilikini" > hitched up their panties and
> posted :
>
> >
> > "Christine Dabney" > wrote in message
> > ...
> >> Heya folks,
> >>
> >>
> >> then...a soup course (I love a soup course), but very light, I would
> >> think. Looking for ideas on this.
> >>
> >
> > What about a French Onion soup? It's basically a beef consume (sp?) -
> > it's too early in the a.m. to think - with a little cheese and
> > croutons. I think it would go well with lamb.
> >
> > kili
>
> Long night <evil grin>
>
> Michael
>

No, actually, I've been putting in double shifts at work lately because our
main person is on vacation and our night person chose this particular week
to play sick. Sigh. Thank GOD I put in my two week notice! I'm just about
burned out.

kili

On Sat, 04 Feb 2006 22:45:31 GMT, kilikini wrote:

> Thank GOD I put in my two week notice! I'm just about
> burned out.
>
Too bad you can't buy the shop.
--

Practice safe eating. Always use condiments.

sf wrote:
> On Sat, 04 Feb 2006 11:47:27 GMT, kilikini wrote:
>
>> What about a French Onion soup? It's basically a beef consume
>> (sp?) - it's too early in the a.m. to think - with a little cheese
>> and croutons. I think it would go well with lamb.
>
> My french onion soup stock begins with oven roasted bones & vegetables
> and is simmered overnight. I toast french bread to put over the broth
> and a layer of shredded jarlesberg over everything to bake. It's a
> main dish for me, not a the first course.
>
>

But beef consomme alone would make a nice light soup course.

Jill

On Sun, 5 Feb 2006 12:44:35 -0600, jmcquown wrote:

> sf wrote:
> > On Sat, 04 Feb 2006 11:47:27 GMT, kilikini wrote:
> >
> >> What about a French Onion soup? It's basically a beef consume
> >> (sp?) - it's too early in the a.m. to think - with a little cheese
> >> and croutons. I think it would go well with lamb.
> >
> > My french onion soup stock begins with oven roasted bones & vegetables
> > and is simmered overnight. I toast french bread to put over the broth
> > and a layer of shredded jarlesberg over everything to bake. It's a
> > main dish for me, not a the first course.
> >
> >
>
> But beef consomme alone would make a nice light soup course.
>
I don't like thin soups.
--

Practice safe eating. Always use condiments.

On Sun, 05 Feb 2006 12:45:40 -0800, sf >
wrote:

>On Sun, 5 Feb 2006 12:44:35 -0600, jmcquown wrote:
>
>> sf wrote:
>> > On Sat, 04 Feb 2006 11:47:27 GMT, kilikini wrote:
>> >
>> >> What about a French Onion soup? It's basically a beef consume
>> >> (sp?) - it's too early in the a.m. to think - with a little cheese
>> >> and croutons. I think it would go well with lamb.
>> >
>> > My french onion soup stock begins with oven roasted bones & vegetables
>> > and is simmered overnight. I toast french bread to put over the broth
>> > and a layer of shredded jarlesberg over everything to bake. It's a
>> > main dish for me, not a the first course.
>> >
>> >
>>
>> But beef consomme alone would make a nice light soup course.
>>
>I don't like thin soups.

I am still working on the idea of soup. And slowling gravitating to
something like a good first course salad of some sort. I started
running over the menu courses in my mind, and unless the portions are
very small, this will be a whole lot of food!!!

However, that might work out well for a soup course, and some sort of
salad course. Very small portions, to lead up to the lamb.

I have been working the past day or so, so haven't had much time to
look in my books, to get ideas. But for soup, I am thinking something
pureed... Since we will be verging on spring over in this area, maybe
a soup to lead in that direction.

Also, asparagus will be in full swing here, or almost full swing.
Something with that, is starting to appeal to me as well. Not sure
what course, or what form. Any ideas, sf? I will pour through my
books tonight..

There are some other wonderful ingredients that start coming into
season about that time...or have been in season. Green garlic is one,
and sorrel is another. And it starts getting close to artichoke
season..... And fresh peas.......

Christine

sf wrote:

>> But beef consomme alone would make a nice light soup course.
>>
> I don't like thin soups.

So you're after a thick-but-light soup? How about adding a bit of cream to
YOUR serving, chilling it until the beef gelatin starts to thicken the soup,
and then whipping it into a kind of Beef Bavarian Cream -- light, fluffy,
and richly beefy, but NOT THIN? :-)

Bob

I replied to Christine:

>> I am thinking maybe the type of thing that is termed amuse-bouche,
>> before dinner, with champagne... Still looking at ideas.
>
> I've got a cookbook which is nothing *but* that kind of thing.
> I'll look it over when I get home, and post whatever strikes me as
> particularly interesting. The only one I remember specifically is a dish
> of caramelized fennel on a puddle of celeriac puree. Oh, and I remember
> the book gives recipes for lots of flavored foams (which don't appeal to
> me).

Here are some winter-themed recipe titles from that book; let me know if any
of them sound like something you want at your birthday dinner, and I'll post
the recipes:

Rapini salad scented with nutmeg

Carrot creme brulee with blood orange reduction and carrot sprouts

Warm onion tart with thyme

Creamy corn grits with butternut squash and sweet corn

Cinnamon French toast with turnips and prunes

Citrus-marinated bay scallops with petite herb salad
{this reminds me of an amuse-bouche I concocted for a party several years
ago: a single sea scallop was marinated in citrus and chopped shallots, then
served on a pad of Calrose rice with a blood orange juice reduction. (The
rice pad is a kind of takeoff on sushi rice: Normally, sushi rice is made
with sweetened rice vinegar, but in this case, the reduced orange juice
provides the sweet-and-sour component.)}

Cod brandade with Kalamata olive crostini

Braised Manila clams with sausage and white beans

Yukon Gold potato chips with white anchovy

Bresaola crostini with white truffle oil and Pecorino

Beef Tartare spoon with quail eggs on brioche

Tangerine juice with sage

Blood orange juice with Thai basil

Apple-rosemary juice

Carrot-clementine sorbet

Salsify sorbet with hot sauteed foie gras


Bob

On 5 Feb 2006 19:34:21 -0600, "Bob Terwilliger"
> wrote:

> I've got a cookbook which is nothing *but* that kind of thing.

I think I have seen that book. I am holding off on getting more
cookbooks at the moment, but this is sounding good.

I might look for the book next time I am in a bookstore.

As far as "winter" recipes, I think I personally am looking towards
spring now. And spring starts early here in northern California, at
least foodwise.

What pops up in terms of spring recipes?

Christine

On 5 Feb 2006 19:34:21 -0600, "Bob Terwilliger"
> wrote:

>Citrus-marinated bay scallops with petite herb salad
>{this reminds me of an amuse-bouche I concocted for a party several years
>ago: a single sea scallop was marinated in citrus and chopped shallots, then
>served on a pad of Calrose rice with a blood orange juice reduction. (The
>rice pad is a kind of takeoff on sushi rice: Normally, sushi rice is made
>with sweetened rice vinegar, but in this case, the reduced orange juice
>provides the sweet-and-sour component.)}

This sounds good to me. I was thinking that maybe a seafood component
might be nice. A smallish portion, just to entice. But maybe not as
an amuse.

Something with Dungeness comes to mind too..as it will still be in
season, and prices are good now.

Still thinking of ideas here...

Christine

On Sun, 05 Feb 2006 17:09:42 -0800, Christine Dabney wrote:

> Also, asparagus will be in full swing here, or almost full swing.
> Something with that, is starting to appeal to me as well. Not sure
> what course, or what form. Any ideas, sf? I will pour through my
> books tonight..
>
DD does asparagus soup that is very, very good.... so I'm with you on
that one.

> There are some other wonderful ingredients that start coming into
> season about that time...or have been in season. Green garlic is one,
> and sorrel is another.

I have a super simple (and to die for) sorrel soup recipe that I
haven't made in *ages*. If you're up for sorrel soup, I can dig it
out.

> And it starts getting close to artichoke season.....

Only if there is NO stuffing, please.... just steamed - with lemon
mayo, melted butter or aioli. Who in their right mind stuffs a poor
defenseless artichoke?

> And fresh peas.......

I prefer asparagus over peas or artichoke with "spring" lamb.

Sorrel soup and asparagus as a vegetable sounds good to me! We could
make those twice baked spinach souffles too, but they seem more wintry
to me at this point.

I found a sorbet on epicurious that looks good...

LEMON SORBET WITH CHUNKY BOYSENBERRY SAUCE
A delicious low-calorie fat-free dessert.

1 16-ounce bag frozen boysenberries or blackberries, thawed
(I'd rather use frozen raspberries)
1/2 cup sugar

2 pints lemon sorbet
Fresh mint sprigs

Combine berries and sugar in heavy medium saucepan. Stir over medium
heat until sugar dissolves and mixture is heated through. Transfer
mixture to processor and blend using on/off turns to chunky puree.
Cover and refrigerate until cold, about 2 hours. (Can be prepared 2
days ahead. Keep refrigerated.)

Spoon sorbet into bowls. Spoon sauce over. Garnish with mint and
serve.

Serves 6.
Bon Appétit
Too Busy To Cook


--

Practice safe eating. Always use condiments.

On Sun, 05 Feb 2006 21:48:16 -0800, sf >
wrote:

>On Sun, 05 Feb 2006 17:09:42 -0800, Christine Dabney wrote:
>
>> Also, asparagus will be in full swing here, or almost full swing.
>> Something with that, is starting to appeal to me as well. Not sure
>> what course, or what form. Any ideas, sf? I will pour through my
>> books tonight..

>I prefer asparagus over peas or artichoke with "spring" lamb.
>
>Sorrel soup and asparagus as a vegetable sounds good to me! We could
>make those twice baked spinach souffles too, but they seem more wintry
>to me at this point.

I agree. I started running my mind over the foods, and it just
started feeling too "heavy". I think that spring foods are the way to
go, at least for me. And that sorrel soups sounds great!

Now, we have to find something that will go well with the Sauvignon
Blanc I like: either the Honig one, or a good New Zealand one. Unless
it would go well with the soup...

Christine

On Fri, 03 Feb 2006 21:51:58 -0800, Christine Dabney wrote:

> We are putting this out to you all..for ideas...we might not go with
> any of them, but who knows..we might go for all of them? Or some, and
> go for ours mostly of all....

I just found a delicious sounding potato dish.... probably a little
heavy for spring lamb (I'm considering roasted "new" potatoes) - but I
wanted to post this recipe anyway - because it sounds so good!

http://whatscookingamerica.net/Veget...edPotatoes.htm

Asiago & Sage Scalloped Potatoes

2 tablespoons butter
2 medium-sized onions, thinly sliced
3 cloves garlic, minced
2 bay leaves
1/4 teaspoon freshly grated nutmeg
1 1/4 tablespoons salt, divided
1 teaspoon freshly ground pepper, divided
1 1/4 cups heavy cream
1/2 cup milk
1 cups freshly grated Asiago or Parmesan Cheese
1 cup plain dry bread crumbs
2 tablespoons extra-virgin olive oil
2 1/2 tablespoons finely shredded fresh sage leaves, divided
2 1/2 pounds potatoes, peeled and sliced 1/8-inch thick

Preheat oven to 400 degrees. In a large heavy saucepan over
medium-high heat, melt butter. Add onions and cook, stirring, until
golden or approximately 8 minutes. Add garlic, bay leaves, nutmeg, 1
tablespoon salt, and 3/4 teaspoon pepper; cook for 30 seconds. Add
cream and milk; bring just to a boil. Remove from heat, cover, and let
stand for 5 minutes.

In a medium bowl, toss the Asiago or Parmesan cheese with breadcrumbs,
olive oil, 1/2 tablespoon of sage, 1/4-teaspoon salt, and 1/4-teaspoon
pepper. S et aside.

Remove the bay leaves from the onion mixture and stir in the remaining
2 tablespoons sage . In a large bowl, place the sliced potatoes; add
onion mixture and toss gently. Spread 1/2 of the potato-onion mixture
in a 2-quart baking dish; sprinkle 2/3 cup of the cheese bread crumbs
over the top. Cover with the remaining potatoes and press firmly to
pack them down. Spoon the remaining liquid over the potatoes and
cover with remaining cheese bread crumbs.

Bake in the middle of the oven for approximately 1 hour or until the
potatoes are tender and the top is golden; if it browns too quickly,
loosely cover the dish with foil.

NOTE: This dish can be baked up to 5 hours ahead; let stand at room
temperature. Re-warm in the oven before serving.

Makes 8 servings


--

Practice safe eating. Always use condiments.