Progressive Dinner for Dec 12
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Category: Other Food-Related Topics
Forum Name: Around the Kitchen Table
Forum Discription: A place to discuss general food talk, as well as general techniques for food preparation.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3910
Printed Date: 26 March 2026 at 20:28
Topic: Progressive Dinner for Dec 12
Posted By: HistoricFoodie
Subject: Progressive Dinner for Dec 12
Date Posted: 02 December 2013 at 08:01
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As noted in the redux thread (http://www.foodsoftheworld.activeboards.net/progressive-dinner-redux_topic3885.html), we're starting this round with a two week lead time so the people with the seafood and main courses can post early enough. That said, here are the assignments for the first round of this new dinner: Brook: Appetiser Anne: First course Ron: Soup Mark: Salad Dan: Seafood Ahron: Main Hila: Dessert |
Replies:
Posted By: MarkR
Date Posted: 02 December 2013 at 12:03
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Just to be clear, "Dinner for Dec 12" meant the dinner is to be completed by Dec 12? Correct?
------------- Mark R |
Posted By: TasunkaWitko
Date Posted: 02 December 2013 at 18:46
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yep, mark - have your course posted by december 12th. on the 13th, brook will post a re-cap of the complete dinner party menu.
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Posted By: HistoricFoodie
Date Posted: 02 December 2013 at 20:05
| And, again just to reiterate, hold off posting until the seafood and main dish courses are posted, so that your entry balances with and compliments them. |
Posted By: Effigy
Date Posted: 03 December 2013 at 01:52
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So close to Christmas.... thinking cap is firmly 'on'
------------- Resident Peasant |
Posted By: gonefishin
Date Posted: 04 December 2013 at 21:27
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Tataki Marinade Yellowfin with Capers
inspired by http://www.elrestaurantedecasa.com/2013/11/tataki-de-bonito-marinado-con-alcaparras.html - Tataki de Bonito Marinado con Alcaparras 
Mix Soy and Rice Vinegar in a bowl, cut the Tuna (or substitute) into square chunks and place in marinade for 30 minutes. Cut onions into wedges and cook through with olive oil. Next I heated some Olive Oil and placed a large sprig Rosemary. This was going to be used for frying the crispy Rice Noodles. Cut some dried rice noodles into 4" long pieces, Place in very hot oil. The noodles should puff up and come out fried and crispy, these will be used for garnish. Cook, then place on plate with napkin. Next you'll cook the fish in a pan that is good and hot. I used a little of the rosemary oil in the bottom of the pan, cook each side of the Yellowfin until there was slight color then flipped...finish the second side and remove from the pan to rest on another plate. To plate: Place the noodles on the bottom of the plate, place the fish, piece of onion, a couple of capers, a small bit of the rosemary olive oil and topping salt. Now...this plate turned out nice, good flavor. But it needed a bit of topping salt to make it pop, the soy marinade wasn't enough. Also, my rice noodles did puff up, but all of them did not turn out crispy as I had hoped.
------------- Enjoy The Food! |
Posted By: Addtotaste
Date Posted: 05 December 2013 at 06:35
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I have an inside source as to what the Mains will be so I present you with dessert Almond and Honey Strudel  You will need: 1 Roll puff pastry 1/2 packet shaved or crushed almonds 1 tsp cinnamon 1/4 cup honey sprinkle sesame seeds Preheat oven to 180 degrees C.Roll out the puff pastry slightly. Sprinkle nuts all over the one side. Sprinkle cinnamon all over the nuts. Drizzle honey over the top keeping about a tablespoon aside. Roll up the pastry. Heat the honey slightly so that it's easy to spread over the top. Sprinkle the sesame seeds and pop in the oven for about 45 minutes or until pastry is crispy. Serve with a nice strong black coffee or a fresh glass of milk ------------- Check out some more recipes and reviews - www.addtotaste.co.za |
Posted By: africanmeat
Date Posted: 06 December 2013 at 11:25
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For the meat main course i will give you a Greek dish . Beef with onions in a tomato sauce .it is served with mash potatoes . Stifado http://foodsoftheworld.activeboards.net/topic3916_post28911.html#28911 - http://foodsoftheworld.activeboards.net/topic3916_post28911.html#28911  ------------- Ahron |
Posted By: HistoricFoodie
Date Posted: 06 December 2013 at 18:22
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I wanted to go with a seafood appetizer this round, but one that wouldn’t conflict with Dan’s seafood main dish. This one fills the bill. Because I have them, I serve this on small scallop shells which I’ve been collecting from a local Chinese buffet. Barring that, appetizer spoons would serve just as well. Scallops with Braised Lentils 6 slices bacon, chopped ½ onion, chopped 1 carrot, chopped 1 cup red lentils* 3 cups vegetable stock 1 bay leaf 2 tbls butter 1 lb bay scallops Salt & pepper to taste 3 tbls white wine vinegar Chopped fresh parsley Cook bacon until browned. Drain, crumble, and reserve. Pour off all but 2 tablespoons of the grease, reserving the balance. Add the onion and carrots to the pan and sauté until onion is almost tender, about 5 minutes. Add the lentils, stock and bay leaf. Bring to simmer, cover, and cook until lentils are tender, about 15 minutes. Set aside and keep warm. Melt butter in a heavy skillet over high heat. Season scallops with salt & pepper. Add to skillet and cook, stirring, until just cooked, about 3 minutes. Set aside and keep warm. Add vinegar to the skillet, bring to boil, scraping up any browned bits. Whisk in enough reserved bacon drippings to make a dressing. Make a bed of lentils on each serving piece. Spoon scallops over lentils. Drizzle dressing over scallops and sprinkle with reserved bacon and parsley. *Other colored lentils can be used, but be sure and adjust cooking times. |
Posted By: Effigy
Date Posted: 08 December 2013 at 22:12
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Ahhhhh I was thinking and thinking and then I had a wee flash of inspiration!
I made these when Margi first posted them and they were totally delicious. So rolling with the Greek thing... My first course shall be http://foodsoftheworld.activeboards.net/olive-studded-keftedes-orange_topic3559_post25738.html?KW=Keftedes#25738 - Olive Studded Keftedes & OrangeFor the orange flour
dust ... 6 oranges: thin
strips of zest without white pith All purpose Unbleached flour Freshly ground Black pepper to taste For the Keftedes ...
1/2 pound beef ground 1/2 pound pork ground 1 large red onion minced or grated 3 small to medium sized red ripe juicy tomatoes grated 2 tblsp. dried Greek Spearmint herb ( Middle Eastern stores
have ) freshly ground black pepper and salt to taste 185 ml. or 3/4 cup whole milk 45 - 60 grams of breadcrumbs of choice as needed ( 1/2 cup ) Pitted green cracked Mediterranean olives: 1 1/2 cups 1 small orange: Julienne orange zest ( 1 1/2 cups ) EVOO Greek preferred, Method: Orange Dust 1) Blanch the strips of orange zest several times in boiling
water to remove some of the bitterness. 2) Remove and pat dry with paper towel and place in a very
low oven for 1 hour to dry out completely 3) Grind in spice grinder 4) Combine with flour and black pepper, set aside. Meat 5) Combine the meat with the onion in mixing bowl. 6) Add the tomato, mint,salt,pepper and knead well for three
minutes. 7) Gently pour in the milk and continue kneading until all
is absorbed. 8) Add a few TBsp of breadcrumbs and then add the olives and
julienne zest, knead again to combine. 9) Cover the mixing bowl and stand for two to three hours to
allow the flavours to meld and the mixture to set up. To form: 1) Shape the kedtedes in small oval balls or circular if you
prefer 2) Roll in the orange dust flour now and sauté in Greek Evoo
until golden and cooked through 3) Remove, drain and let rest on paper towelling
4) Serve at room temperature Pictorial for this will follow tomorrow. But for now this is along the lines of how I think I would like to see them served, obviously orange not lemon.
------------- Resident Peasant |
Posted By: MarkR
Date Posted: 10 December 2013 at 11:34
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In keeping with the Greek Theme Greek spinach salad.  For the dressing 1 Tbsp. dried Greek or Turkish oregano 1 large garlic clove, peeled ~ Pinch of coarse salt ¼ cup red-wine vinegar ½ cup plus 2 Tbsp. extra-virgin olive oil For the salad 1 large bunch of fresh spinach, washed, destemmed, and dried 8 oz. feta cheese, coarsely crumbled 1 green or red bell pepper, cut into ¼-inch slices 2 large tomatoes or ½ pint cherry tomatoes, chopped 1 cucumber, peeled and chopped 1/3 cup red onion, finely chopped ½ cup Kalamata olives, with or without pits ~ Salt and freshly ground black pepper ------------- Mark R |
Posted By: MarkR
Date Posted: 10 December 2013 at 16:55
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Darn it, I forgot the garlic Pita slices. But the salad had to be simple with all the other things going on in this "dinner". Maybe better without.
------------- Mark R |
Posted By: TasunkaWitko
Date Posted: 10 December 2013 at 22:30
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Very nice submissions so far, everyone ~ My selection of soups is rather small, but I do have one that I think will be really good, both visually and where taste is concerned. From Twelve Months of Monastery Soups, by Brother Victor-Antoine d'Avila-Latourrette):
Here's the recipe, from Time/Life's Foods of the World - The Cooking of Provincial France (1968):rom Time/Life's Foods of the World - The Cooking of Provincial France (1968):
If you want to see how to turn this:
Into this:
All you need to do is follow http://foodsoftheworld.activeboards.net/potage-crcy_topic1431.html - this link : http://foodsoftheworld.activeboards.net/potage-crcy_topic1431.html - http://foodsoftheworld.activeboards.net/potage-crcy_topic1431.html Questions and comments are encouraged! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
In France, the carrots grown in the vicinity of Crécy have the
reputation as best and the tastiest in the whole country - hence the
name given to the soup. From France, the soup crossed the Channel into
England, where it has become part of the national folklore. According to
an old tradition dating back the the 14th century, loyal Britons should
eat carrot soup or "potage de Crécy" on the anniversary (August 26,
1346) of the battle of Crécy, a legendary victory of the English over
the French in the the Hundred Years' War.
Posted By: HistoricFoodie
Date Posted: 11 December 2013 at 18:24
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We're off to a really good start, guys. All in all, this is a well balanced meal, yet with a diversity of tastes, textures, and visual appeal. And we're a day ahead, which helps being as we're solidly into the holiday season. Here's the recap: Appy: Scallops with Braised Lentils First: Olive Studded Koftedes (Greek Meatballs) Soup: Potage Crecy (carrot soup) Salad: Spinach Salad Seafood: Tataki Marinade Yellowfin with Capers Main: Sstifedo (Greek Beef & Onion Stew) Dessert: Almond & Honey Strudel |