Helen, what RoyS has answered isn't as silly as first thought that is good.
I was going to say Beef Bourg anion, the use of the wine, that caramelized beef cubes.
You said you like to bake breads, well here is your call, served with a self baked crusty baguette.
Helen as for the starters, I would go with an antipasto, keeping in with that European theme, of France and Italy. A big centre table platter of continental cold cuts, like prosciutto, mortadella San Danielle, your salami being, supressa, calabresi salami, and Milano salami, your cheeses, slices of provolone, maybe marinated mini boccaccini. ( I can give you the marinade to that). Still have the grilled peppers, and the pickled vegetables and black olives.
Why all the deserts Helen, with this menu two would be ample. I would have a palate cleanser, like a lemon sorbet, For the finish off, a Tiramisu, but you do not just drench the lady fingers in espresso, once lady in your dish, you drizzle some booze, like a bourbon or dark rum, I use Marsala al Ouvo, it is a little sweeter.
Helen you do not need to use the most expensive cut of beef, a bottom blade or shoulder, nice and tough. Pearl Onions and mushrooms next to nothing carrots the prices they are asking at the moment dead give away.
Your would blow them away with this Helen.
Spaghetti bolognese
Enchiladas
Lasagne
Fajitas?
:)
Mascarpone stuffed chicken, roast duck or lamb? Spice/flavor to match the rest of the meal.
Parmesan crusted chicken is absolutely delicious
Beef Wellington can be impressive.
http://www.foodnetwork.com/recipes/tyler...
I'm hosting a dinner party for some friends of my family where I will be doing the cooking. I love cooking and I'm quite good at it and love to make things from scratch (eg. bread pastry etc) but not a lot of people believe me when I tell them (rather annoying) so I decided to use this meal to show off a little bit (and have a bit of fun in the mean time). I'm going for a three course meal with Canapes when the guest arrive, there is no theme.
I've decided on a savoury Tart for starters either Roast tomato and gruyere or red pepper and goats cheese.
For dessert I'm doing a trio of chocolate desserts including a white chocolate creme brulee and the other two I will decide on later.
what I'm really struggling with is the main. when I've previously done special dinners I've done tagine but I want to do something different.
We're not big fish fans so obviously I'm avoiding seafood and money isn't limitless either so I was wondering if anyone had any suggestions that would work with what I'm cooking for the other courses and be a pleasant surprize for those who don't believe I can cook.
