Barbara's Dinner Party....The Menu



Brass Sous-Plat
Setting Of The Table
Seat With Birthday Hat
Was Barbara's.












Wow !! I've been away a long time...seems like ages!! I missed you guys. Well dinner was an absolute success, Sous-Plats and all!! lots of back rubbing in our small kitchen, fun, drinks and music while cooking (loud speaker in the kitchen from the main stereo in the living room), heat! but then they say "if you can't stand the heat get out of the kitchen".

In this episode of my blog I will just mention the 4 course menu planned; and this is to tickle your appetite for what's to come.


Barbara’s 29th
Birthday Dinner Party


First Course

Parma Ham Grissini

Little Puff Pastry Cups with Camembert Cheese



Second Course

Gnocchi di Patate al Gorgonzola



Trou Normand: Palate Cleanser

Lime Sherbet with Vodka

  

Third Course

Prune Stuffed Filet of Pork on Polenta Pancake Cream Sauce

Sauté Button Mushrooms

Corn and Sweet Peas Nature



Forth Course

Iceberg Salad with Baby Tomatoes and Mozzarella Vinaigrette Surprise



Dessert

Mom’s Birthday Cake

Linda's New York Cheese Made By Nicos And Barbara

Irini’s Chocolate Fondue

21/05/2011


The Trou Norman - Palate Cleanser has already been shared with you on Wednesday, May 18th 2011.I will share with you the rest of the recipes  as promised each on a different posting. ( Bit later than scheduled. I was exhausted for two days plus had to prepare my Tax Return papers for 2010 so you do understand).

To really make things funny (ha ha) I gave Barbara a little bell we bought in Geneva once, and asked her to ring it whenever she needed anything!! Glad my Maria was with me in the kitchen who could hear the bell because I couldn't. LOL

Talk to you soon,
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more

Spaghetti with Portobello mushrooms, garlic, and Gorgonzola Cheese.

Image
B arilla No. 7 Spaghetti is the best type to use for this recipe because they are thick and fill your mouth very pleasantly with the ingredients. The parmesan cheese gives a general fantastic taste.   Ingredients:    Serves 5 - 500 gms Spaghetti no. 7 - 500 gms of Portobello mushrooms cubed big. - 150 gms Gorgonzola cheese room temperature. - 4 big cloves of garlic smashed and passed thru the garlic press. - 500 ml of fresh cream 35% fat. - 50 gms of fresh butter. - Salt and pepper to taste. - Ground nutmeg to taste. - Parmesan cheese. Procedure: - First make the sauce then the spaghetti. - In a small pan dissolve the Gorgonzola in the cream and keep hot. - In a big pan melt butter, add the cubed mushrooms, and saute slightly 1 minute. The mushrooms must not soften. - Add garlic and stir 1/2 minute. - At this point boil the water for the spaghetti (100 ml of water per 100 gms of spaghetti). - Add the cream/Gorgonzola mixture to the mushrooms a
Read more