STYLETHREAD -- LET'S TALK SHOP!

These appetizers have been successes for me in past dinners:

scallop ceviche (or any fish ceviche)

warm goat cheese salad with walnuts

sesame tuna tartare in lettuce pockets (this is asian inspired)

tuna tartare or salmon tartare

Let me know if you are interested in any of these, and i'll post the recipe.

-- Edited by Joina at 12:04, 2005-04-29

quote:

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Originally posted by: mizzle
"you should do #1, and keep the salad simple so your main three courses aren't all meat, meat, fish. those crispy scallion pancakes sound awesome. you could do coconut rice? maybe some mango/pomegranate/blueberry salad w/lime juice? nigella had a recipe for it and i made it and it was great. i don't know. what are you asking us food advice for? we should all be asking you!"

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mizzle you've inspired me to do a coconut rice pudding with basmatic rice and fresh berries! i think that would sound good.. i got the idea when i read your post. or maybe i could do like a coconut milk creme brulee? i have this kitchen torch that i recently rediscovered i owned during my move. that would be good with fruit.

or i could do the crepe cake with fresh pureed mango and grand marnier in the whipped cream served with minted strawberries. out of the three which sounds best?

i also need ideas for petit fours or something to serve with coffee & tea. i was thinking truffles infused with green tea and sprinkle with candied ginger or pistashio? but a cookie might be good too? do you think i could work an asian-style maccoroon? suggestions?

i think at this point i'll do #1. it seems more refreshing. my cousin is a big big big big big eater. he always orders two entrees (and yet he's got the figure of a 17-year old boy! at 34! damn him). so i want to make sure there's plenty to eat!

sorry i get nuts about entertaining, and he is the first family member (outside of my parents) to see my new house or taste my cooking.. so i want to make it nice :)

Last months Cuisene had some nice rice pancakes of sorts that could be nice. I can run down and check my issue if you're interested.

i love how #1 sounds.

they both sound fab-

but i want to come if you serve numero uno!!

 

dot you make me want to learn how to cook, please tell me you're a chef! Your menu sounds great... I am not sure if you already picked your tea but these are two Russian tea's I've tried that are really good and go well after dinner parties:

• 1 gallon water
  
• 15 whole cloves
  
• 6 cinnamon sticks
  
• 4 tea bags
  
• 2 cups Orange juice
  
• 2 cups Pineapple juice
  
• 1 cup Lemon juice
  
• 2 cups Sugar

In a large pot, boil water with cloves and cinnamon rapidly for 20 minutes. Remove from heat, cover, and add 4 tea bags, and let "steep" for at least 4 hours. (we like to let it steep overnight).

After "steeping" is complete, in another pan combine juices and sugar. Heat gently, stirring to melt and mix sugar. Drain "solids" from tea mixture.

Combine all together and heat to enjoy.

AND...

 

Ingredients

(6 servings)

6 tb Orange-Pekoe tea
4 Whole cloves
1/2 c Sweet cider
1/2 ts Red food coloring
2 qt Boiling water
Sugar, honey or strawberry jam

Instructions

Steep tea, cloves, cider, food coloring in the boiling water for 10 minutes. Strain all the bits out and sweeten with sugar, honey, or jam.

dot,

I too love love love to cook and bake. When i go to bed at night, i usually bring a cookbook in with me to read. Can you give me your recipes for the tuna tartare with the scallion cakes?

 

"crepe cake with fresh pureed mango and grand marnier in the whipped cream served with minted strawberries" - This makes me sing! I think i can figure out how to do this but if you have any suggestions, pass them along.

Thanks

Ack! Sunshine girl! I totally forgot I was supposed to respond to this thread. Sorry I don't have the exact amounts in front of me but I will try to recall the recipes to the best of my ability.

Tuna Tartare
This and the panckes are from Jean-George's Simple to Spectacular (one of my favorite cookbooks).

• Sushi grade tuna, with all dark parts disgarded
  
• chives
  
• juice of several limes
  
• about 2 inches of ginger
  
• salt and pepper to taste
  
• Tabasco to taste
  

I usually make this while the rice for the pancakes is cooking. Then put it in the fridge while I'm asembling and frying the pancakes.
- Cube tuna into small bites, but not so much as to shred the meat apart
- Squeeze juice from limes (depends on the amount of tuna but I use alot.... you don't want the tuna to be floating in juices but you want it to cover all the meat. I usually say about 2-3 limes per lb). Toss the juice with the tuna meat.
- Grate ginger into separate bowl. Place grated ginger in cheesecloth or papertowel and then squeeze the juice onto the tuna mixture. You basically only want the juice and no ginger pieces.. but if you want it.. you can just dump it right in. You want to add alot of flavor to the tuna meat.
- Add Tabasco to taste (I think Jean-George suggests not to be too stingy with this), salt and pepper to taste, put in fridge.
*Note the meat will turn almost redish grey but this is just because of the acidity of the lime juice.

Scallion pancakes

• Sticky rice or any short grain rice
  
• scallion
  
• toasted sesame seeds (optional)
  
• egg (you may need more than one depending on how many pancakes you are making)
  
• salt and pepper
  
• scallions (lots of scallion)
  
• fresh cilantro
  

First cook the rice so that it comes out soft and slightly sticky. While still hot mixed in chopped scallion, seeds, salt and pepper, and chopped cilantro. When slightly cooler (you basically don't want the egg to cook) add in beaten egg. Mix together.

Jean-George I think recommends putting this on a rimmed cookie sheet lined with Saran and then flatted it and cutting it with a cookie cutter to make perfectly circular rice cakes. But I just use my hands. You can make big ones or small ones. Depending if you're serving this as an app. or entree.

In a pan add canola oil (not olive, it doesn't cook at a high enough heat), get hot and then cook the panckes until browned on each side (a couple of minutes on each). The idea is to get it chewy in the middle but crispy on the outside. Then topped with tuna and freshed chopped scallion and cilantro. My bf likes it when I drizzle some sesame oil on and there is also a dipping sauce (that I don't know the recipe for). I wll post later.

Okay it's time to leave work now. I will post the dessert later.. but I think that one is pretty self-explainatory.