Help with a dinner party menu?

Cafe Society
1

Hey all,
My mama’s birthday is next week, and my brothers and I thought it would be nice if we all got together and had a lovely dinner. Problem? They can’t cook. BUT I can. Problem? I’m eating raw-vegan right now. BUT I have no problem handling and cooking meat. Problem? I’ve kind of forgotten what most meat tastes like, making food combining hard. I’m hoping you can help me and tell me if this menu is okay, or what changes should be made to it:

Starter: Figs wrapped in prosciutto and baked, topped with gorgonzola and walnuts
Side: Baked fennel with grana podano
Main: Braised lamb shanks with lentils du puy
Dessert: Amaretto cheesecake

Basically I’ve picked my mama’s favourite foods and tried to make a menu from that, but I’m open to any changes that would improve the menu. I’m thinking salad as well, as she loves salad nicoise, and that would be a way to work in another of her favourites - olives. But should I put some lightly seared tuna in the salad? Hmm. The herbs I use to braise the lamb will also depend on what side dish I do - I’m not entirely set on the fennel.

Anyway, any help would be appreciated. I was going to go with a Cote de Rhone because I love it but I’m not sure about which white to go with the salad.

2

Sounds yummy! Can I come?

I love salad nicoise as well, but if it were me, I’d be going for something lighter and fresher to go between the figs and the lamb - both rich and somewhat heavy. Maybe a simple green salad with olives and a really good vinegarette?

If you do go with the nicoise, maybe you could lighten it up by going with fresh tuna rather than the classic canned. Maybe small portions, light on the potatoes, tuna, and egg.

I think a Cote de Rhone would be fine with the salad, especially if you served it slightly chilled. But if you wanted something white, maybe go with an Alsatian Riesling. Why? Because everything goes better with Alsatian Rieslings :smiley:

3

If there’s a Trader Joe’s near you, your problem is solved!

4

Thanks for responding! That was my concern with the nicoise, that it would be too much.

Also, can-ned tu-na? What is this thing you speak of? :stuck_out_tongue: I live on the coast, so it’s all fresh, baby. Maybe a simple greens-lightly seared tuna-olive salad wouldn’t be too bad, without all the other normal nicoise stuff.

And thanks for suggesting the Riesling, I’ll take a look at them.

5

Oooh, or maybe, a second appetizer with tuna tartare, some nice olives, and a mini mixed green salad on a plate?

6

shrug Classic Salad Nicoise calls for canned tuna, not fresh. You can use fresh (and I do like it that way), but it’s a variation, not the real thing.

But I like your second appetizer idea better! What time should I be there? :smiley:

7

for my money, you can’t go wrnog with a lovely bruschetta appetizer

8

Two bits of advice:

  1. Regarding your brothers. Barring a real limitation (perhaps they are only 5 years old), get them off their asses and give them instructions on how to cook something. Meat requires some experience, but anyone can make a custard/cake/quiche(if they buy the prepared crusts) or something. My point is that there is something that they can do which will take pressure off of you and your kitchen.

  2. My brother-in-law is a vegetarian. He is also a chef. Not just any chef, but one that has cooked for Bill Clinton. He is a head chef. Of course, he will cook meat. If I were rude enough to criticize him, I would tell him this too. Don’t overcook the meat.