Home Cooking 3

Mother's Day dinner am I overdoing the creaminess?

KateBChi | May 1, 2012 08:58 PM

I made a great Bolognese style sauce with homemade stock for a recent holiday. I froze it in my parents freezer thinking they would use it. They didn't as they forgot it was there. This is a great thing for me because they love this sauce so I want to not reinvent the wheel and am planning on making a traditional Emiglia Romagna lasagna al forno with a bechamel sauce and Parmesan cheese plus herbs and other good stuff.
I found some small morels while visiting my parents and restrained myself from picking them in the hopes that they might grow and make a great first course of a morel, leek and whatever looks good flan/sformato/savory custard. I have dried morels as a backup but I live in Chicago so can probably find fresh to take downstate for the holiday.
I think my parents would really like these dishes but this seems a little too heavy on the cream and eggs. If I do a tart salad and a fruit dessert do you think this could work? Any alternatives?


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