Hey everyone! So I'm making two family dinners this week, have the menus *mostly* planned, but could use some tips and suggestions as for what to add, takeaway, good recipes, etc.
The meals will be served family-style for the most part- I'll try to be as clear in description as possible. I'd really appreciate constructive feedback and suggestions.
Night 1 -
Bread - Four Cheese Pull-Apart Garlic Bread - this is a recipe I have created and made before. It is a 'tear and share' type of bread, baked in a homemade boule. It's very cheesy, and garlicky. Rich but a lot of fun. I am contemplating subbing it out for a more classic garlic bread, that's baked on a loaf with olive oil, garlic, and mozz, than sliced, but I am uncertain. I will post a photo of it to give a better idea.
Assorted Antipasti - Again, family style serving- featuring Fresh Mozzarella (Bocconcini), Sharp Provolone, Gorgonzola, Parma Prosciutto, Asiago Salame, Genoa Salami - served with accompaniments including raspberry preserves, olives, dried fruit, marinated peppers and artichokes, and sea-salt crackers.
Also got my hands on two lovely 'dessert-style' cheeses which I may include on a separate small plate- they are a double cream brie and blueberry goat cheese.
Salad - Caesar Salad with Homemade Dressing and Homemade Garlic Croutons. Served plated and tossed!
Main Dish - Pappardelle Bolognese
Fresh Pappardelle Pasta (or Tagliatelle, making the pasta today- which would go better?) with Marcella Hazan's Bolognese Sauce.
Vegetable Side (or should it be considered a hot antipasti?) - Stuffed Mushrooms, Crimini Mushrooms stuffed with Parmigiano and Breadcrumb Topping.
and for dessert I am planning on making a Pound Cake. I am not sure how I should serve it yet, perhaps with some vanilla bean ice cream or fresh fruit and berries? Any ideas?
Echoing on that, would it be worth my while to roast a few heads of garlic with rosemary and herbs to serve with some of the antipasti? Let me know what you think!
And for night 2- the meal is essentially going to be a steakhouse dinner. Again, looking for menu tips here as well:
Bread - Fresh Batard Bread, baked using King Arthur's No-Knead Bread Recipe (will post a photo) served with Butter and Sea Salt, again, wondering if providing some roasted garlic alongside the crusty bread and steak would be a nice addition.
Cheese Plate - Featuring the Cream Brie, Blueberry Goat Cheese, Cabot Seriously Sharp Cheddar, and Marinated Mozzarella Pearls. May include whatever leftover prosciutto and salamis we have, with the sea salt crackers. Suggestions? - again, placed in the middle of the table, for grazing.
Main Entree - Steak Diane
- Reverse-Seared Filet Mignon's with Diane Sauce: my last filets came out very nice (perfectly rare!) although I have never made a Diane sauce. How is it?
- Wedge Salad - Steakhouse Style Wedge with Blue Cheese, Bacon, and Homemade Buttermilk Ranch Dressing. - plated.
- Loaded Baked Russets - Baked Russet Potatoes with Classic Toppings.
- Elotes (Garlic-Parmesan Street Corn) - Corn on the Cob Grilled with Garlic Butter and dusted with parmigiano reggiano. Absolutely delicious.
the dessert will be the pound cake again.
How do the menus sound? Any thoughts or suggestions? Thanks so much. Happy Sunday everybody! And lmk about the roasted garlic :)
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