You need to make a 4-course menu. What is it?
Jun 15, 2007 | 9:23 pm
#1
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Location: Chicago, IL
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You need to make a 4-course menu. What is it?
I'm no chef by any means, but this would be my attempt:
#1 - Spicy Pan-Seared Scallop
#2 - Some spin of a caprese salad
#3 - Rack of lamb on whipped potatoes and some kind of veggie
#4 - Chocolate souffle with a scoop of vanilla ice cream
Of course, the chef can add their own touches to these.
#1 - Spicy Pan-Seared Scallop
#2 - Some spin of a caprese salad
#3 - Rack of lamb on whipped potatoes and some kind of veggie
#4 - Chocolate souffle with a scoop of vanilla ice cream
Of course, the chef can add their own touches to these.
Jun 16, 2007 | 8:00 am
#2
Join Date: Oct 2004
Location: Asia/Europe
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I'd start this summery lunch with a
1. Light zakuski assortment St.Petersburg style with an emphasis on cured and smoked fish
Then move onward with a smooth
2. Asparagus soup with choice of breads
And onto the entree
3. Grilled eel Korean style with all the works, rice and Korean side dishes
Followed by something I'm very fond of
4. Unpasteurized cheese selection, choice of breads
Or for gourmands less fond of cheesy pastimes
4. Chinese fruit plate
1. Light zakuski assortment St.Petersburg style with an emphasis on cured and smoked fish
Then move onward with a smooth
2. Asparagus soup with choice of breads
And onto the entree
3. Grilled eel Korean style with all the works, rice and Korean side dishes
Followed by something I'm very fond of
4. Unpasteurized cheese selection, choice of breads
Or for gourmands less fond of cheesy pastimes
4. Chinese fruit plate
Jun 18, 2007 | 12:17 am
#4
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How about a great big, fresh fruit bowl/platter to begin, with some big, juicy grapes - so quick, easy and cheap if you have a grocer/market nearby.
Grilled salmon or some other fish that isn't too difficult to mess up, with a very light side sauce (or butter and lemon).
(Alternatively, a juicy lamb roast and baked potatoes.)
Some kind of pie, put together earlier, so that you only need to put it in the oven.
A few bottles of Coonawarra-region Cabernet Sauvignon or Shiraz (or NZ Marlborough Sauvignon Blanc with the salmon)... Belgian beer if you want to get more seafoody...
Buy the dessert course and just worry about the appetiser and entree (or entree and main course, as we say here). ;D
Grilled salmon or some other fish that isn't too difficult to mess up, with a very light side sauce (or butter and lemon).
(Alternatively, a juicy lamb roast and baked potatoes.)
Some kind of pie, put together earlier, so that you only need to put it in the oven.
A few bottles of Coonawarra-region Cabernet Sauvignon or Shiraz (or NZ Marlborough Sauvignon Blanc with the salmon)... Belgian beer if you want to get more seafoody...
Buy the dessert course and just worry about the appetiser and entree (or entree and main course, as we say here). ;D
Last edited by BiziBB; Jun 18, 2007 at 12:22 am
Jun 18, 2007 | 12:31 am
#5
Join Date: Aug 2005
Location: BRU, BE
Programs: LH, United, Hyatt, Air France
Posts: 464
1-Sushi /champagne to start
2-Grilled Goose Foie Gras with Sauternes or Late Harvest Tokaj
3-Filet Mignon from Scottland - Pommerol or Margaux
4-Chocolate Fondant (Kallebout Ganache) if kitchen has pastry chef
2-Grilled Goose Foie Gras with Sauternes or Late Harvest Tokaj
3-Filet Mignon from Scottland - Pommerol or Margaux
4-Chocolate Fondant (Kallebout Ganache) if kitchen has pastry chef
Jun 18, 2007 | 12:40 am
#6
Join Date: Jul 2004
Location: KRK
Programs: UA Premiere Platinum
Posts: 492
Course 1: Two Coloured Soup (A simultaneously poured Roasted Pepper Soup & Roasted Tomato Soup w/Serrano whipped cream in the middle)
Course 2: Goat Cheese Soufle on microgreens w/Raspberry vinaigrette (or Goat Cheese and Grilled Eggplant spread on crostini)
Course 3: Cedar Plank Roasted Ginger-Lime Salmon
Course 4: Fresh Cream Ice Cream or Vanilla Ice Cream with Fresh Strawberries & Balsamic Vinegar Reduction.
Course 2: Goat Cheese Soufle on microgreens w/Raspberry vinaigrette (or Goat Cheese and Grilled Eggplant spread on crostini)
Course 3: Cedar Plank Roasted Ginger-Lime Salmon
Course 4: Fresh Cream Ice Cream or Vanilla Ice Cream with Fresh Strawberries & Balsamic Vinegar Reduction.
Jun 18, 2007 | 3:09 am
#7
Join Date: May 2005
Location: BOS
Programs: UA
Posts: 1,771
1. Little asparagus spears wrapped with prosciutto
2. Greens with cranberries, walnuts and feta cheese with raspberry vinagrette
3. Salmon filets with angel hair pasta (mixed lightly with butter and parmesan)
4. Nigella Lawson's dense chocolate loaf cake with whipped cream.
OMG...save room for the dessert because it's killer! And even though the recipe says to make it in a 9x5 loaf pan, you can put the batter in 3 smaller loaf pans...they will still take about the same length of time to bake.
2. Greens with cranberries, walnuts and feta cheese with raspberry vinagrette
3. Salmon filets with angel hair pasta (mixed lightly with butter and parmesan)
4. Nigella Lawson's dense chocolate loaf cake with whipped cream.
OMG...save room for the dessert because it's killer! And even though the recipe says to make it in a 9x5 loaf pan, you can put the batter in 3 smaller loaf pans...they will still take about the same length of time to bake.
Jun 18, 2007 | 9:10 am
#8
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1. Bruschetta with 3 different toppings - (tomato,basil, artichoke/parm, and olive tapenade)
2. mixed grill of veggies
3. garlic/rosemary pork roast with mushroom risotto
4. chocolate tiramisu
2. mixed grill of veggies
3. garlic/rosemary pork roast with mushroom risotto
4. chocolate tiramisu
Jun 18, 2007 | 10:02 am
#9
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Depends on the preferences of the diners, but generally I'd do
something really easy but splashful:
Sauteed foie gras with thyme-apple reduction
or lobster stew in winter
Sirloin with roast asparagus
or maybe roast chicken, truffled, with potatoes in winter
Green salad with balsamic vinaigrette
Chocolate pot de creme
or Laura Brody's bete noire in winter
something really easy but splashful:
Sauteed foie gras with thyme-apple reduction
or lobster stew in winter
Sirloin with roast asparagus
or maybe roast chicken, truffled, with potatoes in winter
Green salad with balsamic vinaigrette
Chocolate pot de creme
or Laura Brody's bete noire in winter
Jun 18, 2007 | 11:20 am
#10
Join Date: Dec 2001
Location: SFO
Programs: AA 3 MM, IHG Diamond
Posts: 4,589
1) Balik salmon and crme frache from Cathay Pacific F. Champagne.
2) lobster bisque, Nick's Fishmarket, Chicago
3) warm prawn salad with miso sauce from Jean Georges, New York
4) millefeuille la vanille tahitienne, Fauchon, Paris
2) lobster bisque, Nick's Fishmarket, Chicago
3) warm prawn salad with miso sauce from Jean Georges, New York
4) millefeuille la vanille tahitienne, Fauchon, Paris
Jun 18, 2007 | 2:53 pm
#11
Suspended
Join Date: Jan 2007
Posts: 5,159
My perfect four-course meal.
Course I - Return from pub.
Course 2 - Settle down in front of TV and reach for remote.
Course 3 - Undo trouser button in anticipation of food.
Course 4 - Shout to wife " Oi,what's for tea....I'm starving missus ! "
Never fails.
Course I - Return from pub.
Course 2 - Settle down in front of TV and reach for remote.
Course 3 - Undo trouser button in anticipation of food.
Course 4 - Shout to wife " Oi,what's for tea....I'm starving missus ! "
Never fails.
Jun 18, 2007 | 4:02 pm
#12
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Join Date: Jul 2004
Location: London
Posts: 19,065
Using seasonal English ingredients (so my ideal menu would change depending on the time of the year)
Course 1 - Steamed artichokes with a lemon hollandaise sauce
Course 2 - Gigas Rock Oysters (Colchester Native Oysters available after September) from "the company shed" and plump Cervettes with garlic mayonnaise
Course 3 - Samphire, jersey royal potatoes and freshwater trout sprinkled with local Maldon salt.
Course 4 - Scones, strawberry jam, fresh strawberries and cornish clotted cream
- oh wait! That's EXACTLY what we had for Father's day in a garden by the side of the sea on Sunday.
British food? Disgusting!!!
(the samphire was freshly gathered an hour beforehand - delicious!)
Course 1 - Steamed artichokes with a lemon hollandaise sauce
Course 2 - Gigas Rock Oysters (Colchester Native Oysters available after September) from "the company shed" and plump Cervettes with garlic mayonnaise
Course 3 - Samphire, jersey royal potatoes and freshwater trout sprinkled with local Maldon salt.
Course 4 - Scones, strawberry jam, fresh strawberries and cornish clotted cream
- oh wait! That's EXACTLY what we had for Father's day in a garden by the side of the sea on Sunday.
British food? Disgusting!!!(the samphire was freshly gathered an hour beforehand - delicious!)
Last edited by LapLap; Jun 18, 2007 at 4:07 pm
Jun 18, 2007 | 4:51 pm
#13
Join Date: Apr 2007
Location: Upstate NY
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Posts: 7,035
1) Baked brie with crusty bread
2) Baby lettuces with roasted pine nuts and a balsamic vinaigrette
3) Steak au poivre with oven roasted potatoes and haricots verts
4) fruit tart
2) Baby lettuces with roasted pine nuts and a balsamic vinaigrette
3) Steak au poivre with oven roasted potatoes and haricots verts
4) fruit tart
