[shroomgirl]

Every party I like having a good assortment of veg available....if it's a buffet I usually go for grilled veg platter with balsalmic dressing.....
Fennel, zucchini, red onion, artichokes, eggplants, red,yellow peppers....
Raw is ok in the summer, I prefer grilled does anyone do a roasted variety in the winter or have other variations that work well? sauces....aoili, buttermilk, others????

[lynne]

I do a lot of blanched, salad nicoise kind of things during the winter. Boiled potoatoes always go well-

Dips beyond the normal- roasted red pepper; white bean and basil puree, feta spread thinned out goes well.

[Chef David Simpson]

Well, now that Fall is here I like to roast my vegie platters. I'll come back with some recipes, I have to go to work.

I love the use of Veg. in all my banquet menues. I have 30+ kinds of salad and growing.Winter coming on a Red cabbage shredded with apples walnuts and rasins, a kind of salut to waldorf, carrots with bacon rasins and scallions in a fresh made french/ california stlye dressing.Barvarian style potato salad served warm or cold. Brussel sprouts, blanched and quarted with roasted (or grilled)red peppers in a horseradish cider vinager dressing. Batons of carrots turnips oven roasted with peppers red onions garlic and olive oil.Mushrooms in a terragon cider vinaigrette(or balsamic)
Braised leeks with sauce mornay,or au natural.Braised red cabbage in apple cider with bay cinnamin and clove, add diced apple near the end , or at service for bite.
It's endless
All the best
Greg Sheridan
Chef/Owner
Sans Souci Special Occasion Catering

[shroomgirl]

Sans Souci~ what a wonderful fall lineup
Thanks....what is a french/california dressing?
We have some incredible spicy greens on the market....mustard 3"-4" across....in a arugala, mixed green salad...any ideas? It is a STRONG salad/ wilt.

French Dressing as I understand it is 4 parts
fresh made mayo with one part chili sauce (or ketchup in a pinch)worchestershire and tobasco tt. now a california or catalina is the french cut with olive oil red wine or wine ,I use cider)viniger garlic and cayanne tt

As to your spicy greens, mustard and arugala,a fruit vinaigrette, perhaps a raspberry vinager(easy to make , 1 kg of frozen raspberries,I like frozen they break down quicker in the vinager and impart more flavour to it,to 20lt of white vinager, place in a carboyed, or cooler water bottle, make sure to fill right to the top with about 1" clearence to the cork, let sit for about two weeks, et voila the best raspberry vin you will ever taste) I would forward an opinion that the fruit flavour and sweetness would balence well with the spicey greens. Now wilting the greens would only be best, I think with table service,russian or french style. Banquets I think that they would stand to long and go to mush.
For the wilted salad I was just shown this lovely cheese out of Quebec called Red skinnned Cheese, It's a parmasean/ adagio style cheese that has been pressed between cherry wood, nice intence flavour with fruit overtones.

Best Regards
Greg Sheridan
Sans Souci Special Occasion Catering

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[shroomgirl]

I'd love the resource for red skinned cheese...
I made duck sausages with wilted greens and garlic with a white bean puree......ITS FALL

These greens stand up to a spicy sausage....Boy it's fun playing with all the interesting produce coming throught the market.

[Chef David Simpson]

Shroomgirl, do you ship out orders from your farmers market?

[shroomgirl]

This market started Sept 23 of this year....it was set up as a "let's see if it works" It is amazingly successful. So the answer is no, but I can connect you to certain farmers that may consider shipping...big leap for some of these country boys. check out saucecafe.com under Chef's collaborative to see pics of the market....(it's my baby)

[This message has been edited by shroomgirl (edited October 24, 2000).]