or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Need a little dinner party menu suggestions...help Italian
New Posts  All Forums:Forum Nav:

Need a little dinner party menu suggestions...help Italian - Page 2

post #31 of 57
For your pasta dish, I found this yesterday if you're in a pickle for a recipe.

Jamie Oliver - Recipes - Latest Pasta and pizza

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #32 of 57
Siduri,

Grazie!!

Ancora imparo!

I bow to anyone who lives there!:D
post #33 of 57
that's interesting bdl, my mother used to do anchovies or bollito (boiled beef) with layers of parsley and garlic and oil. She called it salsa verde. . But she was from the Lucca area. the anchovies were probably originally supposed to be the salted dry ones, that you bone and wash, but in the states would wash the ones packed in oiil.
Instead my relatives in lucca used to make a wonderful lamb stew with browned lamb, into which you would add anchovies, lemon peel and garlic, and then flour, then i think wine. it's wonderful. In fact i think i'll try to find some stewing lamb this weekend.

FLitalian - ah, how i wish i could move away! but that is another story.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #34 of 57
Siduri,

You're making me hungry for more than just food. I had hope to get back to Toscana this year but the economy is not helping. For my wife and I, we're looking to move there and you're looking to leave. Want to trade?? :lol:

My family hails from Bari and my wife's from the Salerno area.
post #35 of 57
my husband is from ciociaria, that is east of rome, and he just worked a couple of years in Bari, which he liked very much. He said the people are a lot more civil than in Rome (it wouldn;t take much). The food was absolutely wonderful.
On the whole, i have to say that though my family comes from tuscany, the best food is from the south.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #36 of 57
i would want a little more veggies on the menu. white bean salad seams like a heavy/filling start and it would be difficult to get the rest of the food in!

of course with enough aperitif lol or "digestive" and enough conversation
post #37 of 57
Thread Starter 
I ditched the primo, as the risotto was enough, and 38$ of Osso Bucco was enough as well.

Turns out our "guests" cancelled....so called up my parents and they came over.










post #38 of 57
Thread Starter 
post #39 of 57
Man that looks good. Just call me Uncle Boar.

BDL
post #40 of 57
wow!

looks awesome
post #41 of 57
Looks good enough to eat!
CHEFED
Reply
CHEFED
Reply
post #42 of 57
Great job!!!
post #43 of 57
I would've gone the tiramisu too, but so it's not so twee, make it into a parfait. If you have some nice glasses or large brandy balloons- I've even made them into a wine glass, and layer your tiramisu with the marscapone cream first, then soaked savoiardi, cream etc. I like to dust with drinking chocolate or dutch cocoa in between the layers so the parfait has some really nice ripples to view through the glass. Top with a sliced strawberry/ swirl of whipped cream- not traditional I know, but it look great. Make sure you put the glass on a white cake plate when you serve it- more elegant.
post #44 of 57
You lost me at the fifth word. To which tiramisu do you refer? Just drifting along on your tangent, your tiramisu inspired trifle sounds both pretty and delicious.

BDL
post #45 of 57
Last time I made tiramisu, I used votive candle holders (the cheap, straight side ones) and put the cream in the bottom and used 1/2 of an espresso soaked savoardi pushed vertically down the center. I then put another dollop of the cream over the top and finished it with ground dark chocolate... in essence, tiramisu shots in something slightly larger than a shot glass.

When I make my cream, I add 2 tsp espresso coffee beans ground to espresso grind to it.

My recipe... from my good friend, Chef Mik at AlterEgo in Perugia, Italy!! It's a WOW everytime!!
post #46 of 57
RPM,

That was a nice job. Have you tried Bracciole yet? The Osso Bucco looked very good. Makes me wanna make some for a special weekend dinner soon.
post #47 of 57
Tiramisu in a glass sounds beautiful but what about seconds???
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #48 of 57
Siduri,

When I did these, I made 24 of them!!!

Soooo... in answer to your question.. you get another shot!! On the house!!:D

As a note... the votive cups are great for desserts and I've used them for panna cotta and my coppa di marscapone. Most guests 'want' a dessert but not a lot. A shot glass is too small but the votive candle holders were perfect and at $0.50 a piece.. perfect!!
post #49 of 57
Thread Starter 
I've made tiramisu in chocolate bowls before ;)

post #50 of 57
RPM...

I like the look. What did you use as the form for the bowls?
post #51 of 57
Thread Starter 
post #52 of 57
RPM

Son of a gun!!
post #53 of 57
I saw a very funny, very charming French patissier, a guy who'd won the MOF, on that talk show "A Chef's Life." He did the balloon trick in the cooking part.

He was very funny about it. He started by dipping the balloons in the chocolate three times, to make three-lobed leaf shapes, and then he remarked, "you're supposed to be quite careful how you remove the balloons, so you don't break the chocolate. You untwist the neck and let out air slowly, you see?" And then he stabbed them with pins, laughing. Came out perfect.

He also did this truly cool thing where he first drizzled white chocolate in a little random swirl on top of the dark chocolate, and when he dipped and popped the balloons you got this beautiful contrast pattern.

Jacques something, I think. Name escapes me. Check it out if you have a chance, though.
post #54 of 57
RPM, soooo...... when are you inviting those of us nearby for dinner?

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #55 of 57
Thread Starter 
ha, name the time and place, I'll cook

can't guarantee it will taste good though!
post #56 of 57
This might be worth a 'road trip'...
post #57 of 57
Ha, well as long as it looks that good.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Need a little dinner party menu suggestions...help Italian