Menu Help

[RoundRobin]

Help plan my dinner menu. I'm having some people over and I'm planning on serving cedar plank salmon w/ dill, asparagus w/ hollandaise and a rice pilaf. I'm also going to serve tomato soup to start.

Give me some appetizer ideas and wine that would go well with my menu. Also, if anyone has a rice recipe that they love, let me hear it.

RR

 

[austingirl25]

I found this spot-on article for you: www.wineanorak.com/salm.htm

I think it's a little older as it mentions wines from 1998/99, but you could still apply the same principles and pair your meal with a nice chardonnay or sauvignon blanc.

 

[RoundRobin]

Thanks, that's very helpful!

RR

 

[DallasCowpoke]

Seeing as this is the height of cantaloupe season, I'd suggest a simple app of prosciutto wrapped cantaloupe. Serve on a platter with good, salty olives, some nice hard salami, and chunks of really good Parmigiano Reggiano. That'll make a nice, but still light antipasti plate.

 

[Smoky Brisket]

Since youre serving a lot of soft stuff, I'd go for something with a little crunch for an appetizer.

 

[RoundRobin]

Thanks for the suggestions.

RR

 

[Traffic]

If you're thinking of a red wine, pinot noir is light enough to pair okay w/ salmon.

Another white wine choice that we enjoy w/ fish in Sancerre.

 

[Sucklebuster]

RR,

I would suggest taking advantage of the summer fruits available - the cantaloupe idea is a good one. I would normally suggest a tomato/ mozzarella /basil + balsamic vinegar, however with the tomato soup - that may be too many tomato dishes.

Alternatively - you have a lot going on, maybe drop back to a nice cheese tray/fruits that works with the wine you select...(and it’s easier than cooking another dish).

; )

 

[mayberryrfd]

Instead of the tomato soup (It just seems really heavy to me), why not provencal vegetable soup with a little pistou? Ina Garten made it the other night (I make it a little differently) and it looked fantastic. Check out the recipe here: Provencal Soup with Pistou

 

[12thStudStan]

Toasted garlic bread would add some crunch.

As for wine I would recommend grape.

 

[DallasCowpoke]

Why go to that much trouble? Get a few hamburger buns, smear w/ margarine and sprinkle w/ garlic powder, toast until brown. Tres chic!

 

[12thStudStan]

Be sure to make a new post for that recipe.

 

[scottsins]

regarding the soup idea, you should make a true, cold gazpacho.

recipes abound on the interwebs. my best friend, a chef, was born in spain. his mom's gazpacho is tits. i really need to find that ******* recipe,

 

[DRAG69]

Please tell me you are making your hollindaise from scratch.

A pretty tasty treat for an appetzer....

Take a sweet yellow onion and slice.
Cook in a skillet with some olive until carmalized.
Toward the end of this process add about a 1/2 cup of sugar to the onions.
When completely carmalized mix onion into softened cream cheese.

Use on crackers or garlic toast.

 

[CelisHorn]

Ok, I saw this on Giada's show and have made it several times, its great and people love it. Buy a baguette and slice it into fairly 1/4 inch or so slices. Lay them on a baking sheet and drizzle with evoo. Bake them in the oven for a few minutes until golden brown, don't burn. Take them out and put some gorgonzola immediately on top. Then drizzle them with a little bit of honey. INcredible.