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Old 03-18-2007, 06:55 PM   #1
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Menu I made

I will be making a three course meal for a teacher in my school as a final grade and I have my first course and dessert set and a rough outline of my entree.

First course

Salmon Carpaccio served with caviar and a creme freche and grey poupon sauce

Entree

Coq Au Vin served over a Thyme Risotto

Dessert

Bourbain marinated grilled Pineapple ring topped with coconut mousse and praline served with Passion fruit salsa

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Old 03-18-2007, 07:00 PM   #2
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Sounds great kid!
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Old 03-18-2007, 07:19 PM   #3
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Sounds great but make sure the risotto isn't too powerful so that it does not compete with the chicken it should only compliment it making the chicken even more delicious.
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Old 03-18-2007, 07:26 PM   #4
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See I was thinking the same thing but a kid in my class was telling me the teachers want a lot of flavors in the dish.
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Old 03-18-2007, 07:31 PM   #5
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Are you curing your salmon or serving it raw?
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Old 03-18-2007, 07:33 PM   #6
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I'm serving the Salmon raw.

I might want to cure it though considering normal people might not like raw salmon.
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Old 03-18-2007, 07:56 PM   #7
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Well I think that kid is wrong ,cooking is more complicated than that, you need to start with a salad or appetizer ,that leads into the entree and then leads into the dessert if you have a rich entree you need need to have a light salad and then a dessert make sure the vegetables work with entree even the bread on the side should be a compliment meaning you dont serve cornbread with beef but more to a bean dish.Also make sure your salad or appetizer isn't too heavy or they will be too full to appreciate your main meal and dont have a fish salad or appetizer if your entree is a fish dish.Appetizer means just that you need to get get the taste buds ready for something more fantastic and to get the appetite going.Meaning an appetizer is really a teaser making the the customer wanting more.Also be sure you have some color going on you dont want to present a single color meal maybe you will need to add something red like red bell peppers or green or whatever it can be in the meal or even better as garnish.
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Old 03-18-2007, 08:01 PM   #8
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well the salmon carpaccio will be served with the yellowish suace and caviar which will have contrasting colors on a white plate. As for the entree there will be the red wine sauce amd probly some chopped for garnish as well as deep fried julienne leek curls. Lastly the deseert will have great color because of the passion fruit salsa.
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Old 03-18-2007, 08:09 PM   #9
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You can never go wrong with fried leeks. I love them.
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Old 03-18-2007, 08:12 PM   #10
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hahaha who doesn't and they look awesome!
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