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Old 10-11-2006, 11:00 PM   #11
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It really depends on who I'm cooking for.... and possibly on the occasion. If we're having friends over for dinner then I usually go for some sort of Italian food. I actually concocted a delightful little sun-dried tomato alfredo sauce the other day, that I think I will reserve for special occasions because it was very rich and full of flavor and I could see myself being easily addicted to it. I prefer penne pasta normally, and I like to include some sort of grilled or seared chicken or seafood. If seafood I usually go with shrimp instead of scallops because the scallops we get aren't exactly the best, unless I'm looking to purchase sushi-grade seafood, which I dont do.

For my parents I might roll out a several-course tour of Middle-Eastern and Asian foods, because we're all into that.

For the fiancee's parents I might take a French approach to some Mexican food (she comes from a large Mexican family). They love their traditional mexican food, but her mom is also very into rich foods, and I think it could be fun combining the two.

For our wedding, the fiancee and I have decided we would like to do an evening wedding, with lots of great wine and champagne, and a smorgasbord of desserts for our guests; nothing savory. We think that way it will be easier to keep the mood light and fun, and offer a fun little twist to your average wedding. I'd like to make a variety of cheesecakes, and maybe some Tiramisu ( though I'll need to practice that one first), creme brulee, a wide variety of ice creams and sorbets, fresh fruits, and lots more. I'm going to have a TON of fun doing the food for our wedding. Who knows, maybe I'll even manage to slip in a few of my own creations.

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Old 10-12-2006, 12:47 PM   #12
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college cook your wedding sounds creative i am sure all will turn out great.
what about adding a fountain of chocolate with all types of goodies
to dip?

is your glass half full or empty? my is half full
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Old 10-12-2006, 12:58 PM   #13
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When's the wedding? Sounds like the kind of event I would really enjoy. It reminds me of an annual cookie party I used to have at Christmastime. I spent weeks making all sorts of candies and cookies, many of which were easily kept in the freezer. I think the last one I had, I had about 50 different varieties of candies and cookies made up of about 4,000 pieces.

You might want to add lots of different fun cookies to your food list. They make great "carrying around" food and guests could taste as little or as much as they want.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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Old 10-24-2006, 06:14 AM   #14
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If it is just me and hubby anything goes. If I have guests with mixed tastes my fall-back is roasted chicken with a pierced lemon in the cavity and branches of herbs. With that I either make a rice pilaf or couscous, a big salad dressed with olive oil and vinegar, and some kind of green vegetable. I'm not a baker, so if I cant get someone else to make the desert it's ice cream with a liquer sprinkled over it, or a trifle made with angel food cake, frozen berries and whipped cream, or purchased cheesecake (I know the baker, but before I moved here, yes, Sarah did it).
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Old 10-24-2006, 04:42 PM   #15
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Our Sunday dinner is a special occasion, often it braised pork braciole (I use Tyler Florence's recipe and substitute a butterflied pork roast for the flank steak) with fresh pasta (has to be Fresh) and great bread. Yumm!
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Old 10-25-2006, 06:31 AM   #16
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flourgirl, do you have a recipe for your pork brasciole? tia!
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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Old 10-25-2006, 07:28 AM   #17
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DH is coming home for four days one Friday.....I have been planning for a week already what I am going to feed him!

It depends on time of year, and where we are and what sort of mood we are in. This time I want good special food that reminds him why he got married! I also am looking at what is in season here, and steering away from Italian food as he is getting that all the time. I also have a different prerequisit now that ar visits are few and brief, and that is that it is not to time consuming.

When we are living together I don't mind spending hurs putting something just right and healthy and special together, or we enjoy cooking toether a lot too - but four days this month.....I want to spend them with him, not in the kitchen. So Friday will be baking day, and apart from that I am looking at things that taste excellent but don't require loads of prep. I don't mind how long things are in the oven for.
In omnibus amor et iustum
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Old 10-25-2006, 09:31 AM   #18
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Sure, its a recipe that I modified to my family's tastes. Instead of doing it with small individual style rolls, its done as a whole roast (you have to truss it) and then sliced at the table. It just melts in your mouth!

2C. Italian cubed bread
1C. milk
1/4 C. chopped Italian parsely
1/2C. grated pecorino romano cheese
2 minced garlic cloves
1/2 lb. chopped salami or capicola
1/2 C. pine nuts
1/2 C. plump raisins

olive oil
black pepper
4 lb. pork loin

Soak bread cubes in milk. Add remaining stuffing ingredients. Mixture will be moist enough (no need to add egg).

Butterfly your pork roast and flatten to 1/2 inch thickness with mallet. Drizzle olive oil over top side of flattened roast and then sprinkle with black pepper. Press stuffing over roast leaving 1/2 inch around edges. Roll up like a spiral and truss with kitchen twine.

Brown the trussed roast in olive oil, then add to your favorite marinara sauce (enough to cover the roast about 1/2 to 2/3 of the way up) in a dutch oven. Roast in the oven at 325 degrees for 3-4 hours (uncovered). Some of the raisins leak out into the sauce during cooking and sweetens it up just a little, so if you add sugar or carrots to your marinara to sweeten tart tomatoes, you might want to allow for that. This dish is incredibly flavorful.

Serve with a good Chianti.
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Old 10-25-2006, 10:24 AM   #19
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Originally Posted by Robo410
... ok I'm drooling.
Phew, you and who else, kid?!
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Old 10-25-2006, 10:26 AM   #20
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Originally Posted by Half Baked
Geez, now mine sounds lame, Buckytom...
Not even remotely so, Half Baked! It sounds inviting and unpretentious. In short -- perfect!

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