"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Special Events Planning & Holiday Cooking
Reply
 
Thread Tools Display Modes
 
Old 05-22-2010, 05:52 AM   #1
Flour Child
 
mollyanne's Avatar
 
Join Date: Mar 2010
Location: North Carolina, USA
Posts: 1,406
Easy Dinner Party Menus

I'm doing a small informal dinner party tonite for 4. I'm recreating from memory a recipe for Taglierini del Golfo that I once enjoyed at "Caffe Luna" (Italian restaurant here in North Carolina) so wish me luck

Main Entree:
Taglierini del Golfo...shrimp, peas, and roasted red peppers all in a pink cream sauce over pasta. I'll pick a fresh feathery sprig of dill from my garden for a garnish on the side (or maybe poke it up in the center for height?).

Sides:
Fresh Stuffed Cremini Mushrooms...sauteed and stuffed with store-bought roasted red pepper hummus and topped with fresh chives from my garden.
Fresh Organic Steamed Brocolli...just pure unadulterated-not even salt...okay, maybe some olive oil sprayed over it

Wine:
White Sauvignon Blanc (of course there's one who will probably insist on a margarita )

Dessert:
Peach Cobbler/Vanilla IceCream (no, uncleBob, you can't come )

Help: I'm struggling with how Caffe Luna made their pink cream sauce for the shrimp dish. I'm tempted to make it easy and buy a Lobster Bisque that my market has on sale today, and then add a teensy bit of cream, paprika, and white wine that I already have on hand. But it would be my luck that someone would ask how I made the sauce...gulp. But maybe what they did was use roasted red peppers and cream...it was a light pink color.

__________________

__________________


. My kitchen is for dancing. Bring me sunshine in a cup~emily dickinson. Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
mollyanne is offline   Reply With Quote
Old 05-22-2010, 11:50 AM   #2
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,897
Quote:
Help: I'm struggling with how Caffe Luna made their pink cream sauce for the shrimp dish. I'm tempted to make it easy and buy a Lobster Bisque that my market has on sale today, and then add a teensy bit of cream, paprika, and white wine that I already have on hand. But it would be my luck that someone would ask how I made the sauce...gulp. But maybe what they did was use roasted red peppers and cream...it was a light pink color.
Ohmygosh, that sounds like a wonderful menu, Mollyanne!! Personally, I think your idea for the pink cream sauce is genius! Nothing at all wrong with it not being "from scratch".......and if someone wants the recipe tell them it's "top secret". Have fun and enjoy, I wish I was on the guest list.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-22-2010, 02:00 PM   #3
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,394
Quote:
Originally Posted by MollyAnne
Dessert:
Peach Cobbler/Vanilla IceCream (no, uncleBob, you can't come )

-----------
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 05-22-2010, 02:38 PM   #4
Flour Child
 
mollyanne's Avatar
 
Join Date: Mar 2010
Location: North Carolina, USA
Posts: 1,406
You know I had to say that so there'd be some icecream left for the guests. I know you can be sneaky around icecream, uncleBob

Thanks kayelle. I'm so excited! I just did the pink sauce and it's BETTER than I remember at Caffe Luna! Wheeee...i'm twirling

I whisked half Lobster Bisque (on sale for 2.99) and 1/2 Classico-Roasted-Red-Pepper-Alfredo together, then added about 2 TBSP White Wine and 2TBSP HalfNHalf (not necessary but lightened the color nicely and toned down the flavor a teensy bit). Now I'll add the shrimp, green peas, and roasted red peppers and then pour it all over thin spaghetti pasta (i think the cafe used angelhair but that's too fine for me).
__________________


. My kitchen is for dancing. Bring me sunshine in a cup~emily dickinson. Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
mollyanne is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:45 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.