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Old 03-19-2013, 04:55 PM   #1
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Question Menu for 8 help

Hi everyone

I'm new to this food forum thing so bear with me; please ....

We are having a dinner for 8 adults in a couple of weeks. We have a pretty good idea on mains and appies, looking for some good ideas for sides....

Since it is the Easter weekend we are doing a turkey appie selection with a turkey shepherds pie (mini, in ramicans), a turkey/cranberry/blue cheese on baguette kind of open faced sandwich and turkey rolled sushi (makizushi).

We are planning to follow that with a pork belly risotto.

Our main will be sous vide beef tenderloin.

A citrus palate cleanse (sorbet and lemoncella) is next followed by dessert (cake made by a guest).

My question is, what side ideas do you have for the main? Any thoughts on the menu?

Thanks in advance

CD

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Old 03-19-2013, 05:01 PM   #2
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Welcome to DC

Since it's a celebration of spring, I would choose spring vegetables. A few ideas are grilled or roasted asparagus drizzled with a balsamic reduction or lemon juice; sauteed peas and pearl onions; and sauteed carrots tossed with honey and dill. Or a nice big salad with spring beans and cold steamed veggies. Good luck.
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Old 03-19-2013, 05:01 PM   #3
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Also.....

Wines will consist of:

A viognier with our appies

A grenache from Australia with our risotto

A Californian Cabernet Franc with our main

Thanks again.
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Old 03-19-2013, 05:04 PM   #4
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Thanks GotGarlic!

I'd been thinking about some grilled spring Veg along with a lightish (is that a word) starch.... Was thinking about a quinoa something, just unsure of what.....

I love the grilled asparagus with balsamic drizzle, will likely include that with our main.
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Old 03-19-2013, 05:59 PM   #5
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You're welcome. For a starch, this is not exactly light, but I love mixed grilled or roasted fingerling potatoes, and they are a spring veg. Toss with evoo and any herbs you're using with the beef. Maybe even make it a potato salad with white wine vinegar.

Eta: By mixed I mean red, yellow and blue potatoes.
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Old 03-19-2013, 06:06 PM   #6
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I think quinoa is a fairly robust starch and too similar to risotto. I might opt for some oven roasted petite red potatoes (maybe with some carrots as well) covered in herbed melted butter - lots of fresh parsley. It has the added benefit of being a do ahead prep.

I would also serve the asparagus and a simple leafy salad with a creamy blue cheese dressing - serve it pre-dressed. it'll be great with the beef ;)
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Old 03-19-2013, 06:17 PM   #7
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Originally Posted by Cooking_Doc View Post
Hi everyone

I'm new to this food forum thing so bear with me; please ....

We are having a dinner for 8 adults in a couple of weeks. We have a pretty good idea on mains and appies, looking for some good ideas for sides....

Since it is the Easter weekend we are doing a turkey appie selection with a turkey shepherds pie (mini, in ramicans), a turkey/cranberry/blue cheese on baguette kind of open faced sandwich and turkey rolled sushi (makizushi).

We are planning to follow that with a pork belly risotto.

Our main will be sous vide beef tenderloin.

A citrus palate cleanse (sorbet and lemoncella) is next followed by dessert (cake made by a guest).

My question is, what side ideas do you have for the main? Any thoughts on the menu?

Thanks in advance

CD
Welcome to DC! Sounds as if you have a great menu planned...I will be in Northern MN at the end of April...if there are any leftovers, maybe you could pop those in the freezer for me. I really like this dish:

Recipe Details

To make it without the bulger, just follow steps 1 and 4. I have done this with carrots and winter squash as well. LCBO's magazines have lots of great recipes, btw. I also love to do Laura Calder's brussel sprouts:

Brussels Sprouts Recipe : Laura Calder Recipes | LifeStyle FOOD

I usually add some Ontario maple syrup when I'm cooking the bacon.
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Old 03-19-2013, 07:01 PM   #8
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I think your menu needs some acid and some texture. A green salad would be perfect.

Since you're serving risotto I wouldn't serve another starch with the beef.

I'd go with a simple steamed asparagus with olive oil and lemon.

Also, I would probably serve the salad as a separate course either first or before dessert and serve the risotto as a side with the beef.
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Old 03-19-2013, 07:19 PM   #9
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I'd make some grilled green garlic and ramps. They only come around for such a short time!
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Old 03-19-2013, 07:23 PM   #10
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If you are into the fresh seasonal veggies, you might consider incorporating them into your appetizer course, too.
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Old 03-19-2013, 07:24 PM   #11
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I think your menu needs some acid and some texture. A green salad would be perfect.


.
Agree on the acid or tang to liven up the palate. I like small green and yellow zucchini, quartered length ways, marinated in a vinaigrette then grilled.
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Old 03-20-2013, 04:43 PM   #12
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Thanks for the ideas everyone. I like Jennyema's ideas of serving the risotto with the meat and the salad as a separate course. I'll let you all know how it goes.....
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Old 03-21-2013, 02:22 PM   #13
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... looking for some good ideas for sides....

turkey shepherds pie (mini, in ramicans)
turkey/cranberry/blue cheese on baguette kind of open faced sandwich turkey rolled sushi (makizushi)
pork belly risotto.

Our main will be sous vide beef tenderloin.
citrus palate cleanse (sorbet and lemoncella)
dessert (cake made by a guest).

My question is, what side ideas do you have for the main? Any thoughts on the menu?

Thanks in advance

CD
Welcome to DC. I edited, to put everything together to get a better idea of the complete menu.

You have a lot going on, & some duplicates/similarities, i.e. risotto & sushi. The shepherd's pies will have vegetables & potatoes.

I would keep it simple, i.e. limit the appetizers, or pass on the beef tenderloin.

Some Easter/Spring side ideas are:

Chilled asparagus or fruit soup

Asparagus Mimosa (chilled asparagus topped w/ grated hard boiled egg)

Verrines
Layered salad in glasses (i.e. Greek Caprese)
Kitchen Window -- Verrines: A Glass Act : NPR

Asparagus, Peas, & Radishes w/ fresh Tarragon
Asparagus, Peas, and Radishes with Fresh Tarragon - Martha Stewart Recipes
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