"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 02-08-2012, 03:44 PM   #11
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
I like the salad nicoise suggestion with a light soup.
__________________

__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 02-08-2012, 03:52 PM   #12
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
Spring makes me think of asparagus! So asparagus in either dish would make me a very happy "lady who lunches".
__________________

__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 02-08-2012, 04:24 PM   #13
Sous Chef
 
Merlot's Avatar
 
Join Date: Dec 2011
Location: WV
Posts: 708
Quote:
Originally Posted by Merlot View Post
Cream of broccoli soup with asiago/ roast beef sandwich
Same, where the heck did I get "sandwich" from the title
__________________
"Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute."
Jeff Smith, The Frugal Gourmet
Merlot is offline   Reply With Quote
Old 02-08-2012, 07:32 PM   #14
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
my daughter in law is coming for her bday lunch. we are both on diets. so tomato basil bisque and green salad with sautéed shrimp. probably romaine, artichoke hearts, grape tomatoes, hard boiled egg slices. purple onions and mushrooms. will serve home made oriental dressing (very low calories) on the side. perhaps you could just increase ingredients to serve more people.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 02-08-2012, 07:48 PM   #15
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Avgolemeno or Cream of Asparagus soup.

Spinach, bacon, red onion and some asparagus tips or hard boiled egg slices.
__________________
Aunt Bea is offline   Reply With Quote
Old 02-08-2012, 11:07 PM   #16
Sous Chef
 
SharonT's Avatar
 
Join Date: Jul 2006
Location: Memphis, TN
Posts: 519
I laughed at all the sandwiches, and yet... I WOULD rather have a sandwich with soup or a sandwich with salad... than soup and salad... however, have to work with the assignment given. Going back to read all again. Thanks for suggestions!!
__________________
Sharon
SharonT is offline   Reply With Quote
Old 02-08-2012, 11:34 PM   #17
Sous Chef
 
SharonT's Avatar
 
Join Date: Jul 2006
Location: Memphis, TN
Posts: 519
Quote:
Originally Posted by FrankZ View Post
How many pairings are you planning?
What are your facilities for preparing/reheating?
It'll be the same for all... 175 bridge players. That eliminates seafood, probably... Church kitchen, adequate for preparing and serving for 300. Reasonably good budget. They will expect something a little fancy.

Quote:
Originally Posted by jennyema View Post
It's soup and SALAD pairings. I like a combo of light and heavier in either direction.

Vichyssoise and a simple Arugula Salad with shaved parmesan and a lemon vinaigrette

Tomato Consomme with a Salad Nicoise
These are great ideas... I like the light and heavy.

Quote:
Originally Posted by BBQ Mikey View Post
Don't know why I was thinking sandwiches, perhaps because it was lunch time here.

Can't go wrong with a Spinach salad w/ hard boiled egg, bacon, shaved carrot, tomato, and honey french dressing.

Also, I personally like a chopped salad with bleu cheese crumbles, tomato, croutons (or potato sticks) and aged balsamic.
I just saw a salad pictured with root vegetable sticks - I love the Terra Chips - didn't know they came in "stick" form... It looked so good.

Quote:
Originally Posted by LPBeier View Post
Don't worry, Mikey, we all got it wrong!

I agree with Jenny with the heavier/light parings but again, since it is spring you don't want to go too heavy.

Potato & Leek Soup with a nice apple slaw works well
Cheese Tortellini (broth) Soup with a Caesar salad
Chicken Noodle with a garden salad containing tomatoes, cucumbers, etc.
Vegetable or Minestrone with a BLT Salad and ranch dressing.
I think ALL of these would be well received by this group.

Quote:
Originally Posted by CharlieD View Post
I am not big on creamy soups, but recently somebody asked me to make it for about 100 people. Instead I made vegetable soup and pureed the whole thing, people loved it. It was creamy without the cream. And in April it would be nice to have baby greens or a spring mix, I think it’s called, with some vinegrate dressing.
I'm trying to imagine the vegetable soup pureed... I like the idea of creamy soup with cream. And spring mix -- yes -- always good value there.
Quote:
Originally Posted by babetoo View Post
my daughter in law is coming for her bday lunch. we are both on diets. so tomato basil bisque and green salad with sautéed shrimp. probably romaine, artichoke hearts, grape tomatoes, hard boiled egg slices. purple onions and mushrooms. will serve home made oriental dressing (very low calories) on the side. perhaps you could just increase ingredients to serve more people.
That sounds super-good. So many choices in so little time. I love it.

Quote:
Originally Posted by Aunt Bea View Post
Avgolemeno or Cream of Asparagus soup.

Spinach, bacon, red onion and some asparagus tips or hard boiled egg slices.
I had to look up "avgolemeno" Interesting. I don't think it would appeal to the bridge ladies, though. Cream of Asparagus would be good, though, which also made me think of an avocado soup I did recently that was SOO good. But for that many, avocados would be a pain.

THANK YOU everybody for so many responses so quickly!
__________________
Sharon
SharonT is offline   Reply With Quote
Old 02-09-2012, 07:52 AM   #18
Senior Cook
 
Join Date: Feb 2012
Location: Central Kentucky---Where The Bluegrass Meets The Mountains
Posts: 266
Many years ago, in Boston, there was a Viennese type cafe that served a sort of shrimp-louis salad, that I've adapted. This would pair nicely with a petit marmit, or even just a plain consume.

For each serving you'll need several asparagus spears, two or three large shrimp, a few black olives, hard-boiled egg, cut in quarters, and Louis dressing.

Steam the asparagus, poach the shrimp. Then lay them out stylishly on the plate. How you do this depends on the shape and size of the plate. But, in general, you want the asparagus in a bunch, with the shrimp arranged prettily on top of it. Garnish with the egg wedges and olives.

Nap the shrimp and part of the asparagus with Louis dressing. Have extra dressing available on the side.

One nice thing about this dish is that all the cooking can be done ahead of time, leaving only assembly for service.
__________________
Most people spoil garden things by over-boiling them... if they are overboiled they have neither any sweetness or beauty. Hannah Glasse 1745
HistoricFoodie is offline   Reply With Quote
Old 02-09-2012, 12:47 PM   #19
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Bridge Lunch: A Bit Different Mediterranean Lunches

Hi Sharon,

I had seen this post earlier today, however, I just arrived home a few minutes ago, and needed to weigh the options a bit.

Here are some suggestions that have not been mentioned. Many of the ideas, are very lovely. I just did not wish to repeat same ... Thought about " these ladies wish to have something special, innovative, new and different " ... something they cannot eat at home or make.

Here goes my list:

a) Salads;

1) Malaysian Fusion Mediterranean Salad: ginger, pineapple, kiwi, bell red pepper sweet, shrimp, French string beans ( the fine thin ones ), mango, red onion, sesame seeds and coconut grated ... Olive oil and rasberry vinaigrette.

2) Caramelized Onion Coulis, roasted walnuts with semi melted Goat Cheese on bed of Arugula, radicchio, bibb, Rumanian and endive with E.V. Olive Oil Vinaigrette with Rasberry.

3) Cous Cous salad with shrimp and spear mint or mint served with Mediterranean Vinaigrette, cherry tomato and black olives, Kalamatas.

4) Cold poached salmon with dill sour cream or crème fraîche on a bed of watercress, arugula and radicchio with E.V. Olive Oil Vinaigrette with Rasberry.

5) Indian style Chicken or Shrimp on a bed of arugula, watercress and radicchio with Mango Relish and a Vinaigrette.

6) Green Melon wrapped in Proscuitto di Parma served on a bed of cold green melon gazpacho or A bed of salad greens with Vinaigrette.

7) Provencal Salad: sweet red bell pep., Montrachet or similar Goat cheese, olive oil, sprig of thyme, arugula, radicchio, zucchini or cucumber and Kalamatas or Nicoise Black Olives, cherry tomatoes, croutóns home made with garlic and oregano and vinaigrette.

b) cream soups or soups:

1) Parsnip & Carrot Cream with walnut and pinenut Pesto

2) Green Asparagus and White Asparagus cream with a hazel nut pesto garnish

3) Almond, White Grape and Garlic cream with a whole peeled shrimp for garnish served in huge Martini Stemware ( served chilled or room temperature )

4) A Manhattan Clam Chowder with a garnish of Clam in Shell with lemon drizzled

5) Beetroot cream

6) Vichy

7) Gazpacho of tomato served in huge Martini glasses with garnishes and a celery stalk; in Spanish colorful bowls on each table: croutóns, minced garlic, minced onion, bell green pep and red bell pep ( each woman can sprinkle her own Gazpacho )

Best of luck with your event.

*** One more thing: I still believe a seafood paella for the engagement would be a block buster ... serve in little earthenware tapa portions ... The visual is impacting and the aromas of saffron, seafood / fish and the Arborio rice ... It is such a gorgeous dish.

Kind regards.
Margi Cintrano.
__________________
Margi Cintrano is offline   Reply With Quote
Old 02-09-2012, 05:46 PM   #20
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,879
Now I'm starving and wish I could be a guest at your luncheon, Sharon!

I don't have any better ideas than have been presented, but I would vote for Tomato Basil soup and this salad from HF. Thinking of how delicious it sounds, I can picture how beautiful all the colors would be. I think the pairing would be perfect, somewhat simple and quite elegant.
Good luck and let us know!

Quote:
Originally Posted by HistoricFoodie View Post
Many years ago, in Boston, there was a Viennese type cafe that served a sort of shrimp-louis salad, that I've adapted. This would pair nicely with a petit marmit, or even just a plain consume.

For each serving you'll need several asparagus spears, two or three large shrimp, a few black olives, hard-boiled egg, cut in quarters, and Louis dressing.

Steam the asparagus, poach the shrimp. Then lay them out stylishly on the plate. How you do this depends on the shape and size of the plate. But, in general, you want the asparagus in a bunch, with the shrimp arranged prettily on top of it. Garnish with the egg wedges and olives.

Nap the shrimp and part of the asparagus with Louis dressing. Have extra dressing available on the side.

One nice thing about this dish is that all the cooking can be done ahead of time, leaving only assembly for service.
__________________

__________________
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
Reply

Tags
salad, soup

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 11:52 PM.


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