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12-16-2008, 11:28 AM
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#1
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,872
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Hi, need menu help and ideas.
I am planning this event, branch after wedding, but it will be late in the day  . The bride to be requested to make it dairy.
She wants penne a la vodka, that’s fine,
I’m thinking onion soup
and maybe lasagna,
but what else. I am open for suggestions and revision of what I already have, except the bridal request. I am talking about 50-60 people  .
Dairy or vegetarian dishes only, please.
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12-16-2008, 11:38 AM
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#2
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Chef Extraordinaire
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
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Well... gotta have lots of garlic bread to go with all the above mentioned foods
Spinach salad... I'm a huge fan of the one Jkath posted on here. It has a wonderful orange dressing.
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12-16-2008, 11:57 AM
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#3
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,872
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Yes definitely garlic bread.
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12-16-2008, 11:59 AM
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#4
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,872
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Oh, yeah, salad, I do not like vegies, and never think about that, that's bad. But spinach salad with some cheese and nice dressing might be a good idea.
What else? Keep it coming.
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You are what you eat.
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12-16-2008, 12:11 PM
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#5
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Sous Chef
Join Date: Jun 2008
Location: Long Island, NY
Posts: 943
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what about a platter of either roasted veggies or grilled veggies?
The root veggies which are some what in season now roast very well.
maybe some spinach ricotta cakes
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Genius is sparked by other peoples ideas.
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12-16-2008, 12:13 PM
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#6
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Chef Extraordinaire
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,349
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I probably wouldn't make 2 pasta dishes.
This is a brunch? If so, what about frittatas or crepes ?
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Less is not more. More is more and more is fabulous.
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12-16-2008, 12:21 PM
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#7
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Sous Chef
Join Date: Mar 2006
Location: Oregon
Posts: 871
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I make a Mushroom Bolognese sauce that would be a good base for lasagna, maybe with layers of Parmesan or Ricotta, sauce and bechamel. I use soy milk and tofu (instead of ricotta), but you wouldn't have those restrictions. Cabbage would be a good cooked vegetable. It can simmer in a pot forever--and be kept warm until needed. Cold rice salad could me made ahead too.
Sounds fun, good luck =)
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12-16-2008, 12:39 PM
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#8
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Head Chef
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
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Make cream of onion soup, spanakopita is always a favorite. Eggplant parmigiana, Braised leeks, tomato and feta cheese salad with black olives with a greek olive oil dressing.
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12-16-2008, 12:41 PM
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#9
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Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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Mac & Cheese
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12-16-2008, 01:02 PM
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#10
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Chef Extraordinaire
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
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Here is the salad I was talking about Charlie
Make Dressing first, as it needs to chill:
1/2 c. cider vinegar
1 c. granulated sugar
Microwave 2+ minutes on high till boiling
Stir, and add:
1/2 c. oil
Juice of 1 large navel orange
Store in bottle; You'll need to give the bottle a good shake right before serving.
In large bowl, mix:
1 prepackaged baby spinach
1 can (drained) mandarin oranges
2 green onions, sliced
1/2 cup sliced mushrooms
Add:
1 packaged (I used Louis Rich) honey roasted chicken (not slices!), cut up
Stir genty
Put into glass bowl (really looks pretty), and top with:
1 package fresh raspberries
prepackaged candied pecans (just enough to look right)
Just before serving, drizzle with orange dressing
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12-16-2008, 01:35 PM
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#11
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Senior Cook
Join Date: Dec 2008
Posts: 123
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What about a vegetarian version of Italian Wedding Soup instead of the onion?
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12-16-2008, 07:29 PM
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#12
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,872
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hM, iTALIAN WEDDING SOUP, THAT MIGHT BE INTEESTING, ESPECIALLY BECAUSE THE GROOM DUDE SPENDS A LOT OF TIME IN iTALY FOR WORK.
Oops, sorry about the caps.
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12-16-2008, 10:56 PM
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#13
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,872
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Anni, Do you have a vegetarian recipe for the soup?
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You are what you eat.
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12-16-2008, 11:08 PM
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#14
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Senior Cook
Join Date: Apr 2007
Location: Scottsdale
Posts: 328
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Some other ideas....fresh fruit salad, curried couscous, waldorf salad, tabouli, mousaka, cheese & mushroom tortellini caesar salad, quiche, assortment of breads (pumpkin, carrot, zucchini, banana) with flavored butters, lentil salad.
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12-16-2008, 11:13 PM
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#15
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Executive Chef
Join Date: Jul 2008
Location: central Ohio
Posts: 3,130
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I thought these sounded good....
Cream cheese and herb cucumber bites
or
Italian Marinated Vegetable salad
and for something sweet....chocolate covered strawberries with champagne
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"Many people have eaten my cooking & gone on to lead Normal lives."
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12-16-2008, 11:58 PM
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#16
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Head Chef
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,213
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Persian Spinach
8 ounces cream Cheese room temperature
1 10 ounce pkg of frozen Spinach rung dry
1/2stick of Butter
1/2 Tbl of Fenugreek seed ground
1/4 tsp of red Chili flakes
1/2 Tbl Turmeric
1 tsp Cumin seed
2 Tbl of Parmesan cheese
Melt butter add spices saute for 3-5 minutes till you can smell the spices. Add Spinach and cook till hot through add Cream cheese and stir till well-blended salt and Pepper to taste and put in a casserole dish and sprinkle with Parmesan cheese. butter or non stick spray { Pam } casserole dish
Bake @ 350* for thirty minutes or until heated serves 2- as Dinner or 6 as 1st course I made this for some vegetarians and it was a winner Just last week it can be doubeled tripled till you get what servings you need
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12-17-2008, 08:36 AM
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#17
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Senior Cook
Join Date: Dec 2008
Posts: 123
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Quote:
Originally Posted by CharlieD
Anni, Do you have a vegetarian recipe for the soup?
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No, I don't. What I was thinking was that you could use vegetable stock instead of the chicken/meat stock and vegetarian meatballs (I've seen them frozen) for the meatballs.
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12-17-2008, 11:19 AM
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#18
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Sous Chef
Join Date: Mar 2006
Location: Oregon
Posts: 871
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I've never tried store bought 'meat'balls, but I would be concerned that they may fall apart. Binding is often a problem with fake meat products. So, if you buy them, I would definitely do a test batch, especially for a wedding. Another option would be to use Italian 'Sausage.' If you can get Field Roast in your area (probably a specialty store), they make a very good Italian Sausage. I think Tofurkey is OK at best.
If you felt adventurous, and wanted to make your own, I think both of these would hold up well in soup (a little less sure about the meatballs)
Tempeh Meatballs
Seitan Italian Sausage
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12-17-2008, 02:03 PM
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#19
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Senior Cook
Join Date: Dec 2008
Posts: 123
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Quote:
Originally Posted by vyapti
I've never tried store bought 'meat'balls, but I would be concerned that they may fall apart. Binding is often a problem with fake meat products. So, if you buy them, I would definitely do a test batch, especially for a wedding. Another option would be to use Italian 'Sausage.' If you can get Field Roast in your area (probably a specialty store), they make a very good Italian Sausage. I think Tofurkey is OK at best.
If you felt adventurous, and wanted to make your own, I think both of these would hold up well in soup (a little less sure about the meatballs)
Tempeh Meatballs
Seitan Italian Sausage
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Good ideas. I'm not a vegetarian so the only "veggie" meat I've tasted are Boca Burgers. LOL!
Would a firm tofu cubed up work?
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12-17-2008, 02:55 PM
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#20
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,872
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I am far from vegetarian, and I doubt i would as much as touch one of those fake things. I actually have read some recipes for that soup on line and it really looks like meat balls really is a main ingridient. So I think it's out of the question. so I'm back to onin soup or maybe minestrone.
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