Well,let's see -
- a Crab and/or Shrimp dish mixed with leek/bechamel sauce - maybe some spinach and parmesan added.
- osso buco served with polenta
- a pasta, ham and vegetable gratin
-chicken florentine (chicken cutlets topped with spinach and mozzarella cheese and baked in a tomato/wine sauce.)
- Rack of Lamb with a Green Peppercorn sauce
- Beef Burgandy
- Beef Stroganoff
- Pork Tenderloin with Chinese Plum Sauce
-here's a dish I made for one of my husband's Christmas parties a few years ago - it's a wonderful buffet dish.
* Exported from MasterCook *
Roasted Butternut Squash Penne al Burro
Recipe By : a Chef's Journey
Serving Size : 6 Preparation Time :0:00
Categories : Pasta - hot Vegetarian dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
AL BURRO SAUCE:
6 fluid ounces unsalted butter
1/3 cup heavy cream
3 ounces freshly grated Parmesan
1 pound Butternut squash -- peeled, cut in ~1/2" chunks
1 T. Olive oil
2 teaspoons minced garlic
1 1/2 T. fresh mincced sage leaves
salt & pepper
1 pound Penne
the following are optional garnishes for the dish -
24 fresh sage leaves -- (24 to 36)
1 " depth of veggie oil in a small fry pan
Optional adds: toasted pine nuts
al Burro sauce:
With a mixer, beat the butter till light & fluffy; add the heavy cream gradually, beating constantly till all cream is added.
Add the Parmesan, mix just till blended; cover and reserve.
Put the 1/2" cubes on a baking sheet and toss together with the 1 T. olive oil, minced sage, garlic, and salt & pepper.
Roast in a 400° oven for 15 - 20 min. till tender, turning the pieces once during roasting. Remove from oven and set aside.
Sage Leaves garnish:
Heat the fry pan with ~1" veggie oil till a couple of drops of water sizzle.
Drop in individual leaves top side down - after 30-45 seconds, turn over and let just brown; remove quickly w/a slotted spoon and drain on paper towels.
Cook Penne according to pkg. directions, drain.
Add the penne to the al burro sauce mix together well, then add the roasted butternut squash, toss gently to completely mix - add salt to taste and lots of freshly grated pepper.
Top each plate with addtl. grated parmesan and a few fried sage leaves and/or pine nuts. And, a little more freshly ground pepper, if desired.
NOTES : When you feel flush, try a bottle of E. Guigal Condrieu (a White Rhône wine) with this dish - delicious!!
Hope those give you some ideas to discuss with the chef! Happy Birthday (early) to your husband! And have a great party.