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Apr 25, 2005 06:01 PM

Lost a bet....must make multi-course meal

  • l

I am being asked to create a gourmet meal featuring a starter, an entree, two sides, a specialty drink and dessert.

Any ideas for a gourmet, blow- your- socks -off experience that also features some easy to prepare courses?

(I have been told it can't be Mexican).

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  1. You are asking a very large question that can be answer in so many ways, and you left out a lot of details that can help someone help you.

    What is your skill level? How much money do you want to spend? Besides Mexican, what cuisine are you aiming for? How many people are you going to feed?

    1. j
      JK Grence (the Cosmic Jester)

      One that I keep under my hat for special occasions-

      Italian Feast

      Antipasti- take your pick, marinated mushrooms, melon wrapped with prosciutto, crudites with bagna cauda, the list goes on...

      Primi- Fettuccine Alfredo
      Make the portions smaller than usual, 1 pound of fresh pasta for 6 people should be enough

      Secondi- Bistecca Alla Fiorentina (con aglio)
      T-bone steaks, rubbed with garlic and grilled, drizzled with extra-virgin olive oil and spritzed with lemon juice at the table. Slice the meat off the bones before plating; 1 T-bone for two people

      Contorni- Rosemary Roasted Potatoes, and Green Beans

      Drink- Bellinis!

      Dessert- Gelato (a personal favorite is mango and vanilla, topped with raspberry sauce)

      1. I realize the question is very here's some more info...
        I will be serving two people total. Price is no real barrier but I don't want to jump 150 dollars. (I also don't want to skimp).

        I am envisioning two kinds of meals right now- neither of which I am married one variation, I start with little rolls with queso blanco in them and then move on to a manchego cheese appetizer of some kind, a ceviche, or fried oysters......meat or seafood- not too heavy with a starch... Dessert should be something with chocolate. (I love chocolate).

        IN another variation- there is some kind of amuse bouch, a risotto, a salad, something meaty or perhaps the nobu miso cod dish... and then a tiramisu.

        I am not a cook par excellence- but I am determined to make something wonderful and memorable.

        I appreciate all your help in advance!

        2 Replies
        1. re: Lulu

          Sounds like you enjoy making Mexican recipes; queso blanco, ceviche, manchego cheese.

          1. re: kc girl

            I do like Mexican- though I can't do it this manchego cheese (from Spain), ceviche (Peru) and queso blanco rolls (Colombian) are a sort of new-fangled nuevo latino menu that I thought would work...though I haven't the foggiest idea what to do with all the elements...

        2. This recipe (from a Chowhound ages ago) for Banana Ice Cream is delicious and very, very simple. I get raves from many when I offer it. The only thing you have to do with any concern is get the banana perfectly ripe. I found that it was a better, more full bodied, flavor when the bananas got half brown (extra ripe).

          Maybe make some perfect brownie cookies and make it into an ice cream sandwich. Place it in a fancy dish vertically (or almost vertically) and put an edible decor in the ice cream middle and a sprig of mint. One edible decor is a very thinly sliced (on a mandoline) lengthwise banana that is then dried. It's shaped like a smile.


          1. A tarte tatin is also a good (IMO) idea for a dessert. If you don't have mini cast iron skillets or more involved equipment, you can always make a delicious open face tart topped with pears poached in Sauternes, vanilla, cinnamon and a bit of sugar. Top the blind baked pastry shape with slices of the pears, drizzle a bit of reduced poaching liquid and add a bit of whipped cream or ice cream.

            If you're going the Risotto route, I had success with a porcini and saffron risotto, cooked with chicken broth, rehydrated porcini (whole pieces put in relatively early on and fresh mushrooms with about 10 minutes left).

            An easy and satisfying opener would be asparagus spears in hollandaise, or if you want to do a ceviche, you can serve it on a spiced fried wonton skin for texture and flavour.