Help! Menu ideas for visiting parents' birthday celebration
My parents are coming to visit me for the first time since I've moved across the country, and as their visit coincides with both of their birthdays, this seemed like a perfect time to show off my new life and my improved cooking skills!
Limitations: Grad student income, Mom doesn't eat red meat, and Dad is watching his sugar/carbs.
Bonuses: We're all foodies and extremely adventurous/open-minded eaters. My pantry is well-stocked, and ample prep time can be available, if needed.
Any ideas for a potential menu? Thanks for your input!
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mamachef
Sep 8, 2010 06:17 AM
I see you're in Seattle, so you've got the bounty at your fingertips!!
One of my go-to's is grilled salmon with a basting sauce from the World's Largest Salmon BBQ, which is held yearly in my hometown. You can google the baste recipe using those terms; it's stellar, unusual and different. If you did decide to grill, I'd split some small romaines and drizzle them with the same baste and grill those and some onions as well. Chicken breast can be used with the sauce if y'all don't care for fish.
It's a light main, so your starter could be a bit heavier. One thing I've enjoyed lately is brie-and-papaya quesadillas; fairly self-explanatory. Or maybe a greek salad salsa served with pita; you could serve endive spears as a dipper for Dad. If you were doing a soup course, you could do a butternut/apple thing, or maybe chilled last-of-the-tomato and basil soup, but if you did any kind of salsa or bruschetta involving tomatoes I'd ace the tomato soup and go with another type. For dessert, maybe a clafoutis involving whatever berries you can get up there right now.
If you need recipes I'm happy to help out. Let me know.›2 Replies-
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re: sberl11
Do you have access to Halibut? If so, check out this dish, I really liked it, with the change of Fava beans and spinach (slightly wilted) instead of Arugula, it was featured on MasterChef, it is a recipe of Cat Cora's. The recipe is only for 2, but DON'T double the sauce, it makes way too much. We served it with a warm spinach, beet, goat cheese and candied walnut salad starter. Then a lemon tart for dessert (which was perfect as it could be made ahead of time) Nice seasonal ingredients in this dish. it was a bit labour intensive, but well worth the effort. I also drizzled a tiny bit of truffle oil on the Halibut after, but this could be skipped due to budget.
http://lecordonq.blogspot.com/2010/09...
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