Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 26, 2012 09:20 AM

What's for dinner -- AA edition! #130 [old]

No, not the 12-step program, dummy. The Academy Awards are upon us tonight - and perhaps some of you are planning a little Oscars party?

Well, I am. I decided on a whim to host a red carpet viewing / bitching about the horrendous fashion choices of the beautiful and famous 1%.

Expecting about 10 folks total I invited on a whim while still planning the munchies. I am likely going to serve the good old standby known to us Germans as canapés = baguette rounds w/a variety of toppings like roast beef/pickle slice/horseradish cream, brie/walnut/grape, and a third I haven't figured out yet. Perhaps smoked salmon or shrimp with a caper remoulade.

Someone is bringing chicken meatballs, someone else is bringing ?.

There will be cocktails, and lots of cackling. Looking forward to it....

  1. Click to Upload a photo (10 MB limit)
  1. Whew! I thought there wasn't going to be any wine......

    2 Replies
    1. re: weezieduzzit

      Not at any party at my house, trust me. There is beer, wine, assorted spirits, and any combination to quench your thirst.

      1. re: linguafood

        I doubt if we'll watch the AAs, as I believe we've only seen one of the movies. But I wish I could be there to have a drink and hear your fashion commentary. I'm sure they will be both potent and pungent.

    2. Oh yes! Had planned on doing a dinner but decided to do all appetizers. It's a little more work but a lot more fun. Fried goat cheese with onion confit; miniature yukon gold potato poppers with bacon, cheddar & sour cream; artichoke & gruyere on puff pastry rounds, crab cakes with red pepper coulis and Asian tuna tartare. Someone is bringing a dessert.

      6 Replies
      1. re: KateBChi

        That sounds awesome. I may have to make tiny baked potatoes topped with crème fraîche and caviar or something.....

        1. re: linguafood

          lingua, i recently had these salt boiled little potatoes served with a salsa verde or chimichurri-type of thing that was to DIE FOR. the potatoes were awesome on their own. i think the prep is pretty easy, tho i haven't tried them myself yet.....

          both your and KateBChi's menus sound delicious! i'd be sitting at the table with my back to the tellie, polishing off all the food.....

          1. re: mariacarmen

            Linguafood and MC, I like boiled little potatoes served with Spanish Romesco sauce.... that just dissapears at cocktail parties. A few toasty baguette slices, olives and perhaps veggie spears on the side too.

            Happy AA day!

            1. re: mariacarmen

              <these salt boiled little potatoes served with a salsa verde or chimichurri-type of thing >

              They sound like this!

              I made them a few years ago with the red sauce....really good (but SUPER garlicky, yowza)

              1. re: ChristinaMason

                yes! exactly. i thought the green sauce was awesome with them.

        2. Gougeres, and I have country pate with homemade fig jam all ready, too....

          1 Reply
          1. re: jeanmarieok

            oh yum, that combination sounds perfect.

          2. No AA watching here, unless the boyfriend opts for it tonight. Otherwise, we'll face our dangerously full DVR. Tonight's planned dinner was a cauliflower soup with white beans and Swiss chard, using onion, shallots, garlic, thyme, and a little tarragon. I've been craving it for days, but today turned out to be ridiculously sunny, and not overly cold. It doesn't quite feel like soup weather.

            If I opt not to make the soup, then we'll be having curry: sweet potatoes, massaman curry, coconut milk, onions, garlic, green peppers, lots of cilantro, and lime for those who want it (I do!). I'll toss the sweet potatoes in a bit of oil, aleppo pepper, and chile powder, roast them, and toss them into the curry at the end. Noodles for me, but I'll make rice if he'd rather have that for himself.

            Speaking of rice, complete failure with the rice milk. Even as I followed the instructions, I was thinking the simmer time was *off*. But I gave the hippie chick the benefit of the doubt. I mean, she's a hippie chick. Who better, right? Latinos, that's who. Next time I'll just make a batch of horchata, with vanilla instead of cinnamon. On the upside, if I want to take up scrap-booking as a hobby, I now have paste.

            3 Replies
            1. re: onceadaylily

              Yum! Paste! So many uses; caulking, scrapbooking, putting my heel back on my shoe...

              Sorry for the fail onceaday, but - on the bright side, I am sure you will figure out what went wrong and make a new batch that has not such a hippie recipe. They seem to work for yogurt, so sorry about the rice milk debacle.

              We are all sure you are a great cook, so it is not you, but just a learning curve?

              1. re: gingershelley

                Haha! My kitchen sink *is* overdue for a new caulking job.

                I should have listened to my instincts as I went along. The simmer time was too long, and I did realize when I should have taken it off the heat. But I had that voice in my head, "She said THREE hours. Just do what you're told, for once." When the boyfriend walked in, he exclaimed over how beautiful the bread looked, and then he leaned over to look into the pitcher of paste, and looked puzzled. I told him it had been a hit or miss kind of day.

                So you had success with your yogurt-making? The CH yogurt thread really does have lots of excellent tips and methods. It's been tempting me for years.

                1. re: onceadaylily

                  Well, I was supposed to make yogurt over the weekend (bought organic 6-culture small yogurt for starter, and a gallon of organic milk), but it sits in the fridge this morning still.

                  I will probably start it tomorrow, and will report back. Everything I know about making yogurt is from the CH thread - oh, and then there was an article in Feb. F&W about doing it as well - tho they do alot of stirring that sounds like most CH'ers would say is bad....

            2. What a good time, lingua!!
              Tempura, take 2: Having worked my way happily through a huge portion of the best fried rice I've ever ever ever made ever ever in my whole life, ever, not to mention a quarter pan of biodanomina's walnut/date/orange buttercream bars PLUS a bunch of candy I got in the big sittay on Fri. (INDIVIDUALLY chocolate-covered nuts, anyone? Even macadamias? I tellya, I was in a chocolate-smeared heaven...) dinner ended up being tomato soup. Belch.
              So dinner tonight will be the tempura, with miso soup and maybe rice. MAYBE. I'm kinda......rice-d out just now.

              1 Reply
              1. re: mamachef

                best fried rice...have you posted it anywhere...please let us in on that...I am always in the mood for fried rice. I just had some doctored up ramen noodles for breakfast & I would love to have fried rice for lunch. Thank you