forum: Food & Drink
- Member since Thu 01 Feb 07
My husband is in May 2007 40 year old. I want to hold a party for 10 people but want to serve 40 small dishes. Can you help me with ideas?
- Member Occupation Cook
- From Gothenburg - Sweden
- Member since Wed 16 Nov 05
Re: Birthday party
Springrolls with cottage cheese.
Per 10 rolls
10 Springroll sheets (buy 'em, you probably lack the skill to make 'em, no offence)
1 smoked makarell (the green black fish with a jagged tail).
200g of cottage cheese
salt and pepper
The bones in a makarell goes like a cross, but if you keep the fish refrigiration chilled, it is easy to lift the fillets from each other, and then follow the natural line, and devide them into half (so that you end up with 4 parts from one fish). Scrap the tip of the knife gently to each side on each of the quad-filets to get a hold of all the small bones.
Break it up into small pieces, small but large enough to be noticable.
Mix it with the other ingredients using you hands. Hands are best when mixing with care. Put on latex plastic gloves if you are going to let them lie for a couple of days. If you do them on the same day as the party, refrigirator cool will be enough to stund the growth of bacterias.
Lay down the Springroll leaf twisted so that the tip of one of the four corners are towards you. line the edges that will be on the outside with eggyolk (dont need much). Place the mixture on the leaf in a straight line from left to right (or right to left, if you must). Fold the botttom tip over the filling. Push back to remove all air. roll it so that you got 2 to 3 layers, then fold over the right and left, and roll the springroll untill it looks like it should.
You need the 2 to 3 layers to stop the springrolls from blowing holes in the stups when you bake 'em.
Bake in 120 degrees celsius, for 10 minutes, or untill they have a nice golden colour.
Did you understand that? It is waaay easier than I make it sound. But I tried to steer you away from all the various pittfalls when making a springroll
- Forum champ
- From Sydney, Australia
- Member since Tue 22 Jun 04
Re: Birthday party
Green Bean Casserole
3 cans cut green beans, rinsed and drained OR frozen green beans
1 (10 oz) can/jar sliced mushrooms, drained
1 large onion, chopped
1/2 cup butter
1/4 cup flour
1 cup whole milk
1 cup heavy cream
3/4 pound cheddar cheese, shredded
2 teaspoons soy sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon fresh ground black pepper or to taste
1/8 teaspoon Tabasco sauce
1 (8 oz) can water chestnuts, drained and chopped
Ritz butter-flavored crackers, crushed or bread crumbs
melted butter, as needed
If using frozen beans, prepare according to package directions, drain; set aside.
Saute mushrooms and onions in 1/2 cup butter.
Add flour, milk, and cream. Stir in cheese, soy sauce, Worcestershire sauce, pepper, and Tabasco sauce. (Cook until thickened.)
Combine cheese sauce with beans and water chestnuts and place in casserole dish. Sprinkle with cracker crumbs combined with melted butter.
Bake at 350 degrees for 30 minutes.
Warm New Potato Salad with Chives
2 pounds red new potatoes
1/4 cup cider vinegar
1/3 cup olive oil
Seasoned salt and freshly ground pepper, to taste
1/3 cup chopped fresh chives
Cook potatoes in boiling salted water in a large saucepan for 20 to 25 minutes, until tender when pierced.
Drain the potatoes and cut them in half (if potatoes are large, cut into wedges) and place in a shallow serving bowl.
While potatoes are warm, sprinkle with vinegar and oil, toss well and season to taste with salt and pepper. Toss again with chives and serve immediately.
Beef Medallions with Roasted Garlic and Brandy Sauce
1 whole garlic bulb
1/4 tsp butter, softened
3 tablespoon cracked mixed peppercorns
3 tablespoon minced fresh parsley
1/2 tsp salt
4 slices beef tenderloin (approx 1-1/4 inchs thick)
1 cup whipping cream
2 tablespoon brandy, or to taste
1 tablespoon dijon mustard
4 mushrooms, sliced, optional
Dash Tabasco sauce
*To crack whole peppercorns, place peppercorns between 2 tea towels on a solid surface and roll with a rolling pin.
Preheat oven to 375F.
Slice the top off the garlic bulb to expose cloves. Rub cut end with butter, loosely wrap in foil and bake for 30 to 40 minutes until very soft. Let cool slightly.
Meanwhile, mix together peppercorns, parsley and salt on a plate. Roll the edges of each tenderloin slice in peppercorn mixture; set aside.
To make sauce, squeeze the garlic pulp into a small saucepan and mash to a smooth paste. Whisk in whipping cream, brandy, mustard, mushrooms and Tabasco. Bring to a boil. Reduce heat to medium and continue cooking until sauce is reduced and thickened, about 6 minutes; set aside.
Grill or broil meat as desired.
To serve, reheat sauce if necessary. Spoon a little sauce onto each plate, top with beef slice and spoon over more sauce.