I too would do a beef tenderloin with roasted potatoes and asparagus for the entree. For appetizer it would be a shrimp and crab cocktail. Dessert would be a pineapple upside down cake.
Lisa, was Curnonsky to French foods what Beard was to America? I do like this motto of his;
Et surtout, faites simple!
And above all, keep it simple!
Mitch, can you provide approximate quantities of non-mushroom ingredients needed for 45-50 caps? Does it translate well to larger caps? I have to provide a Christmas Eve hors d’oeuvre and while I have a fallback I really like the sound of your recipe. Thanks!
My signature dish – grilled tenderloin of beef – with grilled asparagus and a potato gratin featuring roasted garlic, Parmesan Reggiano and lots of heavy cream. A selection of my wife’s desserts to finish.
Unless I feel like getting fancy.
HA! Thanks, John. Hope you get the chance to try it soon!
Home cooking would be a pot roast with iced tea
A bunch of friends over would be a bbq Boston butt with cold beer
A late supper would be ribbon quiche with cold (maybe?) Chablis
A fire side dinner may be a steak burned on the outside and red on the inside with mushrooms and a room temp. Shiraz
Strawberries and champagne for dessert
desertdogs Fiery Caribbean Pork Ribs with a Black Bean Salad.
We serve a homemade Cream of Crab Soup. It’s always been a hit.
Blue cheese stuffed mushrooms in philo dough
White mushroom or mini portabella caps
Roasted garlic, if you like
Stuff the mushroom caps to taste with roasted garlic, then pack high with blue cheese
Butter 3 leaves of philo dough, cut large enough to wrap a mushroom cap and secure with a toothpick, if you like it pretty cut the philo dough larger and tie the the top with cotton twine making a sack.
Bake at 350F till golden brown.
Thank you IansMom, I’m sure I’ll get to your neck of the woods at some point…….the Mayor and his doggies and Janet may have to kidnap me…..willingly!
To the ancient mariner……WOW. I’m impressed. Meeting James Beard is like meeting Curnonsky.
And indeed, a roast chicken is not too shabby. Even for "special guests".
the ancient mariner
Ileechef————-Your post saying that roast chicken and a great salad would suit you fine reminds me of a gentleman I met years ago. His name James Beard. He was often invited to dinner at people’s homes where they would try to out-do one another with the fanciest foods available. He said to me that if he was ever invited by me I should have ham and cabbage and boiled potatoes. Knowing i am Irish might have something to do with his choice. I never got him to my house though, so he missed out on my New England boiled dinner———–washed down with a Guinness or two.
By the way–both Julia Child and Jacques Pepin both claimed that roast chicken was their favorite,also.
Come to Louisville, I’m sure we can show y’all a great time… you got The Mayor on the other side of the river too.. that should count for something…
Thank you cajunking! Southern comfort food sounds delicious. In fact a whole lot better than the lobster ravioli and confit de canard which I’m sick of looking at.
anytime you are this way lisa you are more than welcome, southern comfort foods simple an delicious
If your ever in the Northern Ky area, feel free stop on by. Consider yourself invited! I’m sure we can rustle something up. Mama may even show ya a trick or two. We’d never take anyone out when all the good stuffs here! Nobody leaves this house hungry and we’ll feed anyone…even a chef[;)][8D].
Thanks Pat and I’m sure your Mama could show me a trick or two or three or four!
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