6-course dinner for four

Persimmons, cardamom ice cream, pots de creme

Here is a menu and images for a 6-course private dinner party for four.

Flank Steak Crostini

Marinated Flank Steak Crostini w/balsamic caramelized onions and red bell pepper, and blue cheese. Marinated Thyme Crimini Mushrooms for vegetarian alternative. Topped with fresh Lemon Thyme.

Anticancer recipes based on David Servan-Schreiber’s book

Here are meal ideas and recipes, based on the guidelines in the “Anticancer book” and based on my clients’ food in their pantry/fridge and their likes and dislikes. Each dish builds on the previous one — using leftovers.

What to do with under-ripe fruit

We are starting to see the first pickings of our summer fruits yet they lack the complex flavors, juiciness and sweetness that we soooo enjoy of tree-ripened fruits. I urge you not to pass them up, they have plenty of nutrients for us. Here are 7 ways to bring in some complexity, draw out their juices and give’m a bit of sweet boost.

Apple Mint Truffle Kabobs

This has a tart, sour, sweet, yet verrrry earthy play on the tongue. (An amuse bouche, appetizer or dessert.)

Apple marinated in lime, dipped in truffle oil, with mint

Here’s an amuse bouche that I’ve served a number of times. This image is from my French Laundry – style brunch.     “Pommes Parfumée à la Menthe” Washington Granny Smith Apple marinated in Tahiti Lime Dipped in Sabatino Tartufi Black Truffle Infused Olive Oil with Spearmint

Finger foods for Nightcrawlers

6 July, Wednesday

Marinated Cucumber with Smoked Salt

Served at a Dialog Dinner, June 30, 2010. Serves 10, 6 – 8 bite-sized pieces per person. Time: prep is minimal, perhaps 10 minutes, but you’ll want to start 2 hours before serving (or the day before) so that the cucs can sit with the salt for an hour and then sit for at least […]