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

Flank Steak Crostini5

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

anticancerbook

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

peaches plums

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

AppleMintKabobs3

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

Amuse Bouche, Appetizer, Fruit kabob

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 […]