Dinner party: what goes with...?

[alice*]

Hi, I'm having a fairly informal dinner party with a few friends and have already decided on the main dish (smoked salmon and asparagus pasta bake). It is kind of a hybrid of several CL recipes (I do that all the time). Anyway, I seem to be stuck. I can't think of just the perfect thing to serve with it, or the perfect dessert. I am not very good at menu planning. I get so wrapped up in one dish I forget about everything else http://www.cookinglight.com/bbs/wink.gif. Anyway, suggestions would be much appreciated. Thanks...

[mlou]

Wow! Thatsounds like a whole meal deal! I would suggest the asiago crustini(sp) or some nice crusty bread with a baked cheese topping. Lots of wine of course, maybe a simple salad-nothing that would take away from this wonderful dish. Then something that really goes down easy for dessert such as sorbet with a chocolate liquor drizzle. Jeeze! That made me hungry and I just ate. Have a great party http://www.cookinglight.com/bbs/smile.gif

[sneezles]

mlou,
Have missed seeing your posts lately! I agree about the asagio crustini and would suggest a salad of baby greens with a raspberry balsalmic vinegrette. And maybe some deadly cheesecake for dessert!

Amazing the power of one letter! http://www.cookinglight.com/bbs/wink.gif

[This message has been edited by sneezles (edited 02-04-2001).]

[mlou]

Why sneezles http://www.cookinglight.com/bbs/smile.gif Thanks, that was nice of you. Now how about a few slivers of prear and some candied walnuts on that salad...wow! This is turning into some kind of awesome virtual dinner party! I hope your guests have as much fun as we are.

[pammy]

Alice*,

I liked the suggestion for the slivers of pear on the salad. Cooks Illustrated had an easy recipe for Roasted Pear and Arugula salad that I adapted (I do that all the time, too). Cut two anjou pears up into about 10 slices each. Toss with a little melted butter and about 2 teaspoons of sugar. Spread on a cookie sheet lined with foil and sprayed liberally with cooking spray (the pears will stick otherwise) and broil for about 10 -15 minutes. In the meantime, chop up some walnuts, toast them in a small non-stick pan until aromatic. Shave a bit of parmesean cheese and toss this all together with spring mix (I find arugula a little strong for my taste) and your favorite vinegrette dressing. It is simple and fabulous.

[This message has been edited by pammy (edited 02-05-2001).]

[alice*]

Wow! Thanks everyone. The "party" (more of an informal gathering, really) is tonight and I am now really looking forward to it. I decided the pear salad idea sounded divine so I am trying that with a mixture of young spinach and fresh greens, (complete with the walnuts and parmesean of course). I am having plenty of white wine and a cherry clafouti cake with lemon glaze for dessert (we have so many cherries in our freezer from this summer it's crazy, I just have to use them). I'll let you all know how it turns out and I'll post the recipe for the main dish tomorrow. (It's in my head, so I don't know it exactly until I make it!)

[S]

Alice*, Could you please post your recipe for the smoked salmon and asparagus pasta bake?
Thank you.

[mlou]

I really hope this went well for you http://www.cookinglight.com/bbs/smile.gif While your at the main dish recipe I would love to hear more about this cake and a recipe please.

[kima]

Hope your gathering went well - with a menu like that I am sure it did. I too would love the pasta recipe and that roasted pear salad sound divine. I look forwarrd to hearing your reviews!

[alice*]

Hi everyone! We had a great time and the main dish was fantastic. I pretty much just made it up as I went along but this morning I wrote it out. I admit that I guessed on some of the ingredients (milk, flour, wine, cheese, pasta...) When I am making a sauce like this I never measure I just pour and use my cooking instincts. So I think the following will be fine, but feel free to change proportions, and let me know what you think. This is a very versatile recipe. You can add other vegetables instead of or along with the peas and asparagus, and chicken could be substituted for the salmon, or the meat could be left out all together. Good luck!

Smoked Salmon Asparagus Pasta al Forno

3 cups uncooked penne (or other chunky type) pasta
1 lb asparagus, cut diagonally in one inch pieces

6 cloves garlic, diced
1 large onion, thinly sliced
1 Tbsp butter or margarine
1 cup sliced mushrooms
1/3 cup flour
3 cups skim milk (or soy milk)
1/2 cup white wine
1 cup grated parmesan or asiago cheese
1/4 cup light cream cheese
1/4 cup grated cheddar cheese
1/4 tsp mustard powder
1/4 tsp Worcestershire sauce
1/2 tsp salt
pepper

1 cup flaked smoked salmon
1 cup frozen peas

Parmesean (or asiago) cheese
Fine dry breadcrumbs

Cook and drain pasta, set aside (undercook slightly as it will bake later). Steam asparagus until crisp tender, set aside. Melt margarine in saucepan over medium heat. Add garlic and onion and saute about 5 min. Add mushrooms and saute an additional minute. Add flour, and stir to make a roux. Add milk and wine, and stir with a whisk until smooth. Cook until mixture thickens slightly, stirring frequently. Add cheeses and seasonings. Continue to cook until mixture becomes quite thick, still stirring frequently. Season to taste (You may need to add more milk, cheese, spices, whatever you feel is needed...). Remove from heat. In a medium-large casserole dish (mine's 10x10), combine pasta, salmon, asparagus, peas and sauce. Gently toss until well blended. Top with breadcrumbs and additional parmesan cheese. Bake until golden on top and bubbly (about 10 min). Let sit for a few minutes before serving. Great with white wine.


[This message has been edited by alice* (edited 02-06-2001).]

[This message has been edited by alice* (edited 02-06-2001).]

[alice*]

oops! I forgot to post the cake recipe. Well here it is, delicious and not too too sweet. The sour cherries are a wonderful contrast with the delicate cake. Any other fruit I'm sure would be delicious. Here it is from The Global Gourmet...

La Clafoutis aux Cerises (Clafouti)

1 lb fresh or frozen sour cherries (or sweet cherries, or apples tossed in cinnamon-sugar and flour or...the list goes on)
3 eggs
Dash of salt
1 cup milk
1 cup sugar
11/2 cups flour
11/2 tsp baking powder
6 Tbsp butter, melted and cooled

Heat oven to 350. Grease and flour 12inch bundt pan or a 10 inch springform pan. Pit, dry as much as possible and toss cherries in flour. Mix eggs with salt in mixer bowl, add milk and vanilla, beat in sugar. Stir in flour, baking powder and butter. Fold in cherries. Pour into prepared pan. Bake about 50 min or until golden brown. Let cool at least 10 min in pan on wire rack before removing onto plate. Glaze with powdered sugar and lemon juice or simply dust with icing sugar. Yum.

[This message has been edited by alice* (edited 02-07-2001).]

[This message has been edited by alice* (edited 02-08-2001).]