Dressed Cooked Vegetable Salad
We had a lot of odds and ends of veggies that needed using soon, so we served a first course consisting of small piles of a lot of different things. There were sauteed yellow squash and zucchini, oven-roasted carrots and green beans, and boiled and dressed edamame. Because we wanted to plate them all at once (to make sure everyone got a similar amount of stuff), and because plating at serving time is often really hectic, we plated them early and kept them covered in the fridge til serving time.
Macaroni and Cheese
More or less following
Alton Brown's recipe, except that we got scared of not having enough and made a higher pasta-to-sauce ratio -- 5 lbs of pasta and about 6-7x the sauce recipe. It came out great.
Heirloom Tomato Salad
Based on
this recipe. We had less than the recommended amount of basil, and dressed them on the plate by drizzling balsamic and olive oil, rather than measuring and mixing those things. It was beautiful and tasty.
Chard
Just sauteed with garlic and olive oil and butter.
Fruit Tart
Following
this recipe. I was surprised by how much the crusts swelled during cooking.
Just so you know - I was at Putnam Camp this summer (in July) and absolutely loved your food - the recipes, the presentation, and of course the simple enjoyment of consuming your delicious creations!
ReplyDeleteThank you for sharing some of your recipes - I have added many to my own menus for home - it is always nice to have something new and tested to add - we all tend to get into a rut of cooking favorites. You have helped me to depart from that a bit.
- Susan R.