This is really company fare.
Serves 4
- 3 tsp fresh chopped dill
- 4 tsp fresh chopped parsley
- 4 tsp chopped lemon peel
- Pinch of black pepper
- 3/4 tsp finely chopped garlic
- 4 halibut fillets
- 2 tbsp butter, melted
- 1 cup panko crumbs
Preheat oven to 400 degrees.
Mix together the first five ingredients and spread out on a piece of waxed paper. Brush the fillets with the melted butter on both sides and roll in the herb mixture.
On the top side of the fillet, press the panko crumbs on top.
Place on a parchment lined baking sheet and bake for about nine minutes until the fish flakes easily.
When plating, place the fillet in the center of the plate . Place a spoon of mango salsa on the side. Serve at once.
Mango salsa
- 1 mango, peeled and chopped
- 1 ripe tomato, chopped
- 1/4 chopped cantaloupe
- Juice of 1 lime
A very colourful and a tangy accompaniment for this fish dish.
Observations
In this day and age, I constantly hear from people that setting the table with good china and silverware is ‘old fashioned’ and that good dishes are a thing of the past. They may think so, but good manners are never out of fashion and setting a good table is an extension of yourself. My granddaughters know when they grow up and have places to live of their own, the dishes we gave them for their birthdays are to be used and not kept in boxes in the closet.
I will show you step-by-step how to make your table look like a picture in a magazine when it actually took you an extra five minutes. I will also show that you can make a dinner of just salad and meatloaf look expensive and that it took you all day to prepare. Then you can move up the ladder inch by inch and add a thing or two to take ordinary into elegant. The most important factor in this equation is the ability to take the steps to change and explore new ways of doing things.
So, you have decided to host a dinner with your husband’s (partners or friends), colleagues or relatives and you are scared silly. Sit down and write out the way you envision the dinner to be, especially if you have never done this before. Maybe it is your first apartment and Mom and Dad are coming over.
- Start with music. It should be soft (if a dinner party) and can be light jazz, or romantic. There are many CD’s out there for ‘Romantic Dinners’. It doesn’t necessarily mean romantic dinner, just pleasant music that is playing in the background. People want to be heard when talking, and not have to shout over the music. Now consider:
- Hors d’Oeuvres
- Appetizers
- Soup and/or salad
- Entree
- Dessert
- Coffee
- Liqueur
The recipes on my site are proven winners and your guests will want a return visit.
Any salad dressings, sauces or roasted nuts, cut up vegetables, or shredding can be done the day before. The day of the dinner, of course, you prepare the food that cannot be done before hand.
Before your guests arrive, check one more time on the condition of the bathroom to make sure it is absolutely spotless, especially if you only have one bathroom. Make sure the toilet seat is down. Your guests will be arriving momentarily, now is the time to light the candles in the living room and turn on ambient music.
Most of all…Enjoy!
Burrowing Owl Winery-Restaurant Blog
Valentine’s Day was super special this year. We dined at the Sonora Room in the Burrowing Owl Winery. Kelly, our daughter, gave us a gift card for Christmas and we made good use of it last night.
https://www.burrowingowlwine.ca/
The ambience was set with a view of the lights over the valley, a lit fireplace and harpist playing beautiful love songs. It was romantic to say the least. Now for the menu.
Don had the Hot Smoked Okanagan Salmon appetizer. It was Espelette pepper, baby frisee, caper citrus creme fraiche and lightly smoked salmon. He said it had a light and delicate smoky flavor.
As is our habit, I ordered the organic sweet corn veloute. It had butter poached spot prawns and droplets of chive oil. It was pure velvet. OMG it was so good. The wine pairing for this was Burrowing Owl’s Pinot Gris 2009.
The main course was next. Don ordered the red wine braised beef shortrib with crushed nugget potato, smoked portabella, horseradish butter in a braising reduction. Trust me, there as nothing left on his plate.
I, on the other hand, ordered a oven roasted free range chicken breast with sweet potato on a chestnut tart, rosemary-coronation grape gastrique with a chicken jus. Again, plate clean and beginning to moan. The pairing for this was Burrowing owl Pinot Noir 2008. I opted for the Pinot Gris. It was a really nice wine.
You would think we had enough to eat but no. Dessert was next. Don went for the backyard cherry and bittersweet chocolate pate with espresso-hazelnut mousse and a salted caramel sauce. He let me taste and it was heaven on a plate. their presentation is so beautiful. You don’t want to eat it, just look at it. Not!. Don did take a picture of the desserts.
I went for the cardomom and wildflower honey creme brulee with a ginger and white chocolate shortbread wafer. I thought I had died and gone to heaven. It was out of this world. The pairing was a rustic roots apricot dessert wine. I wasn’t fond of the pairing on this one. I found it too musky and actually had a bitter note to me, so my taste would have gone in a different direction. We finished the evening with a wonderful cup of coffee.
“Throughout the night we were pampered with the service from Ingela. What a delight. We loved to listen to her laugh.
Thank you Kelly. Thank you Burrowing Owl for putting out a wonderful evening that was not too hard on the pocketbook as some of the lovely winery restaurants tend to be. Would we return? Absolutely. Will you enjoy it? Without a doubt.
Cost is $$$ and worth it.
Pear And Oka Soup
This is a fabulous tasting soup. Certainly not your canned variety.
Serves 4
- 2 ripe Bartlett pears, peeled, cored and chopped
- 1 1/2 cups vegetable stock
- 1 tsp. fresh ginger
- 1/4-1/2 tsp. nutmeg, freshly grated
- 1 red skinned Pear, cored and Julienned (Do not peel)
- 2 tbsp. fresh lime juice
- 2 tbsp. toasted pecans
- 2 tbsp. chopped dried cranberries
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1/2 – 1 cup cream (more if needed)
- 3/4 cup Oka cheese, cut into small pieces
- 1/2 cup Piesporter wine
- Salt and Pepper to taste
Combine Bartlett pears, stock, ginger and nutmeg in a large saucepan. Bring to a boil over high heat, then reduce heat and cook until the pears are tender. Set aside.
In a small bowl, make a salsa by mixing together the red pear, lime juice, pecans and cranberries. Set this aside.
In a small saucepan melt butter and add the flour, stirring to make a roux for about one minute. Do not brown the flour. Now with a whisk, add the cream and on low heat cook while stirring constantly for about four minutes or until it thickens. Add the cheese to the cream mixture and let it melt. Set aside.
In a blender, puree the pear and stock mixture until really smooth. Return to saucepan and add the cheese mixture and heat through. Gradually add the wine. When the soup is heated through (not boiled), ladle into your prettiest bowls and top with a spoonful of the salsa.
This is a really great soup and will make your guests glad they know you. You may also find that some of your guests (or family) will ask when they are AGAIN on the guest list.
Mushroom Palmiers
This is a great way to feed the masses. They will love it. Even those who think they don’t like mushrooms will love it.
- 1 package frozen puff pastry, thawed
- 1 egg, lightly beaten
Filling:
- 1 tbsp. oil
- 1 tbsp butter
- 2 cloves, garlic, crushed
- 1/2 small onion, finely chopped
- 1/2 lb. of mushrooms, finely chopped
- 1 tbsp. flour
- 2 tbsp. water
- 1 tbsp finely chopped chives
Roll pastry on lightly floured surface to 12 x 16 inch rectangle. Cut in half, lengthways to form two rectangles.
Together heat oil and butter in fry pan, add garlic, stirring so as not to burn garlic and add mushrooms, cooking for five minutes or until they are soft. Stir often. Add flour, and stir for one more minute, gradually now add the water and cook until it boils and thickens up. Remove from heat and cool. When cool, add the chives.
Spread the mushroom mixture over the pastry. Fold in long sides of each rectangle until they meet in the center, brush along center with some of the egg, fold in half, press lightly.
Cover and refrigerate thirty minutes. Cut rolls into one inch slices. Place with cut side up on parchment paper covered cookie sheets in a 350 degree oven for about ten-twelve minutes until browned and serve hot.
The nice thing about this recipe is that it can be made two days ahead if you cover them and store in the fridge. Please do not freeze or microwave.
This is great if you are having a bunch over. It makes approximately sixty-five to seventy pieces.
Now, prepare a signataure drink or a nice cold white wine and enjoy!
Tomatoes With A Kick
This is a great start to a special night, such as a Birthday, Graduation, Christmas or New Years. It is very easy and really different!
- 1 basket of grape tomatoes
- 1 bottle of citrus vodka (several brands on the market)
- Sea salt
- Fancy toothpicks
- Oversized martini glass
Wash the tomatoes and prick with a metal skewer a couple of times. Place them in a sealable bag and pour only enough vodka over them to completely cover. Marinate overnight in the fridge.
Just before your guests arrive, place the tomatoes in the oversized martini glass (or pretty glasses).
Put fancy toothpicks in a side dish and also have a separate dish with the sea salt in it. Great conversation piece and far too simple to tell anyone how you did it.
People should just pick up a fancy pick, put it in a tomato and dip in the salt. The tomatoes are small so there isn’t the chance to ‘double dip’. You are so clever…
The minute your guests see this you will hear loud WOWs. Set the glass on a mirror and add a couple of tea lights in holders around the base. Very dramatic!
I saw this in a magazine in a Dr.’s office and wrote it down. It is so pretty…your guests will talk about this for months.
Sun-dried Tomato and Chevre Cheese Pate
This is another nice way to say “welcome and we are delighted you are here”.
This will serve quite a few guests, but if serving only 4, this is ample.
- 3 oz. sun-dried tomatoes in oil, drained
- 8 oz. soft goat cheese (Chevre)
- 1/3 cup chopped pecans
- Fresh chopped basil
- Fresh Ciabatta bread, cut into 16 pieces
Place three-quarters of the tomatoes and goat cheese in a blender and blend until ALMOST smooth. Add the balance of the tomatoes and blend only to break up the tomatoes, allowing for texture.
Transfer to a bowl and add the pecans and mix well. Turn out into a pate dish.
To serve, sprinkle fresh basil on top of the pate and surround with toasted bread on a small platter.
Again, pretty cocktail plates with cloth napkins and spreader knives will help each guest.
My Mom’s Ribs
Truly a great dish and was one of my mom’s favourite meals. She would give you her recipe provided you didn’t change the ingredients and kept it as she gave it to you. Like most Moms.
Serves 4
- 1 medium onion, peeled and chopped
- 1/4 cup vinegar
- 2 tbsp packed brown sugar
- 1/2 cup water
- 1 cup ketchup
- 1 tbsp Worcestershire sauce
- 1/2 cup chopped and peeled celery
- Pinch of salt and pepper to taste
- 3-4 lbs pork spareribs
Preparation: Preheat oven to 350 degrees.
Mix all the ingredients together in a bowl except for the meat. Cut the ribs into three rib sections, making sure any tough membranes are removed and place in a roasting pan. Cover with the sauce and bake covered for two hours. Remove the cover and bake another fifteen minutes until the sauce thickens up a bit and the meat is almost falling off the bone..
Serve with the Goat Cheese Potatoes and you have a wonderful meal.
Don’s Tuscany Spice Ribs
These are the ribs Don worked so hard to perfect. Try them, they are award winning, to say the least.
Serves 4
- 2 racks of baby pack ribs 1 1/2 lbs. each
Dry Rub
- 2 tsp. sea salt
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. chili powder
- 1 tbsp. paprika
- 1 tbsp. dried thyme
- 1 tbsp. dried oregano
- 1 tsp. black pepper
- 1 tsp. ground coriander seeds
- * 2 tbsp. of this dry rub goes into the sauce.
Sauce
- 1 cup Diana Gourmet original sauce
- 1/8 cup light soy sauce
- 1/8 cup cider vinegar
- 2 tbsp. Tuscany spice rub (dry rub recipe above)
- 2 tbsp.Dijon mustard
Mix all ingredients and set aside. This can be stored in the fridge for up to three weeks.
Remove bottom membrane from bone side of ribs. Generously coat and rub the Tuscany spice on both sides of ribs and marinate, covered, in the fridge overnight.
Set one side of barbecue at 275 degrees. Place ribs on the non-fired half of the barbecue and cook for three to four hours. Be sure to check after two hours to ensure they are not cooking too fast. After four hours (this will depend on the thickness of the meat and the size of the rib rack) the meat will be done when about to fall of the bone, remove from the grill and tent with tin foil.
Prior to serving, put grill on medium-high and baste ribs with the sauce. Grill ribs until sauce becomes sticky and finger licking good. Serve and enjoy.
Again, this recipe can also be served with the goat cheese potatoes or the garlic mashed potatoes with attitude….both on this site.
Don made this one up while preparing for a rib contest. It is finger licking good.
Red Pepper and Crab Spread
This is wonderful way to welcome guests when you serve your signature drink . It is light and so yummy.
- 1 tub spreadable cream cheese (Philadelphia is best)
- 1 can of crabmeat (chunk)
- 1/2 cup Armstrong aged cheddar cheese
- 1/2 cup finely chopped red pepper
- 1 tbsp.Dijon mustard
- Crackers such as Raincoast Crisps
Mix all the ingredients together and refrigerate at least one hour.
Serve with Raincoast Crisps, crackers or toasted baguette slices. You want to be able to spread this on crackers, so you may have to add a tbsp or two of cream to make the right consistency.
You will need spreader knives for each guest.
Serving an elegant dinner doesn’t have to cost the earth, but with a different twist on things, it will be elevated to that level and you will see how easy it is to get into the groove.
Goat Cheese Potatoes
I know, barbecue season is almost upon us for real. Don has bbq’d a few times throughout the winter but I mean good old outdoor times, barbecue ribs, cold wine/beer. This will go so well with ribs and chicken.
I don’t know where the name Goat Cheese came from, but Brie would be just as awesome.
- 1/2 cup whipping cream
- 1 lb. potatoes, peeled and chopped
- 1/2 cup cream cheese (room temperature)
- white ground pepper
- 1 tbsp. truffle oil
In a saucepan cook the potatoes until tender. Drain and mash really well (no lumps). In a saucepan, over medium heat, combine the cream and cheese and stir until the cheese melts. Add the potatoes.
Season with a pinch of salt and white pepper. Stir the truffle oil into the potatoes.
To plate, spoon potatoes in the center of the plate and arrange the ribs/chicken around them. Serve with a cold salad and enjoy!
Very tasty and although the sun has not yet come over the mountains outside my window this morning, it is making me hungary for good food, good times and good company .
Strata-style French Toast
Easter is around the corner and that usually means company’s coming…I know it is at our house. Here is a really different stuffed french toast and is really yummy. This can either be Breakfast or Lunch…in our case, Brunch!
- 24 3/4″ thick slices of Italian bread about 3 inches in diameter
- 12 slices of very thin cooked ham
- 12 very thin slices of cooked turkey
- 2 pears, peeled, cored and thinly sliced
- 12 slices (again thin) provolone cheese
- 4 beaten eggs
- 1/2 cup whole milk
- 1/2 cup light cream
- pinch of nutmeg
- shredded orange peel
- 3 tbsp. Grand Marnier
Arrange one half of the bread slices in the bottom of a greased 3 quart rectangular baking dish. Top each slice in the dish with a slice of ham, turkey, the pears and cheese (cut to fit). Top with the remaining bread slices.
Combine the rest of the ingredients and beat well until thoroughly blended. Pour evenly over all the bread and lightly press the bread down so it is covered with the liquid. Cover and store in the refrigerator overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees and bake for about 30-35 minutes until the top is lightly browned.
Let stand for 10 minutes before trying to serve. Serve with warm Cranberry-pear sauce.
Cranberry/Pear Sauce
- 1 1/2 cups Cranberry juice
- 2 level tbsp. cornstarch
- 1 tbsp. brown sugar
- 1 tsp. finely grated orange peel
- pinch of cinnamon
- 1 pear, peeled, cored and chopped
In a small saucepan mix together 1 1/2 cups of cranberry juice cocktail (I prefer the White Cranberry Juice) with 2 level tbsp. cornstarch.
When blended, add 1 tbsp. brown sugar, 1 tsp. finely grated orange peel, pinch of cinnamon. Cook until it thickens and is bubbly. Cook for another 2 minutes. Stir in pear. Serve warm.
This makes 12 servings, so you can cut and plate and either pour sauce on each one or let the guests add their own sauce. In this case, serve in individual gravy boats. This is so cool to do.
Can you say “damn I can do this”?