1 June 2010 Cheese Around the World

Cheese Around the World

June 1, 2010 By

Last weekend, I held a dinner party where I had folks from all over the world. Typically, I like to have some semblance of a theme to my parties: all beef, Greek, fondue, hors d’oeuvres, etc. This time, I opted to make everyone feel at home by doing a cheese platter where everyone’s nationality was celebrated.

Cheese by Country

Cheese by Country

I featured the following:

  • Canadian Cheddar – from Quebec, my hometown
  • Dutch Aged Gouda – aged 5 years, crumbly and perfect for my guy
  • Danish Havarti – creamy and nutty
  • Swedish Vasterbotten – parmesan-like but softer and milder
  • English / Isle of Man – Manx Cheddar Cheese
  • USA (NY) – soft, creamy brie
  • USA (Wisconsin) – Dunbarton Blue – THE perfect blue
  • USA (New Jersey) – Sheep’s milk ricotta from fabulous Valley Shepherd Creamery

Using my computer, I made tiny flags to represent each country’s flag that I glued to a toothpick. I could then easy identify which cheese was from which country.

The result – everyone felt at home, comfortable and able to share stories of his/her country, food and traditions.

Please share your neat party ideas!

Filed Under: Cheese, Other Neat Things Tagged With: , , , , , , ,

5-Course Tasting Dinner at Casa Veronique (aka, my house)

November 1, 2009 By

My guy and I had plans to try a new steakhouse in town yesterday.  Steakhouses aren’t typically on my must-try list as I can grill a pretty mean piece of meat at home, but wanted to do a review of this new BYOB place.  Mid-afternoon, I got ambitious and inspired while grocery shopping, and decided to prepare a 5-course meal at home instead to surprise my guy after a hard day of…golf!

With courses 1-3, I served a refreshing 2008 Provenance Vineyards Sauvignon Blanc

Course 1:

Baby Arugula & Baby Greens Salad

Baby Arugula & Baby Greens Salad

 

 

 

 

 

Baby Arugula & Baby Greens Salad:  I arranged the greens on a plate, then added a piece of avocado, a thin slice of Mackintosh apple, a section of yellow tomato and a perfectly grilled slice of Houllami.  the dressing was a simple Dijon mustard, olive oil, red wine vinegar and tarragon vinaigrette.

The salad was at once light and fresh and comforting thanks to the amazing Greek cheese.

Course 2:

Homemade Prawn Ravioli in Sage Brown Butter

Homemade Prawn Ravioli in Sage Brown Butter

 

 

 

 

Homemade Prawn Ravioli in Sage Brown Butter:  I filled wonton wrappers with prawns halved length-wise, goat cheese, ricotta salata and sage, boiled them for 2 minutes, then pan sautéed them in brown butter infused with fresh sage leaves.

Mental note: Make this as a MEAL!

Course 3:

Seared Yellow-Tail Tuna in Endive Boats

Seared Yellow-Tail Tuna in Endive Boats

 

 

 

Seared Yellow-Tail Tuna in Endive Boats: I marinated tuna in garlic paste, ginger paste, sesame oil, olive oil and fresh cracked pepper for 2 hours, then seared it in a grill pan for a couple minutes on each side. I sliced the tune in long strips that I placed on endive leaves and dressed with extra virgin olive oil, sea salt and cracked pepper.

This dish would be a perfect amuse-bouche for a party. Must remember it.

With courses 4-5, I served a rich 2005 Marchese Antinori Chianti Classico Riserva

Course 4:

Bacon-Wrapped Tenderloin

Bacon-Wrapped Tenderloin

 

 

Bacon-Wrapped Tenderloin with Pan Fried Smashed Potatoes and Sauce au Poivre:  Simply grilled filets, pan fried potatoes and cognac-enhanced pepper sauce.  Need I say more?

Course 5:

Honeyed-Brie

Honeyed-Brie

 

Honeyed-Brie:  Highest quality brie drizzled with lavender honey.  Perfect ending to a pretty darn good meal.

Filed Under: Other Neat Things Tagged With: , , , , ,