Appetizers:
- Toasted Lavash crackers w/ sesame seeds
- Lebanese & greek olives
- French Style Feta with Olive Oil
- Lebanese Pickles
- Humus and Baba Ghanoush
Salad:
- Pickled salad of asparagus, carrots, red onions, and spring mix w/ lemon vinaigrette
Main Course:
Chicken two ways:
- Light meat -poached in roast chicken jus with melted/caramelized feta, fresh basil, sun-dried tomato and garlic tapenade.
- Dark Meat- poached in same jus (just at a much higher temperature) & with lemon, pepper corns, and fresh thyme, oregano, and rosemary.
- Roasted Asparagus w/ Parmesan cheese and lemon juice.
- Haricot Verts with country style bacon, caramelized onions, red wine vinegar, and some combo chicken/pork stock that I had frozen from a previous meal.
Dessert:
- Sourdough bread pudding (though it came out like French toast) w/ cinnamon, nutmeg, cloves, topped with toasted almonds, macerated strawberries and blackberries (with sugar, mint, and lemon), whipped cream, and frozen Lindt Mint Dark Chocolate square.
Sucks that my camera was dead for the whole process... And that I managed to burn the inside of my forearm on the inside of the oven at the end of the meal checking on the dessert. But overall- great success and everyone seemed extremely happy with their meal. Ironically, the "French Toast" turned out to be the favorite of the night, and it was probably the one dish that had the most things go wrong with it (including me managing to burn my arm on the inside of the oven door). The fresh roasted and cooled whole almonds on top really added a lot of texture and deep nutty flavor. Next time I am probably going to to try blending up the almonds into a coarse meal to coat the top.
The advanced planning and cooking helped, but I definitely need to work on streamlining the process... I was really impressed with how simple and great the chicken actually turned out. Will definitely be playing around with it more in the future.
Now I can finally sleep....
Salad:
- Pickled salad of asparagus, carrots, red onions, and spring mix w/ lemon vinaigrette
Main Course:
Chicken two ways:
- Light meat -poached in roast chicken jus with melted/caramelized feta, fresh basil, sun-dried tomato and garlic tapenade.
- Dark Meat- poached in same jus (just at a much higher temperature) & with lemon, pepper corns, and fresh thyme, oregano, and rosemary.
- Roasted Asparagus w/ Parmesan cheese and lemon juice.
- Haricot Verts with country style bacon, caramelized onions, red wine vinegar, and some combo chicken/pork stock that I had frozen from a previous meal.
Dessert:
- Sourdough bread pudding (though it came out like French toast) w/ cinnamon, nutmeg, cloves, topped with toasted almonds, macerated strawberries and blackberries (with sugar, mint, and lemon), whipped cream, and frozen Lindt Mint Dark Chocolate square.
Sucks that my camera was dead for the whole process... And that I managed to burn the inside of my forearm on the inside of the oven at the end of the meal checking on the dessert. But overall- great success and everyone seemed extremely happy with their meal. Ironically, the "French Toast" turned out to be the favorite of the night, and it was probably the one dish that had the most things go wrong with it (including me managing to burn my arm on the inside of the oven door). The fresh roasted and cooled whole almonds on top really added a lot of texture and deep nutty flavor. Next time I am probably going to to try blending up the almonds into a coarse meal to coat the top.
The advanced planning and cooking helped, but I definitely need to work on streamlining the process... I was really impressed with how simple and great the chicken actually turned out. Will definitely be playing around with it more in the future.
Now I can finally sleep....
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