I know it has been a very long time and I have to say I am back and commited to keeping you all updated.
This past Saturday night, in celebration of my dear friend Maureen going off to fulfill her dream--creating a documentary about The Little Brothers of St. Francis, we gathered to celebrate her endeavor. I unfortunately do not have an pictures, but promise to include in posts going forward. Here is the menu: (please take note that the ingredients I use are local and organic, when available).
Mixed green salad with roasted beets, chevre, and walnuts topped with balsamic vinagrette
Cod beignets with an herbed yogurt dip
Cornmeal crepes with kale and rainbow chard filling (an assortment of fresh herbs from my kitchen herb garden too)
Eggplant rotini stuffed with fresh ricotta cheese and a fresh tomato sauce
Chicken breasts stuffed with goat cheese, green onions, and herbs with a wine mushroom sauce
To finish I made eclairs with a coffee custard filling.
I realized after I had finished cooking that most of the menu was stuffed!! We all had fun and ate the evening away.
Monday, September 8, 2008
Wednesday, December 26, 2007
Sample Menus
Here are some sample items that you can choose from when considering Crisp.
Appetizers
black olive & fig tapenade
roasted eggplant and peppers bruschetta
sushi rolls
cheese platter
hummus w/ pita
shrimp cocktail
baked brie in puff pastry
smoked salmon w/ herbed butter and radishes on pumpernickel bread
crudite
Salads
traditional Italian
greek
mixed greens w/ pecans, goat cheese and pears
strawberry spinach salad
panzenella
Main Courses
pork ragu
beef tenderloin w/ wild mushroom stuffing and port wine sauce
pork tenderloin
eggplant Parmesan
lasagna
lamb shanks
shrimp pasta w/ pesto
Italian chicken
sausage and peppers
crispy duck
sea bass w/ curry sauce
encrusted salmon
Side Dishes
broccolini w/ garlic and Parmesan
green beans w/ shallots and walnuts
Brussels sprouts
quinoa w/ fennel and pomegranate
potatoes gratin
garlic mashed potatoes
Desserts
profiteroles
lemon pudding cake
chocolate lava cakes
cheese cake
Appetizers
black olive & fig tapenade
roasted eggplant and peppers bruschetta
sushi rolls
cheese platter
hummus w/ pita
shrimp cocktail
baked brie in puff pastry
smoked salmon w/ herbed butter and radishes on pumpernickel bread
crudite
Salads
traditional Italian
greek
mixed greens w/ pecans, goat cheese and pears
strawberry spinach salad
panzenella
Main Courses
pork ragu
beef tenderloin w/ wild mushroom stuffing and port wine sauce
pork tenderloin
eggplant Parmesan
lasagna
lamb shanks
shrimp pasta w/ pesto
Italian chicken
sausage and peppers
crispy duck
sea bass w/ curry sauce
encrusted salmon
Side Dishes
broccolini w/ garlic and Parmesan
green beans w/ shallots and walnuts
Brussels sprouts
quinoa w/ fennel and pomegranate
potatoes gratin
garlic mashed potatoes
Desserts
profiteroles
lemon pudding cake
chocolate lava cakes
cheese cake
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