Tuesdays are the day I work on the menu for Saturday. Marty usually gives me an update for what's coming in from the garden,
(see what was picked last saturday morning -> )and I scan the vendor's lists for ideas. Then it's a quick hop to the internet sites like http://www.epicurious.com/ for creative inspiration. Usually the menus tend to be a combination of things I've wanted to try because it seems like they would be a good together. Often I'll find the seed of an idea at a website, or in a cookbook, and then I build the menu.
For me, I need to be aware of what's involved in finishing and plating because our kitchen wasn't really set up for dinner service, and I don't have a line of cooks working with me. Usually Marty's busy in the front of the house and we need to be able to plate efficiently so things that are meant to be served hot are hot, etc. This week I have some special challenges because one of our guests can't have wheat and another doesn't care for fish, and I have a friend coming for dinner that I know loves crabcakes.
It's hard to make crabcakes without wheat; I did consider using crushed rice cereal instead of bread crumbs but I'm afraid that it will alter the flavor just enough that they won't seem the same. So, my current thinking is I'll make a crabmeat cream cheese stuffing for a portabello mushroom, with some scallions and some rice, and for the person that doesn't care for fish I'll stuff a portabello with an italian sausage and rice. And, now that I'm thinking about it, I'll need to think about dessert because cookies, pies, and cake are out with the no wheat issue. I did try a butter cookie recipe once that was made with corn starch. Other folks liked them but the texture was hinky to me.
I'm thinking pudding. People forget how good homemade pudding is...maybe in a wine glass, I think our raspberries should be in this weekend, so vanilla pudding with fresh raspberries and toasted almonds. Yum...or chocolate pudding with raspberries...that's why the menus usually say dessert rather than what dessert is going to be. Sometimes I don't commit to what dessert is going to be until Saturday morning. If you want to see the menu it will be posted at www.duck-crossing.net
4 comments:
Love the website and the blog. It's great to "listen" in on your train of thought as you plan the meal, Sara....which is always a delectible surprise for us. Can't wait to come in again soon.
Barb B.
Have you tried potato starch or rice flour as a substitute for wheat flour?
You may find success using it as a binding agent. Let us know how things turn out.
(p.s.- A friend just turned me on to your website and blog. I am enjoying it all very much.)
Good luck with the crab cakes.
There are some gluten free breads on the market which you may try to make crumbs out of for the crab cakes.
Sorry for another post- the morning coffee has not kicked in yet.
I want dessert now. You could also do a really nice sorbet, perhaps w/your raspberries? Or a peach melba? Not that you asked for suggestions :-)
So great to talk to you last night. I am ridiculously excited that we'll all be together @ the beach next month. Only took near on 40 years for this crazy dysfunctional group to actually become a family.
Hugs!
Post a Comment