any chefs, cooks or other food people?
I'm planning a meal for Friday but am stumped on one last thing
to finish off the main course.
first course is sorted, Coquilles St Jacques.
roast pousin on a raft of asparagus tips
****ake mushrooms in a mustard bechamel sauce (fairly thick sauce)
I just can't think of something else to 'bulk' it out
Possibly some Cous-cous, bulks it out nicely and can be flavoured according to taste. Maybe withe the roast of the bird some sun dried tomato flavouring would be nice. :wink:
If your doing the Coquilles St. Jacques with a Bachemel you dont want to double up by doing another White sauce with the mushroom.
Sautee the mushrooms in kosher salt, minced garlic, and olive oil...top the Chicken with the Mushrooms and finish the last 10min. of roasting.
Make some Wild Rice and top that with Cranberries and Caramelized Onions.
But it's just an idea....it' your show :wink:
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