This post is about hosting a classic Saturday night French dinner party. My mother in law taught me to really enjoy the process of cooking French food and I would like to share that with you here. On a scale of 1 to 10, this meal would be a 4.5. There are some easy but impressive appetizer recipes which pair nicely with dinner and dessert. As Julia Child used to say, "Bon Appetite!"
Tips for Success
- Preselect your serving dishes and lay them out so they are ready when the food is finished cooking
- Set the table early (even the day before if you have time)
- Use a seasonal adornment for the table, such as a squash in winter or bowl of lemons in the summer
- If serving more than one drink, set up a bar area where guests can help themselves to their favorite beverages (even sparking water)
- Cloth napkins are super impressive (and environmentally friendly!)
- Sit back and enjoy your hard work because it is mostly done before your guests arrive and you can enjoy your time!
The Menu
Sparkling Wine - Jaume Serra Cristalino Rose (which incidentally is not French, but keep it our secret!)
Entree - Fondue with Vegetable Melange
Salad - Classic French Salad with Dijon Lemon vinaigrette (see below)
Bread - Anderson Homemade Bread
Dessert option #1 - Strawberries and Creme Fraiche
Bread - Anderson Homemade Bread
Dessert option #1 - Strawberries and Creme Fraiche
Classic French Salad with Dijon Lemon Vinaigrette
The salad is very simple. Find the best and most fresh greens you can (I like a mix of arugula and spinach with some frisee). Wash and dry thoroughly and put in a nice salad bowl. One or two bunches of each green is generally enough for four people but use your judgment here.
The salad dressing is delicious and simple. Ingredients are 1 lemon juiced, 2 tablespoons dijon mustard and 3 tablespoons olive oil. Combine all in a tupperware with a tight lid and shake until mixed well. Taste and add a bit more olive oil if the lemon or dijon flavor is too strong. Transfer to your normal container for serving dressing. You can even pre-dress the salad but make sure to do this just before serving.
One of my favorite dishes for serving salad is this Nambe Butterfly Bowl . It is worth the investment because you can serve hot food in it as well. Just make sure not to use metal utensils with the bowl as it will scratch it.
The salad is very simple. Find the best and most fresh greens you can (I like a mix of arugula and spinach with some frisee). Wash and dry thoroughly and put in a nice salad bowl. One or two bunches of each green is generally enough for four people but use your judgment here.
The salad dressing is delicious and simple. Ingredients are 1 lemon juiced, 2 tablespoons dijon mustard and 3 tablespoons olive oil. Combine all in a tupperware with a tight lid and shake until mixed well. Taste and add a bit more olive oil if the lemon or dijon flavor is too strong. Transfer to your normal container for serving dressing. You can even pre-dress the salad but make sure to do this just before serving.
One of my favorite dishes for serving salad is this Nambe Butterfly Bowl . It is worth the investment because you can serve hot food in it as well. Just make sure not to use metal utensils with the bowl as it will scratch it.
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