It’s been a little while since I’ve updated menus. Here is a selection of dishes from the past few weeks.
I had the privilege of catering my good friend’s baby shower last weekend. Forty-five guests! Here are the highlights of the menu I prepared:
Pink Lemonade with Lavender-Thyme Infused Vodka
Three Kinds of Finger Sandwiches: Minted Radish, Moroccan Carrot with Goat Cheese and Green Olive Tapenade, Curried Chicken Salad on Gluten-Free Bread
Salad of Mixed Greens, Fennel, Red Onions, Shaved Pecorino Romano with Orange-Sherry Vinaigrette and White Truffle Oil
Butternut Squash Lasagna with Mushrooms, Spinach, and Sage Béchamel
Gluten-Free Pasta with Caramelized Onions, Lentils and Kale
Pumpkin Tea Cake
Meyer Lemon and Poppyseed Almond Tea Cake
I’ve been taking lots of photos of actual food I’ve been preparing for my clients. I’m going to feature some of these (illustrated!) menus every week. All the illustrated menus can be found under the Real Menus Category for easy reference.
Here’s what I cooked up today. The entrées are “plated” in glass food containers, to be reheated and eaten later.
Bacon-Wrapped Quails Stuffed with Goat Cheese on a Bed of Haricots Verts
Braised Chicken and Fennel with Russian Fingerling Potatoes
Lamb Stew with Chick Peas, Olives and Lemon
Quiche with Brussels Sprouts, Shallots and Dill
Marina Cooks, Inc. 