If you are having a sit down meal in your home, have you tried a travelling dinner? I have a friend who did this twice a year with her neighbour friends; they would each have a course in their home, as they lived all in the same neighbourhood and could walk house to house. I LOVED this idea, however, living in the country, it wouldn’t work out so well with my group of friends, so my spin on it was to have everyone come to my place and each couple still provide 1 course. You can rotate who was responsible for which course, and who hosted throughout the year depending on how often you had this dinner. It is always the easiest for the house hosting to do main course, as it usually has the most ingredients and prep involved, then someone provides an appetizer and a pre dinner cocktail, another couple provided a soup and wine pairing, another couple provided a salad and wine pairing, and then a dessert and appertif….you can add as many courses as invitees. Perhaps a cheese and fruit course? A pre dinner hors d’ouevres? You get the idea! Easily adaptable for 6 or seven couples. Lots of fun, and everyone contributes, less work on one person!
Do you have meals that you can just never forget? Maybe you tried something new, or it was the celebration involved. Well one such memory for me is when I attended a wedding in France in 2007, and it is a plated meal I will never forget, along with the venue (a chateau), and the people, and the before and after buffet selections, the food items I tasted for the first time, the whole 5 day event, and the logistics involved in planning from Canada…I could go on and on, but perhaps that is for another blog entry. I have included a picture of the table I sat at, but have misplaced my menu card, or I would share that also. Essentially it started with the seafood plate, followed by a cold soup, followed by main course of duck, then a cheese plate, and finally was dessert.
- 3/4 pound green beans, trimmed
- 1 1/2 pounds small red-skinned potatoes, cut into eighths
- 1 3/4 pounds cooked king crab legs, thawed if frozen (see Tip), meat removed and cut into 1-inch pieces
- 3 stalks celery, thinly sliced
- 6 radishes, halved and thinly sliced
- 1 small red onion, diced
- 1 clove garlic, crushed
- 3 tablespoons lemon juice
- 2 tablespoons white-wine vinegar
- 1 tablespoon Dijon mustard
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons minced fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Bring a large pot of water to a boil. Add beans and cook until bright green, 2 to 3 minutes. Transfer to a colander using a slotted spoon; refresh under cold water.
- Add potatoes to the boiling water. Cook until tender when pierced with a fork, 8 to 10 minutes. Drain in a colander; refresh under cold water until room temperature.
- Toss the green beans and potatoes with crab, celery, radishes and onion in a large bowl.
- Whisk garlic, lemon juice, vinegar and mustard in a small bowl; slowly whisk in oil. Whisk in basil, salt and pepper. Discard the garlic; pour the dressing over the salad and toss to coat.
TIPS & NOTES
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
- Tip: To defrost frozen lobster tails or crab legs, let thaw in the refrigerator overnight.