I'm having about 18 people over for a casual get-together on Saturday. On the menu so far: A big baking tray full of Italian sausages, peppers, onions and whole garlic cloves. A make-ahead tray of polenta, baked and sliced at the last minute. (Should I sprinkle anything on top of that?) Salad, and a big plate of cheese, salumi & fruit.
I'd like to add a baked pasta dish too, just in case people don't like the sausage & veggies. I don't want to do anything too elaborate, as I really only have a few hours on Saturday to do everything. Any delicious favorites out there?
I made (and froze) a green pea soup for the first course on Christmas day. It's a nice recipe from Nigel Slater/Nigella Lawson, with roasted garlic, green peas, and chicken broth. I used good broth, and added a little slurp of Fino sherry to brighten it a little, and it's still not "wow!", like my soups normally are. I didn't add the optional cream; I may do, though it's not really a lack of creaminess that's not making it special, it's just an unspecific lack of "wow"ness.
I'm very happy to consider adding some cream to it. Meanwhile, though, what else can I add to help it transcend, you know, pea soup?
I have a recipe/method for black cod with miso, which I'm very excited about. But the husband doesn't eat any kind of fish. If I make the marinade, is there something I can give the same treatment to - like chicken? Any experiences?
I bought a package of farro spezzato by accident - I'd meant to buy the whole grain to try a farroto, but was in too much of a hurry as usual. I'm expecting I can use it in similar ways to bulghur, but would love to know what other people have used it for - especially in warm recipes as opposed to cold salady-type things.
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