Monday, March 30, 2009

6 course meal

Saturday was my first time preparing a 6 course meal. It turned out quite well as far as guests commenting on the taste and my own feelings about effort and stress for putting it together. I started with ingredient shopping at 9 am, and had the first appetizer on the table at 6pm. It was not rushed at all and I had time to do other things in between prep work. Very doable! Don't forget to clean as you go.

  1. Salmon Roll Ups (cold)
  2. Stuffed Mushrooms (hot)
  3. Salad with Cherry Dressing (cold)
  4. Spicy Carrot Soup and Herb Bread (hot)
  5. Farfalle with Chicken Parmesan (hot)
  6. Apple Galette with vanilla ice cream (cold)
  1. Prepare the salmon roll ups and refrigerate.
  2. Prepare the galette dough and refrigerate.
  3. Prepare the mushroom filling and refrigerate.
  4. Bread the chicken and refrigerate.
  5. Use the bread machine to make the herb bread (done in 3 hours).
  6. Prepare the soup and blend (refrigerate or set to the side).
  7. Make the salad.
  8. Bake the galette.
  9. Cut the roll ups and serve on plate.
  10. Bake the mushrooms. [Serve 1]
  11. Reheat the soup. [Serve 2]
  12. Bake the chicken (as soon as you remove the mushrooms)/cook the pasta. [Serve 3]
  13. [Serve 4]
  14. [Serve 5]
  15. [Serve 6]

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