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1st revision - Storvik Investiture Feast


1st Course
Bread
Cheese
Olives
Ravioli / meat & cheese
Apple fritters

2nd Course
Chopped spinach
Rice the Italian way /riso alla Italiana
Grilled tilapia with orange sauce
Figs in the French style

3rd Course
Roasted Onion salad
Cheese gnocchi
Pork loin with two sauces
* Garlic/virjuce
* Royal sauce
Sauce with apples
Golden Sops

Comments

( 5 comments — Leave a comment )
technomage
Oct. 16th, 2006 06:28 pm (UTC)
Interestingly we've lost the soup from the first course and the olives are back. I'm seeing three starches (bread, fritters and Ravioli), a fruit (olives) and a protein (cheese). Based on my thinking this will help people feel full, but will block the system for the rest of the meal. I'd want a soup to open the stomach... but that's pretty old school so maybe I'm wrong.
orlacarey
Oct. 16th, 2006 06:32 pm (UTC)
See this is why we go through this process. I've sent LLT the comment.
eklectick
Oct. 16th, 2006 06:59 pm (UTC)
Ravioli in brodo is ravioli in soup...

I have a sensitivity to corn starch; I know I probably won't be able to eat the gnocchi (which I love, sob) because they usually roll them in corn meal to keep them from sticking together, but will corn be used as a thickener for any of the sauces? Thank you.
orlacarey
Oct. 16th, 2006 07:13 pm (UTC)
Hrmmm...I may have good news for you. I sent the question on to LLT but the last time we made gnocchi we made them from scratch and didn't roll them in anything. I don't remember her EVER using Corn Starch in anything - her thickener of choice is Arrowroot since corn starch is not period.
eklectick
Oct. 16th, 2006 08:40 pm (UTC)
Made them yourselves, like, wow... And thanks!
( 5 comments — Leave a comment )

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