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Post by LAX on Jun 28, 2011 16:49:54 GMT -4
I wouldn't risk assembling it the night before. The fillo might get soggy and meld together, then you'll just have a doughy crust instead of a flaky crust.
Could you bake it the night before and reheat it the next day?
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Post by Carolinian on Jun 28, 2011 18:47:21 GMT -4
I wound up making the spanikopita in the morning. I also fixed tzatziki, marinated chicken and potatoes, hummus, and a potato-zucchini-tomato-green bean stew. We are still eating the leftovers!
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captain
Landed Gentry
Posts: 905 
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Post by captain on Jun 30, 2011 18:27:07 GMT -4
I wound up making the spanikopita in the morning. I also fixed tzatziki, marinated chicken and potatoes, hummus, and a potato-zucchini-tomato-green bean stew. We are still eating the leftovers! I need friends like you!  |
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dwanollah
Guest
Nov 27, 2024 19:19:44 GMT -4
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Post by dwanollah on Jul 11, 2011 20:32:08 GMT -4
Is it ever okay to serve bread sauce with red meat (i.e. pan-fried steak with roquefort reduction) instead of roast poultry...?
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Post by prada on Jul 11, 2011 20:49:07 GMT -4
I am currently in love with yogurt covered pretzels. OMG! So good!
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koshergrit
Blueblood
Posts: 1,159
Apr 11, 2007 21:19:52 GMT -4
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Post by koshergrit on Jul 11, 2011 20:55:11 GMT -4
Is it ever okay to serve bread sauce with red meat (i.e. pan-fried steak with roquefort reduction) instead of roast poultry...? *drools* It sure is!  |
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Post by LAX on Jul 11, 2011 21:00:10 GMT -4
Is it ever okay to serve bread sauce with red meat (i.e. pan-fried steak with roquefort reduction) instead of roast poultry...? If it tastes good to you, then it is okay. That's my motto. I've seen many a blue cheese sauce served with steak on restaurant menus, so I'm sure yours will be just fine. |
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dwanollah
Guest
Nov 27, 2024 19:19:44 GMT -4
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Post by dwanollah on Jul 11, 2011 21:40:12 GMT -4
I COULD make blue cheese bread sauce, after all, couldn't I?!
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Deleted
Posts: 0
Nov 27, 2024 19:19:44 GMT -4
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Post by Deleted on Jul 13, 2011 13:03:31 GMT -4
Suggestions for a side dish please! We're having people over for dinner and in a few days and it's sure to still be HOT by then. I'm serving vegetarian banh mis (basically a Vietnamese hoagie/sub/grinder) as the main dish. What goes on the side? Last time, I didn't prepare anything ahead of time and just put out a huge bowl of chips and a huge bowl of cherries (random but I figured sweetness to "cut" the spiciness would be nice). The banh mis have tofu, carrots, radishes, onion, cilantro and a very spicy sauce, so I don't necessarily want more veggies on the side, but I could probably be swayed if I find an awesome recipe. I don't want anything starchy because there is already a lot of bread involved. So, I'm looking for something that can preferably be prepared the night before and that should be served cold. Thanks!
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Post by chonies on Jul 13, 2011 14:23:21 GMT -4
I love curtido, which is basically coleslaw, and is excellent cold.
My version:
1/2 head green cabbage, very finely sliced*
3-4 carrots, shredded
1/2 red onion, very finely sliced
1/2 head iceberg lettuce, finely sliced
Mix in bowl.
Dressing
1 tbsp red wine vinegar
2 tbsp olive oil
salt to taste
tiny dab of sugar or agave nectar to cut acid taste
1/4+ tsp cayenne pepper
1 tsp+ oregano
Mix with shredded vegetables, adjust to deliciousness, chill.
On the other hand, I love the idea of finger food if you're eating sandwiches. Slices of avodcado or chunks of watermelon, pineapple and peaches would be good.
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