Buffet Menu

This is the menu of dishes I made for my daughter's wedding rehearsal dinner. It's certainly appropriate for any special occasion. In planning the menu, I kept in mind various food restrictions: my daughter prefers vegetarian fare, her father is allergic to seafood, the soon-to-be husband's dad is on dialysis. For instance, Joe wanted a ham, but individuals on dialysis need to restrict their salt intake, so I also baked chicken breasts.

Everything here was prepared, to some degree, ahead of time, which is the key to a successful buffet. The biscuit and madeleine doughs were ready. Salads made, veggies chopped. Salmon terrines prepped the day before. And as you'll see, I didn't skimp on flavor -- we love fresh herbs and fragrant spices to take a dish over the top.

The entire menu can be prepared by a first time cook. The trick to having everything ready when guests arrive is making a timeline and to do list.

The Menu

Artichoke Heart Dip [note: I used parm and mozzarella]
Baked Chicken Breasts - no recipe
Baked Ham - no recipe
Cheddar Sage Buttermilk Biscuits w/ 3 mustards - recipe below
Crudite and Hummus
Marinated Olives
Monet Salad w/ Mustard Vinaigrette - recipe below
Pasta Salad - recipe below
Smoked Salmon Terrines - recipe below
Wild Mushroom Crostini
Zucchini Madeleines

Recipes

Cheddar Sage Buttermilk Biscuits w/ 3 mustards
Ingredients
2 c. flour
4 t. baking powder
1 t. salt
1/2 t. cream of tartar
1 T. sugar
8 T unsalted butter
3 1/2 oz. shredded cheddar
10 fresh sage leaves, finely chopped
2/3 c. buttermilk

Directions

1. Preheat oven to 400 degrees.
2. Cut butter into flour.
3. Add dry ingredients.
4. Blend in milk. Mix just until ingredients are combined, then roll dough on floured cutting board and cut into biscuits.
5. Butter/flour cookie sheet and place biscuits.
6. Bake 10-12 minutes.
7. In three small bowls, dollop your favorite mustards so guests can pick their poison. I chose Dijon, stoneground, and honey mustards.

Monet Salad w/ Mustard Vinaigrette

I saw this idea in a cookbook once but haven't been able to find it since, so I can't credit the source. But the idea is simple enough. A Monet Salad is composed of mixed baby greens and edible flowers. I used rosemary, geranium, lavender and nasturtiums. The vinaigrette is equally simple. The proportions: 3/4 cup olive oil, 1/4 cup vinegar (I combine rice/balsamic), and 3 tablespoons of Dijon. Stoneground mustard is just as nice if you have that on hand. Put it in a pretty bottle and shake it up to emulsify the ingredients.

Pasta Salad

This is not really a recipe as much as a list of ingredients. As you see, this is a meal in itself. In addition to the pasta (I used farfalle this time, although any curly pasta, like rotini or campanelle, is suitable), I added: red onions (diced small), green onions, celery, carrots, salami (cubed), mozzarella (cubed), capers, peperoncini, red bell pepper, marinated artichoke hearts, fresh basil and parsley. To keep the noodles from getting soft, I tossed it with olive oil and vinegar right before serving, then seasoned with salt and pepper to taste. Voila.

Smoked Salmon Terrines
The filling: I prepared the horseradish cream cheese filling from this Sunset recipe plus lemon zest.
The terrines: Next, I lined 3 mini-bread pans with plastic wrap, letting it drap over the sides so the terrine could be completely wrapped while it set. Then I lined the pan with thin slices of smoked salmon, draping it over the sides so I could fold it back to cover the filling.
     Since the terrines were so small, I simply spooned in the cream cheese filling to the top (rather than alternate layers of cream cheese and salmon), folded the salmon neatly over the top to encase the filling, wrapped the plastic wrap tightly around the package and popped the lot in the fridge.
     This needs to chill at least 4 hours. Such a pretty dish. Served with sliced baguettes. Note: use a VERY sharp knife to slice the terrine. This holds up nicely on a buffet table.

And for dessert? We picked up a fruit tart and a chocolate cake from a local bakery, and grapes and strawberries from the farmer's market. Keep it simple and enjoy the party.

Zucchini Artichoke Heart Frittatas

Ages ago, C&M Italian delicatessen, on Girard Avenue in La Jolla, made the best frittata sandwiches (zucchini or artichoke) in the '70s. Sure would love their recipe for these two options -- I saved my tips in order to afford a sammie here on occasion.

Here's my hybrid copycat recipe.

There are a couple of ways you can approach this recipe. Make a thin frittata and top it with marinara and parm. Or make a sandwich patty. Or make chicken-nugget-sized patties and dip them in  the sauce. My children enjoyed these.

If you have time, shred rather than chop the zucchini, sprinkle lightly with salt to leach out the excess liquid, and let drain for 20 minutes before adding to mix. Rinse off the salt, squeeze out the liquid before adding to the mix.

For extra crispiness, bread the patty with bread crumbs before sauteing.

Zucchini Artichoke Heart Frittatas

Ingredients
2 medium zucchini
1/2 c marinated artichokes, chopped and drained
1/2 c. Italian bread crumbs
1 clove minced garlic
3 eggs
1/4 c. parmesan
1/4 t. crushed red pepper
2 T. milk
1/2 c. minced onion

Directions: Mix. Saute. Top or dip in a seasoned tomato sauce. Or stuff into a sourdough roll with a slice of provolone.

Salsa-licious

The first recipe, Mango Strawberry Salsa, earned first place in the Cinco de Mayo Salsa Contest at my workplace last year. This year, I created something completely different, Spicy Artichoke Heart Salsa.
Both salsas are wonderful fresh, but even better after the flavors have marinated a few hours or even overnight. Enjoy.
Mango Strawberry Salsa
Ingredients
1 chubby ripe mango, peeled, pitted and diced
1 small cucumber, peeled, seeded and finely chopped
1 jalapeno pepper, seeded and minced
1 habanero pepper, sliced open (let marinate then remove)
1/2 serrano pepper, seeded and minced
1/4 c. finely chopped red onion
1/4 c. finely chopped red bell pepper
1/4 c. chopped cilantro leaves
3 ripe strawberries, finely chopped
Juice from 3 limes
Juice from ½ orange
Spicy Artichoke Heart Salsa
Ingredients
2 c. marinated artichoke hearts, drained and chopped
1 small can sliced black olives (2.25 oz)
1/4 c. minced red/sweet peppers
1/4 c minced red onion
1/4 c minced seedless cucumber
1-2 minced jalapenos
2 T. minced poblano
2 minced roma tomatoes
½ c. cilantro, chopped
juice of two limes
1/2 t. smoked paprika
1/2 t. chipotle chili powder or 1 t. adobo sauce
dash salt

Episode 4 - The Comfort Food Show

This winter in Northern California has broken rainfall records. At this moment, early on a Sunday afternoon, the sky is industrial grey, readying for another downpour. It's perfect Comfort Food weather, and this episode includes three tasty meals that require very little prep time. My personal favorite is turkey meatballs with pasta and artichoke hearts. David is a big fan of shepherd's pie, for dinner and breakfast the next morning. And when Jim's feeling under the weather, he asks for creamed tuna on toast, just like mom made. I think you'll like my variation as much as he does, with a Julia Child cream sauce and buttermilk biscuits.

Special thanks go to Link-DuChamp for allowing us to close this episode with Savage, from their (very) original Playaphone CD. That's Link playing guitar in the background. Imagine finding a phone in the middle of Black Rock City. What would happen if you picked it up and there was someone on the other end of the line? Savage includes a sample of these random encounters. If you want to hear the whole CD, let us know and we'll put you in contact with the artists.

Lean Turkey Meatballs
Prep time: 10 minutes
Cooking time: 45 minutes
Serves 6-8

Ingredients:
2 lb. ground turkey
1 medium onion, dice (about 1 cup)
2 cloves garlic (roasted if you have it)
1 teaspoon red pepper flakes
2 eggs
1 1/2 c. Italian bread crumbs
1/2 teaspoon Italian seasoning
1 tablespoon crushed fennel seeds
1/2 c. shredded parmesan

1. Preheat oven to 375.
2. Put the meat in a large mixing bowl.
3. Saute the onions and garlic in a smidge of olive oil until they're translucent.
4. Remove them from the pan (dump them on top of the meat for now) and saute the pepper flakes and fennel for a minute, until aromatic.
5. Add all the ingredients to the meat and combine until everything is incorporated. Do not over mix.
6. Form meatballs and saute in olive oil. I prefer meatballs to be the size of golf balls or large eggs.
7. When all sides are browned, transfer meatballs to a baking dish and bake for 20-30 minutes or so. Be careful not to burn them. You just want to make sure they are cooked all the way through.
8. Serve with the pasta and artichoke hearts.

Lemony Pasta with Artichoke Hearts
Prep time: 5 minutes
Cook Time: 20 minutes
Serves 6-8

Ingredients:
1 lb. pasta
1 cup (about 20) marinated artichoke hearts, drained
2 T. butter
2 T. olive oil
1 fat clove garlic
zest of one or two lemons
1/2 c. grated Italian cheese (preferably parmesan)
1 bunch Italian parsley

1. Start the pasta boiling. While it's cooking, get the artichoke and lemon mix prepped.
2. In a frying pan, melt the butter in the olive oil over a medium high heat.
3. In this, saute the garlic and artichoke hearts. The goal is to lightly toast, not brown, to bring out flavor, so keep things moving.
4. Drain the pasta and dump it in the frying pan on top of the artichokes. Toss until pasta is coated with the olive oil.
5. Remove from heat. Add lemon zest and top with grated cheese and chopped parsley.
6. Serve it right up!

Lazy Shepherd's Pie
Prep time: 20 minutes
Cooking time: 45 minutes
Serves 6-8

Ingredients:
mashed potatoes (instant or real), about 2-3 cups
veggies (frozen or real), about 2 cups
onion, garlic
2 cups of cooked/cubed meat (we prefer chicken or ground turkey)
3 tablespoons flour
3 tablespoons butter
1 cup milk or cream
1 cup chicken or vegetable stock
1 cup shredded cheese (cheddar/colby or pre-shredded cheese blend)
chopped parsley

1. Preheat the oven to 350 degrees. Oil a 9X13 inch baking dish.
2. Saute a one medium onion and a clove or two of garlic if you have time.
3. Layer the ingredients: first the cooked chicken, then the vegetables. A bag of frozen veggies is the cheater's way to get variety in this dish. I also add any leftover veggies, and mushrooms if I happen to have them around, but the charm of this meal is that the Easy Way is the Best Way.
4. Make the cream sauce. This takes all of 2 minutes. Make a roux by melting the butter, then sprinkle the flour and whisk until lightly browned, and add the milk and stock. Continue to whisk until thickened. You can add 1/2 c. shredded cheese if you like a cheesy sauce; we do.
5. Pour the cream sauce over the meat and veggies in the baking dish. Add chopped parsley. (optional)
6. Top with mashed potatoes.
7. If you are a cheese-aholic, top with more cheese.
8. Bake for 30 minutes or so. The sauce should be bubbling and the potatoes golden on top.

Creamed Tuna on Buttermilk Biscuits
Prep time: 20 minutes
Cooking time: 25 minutes
Serves 4

Ingredients:
Cream Sauce:
12 oz. can tuna, packed in water
4 tablespoons butter
4 tablespoons flour
2 cups milk or cream

Buttermilk Biscuits:
2 c. flour
1/4 c. butter
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
3/4 c. buttermilk

1. Preheat the oven to 450 degrees.
2. Put dry ingredients in large bowl. Using a pastry blender, blend cubes of butter into the dry mix until it resembles coarse meal.
3. Add buttermilk and stir until blended.
4. Lightly knead the dough on a floured counter top.
5. Roll dough to 1 inch thickness and cut out biscuits.
6. Bake on ungreased backing sheet until golden, about 10-12 minutes.
7. While the biscuits are baking, make the cream sauce. See step 4 in the previous recipe. Make the roux, then add milk or cream and whisk until thickened.
8. Drain the tuna and carefully fork into the cream sauce. Softly combine so that the tuna does not get mushy.
9. Split a biscuit or two and spoon the creamed tuna mixture on top.