Tonight we are having a couple of friends over for dinner. I want this dinner to be fun and delicious without it being a diet buster. Here’s the menu –
Smoked salmon canapes on rye toasts
Truffled egg salad on vegetable rounds
Parsley new potatoes
Raspberry sherbet with strawberries
Crisp almond thins
Various wines served with each course
Here’s how I make it. I cut out small rounds of rye bread and toast them in the oven. They are topped with a little whipped cream cheese, capers and red onions. On top of this I put a small slice of smoked Norwegian salmon. To prepare the egg salad I use a little light mayonnaise, mustard, and a touch of truffle oil. I cut disks of radish and carrot and place them on paper towels to draw out excess water. Most importantly when I serve the hors d’ouevres I position myself across the room from the food.
The first course is winter soup which is a puree of root vegetables with some chicken stock and 1% milk. The soup is thickened by pureeing the vegetables.
At this point I am too busy to take any more pictures. John sears the scallops, I had blanched the haricot vert so all I have to do is heat them up with a little butter and the steamed potatoes are staying warm in the oven. The bearnaise sauce is in a small pitcher. I can use as much or as little as I want.
Since I am not a fan of dessert, I always prepare something light and easy. Some raspberry sherbet and fresh strawberries with some very crisp, thin almond cookies fill the bill.
It is a very successful dinner and with a little cautious eating no one even knows that I am dieting!