Christmas Dinner Menu

I am hosting Christmas Dinner this year, which left me excited to plan out the menu and cook up a storm with hint of our Middle Eastern roots. Here is what I will be serving:

{Appetizers}

Mini Crab Cakes – hooray for Dungeness Crab Season!

Holiday Cheese Plate

Honey Chipotle Pecans

{Main}

Braised Lamb Shanks with Olives, Lemon & Tomatoes

Beet Gratin with Feta & Fresh Mint

Dolma (lamb & rice stuffed grape leaves)

Garlic Mashed Potatoes

Greek Salad

Thyme Popovers

{Dessert}

See’s Candy – Cali Favorite

Baklava

Pear Tart Tatine with Brown Sugar Banana Ice Cream

Christmas Cookies

Merry Christmas Everyone!

Thank You Gathering

In celebration of the holiday gathering season and as a thank you to all my Sunday Dinner participants, this next dinner will actually be all small bites and wine to pair with. I secretly love when meals are entirely composed of delicious appetizers.

See below for a sample of the tasty treats I will be serving on Monday, December 19th:

Aged Cheddar Popovers

Piquant Roasted Chickpeas

Caramelized Onion & Cheese Squares

Bruschetta with Figs, Prosciutto & Arugula

Mini empanadas with beef, green olives & raisins

Holiday cheese plate

Chocolate covered pretzel sticks

Almond-Raspberry Sandwich Cookies

+ all sorts of festive candy

Oh, and wine, wine, and wine of course.

Italian Feast

For my birthday last month, my good friends sent me this cookbook by the owners of Spiaggia in Chicago. The book immediately took me back to the food in Italy, and I feel like preparing a braised meat with pasta is only appropriate in this type of weather.

See below for the menu for Sunday, December 3^rd:

{Starter}

Treviso, Walnut & Gruyere Salad

In a Dijon vinaigrette

{Main}

Braised Veal Shoulder Osso Buco Style

With ziti pasta

{Dessert}

Mascarpone filled Dates

Garnished with Bittersweet Chocolate Shavings and Pomegranates

Cozy Fall

Fall is officially in full swing with Thanksgiving just around the corner-- time for braised dishes, apple desserts and all other food that warms your soul. I love filling up my apartment with wonderful scents from a simmering pot of deliciousness, and I plan to do just that this Sunday.

See below for the menu on Sunday, November 13^th:

{Starter}

Gorgonzola Mascarpone Crostinis

Served over a bed of mixed greens, the homemade cheese spread will be creamy and crunchy with the addition of walnuts

{Main}

Duck and Mushroom Ragu over Acorn Squash Polenta

Tomatoes & Zinfandel broth

{Dessert}

Apple-Cherry Tartlets

Strong spices in the fruit mixture- like nutmeg and cloves- to add a kick of flavor

Booze Me Up

Cooking with wine and other alcohol always adds a little fun to my kitchen, because naturally I have to have a glass of the liquid of choice to make sure it tastes good… This Sunday dinner, I am using wine and alcohol in each of the courses in a different way.

See below for the menu on Sunday, October 23^rd:

{Starter}

Kale Salad with Bacon & Zinfandel Vinaigrette

One of my favorite ways to make kale more appetizing—with bacon!

{Main}

Provencal Chicken Soup served with French Bread

Pinot Gris will be in the broth, along with leeks, fennel, carrots and thyme

{Dessert}

Chocolate Pound Cake with White Chocolate Hazelnut Fondue

The alcohol will be Amaretto in the Fondue to amp up the nutty flavor

Fruity Dinner

As noted here, I love to put fruit in most of my desserts (there are so many more posts with fruit desserts- I really should just make a category for that). I am slowly starting to realize that I also have a tendency to use seasonal fruits in my appetizers and main dishes. When paired with cheeses or proteins, I think the fruit flavors truly shine. So to play off on that theme, this week’s Sunday’s dinner will be focused on fruit.

See below for the menu for Sunday, October 16^th:

{Starter}

Pear & Gorgonzola Tarts

Crispy crust, creamy and sweet topping

{Main}

Pan-Fried Halibut with Grapefruit, Parsley & Fennel Salad

The salad will be mounted on the halibut so you get a refreshing vibe in each bite

Celery Root Puree

This will serve as the base for the filet and salad. I recently had a delicious version here and I hope to mimic it

{Dessert}

Apple Fritters with Bourbon Ice Cream

I have a feeling these will resemble something that you would get at a State Fair (i.e. in the fried dough category) but at least there are apples inside!

Indian Summer

I have had quite the string of hired events over the past few months, along with my Italy vacation in between, so I missed hosting Sunday dinners to experiment with different dishes. I am excited for this week’s return!

The Bay Area is notorious for Indian Summers. I love how the heat lingers around, sometimes all the way up through Halloween, just long enough for you to start craving the crisp fall air.

So although I should be focusing my menu planning on the emerging fall produce (like Brussels Sprouts & Sweet Potatoes) I wanted to squeeze in a little bit of the last summer treats in this Sunday’s dinner to match with the weather.

See below for the menu on Sunday, September 25^th:

{Starter}

Gorgonzola stuffed Figs with Balsamic Glaze

Wrapped with smoked ham- of course

{Main}

Olive Crusted Chicken with Fennel & Tomato Puree

The strong fennel flavor will be toned down just a tad with the fresh summer tomatoes in the puree

Grilled Polenta

A spin on my classic polenta with a firmer texture

{Dessert}

Peach & Almond Galette with Amaretto Whip

Absolute last peaches of the season- oh how I will miss them in my desserts!

Louisiana Style

Maque Choux is a traditional Louisiana Cajun succotash that involves lots of sautéing of colorful vegetables including corn, peppers & celery. I decided to include some French Quarter influence in the menu with the crème fraiche galette as the starter. Bon Appétit!

See below for the menu on Sunday, July 24^th:

{Starter}

Crème Fraiche Galette with Heirloom Tomatoes & Micro-greens Salad

The crème is baked in the dough, and then topped with Manchego cheese and roasted seasonal heirlooms

{Main}

Grilled Flounder

Each filet will be cooked in a foil packet with orange & lime slices, garlic, a splash of beer and fresh herbs. Fish may change depending on availability.

Corn & Tasso Maque Choux

Tasso is a Cajun smoked meat, if I have trouble finding it I will substitute with Black Forest Ham + seasonings

Note: If you are a pesca-tarian and wish to join, I will make a corn choux without the meat as well- please let me know when RSVPing.

{Dessert}

Chocolate Ice Cream Sandwiches with Chocolate-Espresso Cookies

Need I say more?

Spicy Soups & Steaks

Harissa is a chili paste that is commonly found in Middle Eastern & Northern African dishes, and the flavor works well on steaks, lamb and even grilled vegetables. It has a nice kick, but the heat won’t overwhelm the flavor of the steak.

I am also adding some spicy breadcrumbs seasoned with cayenne to the cool refreshing avocado soup. The specks of bread will beg for the chilled soup with each sip.

See below for the spicy menu on Sunday, June 26^th:

{Starter}

Chilled Avocado Soup Shots with Spicy Breadcrumbs

A different kind of soup to chill out in the hot summer

{Main}

Harissa Marinated Top Sirloin Steak

Seared to medium-rare and garnished with fresh thyme

Farro, Roasted Beet & Raddicho Salad topped with Feta

Farro is a whole wheat grain with a nutty flavor

{Dessert}

Peach and Raspberry Cobbler with Vanilla Ice Cream

With a pretty lattice dough pattern over the bubbling fruit

Summer Summer Time

Yes, it’s the start of everyone’s favorite time of year. And although summer in San Francisco tends to bring never ending fog, I cannot resist pulling out the grill for my Sunday Dinners.

See the menu below for Sunday, June 5^th:

{Starter}

Prosciutto Wrapped Scallops with Romesco Sauce

Romesco is a Spanish sauce made of almonds, red peppers & garlic

{Main}

Grilled Stuffed Chicken Breasts with Orange Rosemary Dressing

Olives, garlic and rosemary stuffing give the chicken a Californian twist

Israeli Couscous Salad with Asparagus & Peas

Squeezing in the last bit of asparagus and peas for the season

{Dessert}

Lime Tart with Blackberries & Blueberries

Putting the summer berries to work

Mother's Day Delight

Although I do cook for my parents at their home here and there, they are anxious to attend one of my Sunday Dinners. As this Sunday is Mother’s Day, I am inviting them into my apartment. So for all of you without Mom’s close by, I am willing to share mine for this weeks dinner.

See the menu for Sunday, May 8^th:

{Starter}

Caramelized Tomato Salad with Smoked Gouda

A rustic classic Spanish salad served with toasted baguettes

{Main}

Pork Involtini with Prosciutto and Fontina

Pork loin elegantly stuffed with more pork and cheese

Sautéed Spinach

Creamy Polenta

{Dessert}

Milk Chocolate Soufflés with Nougat Whip

Just the word soufflé scares me- but I bought cute little ramekins so I am excited to give these a shot

Baby Veggies

At a past dinner, one of my guests suggested I try Berkeley Bowl for any hard to find produce. So when I saw a recipe for roasted baby vegetables, I thought this would be the perfect opportunity to make a trip to hippie land to find these little veggies (if I can’t find them it will be the same veggies but just cut up really small!).

Below is the menu for Sunday, April 17^th:

{Starter}

Burrata & Sautéed Wild Mushrooms with Truffle Oil

Inspired from a special at my favorite neighborhood spot, Jackson Fillmore, served over slightly toasted bread

{Main}

Striped Bass with Tarragon Chive Oil

The homemade herb infused olive oil will be put on the fish before and after cooking (fish will depend on availability)  

Roasted Baby Veggies

An assortment of roasted squash, beets, turnips, carrots and zucchinis

{Dessert}

Mini Ricotta Doughnuts with Dark Chocolate Dipping Sauce

I try to stay away from deep frying, but the appeal of fancy doughnuts is too hard to pass up

Peas & Paella

I can positively say that every time I have had paella, the flavors and ingredients are always different. Some are only seafood, some have mushrooms, and some are even made with noodles. So taking all these past experiences into account, I am making chicken paella with chorizo, shrimp and sugar snap peas, because, well, I basically can do what I want! Each diner will get a whole chicken thigh, rather than shredding within the rice, so that way I can make sure the portions will be filling too.

Peas, asparagus and artichokes are beginning their prime season and I am looking forward to incorporating these bright green veggies into my cooking to get us out of the winter rut.

Below is the menu for Sunday, April 3^rd:

{Starter}

 Asparagus and Pea Salad with Meyer Lemon Dressing

Rather than throwing them on the plate, the asparagus will be wrapped in a bundle with rice paper

{Main}

Chicken Paella with Chorizo, Shrimp and Sugar Snap Peas

My goal will be to keep the peas from getting cooked too much so they add crunchiness to the dish

{Dessert}

Strawberry and White Chocolate Mini Cheesecakes

Individual cheesecakes + my favorite seasonal fruit = elegant and yummy

Chimichurri Cha Cha

Chimichurri is a green-herb sauce that comes from Argentinean cuisine. It is traditionally put on steak, but works well on fish, chicken, and even as a dip for bread (I mean, I could really just drink it too). If you don’t love garlic, then you might not love this sauce as much as I do. Hence, the minty dessert to counter the garlic effects.

{Starter}

Balsamic Roasted Brussels Sprouts with Candied Pecans and Blue Cheese Crumbles

I had a version of these sprouts at Fish in Sausalito and the blue cheese flavor squeezed itself into every bite of the veggie 

{Main}

Halibut or Seabass with Chimichurri

Because the sauce provides so much flavor, I don’t need to add anything extra to the fish. The fish will depend on availability.

Yellow Rice (Timen Asfar) with almonds and raisins

See here for a description of this rice dish

{Dessert}

Mint Glazed Butter Thins

Powdered sugar covered cookies with a minty finish

Backcountry Cozy

This menu is inspired by a backcountry cozy cabin night. I wish I had a fireplace that we can all huddle around after dinner! The Bolognese sauce contains beef, turkey Italian sausages, ground buffalo and bacon. Buffalo is very lean and has less fat but more protein than beef (although I am sure the bacon will make up for the fat in the sauce) and if you can find it, is a great alternative. And extra bonus—my boyfriend will be in town for this dinner!

{Starter}

Arugula Salad with Caramelized Onions, Goat Cheese and Candied Walnuts

A sweet and creamy combination tossed with a balsamic vinaigrette

{Main} 

Pappardelle with Bolognese Sauce

Four different types of meats and days of simmering create a hearty sauce topped with parmesan cheese. If you plan on bringing wine, a medium bodied red, such as a Barbera, would pair well.

{Dessert}

Ice Cream Sundaes with Chocolate-Coffee Sauce

Vanilla Ice Cream topped with splashes of Kahlua and Chocolate

Side Story: My roommate pronounces Bolognese sauce like – bo-log-ah-nese (i.e. like it’s spelled, not the right way). The first time I heard him say it I was pretty confused about what he was talking about and had the hysterical laughs afterwards. However, now every time I want to say the word, I think of his version and can’t seem to pronounce it correctly! So don’t ask me to say aloud what type of sauce it is…

Pork 2 Ways

This is not your mama’s pork chop. Up until recently, I had a stigma against pork chops as being thick, dry and bland. But through restaurants such as Bix, I have discovered they can actually be tender and full of flavor.

This pork chop recipe comes from Todd English’s cookbook Olives. I dined at Olives in Vegas over my birthday last year, and my sister-in-law gave me the book as a present. The gourmet recipes are easy to follow and use fresh and simple ingredients. I am brining the pork chops in advance, so that will make them extra juicy. Brining is a great do-ahead trick to tenderize your meats before cooking.

Here is the menu for Sunday, February 20^th:

{Starter}

Beet and Citrus Salad

A refreshing way to squeeze in some healthiness into the meal, topped with crumbled feta and a light vinaigrette

{Main}

Pepper-Crusted Pork Chops (Pork Way #1)

The fancy French name for the pork chops is actually “Au-Poivre”, but  putting names on things that I don’t understand  is not my style,  so pepper crusted = “Au Poivre”

Leek and Apple Puree

An amped up applesauce to go with the chops

Bacon, Cheddar and Chive Biscuits (Pork Way #2)

Served with honey which makes for a great sweet and salty combo

{Dessert}

Stout Floats

A kid classic turned into an adult treat topped with homemade chocolate sauce and whipped cream. Does anyone have a preference or recommendation of stout?

Valentine’s Day Special

Most restaurants charge a crazy prix-fixe dinner price on Valentines Day for mediocre meals, so you all can avoid that this year because I am hosting a special V-day themed dinner Sunday February 13^th. So bring your fave bottle of wine for a romantic dinner with nine others. (No date required!)

In the movie Valentine’s Day, one of the characters who despises the holiday hosts an annual party for those who share the same bitterness at an Indian restaurant, including a piñata to take their anger out on. So I decided to go with an Indian themed dinner—exotic and not your typical love bug dinner- but that’s what I’m all about.

P.S. I worked at a florist in college and although it has been 4 years since then, I still get anxiety this time of year because how insanely busy this day used to be for me!

See below for the menu:

{Starter}

Indian Eggplant and Onion Dip with Pita Chips

Let’s keep going with the not typical date fare theme and consume all the onion and garlic we can

{Main}

Chicken Masala with sautéed onions

The onions serve as a bed for the chicken as it cooks in the oven, so they will absorb all the flavors of the spices as well

Naan Bread

Naan is the main reason why I love Indian food. This is the first time I make Naan from scratch, and I am adding just a subtle hint of garlic in the bread

Raita

A refreshing cucumber-yogurt sauce that will cool down the heat from the salsa

Mango Salsa

I love making this salsa because it’s fresh and can be used in a variety of dishes (great topping for fish), but dicing mangoes is no easy feat. Does anyone have any tips?

{Dessert}

White Chocolate-Dipped Strawberries with Citrus Sugar

Sexy and fun twist on chocolate dipped fruit

“Best-Ever” Brownies with Browned Butter and Walnuts

Because it wouldn’t be Valentines Day without lots of chocolate. Neither of the desserts are Indian, but they go with the holiday!

Nona's Cucina

I think adding themes to my dinners will not only make them a little more adventurous (cue in cheesy Italian music playing during dinner served on checkered tablecloths), but it aids me in determining the right pairing of appetizers and sides.

I am taking the pizza idea from one of the many Italian restaurants in New Jersey- Forte. The pizza dough is cooked with the sauce only. The rest of the ingredients are simply thrown on top afterwards- so the effect is basically a salad on top of the crust- fresh and light (unexpected for Jersey, right?)

Here is the menu for Jan. 23rd:

{Starter}

Margarita Pizza with Prosciutto

Jersey style with roasted red peppers, fresh mozzarella and arugula

{Main}

Italian Fisherman’s Stew with Homemade Croutons

Scallops and Shrimp take a bath in this cozy winter stew, plus added chicken sausage for heartiness  

{Dessert}

Meyer Lemon Bread served with Fresh Berries

Meyer lemons have a sweeter taste than regular lemons and are at their seasonal peak

The First Supper Planning

After months of dreaming and planning, my first Sunday is finally arriving. I can’t tell you how much I have been mulling over this menu- this will set the precedent, this will make or break my idea- it needs to be flawless, satisfying and fun gosh darn-it!

I decided I needed to go with a main course that I have prepared before. And lucky enough, the dinner I prepared for my parents as their Christmas present turned out to be pretty fantastic. I finally I am going with the below:

{Starter}

Brie and Onion Marmalade Tarts

Creamy and tangy all in a cute little package

{Main}

Veal Chops with Sherry Gastrique and Roasted Peppers 

The sweet roasted peppers and a Sherry reduction balance the veal's richness

Quinoa Risotto with Mushrooms and Thyme

A healthy twist to risotto sans the cream and calories

{Dessert}

Honey-Carmel Ice Cream Sundaes with Apples

Vanilla ice cream with a warm gooey topping

Wish me luck!

<Eventually I would like to have people RSVP to dinner via my blog, but that may take a bit to set up>