Need some assistance from the Emerils here.

We are going to a friends house next weekend and he is doing a french theme. He is cooking the main meal and we are each to bring a french wine and an appetizer or dessert (which is a bail out since a a good bakery can take care of that). I'd rather bring a hot or cold app. that I made.

I am a good cook, but French cooking is not my strength.

Any ideas on something that can be either served cold or a hot dish that could be re-heated without suffering? I have good cook books and could go there if need be, but I'd like to try something some of you may have done. I'll take any and all suggestions. There will be 8 people at the dinner, I believe.

Thanks

Cold poached lobster with aioli is a guaranteed hit. I can give you a great recipe for the aioli if you need it. You can substitute shrimp for the lobster if you wish.

Another great one is Vichyssoise, one of my specialties.

Before I read Board-O's response, I immediately thought of Vichyssoise. Eliminates any worries about travel and re-heating.

Vichyssoise is a thought, but I would probably not want to travel and carry a heavy soup pot and then the host has to provide soup bowls and spoons. Also, we may be standing during the appetizers - kind of a wine cocktail party.

What about a good Pate?

Board-O, I'd love to hear that lobster recipe, if you can. I have plenty of time before next weekend, so any other thoughts by others would be great.

Duck rillette with croustinis on the side, Hunter

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Duck rillette with croustinis on the side, Hunter

Oh sure. Coming right up!

How about Salade Nicoise? With seared fresh tuna of course.

Or maybe a simple olive-caper tapenade? Homemade, not store bought, and served with a fresh baguette.

Or for my last suggestion, pissaladiere, which is a fancy name for a thin crust onion, black olive and thyme pizza.

Poach the lobster in either a mixture of water and whatever spices you choose, or possibly in chicken broth. Don't over cook. Remove the lobster from the shell and seal well and refrigerate.

To make the aioli, a hand blender is ideal, though you can use a food processor. In a container for the hand blender, place 4 ounces evoo, 4 ounces peanut oil, 2/3 teaspoon each of sea salt, black pepper, and dry mustard, 1 tablespoon fresh lemon juice, 1 large or 2 medium minced cloves of garlic. When ready to serve, add one egg and blend. Don't refrigerate or the fluffy consistency will become dense. If you have to make this far in advance, be sure to refrigerate.

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Originally posted by Hunter:


I am a good cook, but French cooking is not my strength.

I would not call myself a good cook then.

quote:

quote:
Originally posted by Hunter:


I am a good cook, but French cooking is not my strength.



I would not call myself a good cook then.

I'm 100% sure I could kick your ass in Italian cooking. Does that make you a weak cook then? I guess so. Thanks for the useful feedback Bronson.

Thanks to Steve and Board-O for the helpful suggestions. I'll think about them.

Hunter, duck rillettes are easy to make.
Just make some duck confit, then separate the meat, mix it with some duck fat, season it and refrigerate it.
There you have it.
I'm sure I don't have to explain to you how to make croustinis

Sounds great to me. It's a little more than what I want to do for something like this, but I'll try it once as a trial.

quote:

Originally posted by Hunter:

I'm 100% sure I could kick your ass in Italian cooking.

Right. Besides, I remember how many tweakings your meataball recipe needed. Thank God Sapril handled it well.

quote:

Originally posted by Hunter:
I am a good cook, but French cooking is not my strength.

quote:

Posted by Grunhauser:
I would not call myself a good cook then.

quote:

Posted by Hunter:
I'm 100% sure I could kick your ass in Italian cooking. Does that make you a weak cook then? I guess so.

Deja voooooooo You could meet in the middle, say Chicago, or, hmmm, perhaps Dallas?

How about a steak tartare? I made the recipe from Anthony Bordains cookbook (Les Halles, I think it's called). Simple, quick and fun to get the sqeamish people to try. I used a prime grade of sirloin. Throw in some toast points and you've got a great ap.