May 2008 Weddings
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Need help with menu!
I am planning a birthday dinner party for a close friend of mine and I need help with the menu. I'm starting at the ground level......so any ideas are welcome.
For a main course: I was thinking kabobs or pomegranate beef (http://crockpot365.blogspot.com/2008/02/pomegranate-beef-crockpot-recipe.html), but I'm open to anything...sides, main, apps, etc.
I am cooking after a full day of work so I need something not too complicated and recipes are always a bonus. THANKS!
Re: Need help with menu!
ok, you MUST make this "risotto" that i made last night. i was skeptical, but everyone was dying over it. seriously..H told me it was the best risotto he's ever had. it will be super easy...i made it last night after work and i don't think i'll ever go back to the normal way of making it.
Recipe: Easy Parmesan "risotto"
Ina Garten's "Barefoot Contessa: How Easy Is That?" cookbook
Ingredients
* 1.5 cups Arborio rice
* 5 cups simmering chicken stock, preferably homemade, divided
* 1 cup freshly grated Parmesan cheese
* 1/2 cup dry white wine
* 3 tablespoons unsalted butter, diced
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1 cup frozen peas
Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt and pepper, and stir vigorously for two to three minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
***when it comes out of the oven, you will think it's not right...it will just look like baked rice. but i SWEAR it will come together..just follow the directions! I did heat up the broth both when i put the rice in to cook and after when i added it after baking, just an FYI.
it makes a lot. we served 5 people plus bennett last night and had leftovers. pretty sure my H and my dad both had seconds (maybe thirds). i'd serve a nice green salad and the risotto with whichever meat entree you want.
to make it easy on yourself, make dessert the day before. i don't know how comfortable you are with baking, but a peach cobbler might be nice! i try to use what's in season. or a cherry pie!
YUM! That sounds amazing. I puree some peas and keep some whole in my pea risotto to mix up the textures....
Just another reason to beg for a Le Creuset
You can always make a crock pot dinner or some baked pasta dish that you can assemble the night prior.
You could make enchiladas, baked ziti, those types of things in advance and bake the day of the party.