In January we attended a birthday celebration for some dear friends. It was hosted by the younger daughter and son-in-law but both daughters were involved in the planning.The two birthday people and family will be off for a Tuscan vacation in the spring so the theme was Italian. I was really taken by one of the side dishes and asked the cook to be a guest chef here on PBE.
Here is Teri's amazing menu and sorry if I left anything out. It was abbodanza!
Pasta with breadcrumbs
Eggplant fritters w/yogurt lime sauce
Tortellini kebabs
Arugula salad
Marinated Italian sausage with peppers, olives and cheese.
Sweet and Sour Onions
Sweet and Sour Onions
2 Bags of frozen pearl onions (I like to get some of the liquid out of the onions first in a big skillet)
In a separate pot to reduce
4 Tbsp of butter
5 Tbsp of sugar
1/2 cup of balsamic vinegar
2 Tbsp of champagne vinegar
salt and pepper
Melt butter and sugar together to dissolve sugar. Add vinegars. Salt and pepper to taste. Let this all reduce down to a syrup like consistency and poor over hot onions in skillet. Let flavors marry in the skillet for 20 mins on low to medium heat.
Can be made ahead of time for you dinner party!
5 comments:
a ter-bear meal never disappoints! i love the tortelini kebab idea. what a great way to serve them as an appetizer.
what a terrific menu....I sure hope we will be ivited to next years bash.
Thank you for the post. I love to cook for my biggest fans!! That way I know the reviews will be good! If anyone wants anymore recipes from the menu let me know. I would be happy to share!
Chef Teri (terbear)
Sounds (and looks! delicious!
mmm...those onions sound FAB!
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