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Dinner menu poll
Jan. 23rd, 2009 03:06 pmWell, OK, not really...since I am not a paid user I don't get to make real polls. HOWEVER I still need opinions regarding mom's birthday menu, because I am torn.
Things will be launched with roasted red pepper soup.
Regarding side dishes: There will definitely be roasted green beans with pine nuts, lemon and parmigiano. I am torn, however, as to what to pair with this: butternut squash ravioli (which I found a bit bland last time but which everyone else seemed to love, and which is dead-simple to make) or carrot-ginger souffle (which looks very flavourful but is as yet untried and may be persnickety to make, what with the whipping of egg whites to JUST the right consistency)?
Regarding the main dish: It will be roast chicken. The question is what variety - the herb-and-lemon or the moroccan-spice-apricot-&-prune? Both will be moist and delish. The question is do I want bolder chicken flavour (as in the herb & lemon) or bolder fruity flavour (as in the moroccan), given the rest of the menu?
Advise me, O internets!
Things will be launched with roasted red pepper soup.
Regarding side dishes: There will definitely be roasted green beans with pine nuts, lemon and parmigiano. I am torn, however, as to what to pair with this: butternut squash ravioli (which I found a bit bland last time but which everyone else seemed to love, and which is dead-simple to make) or carrot-ginger souffle (which looks very flavourful but is as yet untried and may be persnickety to make, what with the whipping of egg whites to JUST the right consistency)?
Regarding the main dish: It will be roast chicken. The question is what variety - the herb-and-lemon or the moroccan-spice-apricot-&-prune? Both will be moist and delish. The question is do I want bolder chicken flavour (as in the herb & lemon) or bolder fruity flavour (as in the moroccan), given the rest of the menu?
Advise me, O internets!
