You don`t need to go to a restaurant to have a great dinner. Give a fantastic dinner at your house with the dearest friends around you, to everyone`s surprise.Why don`t you cook the dinner yourself? It doesn`t matter if you are planning a party for a big crowd or a small dinner for a few family members. You don`t need to be skeptical anymore; cooking guides will help you to prepare and create the dinner. This book contains twenty menus thru the four seasons with delicious and extraordinary recipes. You can cook the whole menu or just one recipe. It`s your own choice. The recipes are international, a bit of everything; American and European. Just convince yourselves of this.Read more about the book at www.claudiasbook.com . Try out the free reading sample.

Thank You for Dinner

Dining with family and friendsBy Claudia Schulz

AuthorHouse

Copyright © 2008 Claudia Schulz
All right reserved.
ISBN: 978-1-4343-9585-6

Contents

Menus for spring..............................1White fish menu...............................5Menu with noble fishes........................13Asian spring..................................19Freshening menu...............................27Vegetarian menu...............................33Menus for summer..............................39Sweet and hot.................................43Special menu..................................49Beef meets veal...............................55Slimmer summer................................63Summer buff et................................69Menus for autumn..............................79Traditional menu..............................83Extraordinary menu............................89Rustic-styled menu............................95Delicate menu.................................101Hearty and tasty..............................107Menus for winter..............................113Coddler menu..................................117Fish in the winter............................125A long winter evening.........................131Italian inspired menu.........................141A chocolaty finish............................14720 trendy sauces and dips.....................153

Chapter One

Menus for spring

Descry euphoric your spring fever in the arousing nature Cook with freshness and easiness

White fish menu page 5

Tomatoes and mozzarella cheese, served in a parmesan basket

Fresh broth with sea bass and spring vegetables

Fried fish with potato julienne and zucchinis

Cold strawberry soup

Menu with noble fishes page 13

Salmon mousse with cucumber salad

Lettuce soup

Tuna in a sesame crust with egg roll

Caramelized fruits in a little bag from crepe

Asian spring page 19

Sprouts salad with homemade spring rolls and a cilantro-pepper mayonnaise

Chicken with a hot peach-mango sauce, polenta with a nuts crust and caramelized snow peas

Mango ice cream with coconut sauce

Freshening menu page 27

Marinated salmon on potato fritters with mustard dill mayonnaise

Flounder in a potato crust with spring vegetables

Rhubarb strawberry compote with milk ice cream

Vegetarian menu page 33

Mixed green salads with a fried egg in an almond crust

Fresh vegetable broth with noodles and egg

Stuffed cabbage leaf with cheese sauce

Orange dessert

White fish menu

* * *

Tomatoes and mozzarella cheese, served in a parmesan basket

* * *

Fresh broth with sea bass and spring vegetables

* * *

Fried fish with potato julienne and zucchinis

* * *

Cold strawberry soup

Cooking guide

The day before the dinner

- Cook the vegetable broth

At daytime of the dinner

- Prepare 4 baskets from mozzarella cheese

- Marinade the sea bass

- Cut the spring vegetables for the sea bass

- Cut the vegetables and the potato julienne for the fried fish course

Shortly before the guests arrive

- Fill the mozzarella baskets with fresh mozzarella slices and tomato slices

- Broil the sea bass (it takes about 20 minutes)

- Prepare the zucchinis

- Prepare the strawberry soup, keep it cooled

When the guests are around

- Drizzle the vinaigrette over the tomatoes and the mozzarella, serve immediately

- Arrange the sea bass and the spring vegetables in soup plates. Pour the hot broth around it

- Roast the fish and deep-fry the potato julienne. Reheat the zucchinis. Arrange everything together on plates.

- Pour the strawberry soup into soup plates. Garnish with fresh strawberries and mint

Tomatoes and mozzarella cheese, served in a parmesan basket

4 servings

2/3 cup parmesan cheese, grated 16 oz. mozzarella, cut into slices 6 tomatoes on the vine, cut into slices 1 tablespoon olive oil 2 teaspoons balsamic vinegar salt, pepper basil 1 small onion, cut into thin rings

Divide the cheese into four parts, to prepare four baskets. Strew one part of the cheese in a pan. Melt the cheese over a medium heat. When it becomes a lightly golden brown color, drop the cheese over a small bowl. Let it cool down there. All together prepare four baskets.

Fill the baskets with the mozzarella and the tomatoes.

For the vinaigrette, whisk together the oil and the vinegar. Season to taste with salt and pepper. Drizzle a bit of the vinaigrette over the tomatoes and the cheese.

Garnish with onion rings and fresh basil. Serve immediately.

Fresh broth with sea bass and spring vegetables

4 servings

2 yellow onions 4 carrots 1 parsnip 1 turnip 2 leeks 1/2 fennel 1 bunch of parsley 12 cups/ 3 liter water

20 oz. fresh sea bass 1/4 cup olive oil juice of 2 limes 1 teaspoon thyme, hacked salt, black pepper 2 carrot, cut into fine strips 2 red mini pepper, cut into fine strips 2 green onions, cut into fine strips 1/2 teaspoon lime zest 1/2 teaspoon fresh ginger, grated

For the broth hackle all the vegetable and put everything together in a big pot. Then add the water and place the pot on the range. The broth must cook on a low heat for about 2 hours; sieve the broth. Season to taste with salt and pepper.

Preheat the oven at 350F. To make the marinade, whisk together the olive oil, the lime juice and the thyme. Season to taste with salt and black pepper. Cut the sea bass into smaller pieces and marinade them for at least 1 hour. Then put the fish in an ovenproof dish and broil it for 20 minutes.

Meanwhile, mix up the vegetables with the lemon zest and the ginger.

To serve, arrange the fish and the spring vegetables in levels and pour the broth into the soup plates.

TIP

Marinade the fish in an airtight plastic bag. In this way, it is easy to mix up the fish and the marinade with your hands.

You can store the remaining broth in a cool place for a few days. As well you can freeze the broth.

The simple preparation of the sea bass brings forth his natural and tasty flavor.

Fried fish with potato julienne and zucchinis

4 servings

fresh flounder (4 x 4 oz. fish fillet) salt, black pepper 2 tablespoons plain flour 2 tablespoons olive oil

4 small zucchinis, cut into thin slices 2 chili peppers, cut into thin strips 1 tablespoon olive oil salt, black pepper 1/8 teaspoon nutmeg 4 tablespoons cream

4 white potatoes, peeled and cut into julienne 1 cup corn oil salt

Warm the corn oil in a big pot at 375F to deep-fry the potatoes.

Season the flounder and turn around the fillets in the flour. Roast gently the fish in the olive oil, two minutes on both sites.

Warm the olive oil in a pot and add the zucchinis. Stew them for 6 minutes, then add the chili peppers. The zucchinis shall be firm to the bite. Season to taste with salt, pepper and nutmeg. Cream the zucchinis and let simmer for another 2 minutes.

Deep-fry the potato julienne in the corn oil. It take only 1 to 2 minutes until they are crispy brown. Drip off the oil on a paper towel, then season the deep-fried potatoes with salt.

Arrange the meal nicely on a plate.

TIP

Slide one potato julienne into the oil; when the oil bubbles up, it's hot enough. Also you can use a wooden spoon. When there are small bladders around the spoon, you can start to deep-fry.

Make sure, that the pot is big enough and only filled to 1/3 with the oil, because the oil could bubble over.

The flounder has a very juicy meat.

Cold strawberry soup

4 servings

2 lb. strawberries, cut into pieces 2 teaspoon lime juice 4 teaspoon sugar 4 stalks mint, hacked 8 ice cubs

4 strawberries, cut into pieces fresh mint

Puree everything in a blender, until the ingredients become a fine and smooth soup.

Garnish with strawberry pieces and fresh mint.

TIP

You can use every kind of fruits for this delicious dessert. Use other berries, like raspberries; or peaches or mangos.

Menu with noble fishes

* * * Salmon mousse with cucumber salad

* * *

Lettuce soup

* * *

Tuna in sesame crust with egg roll

* * *

Caramelized fruits in a little bag from crepe

Cooking Guide

The day before the dinner

- Prepare the salmon mousse, keep it in the fridge

At daytime of the dinner

- Prepare the cucumber salad

- Cook the lettuce soup

- Prepare the potato egg roll filling, roll up the egg rolls

- Prepare the crepe-dough

- Slice the fruits for the crepe filling

Shortly before the guests arrive

- Rub the tuna with the sesame seeds

When the guests are around

- Cut the cucumber mousse into slices, serve it with the cucumber salad

- Reheat the soup, garnish with the blanched lettuce. Gratin the bread.

- Saut the tuna, cut it into slices. Deep-fry the egg roll

- Bake 4 crepes, prepare the fruits. Arrange it together on plates

Salmon mousse with cucumber salad

4 servings

8/1/2 oz. fresh salmon salt, black pepper 1 tablespoon unsalted butter 6 teaspoons olive oil juice of 1/2 lemon 1 teaspoon white wine vinegar salt, black pepper 1/2 cup cream 3 tablespoons dill, hacked

1 cucumber 2 tablespoons sour cream 2 teaspoons cream 1 teaspoon ground mustard 1 teaspoon dill, hacked salt, black pepper

dill for garnish

Season the salmon. Melt the butter in a pan and roast the salmon on each site 1/2 minute. Wrap the salmon in cooking foil and let him cool down. Then cut the salmon in small pieces.

Whisk together the olive oil, the lemon juice, the vinegar, salt and pepper. Puree the dressing with the salmon pieces in a blender. The ingredients should all have the same temperature; ideally room temperature.

Whip the cream; fold the whipped cream in the salmon mousse. Pour in half of the mousse in a container or in a bowl ( about 1/1/2 cup volume). Bestrew it with half of the dill. Pour the rest of the mousse over it and bestrew it with the remaining dill. Put the container in the fridge for at least 5 hours; at best over night.

Wash the cucumber. Then peel it with the cucumber peeler into long ribbons. For the dressing, whisk together the sour cream, the cream, the mustard and the dill. Season to taste with salt and pepper. Mix up the dressing with the cucumber ribbons.

Loosen the salmon mousse carefully from the form. Then cut it into slices. Serve it with the cucumber salad. Garnish with fresh dill.

TIP

Blend the salmon mousse with small pauses. When the blender becomes too hot, the mousse could curdle.

Flush the form out with cold water, before pouring in the mousse. So, it will loosen much better from the container.

Lettuce soup

4 servings

2 lettuce 2 teaspoons unsalted butter 2 yellow onions, chopped 2 teaspoons plain fl our 4 cups chicken broth 1 cup cream salt, pepper juice of 1 lemon

4 slices bread 1/4 cup parmesan cheese, grated

Bring a big pot of salted water to a boil. Then pluck the lettuce leaves of the stalk. Blanch the leaves one minute in the boiling water. Then refresh the leaves, with ice cold water. Cut the lettuce leaves into strips.

Melt the butter in a pot and stew the onion in it. Besprinkle the onions with the fl our and pour the broth and the cream over it. Let the soup simmer for about 20 minutes. After it, add the lettuce strips, except of 4 tablespoons. Puree the soup in a food processor. Season to taste with salt, pepper and the lemon juice.

Preheat the oven at 425F. Bestrew the bread slices with the cheese and gratin them for 4 to 5 minutes, until the cheese has melted and is golden brown.

Arrange the remaining lettuce leaves in the soup and serve it with the warm bread.

Tuna in a sesame crust with egg roll

4 servings

1 lb. yukon gold potatoes, peeled and cut into pieces 2 tablespoons sour cream salt, black pepper

1 teaspoon wasabi 2 green onions, cut into thin slices

2 teaspoons cilantro, hacked

4 sheets egg roll skin 2 cups corn oil

16 oz. fresh tuna salt, black pepper 2 tablespoons mixed sesame seeds 1 teaspoon olive oil

Cook the potatoes about 20 minutes in salted water. Mash the potatoes and mix them up with the sour cream. Season to taste with salt and pepper. Bisect the mashed potatoes. Mix one half up with the wasabi and the green onions. Mix the other half with the cilantro.

Fill every egg roll with both kinds of potatoes: Form four rolls of each kind of mashed potatoes. Take one of each kind and roll it up in an egg roll skin. Prepare four egg rolls in total.

Warm the oil at 375F in a big pot.

Season the tuna with salt and pepper. Then rub the tuna in the sesame seeds. Warm the oil in a pan and saut the tuna for 15 seconds on each site. Cut the tuna into slices.

Deep-fry the egg rolls in the oil, until they are golden brown; for about 3 to 4 minutes. Cut the egg rolls into two halves.

Serve the tuna slices with the egg roll. Garnish the plate with wasabi.

Caramelized fruits in a little bag from crepe

4 servings

1/3 cup plain flour 1/4 teaspoon baking powder 1 egg 1/4 cup milk salt 1 teaspoon unsalted butter

6 oz. grapes, cut into halves 2 bananas, cut into slices 2 apples, cut into pieces juice of 1 orange 1 tablespoon sugar

4 dried apple rings

chocolate sauce apple slices

For the batter, whisk together the flour, the baking powder, the egg, the milk and a dash of salt. If the batter is still too liquid, add a tablespoon of flour.

Warm 1/4 teaspoon of butter in a pan and pour in the batter with a ladle. Bake it on each site about 1 minute, until it is lightly brown. Repeat this for three times.

Mix together the fruits with the orange juice. Caramelize the sugar in a pan, until lightly brown. Then add the fruits with the orange juice. Let it simmer for 2 minutes.

Fill the crepes with the fruit mix. At the top end put each crepe through one apple ring. In this way, it is formed like a little bag.

Garnish with chocolate sauce and apple slices.

Asian spring

* * *

Sprouts salad with homemade spring rolls and a cilantro-pepper mayonnaise

* * *

Chicken with a hot peach-mango sauce, polenta with a nuts crust and caramelized snow peas

* * *

Mango ice cream with coconut sauce

Cooking guide

The day before the dinner

- Prepare the hot peach-mango sauce, keep it cooled

- Prepare the mango ice cream, put it into the freezer

- Cook the coconut sauce, keep it cooled

At daytime of the dinner

- Prepare the spring rolls

- Prepare the cilantro-bell pepper mayonnaise, keep it cooled

- Prepare the sprouts salad, serve it lukewarm

- Prepare the polenta casserole

Shortly before the guests arrive

- Prepare mango slices and rasped coconut for the dessert

- Put the casserole into the oven (it takes about 20 minutes)

- Sear the chicken and put it into the oven (it takes about 8 to 10 minutes)

When the guests are around

- Deep-fry the spring rolls

- Stew the snow peas

- Reheat the hot peach-mango sauce, if desired

- Arrange the dessert on plates

Sprouts salad with homemade spring rolls and a cilantro- bell pepper mayonnaise

4 servings

4 oz. shrimps, chopped 1 carrot, cut into thin strips 1 green onion, cut into thin slices 1 mini red pepper, cut into thin strips 1 oz. bean sprouts 1 teaspoon vegetable oil 1 teaspoon soy sauce salt, black pepper

4 oz. ground beef 1 carrot, cut into thin strips 1 green onion, cut into thin slices 1 mini red pepper, cut into thin strips 1 teaspoon vegetable oil 1 teaspoon soy sauce salt, black pepper 10 egg roll skins 2 cups corn oil

1 yellow bell pepper 2 egg yolks 1/2 teaspoon spicy brown mustard 1/2 cup vegetable oil 1 jalapeno pepper, hacked 2 teaspoons cilantro, hacked 1/4 teaspoon curry salt, black pepper

12 oz. bean sprouts 2 teaspoons ginger, hacked 2 jalapeno peppers, hacked 4 mini orange bell peppers, cut into thin strips 2 teaspoons olive oil 1/4 cup soy sauce

Stir-fry the shrimps in the olive oil for 1 minute. Add the vegetables. Stir-fry the mixture for about 2 minutes. Then add the soy sauce and season to taste with salt and pepper. Cut each of four egg roll skins into three strips. Fill each roll with one teaspoon of the shrimps-vegetables mix. Roll them up to a triangles. Deep-fry them for about 2 minutes.

Stir-fry the ground beef in the olive oil for 2 minutes. Add the vegetables. Stir-fry the mixture for another 2 minutes. Then add the soy sauce and season to taste with salt and pepper. Cut each of six egg roll skins into two strips. Fill each roll with one teaspoon of the beef-vegetables mix. Form little rolls. Deep-fry them in the corn oil at 375F for about 2 minutes.

Preheat the oven at 500F. Quarter the bell pepper. Place them on a baking sheet and grill them, until the skin becomes black; it takes 4 to 6 minutes. Put the bell peppers directly into an airtight bag; let them evaporate there. Then peel and dice the bell peppers.

For the mayonnaise, whisk together the egg yolks and the mustard. Beat the oil slowly in, until it becomes a creamy mayonnaise. Add the bell pepper cubes, the chopped peppers and the cilantro. Season to taste with curry, salt and pepper. Serve the mayonnaise to the spring rolls.

Warm the olive oil in a pot or in a wok. Stew the ginger, the peppers and the bell peppers for 2 minutes. Add the bean sprouts. Mix everything up and stew it for another minute. Season with the soy sauce.

Chicken with a hot peach-mango sauce, polenta with a nuts crust and caramelized snow peas

4 servings

14 oz. canned peaches, pureed 3/4 cup water juice of 1 orange juice of 1 lemon 1 tablespoon unsalted butter 1 tablespoon vegetable oil 1 tablespoon white wine vinegar 2 tablespoons brown sugar 1/4 teaspoon ground red pepper salt, black pepper hot pepper sauce 1 teaspoon ginger, hacked 1 habanero pepper, hacked

1 teaspoon parsley, chopped 1 mango, finely cubed

1 tablespoon unsalted butter 1 tablespoon olive oil 4 boneless chicken breasts salt, black pepper 1lb. snow peas 2 teaspoons unsalted butter salt, black pepper 2 tablespoons powdered sugar

2 cups milk 1/2 cup yellow corn meal salt, black pepper 2 tablespoons unsalted butter, soft 1/4 cup plain flour 2 tablespoons almonds, hacked 2 tablespoons pecan nuts, hacked 1 tablespoon pine nuts, hacked 2 tablespoons corn flakes salt, black pepper

For the hot peach-mango sauce, put all ingredients into a saucepan. Let it boil down over a low heat for about 40 minutes; puree the sauce. Then add the parsley and the mango cubes and let the sauce simmer for another 2 minutes. Serve the sauce warm.

Preheat the oven at 350F. Season the chicken breast with salt and pepper. Melt the butter in a big pan and add the olive oil. Sear the chicken breast 1 minute on each site. Then put the pan with the chicken breasts in the oven and broil them for 8 to 10 minutes.

For the polenta casserole, bring the milk to a boil. Stir in the corn meal and let it simmer for 1 minute. Put it away from the heat and season to taste with salt and pepper. Fill the polenta into a casserole. For the crust, mix up the butter, the flour, the nuts and the corn flakes with your fingers, until you get streusels. Season with salt and pepper. Then sprinkle them over the polenta. Put the casserole into the oven for about 20 minutes.

Melt the butter in a pan. Stew the snow peas over a medium heat for about 3 minutes in it. Season with salt and pepper. Besprinkle the snow peas with the powdered sugar; stir well for another minute and let the snow peas caramelize.

(Continues...)

Excerpted from Thank You for Dinnerby Claudia Schulz Copyright © 2008 by Claudia Schulz. Excerpted by permission.
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