Dinner here, tomorrow night, for a colleague of my husband’s I’ve never met, and his gal, who neither of us has met.
That’s the trickiest kind of dinner to plan, even though I had Jim ask if there were any food allergies or “hates.” None, so that should make it easier, but it doesn’t.
My other half is painfully allergic to anything that swims, so I want to cook it. I’d like to have something I can make in advance and pop into the oven so we can attend to our guests.
Here’s what I’m thinking (it’ll change throughout the day). For the main course it’s en papillote, parchment paper packets with sauteed leeks on the bottom, three separate with pounded chicken breasts (the tenders will be cooked for our dog) and a veggie salsa to be determined, and a separate three of salmon on a bed of leeks with grainy mustard on top. That way I can just pop them into a hot oven ten minutes before dinner. Yes, then open windows and await the smoke alarm. Here, it’s actually a heat alarm. Open a hot oven and it sends out ear-piercing sounds.
I’d like to do a ribbons of zucchini and carrot salad (simple vegetable peeler) with a light Asian-inspired vinaigrette and a room-temperature Israeli couscous salad with some tomato and perhaps cilantro as I happen to have both on hand.
If a first course is needed, it will actually be a warm, summery day so a cold cucumber and yogurt soup would be good. Our guests are bringing dessert.
btw, I cut my parchment paper into hearts (fold and cut like you did when you were six and making a valentine for your parents) and do the French technique for folding so it should be quel surprise when opened. I’ll get extra so there is a choice between salmon and chicken, I choose salmon as I never get to cook it at home and the individual packets allow me to do so without cross-contamination. Don’t worry. I always have antihistamines around should hubby touch the wrong dish.
Being “Aunt Dee” the cook can be tiring at times, but I wouldn’t trade it for the world. Cooking for folks, writing, and researching what everyday should be in all pantries is enjoyable. The sun has been up for what seems like hours and it’s only 6:00 a.m. Enjoy the day! Dee
Cooking with Dee 
Cows do not swim in the river that’s being dammed to provide water for Dallas. Yes, that’s where my in-laws keep the cattle and their sons have helped make both wooden and cement cow bridges over that river that will now be flooded. Government at its best. Thanks for the question, Otis.
Sounds delicious! I’ve never cooked en papillote, but it’s on my to do list.
The folding technique makes it look beautiful and keeps in the steam. Let me know when you’re ready and I’ll coach! Dee
Z adores this labor-intensive recipe I came across which likewise makes “noodles” out of zucchini… Geez, you make me feel GUILTY so I suppose I’ll make it for him this week – next week he has to go to his dad’s for the dreaded summer visitation…
I changed it. I made homemade pizza, one regular and one with provolone, mozzarella, then after it’s baked it’s topped with a few slices of Italian proscuitto and arugula. Then a salad. I didn’t want to be intimidating. Try the shaved salad with cold sesame noodles and if you want, a bit of salmon. Dee