I'm thinking.......but just wanted to clarify something.
I believe you are serving a Kosher meal so does that rule out shell fish like lobster and shrimp?

How many people are coming? Would it work to do something like grilled roasted or otherwise cooked portabella mushroom steaks if you want something light?

Here's a recipe for chicken I corrupted/changed and used portabella mushrooms instead of chicken, and I didn't use the salad, I just served the mushrooms as a main course. I will present the recipe in it's original form in case any chicken and arugula eaters are interested, then I will explain how I adjusted it.

From Epicurious/Bon Appetit February 2007

Lemony Chicken Milanese

Makes 4 servings

4 skinless boneless chicken breast halves
2 large eggs
1 1/4 cups panko (Japanese breadcrumbs)
3 tablespoons chopped fresh parsley, divided
2 teaspoons chopped fresh oregano
1 teaspoon coarse kosher salt
3/4 teaspoon ground black pepper

4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
2 cups (packed) baby arugula leaves (about 2 ounces)

Using a meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/2 inch. Whisk eggs in medium bowl to blend. Mix panko, 2 tablespoons parsley, oregano, salt, and pepper on plate. Dip chicken beaten eggs; turn to coat. Dredge in breadcrub mixture, coating completely.

Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and saute until golden brown and cooked through, about 5 minutes per sode. Transfer chicken to plates; sprinkle with lemon juice. Toss arugula with remaining 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Mound atop chicken.

Now for my adjustments. It's been quite a while since I made this, so I'm going on vague memory.

I cleaned and de-stemmed the mushrooms. I didn't really try to flatten them, as that doesn't work for mushrooms. I followed the instructions for coating them with the panko, and cooking them in the skillet, but I also have this image of taking them out of the oven. I probably baked them for a while to either keep them warm while I finished the rest of the food, or to finish cooking them. I was probably keeping them warm. Sorry to be so vague. DH tells me to write these things down, and I don't ever get around to it.

After having suggested portabella mushrooms, I remember the last episode of Top Chef where one of the judges dissed a dish with portabella mushrooms by saying portabella mushrooms are so 1994. If that's the case, then I'm happily 1994 too, cause I love them.

Sally

Here's a fish dish I've made for guests. If you have everything cut up and ready to go, it can be made in the time it takes to cook the pasta. I've made it with penne pasta but the fusilli is more attractive.

FUSILLI PROVENCALE (serves 4)

1/4 cup extra-virgin olive oil
1/2 pound fresh tuna fillet, skin discarded and cut into 1/2 inch cubes
4 cloves garlic, finely chopped
1/4 cup very finely chopped onions
1/2 cup sun-dried tomatoes in olive oil, drained and cut into julienne strips
One 16 oz. can Italian plum tomatoes, undrained but slightly squished
One 6 oz. jar marinated artichoke hearts, drained and cut into 1/4 inch lengthwise pieces
1/2 cup fresh basil leaves, chopped, or 1 tsp. dried (fresh is so much better in this dish)
3/4 cup Nicoise or other flavorful black olives pitted and halved
1 Tbs. drained tiny capers
Pinch of hot pepper flakes
Salt and freshly ground pepper to taste
1 pound fusilli pasta

Heat 2 Tbs. of the oil in a small skillet over medium-high heat until hot but not smoking. Add the tuna and cook, stirring, until the cubes are lightly browned on all sides, about 3 minutes. Remove the skillet from the heat and reserve.

Heat the remaining oil in a 1 1/2 to 2 quart heavy saucepan. Add the garlic and onions and cook over low heat until they are softened but not browned, about 10-15 minutes. Add the sun-dried tomatoes and continue cooking over low heat until they start to soften, about 1 or 2 minutes. Add all the remaining ingredients except the pasta one at a time, stirring. Bring to a boil over high heat, then reduce the heat to medium and cook until all the elements have come together and sauce is slightly reduced, about 10 minutes. Add the reserved tuna and season with salt and pepper. Keep the sauce warm on low heat while you cook the pasta. Divide the pasta into 4 warmed oversized soup bowls and top with the sauce.

What I might suggest for a manu dish depends on your appetizers, soup etc.
But the thing that comes immediatly to mind is a whole poached or baked fish.
Baked salmon served with this orange ginger sauce is both elegant, easy and vegetarian. Unfortunatly I didn't record the person who sent it to me....if it's yours please speak up so I can amend my file. I have made this several times, always to rave reviews.

1/2 cup sour cream
1/4 cup mayonnaise
2 teaspoons Dijon-style mustard
1 1/2 tablespoons grated peeled fresh gingerroot
1 teaspoon freshly grated orange zest
2 tablespoons fresh orange juice
1 1/2 tablespoons drained green peppercorns (*I omitted)
1/2 teaspoon sugar
1 tablespoon white-wine vinegar
Make the sauce while the salmon is poaching:
In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop. From ??

Ina's Portobello Mushroom Lasagna is awesome.

Portobello Mushroom Lasagna

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

Here is a link that might be useful: linkie

Mmmm, what great ideas! I knew I could count on you all. It will be hard to choose. I think I will make all of them sooner or later, though.

Eight people, Sally. And thanks for reminding me, Chase -- right, it has to be kosher, so no nonkosher fish like shellfish, catfish, octopus, or eel.

Lindac, appetizers will depend on how rich the entree is, but my ideas include my favorite baked brie en croute stuffed with pesto and lox bits, corn/pecan dip with chips and vegetables, and/or big thick crackers with mascarpone and glazed apricots. Maybe even cheese fondue with small bread cubes? Cocktails will include caipirinhas, because we just came back from a Brazil vacation (bottle of cachaca in hand). The soup I was thinking about was either my favorite peanut coconut one (of course) or that gouda/pear dream. Sides would probably be roasted vegetables and a green salad. Dessert might be pineapple cake or trifle, or maybe just cookies and Jeni's ice cream (it's hard to serve homemade dessert in central Ohio anymore; nothing is as good as Jeni's).

Does all that give anyone any further thoughts?

You're the best -- thanks so much.

I forgot to add that because we will be having a longish cocktail hour first, and then soup, I want something that doesn't have to be made immediately before serving.

Also, maybe we could have pao de queijo -- little cheese bread balls we loved in Brazil -- as an appetizer, although I believe they are really considered a breakfast/tea time snack.

I have no idea about what's kosher and not kosher, so I'm no help there. I'll peruse my Moosewood cookbooks, and others, to see what looks good as a main dish.

Sally

I'm so glad you posted this! My vegetarian daughter and her partner will be visiting us for a few days next week, and I was about to ask for dinner suggestions myself (this is complicated by the fact that I'm lactose-intolerant and can't eat regular dairy products). I'm intrigued by the portobello lasagna, as I could use Lactaid-type milk and tofu parmesan. The Ina Garten recipe has numerous comments posted, and some good ideas include sauteeing onions (or leeks or shallots) and minced garlic along with the mushrooms and adding various cheeses or vegetables like spinach, broccoli, or zucchini. Many commenters reduced the amount of nutmeg and salt. I think I will try this.

All your ideas sound very elegant, Gellchom, so whatever you decide, I'm sure it will be fantastic!

Sue

With all you say you are considering for appetizers....I really think a simple baked or poached fish would be best.
And with the Brie en croute and the mascarpone and the fondue...I am re-thinking the orange ginger sauce in favor of a simple lemon juice.
And with all the lime in the caipirinas I think it would go well.
Linda c

Why, thank you, Sue!

Here are a few suggestions for you. Stir fries are the best thing I know for vegan meals (which other than eggs and honey is what it seems to me your lactose intolerance plus your daughter's vegetarianism seem to add up to), so make any kind of tofu, eggplant, or other vegetable stir fry with brown rice, kasha, or quinoa if you are using a soy or teriyaki sauce, pasta if you are using olive oil. That ought to make several dinners. Here one example:

Peanut Sauce Vegetable Stir Fry with Tofu over Quinoa
1 Tbsp Oil
1 small head Broccoli, chopped
1 small Red Bell Pepper, chopped
5 medium Mushrooms, sliced
1 package Extra Firm Tofu, cubed
1/2 cup Hot Water
1 tbsp Vinegar (I would use rice vinegar)
2 tbsp Soy Sauce
1/2 cup Low Fat Peanut Butter
Salt and pepper to taste (Cayenne Pepper is good)
3 cups cooked Quinoa

TO COOK QUINOA:

Toast 1 cup quinoa for a few minutes in a little butter or oil, stirring constantly, before proceeding with a recipe. It may also be toasted in a dry skillet for those who want to skip the fat. In medium saucepan, bring 2 cups water to boil. Add 1 cup quinoa, return to boil. Cover and cook for 15 minutes over medium-low heat. Remove from heat, fluff, and let stand 5-10 minutes.

WHILE QUINOA IS COOKING:

1. Heat oil in large skillet or wok over medium-high heat. Sautbroccoli, pepper, mushrooms, and tofu for 5 minutes.

2. In a small bowl, combine peanut butter, hot water, vinegar, soy sauce, and cayenne pepper. (Don't worry if sauce is not entirely blended, heat will melt the peanut butter into a smooth texture when added to wok.)

3. Pour peanut sauce over vegetable-tofu mix. Simmer for 3-5 minutes, or until vegetables are tender and crisp.

4. Serve over quinoa!!

Makes 4 servings

Here is an example of the second type of "stir fry" I mentioned, a recipe adapted from a wonderful restaurant that I used to eat at in Jerusalem. You could just remove some for yourself before adding the cheese for the others. This gives you the idea, but just use any goodies you like or have handy (Avi used sun dried tomatoes, pine nuts, fresh basil, feta, olive oil, and garlic).

Penne Avi

1 T olive oil
2 cloves garlic, minced
1 cup sliced mushrooms
1 13 ½ oz water packed artichoke hearts, drained and quartered
¼ c drained capers
½ c minced parsley and/or basil
1 t crushed red pepper
12 oz dried penne, cooked
1 c diced fresh mozzarella
2 T pine nuts, lightly toasted*

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, mushrooms and artichokes; saute 3 minutes. Add capers, parsley, pepper, and pasta. Toss to combine well.
Remove from heat and fold into cheeze; allow to melt into pasta. Garnish with pine nuts and serve immediately.

 place in a single layer in a skillet over medium heat and toast about 2 minutes or until golden. Toss pan frequently to turn nuts.

And don't forget soups! Add bread and you have a meal. Here is one that should work for you:

Cauliflower soup with sun-dried tomatoes and rosemary (Crema di cavolfiore con pomodori secchi e rosmarino, if you want to be fancy)

1 head of cauliflower
6-8 sun-dried tomato halves (I used 8)
1 small sprig fresh rosemary (or dried if that's all you have)
1 small onion
stock, preferably vegetable or chicken (I think vegetable would be best)
salt
extra-virgin olive oil
Marsala, port, sherry, or any wine you like
white pepper

Slice the onion and saute in some olive oil until it's soft. Cut up the tomatoes and cauliflower pretty small (doesn't have to be neat or uniform) and add with the rosemary to the pan. Cook another 3-4 minutes. Add the stock, as much as needed to cover the vegetables. Let simmer 15-20 minutes. Use a regular blender or food processor and blend until smooth and creamy. You can do it all or leave a little of it chunky. Return to pot. Add salt, white pepper, and wine to taste. If it's too thick, add more liquid.

With all the cheese in the appetizers I would go with fish. Fresh fish always seems elegant to me, because I cannot afford it so only have it at the home of friends or family on special occasions. Tuna steaks are great and would not clash with the salmon appetizers. I also love cod, haddock, halibut, flounder, sole, all the great white ocean fishes. I love them with a simple sauce, served over a bed of roasted veggies. I have a recipe for salmon on a bed of roasted fennel, but you could sub any fish I'll bet.

Here's the recipe from Better Homes and Gardens Healthy Family Cookbook. I've never made it but it looks yummy. You could always sub celery or zuchinni or yellow summer squash for the fennel and use dill leaves for the sauce if you don't like fennel.

Fennel and fish au gratin (serves 4)

1 pound fresh or frozen fish
2 fennel bulbs
3 carrots, julienned (1 1/2 cups)
1 1/4 cups skim milk (or regular milk if you don't want to skimp for the party)
3 TBLSP all purpose flour
2 TBLSP dry white wine
1/8 tsp. salt
1/8 tsp. pepper
2 TBLSP grated parmesean cheese (or just sub more bread crumbs)
1 TBLSP fine bread crumbs
2 tsp. marg or butter (probably double or triple this as these low fat recipes are never practical in the amount of fat they require)

Thaw fish, if frozen. Rinse, pat dry and cut into serving size portions.

Remove upper stalks from fennel ,including fennel bulbs, cut off a thin slice from each base. Wash fennel and pat dry. Quarter each fennel bulb lengthwise and discard core; julienne each quarter lengthwise. Chop enough of the reserved fennel leaves to make 1/4 cup.

In a large saucepan simmer julienned fennel and carrots, covered, in a small amount of boiling water for 8-10 minutes or till tender, drain. Transfer to a 2 quart baking dish.

In a large skillet cook fish in a small amount of simmering water till fish flakes easily with a fork (4-6 minutes per 1/2 inch of thickness). When finished drain fish and arrange atop vegetables in the baking dish.

For the sauce, in the large saucepan combine milk and flour. Cook and stir over med. heat til thickened and bubbly; stir in the 1/4 cup reserved fennel leaves, wine, salt and pepper. Pour sauce over fish and vegetables. Combine parmesean cheese, bread crumbs, and margarine, sprinkle over the sauce. Bake uncovered in a 350 degree oven for 20 minutes or till heated through. Makes 4 servings.

You could probably make the fish and veggies in advance and then just make the sauce and heat through in the oven before serving.

My mouth is watering!

I didn't mean I was going to serve ALL those appetizers, just that those are the ones I am thinking about.

I know you said "no shellfish, but I'll post this one anyway, because it is so incredibly easy and so incredibly elegant. And you could sub all mushrooms instead of the shrimp. Pardon my photo, my presentation skills are sorely lacking....

Filets de Sole Au Crevettes
(Fillets of Sole with Shrimp)

1 lb sole filets (I used haddock)
1T lemon juice
1/4 c fresh parsley, chopped
1 3oz can whole mushrooms, drained (I didn't use)
1T dijon mustard
1 tsp cornstarch
1 c cream
1 c cooked tiny shrimp, drained
2 T fine dry bread crumbs
1 tsp butter, melted

Brush each filet with lemon juice, season with salt and pepper. Sprinkle one side with parsley, cut fish in half lengthwise. Roll each up loosely, parsley side in, secure with toothpicks. Stand rolls up in 9x9x2 baking dish. Cover and bake at 425F for 10 minutes. Drain off juices, remove picks. Press a mushroom in each roll. Blend mustard into cornstarch, stir in cream. Cook over medium low heat until bubbly, add the shrimp and heat through.
Pour the sauce over the fish. Mix bread crumbs and butter and sprinkle over the fish rolls. Bake, uncovered 10-15 minutes. Serves 4

Salmon Balls in Dill Sauce

Oil
2 scallions, minced
1 15-1/2 oz can salmon, drained and flaked
1 c dried bread crumbs
1 T lemon juice
1 egg
8 oz sour cream
Pepper
Dill weed
1 c chicken broth
Parsley for garnish

Heat 1T oil in skillet over medium heat, add scallions and cook until tender. Remove to large bowl, add salmon, bread crumbs, lemon juice, egg, 1/4c sour cream, 1/4tsp pepper and 1/4tsp dill weed. Mix well, shape into 2 inch balls.

Heat 2T oil in same skillet, over medium heat. Brown salmon balls, transfer to plate. Pour oil from skillet, add chicken broth, bring to boil, lower heat, stir in remaining sour cream, remaining dill weed and pepper. Return salmon balls to sauce and heat through. Serve hot.

Makes 5 main dish servings or make balls one inch diameter for a wonderful appetizer!

Linda

How about something en papilotte?
Salmon fillet pieces...halibut,,,tilapia fillets, cod....whatever.
Then you put your choice of "stuff" on....shreds of fennel, carrot, onions, ginger...fold up the parchment abd bake.
The presentation is very nice.
Linda C

I think that Sole Meuniere makes a wonderful for a dinner party. Delicious and simple. Unfortunately it does mean last minute cooking but it is a very quick dish to make. Unless you do a whole salmon in the oven most fish dishes are going to involve last minute cooking.

Lori's Cannelloni with Spinach and Ricotta is delicious and can be done ahead but it may be a bit rich with what else you have planned. I actually like it with a light tomato and basil sauce too.

Sole Meuniere

* 1 lemon
* 4 fillets of Dover Sole 6 to 7 ounces each
Salt and freshly ground pepper to taste
* Flour for dredging
* 5 tablespoons unsalted butter
* 2 tablespoons olive oil
* 4 tablespoons fresh parsley chopped

1. Cut the lemon into quarters lengthwise. Then slice each quarter wedge crosswise into paper-thin slices. Remove any seeds and set aside.

2. Season the fillets with salt and pepper and dredge them thoroughly in flour. The cookbook suggests putting the flour in a paper bag, adding a fish filet and shaking it. Kind of like the Shake N Bake idea for those
of you old enough to remember. Shake off any excess flour.

3. Heat 4 tablespoons of butter and oil in a large saut pan (fry pan, skillet) over medium high heat. When the butter stops foaming, add the fillets. Cook, turning once, until golden and cooked through. Should take about 5 minutes.

4. Lower the heat and swirl in the remaining tablespoon of butter and the lemon slices. Sprinkle with parsley and season lightly with salt and pepper.

Spoon the sauce over the fillets and server immediately.

CANNELLONI STUFFED WITH SPINACH AND RICOTTA
===========================================
Submitted by LoriJean44 (Lori)
CREPES:

6 eggs (room temperature)
1 1/2 - cups flour
1/4 teaspoon salt
1 1/2H cups water
Combine all ingredients in medium bowl with electric mixer.
Let stand 1/2 hour or longer. Slowly heat 8-inch crepe pan/non-stick skillet.

Ladle about 1/4 cup batter into pan, swirling to cover bottom of pan, and cook until top is dry but bottom is not browned.

Stack between waxed paper as they cool

.
FILLING:
2 pounds spinach, cooked and well-drained, finely chopped ( I use frozen)
1 1/4 cup ricotta
2 egg yolks
3/4 cups fresh grated Parmesan
pinch freshly grated nutmeg
salt and pepper
1 tablespoon unsalted butter
1 cup heavy cream

In mixing bowl, combine spinach, ricotta, egg yolks,1/4 cup Parmesan,
nutmeg, salt and pepper. Blend well with fork.
Preheat oven to 350 F. Grease 8 x 12 inch ovenproof dish with the butter.

Spread spinach mixture onto crepes and roll up. Arrange crepes, seam side down in a single layer in prepared dish. Sprinkle with remaining 1/2 cup Parmesan and pour the cream evenly over top.
Bake until top begins to turn golden, about 20 minutes.

Elegant fish dishes... a large poached salmon - buy a fresh (Costco), nice-looking piece and poach the whole thing, or if you don't have a poacher large enough, bake it in paper or foil.

If poaching, put peppercorns, a bay leaf, mirin or white wine in the poaching water - poach gently.

Serve with a "chimichurri" of fresh mild herbs and a bit of garlic. Lay the chimichurri in a ribbon across the fish on a nice platter. Lay thinly-sliced lemon around the platter, tuck some sprigs of parsley around. Serve with extra chimichurri and lemon wedges with cheesecloth "bonnets" on them.

Gellchom, thanks for the suggestions. I think I'll try a stir fry, probably the one with the penne and sun dried tomatoes, and maybe a fish dish, too. There are so many great things you can do with salmon.

Sue

I thought I'd check back in and let you know I perused my Moosewood cookbook, but couldn't wrap my brain or tastebuds around any of their main dish recipes. They all looked good, but didn't seem like they'd fit with your menu. Since I haven't made any of them, I couldn't vouch for them, other than I do like other things I've made from Moosewood cookbooks. I just haven't tried their main dish recipes yet.

What others have posted all look very, very good.

Sally

I'm with you, Sally. I love Moosewood recipes (and also her Still Life With Menu), but they aren't the kind of dinner party fare I envisioned.

Thank you for taking time to look. That was sweet.

Here's another one. I included the risotto recipe because I always serve it when I make this fish dish.

FRESH FISH PICCATA serves 2

1 Tbs. extra-virgin olive oil
3/4 pound thin (1/4 to 3/8 inch) slices of filleted fish**
1 small lemon, peeled and sliced, each slice cut into 8 to 12 pieces
1/8 tsp. salt
1/8 tsp. freshly ground white pepper
1 1/2 tsp. small capers, well rinsed and dried
2 Tbs. finely chopped flat-leaf parsley

Heat the oil in a skillet, add the fillets and cook over medium-high heat only about 1 minute on each side. Remove to a heated platter

Add the lemon pieces, salt, pepper, and capers to the skillet and when hot, pour over the sauteed fish. Sprinkle with parsley and serve immediately with Champagne Risotto.

** - This recipe works best with thin fillets. My favorites are striped bass (not the thick Chilean sea bass), rockfish, red snapper or flounder. Sole or tilapia would also be good prepared this way.

CHAMPAGNE RISOTTO serves 2

1 1/2 Tbs. sweet unsalted butter
1 small yellow onion, minced
3/4 cup Arborio rice
1/4 cup champagne (can substitute dry white wine)
1 1/2 cups hot chicken broth
1/4 tsp. saffron threads, softened in 1/4 cup of the broth
1/4 tsp. salt
dash of freshly ground pepper
1 Tbs. heavy cream, at room temperature
2 Tbs. freshly grated parmesan cheese

Melt the butter in a 3 or 4 cup saucepan with a heavy bottom and gently cook the onion until soft, about 5 minutes. Add the rice and, stirring, cook over medium heat about 4 minutes. Add the champagne and cook 2 to 3 minutes. Add the 1/4 cup of the broth with the saffron and the salt and pepper. Stir well and cook uncovered over low heat until all the broth has been absorbed by the rice. Add another 1/4 cup of broth, let the rice absorb it up; continue adding broth, 1/4 cup at a time, until the broth is used up. This takes about 30-35 minutes/

When the rice is done tender but slightly chewy- stir in the cream and the cheese. Serve immediately.

gellchom, when you do your stir fry, do you buy the water packed, extra firm tofu? What do you do to prepare it?
Also wanted to ask is there a special brand of quinoa that is better than others? Enjoy you dinner party, I have certainly enjoyed the recipe offers in this thread.

gina_w, I made your poached salmon with chimichurri for supper tonight -- right down to the garnish. My husband and I both LOVED it! It is a definite contender for the party.

Do you think that it would be good at room temperature? I don't want to be cooking during the appetizers or the soup course, but I am afraid if I keep it warm in the oven it will dry out, and even a reheat in the microwave might overcook it.

Here is how I did the chimichurri and poached the fish (I'm sure you know how to do both, but just in case some other reader wants to know):

I took a big handful of flat leaf parsley, 4 cloves garlic, and a bit of onion and minced them in the food processor. Then I added about 1/3 c of arbequetta olive oil, a little red wine vinegar, a little lemon juice, about 1/2 t of dried oregano, and S&P. That's it -- and it was really terrific. I poached the salmon by putting it in a deepish pan with water to cover, added some mirin, some peppercorns, and a bay leaf, as you suggested. I brought it to a boil, and then immediately took it off the heat, covered the pan, and let it sit about 10 minutes.

eandhl, here is my recipe for stir-fried tofu. It was my first stir-fry. Many years ago, when I was about 22, my aunt gave me a wok. It just sat there until one day in the newspaper's food section, in the "kids in the kitchen" column, I found this recipe for stir-fried tofu and vegetables (I've rewritten it to leave out all the super-basic instructions like "peel the onion and put it on a plate"). I figured if kids could do it, I could, too! Now I love to cook all kinds of Chinese dishes, but this is the one that got me started. My kids always loved it. I make all kinds of modifications now, depending on what vegetables I have on hand, and I use sherry, dark soy, hot oil, etc. This is the basic; you modify it the way you want (use more or different vegetables; include water chestnuts and bamboo shoots; add or substitute chicken or beef for the tofu; etc.). Enjoy!

Stir-fried Tofu and vegetables

¼ pound mushrooms
1 large carrot
1 small onion
1 small green pepper
1 - 2 pkg tofu (firm works best)
1 clove garlic
2 T water (I like sherry or mirin instead)
1 t cornstarch
2 T oil (I like to use peanut)
3 T soy sauce
2 t honey

Prepare vegetables. Mix water and cornstarch in one bowl, soy and honey in the other. Stir fry vegetables 1 minute, add soy/honey mixture, cover and cook one minute. Stir in water and cornstarch and tofu, stir gently until heated, about 1 minute.

ruthanna -

I want to try your tuna and fusilli recipe next. It sounds so good (as does the picatta).

Must it be served immediately? If not, what do you recommend -- room temperature, or reheat the sauce?
Thanks.

I think it's even better room-temp or even a bit cold. Cold poached salmon is very acceptable for a party. I'm glad you liked it - it's too easy and it makes a nice presentation. You just have to start with a great piece of salmon.

If you want to make the fusilli dish ahead of time, I think the sauce would be fine if you make it ahead of time without adding the tuna cubes and refrigerate both separately. Then combine and reheat in the microwave because I can't picture it being as good served at room temperature.

If you're OK with the pasta being reheated in the microwave, that would work or you could precook and do a boiling water dip and thorough drain like they do in many Italian restaurants.

The fish piccata would have to be made right before serving but if the ingredients are ready, it shouldn't take more than five minutes.

I have a recipe for stuffed flounder thats delicious.stuffed with crab,great tasting,doesnt take long to make.everytime we have it i think wow

If you are considering salmon as your main course, you might like this salmon recipe. I have served this one often at dinner parties.
You can prepare it ahead of time, getting all the vegetables julienned and it can go in the oven at the last minute. Only takes about 10 minutes to cook.

Home Cookin Chapter: Recipes From Thibeault's Table

Salmon With Julienne Vegetables
===============================
Salmon Filets or steaks

Adapted from: Umberto Menghi 1978

1 large carrot
1 stalk of celery
1 lemon
2 cloves garlic
1 large shallot
parsley
white wine
chicken broth (Optional instead of white wine
Olive oil
. Place salmon filets in a shallow oven proof dish.

Julienne carrots, celery, lemon zest,

chop parsley,
mince garlic
chop shallots

Mix together and spread over top of the salmon.

Pour a little white wine,or chicken broth over the salmon and a squeeze
of lemon juice.

Drizzle with olive oil.

Sprinkle with salt and Pepper

Butter a piece of foil and place loosely on top of fish. Do not seal.

Bake in a 400° to 450° oven for approximately 10 to 20 minutes,
depending on the thickness of salmon.

To serve. Place a piece of salmon on plate keeping some of the julienne
vegetables on top.

ruthanna -

I made your fusilli recipe, and we loved it! Thanks.

I used a flash-frozen piece of tuna from TJ's I had in the freezer -- or so I thought. It wasn't until after it was thawed that I realized it was mahi-mahi. But it was delicious anyhow.

Gellchom:
I believe you can have any fish with Scales ???

Here is a good side.
Fish Filets Simmered in a Marinara Sauce , with
Black Olives, Sliced Green Olives, Capers, Onion, Garlic, Parsley and whatever Spices you may like.

Simmer the Sauce 35 to 45 minutes (or until to Veggies are tender)
Lay in about 4 large Filets and cover with Some Sauce.
( Whiteing, Flounder, Haddoc ?)

Put the lid on and simmer about 10 minutes or
until the fish is cooked.

Here is the Sauce simmering. I took some and put it into a Sandwich,before the fish was added ( Great )
My Daughter took some, put it in a Container for Sandwiches

This is a Large Skillet, 14 inches.
I have many other Recipes if you would like them.
LOU