The Culinary Architect: Preparing a lovely ladies luncheon

The Island Now

By Alexandra Troy

I love my clients…when I have a free moment, I enjoy entertaining them for a delicious luncheon filled with great food, scintillating conversations and appreciation for their continuing patronage.

Two years ago, Culinary Architect Catering had the honor and pleasure of catering Betsy’s beautiful wedding.

Ever since, I have wanted to have Betsy and her mother over for lunch to reminisce and remember that special day.

Knowing that my guests love fish, I created a lovely ladies’ luncheon, making Cod the star.  The following menu is easy to prepare and almost all of it may be prepared ahead of time, allowing you to enjoy your guests’ company.

Isn’t the most important part of entertaining, the delight of enjoying great company and delicious food?

MENU

(Serves 4)

Easy Gazpacho

Alaskan Cod a la Le Bernardin

Mixed Greens with Extra

Virgin Olive Oil Vinaigrette*

The Best Berries

*Recipe Not Given

Easy Gazpacho

1 clove garlic

1 large tomato,

cut into quarters

1 large Japanese cucumber,

cut into quarters

1/2 large onion, cut in half

1/2 large red pepper,

cut in half

1/2   cup tomato juice (I like

to use Knudsen’s Very Veggie)

5 oz. beef consomme (omit

if you would like this

Vegetarian)

1/8 cup red wine vinegar

1/4 cup olive oil

1 tblsp. each fresh basil,

fresh thyme

1/4 tsp. Tabasco

Pinch of salt & pepper

1.  In a Cuisinart, fitted with a steel blade, place garlic, tomatoes,

cucumber, onion, red pepper, with on-off movements, pulse and coarsely chop.

2.  Mix remaining ingredients and blend with coarsely chopped vegetables.

Refrigerate until serving.

Alaskan Cod a la 

Le Bernardin

(Le Berardin is our favorite seafood restaurant in New York City. After eating a similar dish at Le Bernardin I came up with this quick and easy recipe)

3 cups homemade fish stock

or store-bought clam broth

1/4 cup Wondra

1 cup frozen peas, defrosted

4 King-size Oyster

Mushrooms, sliced thinly

3 carrots, peeled and cut

into cubes

4 4-oz. pieces Black Cod

6 sprigs thyme,

stems removed

Dill for garnish

1. In a pot large enough to hold all of the ingredients, place the fish stock and whisk in Wondra.  Heat on low and stir until reduced by 1/3.

2. Add mushrooms and carrots and cook until soft.

3. Just before serving, turn heat to medium high and add Cod.  Cook until done, about 5 minutes.  Add peas and thyme.

4.  Plate one piece of Cod in a soup plate, spoon sauce and vegetables on top.  Garnish with dill, if desired.

The Best Berries

16 oz. Organic berries

i.e. strawberries, blueberries,

blackberries and/or

raspberries, cleaned

Fresh mint

1/4  cup orange juice with

pulp

1/8 cup Grand Marnier or

Triple Sec

1. In a large bowl, combine all of the above, toss.

2. Divide and serve in 4 bowls.  Garnish with fresh mint, if desired.

Alexandra Troy is owner of Culinary Architect Catering, a 35-year-old, Greenvale-based company, specializing in private, corporate and promotional parties.  

If you make any of these recipes, please share your photographs with me at party@culinaryarchitect.com.

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