Crispy Asparagus Straws with Lemon Parmesan Aioli

Crispy Asparagus Straws with Lemon Parmesan Aioli
This is a delicious appetizer, you can prepare them ahead of time
and bake off just before serving.
36 asparagus spears
4 sheets of phyllo dough, thawed
6 oz. Parmesan cheese, grated
¼ cup butter, melted
salt and pepper to sprinkle on top
Preheat oven to 425° F

Trim ends of asparagus. Blanche asparagus in boiling salted water until lightly
tender to the bite, about 3 minutes.
Place one sheet of phyllo on a cutting board. Set aside the remaining sheets,
cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet
into nine rectangles, two cuts down from the top, two cuts across. Place an
asparagus spear at the bottom of the short side of the rectangle with the tip
sticking out from the dough by 2 inches. Sprinkle on a teaspoon of cheese. Roll
up spear and seal with butter. Finish with remaining spears.
Place on cookie sheet lined with parchment paper. Sprinkle with remaining
cheese, salt and pepper. Cover the exposed asparagus tips with foil. Bake until
golden brown and crispy 10 to 12 minutes. Serve warm.

Lemon Parmesan Aioli
½ cup Sour Cream
¾ cup Mayonnaise
1 cup finely grated Parmigiano-Reggiano Cheese (2 ounces)
2 Tablespoons fresh lemon juice
Fresh Lemon Zest from 2 lemons
1-teaspoon black pepper

1 clove of garlic, pressed
½ teaspoon kosher or sea salt
Preparation:
Whisk together all ingredients in a bowl and let chill for 2 hours

Makes 36 single asparagus straws.

Recent Mailer

Above is a recent postcard mailer that I sent out. (click on image for full size) If you are not on my mailing list, please let me know and I will put you on it. I send out recipe postcards about once every 4 months or so. Enjoy this recent recipe of "Cranberry Fig Relish" at your Thanksgiving dinner! As soon as I can update my website, I will scan and post my past recipe cards so you all can enjoy the recipes that I enjoy...until then; remember...Good food is Always in style!

Autumn Cocktail Party

Miniature Cheesecakes:

Pumpkin with Butterscotch Carmel, Cherry and Blueberry

Chicken Salad Stuffed Phyllo Shells

with Dried Cranberries and Pecans

Miniature Individual Chicken Pot Pies

Catered a fun cocktail party for Jeff and his lovely wife Erin in Hillsborough this past Saturday night on November 1st. The party they were hosting was a celebration of their good friends recent marriage. The menu was assorted Hor D'Ouevres, buffet style and some items passed out by servers. The menu perfectley coincided with the first rain storm of the Autumn season. Guests were arriving from the cold, windy and rainy weather to jazz music in the background and warm, comforting food and good friends! What else could you ask for? It was great to serve such a wonderful comfort food with Chicken Pot Pie in miniature as an Hor D'Ouevres, the party guests were all suprised by it.

Autumn Cocktail Party

Assorted Fine Cheese with Crackers
Cherry Tomato & Mozzarella skewers with Balsamic Glaze
Saffron Butternut Squash Risotto with Peas in spoons
Tuna Tartare on crispy wonton with Edammame Wasabi puree
Chicken Pecan Salad with Dried Cranberries in Phyllo cups
Miniature Chicken Pot Pies
Dijon Rosemary Petite Lamb Chops with Fresh Mint SauceMini Cheesecakes: Cherry, Blueberry & Pumpkin with Carmel Butterscotch

Retirement Party At UC Berkeley

Buffet table ready for the rush!

Party guests at the buffet licking their chops!

Patrick serving Baby Carrots & Green Beans with Orange Thyme Butter

Catered a big crowd of one hundred guests at UC Berkeley last night at the Alumni House. Had the pleasure of working with many of the guests that were there at previous events. This was a double retirement party. The menu had an Italian flavor to it and we all had a great time and people were toasting and remembering good times!!!
Menu
Appetizers
Artichoke, Ricotta and Parmesan Tartlets
Cherry Tomato & Mini Mozzarella Cheese Skewers
Fresh Tomato Bruschetta
Dinnner
Mixed Baby Greens with Bleu Cheese, Walnuts, Cherry Tomato halves, Chopped Apple and Balsamic Vinaigrette
Baby Carrots & Green Beans with Thyme Orange Butter
Chicken Marsala
Pesto Cheese Tortellini with Asparaus, Red Bell Pepper and Mushrooms
Dessert
Cake, Cookies and Peet's Coffee

Bruce & Peggy's Backyard Birthday Party

Chinese Chicken Salad In Mini "Take Out" Containers With Chopsticks

Spicy Sausage & Shrimp Skewers

Leticia Serving Pannini's

Mini Grilled Turkey Pannini with Dijon, Pesto & Provolone Cheese

Catered a double birthday party for Bruce & Peggy in Los Gatos this past weekend!! What a fun party...they had their own Bocce Ball court that their guests were playing and what a great view of downtown San Jose from their home in the hills. The menu was all appetizers and finger foods. I find that most of my events that I cater, people prefer that over just a dinner-it's more fun and the variety pleases many party guests. Here is the menu, you will notice some repeat items on this menu that I've done before, but these are crowd pleasers!!!
Menu
Grilled Spicy Sausage & Shrimp Skewers with Bell Pepper & Eggplant Dip
Wasabi Lime Crab Salad on Cucumber
Saffron Butternut Squash Risotto with Peas served in Spoons
Turkey Pannini with Pesto, Provolone & Dijon
Assorted Fine Cheeses with Crackers & Fruit
Chilled Pea Tarragon Soup served in Shot glasses
Chinese Chicken Salad served in Mini Chinese Take Out Containers
Fig & Goat Cheese Bruschetta with Balsamic Glaze & Pumpkin Seeds

Ray's Suprise Birthday Party

My client Judy in Los Gatos decided to suprise her husband Ray for his birthday this year this past Saturday night. He gave her a suprise birthday party a couple of years ago and now it was pay back time for Ray. Beautiful balmy summer night, a perfect setting for Ray's day in their wonderful patio in their garden. There were 50 of Ray's close friends and family that gathered to share in the event with cocktails and appetizers. Amongst their guests were three other clients of mine, it was fun for me to serve them new and exciting food and I'm very thankful for all of the referrals that I have received by many of them over the years!

Menu
Bacon Wrapped Almond Stuffed Dates
Mini Cheddar Burgers with Rosemary Onion Jam
Mini Shrimp Cocktail in Shot Glasses
Tuna Tartare on Crispy Won Ton with Edammame Wasabi Puree
Baked Orange Salmon with Hollandaise Sauce in Spoons
Rosemary Dijon Lamb Chops with Honey Peppercorn Mint Sauce
Cheddar Sundried Tomato Grilled Pannini
Cherry Tomato & Mozzarella Cheese Skewer with Balsamic Glaze
Fine Cheeses with Crackers

60th Anniversary Party

Fig Salad with Goat Cheese Walnut Truffles & Foccacia Croutons

Pork Tenderloin Wrapped in Prosciutto, Mushroom & Spinach

with Apricot Pistachio Relish & Pomagranite Glaze

Lemon Manchego Risotto with Aspargus & Peas

Rustic Apple Tart with Vanilla Ice Cream

I felt privileged to cater a 60th anniversary party in an intimate setting of four guests this past Friday night. What an accomplishment to be married for 60 years. Rhoda and Lester were very charming and they had another couple celebrate their special day. I wish them many more wonderful years together!

Hor D’Ouevres
Shrimp & Spicy Sausage Skewer
with Roasted Red Bell Pepper Aioli
Mini Artichoke & Sun-dried Tomato Pizzas

Salad
Mixed Baby Greens with Pickled Beets, Goat Cheese Walnut Truffles, Fresh Mission Figs, Foccacia Crouton Tossed with Gorgonzola Pear Vinaigrette

Entrée
Pork Tenderloin wrapped in Prosciutto, Mushroom Duxelle and Spinach, wrapped in a delicate Phyllo Crust,
surrounded by Pomegranate glaze & Pistachio Apricot relish
Served with Asparagus & Pea Risotto with Lemon & Manchego Cheese

Dessert
Rustic Apple Tart with Vanilla Ice Cream