Post # 1
I’m an amazing Italian/French/American cook. My husband and I are in an intercultural relationship. His grandmother is very Indian. She understand’s one word in three of what I say. His grandmother is visiting from India for our wedding. I’m cooking for his grandmother tomorrow night. I am an adequate Indian cook, but not good. I want to make a fuss. I know I can’t do Indian well enough. Allegedly, she like “continental” food. My thought was to do shrimp scampi, extra spicy, and a flourless chocolate torte for desert with name brand ice cream. Shrimp is a big deal in India, and my torte is fantastic. Also apparently fancy ice cream will be appreciated. I’m using my wedding china for the first time… I’m trying to impress her and her daughter (hubbies aunt who is very american).
What should I do for an appetizer? Normally I would do a beautiful cheese plate with a fresh bagette and fruit. However, cheese will not be enjoyed by grandma. I can’t think of what to do for an appetizer. Also, revisions in the remainder of the menu would be appreciated.
Post # 2
Oh man, cooking for Asian grandmothers sucks ass. I feel for ya.
Maybe a crostini platter? Are you doing a pilaf or pasta with the scampi?
Post # 3
Hi Bee, I’m Indian and I can confidently say that you are correct in that grandma won’t enjoy a cheese platter – all of the older more traditional people in my family strongly dislike cheese (idk why, cheese is great). For an appetizer, I would do meatballs or a fancy sausage in sauce maybe? At family parties, all of the adults seem to enjoy those. I know this doesn’t go with your meal but literally everyyonnneee in my family loves egg rolls! Especially the Filipino kind.
Sorry if this wasn’t much help! Good call on using your wedding china though- she will absolutely notice. All of my aunties and my mom are obsessed with fancy china! I’m sure grandma will appreciate the effort and enjoy your cooking/company regardless of what you make!
Post # 4
Stuffed dates are usually a hit. Phyllo cups with a variety of fillings are easy and they look super fancy.
Post # 5
If you’re handy with puff pastry I’d do egg rolls or samosas! Do you have any local Indian or Pakistani grocery stores?
Post # 6
I came to say samosas & see someone beat me to it! Samosas & maybe some spiced nuts.
Post # 7
Post # 8
pussinboots07 : bridalbee31 : ‘s meatball suggestion gave me an idea: what about arancini? They include mozzarella but it’s a small part.
Or crostini with a tomato bruschetta and olive tapanade?
Post # 9
I wouldn’t make an indian appetizer. That would be setting yourself up for failure.
Post # 10
pussinboots07 : OK I’d flip the prawns/scampi around as an entrée/appetizer and do coq au vin blanc with rice as a main.
My mum does this amazing chilli garlic prawns. All it involved is putting raw cleaned and peeled prawns in a baking dish (you can do individual ramkins too) you put lots of butter over the prawns with fresh red chilli and loads of chopped garlic. You chuck it in the oven until it’s cooked and you can smell the garlic. Serve it with lots of bread to mop up the yummy melted garlic butter. I don’t think it would be too much of a stretched for an Indian palate because of the butter/ghee. I’d also consider doing some chilli mussels to serve with it too.
This Curtis Stone recipe is really nice… Especially if you do the crispy chicken skin. https://www.taste.com.au/recipes/coq-au-vin-blanc/64ab5d35-fca2-4915-813c-ce97ee467772
I’d serve it with rice. I do this rice. Its a Turkish rice dish that my Indian friends absolutely love whenever I’ve made it at dinner parties.
1. Put 1/3 cup of orzo pasta in a dry hot saucepan.
2. Allow the orzo pasta to get golden brown in color.
3. Once the orzo pasta has browned add 2 tbsp of good quality butter and a tbsp of chopped garlic and a tbsp of chopped red onion.
4. Allow it took cook until fragrant and then add a teaspoon of olive oil to stop the butter browning.
5. Add however much uncooked rice as you require. I use basmati because I like the shape and the quicker cooking time. Stir the rice until gets coated in all the buttery garlic goodness.
6. Add hot chicken stock to the point that it covers the rice by about a centimeter. Put the lid on and cook by the absorption method. Add a little salt too at this point. If the rice looks like its cooking and you have lots of extra liquid still in the pot. Take the lid off and allow it to evaporate a bit.
7. Once cooked fluff it up with a fork and serve. Make sure you use a non stick saucepan for your rice.
Post # 11
This “faux gras” vegetarian pate seems special to me. https://www.davidlebovitz.com/faux-gras-foie-gras-vegetarian-lentil-mushroom-pate-recipe/
Melon + prosciutto
I make something similar to this that’s always gobbled up http://saltandwind.com/recipes/118-white-anchovy-toast-with-pickled-fennel-and-apple-recipe
Roasted grape crostini is also always gobbled up, but I’m not sure it’s a great pairing for scampi(?)