The Ideal Dinner

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Rhiannon McKivitt
Professor Raines
ENGL 1010, Section 035
18 February 2013
The Ideal Dinner
I begin to think about what to serve for dinner each day on my drive home. The Merriam-Webster Online Dictionary, defines dinner as “the principal meal of the day.” The following is a look at what the phrase “The Ideal Dinner” means to me. For me, the ideal dinner must include an appetizer, a salad, an entrée, and a dessert. The ideal dinner must begin with an appetizer. It should be something tasty, but not too heavy, something that awakens the taste buds, but does not overwhelm them. One way that I accomplish this is to use vegetables as appetizers. I often use celery lightly steamed with different spices then drizzled with olive oil. This is great to use on a spring day when you want something warm, light, and colorful. Another favorite of mine is potatoes; cut into bite sized chunks and baked. Using fresh garlic finely chopped onion and oregano, I season my potatoes. I then place them into a glass baking dish and coat them with olive oil cooking spray. After this, I bake them at 350 degrees for about fifteen minutes. Either of these tasty appetizers will be a great success with any crowd. Salads can add excitement and color to the dinner table. While most people see salads as vegetables thrown together, preparing a salad the right way takes work. I like to begin preparing my salad by making sure I have an appropriately chilled salad plate. It should be cool to the touch but not wet. I then dust the plate with a little parmesan cheese and build my salad from there. I then arrange the greens on the plate overlapping the leaves in a circular fashion while dusting each layer with parmesan cheese. I then add bacon which has been cooked on a broiler pan in the oven to remove all grease, cooled completely, and crumbled roughly. After this, I add a thick layer of thinly sliced radishes which gives the salad both color and taste....
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