The First Course ~
The First Consideration in Menu Planning

Photography & Article by Joe Salvino, Studio 960
© December 2007, All Rights Reserved

Local culinary professional Cathy Rogers tells us, "When creating a menu with a first course, special consideration should be made regarding flavor balance and theme considerations."

And with that, Cathy shares several of her favorite soup and appetizer recipes for your next menu.


Bowl on Left ~ Manhattan Clam Chowder (Recipe at the bottom of this page!)

Plate on Right ~ Buffalo Mozzarella Roll

Cappuccino Cup ~ Sweet Butternut Squash Soup & Cinnamon Bugrets

Martini Glass ~ Lobster Gazpacho

Plate at Center ~ Thai Corn & Coconut Soup with Grilled Corn & Thai Coconut Salad



Chopping the fresh lobster for the Lobster Gazpacho. Always using the freshest ingredients, Cathy points out that several local markets now offer live lobster and will steam and shell it for you too.


When you've created a fantastic dish, the presentation should be as suiting as the food within. Here, Cathy uses martini glasses for the Lobster Gazpacho (chilled, but not shaken). Rather chic, wouldn't you agree? (Editor's Note: Care should be given NOT to use these glasses for hot liquids.)


Meanwhile, the shrimp for the Thai Coconut Salad are frying in a hot, lightly oiled pan. Cathy likes to cook her shrimp "shell on" and then peel them. This also allows for less oil needed and absorbed by the food.


Manhattan Clam Chowder simmering on the stove. There's nothing like walking into home with the aroma of soup simmering on the stove. Don't be surprised if the neighbors catch a whiff and are drawn over too!


Using a serrated knife, Cathy carefully "peels" the mozzarella roll to create long sheets.

I was especially intrigued with Cathy's technique for creating the Buffalo Mozzarella Rolls and included a couple extra pictures illustrating the process.


Cathy layers the cheese with grilled red peppers, prosciutto and spinach leaves.


Using clear wrap eases the rolling process. Once rolled, the wrap is then secured to the outside and the rolls are then chilled for a few hours before cutting into pin-wheels.


Final assembly of the Thai Corn & Coconut Soup with Grilled Corn & Thai Coconut Salad includes a few "artistic" drops of reduced balsamic vinegar. . . ready to entertain!


What better to pair with the Sweet Butternut Squash Soup than home made Cinnamon Bugrets!


A dollop of frothed low-fat milk on top of the Sweet Butternut Squash Soup, the Cinnamon Bugrets on the side, and it's all good-to-go!!


The completed dishes. With a little careful consideration, one of these should pair up nicely to your next menu. (If you're like me, you might be tempted to make a meal of just these all together! :o)


Cathy Rogers About Cathy Rogers

Cathy Rogers has been a culinary professional teaching cooking classes for over 25 years, and now does private cooking classes from her home in Rancho Mirage. Her next cooking class will be in February, 2008.

If you would like to know more about Cathy Rogers private cooking classes, she can be reached at (760) 770-5965


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Manhattan Clam Chowder
Serves 6 to 8

2 tablespoons olive oil

3 tablespoons anchovies ~ minced

2 tablespoons shallots ~ minced

1 cup sweet onion ~ diced

1 cup leeks, white parts only ~ diced

6 garlic cloves ~ minced

1 cup chopped clams

1/2 teaspoon sea salt

3-1/2 cups clam broth

1/2 cup tomato paste

2 cups chopped plum tomatoes

1/2 lb. Yukon potatoes ~ peeled and diced

dash chili sauce with garlic

1 tablespoon agave nectar (garnish for dish )


In large stock pot, heat olive oil over medium high heat/

Sauté shallots, onions, leeks and garlic for about 10 minutes until onions are softened.

Add clams and cook a few minutes more. Add salt, clam broth, tomato paste, chili sauce and tomatoes. Increase heat until mixture comes to boil, reduce heat and simmer 15 minutes.

Add potatoes and simmer an additional 15 minutes or until tender

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