I had my dinner party last night and it was good! The food took longer to cook than I had expected (I made the gelatin 2 days before, thankfully, but I didn't get any other cooking done in advance.)
Here was the menu:
Prosecco-Ginger Ale-Lemon Juice Gelatin with Pansies, Strawberries, and Blackberries
The juice from the cut-up strawberries tinged this a pale pinkish color, and it tasted light and refreshing and looked absolutely beautiful. I used one big box of strawberries and one small box of blackberries and one package of edible flowers and 4 cups liquid and 4 pkgs gelatin.
Gougeres
These came out a bit too oily, heavy, and eggy, but they were still pretty good. I doubled the recipe and grated the cheese with my new awesome Microplane grater. It's not very good at going into the corners of pieces of cheese. I used chopped thyme as the herb, and had to put batter into my 2 muffin tins as well as 2 baking sheets (well, 1 baking sheet and the roasting pan.)
Fennel and Potato Soup
Came out a little dark because of the vegetable bouillon and possibly because I cooked the vegetables too long, but overall quite tasty, esp. with a dash of anisette. Pei said it was too sweet.
Baked Brie en Croute
Christy said this was the best thing she'd ever tasted. The sticking point with this was that I had forgotten to defrost the puff pastry beforehand. I wrapped the brie in the puff pastry with the apricot jam inside. This was slightly disastrous because one or both of them started leaking and dripped brie onto the bottom of the oven and caused a lot of smoke. It was very rich and liquidy.
Moussaka
Very good. I sliced, salted, weighted & drained, rinsed, and broiled (about 3 mins on either side, till golden) about 7 eggplants. I minced four onions and one red pepper and left them to sweat in a pan in olive oil, then minced one bag of brown mushrooms and let those sweat and cook down for a good long time as well, until almost dry. I also added a handful of reconstituted Horn of Plenty dried mushrooms, chopped, and some of the soaking liquid; I let this absorb and evaporate as well. Then I added about four cans of diced tomatoes drained of their puree, cinnamon, nutmeg, black pepper, cumin, chili pepper, cayenne pepper, dried oregano leaves, salt, and a large handful of chopped fresh basil. I added two packages of Morningstar (?) fake ground beef, and let them melt and the whole thing simmer a while longer. Then I layered the casseroles and topped them with a "bechamel" made of about 2 cups of plain yogurt mixed with 2 eggs and about 1/2 cup grated Parmesan. These went in the oven for 1 hour at 400 degrees and came out all steaming and browned.
Chocolate Ganache Cake
AWESOME. This is the prettiest thing I have ever made. I made feathered marbling on top with lines of white chocolate ganache, and stuck some mint leaves and white chocolate shavings in the middle of the cake. It tasted great--how could it not, with more than two packages of semisweet chocolate in it?
Hazelnut and Pear Gelato
Anni brought these over from Mondo Gelato. The hazelnut was dairy, and the pear was non-dairy (a sorbet, I think).
Guest List (lucky 13!):
Me
Rahul (gave me a Strange Foods book.)
Kyle
Molly (is making me a pink necklace.)
Anni
Pei
Atsushi (gave me Godiva truffles.)
Jameel (gave me a knife set.)
Mike B. (gave me a Chocolate Desserts book.)
Mike R.
Erin (with Mike R., gave me a card and white balsamic vinegar and chocolates)
Christy (gave me Play with your Food magnets)
Paul (gave me a two-volume set of The Life of Langston Hughes)
Pictures:
jealousrobot.i8.com
Sunday, April 27, 2003
Monday, April 21, 2003
Birthday Dinner 4/18:
Mike, Erin, Molly, and Kyle came with me to Udupi Palace. Molly and I shared the masala dosa and South Indian Thali plate, both of which were excellent. My favorite of the thali was a little dish of cauliflower and potato curry with mustard seeds in it. The dosa was smooth and shiny and slightly crunchy. Way too much food! We saw Jerry there and he didn't seem to remember who I was. Then I got lemon and hazelnut gelato for free at Mondo Gelato. It was nice. Mike and Erin gave me a bottle of white balsamic vinegar and some chocolate, and Jameel came up from Hayward and Paul and Christy came over, and Jameel gave me a knife set.
Birthday Dinner 4/19 at Cafe Pro Bono:
I had charbroiled lamb loin chops with merlot-blackcurrant sauce, and an accompanying glass of merlot. Delicate and smoky and with a delicious lamb flavor. It came with a heavenly creamy savory pan-fried piece of polenta, and julienned veggies. Dark chocolate and white chocolate mousse in a hard chocolate shell for dessert, and tiramisu. The candles we burned smelled horrible and soapy.
Mom got some other part of the lamb (it came in thin slices) with a cabernet sauce and garlic mashed potatoes. Mine was better.
TSS got linguine with lemon juice and clams which I thought was unremarkable.
Serena got "Susan's Downfall"--herb and cheese ravioli in a creamy browned gorgonzola-almond sauce.
Mike, Erin, Molly, and Kyle came with me to Udupi Palace. Molly and I shared the masala dosa and South Indian Thali plate, both of which were excellent. My favorite of the thali was a little dish of cauliflower and potato curry with mustard seeds in it. The dosa was smooth and shiny and slightly crunchy. Way too much food! We saw Jerry there and he didn't seem to remember who I was. Then I got lemon and hazelnut gelato for free at Mondo Gelato. It was nice. Mike and Erin gave me a bottle of white balsamic vinegar and some chocolate, and Jameel came up from Hayward and Paul and Christy came over, and Jameel gave me a knife set.
Birthday Dinner 4/19 at Cafe Pro Bono:
I had charbroiled lamb loin chops with merlot-blackcurrant sauce, and an accompanying glass of merlot. Delicate and smoky and with a delicious lamb flavor. It came with a heavenly creamy savory pan-fried piece of polenta, and julienned veggies. Dark chocolate and white chocolate mousse in a hard chocolate shell for dessert, and tiramisu. The candles we burned smelled horrible and soapy.
Mom got some other part of the lamb (it came in thin slices) with a cabernet sauce and garlic mashed potatoes. Mine was better.
TSS got linguine with lemon juice and clams which I thought was unremarkable.
Serena got "Susan's Downfall"--herb and cheese ravioli in a creamy browned gorgonzola-almond sauce.
Sunday, April 20, 2003
http://forums.craigslist.org/?ID=5815691
PROSECCO AND SUMMER FRUIT TERRINE
Active time: 15 min Start to finish: 6 1/4 hr (includes chilling)
4 cups mixed fruit such as berries; peeled and thinly sliced peaches (see cooks' note, below); and halved seedless grapes
2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
2 cups Prosecco (Italian sparkling white wine)
1/2 cup sugar
2 teaspoons fresh lemon juice
Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan.
Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minute to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.
Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.
To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.
Cooks' notes:
• To peel peaches, first cut an X in the end opposite the stem and immerse in boiling water (15 seconds). Transfer it to ice water and peel.
• Terrine can chill up to 3 days. Unmold just before serving.
• To achieve a look similar to that on our cover, use 6 (8-oz) ceramic or stainless- steel molds and 2 cups of fruit and double the gelatin mixture. Once gelatin is at room temperature, spoon 3 tablespoons into each mold, then chill 1 hour to set. (Keep remaining gelatin at room temperature.) Arrange 1/3 cup of fruit in each mold and divide remaining gelatin mixture among molds. Chill, covered, until firm, at least 6 hours.
Makes 8 servings.
Each serving contains about 290 calories.
Gourmet
August 2002
PROSECCO AND SUMMER FRUIT TERRINE
Active time: 15 min Start to finish: 6 1/4 hr (includes chilling)
4 cups mixed fruit such as berries; peeled and thinly sliced peaches (see cooks' note, below); and halved seedless grapes
2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
2 cups Prosecco (Italian sparkling white wine)
1/2 cup sugar
2 teaspoons fresh lemon juice
Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan.
Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minute to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.
Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.
To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.
Cooks' notes:
• To peel peaches, first cut an X in the end opposite the stem and immerse in boiling water (15 seconds). Transfer it to ice water and peel.
• Terrine can chill up to 3 days. Unmold just before serving.
• To achieve a look similar to that on our cover, use 6 (8-oz) ceramic or stainless- steel molds and 2 cups of fruit and double the gelatin mixture. Once gelatin is at room temperature, spoon 3 tablespoons into each mold, then chill 1 hour to set. (Keep remaining gelatin at room temperature.) Arrange 1/3 cup of fruit in each mold and divide remaining gelatin mixture among molds. Chill, covered, until firm, at least 6 hours.
Makes 8 servings.
Each serving contains about 290 calories.
Gourmet
August 2002
http://www.epicurious.com/run/recipe/view?id=103760&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=potato+fennel+soup
FRESH FENNEL VICHYSSOISE
The inclusion of fennel and a dash of Pernod puts a sophisticated spin on the classic chilled potato soup. Offer your guests iced tea with the meal.
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
5 cups thinly sliced fennel bulb (about 3 small fennel bulbs)
2 onions, sliced
1 pound small white potatoes, unpeeled, cut into 1/2-inch pieces
4 cups chicken stock or canned
low-salt chicken broth
2 tablespoons Pernod
2 cups half and half
Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large pot over medium heat. Add sliced fennel and onions. Cover and cook until fennel is tender, stirring occasionally, about 15 minutes. Add potatoes and chicken stock; increase heat and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Remove from heat. Mix in Pernod. Season to taste with salt and pepper.
Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in 2 cups half and half. Season soup to taste with salt and pepper. Cool slightly. Chill soup uncovered until cold, then cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)
Makes 8 servings.
Bon Appétit
August 2000
A Cook on 08/23/01
Excellent! Easy to make, yet very sophisticated flavor. Nice with a garnish of frizzled leeks and/or a drizzle of infused oil.
A Cook on 08/03/00
Very good by the cup, not by the bowl.
( rbond@kentek.com ) from Boulder, CO on 08/02/00
Excellent cold soup for hot summer days. Intriguing taste of fennel in the background. Definitely would make again.
FRESH FENNEL VICHYSSOISE
The inclusion of fennel and a dash of Pernod puts a sophisticated spin on the classic chilled potato soup. Offer your guests iced tea with the meal.
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
5 cups thinly sliced fennel bulb (about 3 small fennel bulbs)
2 onions, sliced
1 pound small white potatoes, unpeeled, cut into 1/2-inch pieces
4 cups chicken stock or canned
low-salt chicken broth
2 tablespoons Pernod
2 cups half and half
Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large pot over medium heat. Add sliced fennel and onions. Cover and cook until fennel is tender, stirring occasionally, about 15 minutes. Add potatoes and chicken stock; increase heat and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Remove from heat. Mix in Pernod. Season to taste with salt and pepper.
Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in 2 cups half and half. Season soup to taste with salt and pepper. Cool slightly. Chill soup uncovered until cold, then cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)
Makes 8 servings.
Bon Appétit
August 2000
A Cook on 08/23/01
Excellent! Easy to make, yet very sophisticated flavor. Nice with a garnish of frizzled leeks and/or a drizzle of infused oil.
A Cook on 08/03/00
Very good by the cup, not by the bowl.
( rbond@kentek.com ) from Boulder, CO on 08/02/00
Excellent cold soup for hot summer days. Intriguing taste of fennel in the background. Definitely would make again.
http://www.epicurious.com/run/recipe/view?id=10224&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=potato+fennel+soup
POTATO AND FENNEL SOUP HODGE
1 fennel bulb (sometimes called anise), stalks discarded, bulb cut
into 1/2-inch dice, and feathery leaves reserved for garnish
1 onion, diced
2 tablespoons unsalted butter
2 medium russet (baking) potatoes
2 cups chicken broth
1 1/2 cups milk
In a large heavy saucepan cook diced fennel and onion in butter over moderate heat, stirring, until softened, about 10 minutes. Peel and cube potatoes. Add potatoes and broth to fennel mixture and simmer, covered, until potatoes are very tender, about 20 minutes. In a blender or food processor purée mixture in batches until smooth and return to saucepan. Stir in milk and salt and pepper to taste and simmer soup, stirring occasionally, 10 minutes, or until heated through.
Garnish soup with reserved fennel leaves.
Makes about 5 cups.
Gourmet
April 1995
Susan A. Hodge: New York, New York
A Cook from Media, PA on 01/17/02
Wonderful! Besides being quick, easy and healthy, the fennel taste is subtle and delicious. And it made the whole house smell delightful.
A Cook from Tucson, Az. on 01/28/00
This soup is great served cold. Make at least 24 hours in advance, cover and refrigerate. I added a little chopped parsley to the top of each serving.
POTATO AND FENNEL SOUP HODGE
1 fennel bulb (sometimes called anise), stalks discarded, bulb cut
into 1/2-inch dice, and feathery leaves reserved for garnish
1 onion, diced
2 tablespoons unsalted butter
2 medium russet (baking) potatoes
2 cups chicken broth
1 1/2 cups milk
In a large heavy saucepan cook diced fennel and onion in butter over moderate heat, stirring, until softened, about 10 minutes. Peel and cube potatoes. Add potatoes and broth to fennel mixture and simmer, covered, until potatoes are very tender, about 20 minutes. In a blender or food processor purée mixture in batches until smooth and return to saucepan. Stir in milk and salt and pepper to taste and simmer soup, stirring occasionally, 10 minutes, or until heated through.
Garnish soup with reserved fennel leaves.
Makes about 5 cups.
Gourmet
April 1995
Susan A. Hodge: New York, New York
A Cook from Media, PA on 01/17/02
Wonderful! Besides being quick, easy and healthy, the fennel taste is subtle and delicious. And it made the whole house smell delightful.
A Cook from Tucson, Az. on 01/28/00
This soup is great served cold. Make at least 24 hours in advance, cover and refrigerate. I added a little chopped parsley to the top of each serving.
Lovely Chocolate Ganache Cake
Wow your guests with this festive show-stopper. Milk chocolate curls add a decorative touch.
19 ounces semisweet chocolate
1 cup (2 sticks) butter
5 large eggs
1 1/2 cups sugar
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup heavy cream
1 large piece milk chocolate for making curls
raspberries and fresh mint sprigs for garnish
Preparation Time: 20 minutes
Baking Time: 50 minutes plus cooling
Serves 8 to 12
1. Preheat oven to 325°F. Grease and lightly flour 10-inch springform pan. In saucepan, melt 10 ounces semisweet chocolate with butter over medium-low heat; stir until smooth and set aside.
2. In bowl, beat eggs at high speed 5 minutes, until thick. Add sugar; beat 5 minutes, until fluffy. Sift flour and baking powder on top; fold in. Fold in chocolate mixture.
3. Pour batter into pan; bake 20 minutes. Cover with foil; bake 30 minutes. Cool.
4. In saucepan, melt remaining semisweet chocolate in the cream over medium heat; stir until smooth. Pour over cake. Shave curls from the milk chocolate with vegetable peeler; place on cake with berries and mint.
http://www.vernalisapartymenus.com/vday8.html
Wow your guests with this festive show-stopper. Milk chocolate curls add a decorative touch.
19 ounces semisweet chocolate
1 cup (2 sticks) butter
5 large eggs
1 1/2 cups sugar
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup heavy cream
1 large piece milk chocolate for making curls
raspberries and fresh mint sprigs for garnish
Preparation Time: 20 minutes
Baking Time: 50 minutes plus cooling
Serves 8 to 12
1. Preheat oven to 325°F. Grease and lightly flour 10-inch springform pan. In saucepan, melt 10 ounces semisweet chocolate with butter over medium-low heat; stir until smooth and set aside.
2. In bowl, beat eggs at high speed 5 minutes, until thick. Add sugar; beat 5 minutes, until fluffy. Sift flour and baking powder on top; fold in. Fold in chocolate mixture.
3. Pour batter into pan; bake 20 minutes. Cover with foil; bake 30 minutes. Cool.
4. In saucepan, melt remaining semisweet chocolate in the cream over medium heat; stir until smooth. Pour over cake. Shave curls from the milk chocolate with vegetable peeler; place on cake with berries and mint.
http://www.vernalisapartymenus.com/vday8.html
Saturday, April 19, 2003
gougeres by elisabeth prueitt (tartine)
1 1/4 c nonfat milk
2/3 c (1 1/3 sticks) unsalted butter
1 tsp salt
1 c bread flour
5 eggs
1 tsp pepper
1 tbsp mincecd fresh herbs such as thyme or chives
1 c (4 oz) shredded gruyere
2 egg yolks
1 tbsp heavy cream
preheat to 350, butter a baking sheet or line w/parchment paper.
in a medium heavy saucecepan, combine milk butter and salt, cook till butter has melted and mixture boils. add all flour at once, stirring w/wooden spoon, stir vigorously till mixture is smooth and pulls away from sides of pan, about 3 mins. add eggs 1 at a time beating vigorously until each is incorporated before adding next. fold in black pepper, herbs, 3/4 of the cheese. scoop out tablespoonfuls of hte batter and place 3" apart on prepared sheet. in small bowl, whisk egg yolks and cream together. brush mixture over each puff and sprinkle remaining cheese on top. bake till puffed and golden brown, 30-35 mins. serve warm. makes 2 doz.
1 1/4 c nonfat milk
2/3 c (1 1/3 sticks) unsalted butter
1 tsp salt
1 c bread flour
5 eggs
1 tsp pepper
1 tbsp mincecd fresh herbs such as thyme or chives
1 c (4 oz) shredded gruyere
2 egg yolks
1 tbsp heavy cream
preheat to 350, butter a baking sheet or line w/parchment paper.
in a medium heavy saucecepan, combine milk butter and salt, cook till butter has melted and mixture boils. add all flour at once, stirring w/wooden spoon, stir vigorously till mixture is smooth and pulls away from sides of pan, about 3 mins. add eggs 1 at a time beating vigorously until each is incorporated before adding next. fold in black pepper, herbs, 3/4 of the cheese. scoop out tablespoonfuls of hte batter and place 3" apart on prepared sheet. in small bowl, whisk egg yolks and cream together. brush mixture over each puff and sprinkle remaining cheese on top. bake till puffed and golden brown, 30-35 mins. serve warm. makes 2 doz.
Wednesday, April 16, 2003
spinach souffle:
1 pkg frozen spinach, cooked
bechamel with 4 tbsp butter and 1/4 cup flour and 2 cups milk. whisk in 4 egg yolks and 1/2 round of herb chevre and some parmesan and let cool slightly.
sautee 1 chopped shallot and 3 chopped cloves garlic with the spinach and then mix in the sauce.
mix egg whites till stiff with a little salt, fold into sauce, bake at 350 degrees for one hour.
came out non-puffy and with a weird pancakey layer on top.
1 pkg frozen spinach, cooked
bechamel with 4 tbsp butter and 1/4 cup flour and 2 cups milk. whisk in 4 egg yolks and 1/2 round of herb chevre and some parmesan and let cool slightly.
sautee 1 chopped shallot and 3 chopped cloves garlic with the spinach and then mix in the sauce.
mix egg whites till stiff with a little salt, fold into sauce, bake at 350 degrees for one hour.
came out non-puffy and with a weird pancakey layer on top.
Wednesday, April 09, 2003
YESTERDAY
For breakfast, Rahul made me two Morningstar breakfast patties, which I reheated in the toaster on a slice of Health Nut wheat bread.
For lunch, I had a delicious apple pear and leftover tomato lentil stew over wild rice and some golden wheat puffs (not with the stew, separately).
For dinner, I ate leftover butternut squash spaghetti with parmesan, Acme walnut levain with brie, and a little bit of Ben and Jerry's Coffee Heath Bar Crunch (about two spoonfuls).
But for dessert...
we went to Mondo Gelato and I had two of the real-milk gelatos--ACE and hazelnut. And the hazelnut was amazingly good. Obsession-worthy. Rich. Delicious.
For breakfast, Rahul made me two Morningstar breakfast patties, which I reheated in the toaster on a slice of Health Nut wheat bread.
For lunch, I had a delicious apple pear and leftover tomato lentil stew over wild rice and some golden wheat puffs (not with the stew, separately).
For dinner, I ate leftover butternut squash spaghetti with parmesan, Acme walnut levain with brie, and a little bit of Ben and Jerry's Coffee Heath Bar Crunch (about two spoonfuls).
But for dessert...
we went to Mondo Gelato and I had two of the real-milk gelatos--ACE and hazelnut. And the hazelnut was amazingly good. Obsession-worthy. Rich. Delicious.
Monday, April 07, 2003
Spaghetti with Butternut Squash
Cooked minced garlic in butter, then added microwaved butternut squash flesh and some water. Seasoned with nutmeg and parmesan. Cooked till falling apart. Added crushed-up amaretti. Pureed with stick blender and tossed with spaghetti and cubes of fresh mozzarella.
Orecchiette with Asparagus and Trumpet Mushrooms
Sauteed chopped shallot in butter and added asparagus broken into chunks. Sauteed till almost done, then added chopped black trumpet mushrooms and sauteed until cooked. Added the juice of one moro blood orange and a little more butter. Tossed with orecchiette and topped with grated parmesan cheese.
Cooked minced garlic in butter, then added microwaved butternut squash flesh and some water. Seasoned with nutmeg and parmesan. Cooked till falling apart. Added crushed-up amaretti. Pureed with stick blender and tossed with spaghetti and cubes of fresh mozzarella.
Orecchiette with Asparagus and Trumpet Mushrooms
Sauteed chopped shallot in butter and added asparagus broken into chunks. Sauteed till almost done, then added chopped black trumpet mushrooms and sauteed until cooked. Added the juice of one moro blood orange and a little more butter. Tossed with orecchiette and topped with grated parmesan cheese.
Thursday, April 03, 2003
Wednesday, April 02, 2003
Went to Nizza la Bella with Mom. BEST FRIES EVER. It was a great meal!
* Bread was unexceptional--like a pale, oily version of the focaccia from the rotisserie place, much as I hate to admit it.
* Mixed salad with a vinaigrette and topped with two delicious crunchy garlic toasts and a warm chevre round with herbs.
* Mussels in a chopped-garlic-and-parsley broth with aioli
* Crusty, golden, crunchy, savory fries with aioli--SO GOOD.
* A pork loin chop in a brown reduction sauce served with a spinach/tomato/salsify gratin and sauteed summer squash rounds (a bit too soft for my taste). By this time I was quite full, so I had only a tiny bite of it.
* Rinquinquin--an alcoholic Provencal peach infusion served on the rocks
* Rich, chocolate-chunk-studded chocolate mousse with creme chantilly and an almond cookie. Good, but not as good as the Food Forum chocolate pots au creme.
* Bread was unexceptional--like a pale, oily version of the focaccia from the rotisserie place, much as I hate to admit it.
* Mixed salad with a vinaigrette and topped with two delicious crunchy garlic toasts and a warm chevre round with herbs.
* Mussels in a chopped-garlic-and-parsley broth with aioli
* Crusty, golden, crunchy, savory fries with aioli--SO GOOD.
* A pork loin chop in a brown reduction sauce served with a spinach/tomato/salsify gratin and sauteed summer squash rounds (a bit too soft for my taste). By this time I was quite full, so I had only a tiny bite of it.
* Rinquinquin--an alcoholic Provencal peach infusion served on the rocks
* Rich, chocolate-chunk-studded chocolate mousse with creme chantilly and an almond cookie. Good, but not as good as the Food Forum chocolate pots au creme.
Lentil stew:
Saute plentiful chopped garlic and sliced carrots (would have been better diced) in butter in a stockpot until pale golden and fragrant. Add lentils, toast slightly, add plenty of water. Season with a bay leaf, cinnamon, cumin, oregano, curry powder, and tomato paste. Add chopped veggie bacon. Peel and dice tomatoes and throw them in. Simmer till lentils are almost soft, then add chopped spinach, Swiss chard, parsley, and sliced button mushrooms. Add salt and pepper to taste and serve. (I served it over wild and brown rice, but the rice didn't add much to the dish.)
Saute plentiful chopped garlic and sliced carrots (would have been better diced) in butter in a stockpot until pale golden and fragrant. Add lentils, toast slightly, add plenty of water. Season with a bay leaf, cinnamon, cumin, oregano, curry powder, and tomato paste. Add chopped veggie bacon. Peel and dice tomatoes and throw them in. Simmer till lentils are almost soft, then add chopped spinach, Swiss chard, parsley, and sliced button mushrooms. Add salt and pepper to taste and serve. (I served it over wild and brown rice, but the rice didn't add much to the dish.)