Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Wednesday, July 28
Dinner @ My Place
I had some friends over for dinner Sunday evening, and we had quite a nice spread to consume. Unfortunately I don't have any pictures, but the menu will be described in detail instead.
Herb Ciabatta w/ basil oil and cracked pepper: the ciabatta was from Food Hole, the basil oil from my new-cookbook-of-the-moment, Simple Cuisine by Jean-Georges Vongerichten.
Heirloom tomato salad, mixed baby greens w/ basalmic vinegarette: Ah, heirloom tomatoes. These purchased at the Food Hole as well, at a sale price of $3 a pound, down from $6! The varieties were deep purple-red, yellow, and mottled green; I sprinkled them with fresh pepper and sea salt, and then finished the plate with a small greens salad. Lovely starter.
Braised lime-chipotle chicken thighs w/ corn cakes: Jean-Georges strikes again. His recipe called for the heat to be ginger, I simply went for a more NM-style flavor. The corn cakes turned out less crispy than I would have liked (my timing is still my weakness in cooking), but they had good flavor and complemented the chicken nicely.
Cheese plate: 2 kinds of Gouda and a third that I can't remember...: The 3 cheeses actually were 3 types of milk all-told: cow, sheep, and goat. Unfortunately I can't remember which animal went with which cheese. One of the goudas had crunchy bits in it (similar to well-aged Parmesan) and was extremely flavorful. I'll buy more, certainly, especially since it was only $13 a pound.
Apple tart w/ green chile ice cream: Again, using Simple Cuisine. Jean-Georges has a thing for phyllo dough, so he lists a lot of dishes that use simple stacked phyllo rounds to make tarts, both savory and sweet. There were 4 ingredients in this dish - the phyllo rounds, butter, apples, and sugar. After burning the first set of rounds during their pre-bake, the second set turned out perfectly and was well-received by the table. This dessert was actually the focal point and inspiration of the meal - I made the ice cream several days earlier and refrained from blogging about it since I wanted its inclusion in the meal to be a suprise. Then I worked backwards, from pairing the dessert item to go with it, to selecting a mildly spicy chicken dish and corn as the entree. The tomato salad was the only thing that didn't quite "fit", but really, who can resist in-season tomatoes?
Time posted: 07:54 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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