We had a lovely dinner on Sunday, everyone was relaxed and happy since it was a holiday weekend. On top of that, several of the dinner guests had something good in their lives to celebrate, and we had some adorable tykes to provide entertainment. A great time was had by all....
We enjoyed fresh pasta made by John using our KitchenAid mixer:
 |
| Rolling the pasta, storage solution, cutting the fettuccine. |
 |
| Finished dish. |
Fresh Fettucine with vegetables, cranberry beans, and chantarelles in gorgonzola cream sauce.
Sautee veggies (carrots, shallots, red pepper & beans) in butter then add veggie broth and mushrooms and simmer til just done. Reserve on stove. For each batch, simmer broccolini and pasta together until just done. Mix veggies, pasta, parmesan cheese, gorgonzola cheese, heavy cream and pasta water til you like the consistency. Toss with fresh herbs and serve.
We also had Grilled Ribeye steak with a lemon-pepper-herb rub; and Grilled Portabella mushrooms with balsamic-herb marinade; we devoured these so fast we didn't take a good picture.
For a starter we had fresh home-made bread from E. and Acme sourdough from J. to eat with
Roasted Caprese Salad:
Smash a few cloves of garlic and rub the bottom of a roasting pan. Add olive oil, the garlic, one pint of heirloom or cherry tomatoes per person. Drizzle with oil, balsamic vinegar and a bit of salt. Roast at 425-450 until the tomatoes are cracked and juicy. Spoon tomatoes around fresh mozzarella (or Burrata if you are feeling fancy) and garnish with fresh basil. Serve warm with fresh bread to mop up the juices.
and some Olives from BB's olive bar:
along with a Green Salad from M&R.
For dessert we had Rhubarb tart with cornmeal crust:
recipe from Good to the Grain.
And Nectarine-Plum upside-down cake:
Recipe from Seasonal Fruit Desserts.
both served with some cinnamon whipped cream. Recipes on request!
And a good time was had by all!
This week's menu coming soon...
No comments:
Post a Comment