dinner, wherein we laugh in the face of "low-fat"

It's a sort of zen question, isn't it? Or something like that. What kind of a vegetarian dinner is it if you make vegetarian food but the vegetarian calls to cancel?

In our case, the correct response is, "deep-fried goodness, highly caloric, screw the notion of low fat".

I mean, come on, look at Brad and Tina. Fellow teammates, a lovely couple. Disgustingly in shape (Brad competes internationally in triathlons). Both of them can withstand an onslaught of rich fried, cheesy, creamy foods. And so they did.

As noted, Tim couldn't come for dinner because of tornado warnings for the area between Chicago and Indianapolis, where he lives. Brad and Tina had only a half mile stroll through the neighbourhood, so they showed up, and we fed them. A good evening, and they were troopers for putting up with lots of photos at the end of the night.

The food:

Empanadas filled with summer squash, sweet peppers, and feta.I set a platter of these out on the balcony table along with a bowl of tomato salsa. We sipped an Argentinean white wine, and enjoyed the warm evening.

A simple romaine salad with a toasted pumpkinseed dressing.

Chile relleno, refried black beans, sweet corn and tomatillo salsa.I haven't made these in ages, and with good reason. Frying is messy, and good as these are (make no mistake, chiles rellenos are perfect food in my opinion), you'd get mighty unhealthy eating them regularly. A real treat. Conrad captures the plating process in stages.



Lemon-glazed pistachio genoise with toasted pistachio ice cream and quince poached in a spiced syrup.I love working with quinces. So fragrant, and people never guess what they are. Tina thought it was apple, a good guess, but quince is so much more fragrant. Wonderful fruit, though not for eating raw, of course. As for the cakes, well, this was attempt #2. I had made on large cake round and intended to do something with a chocolate ganache. I made a mistake, however, in the batter for the cake and misread 6 Tbsp of butter as 6 oz. Big difference. The result was tasty but oozing butteriness. I chucked it out in the end and started over, this time making individual cakes in ramekins. This also gave me time to think about my concept. The ice cream was made, and I was still thinking chocolate, but seeing the quinces at Whole Foods sent me in a different direction entirely.

We finished the fat-laden dinner with a wedge of a brie-style goat cheese that had a ripple of blue down the center. Mmmmm.

Brad and Tina left late, and once Conrad gets up out of bed again (we were already swimming this morning), we'll finish the silverware and last few dishes. And then I may need a nap to prepare myself for another big dinner night tonight, this one at a fine restaurant instead.

Tim, we missed you

Dinner tonight was meant to be with three friends. Alas, summer storms and related tornado warnings kept Tim in Indiana. We missed him, and we were sorry he wasn't here to share in our meal.

I'm tired and overheated and let's not even discuss tonight's remarkable caloric intake. It happens. It was tasty. I'll blog more over the weekend, but for now, a shot of a pair of empanadas we started out with.

NBF and NBFBF's anniversary

A simple note: happy anniversary to a favourite couple. Jeph, Brett, may you know many more years of love together. 8 years now? 9? Whichever it is, I wish you both so many more. This despite my constant (half-joking) macking on you, Brett.

;-)

happy with my cooking for a change

The subject line and this entry are NOT a play for compliments on my part. The truth is that I'm a harsh critic of my own cooking (and, as I've noted before, I'm very lazy about what I make for myself when I'm alone at home), so I seldom fully enjoy what I've prepared for dinner parties. It takes a lot for me to be pleased with my food.

Last night, I was happy with what I cooked. A rare occurrence. Here's how dinner went.

Martinwas in town for the weekend from Denver, staying with us a couple of nights. An audition for Jeopardy brought him to town - doesn't he look nice all dressed up to impress the television people?He thinks he did well, and we certainly wish him success.

He's gotten to know CGthrough the years, so we invited her to join us for dinner. We'd hope to dine outside, but great winds and intermittent rain kept us inside most of the evening. No matter. It's just another opportunity for us to set up the table nicely.

CG had gifted us with some unique wine several months back, produced in Florida by Florida A&M University.We decided tonight would be the night to try them. Back ups were on standby, and a good thing, too. We poured the Carlos first and toasted. The colour in the glass was of apple juice, and that's not too far off the oddly boozy sweet flavour. After a sip each, Carlos went down the drain. Noble was worse. Waaaay worse. Grape Kool-Aid with the kick of cough syrup. Sickly sweet and a little funky. Nice try Florida. We're sure there are better wines produced in that state, but it may be a while before we try them.

On to dinner. Salads were up first. I had charred some tomatoes and chopped them, mixing that into a compote along with red onions and fresh mint. I topped the compote with arugula, put a small slice of feta alongside, and that pretty much was it. Simple. A good start. Nice portion and flavours. So far a success.


Some kitchen shots. The camera lens needs cleaning, I know.


Fiddleheads sauteed in brown butter.

I could have plated dinner a bit better. I started going a bit haywire with a squirt bottle and some arrangements. Live and learn. Still, I had given some thought to this dish, and I was pleased that it worked well. Here's the rundown:

Cous cous crusted halibut with a red lentil puree, the fiddleheads, and a fresh sweet corn and shallot sauce.
I thought the fish cooked up nicely, the crust stayed on it, the sauce was tasty, the lentils (borrowed from the lentils cake recipe I tried a few days back) were excellent, and the fiddleheads were both pretty and fresh-tasting.

The happy diners.


Dessert wasn't quite as successful, though I covered well. It started out fine: some lovely yellow peaches with the skins slipped off.I turned them into a crisp, and the streusel topping was delicious before I baked it all. But it was also very buttery. I double-checked the recipe when the crisp came out of the oven, but I had the recipe right. The streusel was a little too wet for my liking in the end. I wanted something a bit drier, thicker, and more crumbly. Hmmmm. The other issue (full disclosure on this blog - at times) was that I hadn't sufficiently chilled the bowl of the ice cream maker, or I hadn't sufficiently chilled the custard, or both. As a result, I was forced to chill the custard in a container, stirring occasionally. It turned out fine enough to top the crisp,
but I can't quite bring myself to call it ice cream. I was delighted, though, by the scent and flavour infused into it by the use of a couple of real cinnamon sticks. Heavenly.

We ended the night with a small bit of cheese and some other treats.
By this point we'd moved on to a Spanish Tempranillo and, for Conrad and Martin, a lovely Pedro Ximinez. Sitting outside, lightning flickering far off over the lake, enjoying the winding down of an early summer evening - I was contented, and glad to have made something I truly liked for a change.

Frontera with Howard

The latest post to reach back - yes a few more still to come from Missouri. This time, though, while I'm feeling too lazy to do a big entry and feeling in a food mood from watching episodes of Top Chef, it's a handful of shots from dinner right before Memorial Day weekend. Howard was in town for IML, so he and I (Conrad was out of town) met up for dinner at Frontera Grill.

Ahhh, Frontera. I really love the place - I think I've mentioned that before on the blog. Howard and I met outside the restaurant at 4:30, which left us first in line for the dinner opening.

We were at a table (along with two of Howard's friends, also in town for IML) by 5:30 and soon enjoying dinner. I wish the photos had all turned out - especially the shot of Jill, the sommelier. Conrad and I sing her praises, and once again she ensured that our dinner was a wonderful experience. The food, mind you, helps!

Chiles rellenos. Not on the menu, you have to know to ask for it. And get there early. We shared these an appetizer.

My meal: serrano-marinated mahi mahi, cooked over the coals, in a creamy sauce of wild hedgehog mushrooms and roasted poblano chile. Rustic mashed potatoes and grilled green beans. People will be surprised to know, but the hedgehog mushrooms caught my eye, and it was a winning choice.

On the side: grilled green onions. I shared, no worries.

Jill sent out some dessert wine and a couple of desserts. The fruit soup did not photograph well (sorry, I should say that I did not photograph it well), but the ice cream sandwich did. I'm not doing it justice with that label.

So it was, another fine night at a favourite restaurant. We waddled out contentedly, and I was soon into a cab home.

gratuitous shot

A propos of nothing, I simply wanted to post this shot. Jeph will understand....

lentil cakes

There's not much to say about this one. Not a bad idea, some issues with the execution, a recipe I would want to tinker with a bunch. Next time I might leave the lentils as a very tasty puree rather than turn that into cakes. Ah well. We didn't go hungry tonight.



Red lentil cakes on a sauce flavoured with chorizo, salad on the side. Plus a cheesy photo of me.

lamb jello

Ever given much thought to gelatin desserts? What animal part was boiled down to get that jiggly goodness?

Last night it was lamb. Tasty tasty lamb.




That's stock. I roasted two shanks in foil, picked the meat off the bones, then tossed the bones and scraps into a small saucepan of water. Let it simmer away. A chilling period in the fridge later (and the removal of the fat) and we've got stock. Delicious, gelatinized stock. Mmm-mmm.

Of course, I didn't serve it that way. Instead I cooked it down more with red wine and some pomegranate balsamic vinegar, tossed the lamb meat in that glaze, and served it atop lentils and alongside salad and asparagus.

I think Conrad enjoyed it.

As a postscript to a grey, dreary, wet day, fog rolled in. This was last night just before bed, though it could have been last November, perhaps. In fact, it was this morning as well. The fog has rolled back in this evening - I cannot see the lake at this time. Is this really spring?