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On Thursday we learned that Robin would, indeed, become a resident of Kaiser San Francisco for the next three to four weeks as we await the birth of our first baby.  I asked Robin if she wanted to go out (burger at the bar at Spruce?  Chicken at Zuni Cafe?) or have dinner in.

Dinner in, friends, fun.  That was the answer.

Some friends were able to stop by last minute and join us for a great pizza and bruchetta dinner.  The highlight of the menu was the asparagus, bacon, burrata with crispy balsamic shallots, a take off from this NY Times recipe.

(thanks for taking the pic, Mikey)

Last night Robin and I hosted three friends from work, all French teachers.  It was great fun to see them and share a dinner together.  Christy and her sister Jamie had heard too much about our remodel and finally had a chance to see it.  Sophie and her husband Igor are diving into a remodel right now.  Kathy is a foodie and is always sharing recipes with me at work.

Sophie brought tastry apps including Igor’s Three-Day Dates.  Kathy made a fabulous Chez Panisse Almond Cake with fresh fruit (not cut too early) and whipped cream.

I spent the day working with Robin to make Fava Bean and Burrata Bruschetta.  They were fabulous with fresh mint flavor and the wonderful creaminess of burrata.

We served these with Grilled Romaine and Citrus Caesar Salads as well as Mark Bittman’s Salmon with Chive-Tarragon Sauce.

Salmon with Chive-Tarragon Sauce

  • 1/2 cup dry white wine
  • 2 tblspns minced fresh chives
  • 3 sprigs fresh tarragon (or approx 1 tsp dried)
  • 2 tblspns butter
  • 2 big tomatoes, or about 4-5 Romas seeded, minced
  • salt & pepper
  • 1/2 lemon (optional)

In a pan, bring wine to boil and let it bubble for about a minute. Add herbs and butter; stir. When butter is melted add tomatoes and cook for 30 seconds or so. If sauce tastes flat after seasoning with salt and pepper, add lemon juice. Spoon sauce over fish.