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.
I was looking for a new, easy dish and tried this from Real Simple. It was quite tasty and very quick. Nothing super rave-worthy but still worth a repeat down the road.
After a week away from the Knitchen due to work events I dove into two new recipes. Both were GREAT but very different. Both are absoutely going to be repeated. They will see different nights, though.
Fettuccine Capricciose: Fettuccine with Oyster Mushrooms, Sweet Garlic and Arugula. A great, rich Mario Batali recipe. I know the smell of sweet vermouth from my mom’s cooking growing up. Sweet vermouth, butter, mushrooms. Yum
Grilled Romaine with Guacamole Dressing: I read about this in Sunset last summer and rediscovered it on my Evernote recipes this evening. SO GOOD. The brushed oil and cayenne add a wonderful flavor.
Matt, Charlie and Bess joined Robin and I for dinner tonight. It was so fun to spend time with them all. We were amazed by Bess’s baby naming abilities; she really should be a consultant in this arena. We were also blown away by these pizzas. The best flavors I have had on pizza in a long time. To be made again FOR SURE!
My parents were Moosewooding it up in NYC tonight and it looks good! Currently this recipe is off limits in the Knavis Knitchen. Mavis says no cooked tomatoes.
From my mom, “This was really yum, dead simple, and nice with asparagus on the side. We had nice conversation during dinner and did not read the paper in the photo. A simple red wine, fresh oranges for dessert followed by a cookie. Bon appétit!”
For the record, we discussed the injustices of the Sonoma vs. San Diego State seedings at SW regionals for our “nice conversation.” It does matter, just so you know!
Robin did ask where this dish came from. When I told her 101 Cookbooks she said she had assumed as much.
Predictably Heidi Swanson and predictably good.
Heather’s Quinoa with tofu, kale, shallots and pesto.