The photos say it all. A guest over to dinner provides extra incentive for dishing up something visually impressive. Of course, this meal also tastes great and it’s pretty much all seasonal stuff.
Starters: munching on some hard, Spanish cheese and salchichón.
Wine: 1995 Chateau des Bertins, Cru Bourgeois, Medoc (Bordeaux)
Salad: Endive, radicchio, pear and dolcelatte cheese salad (dijon, olive oil and balsalmic vinegar dressing). Did you know that endives and radicchio are both types of chicory?
Main: Roast chicken (stuffed with Italian sun-dried tomatoes and a selection of fresh herbs from the garden)
Bread: from our new breadmaker! More on that later...
Dessert: Marisol’s apple custard tart (one of our moms’ recipes, using Bramley apples)
Yummy.
2 comments:
this looks SO delicious. jesus.
Hey! You've been added to the the Association of Smith Alum Blogs!
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