We hosted some friends for a dinner party this Friday. Given the weather, I’m glad they all lived very close! As I tend to forget these things I’m blogging the menu: Appetizers: Rosemary/Lemon White Bean Dip Crostini Bias Cut Carrot Slices Maple Spiced Nuts (I added a bit of cayenne as well.) Dinner: Beef Tenderloin with Roquefort Sauce. From 150 Best American Recipes and oh so good. We forgot to add the creme...
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Cooking
A place to keep track of the good things we’ve made
My Chicken and Pear Salad
I made this one up tonight to take advantage of leftover roast chicken and gorgeous local pears. Knowing I wanted to make a salad I’d blanched extra green beans with dinner the night before. Here are instructions to make enough for dinner for two Put the following in a large bowl: equal amounts of Romaine (torn into bite sized pieces) and baby arugula 1 large cooked chicken breast, cut into 1/2″ cubes 1 large...
Another Excellent Roast Chicken
While I’ve been pretty sure there was no need to find a recipe better than the Gourmet cookbook’s simple roast chicken with pan gravy, I nonetheless tried a new recipe for a butterflied chicken roasted on a bed of aromatics and bread. The bread & vegetables make a lovely crusty dressing. It’s a keeper: Lex’s Roast Chicken
Butternut Squash Gratin with Goat Cheese
I made this Gratin last night. It looks like a sweet potato casserole with marshmallows, but instead it’s roasted squash and goat cheese. Yum. I didn’t have hazelnuts so I used walnuts. Definitely a keeper and it’s on the Thanksgiving menu this year. Now if I could just figure out what to substitute for the cream so I could justify making it more often!
Grilled Steak Salad with Mustard Tarragon Dressing
I unvented this today. I wanted a steak salad that would work well with red wine and I had fresh tarragon left from another dish I cooked last weekend. Here are the rough directions for two servings.