Dinner this past Saturday night with my lovely and talented friend Deb and her husband John qualifies as one of the year's most memorable meals to date. Fellow foodies that they both are, I always anticipate that our shared dinner parties will be creative, gastronomic feasts. This one was particularly noteworthy because we were recreating (or perhaps more aptly creating) the romantic dinner her two main characters shared in her recently released book, The Mercy of the Fallen. What a unique privilege to have the honor of participating so memorably with her continuing adventure as author and promotor of her book, and I encourage any of my readers to check out her website, mercyofthefallen.com, to see the pictures her fabulous husband/photographer took of each of the 5 beautifully plated courses. It truly was a veritable feast for both the eyes as well as the palette.
While every recipe Deb determined to incorporate into the menu had great merit, my two particular favorites from a WOW taste perspective were the pear salad and the Chocolate Mousse. That said, the appetizer was also phenomenally flavorful for calamari lovers (LOVED the use of chorizo as a partner), and the delicate soup paired with the mellow main fish course were equally delightful in their subtlety of seasoning. I always love to try new things, and as a person who has traveled and eaten well throughout my life those firsts are harder to come by gastronomically speaking... And remarkably this was my first experience eating Perch (evidently a Michigan staple), and I will return! Delicious, indeed!!!
As we sat to the table together on Saturday, I couldn't help but think about how blessed I am to enjoy such unique and dear friendships as the one I am privileged to experience with John and Deb... I met them when I was a boarding student at Choate Rosemary Hall and where they were on the faculty. That John was my art teacher a half a lifetime ago and that both he and his equally talented wife are now my dear friends is quite an unusual and incredibly fabulous turn of events. They are both so interesting. Their lives are unique and intentional, and they live as I have always imagined true academics do - Embracing new adventures with intellectual curiosity, with eyes wide open, and with gratitude and appreciation for what the ride reveals to them. They don't accept things at face value. They are constantly asking the "why" of things, whether it be a simple curiosity about why I adore the hottest of the hot food (from Louisiana) to what motivates my daughters drawing subjects in her art book... They are fascinating to talk to, and a delight to be with. That Deb bestowed the honor of allowing me to participate in her book journey is yet another example of their open-mindedness and desire to bring us all in as they walk their road. It's akin to commune-living for the soul. Everyone shares the experience in a meaningful way, regardless of who got the ball rolling.
In order to be a good steward of my part of the evenings celebration, I read through each of the recipes to determine which of my serving pieces would best suit each course, and then I set my table magnificently for the feast. I imagined that Simon, after a lifetime waiting to share his love for Elizabeth out loud, would pull out every stop when given the opportunity to serve her their first romantic dinner. To that end, while there were four of us rather than two for our rendition, I wanted to make the setting as intimate as possible, in keeping with the intensity of the event in the book. Gratefully, my antique English trestle table shrinks down to a very cozy size, so I brought it in to seat four people rather than six, and started assembling the plates. When I married my children's father, my aunt Candy (who is an accomplished China Painter), gave us an entire set of chargers she had painted to commemorate the occasion. Each plate depicts a different wild bird in flight as the center, and has a gorgeous wide scalloped edge painted in moss green and gold. I used these to anchor the rest of my table setting.
To top these, I placed my mother's wedding china which is an old Minton pattern with a simple band of gold at the edge and with a very slim band of cerulean blue just inside the gold rim. On top of that I used my Aynsley Birds salad plates, and I topped those with my great-grandmother's hand-painted Rosenthal cold soup dishes that are among my favorite possessions. They have their own saucers and are painted in a lighter sea-foam green with gold leafing and pearlized bowls. They are truly exquisite. I flanked the plates with my great aunt Patty's sterling flatware, and then framed it with my best white pressed linens, silver napkin rings, and stemware. Given that each course required a different wine, I set the table with my favorite Edinburgh Crystal "Thistle" white wines for the appetizer and soup course Chardonnay, and my sleek, pulled stem St. Louis "Opera" white wines and champagne glasses for the main course & salad Pinot Grigio, and Champagne for dessert. For the waters I used my antique pewter goblets that keep ice water cold throughout the meal. The overall effect really was stunning, particularly with fresh cut hydrangeas from my garden in a simple crystal rose bowl as the centerpiece with silver candlesticks at each end. As I stepped back to preview the finished product, I was very pleased. Jay gave it a low slow whistle of affirmation as well, which is always a good sign.
My sweet husband has ceased to ask me why I bother setting the full table when in the end I will remove things piece by piece to serve the meal. There is an ambiance created by having it beautifully laid out for your guests to see when they arrive and to anticipate what delightful treats will adorn each when we all come to the table. I like to think that he gets it as opposed to simply giving up on the apparent futility of it... Particularly after the dozens of dinner parties we have now shared at our table together. I also like to think, romantic that I am, Deb's character Simon would be equally compelled to set the stage beautifully after a lifetime of pinning for Elizabeth; that he would not be satisfied with simply cooking and serving the food without thought to how this additional effort would positively effect the tenor of the evening, and perhaps the outcome as well. Oh, how I love a good romance! And Elizabeth and Simon's is among the ones I have cheered for the loudest!
I will now take this same philosophy of stage setting to heart tonight, June 14th, as Jay and I celebrate our second wedding anniversary. While I definitely intend to make fresh stuffed squash blossoms from my garden and serve these with a fish of some sort (I have yet to make it to the grocery, so the particulars are TBD at this moment), I do know that I will give as great of care to our romantic dinner for two even though we are a full four years into our relationship. While the outcome of our dinner is more predictable than for Simon as he attempts to at long last successfully woo his precious Elizabeth, it is none the less special to me. But that will be for tomorrow's post, and in the meantime please enjoy the recipes from our Saturday dinner below. Bon appetite!
Adrian
Simon and Elizabeth’s Romantic Dinner (page 292 of the book)
Serve appetizer and soup with Chardonnay
Calamari and Chorizo appetizer
Serves 4
1/2 dry-cured chorizo sausage, cut into thin half-moons • 1/2 pound cleaned squid, bodies cut into 1/4-inch-thick rings, tentacles halved • Salt • 3 tsp. extra-virgin olive oil, plus more for drizzling • 1/4 C. water • 1 garlic cloves, thinly sliced • 1/2 small tomato—peeled, seeded and coarsely chopped • One 8-ounce can chickpeas, drained • 1/2 Tbsp. red wine vinegar • 1 Tbsp. minced flat-leaf parsley • Pinch of crushed red pepper • Handful (enough for plate foundation) of spring mix greens
In a bowl, toss the chorizo and squid; season with salt. In a large skillet, heat 1 teaspoon of the oil. Add half of the squid mixture. Cook over high heat, stirring, until the squid is firm, 1 minute. Transfer to a plate. Add 1/8 cup of the water to the skillet and scrape up any browned bits in the pan. Pour the juices into a bowl. Repeat with the remaining squid and chorizo, using another 1 teaspoon of olive oil and the remaining 1/8 cup of water.
Heat the remaining 1 teaspoon of oil in the skillet. Add the garlic; cook over moderately high heat until soft. Add the tomato, chickpeas, vinegar and reserved pan juices and cook over moderate heat for 2 minutes. Return the squid mixture to the skillet; toss with the parsley and red pepper. Season with salt. Arrange the spring mix on plates, drizzle with oil and top with the squid.
Cold Asparagus-Potato Soup
Adapted recipe from The Amish Cook at Home by Lovina Eicher with Kevin Williams (Andrews McMell Publishing, 2008)
Serves 4 (1/2 cup servings); amounts to make enough for 6 in brackets
1 [1 3/4] cup chicken broth (substitute vegetable broth for vegetarian option) • 2 [3] potatoes, peeled and cubed • 1/4 [1/3] cup chopped onion • 1/2 [1] teaspoon salt • 1/4 [1/2] pound of asparagus, trimmed and cut into half-inch pieces • 3/4 [1 1/2] cups milk • 1 [2] tablespoon all-purpose flour
Combine the broth, potatoes, onion, and salt in a large saucepan. Cook over medium hot until the vegetables are tender, about 20 minutes. Add the asparagus and cook 10 minutes more.
Whisk the milk and flour together well in a small bowl and whisk into the broth mixture. Let cool and transfer to blender to puree.
Serve in bowls topped with a dollop of sour cream, a dash of paprika, and a sprig of parsley.
Serve main course with Pinot Grigio
Grilled Perch with Garlic Mashed Potatoes on Fresh Bed of Arugula
Base recipe attributed to foodnetwork.com; embellishments by DJA
Serves 4
2 lb. perch fillets • Kosher salt • Olive oil, for grilling, plus 1 tablespoon • 10 sprigs fresh sage • 3 Italian tomatoes, split lengthwise, oiled, and seasoned with salt and pepper • 6 slices of zucchini, oiled and seasoned with salt and pepper • 1 Tbsp. olive oil
Preheat grill. Using a sharp knife, make 3 to 4 slits into the flesh of each perch on both sides. Lightly oil the fish and season. Place 5 sprigs of sage into the cavity of each perch. Place the perch on the grill, and cook for 4 minutes. Flip and place the tomatoes and zucchini on the grill. Cook for 4 minutes, flipping the tomatoes and zucchini as needed. Transfer to dinner plates prepped with arugula and mashed potatoes and drizzle perch with olive oil.
Arugula
Serves 4
2 C. fresh arugula washed and stemmed • 1 Tbsp. olive oil • 2 Tbsp. balsamic vinegar
Heat olive oil on high heat. Do not let oil smoke. Toss in arugula and stir quickly. Add balsamic vinegar and stir until wilted. About a minute.
Divide into four parts and arrange on half of each of four dinner plates. Place one scoop of mashed potatoes on top of each bed of arugula.
Garlic Mashed Potatoes
Serves 4
4 large Idaho or Russet potatoes • 1 tsp. salt • 1/4 C. milk • 3 Tbsp. butter
• 1 Tbsp. minced garlic (optional) • salt and pepper to taste
Peel potatoes and cut into larger than bite-size chunks. Place in large pan and add cold water, enough to just cover. Add salt to the water and bring to a full boil for 10 minutes. Drain and return potatoes to pan. Add milk, butter, garlic, and salt and pepper. Using a potato smasher, break up large chunks. Add more milk if too dry. Use an electric hand mixer to whip the potatoes smooth. Cover to keep in heat. When ready to serve, turn heat to low and stir constantly for a few minutes. Or place in a microwave safe bowl and heat for 3 minutes. Stir and scoop onto plates.
Caramelized Pear, Blue Cheese, and Honey-Roasted Almond Salad
from Yankee Magazine January/February 2005
4 servings
2 moderately firm pears (any variety; use canned only when pears are out of
season) • 2 tbsp. sugar • 1 tbsp. butter • 4 C. salad greens • 3 ounces blue cheese, crumbled • Honey-Roasted Almonds • Honey Vinaigrette • Freshly ground black pepper, to taste
Cut pears in half; core if desired. Sprinkle cut side with sugar.
Preheat oven to 375 degrees. Melt butter in a large skillet over moderate heat. Place pear halves in butter, cut side down. Cook 2 to 5 minutes until cut surface is golden. Remove pear halves and place, cut side up, in a lightly greased roasting pan.
Bake 30 minutes, or until pears are tender. Place hot pears on a bed of salad greens. Sprinkle blue cheese and Honey-Roasted Almonds over salad. Drizzle with Honey Vinaigrette and sprinkle with additional pepper to taste. Serve immediately.
If you can’t find the pre-honey-roasted almonds at the grocery, you can make them yourself:
• 3/4 C. almonds • 2 tbsp. honey
Stir together almonds and honey. Spread on a lightly greased baking sheet. Bake 15 to 20 minutes at 325 degrees, stirring after 10 minutes. Spoon onto waxed paper to cool.
Honey Vinaigrette
• 1 shallot, minced • 2 tblp. honey • 1/4 cup champagne or white wine vinegar • 1/3 tsp. salt • 1/8 tsp. freshly ground black pepper • 3/4 C. olive oil
Combine all ingredients in a jar, cover tightly, and shake vigorously.
Serve dessert with very good champagne
Grand Marnier-infused Chocolate Mousse
Serves 6
4 1/2 tsp. unflavored gelatin • 3/4 lb. bittersweet chocolate bits • 1/2 C. plus 2 tbsp. Grand Marnier • 2 1/4 C. heavy cream, well chilled • 3/4 C. super fine & 1/3 c. granulated sugar • 2 Tbsp. fine julienne of orange rind • 1/2 C. fresh raspberries • sprigs of fresh mint
In a small bowl sprinkle the gelatin over 1/3 cup cold water. Soften for 5 minutes and in a small saucepan heat and stir the mixture over moderate heat until the gelatin dissolves. In a double boiler over barely simmering water melt chocolate, stirring until smooth. Whisk in gelatin mixture and 1/4 cup plus 2 tablespoons of Grand Marnier until mixture is smooth. Remove from heat, keeping pan set over the hot water.
Beat the cream in a chilled bowl with an electric mixer adding the super fine sugar a little at a time. Add remaining 1/4 cup Grand Marnier, and beat mixture until it holds stiff peaks. Transfer 1 1/2 cup soft whipped cream mixture to a small bowl and reserve it, covered and chilled. Remove the chocolate mixture from over the hot water and let cool for 30 seconds. With the mixer beat in remaining whipped cream mixture until combined well. Divide mousse among six 1-cup goblets and chill, covered with plastic wrap, for 30 to 40 minutes, or until almost set. With small spoon scoop out a tablespoon in center of each, transferring the scooped out mousse to a small saucepan. Fill depressions with some of the reserved whipped cream mixture. Stir scooped out mousse over low heat until smooth. Pour it over the mousses and chill them covered with plastic wrap for 2 hours.
In boiling water, blanch the orange rind for 1 minute and drain. In same pan combine rind, sugar, and 1/4 cup water. Bring to a boil over moderate heat, stirring until sugar dissolves, and boil 4 minutes, or until rind is translucent and liquid is reduced. Add 1/4 cup cold water. Bring liquid to a boil, and strain mixture through a fine sieve, discarding
liquid. Let rind cool. With a pastry bag, decorate with remaining whipped cream mixture and sprinkle with candied rind.
Gorgeous!
