We had my in-laws over for dinner on Sunday night - Laverne, Andrea, and John. I was going to do a miso-marinated scallop on salad dish, but the heat wave disappeared, and it was quite cold! My farmers' market trip paid off, and with a quick trip to the Good Life down the street, i was set for a warm and homey dinner.
The final menu:
risotto with baby zucchini
fried stuffed squash blossoms
fig medly salad
The risotto was done with vegetable stock and white vermouth; i finished it with a bunch of Capricious goat cheese and then tossed in the halved zucchinis sautéed in butter and basil. Spooned that onto the places, and topped them with the squash blossoms and a rosette of proscuitto. The squash blossoms were exciting! I've never cooked them before! Open them and check for bugs, stuff with chevre and chopped sage. Dip in egg and roll in masa harina just before frying in olive oil. Sprinkle with salt. Make sure to keep them hot - mine cooled off a bit before service.
The salad was lovely greens and mache from the market, apples, pears, figs, basil chiffonade, pistachios and blue cheese, with a dressing made with olive oil, mustard, and lulu's fig balsamic. The salad paired especially well with the Navarro Zinfandel we drank with dinner.
We had leftover birthday cake and a berry and peach gallette for dessert. Tasty! n A lovely housewarming.Posted by shock on September 18, 2003 | TrackBack