I catered dinner for 13 tonight.
Board of cheeses and cured meats including baked figs with machnego wrapped in prosciutto.
Leek and Mushroom Tartlette in a Walnut Crust with Goat Cheese and a Spice Creme Fraiche
Bacon Wrapped Filet Mignon in a Cherry and Blackberry Port Wine Reduction with Quinoa Pilaf and Roasted Winter Vegetables
Baby Spinach Salad with Toasted Almonds and Danish Bleu
Carrot Cake with a Marmalade Cream cheese Frosting and Garnished with Oatmeal Cookie Nibs
As I’ve said before, my favorite kitchen gadgets are at the end of each of my arms, but there are some tools that I love, a few gift ideas for the cook in your life ….. All of the following are great for the home cook and the professional cook as well.
Micheal Ruhlman Talks about “Gadgets” for cooks
Boil off some orrechete.
Mean while sautee off 2 chicken breasts in left over garlic oil.
Meanwhile puree left over harrisa, left over pickled vegetables, left over olives and some tomato paste in a food processor.
Pour over chicken.
Add 2 cups left over red wine.
Reduce to simmer.
Add sauce to pasta.
Put feet up.
(Note: do not add salt anywhere to this or you’ll regret it)