CRW's 40th Birthday

What a wonderful meal. Too bad it took me a while to get to the camera and get photos once half the food had been eaten. Thanks to Gerald for making the run to Seki for a plate of excellent sushi. Thanks to Brian for wonderful spring rolls with a sushi flair to them. The sauces were excellent. My favorite was the take on the orange "duck" sauce that turned the sweetness a bit but had a delightful touch of spicy. Also pictured is a a take one a Hot Brown appetizer: Tomato, ham and turkey on those rye bread cocktail slices with a dab of cheese sauce and bacon crumbles. Not pictured is the my kofta appetizer: ground lamb from Critchfield. Mixed in the seasoning: Toasted cumin and coriander seeds and ground with onion powder, garlic scape powder (the garlic scape from my CSA; I dehydrated some earlier in the summer), oregano, red pepper flakes. Added some lemon juice and folded it all together. Rolled out into a log shape and baked at 375. Sliced into circles then atop sliced nan bread (you can find it a Good Foods) with tzatziki: Greek style yogurt and sour cream (lebni), crushed garlic, chopped cucumber, vinegar, olive oil, s&p. Sorry, not pictured. Also not pictured is the b-day cake from La Matin. Jane says she got a picture of it.

From the drink menu: pomegranate syrup and cranberry syrups were used to make whiskey sours, gin gimlets, and vodka martinis. The cranberry syrup was a new one for me: 2:1 heavy syrup with turbinado sugar. Processed fresh cranberries (Kroger has 'em these days) and tossed in the boiling syrup (or rather, gently dropped in; be careful w/ boiling sugar) and left to soak. Strained.

Altogether: good times and good company.

Dinner with Emma

My daughter's wish for dinner:
Filet mignon wrapped in bacon, Romaine lettuce, mac & cheese (campanelle w/ a Colby & Parmesan sauce), cabbage & beet soup (base of beef stock & red wine). Salad of walnuts, brei, and prunes w/ a balsamic/Dijon vinaigrette. OK, her salad had coventional ranch dressing.

Pomegranate Sour

2 1/2 oz. Russel's Reserve, 1/2 oz. pomegranate syrup (1 C water, 2 C turbinado sugar, w/ muddled seeds of 2 pomegranates soaked overnight then stained), splash of Grand Marnier, juice from 1/2 lemon served w/ a thin strip of lemon zest for a garnish

Brie Snack

Brie, walnut, triscuit. And a dab of honey. My daughter doesn't care for the cracker. . .

Bacon Goat Cheese Polenta

This was yummy. Sliced polenta fried in olive oil topped with bacon and goat cheese. Under the broiler to melt the cheese and then a dab of the roasted bell pepper sauce. A wonderful appetizer.

Goat Cheese Ravioli

This lacked something in the execution so I'll definitely need to revisit. Standard egg noodle (flour, eggs, a little water) rolled out to mark 5. Filling was goat cheese (courtesy of Hannah--we are all very sad to learn she is getting out of the goat business), Parmesan, basil, lemon juice, s&p. Also made a couple with acorn squash, goat cheese, & garlic chili sauce. Used about 1 t of filling per ravioli. Not enough. Go with a heaping T (1/2-1 oz.) next time and place closer together. Crimped with a fork. Sauce was a roasted red bell pepper, olive oil, splash of red wine vinegar, goat cheese and 2 cloves of garlic. Processed then heated. Then processed a bit more. (I'm wondering if the blades on my food processor need to be sharpened?). Garnished with a dab of goat cheese and chopped basil. Side of acorn squash with salt, butter, and a dab of garlic chili sauce for heat.

Appetizer of potato chips with a sour cream dip: onion powder, garlic scape powder, sea salt

Cornish Gamehen

This really took me back to the 80s. Did anyone see the Freaks and Geeks episode that featured this dish? Served here with mashed potatoes, gravy and salad with James's favorite dressing. The app was Greek burger on toasted baguette with sirachi mayo.

Clams and the Festival of the Squash

Hand made pasta and fresh pesto from Rebe's garden. Caesar salad (Cardini's dressing). Clams from Ocracoke. Squash soup: acorn squash, carrots, celery, onion, garlic, spicy curry. Creamed.

Greek Burgers at 308 Club

Ground sirloin with toasted, ground coriander and cumin. Also oregano, s&p. Served on a some kind of bagette with tzatziki. Salad of romaine, roasted beets, onion and pecans with a tasty pecan vinagrette. Spaghetti squash with a diablo sauce (marinara and sirachi). Boiled CSA potatoes (yellow and purple) with sour cream and freshly ground horseradish (also from the CSA).

Blueberry Daiquiri

Rum, blueberry syrup, splash of grand marnier, juice of 1/2 lime