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.
No comments:
Post a Comment