Last night I cooked with my sister (
http://www.bostonsinvirginia.blogspot.com/), and we made a great dinner. I used four recipes out of the cookbook for the evening.
The first was an appetizer, MUSHROOM PATE. This simple topping is made my pulsing
portabella mushrooms in a food processor a few times, and then sauteing the mushroom pieces with garlic and thyme until tender. Once cooled to room temperature, it is enjoy with bread. I served it with
CROSTINI-french bread sliced, coated with olive oil, and baked until crispy.
Our salad for the evening was SPINACH SALAD WITH PINK GRAPEFRUIT AND
AVOCADOS. This salad is simply fresh spinach topped with sections of pink grapefruit, and slices of ripe
avocado. (picture at top of post)
Dessert was delicious......UPSIDE DOWN
GINGERBREAD PEAR CAKE. This cake has a caramel type topping
drizzled on the bottom of the baking pan, and pear slices are
placedon top of the caramel. A simple cake batter that incorporates
molasses is poured over the pears, and then baked for 30 minutes.
These recipes all turned out well. The mushroom pate was more like
caviar--it was not smooth and spreadable as I had expected. It was tasty though, very earthy and a good contrast to the crispy
crostini. The salad was wonderful-very fresh and light! The dessert was perfect--rich, moist, and tender. I would recommend all of these dishes!
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