What's for dinner? What's on our plates?
A blog about food, cooking, and eating -- and the comforts and challenges that come with it.
Monday, December 31, 2007
Eoin's New Year's Eve Dinner
One of my oldest and very dearest friends in the world, Eoin, is having people over for a New Year's Eve supper and asked me for some advice as to what to make, given that their guests are a fishophobe and a vegetarian.
Easy! I said. This is what I suggested:
Winston's Pasta Puttanesca (since I myself am also a fishophobe, I've already left out the anchovies)
And the fantastic and sure-to-please-a-crowd Mediterranean Salad from America's Test Kitchen:
3 to 4 romaine hearts, roughly chopped
1 head radicchio, cored and sliced thinly into ribbons
Feta cheese - as much or as little as you like
1 can garbanzo beans, rinsed and drained
Dressing:
This dressing really hits its stride once it has been left to stand for about an hour -- the flavors really develop wonderfully...so, make the dressing first if you can.
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
2 garlic cloves, minced or pressed through a garlic press (or as much as you like....since I am a garlic fiend, I always double this part)
1 teaspoon oregano
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
Whisk all ingredients in small bowl until blended and creamy. Or do what I do: combine all ingredients in small jar, seal tightly with lid, and shake until mixture is blended and creamy.
(Can be covered and refrigerated for up to 1 week; return to room temperature before using.)
Happy, happy new year to you and yours...stay safe and here's to a fantastic 2008 full of delicious food!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment