Attendees: Peanut, Ferris, Domingo
Cocktails: Raspberry Royale
Hors D'Oeurves: Cheese, Crackers, and Salami
Salad: Prosciutto, Fennel, and Pomegranate Salad
Main Course: Braised Short Ribs
Sides: Massed Potatoes and Sauteed Swiss Chard
Dessert: Milk Chocolate Souffle
Dinner on Saturday was actually scheduled about a month ago by Peanut and Ferris. I mean, what is that? I have a hard time planning social activities for tomorrow! Which is probably why the menu wasn't finalized until Friday and nothing was purchased until Saturday morning. Still, Peanut and I managed to pull off an amazing dinner, which started with hors d'oeuvres from our new local market opened by the same owners of one of our favorite restaurants, CORK.
The first course of salad was a bed of arugula with some mint, green onions, and tossed lightly in olive oil. This was topped with thinly sliced fennel, draped in proscuitto, and scattered with pomegranate seeds.
The main course were braised short ribs, care of one of my favorites, Suzanne Goin. The recipe is truly delicious and EASY- it just takes a while: About an hour or so of prepping, three hours of braising, and another 20 minutes of final touches, including sauteing the swiss chard upon which the ribs were served.
And served with a simple sauce made of some horseradish and creme fraiche and alongside some mashed potatoes.
If you really like to cook, there is nothing more rewarding in my experience than successfully making a soufle. There's a certain excitement that occurs when you turn the light on in the oven and see that your soufle has successfully risen. This recipe for milk chocolate soufles was care of this month's Bon Appetit.
And I can't forget the perfect nougat whipped topping (egg white, honey, amaretto, and heavy whipping cream) that accompanied the soufles (be sure to serve extra in a bowl for passing)!
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