Who remembers this post I published a few years ago about social media and new friends?
I’m happy to say our friendship has endured 5 years … and counting.
We meet up at special events in trendy places or local happy hours, but it was time for another ‘at home’ get-together and I had a yen to make a Spanish Cassoulet so I invited the girls to dinner.
We started in the living room with a few pickies to accompany drinks. Featured here baked ricotta with artichokes and tomatoes served with lightly pickled green beans and assorted crackers.
Our first course was grilled asparagus wrapped with pancetta and a dollop of gorgonzola dolce served with pan con tomate.
As you can see, I may have done the cooking but they did the entertaining!
Note 1: Probably a better idea to toast in high oven (rather than under broiler), especially if you’ve had a few drinks.
And a good time was had by all.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.