Amuse Bouche...That's not English, Right?

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Oh the French, they do give us some wonderful food and great phrases.  And the one that starts it all off is the Amuse-bouche.  The literal translation is mouth amuser.  In a restaurant, this is the appetizer before the appetizer. Not ordered from the menu by a customer, but given as a complimentary single bite from the chef to start your meal.  It is meant to amuse the mouth. Get it ready for the meal. Whet the appetite and get the patron excited for what is to come. 

Only the French would think of amusing your mouth. I dare say that the Italians aren't into amusing so much, but straight up satisfying from the onset.  I do love the idea of tickling the tongue with a little nosh to get you primed.  A little food foreplay, wouldn't you say?

This practice doesn't need to be limited to restaurants. As JuanCarlos and I prepare for a trip to France, I reasoned that this was a perfect time to honor their tradition and share some ideas on the subject. So go ahead,  treat your guests to an Amuse Bouche.  You like them, don't you?  So amuse their bouche.

Remember this is meant to be just one little bite not a full blown appetizer. However,  any of these can be an appetizer. (Just love when things can do double duty).  An amuse bouche can range from the elaborate to a very simple offering. 

Here are six offerings, each providing the all important combination of salty, sweet, tang, texture to get the mouth party off to the races.

Goat Cheese & Nut Topped Grapes

These are an easy, pop in your mouth kind of bite.  Refreshing and textural, and create the "more please" effect. 

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  • Use the stemmed end as the base, as this will help the grape stand up.
  • Slice a tiny bit off the top of the grape to have a level landing spot for a dollop of goat cheese.
  • Using a small spoon gather 1/2 tsp of room temp goat cheese and place it atop the grape. (I use my clean fingers to create a little dollop)
  • Dip it in the crushed/ground nuts (such as pistachios or a mix of pecans, walnuts or whatever nut you like).  These can be made ahead of time, but save the nut dipping til just before serving. You don't want the nuts to get soggy in the refrigerate.  NOBODY likes soggy nuts.
 Prep yourself with everything at the ready.  Look how simple this is. 3 ingredients. 3 steps: Slice, dollop and dip

Prep yourself with everything at the ready.  Look how simple this is. 3 ingredients. 3 steps: Slice, dollop and dip

 You can store in the fridge like this with plastic wrap

You can store in the fridge like this with plastic wrap

 Dip right before serving.

Dip right before serving.

Salmon Topped Cucumber or Apple

Alright, this may be two bites, but satisfying ones, for sure. These deliver a creamy texture paired with a cool crisp  and salty bite.

 Salmon / cream cheese roll up a top a cucumber slice.

Salmon / cream cheese roll up a top a cucumber slice.

  • Cut a 1/2" slice of cucumber.
  • Pipe a dollop of soften cream cheese on top.
  • Place a small piece of smoked salmon laid down in a crossed fashion.
  • Pipe another dollop of cream cheese in the center and top with capers and dill. 
    (You can also use the Salmon Roll method. On a large piece of plastic wrap lay the salmon down, making sure to overlay slightly.  Spread softened cream cheese on top. Sprinkle with capers, then roll up like a sushi roll,  Refrigerate.  Once chilled, cut into 1/2” rounds placing atop each cucumber slice. Adorn with dill, as seen above.)
 Refreshing on a slice of apple.  This is from my   Lox on What?   idea.

Refreshing on a slice of apple.  This is from my Lox on What? idea.

Pea Soup Shooter

A chilled, tall drink of spring. (I have not tried these recipes but wanted to provide a few links for your reference.)
Pea Soup Shooter
Pea Shooter
Pea Soup

 These were part of the offering at a catering event I did with Regina Mallon Enterprises, food by  Special Attentions .

These were part of the offering at a catering event I did with Regina Mallon Enterprises, food by Special Attentions.

Dates Packed & Wrapped

Boy, does this one get every part of your mouth ready.  It's got salty, sweet, crunch and tang.

 Another 3 step method, Slice, stuff and roll.

Another 3 step method, Slice, stuff and roll.

  • Slice open a Meedjol date just enough to remove pit and replace with something better.
  • Stuff it with gorgonzola cheese and a marcona salted almond.
  • Wrap the date with Serrano or Prosciutto ham.
 Simple set up of jamón Serrano, gorgonzola, marconas & dates.

Simple set up of jamón Serrano, gorgonzola, marconas & dates.

 Just a little slice, yank out the pit and replace with yumminess.

Just a little slice, yank out the pit and replace with yumminess.

Cranked up Caprese Skewers

This is an amped up Caprese salad on a stick.

 Ratcheted up a notch by grilling them until they are just warmed then dipped in grated cheese.  Oh the melt, the sweet, the salt.

Ratcheted up a notch by grilling them until they are just warmed then dipped in grated cheese.  Oh the melt, the sweet, the salt.

 Another simple set up with just a few ingredients.

Another simple set up with just a few ingredients.

 Once grilled, roll them in grated cheese. Want some heat, sprinkle red pepper flakes, too.

Once grilled, roll them in grated cheese. Want some heat, sprinkle red pepper flakes, too.

  • Skewer a grape tomato, a bocconcino, piece of basil and another grape tomato. (You can certainly serve them as is. But I highly recommend you go the next steps. Also, you can prepare these ahead of time and refrigerate until grilling.)
  • Coat with oil, salt and pepper and lightly grill, then roll in Parmesano Reggiano, and serve immediately.

Chorizo-Manchego-Olive Skewer

A one bite tapa mix that makes a hearty first nibble. 

 Warm, cold. Savory, salty, creamy.  Need I say more?

Warm, cold. Savory, salty, creamy.  Need I say more?

  • Cut Manchego cheese into cubes.
  • Slice and sauté the chorizo.
  • Skewer the trio ending with an olive.  

Honestly, I feel like I could create one every week.  The options and ideas are 'to infinity and beyond'.  Just think of little bites that would get your guests ready for more.  Oh la la to the French for their playful amusement.  What a fun game of enticement. 

 
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Any Night Meal - Al Fresco

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That's right the weather has turned... Finally.  I'm sure you have washed off the furniture, swept the patio and tidied up whatever outside area you have, whether it be a terrace, a small deck or a rolling pasture. It's time to go - al fresco.

Of course, we are all anxious to throw garden parties, BBQ's and the like after enduring a long, long winter.  And California, please spare me the "oh, we have that all year round" remark.  We know just how special you are.  The rest of the country suffers through changes.  Which is why we are outdoor party ready.  But you don't need to orchestrate a shindig in order to delight in the summer's offering. Taking in an evening breeze while savoring a meal doesn't need to equate to a big ordeal.  A simple dinner will do just fine so you can bask in the longer days, the extended light and the brisk air of a summer's eve.

 You can set the table and create warm vibes, or simply put dishes on the patio table.

You can set the table and create warm vibes, or simply put dishes on the patio table.

Cocktails - Here's a few ideas:

 These Aperol Spritz cocktails are easy to drink, so be careful.  If it's a school night, maybe just have one.

These Aperol Spritz cocktails are easy to drink, so be careful.  If it's a school night, maybe just have one.

 A dry rosé is the antidote to any long day.

A dry rosé is the antidote to any long day.

If you don't want the alcohol:

  • Cranberry juice, sparkling water and lemon wedge, or even add some frozen berries
  • Watermelon juice, sparkling water, basil leaves
  • Sparkling Water with Lemon & Lime Slices

The idea is to enjoy something refreshing.  So, go ahead and shake up a cool drink of your favorite flavors.

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The Meal

  • Summer Tart , simple puff pastry topped with farm fresh vegetables of the season
  • Large salad, it can be as simple as lettuces lightly tossed with fresh lemon juice and oil. Or a nectarine salad to reinforce that summer feel
  • Roasted salmon or grilled shrimp
  • Yogurt with honey and nuts
 Puff pastry tarts don't need to be complicated.  Fill them with whatever is fresh and seasonal and pop them in the oven.  I always add cheese!

Puff pastry tarts don't need to be complicated.  Fill them with whatever is fresh and seasonal and pop them in the oven.  I always add cheese!

Salad ideas

 Watermelon & Feta cheese served with a crisp white wine -  La Val Albariño  from Spain.

Watermelon & Feta cheese served with a crisp white wine - La Val Albariño from Spain.

Main Dish ideas


Keep it simple and roast fish on the grill.

 Roasted Salmon is perfect for outdoor entertaining. 

Roasted Salmon is perfect for outdoor entertaining. 

 

You can even have dessert without a fuss.  Some Greek yogurt, nuts with a drizzle of honey is the just the right amount of sweet to finish off a meal. The idea is to get outside.  Grab whatever food you have and put it on a platter, pop open a beverage and breathe in the fresh air.  And the sheer joy of dining al fresco.  

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 Whole Red Snapper stuffed with lemons and parsley and grilled on the BBQ.  So fresh and clean and ideal for a summer night.

Whole Red Snapper stuffed with lemons and parsley and grilled on the BBQ.  So fresh and clean and ideal for a summer night.

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 Yogurt drizzled with honey & nuts equals an easy, satisfying dessert

Yogurt drizzled with honey & nuts equals an easy, satisfying dessert

Saturday Dinner Party - A Nod to the Mediterranean

 A nod to the Mediterranean using a Provencal tablecloth. Simple. No fuss.

A nod to the Mediterranean using a Provencal tablecloth. Simple. No fuss.

We are in the midst of planning a trip to the South of France.  In our research, food and wine keep popping up frequently.  So much so that JuanCarlos has taken to buying only French wines at the moment.  Getting his palate ready, I guess. 
I'm getting mine ready by dreaming of Mediterranean flavors. So with plans to host a Saturday night dinner party for our friends, Donna and Jeff, it made total sense to devise the menu around that theme.  It's easy to cook for them. They are food lovers, too, and enjoy a wide variety of food.  Well, except that Jeff isn't quite that fond of spinach or squash, which believe or not, were both on my original plan. I had my heart set on making fish en papillote using carrots, zucchini and spinach. But no biggie, there are so many other ways to go.  I could still make fish en papillote, but minus those two ingredients. Thinking cap on, I would spiritually fly myself to the Mediterranean and envision some ingredients.  I had capers, olives, tomatoes which all fell right in line with that theme. It seemed even more fitting since Jeff and Donna have been to France numerous times, plus they are planning a trip to Italy in June.  Yet another cosmic nudge toward a Mediterranean mood.  So, mind made up. Plan in place. A celebration was in order, not just the flavors of the region but the style, too.
Starting with the table setting. 

I pulled out a tablecloth that had olives, sunflowers and tones of green, all of which are reminiscent of the Provence region of France.  I added deep olive green, velvet placemats and playing off the yellow tones, I used gold rimmed dishes and draped a triple pointed folded napkin slightly askew. Simple, elegant but not too fussy.

 All keeping in the same tones. Greens play off the yellows and reds. Even the water glass is green and gold.

All keeping in the same tones. Greens play off the yellows and reds. Even the water glass is green and gold.

The Plan:

  • Table setting with a Provencal tablecloth
  • Keep appetizers to a few simple bites in the bistro style
  • Main course featuring fish with Mediterranean flavors, potatoes and salad
  • Dessert: true European style - Cheese platter

For appetizers, I thought a fun intro to the meal would be small pressed sandwiches accompanied by marcona almonds, olives marinated with herbs de Provence and cornichons.  The mini sandwiches were made with a combination of cured meats/cheese and leftover pork loin & onion jam

Plus a little twist on an old classic; Pigs in a Blanket, served up by using mini spicy Spanish chorizo wrapped in puff pastry and a side of whole grain and dijon mustard mix.

 

Lastly, a bite from the sea provided by marinated boquerones served on a crisp, cool slice of English cucumber.  

These offerings were just the right amount to get us started.

 A panini press gives a nice warm crispness to the bread and melts the cheese.

A panini press gives a nice warm crispness to the bread and melts the cheese.

 Cut strips of puff pastry

Cut strips of puff pastry

 Roll 'em up in their blankets

Roll 'em up in their blankets

 The puff pastry adds a buttery flavor that complements the spice of the chorizo. These are a more grown up way of serving Pigs in a Blanket. Adding a nod to France, I mixed up whole grain mustard with dijon for dipping. Marcona almonds and cornichons for crunchy, salty bites.

The puff pastry adds a buttery flavor that complements the spice of the chorizo. These are a more grown up way of serving Pigs in a Blanket. Adding a nod to France, I mixed up whole grain mustard with dijon for dipping. Marcona almonds and cornichons for crunchy, salty bites.

  Boquerones  are fresh anchovies. I marinated them in crushed garlic, olive oil and parsley. Then placed them atop an English cucumber slice.

Boquerones are fresh anchovies. I marinated them in crushed garlic, olive oil and parsley. Then placed them atop an English cucumber slice.

All appetizers were prepared ahead of time and kept in the fridge till right before serving. I made the sandwiches and wrapped them in plastic wrap. Then pressed them when our guests arrived.  The boquerones were assembled and plated earlier in the day. So all I needed to do was place them on the table.  My adult version of Pigs in Blanket were cooked right before they were due to arrive, so those were warm and ready to go. These small bites created a relaxing, no fuss vibe giving us a chance to sit, chat and catch up before the main meal.  Many a moon ago, Donna and I had blood orange cosmos at the Royalton NYC.  It seemed only fitting that we serve up a similar cocktail to start... just for old times' sake. As we nibbled, we sipped on Blood Orange Martinis made by the deft hand of my hubby, who lovingly squeezed all the citrus and mixed this drink to perfection.  

 A mix of blood orange, lemons, limes, vodka and simple syrup.

A mix of blood orange, lemons, limes, vodka and simple syrup.

 Squeeze them all into a bowl and include some of the pulp.

Squeeze them all into a bowl and include some of the pulp.

 I love the bright color and flavor of this drink. So fresh. So delicious. Goes down so easy.  Now that's AMORE!

I love the bright color and flavor of this drink. So fresh. So delicious. Goes down so easy.  Now that's AMORE!

Dinner was also prepped ahead of time, stored in the fridge and then pulled together before serving.  The real nod to the Mediterranean came in the flavors used for the cod. I like using the en papillote method (cooked and served in paper wrapping) because it cooks beautifully. It's easy to prep, and each guest gets their own portion. I have made fish this way numerous times using different vegetable combinations. Not going with my original plan of zucchini and spinach, I needed some inspiration and found a recipe using grouper with capers, red pepper, tomatoes, kalamata olives and lemon.  I immediately knew that combo was the perfect way to go since I had most of the items save for the red pepper.  I took my cues from the recipe photo but used my own amounts. I also used cod because it was the freshest at the market.  I swapped the red onion for yellow, and eliminated the garlic and red pepper flakes. Although, I made modifications, this isn't my own, so if you want to follow the recipe to a tee, click here.

 Using the mise en place method of cutting all ingredients, and getting everything ready makes assembly much easier.  

Using the mise en place method of cutting all ingredients, and getting everything ready makes assembly much easier.  

I place the parchment paper right on the baking sheet and built up the flavors.  Then folded the paper into a packet and built the next packet. I put two on each pan, then placed the whole baking pan in the refrigerator.  Once we were done eating our appetizers, I placed the pans in the oven to bake for 20 minutes.

 Fresh, clean and ready to make a pocket full of Mediterranean yum. 

Fresh, clean and ready to make a pocket full of Mediterranean yum. 

 Simply fold the edges around to create the pocket.

Simply fold the edges around to create the pocket.

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For side dishes, I made Potatoes Anna turned Potatoes Dana, crispy kale/caramelized onions and Baby Arugula salad with oranges, tangerines, red onion, chopped marcona almonds with a orange/lemon vinagrette.

 Slices and slices is what creates layers of potato for this dish.

Slices and slices is what creates layers of potato for this dish.

 A slice of layered potato goodness.

A slice of layered potato goodness.

 Peppery bite of arugula is balanced by the sweetness of the orange with the crunch of the almond.

Peppery bite of arugula is balanced by the sweetness of the orange with the crunch of the almond.

 Baking en papillote allows all the juices to delicately poach the fish and vegetables together.  A harmony of Mediterrean flavors.

Baking en papillote allows all the juices to delicately poach the fish and vegetables together.  A harmony of Mediterrean flavors.

 Of course, French wine was served. Beaujolais Blanc and Chateau Saint Roc Cotes du Rhone.

Of course, French wine was served. Beaujolais Blanc and Chateau Saint Roc Cotes du Rhone.

Finishing off the meal with savory flavors of a full cheese board was perfect way to end the evening.  Cheese selection of Époisses, Sofia, Majorero Pimenton surrounded by fruit and sweet condiments all enjoyed in front of a roaring fire.  

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We had a wonderful time together with friends with love, savoring food that paid homage to places we all love.  Pick a country or a region and honor it by creating a menu to share with those who love it too.  We're glad we did.

 
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Sunday Brunch - Part Homemade/Part Not

 A bounty of yum.

A bounty of yum.

Hosting a brunch can be easy, or a lot of work.  It can be made up of all the usual suspects, or a mash up of the expected and the unexpected.  I am never one to shy away from hard work, but I am also a huge fan of working smarter not harder.  So the idea of creating a sumptuous brunch spread that would serve up that mix with as much ease as possible was what I was aiming for.

One of the keys to achieving success; a good mash up of homemade items with banging good store bought items.  This greatly cuts down on the amount work.  Another huge help is asking guests to bring an item or two.  I'm sure your guests, as do ours, always ask, "what can I bring?" This is the perfect time to say "Bagels, or lox".  Or both!

Such was the case when we hosted a Sunday family brunch.  Our guests provided the bagels, lox and cream cheese. While we prepared the remaining dishes. 

For me, the perfect brunch is a like a moveable feast.  As with any party that isn't a sit down meal, there should be a decent variety of items ranging in temperatures and protein choices. A to and fro of movement.  Nibbling here, picking there. Foods that can last for several hours of conversation without too much fuss.

Here is what we offered up, and what was consumed with zeal.

When you buy quality products, the best plan is to let them shine with maybe just a few embellishments. That was the case with all of the "some assembly required" items. The Spanish sardines were enhanced with cucumbers and tomatoes. 

 Spanish sardines with cucumber and fresh grape tomatoes.

Spanish sardines with cucumber and fresh grape tomatoes.

 Cucumber slices bring a crisp, freshness to the intense sardine.

Cucumber slices bring a crisp, freshness to the intense sardine.

 Plate them simply and use the rich oil they are packed in. 

Plate them simply and use the rich oil they are packed in. 

You've seen me use boquerones before. This brunch crowd loves them so, of course, I would serve them.  These fresh anchovies dressed with chopped garlic and parsley and good olive oil always get gobbled up.

 I selected fish shaped dishes for these two under the sea selections.  I love the shape and cobalt color. I've had these dishes for 30 years.  Yes, you read that number correctly.

I selected fish shaped dishes for these two under the sea selections.  I love the shape and cobalt color. I've had these dishes for 30 years.  Yes, you read that number correctly.

Cheese/Charcuterie platters are another easy to assemble ahead offering that everyone loves.  And a perfect brunch item.  So go ahead and create one chock full of your favorite combinations.

 It's always good to have a full board of charcuterie and cheese mixed with fruits, olives and nuts.

It's always good to have a full board of charcuterie and cheese mixed with fruits, olives and nuts.

The lentils were partially homemade, in that I used delicious precooked lentils that I get from Despaña but enhanced them by sautéing onions, carrots and celery then adding the lentils to warm through.  That simple.

This group of guests hadn't had my Eggplant Gemolata dish yet, so why not make it again. I did alter the feta topping, keeping it simple and not using the sun-dried tomatoes, olives and lemon zest but adding oven roasted tomatoes to finish the dish.  It was a huge hit with no left overs. This is one of those dishes that you can prep, then cook right before serving.  The flavors are powerful and beautifully melded. It has never let me down, no matter the event or the guest.

 Eggplant with feta gremolata. 

Eggplant with feta gremolata. 

A little something for the meat lovers. Pork belly, lovingly prepared by JuanCarlos, cut in bite sized chunks and simply served on a wooden board.

 Pork belly does take some time, as it is twiced cooked.  Slow oven roasted to render the fat, then seared crispy in a skillet.

Pork belly does take some time, as it is twiced cooked.  Slow oven roasted to render the fat, then seared crispy in a skillet.

The usual brunch suspects, bagels, lox, cream cheese are always welcome and always the perfect Sunday comfort food.

 Bagels, lox, cream cheese, capers.  Also served was Sushi grade Salmon Sashimi.

Bagels, lox, cream cheese, capers.  Also served was Sushi grade Salmon Sashimi.

 Eggplant, lentils and a bowl of the extra oven roasted tomatoes.

Eggplant, lentils and a bowl of the extra oven roasted tomatoes.

Make your life easy with the table setting.  Throw a graphic cloth down the middle as a landing strip for all the dishes. Then a simple stack of all the right plates, bowls and utensils in an easy to grab fashion keeps the laid back feeling going.

Finish with a little something sweet, Apple Tart.  And that's how part homemade/part not is done.

Create the vibe you want by selecting food that fits that mood.  A spread that spreads love.  One that invites conversation and fills their bellies and their souls.  What a great way to mark a Sunday, or any brunch day.

 
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Sunday Lunch with Friends

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When I was growing up Sundays were traditionally a family gathering day. It revolved around the main meal served around 2pm usually consisting of pasta and meats from the gravy (sauce).  Oh the glory days, when life was much simpler and we made time to gather for food and laughter.  Much to my sadness, those days of living around the corner from one another and having oodles of time are long gone.  And so are the weekly family gatherings.  I could go into a long diatribe about that subject but the point here is to try to create new Sunday traditions.  With that in mind, JuanCarlos and I usually cherish making pasta on Sundays.  We have this funny joke between us where one of us will smilingly state, "Lidia said".  We glommed this phrase after watching a cooking show with Lidia Bastianich where she stated that it's ok to eat a little pasta every day.  That was all I needed to justify my habit. We couldn't agree more and with her permission we proudly, confidently shout out: "Lidia said", and a tradition was born.  We also try to harken back to those olden days and invite people over.

The only unfortunate part is that since we live in the burbs we don't have many friends who can just stop by.  
We do, however, have a few that like to venture up from the Big Apple.  And so one wintery Sunday we were graced with a visit from two adventurous souls from Manhattan willing to share a Sunday meal with us.  They are originally from Florence, Italy.  Our friend, Tecla, now lives in NYC but her dad, Paolo, recently returned to Tuscany and was here for a visit.   When we were in Italy last April, he welcomed us into his home, so it seemed only fitting that we would return the favor in this small way. (Tecla's husband, Scott was not able to join us.)

 Tecla is always smiling and laughing and is a blast to have around.  Paolo is a gentleman and a gem of a man.

Tecla is always smiling and laughing and is a blast to have around.  Paolo is a gentleman and a gem of a man.

First things first. Set a simple but inviting table. 

It was a Sunday lunch so I wanted to keep it informal yet welcoming.  Staying with an all white dish theme and adding cream hued napkins helps to tone down the formality.  In order to keep it from feeling too overdone, I opted for no tablecloth instead using a layered placemat approach.  First layer is a cream linen placemat with a dark wooden wicker mat placed in the opposite direction so it hung over the table.

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 Bird's eye view of this simple but chic table setting.

Bird's eye view of this simple but chic table setting.

Adding individual salt & pepper shakers to the table avoids each guest having to pass them around. It's especially helpful since some guests might feel intimidated to ask thinking that adding salt/pepper is an insult to the chef.  

I left the middle of the table open as the landing spot for the family style platters and moved all the candles and votives to the far end of the table. It's all about the food and company.

Now with the table set, onto the food. 

What a treat to share a Sunday meal.  I know I rambled on and on about enjoying pasta on Sundays.   So I bet you are anticipating a pasta dish.  Foiled again.  We swerved from that tradition, and instead made risotto and pork loin.  The traditional part was served by a big dose of enjoying a meal with people we love, and that was plenty enough tradition for us. 

Hosting doesn't mean that you have to go nuts preparing for days. Simple food that tastes good is all you need.  And that is exactly what we did.  I had made a bean and escarole soup the day before and thought it would be nice to start with a little bowl to warm their souls on that chilly day.  Then we moved onto to snacking from a cheese/charcuterie platter followed by roasted eggplant topped with feta gremolata and roasted tomatoes.  We enjoyed those treats in our kitchen while we caught up on life, and while I began making the risotto.  

 Charcuterie & Cheese Platter, chock full of  Serrano ham, chorizo, Mahon Curado  cheese, grapes,  Marie's Gone Crackers

Charcuterie & Cheese Platter, chock full of Serrano ham, chorizo, Mahon Curado cheese, grapes, Marie's Gone Crackers

 Roasted eggplant with  feta gremolata  and  roasted tomatoes .  Honestly, having a ton of roasted tomatoes in your fridge or freezer is your best secret weapon.  The dishes you can make are endless!

Roasted eggplant with feta gremolata and roasted tomatoes.  Honestly, having a ton of roasted tomatoes in your fridge or freezer is your best secret weapon.  The dishes you can make are endless!

Our meal was a simple offering of:

Pork Loin
Creamy Risotto
Sautéd Mushrooms
Apple Crisp Salad

Served with an Italian red wine 

Cream Puffs served with warm strawberry compote

 Pork Loin, simple but tasty and fresh with a squeeze of lemon.

Pork Loin, simple but tasty and fresh with a squeeze of lemon.

 Creamy risotto, replacing pasta this Sunday. Still hearty and satisfying.   

Creamy risotto, replacing pasta this Sunday. Still hearty and satisfying.   

 Apple crisp salad and sautéd mushrooms

Apple crisp salad and sautéd mushrooms

 Fill your plate.  Fill your heart.

Fill your plate.  Fill your heart.

Dessert was a pile of cream puffs served with warm strawberry relish, and continued to keep the wine flowing.

 Cream puffs

Cream puffs

I can't tell you how fortunate we are to have such wonderful friends, and the ability to share delicious food that is super easy to make, and even easier to enjoy.  

I hope you have a Sunday tradition that you cherish, or take this cue to create one to enjoy for decades to come. 

P.S. Out of pure coincidence and happiness, this post is launching on Tecla's birthday.  So happy birthday, dear friend.  Here's to many more Sunday lunches and more!

 

I love hearing from you, so please feel free to leave a comment.

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