Our friends Amy and Len and their 2 year old Jack came over for dinner tonight. They flew in last night from the east coast and were all adjusting to the time difference - especially little Jack.
I attempted to prepare a dinner that would be finished nice and early so that we could eat before complete exhaustion set in. But somehow, I misjudged the timing of nearly everything and so these three items were eaten separately - first the shrimp, then the butternut squash, and then cauliflower course was served.
The shrimp was salt roasted and served with a lemony dipping sauce - easy and always a crowd pleaser. I first shared this recipe with you on day #50 ("Party!").
Next, we had roasted butternut squash & cranberries, made tasty with thyme, brown sugar, freshly grated nutmeg, and brown butter. This was something I "invented" about a week ago on day #170 ("You Must Try This!").
The cauliflower course was simple: I cut a head of cauliflower into large pieces, tossed them with olive oil and S&P and roasted them at 375 degrees for about 25 minutes.
For dessert, we had a cheese course that included a triple cream brie with chopped dried apricots and Craisins and a mustard seed cheddar called Red Dragon (delicious and available at Cheese Plus here in San Francisco).
So the dinner was super staggered, but everything was tasty and it was fun to catch up with our friends over multiple courses. Even if one of them was just cauliflower.
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