Catch Up Part 1: Corner Table, St. Patrick's Day

I've been away for a while.  I'm catching up in these next couple of posts.  Enjoy!

Last Wednesday I went to Corner Table with  about 40 other food bloggers.  We not only ate amazing food, we also got to cook it!  Big thanks to Chef Scott, Dan for turning over the kitchen to a bunch of foodies and to Gordon the bartender who kept me in Cava all night.

On St. Patrick's Day, I cooked up some of the sausage I got at Corner Table.  Inspired by Kate,  who did this in the Corner Table kitchen, I also cooked up some cabbage, apples and onions.  I served this with a half a baked potato for dinner.  For dessert we had Sister Mary's Irish Soda Bread - on top of which I sprinkled turbinado sugar  before baking.  I served it with the Chocolate Ice Cream my son insisted we also make.  He's three. What am I gonna say, no?  We used Thomas Keller's recipe and will never use another.  SO GOOD.  (Seriously, buy that book.)  

I drank Snakebites.  Guinness and Woodchuck Granny Smith Cider.  Yum.

This year's pour was much better than last year's.

Brunch at Cafe Maude

If you live near or visit Minneapolis soon, do yourself a favor and go to Cafe Maude.  Dinner is wonderful.  Drinks are great.  Music is often live.  Brunch looks like this:

Your check comes in an old library book jacket.  And sometimes people don't write their names inside, they tape an old picture!  Cool.

Happy Pi Day

Today is 3/14. It's Pi Day! (3.14). Here's what we had for dinner:

Chicken Pot Pi(e)

Baker's Square's Country Apple Pi(e) with HomeMade Cream Cheese
Frosting (I know that first picture's upside down, but I'm doing this
via email again).

PS: Baker's Square has a DRIVE THRU WINDOW!!

About Last Night

Email photo update while I wait for my kids to wear themselves out at
tge Community Indoor Play Structure (these are things we need in
Minnesota to keep us sane).

Last night I made prosciutto-wrapped chicken breasts and wilted
spinach with golden raisins (and crispy prosciutto) served with Trader
Joe's frozen brown rice. It was delicious!

While I was at the grocery store yesterday I picked up some "razz-
cherries" in the bulk section. I only bought a handful. They were
really expensive and I'll choose something else next time, but they
looked so yummy I had to try them. When I got home I started soaking
them in Brandy.

Then I asked Twitter (@rootsandzest if you're not already following)
what I should make to go with them. The resounding answer was a
Manhattan (#duh). I only had dry Vermouth, so I did 2oz Jameson, .5
oz dry Vermouth, .5 Brandy the cherries were soaking in, and extra
bitters. And a cherry. It was delicious. I had two.

Now I'm planning tomorrow's meal for Pie Day (3-14). I think Chicken
Pot for dinner.
What's your favorite dessert pie? I'm thinking cherry or lemon. Or
apple. Or chocolate....

Table for Ten

My husband and I invited four couples over for dinner last Saturday evening for a dinner party.  It was great fun and I'm so excited to be entertaining again.  After almost six years of being parents, I think we're finally ready to start being fun adults who actually talk to and are friends with other adults. 

Here's what we did on Saturday.

THE TABLE:

Our "formal" dining room table seats eight when the leaf is inserted to make it square.  I added our kitchen table to seat ten.  Luckily, the runner I have fits this arrangement well.

I have settings for eight (because that's how many my table seats).  Borrowed white plates and colored bowls from my mom and put together mix and match place settings.  Her bowls happened to match my multi colored placemats and napkins perfectly!  Thanks, Anthropologie and Bed Bath & Beyond!

THE FOOD:

  I adapted Antonia's Winning Dish from last week's Top Chef.  

I did the rissoto the same way, but substituted edamame for the fava beans.  

Note: *OMG, lemon zest in risotto!*

I also substituted Tom Colicchio's Short Ribs for her braised veal.  I used her flavors, his technique. 

Note: *Always go back for fatty seconds.*

I think the Top Chef All Stars title will go to Antonia or Blais.

Salad by Martha.  Only I forgot the blue cheese crumbles and the pecans.  Dressing was a little tart.

THE DIGESTIVES:

I cant really call these after dinner drinks, because there were three or four more hours of drinking later.

One couple brought chocolate shot cups, a bottle of Jameson and alcohol infused whipped cream.  Then topped it with cinnamon.

Another couple brought Chocolate Red Dessert Wine (also delicious when consumed from and with the chocolate cups).

We had another offering from a couple who brought a bottle of vodka and some awesome mixes from Golden Fig - Basil Limeade and something that was pink (possibly Hibiscus Roseade, Sour Cherry with cardamom or something with pomegranate that I'm not finding on the site.) That was consumed before dinner, though.

THE DESSERT:

I made Thomas Keller's Chocolate Chip Cookies from his Ad Hoc Cookbook (which you should own) and Creme Brulee Ice Cream.  

It got eaten very quickly.  

There are no pictures.  

Enjoy instead this oragami napkin I made while hearing my guests tell Bear Stories.

THE AFTER DINNER DRINKS:

THE ALMOST 16 YEAR OLD DOG:

THE MORNING AFTER:

Why is there olive oil on the table?  To drizzle on the ice cream (with a sprinkle of Kosher salt), of course.

Why yes, these did all start out full, why do you ask?  

Not pictured: Tanqueray, beer, wine, and the aforementioned vodka.

THE LEFTOVERS:

THE BEAR STORY:

Well, one of them, anyway.  That's our friend Joseph with the beard.  Watch for the gummy bears they trained the bear with! (Especially the one in Joseph's mouth at the end....)

Damn, that's good lamb.

Readers, let us turn to page 55 of our new Eating Well Magazine.  There you will find the recipe I tested for Lamb with Roasted Cauliflower.  (I can't find it on their website, otherwise I'd link it, but if/when it goes up there, I'll let you know.)  I am absolutely making this again for Easter.

I had a dinner party and it went over beautifully.  The rub and sauce are bright and flavorful (one guest said he'd go easier on the sauce next time, so as not to overpower the lamb itself).  And who knew about roasted cauliflower?  Not me, but it's my new favorite thing in the whole world.  Ever since I made this last month, I've made cauliflower a staple in my house.  It's also amazing braised and mashed with potatoes.

I served the lamb, cauliflower and shallots with sides of Roasted Parsnips with Parsley & Parmesan and Broccoli Rabe and Orzo Salad.

Beautiful, fresh flavors for the rub.
Tarragon, Parsley, Garlic, Lemon.

I'm not really a fan of tarragon, but this is so delicious, I'm a convert.

I done tied it up so nicely.

Orzo, Broccoli Rabe, Feta, Lemon juice.

Parsnips.  Roasted and later tossed with Parm and Parsley.

Photo by Birdchick

Photo by Birdchick

Photo by Birdchick
Also pictured in top right corner of plate, Siri's Cranberry Avocado Salsa.

I'm having another Dinner Party on Saturday night.  Still don't know what the menu is.  Any suggestions?  HELP!