A NIGHT WITH FRIENDS

Last Saturday night, Carrie and I made a 3 course dinner for friends.  Taking our schedules into consideration, and the fact that we were a little rusty in the art of entertaining, we chose a menu that could be more simply prepared.  Simple though, does not mean tasteless.  Taste and color and texture are all very important to us.

1st COURSE

SALAD OF PETITE SUMMER TOMATOES WITH VINE-RIPE TOMATO SORBET

2nd COURSE

OPEN-FACED SANDWICH OF FLANK STEAK, SPINACH, CARAMELIZED ONIONS,

AND ROASTED RED PEPPERS

SUMMER VEGETABLE GRATIN

FRESH FRUIT

3rd COURSE

PLUM AND MASCARPONE PIE

And we are still smiling by the end of the night!  The dinner was a great success.  We only had one mishap (or was it two?), while preparing this meal.  When I made the garlic tuiles, I made them to thick and didn't bake them quite long enough.  So a couple of hours before guests arrived, I was making them again.  Just as a side note, if you enjoy cooking, a great cookbook is The French Laundry Cookbook by Thomas Keller.  Be for-warned though, this is not for the faint of heart.  Keller will send you in four or five different directions within one recipe to complete a dish. We have gained a tremendous amount of knowledge using this book, and it is a joy to use.  The Salad of Petite Summer Tomatoes came from Keller's book.  Starting at the bottom of the dish, the red sauce on the plate was a tomato coulis.  The green, basil oil.  The bread was brioche croutons (ahhh-so good Carrie! who is our exceptional bread maker!).  Layered on the crouton, were the tomatoes.  Next, which is hard to see, is a tomato sorbet. This dissolves in your mouth leaving a satisfying flavor to savor.  And finally came the garlic tuile.  This is garlicky, crisp and salty. The perfect bite to finish this dish.  Thank you Keller!