Tonight my wife graduates from florel design school, so we will be at a large hotel eating large hotel kinda food.
Tommorrow I'm doing a surprise party for her 40th birthday.I'm making little tomato tarletts with a blue vien encrusted goat cheese and osetra,and scottish smoked salmon with all the fixins and crab and brie mini taco's and seafood martinies.dinner will be charred dry age prime sirlion with cepes,roasr garlic and caberent,yukon gold potato salad with jicama,papaya and lobster medallions with a cilentro lobster oil dressing,Grilled tuscan long stem artichokes and oven roast yellow tomatoes, chilled truffles asparagus and ginger-honey baby round vichy carrots. I got a chefs toy box of florida hierlooms that i'm going to sprinkle with kosher salt a little black pepper balsamic syrup and a very fruity olive oil. lots of good wine ,cheese and bread etc. The cake is comeing from jaque Torreses new place in the city
PPPPPSSSSS, This is not how we usaly eat at home with a ten and six year old pasta rules
I had Chinese, too- takeout, just like SeattleDeb. It was a dish called Chicken Velvets- six small egg foo youngs, basically, with large chunks of chicken breast and more crunchy veggies than typical e.f.y. The sauce was pale yellow and, I thought, chicken flavored. Quite tasty, and light- not greasy. Brad, do you deliver?? Congratulations to you other half on her achievement. Let us know what she thinks of the meal- and the trip to Boston! BTW, are you making hamentaschen this year? Fave recipe to share?
Papa...I love your meal of roasted garlic on bread, and a wonderful salad. I made the same salad dressing that you described, with the addition of dijon and honey (on baby spinich leaves). Not sure if you'll see this or not, but last night I tried mixing everything together but the olive oil--and drizzled that on the leaves first, then added the rest of the balsamic vinaigrette. Seemed to adhere better. Do you mix everything together or do you put the olive oil on first?
Wondering here in Gig Harbor....oh..and had mine with my chili verde that I had cooked all day in the crockpot on Sunday. Yumm!
I am intrigued by your idea. Actually, what I usually do is to slowly pour a very thin stream of olive oil into a bowl of the remaining dressing ingredients and whisk it together to make an emulsion so that all the flavors blend and coat the salad ingredients together.
But the interesting thing to me about your question is that your suggested method of coating the salad ingredients first with the olive oil before adding the remaining mix of dressing ingredients is exactly what we used to do when I was growing up in Greece. I was raised with that method and I always loved our salads ... come to think of it, I can't remember when or why I changed! I'm going to try it both ways and I'll let you know what I find.
Papa: you grew up in Greece? I spent a lovely month there on vacation some years ago. I loved visiting the olive and pistachio groves, and longingly gazing at the unripe figs (we were there too early in the summer to enjoy them). I especially recall the huge, fresh lemons (sweet enough to squeeze into cool water and drink), and the yaourti mi meli... Alas, restaurant meals at the time (1980) were pretty much the same everywhere we ate, except for some wonderful grilled fish at the seaside. The best Greek food I've eaten was home cooking by Greeks here in the U.S.A. Lots of delicious memories!