home dining
Whenever I try to simplify my menu for entertaining, it always ends up leaving me with enough flexibility so that I go and try something new. I use my laptop and my cooking library for reference. Most of the day is spent on my mise en place, which, now that I think about it, is a good way to describe my approach to life in general.
was that 4 tablespoons of butter in that recipe?
garlic crostini with lime-avocado mash and shrimp marinated in grapefruit vinaigrette
pan-seared scallops with pouilly-fuissé reduction sauce
creamy parsnip purée
sautéed spinach
asparagus, mushroom, and gruyère bread pudding
crème brûlée
macerated strawberries in almond whipped cream
We started the appetizers with a nice New Zealand Sauvignon Blanc and then served a wonderful Pouilly-Fuissé with dinner. Perfect pairings.
crostini with shrimp
scallops, parsnip purée, spinach
berrylicious crème brûlée with tiny servings of strawberries and cream
Tom doesn’t eat strawberries, so his serving is the one in the back with blackberries.
