Thursday, September 18, 2008

Back to The Simple

This was dinner Saturday:

Homemade Sourdough Bread

Oysters Rockefeller
Oysters / Spinach / Scallion / Parsley / Cayenne / Bacon.

Roasted Tomatillo / Queso / Onion. Squid ink Pasta. Lime / Cilantro / Buerre Monte.

Quail with Onion Marmalade
Vaudovan rubbed. Fig stuffed. Homemade pancetta wrapped. Onion / Currants / Agave Nectar / Butter Marmalade.

Pork Belly
Berbere Rubbed. Cider braised. Cracklings. Homemade sauerkraut.

Grilled Leg of Lamb
Marinated in red wine and black cherry juice. Brewed chocolate / Vahlrona / Mint / Lamb Stock sauce.

Grilled polenta cakes
Polenta / Fontina / Jalapeno / Corn / Garlic. Homemade Creme Fresh / Lime / Cilantro.

Dessert: "Cheese and wine"
White wine marinated pound cake. Goat Cheese Ice Cream.

A hell of a spread for a party, and it was for about 70 people. No catering or anything like that either. Just a guy in Ohio City who loves to cook. The lamb was a highlight (even though I missed the sauce), as was the homemade sauerkraut spiked with cardamom (A few weeks ago he inspired me to make some of my own kraut. It should show up here soon.). It was a good evening.

How to top that? Best not to try to, so a few days later I made the pasta above. Ohio City Pasta, some organic olive oil from a food buying club I participate in (the vegan red pepper pasta was from there too), and some super pungent garden garlic and basil. While the water was coming to a boil for the pasta I heated a healthy amount of the oil in a separate pan and dropped in some minced garlic. The garlic sizzled, so I took the pan off the heat and just let it steep in the warm/hot oil so as not to burn it. When the pasta was ready I tossed it into the garlic infused oil, added some basil, tossed some more and ate. I didn't intend to post this, but I enjoyed the simplicity so here it is (it's also an excuse to post the menu from my buddy's party).

After eating the pasta and getting ready to call it a quiet Tuesday evening I got a call to meet a friend for a quick drink. Next thing I knew I was at Lola enjoying some appetizers (tomato salad, oysters, charcuterie, and chunks of fresh bacon) and some really well made cocktails. That was my first time there at night. It was an experience.

Also, the Tuesday dining companion and the Lola cocktail maker will be pouring good things on Sundays at Bier Markt starting this weekend. If you're a Sunday drinker it's probably worth checking out.


lifeinrecipes said...

How lucky you are to have a friend who likes to put out a spread such as you described. I am wondering if he blended his own vadouvan or purchased it, and if so, where?

Anonymous said...

The vadouvan was purchased from here:

The Berbere on the pork belly was also from LeSanctuaire. All other seasonings for the dinner were from Urban Herbs.

OhioMom said...

I love your simple pasta dish, nice and light and full of flavor :)

The CFT said...

I do feel pretty lucky.

Thanks anonymous, a.k.a. Troy. Hope you're okay with the publication of your menu. It had to be shared.

Thanks OHMom. Simple pastas are some of my favorite things.

Anonymous said...

No problem on the menu posting. Actually feel honored it was worthy. I know you usually only write about your creations. One of these days I should start write up my ideas on my own site.

Glad you enjoyed.