We had a wee dinner party Friday evening.
So what does mon mari do early Friday morning, knowing that I had a list 10 miles long of things to do?
He rents a jackhammer for the day.
But that story is for tomorrow.
Today's story is the dinner party.
We haven't done a lot of entertaining here, what with being a construction site and all, but there comes a time when invitations need to be returned.
I planned a menu that would require no last minute cooking.
Since our dining room is still an unfinished spare room, we would be eating in the kitchen.
Since our guests were not really the 'eating in the kitchen' type I didn't want to be cooking, as well.
Then mon mari had the brilliant idea of moving the furniture out of the den and using that as our dining room.
He redeemed himself for the jackhammer.
As I was setting the table, I had a vision of puppies tearing through the room at their usual breakneck pace, spotting the corner of the tablecloth hanging down, grabbing it and racing on, leaving a trail of shattered crystal.
At the risk of spraining my arm whilst patting myself on the back, I was quite pleased with the menu…. Both how easy and stress-free it was for me and how well the dishes turned out.
- All of the prep work was done ahead, in under three hours.
- When our guests arrived I put the gratin in the oven
- Fifteen minutes later I put the pork in the oven
- Fifteen minutes later I turned the stuffed chard leaves on, plated and served the salad
The Menu – 6 courses
Macedamia Nuts (courtesy of s-i-l in Hawaii)
Roasted Chickpeas (recipe from Kalyn's Kitchen)
Caper and Chive Mini Frittata (recipe below)
Courgette (Zucchini) and Tomato Gratin Without cheese
Mushroom Stuffed Chard Leaves (recipe later this week)
I did it the French way – local Patisserie….
Coffee and Chocolates to finish
Photos: None of the cheeses; I was only allowed one of the main course, plated; the dessert was of the leftovers the next morning. Some people just have no patience for the food blogger and her quest for the perfect pic. Harrumph!
Caper and Chive Mini Frittatas
12 pimiento-stuffed green olives
6 tsp capers
6 tsp fresh, snipped chives
oil or butter
Butter, oil or spray a non-stick muffin (tartlet) pan – one that holds 6. I know it sounds redundant to butter a non-stick pan but these will stick if you don't. (Not necessary if your pan is silicone)
Crack the eggs into a bowl and whisk well.
Place the olives, capers and chives in each cup, dividing evenly. Add the eggs evenly to each cup, ladling over the top. Bake at 400F (200C) for 12 – 15 minutes or until set. Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 – 10 minutes before removing from pan – they will start to come away from the sides of the pan as they fall making them easier to get out. Serve warm, cool or cold.
Tomorrow: Mon mari gets his rocks off.