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Well, I've done it again. Now that I'm back on the Cape, I went to Ardeo's... a greek restaurant in town... this was my dinner:
Gorgonzola & Candied Walnut SaladMixed greens tossed with gorgonzola, fried apple segments, vine ripened tomatoes and cucumber tossed in house made balsamic dressing topped with fried onion strings and candied walnuts.
With their crusty bread loaf topped with sesame and poppy seeds...
and my entree was:
Angus Tips Black Angus Sirloin tips, char grilled and smothered with roasted garlic, caramelized onions and mushrooms served with rice pilaf and house vegetables.
Washed it down with a gin and tonic.
OMG, CoastalMaine, that sounds obscenely delicious!
That salad ... oh yum! I love blue cheeses so put some on a salad for me and I'm in heaven. Just goes so well, especially with a bit of fruit in it. I love arugula, caramalized pear, walnut and gorgonzola salad.
Well, I bought my fish for dinner tonight - I went with salmon. It was on special but from the price, it seems these fish are fed truffles and the finest French champagne or something. I'll coat them in flour and S&P, lightly pan-fry them, put thin slices of cucumber on them and pop them in the oven for about 10 minutes. Then make a bit of lemon white-wine sauce after deglazing the skillet. It's an easy recipe I've made for years. Not sure about the sides yet. Probably rice and some asparagus.
For dessert, I'm making more of those little individual Blueberry Crisps that I made a couple of weeks ago from a food blog (recommended here on C-D). So, there's a couple of those "Super" foods there - salmon and blueberries. I should feel super after supper.
2 lbs fresh spinach, cooked 3 min, squeezed dry and chopped (the frozen chopped is fine, thaw and squeeze dry)
3 eggs
1/2 c pine nuts, roasted
1 garlic clove, minced
1 c ricotta cheese
1 c freshly grated Parmigiano-Reggiano cheese
1 c all purpose flour plus extra for dusting work surface
1/4 c parsley leaves, chopped
1/2 teaspoon freshly grated nutmeg
pepper and salt
1 c tomato sauce
4 tbsp butter
preheat oven to 400
in a mixing bowl combine and mash spinach, eggs, garlic, ricotta, half the parm-regg, flour, parsley, nutmeg, pinenuts, some pepper and salt. Mixture should be firm. Generously flour work surface. With hands form a long log-like shape. Cut each log into 2-inch pieces. Each piece is a dumpling. Roll again in flour.
In a large kettle, bring 2 quarts water to a boil and reduce heat to medium. Drop well floured dumplings into water. Simmer dumplings over med heat 15 min, until they rise to the surface. When they do, remove with a slotted spoon and drain on paper towel.
In the bottom of casserole dish spread tomato sauce and top with dumplings. Sprinkle with remaining parm-regg and dots of butter. Bake 6 min. Serves 4-6
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I'll coat them in flour and S&P, lightly pan-fry them, put thin slices of cucumber on them and pop them in the oven for about 10 minutes. Then make a bit of lemon white-wine sauce after deglazing the skillet. It's an easy recipe I've made for years. Not sure about the sides yet. Probably rice and some asparagus.
