On September 26th, the Bobcats (our brilliantly named Gourmet Club) convened for our second dinner, this one exploring a broad swath of Italy. Upon arrival, apple martinis were pressed upon us, which I feel is always a good start to an evening. With
garnish, no less.
Shortly after that, we launched into a little antipasto, and by "little" I mean "enough to feed the Roman Army." These included various meats, cheeses, olives, capers, artichoke hearts, melon wrapped in prosciutto with mint vinaigrette, and more drinks.
We were feeling little pain and wanting for nothing when we moved into the dining room for a little pasta. Aren't we a nice looking group?
Mr. Gateau made fresh linguine with basil-sundried tomato-olive pesto, using basil from our garden, and topped with Reggiano Parmesan.
Just when we were congratulating ourselves of showing restraint with the pasta portions, out came the main courses. Our hosts had prepared the central dish, osso buco with gremolata. I'd made risotto Milanese to go with that (done in the Crock-Pot, which works great; unfortunately I hadn't timed it well and by the time we ate, it had gone mushy). We also had chicken cacciatore, zucchini stuffed with parmesan and prosciutto, and just in case we hadn't had enough, Caesar salad and garlic bread. Sample plate below -- note the vast number of surrounding vessels holding alcoholic beverages.
But wait! We weren't done yet. Out came the cannoli, the tiramisu cheesecake (because tiramisu alone would not have been filling enough), the amaretto cookies, coffee, amaretto, and sambuca.
A good time and a good feast was had by all. How could it be otherwise? The Bobcats will reconvene on Halloween, Bobcat offspring included, to do a pumpkin (and other fall vegetable) feast, with a centerpiece of deep fried turkey. Costumes required.
Shortly after that, we launched into a little antipasto, and by "little" I mean "enough to feed the Roman Army." These included various meats, cheeses, olives, capers, artichoke hearts, melon wrapped in prosciutto with mint vinaigrette, and more drinks.
We were feeling little pain and wanting for nothing when we moved into the dining room for a little pasta. Aren't we a nice looking group?
Mr. Gateau made fresh linguine with basil-sundried tomato-olive pesto, using basil from our garden, and topped with Reggiano Parmesan.
Just when we were congratulating ourselves of showing restraint with the pasta portions, out came the main courses. Our hosts had prepared the central dish, osso buco with gremolata. I'd made risotto Milanese to go with that (done in the Crock-Pot, which works great; unfortunately I hadn't timed it well and by the time we ate, it had gone mushy). We also had chicken cacciatore, zucchini stuffed with parmesan and prosciutto, and just in case we hadn't had enough, Caesar salad and garlic bread. Sample plate below -- note the vast number of surrounding vessels holding alcoholic beverages.
But wait! We weren't done yet. Out came the cannoli, the tiramisu cheesecake (because tiramisu alone would not have been filling enough), the amaretto cookies, coffee, amaretto, and sambuca.
A good time and a good feast was had by all. How could it be otherwise? The Bobcats will reconvene on Halloween, Bobcat offspring included, to do a pumpkin (and other fall vegetable) feast, with a centerpiece of deep fried turkey. Costumes required.
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