The Bobcats gourmet club has a week to go until our next dinner, and we're hosting Chez Gateau. Theme is regional/rustic French. Menu shaping up as follows:
French martinis (a favorite of one Bobcat)
Light hors d'oevure, perhaps a little tapenade
First course of either onion soup or composed salad TBD
Tuna daube with green olives from Patricia Wells' Provence cookbook
Vegetable dish TBD by Mr. Gateau
Massive amounts of dessert, including cake TBD, creme brulee, and honey-lavender ice cream
Wine, dessert wine, port, coffee, tea, etc.
Getting the ice cream going today.
Saturday, February 20, 2010
Sunday, February 7, 2010
We have been invited to a Super Bowl party today where the guests are asked to bring either an appetizer or a dessert. The host said that he assumed I'd be bringing something including bacon, so obviously I have a rep to protect. So I am wrapping marinated artichoke hearts in bacon and broiling, one of the hit dishes at the Bobcats tapas dinner. Should be simple and tasty.