I have named this the Clown Car photo since it looks like "how many people can we cram into that itty bitty kitchen?!" And I love this moment. I can't tell you what was said, or what might have been so funny, but this was one moment during the dinner service where we all decided we needed to stop for two seconds and finish our laughter. Perfect. There have definitely been many moments in my life that I would wholeheartedly title "magic" - the above is one of them.
So, on to what we were all doing in the kitchen to begin with!
July dinner was a larger group than normal with the usual amount of kitchen incidents and shenanigans. (always shenanigans - see above photo)
We started the evening with little fig, prosciutto bites - some of these were stuffed with goat cheese and some had a little square of parmesan cheese. Finish with fresh thyme and a drizzle of wildflower honey.
Next were these little pluot crostini bites with ricotta cheese and basil. Nice and easy. Quick and simple.
We then served some fresh fruit before starting entree.
Main course for this meal were lamb chops served on a bed of greens. The greens were sauteed with onions, garlic and bacon. The lamb chops were seasoned with cumin, allspice and a lot of mint. DELICIOUS.
Confession time here - during the Sunday dinner I completely massacred one of the racks of lamb and of course THAT plate was served to the one person who photographed and posted to Facebook ( I cannot apologize enough to Greg for serving him such an ugly dish) The above photo is from the Thank you dinner I served last night to part of my kitchen staff. I guess it's sort of a redemption photo? Believe me, if you saw the original pic you would understand.
Anyway, the lamb chops were finished with pepper, sliced onions and cilantro.
With the lamb we served some roasted fingerling potatoes spiced with paprika.
We also had the most amazing looking red onion flowers.
These were gorgeous! And delicious. And super easy.
What can I say here? Have you ever made Piroulines?
I told everyone to enjoy these because they will most likely never see them in my kitchen again. Holy Hell! An entire day dedicated to rolling these little creatures. They were originally being served with chocolate mousse so I opted to not fill them - thought it might be too much richness. But, my stand mixer seems to be having some issues therefore chocolate mousse did not make an appearance. We had brownies instead.
Served the above brownie tart with raspberry coulis, some fresh berries and a semi-sweet chocolate sauce.
I did actually serve the Piroulines alongside the above. And they got rave reviews. And I sincerely hope everyone enjoyed them and knows where they might find them in their local grocery.
I mentioned above I had a little thank you dinner for part of my kitchen staff.
Here are a couple photos from last night. They totally deserved this. This is an awesome group of friends who tolerate me a great deal.
And the carcass.I even made them the official dessert - sans Piroulines.
Now on to the next project right?
I know I say this every time - but I will get many of these recipes posted to share with all of you soon.
Tremendous Thank Yous to all the people who have been attending these dinners. It's sort of frightening and hugely humbling all at the same time. The response to these invitations blows my mind every time I send it out. Thank you.
And my absolute FAVORITE part? Standing in the kitchen and listening to all the chatter and tons of laughter floating in from the dining room. That part is magic.