Bistro Dinner

Last night, Steve got home from work in time for a bistro-inspired dinner. I made a Bistro Veggie Quiche and the last of our squash blossoms. The quiche had a it's pastry-crust replaced by golden brown shredded potatoes. The filling contained spinach, mushrooms, thyme, swiss and asiago cheeses, and eggs... all baked to perfection. The girls loved it, with Syd stealing all the mushrooms off my plate, and Mel eating up every last bite. I have never before seen Syd "yummmmmmm!" after every bite of her cheesey crunchy squash blossoms. I let her steal my last squash blossom just to watch her enjoy it! And now, before she eats anything, she always asks me, "did you grow this from your garden?"

Club-Night With the Ladies

Well, it's not what it sounds like. Under the inspiration of my neighbor, Jill, we "ladies" started a cooking club. Our first monthly gathering was last night, hosted by me. The concepts are.... (1) no husbands allowed, (2) kids are allowed, (3) hostess makes an entree dish to serve the ladies, (4) everyone else brings one thing... a bottle of wine, an appetizer, a salad, a dessert, or kid-friendly food. And the last, most important concept is that you have to share the recipe!

Last night was an amazing time of great food, getting to know each other (0ld and new friends), laughs, promises to each other to get together, to exercise together, etc.. The menu was titled Summer Harvest and featured the following treats:

The kids enjoyed bear-shaped sandwiches, fruit, and chocolate banana pops, courtesy of Leslie.

And now I have some new recipes to add to my somewhat unorganized collection. And these new recipes made their debut into my new recipe folders, pictured below.


Thank you, Jill, Brandy, Leslie, Jodie, and Danielle, for joining the new, hottest, club in Yucaipa! Bon appetite!

Where Did The Skin Go?

Tonight was a healthy and delicious dinner... Salmon with Lemon Caper Rosemary Sauce and Roasted Cauliflower and Sweet Bell Peppers. Here is how I made them:

Salmon with Lemon Caper Rosemary Sauce

1 long salmon fillet
2 Tbsp EVOO
kosher salt
freshly ground black pepper
1 Tbsp fresh minced rosemary
1 shallot minced
1 Tbsp lemon juice
2 Tbsp Marsala wine
1 Tbsp capers
lemon slices

Place the salmon on a piece of foil large enough to enclose it in. Then brush the salmon with the EVOO and top with the remaining ingredients. It will look like the following picture before you seal up the foil.

Once a grill is hot, place the foil packet on the grill and cover the grill, leaving to cook for 10 minutes. Carefully remove from grill and serve.

Roasted Cauliflower and Sweet Bell Peppers

1/2 head of cauliflower cut into pieces
1 red bell pepper
EVOO
kosher salt
freshly ground black pepper
1 clove garlic minced
1 shallot minced
2 Tbsp lemon juice

Toss all ingredients in a roasting pan or casserole dish. Roast in a 400 degree oven for 30 minutes or until cauliflower is somewhat tender.


This was the final meal...

While we were enjoying dinner, Sydney asked "why did you remove the skin?" Steve and I were confused and asked her to repeat herself. She asked again "why did you remove the skin?" I asked her "the skin of what?" She pointed to her cauliflower. She thought it was brocolli that had been peeled! We all had a good laugh. And then she rubbed my arm and thanked me for dinner. Sweet Syd.