Anniversary dinner: 30 minutes researching menu; 40 minutes & $100 grocery shopping; 7 hours cooking;
Nicholson Ranch Chardonnay; Mums Pinor Noir sparkling= Perfect dinner!
Since I departed my nonprofit job, my days have been just as
busy as ever…Who knew that networking and trying to slowly launch your dream business
would be so time consuming and fun! And since I noticed the continued speed of
my life I intentionally did not schedule much this week since it is my 1 year
anniversary with Charles. I knew that with more flexibility it was an amazing
opportunity to create the first of my aspiring cook book recipes: The 1 Year
Anniversary!
Given that most married couples, books and therapists will
tell you the first year can be the absolute hardest… I had to craft an
especially complicated, rich, diverse and decadent meal! So……Here it is:
Appetizer: Fresh salmon cakes over a bed of greens with a
lemon dill sour cream sauce
Entrée: Sauted scallops over 4 mushroom risotto
Dessert: Homemade chocolate cake (with chocolate shavings by
hand!) with a whipped peanut butter icing
While I made this dish for two, I must be honest that this
meal really serves a minimum of six, so the cost of $100 at the grocery should
not be so for a couple. Most of my friends
and colleagues know I usually over cook, which truly benefits others and is my
pleasure to share. I believe food builds community.
So basically a full work day has resulted in a special
dinner I hope my husband will enjoy and get just a taste of the appreciation
and deliciousness he has brought to my life. A year ago tonight we were with
some of our closest friends and family that were able to travel over 3600 miles
to one of our favorite spots in the world… Sonoma. It was a truly magical weekend. Words can’t
express the feelings and emotions, but tonight I am hoping that perhaps my food
will.
Recipes:
SAUTEED SEA SCOLLOPS WITH 4 MUSHROOM RISOTTO
- Extra-virgin olive oil
- 1 1/2 pounds sea scallops, crescent-shaped muscles removed and discarded
- Salt and freshly ground black pepper
- 1 onion, minced
- 2 garlic cloves, minced
- 1 pound assorted mushrooms, such as Portobello, crimini, and shiitake, stemmed
- Leaves from handful fresh thyme sprigs
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 bay leaves
- 2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 8 cups canned chicken stock, heated
- 2 tablespoons butter
- 1/2 cup freshly grated Parmigiano-Reggiano
- Fresh flat-leaf parsley, for garnish
SALMON CAKES
- 1/2 pound fresh salmon
- Good olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 3/4 cup small-diced red onion (1 small onion)
- 1 1/2 cups small-diced celery (4 stalks)
- 1/2 cup small-diced red bell pepper (1 small pepper)
- 1/2 cup small-diced yellow bell pepper (1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon hot sauce (recommended: Tabasco)
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
- 3 slices stale bread, crusts removed
- 1/2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
