Maggie's Dinner Night - June 29, 2010

Thanks to Jessica for the pretty pictures!

This meal was a little slapped together but a learning experience for sure. Here's what I did and what I would've done.













Cukes from the garden over a little honey with gouda and pecorino cheese. Roasted garlic with cannelini white bean dip served with Italian crusty bread.

I liked the idea of honey with salty cheese.
For some reason I put the cukes over the honey instead of putting the cheese over drizzled honey. Why did I do that? Pre-dinner jitters maybe. Next time I'll open the first bottle of wine while cooking like I usually do.




Kiwi Martinis

I put chunks of kiwi in the food processor then added lemon juice, simple syrup and vanilla. Added the mixture to a shaker with ice and vodka, shake shake, strained into glasses, topped with club soda.

Ok - a little vanilla goes a long way! Not sure how many drops I put in but I should have used just one drop or none at all because the vanilla dominated instead of the kiwi's sweet sour I was looking forward to.




Tostones with Mojo

Tasty! Cut plantains into one(ish) inch chunks, fry in vegetable oil in medium-high heat (not too hot so the insides cook) until brown then drain on brown paper bag or paper towels. Place a plastic grocery bag over each piece and use a plate to smash it. Re-fry the plantains until crispy, drain, and salt.

During the last minute of frying, you can throw in chopped garlic for sprinkling over the plate of plantains.

Mojo

To taste, but I think I use one part olive oil, one part fresh-squeezed lemon juice, chopped and smashed garlic, and fresh chopped parsley. Mix together and either spoon over plantains or put in a dipping bowl.





Beet, Jicama, Mango Salad

Boil chopped beets for 5 minutes. Set aside to cool or refrigerate. Chop equal parts jicama and mango.

How to chop a mango video!

Toss with honey, lime, vinaigrette and top with chopped cilantro.

I added olive oil to the dressing but next time I'll just use honey and lime. Oh yeah - and a little dash of cayenne!





Roasted Tomato Pesto Tarts

Pesto: Processed basil, pecorino, olive oil, pine nuts, walnuts, garlic, salt and pepper.

Spooned pesto into tarts I bought pre-made at the farmers market. Added artichoke pieces, roasted cherry tomatoes, and egg/cream mixture. Baked at 400 until brown.

I was excited about the whole grain crumb tarts but they were sooo thick and dry! Next time I'll use a regular crust tart or puff pastry.




Mini Banana Splits!

The plan was to caramelize the bananas but after this starchy meal we were bustin' out so we agreed on regular bananas.

Chocolate sauce: Melted heavy cream with Ghiradelli chocolate chips. Stir it up!

One scoop of Breyer's Vanilla with chocolate sauce, strawberries, and toasted walnuts. (Peanuts for Kelly!)



Food quote of the month:

Food has replaced sex in my life, now I can’t even get into my own pants.
Anonymous


Haha! I wonder if this will still be true by the time it's my turn to cook again...