Jes's Suppa August 2010

So we are a little behind on our food blogging. Even though there hasn't been a post in awhile, that doesn't mean the ladies haven't enjoyed some tasty meals together. This dinner was last August when the weather in Atlanta is sticky and hot. My goal for the night was to try some new ideas from Sarah Raven's "In Season" cookbook and to throw in a few things I have made in the past. To start the evening was a refreshing drink with Costa Rican flare. A little sour, but lacks the sweetness of a margarita. Very refreshing.

Guartini

2oz. guaro (a costa rican liquor)

3oz. club soda

1oz lime juice

splash of granadine

Our appetizer was an apricot tart. The sweetness of the tart is wonderfully paired with a strong cheese like Stilton or another blue cheese. Honestly, this appetizer would work as a savory dessert.

The next course was a light and refreshing Mint & Cucumber Soup.

1 head of roasted garlic

2 large cucumbers (peeled & seeds removed)

1 bunch of mint chopped

1 1/4 cup olive oil

2 1/2 cups milk or plain yogurt

salt & pepper to taste

Blend the garlic, cucumbers and mint in a food processor. Then add the olive oil in a stream with the machine running. Stir in the milk or yogurt and add plenty of salt and pepper. This should be served cold. As an added presentation feature, I froze pieces of lavander in an ice cube. You could also use small flowers or anything else you find interesting.

The main course was Quinoa Stuffed Zucchini. A really yummy dish that is now in my regular cooking line up. I prefer to use black or red quinoa to add some more contrasting colors. Regular quinoa is just as tasty, but just looks a little...blah! Besides zucchini, this stuffing is also great in yellow, orange or red peppers.

The last item on the menu is Meringue Roulade with Raspberries. Besides looking pretty, this is a really good dessert to share with a big group on a ot summer day. Just on a side note when making this, whip the egg wites at room temperature. But, whip the cream cold and even put a bowl of ice under the first bowl.

I could have eaten this dessert for days. Its a great way to highlight fresh in season raspberries.

Please feel free to click the link for full recipes for some of these yummy dishes. Until next time! We definitely have months of backlogged dinners to blog about. Stay tuned!