CADS Notes by JC
JC was host and chef. CF and NS assisted during final preparation and serving.
Expecting warm weather, an al fresco meal with cold soup and a dinner salad was planned.
Fennel seemed like an interesting ingredient for a soup, and a simple to make recipe was found. I used TJ chicken stock (comes in 1 qt cardboard containers): about 1 cup water for every 4 cups stock. After puréeing the mixture, it looked so smooth I skipped the straining. Also I had the chervil, but forgot to use it. I made the soup 1-day in advance and refrigerated it.
I wanted a simple desert. Berries were in season and plentiful at the MP Farmer’s Market. I thought a vanilla pudding topped with fresh berries would taste good. This gave me the chance to use some eggs from my daughter’s hens (in Sebastopol). I made the pudding the morning of the dinner and somehow found room for it in our by then overfilled refrigerator.
The afternoon of the dinner I prepared the ricotta cheese mixture for the mushrooms, for the salad I cleaned and tore the lettuce, washed the potatoes and other fresh ingredients, and made the dressing. For the latter, I found it impossible to crumble the Stilton. So I chopped it into about ¼-inch pieces. When I mixed it with the sour cream and buttermilk, it became rather smooth, so I don’t think it matters if you crumble or cut.
The stuffed mushrooms were a big hit—thanks JH for sharing the recipe. I made extra ricotta cheese mixture, but as I only had about 15 relatively small crimini mushrooms, there was a lot of the stuffing left over. I think I’ll stuff a couple large portabella’s for a dinner soon.
So after everyone had gathered and was enjoying the appetizers, I baked the stuffed mushrooms. Once they were consumed, I cooked the bacon and then the potatoes while my assistants set up the table with dishes, flatware, etc. While the bacon and potatoes drained, we had the soup. Afterwards, cooking the beef was relatively short. We got the plates loaded rather efficiently, so there was not too long a wait, although by then no one cared.
The last couple CADS meals have featured a tasty port as at least a choice during dessert. So I hauled out my really old port, somewhat fearing it would be bad. But as all agreed, it’s unusual for port to go bad (alcohol content too high).
Here’s a message from my daughter Anne dated 7/10/2012:
I feel like we just birthed a baby... We're ALIVE! Whoo hoo - Let the fun begin...!
We have our first press review... with The Prince of Pinot:
http://www.princeofpinot.com/article/1223/
A new discovery was the second release from Frati Horn Wines. This new project was launched by proprietors George and Anne Coughlin in close partnership with Jon Phillips at Inspiration Vineyards and Winery. The 2010 Anderson Valley Pinot Noir ($29) is sourced from three vineyards (Ridley, Balo and Londer). Clones 777, 115 and Pommard. Aged 12 months in 25% new French oak. Light, but flavorful, with alluring strawberry and blueberry fruit and a refreshing cut of acidity, this wine is very food friendly. Frati Horn is boontling for “glass of wine.” Visit http://www.fratihorn.com/.