In May, I had some friends over for a house singing. I made four things to eat and they all came out well. I’d had some trouble with under-cooking the chicken at a couple of these events, so this time I made sure this wouldn’t happen by not making any chicken.
Two recipes came from Smitten Kitchen, one was a variant of a David Lebovitz dish, and one was based on a delicious salad Nancy Werlin (famous authoress) (follow her true-life comic!) had made at the mini-reunion I’d been to the week before. I recommend any or all of them for a party. My guests brought fruit, super chocolate desserts, and chocolate covered almonds; we finished the evening with obscure liqueurs and the nuts.
Artichoke risotto (made with barley, not freekeh, because I am trying to use up the mad variety of grains and pastas in my house before buying any more). Frozen artichoke hearts from Trader Joe’s.
Mushroom lasagna. I was low on mushrooms by the last layer but no one complained. Timing issues: I put it in the oven at the break, and then it was done 45 minutes later but the singing wasn’t; it would have been better if I’d timed it to come out right before we came to the table. Nevertheless, it was delicious. New experiences: I’d never made a garlic béchamel before (nor, for that matter, a barley risotto). I used no-boil lasagna noodles as that’s what I found, but I soaked them a little in hot water before layering them to fend off dryness, as warned in blog comments. And I made use both of my brand new pot
and my ancient Mouli grater.
Broccoli slaw. An opportunity to break out the food processor, obtained under latke duress in December. I used red onion throughout, and soured milk instead of buttermilk. The cranberries for sweetness and chewiness, and the almond slivers for crunch, are important.
Nancy’s salad: Romaine lettuce, cucumber, cherry tomatoes, chickpeas, canned salmon, avocado; lemon dijon dressing.