Red and golden beet fritters with a horseradish
Pear and gorgonzola salad with candied hickory
nuts and walnut oil vinaigrette.
Southeast Asian butternut squash bisque
Salmon with red pepper coulis, cauliflower mousse
and micro kale.
Asian-marinated pork loin with gingered sweet
potatoes and five spice apples (I did a tofu version for the non meat eater in
Autumn Trifle - pound cake, ginger snaps, bourbon
custard, pumpkin caramel, roasted spiced pears and apples.
Mignardises - selections from Tammy's Tastings.
Red pepper soup with a drizzle of walnut oil.
Risotto with butternut squash, crispy sage leaf
and brown butter sauce.
Beet carpaccio with feta and arugula.
Skate with with braised red cabbage and mustard
Balsamic-honey glazed guinea hen with lentil salad
and apple vinaigrette.
Mahon cheese with spiced carrot salad and raisin
Red wine poached pear with honey ice cream and
gluten-free hickory nut biscuit. (The honey for the ice cream came from hives I
can see from my back porch)
Carbonated grapes, pumpkin pie spice meringue,
double chocolate truffle.
From my last not-quite-a-Supper-Club (but pretty
pictures anyway) dinner.
Cucumber, Mango &
(including juniper, coriander, clove, cilantro, ginger,
lemon zest and saffron)
All these tomatoes turned into...
Salad of Petite Summer Tomatoes
Starting at the bottom and
working up - basil oil, yellow tomato coulis, brioche crouton, peeled cherry
tomatoes, tomato sorbet, and garlic tuile.
Corn and Lemongrass Soup
with Michigan shrimp salad and chili oil
Lamb Scottaditi with Elm Oyster Mushrooms, Confit of Red Chinook Garlic,
and Mint, served with sauteed Swiss chard
Bounty from the Farmer's Market, waiting to be turned into dinner.
Salad of Haricots Verts with Chive Oil, Tomato Tartare, and Microgreens
Fava Bean Agnoletti with Curry Emulsion
Rabbit Rilette and Warm Baby Potatoes with Shallot Vinaigrette and
Pickled Vegetables (carrots, green beans and red onion)
Bison Tenderloin with Beets, Blueberries and Fennel
Fresh Mozzarella, Banon Capriole, Fiore Sardo and Bleu d'Auvergne.
Plus pickled raisins, creamed raw honey, and sour cherry preserves.
Chocolate Layer Cake with Ganache Frosting and Edible Flowers, with
Brandied Cherry-Vanilla Ice Cream (it wouldn't be a birthday party without
Carbonated Cherries, Date Walnut Cake, and Rooibos-Orange Shortbread.
Fried Squash Blossoms with Goat Cheese-Chive Filling and Rhubarb Sauce
Seared Scallops with Asparagus Puree and Blue Elm Mushrooms
had to rethink this dish on the fly, as there was no asparagus to be found at
the market. But then I happened across a few spindly stalks at one stand.
Goodbye, asparagus - see you next spring!
Lamb Chops with Mashed Fresh Peas and Saute of Pea Shoots, Radishes, and
Salad of Red Leaf Lettuce, Arugula and Sorrel with Goat Cheese,
Strawberries, and Balsamic Vinaigrette
Sweet Grass Dairy Tomme with Sour Cherry Preserves and Creamed Raw Honey
Strawberry Shortcake with Buttermilk Biscuits, Strawberry Sorbet and Whipped
Squash & Sweet Potato Agnoletti with
Fried Sage Leaves and Browned Butter
After my March dinner I'd
stashed the remaining few agnoletti in my freezer, so I decided this would be
our "goodbye winter" dish. The agnoletti look larger than they were, because the
plate is smaller than you'd think!
without the spoon, and with a couple of asparagus spears in the center, and
those brown crispy shallots mounded jauntily, not spread throughout.
Salad of Spring Greens with French Breakfast
Radishes and Chive Flowers
Featuring a nice peppery salad mix
from Gardenworks, and dressed with a Banyuls vinaigrette.
"Peas and Carrots"
recipe from the French Laundry Cookbook combines a carrot-ginger emulsion on the
bottom, topped with a crepe filled with a lobster/mascarpone mixture, pea shoot
salad on top of that, and a sprinkle of carrot powder.
Pork Tenderloin with Rhubarb Chutney and
Wheat Berry Risotto
The orange comes from squash blossoms, which
added some needed brightness to this tasty but rather monochrome plate! I was
really excited to see them at the market Saturday morning - had not been
expecting them so early.
"Expressions of Cow" Cheese Course
Usually I mix things up, including sheep and goat's milk cheeses in the
cheese course. But this time we just had four very different cow's milk cheeses,
starting with a luscious Brillat Savarin, then Pleasant Ridge Reserve, Mahon,
and a washed rind gruyere called Schwingerkase. Garnishes included gooseberry
preserves, Michigan honey, and spicy quince. Salad du Printemps
I completely forgot
to take a picture of this light fruity dessert with rhubarb confit, candied
fennel, oranges, strawberries, mascarpone sorbet, fennel oil, and a twisty
Chocolate Tuile Cup with Passion Fruit
Jelly, Dried Rhubarb, Ginger-Rose Petal Mendiants
It was an absolute joy to host last Friday's supper club benefiting
F.O.O.D. I'd already been impressed by what they were doing (mobile produce
market selling food in Detroit neighborhoods that are food deserts), but the
more Nick told us, the more impressed I was. This is a really fantastic
business/project, and I'm happy to have been part of raising some money for them
to upgrade to a bigger and better truck.
Our early spring in Michigan
has brought a good selection of local produce, and when combined with the last
winter storage vegetables, this meal had a nice "local quotient."
Tracklements smoked salmon with
celeriac-apple slaw, sorrel and chives
A good winter meets spring
dish, with the celeriac and apple from last fall's harvest combining with fresh
herbs from my herb garden.
Homemade spaghetti with sauteed ramps and
White bean soup with crispy kale, coppa, and
Lamb chops with
horseradish-mint-mustard-honey glaze, sauteed spinach, and pommes dauphine.
Inspired by finding local horseradish at Arbor Farms.
Salad of spring lettuces, garden herbs, and
Danish blue cheese, with balsamic vinaigrette.
Cheeses: Pave Sauvage ~ Fiore Sardo ~
Garnishes: Cafe Japon raisin/nut baguette,
Michigan creamed honey, spicy quince preserves, gooseberry preserves (Detroit
grown at Garden Works, provided by Nick of F.O.O.D), spiced pecans provided by
dinner guest Brian of Last One
Ile Flottante -
Slow baked meringues
with chocolate mousse center, chocolate tuile cookie, creme anglaise, chocolate
shavings, mint oil, and a bit of sea salt.
Sweet goodbyes - strawberry pate de fruit,
tarragon truffle, milk chocolate dipped candied grapefruit peel.