Red and golden beet fritters with a horseradish cream sauce.
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 the group)
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 sauce.
Balsamic-honey glazed guinea hen with lentil salad and apple vinaigrette.
Mahon cheese with spiced carrot salad and raisin puree.
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 & Several Aromatics
(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 cake!)
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
I almost 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 Peas
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 Cream
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!
Picture it 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"
This 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 cookie.
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 toasted breadcrumbs.
White bean soup with crispy kale, coppa, and truffle oil
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 ~ Vacherin Fribourgeois
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 Eating.
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.
My half drunk glass of Guinea Hen Consomme
Moroccan-spiced scallops with green grape-preserved lemon relish
Kale Salad with Ricotta Salata and Poached Egg
Squash and Sweet Potato Agnoletti with Sage Cream, Brown Butter, Prosciutto and Crispy Sage Leaves
Duck Roulade with Creamed Corn, Shiitake and Hen of the Woods Mushrooms
Peach Compote, 8 yr old Balsamic Vinegar, and Candied Marcona Almonds
Meringues with hazelnut praline, blackberry pate de fruit, mendiants with candied rose petals and candied ginger
Dill Pickle Soup
Kale Salad with Ricotta Salata
roasted beets, and a poached Dragonwood egg
Squash and Sweet Potato Agnoletti
with sage cream, browned butter and fried sage leaves
Shrimp and Grits Puttanesca
Lamb Tagine with Parsnips and Couscous
The wedge at the top is Manchester, then moving clockwise, Brillat Savarin, Ossau Iraty, and Montgomery Cheddar.
Raspberry Souffle with Hidden Chocolate Truffle
Cardamom truffle hearts, apple cider caramels rolled in pecans, and shortbread with blueberry preserves
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