There are lots of great reasons to blog with other people about food, but the best reason might be that it’s awesome to cook with them. Maria, Anne, and I gathered recently for a spring dinner party featuring seasonal ingredients (as the title suggests), and ate really well. Maria hosted, made sure we had tintorettos in hand and yummy snacks to nosh on while we cooked, and womanned the grill. Anne provided menu guidance, side dish and dessert expertise, and all-around impressive kitchen technique. My job–and I don’t know how I got off so easy–was on appetizer and wine duty; mostly, I marvelled at a) how hard it is to find fava beans (thanks, Produce Station!), and b) how tricky it is to shell them.
Serrano ham, rochetta with pecans and wildflower honey
Halloumi with favas, peas, and mint
Spring sautee of baby artichokes, morel mushrooms, and fiddlehead ferns
Roasted potatoes with garlic and herbs
Grilled lamb loin chops
Lemon panna cotta with blackberry sauce
More pictures and a few recipe links after the jump.
serrano ham and rochetta
halloumi with favas, peas, and mint (recipe from Epicurious)
fiddleheads and friends
the triumphant main course
lemon panna cotta with blackberry sauce (recipe from Epicurious)
I came away from our dinner with an intense case of spring fever, and a deep appreciation for the tangible and delicious benefits of food blogging. Thanks, Anne and Maria!