Saturday, October 16, 2010
an october dinner
We were six for dinner last evening. The table was festive with flowers and candlelight, and the mood was convivial and sometimes hilarious. We started out with a black bean,walnut and basil pate on toasted slices of a slender ciabatta and a choice of red or white wine - or vodka. Then, at table, a salad of homegrown bibb lettucer,belgian endive, pear slices and goat cheese dressed with one of my favorite vinaigrettes, enriched with fig preserves. Our main course was roasted chicken thighs on a bed of slightly stale peasant bread slices painted with mustard and then drizzled generously with olive oil. Fresh lemon thyme from the garden, a couple of bay leaves and a head of garlic separated into cloves were strewn over the chicken. The scents wafting through the first floor were too wonderful. A pan of roasted cauliflower and broccoli and another of baby new potatoes baked with rosemary completed the main course. The appropriately autumnal dessert was a four-layer pumpkin cake with a cream cheese frosting embellished with a croquant of caramelized pecan,pumpkin seeds and candied ginger.Divine. We ate, we talked and laughed -great friend were the true icing on the cake.