Crisp, June 29, 2012

Inspired by my latest catering event, I decided to hold another Crisp dinner, address unknown. You know you can be invited, but it is by invitation only.


I quickly went back to look at past menus for inspiration. I knew that although I was repeating a menu, the results would be very different. As a chef, and someone who has no formal training, every time I make a dish, it's never the same dish twice: it's sometimes better, sometimes the same, but always fun to make. As many of you know, I don't like following structured recipes, and I always add new, unexpected ingredients---I'm like a mad scientist in her lab!


Ten people immediately signed up for this dinner. The group was interesting, with a touch of international flair. We had a couple, newly arriving in Albany, originally from Uruguay, and recently from Marseilles, France. They were delightful and I was excited to meet them. 


There was also Wayne, originally from Kenya, whom my husband fell in love with immediately, and a group of four friends whom I haven't caught up with in a while: Monica, Kim, Lisa P. and two of her friend, and Andrea.


I love it when an eclectic group comes to the table to enjoy a good meal and share lively stories. It was a lovely evening.


The menu was Moroccan-inspired. Here is what was served.

Appetizer:
zitoun bil hamedwarm olives with lemon and herbs

Salad:
burtuqal salatha
organic baby spinach topped with fresh and dried fruit, served with an orange blossom dressing  

Main course:
kseksou bidawi
Moroccan seven veggie with quinoa, seasoned with turmeric, paprika, saffron, cinnamon, and coriander. Served with harissa (hot chili paste). 

Dessert: rozz bil hleebsweet rice pudding served with dried fruit pastries (figs, dates, and almonds rolled in filo).

Mamma Q's B-day, June 9, 2012

I was approached by my friend and famous dancer Kitty "Bang Bang" Halloway. Her parents were coming from Boston to celebrate Mamma Q's B-day. Kitty was looking to have an intimate day, with a group of 20, at the farm where she and her beau live. 


My first question for creating the menu was, "What is Mamma Q's favorite food?" The response: lobster. The task: How do I feed 20 people lobster without it costing an arm and a claw? Mission accomplished. Here is what the menu entailed:


Lobster Bruschetta: fresh tomatoes, corn, shallots, avocado, lemon juice, and steamed lobster chunks on toasted bread.


Arugula Salad: arugula, roasted fennel, carmelized shallots, tomatoes, and radishses with a light vinaigrette dresssing.


Ratatouille: eggplant, mushrooms, zucchini, tomatoes, fresh herbs served with polenta squares.


Dark Chocolate Ice Cream: made with agave and Green & Black organic dark chocolate served with fresh fruit.


I was honored to be among this great group of people. Happy birthday, Mamma Q!

Mamma Q and Jonathan