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).