Here are the pics, Buddy promised a play-by-play later.
Got a few spare minutes, so here's the promised commentary:
This corner of Pie Diva
's kitchen is best known to members of The Contingent
as the staging area for several dozen of her crusted creations for the semi-annual Smoke/Pie Day.
Today it is being used as originally intended; JRPfeff
's personal bar. He greeted us dressed in dark suit and tie, instantly making me feel inferior and lacking in class or style. In other words, just what I am (Hah! Beat you to it ChickenBoy
The Pfeff-man took great delight in mixing cocktails for his guests. quijote
, on the far left is enjoying a well crafted Brandy Old Fashioned (i'm assuming sweet), sancho panza
, in the middle, is nursing a very dry Martini, and the dopey looking guy on the right was served a Gin & Tonic, made with a very aromatic Spanish Gin.
Pie Diva served the first course while we were enjoying our drinks.
The Cream of Mushroom Soup was so thick it was more of a potage
. This wasn't Campbell's out of a can! The deep golden brown color should tell you all you need to know about the intense, earthy mushroom flavor. A splash of Sherry brightened the flavors and completed the dish. If this was the only thing served that night, I would have left happy.
After finishing our soup, I was honored to be invited into the kitchen to act as Pie Diva's sous chef. We griddled up these delicious Spinach Pancakes.
My only experience with cooking a vegetable based pancake is with Hanukkah Latkes (potato pancakes), and I was concerned that the uncooked batter seemed pretty dense, with very little liquidity. After cooking up a quick test, we agreed the flavor was spot on, but the batter needed to be looser. After adding another egg to the mixture it was fine. These silver dollar sized beauties were served with a Lemon Butter Sauce that brightened up the spinach flavor without overwhelming it.
Sadly, no one thought to put a recognizable object next to these Parsley Bread Dumplings for size comparison. Each one was about the size of a 16" softball. They needed to be sliced into "steaks" for serving. Despite their gargantuan size, they were light, fluffy, and quite tasty.
The main course:
Clockwise from bottom center: Bohemian Pot Roast, Acorn Squash, Sauteed Red Cabbage, a slice of Parsley Bread Dumpling. The Roast was tender and tasty; almost reminiscent of a German Sauerbraten. The cabbage was lightly cooked; tender, but retaining some crunch.
I've never been a fan of any kind of squash. My mother made it when I was a kid, covering half an acorn squash in maple syrup or a dusting of sugar before roasting and broiling. I always found it cloyingly sweet. Pie Diva took a subtler approach and turned out a much more palatable version. It was a nice balance of savory and slightly sweet with a bit of crunch on top from the chopped pecans.
Clockwise from upper left: Salt & Vinegar Pie, a Hazelnut Ball, Blueberry Bublanina.
All three desserts were delicious, but the Salt & Vinegar Pie simply overshadowed the other two. What a glorious combination of flavors and textures! Sweet and tart with a toothsome crunch from the shattered brickle covering each piece. I wish I wasn't so stuffed at the end of the meal; I would have had a second and third piece if I could have found a corner of my belly to squeeze them in.
Over all, this was a wonderful evening of outstanding food punctuated by good conversation and lots of laughs. If you haven't signed up for a future dinner, I encourage you to do so immediately.
Even for the vegan menu...
post edited by BuddyRoadhouse - 2018/04/03 17:19:26