I always forget to immortalize memorable meals here at home using my trusty, rusty camera.
Yesterday my lunch consisted of leftover meatloaf and gravy (not so memorable) and two kinds of salad: mixed greens with white wine vinaigrette, artichokes and pomegranate seeds, and a warm mixed mushroom salad.
Dinner was special. After clearing a bowl of cream of pumpkin soup from the table I presented a creamy mushroom and asparagus risotto to hubby with a flourish! A sprinkling of cracked black pepper and a tiny mound of shaved parmesan on top and it was good to go. Hubby likes risotto. He doesn't eat paella, arrozcaldo, valenciana kakanin or anything with sticky, mushy rice except for sushi and risotto. The thin stalks of Thai asparagus still retained a bit of crunch, and the smooth, buttery flavor and texture of fresh shitake and oyster mushrooms blended well with the seasoned rice. Parmesan strings stretched from plate to mouth with every forkful. The rice was creamy yet semi-firm in the middle. Next time I'll use porcini mushrooms and portobello.
Tonight I'm serving a baked cheese dip to be spread on melba toast or eaten with good ol' nacho chips. In a saucepan I sauteed chopped garlic in olive oil and when it was fragrant and slightly brown I added well-drained, cooked, chopped spinach, chopped artichokes, gorgonzola cheese, shredded mozzarella, ricotta and some cream. Salt and pepper nicely rounded it off. I'll bake it for a bit before bringing it to be table. I like it to be an oozing, bubbling mass of melting goodness. Gorgonzola has such a strong odour and flavour I like to temper it with the milder ricotta and the perennial favorite mozzarella.
After this appetizer a nicely-plated dish of chicken breast with sherried tomato cream will follow. Grilled zucchini, capsicum and asparagus will serve as the smoky base of the grilled nutmeg-scented chicken, and a sauce tinged with mustard and boasting of sliced mushrooms will coat the whole thing.
Hm, getting hungry here.