Shummon was leaving for a vacation in Italy and we decided to invite him and Tim over for a bon voyage party. We were all worried about the closing of the freeway and if he would be able to get to the airport. It turned out to be no big deal, people avoided the west side and the traffic flowed (except on the 405).
We started with a Salad of White Nectarines, Prosciutto, and Almonds, dressed with Saba. I love fruit based salads in summer when the fruit is at peak flavor.
For the main course we made Oven-Steamed Salmon with Chive Oil from Paula Wolfert’s World of Food. This is an absolutely delicious fish preparation that is tasty, not difficult to make and has a very high wow factor. When presented you think you are being served food from a very fancy French Restaurant. Yet the food is not fussy or complex, just bright flavors. We got our salmon, of course, from McCall's Meat and Fish. You can find the recipe on our blog of: June 4, 2011. Click the date to get the recipe. Try this one, it is great!
For dessert we had a selection of Tarts from Proof, our favorite neighborhood bakery. We love it! They are all excellent!
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