Wednesday, June 16, 2010

Friendships and Recipes Go Hand in Hand

Once a week, early in the morning, I meet a group of women at a local family-owned coffee shop. Sometimes there are only three or four of us. Sometimes, when everyone can make it, we might have eight or nine. We share family stories, health concerns, tips and tricks.

But it never takes long for talk to turn to food - a new restaurant, a discovered recipe, what's for dinner.

Tomorrow when we get together, I'm going to tell them about my dinner club coming up on Saturday.
The menu is Scandinavian with a nod to the full moon we will enjoy that evening (the June full moon is the Honey moon). I'm bringing the first course - Amuse Bouche' - which translates to amuse the mouth. Here's the recipe I've been asked by our hostess to present (it sounds delicious):

Parmesan Tuile & Green Pea Mint Sorbet

8 oz Parmigianio-Reggiano or Asiago cheese, coursely grated
5 oz frozen peas
1 T fresh mint, roughly chopped
1 T creme fraiche or sour cream
pinch of salt

On a parchment lined baking sheet, measure 1 T cheese, form into 2 inch rounds or ovals 2 inches apart. Bake at 325 degrees for 3 to 5 minutes or until lightly golden.

Remove from oven. With a spatula, working quickly, form into cone shapes making tuiles. If cheese becomes too brittle return to oven for 1 minute.

In a food processor puree peas, fresh mint, creme fraiche and salt until smooth. Transfer to a small bowl, cover and freeze to set up. Pipe or spoon sorbet inro parmesan tuiles and serve imediately.
It has a fancy name and I'm not sure what a tuile is, but that's the whole point of our dinner club adventure. To learn, experiment, and share. Next week when we meet for coffee, my group will want to know all the details of the dinner.

Don't you just love your women friends?
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