Dinner Party

Last night Hubby and I hosted a dinner at our house for some dear friends who will soon be leaving Durham for Boston. They will be greatly missed. As usual, Hubby plans and prepares the entire meal, while I am in charge of dessert, menu design and cleaning.

First Course: Potato Gnocchi, Sautéed Snow Peas, Cherry Tomatoes, Aged Balsamic Drizzle

The gnocchi was prepared in brown butter, otherwise known as heaven. The balsamic was aged 9 years. This dish was light and summery – makes me anxious for warmer weather.
Hubby puts forth a lot of effort for these dinners, making everything from scratch, including the pastas!


Second course: Duck Confit-stuffed House made Ravioli, Wilted Mustard Greens, Herbed Red Wine Sauce

This dish was the perfect combination of savory meat and bitter greens. The two flavors paired together wonderfully, and this was my first taste of mustard greens.
Also, when using wine in cooking it is ideal to use the same wine that you'll be serving during dinner. However, putting that into action doesn't always happen. It is absurd to cook with a $40 red wine. Hubby usually prepares food with an $8 to $10 bottle, and his dishes are the tastiest I've ever had. His theory is if you are cooking in advance of eating, which most people are, you wouldn't necessarily want that bottle of wine open for that long a period before serving it with dinner.

Third course: Herb Encrusted Lamb Chops, Roasted Parsnips, Green Beans, Pan Sauce

This dish was everyone's favorite. Our guests especially loved the herbed crust. I loved both the herbed crust and the parsnips, which were tossed in oil, salt and pepper and roasted in the oven. I will be eating parsnips regularly now.
The funny thing about the preparation of this dish is that Hubby's lamb chops require a 500 degree oven. In our tiny house, the opening of such a piping hot oven causes a very sensitive fire alarm to sound! Yet, the lamb chops were cooked to perfection.

Fourth course: Grandmomma's Pound cake

This was my contribution to the dinner, and Hubby was right, the crust absolutely makes this cake a winner. Growing up, Hubby confesses that he would only eat the edges of his Grandmomma's poundcake. At first attempt – and with a devine recipe – the pound cake was considered a success. However, the inside was still slightly undercooked, either because it needed more baking time or self-rising flour (which we didn't have, so I ignored that small detail).

We drank one bottle of white with all four courses. It was a Bodegas Gurrutxaga Txakoli 2008 from Spain. It is minerally and slightly effervescent, which is one of my fave qualities in white wine.

Bon Appetit!