Two weeks ago I invited my army of best friends over for a dinner party. I call them "my army" because that is exactly what they are: my backup, my support, my armada. And last night I needed them, so in exchange for their services, I (and Beth) decided to feed them.
And—surprise, surprise—what a fantastic time we had together. An evening with tears of laughter, full bellies and empty wine glasses.
Our appetizers were simple: Vodka-Spiked Tomatoes with Pepper-Salt (from
150 Best American Recipes) and cheese straws. Beth worked on the cheese straws
![A Relaxed Italian Dinner Menu cheese straws](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCAEktlPIQPOAEUJYVa418XFoEKqte_Qk2A913bXSCoTN5xKizjjCnFyP38BR8F6XAhNZt3xcYxTzDNUSqmwkQbQ0gJJbizOEHkvXZ-PqHqdogBhGptvv6V3JZVVq3EcWn4d3-uXLu6ER/s640/Cheese+Straws.JPG)
while I prepped the tomatoes for the vodka marinade. To share in the experience, we both peeled the tomatoes together. My father, I believe, is the only one who can appreciate the peeling bit—so I took a picture of the "after" so he can have a little flashback:
![A Relaxed Italian Dinner Menu peeled grape tomatoes](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5V6tHhlbRV1bwh7_XEx_yajDl3aDFQtHmH78CCnWs3Qv-1_-Lm0895NA59Pmp8TIP-qfgTHX_WpFOmkhKMXeS-dToWSaorRvdGlkb-BSl4Cz2ZEm518mQ0unU9MNffi-a_LVHCBfJ9Ju/s400/Vodka-Spiked+Tomatoes+in+process.JPG)
For the main course, Beth made antipasto-stuffed shells. Delicious.
![A Relaxed Italian Dinner Menu antipasto stuffed shells](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESwX-m-lobpV8SPMo1R9s0qrAKZDJhYMbXK52yQyQ7qBBibX0qbm0MMWNMrdUV_6SGBgjE_ySHsg34T5Wjq98Tda8jPYcT-dA4DLzl_h8vWI8UwNdAZVUlGDkvKrE5EJwFY1v8dNO3b1g/s640/Antipasto+Stuffed+Shells.JPG)
For the entree, I wanted to make something different but easy, so Beth lent me her copy of
"Best Make-Ahead Recipes" by Cooks Illustrated. I decided on stromboli. I hadn't had it since I was a teenager, and I thought it would be fun to try. I adapted my pizza dough recipe with a bit more whole wheat flour and then made three different strombolis: Pepperoni with Provolone and Mozzarella; Mushroom, Onion, and Roasted Peppers with Mozzarella, Provolone, and Romano; and Caprese with Mozzarella. They all turned out to be delicious. Will definitely do again. Easy to make the dough, easy to put together, easy to bake.
![A Relaxed Italian Dinner Menu homemade stromboli](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIek6734c9tjxNHJNQO3swa_bQJn-AO9AU306Lmt_FXuKkvibYPLlaJ2eDH5E4exyVB9C-ECotEdRNB72BpRsAk8KxLmIXKgGbeJbYfDGqmUkvGHNBJLwOyVS9DVHGcHp4b01x0ZkNSQN-/s640/Pepperoni+Stromboli.JPG)
And, then...Beth made dessert. OH MY GOD. She brought dough for beignets, which I'd never had, and rolled, cut and fried them right then and there. I masterfully sprinkled the steaming beignets with powdered sugar, thank you very much. And took the pictures. Just try to keep from drooling:
![A Relaxed Italian Dinner Menu homemade beignets](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCtjjnxtpbJG4M6eRdVqCZt1UFV1zx4V2aqZrnUlpG0W4KgJHVFLq2dyASz3mWJabLhXGydP4g86xT-YI0HtkgctE_McVadRly1NFFf5W70p4xB1VrO8Z7yI-gR52AQrRfgXJ2eW5shti/s640/Beth's+Beignets+5.JPG)
To say the least, I thoroughly enjoyed myself: cooking, talking, eating, drinking, sharing old stories, relaxing in the presence of those I trust and love. But I don't think I was the only one. I believe, as Beth says, "A good time was had by all." For sure.
Nice blog
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDelete