{A quick Anniversary dinner recap}

TGIF!

To start off the weekend I wanted to do a quick recap of the dinner I made for the boy on Wednesday night..I modified it slightly from my original plan due to how late we were eating, but it all turned out great.

For our starter, I made some goat cheese truffles by rolling teaspoons of soft goat cheese in a mixture of fresh dillground almonds and s&p (pulsed in my Magic Bullet).

I put these in my toaster oven under broil for about 8 minutes till the exterior was crisp and the cheese was nice and melty.. Served on one of the boy’s grandma’s famous “toasted buns” – a german twice-baked bread.

I served this with a fresh arugula salad decorated with thinly sliced bosc pear, a handful of pine nuts and a chunk of crumbled Danish blue cheese (for the boy’s plate, I’m personally not a fan).

I tossed the greens in a shallot honey ginger vinaigrette:

  • 2 tbsp honey ginger white wine vinegar
  • 1/4 c extra virgin olive oil
  • 1 T dijon mustard
  • 1/2 small shallot, chopped thinly
  • 1 garlic clove, minced
  • salt and pepper
  • pinch of herbs de Provence

Put everything in an empty jam jar and shake it all up.

And a mini mug of steamy curried yam coconut soup on the side, topped with a few tendrils of cheese.. Recipe can be found here

For our main course, I grated this block of this aromatic black truffle cheddar (from Springbank Cheese Co.) – about 1/2 cup’s worth..

Ooh boy, this would also be great melted on a thin crust potato pizza with a drizzle of honey and a few grinds of pepper…

Next I grated 1/4 cup of this pumpkin orange coloured Mimolette. A French cheese that is aged for about 18 months and has a strong nutty flavour. You can sub this cheese as you would use Parmesan Reggiano.

Bucatini pasta cooked to al dente..If you haven’t had bucatini, its like a spaghetti strand with a hole in the middle…

Toss a couple pats of butter into the pan of warm pasta and allow it to coat each strand..

Stir in the two cheeses and a couple of tablespoons of creme fraiche till the pasta is nice and creamy…

I removed the pan from the heat and added in the star ingredient…this small jar of shaved summer truffle I had bought in the City of Lights..

Pausing to take in the beautifully earthy aroma..

Gently folded into the creamy cheesy pasta and finished off with some ground pepper.. I twirled the pasta onto a large fork and draped it on a plate I had rubbed with a cross-section of garlic. Drizzle with a touch of black truffle oil.

Served alongside a mini cocotte of balsamic roasted brussel sprouts and tomatoes Provencal.

Balsamic Roasted Brussel Sprouts – cleaned and halved, dressed in olive oil, balsamic, salt and pepper. Baked at 375F for about 25 minutes.

Tomatoes Provencal – 2 Roma tomatoes cut into thirds drizzled with olive oil. Sprinkle herbs de Provence, salt and pepper. Bake on the same tray as the brussel sprouts. Midway through, add some garlic on top.

For dessert, we split a mini rustic blueberry tart from Bliss & Co, warmed in the oven and topped with a generous scoop of MacKay’s maple walnut ice cream..

A deliciously indulgent meal that came together fairly quickly. The result: two very happy and satisfied bellies 🙂

Tune in tomorrow for a Fitness Saturday post 🙂

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