Last night was the 11th Annual Gourmet Granary Candlelight Dinner in Lemont, Pennsylvania. The event was catered by EcoVents and benefited the Lemont Village Association.It was a cool evening, perfect to enjoy a Spanish themed multi-course meal in the John I. Thompson Grain Elevator and Coal Sheds.
To start there were cracked marinated Spanish olives, salted almonds, a selection of cheeses, figs with goat cheese and serrano ham, and a variety of empanadas: mushroom and cheese, chicken and poblano cream cheese and beef and potato. I tried two of the empanadas and the fig with goat cheese and ham. My favorite was definitely the figs.
We joined three other couples at our table for the rest of the meal.
The next course was a salad with arugula, grapes, and almonds with a saba vinaigrette and bread made my Ron and Sue Smith.
The next course was a pumpkin and bean soup.
The main course included papas bravas
Basque-style chicken with prosciutto and olives
and chick peas and chorizo (which was my favorite part of the main course).
Dessert followed with coffee from Cafe Lemont and a cherry almond tart.
Once again, it was a lovely event with a great crowd.
It’s been a while since I posted anything. I’ve been working on a sweater and it’s taking a while and I am not sure how interesting my progress updates would really be for anyone reading this blog. We’ve also cooked some new recipes but I keep forgetting to take pictures or I take pictures and never intend to make that recipe again.
We ended up using more chorizo than the recipe called for because our grocery store didn’t have the already cured chorizo. I ended up just using three links and removing the casing and browning it up. The amount of soup that this recipe makes is good for a side but we wanted to have it for the meal. If you do that, I’d recommend doubling it if you like a lot of leftovers.
Otherwise, it was hearty and flavorful and we’ll definitely make it again.
Last night we tried another new recipe. I found Meaball Stroganoff in the September issue of Cooking Light. I’ve been really wanting some kind of stroganoff and egg noodles, so this was perfect.
It was pretty easy to follow and Mike and I worked on it together. It did take a bit of time but was worth it for a weekend night when cooking is more like a fun activity versus a weeknight race to get something finished without having to eat too late.
Ours didn’t thicken up as nicely as the picture and I think that’s because I didn’t have the heat high enough when I added the wine and it took a while to reduce and finally I just continued with the instructions. It was still full of flavor and we’ll definitely make it again.
We went to Philadelphia for the Thanksgiving weekend to visit our families.
Wednesday night was the first night of Hanukkah so we made potato latkes for dinner. My mom had both baking and sweet potatoes and we found this Cooking Light Two-Potato Latkes recipe for the ingredients.
We opted for the not so light but more traditional cooking method.
We had both sour cream and applesauce for our latkes, along with a childhood favorite, cornflake chicken, and steamed green beans. I am not a huge potato fan so adding the sweet potatoes into these latkes made them perfect for me.
We also had this great hard cider with dinner.
Good Intent Cider is my friend Jenn and her husband Adam’s business. They make it on his family farm in Gettysburg and it is so good. This version is a special bourbon barrel aged cider and it’s dry with a hint of bourbon flavor. It was the perfect compliment to our dinner.
There are still a few more nights of Hanukkah but the latkes are a great side dish any time of year. We even warmed the leftovers in a pan the next morning and made an egg hash for breakfast. And if you are in Gettysburg or State College, definitely try Good Intent Cider.
This week Beth blogged about a Slow Cooker Chicken Tikka Masala recipe and immediately I knew it would be Sunday dinner.
This was by far one of the most flavorful and fragrant slow cooker meals I’ve ever made. I feel like I can get in a rut when it comes to the crock pot and I am so happy to have found something made with so many different spices. It makes chicken seem a bit more special.
We followed the recipe on Beth’s post using double the amount of chicken (I am so jealous that Mike gets to eat all the leftovers this week) and light cream. It turned out perfect. There’s a good amount of heat but it doesn’t over power all the other flavors.
It’s a good thing it’s the beginning of September because this is a great recipe to make throughout the colder months. Just go make it.
Last night we enjoyed a great dinner catered by EcoVents and spent time with some of our neighbors. It was a beautiful evening on rather cool day for mid-September and the space, as usual, was charming and rustic.
Appetizers including Baked Brie, Roasted Balsamic Strawberry & Goat Cheese Canape, Honey-Roasted Onion Tart, Fromage Fort, and Bagettes were being served when we arrived.
When we were seated, we started with an Apple Walnut Salad with Honey Dijon Dressing.
Next was the French Lentil Soup. I think this was by far my favorite course of the entire meal.
I sort of forgot to take pictures of the entire main course (maybe I was just that excited to taste it!) but here is the Filet with Mushrooms and Red Wine Sauce. As you can see it was done perfectly. There was also a Potato Gratin with Gruyere and Pappardelle with a Fricassee of Wild Mushrooms.
And for a dessert a Fresh Pear Tarte. I only had a few bites of mine and while I am sure it was good, I’m just not a huge fan of cooked fruit.
We made a few changes to the recipe that turned out great. First, we used a pound of mini penne since we had that on hand. Even though we had six extra ounces of pasta, we didn’t up the amount of liquid. We did double the cream cheese though to get a creamier sauce and mixed the cheddar right into the sauce without worrying about broiling it at the end.
I don’t think I ever used a mostly broth based sauce to make macaroni and cheese before and it was so good. Sauteing the garlic in the beginning added so much flavor. And as you can see, it was still very creamy and saucy even though we didn’t increase the liquids.
It ended up being a great side dish and the leftovers made a tasty dinner tonight, too.
I did everything the recipe called for except stopped at the step where I was supposed to put cheese on it and broil. At that point, I covered my pans in foil and put them in the refrigerator to heat up and top with cheese later in the week.
This was a pretty good recipe but it ended up making way more than one 9 by 13 dish. In fact, I filled two with about 18 enchiladas. But I wanted leftovers and easy dinners all week so it worked out well. However, I’d probably double the sauce in the future had I known that.
When we made them during the week, we just let them heat up in a 350 degree oven and then topped them with cheese a few minutes before we were ready to take them out. They were surprisingly good. I suspect that if I had made them all in one night, it would have taken longer than 20 minutes but it would be totally worth the time.
The yogurt didn’t exactly mix in as creamy as the picture looked. I wonder if it was because I used 2% yogurt instead of the whole milk yogurt the recipe called for. I also wonder if there wasn’t enough fat in the sauce because I used breasts instead of thighs.
Either way, it still tasted very good, especially for the amount of work that I put into this meal. I thought it might taste good with carrots or golden raisins mixed in also.