Our first purchase was squash blossoms ... something none of us ever had but read much about. Then we picked up some fresh leeks and young garlic from the same farmer. We went over to the other end of the market and bought elongated beets, a couple pounds of patriotic potatoes (red, white and blue) and some mild onions. Our last stop was for hierloom tomatoes. Our menu was sketched out and we headed to the Fresh Market in Cornelius for the rest of our ingredients.
There we selected a loaf of rosemary focaccia bread, mushrooms, a vanilla poundcake, strawberries and chicken cutlets.Now our menu was set ... bruschetta and roasted garlic with focaccia, frittata, chicken picatta, roasted potatoes, stuffed squash blossoms .... and for the grand finale ... chocolate bowls filled with poundcake, vanilla bean ice cream and flambed strawberries.
Our second course was an artichoke and leek frittata. I modified a recipe I found on-line at Williams Sonoma. It was yummy ... unlike other frittatas I've made, this one was cooked mostly on the stove top and then broiled at the end to add color to the top.
For the entree, we stuffed the squash blossoms with a sauteed mushrooms, panko bread crumbs, Parmesan and herbs. Tracey roasted the patriotic potatoes with the elongated beets, onions and herbs from her garden. I made chicken picatta but left out the lemon juice and capers since I thought it would clash with the Malbec we were drinking. 
For dessert, we made chocolate bowls and filled them with the pound cake and ice cream. Then I sauteed the strawberries with Grand Marnier, lit it on fire and ladled the warm mixture into the bowls ... the heat from the strawberries melted the chocolate making it one, big, oozing chocolaty bite of goodness!Here's a link to more photos: http://www.gourmetontherun.com/images/Vegging_OUt.pdf
No comments:
Post a Comment