Yesterday was a food-filled day and today my head is bursting with new recipes to create and stories to tell. I can’t decide where to let my fingers fly – the kitchen or the keyboard.
Kitchen first, to bake a loaf of no-knead bread which I started yesterday when Sharon was visiting. I wanted to show her what the dough should look like when first mixed because while I can write “the dough should look like wet biscuit dough and if you are familiar with breadmaking, it looks way too wet, almost panicky-too-wet,” it is so much easier simply to show.
We then had a brownie snack before lunch, lunch, and a brownie for dessert. The Espresso Brownies. The brownies could be consumed without guilt because we had a big shrimp salad inbetween. No, I don’t have the recipe for it. I just made it up with leftover that were in the fridge. But I can tell you how I made it.
Romaine lettuce, chopped, washed and drained. Maine shrimp, pan fried with lots of garlic. Kale chopped and sauteed with lots of garlic. Rice noodles soaked in water and then cut into shorter lengths (about 2 inches). Quarter and slice tomato and peeled cucumber. Combine everything in a large salad bowl.
To make the dressing, whisk an egg yolk with dijon mustard, balsamic vinegar, tamari and minced garlic. Drizzle in 1/4 extra virgin olive oil and 3/4 canola oil until mixture thickens. Add sea salt and black pepper to taste. Toss with salad and serve with grilled homemade bread, drizzled with extra virgin olive oil and sea salt.
Then it was on to a foodie dinner at the Hartstone Inn, hosted by the acclaimed Michael and Mary Jo Salmon. Everyone brought either an appetizer or a dessert and then sat to share drink, food and stories. Heaven. Old friends and new.
My contributions were Carrot Cake with Pinapple and Black Pepper and Chocolate Tart with Toasted Coconut and Sea Salt. The sea salt and toasted coconut were a perfect crunchy, sweet, and salty combination on top of this bittersweet tart.
Cheer to you all for your fantastic food and such fun!
Photo credit Sharon Kitchens