Party with K. v. S.

Saturday 21 March

That brings us to Saturday. Andi and Joel's conference was done and everyone felt celebratory so Katharine von Stackelberg came over to meet Andi and Joel von Fultonfishmarket.
We started with some asparagus and prosciutto and then another blood orange and beet salad, but on a bed of spring greens and with a little mound of shaved fennel cured with white balsamic vinegar, besprinkled with goat cheese. So pretty and so tasty.

A surprise hit was the potato galettes with nova lox and sour cream. A surprise not for the ingredients (what's not to like) but the method. The link is here, a fine recipe but what's ingenious is the pre-cooking. This allows you have the galettes not only guaranteed tender but premade and raring to go when your guests come in. It's now a standard part of our repertoire:

Line microwave-safe plate with plastic wrap. Overlap enough potato rounds (about 12) on plastic to form 4-inch round. Microwave on high until almost tender, about 3 minutes. Transfer potato galette to baking sheet. Drizzle with 1 teaspoon oil. Sprinkle with salt and pepper. Repeat with remaining potatoes and 3 teaspoons oil to form total of 4 galettes.
Heat 2 tablespoons oil in large skillet over medium-high heat. Add galettes and cook until crisp and brown, 1 1/2 minutes per side.

Then a mighty prime rib, with a mushroom and vegetable wine sauce (instead of the standard roast vedge) washed down with lashing of Wildass white and Cave Spring red. For dessert a Banana bread with cappucino gelato.