Saturday 12 January
Halima is a former student of our
friend Liz, and as they say, any student of a friend is a friend of ours - or
something. So as she's just moved to
Cincinnati from London (yes, such a thing is possible), we wanted to show her
the town, and also the inside of our kitchen, which we believe is as good as
any tourist destination.
We set out and grazed on slices of
mild goat cheese with fig and ginger jam, a wodge of gorgonzola, crackers, olives,
wasabi peas, and a bowl of David Warda's Assyrian pickled vegetables.
Dinner consisted of three plump rainbow
trout from Luken's, dredged in mixed flour and cornmeal seasoned with salt and
pepper, and fried in oil until they were nice and crispy. Each got his own fish-shaped platter, too.
Alongside were baby artichokes simply
cleaned, halved, boiled for 10-15 minutes, fried in deepish oil for 5 minutes on one side and 3 minutes on the other, then kept warm while the fish fried.
For dessert, we had local Cameo
apples (our new favorite) from Backyard Orchards as shell-less Alsatian apple tarts, plus the tasty chocolate truffles Halima brought, not to mention a little sweet
moscato to wash it all down.
A
lovely evening, and we hope for many more.
1 comment:
So it is with your rehearsal speech. Flexibility of today's couples and their families makes it easier to give your father of the bride rehearsal dinner speech. If it’s going to really bother you then your wife can give the speech in your stead. This is not uncommon at today’s wedding celebrations. mutfak
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