Sunday, February 10, 2013

Post-Lecture Smorgasbord


Monday 4 February
Jodi's AIA talk was at 7 at our Museum Center, and despite the heavy snow just before, her stimulating lecture kept about 230 people riveted for over an hour.  She then spent more time signing her books for everyone, so rather than drag her tired self out to a restaurant, we set up a very informal buffet at our house so that she and her local hosts and friends (Ann, Kathleen, Diane, and the two of us) could relax. 
Holt had stayed home for part of the day to bake a special focaccia, which he sprinkled with pink Hawaiian sea salt.  That would be the base for all kinds of meats and cheeses: heart-shaped salami d'Amour, prosciutto, provolone, gorgonzola, and fromage d'Affinois.  Holt had previously roasted some golden bell peppers, and their platter was layered with oregano, chopped capers and garlic. 

To pique the palate, we laid out jars of David Warda's Assyrian pickled vegetables and Barbara's pickled daikon.  And finally Holt got to make the Brazilian tapioca-flour cheese puffs whose recipe had been fascinating him for weeks: Pao De Queijo.  They worked like pâte à choux, and came out with a slightly custardy center, as baked in a cupcake tray.


Oh, and did I mention that he also baked some rosemary biscotti
They went nicely with Lindt chocolate truffles and chocolate covered strawberries, and we stayed up late talking and eating even after Jodi, who had been teaching and lecturing and meeting and greeting since 11 AM, had gone to bed.


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