Saturday, April 27, 2013

Soletimbocca with Zucchini


Thursday 18 April
Our friend Mary Ann and her friend Diane were in town for the ARCE convention (that's American Research Center in Egypt to you), and we asked them over for a remember-Tucson reunion dinner.  That would normally mean Mexican food, but as we'd had some so recently, we kept to a more open theme, the only real allusion to the place being the tortilla chips and green tomatillo salsa we served for starters (with hummus for Diane, who's allergic to peppers).
Our main dish was our famous soletimbocca; as well as the smoked salmon, a fresh sorrel leaf was folded into each little fillet before it was floured and fried, giving it a lemony zip. 

When the little packets were done, we deglazed the pan with shrimp stock from last Saturday, which made all the sauce we needed; and garnished with a little chiffonade of more sorrel.
On the side went simple batons of zucchini, quick-fried with garlic in olive oil.

Our dessert was Holt's pistachio cake (made from David Warda's recipe), topped with mocha chip and/or coconut chip ice cream, just to introduce our guests to Graeter's.  Oh, and port, and applejack, and some chocolate-covered strawberries, just because we could.

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