Saturday, August 01, 2015

Farewell Dinner for Kristina and Wes

Tuesday 21 July
To celebrate a matched pair of PhDs and their imminent departure for a new job in Houston, we had our student Kristina and her husband Wes over to dinner.
Sine qua non (that's Latin) was a sparkler to toast their achievements, with a bolstering snack of basil-sprinkled cold ratatouille, served with crackers and olives.

When it was time to go to the table, we brought out elegant plates of benrinered kohlrabi carpaccio, as we're experimenting with these little roots.  We skipped the recipe's cheese, which we thought would get in the way of the radishy, fresh flavors.
Then came a rather spectacular (if we do say so ourselves) main dish: sole roulades lined with smoked salmon and sorrel.  They are surprisingly easy to roll up into twist-tied "candies," poach, and slice into pinwheels.  We served them on a bed of cream sauce made from the poaching liquid, decorated with squiggles of fresh dill oil.

Then, to clear the palate, a colorful platter of heirloom tomatoes with fresh basil leaves, drizzled with white balsamic.
Of course, there had to be a seasonal dessert.  Holt baked up Paula Deen's biscuity peach cobbler, and it was accompanied by a glass of riesling, for a sweet sendoff.
So may you flourish in Houston, Kristina and Wes; good luck with all you do!

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