a quick and splendid dinner
Jan. 26th, 2008 08:16 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snugglekittyThis is the sort of light supper that is really fast to put together just for yourself, and also still delicious.
First Course:
A Citrus-Beet Salad
Mesclun greens
1/2 small to medium orange
a few cooked or pickled beet slices
2 Tablespoons soft sweet cheese
1/8 cup raw almonds
savory vinaigrette (I used red wine but I wish I had had mustard.)
Sort and dress greens. Add other ingredients, mix, and eat.
This was my second attempt at a citrus-almond salad and I was very happy with how it came out. Two quick courses are great when you're hungry, since you can eat the first one and get a little energy to do the second part. If I'd been smart, I would've toasted the sandwich bread while eating the salad.
Second Course:
A Pear Brie Sandwich
two pieces of a sweet bread (I used carrot bread)
1/2 small to medium pear
roasted red pepper pesto or spread
2 tablespoons Brie or other soft cheese
mesclun greens
Toast the bread. Slice the pear thinly. Put cheese on one piece of bread and spread on the other. Arrange pear and greens between them. Eat while still warm.
This sandwich was delicious. The red pepper was tart and sour, which contrasted wonderfully with the sweetness of the bread. The bread, if you're wondering, was from When Pigs Fly bakery.
First Course:
A Citrus-Beet Salad
Mesclun greens
1/2 small to medium orange
a few cooked or pickled beet slices
2 Tablespoons soft sweet cheese
1/8 cup raw almonds
savory vinaigrette (I used red wine but I wish I had had mustard.)
Sort and dress greens. Add other ingredients, mix, and eat.
This was my second attempt at a citrus-almond salad and I was very happy with how it came out. Two quick courses are great when you're hungry, since you can eat the first one and get a little energy to do the second part. If I'd been smart, I would've toasted the sandwich bread while eating the salad.
Second Course:
A Pear Brie Sandwich
two pieces of a sweet bread (I used carrot bread)
1/2 small to medium pear
roasted red pepper pesto or spread
2 tablespoons Brie or other soft cheese
mesclun greens
Toast the bread. Slice the pear thinly. Put cheese on one piece of bread and spread on the other. Arrange pear and greens between them. Eat while still warm.
This sandwich was delicious. The red pepper was tart and sour, which contrasted wonderfully with the sweetness of the bread. The bread, if you're wondering, was from When Pigs Fly bakery.