Food Friday- cooking for folks who love food
Tonight's dinner guests are foodies of the highest order. Our friend Alan is probably the only one of our guests that I will ask to bring challah. Amy and Alan force me to up my cooking game.
When I began making tonight's chicken I pulled out a selection of red spices.
The tag line "cooking with the reds" popped into my head. I think it sounded like a Revlon ad from the 1980's.
Raw chicken is never appetizing, not even when covered with red spices.
Cooked though is a different story. The house smelled amazing as the chicken cooked.
Now for the roasted section of the dinner. A spicy eggplant to be served as part of the mezze course, and
Dessert is a two part deal that includes a sorbet that started out with intentions to be pomegranate fig but seems to be the flavor that we call "Middle Eastern Garbage Pail " with pomegrante molasses, figs, dates, walnuts carob syrup, silan, brown sugar, coconut, dates cardomon and allspice, orange bitters and coffee.
This recipe showed up in my Facebook feed. I don't have the major ingredient, confectioner's sugar. But why should that stop me? I thought that a dry slightly bitter cookie would be perfect to go with the deeply flavored sorbet. I plan to serve the sorbet with fresh pomegranate seeds.
As I plated the cookies I thought about how my mother would have appreciated the fact that I used an actual hand knit doily under the cookies and served them on this silver plate. Thinking about my mother I put all of the ugly cookies on the bottom of the stack.