Summer Entertaining

Last weekend we had a wonderful dinner party with high school friends of Karen. We started the evening with a walk around our urban garden, pick and tasting some of the fun little herbs I have planted: Shiso, Stevia, Thai Basil. Of course, all the standard herbs are peaking right now as well. We also have 12 different heirloom tomatoes planted so it was fun talking about how each are different. We peaked at peppers and picked fresh strawberries. So, We ended up making a dinner together with a menu of:
Smoked Indiana Trout on toast points
Zucchini Carpaccio
Sous Vide grass fed strip loin that was finished on Hickory coals, Horseradish mashed sweet and red potatoes, Sauteed Swiss Chard
Chocolate mousse pie with Peanut Butter Sauce and House Made Sparkling Concord Grape Juice

Below are a few of the recipes:

Squash Carpaccio

Zucchini and/or Yellow Squash, thinly sliced with knife or mandolin
Kosher Salt
Cashews or pine nuts, chopped
Olive Oil

Slice vegetables. Sprinkle with kosher salt. Let stand 30 minutes. Meanwhile, toast nuts in a 375 degree oven for 5-7 minutes or until lightly toasted. Drizzle salted vegetables with olive oil. Sprinkle with nuts. Serve.


Horseradish Mashed Potatoes

Sweet Potatoes, peeled and cubed
White potatoes, cubed
4 T. butter
Kosher salt
Heavy Cream
Black Pepper
Prepared Horseradish

Boil potatoes until fork tender. Stir in butter and cream. Mash by hand until they reach desired consistency. Add more cream if needed. Sprinkle with salt and pepper. Stir in horseradish to taste. Taste and adjust seasonings and horseradish to your desired level.


Swiss Chard

Bunches of Swiss Chard
Bacon Fat or Olive Oil
Kosher salt & pepper

Heat fat over medium high heat. When melted, add Swiss chard. Sauté until completely wilted. Sprinkle with salt and pepper. Serve."