Thankful … and a “Meal About Veal”

One thing for which we’re truly thankful is finally getting a slideshow running in the sidebar as a widget on our blog. It took some real trial and error and shopping around to find a widget that fit our needs, at least for the time being.

Also we had a dinner party last night. The only thing that got photographed was Robert’s pear and almond cream tart. But we can tell you what we made and served:

For finger food/canapés we had: caponata on crostini, curried chicken salad on rice crackers, half a slab of spare-ribs with “super glaze” (smokey chipotle BBQ sauce), and slices of stuffed veal breast served at room temperature with ground mustard and chopped cornichons on the side.

For an appetizer at the table we had oven roasted sweetbreads over braised endives with porcini mushrooms and a veal reduction sauce. That was followed by oven roasted acorn squash halves filled with caramelized onions and roasted apples and pancetta. There was a salad of fresh baby greens, small marinated beets, goat cheese and olives, tossed with Italian vinaigrette and a touch of beet marinade. For an entrée we served Robert’s hand made veal stuffed ravioli with a veal reduction sauce and fresh grated parmesan cheese. Dessert was the pear tart with just a taste of home made coffee cardamon ice cream. We washed this all down with some French white Burgundy, and being the third week of November, one of our guests was kind enough to bring a bottle of Beaujolais Nouveau. And wouldn’t you know it, just when you thought it was time to get up from the table, Rosaria fetched the Louis Treize decanter of French cognac.  Whoa!  Bottoms up!

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