How is it ONLY Monday? Seriously.
Today was a stress filled day. What else is new. Sometimes I wonder if I omitted the stress from my life, how it would be.
A girl can only dream.
Today we were suppose to have a VIP in the house, but turned out that he wasn’t coming. We already had some stuff planned already for his visit, so we just rolled with it anyway.
We did an amuse bouche for service tonight. I love doing amuse bouches. I wish I had time to do them more often. We usually only do them now for special occasions and VIP’s. Boo.
I also love serving things in little Asian spoonfuls.
I can’t take credit for the idea of this amuse bouche, but I did make it [with the help of rockstars of course ].
It was a seared scallop on top of a butternut squash puree and topped with crispy parsnips and fresh chervil.
One of the boys seared the scallops for me, I made the puree, and Jaime made the crispy parsnips.
:: Cue the teamwork song ::
They went over pretty well.
At first I wasn’t sure if I liked the puree but after tasting it all together, I was quite pleased with it.
I roasted the squash with olive oil, salt and pepper. Then pureed it with some cream, chicken stock, roasted garlic, lemon juice, siracha.
Close up of the crispy, curly parsnips.
Fresh chervil is so cute. <–Did I really just say that?
Ok, so onto the salads of the evening. I’m sure I’ve shown you these before, but they are SO good.
Here are some favorites…
Spinach Salad: Spinach, roasted beets, candied pecans, red onions, goat cheese, white balsamic vinaigrette.
This is becoming a timeless combination.
Club Salad: Romaine lettuce, turkey, ham, swiss cheese, grape tomatoes, bacon, ranch dressing.
I think I’ll add some croutons on this salad next time I make it.
Skirt Steak Salad: Romaine lettuce, moneterey jack cheese, sliced black olives, marinated grilled skirt steak, avocado ranch dressing, grape tomatoes, red onions.
The marinade on this steak is so delicious. I can’t even take it.
Three Tomato and Onion Salad: Chunked red, yellow, green tomatoes, red onions, basil, parsley, red wine vinaigrette.
So fresh. I love it. Apparently so did the rest of the crowd.
Mediterranean Vegetable Salad: Roasted zucchini, yellow squash, red onion, eggplant, red and yellow bell peppers, oregano, rosemary, time, roasted garlic and shallots.
A great way to eat your veggies
I am SO tired. I can’t wait until this long work week is over. Is it Saturday yet?!
I think I’m going to go rehydrate, cuddle in my bed and read the new book I started. I really like it so far. It’s called “Hungry Woman in Paris“. I’ll let you know how it goes. For some reason I am on a reading books roll, and I kinda like it.
Well I have a prep day at work tomorrow, so at least it won’t be too late of a day.
Have a good night readers!!