Yesterday, I mentioned the day was simply a practice without a performance. And in many ways, tonight was not a performance either, but since I haven’t cooked for anyone “new” in a long time, I’d like to at least give the evening a semi-performance status. Something slightly above a dress rehearsal.
Knowing I would be doing a lot of grocery shopping this morning, I forgot that we only had one egg left in the fridge. Which was a disappointment, since Xerxes bought me a croissant at the Farmer’s Market yesterday and I woke up imagining fluffy scrambled eggs alongside it to start my day. Xerxes clearly was also craving eggs and we stood in front of the fridge for an extended few seconds until I realized there was a hunk of tofu that had not been assigned a duty yet.
Within a few minutes, a zucchini was chopped up and sizzling in the pan. The tofu was crumbled in and then I started seasoning. A generous pinch of salt, pepper, nutritional yeast, and grated romano. I tasted it and then started to pinch here and there again until the flavors were pronounced against the bland tofu. Normally, I add turmeric to give it that sunny egg color, but it seems to still be packed away in a box and I have been attempting to make due without it. As a result, I tried a few generous squirts of yellow and dijon mustard, which often contains turmeric. It did the trick. Juliette, Xerxes and I were quite satisfied with the results. I had seconds and Xerxes packed the rest to take for lunch.
Juliette, Zed and I headed out to the grocery. First a visit to Vitamin Cottage where most items were purchased. Then I decided the evening needed a delicious French bread and that dessert should include some of the figs I have been spotting on sale at Whole Foods. A few other items were purchased there including some cheap avocados and hatch chiles. As we often do at this particular gigantic Whole Foods, Juliette and I decided we needed lunch. The Hatch Chile Pizza was rather inviting and we also grabbed a slice with sweet bell peppers and spinach. Juliette preferred the Hatch Chile Pizza, but I managed to get a few bites out of it too.
Once we were finally home and starting to settle, a childhood friend called me and I just had to answer as I fumbled around getting the dessert ready to chill before dinner. My friend asked how Juliette was adjusting to being a big sister. I gushed about how she was doing quite well and then looked up to see her attempting to put a grape in his mouth. That was quickly changed as my friend cracked up on the phone.
The rest of the afternoon was spent cooking, preparing, cleaning and eating lots of grapes and a bit of cheese.
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Next, I chopped up a big ol’ zucchini, steamed it and blended it into a soup with a vegetarian bouillon, garlic and basil. Here is my Zucchini Soup recipe in full. I served it with generous dollops of creme fraiche. It is a classic dish from my childhood.
The main course was a Lentil Salad with a balsamic dressing, the beetroot, beet stems & greens, fresh stone fruit and sweet onions. It melded into loveliness and was served with these Herb Stuffed Peaches (a big hit!) and these String Beans with Mustard-Yogurt Sauce with an extra teaspoon of toasted mustard seeds (another big hit!).
Plates were practically being licked clean with seconds being taken eagerly. Success! Conversations about Spinster Sisters, solar cell science, bucky balls, babies and Lilly’s Table kept the evening delightful as well.
We finished the night with another Allison family classic of Russian Cream. It was so dark by the time we ate it that I skipped photographing it and just dug in. But, it is basically a thick sweeten sour cream that I layered in small mason jars with figs & raspberries. I clearly need to make this again and will share the recipe when I have a photo too.
We are looking forward to dining with them again!
Sweet dreams friends!
Lilly