Aphorisms from the Professor: Brillat-Savarin

Wednesday, October 14, 2009

To belatedly celebrate the birthdays of two of our friends, we had them over for dinner last night. The meal came out wonderfully, if I do say so myself.















Bruschetta
Pumpkin gnocchi with pumpkin brown butter sauce, chopped apple & beet chips
Lamb chops on a parsnip puree with roasted spaghetti squash and mustard greens sauteed with bacon and red onions








For dessert, we made - wait for it - pumpkin cheesecake with a graham cracker & ginger cookie crust and sour cream icing. In addition to being an amazing recipe, the website where we got it (linked above) had tons of very useful cheesecake-making tips (such as putting a pan filled with hot water in the oven with the cheesecake, and covering the cheesecake during cooling so it cools slowly). I can only assume that these small details were integral to our cheesecake coming out as perfectly as it did.




4 comments:

  1. This meal sounds and looks (and tasted?) fabulous. You have lucky friends!!

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  2. Ack, sorry for the aborted comment attempt! I merely wanted to ask whether you make your own beet chips or whether you buy those? Also, your birthday dinner looks better than what most get at a restaurant!

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  3. The beet chips were purchased - we basically picked those ones out of a bag of vegetable chips (so we didn't only buy beet chips).

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  4. Hi Jenn,

    Thanks for the tip, your pumpkin gnocchi looks outstanding!

    Our food views are completely on the same page; I look forward to reading more!

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