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Tonight I made a quasi-greek salad to start. We had some olives in the fridge and I figured they'd go well with the cucumbers, tomatoes, goat cheese, green onions and red leaf lettuce. I used a little lemon and olive oil as dressing. Since I hate cucumbers (almost as much as I hate it when people call them "cukes") I made myself a separate salad sans cucumbers.
I decided to use one of the kohlrabi bulbs raw. I sliced it thin and combined with some grapefruit slices, olive oil, honey, green onion, garlic scapes, salt and pepper. I served a tiny portion as a second course to cleanse our palettes between courses*.
*Note: it is idiotic to cleanse a palette after having a refreshing salad with citrus elements but I just like to say "cleanse the palette."
I made almond dust by smashing up some almonds with my mortar and pestle. If you don't have a mortar and pestle you can achieve the same thing by using a hammer and a plastic bag. Just like that time I watched Mr. Rogers make peanut butter using that same method!
I wish I could say I grilled the London broil over wood but instead I broiled it over a teflon-coated piece of George Foreman's home cooking empire. I marinated the broil for about a day and a half with cracked black pepper, garlic, red pepper flakes, olive oil, salt and rosemary. I served it with mashed red bliss potatoes generously drizzled with truffle oil, almond dusted beets and wilted beet greens and kale with garlic scapes.
I then used my patented pick-the-wine-with-the-coolest-label pairing method to select this fine $9.00 bottle of wine to accompany our dinner.
I also cleverly did all this before Jen even got home so she will be shocked to discover the blog is completed before we even eat dinner! Mama mia! This has never been done before!
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