A Meal Fit for a Chef

Last night I cooked for a chef. It was time to bring my A-Game. 

Perfectly Plated by Chef Meera

The planning began on Wednesday night because everything would need to be prepared on Thursday night since I wouldn't be back home until 8:00 on Friday night. Make sense? Ok, good. Now, I wanted to experiment with some new items but also whip up something tried and true in case the newbies failed. Then again, the advantage of having a chef friend is that she can wave her magic wand hand and repair my blunders! So ahead I went...

The theme started out as "A Middle East Feast" but it evolved to "Eat a Rainbow" - one of my favorite new expressions picked up through my work at FoodFight. Knowingly or unknowingly, our ideas are all inspired by some force, and as Chef Meera later pointed out, apparently my inspiration for this meal came from my pajamas: 

Hey, if you can color block with clothing, why not with food!? The dinner menu featured beet hummus, carrot soup and falafel - all from scratch, you best believe. TGFV (thank goodness for the Vitamix). 

Hubby played bartender and used ginger beer to concoct some deliciously refreshing beverages: a Dark 'n' Stormy (thx Bek & Levi!) for Chef Meera's man and "knight in shining Armani," Manny, and strawberry mint spritzers for us ladies. For his own beverage, he stuck to his classic favorite, Stone IPA, a beer that he describes as having the "perfect amount of hoppiness = happiness" :) Enough said.

As always, we had so much fun dining with our fellow foodies who bring oodles of California Love, energy and a pure appreciation of simple, fresh food with them. When they tell us they feel right at home, we know we have done something right.

But it's all of our teamwork & constant excited exchange of ideas that really makes that special *something* happen...that really makes eating together an experience of a lifetime...every time.

Music station of choice: Esperanza Spalding on Pandora

Candle of choice: Exotic Woods by Target (in-store)

***

Dark 'n' Stormy (serves one): 2 shots of dark rum, 3 shots of ginger beer, 1/4 lime freshly squeezed

Strawberry Mint Spritzer (serves two): 5-6 frozen strawberries, 10 mint leaves, 1/2 lime freshly squeezed, 1/3 can ginger beer, 1/2 can Adirondacks Original Seltzer, 1.5 tablespoons sugar or sweetener of choice

Blend all ingredients together using Vitamix or other high powered blender and adjust to taste (& add whatever you like to it)! Serve immediately.

Beet Hummus: http://www.simplyrecipes.com/recipes/beet_hummus/
Modifications - use zest of 1 lemon instead of 2.  After all ingredients are blended, transfer to bowl and fold in goat cheese. Serve with celery sticks, a healthy vehicle for transporting the beet hummus to its destination.

Carrot Soup: a staple in our home! And totally vegan, even though we are not.

http://www.dailycandy.com/new-york/article/110869/Carrot-Cardamom-and-Marshmallow-Soup-Recipe-Fall-Soup-Recipes
Modifications - we skip the aleppo marshmallow; add pinches of Indian spices (turmeric, coriander, cumin, garam masala) and cayenne while onions, garlic, ginger are sauteeing; do not remove cardamom pods before blending. After blending and transferring back to pot, adjust taste by adding cayenne, honey or salt as needed. Serve with bread (french or ciabatta) if desired.

Falafel: baked (yay!) but turned out a bit dry (boo!)...will add this recipe when I get it to a better state. Regardless, serve with hummus and yogurt sauce = yogurt, minced garlic, dill, finely chopped mint, salt & pepper. (I use Indian yogurt that I make at home...if you don't have any, find an Indian person and ask them for a starter!) :-)