We threw a small dinner last night for friends who were so helpful with watching over our apartment while we were away. Since our guests had certain food limitations that made most proteins out of the question, I decided that salmon fillets would fit the bill.
I went with a Spanish-inspired menu using a recipe for salmon that I had made before with much success. For a starter that could be enjoyed with wine, I thought of making some potatas bravas. Instead of deep-frying the potatoes, I used freshly dug fingerlings and rendered the recipe a little lighter by baking them, well-seasoned and halved, until crispy and soft in the middle.
In the original plan I was going to prepare a creme caramel for dessert, but after seeing a recipe for a Top Secret Chocolate Mousse in Dorie Greenspan's new book and remembering something that a French friend had said about serving chocolate mousse for dessert at dinner parties, I quickly altered my plan.
menu:
potatas bravas with spicy tomato sauce and garlic aioli
salmon al a sidra (served in hard cider) with mussels and clams
fresh baguette with garlic and chive butter
top secret chocolate mousse
[1-3. c. lynn]
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