I hope you all had a wonderful Christmas. Santa made his appearance, quite late…I have OLD kids. Then we spent the afternoon playing Guitar Hero, which apparently isn’t just for 12 year olds. I was definitely the most energetic participant, screaming out the names of the colors as I “strummed”. I was truly awesome…in a bad way, but at least I worked off some pre-Christmas dinner calories.
H somehow knew exactly which hammered gold circle necklace I wanted. I also got various books...you’ll hear about them in time, cd’s, a perfectly sized large coffee mug - which I know someone else could use a few of, and some other wonderful soapy and pretty things from family and friends...
The day was nice, but guestless this year, which I never prefer. Although I must say, it WAS great having no time constraints, so when the phone rang a few times, I didn’t care too much about the timing of dinner.
No starter, just phyllo shells filled with this:
3 sun-dried tomatoes
1 clove garlic, pressed
4 oz. cream cheese
5 oz goat cheese
2 boxes little phyllo tart shells.
Chop scallions, sun-dried tomatoes and garlic in food processor, add cream cheese and purée. Add egg, purée. Remove to bowl, stir in 5 oz. goat cheese. Fill into tart shells. You’ll have enough for 2 boxes of 15 shells. Bake at 375° for 18 to 20 minutes until puffed. Serve warm.
I cannot believe I completely forgot to take a picture of the entrée. Sorry. But it was Pistachio-Crusted Stripe Bass with Mango-Chutney Coulis from June 2007’s Bon Appetit. Great recipe, but it called for too many pistachios and panko. And when you’re shelling pistachios, every bit less that you need helps. ¾ cup of each would still have been too much. (I did use the extra crumbs and nuts for breading chicken tonight though, so they certainly didn't go to waste.)
AND my chutney coulis wasn’t really a coulis, because I didn’t purée it, but I did heat it up just a bit. It was wonderful a little bit warm with big chunky pieces of mango.
I served brown basmati rice with onions and mushrooms and a triple vegetable dish kind of like this, with LOTS of garlic.
On to dessert. Ahhh…a dessert that deserves a post of its own. Soon, I promise. Hope your day was grand too…