Springtime dinner party

Saturday night I hosted dinner for some very good friends. I was looking forward to the company and conversation, but also being able to entertain in much more space than I've enjoyed before. It was also a chance to bust out the good dishes and silver I inherited from my grandparents, and to decorate with some of the flowers currently blooming in my garden.

Here's what the table looked like.

First up on the menu was asparagus soup. I served it chilled, garnished with a bit of yoghurt, mint and chopped pistachios.
Main course was grilled flank steak, with some grilled potatoes and green salad, sprinkled with some new peas.

Beet and carrot salad, with a dressing of yoghurt, mint, and cumin. This recipe was improvised, but I think it turned out well. Plus, tons of leftovers for lunch this week!

Cauliflower and olives. Really good, with a nice kick. Perhaps not the springiest of dishes, but I'll definitely make this again.

And rhubarb fool for dessert. I forgot to take a shot of the finished product, but picture more compote spooned on top and a sprig of mint. Can you tell I've got lots of mint in my backyard?

Chilled asparagus soup

2 lb. asparagus, trimmed and chopped into 1/2 inch pieces
4 c. water
1 tsp. salt
Juice of half a lime
1/4 cream
More lime juice and salt and pepper to taste

Add the asparagus to the boiling salted water, into which you've added the juice of half a lime. Cook until asparagus is tender, about five minutes. Add cream before blending.

Let mixture cool for 10 minutes or so, then blend in a blender, or use an immersion blender.

Chill completely. Garnish with mint or dill, sour cream, yoghurt etc. Can also be served hot.
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Cauliflower with Olives (from Mario Batali, as printed in The Toronto Star)

1 large head cauliflower, trimmed, halved lengthwise, cored, cut into bite-sized or smaller florets
6 tbsp (90 mL) extra-virgin olive oil
Maldon or other flaky sea salt + coarsely ground black pepper
1/2 tsp (2 mL) finely grated lemon zest
1/2 cup (125 mL) pitted kalamata olives, halved if desired
3 tbsp (45 mL) salt-packed capers, rinsed, soaked, or brine-packed capers, rinsed
1-1/2 tsp (7 mL) red chili flakes

In large bowl, toss cauliflower with 3 tbsp (45 mL) oil. Season with salt and pepper. Spread in single layer on large baking sheet. Broil 4 inches beneath preheated broiler, stirring occasionally, 15 to 17 minutes, or until lightly charred in spots and just tender.

In small bowl, stir together remaining 3 tbsp (45 mL) oil with zest.

Return cauliflower to large bowl. Add olives, capers, red pepper flakes and lemon oil. Toss to mix well. Season with more pepper if desired. Serve immediately or let stand at room temperature up to 1 hour before serving.

Makes 4 to 6 side servings.
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Carrot and beet salad

I improvised this salad, so measurements are estimates.

2-3 large carrots, peeled and grated
2 large beets, peeled and grated
1 thumb sized piece of ginger, peeled and grated
1/4 c. of plain yoghurt
2 tsp of cumin seeds, ground
juice of half a lemon
good handful of chopped mint
4 tbsp olive oil
salt and pepper to taste

Grate carrots, ginger and beets in food processor or on box grater. Add to large bowl.

In another bowl, add dressing ingredients and stir to combine. Taste and adjust as needed.

Toss dressing over vegetables and chill. Serve with more chopped mint.

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Grilled Flank Steak (Gourmet Magazine)

•3 lb flank steaks
•1/3 cup white-wine vinegar
•3/4 cup olive oil
•1 1/2 tablespoons minced fresh rosemary
•3 garlic cloves, minced
•2 teaspoons salt
•1 teaspoon black pepper

Lightly pierce steaks all over with a sharp fork or knife. Whisk together remaining ingredients and transfer to a large resealable heavy-duty plastic bag. Add steaks and seal, pressing out excess air. Marinate steaks at least 6 hours or up to 1 day.

Prepare grill for cooking.

Grill steaks on an oiled rack set 5 to 6 inches over glowing coals, turning once, about 12 minutes for medium-rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice steaks diagonally across the grain.

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Rhubarb Fool (Epicuious.com)

•1 1/2 pounds rhubarb, trimmed and sliced 1/2 inch thick (about 4 cups or 1 pound prepped)
•1/2 cup honey
•Zest and juice of 1 orange
•2 tablespoons finely chopped candied ginger
•1/2 vanilla bean, split
•Pinch of fine sea salt
•3/4 cup heavy cream
•1 tablespoon granulated sugar

To make the fool, put the rhubarb, honey, orange zest and juice, candied ginger, vanilla bean, and salt in a saucepan over medium heat. Stir to combine, then cover and cook, stirring every few minutes, for 10 minutes, until the mixture has come to a boil and the rhubarb has softened. Remove from the heat and allow to cool, then remove the vanilla bean. Transfer the compote to a bowl, and refrigerate, uncovered, for at least 30 minutes, until very cold.

Whip the cream and sugar until soft peaks form, either by hand or using an electric mixer on medium speed. Set aside 1/3 cup of the compote to garnish the dessert, then fold the remaining compote into the whipped cream. Spoon the fool into six 1/2-cup glasses or dishes and chill for 1 hour before serving topped with the remaining compote.

Storage: This fool is best served the day it is made, but any leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.