Dinner ClubBy Arlene Marshall (TwinLakesChef) on January 22, 2011
|In November we took a step back in time. A few weeks earlier, I had spoken on the phone with a good friend from Southern California. She asked me to host a dinner for Dinner Club with her.|
We met in the 70's. We had purchased houses in the same tract and had both stopped by the site to see how our houses were progressing. We forged a friendship that has lasted over 35 years in spite of the miles that now lie between us. Together we saw our children through grade school, high school, and college to adulthood. And we shared a passion for all things food.
We started a dinner club and met once per month with others we invited. Over ten years ago I left California and moved back to Iowa. Dinner Club was no longer possible for us but it continued without us.
Because she had just begun a journey fighting breast cancer we did not know how well she would feel when the day came, I offered to have it at my house. It was a strange feeling to step back in the group and feel like I had never been gone. .
We started with a trip to a new fish market she had told me about, chatting non stop and catching up with each other's lives. The fish is flown in daily from all over the world.
Strange place! They do have a sign but look at the store front. It is empty. The front showroom has shelving and coolers that are sitting empty. We follow the signs and go around to the back door. There is a hand made sign on the door telling you to enter there. You walk right into a big room right where they are preparing the fish. It is very clean and there is no fishy smell. A small dry erase board on the wall lists their available fish and prices.
We chose Barramundi, a fish indiginous to Australia and in the Perch family. It is a delicate whitefish. We also bought jars of Preserved Lemons and Limes.
When we returned to the Meadowbrook house, we sat down together and wrote a recipe for a coconut ginger sauce to go under the fish.
On the morning of the dinner, we rinsed the fish and sprinkled some lemon juice over it. The preserved lime was poured into a strainer and rinsed well. After chopping it finely and mincing some garlic, it was spread over the fish and refrigerated for later.
Cheryl prepared my favorite Spinach Salad recipe.
We pooled the Coconut Ginger Sauce on the plate. In the center is a Daphine Potato topped with Frizzled Onions. The fish is placed at 12 o'clock.
Dessert was an old standard we make often. We have been making it for 10 years and was surprised we had not shared it previously with the group.
Chocolate Phyllo Purses with Raspberry Coulis
|barbecue, barramundi, bread, breast cancer, cancer, dessert, dinner, dinner club, entree, fish, friends, grill, preserved lemon, preserved lime, salad, spinach salad, whole wheat bread|
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|Yum.....||Sharon||Feb 4, 2011 8:29 AM||43|