It’s been a while since I posted a Saturday night dinner. I figure most folks read for the drinks, but this dinner was to celebrate Mrs. Flannestad’s triumphant return from her travels, so I’ll put it up.
Figs, Plouts, and Plum arranged in the pan for upside down cake.
Batter into cake pan. I based the batter on this one from Martha Stewart’s Everyday Food Magazine: Cranberry Upside-Down Cake. It was a bit of a pain to make, but quite tasty.
Cleaned Maitake Mushrooms.
Sauteed Maitake Mushrooms with shallots and herbs.
Beautiful Tigerella tomatoes from a Japanese couple at the Farmers’ Market. Thyme and Thai Basil.
Gorgeous!
Tomatoes in a Sherry vinegar and Olive Oil dressing.
Cake Landscape.
Chicken Breasts with a generous amount of sauteed Maitake Mushrooms under the skin.
I like this orzo preparation. You make it more or less like a risotto.
Roasted Chicken Breasts.
Ms. Sweetpea wants to know why I’ve been spending so much time in the kitchen instead of paying attention to her.
I’ve never been much for presentation, at least when I’m cooking at home.
Depanned upside down cake.
Sorry, this is a bit out of focus. We’d had a bit to drink (sentimental favorite, Lazy Creek Anderson Valley Pinot Noir!) and were a little tipsy by the end of the meal.
Yay! My lovely partner in crime is back home!
Mmmm, that all looks delicious! I love the mushrooms under the chicken skin. And your assistant is adorable.
Well, it’s no Lobster fra’diavolo!
Ms. Sweetpea likes to kibbitz, but rarely offers much in the way of help with the prep or cooking.