from my kitchen 7.9.16

I had a wonderful visit with friends last night. I only just remembered to snap a pic of the main course and unfortunately, the photo is a little fuzzy.

We started off with fresh baguette slices topped with Chevrai honey vanilla goat cheese, smoked salmon slivers, mango salsa and a drizzle of Bees Knees spicy honey.

The salsa was made with 2 mangos, 2 small shallots, 3/4 red bell pepper, all finely diced, a squeeze of 1/2 a lime, salt and pepper to taste (I’ve been using Le Saunier de Camargue fleur de sel and love it fiercely) all tossed together with a few finely chopped cilantro leaves. I personally love cilantro but some don’t seem to appreciate it as much, so I try to curb my enthusiasm a bit. I used maybe six leaves for mine.

The main course was halibut en papilotte. I put the halibut pieces over a layer of leek and fennel slivers (sliced using a mandolin), seasoned with salt and pepper, a drizzle of white wine and olive oil and garnished with lemon slivers which I’d fed through the mandolin as well. It was all wrapped up in parchment paper and cooked in the oven on a baking sheet at 425 for 18 minutes.

I served them with fresh English peas using this recipe and a spring potato salad using this one. They did not disappoint.

We cleansed our palates with some Mario’s gelatti lemon sorbet, and then I served up a rhubarb, Saskatoonberry and raspberry pie fresh from the oven. I cheated on the crust (I used the Pillsbury ready-made package) and the measurements were inexact on the fruit… about 5-7 stalks of rhubarb, cut into 1″ segments, a large tray of raspberries and about half a pound of Saskatoon berries. I grated the rind from 1 lemon and squeezed its juice in, added about 2 tablespoons of Madagascar vanilla bean paste, and about a cup and a half of sugar. Tossed the whole thing together to incorporate and baked it all in a double crust pie shell arrangement.

The warm pie was served with a dollop of vanilla ice cream.

We had some lovely Sauvignon Blanc from New Zealand as accompaniment, trying both the Matua from Hawke’s Bay and the Kono from the Marlborogh region. I liked both but the Matua was truly something special.

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