Remembrance of Meals and Things Past

March 5, 2011

We made a wonderful,  but belated, Valentine’s dinner, combining old meal memories with new recipes. As an appetizer, we made a beet carpaccio, similar to something we savored at Portobello in Portland last summer. Tofu ricotta is really the center piece, but the fruitiness (olive oil), the zestiness (lemon juice) and the earthiness (beets) offset the tofu’s cheesiness and tang. I also added nutritional yeast, capers and greens to the dish. The contrasting textures contribute a lot, too, and I think they force a certain slow-eating appreciation.

From Tal Ronnen’s cookbook, we tried a cashew-saffron pasta with white wine and artichokes. The creaminess of the meal might have been indulgent, but it made sense to our taste buds somehow. The pasta was satisfying, piquant and fitting as a celebratory meal.

The dessert was creamy, too, and also recalled that fabulous meal at Portobello. We made cannoli, and they really didn’t fall short. Nicole included chocolate chips, orange zest and sweet, delicious cannoli shells. They finished our indulgent, creamy and memorable meal.

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2 Responses to “Remembrance of Meals and Things Past”

  1. Greetings!

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