WHAT HAPPENED

This was the last “real” week of the project in regards to the cooking. I hosted the final Ina Lunch at Hurley House, and in a moment of sentimental nostalgia, as I looked around the store and saw every chair filled, I took a panoramic video. It was a weak attempt to capture the energy and electricity filling the space.

That same morning I found myself sad as I picked out flowers for the final table setting, realizing it was the last one. But then I consoled myself with the reality that the weekly opportunity to cook lunch for eight people would continue with the Lunch Party. This thought brought me great comfort and served as a confirmation that my decision to keep these going was a good one, if for no other reason than to keep my heart engaged in something I love.

 

WHAT I COOKED

Asparagus & Fennel Soup, Cooking for Jeffery
Belgian Waffles & Smoked Salmon, Cook Like a Pro
Bay Scallop Ceviche, Cook Like a Pro
Pain Perdu, Barefoot in Paris
Make Ahead Zabaglione with Amaretti, Make It Ahead
Shrimp Bisque, At Home
Seafood Stock, At Home
Seafood Stock, Cook Like a Pro
Brown Rice & Wheatberries, Barefoot Contessa Foolproof
English Oat Crackers, Cooking for Jeffery
Grilled Bread with Proscuitto, How Easy Is That?
Challah with Saffron, Cooking for Jeffery
Tomato Mozzarella & Pesto Panini, At Home
Wheatberry Salad, Family Style
Crab Strudel, Barefoot Contessa Foolproof
Artichokes with Lemon Tarragon Aioli, Cooking for Jeffery
Roasted Salmon with Green Herbs, How Easy Is That?
Stewed Lentils & Tomatoes, At Home
Prune Armagnac Clafouti, Cooking for Jeffery
Roasted Baby Pumpkins, Barefoot Contessa

WHAT I LEARNED

CAULIFLOWER TOASTS.
YES! My children really enjoyed these, and I found them insanely satisfying and a snap to prepare. They are a meal if you eat two. I also think the filling could have topped twice as much bread as the recipe calls for.

ARTICHOKES WITH LEMON TARRAGON AOILI.
Worth it! These are beautiful, easy, and interesting. I loved being able to make these a day ahead and serving them chilled. Artichokes are about the communal experience, and less about the sustenance of the vegetable. These are fun, and the opportunity to encourage people to dive in and use their hands was well-received.

SALMON WITH GREEN HERBS.
This is the easiest salmon in the whole world, requiring little time, prep, or even ingredients. The resulting salmon was juicy and full of bright notes from the herbs. It serves as a perfect backdrop for whatever you choose to put with it. I highly recommend adding this to your regular dinner rotation!