Wednesday, October 6, 2010

weekend dinner party

As I sit here typing this, my fingers are aching from the cold. Every few minutes I stop to rub them together and/or sit on them for a few awkward minutes. And I'm indoors. The iced tea I'm sipping on probably isn't helping, nor are my bare legs (oh the things we do for the sake of fashion). But the fact of the matter is, it's far chillier than it should be on October 6th and I'm less than thrilled about it. Gone are the days of running outside to soak up a healthy dose of Vitamin D. No, now it's time for cashmere socks, a military jacket, and your Le Creuset on the stove with Chicken in Riesling bubbling away.

Here's what's going on this weekend. Finalize that guest list.

marinated mushrooms
Barossa Valley Cabernet Sauvignon

chicken in riesling
endive and radicchio salad with dijon vinaigrette
Alsatian Riesling

swedish apple cake

Marinated Mushrooms

1 lb. button mushrooms (halved or quartered if large)
6 tbsp. olive oil
2 cloves of garlic, smashed
salt and pepper
4 tbsp. balsamic vinegar
1 tsp. honey
1 tsp. fresh thyme, finely chopped
2-inch piece of lemon peel

In a large, heavy-bottomed skillet over high heat, add in about 2 tablespoons of olive oil, the mushrooms and smashed garlic cloves. Sprinkle with some salt and cook until well browned, about 12 minutes or so (until all liquid has been cooked out). Add 2 tablespoons of the balsamic vinegar and cook for another 2 minutes. Remove the mushrooms from the heat and allow to slightly cool (discard garlic cloves). Transfer the mushrooms into a bowl, and add the rest of the ingredients (remaining olive oil, balsamic, honey, thyme, and lemon peel), season with salt and pepper, toss, and allow to marinate for at least 4 hours before serving.

Photo above courtesy of Marcus Nilsson for Gourmet, March 2008

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