For the appetizer course, I made a tomato gaspacho. I puréed fresh vine ripened tomatoes, coconut milk, ginger, curry, paprika, salt and pepper. I topped the chilled soup with homemade croutons:
For the pasta course, or first course, as the Italians say, I made an eggplant, shitake mushroom, tomato fusilli in white wine sauce:
To make this, I first tossed the eggplant, mushrooms, and tomatoes in olive oil, kosher salt, and pepper. Then I roasted the veggies at 400 degrees for 25 min. They came out caramelized, savory and delicious! After cooking the pasta, I made a sauce of white wine, butter, garlic, and some of the reserved pasta water. When the sauce had boiled for a couple minutes, I added in the al dente pasta and the roasted veggies. Mmm!
Next came the entree, or the second course. I made roasted chicken with a beet, blackberry, and mint puree:
Yeah, buddy!
The puree and the roasted garlic made this chicken so good!
As we are now totally full, we are going to go on a late night walk :)
Bon Appetite!
Looks fab!
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