So I'm having breakfast (that Ronnybrook yogurt I said I was going to make raita with -- lies, all lies I tell you! avec cranberry pecan granola and a couple of apricots I just picked up from the greenmarket), and making the final decisions about what to have for dinner tonight. This is going to be a collaboration between Ranbir and I, which is a first. Because Sara Does Not Cook For Dinner Parties. Well, Sara does, except Ranbir gets territorial so she ends up not. Tonight he will be whipping up that Indian Turnip Thing I talked about a while back, and hopefully some black daal (but it might be yellow daal after all, we'll see).
I am responsible for:
Sea Bass fillets with a Goan masala rub (the masala is left over from a previous dinner party, so don't give me that much credit)
More of that lovely sauteed chard, which is going in with beet greens and spinach this time to make sort of a halfassed gora saag. Which would be kind of hilarious to see this dish called on a menu, actually.
Basil Sorbet
Homemade Nimbu Pani (sort of an Indian limeade or lime soda)
Aside from the need to juice thirteen lemons and make a simple syrup for the nimbu pani and sorbet, this looks way more ambitious on paper than it really is. I have an ice cream machine which will do most of the work on the sorbet, and both the sea bass and halfass gora saag will take all of 10 minutes.
There also may be a salad (we might be having a sixth dinner guest), and if these apricots last we will also have that. And several bottles of white and rose. And some sparkling orangeade if the nimbu pani doesn't last (two of our guests are nondrinkers).
Bon appetit! Recipes to come after I actually make them...
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