SATURDAY NIGHT

THE MENU

Seared Sea Bass
Fava Beans & Pancetta
Roasted Beets with Pomegranate Vinaigrette & Point Reyes Blue Cheese

Chocolate wafers

The Sea Bass was seasoned with salt, pepper and smoked paprika and seared in about teaspoon of olive oil and butter in a really hot pan for roughly 60 seconds each side with a little shaved Buddha’s Hand to add a little zest.

Preparing Fava Beans is a labor of love; first you shell, then you add the shelled beans into a boiling hot pot of water to shell the skill and afterwards you have the most delicate bean to do with what you like. I had a little pancetta in the fridge that I didn’t want to go to waste so I sautéed the pancetta then tossed in the fava beans, yum.

Elton Brown on Food Network must be credited for my basic roasted beets. No matter what the final preparation is for beets it always starts with roasted beets. Roasting beets intensifies the sweetness in the beets. I roasted the beets covering them in a little olive oil and coating them with sea salt in a 425 degree oven for roughly 25 minutes. After the beets cooled I peeled them, sliced them and added the pomegranate vinaigrette. Roasted beets are a staple in our house and they take on many forms. Tonight the beets were served in pomegranate vinaigrette with crumbled Point Reyes Blue Cheese on top. The beets were delicious and could have easily been a dessert course or with the after meal chasse course.

Dinner was finished with a chocolate wafer from Miette. I’m a happy girl; Good Night!