If you have followed my posts for a bit (or are the owner of our recent book, An American Family Cooks, Welcome Books) you will be familiar with (my son) Mickey’s passion for cooking. Every once in awhile he shows up in my kitchen with his family (complete with dog, Lily) in tow and manages to turn it into a disaster area, using every pot and pan and dish that I have (and I have a goodly supply). However, these photos will show you what results so you know that I don’t mind doing KP. On the menu for his recent cooking marathon:
With our bubbly: I made hummus (as always) as requested by Laurel, Mickey’s wife and Mickey decided that some baby Brussels sprouts I had would be just the right amuse – so he sautéed them with some pancetta and orange.
Then: Tuna Tartare with Lime-Ginger Dressing followed by Seared Sea Scallops with a Melange of Purple Asparagus and Exotic Mushrooms followed by Hangar Steak with Balsamic Reduction, Gnocchi with Parmesan and Butter, Carrots and Snap Peas Poached in Butter. For the kids, the big hit of the night seemed to be my mound of Vermont butter slathered on Italian bread. Go figure……
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