Dinner parties are the highlight of my busy schedule. There is something completely satisfying about breaking bread with good friends, savouring fine wines and engaging conversations. Most of all I enjoy creating dishes that are not only delicious to taste, but are delectable to the visual and olfactory sensibilities. Good food is sensual. Now what kind of music would accompany such a dish? Please comment if you have any ideas.
To make this slightly sweet and fragrant dish first pre-cook 1 1/2 cups of quinoa. Set aside to cool.
Meanwhile, finely chop the following:
1 red bell pepper
1 ambrosia apple (or variety of choice)
Wash and remove stems of one bunch of cilantro (set aside half)
Peel and remove seeds from 1/2 a pomegranate
Ribbon two medium carrots
If in season, select naturtium flowers for garnish
Once the quinoa has cooled add the chopped pepper, apple, half the cilantro leaf, 1/2 tsp of cinnamon, 1/2 tsp red chili powder, 1/4 tsp allspice or garam masala, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp sesame oil and stir well until all the flavours are well blended.
Turn this medley onto a bed of ribboned carrots and garnish with pomegranate seeds and nasturtium flowers. Can be enjoyed as is or apply my favourite homemade cilantro and honey vinaigrette. (See below)
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| Clare and Kevin pause from their highly animated conversation to lubricate |
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| Rowdy dinner guests on the occasion of Margo's birthday |
Cilantro and Honey Vinaigrette
Combine the following ingredients:
1/2 bunch of finely chopped cilantro
1 tbsp honey
1/2 cup of fruit yogurt
1/8 tsp sesame oil
3-4 tbsp balsamic vinegar
1 tsp light soy
1 small clove of garlic minced
2 tbsp olive oil optional* (or thin with 2 tbsp of fruit juice)
Combine and shake well. Keeps in the refrigerator for up to two
weeks.
