Here's the rest of the menu:
Mushrooms Stuffed with Brie
Spinach and Cannelini Bean Dip
Both of these appetizers were a hit, even with a selective palate like Kim's. I particularly was impressed with the bean dip; it serves as a much healthier and just as satisfying alternative to the classic spinach artichoke dip. I served it alongside homemade pita chips (cut each pita pocket into 6-8 triangles, toss with olive oil, salt, and pepper then bake for ~10 minutes in a 400 degree oven).
The main course starred Penne a la Betsy (Betsy is Ree Drummond's little sister), and it was a simple pasta dish packed with flavor thanks to butter, olive oil, onions, and white wine. Mmm. I will also tell you that it reheats beautifully (in fact, I think it tasted even better reheated...be sure to microwave on a low power level to maintain the texture of the shrimp). I served roasted asparagus and the repeat performer Rosemary Bread alongside.
A popular choice at many a supper club, we opted to eat the meal "picnic style," so we gathered 'round my coffee table. Here's a shot pre-feasting (do note the remains of the appetizers in the middle):
(take a gander at my cute new napkins...props to my sister for picking out the fabric and my mom sewing them for my birthday...I'm becoming greener everyday!)
Since this recipe isn't online, allow me to give you the details:
8 cups of peeled, pitted, sliced peaches (about 10 peaches)
1 cup sugar
3 tablespoons all-purpose flour
Grated zest and juice of one lemon
Toss together the peaches, sugar, flour, lemon zest and lemon juice in a bowl until all the fruit is lightly coated and well mixed. Set aside or refrigerate up to 4 hours until ready to use.
Crust: Your local grocery store brand refrigerator pie crust. I know, I wimped out. The recipe gives you instruction on how to make your own crust, but this simply wasn't my day to venture into crust-ville. Simply take a pizza cutter and slice up one crust into 1" strips.
Preheat the oven to 375 degrees. Grease an 11 by 9 by 3-inch baking dish with 2 tablespoons of butter (I used cooking spray). Pour in the peach mixture and set aside. Lay the strips pie crust on top of the peach mixture in a lattice pattern (lift, thread, opposite, etc...pretty basic...think basket weaving). Leave about 1 inch between strips. Brush the tops of the lattice strips with some melted butter and sprinkle with sugar (approximately a tablespoon). Bake 40 to 45 minutes, until the top is golden brown and the filling is bubbling around the edges. If desired, serve a la mode (we did!).
And that's the evening. We had a lot of fun with the food, and we decided to watch The Young Victoria, the most recent addition to my DVD collection thanks to my friend Michelle who always gives a perfect birthday gift. Speaking of my birthday, I have yet to tell you all what happened on June 1st. I'll be pressing rewind for my next post...yup, I'm leaving you hanging. I'll graciously give you a hint: METALLIC CHROME. Any guesses?