Fancy Friday Dinner
1 down 49 to go on my mashed potato recipes. I tried the mashed potatoes with blue cheese and walnuts last night and the recipe did not disappoint. The recipe is basically regular mashed potatoes (I used Russets) and then you just pour the brown butter/walnut mixture and blue cheese over the potatoes when serving. I was eating the walnuts out of the pan before I did the dishes — they were good enough for dessert.
I made roasted portabello mushrooms (in the oven for 25 minutes at 400, tossed in olive oil with salt & pepper and crushed garlic) topped with a balsamic vinegar reduction. Turns out I reduced a little too much and had to add some Grand Cru Rodenbach (our beer for dinner) for better texture. For color and a more nutritious element, I also made my favorite spinach salad with fresh mozzarella and roasted corn, topped with a lemon shallot creamy dressing.
The Grand Cru Rodenbach paired perfectly with dinner and certainly helped the vinegar reduction.
For dessert? I got a little lazy…Trader Joe’s molten lava cake with a dollop of raspberry sorbet.
