Tuesday, March 18, 2008

Anniversario Felice A Noi!

Happy Anniversary to us (in Italian)! Northern Italian cuisine at its best — Café Juanita dinner… always wonderful, and a great way to celebrate turning 13! Plus we found a new favorite red wine. So very smooth and delicious – now to find a source for said wine…

On the menu tonight:

Aperitivi: Hendriks Gin and Q Tonic with Rising C Citrus and Fried Rabbit Livers
Clear Creek Pear Brandy Cocktail with Prosciutto Wrapped Grissini

Starters: Papparadelle pasta with Goose Sugo (sauce)
Zuppa della Sera - Parmigiano Brodo with Wagyu New York Beef and Nettles (delicious soup, like the Pho of Italy, but in a small bowl)

Fish & Game: Saddle of Oregon Lamb with Anchoiade Gratin, Warm Olive Vinaigrette and Toasted Rosemary
Seared Sushi-grade Jack Yellowtail with creamed Parmigiano Fingerling potatoes, Spring greens and Meyer lemon

Dessert: Pear Rhubarb crisp and Dark Chocolate heaven (truffle-like creamy dessert with vanilla sauce) 2/3 of the choc thing came home because it was SO rich and Grammy and the kids had it. Grammy savored – the kids inhaled it like ravenous hungry wolves and licked up every last bit… I swear they were growling while eating it.

One of our fave salads from Café Juanita is one the we have the recipe for, but Joel’s made so often, and so well, that neither of us could see ordering it there…

Pear Salad
(Chef Holly Smith)

2 large pears
1/3-1/2 c toasted pine nuts
1–2 tsp. chopped fresh thyme
Parmigiano Reggiano, peeled with vegetable peeler into thin strips
2 oz. white truffle oil
Juice of 1 lemon
Sea salt, to taste

Slice pears 1/8-inch thick and place in mixing bowl with pine nuts, thyme and cheese. Dress with truffle oil, lemon juice and salt. Taste and adjust seasoning if necessary with salt or lemon. Place on four chilled plates, garnish with fresh curls of cheese and drizzle with truffle oil.

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