Sunday, February 15, 2009
Valentine's Dinner Part II: Recipe
Well, you know me...how could I not make something to go alongside our Valentine's lobster and shrimp, etc. I thought mashed potatoes would work well and I had both sweet potatoes and Yukon Gold. I boiled both and mashed them together - creamy and delicious. See my recipe for mashed sweet potatoes.
Then I made a salad - it was easy and looked pretty. The flavors were fresh and bright in your mouth so it felt like a good companion to the flavors of the sea.
Fresh Mozzarella with Fennel and Asparagus
1/2 lb. fresh, thin, asparagus, bottom 1/3 cut off
1 medium ball of fresh mozzarella, sliced thin
1 fennel bulb, trimmed, and sliced paper thin - use about 1/2 cup (save the fronds for garnish)
1 Tbsp. jarred cherry peppers, chopped fine
1 Tbsp. very fruity extra virgin olive oil
Juice of 1/4 of 1 lemon
sea salt and pepper
Bring a large pot of water to a boil and drop in the asparagus for about 2 minutes. Remove from the water and plunge into very cold water to stop the cooking. Drain well.
On a serving platter, alternate the asparagus with the mozzarella in a vertical row. Arrange the fennel along the sides of the platter. Sprinkle the peppers down the center (on top) of the cheese and asparagus row. Drizzle the oil and the lemon over the dish and sprinkle with salt and pepper and finish with the green part of the fennel bulb.