As a matter of fact, I'm planning on cooking a nice Sunday dinner this weekend. I'm no professional chef, but Eric Ripert, on his blog, is creating a few seasonal menus for people just like us. He is calling it Eric Ripert | Avec Eric - Market Table Dinner Social
. He just came out with one that I'll be cooking (so far for only NRatched and I) on Sunday....anyone on here who's from NJ is welcome to come over, bring a bottle of wine or 2 and we can have our first "supper club"Canapé 1
Caramelized Onion and Olive Croustade
This croustade is a sweet, salty and rich combination of flavors, and is a nice start to any dinner party. It is easy to pick up and eat, no utensils required.
Endive Spears with Blue Cheese and Duck Prosciutto
The duck prosciutto in this canapé is a great pairing with the blue cheese and bitter endive. But if you cannot find it anywhere, traditional prosciutto works just as well.First Course
Fall Pumpkin Soup with Spiced Pumpkin Seeds
This soup is the concentration of fall flavors and spices. The creamy pumpkin, the spiced seeds - sweet and savory. Serving the soup in a pumpkin is an easy way to complete the dish and impress guests.Entree
Roasted Leg of Lamb with Fingerling Potatoes and Marinated Market Vegetables
A whole leg of lamb is a beautiful thing. Roasted to perfection and paired with seasonal vegetables it will truly satisfy. Remember to baste frequently so that it will stay moist.Dessert
Maple Roasted Pears with Bourbon Chocolate Sauce
Pears are a delicate fruit, but when they are roasted and caramelized their flavors become concentrated. The bourbon adds a bit of a peppery kick to the chocolate sauce, you can also use an Irish whiskey or scotch.
Be a shame to make all that for just the two of us!