Mushroom-Walnut 'Pate' with crudités
Asparagus wrapped win phyllo tied with chives
and for desert: vanilla cake with chocolate buttercream frosting.
I actually had a bruschetta planned, but it was obvious there was going to be plenty for food and I gave myself a break.
Jenn brought a chickpea & potato curry that she found on allrecipes.com, which was not only her first foray into vegan food, but delicious (she also brought vodka , which was equally delicious), and fruit. Sadie made what I am sure was an amazing pasta dish, but had an encounter with gravity earlier in the day from which her dogs benefited. Victoria brought a lovely bottle of red.
The onion pie was from Vegan Table, one of my favorite cookbooks, especially for company. I've been wanting to try this kind of recipe for a while (my next adventure will be a broccoli quiche) and I was not disappointed:
I've shown the paella before, but in case anyone has forgotten, here it is again, from a previous dinner:
The asparagus in phyllo tied with chives is a wonderful presentation and easier to make than you think. The trick is to blanch the asparagus for 3 minutes in boiling water and then immerse them in ice water to stop cooking. When baked, they don't overcook. Yes, that is a rosemary-tini in the upper left hand corner. I hereby declare it the official drink of the women of the vet clinic. BTW, this is an 'original recipe.'
|Asparagus in Phyllo tied with chives|
|Vanilla cake with chocolate buttercream frosting|
And finally, my friends, enjoying it all:
|Clockwise from left: Victoria, Sadie, Jenn|