Dinner at Olivia's

is always a special treat.

Tonight she made me a compari and pellegrino with a little lemon. This was a great way to start.

Sheila made crostini's with goat cheese, Olivia's sun dried tomatoes, a little parsley herb mixture and some smoked salmon or shrimp.

I made a blood orange salad. 

Steve made a radicchio salad with a simple wonder garlic vinaigrette.

Olivia then served chili pepper polenta cakes.

Diver Scallops on a bed a of sauteed fennel, leak, and spinach.

And if that was not heaven enough, Sheila surprised us with delicious coffee and chocolate shortbread cookies.  And Olivia dished out her homemade persimmon ice creme.

YUM!

 

Uschi's Roasted Beets with Kale, Polenta and Carmelized Tomoto Sauce

We will have to convince Uschi to give up this recipe. She is a master at creating vegan yumminess. She understands flavor and texture and the resulting delight when combined just right.

Oven Baked Polenta

Thank You Paula Wolfert for sharing this easy way of making Polenta.

1. Oven at 350.
2. In an oven proof dish, mix 1 part ground course cornmeal with 4 parts water. (Last night I did 2 cups to 8 cups). It will not really "mix".
3. Add about 2 tbl. or more butter and salt as desired.
4. Bake uncovered for about 1 hour and 20 minutes.
5. Stir with a fork to even out and bake 5 to 10 minutes longer.