I love when weekends revolved around food. Cooking and eating are two of my favorite activities, so needless to say when weekend events are food-centric, I’m a happy camper.
First up was a dinner party with some friends I’ve known for years. One thing I love about living in Atlanta again is getting to see people I went to high school with. It is always so much fun to reminisce and catch up, but also to talk about their lives now and what the future holds. We decided instead of the host making most of the food, everyone should bring a few dishes to share, sort of tapas style. We had quite the spread — and everything was delicious.
Now for descriptions, starting at the top and moving clockwise. Laura made this delicious pasta dish with pumpkin. You wouldn’t necessarily think of pumpkin as a pasta sauce as opposed to a pasta filling, but it was so good. And those brussels sprouts? I could have eaten the whole platter full. Elizabeth made these delicious dips — one with bacon and one with pineapple. The pineapple one was my favorite. She also made these cucumber cups filled with hummus and topped with tomatoes and cheese. I love tomatoes and cucumbers — and cheese of course — so these were little scrumptious bites.
As for what Eric and I brought, we made a berry slab pie with chocolate (if you haven’t ever heard of a slab pie, try it out. This was the recipe we used) and roast beef sliders with a variety of toppings. I just cooked the beef in the crock pot and then shredded it up, served it alongside pieces of French bread and three toppings — horseradish cream, caramelized onions and arugula pesto.
Let’s talk about this arugula pesto. I am now obsessed with arugula pesto. I used the leftovers as a spread of a turkey sandwich and I can only imagine how delicious it would be on pasta. And it couldn’t be simpler to make. The recipe is below.
(This makes about 3/4 cup pesto)
3 cups of arugula
3 cloves of garlic
1/4 cup extra virgin olive oil (or more to get the consistency you want)
Salt and pepper to taste
1) Combine all the ingredients in a food processor or blender and pulse until blended. Continue to season with salt and pepper until you get the taste you desire. Use for a topping on sandwiches, salads, pastas, meats — the possibilities are endless. This kept in the fridge for about two days, and can easily be frozen for future use.
That was Saturday night. Sunday consistent of lunch and a lazy afternoon of football watching at my parents’ house, and then most importantly — a “Sherlock” watching party at our place Sunday night.
Of all of the Sherlock Holmes adaptations, the BBC one is my hands down favorite. Something about the chemistry between Benedict Cumberbatch and Martin Freeman is just so irresistible. We had two other couples over, I knew from the get go that I wanted to bake somethings special. Keeping with the British theme, I went with a shortbread recipes. And to make the cookies even more appropriate, I bought cookie cutters in the shapes of Holmes and Watson.
How freaking cool is that? Best $10 I ever spent. Unfortunately, I think the recipe was too buttery for cutout cookies to work — and my oven jumped from 350 to 400 with no warning — so the cookies didn’t hold their shape. But Eric saved the day with a genius idea.
Not what I had exactly planned, but still awesome — and delicious. They sort of look like “Sherlock” coins. Our friends ate them up and they were the perfect compliment to “The Empty Hearse.”