Sweet potato, coconut curry soup. Yum! I have always loved to cook and serve my concoctions to guests, just to hear their approval. Since I was a young girl, this was a very enjoyable task. When we moved to White Rock, BC, I was just 14 and already had invented some good things, such as mushroom soup from scratch, salmon pate from canned salmon and little gourmet meatballs. At least, I was led to believe the food was great, though looking back, perhaps the grownups were only being encouraging.
And, for dinner tonight, I had the pleasure of serving a young family of four. The starter was a broiled avocado with Grueyere cheese, a little green hot sauce and some organic soy sauce too. It was well received. Following the starter, the soup was a delicious sweet potato, coconut curry made with chicken broth from our farm chicken earlier in the afternoon. The dad had seconds!! The salad was a mix of baby kale greens, wild blueberries, grated dark chocolate and some orange zest, a little red onion, and marigold flower petals, tossed with balsamic vinegar and extra virgin olive oil. Every morsel was devoured and the youngest lady said, " It was REALLY good!" The beverage for dinner was organic coconut milk and organic peach juice mixed together. The young ladies especially loved it. The adults took mint tea to their boudoir after dinner.
Oh, I forgot the peasant bread served with the soup. The bread is barely leavened, though it does contain yeast, but the organic flours, wheat, barley, and rye are so heavy, that it is more like a flat, round loaf. Again, the partakers had seconds and passed on the butter to savour the flavours.
The main course was slow roast Icelandic lamb from our farm, rosemary roast potatoes, skillet okra with garlic and zucchini with pesto. Everyone ate with gusto and much praise and the dad was happy to clean up the plates of his daughters, who were already full, but they did save room for desert, which was a raspberry cheesecake. The crust was a half whole wheat, half white flour (both organic of course) and lard pastry, and melted in the mouth. The filling was cream cheese, lime juice, a little cane sugar, Madagascar vanilla and whipping cream and this was topped with raspberries from last year's crop that were frozen with sugar, and a spoonful of vanilla yogurt completed the confection. The last taste of the night was a little decadent piece of organic dark chocolate.
This type of meal is the Gourmet Dinner and consists of a starter, soup ,salad, main course and desert with two beverages. The Fat Ewe also offers a basic farmhouse supper, which is the main course and beverage, sometimes desert at a different price point. What a privilege to be able to share my culinary talents and serve my guests. I hardly mind doing the dishes!
And, for dinner tonight, I had the pleasure of serving a young family of four. The starter was a broiled avocado with Grueyere cheese, a little green hot sauce and some organic soy sauce too. It was well received. Following the starter, the soup was a delicious sweet potato, coconut curry made with chicken broth from our farm chicken earlier in the afternoon. The dad had seconds!! The salad was a mix of baby kale greens, wild blueberries, grated dark chocolate and some orange zest, a little red onion, and marigold flower petals, tossed with balsamic vinegar and extra virgin olive oil. Every morsel was devoured and the youngest lady said, " It was REALLY good!" The beverage for dinner was organic coconut milk and organic peach juice mixed together. The young ladies especially loved it. The adults took mint tea to their boudoir after dinner.
Oh, I forgot the peasant bread served with the soup. The bread is barely leavened, though it does contain yeast, but the organic flours, wheat, barley, and rye are so heavy, that it is more like a flat, round loaf. Again, the partakers had seconds and passed on the butter to savour the flavours.
The main course was slow roast Icelandic lamb from our farm, rosemary roast potatoes, skillet okra with garlic and zucchini with pesto. Everyone ate with gusto and much praise and the dad was happy to clean up the plates of his daughters, who were already full, but they did save room for desert, which was a raspberry cheesecake. The crust was a half whole wheat, half white flour (both organic of course) and lard pastry, and melted in the mouth. The filling was cream cheese, lime juice, a little cane sugar, Madagascar vanilla and whipping cream and this was topped with raspberries from last year's crop that were frozen with sugar, and a spoonful of vanilla yogurt completed the confection. The last taste of the night was a little decadent piece of organic dark chocolate.
This type of meal is the Gourmet Dinner and consists of a starter, soup ,salad, main course and desert with two beverages. The Fat Ewe also offers a basic farmhouse supper, which is the main course and beverage, sometimes desert at a different price point. What a privilege to be able to share my culinary talents and serve my guests. I hardly mind doing the dishes!
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