My parents had a blast socializing with the other dinner guests this past Sunday and it was exciting to finally show them what my gatherings are all about. Each course seemed to top the next, and I think we were all a little sad when dessert was over.
{Only half of the tomatoes were caramelized, so the tartness from the raw tomatoes and the flavorsfrom the scallions and herbs added a nice balance to the sweetness}
{Pork Loin stuffed with prosciutto, fontina and sage; sautéed spinach; creamy polenta}
The traditional Italian Involtini is made with veal, but it’s such a versatile style that can be made with a variety of meats and vegetables, like eggplant.
I added lots of flavor to the polenta from different cheeses and cream (remember, calories don’t count at my meals).
{Soufflés success!}
I think I have found my favorite dessert thus far. Not only were the soufflés cooked perfectly inside, but the nougat cream on the outside with amaretto and almonds was a decadent addition to the milk chocolate. This dessert is the type where you keep swishing your spoon along the edges to get a little extra bite… I want one right now blogging about it!
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