Mike Filigenzi wrote:Had a couple of friends over for supper tonight. We started with a beet tart that my wife made. I did the panfried sea bass with harissa and rose from the Jerusalem cookbook along with a dish of roasted garbanzos with Swiss chard from a Bon Appetit recipe. We finished with Nigella's light version of flourless chocolate cake from her Feast cookbook. Our friends contributed some stellar homemade salami along with a bottle of "The Napa Valley Reserve" cabernet, which I understand is something made by the Harlan folks for people who join up to do so.
Beet tart? Tell us more about that. My head can't go there, but it wants to!