I’d been looking forward to it for weeks—no, months.
The butter-themed dinner party.
Inspired by previous loosely-themed dinner parties with a couple of friends, Eric and I headed over to the Windsor Park neighborhood one warm Thursday evening to enjoy a menu of which Paula Deen would most certainly approve.
Our gracious host started the evening off with a round of fancy jalapeño cocktails. While I didn’t take note of his top secret recipe, it was something like this, with rum and sugar. Refreshing, with just a little kick. Okay, okay – so the cocktail didn’t include butter. Stick with me here.
While we settled in for what turned out to be a marathon night of many small, artful courses more worthy of Andalucian lingering than Austin mouth-shoveling, our hostess brought out an appetizer I’m still salivating over: homemade radish butter with pumpernickel. It was rich, fresh, a little salty, and absolutely addictive.
Then we moved on to Eric’s homegrown salad, with freshly-picked mixed leaves, mint, oregano, basil, homemade croutons, cherry tomatoes, and (from Wheatsville) grated parmesan, Kalamata olives, and toasted pecans, all topped with a dash of olive oil and balsamic vinegar.
This was enjoyed with a cup of my reheated Squash Soup, which included a generous amount of butter.
The next course was the One That Changed Everything. My first serving of fresh, homemade pasta. Yes, I am serious. Luckily for me, the cook is bit of an expert on all things Italian, and Eric and I were happy to reap the benefits of the time he’s spent in both Italy and Sardinia, as well as, apparently, the kitchen. This pasta was amazing. Since it’s about 300 degrees in Texas right now, and the pasta was so fresh and delicate, we didn’t ruin it by drowning it in sauce or weighing it down with heavy meats or strong flavors. Our hosts have the enviable problem of a rather profusive sage bush that’s growing in their front yard, so they just browned some butter, fried the fresh sage in it, and poured that over the homemade fettuccine with a quick shaving of parmesan. Squisito.
I’ve got to make this.
Finally, the main course. Perfect pan-seared scallops with daikon radish, carrot, and leek purée. Just look at it.
For dessert, we had ice cream bars and Scotch on the deck. And, despite all this butter-based indulgence, we weren’t even stuffed; spreading the many small courses out over a whole evening made for a sustained appetite and some great conversation.
I think Lucky Cat was a little jealousl