So today, July 14, 2011 is our 28th Wedding Anniversary. And yes, it is Bastille Day. We had so much fun, me especially, preparing this dinner for Robin. Exciting and great. We could not have gotten a dinner like this in Boise. It was that good! Just look here.
Cod with Tomato Shrimp Sauce
2 T Crème Fraîche or Sour Cream
2 t Sun-Dried Tomato Paste
1/8 t Cayenne
1 t Lemon Juice
1 oz Salad Shrimp, cooked
2 4-oz Cod fillets
Mix the 2 tablespoons of Crème Fraîche, or sour cream, with the chives, tomato paste, cayenne and lemon juice. Fold in the shrimp and serve as a sauce over micro waved steamed cod fillets.
But let’s look at this plate:
Garden Fresh Green Salad
Lamb Meatloaf with Mushrooms
And then for dessert that went very well with the port, this cheesecake.
Chocolate Chip Cheesecakes
12 1¾ inch Fluted Paper Cups
12 cup Muffin Tin
1 lg Graham cracker, finely crushed
1 x-lg Egg
¼ c Sugar
¼ t Vanilla Extract
1 8-oz pkg Philadelphia Cream Cheese or Mascarpone, softened
2 T semisweet mini Chocolate Chips
Preheat the oven to 350º F
Place the paper cups in the muffin tin and distribute the crushed graham cracker among the cups.
Put all of the ingredients, except the chocolate chips, into a food processor and blend thoroughly, or beat the egg, sugar and vanilla together with a whisk and then incorporate the cheese.
Fold in the chocolate chips and then spoon the blended mixture into the cups. Bake for 15 minutes or until the edges are set and the center is still moist.
Remove the cheesecakes and let cool. Refrigerate for at least 1 hour before serving.
An awesome day; An awesome dinner; An awesome wife!!! “That’s my story and I’m stickin’ to it!”