Last night Paul outdid himself with my birthday dinner. He set the table with the colourful sunflowers we had bought at the market (note the purple leaves) and my gifts.
Mom had stopped by while I was running errands and had dropped off her gift as well. It was a shame that she didn't stay so I could thank her properly but she was going crazy with errands. It is funny hoe vacation work: you go crazy before hand trying to get everything done so that you can go away, and they you go equally as nuts upon your return trying to do all the stuff you would have done while you were away! We are crazy!
We started off with a pre-dinner martini (a Feng Shui from our martini class in May).
The first course consisted of two grilled scallop dishes. Paul made a zesty Basil Aioli which he served with giant bacon wrapped grilled scallops. This is based upon a dish we first had in Nova Scotia many years ago when we were visiting my sister. The aioli is a favourite with grilled scallops. The second grilled scallop treat was the Scallop Guacamole Bruschetta that I made for Mother's Day - this truly is a wonderful combination of flavours! The scallops were HUGE so after our appetizers I was feeling rather full. Luckily it was to be awhile before our main course.
The main course consisted of grilled purple, red, and white potatoes which had been marinated in a balsamic vinaigrette, steamed broccoli with grated cheese, and grilled veal chops with apples. The veal was from my Better Homes and Garden grilling cookbook; it is definitely one that we will make again because the flavour was out of this world! Paul marinated the veal, grilled it, and when it was close to being done he grilled the apples. He served this with a tossed salad and a great red wine we had picked up in Niagara a few weeks back.
Veal Chops with Apples
4 veal loin chops, each cut about 3/4 inch thick
1/2 cup dry white wine
2 tablespoons olive oil
2 tsp dried sage, crushed
1/2 tsp sea salt
1/2 tsp freshly grated black pepper
2 medium tart cooking apples (we used Granny Smiths)
Trim the fat from the chops. Place the chops in a Zip Lock bag set in a shallow dish. Combine the wine, sage, salt, and pepper. Pour over chops; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning the bag occasionally.
Drain chops, reserve the marinade. Just before grilling peel and core the apples. Cut the apples crosswise into 1/2 inch slices.
Preheat the grill. Reduce heat to medium. Place chops and apples on the grill rack over the direct heat. Grill for 10 - 12 minutes, turning half-way through. Brush once with reserved marinade.
For dessert we had bought a small Lemon Cakelet from Dufflet, Toronto's pre-eminent purveyor of fine pastries, desserts and confections since 1975. It was six layers of golden cake filled with a slightly tart lemon buttercream icing; the perfect finish to a wonderful meal.
After dessert I got to open my gifts. Mom had given us tickets to a play at the Shaw Festival, a wonderful pottery bowl, a box of chocolates, a granite magnet from Deer Isle, and the latest Donna Leon mystery. Paul gave me a Kitchen Aid blender (our old one used to smoke whilst I was whipping up a batch of drinks), a sweatshirt from Old Quarry (where we had kayaked in Maine), the latest Martha Grimes mystery, some tea towels, and some candy he had bough in Maine. Yes folks, I was spoiled!
It was a wonderful birthday!
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