Hands down, the Tiny Kitchen dinners on April 23rd and 24th (pictured below) included food that has been some of the most enjoyable to prepare. I mean, come on, who doesn't enjoy ricing potatoes and rolling out gnocchi (thanks Aunt Amy!)--so methodic and soothing--and then turn potatoes into dough, to then see them become little dumplings that soak up ALL THE SAUCE . . . what more in life and out of your kitchen does one need?
Making Panna Cotta (thanks Arjun!) for the first time was a unique and interesting experience. I even bought a scale and gelatin to make sure I made the Italian dessert to the EXACT specifications since I hadn't yet made it before. And after Saturday's first run, I increased the ingredients for Sunday by 150%--and tripled the fresh raspberry garnish: A VERY GOOD DECISION.
And replicating one of the best kale salads I have ever had west of the Mississippi (from Mariposa in Sedona--thanks Momma!) tickled my senses and memory recall in the loveliest of ways--just like the Copper Pennies (thanks Granny!).
A FINAL TRUTH: when I thought about preparing an all-vegetarian dinner for April, I did not have the best or most optimistic mindset, but I was determined to make a dinner I knew a few special friends would be able to enjoy, and in the end, it has been the most fun to make. And I further realized I need to start making fresh bread...
FOR MAY 2016 DINNERS:
I will soon have the menu ready for dinners on Saturday, May 21st and Sunday, May 22nd, and I am now accepting reservations for May. To make a reservation, please email The Tiny Kitchen.
And now, here is a short recap of the April dinners--many thanks to Claire for the photos:
Sedona's Mariposa Organic Kale Salad, Tofu Skewers with Harissa Yogurt Dipping Sauce
Handmade Gnocchi in Porcini Mushroom Sauce, Zucchini Bacon and Granny's Copper Pennies (not pictured)
Raspberry Panna Cotta