Bad news first, always. If you’re a regular reader, hate to disappoint you, but there won’t be an entry Thursday or Friday. Every year, my mom and I take an annual sojourn to the Brimfield Antique Show in Brimfield, MA. If you’ve never heard of it, and are into antiques, collectibles and the like, you’re in for a real treat. They put on the show three times a year (May, July and September) and it has 5000+ dealers/vendors. You can find anything you’re looking for, and then some. Frequented by the likes of Martha Stewart, Barbra Streisand, Ralph Lauren and more, it really is quite an adventure. We come home dead tired (from all that walking!) and a car packed to the gills with great finds. Every year we seem to be looking for something different, and the offerings never fail to disappoint. So anyway, no computer access until I get back Saturday. When we get back though, I’ll tell you all about our traditional meal at Rom’s. It is the trashiest, fried dish you could possibly have, but oh so good … and our splurge in the way of calories once a year. I’ll also tell you all about our two favorite food vendors that are regular stops as well. So don’t forget me while I’m gone. ;)
Onto the good news … I’m still here for your post tonight. :) Had company over for dinner tonight and made a relatively simple meal: Spaghetti Carbonara with a side of Parmesan-Style Asparagus Bundles, and Chocolate Decadence for dessert. The Chocolate Decadence recipe can be found here, as I’ve made it before. Still just as good as the first time, and pretty much qualifies as an OMG dessert in my book. Simple and elegant, perfect for company.
Being that we’re going to be out of town for two nights, I made dinner for The Husband and my Dad. Doubt neither would go hungry, but it just makes life easier. For one night, I made Stuffed Shells – nice and simple. For the second dinner, I made the Balsamic Roast Chicken that you can find here. Another tried-and-true recipe, but again, quick to make and very tasty. For a side, I made Feta and Orzo Salad, a very light, freshing flavorful salad.
OK, all for tonight. Don’t forget to check back in on Saturday for the full Brimfield report. Until then…
Feta and Orzo Salad
2 cups cooked orzo pasta (about half a box of uncooked pasta)
1/2 cup dry salami, cut into 1/4-inch pieces (2 oz.)
1/4 cup sliced, pitted kalamata olives
1 cup feta cheese, crumbled (4 oz.)
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
salt to taste
Combine orzo, salami, olives and feta cheese in large bowl. Whisk together oil, vinegar, cumin and pepper in small bowl. Pour over feta mixture, stirring until blended. Serve.
Parmesan-Style Asparagus Bundles
Cook asparagus in a covered skillet in 1 inch of boiling water for 5-7 minutes, until crisp-tender. Divide in bunches; roll a slice of prosciutto or other ham around each. Place in an oiled baking dish, dot with butter and sprinkle with grated Parmesan cheese. Bake at 450 for 12-15 minutes until a golden crust forms. Serve.