Hannahbells and Veal

Lisa and Chris came over for dinner Saturday night. We started with my attempt at a salad I'd read about on a menu at Chez Pascal (more on that later, I hope), but hadn't actually seen or sampled, Caramelized Hannahbells with marinated beets, pine nuts, and endive and a honey vinaigrette. I was able to get the Hannahbells, a lovely little fresh creamy cheese from Westport, MA, but Farmstead Cheese was out of the plain flavor and only had scallion. NOT a sacrifice. I cooked the beets per the Cook's recipe for roasted beets and carrots, since that used a honey vinaigrette (I was able to get 22 Conch honey). Craig and Chris had fun taking a blowtorch to the cheese, and it was a really good salad. The cheese was all warm and melty and the endive worked well with the sweet beets and vinaigrette. I didn't think there was a whole lot of purpose to the pine nuts, but maybe if the beets were cut smaller they would add more flavor and texture.

We drank Monterrei Alma de Blanco Godello, a Spanish white,with this course.

Our main course was supposed to be veal medallions with baby artichokes in a lemon-thyme sauce, from How to Cook Meat. I was seduced by the fiddlehead ferns and couldn't get veal medallions, subbing cutlets that I cut into my own medallions, but otherwise followed the recipe. I served it with pistachio rice pilaf, from Epicurious, which worked perfectly to soak up that delicious pan sauce. The veal was very tender and the ferns added nice crunch.

I chose a rose for this course, M. Charpoutier Belleruche Cotes du Rhone 2007, which I liked a good deal, I thought it had a lot of flavor and body without being heavy. Craig is not a fan of roses, but every once in a while I pick one up, because I think they're nice in the spring.

I don't always get along with Mark Bittman, but his recipe for chocolate souffle was the only one I'd have the courage to try in Hollie, because he makes it seem so easy, and it was. I made mini souffles in ramekins, and they puffed up nicely. I served the souffles with a vanilla bean creme anglaise.