{"id":8347,"date":"2014-02-18T17:54:34","date_gmt":"2014-02-18T22:54:34","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?p=8347"},"modified":"2014-02-19T13:18:05","modified_gmt":"2014-02-19T18:18:05","slug":"dinner-at-debs","status":"publish","type":"post","link":"https:\/\/debslunch.com\/debslunchblog\/dinner-at-debs\/","title":{"rendered":"Dinner at DebS"},"content":{"rendered":"

Last fall, I decided to shut down the supper club<\/a>. People are just not signing up, and my renters are interested in renting the whole house, which actually is a two-fold benefit: 1) I’ll be getting a little more money every month in rent, and 2) Getting the house to look more like a single family instead of a two-flat should make it both easier to sell, and get a higher price.<\/p>\n

At the same time, I decided to start doing dinners\/meals at the house where I live. Good things and bad things about that – no need to shlep food over to the other place, but it does mean inviting guests into my own home and mess and cat hair.<\/p>\n

Anyways, the first one was the Sunday of Valentine’s<\/a> weekend.<\/p>\n

\"rstvegsal\"<\/a><\/p>\n

We ate:<\/p>\n

A composed salad, with assorted roasted winter vegetables:\u00a0 carrots, beets, fennel, and a mix of parsnips, rutabaga, and turnip, arranged around a pile of spicey greens, with a mustard-y vinaigrette<\/em><\/p>\n

Choice of seafood or spinach and cheese cr\u00eapes, served with:<\/p>\n

A barley &<\/del> rice pilaf with broccoli<\/p>\n

Basket of homemade rolls; wheat knots with walnuts & raisons; sour cream-herb \u2013 served with fresh local butter<\/em><\/p>\n

Linzer tart with whipped cream. Home made chocolate truffles on the side.<\/p>\n

A little like our dinner at Osteria in Philadelphia<\/a>, the star of the night was the salad.<\/p>\n

The crepes were good – one couple didn’t show, so I had a little more leftover than I would’ve liked. Only one spinach crepe was left, but I actually chucked not only the extra seafood filling, but 4 already rolled up crepes – and we’ll be having leftover crepes (and rice pilaf)\u00a0 for dinner one night this week, too.<\/p>\n

I wondered why the linzer tart crust<\/a> seemed so dry – and finally realized on Monday night that I had doubled everything but the butter. I used my own recipe for linzer tart crust, that I think I first developed for my brother’s tiered wedding tart.\u00a0 It’s the continuing saga of Dorie’s<\/a> – a little too hazelnutty, almost bitter, but can be baked as sables or thumbprints – vs. Rose’s<\/a> – delicious, but too buttery to bake as cookies. Next cookie season I am using my own recipe for the linzer thumbprints!<\/p>\n