Week 3 - Menu "Goat Cheese Dessert Souffle Part 2"

Week 2 was a success, in my estimation. The sauce turned out quite well and the pasta worked, though it's a time consuming process to actually make it. I'm doing the goat cheese souffle again because I think it can be improved. Thanks Jer and Theresa for a most enjoyable evening.

Next: Thursday, May 24
Menu:
Wine - likely the 2003 Spanish Granache that I picked up last week, but we'll see
Entree - Homemade fettuccine red wine and eggplant tomato sauce (see recipe in last post).
Salad - Spinach, onion, toasted almonds, fresh mango with strawberry-balsamic vinagrette
Dessert - Goat's cheese souffle with strawberry and basil purees
Coffee - Black Pearl Espresso
*all item menus subject to change
Seats available: None

Recipe - Strawberry Balsamic Vinagrette
I made this last night for myself with some of the left-over strawberry purree from this week's meal. Sweet and tangy with a great colour.

Purree strawberrys and add suger until sweet enough to serve as a dessert sauce.

Combine about 1/2 cup purree with 1 Tbsp. Balsamic Vinager.

Taste and continue to add small amounst of vinager until the tang of the vinager just balances the sweetness of the strawberries.

Squeeze about half a Tbsp. fresh lemon juice into the dressing, if desired.