A Time of Love

MollyFIG Blog, Recipes Leave a Comment

I’m feeling especially romantic this week because last weekend FIG catered a proposal dinner. The proposee contacted me a week and a half before the date, on the recommendation of a friend who insisted a caterer was in order, and requested a vegetarian dinner be prepared for the special occasion. After consulting with his friend to choose a menu, he signed a contract a mere two days before the big day.

When I arrived, two of his friends were setting up candles, flowers, an Ipod¬†soundtrack, and a display made up of his and her grandmothers’ jewelry that they were using to “create” a ring. Some more friends came to take the dog away and I busied myself cooking a Mexican influenced meal including pureed black bean soup with cumin crema, jicama and citrus salad, chile rellenos with smoky tomato sauce and green rice, and spiced flourless chocolate cake with roasted banana ice cream. I am always kind of hesitant to leave our food without proper supervision, but after being assured that the couple was on their way, I took off. The soup was dished up and set on the table (covered), the salads were plated and ready for course two, the chiles were in a warm oven awaiting the sauce that simmered on the stove, and the cakes were ready for the ice cream to be scooped on top. I think he managed to pop the question and still finish the meal. I think she said yes. A successful event!

Because Justin and I live and work together, we sometimes forget to celebrate the events couples often do. We acknowledge our anniversary and try to make birthdays special, but Valentine’s Day rarely enters our sphere of recognition. We know it’s coming and often get calls about cooking classes or to book two-person intimate dinners so others can celebrate, but we don’t celebrate ourselves. This year will be slightly different. We’re holding a private dinner in our kitchen for some friends, close clients, and other special invitees. Although we’ll technically be working, we always enjoy working more when it’s for friends so it should be a fun event. After our 8pm dinner seating, we plan to sit down with our guests and enjoy a glass of champagne. Here’s to V-Day!

Jicama & Citrus Salad
Serves four

1 medium bulb jicama
1 grapefruit
2 oranges
2 Tbsp. cilantro, chopped
1 cup mixed greens
1 tsp. honey
1/2 tsp. guajillo chile powder
pinch of salt and pepper

Peel the jicama and slice it thinly (use a mandoline for even, thin slices), cut in
1″ wide strips. Cut peel and pith off of the grapefruit and oranges, segment fruit into a small bowl. In another bowl, juice interior of oranges to yield about 2 Tbsp. of juice, add honey, chile pepper, salt and pepper, and mix well. Add mixed greens and toss to coat. Place greens on a small plate. Arrange jicama is a wheel like pattern atop the greens and top with citrus segments. Drizzle with remaining dressing.

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