I have this wonderful friend Alla. We actually met through a JConnect cooking class and share a love for food and cooking, among many other things. Alla’s home is a home away from home with me, and having her as a close neighbor is quite handy. I can’t tell you how many times we have planned to cook together.
“Let’s cook tonight!” she says. “Ok, great!” I say and head over to her place. What happens next? We meet and realize that we are both too hungry and tired to cook, and end up going out to eat (sushi and pho are the most popular options.)
Well, the no-cooking spell finally got broken on a Saturday afternoon. We both were fired up with energy and enthusiasm to cook our first meal together!
Now, I am quite particular in the kitchen and like certain things done the right way (or my way) and was a bit hesitant about sharing the cooking duties, but we worked great as a team and I learned a thing or two about compromising (no onions were used and somehow I managed to survive)! 🙂
On the menu:
Baked Snapper with White Wine, Lemon & Dill
Couscous Salad with Cranberries, Sauteed Mushrooms, Toasted Almonds and Dill
Fall Salad with Pears, Avocado, Blue Cheese, Almonds and Cranberries
Notice, that we used a few common ingredients in all three components of the dish to tie it all together. We cooked, I photographed, and then we sat down and shared our first meal. I am hoping to share many more in the future!
|Sautee mushrooms in olive oil for the Couscous Salad|
|Salad in the making: almonds, blue cheese, cranberries, avocadoes|
|Couscous Salad ready to plate|
|Ready to Eat!|