I've mentioned before how great my friends are when it comes to food. We had a really fun Valentine's Day dinner and I could eat almost everything!
C and R fixed steak and lobster for our main course and both were perfectly cooked. I brought Sea's delicious dinner rolls and a salad with baby greens, toasted almonds, pepperdews and asiago cheese with homemade honey Dijon vinaigrette. On a side note, I make these rolls all the time now and everyone LOVES them! We also had cheesy carrots (these are so good, sweet from the carrots and onion with baked cheesy goodness), buttermilk mashed potatoes (which is how I'm going to make them from now on!), and a chocolate trifle, made with Gluten Free Pantry's Chocolate Truffle Brownies, that looks almost as good as it tastes.
S made the trifle and snuck a taste of the brownies. She and her daughter said that they tasted no different than regular gluten containing brownies and just as yummy. I read the reviews of several brownie mixes to find one for her to use and almost everyone agreed GF Pantry's were the best. I think I may have to try them sometime!
Honey Dijon Vinaigrette
(Quick note: I never measure anything for this, just dump, whisk and taste, so these are approximate)
1 tsp Dijon mustard
1 tsp honey
2 Tbls red wine vinegar
1-2 Tbls olive oil
salt/pepper to taste
Mix together the Dijon mustard, honey and vinegar. Slowly whisk in olive oil. Add salt/pepper to taste.
In most recipes for vinaigrette's the ratio of oil to vinegar is 3:1, in this case they are more equal. I think it's from the sweetness of the honey - it cuts the tang of the vinegar. If you like a little less tang, feel free to add more olive oil. The recipe is also easily made with other vinegars, balsamic would be great and I would like to try champagne vinegar sometime.
