@FoodsFromChile Dinner Party #NowInSeason
In the continuing saga of my Foods from Chile dinner party—you've seen my dinner party prep, as well as all the recipes—here's my recap of the event.
Highlighting the different foods that Chile provides to the U.S. was a major focus of the dinner. So, I
decorated the dinner table with bowls of limes and platters of almonds…
…and I served a big
pitcher of Clementine Lime Water (which did double duty as a very pretty and
colorful centerpiece).
I also started the evening
with a cocktail table full of candles and Chilean foods: a bowl of cheery
clementines; some salted, crunchy almonds; and bread with a dipping sauce made from merquén and Chilean Extra Virgin Olive Oil.
These last two ingredients might have been the most eye-opening of the night. The spicy merquén was new to me; it’s a fabulous
blend of ground smoked chiles and various spices, including coriander and cumin. I think it would work
well in a number of different recipes. The oil was surely among the best I’ve
tasted: bright and rich, with a wonderfully fruity olive taste. Everyone raved
and dipped some more.
A couple of big pinches of merquen and a bunch of Chilean EVOO = yum. |
Of course, most of us
already knew about the great reputation of Chilean wines (even those—like
me!—who really know nothing about wine).
We got to try three different bottles throughout the evening.
Lana, of Bells and Thistle, was our resident oenophile; she works in wine and Scotch Whiskey branding and she knows her stuff. She even came armed with a book on
Chilean wines to give us some fun facts!
The Montgras Reserve Sauvignon Blanc was my favorite. It
had a fabulously light grapefruit taste, without being sweet. My kind of wine!
When I first received the
menu for the dinner, I was impressed with how nutritious and balanced it was.
We had loads of color and, therefore, antioxidants, from the various fruits,
veggies and herbs; we had fantastic fiber in practically
all the ingredients; and we had great fats in the fish, olive oil, and nuts. Those
omega-3s are especially good for pregnant women—and we had two of them at the party!
Look at that gorgeous, full belly! And that's me in the background, squeezing clementines over the salad. |
Now, you might not eat
four-course dinners every night or, you know, ever. But if you had different
elements of this meal throughout the day (say, berries for breakfast, soup and
salad for lunch, fish and salsa for dinner) you’d be doing really well
nutritionally. And your taste buds would be happy, too.
A quick note about these
recipes: they are all intended for a home cook, not a chef. Even though these
dishes look elegant and kind of fancy, they are in fact very straightforward
and doable.
Our first course was a
lovely Endive Salad with Raspberries, Clementines & Goat Cheese. I love
salads with fruit and cheese and the endive made the salad hearty enough for a
winter meal.
Second course was my
favorite, in part because I adore avocados and in part because it was just a
fantastic recipe: Chilled Avocado Lime Soup with Chives and Walnuts.
The main course was the
one I was feeling the most hesitatnt about, since I’m not a huge fan of
salmon and I really never cook fish. But this Chilean salmon was supremely fresh and not fishy-tasting at
all. Its richness balanced wonderfully with the nut topping and the fresh fruit
salsa: Almond-Crusted Salmon with Chilean Fruit Salsa and Black Rice.
Everyone went wild for the
dessert and a number of us went back for seconds: Cherry Berry Crisp.
Part of the fun of hosting
my Foods from Chile dinner was getting to invite a fun assortment of food
bloggers and social media mavens. They traveled from all over NY, CT and NJ to
participate—and I’m so glad they did! Here are their recaps of the event:
Cupcakes & Kale Chips
Cupcakes & Kale Chips
I love that picture of you ladies. Flannery took really good photos! Thanks again for having me.
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