Dinner with Gina. Menu includes: Caprese Salad, Mushroom Risotto with Bacon Wrapped Sirloin and Peach Rhubarb Pie. The caprese salad had fresh tomatoes, mozarella, basil, extra virgin olive oil and 365 aged balsamic vinegar. The risotto had arborio rice, shallots, chives, white mushrooms, porcini mushrooms, juniper berry mushroom stock and Grana Padana parmagiano.
Dinner setting for the short ribs and coconut black rice on my new Japanese earthenware.
Braised Short Ribs. I used a supposedly Korean recipe but they turned out like any miscellaneous asian soy sauce spare ribs. Still good though.
Coconut Black Rice. I purchased the rice in China, though I did see it at the Korean grocery store in Hoffman Estates.
Dessert: Fresh Tropical Ambrosia, containing Fresh Papaya, Mango, Pineapple, Kiwi along with coconut and marshmallows.
Spinach, Mushroom and Aged White Cheddar Crepes
Fresh peaches with brown sugar cream, Grand Marnier sauce. The left also has crème fraiche.
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