Last weekend we had few friends over for dinner and I’m sharing the menu below. Most of the dishes we serve at dinner parties are really simple wine food – Mike did the grilling (wild-caught salmon and also filet mignon, not pictured) for the main dishes and I did the apps and sides. I like things I can make ahead (like the caprese). Another one of my tips if you can’t make the full dish ahead is to prep as much as you can prior – for example, for the arugula salad, I toast the pine nuts ahead, grate the cheese, and zest the lemon and keep everything covered and fresh until time to assemble.
But trust me, you need this super-delicious roasted cauliflower recipe in your life! 😉🙌🏻
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
- 2 large russet potatoes (or 3 medium), hand cut into fries
- ¼ cup grated parmesan cheese
- 1 tablespoons olive oil
- 1 tablespoon truffle oil
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, minced
- Kosher salt and ground pepper to taste
- Preheat oven to 425° F
- Cut potatoes into ¼ inch thick fries, leaving the skin on. The fries obviously look best if you cut them very straight.
- In a large bowl combine hand cut fries, parmesan cheese, olive oil, truffle oil, garlic powder, parsley, salt, and pepper. Toss until evenly coated.
- Transfer to a greased baking sheet and spread evenly with the least amount of overlap possible.
- Bake for 30 minutes or until golden and crispy. Let cool for 5 minutes before serving. They will continue to crisp up as they cool. Top with a little extra fresh parsley and parmesan cheese. Drizzle with additional truffle oil if needed and serve!
Here’s our full dinner menu:
I always pick up dessert from a local bakery, because who has the time?! Last but not least 100% don’t forget the dessert wine!
Here was our full wine menu:
xx — BB