As the snow fell outside blanketing the Richmond area, I was busy making a three course meal that turned out… delicious.

• Smoked Mozzarella and Oven-Roasted Tomato Salad
• Ricotta Gnocchi with Mushrooms
• Apple Tart

The salad starts with a base of lettuce coated in an aged balsamic with pepper and salt. On top, goes garlic-scented roasted tomato slices and Cherrywood-smoked cheese slices. The smokiness was especially nice.

The pasta is made with a combination of egg, ricotta cheese, parmesan cheese, and flour. The sauce was a combination of mushrooms, green onion, garlic, wine, broth, and rosemary. It’s an adaptation from a recipe from January’s Bon Appetit magazine.

The apple tart is the brainchild of Ina Garten. This time around I used puff pastry dough, fuji apples, and a glaze of port wine mixed with apricot preserves. It was dotted with butter before baking at 375 degrees.

In all, a trio of delicious combinations.

This entry was posted on Sunday, March 1st, 2009 at 11:23 pm and is filed under In the Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.