Appetizer: Mussels
These are little mussels(look normal size because they are on a little plate) that are sauted in a garlic-wine sauce. I first added to the pan the EVOO/butter, mussels, several cloves of garlic, two chopped fresh tomatoes, salt and pepper.(maybe added a little onion, but I don't remember.) After a couple minute saute, I covered and steamed the mussels for a few minutes, then added the wine(meant to add it before steaming). Finally, I added lots of fresh basil and parsley, and reduced the sauce for a few minutes to finish it off.
For the main course, we had a salad, as usual, and white mac-n-cheese with ham. The salad dressing was a raspberry vinagiarette, which consisited of raspberry jam, balsamic vinegar, EVOO, salt, pepper, and a touch of dijon mustard. The white mac-n-cheese started with the basic cheese sauce, including a roux of butter, flour, and a few cloves of garlic, and milk. For the cheese, we used gruyere, parmesan, and emmental, which is a common french cheese. If I remember correctly, we used iberian ham and ham from parma, which formed a salty combination which added great flavor to the sauce. The pasta turned out creamy, cheesy, and delicous.
We finished out the meal with a spin of bananas foster, but we didnt have brown sugar or captain morgan. Despite the missing parts, it was still a nice finish to an enjoyable meal.
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