Mushrooms In Phyllo with Herbed Bechamel Sauce
Grilled Asparagus
Braised Carrots
Braised Fennel
Roasted Potato and Green Bean Salad with Fig Vinaigrette
Bread
Dessert
Devil's Food White-Out Cake
(adapted from Dorie Greenspan)
The phyllo was draped over a ring mold, and filled with the sauteed mushrooms and about a tablespoon of the herbed bechamel sauce (herbes de provence, tarragon). Then the phyllo was folded over the top, and the package was baked at 400F for 8-10 minutes until golden. Served with the grilled asparagus and additional sauce on top.
Here's the very festive table (pre-dinner) with all of the decorations...
And for dessert another crack at Dorie Greenspan's Devil's Food White-Out Cake -- Liz tweaked the cake recipe again -- still not perfect but an improvement in the "fluffy" department -- tasty as hell though! ;)
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