Last night's vegetarian feast night featured two recipes from Fields of Greens by Annie Somerville. This latest cookbook in our library, features dishes from the Fields of Greens restaurant in sunny San Francisco, California. Opened in 1979, Greens has brought joy to many thousands of diners who have enjoyed Annie's imaginative take on vegetarian food.
We followed the amuse bouche with a tomato and fennel soup, a lovely blend of late-harvest tomatoes and fresh winter fennel. The soup is topped with a garlic crouton and Parmesan cheese.
The main course and sweet recipes are both from Terre A Terre The Vegetarian Cookbook by Amanda Powley. First up, we served Better Batter, buttermilk soaked halloumi in crispy batter with Pont Neuf chips, lemony Yemeni relish, minty mushy peas, vodka spiked tomato and sea salad tartare sauce. This is a great vegetarian take on the classic 'fish n chips'.
Dessert consisted of coconut sorbet, pistachio wafer and raspberries in rose water frappe.
Bon Appetite!
This was our first Veggie Formal, and here are our thoughts:
ReplyDeleteThe amuse bouche was very good and well portioned, and we also enjoyed the "Muller Corner" style dessert (okay, so it was coconut ice-cream rather than yogurt!).
We were, however, really disappointed with the starter. This reminded us more of tinned chopped tomatoes than of a soup, and the fennel flavour was far from anyone's favourite.
The main course was very imaginative, and we admired the fact that a vegetarian meal could hold so much interest. Perhaps too much cheese for ordinary folk, although a few hungry men certainly enjoyed hoovering up the leftovers from the ladies and those men with more easily satisfied appetites.