because you deserve it all

I almost had a coronary when I took my china out of the dishwasher this morning.  I served a dish with parmesan cheese last night (both shredded and grated) and all the dishes had a dark grey plastic like stains on them which was obviously the hardened cheese.  I ran them through the dishwasher again to soften the cheese and then use a sponge and some baking soda to scrub it off.  They are as good as new – thank goodness.  Another soft abrasive to use on your china is Bon Ami. 

We had a little party with some dear friends recently.  I decided to make an eggplant dish that would also showcase the glorious San Marzano tomatoes that are just beginning to ripen.  I’ll list the menu below. 

Appetizer:  Olive Tapanade and/or Bruschetta

First Course:  Stuffed Eggplant – Tomatoes and Eggplant sauted with garlic and olive oil and then mixed with parmesan cheese and placed back in the eggplants to bake. 

Second Course:  Gnocchi with Pancetta Tomato Sauce

The Gnocchi recipe is from The New Basics Cookbook.  The tomato sauce is simple.  Saute the one package of pancetta and one yellow onion for about 8 minutes.  Add two cans of crushed tomatoes, 1/2 cup red wine (chianti or cabernet), and a couple tablespoons of basil.  Simmer for about 30 minutes and serve. 

Dessert: 

Chocolate Mousse is also from The New Basics Cookbook.  It is always a hit.  And most people remember what you served for dessert.