Saturday night we had our friends Spungen and Salsola (aka Mr. Spungen) over for dinner. They got a sitter for their kid and came for a night of adult relaxation. A very good time was had by all four of us.
Our main course was a two-pound London Broil, marinated in olive oil, garlic, green onions, parsley, and finely-chopped red bell peppers. Blanched asparagus spears and roasted rosemary potatoes rounded out the meal. We had a nice caprese salad to start (fresh basil makes all the difference) and peanut-butter brownies for dessert. But what really took it over the top, if I do say so myself, was the simple, rich sauce:
1 cup heavy whipping cream
1 tbsp. butter
2 tbsp. flour
1 tbsp. powdered garlic
1/2 tsp. chive
1/4 tsp. saffron
dash cayenne pepper
Combine the cream and flour while cold. Place over low heat, and fold in butter and spices as mixture approaches boiling. Stir constantly until sauce thickens and steams; do not allow the sauce to actually come to a full boil. Remove from heat when it reaches a thick consistency and the saffron has infused the sauce with its rich golden color.
Another epicurian delight sampled by our dinner party — buffalo-grass martinis. Buffalo-grass vodka has a subtle but very interesting taste and it’s ever so slightly chartreuse. An olive would absolutely ruin it — this is a martini that must be made the way I like my martinis — clean and cold.
