To get her over the excitement, stress and drudge of the indoctrination proceedings, at home we did what we always do to celebrate a momentus occassion. We cooked. Alex picked steak, Amy picked Edamame - becuase it made her say "edible mommy". I ran across a recipe for crispy potato skins, brushed lightly with roasted garlic butter. Not all the toppings, etc. Just the flavored butter. Here's the whole menu:
- Edamame in the shell (kids)
- Roasted pencil-thin Asparagus with garlic, shallot and lemon zest
- Crispy Potato Skins brushed with roasted garlic butter
- Grilled Ribeye Steaks
- Roasted Peaches with Vanilla Syrup
- Trim asparagus, drizzle with olive oil on a sheet pan, top with 1 shallot, 1 garlic clove and zest of one lemon, all finely diced/chopped. Broil for 3-5 minutes, checking doneness carefully.
- Bake potatoes, approx. 1 hour at 350 degrees. Simultaneously, roast on head of garlic, top sliced off, drizzled with oil, covered with foil. Let cool. Cut potatoes in half lengthwise, then scoop out potato flesh, leaving as much or as little flesh on the skin as you prefer. Cut again into strips. Melt butter in saucepan with roasted garlic squeezed from head. Brush over potato skins. Broil 2-4 minutes, untile crispy.
- Roll whole peaches in mixture of superfine and regular sugars and a small amount of cinnamon. In a baking dish, mix ith 3 tablespoons white wine or water with 1 teaspoon of vanilla extract (or scrape seeds from a fresh vanilla bean over peaches). Bake 15-20 minutes depending on firmness of peaches. Every 4-5minutes baste the peaches with the sauce.