Last night's dinner featured the loveliest recipe I've made out of Stir: a peeled tomato hollowed out and stuffed with seasoned fresh ricotta then placed round side up on a plate. You surround it with finely chopped celery leaves, scallions, sliced radishes, and homemade croutons. The dressing: olive oil, vinegar, chopped Nicoise olives, shallots, and golden raisins. It was exquisite and scrumptious and not all that fattening and I haven't made a dinner I liked more in ages.
Afterwards, Isabel and I completed our petit four experiment.
The pink petit fours are sandwiched with black raspberry jam; you can see the chocolate petit fours in the lower left-hand corner. You can also perhaps see that our icing technique needs work. We used a poured fondant that didn't quite blanket the squares completely before it ran out. I need to pursue this further, because petit fours are delicious and beautiful and cool, providing all the goodness of a whole cake in a single tiny bite. I just wish bakeries would quit with the scones and muffins and get back to making the hard stuff I can't really make at home, like petit fours and napoleons.