Pretty in pink and candles all around the room...ambience everywhere.
During our recent stay at the home of indian chef Suvir Saran and Charlie Burd, we were blessed with the making some new local friends. One evening we dined at the home of Elizabeth (Betty) Osborne at her Eagle's Rest Farm. Her period home and property has ages of history including a very old school house that was relocated to her property years ago and made into a free standing guest cottage. I think she said that the property was around 120 acres that include a meandering pond, bridge and waterfall, many flowering beds and so much more.
Betty was a delightful hostess making us feel welcome in her home. When she learned that we both work with trees she asked if we would take a look at her ailing tree across the pond and identify it and what was happening to it. Well, being always on duty, Peter & Bonnie toodled across the bridge and over the waterfall to look at the tree. It stumped us since it was only in leaf. We narrowed the choices down to a flowering apricot or at least in the cherry family (Prunus). We suspect that a tough winter may have pushed this poor old girl into decline and cause it not to leaf out well this year. It is always sad to see an old friend go..
Forget-me-nots by the water's edge
Our starters are laid out in the porch, waiting for guests to arrive.
Suvir told me that we would be coming to Betty's house for dinner on Sunday night prior to our leaving Virginia. I was really excited about going to Betty's house and meeting her since I had read about it on Suvir's blog. I had a chance to make a loaf of 7 grain bread and eggplant caviar to bring to the party. Betty made indian lemonade made with lime juice and fresh ginger. She said the recipe was out of Suvir's book, Indian Home Cooking. It tasted sweet and tart but not overly sweet and therefore most refreshing. It was my beverage of choice for most of the evening.
Sally Longo, cookbook author, caterer and producer and host of local TV cooking show called Dinner at 8 brought rabbit and pistachio pate. She said that the recipe may just find itself in Suvir's new book Masala Farm, coming out this fall. I look forward to making rabbit pate this fall because this was nicely spiced with pistachios and garlic, lined with bacon. It has been a while since I have had pate, especially homemade. Pate is making a gradual comeback from years ago so it is nice to see people taking the time to put it together. She served it with cornichon. I imagine it would also go with a homemade chutney or fruity relish (like my blueberry jam) and a nice whole grain mustard.
Betty tells Larry about the buffet table as Suvir grabs his plate. (See my bread in the foreground! It does look handsome.)
Indian Dinner at Eagle's Rest Farm
June 26, 2011
Chicken curry
Basmati rice with red potatoes, peas and spices
Green bean poriyal
Red lentil dal
Grape raita
Fresh fruit salad
Naan bread
Dessert: Strawberry Shortcake
with nutmeg scented shortbread and creme fraiche
Indian buffet table
I recognize the Blue Onion dishes from my own childhood....
Dessert truly did not disappoint. The fresh cut strawberries were macerated in sugar and the homemade biscuits had a higher butter to cream ratio than usual with the slightest hint of nutmeg.
Eggplant Caviar
2 medium sized eggplants (I used purple & white striped eggplants)
1/4 cup tahini (found in the international aisle or Middle Eastern grocery stores.)
2 cloves garlic, minced
1/2 red pepper, minced
1-2 Tablespoons lemon juice
1 medium tomato, finely chopped
1/4 cup chopped cilantro (can also use mint or flat leaf parsley)
Extra virgin olive oil
salt & pepper to taste
1. Roast two eggplants either on the grill or under the broiler until charred on all sides. Set aside till they cool. Once cool enough to handle, peel the outer skin and chop and mash eggplant in a medium sized bowl.
2. Add remaining ingredients and then season to taste with salt and pepper. Drizzle with olive oil and garnish with more cilantro. Refrigerate for at least an hour before serving to allow flavors to blend.
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Enjoy frequent times with friends.
Share together and dine together.
Make new friends too.
Thank you for letting us visit Betty!
We hope to see you again and maybe stay next time...
