The menu for our dinner with Rima and her niece Cindy was...
A beautiful beef tenderloin with portobello mushrooms - marinated in Balsamic vinegar, Dijon mustard, minced garlic and olive oil
Williams Sonoma's Heirloom Tomato Tart - The crust is buttery and crispy. The filling is a simple mix of equal parts ricotta and parmesan with lemon zest, salt and pepper.
Brussel sprouts sauteed with sugar and Balsamic vinegar
and last but not least, lemony potatoes. As I had seen in Alex Guarnaschelli's restaurant Butter, I fried thinly sliced lemons in Tina's wok. On a cookie sheet, the potatoes were simply roasted with the oil from lemon slices, salt, cayenne pepper and lemon pepper. After repeatedly patting the fried lemon slices dry, Tina kindly placed the lemon peels on the potatoes. That is what made the potatoes DyNaMiTe.
At Home
With Mommy, Tina, Talal, Rima, & Cindy
