Post Potluck

Last weekend's potluck was so much fun, we decided to give it another shot this weekend. Instead of having surprise-randomized types of dishes, we settled on a theme -- sort of. It turned into a tapas style meal but with fall type foods -- fall tapas.

We each made a ridiculous amount of food. The table only could hold about half. I made a white cannellini bean dip with toasted oregano pita chips, Cuban bread toasts with either tomato, parsley, and feta mixture on top or roasted red pepper, feta, and caper topping. In addition, I threw together a simple asparagus and artichoke heart frittata, and roasted fennel orange salad with mint. That was just a third of it all.

We also had... sweet potatoes roasted with sesame seed and toasted coconut, pumpkin bread, pumpkin bread pudding with caramel brandy sauce, cognac glazed carrots, bacon wrapped dates, fried plantains, and Gruyere and bechamel cauliflower. To wash all this down, we downed a bottle of Gewurz, Sin Zin, St Francis Claret, and Pumpkin Ale.

Afterward we had to walk it off on the beach and just sit and digest slowly. I'll mention the recipe for the roasted fennel salad because its wonderful and it was requested of me to make it yesterday despite all the other food we had. Its a piece of cake to throw together and it really is wonderful.

Roasted Fennel and Orange Salad
1 roasted fennel bulb (either slow roasted in the oven or sauteed stovetop until tender)
1/2 large red onion thinly sliced
2 oranges segmented and juices reserved
2 tblsp chopped mint
2 tblsp chopped fennel fronds

for the dressing,
whisk orange juice, salt/pepper, while drizzling olive oil until emulsified
Dress the salad and serve cold or at room temperature