Anna's Birthday Party Meal…

Sunday is the fiancee, aka Anna’s birthday.  Tomorrow, as part of a three year running tradition, we’ll be inviting friends over to celebrate and eat lots of fun, drinks some adult beverages (or not) and have fun.  Here is what is on tap:

-Homemade Goat Cheese – from a recipe I found via Serious Eats.  It can be found on the Kiss My Spatula blog.  Served with crostinis.

Paolo’s olive-eggplant tapenade.  For those who don’t know, its a restaurant located in Washington D.C., in Georgetown.  Though I have never actually been there, over X-mas a friend (and a follower of the carnivore and vegetarian) made it and I knew that I needed to make it asap.  It is simple and has all my favorite, eggplant, olives, roasted peppers and chickpeas.  Yum.

-Cornbread, which I lifted from The Little Chef blog, with only a slight variation to add chipotle pepper grounds for a little spice!

-White Bean dip (the only thing I’m not making).

-Chili Non-Carne.  Anna’s mom’s recipe, which includes bulgar, veggies and beans, of course.  Knowing me I can to go Emeril on it, and kick it up a notch.

Phyllo cups, filled with veggie and non-veggie filling.  Some will be sauteed chicken with green peppers and onions, topped with melted cheese.  The other, no chicken, obviously.

-Pasta Salad, which really isn’t anything too special, just penne, pine nuts, cherry tomatoes, oil, balsamic (you’ll see tomorrow…).

-Cheese and crackers.  Yea, I didn’t make those, so no credit will be taken for that.  For those who want to know, its gouda cheese, chedder and brie.

What’s for dessert you ask?  I don’t know yet!!  I think some people may bring along some.  Or maybe I’ll sneak off and get (wait, she’ll read this, shhhhh).

Recipes will be posted tomorrow, though you can already see the ones that I used from other blogs.  Hope everyone enjoys!

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
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