My friend Tanya recently brought back a Dijon mustard from France that we wanted to try out at our next dinner party. Since she and her husband, Vinit, are vegetarian we had a spring salad with a homemade dijon dressing as our main course served with a side of dijon-crusted sweet potatoes, and a strawberry rhubarb & rose fool for dessert. AND, of course, since these recipes were so amazing, we just had to share! Let’s start with the Spring Market Salad…
Btw, Tanya has a great blog entitled “Tanya Talks” where she shares her thoughts and musings about pretty much everything from relationships, recipes and fashion to technology, travel & health. I love it! You can check it out at http://tanyaswebb.wordpress.com/category/technology/
Tanya & Vinit have also recently introduced a new phone app called “kouply” that enables you and your significant other to keep track of all the awesome things you do for one another. Kouply will not only give you a ton of new ideas for pleasing that special someone, it will also give you the chance to see how your “kouple count” stacks up to all of your friends using facebook! I highly recommend it for any couple wanting to get a little closer. http://www.kouply.com/users/sign_in http://blog.kouply.com/
Here’s how to make the Dijon-Crusted Sweet Potatoes!
While having friends over last April Fool’s Day, I thought it appropriate to serve up some springtime fool. It’s called a Rhubarb, Strawberry & Rose Fool. This recipe was inspired by Seen Lippert from food& wine, but we made it a little more Persian for my husband, Amir. You can find the original recipe here: http://www.foodandwine.com/recipes/strawberry-rhubarb-and-rose-fool
What is a fool, you ask? It’s simply pureed fruit folded into whipped cream. We added a crushed cookie layer to ours. I guess it’s called a “fool” because it’s easy enough for anyone to make, yet it will fool all who see it’s heir of sophistication.