Last Friday we were again the hosts for our moveable dinner group. Last September I posted on what we do to prepare for the group so for the Spring edition I didn’t want to discuss that again even though it was a wonderful meal and a great evening.
Instead I want to tell you what happens the next day.
It’s usually almost midnight by the time everyone is gone so I think what we do once we close the door counts as next day. All the dishes get moved from the dining room to join the dishes and glasses and pots and pans that already cover every bit of counter space left in the kitchen. The tablecloth and napkins get Shouted and tossed into the hamper (happily, my laundry room adjoins my kitchen). Curt usually puts left-overs into containers and tosses the recycles – lots of empty wine bottles. But then he is off to bed. I get the first load into dishwasher, hit the start button and follow him up.
Next morning, Curt is first up; he’s always first up. He unloads the dishwasher and puts in the second batch of dishes. By the time I get up the kitchen is starting to look like normal again. All that is left are the greasy, crusty pots and pans and a few dishes that wouldn’t fit into the second load. Curt usually tackles the pans and I wipe up all the counters, the table, the stove and get everything moved back into position. Okay, for all practical purposes we are done…almost.
One of the benefits of having the dinner is the leftovers. And my creative husband never just reheats and serves. The leftovers from our dinner the night before included grilled steak, potatoes (which we had with aioli sauce), arugula and peppers. Everything else was devoured.
Beef and Potato Salad (a la The Silver Palette)
approx. 1# left-over steak, thinly sliced (Any grilled steak (medium or medium-rare) will work. For this version we had espresso/cocoa crusted tenderloin from the previous night.
approx. 1# boiled potatoes (Yukon Gold are my choice but any decent boiling potato is fine – I don’t believe in or bother peeling potatoes for this sort of dish), cut into quarters or eighths
1 small or 1/2 large yellow onion, chopped
1 stalk tender celery, thinly sliced
3 small red/orange/yellow peppers, cut into rings or
1/2 red bell pepper, sliced
2 small tomatoes, cut into pieces about the size of the potatoes
1 hand-full of arugula (about 2 cups), roughly chopped
Dress the above with a vinegarette of your choice – mine follows
6 Tbs good olive oil
1 Tbs sherry vinegar
1 Tbs Balsamic vinegar
1/2 Tbs Dijon mustard
1 large clove garlic, minced
Salt and pepper
And that’s it. Oh, there was flan leftover for dessert.