"Bachelor Dinners" at Starlight Farm
I am really behind on my Bachelor Dinners this summer. In fact, we only had our first one last night! These dinners started a couple years ago and have become a regular event at our home in Vermont during the summer. The guys who come are not really bachelors…but it is a night a week that I invite our male friends to join us for dinner. For a variety of reasons they do not have a date to come with them. A traveling wife, an ill spouse, and marital changes are the reasons that for one reason or another some of our pals are happy to come over and have a home cooked meal. I love it because it gives me a chance to catch up with “the boys”, our friends, my husband sees very frequently on the golf course. Don loves sitting around the table with his friends. Sometimes I add other friends. Last night we had two of our great male pals.
I am a cook who doesn’t cook as much as I should. I love the whole aspect of it. I love hunting and gathering for my favorite ingredients, picking the menu, concocting new recipes, and feeding a crowd. My husband hates going to the grocery store and is happy to do all of the dishes. Complete kitchen compatibility!
Last night’s menu included Starlight Farm rainbow trout, roasted asparagus, baked potatoes, and Starlight Farm summer salad with homemade Dilly Dressing. Each of these recipes is my own creation.
Starlight Farm Rainbow Trout:
You can make as much of this as needed. I purchase filleted rainbow trout which I easily put on a cookie sheet, top with amazing toppings, and broiled for approx 5 minutes.
Place trout on parchment paper
cold corn (I used last night’s left over corn on the cob)
Broil on high for approximately 5 minutes. Garnish with very thinly sliced lemons.
I cut off a good chunk of the bottoms, if I’m feeling really industrious I also peel the bottoms, Drizzle with olive oil, honey and sprinkle with herbs de Provence.
Starlight Farm Summer Salad
Toss on a large salad bowl…
I bag of fabulous greens preferably from a local farm stand
1 peach diced into bite size peices
1 ripe pear sliced into about 10 slices
1/8 cantaloupe diced into bite size pieces.
1 sliced cucumber, I cut off about 3/4 of the skin
a generous sprinkling of pumpkin seeds
Dilly Dressing: (this is a PERFECT refreshing dressing to go on a salad which has fruit in it.)
2 T. red wine vinegar
1/2 cup of organic olive oil
a pour of maple syrup
lots of fresh dill
I prefer to have my guests put on their own dressing. This way left over salad will stay fresh for the next day.
I also served baked potatoes with generous supplies of Vermont farm butter, salt, and pepper.
For dessert I served simple desert of high quality ice cream and cookies.