Once in awhile I have the urge to throw a dinner party. It's really an excuse for me to try a recipe that serves several people. When I saw a roast prime rib recipe that I loved, I had it on my mind for a really long time. So, I invited a few people to my home and fed them. They helped with a few munchies with drinks. But I like to be in charge of the main dinner which includes appetizer, salad, entree, and sides. Desserts are delegated to others if I know a good baker. And on this night, I certainly knew a couple of good bakers. It certainly saved me a lot of time and effort. Most of all, I enjoyed their baking skills.
To start, someone brought some sliced meats. Below are spicy soppresatta, and salami. It was really nice. The marbling of fat within the meat was noticeable and appreciated. We slowly but surely ate all of this.
Along with the meat, they also brought over some cheeses. Oh darn! I have forgotten to write down information about the cheeses again. I know that one of them is brie which is the soft, mild cheese at the bottom of the picture. I believe the one of the right may be emmantaler which is a swiss cheese. It's creamy and very mild in flavor as well but not as much as the brie. The third cheese I think was parmagiano or pecorino. It was a harder more grainy type of cheese. As a result of more aging, it was more pungent which I loved! Give me any pungent cheese and I eat it up happily.
Serious Eats and really wanted to try it. I was in a dip mood. Shall we have a year of dips? Maybe. Anyway, I really liked how the dip came out. I caramelized tons of onions until they developed so much flavor and sweetness. Then the usual glops of dressings and chives on top. I'll post the recipe in an upcoming post.