Barry and I celebrated our first engagement party on Saturday night with a small group of family and friends. My dear neighbor, Chan, and her good friend, George, hosted a "cooking party" at George's new home (a.k.a. rockin' bachelor pad) in the hills of Brandon.
After a lesson in how to whip up home-made pasta (it really is that easy!), we feasted on Chan's signature pasta bolognese, a luscious salad with sun dried tomato dressing and hand-made croutons and a to die for Italian creme cake. (Did I mention George started the party with sticky, delicous barbeque ribs?) And to top it all off, Chan sent us all home with a recipe book for the dishes we had enjoyed at the party. The title of the little cookbook is Cooking with Margaret and Barry. How cool is that?
Chan is a veteran chef. She was the first cooking school instructor at The Everyday Gourmet here in Jackson, and basically brought the idea of the "home chef" to Central Mississippi. After about two decades with The Everdyday Gourmet, Chan joined the Viking Range team and opened up their first Memphis-based cooking school in Peabody Place in downtown Memphis. She then headed up the Ridgeland, Miss., school for several years before retiring (where she now works from home as a private chef, seamstress, artist and interior decorator... her talents are endless!).
After a lesson in how to whip up home-made pasta (it really is that easy!), we feasted on Chan's signature pasta bolognese, a luscious salad with sun dried tomato dressing and hand-made croutons and a to die for Italian creme cake. (Did I mention George started the party with sticky, delicous barbeque ribs?) And to top it all off, Chan sent us all home with a recipe book for the dishes we had enjoyed at the party. The title of the little cookbook is Cooking with Margaret and Barry. How cool is that?
On the ride home from the celebration, Barry and I talked about how surreal it was to be the ones honored with an engagement party. We have attended so many wonderful gatherings in honor of other friends getting married, that I think it took us a minute to realize that everyone had gathered to celebrate us! We feel so loved and cherished, and especially blessed to share the fellowship of food with our close friends and family.
Enjoy this recipe from Cooking with Mary Margaret and Barry by Chan Patterson.Sun-Dried Tomato Dressing – Chan Patterson
Makes 2 cups
1 large egg yolk
1 T grainy Dijon mustard
1 T anchovy paste
3 T balsamic vinegar
2 ½ T fresh lemon juice
2 cloves garlic, minced
8 sun-dried tomatoes packed in oil (finely chopped)
½ C canola oil
1 C olive oil
2 t dried thyme
Sea salt and freshly ground pepper
1 C freshly grated Parmesan cheese
1. In a mixing bowl, whisk egg yolk, mustard and anchovy paste until smooth
2. Gradually whisk in vinegar and lemon juice. Stir in the garlic and tomatoes
3. Combine the vegetable oil and olive oil, whisk into the dressing a little at a time
Season with thyme, salt and pepper
Note: This is best when allowed to stand at room temperature for several hours.
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