Friday, August 17, 2007

Nancy Sue’s Birthday Meal

We decided to cook a supper for Nancy Sue’s birthday, which is today. So last night we fixed a 5 course meal.

The first course consisted of cream of celery soup from a Norwegian cook book that I have.

The second course was an heirloom tomato salad topped with Fig Balsamic Vinegar, and Murray River salt from Australia.

Third course was the fruit course melon balls, blueberries and a fresh fig.

The main course was grilled salmon topped with a Golden Syrup/Maple Syrup Glaze, grits with roasted corn made with milk, Fava beans and green beans, and gingered carrots

The Desert course was a fruit Sorbet.