Living on the Edge of a Knife

Bobby Flay once complained, Nobody cooks for me!

I remember thinking, Bobby Flay, if you're willing to come to my tiny NYC studio apt, I'm willing to put my pride on the line and cook for you.

It's scary to cook for a professional chef.  Master chef.  Celebrity Chef.  Things may have changed since his lament -- it was years ago -- but his lament resonated with me because my mother was an accomplished chef.  She had the same complaint.

And I have friends who are afraid to cook for me so they don't.

So this past Sunday, when I invited a professional chef friend over for dinner -- sort of last minute -- I thought what am I doing?

Luckily I reminded myself I cooked for her before and passed the test.

But you're only as good as your next meal?

Nervous, I told her the meal would be simple.  Fresh.  Delicious.  And healthy.  Yes, I snuck that word in.   She was elated, as she errs on the side of healthy, too.

For starters, I made a chilled carrot soup which was a hit.  Refreshing on a hot summer's day.  Carrots from the farmers market.  Topped with parsley and toasted homemade seasoned bread crumbs.  

With heirloom tomatoes being sold $5-6 a pound, I do my best to grow my own.  The nasturtiums are from my garden, too.  It was so pretty, like a painting, that I photographed it before the burrata and basil were added.

Here it is with burrata and basil.

Roasted beets and blueberry salad.  One of the beets is from my garden, and I thought I can't roast only one beet.  Naturally I had to buy a few more to justify turning up the heat in an already hot kitchen.

The piece de resistance....
Organic Rack of Lamb

To round out the meal, I also served roasted lemon, garlic, parsley potatoes, asparagus with shaved parmesan and splash of balsamic.  My chef friend brought a wonderful green salad (bibb lettuce, baby kale, baby arugula) with Korean melon (sweet but crisp as a cucumber), radishes.  For dessert, fresh cherries, fresh blueberries and a pint of Cool Haus fig, basalmic vinegar and marscapone ice cream.

It was a very delicious evening.  My chef friend said it was the best meal she's had in a very long time, and she felt very loved.

Certainly, all the dishes were cooked and conceived with a lot of love.