Happy two year anniversary to John and myself!
braised short ribs (a cookbook recipe that had some issues, so I’m not reposting, though it was ultimately delicious)
cauliflower puree (recipe below)
seared scallops with wilted spinach (exactly what it sounds like)
plus sparkling rose, and a salted caramel and a chocolate covered pretzel for each of us
1 head cauliflower, cored and chopped
1/3 cup chicken broth (I thought I needed more, and a result mine was a bit too runny). You can sub veggie broth.
salt and pepper
1 clove garlic, chopped
1 tsp butter
2 tbsp heavy cream
Bring broth to a boil. Add cauliflower and garlic and simmer 10 minutes or until veggies are soft.
Using an immersion blender, combine cauliflower with cream and butter. Puree. Season to taste with salt.