Thursday, April 27, 2006

AAM fun--Honee and Kris

Honee and Kris
Originally uploaded by Troy Smythe.
You may remember that last year's American Association of Museums conference was in Indianapolis. We hosted a gathering of museum educators (who almost always happen to be foodies, too) at our house. We had everyone send me a copy of their favorite recipes. I shopped for the ingredients and then everyone came over and cooked them up for a spectacular dinner. We had a blast.

This year at the conference, which is in Boston (where I'm typing this) my friend Peggy hosted the same kind of event at her house. The results were just as great and fun. This may be a tradition in the making.

Here Honee Hess (Worcester Art Museum) and Kris Wetterlund (indepenent museum consultant from Minneapolis) are making their dishes. Honee's is her mother's oven barbecued shrimp and Kris is whipping up wild rice croquettes with a rhubarb chutney.

The other dishes served? A great guacamole, roasted lemons with chicken and capers, a fresh potato salad, farfalle pasta with olive oil, brie cheese, pine nuts, and fresh tomatoes, and a fresh fruit crisp with pear sorbet for dessert.

We had so much fun!


Anonymous jennie said...

Which one was your recipe?

9:53 AM  
Blogger Troy said...

I made the Fantasia Farfalle. Easy and it looks great in a big serving bowl.

Fantasia de Farfalle

8 ounces Brie cheese
1 cup olive oil
1 1/2 cup diced ripe tomato
2 teaspoons finely chopped garlic
1 tablespoon chopped parsley
4 large basil leaves, chopped
1 1/2 tablespoons toasted pine nuts
Salt and pepper to taste
12 ounces farfalle (bow-tie) pasta
Freshly grated Parmesan cheese

Bring a large pot of water to boil for the pasta.

Trim the rind off of the Brie and discard. Set cheese aside.

Heat olive oil in a large frying pan and add the tomato, garlic, parlsey, and basil. Saute for 1 minute and add the Brie and the toasted pine nuts. Toss together over low heat for two minutes to melt the cheese. Add salt and pepper to taste.

Set the frying pan aside in a warm place while the pasta cooks.

Lightly salt the boiling water and cook the pasta until al dente. Drain and return to the pot along with the warm sauce and toss together. Serve immediately with grated Parmesan cheese.

4:25 PM  
Anonymous Kris Wetterlund said...

We did have so much fun! If anyone wants my wild rice croquette recipe, or for that matter, the rhubarb chutney recipe, let me know. And Gail, if you are listening, will you please leave that fabulous lemon chicken recipe here?

8:20 PM  

Post a Comment

<< Home