Super Supper - Feeding 4 for under $35

Crostini of Edamame Puree and Pecorino
I Wowed the crowd.......

Last night, my lovely husband and I invited one of our favorite friends, Powercat, over for some Culinary Olympics.  I've been inspired over the last week or so by some fabulous friends and some fabulous meals and I wanted to unleash that inspiration onto a plate.  It was a huge success and I spent under $35 at the grocery store.

While in San Fran last week on business, I caught up with my friend and fellow foodie, KT, from Kimpton Hotels.  We ate and drank our faces off on a mini food and drink tour of the Mission neighborhood.....I ATE BONE  MARROW FOR THE FIRST TIME at Bar Tarine....and I am still dreaming about it.  We also made a stop at Beretta, where I was blown away by the cocktail menu and the antipasti menu which inspired last night's appetizer:

Crostini of Edamame Puree, Pecorino and Mozzarella (adapted from Robert Love's Food and Love)

SO delicious, SO easy, SO yummy and pretty low in calorie/fat. Recipe:

1 cup frozen shelled edamame thawed

1/2 cup grated pecorino romano

1/4 tsp fleur de sel (gray sea salt found at whole foods)

1 ball mozzerella di bufala or regular mozzarella

a few slices of rustic country bread

2 tsp fresh lemon juice

1 tbl + 2 tsp olive oil (i think I used a little more)

Puree beans, Pecorino, olive oil, lemon juice in food processor
Add more lemon juice for brightness, olive oil to adjust constistency
Add some sea salt (fleur de sel) to taste. Set aside.
Drizzle the bread with some olive oil and grill or toast it

Season lightly with sea salt
Spread a thick layer of the puree onto the toasted bread. Place a slice of Mozzarella on top and serve.

I left out the bean sprouts, they scare my lovely husband. I think I heard him PURRR when he took a bite.  I will be repeating this dish for my Superbowl shindig this Sunday. 

 
For my main course, I doubled the recipe and served Panko Crusted Chicken.  See this recipe compliments of Fish and Veggies. 

photo source:stylishcuisine.com
As a side dish, I served Roasted Cauliflower, an Emeril recipe which was the easiest, tastiest side dish I've ever made.  See the recipe from Foodnetwork.com. 

photo source: closet cooking

Super Supper....Your guests will love you.