Cooking for Steve

(The main course for Steve's birthday dinner consisted of my version of Salade Niçoise.)

Today was Steve's birthday and although I am not the one who usually cooks dinner, he'd stated his preference for eating in rather than eating out. So I set about to prepare a simple dinner for our "birthday date."

There are a few foods that I actually associate with Steve; oysters, soft-shelled crabs and liver and onions. But since none of these would be something I would be comfortable in making, they weren't considered. However there are many other things that I do know he likes and I would enjoy making so while he was at the gym and getting a birthday massage, I cooked up his simple dinner.

(Cold Vichyssoise Soup served in chilled soup bowls with Crème fraîche was the first course.)

The first course was cold Cream Vichyssoise Soup made with leeks, potatoes, cream and chicken stock. It is one of those luscious cold soups that signals the start of summer, and a nice large bowl (sometimes served on ice) always hits the spot.

Then came my version of Salade Niçoise on Bibb Lettuce with Wax Beans, Green Beans, Baby Artichokes, Baby Carrots, Tomatoes, Olives, Poached Salmon and Tuna Salad with a nice Vinaigrette dressing.

(Cheese is a fun way to end a meal, but for this dinner it was the third course.)

The third course, primarily because it always reminds me of our wonderful dinners in Europe, was a Cheese Course that consisted of three cheeses, ( creamy goat, hard cow and dry goat) grapes, sliced pears, crackers and some sliced fresh baguette.

Finally, the meal ended with a tall glass of Chocolate Espresso Mouse with Raspberries and Whipped Cream. And, even though I had originally thought the meal would be light, by the time dessert came (served in bed) we could only eat a few bites. It was yummy but rich, so back in the refrigerator it went for more tomorrow night.

(The rich Chocolate Espress Mouse took the cake so to speak.)