Sunday, June 27

Garden salad, homemade garlic bread, and mushroom ravioli

Michael decided that his homemade garlic bread and mushroom ravioli was ready for prime time (i.e., company) and so he served it to his parents who were in town.  The bread was excellent as usual.  Unfortunately, in an effort to save time, he prepared the raviolis a little to early in advance and left them on plate, so a few of them came apart.  Nevertheless, he was able to salvage enough pretty ones to serve everyone except himself.  The flavor of the ravioli was excellent, although I think the sauce was a little thinner than last time. 

                                     

                                     

For dessert, I made an angel food cake, using the Alton Brown receipe -- my first attempt at a homemade one.  With a dozen egg whites.  (Anyone know what to do with the leftover 12 egg yolks?) 

I served it with raspberry sauce, made with raspberries, sugar, lemon juice (we were out of orange juice), cornstarch, and water.  The sauce was a little too think, so I think next time I will cut down on the amount of cornstarch and just let it cook longer to thicken.  The cake was topped with homemade whipped cream -- heavy cream and sugar.