1/2 bottle good quality pinot noir
Peruvian Potato Dumplings with Tomato & Chile Mole Ragout
2 tablespoons extra-virgin olive oil
Chopped garlic (1-2 cloves, to taste)
2 cups heirloom tomatoes or 1 8-oz. can diced tomatoes (do not drain)
Dash balsamic vinegar
1/2 cup sliced sweet Mayan onion
Dash of red wine
2 T. unsweetened chocolate powder
Salt and pepper to taste
1 pound Peruvian purple potatoes
2 tablespoons kosher salt
1 cup flour
1 T. roasted garlic, mashed
Saute the garlic with olive oil and toss the heirloom tomatoes until heated through, approximately 5 minutes. Season with salt and pepper. Toss in 1/4 cup of the fresh basil before serving dish.
Peel and dice the potatoes and place in a small bowl. Blanch the potatoes lightly in salted water and rinse in ice water to keep the color. (Cooling step is very important!)
Lightly mash the potatoes and let cool until warm, not hot. Mix the cooled, cooked potatoes with the flour, eggs, and roasted garlic. Form mixture into a dough. Roll into easy, pleasy balls (free-form is da bomb!)
Cook the dumplings in boiling water. Cook for approximately 2 minutes or until fat and light as clouds. Using a slotted spoon, remove the dumplings and top with the ragout -- garnish with roasted pepitas (pumpkin seeds).
Discussion Topic: What are your most dangerous and delicious wishes as an eroticist, as a writer? What is your Holy Grail as an artist?
My dangerous wish is to write the things I have trouble saying. The things that I feel but perhaps don't understand -- from that place that maybe isn't very pretty. I also hope to transcend genre (in both humor and erotica) and somehow -- I don't really know how yet -- tap into my creative energy as a way to keep the universe weird and real and full of light and eventually reach out across the abyss to people who have no idea where my passion lies. There shouldn't be fences in wide open spaces -- or sidewalks either.
Host: Donna George Storey
Monday, February 2—Salad
Tuesday, February 3—Dessert
Host: Sommer Marsden
Wednesday, February 4—Petit Fours and Truffles
Host: Nikki Magennis