An Inspired Evening

It was my Heart's Desire to host an intimate, casual Valentine’s dinner for dear friends, fashioned loosely after the brilliant party featured in the movie Julie and Julia.  Clearly, Julia Child’s inspiration was foremost in the planning.  The main course had to be bouef bourguignon.  But wait.  I’m no Julia Child, a remarkable cook who was able to devote hours to perfecting every recipe. I’m more of an Ina Garten style cook, so it was the Barefoot Contessa’s recipe  that I referenced. I also took her advice and served the beef on toasted sourdough bread rubbed with garlic.
I contemplated serving green peas or even broccoli, but in the end, I decided on a salad of baby greens, halved grape tomatoes, and sliced avocado topped with my new favorite dressing, inspired by the mission cooks in Peru.  It’s so simple and fresh:
1 tablespoon olive oil
2 tablespoons fresh squeezed lemon juice
3 tablespoons chicken stock (!)
1 tablespoon dijon mustard
Whisk it all together and chill, if desired.
For dessert, homemade cupcakes frosted with the incomparable Magnolia Bakery chocolate buttercream icing.  Each cupcake was topped with a retro Valentine pick, which I found at Hobby Lobby.
When choosing a wine for the evening, I made my selection based on the label, terribly unsophisticated of me I know.  Nevertheless, the Cupcake Cabernet was quite good, perfect with the hearty beef.

Dear friends.

    The Mister and me.

Bon appetit!