Jay, Martin and Hilary came for dinner tonight. I made an appetizer because I’m always looking for something yummy and easy.
– I tasted the mushrooms despite my aversion to eating fungus. I liked the filling, but not the mushroom. Everyone liked these. They’re good to make ahead. Although they’re in the Quick & Delicious section of Fine Cooking, I wouldn’t consider these quick. Too many things to prep.
– The souffles were good, but not as good as the first time. I probably won’t be making these again unless we have vegetarians over for dinner. They’re a lot of work, even though all of the work up to the final baking can be done ahead.
– I made glazed carrots (thanks for the advice, Amy!) using a mixture of white carrots and regular carrots. It was a nice mix.
– Martin bought a marble burnt almond cake from Dick’s Bakery in Willow Glen. Oh yum.

• Parmesan and Spinach Stuffed Mushrooms (Fine Cooking #63, Feb/March 2004, p. 82C)
• Twice-Baked Spinach Soufflés (Fine Cooking #28, September 1998, p. 62)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
• Glazed Carrots (Fine Cooking #42, January 2001 p.24)
• Marble Burnt Almond Cake

Wine: Forth 2002 Sauvignon Blanc (Mendocino County, California). Jay doesn’t like this wine that much, probably because it’s a little off-dry. But it was a nice wine with the soufflés.