John and Jeff came for dinner tonight. I wanted to make something that would allow me to spend time with our guests without having to spend too much time in the kitchen. This meal is mostly prepare-ahead, with some last minute preparations. The key, though, is to have everything ready when your guests arrive (I didn’t). Everyone hung out in the kitchen while I rolled up the roulades and performed my regular struggle with the chocolate pot pie dough. The dinner turned out really, really well.
– I couldn’t find raspberries, so I used blackberries in the pot pies. Larry says he thinks likes the blackberries better.
– I cut the roulades in half, diagonally, before serving. They looked so pretty like that I think I’ll do it again next time.

• Crab Cakes with Chipotle Aioli (Viking Home Chef, Fabulous Fish & Shellfish class)
• Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes (Fine Cooking #62, January 2004, p. 86C)
• Fennel & Red Onion with Arugula (Fine Cooking #62, January 2004, p. 48)
• Potatoes Fondantes (Fine Cooking #64, May 2004, p. 59)
• Chocolate-Blackberry Pot Pies (Just a Bite, Gale Gand, p. 228)

Wine: Renwood 2001 Grandpere Zinfandel (Amador County, California). I just love this big Zin. A Pinot would have been more appropriate with dinner, but I think Zin is almost as food-friendly as Pinot. And I was in the mood for a big fat Zin.