Dinner party!

Briefly alluded to in the last post: a dinner party for seven people, with six courses, and 2.5 hours to cook = eek! I can only blame myself. What J and I started discussing as having soup and bread for three out of town friends, I turned in to a monster while reading cookbooks and shopping.

The menu:

• vegetarian chili: black beans, kidney beans, pinto beans, tomatoes, sauteed onions, garlic, sauteed zucchini, red wine (all organic except the wine!)
  
• pumpkin soup pureed
  
• spicy Thai peanut noodles: whole wheat spaghetti noodles, peanut butter, carrots, scallions, pan-seared tofu (all organic)
  
• sourdough bread, with dipping options: apple balsamic vinegar, fig balsamic, cherry balsamic, extra virgin olive oil, chili pepper oil
  
• stuffed baby bella mushrooms, with garlic, sauteed in a balsamic reduction and then baked
  
• spinach salad roasted red and yellow peppers, grapefruit, tomatoes, avocado (all organic)
  
• wine: three reds, a white, and a rose
  
• beer: Sweetwater IPA
  

All in all, despite my frantic cooking, it was a success. I didn't have time or mental energy to take pictures of everything, but here are a few images:

Onions. (Duh.)



Onions and carrots. (Duh.)




Zucchini, post-slicing, for the chili.




Onions, carrots, and zucchini being sauteed for the chili.




Vegetarian chili, early in the process.




Mushrooms after being wiped clean.




Mushrooms being prepped. (Stems in the bowl form a lot of the stuffing material.)




The mushroom stem and garlic mix for the stuffed mushrooms.




Post glazing, pre-stuffing, pre-baking baby bellas.




Sauteed tofu, before being pitched into the spicy Thai peanut noodles.




The balsamic assortment and some freshly polished wine glasses.




The stove isn't tilted toward the back, no matter how it looks.