Always pressure when cooking for the chef, Dave. Self imposed, of course, he is always very complimentary and appreciative. So, time to reach for the tried and tested, a few simple ingredients found in Ligurian Braised Chicken. Cut this out of NY Times Dining In/Out a few years ago and have enjoyed it often. Another advantage was I could pre-cook on Sunday as I was working on Tuesday the day they arrived. It was good, served with SMASHED NEW POTATOES and roasted green and yelllow squash. Not bad, Dave had seconds and the left overs for lunch the next day - clearly it was edible! Dessert was a Pavlova variation that I found in this month's Gourmet, Pavlova with Lemon Curd and Berries. Again, made the meringue and lemon curd on Sunday and put it together very quickly after dinner. It was great, not sure I will do a regular pavlova ever again! Finished the evening with some epoisse, we introduced Dave to this cheese and he is as big a fan as us.
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