Not much of a home party, but had a few friends come over for dinner recently. Not necessarily because some of them own a food related business, but I put in a bit more effort than usual and made a 3-dish "course" consisting of a salad, pasta, and a meat entree.
The foundation of the salad was boiled and thinly sliced red and golden beets spread on a plate rubbed with a tiny amount of truffle oil, with a drop or two of the same truffle oil dripped on each slice of beet. Threw a handful of arugula tossed with just a touch of salt and canola oil (chosen for its neutrality to avoid clashing with the truffle oil) on the beets, then sprinkled some shaved Parmigiano-Reggiano and toasted walnuts to add some texture.
The pasta was Farafelle with Sun Dried Tomatoes, Garlic, and Arugula in a White Wine Sauce, previously featured in this blog.
The entree was a rib roast with a porcini-rosemary crust. Sprinkled the rib roast with a generous amount of kosher salt, and let it rest in the refrigerator for a few hours, then applied a rub of dried porcini mushrooms, rosemary leaves, and black peppercorns ground in a coffee grinder with some olive oil. Browned the roast on all sides in a frying pan and then roasted in a oven to achieve both a nice crust and multiple levels of doneness - from medium to rare (which is the fun part of cooking a large piece of meat). Served with lightly oiled (olive oil) redskin potatoes then rosted with rosemary, and glazed carrots made in a microwave (a cheat, but works well).
Neglected to take a photo of the sliced roast rib, but this photo of a sandwich made the next day with leftovers should give you a good idea. Put a cut two thirds of the way into a piece of baguette, spread some mustard, then sandwiched thin slices of the leftover roast and arugula. Served with the roast potatoes and glazed carrots - also leftovers.