I was treated to a feast Saturday night. Picture the above explosion of autumn colors on your table!
The Ina Garten dill roasted carrots with salt and pepper were the perfect color complement to the showstopper, a rare porterhouse steak smothered in sweet carmelized red onions roasted with balsamic vinegar and olive oil.
The Hasselback potatoes at the rear of the plate were crisp and buttery. The slicer from Williams Sonoma used to make these is a game changer.
Dinner was proceeded by a romaine lettuce salad with apples, almonds and blue cheese. The desert was chocolate cupcakes with butter cream frosting.
Straighforward to prepare, this dinner will please the most discerning guests!
