Dinner last night was a spontaneous invitation to friends to come to dinner rather than us all going out somewhere. I was in cook mode. First, I had to use the leeks up in the fridge. I had a few small Yukon Gold potatoes and a large sweet potato, so I made Sweet Potato and Leek soup with curry and rosemary and it was pretty good. The color was awesome!! I made a nice loaf of Tuscan Flat bread sprinkled with black sea salt and olive oil to go with it.
The next course was a stuffed pork roast with the fig sauce that I made with a veal roast several weeks ago. Both it and the pork roast were frozen, so I thawed and then stuffed and marinated. Interestingly, I trimmed all the fat off the roast to make it leaner (a good 1/4 lb of fat came off) and the roast was perfectly moist. I cooked it until about 160 degrees and then let the roast sit, covered in its pan for about 20 minutes and it was perfectly juicy and tender. I served couscous and pan seared wilted Swiss Chard. when I plated the meal, each diner had some nice juicy figs to accompany their meat. I thought it was delicious.

Last week we made a chocolate grand marnier fondue to bring to a dinner and we got the leftovers to bring home. I froze that and reconstituted it to pour over ice cream for dessert. It was great not having to go to the store to pick up anything to make this sumtuous dinner for four.