Treat of the Week Double Feature

Not only was this past weekend Memorial Day in the U.S., it was also my mother's birthday, so, on Sunday, we celebrated in high style thanks to the twice-a-year cookery of my father (the other event for which he cooks is Mothers' Day).  He treated my mother to a lovely dinner of roast beef made on the rotisserie, spinach linguini with fresh herbs, a homemade bread (from scratch even) and a luscious salad of beefsteak tomatoes, fresh herbs, a lemony vinaigrette and mozzarella.  

This was followed by a beautiful cake--one that my father made from scratch complete with mocha icing and a homemade ganache filling.  I will say, it's the best cake he's ever made.

The following day, though it was really my mother's birthday, we celebrated Memorial Day.  My mother prepared a gorgeous glazed pork tenderloin, sugar snap peas (a favorite of mine), corn on the cob topped with a beautiful compound butter of herbs and citrus zest, another of my father's breads, and a new kind of potato salad.  We're not fans of mayonnaise-based salads.  So, my mother concocted a flavorful and tangy potato salad using white balsamic vinegar and scallions!  It was a very welcome addition to the meal.

The Memorial Day festivities concluded with two long-time favorites of mine:  my mother's brownies atop shortbread crusts and blondies full of chopped nuts and chocolate chips.  Piped in red, white and blue, they were as patriotic as they were tasty.