Menu No. 1 (Brian Voll)

Whiskey Cocktail | Butternut Squash on Toast | Smothered Rabbit with Buttermilk and Cheddar Grits | Romaine Salad with Roasted Eggplant Dressing | Sautéed Cauliflower with Anchovies and Parsley | Amaretti Morbidi and SabayonFrom the Author: Menus is a series of, well, menus. Each booklet contains a set of recipes for a multi-course dinner, well suited for a little dinner party. And with a plan to boot!But more than a collection of really tasty recipes, the aim is to minimize waste by using ingredients that might otherwise be scrapped: lemon juice goes into one recipe, zest into another; egg white for one, yolk for another. Homesteading meets haute cuisine, if you will.