Skyping for Supper

If you ever think that a distance of 4,500 km can keep friends from getting together for dinner on a Saturday night; think again. Thanks to two computers, webcams and Skype -- six old friends were able to gather and catch up over a delicious Spanish-themed dinner served simultaneously in Ontario and British Columbia. (Of course, the different time zones meant that some of us had to eat a bit earlier than usual and some had to eat a bit later). We had a ball!

We both started with olives and manchego cheese as nibblies while preparing Chicken Marbella from the first Silver Palate cookbook. To accompany the chicken each of us cooked arroz tradicional -- a short-grained rice from Spain that has the capacity to absorb a lot of liquid. And we both served a baby romaine salad with a creamy parmesan dressing and cheese crisps (recipe follows).

To accompany the meal we each served a Spanish Albarino from the Rias Baixas area. In BC we poured a 2010 vintage Lagar de Cervera Albarino and in Ontario a 2009 Leira Albarino.

Dessert, while not Spanish, was perfect for a fall night -- warm apple crisp and vanilla ice cream. Over coffee we got out old photo albums and reminisced over our annual fall trips in Algonquin Park. Let's hope these virtual dinner parties become a new tradition -- the next best thing to being there.

1 large egg yolk
1 tab whole-grain mustard
Juice of 1/2 lemon
1 tab while wine vinegar
1 cup grapeseed or olive oil
2-1/2 cups finely grated Parmigiano-Reggiano
Kosher salt and freshly ground pepper
1-1/2 tab extra-virgin olive oil
Baby romaine or bibb lettuce, washed, dried and torn into pieces
1/2 cup whole almonds, toasted and finely chopped
Fresh fines herbes for garnish (optional)

In a medium bowl, whisk the egg yolk, mustard, lemon juice and vinegar until well combined. Slowly add the oil in a thin steady stream until it is completely incorporated and the dressing looks emulsified. Whisk in 1 cup of the grated cheese. Season to taste with salt and pepper. Thin with a teaspoon of cold water if very thick.

Heat the oven to 350 F. Line a baking sheet with a Silpat liner. In a small bowl, combine the remaining 1-1/2 cups cheese with the extra-virgin olive oil. Make little mounds of cheese on the Silpat, using a heaping tablespoon of cheese per mound and leaving about 2 inches between them. Gently flatten the mounds with an offset spatula or the palm of your hand to spread the cheese mixture into a very thin circle. You need to make at least 12 crisps for the salads.

Toss salad with dressing and plate, garnishing with 2 cheese crisps per serving, chopped almonds and fines herbes (if using). Serves 6