October in Morocco

Jenni and Kim hoped to whisk our friends off to another land. With so many amazing cultures in the world, we wanted to try presenting some place most of us would never get a chance to travel to. Morocco is a country with such a melting pot of surrounding cultures. The food ranged from a Mediterranean style fare, to Jewish infused flavors, and some typical Spanish and African ingredients. It gave us many different flavors and textures to enjoy.

Menu

Grilled Chicken Kabobs with Lemon Yogurt Sauce
Pomegranate Soda

Moroccan Red Lentil Soup
Anise Bread

Carrot Salad
Cucumber and Tomato Salad

Bisteeya

Watermelon Granita

Honey Lamb Stew
Couscous with Roasted Vegetables

Baklava
Mint Tea
Coconut Cakes

Introducing Mr. and Mrs. Frankenstein

On Oct. 7, 2009 a wedding dinner was held for Mr. and Mrs. Frankenstein. Thank you all for coming and sharing a wonderful evening,an evening that won't be soon forgotten!



Menu

Beverages
Bloody Mary
White Banana Cooler
Sparkling Pomegranate

Appetizers
Stuffed Small Red Potoato Shrimp
Ricotta Stuffed Squash Blossoms
Mushroom Tartlett with Cheese and Brandy

Soup
Cream of Red Bell Pepper
Bread Twists with Gruyere

Salad
Beet and Pear Napoleans with Ginger Juice Vinaigrette

Palette Cleanser
Green Apple Granita

Entree
Cornish Game Hen with Blackberry Sauce
Matchstick Seasoned Potatoes

Dessert
White Cake with Chocolate Ganache, Strawberry Preserves and Cream Cheese Frosting



Recipes

Bloody Mary
2 c. tomato juice
1 celery rib, sliced into small pieces
1 lemon slice
half red bell pepper, chopped into small pieces
2 sprigs fresh parsley
1/4 tsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. oregano
1 c. ice cubes

Blend all ingredients together in a blender, except ice. When mixture is smooth, add ice and blend until it is liquified. Strain and serve. Swizzle sticks: asparagus, carrot stalk, grean bean, celery stalk. Rock salt on rim of glass

White Banana Cooler
Recipe to come


Stuffed Small Red Potato Shrimp

1 1/2 lbs. small red potatoes (about 20), unpeeled
40 frozen cooked shrimp thawed, tails intact (41-50 count)
extra virgin olive oil
salt and pepper, to taste
1 tsp. dried thyme
1/2 c. sour cream
1/2 c. cream cheese
4 bacon slices, cooked crisp, crumbled
1/2 tsp. seasoning salt
1/4 tsp. black pepper
2 tsp. chives, minced
green onion tops, sliced thin for garnish

Bring red potatoes to a boil, simmer until fork-tender but not mushy; put in cold water to stop the cooking and drain. Cut potatoes in half without tearing the skins. Scoop out and discard centers using a melon baller leaving 1/2 inch walls; cut a thin slice off bottom of each potato to sit level. Can be made 1 day ahead.

Put shrimp single layer in a shallow dish, sprinkle with oil, salt, pepper, and thyme; marinate 3 hours or overnight covered and refrigerated.

Combine in a small bowl the sour cream, cream cheese, crumbled bacon, seasoning salt, pepper and chives; spoon into potatoes; blot shrimps briefly on paper towels, put one on stuffed potatoes with tail sticking up; garnish with onion tops and serve.

Makes 40 appetizers.

Squash Blossoms Stuffed with Ricotta

Tomato Dipping Sauce
1 garlic clove, minced
1/4 tsp. hot red pepper flakes
2 tbsp. olive oil
1/2 lb. plum tomatoes. finely chopped
1/2 c. water
1/2 c. sugar

Squash Blossoms
1 c. whole milk ricotta (preferable fresh)
1 large egg yolk
1/4 c. finely chopped mint
2/3 c. grated Parmigiano-Reggiano, divided
12-16 large zucchini squash blossoms
1/2 c. plus 1 tbsp. all purpose flour
3/4 c. chilled selter or club soda
3 c. (about) vegetable oil for frying

Cook garlic and red pepper flakes in oil in a 2 quart heavy saucepan over meduim heat, stirring, until garlic is golden, about 30 seconds. Add tomates, water, sugar and 1/2 tsp. salt and simmer, uncovered, stirring occasionally, until thickened, 25-30 minutes.
Stir together ricotta, yolk, mint, 1/3 c. parmesan, and 1/8 tsp. each of salt and pepper.
Carefully open each blossom and fill with about 2 rounded tsp ricotta filling, gently twisting end of blossom to enclose filling.
Whisk together flour, remaining 1/3 c. parmesan, 1/4 tsp. salt, and seltzer in a small bowl.
Heat 1/2 inch oil to 375 degrees F in a 10 inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. Season with salt and serve with tomato sauce.

Cooks note: Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.

Mushroom Tartlett with Cheese and Brandy

Tartlet
2 1/2 c. all purpose flour
1 tsp. salt
1 c. unsalted butter, chilled, 1/2 inch pieces
5 tbsp. (or more) ice water
2 mini muffin pans

In processor combine dry ingredients; add butter and pulse until coarse meal forms; add ice water a little at a time. Remove from processor, divide dough into two disks, wrap in plastic and chill 2 hours.
Roll out dough to 1/8 inch thickness; cut 24 (2 1/2 inch) rounds; press into muffin pans; peirce with a fork; chill 2 hours. Bake tartlets at 400 degrees for 12 - 14 minutes. Remove from oven to cool.

Filling
3 tbsp. butter
1 c. leeks, chopped
2 garlic cloves, minced
4 c. mushrooms of your choice, chopped
2 tbsp. brandy or dry sherry
salt and pepper, to taste
1/4 c. parmesan cheese, grated

In a skillet over medium high heat melt butter and saute leeks, garlic and mushrooms until tender; add brandy, salt and pepper, cook for 1 minute more then remove from heat to cool.
Spoon 1 tbsp. mixture into each tartlet, sprinkle with grated cheese and serve.

Cream of Bell Pepper Soup
Serves 8

2 1/2 lbs. fresh red bell peppers
1 c. shallots, chopped
2 garlic cloves
1 tbsp. olive oil
3 c. chicken broth
1 tbsp. fresh thyme, chopped
1/2 c. half and half cream
2 tsp. red wine vinegar
1/8 tsp. cayenne pepper
salt and pepper, to taste
garnish with parmesan cheese, grated

Char peppers over a gas flame or broil on a baking sheet skin side up 10 minutes. Enclose charred peppers in a bag for 10 minutes. Peel, seed, slice into thin strips.

In saucepan over medium high heat saute shallots and garlic in oil; add broth, thyme and charred peppers. Simmer uncovered 20 minutes. Puree in blender or food processor until smooth; return to saucepan; add half and half cream, vinegar, cayenne, salt and pepper. Spoon into bowls, garnish with cheese and serve.

Bread Twists with Gruyere
Recipe coming soon...

Beet and Pear Napoleons with Ginger Juice Vinaigrette
Serves 6

2 trimmed meduim red beets (about 3 1/2 inches in diameter; about 1 3/4 lbs.), scrubbed
1 (4 inch) piece peeled ginger
1/3 c. fresh orange juice
1/4 tsp. sugar
1 1/2 tbsp. extra virgin olive oil
2 large firm, ripe pears
1 bunch tarragon
1 cup mixxed baby greens (perferably spicy)
1 Granny Smith apple

Preheat over to 450 degrees with tack in middle.
Wrap beets in foil and roast until tender, about 1 1/2 hours. Let stand until cool enough to handle, then slice crosswise into 1/4 inch thick rounds. Cool completely.
Meanwhile, finely grate ginger with a microplane over a kichen towel lined bowl. Carefully gather towel around ginger and squeeze until you have 2 tbsp. ginger juice. Whisk in orange juice, sugar, and oil. Season with salt and pepper. Divide vinaigrette evenly between 2 small bowls.

Cut pears lengthwise around core into 1/4 inch thick slices. Cut out 18 rounds from slices using a 1 inch cooke cutter and put in one bowl of vinaigrette.
Cut out 18 rounds from beet slices and put in other bowl. Toss pears and beets with vinaigrette to coat well.
To assemble napoleons, put 1 beet round on each of 6 plates and top with tarraton leaf. Top with 1 pear round, then another tarraton leaf. Repeat layering 2 more times. DIscard vinaigrette used for beets.
Toss greens with some of remaining vinaigrette and place around each napoleon. Finely grate apple (including skin) into a bowl. Spoon a heaping tsp. apple on top of each napoleon, then sprinkel with sea salt and poppy seeds. Drizzle with more vinaigrette if desired.

Green Apple Granita
serves 1

2 Granny Smith apples, divided
2 tbsp. fresh lemon juice, divided
1 tbsp. white sugar
1/3 c. apple juice
1 drop green food coloring
Strawberry for garnish
mint sprig for garnish

Peel, cut and core one apple, place in saucepan along with 5 tsp. lemon juice, and the next two ingredients. Boil approximately 3 to 5 minutes or until soft; cool; puree in food precessor until smooth. Transfer to a small bowl, stir in food coloring and freeze. Puree again in food processor and return to freezer.
With the remaining apple, cut approximately 1/2 inch off the top and set aside. Hollow out inside with a melon baller leaving a 1/4 inch wall. Sprinkle remaining 1 tsp. lemon juice on the cut top and inside the shell to keep from turning brown. Fill with the frozen mixture. Lean the top against the shell; garnish with a mint sprig, strawberry and serve.

Cornish Game Hen with Blackberry Sauce
serves 2

1 cornish game hen, halved lengthwise, cleaned, backbone removed
1 tbsp. butter, softened, divided
1/3 c. yellow onions, chopped
1 tbsp. fresh thyme, chopped, divided
1/2 c. tawny port wine
3/4 c. frozen blackberries, thawed
2/3 c. chicken broth
1 tsp. flour
Salt and pepper to taste
2 fresh parsley sprigs for garnish

Place hens on baking sheet lined with greased foil; brush with 1 tsp. melted butter, season with salt, pepper and 1 tsp. thyme. Roast at 425 degrees for 35 minutes or until juices run clear. Remove from oven, blot on paper towels.

In a meduim sized saucepan over medium high heat melt 1 tsp. butter, add onion and remaining 2 tsp. fresh thyme; saute until tender without browning. Add port wine; boil 4 minutes. Stir in blackberries (reserve 1 tsp. for garnish) and chicken broth; boil until reduced to 3/4 c. stirring frequently. Strain; discard solids. Combine remaining 1 tsp. butter with flour in a small container; whisk into sauce to thicken; add salt and pepper. Serve extra in a side dish for dipping. (Can be made 1 day ahead, covered and referated; reheat.)
Spoon onto plates, add game hens, garnish with parsley and serve.

Matchstick Seasoned Potatoes
Recipe coming soon...



White Cake

The Red Welcome/Congratulations Plate

The Dinner Table
Our entertainment, Master Ryan McCormick played so wonderfully. We were all in awe at his talent. Thank you for sharing with us Ryan!
Ryan and his little friend

At the table, eating delicacies that tickled the tastebuds!
What a lovely group. Kathleen, Amy, Pam, Jenn, Teri, Julia, Joan, Laura, Rachel and Cindy
/a>
The help...Chloe and Connor. These two made our lives easier!

Everyone notice Melina in the background. She was indispensable to us! We are so grateful to her. When the dinner was over, we had so little cleanup, thanks to Melina! Thank you, 100 times!

Si mangia bene in Italia (A Taste of Italy)

Hosted by Amy and Katy

(March 27th, 2009)

The Dinner Party

Our Wonderful Waiters and Waitresses



Recipes

Mela e timo martini
(Apple & thyme martini)

INGREDIENTS

• 6 oz. apple juice
• 5 oz. club soda
• 5 oz. sprite
• ¼ c. thyme simple syrup
• 1 large apple
• 4 fresh thyme sprigs
  

DIRECTIONS

1. To make thyme syrup – in a saucepan combine 1 c. sugar 5 fresh thyme sprigs and ½ c. water. Bring to a boil over medium heat. Reduce heat and simmer until sugar has dissolved, about 5 min. & remove thyme. Cool syrup.
2. Chill martini glasses in freezer. Combine ingredients and shake. Using a melon baller, scoop out small balls of apple. Float 3 balls and 1 sprig of thyme in each glass.
   

Insalata di pomodori e fiore di latte mozzarella
(Salad of tomato & mozzarella with balsamic vinegar & olive oil)

INGREDIENTS

• 1bucnch fresh basil, stemmed
• 4 tomatoes thinly sliced
• ¾ lb. fresh mozzarella
• 1tbsp. capers
• 8 black olives
• olive oil
• balsamic vinegar
  

DIRECTIONS

Layer tomatoes and mozzarella, sprinkle olives, capers. Garnish with basil, Drizzle oil and balsamic.

Zuppa Toscana e schiacciata al remerino e slavia
(Tuscan soup accompanied by rosemary flatbread)

The Soup

INGREDIENTS

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

DIRECTIONS

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!

The Bread

INGREDIENTS

2 cups warm water
2 tsp. Active Dry Yeast
4 cups bread flour
2 tsp. salt
extra-virgin olive oil
2 stalks fresh rosemary
kosher salt to taste
pepper to taste
Dipping Sauce:
Your favorite olive oil
Freshly ground black pepper

DIRECTIONS

In a large mixing bowl, mix yeast into warm water, then mix in flour and salt. Blend with a spoon just until the dough pulls away from the sides of the bowl. Cover, allowing the dough to rise, for approximately one hour and 15 minutes. Try not to jiggle the bowl excessively.
Brush a baking pan liberally with olive oil. Pour the dough onto the pan, then gently brush the surface of the bread with olive oil. With your fingers, pull small holes throughout the dough.
Strip some rosemary by simply sliding your hand down the herb in the opposite direction. Chop the rosemary to a coarse consistency and sprinkle over dough along with salt and pepper. Bake in a 350-degree oven for 15 to 17 minutes. When serving, try sprinkling with the rosemary flowers, which are edible.

Ravioli verdi del tre-formaggio con pomodori e ravioli della zucca di butternut con burro marrone predente
(Hand-made three-cheese ravioli with fresh tomatoes & Butternut squash ravioli with sage brown butter)

Three-cheese ravioli with fresh tomatoes

Dough:

INGREDIENTS

• 1 10-ounce package frozen chopped spinach, thawed
• 5 eggs
• 4 cups all-purpose flour, plus additional flour as needed
• 1 teaspoon salt

DIRECTIONS

1. Squeeze as much water as possible from the chopped spinach. In a blender or food processor, combine spinach and eggs, puree until the mixture is dark green and smooth, with few or no visible chunks of spinach showing.

2. In a bowl, combine flour and salt, stirring with a fork or a whisk to combine. On a large, lightly floured work surface (like a countertop covered with a silicone pastry mat), pour the flour mixture into a mound. Make a well in the middle.

3. Pour the spinach-egg mixture into the well and, using a fork, then your clean fingers when the mixture gets too thick, stir the spinach mixture in a circular motion, gradually incorporating more and more flour. As the mixture turns chunky, begin to knead it, incorporating enough flour to make a stiff dough. Knead dough for about 5 minutes, adding more flour until dough is smooth and slightly tacky but not sticky. Set aside, covered with plastic wrap, for about 20 minutes.

Filling:

INGREDIENTS

• 1 cup ricotta cheese
• 1 cup grated mozzarella cheese
• 1/4 cup finely grated parmesan cheese
• 2 eggs, beaten
• 2 Tablespoons fresh thyme
• 1/2 teaspoon plus 1 tablespoon of salt, divided
• 1 recipe pasta dough
• Water

DIRECTIONS

1. In a bowl, combine ricotta, mozzarella and parmesan cheeses, eggs, thyme and 1/2 teaspoon salt, mix well. Set aside. Fill a stock pot with water and bring to a boil on the stove.

2. Meanwhile, working with a small portion of dough at a time, roll balls of pasta dough into thin circles, about 2 inch in diameter. Lay a piece of dough floured work surface. Place tablespoon-sized dollops of filling in the center of the dough. Use your finger to moisten the area around each dollop of filling, then fold another thin circle of the dough over the filling to meet the other edge. Press down around filling, making sure to press out any air bubbles.

3. With kitchen shears, trim the edge of the pasta. Place ravioli on a parchment-lined sheet pan and repeat with the remaining pasta dough and filling. At this point, pasta can be refrigerated, covered with plastic wrap, for up to a day.

4. To cook pasta, add 1 tablespoon salt to a stockpot of boiling water. Drop ravioli into boiling water. Cook in boiling water for 3 to 4 minutes (pasta will float to the surface). Serve with the sauce.

Basil Tomato Sauce:
(Recipe Pending)

Butternut squash ravioli with sage brown butter

Dough:

INGREDIENTS

• 4 cups all-purpose flour
• 1 pinch salt
• 6 large eggs
• 2 tablespoons olive oil

DIRECTIONS

1. On a clean surface, make a mountain out of flour and salt mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
2. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.

Filling:

• 1 pound butternut squash, halved and seeds discarded
• 2 teaspoons extra-virgin olive oil
• 3 tablespoons grated Parmigiano-Reggiano
• 1/8 teaspoon grated nutmeg
• 1 tablespoon fine dry bread crumbs
• 5 tablespoons unsalted butter, cut into pieces
• 1 1/2 tablespoons chopped sage
• 1/4 teaspoon fresh lemon juice

DIRECTIONS

1. Preheat oven to 425°F with rack in middle.
2. Brush cut sides of squash with oil and sprinkle with 1/4 teaspoon each of salt and pepper (total). Roast in a shallow baking pan until golden brown and tender, 30 to 45 minutes. Cool to room temperature, then use a spoon to scoop out flesh, transferring it to a medium bowl and discarding rind. Stir in cheese, nutmeg, bread crumbs, and salt and pepper to taste.
3. Meanwhile, working with a small portion of dough at a time, roll balls of pasta dough into thin circles, about 2 inch in diameter. Lay a piece of dough floured work surface. Place tablespoon-sized dollops of filling in the center of the dough. Use your finger to moisten the area around each dollop of filling, then fold another thin circle of the dough over the filling to meet the other edge. Press down around filling, making sure to press out any air bubbles.
4. With kitchen shears, trim the edge of the pasta. Place ravioli on a parchment-lined sheet pan and repeat with the remaining pasta dough and filling. At this point, pasta can be refrigerated, covered with plastic wrap, for up to a day.
5. To cook pasta, add 1 tablespoon salt to a stockpot of boiling water. Drop ravioli into boiling water. Cook in boiling water for 3 to 4 minutes (pasta will float to the surface). Serve with the sauce.
6. Meanwhile, heat butter in a heavy medium skillet over medium heat, swirling, until golden brown, then cook sage, stirring, until sage is crisp and butter is deep golden brown. Stir in lemon juice and salt and pepper to taste.
   

Sorbetto di limone
(lemon sorbet)

INGREDIENTS

• 1 lemon's peel, finely diced
• 1 cup water
• 1/2 cup sugar
• 1/2 cup lemon juice
• 1/2 cup of vanilla yogurt
  
• 1/2 cup carbonated mineral water

DIRECTIONS

1. In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
2. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice, vanilla yogurt and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
   

Scallopine del pollo con il fromaggio di fontina, il carciofo ed l pomodori seccati al sole
(Chicken sacllopine with fontina cheese, artichoke and sun-dried tomatoes)

INGREDIENTS

• 1 12-ounce jar marinated artichokes, drained, coarsely chopped
• 1 cup grated Fontina cheese
• 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
• 1 tablespoon dried basil
• 4 5-ounce skinless boneless chicken breast halves, pounded thin
  
• 2 tablespoons olive oil

DIRECTIONS

1. Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Working with 1 chicken breast at a time, put the filling in the center of chicken breast and roll it up. Sprinkle chicken with salt and pepper.
2. Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.

Risotto al salto alla parmigana in salsa di zafferano
(Parmesan rissotto cakes in a saffron creme sauce)

Parmesan Risotto Cakes

INGREDIENTS

• 4 c. chicken stock
• 3tbsp. butter
• ½ white onion, minced
• 1 c. Carnaroli rice
• 2 tbsp. dryshite wine
• ¼ c. freshly grated parmigiano-reggiano cheese
• salt & freshly ground pepper
  

DIRECTIONS

1. to make risotto, in a saucepan over med. Heat, bring stick to a gentle simmer. In a separate large, heavy bottomed saucepan over low heat, melt 1 ½ tbsp. butter. Add onion and sauté until soften and lightly golden about 5 min. Raise heat to med, add rice and stir until grains are coated with the butter and lightly toasted. Add wine, stirring constantly until the rice completely absorbs the liquid.
2. Reduce heat to med. Low, add add a ladelful of the hot stock, and stir constantly until the rice absorbs the liquid. Continue adding small ladlefuls of stock until the stock is absorbed until adding the next ladleful – stirring constantly. When the rice is tender, but quite firm, after about 15 min. stir in parm-regg. And season to taste. Remove from heat.
3. Transfer to a bowl. Stir in remaining butter and let risotto cool, until stiff and easy to handle. Divide rice into 4 portions. Line a baking sheet with parchment paper. Place each portion onto sheet and use a spatula to form into disks about 4 in inch diameter and 1 inch thick. Cover and refridgerate about 1 hr.
4. Melt 2 tbsp. butter & 1 tbsp. olive oil in large frying pan over med. heat. Arrange risotto cakes in pan and cook, turning once until they are heated through and golden and crisp on both sides. (about 4 min. on each side)
5. To serve, pour a small pool of saffron sauce onto warmed plates. Place a risotto cake on sauce and drizzle with additional sauce. Garnish with Parmesan shavings and fresh parsley. Serve immediately.
   

Saffron Sauce

INGREDIENTS

• ¾ tsp. salt
• 1/4 tsp. pepper
• 2 shallots, sliced
• 1 garlic clove, minced
• ½ c. dry white wine
• 1 ½ c. chicken broth
• ½ tsp saffron threads
• ½ c. heavy cream
• 3 tbsp. chopped fresh parlsey
  

DIRECTIONS

On med. Heat, add shallots and garlic to 2 tbspl olive oil. Cook 2 min. Deglaze pan with white wine, cook until wine is almost evaporated. Add chicken broth and saffron threads, bring to a simmer and cook 10 min. or until reduced by half. Add cream, salt and pepper and stir to combine. Simmer 1 minute.

Veruda fresca alla griglia
(Grilled fresh vegetable)

INGREDIENTS

• 2tbsp. wine vinegar
• 1 clove garlic
• 2tsp. chooped fresh thyme
• ½ tsp. salt
• 1/4 tsp. freshly ground pepper
• wooden skewers (soaked in water for 30 min.)
  

DIRECTIONS

cut vegetables into I inch pieces. Blanch veg (except mushrooms) in salted boiling water for 2 minutes. Drain and cover with cold water. Let stand for 2 min. pat dry.
wisk oil, vinegar & seasonings and add blanched vegetables. Toss to combine. Let stand for 30 min. thread veg. on skewers. Grill turning occasionally and brushing with reserved marinade until lightly browned, 8-10 min.

Terzeto di gelato
(trio of gelatos)

Chocolate hazelnut gelato

INGREDIENTS

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar, plus 1/4 cup
• 4 egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
• 1/2 cup toasted hazelnuts, crushed, for garnish

DIRECTIONS

1. In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
2. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
3. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Pistachio gelato

INGREDIENTS

• 3/4 cup unsalted shelled pistachios (about 3 3/4 ounces)
• 3/4 cup sugar
• 2 cups whole milk
• 1 teaspoon almond extract
• 5 large egg yolks
• Chopped unsalted pistachios

DIRECTIONS

1. Finely grind 3/4 cup pistachios and 1/4 cup sugar in processor. Combine pistachio mixture, milk and almond extract in heavy medium saucepan. Bring to boil. Whisk yolks and 1/2 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture. Blend in the blender until creamy. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Remove from heat. Refrigerate custard until cold, about 3 hours.
2. Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 1 week ahead. Keep frozen.) Scoop into glasses or bowls. Garnish with chopped pistachios.

Strawberry creme gelato
(Recipe Pending)

Cioccolato caldo con panna montana
(Italian hot chocolate with whipped creme)

INGREDIENTS

• 5 tablespoons Dutch-processed cocoa powder
• 2 tablespoons sugar
• 6 ounces dark chocolate, finely chopped (at least 70% cacao solids)
• 2 cups milk

DIRECTIONS

1. In a small saucepan over low heat, add the cocoa powder, sugar, and 2 tablespoons of the milk.
2. Heat until the sugar melts and no lumps remain, stirring well.
3. Bring to a low boil, stirring constantly; add the remaining milk.
4. Turn off the heat, add the chopped chocolate, stirring until smooth.
5. Top with whipped cream and sprinkle cocoa power.
   

DINING SOMEWHERE IN TIME

Hosted by Teri and Jennifer
Feb. 27, 2009

The ladies joined us for an elegant evening of romantic dining "Somewhere in Time." The dinner was a 1900's, Victorian theme, based on the tragic romance "Somewhere in Time." We hope all had a lovely night and enjoyed the beautiful dishes we attempted to prepare.

Drink: Passionate Pink Lemonade

Course I: Luscious Lobster Bisque Soup

Course II: Romantic Roasted Vegetable Terrine

Course III: Poached Tri Color Poisson with Affectionate Beurre Blanc

Course IV: Glacie of Ruby Citrus and Basil Lime Sorbet

CourseV: Tender Classic Beef Wellington with Sauce Bordelaise

Course VI: Indulgent Napoleon Caesar

Course VII: Desirable Chocolate Mousse served in White Chocolate Tea Cup

Tea: Hot Almond Orange Tea

Our beautiful servers
Recipes

Lobster Bisque
4 (1 1/2-pound) lobsters
1 1/2 cups tomato paste
1 1/2 cups coarsely chopped onion
1 1/2 cups coarsely chopped celery, including leaves
1 1/2 cups coarsely chopped carrot
1 sprig thyme
3 sprigs flat-leaf parsley, plus extra, for garnish
1/2 teaspoon saffron
6 cups heavy cream
1 cup cream sherry
2 tablespoons freshly ground black pepper
1/4 cup cornstarch
Fill large stockpot with water and bring to a boil. There should be enough water to cover lobsters completely when immersed. Place live lobsters in boiling water head first to minimize splashing. When water re-boils, turn down the heat, and simmer for 20 minutes. Do not overcook lobsters. Remove lobsters from the pot using tongs; save all the water in stockpot as this is now a flavorful stock to be re-used.
Place 10 cups of stock in a clean stockpot and put on low heat. Clean claws and tails of lobsters and reserve meat, legs, and swimmerets. After lobsters are cleaned, place shells in stockpot with 10 cups of stock. Cut bodies in quarters and place in stockpot, making sure to include all roe and tomalley in pot. Add 1 cup tomato paste and simmer on low heat for 1 1/2 hours, stirring occasionally. Be careful not to have heat so high as to burn stock. Pour entire contents of pot through sieve into clean stockpot; this should now be 8 cups of glorious red stock.
Place onions, celery, carrots, thyme, parsley and saffron in a large saute pan, add 4 cups stock from original stock pot and put on high heat for 30 minutes, stirring every 5 minutes. Add 1/2 cup tomato paste and black pepper. Turn down heat and simmer 30 minutes, stirring every 5 minutes. Press entire contents of saute pan through sieve into stockpot of 8 cups previously made stock.
To finish Bisque, put pot on medium heat. Add heavy cream slowly, using whisk to blend. Simmer on low heat for 20 minutes; bisque will thicken slightly. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes.
Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque.

Vegetable Terrine
Yield: 24 1/2" slices½ cup olive oil
1 Tbsp. kosher salt
1 tsp. freshly ground black pepper, or more to taste
1 medium eggplant, about 2 pounds
1 medium zucchini, about 1 pound
1 cup tomato juice
4 tsp. unflavored gelatin
1 head of roasted garlic
2 roasted red bell peppers sliced into 1" wide strips (see below)
12 fresh basil leaves
2 roasted yellow bell peppers sliced into 1" wide strips

Preheat the oven to 400. Line 2 baking sheets with parchment paper. Line a 12"x2-1/4"x1-3/4" metal terrine with a plastic wrap, leaving a 3" overhang of plastic on each side.
In a small bowl, combine the olive oil, salt and freshly ground pepper, and set aside. Slice the eggplant and zucchini lengthwise, about 1/4" thick. Arrange the eggplant and zucchini slices on the baking sheets. Brush the oil mixture over both sides of the vegetables. Bake until they are cooked through, flexible and tender, 20-25 minutes. Transfer the sheets to racks to cool, about 10 minutes. Place 1/2 cup tomato juice in a small saucepan over medium heat. Place the remaining tomato juice in a small heatproof bowl, and sprinkle with gelatin. Let sit for 5 minutes to soften the gelatin. Hold the bowl over the warm saucepan and stir until the gelatin is dissolved, about 2 minutes. Add the gelatin mixture to the hot juice and remove from the heat. Transfer the juice to the bowl of the food processor. Squeeze the cloves of the roasted garlic into the bowl with the juice and process until well combined, about 15 seconds. Season with salt and pepper to taste. Transfer to a medium bowl. Dip the eggplant slices in the tomato juice mixture. Set aside the 2 thinnest slices. Arrange the other slices crosswise, slightly overlapping, so that the ends of the eggplant drape over the sides of the terrine. Arrange the 2 reserved slices lengthwise at either end of the mold, leaving about 1/2" of eggplant hanging over either end. Layer the red pepper strips lengthwise on the top of the eggplant, dipping each slice into the juice mixture as you go. Repeat the process with the zucchini, basil leaves, and the yellow pepper strips. Pour the remaining juice mixture into the terrine mold. Fold the overhanging eggplant on top of the filling and press down gently to compress the terrine. Seal with the overhanging plastic wrap. Place on a baking sheet, top with a second baking sheet, and place a weight on top. Refrigerate overnight. The terrine may be made 2 days in advance, tightly wrapped and refrigerated until ready to serve. To unmold, unwrap the plastic from the top of the terrine. Place an inverted serving platter over the terrine and quickly turn the terrine over onto the platter. Gently remove the mold and the plastic wrap. Using a serrated knife, cut into slices and arrange.
Notes:If during the assembly, the gelatin mixture becomes too thick, heat on low flame to return it to its liquid state. Roasted garlic: Put one head of garlic in a heat-proof baking dish. Drizzle olive oil on top and bake on 400 until garlic is soft and golden brown, about 45-60 minutes. Remove and squeeze garlic from cloves into a bowl. To roast peppers: roast in 400 degree oven and remove immediately to closed pan. Leave until cool and remove skin.

Braided Fish w/ Beurre Blanc
2 White fish fillets 9" long by ½ thick
1 Salmon fillet 9" long by ½ thick
1 bunch of fresh large leaf spinach

Poaching Liquid
1 ½ cup water
3/4 cups chardonay white wine
1 shallot finely chopped
salt and pepper

Cut the fish into long ½ inch strips. Boil a pot of water. Put lots of ice in a large bowl and fill bowl with water. Clean spinach leaves and remove stems. Drop into boiling water, when the leaves turn bright green (10-15 sec.) remove and place in ice and water. When cold remove and dry. Wrap ½ of the white fish strips with spinach. Take the three different colors of fish strips and braid. Place in a 9x13 pan and pour in the poaching liquid, until about 1 inch in bottom of pan. Cover with wax paper and then foil. Cook at 400 degrees for 20 minutes or until done. Lift onto plate with big spatula.

Beurre Blanc Sauce
1 to 2 shallots, chopped fine
4 ounces white wine
1 ½ ounces lemon juice
1/4 c heavy cream
6 T butter, cubed
salt and white pepper

Combine the shallots, white wine, and lemon juice in a saucepan over high heat and reduce. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat then off the heat. Continue whisking butter into reduction until it has reached a rich sauce consistency. Season with salt and white pepper. Serve immediately while hot.

Lime-Basil Sorbet
1 1/4 cups sugar
1 cup water
3/4 to 1 cup fresh lime juice
18 to 20 fresh basil leaves, finely chopped

In a medium saucepan over hemduim heat, combine sugar and water. Stir until mixture comes to a boil; boil 1 minute. Remove from heat. In a food processor or blender, puree lime juice, sugar syrup, and chopped basil leaves. Strain through strainer to remove bigger pieces of leaves and pulp. Freeze in icecream maker or put into freezer and stir every few hours.

Blood Orange Sorbet
2 c blood orange juice
1 tsp. Lemon juice
1 cup sugar
1 cup water
2 oz blood orange syrup

In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; boil 4 minutes. Remove from heat. Cool completely. Add juices and syrup. Freeze in ice cream maker or put into freezer and stir every few hours.

Beef Wellington
1 Tenderloin trimmed of silver skin and excess fat
2 packages of Sara Lee puff pastry
1 ½ lbs mushrooms
½ c red wine
2 T butter
1 Shallot finely chopped
salt and pepper
Garlic salt
1 egg

Puree the mushrooms until finely chopped. In saute pan, melt the butter and saute the shallots, mushrooms, wine, salt, and pepper. This must be flavorful. Cool.
Cut the loin into 1 ½ in pieces. Season the steaks with garlic salt and pepper. In a very hot saute pan with a little olive oil, sear the steaks on both sides for about 2 minutes per side. Let cool.
Let the pastry thaw completely. Cut the pastry into 4 large squares. Brush the edges with the whisked egg. Place a large spoonful of the mushroom on the middle of the pastry. Put the steak on top. Pull the pastry up to cover the steak, cutting off extra pastry. Turn over and place on a cookie sheet. Use extra dough for garnish. Coat the dough with egg. Bake in 425 oven for 20 minutes.

Parmesan Crisps
½ cup grated Parmesan
Preheat oven to 400 degrees. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a ½ inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool.

Chocolate Mousse
8 (1 ounce) squares semisweet chocolate (or half milk chocolate half semisweet)
½ cup water, divided
2 T butter
3 egg yolks
2 T sugar
1 1/4 cup whipping cream, whipped

In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees, about 1 to 2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5 to 10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.

Hot Almond Punch
2 c. sugar
2 c. water
2 c. orange juice (not concentrate
3/4 c. lemon juice
2 qt. water
2 tsp. vanilla
2 tsp. almond extract

In saucepan combine sugar and 2 cups water; heat till sugar is dissolved. Add orange juice, lemon juice, and 2 quarts water. Heat until hot. Remove from heat; add vanilla and almond extract. Serve warm.