Diva: Ashley
Drinks: Stacey
Selection of red and white wines
Perrier with lime and lemon
Appetizer:
Mary Ellen
Gjetost, Apples and Pecans
Gjetost, a brown goat cheese
Honeycrisp apples
Pecan halves
Slice the gjetost cheese very thin (I had the deli
do it for me!)
Slice the apples very thin
Place the gjetost cheese on the apple slices and
top with 1 or 2 pecans
Soup:
Hallie
French Onion Soup
2 lb medium onions, halved lengthwise, then thinly
sliced lengthwise (use a food processor- save yourself a few tears)
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California
¾ tsp salt
½ stick (1/4 cup) unsalted butter
2 tsp all-purpose flour
¾ c dry white wine
4 c reduced-sodium beef broth (32 fl oz) (I used
vegetable broth instead)
1 ½ c water
½ tsp black pepper
6 (½-inch-thick) diagonal slices of baguette
1 (½-lb) piece Gruyère, Comte, or Emmental (I used
a Swiss Gruyere from the 3rd Street Wine Co.)
2 T finely grated Parmigiano-Reggiano
Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes (be patient and wait till the onions really are browning). Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
While soup simmers, put oven rack in middle position and preheat oven to 350°F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
(From Gourmet December 2006)
Salad: Erin
Pear, Pancetta, and Apple
Smoked Gruyere Salad
¾ tsp whole coriander
seeds
1 T fresh lemon juice
½ small shallot, minced
3 T extra-virgin olive
oil
1 ½ ounces thinly sliced
pancetta, chopped
1 large head of butter
lettuce, torn into bite-size pieces (about 8 cups) or mixed greens
1 large red Anjou (or
other, I used home grown Bartletts) pear, peeled, cored, sliced (I used 1/2 pear
per person)
¼ c coarsely chopped
toasted walnuts (optional)
gruyere cheese, thin cut
with peeler
Toast coriander seeds in
small skillet over medium heat until aromatic, about 2 minutes. Transfer to
mortar and grind coarsely with pestle. Transfer to small bowl. Mix in lemon
juice and shallot. Gradually whisk in olive oil. Season dressing to taste with
salt and pepper.
Heat heavy medium skillet over medium-high heat. Add pancetta and sauté until crisp, about 4 minutes. Transfer to paper-towel-lined plate. Place lettuce in large bowl. (Dressing, pancetta, and lettuce can be prepared 2 hours ahead. Let dressing and pancetta stand at room temperature. Cover lettuce with damp kitchen towel and refrigerate.)
Heat heavy medium skillet over medium-high heat. Add pancetta and sauté until crisp, about 4 minutes. Transfer to paper-towel-lined plate. Place lettuce in large bowl. (Dressing, pancetta, and lettuce can be prepared 2 hours ahead. Let dressing and pancetta stand at room temperature. Cover lettuce with damp kitchen towel and refrigerate.)
Toss lettuce with
dressing. Top with pear slices, then cheese and pancetta.
(From epicurious.com)
Side Dish: Aven
Macaroni and Cheese with Vegetables
1 ½ c small pasta shells
1 clove garlic, minced
kale
zucchini
2 c small cauliflower florets
2 T milk
1 c cottage cheese
½ tsp mustard powder
¼ tsp ground black pepper
⅛ tsp salt
1 ½ c shredded sharp cheddar cheese
Bring a large pot of water to a boil. Add the
pasta, onion, and garlic. Cook for 3 minutes. Add the peas and carrots and
broccoli. Cook for 5 to 7 minutes, or until the pasta is just tender. Drain and
return the pasta and vegetables to the pot and set aside.
In a medium bowl, combine the milk, cottage cheese,
mustard, pepper, and salt. Add to the pasta mixture. Stir in the Cheddar.
Return the pot to the heat and cook over low heat,
stirring constantly, for 2 minutes, or until the cheese melts and the mixture
is hot. Let stand for 5 minutes before serving.
(Adapted from recipes.prevention.com)
Entrée:
Mariah
Mariah’s Cheezy Lasagna
Sauce
1 large can stewed toms
1 large can chopped toms
1 small can tom paste
1 medium handful of Italian Seasoning
1 medium zucchini grated
2 heads garlic
1 large yellow onion
Garlic Salt to taste
Mix all ingredients in a large pot simmer all day,
taste often
The Layers
Sauce
Noodles
Ricotta (recipe below)
Sauce
Spinach
Noodles
Ricotta
Sauce
Noodles
Sauce
Mozzarella cheese
Parmesan Cheese
Cover with foil and bake at 350 for one hour
Remove foil and broil for 3 minutes or until cheese
bubbles
Fresh Homemade Ricotta
2 quarts whole milk
1 c heavy cream
½ tsp salt
3 T fresh lemon juice
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
(From Gourmet April 2006)
Dessert:
Colleen
Mascarpone Brownies
Brownies
1 c unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped
1 c white sugar
½ c cocoa powder (sifted)
½ c mascarpone cheese
3 large eggs, at room-temperature
2 tsp pure vanilla extract
½ c all-purpose flour
½ tsp salt
1 c unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped
1 c white sugar
½ c cocoa powder (sifted)
½ c mascarpone cheese
3 large eggs, at room-temperature
2 tsp pure vanilla extract
½ c all-purpose flour
½ tsp salt
Ganache
6 ounces best-quality semisweet chocolate, finely chopped
6 T whipping cream
3 T unsalted butter
6 ounces best-quality semisweet chocolate, finely chopped
6 T whipping cream
3 T unsalted butter
Preheat oven to 325F and grease or parchment paper
a 8x8 pan. Set aside.
In glass mixing bowl melt butter in microwave on
full power. Stir in chocolate and mix until combined (a few additional seconds
in the microwave may be needed). Add sugar to chocolate/butter mixture until
combined. Heat for an additional 30 seconds on high, remove and stir until it
looks shiny. It will still look a bit grainy.
Add mascarpone, vanilla, eggs and mixing until
smooth.
Sift flour, salt and cocoa into mixture with a
sieve and stir just until combined, making sure to scrape all sides of the
bowl. (Mixture will be rather light in texture, instead of dense and heavy like
many brownie batters)
Pour batter into prepared pan and smooth top to
ensure even baking. Bake for 40-50 minutes (ours is usually done around 47
minutes) until tester comes out clean. Use the flat end of a potato masher to
lightly tamp down the surface of the brownies while they are still warm. Do not
squish, merely flatten any parts that might have raised more than others
(typically the edges). This will help the ganache coat evenly. Leave in pan and
set on wire rack to cool.
While brownies are cooling, make your ganache to
pour over the top (which you will want to do while your brownies are still
warm). To do so, simply heat butter and cream on medium power (taking care not to
boil) in the microwave and add chocolate. Stir until all lumps disappear.
Immediately pour over brownies. Let cool completely (we find placing them in
the fridge helps up stay out of the pan until they the ganache is set 100%).
Once chilled a knife will cut through them cleanly, make sure to clean your
blade for each cut for a more polished look.
The mascarpone keeps things moist and dense without
the same thin, underdone taste of a normal fudgy brownie. It also allows the
chocolate to shine through without feeling a sugar coma after eating one
(although we make no promises that you can eat just one).
(From thkitchn.com)
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