Tuesday Night #8 - 5/17/11

My friend Julie threw us all for a loop when she announced her engagement.  The "girls" and I decided to get together for an impromptu happy hour.  Jason and the groom-to-be joined us.  We hosted at the house and it just happened to fall on a Tuesday night.  The plan was to arrive with an app and a bottle of champagne/prosseco/sparkling wine.

I tossed together Jason and my favorite salad--simply mixed greens and a basic vinaigrette.

Basic Vinaigrette

from Mark Bittman's The Minimalist Cooks at Home

1/2 cup extra virgin olive oil

3 T. or more good wine vinegar

salt and freshly ground black pepper

1 heaping teaspoon Dijon mustard

1 large shallot (about 1 oz.) peeled and cut into chunks

Whisk together.  Best used fresh but will keep a few days in the fridge.  Makes about 3/4 cup.

I use Olio Santo Olive Oil and Olivier Balsamic Vinegar aged 25 years.  Both available at Williams Sonoma.  Grey Poupon mustard.  These olive oil and vinegar are the key.  I've done it with others, still good but not as fabulous.

I also did grilled bread spread with goat cheese and topped with chopped ratatouille.  For the ratatouille I grilled 2 whole portobello mushrooms, a red bell pepper sliced in half, a yellow zucchini cut lengthwise, a red onion sliced thickly and skewered so it would stay together and lastly a halved tomato.  These were grilled until they soften slightly but are not mushy.  After removing them from the grill I let them cool before I diced them all up.  Once it is like a chunky salsa I add balsamic vinegar, olive oil, chopped garlic, salt, pepper and handfuls of whatever fresh herbs I have around -- basil, oregano, rosemary and italian parsley.  Toss this all up and use it to top grilled italian bread with goat cheese.  Yum!

Along with this we had a great cheese plate, smoked trout spread, cake, cupcakes and lots up bubbly.  A good time was had by all.

Thanks to Ann, Tiffany and Jason.  Congratulations to Julie and Mark!

Tuesday Night #7 - 3/8/11

This menu is dedicated to Jacques Pepin.  Although only one of the recipes is his, it was the inspiration for the dinner.  He is a total stud for an old guy.

Goat Cheese and Onion Tarts
http://www.epicurious.com/recipes/food/views/Goat-Cheese-and-Onion-Tarts-100707
Jacques Pepin Pot Roast
I saw this recipe done on Julia and Jacques: Cooking at Home.  I found the recipe online.
http://www.chefslittlehelper.com/node/18108
Raspberry Panna Cotta
http://www.epicurious.com/recipes/food/views/Strawberry-Panna-Cotta-with-Strawberry-Compote-106549
Blackberry Dessert Wine

I started this menu with Jacques Pepin's Pot Roast.  While watching PBS Julia and Jacques: Cooking at home came on.  I got to watch Jacques do a pot roast and Julia do beef stew.  They both looked fabulous, were "do ahead" recipes and were something Jason would like a lot.  The thing was I'd done Julia's beef stew multiple times.  So, Jacques Pot Roast it was!

I simply searched Epicurious.com for "french appetizer" and browsed until something struck me as yummy.  I did alter the Goat Cheese and Onion Tart.  I found that I should have started a day earlier than  had.  I was supposed to make a par-baked tart shell.  Well, I just was not up for it.  I remembered that I had a box of mini phylli shells that would work great to hold the filling instead of the tart.  I went with it and they turned out darling.

Goat Cheese and Onion Phyllo Cups

Spring Table Scape

Homemade French Bread

Pot Roast and Salad

Panna Cotta with Blackberry Dessert Wine

I had just recently tried panna cotta at a restaurant and found it to be like the most delicious yogurt ever.  I searched the internet for a recipe until I came up with this one.  It was super easy to make and I found that since it was made with buttermilk it was not so high in calories.  This one was just as good as the restaurant version.

Thanks to Lisa, Morgan, Sarah, Deb and, of course, Jason.

Tuesday Night #6 - 1/18/11

This menu is dedicated to the Deep South.

MENU
Sweet Baby Gherkin Pickles
Deviled Eggs
http://www.deepsouthdish.com/2008/12/basic-humble-deviled-egg.html
Brown Sugar Glazed Baked Ham w/ Coca-Cola
http://www.deepsouthdish.com/2009/01/brown-sugar-glazed-baked-ham-with.html
Sauteed Collard Greens
http://www.epicurious.com/recipes/food/views/Sauteed-Collard-Greens-15805
Southern Fried Corn
http://allrecipes.com/Recipe/Southern-Fried-Corn/Detail.aspx
Jimmy Carter Cake
http://www.deepsouthdish.com/2008/11/jimmy-carter-cake-pudding-dessert.html

Unfortunately, no pics this week.  I did remember to take some but then managed to lose them somehow in the process of transferring them from Blackberry to computer.

I loved this menu.  Nothing was complicated.  Jason volunteered to help with the last minute food prep so I was able to mingle with guests before dinner.  This ham was the bomb.  Easy to prepare with just a simple warm up in the oven.  It made the house smell like what heaven should smell like.  I love ham and this is definitely the way to do it.  I certainly makes a good amount too.  No complaints from me this week about no leftovers!  I did send most of the leftovers home with the guests though.  We were heading out of town on an extended trip.  I suppose I could have froze some but that kind of grosses me out.  I did keep the bone and made some awesome crock pot beans that I was really excited about.

Out of the greens and the corn it seemed to be the corn that was the big hit.  I suppose anything sauteed in bacon fat generally out-flavors contenders.  I will definitely be making it again.  I used organic peaches and cream corn that I had frozen this summer.  It is so much tastier than frozen stuff from the store.  That was worth the mess and the work this summer.

I love greens.  These were simple with just olive oil and garlic.  It could maybe be said that they were on the bland side but the lemon juice brightened them up.  I tried to prepare them in a lighter way since the rest of the meal was heavy.  One thing I an continually running into is that the portions that the recipes claims to make are all over the board.  In this instance I ended up preparing only 1/2 of the greens I had bought and we had leftovers of those.  I simply prepped the rest for the freezer and am happy that I can easily make then in the future.

Jimmy Carter Cake just cracks me up.  First of all it is not cake.  If you have ever been to a church basement potluck dinner I am sure you've had it (or at least seen it).  It's delicious.  Why wouldn't it be?  It has peanut butter, chocolate, cream cheese, whipped cream and a crumb crust.  I loved placing the maraschino cherries on top of the whipped cream.  I could eat a piece for breakfast lunch and dinner!  I did send it home with the guests though as I am attempting to slim down.

Thanks to Susie, Jeannette, Tom, Finnley and of course Jason.

Tuesday Night #5 - 1/11/11

MENU
Cheese plate with Abergele, Double Gloucester, Danish Brie, crackers and red grapes
Mushroom Stuffed Pork Tenderloin with Celery Root Mashed Potatoes
http://www.epicurious.com/recipes/food/views/Mushroom-Stuffed-Pork-Tenderloin-with-Celery-Root-Mashed-Potatoes-5224
Romaine Lettuce tossed with Raspberry Vinegarette and Pomegranate Seeds
Molten Chocolate Cakes w/ Vanilla Ice Cream

Poor pic, I was rushed.

This was a difficult entree to pull off as far as timing was concerned.  Since I doubled the recipe it took much longer to cook than the recipe said.  Dinner was about 45 minutes late as a result.  It was also a lot of last minute prep so I didn't get any apps or pre-dinner socializing.  This bummed me out since it was an excellent mix of people this week.   It was super good regardless!

Jason requested this entree.  I had made it once before as a special meal for us up at the lake.  I had a hard time stuffing the tenderloins this time.  I think I kind of rushed that step and it backfired on me.  Didn't matter that much, just took away from the presentation a bit.  I also should have individually plated the meal instead of passing a platter.  The platter was huge, heavy and overloaded.  It looked like a plate of glop to me.  I forgot to garnish it with the leftover marjoram as well.  Oh, well.  I'm still learning.  It would have been fine for  6 or less.  Dinner for 8 is so much more work!  The kitchen was like a bomb went off in it.

Thanks to Jill, Scott, Kari, Elsie, Tony, Deb, Tara and of course Jason.

Tuesday Night #4 - 12/21/10

MENU
Corn and Goat Cheese Queso with tortilla chips
http://www.foodnetwork.com/recipes/emeril-lagasse/corn-and-goat-cheese-queso-recipe/index.html
Beef and Bean Chili
http://www.epicurious.com/recipes/food/views/Beef-and-Bean-Chili-107079

This was a very small and simple event.  My heart really wasn't up for doing a lot.  The holidays and birthdays surrounded me so I took it easy.  I did a crock pot chili.  Substituting 1/2 of the ground chuck with ground turkey.  I also added extra hot sauce, including Taco Bell hot sauce packets!  Why not, I love that stuff.  This chili froze really well too.

Two good girlfriends came over and we basically got completely sauced on wine and stayed up way too late.  They both slept over.  I had to cancel on snowboarding the next day.  :(

I did do a great dip.  We basically ate so much of it that we were full before we got to the chili.  We ate the chili at the dining room table for appearances.  I did have all the fixings with it --cheese, chips, cilantro, onion and sour cream.  We did have a wine that was a recommended pairing for chili.  It didn't excite me.  I never get too excited about pairings.  I must be doing it wrong?

Thanks to Kari, Susie and always Jason.