2011 Spring MENU
Italian Opera
Host Couple
Cocktail: Bellini Cocktail
Main Course: Tuscan-Style Grilled Veal Chops
Couple #1
Appetizer: Tomato and Mozzarella Tart
Side: Rao’s Mixed Green Salad
Couple #2
Appetizer: White Bean and Artichoke Dip with Whole Wheat Pita Chips
Dessert: Almond Biscotti
Couple #3
Side: Asparagus Risotto
Dessert: Cappuccino SemiFreddo
RECIPES
BELLINI COCKTAIL (www.gourmetsleuth.com)
INGREDIENTS
Quick version
1 parts Peach Schnapps
3 parts Champagne (or Sparkling wine)
Combine in champagne flutes, serve.
Original Version
2/3 cup white peach puree (use yellow peaches if white not available)
1 teaspoon raspberry puree
1 bottle chilled Italian sparkling wine such as Prosecco or Asti Spumante Brut
2/3 cup white peach puree (use yellow peaches if white not available)
1 teaspoon raspberry puree
1 bottle chilled Italian sparkling wine such as Prosecco or Asti Spumante Brut
Place 1 1/2 tablespoons puree in the bottom of each flute and add 2 - 3 drops of the raspberry puree. Add sparkling wine and serve.
Raspberry puree: Puree fresh or frozen (thawed) berries in a food processor.
Peach puree: Peel fresh peaches, cut up in pieces and blend in a food processor.
Serving glass: Tall champagne flutes
TOMATO AND MOZZARELLA TART (cook’s illustrated)
Serves 6-8
TIPS
Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes.
INGREDIENTS
Flour , unbleached all-purpose, for work surface
1
box frozen puff pastry (Pepperidge Farm, 1.1 pound), thawed in box in refrigerator overnight
1
large egg, beaten
2
ounces grated Parmesan cheese (about 1 cup)
1
pound plum tomatoes (about 3 to 4 medium), cored and cut crosswise into 1/4-inch-thick slices
Salt
2
medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
2
tablespoons extra-virgin olive oil
Ground black pepper
8
ounces whole-milk mozzarella cheese, shredded (2 cups)
2
tablespoons chopped fresh basil
INSTRUCTIONS
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Dust work surface with flour and unfold both pieces puff pastry onto work surface. Following illustrations below, form 1 large sheet with border, using beaten egg as directed. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425 degrees.
2. While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes. Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
3. Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.
WHITE BEAN AND ARTICHOCKE DIP
by Fine Cooking staff
Serves 6-8 as an appetizer
INGREDIENTS
1 can (15-1/2 oz.) cannellini beans, drained and rinsed
1 can (14-1/2 oz.) artichoke hearts, drained and rinsed
1 small clove garlic, chopped
2 Tbs. fresh lemon juice
2 Tbs. extra-virgin olive oil; more for drizzling
3 Tbs. freshly grated Parmigiano Reggiano
1 tsp. chopped fresh rosemary
Kosher salt and freshly ground black pepper
Cayenne
In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the 2 Tbs. oil. If needed, add 1 to 2 Tbs. water to get a smooth consistency. Blend in the cheese and rosemary; season with salt and pepper. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers or pita chips.
make ahead tips
You can make the dip a day ahead and refrigerate it; bring it to room temperature before serving.
WHOLE WHEAT PITA CHIPS (Giada at Home)
INGREDIENTS
4 tablespoons of Olive Oil
Salt
Freshly ground black pepper
8 whole wheat pita breads
2 teaspoons dried oregano
Directions - Preheat the oven to 450 degrees F.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 5 to 8 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
TUSCAN-STYLE VEAL CHOPS (Viking cooking school)
Serves 8
INGREDIENTS
8 (8 ounce) veal chops
2 tablespoons premium Italian extra-virgin olive oil, plus extra for drizzling
2 tablespoons aged balsamic vinegar
2 tablespoons chopped fresh rosemary
1 tablespoon gray sea salt (or kosher salt), or to taste,
Canola Oil, for oiling grill
Lemon wedges, for garnish
Remove the veal chops from the refrigerator approximately 30 minutes prior to grilling to bring to room temperature. Rub the olive oil, balsamic vinegar and rosemary to both sides of the chops; season with gray salt and course black pepper; pressing to adhere.
Preheat the grill to high; clean the grates with a stiff brush and oil liberally to prevent sticking. Using tongs, place the chops onto the hot oiled grill, and cook for about 3-4 minutes. Without turning the chops, rotate them 90 degrees, and continue cooking until the meat is seared and crusty on the outside, about 3-4 minutes more; this will produce beautiful cross-hatch grill marks. Flip the chops over, and repeat the process for the second side. For medium rare, cook to an internal temperature of 130 to 135 F. *
Place a veal chop over the mixed green salad. You can also squeeze a generous amount of fresh lemon juice over the chop, and then drizzle with additional Italian olive oil.
*For more well-done chops, transfer chops to a cooler part of the grill, or transfer the grill pan to a 400 F oven and continue cooking. Cook to an internal temperature of 140 to 145 F for medium, 150 to 155 F for medium-well ad 160 F for well done.
ASPARAGUS RISOTTO
Serves 8
INGREDIENTS
BRODO
10 cups of basic broth (see below)
1 cup dry white wine or broth
SOFFRITTO
4 tablespoons unsalted butter
2 tablespoons of oil
2/3 cup finely minced onion
RISO
3 cups of Arborio rice
CONDIMENTI
1 ½ pounds of fresh asparagus, washed. Cut into 1-inch pieces, tough bottoms parts discarded and tips reserved separately
2 tablespoons unsalted butter
½ cup grated Parmesan cheese
BRODO: Bring the broth to a steady simmer in a saucepan on top of the stove.
SOFFRITO: Heat the butter and oil in a heavy 4-quart casserole over moderate heat. Add onion and sauté for 1 to 2 minutes, until it begins to soften, being careful not to brown it.
RISO: add the rice to the soffrito; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until it is completely absorbed.
CONDIMENTE: Add the asparagus, reserving the tips, and begin to add simmering broth, ½ cup at a time, stirring frequently. Wait until each addition is completely absorbed before adding the next ½ cup, reserving about ¼ cup to add at the end. Add the asparagus tips after the rice has been cooking 10 to 12 minutes and continue to add the broth, ½ cup at a time. Stir frequently to prevent sticking.
After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth. Turn off the heat and immediately add the remaining condimente – butter and Parmesan- and stir vigorously to combine with the rice. Serve immediately.
VARIATION
In Lombardy, it is not unusual to use the asparagus tips as a garnish to a simple basic risotto. Steam or boil asparagus tips in water. When basic risotto is finished cooking, garnish each serving with several asparagus tips.
BRODO**
Makes 16 or 17 cups
INGREDIENTS
2 pounds of veal bones
2 pounds chicken backs and necks
1 large onion, peeled
4 celery ribs
2 carrots, scraped
3 parsley sprigs
1 tablespoon of salt
5 ½ quarts cold water
Place all ingredients in an 8-10-quart stockpot and bring to a boil. Skim foam off the top of the broth.
Turn the heat to low and simmer, partially covered for 2 to 3 hours.
Strain the broth into a large container or bowl. Let cool slightly and allow to stand in the refrigerator until cold and the fat has settled on top. Remove the fat from the stock with a spoon. Stock is ready to be used. It can be stored for 3 or 4 days in the refrigerator, or can be frozen.
**You can substitute chicken stock for the broth. If you do not want to make the broth, you can buy homemade chicken stock at Natural Food Market on 7th street. You could also use canned chicken stock in a pinch.
RAO’S SIMPLE MIXED GREEN SALAD
Serves 6
INGREDIENTS
1 medium head of iceberg lettuce
1 small head of radicchio
1 head endive
2 medium, very ripe tomatoes
1 small cucumber
½ cup finely slices fresh fennel
¼ cup finely sliced red onion
¾ cup fine quality olive oil
1 to 2 tablespoons red wine vinegar
Salt to taste
Core lettuce and radicchio. Soak in a sink filled with cold water for about 5 minutes. Tear apart and dry thoroughly. Set aside in a large bowl.
Pull endive apart and wash and dry well. Cut into pieces and add to salad bowl.
Peel and core tomatoes. Cut in half, crosswise; then cut each half into quarters. Toss into lettuce mixture.
Peel cucumber and cut, crosswise, into thin slices. Toss in lettuce mixture.
Toss fennel and onion into salad.
Drizzle oil over salad, then sprinkle with vinegar. Add salt, toss to coat, and serve.
ALMOND BISCOTTI
Makes about 32
INGREDIENTS
½ cup whole skin-on almonds
5 tablespoons plus 1 teaspoon unsalted butter, at room temperature
¼ cup sugar
2 eggs
1 teaspoon of vanilla extract
2 teaspoons freshly grated orange zest
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1/8 teaspoon freshly grated nutmeg
¼ teaspoon kosher salt
Preheat oven to 325 F. Grease a baking sheet. Cut the almonds in half and reserve them. Combine the butter and sugar with a mixer (use the paddle attachment) or by hand with a pastry blender. Mix in the eggs, vanilla, and orange zest
In a separate bowl, combine the flour, baking powder, nutmeg, and salt and mix well. Add the flour mixture to the butter mixture and mix until the ingredients come together. Mix the nuts in by hand, one-third at a time
Divide the dough in half. On a floured work surface, form each half into a log about 12” long. Put the dough logs on a prepared baking sheet and flatten the top of each with your hands. Bake until the dough begins to color, about 25 minutes.
Allow the dough to cool for about 10 minutes and then slice each log on the diagonal into ¾’-thick biscotti. Arrange the biscotti, cut side down, on a dry baking sheet and toast in the oven until they are nicely browned, about 10 minutes. Cool and serve.
CAPPICCINO SEMIFREDDO
Serves 8
When whipping cream during warm weather, you’ll get the best results if you chill the bowl and beaters in the freezer for at least twenty minutes first. In this recipe, try to coordinate the sugar syrup reaching 238 degrees and the egg whites reaching soft peaks stage. But don’t despair if they are out of sync. Beating the whites can be interrupted just before they reach soft peaks, and resumed at any point. If the syrup heats beyond 238 degrees, you can cool it by adding a small amount of cold water; one tablespoon should cool the syrup about 7 degrees, and you can add as many as four tablespoons if need be.
INGREDIENTS
3
large egg whites, at room temperature
1
cup heavy whipping cream
1/2
cup granulated sugar
2
tablespoons granulated sugar
2
tablespoons instant espresso powder dissolved in 1 tablespoon warm water
1
teaspoon vanilla extract
1/2
cup almond biscotti or hazelnut biscotti, crushed into split-pea-sized bits
INSTRUCTIONS
1. Line 6-cup loaf pan with plastic wrap with a 3-inch overhang all around; place in freezer. Place egg whites in bowl of electric mixer fitted with whisk attachment; set aside. Whip cream to soft peaks at medium speed; cover and refrigerate.
2. Mix 1/4 cup water and 1/2 cup sugar in 1-quart saucepan. Warm mixture over low heat without stirring until sugar dissolves, about 4 minutes. Increase heat to medium-high, simmer mixture toward its final temperature of 238 degrees. When sugar syrup reaches 210 degrees, begin beating egg whites on medium speed until frothy, about 40 seconds. Add 1 teaspoon of remaining sugar and increase speed to high; beat until soft peaks form, about 2 minutes. Gradually beat in remaining 5 teaspoons sugar. Decrease speed to medium-high; pour 238-degree syrup into whites in thin, steady stream (avoid hitting rotating beater and sides of bowl); continue beating until mixture is glossy, doubled in volume, and cooled to room temperature, 4 to 5 minutes. Beat in coffee mixture and vanilla.
3. Gently stir one-third of whipped cream into egg white mixture with rubber spatula; fold in remaining whipped cream and 6 tablespoons biscotti bits. Scrape mixture to prepared pan, spreading evenly with rubber spatula. Fold overhanging plastic wrap over mixture and press gently onto surface; freeze until firm, at least 8 hours (can be frozen up to 1 month).
4. To unmold, remove plastic wrap from surface and invert loaf pan onto serving plate, then remove plastic wrap; smooth surface with spatula if desired. Sprinkle with remaining biscotti bits; slice and serve immediately.
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