Nov 10 Review Dinner - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Nov 10 Review Dinner (/showthread.php?tid=67920) |
Nov 10 Review Dinner - HomeCulinarian - 10-25-2008 This is my first time to choose the menu so I spent some time going through my early issues to find things I missed trying. I tried to check the board to make sure these are not already reviewed somewhere. Also, I'm hoping a Members Plus person can help post some of the recipes. If not, I can type them in. Appetizer - Antipasto Platter (12:6) Any combination of Spicy Marinated Olives Sweet and Sour Onions Aromatic Olives Roasted Peppers with Fresh Mozzarella Zucchini Rolls Ricotta Cones Italian Meats & cheeses Bread Assorted Pickled products Salad - Romaine with creamy Italian dressing (47:37) or other simple salad Main - Turkey Saltimbocca with Marsala Sauce (12:33) Dessert - Goat Cheese Cheesecake with red grape compote (71:49) (I'm sure this won't be available in Members Plus, so I'll go type it in and post it in a little while.) Re: Nov 10 Review Dinner - TwilightKitten - 10-25-2008 The antipasto didn't seem to make it into the Member's Plus collection for some reason. Luckily, I already had these typed up for Cis. Spicy Marinated Olives Combine and marinate: 2 cups large unpitted green olives 1/3 cup extra virgin olive oil 1 large clove garlic, thinly sliced 1 teaspoon fennel seed, toasted 1 teaspoon crushed red pepper flakes ½ teaspoon sweet paprika ½ teaspoon oregano leaves Aromatic Olives Combine and marinate: 2 cups assorted unpitted olives ¼ cup extra virgin olive oil 1 tablespoon chopped fresh rosemary 1 teaspoon garlic, minced ½ teaspoon cracked black pepper Sweet and Sour Onions Blanch and peel: 10 oz pearl onions (red and white) Saute onions in 1 T. extra virgin olive oil with: 1 teaspoon garlic, minced Add, then, simmer: ¼ cup white wine vinegar 1 tablespoon sugar 6 whole cloves ½ teaspoon cracked black pepper ¼ teaspoon salt Cool; Chill at least 24 hours. Roasted Peppers with Fresh Mozzarella 1. Roast red bell peppers over a gas flame or under a broiler until blackened and blistered. Place in a zip bag, seal, and steam for 10 minutes. 2. Peel skin off steamed peppers (it’s okay if a little black remains). Cut out stem and remove seeds. Cut peppers into 2-3” pieces. 3. Dip one side of fresh mozzarella slices in olive oil, then sprinkle with chopped fresh basil. Do this just before serving or basil will brown. 4. Arrange pieces of roasted red pepper and mozzarella slices in an arc. Slightly overlap them. Four or five pieces of each is enough. Re: Nov 10 Review Dinner - Gourmet_Mom - 10-25-2008 I like saltimboca! Great meal plan HC! I can't wait! Thanks TwilightKitten! I don't know that I'll fix all the appies, but those onions sure do look good! Re: Nov 10 Review Dinner - farnfam - 10-25-2008 OH How fun is this!!! Great choices HC, this will be fun. Spicy olives and roasted peppers will make a great appy with some wine or maybe martinis I'll go find Turkey saltimboco, luckily Tammy gave me some CD's of the older issues. That's Issue 12 I guess? Hubby is happy too. Cis Goat Cheese Cheesecake Recipe - HomeCulinarian - 10-25-2008 * Exported from MasterCook * Goat Cheese Cheesecake with Red Grape Compote Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Crust: 1 cup walnuts -- toasted 1 cup graham cracker crumbs 2 tablespoons sugar 1/2 stick unsalted butter -- melted For the Filling 1 pound goat cheese -- room temperature 4 ounces cream cheese -- room temperature 3/4 cup sugar 1/2 cup sour cream 3 eggs -- room temperature 2 tablespoons heavy cream 1/2 teaspoon vanilla extract Red Grape Compote rosemary sprigs -- for garnish Preheat oven to 350. Toast walnuts in a 350 oven until golden and aromatic, 10-15 minutes. Allow to cool. Process walnuts, cracker crumbs, and sugar in a food processor until fine; transfer to a bowl and stir in butter. Press crumbs onto the bottom and 1" up the sides of a 9" springform pan. Patch any holes that could cause the filling to leak. Bake crust until golden, about 10 minutes; cool while preparing the filling. Reduce oven temperature to 250. Beat both cheeses, sugar, and sour cream together in a stand mixer fitted with a paddle attachment (or a hand mixer on low speed) until light and fluffy. Add eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in cream and vanilla. Pour filling into cooled crust, smooth the top, and bake at 250 for 1 to 1 1/4 hours. The center will not be fully set. Remove cake from oven and let stand at room temperature until completely cool; cover and chill overnight. To serve, remove sides form the pan, then slice. Before making each cut, dip a thin-bladed knife into a glass of hot water and wipe dry with a towel. To remove a slice from the cake, turn the knife sideways and lift the piece out, or use a narrow-bladed spatula. A small offset spatula works well. Garnish with Red Grape Compote and a sprig of rosemary. * Exported from MasterCook * Red Grape Compote Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup dry red wine 1/3 cup sugar 2 teaspoons cornstarch pinch salt 2 cups red grapes -- halved 1/2 cup walnut -- toasted and chopped 1 teaspoon fresh rosemary -- chopped 1 teaspoon fresh lemon juice freshly ground pepper Simmer wine, sugar, cornstarch, and salt in a small saucepan over medium-high heat, whisking until thick, 2-3 minutes. Pour syrup over remaining ingredients, toss to coat. Description: "serve with Goat Cheese Cheesecake" Source: "Cuisine at Home 71:51" Yield: "2 cups" Start to Finish Time: "0:15" - - - - - - - - - - - - - - - - - - - NOTES : Suggested wine is Cabernet Sauvignon. Don't overcook the wine syrup or else it will thicken too far and make the grape topping sticky and gloppy. Re: Goat Cheese Cheesecake Recipe - Gourmet_Mom - 10-25-2008 Thanks for typing that one in HC. Saves me from having to do it. The saltimbocca and salad I don't have access to. I'm wondering, is it like the Chicken one from Cuisine Tonight? Turkey Saltimbocca with Marsala Sauce Recipe - HomeCulinarian - 10-25-2008 *Exported from MasterCook * Turkey Saltimbocca with Marsala Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds turkey tenderloin 2 eggs 2 tablespoons milk 3/4 cup all-purpose flour 1/4 cup olive oil 1/4 pound prosciutto -- thinly sliced 3 cans great northern beans -- 15 oz each, drained and rinsed 3/4 cup chicken broth 3 tablespoons parmesan cheese -- grated 2 tablespoons fresh sage -- chiffonade 1/4 teaspoon ground black pepper Marsala Sauce Sautéed Swiss Chard Trim and pound tenderloins; slice through the tenderloin's length, trimming along one side of the tendon. Trim the tendon like you'd fillet a fish. Now cut each side in half, or into 4 medallions Gently pound pieces between plastic with flat side of a mallet to 1/4" thick. Whisk together egg and milk. Heat oil in saute pan over high heat. Dip turkey in egg mixture, then dredge in flour. Saute each side of turkey until golden brown (about 2 minutes each). Transfer to platter. Saute other pieces and set aside. Prepare Marsala Sauce. Or, if you've made it ahead, rewarm in saucepan over low heat. Finish with butter if desired. In another saucepan, combine the rinsed beans, broth, cheese, sage and pepper. Warm gently - don't overcook. Transfer Marsala sauce to a large skillet; add sage and seasonings. Over medium heat, warm the turkey and slices of prosciutto in the sauce. Saute strips of Swiss chard. Divide white beans among serving plates. Blot the chard dry with paper towels, then arrange in a mound in the middle of the beans. Fan slices of turkey and pieces of prosciutto slices around the chard. Garnish each plate with a sprig of sage. * Exported from MasterCook * Marsala Sauce Recipe By : Serving Size : 0 Preparation Time :0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1 cup shallots -- minced 1/4 cup garlic -- minced 1 cup dry marsala wine 1/2 cup balsamic vinegar 2 1/2 cups chicken broth 2 tablespoons cornstarch 2 tablespoons chicken broth 2 tablespoons unsalted butter -- cold 2 tablespoons dry marsala 1 tablespoon fresh sage -- chiffonade 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper Heat oil in medium saucepan over high heat. Add shallots and saute until soft, about 2 minutes. Add garlic and saute another minute. Deglaze with marsala and balsamic vinegar. Reduce until almost dry, about 3 minutes. Add chicken broth and simmer 5 more mintues. Strain sauce through fine mesh sieve. Return to pan and bring to a boil. In small bowl, wisk cornstarch and 2 T broth until smooth. Thicken sauce by whisking cornstarch mixture into boiling sauce. Simmer 3 minutes. Finish sauce with butter, marsala, sage, salt and pepper. Source: "Cuisine at Home 12:31" Yield: "3 cups" Start to Finish Time: "0:20" NOTES : For Saltimbocca and Roast Turkey Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sautéed Swiss Chard Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cups swiss chard -- cut into strips 2 tablespoons olive oil salt and pepper -- to taste Saute greens in oil until wilted. Add salt and pepper to taste. Re: Turkey Saltimbocca with Marsala Sauce Recipe - Gourmet_Mom - 10-25-2008 OH MY! This is much different and looks WONDERFUL! Thanks for posting, and I will most definitely be in on this one. I think I'll do it early and HOPE I can keep my mouth shut. It just looks too good not to make right away! GREAT pick! Creamy Italian Dressing - HomeCulinarian - 10-25-2008 * Exported from MasterCook * Creamy Italian Dressing Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra virgin olive oil 2 tablespoons white wine vinegar 2 tablespoons heavy cream 1 tablespoon mayonnaise 1 tablespoon parmesan cheese -- grated 1 1/2 teaspoons chopped fresh parsley 1 1/2 teaspoons honey 1/4 teaspoon garlic -- minced 1/4 teaspoon kosher salt 1/4 teaspoon dijon mustard 1/8 teaspoon red pepper flakes Whisk all ingredients together. Use 1/4 cup with 6 cups torn romaine lettuce. Cover and refrigerate remaining dressing for up to a week. Yield: "1/2 cup" - Re: Creamy Italian Dressing - HomeCulinarian - 10-25-2008 Daphne & Cis - I'm glad you're excited about the menu. |