November 21st Dinner

The CGGC’s first dinner of the 2009-2010 social season, bon appétit everyone.

 

Stuffed Zucchini with Mortadella & Parmesan

Pear, Walnut, & Blue Cheese Salad

Salmon with Snap Peas, Yellow Peppers

& Dill-Pistachio Pistou

Roasted Sweet Potatoes, Potatoes & Sage

Kahlua Raspberry Parfait

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Pear, Walnut, & Blue Cheese Salad

Apricot Dressing:

1/2 cup apricot nectar (Trader Joe’s or Whole Foods)

1/3 cup extra virgin olive oil

1/3 cup white wine vinegar

1 Tbsp Dijon mustard

½ tsp salt

Whisk together apricot nectar, oil, vinegar, mustard & salt. Set aside.

Salad:

½ cup snipped dried apricots

2-3 ripe pears, red or Bartlett, cored and cut into wedges

10 cups torn salad greens (1 large container of organic greens)

8 oz crumbled blue cheese (we recommend Gorgonzola)

1 cup chopped walnuts (5 oz pkg) *

*you may choose to toast the walnuts by heating a small sauté pan on low heat, placing the walnuts into the pre-heated pan, and watching carefully until toasted (about 3-5 minutes)

Add apricots and pears to the apricot dressing. Toss to coat and refrigerate.

Place salad greens on plates. Divide pear wedges equally among plates. Drizzle with chilled dressing just before serving. Sprinkle with walnuts and gorgonzola cheese.

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Salmon with Snap Peas, Yellow Peppers

& Dill-Pistachio Pistou

2 pkgs chopped fresh dill (extra can be used as garnish for plates)

2/3 cup finely chopped green onions (about 4)

1 cup shelled natural pistachios, toasted, finely chopped * (12 oz pre-roasted can be found in Jewel’s produce department)

½ cup plus 2 Tbsps extra-virgin olive oil for cooking

4 yellow or orange bell peppers, cut into ½-inch strips

2 lbs sugar snap peas, trimmed, strings removed

2 garlic cloves, minced

½ cup water

8 6-oz salmon fillets

Mix dill, green onions, pistachios * (for toasting directions, see salad recipe in this menu) and ½ cup olive oil in medium bowl. Season to taste with salt & pepper. Pistou can be made 2 hours ahead. Let stand at room temperature.

Heat 1 Tablespoon oil in 2 heavy large skillets over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and ½ cup water; sprinkle with salt. Saute until vegetables are just tender and water evaporates, 2-3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (ie. Do not clean).

Heat remaining tablespoon oil in reserved skillet over medium-high heat (here you may have to divvy up the salmon fillets in to 2 groups of 4 each, & possibly need more oil). Season salmon with salt & pepper. Place skin side down in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on each plate. Spoon some pistou down center of each fillet and serve, passing remaining pistou at the table.

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Roasted Sweet Potatoes, Potatoes & Sage

1-1/2 lbs red, or Yukon gold potatoes, peeled, cut into ¾-inch cubes

1 -1/2 lbs garnet sweet potatoes (red-skinned), peeled, cut into ¾-inch cubes

1/3 cup olive oil

1 level Tablespoon coarse kosher salt

1 pkg of fresh sage leaves

Position rack in center of oven; preheat to 425F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes.

Keep covered in warm oven at host’s home until ready to serve.

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Stuffed Zucchini with Mortadella and Parmesan

2 Tbsps olive oil, divided, plus additional for baking dish

¾ cup chopped white onion

1 garlic clove, chopped

½ tsp salt

¼ tsp crushed red pepper flakes

2 ounces mortadella, minced (2/3 cup) *

½ cup fresh breadcrumbs (from crustless Italian or French bread, ground in processor)

½ cup finely grated Parmesan cheese, divided

¼ cup chopped fresh Italian (flat-leaf) parsley

1 large egg, beaten to blend

4 medium round zucchini, trimmed, cut lengthwise in half

Heat 1 Tablespoon oil in heavy large skillet over medium heat. Add onion and garlic. Saute until onion is soft and golden, about 9 minutes. Transfer onion mixture to medium bowl. Stir mortadella, breadcrumbs, ¼ cup cheese, and parsley into onion mixture. Season stuffing with pepper & a sprinkle of salt, if needed, to taste. Stir in egg.

Brush a large cookie sheet with oil. Using melon baller or teaspoon, scoop pulp from zucchini, leaving ¼-inch-thick shell. Fill shells with stuffing; arrange in dish. Drizzle with 1 Tablespoons oil. Sprinkle with remaining ¼ cup cheese.

Can be made 1 day ahead. Cover and chill.

Preheat oven to 350. Bake zucchini uncovered 40 minutes. Increase heat to 400; bake until tender and beginning to brown, about 15 minutes longer.

(We recommend the host prepare this dish, as it takes an hour to cook)

*Mortadella - a specialty of the city of Bologna – is a large, smooth mild sausage studded with pistachios and should be available at your local deli counter.

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Kahlua Raspberry Parfait

2 - 10 oz pkgs frozen, sweetened raspberries, thawed (do NOT drain)

½ cup sugar

¼ cup Kahlua, plus 3 Tbsps Kahlua to use with cornstarch

1 Tbsp fresh lemon juice

1 Tbsp cornstarch, dissolved in above 3 Tbsps Kahlua

1 quart each of quality premium quality vanilla and chocolate ice cream

½ pint fresh raspberries (1 container)

1 container whipping cream (Cool Whip)

Puree raspberries and process through strainer to remove seeds. Add sugar, Kahlua, and lemon juice to the puree. Bring to a boil over medium-high heat and whisk in cornstarch mixture. Cook until sauce thickens and runs clear (3-5 minutes). Remove from heat and cool. Cover and chill.

To serve: Layer scoops of chocolate and vanilla ice cream with fresh raspberries and chilled sauce in tall, clear parfait glasses or water goblets. Top with fresh whipping cream and more fresh raspberries.