WARM GOAT CHEESE SALAD with WALNUTS
ROAST PORK TENDERLOIN with APPLE-ORANGE MARMALADE
HERBS de PROVENCE POTATO GRATIN
FLAKY PEAR TARTLETS
GREEN VEGETABLE SOUP
1 large Idaho potato, peeled and chopped into ½ inch pieces
3 cloves garlic, minced
3 Tablespoons butter
32 oz. chicken stock
4 ½ cups water
3 large carrots, peeled and chopped
1 leek, bulb only, chopped
3 green onions, chopped (Extra in the bunch? Chop and use for garnish)
1 Serrano pepper, seeded and chopped
10 oz. bag fresh spinach
1 package watercress, trimmed and chopped
1/3 cup sour cream out of a 1 cup container; save the rest to top soup
1 Tablespoon salt; pepper to taste
Extra virgin olive oil & balsamic vinegar for garnish
In a large pot, cook onion and garlic in butter over medium heat until onion is translucent, about 5 mins. Add chicken stock, water, carrots, potato, leeks, green onion, Serrano pepper, spinach, and watercress. Bring to a low boil; cook for 30 mins. or until carrots are soft. Remove from heat, stir in sour cream, and allow to cool for 30 mins.
Puree in batches in a blender or food processor until smooth. Return to pot and simmer on low heat for 15 mins. before serving. CAN BE MADE A DAY AHEAD; COVER AND CHILL. AT HOST’S HOME: Bring to a boil; simmer 10 mins before serving.
Ladle into soup bowls, drizzle with olive oil & vinegar, add a dollop of sour cream and a sprinkle of chopped green onion. Serve with crusty French bread.
WARM GOAT CHEESE SALAD with WALNUTS
2 Tablespoons whole-grain mustard
2 Tablespoons red wine vinegar
1 teaspoon salt ¼ teaspoon freshly ground pepper
1 cup walnut oil (or extra virgin olive oil)
6 tablespoons extra virgin olive oil
1 large shallot, minced
Salad:
1 cup shelled unsalted walnuts, toasted in a 350 oven for 10 mins., cooled and chopped fine
16 oz. goat cheese, tut into 16 pieces (logs work well)
6 cups washed and dried arugula
6 cups washed and dried romaine (approx. 2 romaine hearts)
4 cups washed and dried frisee
Vinaigrette:
Mix the mustard, vinegar, salt, and pepper together in a bowl. Whisk in the oils. Stir in shallot and set aside.
Salad:
Heat the oven to 350. Roll the pieces of goat cheese in the walnuts to coat the cheese. Put the cheese in oven proof dish and heat until the cheese is warmed and soft, but not runny, about 5 mins.
While the cheese is warming, toss the greens with the vinaigrette in a large bowl. Divide the greens onto 8 plates, add 2 pieces of warmed cheese to each salad plate and serve immediately with warm crusty French bread.
HERBES de PROVENCE POTATO GRATIN
3 pounds russet (Idaho) potatoes, peeled
1 Tablespoon butter, softened
2 cups half and half
2 to 3 garlic cloves, smashed
1 Tablespoon herbes de Provence
Salt freshly ground black pepper
2 cups grated Gruyere cheese, packed (3/4 pound)
Preheat oven to 400
Wash the potatoes and slice as thinly as possible, using a plastic mandilone or food processor, if available
Generously butter a 9x13 ovenproof baking dish (2 ½ to 3 quarts)
In a small saucepan, bring the half and half, garlic cloves, and herbes de Provence to a simmer over low heat for 3 to 5 mins. Season to taste with salt and pepper and remove the garlic cloves (do not strain). Set aside.
Arrange half of the potatoes in an overlapping layer on the bottom of the dish. Season with salt and pepper. Scatter lightly with 1/2 of the grated cheese. Finish with another layer of potatoes and the rest of the cheese. Press layers down gently. Pour the half and half mixture over the potato layers and fill the dish to the top of the potatoes. Cover the dish loosely with foil so it is not touching the cheese top and bake 45 mins. (check with fork for softness); uncover and bake another 10 to 15 mins., until the cheese is bubbly and nicely browned. Let cool for 30 mins. before serving.
BAKE AT HOME, TAKING OUT OF OVEN JUST BEFORE GOING TO HOST’S HOME, LETTING IT COOL THERE.
ROAST PORK TENDERLOIN with APPLE ONION MARMALADE
3 tablespoons plus 3 tablespoons (6 total) extra virgin olive oil
2 white onions, thinly sliced
2/3 cups balsamic vinegar
2/3 cup sherry vinegar
2 cups water
Salt and freshly ground pepper
3 to 4 pork tenderloins, 3 pounds total
3 to 4 fresh thyme sprigs
4 tablespoons unsalted butter
2 small green apples, peeled, cored, and cut into ½-inch cubes
5 pitted prunes, thinly sliced
2 cups veal stock or chicken stock
4 tablespoons finely chopped fresh parsley
SEVERAL HOURS BEFORE GUESTS ARRIVE:
In a sauté pan over medium high heat, heat the 3 tablespoons olive oil. Add the onion and sauté until golden brown, about 5 mins. Add the balsamic vinegar, sherry vinegar, water, salt, and pepper (to taste) and cook until liquid has evaporated and the onions are very soft, about 30 to 45 mins. Set aside.
In a large sauté pan over medium heat, melt the butter. Add the apple and prunes and sauté until slightly soft and caramelized, 3-5 mins. Add the onion marmalade mixture to the pan and continue to sauté until the flavors have blended, 2-3 mins. longer. Add the stock to the pan and bring to a boil. Immediately remove from heat and cover to keep warm until pork is roasted.
JUST BEFORE GUESTS ARRIVE:
Rub salt and pepper to taste on all sides of the tenderloins. Place in roasting pan. Divide the 3 tablespoons olive oil, pouring over the top of each. Place 1 thyme sprig on each.
BEFORE ENJOYING THE SOUP, PREHEAT OVEN TO 450. AS SOON AS THE OVEN IS READY place the pan in oven and roast the pork for 10 minutes. Turn the pork over and roast until firm and pale pink in the center when cut with a knife, about 15 mins. longer. The pork will roast while you enjoy the soup and salad.
When the pork is done, transfer to a cutting board, cover with aluminum foil, and let it rest for 5 mins. Using a sharp knife, cur the pork into ½ inch slices. Divide slices onto 8 plates. Spoon the warm marmalade mixture over the sliced pork and sprinkle with parsley. Serve immediately with Herbes de Provence Potato Gratin.
FLAKY PEAR TARTLETS
3 tablespoons all-purpose flour
2 sticks unsalted butter-1 stick softened, 1 stick melted
½ cup sugar, plus more for sprinkling
1 large egg
16 sheets phyllo, plus more in case of breakage
2 large Bartlett pears, peeled, cored, and thinly sliced crosswise
Real whipped cream or vanilla ice cream
THAW PHYLLO IN REFRIGERATOR OVERNIGHT
In a food processor, combine the almonds with the flour and process until fine. Transfer to a bowl. Add the softened butter and the ½ cup sugar to the processor and process until smooth. Add the egg and process until smooth. Add the almond-flour and pulse until smooth. Transfer the almond cream to a bowl.
Preheat oven to 350
Butter 8 shallow ramekins, or 8 nonstick muffin tins
WHILE WORKING WITH PHYLLO KEEP IT FROM DRYING OUT BY PLACING A DAMP TOWEL OVER THE STACK OF SHEETS. REMOVE TOWEL AND REPLACE IT WHEN BUTTERING EACH SHEET.
Unfold phyllo sheets. Lay 1 sheet of phyllo on a work surface and brush with the melted butter. Top with 3 more sheets, buttering each one. Using a pizza cutter, trim the stack to a 10 inch long strip and cut it into four 10”x2” strips. Cut each strip in half resulting in 8 strips approx. 5”x 2”. Put 1 strip into each of the tins or ramekins. Place a second strip over it, forming a cross. Put 1 tablespoon of the almond cream on top of the 2 strips and top with another 2 strips, placing them perpendicular to the bottom square, so the tin or ramekin sides are covered. Neatly tuck in the edges of the dough. Repeat the process with the rest of the sheets of phyllo3 more times to make enough strips for 8 tartlets.
Carefully press the tarts into any corners. Spoon another rounded tablespoon of the almond cream onto each tartlet. Lay one pear slice over the second layer of almond cream and sprinkle with sugar. Bake for about 40 mins., until golden and crisp. Let cool. Serve with a dollop of real whipped cream and/or a scoop of premium vanilla ice cream.
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