Gourmet Kickoff 2011 Photos

This year's Campus Green kickoff featured a selection of martinis, always a club favorite. Many thanks to the Debnars who hosted this years event.

Gourmet Club Kickoff September 17th

Grilled Pizza

Grilled Rosemary-Crusted Pizza with chicken andouille sausage, goat cheese and balsamic vinaigrette dressing. This pizza gets a nice smoky flavor from the grilling process. From Gourmet Club May 1998. This recipe makes 4 pizzas, divide as needed.

Makes four 9-inch pizzas

Grilled Pizza With A Nice Dry Red

Dough
1 cup warm water (105 to 115F)
1 T sugar
1 envelope dry yeast
3 T olive oil
3 cups (or more) all-purpose flour
1 ½ t salt
1 T chopped fresh rosemary
Combine water and sugar in food processor. Sprinkle yeast over; let stand till foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute. Turn dough out onto floured work surface. Knead dough until smooth and elastic, adding more flour by tablespoons if dough is sticky, about 5 minutes. Lightly oil a large bowl. Add dough; turn to coat with oil. Cover bowl with plastic then a towel. Let stand in warm draft-free area until dough doubles, about 1 hour. Punch down dough. Knead dough in bowl until smooth.
Toppings
¾ cup olive oil
6 T balsamic vinegar
2 T minced garlic
2 T chopped fresh rosemary (For Dough)
1 lb. spicy chicken andouille sausage
2 yellow or red bell peppers, cored, quartered lengthwise
1 large red onion, peeled, cut through root end into ½ inch thick wedges
Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
Prepare barbeque grill (medium heat). Arrange sausages, peppers, and onion on baking sheet. Brush with some of the vinaigrette. Sprinkle with salt and pepper. Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.
Transfer sausages and vegetables to cutting board. Cut sausages into ¼ inch pieces and peppers into thin strips.
Final Preparation:
2 cups grated mozzarella cheese
½ cup freshly grated parmesan cheese
1 ½ cups crumbles chilled soft fresh goat cheese
3 plum tomatoes, halved, seeded, chopped
¾ cup chopped green onion tops

Dust the cookie sheet with corn meal

Add coals to barbeque, if necessary. Mix rosemary into dough. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round.
Place 2 dough rounds on grill. (I made one large pizza for this demo)

Slide the dough onto the grill

 

Grill over medium heat until top of dough puffs out and underside is crisp, about 3 minutes.

It will not stick but do not walk away

Turn rounds over. Grill 1 minute.









Transfer to baking sheet with well-grilled side up. Repeat with remaining 2 rounds.
 

Flip it over when it just starts browning

Sprinkle each with ¼ of the mozzarella and parmesan cheese.
 

Ready to slide the topped pizza onto the grill

When the cheese has melted and just started to brown

Top each with ¼ of the sausage, peppers, and onion, then with ¼ of the goat cheese, tomatoes and green onion. Drizzle each with 1 ½ teaspoons of the vinaigrette.



Using a large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking, about 5 minutes. WATCH CLOSELY! This can burn easily!

Grilled and ready to serve

Transfer to plates. Repeat grilling for remaining pizzas.









Cut each pizza into fourths and serve.

Time to Eat

Flank Steak with Warm Radish and Red Onion Pickle – The May 2011 Dinner

Creamy White Bean Dip with Sourdough Bread and vegetable crudités
Pan Seared Flank Steak with warm radish and red onion pickle
Roasted Asparagus with Kalamata dressing
Roasted Potato and Mushroom Salad with Mascarpone dressing
Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting
Creamy White Bean & Herb Dip
Serves 8
Serve cold or at room temperature
2 15-oz. cans cannellini beans, rinsed and drained
4 oz. cream cheese (1/2 cup)
1/3 cup chopped yellow onion
3 Tbs. fresh lemon juice
1 anchovy fillet, rinsed and patted dry (optional)
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
3 Tbs. thinly sliced fresh chives
1 Tbs. chopped fresh marjoram or oregano
Crudités, crusty sourdough bread, or crackers, for serving
Put the beans, cream cheese, onion, lemon juice, anchovy (if using), 1 ½ tsp. salt, and 1 tsp. pepper in a food processor and process until smooth. With the motor running, drizzle in the oil. Transfer the spread to a large bowl and fold in 2 Tbs. of the chives and the marjoram. Season to taste with salt and pepper.
Transfer the spread to a serving bowl, garnish with the remaining 1 Tbs. chives, and serve with crudités, bread, or crackers.

Make Ahead Tips

The dip may be made 1 day ahead and refrigerated.
Pan-Seared Flank Steak with Warm Radish and Red Onion Pickle
Serves 8



For the steak:
3 to 4 lb. skirt steak
3/4 cup plus 2 Tbs. extra-virgin olive oil
3/4 cup fresh lemon juice
3 Tbs. Dijon mustard
3 tsp. finely grated lemon zest
3 tsp. honey
1 tsp. crushed red pepper flakes
6 medium cloves garlic, smashed and peeled
Kosher salt and freshly ground black pepper

For the pickle:
1/4 cup extra-virgin olive oil
3 Tbs. apple cider vinegar
1 Tbs. honey
1 Tbs. sherry vinegar
1 tsp. ground coriander
Kosher salt and freshly ground black pepper
1 bunch red radishes (8 or 9), halved and thinly sliced
1 medium carrot, thinly sliced
1 small red onion, halved lengthwise and thinly sliced crosswise
1 small jalapeño, seeded and thinly sliced
Marinate the steak: Trim any large patches of fat from the surface. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. In a 9x13-inch baking dish (or similar), whisk 3/4 cup of the oil, the lemon juice, mustard, lemon zest, honey, pepper flakes, garlic, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the steak in the dish and turn to coat with the marinade. Cover with plastic and refrigerate for at least 2 hours but preferably overnight.
Make the pickle: In a medium saucepan, stir together the oil, cider vinegar, honey, sherry vinegar, coriander, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer over medium-high heat. Add the radishes, carrot, onion, and jalapeño and toss gently to coat. Reduce the heat to medium low and cook, stirring occasionally, until the onions are wilted and the radishes are no longer crunchy but are still firm, 4 to 5 minutes. Give it one final stir and remove from the heat. Set aside, uncovered, while you cook the steak.
Cook the steak: Remove the steak from the marinade and pat dry with paper towels. Season on both sides with 1/2 tsp. salt and a few grinds of pepper. Heat 1 Tbs. of the remaining oil in a large skillet over medium-high heat. Add half of the steak to the hot skillet in a single layer and cook, flipping once, until deeply browned on both sides and cooked to your liking—medium rare will take 5 to 7 minutes total. Transfer the steak to a carving board and set aside. Wipe out the skillet with a paper towel, heat the remaining 1 Tbs. oil, and cook the remaining steak as above. Let the steaks rest for at least 5 minutes; then slice thinly across the grain and transfer to a large platter. Pour any accumulated juices over the steaks, top with the warm radish pickle, and serve.

Make Ahead Tips

The steak can be marinated and the pickle prepared up to 1 day ahead. Refrigerate both, and reheat the pickle before serving.

Roasted Asparagus with Kalamata dressing
Serves 6-8
2 lb. asparagus
3 Tbs. extra-virgin olive oil
1 tsp. kosher salt; more to taste
Freshly ground black pepper
Dressing
1/3 cup pitted kalamata olives
¼ cup lightly packed fresh parsley leaves, plus 1 T roughly chopped
¼ cup mayonnaise
3 medium cloves garlic , peeled
kosher salt and freshly ground black pepper
Put the olives, parlsey leaves, mayonnaise, garlic, ½ tsp salt, and ¼ tsp. pepper in a food processor and pulse into a coarse paste. Set aside or refrigerate.
Asparagus
Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Rinse the asparagus, pat dry, and snap off the tough bottom ends. In a medium bowl, toss the asparagus with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
Turn the asparagus out onto the baking sheet and arrange the pieces so that they are evenly spaced. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast for 5 minutes, flip, and roast until tender and a bit shriveled, 5 to 8 minutes.
Return the asparagus to a clean serving bowl. Toss them with the olive mixture to combine. Plate the asparagus and garnish with the chopped parsley and serve.
Make ahead: Prepare the olive mixture and refrigerate until just before going to hosts home. Cook the asparagus at the hosts home and combine with the olive mixture and serve.
Roasted Potato and Mushroom Salad with Mascarpone Cheese Dressing
Roasting the potatoes and mushrooms deepens the flavor of of this warm salad, and the mascarpone dressing adds richness and tang.
Serves 6 to 8
6 Tbs. extra-virgin olive oil
2 lb. Yukon gold potatoes (about 6 medium), halved and cut into 3/4-inch wedges
Kosher salt and freshly ground black pepper
3/4 lb. small to medium cremini or white mushrooms, quartered
1/2 cup mascarpone cheese (found in specialty cheese section of the grocery store)
1/4 cup fresh orange juice
1-1/2 tsp. red wine vinegar
1/3 cup thinly sliced scallions, white and green parts (about 4 small)
Position a rack in the center of the oven and heat the oven to 450°F. Coat a large rimmed baking sheet with 1 Tbs. of the oil.
In a large bowl, toss the potatoes, 2 Tbs. of the oil, 1 tsp. salt, and 1/2 tsp. pepper. Arrange in a single layer on the prepared baking sheet. Roast until barely tender, about 20 minutes, gently tossing with a spatula halfway through.
Meanwhile, toss the mushrooms, 1 Tbs. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper in the bowl.
Gently toss the potatoes again, scatter the mushrooms evenly over the potatoes, and continue to roast until both the potatoes and mushrooms are tender and golden brown in spots, 10 to 15 minutes more. (Prepare to this point if taking to host’s home.)
Meanwhile, in a medium bowl, whisk the mascarpone, orange juice, vinegar, 1 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 2 Tbs. oil while whisking constantly; set aside.
Return the potatoes and mushrooms to the large bowl and add the mascarpone dressing. Toss gently to coat, season to taste with salt and pepper, and transfer to a large serving bowl. Garnish with the scallions and serve.
Prepare potatoes and mushrooms just before going to host’s home and keep warm but not hot. Bring dressing and mix with potato mixture just before serving.
Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting
Serves twelve to fourteen
Yields one 9-inch layer cake




For the cake
1 cup canola, corn, or vegetable oil; more for the pans
2 cups (9 oz.) unbleached all-purpose flour; more for the pans
2 tsp. ground cinnamon
1-3/4 tsp. baking soda
3/4 tsp. ground nutmeg
3/4 tsp. ground ginger
3/4 tsp. table salt
4 large eggs
2-1/2 cups (8-3/4 oz.) lightly packed, finely grated carrots (9 to 10 medium carrots)
2 cups packed light brown sugar
3/4 cup chopped walnuts, toasted
1/2 cup raisins
1-1/2 tsp. pure vanilla extract
For the frosting
1 lb. cream cheese, softened
8 oz. (1 cup) unsalted butter, softened
5 to 6 cups confectioners’ sugar
4 tsp. pure vanilla extract
3/4 tsp. table salt
Make the cake
Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil and flour the sides of two 9x2-inch round cake pans, tapping out any excess flour. Line the bottoms of the pans with parchment.
In a medium bowl, whisk the flour, cinnamon, baking soda, nutmeg, ginger, and salt. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, mix the oil, eggs, carrots, brown sugar, walnuts, raisins, and vanilla on medium speed until well blended, about 1 minute. Add the dry ingredients and mix on low speed until just blended, about 30 seconds. Divide the batter evenly between the prepared pans.
Bake until the tops of the cakes spring back when lightly pressed and a cake tester inserted into the centers comes out clean, 30 to 35 minutes.
Let cool in the pans on a rack for 15 minutes. Run a knife around the inside edge of the pans to loosen the cakes; invert them onto the rack, remove the pans, and carefully peel away the parchment. Set the cakes aside to cool completely before frosting.
Make the frosting
In a large bowl, beat the cream cheese and butter with the mixer on medium speed until very smooth and creamy, about 1 minute. Add the confectioners’ sugar, vanilla, and salt and beat on medium high until blended and fluffy, about
2 minutes. Cover the frosting and set aside at room temperature until the layers are completely cool.
Assemble the cake
Carefully set one cake upside down on a large, flat serving plate. Using a metal spatula, evenly spread about 1-1/2 cups of the frosting over the top of the cake. Top with the remaining cake layer, upside down. Spread a thin layer (about 1/3 cup) of frosting over the entire cake to seal in any crumbs and fill in any gaps between layers. Refrigerate until the frosting is cold and firm, about 20 minutes. Spread the entire cake with the remaining frosting. For more tips on how to frost a layer cake, watch our video.
Refrigerate the cake for at least 4 hours or up to 2 days. The cake is best served slightly chilled or at room temperature.

Make Ahead Tips

The flavors of this moist cake only improve with time, so feel free to bake and frost the cake up to a few days ahead.

Gourmet Club March dinner

 Campus Green Gourmet Club

March 19, 2011
MENU
Appetizer
Grilled Polenta with Mushroom Sauce
Main Course
Chicken and Fettuccine with Pesto
Fontina Cheese, Pepper and Olive Salad
Garlic Bread
Dessert
Rocky Road Brownies

Grilled Polenta with Mushroom Sauce

Polenta

8 cups water
¼ cup extra virgin olive oil
2 teaspoons salt
2 cups yellow corn meal – Bob’s Red Mill medium Coarse (Jewel’s organic and health food aisle)
¾ Cup freshly grated parmesan
4 Tablespoons unsalted butter cut into pieces

Bring water, olive oil and salt to a boil.
Slowly whisk corn meal into water and bring back to a boil.
Reduce heat to medium low and stirring frequently until polenta is thick and stiff and clears sides of pan, about 30 minutes. Do not walk away.
Turn off heat.
Stir in cheese and butter and transfer to greased 9 by 13 pan. Allow to cool completely. May be prepared in advance and refrigerated.
When cool, slice into 16 thick pieces. Just before serving, brush lightly with olive oil. Grill both sides quickly until light brown to heat, on a grill or on a fry pan.


Mushroom Sauce
2 shallots, minced
2 small onions, minced
1/4 cup olive oil
4 cups chopped mushrooms (12 oz.)
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried
1/2 cup Marsala wine
4 cups beef broth
4 Tablespoons cornstarch
1/2 cup tomato paste
2 Tablespoons minced fresh parsley

In a 12” skillet, heat olive oil until shimmering. Add shallots and onion on medium high. Cook for three minutes.
Add mushrooms and thyme. Cook until tender, about 5 minutes.
Add wine and reduce to about half, 4 tablespoons. Reserve.
In a separate bowl, whisk cornstarch with 4 tablespoons of broth, dissolving completely. Whisk in remaining broth. In a separate pan, bring to a simmer over low heat and simmer 5 minutes, stirring constantly until sauce is clear. Whisk in tomato paste. Add reserved mushroom mixture. Season with salt and finely ground pepper if necessary. May be prepared in advance to this point and reheated.
Stir in parsley and serve over just grilled polenta.
Put extra sauce in a gravy boat on the table.

Garlic Bread

1 One pound loaf of Italian bread (wide loaf)
2 sticks butter
8 teaspoons finely minced garlic
Paprika
Freshly grated Parmesan cheese
Slice bread in half open face.
Put butter and garlic in a skillet. Stirring constantly, melt over low heat until garlic sizzles. Continue to cook and stir until garlic is soft, but not brown.
Brush butter and garlic mixture on bread. Spread any left-over garlic from the pan onto bread evenly. Sprinkle lightly with paprika to add color. Sprinkle lightly with parmesan cheese. Complete to this point and bring to host’s home.
Place open on cookie sheet and bake at 400 degrees for 10-15 minutes. Slice into small pieces to serve.

Fontina Cheese, Pepper and Olive Salad
2 green peppers
1 red pepper
1 yellow pepper
12 oz. Fontina cheese, diced
2/3 cup whole green olives, medium
2/3 cup black olives, medium pitted
1 - 2 cloves garlic, minced
Pinch of salt
2/3 teaspoon pepper
1/3 teaspoon oregano
1/3 cup olive oil
4 Teaspoons wine vinegar
2 Tablespoon grated Romano or Parmesan cheese. (Steal 2T from grated cheese for chicken.)
Core and cut peppers into approximately ¾ inch pieces. Mix together peppers, Fontina cheese, green olives, black olives, and garlic. Season with salt, pepper and oregano.
Combine oil and vinegar together. Prepare to this point at home.
At host’s home, shake dressing and gently drizzle some on salad. Toss gently. Repeat until salad is well coated. All of the dressing may not be needed.
Serve on separate plate with dinner. Sprinkle with Romano/Parmesan cheese.

Grilled Chicken and Fettuccini with Macadamia Nut Pesto
1 1/3 cup extra virgin olive oil, divided. (Plus olive oil for cooking the chicken and noodles.)
2 cups packed fresh Basil leaves with stems removed. Claude will pick up the Basil on Friday and distribute to the hosts.

(Spinach also makes an excellent substitute, 1 - 6 oz. package.)
4 cloves garlic
2 cups finely chopped macadamia nuts, two cups whole. Best price is at Trader Joe’s. 10 oz package and you will have some left over
1/2 cup grated parmesan cheese
32 sundried tomatoes, 1 - 3 oz. package
2 ½ to 3 lbs. of boneless skinless chicken breasts
1 1/2 lb. fettuccine
2 teaspoon salt
Freshly grated Parmesan or Romano cheese
Mince garlic in food processor or blender. Add 2/3 cup oil and basil and puree.
Add nuts and 1/2 C Parmesan cheese. Process.
Add 2/3 cup oil and process. Reserve pesto sauce. May be made up to one week in advance and refrigerated.
Before guests arrive:
Preheat oven to 125 degrees.
Soak sundried tomatoes in boiling water for 20 minutes with heat off. Drain, chop and put into oven proof covered dish. Place into oven to keep warm.
Heat grill until very hot. Brush chicken with olive oil and grill until cooked through, 3-4 minutes per side. (145 degrees internal temperature) Cool slightly and slice into thin strips. Put into oven proof covered dish. Place into oven to keep warm.
30 minutes before quests arrive, in a large pot, minimum of 8 quart, add 6 quarts minimum of water. If you have a larger pot, use more water. Cover and bring to a boil. Turn off heat. This will shorten prep time after guests arrive.
After the guests arrive:
15 minutes before you plan to cook the pasta, remove chicken and tomatoes from oven. Preheat oven to 450 degrees for the garlic bread.
Put bread in oven when you start cooking the pasta.
While the pasta and garlic bread are cooking, prepare the separate pepper salad plates
Add 2 teaspoons of olive oil and 2 teaspoons of salt to the water and return to a boil. Add pasta, stir and cook until tender, but firm, about 8-10 minutes. Drain. Toss with pesto, then chicken and tomatoes in a very large bowl. Season to taste with salt and pepper.
Put pasta on plates, sprinkle with cheese. Serve immediately.

Rocky Road Brownies
1 1/2 sticks butter, melted

1 1/2 cups sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
3 large eggs
2/3 cups cocoa
2/3 cups all-purpose flour
1 cup chopped walnuts, divided in half
1/3 heaping cup semi-sweet chocolate chips
1 1/2 cups miniature marshmallows
1 1/2 quart premium ice cream
1 small pack strawberries for garnish

Preheat oven to 350.
Whisk together butter, sugar, vanilla and salt to combine well.
Whisk in eggs 1 at a time, beating well after each addition.
Sift together cocoa and flour to remove all lumps. Whisk in.
Stir in 1/2 cup chopped walnuts.
Pour into greased and floured 8x8 pan. Bake for 20 minutes.
Sprinkle chocolate chips and rest of walnuts on top and bake until brownies are dry on top and soft but no longer liquid, up to 15 minutes more.
Sprinkle marshmallows on top and bake for 3 to 5 minutes until marshmallows are golden brown.
Allow to cool and cut into 8 bars. Serve with premium ice cream and sliced strawberries.

Our January 2011 Menu

MENU
TOMATO SOUP with ORANGE & CUMIN

GRILLED HALIBUT with TANGERINE SALSA

SAUTEED GARLIC GREEN BEANS

TWICE – BAKED POTATOES

DOUBLE CHOCOLATE MOUSSE


Tomato Soup with Orange & Cumin

Serves 8-10
1 ½ small yellow onions, peeled and quartered
1 ½ medium baking potatoes, peeled and cut into large chunks
¾ cup (6 Tbsp.) unsalted butter
1 ½ Tbsp. ground cumin
4 Bay leaves
1 cup fresh orange juice (from about 2 large oranges)
3 28 oz. cans peeled whole tomatoes (without basil) in their juice
1 ½ Tbsp. packed finely grated orange zest (from oranges used for
fresh orange juice above)
Kosher salt and freshly ground black pepper
1 half pound (8 oz.) sour cream for garnish
1 small pkg fresh chives snipped for garnish
Sauté the onions, potatoes, butter, cumin, and bay leaves in a large (at least 4 -qt.) saucepan for about 4 minutes. Add orange juice and 4 ½ cups water. Cover, bring to a boil over high heat and reduce to a simmer. Cook until a skewer easily pierces the potatoes, 20-25 minutes. Add the tomatoes with their juices
and the orange zest. Bring to a boil, reduce the heat to maintain a steady, low simmer and cook uncovered, until the potato chunks are falling apart, another 20 minutes. Discard the bay leaves.
Puree the soup with a hand blender, stand blender, or food processor.
Strain through a medium sieve; discard the contents of the sieve. Season with 1 Tbsp. salt and pepper to taste.
If not serving immediately, let cool completely before refrigerating.
Bring to room temperature about 1 hour before transferring to Hosts home and heat gently. Adjust the salt and pepper as needed, garnish with a dollop of the sour cream and sprinkle snipped chives over the top of the soup and serve.
Grilled Halibut with Tangerine Salsa

Serves 8

Tangerine Salsa

16 Clementine
2 Serrano chilies, minced (about 1 and 1/2 Tbsp.)
½ cup finely chopped “roasted” red bell pepper from jar
½ cup finely chopped shallots (about 4 large shallots)
6 Tbsp. fresh lime juice (from about 4 fresh limes)
4 Tbsp. extra virgin olive oil
3 Tbsp. finely chopped fresh chives
4 Tsp. chopped fresh flat-leaf parsley
1 Tbsp. chopped fresh cilantro
¼ Tsp. salt
¼ Tsp. freshly ground black pepper

Halibut

8 6 oz. Halibut fillets, (similar flaky white fish such as sea bass,
grouper, or cod can be used).
3 Tbsp. extra virgin olive oil
½ Tsp. kosher salt
½ Tsp. freshly ground black pepper
2 Fresh limes quartered (8) for garnishment on entrée plates
To prepare the salsa: Extract and strain the juice from 8 of the clementines. You should have about 1 and ½ cups of juice. Transfer the juice to a small nonreactive saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8-10 minutes or until the liquid reduces by half and the flavors concentrate. Set aside to cool.
Peel the remaining 8 clementines, divide them into segments and add them to the juice. Stir in the chilies, roasted red pepper, shallots, lime juice, olive oil, chives, parsley, cilantro, salt and pepper and mix well.
To cook the fish:
Preheat the broiler (high setting) and position the rack about 4 inches from the heating element.
Brush the fish with the oil and season each fillet with salt and pepper. Broil the fish skin side down for 8 – 10 minutes or until lightly golden and the fish flakes. No need to turn fish over.
Add a quartered lime and a sprig of left over flat-leaf parsley(used above) along side the fish for garnishment.
Serve side of green beans and potato on entrée plates and serve.

Sautéed Garlic Green Beans

Serves 8
These green beans are a very popular side dish. They are simply elegant and easy to make. Start with fresh green beans, topped and tailed (translation: snap off the tapered ends), and then shock them in ice water after blanching to keep them bright green. You may use frozen, if so, no need to blanche.
2 lbs. fresh haricots verts or slender green beans
(We used Trader Joe's frozen haricots verts and thawed them)
6 Tbsp. unsalted butter
2 Tbsp. finely chopped shallot (about 2 small shallots)
2 Tbsp. minced garlic
Salt and freshly ground white pepper.
Fresh: Set a large bowl filled with water and ice cubes near the stove. In a large pot partly filled with salted, boiling water; cook the beans for 4 to 5 minutes until bright green. Drain and plunge into the ice water to stop the cooking. Drain thoroughly.
In a large 8 Qt. pot, melt the butter over medium heat until bubbling. Add the shallots and garlic and cook for about 45 seconds or just until softened.
Add the beans, toss a few times and season with salt and pepper. Sauté for about 4 minutes longer or until heated through and tender. Serve immediately.

Twice – Baked Potatoes

Serves 8

8 large Idaho baking potatoes, each about 8 – 10 ounces
8 Tbsp. (1 stick) unsalted butter, at room temperature
1 cup heavy cream
8 Tbsp. sour cream
8 Tbsp. minced fresh chives
8 ounces shredded Swiss cheese (2 cups)
4 Tbsp. freshly grated Parmesan cheese
4 large eggs, lightly beaten, at room temperature
¾ Tbsp. freshly ground black pepper
Preheat the oven to 400 degrees F.
Pierce the potatoes a few times with a small, sharp knife. Bake the potatoes directly on the oven rack for about 1 and 1/2 hours or until fork tender. Let the potatoes cool for about 15 minutes.
Lower the oven temperature to 350 degrees F.
Using a paring knife, cut an oval from the top of each potato. Scrape the flesh off the cut out piece and put it in the bowl of an electric mixer fitted with the paddle attachment. Note: if you do not have a stand mixer, a portable mixer will work fine. Carefully scoop the flesh from the inside of the potatoes, leaving ½ inch of flesh and put the scooped out flesh in the bowl. Keep the potatoes’ jackets intact.
Beat/mash potato flesh in bowl to break up lumps. Add the butter, cream, sour cream, chives, half of the Swiss cheese, the Parmesan cheese, eggs, salt and pepper to the potato flesh in the bowl. Mix on high for about 30 seconds, or until well combined. Scrape down the sides of the bowl and mix for another 30 seconds.
Spoon the potato mixture back into the jackets, mounding the mixture about ½ inch over the top. (spoon any leftover potato mixture into a small ramekin dish or casserole dish and bake alongside the potatoes.)
Transfer the potatoes to a large rimmed baking sheet or shallow roasting pan, sprinkle with the remaining Swiss cheese and bake for 30-35, minutes or until the cheese melts and the potatoes are heated all the way through.
Serve immediately.

Double Chocolate Mousse

Serves 8
Note: If you are concerned about the uncooked egg whites called for in this recipe, use the pasteurized egg whites, which are sold in cartons in the grocery store.
The mousse can be made the day before, cover with plastic wrap and refrigerate. Continue to refrigerate at Host’s home. Easiest to assemble desserts at Host’s home right before serving.
1 ½ cups heavy cream (purchase 1 Qt. to cover whipping cream portion)
6 ounces semisweet or bittersweet dark chocolate, preferably Belgian,
chopped into small pieces
1 Tbsp. plus 11/2 tsp. unsweetened cocoa powder
½ cup egg whites (from 3 to 4 large eggs) or ½ cup pasteurized egg
whites
1/8 Tsp. cream of tartar
1/8 Tsp. salt
¼ cup sugar
1 small container of fresh raspberries to garnish top of dessert
1 small pkg. of fresh mint- use small sprigs to garnish top of dessert and
remainder of large sprigs to garnish around bottom of dessert glass
if you place dessert glass on base plates to serve.
Whipped cream -- garnishment-- see directions below
In saucepan, bring ¾ cup of the cream to a boil over medium-high heat.
Put the chocolate and cocoa in a large glass bowl and pour the hot cream over them. Let the mixture stand for about 1 minute and then whisk until blended. Be sure to break any clumps of the cocoa. Set aside at room temperature for about 45 minutes, whisking occasionally to keep the mixture smooth. The chocolate needs to cool to 80 degrees F. Note: please verify coolness using a candy thermometer. My thermometer only went to 100 degrees F. Once your thermometer shows 100 degrees F., continue cooling for another 5 minutes…this should take the coolness to 80.
In a chilled, dry bowl of an electric mixer fitted with a whisk attachment, (if you do not have a stand electric mixer with a whisk attachment, you may use a portable mixer with the beater attachment), beat the egg whites on high speed for 10-20 seconds or until they begin to foam. Add the cream of tartar and salt and beat for about 1 minute longer or until soft peaks form.
Sprinkle the sugar over the whites and continue to beat for 1 to 2 minutes longer or until the peaks are stiff but not dry. At this point, the mixer will make a “wop, wop, wop” sound.
Hand fold the whites into the cooled chocolate folding one direction (make sure it’s no warmer than 80 degrees F before adding the whites). Again, please note the above notation with regard to the candy thermometer.
Pour the remaining heavy cream into the bowl of the mixer and beat with the whisk attachment on high speed for about 2 minutes or until soft peaks form. Hand fold the whipped cream into the chocolate, once again going the same direction. Do not worry if a few flecks of whites remain in the chocolate.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. Serve the mousse spooned on dessert plates or spooned into wine goblets, or any other type clear glasses that will allow ample room to hold the mousse, whipped cream and garnishments….USE YOUR IMAGINATION!
Note: Mousse can be piped into serving dishes/glasses using a pastry bag fitted with a star tip.

Whipped Cream:
2 cups heavy whipping cream- chilled
1 pkg. “Dr. Oetker’s Whip It” whipped cream stabilizer (found
at Dominick’s)
1 Tsp. vanilla extract
3 Tbsp. granulated sugar
The whipped cream can be made up to 1 hour before going to Host’s home.
Keep refrigerated till ready to add garnishments to desserts.
Start with whipped cream, add raspberries using all of package divided equally between all 8 desserts and ending with mint sprigs.

ROAST PORK TENDERLOIN with APPLE-ORANGE MARMALADE

GREEN VEGETABLE SOUP
WARM GOAT CHEESE SALAD with WALNUTS
ROAST PORK TENDERLOIN with APPLE-ORANGE MARMALADE
HERBS de PROVENCE POTATO GRATIN
FLAKY PEAR TARTLETS

GREEN VEGETABLE SOUP

2 onions, chopped
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

Vinaigrette:
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

1 cup finely ground blanched almonds (4 ounces)
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.