Campus Green Spring Brunch

CAMPUS GREEN GOURMET CLUB
It was our last meal of the Gourmet season, the planning committee will spend the next couple of months designing four all-new meals for the 2012-2013 season. Your ideas are welcome. We will begin assembling the new roster in August, if you are interested in joining, drop us an email.
Have a great summer.

QUICHE a la BENEDICT with HOLLANDAISE SAUCE
CRISPY ZUCCHINI and POTATO PANCAKES
SPARKLING FRIUT SALAD
CORN PUDDING
LEMON-RASPBERRY COFFEE CAKE
With Jam-Champagne glaze
PEACH BELLINIS



PEACH BELLINIS
Ingredients

• 1/2 cup sugar
• 1/2 cup water
• 1 16-ounce bag frozen peaches, defrosted
• 1 bottle Prosecco or other sparkling white wine
• Mint, for garnish

Yields: 4 servings

Preparation

To make simple syrup for the Bellini, combine the sugar and water in a small saucepan. Bring to a boil and simmer until the sugar has completely dissolved. Remove from the heat and allow to cool completely. You can make the simple syrup days in advance.

Place the peaches in a blender carafe with 1/4 cup of the simple syrup mixture. Puree until completely smooth.

To serve, pour the puree about a quarter of the way up a champagne glass and top it off with Prosecco and garnish with a sprig of mint.

QUICHE a la BENEDICT

• 1 tablespoon vegetable oil
• 1 pound fresh asparagus, trimmed and cut into ½ inch pieces
• Pinch salt
• 4 slices Canadian bacon, cut into ½ inch slice
• 3 tablespoons grated onion
• 1 clove garlic, pressed
• 4 eggs
• ¾ cup heavy cream
• ½ cup biscuit baking mix (such as Bisquick)
• 3 tablespoons butter, softened
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1 dash hot pepper sauce
• 1 prepared 9 inch single pie crust (such as Pillsbury Ready Crust)
• 1 cup shredded Colby-Monterey Jack cheese
• Preheat oven to 350

Heat vegetable oil in large skillet over medium heat; add asparagus. Cook and stir until asparagus is tender, about 10 minutes. Season with a pinch of salt.
Stir Canadian bacon, grated onion, and garlic into the asparagus, cook and stir until garlic is fragrant, about 1 minute. Remove skillet from heat, cover, and set aside.
Whisk eggs, cream, biscuit baking mix, butter, Parmesan cheese, Dijon mustard, ½ teaspoon salt, black pepper, and hot sauce together in a large bowl.
Place the pie crust into a 9-inch pie dish; spread asparagus mixture into the crust
Spread Colby-Monterey Jack cheese over the asparagus in an even layer, and pour the egg mixture slowly over the quiche.
Bake in the preheated oven until the filling is slightly puffed and browned and a toothpick inserted in the center comes out clean, about 40 minutes.
Cut into 8 wedges and serve with Blender Hollandaise Sauce

BLENDER HOLLANDAISE SAUCE
MAKE JUST BEFORE SERVING

• 3 egg yolks
• ¼ teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 dash hot pepper sauce
• ½ cup (1 stick) butter

In the container of a blender, combine egg yolks, mustard, lemon juice and hot pepper sauce. Cover and blend for about 5 seconds
Place the butter in a glass measuring dish; microwave about 1 minute, or until completely melted and hot. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm by placing the container in a bowl of hot tap water.


SPARKLING FRUIT SALAD

• 1 fresh pineapple, cut into chunks
• 1 (11 oz.) can mandarin oranges, drained
• 1 cup halved fresh strawberries
• 1 cup halved green grapes
• 1 cup white wine
• ½ cup chilled club soda

In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon. Serve in small bowls, if available.


CORN PUDDING

• 4 oz (1 stick) unsalted butter, plus more for greasing pan
• 3 cups fresh corn kernels (from 4 to 5 ears)
• 2 eggs
• 1 cup sour cream
• 9 oz. Monterey Jack cheese, cut into ½ inch cubes
• 1 (4oz) can green chilies, drained, patted dry, and cut into ½ inch pieces
• ½ cup grated Parmesan cheese

Preheat oven to 350. Generously grease 2 quart rectangular casserole dish.
In blender or food processor, puree 1 cup corn kernels with melted butter and eggs.
In a large bowl, combine all remaining ingredients except Parmesan. Add pureed corn and mix well. Pour into casserole dish, sprinkle with Parmesan, and bake for 30 minutes, or until puffed and golden.

CRISPY ZUCCHINI and POTATO PANCAKES

• Vegetable cooking spray
• 2 pounds russet potatoes, peeled and grated
• 2 medium zucchini, grated
• 3 cloves garlic, minced
• 1 teaspoon chopped fresh rosemary leaves (plus extra leaves for garnish)
• ¼ cup grated Parmesan cheese, plus 1 tablespoon
• ¼ cup seasoned bread crumbs
• 2 egg whites, slightly beaten
• 2 teaspoons salt, plus extra for seasoning
• ¼ teaspoon freshly ground black pepper, plus extra for seasoning
• 3 tablespoons vegetable oil
• Olive oil, for drizzling
• 1 ½ cups mascarpone cheese, at room temperature

With oven rack in center of the oven, preheat oven to 450. Spray a baking sheet, liberally, with vegetable oil spray. Set aside.
Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze the moisture from the vegetables. Place the vegetables in a large bowl.
Add the garlic, chopped rosemary, ¼ cup Parmesan cheese, bread crumbs, egg whites, salt and pepper. Mix well until all ingredients are combined.
In a 12-inch non-stick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes, or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
While pancake is baking, in a small bowl, beat the mascarpone until smooth and season with salt and pepper to taste.
Cut the pancake into 1 ½ inch squares and arrange on serving platter. Pipe or spoon the seasoned mascarpone on top of each square and garnish with rosemary leaves

LEMON-RASPBERRY COFFEE CAKE
With Jam-Champagne Glaze

• 1 ½ cups all-purpose flour
• 1 ½ tsp. baking powder
• ¼ tsp. baking soda
• ¼ tsp. salt
• 1 ¼ cups granulated sugar
• ½ cup (1 stick) butter, softened
• 1 egg
• ¾ cup buttermilk
• 1 t. vanilla
• 4 oz. cream cheese, softened
• 1 tsp. finely shredded lemon peel
• 1 egg
• 1 cup fresh raspberries

Preheat oven to 350. Lightly grease bottom of a 9 inch round cake pan. Line bottom of pan with parchment. Grease and lightly flour pan. Set aside.

For cake: in a medium bowl stir together flour, baking powder, baking soda and salt; set aside.

In medium mixing bowl beat 1 cup of the granulated sugar and the butter with mixer on medium to high until combined. Add 1 egg and the 1 t. vanilla. Beat on low to medium one minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition. Set aside.

For cheesecake filling:

In small mixing bowl beat cream cheese and remaining ¼ cup granulated sugar on medium to high until combined. Add lemon peel and 1 egg, beating until combined.

Spoon half the cake batter into prepared pan, spreading to edges. Pour cream cheese mixture on cake batter; spreading to edges. Spread the remaining batter on cream cheese layer, carefully spreading to edges of pan.

Bake 17-20 minutes or until puffed. Remove from oven and gently press raspberries into cake. Return to oven immediately and bake for another 20-25 minutes more or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Loosen edges of cake from pan; remove from pan. Cool completely. Dust with confectioner’s sugar. Cut into wedges at host’s home and serve with a drizzle of Jam-Champagne Glaze (recipe below).

 JAM-CHAMPAGNE GLAZE

In a small saucepan heat ½ cup seedless raspberry jam and 1 tablespoon lemon juice until melted. Stir in 1 to 2 tablespoons sparkling wine. Drizzle over slices of Lemon-Raspberry Coffeecake. Your host will reserve 2 tablespoons Prosecco from the Peach Bellinis for the glaze).

(Your host will reserve 2 tablespoons Prosecco from the Peach Bellinis for the glaze)

Beef Croustades with Boursin Cheese & Mushrooms: January 2012

Boston-Style Clam Chowder
Makes 8 servings as an appetizer
This recipe is from the Athenian Inn, Pike Place Market, Seattle, Washington.
Prepare the diced potatoes first and set aside to cool. Measure out all ingredients before starting to cook.
2 cups peeled, Yukon gold or Russet potatoes, cut into ½ inch dice and cooked in boiling water until just before fork tender, drain and set aside
1 cup diced bacon (1/2 lb. sliced)
1 cup diced onion (about 1 large onion)
1 cup diced celery (about 2 stalks)
½ t salt
½ t ground pepper
¼ t dried thyme
¼ t dried marjoram
¼ t dried oregano
6 cups clam juice (6 8oz bottles)
½ cup butter (1 stick)
1 cup all-purpose flour
2 cups whole milk
4 (6.5 ounce) cans chopped clams, drained
4 T chopped fresh chives for garnish
Oyster crackers on the side
In a large skillet over medium heat, cook bacon 3 to 5 minutes, or until light brown, stirring occasionally. Add onions and celery and cook 5-7 minutes, or until vegetables are tender, stirring constantly-do not brown. Add potatoes, salt, pepper, herbs and 2 cups of the clam juice and stir well. Bring to a boil, then remove from heat and set aside.
In a large saucepan, melt butter over medium heat. Add flour, whisking continuously until smooth. Add the remaining 4 cups clam juice and the milk a little at a time, whisking after each addition to prevent lumps from forming. Bring to a boil. Add clams and reserved vegetable mixture and stir well. Prepare up to this point, cover and chill or prepare just before going to host’s home.
To serve, warm the soup, divide soup bowls and garnish with chopped chives. Serve with oyster crackers on the side.
Individual Beef Croustades with Boursin Cheese and Mushrooms

For the mushroom filling:
1 1/2 lb. fresh white button or cremini mushrooms, cleaned 
3 medium shallots 
2 clove garlic, cut in half 
3 Tbs. unsalted butter 
2 Tbs. olive oil 
1/3 cup chopped fresh flat-leaf parsley 
Kosher salt and freshly ground black pepper


For the croustades:
8 filets mignons, 6 oz. each and about 1-3/4 inches thick 
Kosher salt 
2 Tbs. unsalted butter 
2 Tbs. vegetable oil 
2 cakes (5.2 oz. each) peppercorn Boursin cheese, slightly softened at room temperature 
2, 1-lb. packages phyllo dough (at least 32 sheets, preferably more), thawed in the refrigerator overnight 
1/4 lb. (1/2 cup) unsalted butter, melted; more if needed 
1/4 cup thinly sliced fresh chives

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For the filling:
Trim the mushroom stems close to the caps. Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed; scrape the bowl as needed. Transfer the chopped mushrooms to the center of a clean dishtowel. Gather up the sides of the towel and twist, keeping the mushrooms well contained in the cloth, bonbon style. With one hand, hold the ball of mushrooms over the sink; with the other hand, twist the gathered cloth, squeezing out as much liquid as possible.
Heat the butter and oil in a 12-inch skillet or sauté pan over medium heat. Add the mushrooms, cover, and cook, stirring occasionally, until the mushrooms are very soft and fragrant, 3 to 5 minutes. Don't let them brown. Uncover and cook until the pan is mostly dry, 2 to 3 minutes. Add the parsley; season with 1/2 teaspoon salt and pepper to taste. The filling can be refrigerated for up to a week or frozen for up to two weeks. If frozen, thaw overnight in the refrigerator and, if necessary, cook gently in an uncovered skillet to evaporate any juices that may have developed in the freezer.


For the croustades:
Sear the filets: Season the filets mignons generously on all sides with salt. Heat the butter and oil in a 12-inch skillet or sauté pan over medium-high heat until very hot and sizzling.
Put four of the filets in the pan and sear on one side until well browned, 1 to 2 minutes. Turn and brown the other side. Then quickly sear along the sides, using tongs to turn, about another 1 minute per side. Transfer to a plate lined with paper towels. Repeat with the remaining filets. Cover and refrigerate for at least 1 hour.


To assemble: Mash the Boursin with a fork in a small bowl until spreadable. Remove at least 32 sheets of phyllo from the packages and cut them into 10-inch squares. Cover them with plastic wrap and a damp dishtowel while you work to keep them from drying out. Lay a single phyllo sheet on a clean, dry surface. With a pastry brush, lightly paint an even coat of the melted butter over the entire surface of the square. Sprinkle with about 1/2 tsp. of the chives. Set a second sheet at a 90-degree angle over the first. Brush butter over it as well and sprinkle with another 1/2 tsp. chives.

Make four layers, omitting the chives from the last layer, with the corners of the phyllo pointing in different directions, starlike. Blot one filet dry with a paper towel, set it in the center of the star, and sprinkle it with salt. Spread about 2 Tbs. of the Boursin on the filet and top that with 2 generous Tbs. of the mushroom filling.
Pick a starting point and work your way around the filet, gathering the edges of the phyllo star together, beggar’s purse style. Lightly pinch together the gathered phyllo close to the surface of the meat to hold it in place. Pull the corners open slightly as if making a paper flower. Brush the whole exposed surface lightly with more butter, being sure that the bottom is buttered as well. Transfer to a heavy baking sheet. Repeat this “packaging’” for the remaining filets. If you’re working ahead, chill the filets uncovered on the baking sheet until ready to bake, up to 8 hours.


To bake: Take the croustades out of the refrigerator about 20 minutes before you’re ready to bake them. Position an oven rack in the lower third of the oven and heat the oven to 400°F. Bake the croustades, rotating the baking sheet after 10 minutes to ensure evening browning, until an instant-read thermometer inserted through the side of each packet and into the center of the filet reads 130°F for medium rare, 17 to 22 min. Serve immediately.

Baby Spinach with Scallions and Lemon
This is very forgiving and keeps while sitting in the pan on the stove until you’re ready to reheat it and serve. Bring all ingredients prepared as directed to host’s home and cook while beef is in oven.


4 lb. baby spinach
4 Tbs. olive oil 
6 scallions, trimmed and sliced, white and green parts separated 
Kosher salt and freshly ground black pepper 
1 ½-2 Tbs. lightly packed finely grated lemon zest (from about 2 large lemons) 
1/8 tsp. freshly grated nutmeg
Rinse and drain the spinach. (You needn’t dry it completely; clinging droplets of water are fine.) Heat the olive oil in a large, deep Dutch oven or wok over medium heat. Add the scallion whites and cook, stirring, until they start to soften, about 1 minute. Pile in the spinach and cook, turning with tongs so it gets evenly heated. (You’ll need to add the spinach in stages; as it heats, it will shrink.)
Once all the spinach is in the pan, cover and cook, stirring occasionally, until all the leaves have wilted and released their liquid, about 2 min. Uncover the pan, increase the heat to high, and cook, stirring occasionally, until the spinach is very soft, about 5 min. Remove from the heat and season with salt and pepper to taste. Just before serving, reheat gently, adding the scallion greens, lemon zest, and grated nutmeg. Drain briefly in a colander before serving.

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.