Saturday, March 27, 2010 1 Sicilian Meatballs, Stuffed Mushrooms Antipasto Slices, Marinaded Skewers Shrimp Marinated in Lemon and Olive Oil Fig and Goat Cheese Bruschetta Prosciutto Wrapped Mozzarella Mediterranean Bruschetta Raspberry-Lemon Prosecco Cocktail 2 Fresh Tuna & Scallops 3 Romaine Salad with Vinaigrette Cherry Tomatoes filled with Goat Cheese Zucchini Bread Circle S Vineyards 2008 Pinot Grigio 4 Eggplant Manicotti 5 Tortellini and Sausage Soup 6 Fresh Strawberry Sorbet 7 Osso Buco Risotto Asparagus and Zucchini Crudi Baked Goat Cheese with Caramelized Garlic Circle S Vineyards 2006 Syrah 8 Cannoli wrapped in Dark Chocolate Moscato D’Asti
Sicilian Meatballs Prep Time: 35 minutes Ingredients 1 egg, beaten 1/4 cup fine dry bread crumbs 1 medium onion, finely chopped (1/2 cup) 1/4 teaspoon dried oregano, crushed 1 pound lean ground beef 1/2 cup chopped green sweet pepper 1 tablespoon cooking oil 1 15-ounce can tomato sauce 2 tablespoons brown sugar 1 tablespoon prepared mustard 1 teaspoon chili powder 1/4 teaspoon black pepper 1/4 teaspoon garlic salt Dash bottled hot pepper sauce (optional) Preparation 1. Heat oven to 350 degree F. Combine egg, bread crumbs, 1/4 cup of the onion, and the oregano in a large mixing bowl. Add the ground beef and mix well. Shape into 42 meatballs about 3/4-inch in diameter. Arrange in a single layer in a 15x10x1-inch baking pan. Bake for 12 to 15 minutes or until no pink remains. Drain well. 2. Meanwhile, cook remaining 1/4 cup onion and the sweet pepper in hot oil in a large saucepan until vegetables are tender. Stir in tomato sauce, brown sugar, mustard, chili powder, black pepper, garlic salt, and if desired, hot pepper sauce. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Serve immediately. Makes 21 servings. Make-Ahead Tip Carefully place drained meatballs in sauce. Place in shallow freezer containers. Cool slightly. Cover and freeze up to 1 month. To serve, thaw meatball mixture in refrigerator overnight. Place in a large saucepan. Cook over medium-low heat until heated through (about 10 minutes), stirring occasionally. Serve in a fondue pot, large warmed ceramic bowl, or crockery cooker. Or, to reheat in a crockery cooker, heat thawed meatballs and sauce, covered, on high heat for 2 to 2-1/2 hours
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Stuffed Mushrooms Prep Time: 25 minutes Cook Time: 32 minutes Yield: 20 mushrooms Ingredients 2 pounds large mushrooms (about 2-in. ea.) 1/2 cup I Can’t Believe It’s Not Butter!® Spread 1/3 cup chopped onion 1 tablespoon chopped garlic 1 cup Italian seasoned dry bread crumbs 2/3 cup shredded mozzarella cheese (about 2-1/2 oz.) 1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley 1 tablespoon red wine vinegar 1/8 teaspoon ground black pepper 1/4 teaspoon salt Preparation Preheat oven to 400° . Remove and chop mushroom stems. Melt I Can’t Believe It’s Not Butter!® Spread in 12-inch skillet over mediumhigh heat and cook mushroom stems and onion, stirring occasionally, 5 minutes or until tender. Add garlic and cook 30 seconds. In medium bowl, pour mushroom mixture over bread crumbs. Stir in cheeses, parsley, vinegar and pepper. Arrange mushroom caps on baking sheet, then sprinkle with salt. Evenly spoon mushroom mixture into mushroom caps. Bake 25 minutes or until mushrooms are tender and golden.
Antipasto Slices Yield: 2 servings (serving size: 1 roll-up) Ingredients 1 tablespoon fat-free sour cream 1 tablespoon sun-dried tomato spread 2 (6-inch) fat-free flour tortillas 1/2 cup fresh basil leaves 1/3 cup chopped bottled roasted red bell peppers 2 ounces part-skim mozzarella cheese, thinly sliced 1 ounce thinly sliced reduced-fat salami Preparation Combine the sour cream and sun-dried tomato spread. Spread 1 tablespoon of the tomato mixture down center of each tortilla. Top each with half of basil, bell pepper, mozzarella cheese, and salami; roll up. Dinner with Catherine 2010
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Marinaded Skewers Yield: Makes 16 servings Ingredients 1 (8-oz.) block mozzarella cheese 16 (4-inch) Genoa salami slices 1 (14-oz.) can small artichoke hearts, drained and halved 1 pint grape tomatoes 1 (6-oz.) jar large pitted Spanish olives, drained 16 (6-inch) wooden skewers 1 (16-oz.) bottle balsamic-basil vinaigrette 1 tablespoon fresh lemon juice Preparation 1. Cut cheese evenly into 16 cubes. Wrap salami slices around cheese cubes. Thread cubes, artichoke hearts, tomatoes, and olives alternatively on skewers. Place skewers in a large plastic container or baking dish. 2. Stir together vinaigrette and lemon juice. Pour dressing mixture over skewers; cover tightly, and chill 8 hours. Remove skewers from marinade, discarding marinade before serving. Note: For testing purposes only, we used Ken’s Steak House Balsamic & Basil Vinaigrette.
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Dinner with Catherine 2010
Shrimp Marinated in Lemon and Olive Oil Yield: 4 Ingredients 1 pound large shrimp, in their shells 3 1/2 teaspoons lemon juice 2 tablespoons olive oil 1 tomato, seeded and cut into 1/4-inch dice 1/4 teaspoon salt 1/8 teaspoon fresh-ground black pepper 2 tablespoons chopped fresh parsley Preparation 1. Bring a large pot of salted water to a boil. Add the shrimp, cover, and bring back to a boil. Continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain. Let the shrimp cool and then peel them. 2. In a large glass or stainless-steel bowl, combine the lemon juice with the olive oil, tomato, salt, pepper, and parsley. Add the shrimp and toss. Variations: 路 Substitute a pound of sea scallops for the shrimp. Heat one tablespoon of oil in a large nonstick frying pan over moderately high heat until very hot. Season the scallops with one-eighth teaspoon salt. Put the scallops in the pan and sear until brown on the bottom, one to two minutes. Turn and brown on the other side until just done, one to two minutes longer. Remove the scallops and cut them into quarters. Toss with the marinade.: 路 Spice up the dish by adding one-quarter teaspoon dried red-pepper flakes to the marinade.: 路 Use chopped fresh basil instead of the parsley.: 路 For an extra flavor dimension, add a clove of minced garlic to the marinade.
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Fig and Goat Cheese Bruschetta Prepare the fig jam up to three days in advance, and store in the refrigerator. Bring to room temperature, and assemble bruschetta just before serving. For smaller groups, use half the amount of bread. Leftover jam is great on toast at breakfast. Yield: 20 servings (serving size: 2 bruschetta) Ingredients 1 1/4 cups chopped dried Mission figs (about 9 ounces) 1/3 cup sugar 1/3 cup coarsely chopped orange sections 1 teaspoon grated orange rind 1/3 cup fresh orange juice (about 1 orange) 1/2 teaspoon chopped fresh rosemary 1/4 teaspoon freshly ground black pepper 40 (1/2-inch-thick) slices French bread baguette, toasted (about 8 ounces) 1 1/4 cups (10 ounces) crumbled goat cheese 5 teaspoons finely chopped walnuts Preparation 1. Combine first 7 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until figs are tender. Uncover and cook 5 minutes or until mixture thickens. Remove from heat; cool to room temperature. 2. Preheat broiler. 3. Top each bread slice with 1 1/2 teaspoons fig mixture and 1 1/2 teaspoons goat cheese. Arrange bruschetta on a baking sheet; sprinkle evenly with walnuts. Broil 2 minutes or until nuts begin to brown. Serve warm.
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Prosciutto Wrapped Mozzarella Yield: Makes 1 1/2 dozen Ingredients 3 thin slices prosciutto 18 marinated miniature fresh mozzarella balls Preparation Slice each piece of prosciutto lengthwise into 6 thin strips. Wrap around miniature mozzarella balls, and secure with a wooden pick. (Large fresh mozzarella balls may be cut into 1-inch chunks.)
Mediterranean Bruschetta Ingredients 1 cup pitted Spanish green olives 1 cup pitted brine-cured black olives (such as Kalamata) 1/4 cup chopped red onion 2 tablespoons chopped fresh basil 2 tablespoons fresh lemon juice 1 tablespoon freshly grated horseradish 1 tablespoon chopped garlic 1 tablespoon Dijon mustard Dash of hot pepper sauce (such as Tabasco) Dash of Worcestershire sauce 1/2 cup olive oil Preparation Combine first 10 ingredients in processor and chop coarsely. With processor running, gradually add oil. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated.) Serve with bruschetta. Makes 1 1/2 cups BRUSCHETTA 1 sourdough or French bread baguette 1 tablespoon plus 1 teaspoon olive oil Cut the baguette on the diagonal in 1/4 inch slices Grill or toast bread. Brush with oil. Season generously with pepper. Top with muffuletta spread and serve.
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Raspberry-Lemon Prosecco Cocktail This refreshing drink is ideal for toasting the start of summer. You can use any sparkling white wine, but we enjoy the crispness of Italian prosecco. Make the lemon syrup a day ahead, but stir in the wine just before serving so it doesn’t lose its fizz. Yield: 12 servings Ingredients 1/4 cup sugar 1/4 cup fresh lemon juice 1 tablespoon grated lemon rind 2 (750-milliliter) bottles prosecco, chilled 36 fresh raspberries (about 1 cup) Preparation 1. Combine sugar and juice in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute, stirring until sugar dissolves. Remove from heat. Stir in rind. Cover and refrigerate overnight. Strain mixture through a fine sieve into a bowl; discard solids. 2. Combine lemon syrup and prosecco in a pitcher. Pour about 1/2 cup prosecco mixture into each of 12 Champagne flutes; garnish each serving with 3 raspberries. Serve immediately.
Fresh Tuna and Scallops Yield: 6 Ingredients 3 slices of tuna about 1/2in thick 6 large bay scallops 1/3 cup of olive oil 2 large red onions sliced 3 tablespoons of balsamic vinegar 20 mint leaves fresh About 2 cups red wine vinegar Preparation In a large pan or skillet, on medium heat, saute all the onions with oil. As soon as they get transparent add red wine vinegar and balsamic vinegar. Remove the onions from pan and set aside. In the remains from the onions and oil, add the fresh tuna and scallops, and sear on both sides. After searing, add all the onions juice and mint. Transfer onto a platter, enjoy with a great salad. 8
Dinner with Catherine 2010
Romaine Salad
Ingredients Romaine lettuce Fresh baby spinach 1 handful of cherry tomatoes 1 handful of kalamata olives 5-6 slices of salami, quartered 1/4 fresh red onion sliced thinly Toasted walnuts Fresh Parmesan cheese Frans Simple Vinaigrette
Preparation Add the walnuts to a dry skillet over medium heat. Cook stirring frequently until golden brown, remove from heat and let cool. Mix the romaine and spinach and add the tomatoes, olives, onions, pine nuts and Parmesan cheese, top with Simple vinaigrette, toss and serve. Enjoy!
Simple Vinaigrette Ingredients 1/2 cup canola oil 3 tbsp seasoned rice vinegar 1 tbsp red wine vinegar 2 cloves of garlic, minced 1 tsp sugar Salt and pepper to taste (lots of pepper) Preparation Make the dressing at least an hour before serving so the flavors have time to mingle. Combine all ingredients and whisk thoroughly before tossing on your favorite salad. Enjoy.
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Cherry Tomatoes Filled with Goat Cheese Ingredients 1/4 pound goat cheese 1/4 cup minced fresh basil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 24 cherry tomatoes Preparation In a medium-sized bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended. Cut the top off each cherry tomato. Using a small spoon, carefully scoop out the pulp to make a hollow, yet sturdy, shell. Drain off any juice that may be in the tomato shells. Using a small spoon, scoop about 1 teaspoon of the cheese mixture and carefully stuff into a tomato shell. Repeat until tomatoes or cheese mixture is used up. Arrange the filled tomatoes on a platter to serve.
Zucchini Bread Ingredients 2 cups flour 1 tsp. salt 3 tsps. cinnamon 1/4 tsp. baking powder 1 tsp. baking soda 2 cups sugar 1 cup oil 1 tsp. vanilla 3 eggs 2 cups grated zucchini 1 cup ground nuts Preparation Sift together flour, salt, cinnamon, baking powder and baking soda. Min in sugar, eggs, vanilla and oil. Add nuts and zucchini. Mix well. Pour into 2 greased and floured loaf pans or 6 miniature aluminum loaf pans. Bake at 325 degrees for 1 1/2 hours. Cool for 10 minutes in the pans on a cooling rack before removing.
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Eggplant Manicotti with Creamy Pesto Filling Yield: 4 servings (serving size: 5 rolls with sauce) Ingredients 1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided 1 cup fresh basil leaves 1/2 cup fresh parsley leaves 1/2 cup spinach leaves 1/4 cup pine nuts, toasted 1/4 cup grated fresh Parmesan cheese 1/4 cup tub-style fat-free cream cheese 1/4 teaspoon salt 1 (15-ounce) container fat-free ricotta cheese 2 garlic cloves 1 (1 1/2-pound) eggplant, cut lengthwise into 20 (1/8-inch-thick) slices Cooking spray 2 cups low-fat spaghetti sauce, divided Preparation Combine 1/4 cup mozzarella cheese and next 9 ingredients (mozzarella cheese through garlic) in a food processor, and process until smooth. Set pesto mixture aside. Arrange half the eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 5 minutes or until lightly browned and very tender. Repeat procedure with remaining eggplant. Preheat oven to 375째. Spread 1 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place eggplant slices, browned sides down, on a smooth surface; spoon about 2 tablespoons pesto mixture in center of each slice (the amount will vary from 1 to 3 tablespoons depending on size of eggplant slices). Roll up, starting at short ends; place eggplant rolls, seam sides down, over sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls. Bake at 375째 for 30 minutes. Top with 1/4 cup mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned.
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Tortellini and Sausage Soup Yield: 6 servings Ingredients 1 pound sweet Italian sausage, casings removed 1 cup chopped onion 2 large garlic cloves, sliced 5 cups beef stock or canned broth 2 cups chopped tomatoes (about 3/4 pound) 1 8-ounce can tomato sauce 1 large zucchini, sliced 1 large carrot, thinly sliced 1 medium-sized green bell pepper, diced 1/2 cup dry red wine 2 tablespoons dried basil 2 tablespoons dried oregano 8 to 10 ounces purchased fresh cheese tortellini Freshly grated Parmesan cheese Preparation Saute Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and saute until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.
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Fresh Strawberry Sorbet Yield: 8 servings Ingredients 1 cup granulated sugar 1 cup water 2 pints fresh ripe strawberries (32 oz) 2 T. freshly squeezed lemon juice 4 T. vodka Preparation In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand 10 minutes. Lightly rinse and dry strawberries, hull and cut in halves. In food processor puree the strawberries with 1/4 cup of the sugar syrup. Add lemon juice, vodka, and pureed strawberries to the remaining sugar syrup; stir until thoroughly blended. Place in freezer. Stir with fork and refreeze.
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Osso Buco with Gremolata Ingredients 1 large onion sliced into thin wedges 3 large carrots 4 stalks celery, sliced 4 garlic cloves, minced 4 beef shanks 1 1/2 T. Herbs d’Provence 2 teaspoons salt 2 tsp black pepper 1 c. Beef broth 1 T. Beef Bullion 1 8 oz. can Tomato puree 1 c. Dry White Wine 1/8 c. flour Gremolata: 1 small clove garlic, minced Zest of 1 large lemon Juice of 1/2 large lemon 1/2 c. chopped parsley Preparation Coat crockpot with cooking spray. Place salt, pepper, beef bullion, tomato puree in cockpot with wine and beef broth, mix well. Season beef shanks with salt and pepper - brown on the stove. After both sides have browned, add meat and veggies to crockpot. Cover cook on low 7 - 8 hours or on high 4-5 hours, or until tender. Transfer shanks and veggies to serving platter; cover with foil to keep warm. Turn crockpot to HIGH, mix flour with a few Tbsp. of water and mix until smooth. Stir liquid into cooking liquid to create sauce. Sover; cook on HIGH 15 minutes or until thickened. Combine Gremolata. Sprinkle over shanks.
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Risotto Yield: Serves 8 Ingredients 10 to 12 cups reduced-sodium or homemade chicken broth* 2 tablespoons olive oil 2 tablespoons plus 1 tsp. butter, divided 1 medium onion, chopped (about 1 1/2 cups) 2 1/2 cups risotto rice (see “Choose the Right Rice,” below) 3/4 cup dry white wine About 1/2 tsp. salt 1/2 cup freshly grated parmesan cheese, plus more for serving 1/2 teaspoon freshly ground black pepper 1/4 cup chopped flat-leaf parsley Preparation 1. Bring chicken broth to a simmer in a medium pot. Keep at a simmer, covered, over low heat. 2. Heat the olive oil and 2 tbsp. butter over medium heat in a heavy-bottomed 8-qt. pot. Add onion and sauté, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes. Add rice and sauté, stirring constantly, until just the edges of the grains look translucent, about 3 minutes. 3. Add wine and 1/2 tsp. salt and cook, stirring, until wine is completely absorbed by rice. Add about 1/2 cup hot broth to rice and cook, stirring constantly, until broth is completely absorbed by rice; reduce heat to medium-low if mixture starts to boil. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite (15 to 30 minutes; you will have broth left over). Keep rice at a constant simmer. 4. Remove rice from heat and stir in parmesan, pepper, parsley, remaining 1 tsp. butter, and salt to taste. For a looser risotto, stir in 1 to 2 cups remaining broth. Serve immediately, with more parmesan on the side for sprinkling.
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Asparagus and Zucchini Crudi Yield: 6 servings Ingredients 2 Zucchini, trimmed 1 bunch asparagus, trimmed 1/4 cup extra virgin olive oil 2 T. lemon juice 1/2 t. salt 1/4 t. freshly ground black pepper 1 oz. shaved Pecorino Romano Preparation Using a vegetable peeler, shave the zucchini into thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl. In a small bowl, combine the olive oil, lemon juice, salt, pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with pecorino shavings. Serve.
Baked Goat Cheese Ingredients 3 oz. Goat cheese (3/4 c.) 2 T. fine bread crumbs 2 t. walnuts, chopped 2 cloves garlic chopped 4 1/2 T extra virgin olive oil Preparation Form goat cheese into round discs. Combine bread crumbs and nuts. Pat bread crumb mixture evenly onto goat cheese discs. Caramelize garlic in oil over medium-low heat until light golden, 15 - 20 minutes. Bake goat cheese 450 on a cookie sheet for 3 - 4 minutes until light golden and cheese begins to puff. Sprinkle garlic and oil over goat cheese. Serve with entree.
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Cannoli Yield: 8 servings Ingredients 8 oz. butter 1 c. confectioners sugar 8 oz. cream cheese 1 c. mini chocolate chips 1/2 t. vanilla 8 oz. ricotta cheese 8 large cannoli shells Chocolate Glaze: 6 oz. chocolate chips 1/4 c. heavy cream 1 T. light corn syrup Chopped pistachios Mini Chocolate Chips Preparation Mix butter and sugar until combined. Add cream cheese and mix on high for 1 minute. Add mini chocolate chips and vanilla to cream cheese. Combine. Mix ricotta cheese very slowly with spoon or it will be runny. Cover and place in refrigerator for 1 hour. Spoon filling into cannoli shells. Roll in Chocolate Glaze. Press one end in pistachios and one end in mini chocolate chips. Chocolate Glaze: Melt chocolate in cream. Beat in corn syrup.
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Chocolate-Dipped Strawberries Yield: 16 Servings Ingredients 16 large strawberries, washed and patted completely dry with paper towels 8 ounces bittersweet or milk chocolate, coarsely chopped or grated Preparation Place berries on parchment lined baking sheet and refrigerate until well chilled, at least 1 hour. Place chocolate in a microwave-safe bowl and microwave on high, just until melted, 1 to 2 minutes. Whisk until smooth. Hold a berry by stem end and dip three-quarters of it into melted chocolate, making sure to coat berry’s surface and letting excess drip back into bowl. Return to parchment-lined baking sheet. Repeat with remaining strawberries. Refrigerate until chocolate is set, about 1 hour, or up to 6 hours.
Cordial Cherries Brandy-soaked cherries can be left in the freezer for up to two days before you dip them into the chocolate. Yield: 2 1/2 dozen Ingredients 1 (10-ounce) jar maraschino cherries with stems 1/2 cup brandy (optional) 1 (8-ounce) package semisweet chocolate baking squares, chopped Preparation Drain maraschino cherries, and return to jar. Pour brandy, if desired, in jar; cover with a lid, and freeze 8 hours. Drain cherries, and pat dry, reserving brandy for another use. Melt two-thirds of chocolate baking squares in a saucepan over medium heat, stirring until a candy thermometer reaches 115°. Remove from heat; add remaining chocolate, and stir until candy thermometer reaches 89° and chocolate is smooth. Dip cherries quickly into melted chocolate, coating well. Place cherries on wax paper, stem sides up, and cool.
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Chef Josh Schmidt Maitre d’ Joan Rust Leah Nosanow Riley Regan