oceanjasper
07-29-2008, 11:29 PM
I made dinner for my parents this past weekend. I remembered to take pictures of everything, so I thought I would post them, along with the recipes and our reviews. Afterwards, DM told me her favourites were: 1) Watermelon Salad, 2) Crab Cocktail with Parmesan Chips, and 3) Orzo with Creamed Corn Sauce.
First course was Cooking Light's Crab Cocktail with Parmesan Chips. I used freshly harvested crab and doubled the recipe. It was just the right portion size. All of us thought that this recipe was fantastic. Just a little bit of heat from the tobasco, and really bright flavours from the vinegar, fresh herbs, and fruit salsa. I will absolutely make this recipe again.
http://farm4.static.flickr.com/3047/2715886700_0a5b4514c1.jpg
Crab Cocktail with Parmesan Chips
Ingredients
Crab mixture:
1 tablespoon minced shallots
1 teaspoon sugar
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh tarragon
2 teaspoons red wine vinegar
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon olive oil
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
4 ounces lump crabmeat, shell pieces removed
Salsa:
2 tablespoons finely chopped fresh pineapple
2 tablespoons finely chopped peeled mango
1 tablespoon finely chopped red bell pepper
1 teaspoon minced fresh chives
Chips:
2 tablespoons grated fresh Parmesan cheese
Preparation:
To prepare crab mixture, combine first 13 ingredients in a medium bowl, stirring well with a whisk. Add crabmeat; toss gently to coat. Cover and chill until ready to use.
To prepare salsa, combine pineapple, mango, bell pepper, and chives; cover and chill until ready to use.
Preheat oven to 350°.
To prepare chips, spread 1 tablespoon cheese into a 3-inch circle on a baking sheet. Repeat procedure with remaining 1 tablespoon cheese, leaving at least 2 inches between circles. Bake at 350° for 8 minutes or until cheese begins to brown. Remove pan from oven; carefully lift chips from pan with a spatula, and place on a wire rack. Cool completely.
Spoon 1/2 cup crab mixture into each of 2 martini glasses or small bowls; top each serving with 2 tablespoons salsa and 1 chip. Serve immediately.
Yield
2 servings
Nutritional Information
CALORIES 128(30% from fat); FAT 4.3g (sat 1.5g,mono 1.6g,poly 0.6g); IRON 1mg; CHOLESTEROL 62mg; CALCIUM 159mg; CARBOHYDRATE 7.9g; SODIUM 501mg; PROTEIN 14.6g; FIBER 0.6g
Chef: Sean Murphy
Cooking Light, MAY 2005
Second course was the Watermelon Salad in the August 2008 Bon Appetit RSVP section. Hands down, this was THE HIT of the dinner. DM said that she wanted to invite people over for dinner, just so that she could make and eat this salad again. It is a wonderful summer salad. The juicy watermelon and berry vinaigrette paired amazingly with the stronger flavour of the cheese. The original recipe called for gorgonzola, but I used feta cheese. Caramelized macadamia nuts on top - need I say more? :D
http://farm4.static.flickr.com/3189/2715890002_32773a131b.jpg
Watermelon Salad
6 to 8 servings
Ingredients:
Raspberry Vinaigrette
1/4 cup seedless raspberry jam
1/4 cup cranberry juice cocktail
2 tablespoons balsamic vinegar
2 tablespoons white balsamic vinegar
6 tablespoons vegetable oil
Caramelized Macadamia Nuts
1 tablespoon butter
2 tablespoons (packed) golden brown sugar
3/4 cup coarsely chopped macadamia nuts
Salad
2 1/2 to 3 pounds watermelon (preferably half red and half yellow), quartered lengthwise, cut crosswise into 1/2-inch thick triangles, rind trimmed
1 5- to 6-ounce bag or container mixed baby greens or arugula
3/4 cup crumbled Gorgonzola cheese (substitute Feta cheese)
1/2 small red onion, halved, thinly sliced
Directions:
Raspberry Vinaigrette
Puree first 4 ingredients in blender until smooth. With machine running, gradually add oil. Season to taste with salt and pepper. Do ahead: Can be made 2 days ahead. Cover and chill.
Caramelized Macadamia Nuts
Melt butter in heavy medium non-stick skillet over medium heat. Add sugar and stir to blend. Add nuts and stir to coat (butter may separate). Transfer to plate and cool. Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
Salad
Arrange watermelon slices around edge of plates, alternating colours, if desired. Toss greens in large bowl with vinaigrette to coat. (I plated my salads and then topped with dressing). Divide salad among plates. Sprinkle cheese, red onion, and caramelized nuts over.
Source: Bon Appetit August 2008
The main entree consisted of Lamb with Balsamic Vinegar and Rosemary (posted by CLBB's Paula H), Orzo with Creamed Corn Sauce from the August 2008 Bon Appetit, and Roasted Carrots.
I got amazingly fresh locally-raised lamb loin chops and both DF and I really liked the recipe. I did find the reduction a bit strong and would probably skip it next time. DM is a huge lamb-lover, but she is quite particular about her lamb. She didn't say anything one way or the other about this recipe, which means she probably didn't care for it as much as other recipes I have made (such as the Curry-Coconut Lamb Chops with Mango-Mint Salsa that she still raves about). So, I would say that this one was both a hit and a miss for us.
We all loved the orzo recipe. I used vegetable orzo, which is why it is multi-coloured. I also used corn cut right off the cob, and it was so sweet and crisp. The white wine I used was a local Ortega. A keeper - very creamy and delicious!
Carrots were just roasted with olive oil, salt, and pepper.
http://farm4.static.flickr.com/3119/2715891430_6e826a7141.jpg
Lamb with Balsamic Vinegar and Rosemary
Agnello con l’Aceto Balsamico e Rosmario
8 lamb chops, trimmed of fat
3 garlic cloves, chopped
3 tablespoons fresh rosemary, chopped
1 teaspoon salt
3/4 teaspoon black pepper
scant 1/4 cup extra-virgin olive oil
2/3 cup balsamic vinegar
4 teaspoons sugar
Makes 4 servings
Place the lamb chops in a large dish. Whisk together the garlic, rosemary, salt, pepper, olive oil and balsamic vinegar and pour over the lamb chops. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight, turning at least once.
Just before serving, remove the lamb chops from the marinade, reserving the marinade separately.
Cook the chops on a barbecue or under a grill for 3 to 5 minutes each side, until done to your liking.
While the chops are cooking, pour the reserved marinade into a medium saucepan, stir in the sugar, bring to a boil and boil until reduced by half. The longer the marinade is reduced, the thicker and more intensely flavoured it will become – reduce to your desired thickness.
To serve, pour the reduced sauce over the lamb chops.
Posted by Paula H CLBB
Orzo with Creamed Corn Sauce
4 servings
2/3 cup orzo (about 5 ounces)
1 1/2 cups whipping cream
2 ears of corn, kernels cut from cobs, divided (1 cob reserved)
2 tablespoons olive oil
3 tablespoons finely chopped leeks (white part only)
3 tablespoons dry white wine
Chopped fresh chives
Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Meanwhile, place cream, half of corn kernels, and reserved cob in heavy medium saucepan. Boil over medium heat until thickened, about 10 minutes. Discard cob; puree sauce in blender until smooth.
Heat oil in heavy large skillet over medium heat. Add leek and saute until tender, about 2 minutes. Add wine and simmer until almost evaporated, about 1 minute. Add remaining corn kernels and saute until tender, about 3 minutes. Add creamed corn sauce and cooked orzo. Bring to simmer. Season to taste with salt and pepper. Transfer to bowl, sprinkle with chives, and serve.
And finally dessert! I made Jen's Blueberry Mascarpone Tart posted by jphilg. Instead of putting it in a 10-inch tart pan, I made it in three small 6-inch disposable pans. I made Barefoot Contessa's shortbread crust. It was really good, but whatever I did to it made it really crispy, so it was hard to cut through while eating it. The mascarpone filling topped with fresh local blueberries was delicious. I almost made it with fresh raspberries, but I was worried that they wouldn't last long enough. I still think that would be a good combination though!
http://farm4.static.flickr.com/3090/2715078997_0e5fe9710e.jpg
Jen's Blueberry Mascarpone Tart
1 10-inch sweet tart crust (shortbread crust...I use either Barefoot Contessa tart crust (it is in the recipe for Raspberry Tart in the first cookbook) or Martha Stewart Sugar Crust (In the light green compilation book).
8 ounces Marscapone cheese (or sub cream cheese if the budgest is tight)
1/4 cup half and half
1/4 cup sugar
Zest of one lemon
Juice of half a lemon
1 pint blueberries
Beat together ingredients from cheese through lemon juice...takes about 5 or 6 minutes to get smooth, thick, and creamy.
Spread into cooled tart shell
Painstakingly arrange washed, dried blueberries in concentric circles, or skatter by handfuls and claim a postmodern aesthetic.
Serves 12 (although I have seen 4 people polish it off)
Posted by Jen (jphilg) CLBB
Raspberry Tart
This is a recipe from Ina Garten fom the book The Barefoot Contessa Cookbook.
Tart Shell:
3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch of salt
Filling:
1 cup good raspberry preserves
1 1/2 pints fresh raspberries (3 packages)* It looks nice to do yellow and red raspberries.
In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-sugar mixture. Mix on low speed until the dough starts to to come together.
Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry.
Fill with rice or bean. Bake 20 minutes. Remove the foil and beans, ***** the tart all over with the tines of a fork, bake again for 20-25 minutes more, or until lightly browned. Allow to cool to room temerature.
Spread the tart with raspberry preserves and place the raspberries, stem side down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.
* The tart shell can be made a day ahead, and the tart can be assembled a few hours before serving. Never refrigerate a baked shell or finished tart.
Preheat oven 350 degrees.
Cook time: 40 minutes
First course was Cooking Light's Crab Cocktail with Parmesan Chips. I used freshly harvested crab and doubled the recipe. It was just the right portion size. All of us thought that this recipe was fantastic. Just a little bit of heat from the tobasco, and really bright flavours from the vinegar, fresh herbs, and fruit salsa. I will absolutely make this recipe again.
http://farm4.static.flickr.com/3047/2715886700_0a5b4514c1.jpg
Crab Cocktail with Parmesan Chips
Ingredients
Crab mixture:
1 tablespoon minced shallots
1 teaspoon sugar
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh tarragon
2 teaspoons red wine vinegar
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon olive oil
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
4 ounces lump crabmeat, shell pieces removed
Salsa:
2 tablespoons finely chopped fresh pineapple
2 tablespoons finely chopped peeled mango
1 tablespoon finely chopped red bell pepper
1 teaspoon minced fresh chives
Chips:
2 tablespoons grated fresh Parmesan cheese
Preparation:
To prepare crab mixture, combine first 13 ingredients in a medium bowl, stirring well with a whisk. Add crabmeat; toss gently to coat. Cover and chill until ready to use.
To prepare salsa, combine pineapple, mango, bell pepper, and chives; cover and chill until ready to use.
Preheat oven to 350°.
To prepare chips, spread 1 tablespoon cheese into a 3-inch circle on a baking sheet. Repeat procedure with remaining 1 tablespoon cheese, leaving at least 2 inches between circles. Bake at 350° for 8 minutes or until cheese begins to brown. Remove pan from oven; carefully lift chips from pan with a spatula, and place on a wire rack. Cool completely.
Spoon 1/2 cup crab mixture into each of 2 martini glasses or small bowls; top each serving with 2 tablespoons salsa and 1 chip. Serve immediately.
Yield
2 servings
Nutritional Information
CALORIES 128(30% from fat); FAT 4.3g (sat 1.5g,mono 1.6g,poly 0.6g); IRON 1mg; CHOLESTEROL 62mg; CALCIUM 159mg; CARBOHYDRATE 7.9g; SODIUM 501mg; PROTEIN 14.6g; FIBER 0.6g
Chef: Sean Murphy
Cooking Light, MAY 2005
Second course was the Watermelon Salad in the August 2008 Bon Appetit RSVP section. Hands down, this was THE HIT of the dinner. DM said that she wanted to invite people over for dinner, just so that she could make and eat this salad again. It is a wonderful summer salad. The juicy watermelon and berry vinaigrette paired amazingly with the stronger flavour of the cheese. The original recipe called for gorgonzola, but I used feta cheese. Caramelized macadamia nuts on top - need I say more? :D
http://farm4.static.flickr.com/3189/2715890002_32773a131b.jpg
Watermelon Salad
6 to 8 servings
Ingredients:
Raspberry Vinaigrette
1/4 cup seedless raspberry jam
1/4 cup cranberry juice cocktail
2 tablespoons balsamic vinegar
2 tablespoons white balsamic vinegar
6 tablespoons vegetable oil
Caramelized Macadamia Nuts
1 tablespoon butter
2 tablespoons (packed) golden brown sugar
3/4 cup coarsely chopped macadamia nuts
Salad
2 1/2 to 3 pounds watermelon (preferably half red and half yellow), quartered lengthwise, cut crosswise into 1/2-inch thick triangles, rind trimmed
1 5- to 6-ounce bag or container mixed baby greens or arugula
3/4 cup crumbled Gorgonzola cheese (substitute Feta cheese)
1/2 small red onion, halved, thinly sliced
Directions:
Raspberry Vinaigrette
Puree first 4 ingredients in blender until smooth. With machine running, gradually add oil. Season to taste with salt and pepper. Do ahead: Can be made 2 days ahead. Cover and chill.
Caramelized Macadamia Nuts
Melt butter in heavy medium non-stick skillet over medium heat. Add sugar and stir to blend. Add nuts and stir to coat (butter may separate). Transfer to plate and cool. Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
Salad
Arrange watermelon slices around edge of plates, alternating colours, if desired. Toss greens in large bowl with vinaigrette to coat. (I plated my salads and then topped with dressing). Divide salad among plates. Sprinkle cheese, red onion, and caramelized nuts over.
Source: Bon Appetit August 2008
The main entree consisted of Lamb with Balsamic Vinegar and Rosemary (posted by CLBB's Paula H), Orzo with Creamed Corn Sauce from the August 2008 Bon Appetit, and Roasted Carrots.
I got amazingly fresh locally-raised lamb loin chops and both DF and I really liked the recipe. I did find the reduction a bit strong and would probably skip it next time. DM is a huge lamb-lover, but she is quite particular about her lamb. She didn't say anything one way or the other about this recipe, which means she probably didn't care for it as much as other recipes I have made (such as the Curry-Coconut Lamb Chops with Mango-Mint Salsa that she still raves about). So, I would say that this one was both a hit and a miss for us.
We all loved the orzo recipe. I used vegetable orzo, which is why it is multi-coloured. I also used corn cut right off the cob, and it was so sweet and crisp. The white wine I used was a local Ortega. A keeper - very creamy and delicious!
Carrots were just roasted with olive oil, salt, and pepper.
http://farm4.static.flickr.com/3119/2715891430_6e826a7141.jpg
Lamb with Balsamic Vinegar and Rosemary
Agnello con l’Aceto Balsamico e Rosmario
8 lamb chops, trimmed of fat
3 garlic cloves, chopped
3 tablespoons fresh rosemary, chopped
1 teaspoon salt
3/4 teaspoon black pepper
scant 1/4 cup extra-virgin olive oil
2/3 cup balsamic vinegar
4 teaspoons sugar
Makes 4 servings
Place the lamb chops in a large dish. Whisk together the garlic, rosemary, salt, pepper, olive oil and balsamic vinegar and pour over the lamb chops. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight, turning at least once.
Just before serving, remove the lamb chops from the marinade, reserving the marinade separately.
Cook the chops on a barbecue or under a grill for 3 to 5 minutes each side, until done to your liking.
While the chops are cooking, pour the reserved marinade into a medium saucepan, stir in the sugar, bring to a boil and boil until reduced by half. The longer the marinade is reduced, the thicker and more intensely flavoured it will become – reduce to your desired thickness.
To serve, pour the reduced sauce over the lamb chops.
Posted by Paula H CLBB
Orzo with Creamed Corn Sauce
4 servings
2/3 cup orzo (about 5 ounces)
1 1/2 cups whipping cream
2 ears of corn, kernels cut from cobs, divided (1 cob reserved)
2 tablespoons olive oil
3 tablespoons finely chopped leeks (white part only)
3 tablespoons dry white wine
Chopped fresh chives
Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Meanwhile, place cream, half of corn kernels, and reserved cob in heavy medium saucepan. Boil over medium heat until thickened, about 10 minutes. Discard cob; puree sauce in blender until smooth.
Heat oil in heavy large skillet over medium heat. Add leek and saute until tender, about 2 minutes. Add wine and simmer until almost evaporated, about 1 minute. Add remaining corn kernels and saute until tender, about 3 minutes. Add creamed corn sauce and cooked orzo. Bring to simmer. Season to taste with salt and pepper. Transfer to bowl, sprinkle with chives, and serve.
And finally dessert! I made Jen's Blueberry Mascarpone Tart posted by jphilg. Instead of putting it in a 10-inch tart pan, I made it in three small 6-inch disposable pans. I made Barefoot Contessa's shortbread crust. It was really good, but whatever I did to it made it really crispy, so it was hard to cut through while eating it. The mascarpone filling topped with fresh local blueberries was delicious. I almost made it with fresh raspberries, but I was worried that they wouldn't last long enough. I still think that would be a good combination though!
http://farm4.static.flickr.com/3090/2715078997_0e5fe9710e.jpg
Jen's Blueberry Mascarpone Tart
1 10-inch sweet tart crust (shortbread crust...I use either Barefoot Contessa tart crust (it is in the recipe for Raspberry Tart in the first cookbook) or Martha Stewart Sugar Crust (In the light green compilation book).
8 ounces Marscapone cheese (or sub cream cheese if the budgest is tight)
1/4 cup half and half
1/4 cup sugar
Zest of one lemon
Juice of half a lemon
1 pint blueberries
Beat together ingredients from cheese through lemon juice...takes about 5 or 6 minutes to get smooth, thick, and creamy.
Spread into cooled tart shell
Painstakingly arrange washed, dried blueberries in concentric circles, or skatter by handfuls and claim a postmodern aesthetic.
Serves 12 (although I have seen 4 people polish it off)
Posted by Jen (jphilg) CLBB
Raspberry Tart
This is a recipe from Ina Garten fom the book The Barefoot Contessa Cookbook.
Tart Shell:
3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch of salt
Filling:
1 cup good raspberry preserves
1 1/2 pints fresh raspberries (3 packages)* It looks nice to do yellow and red raspberries.
In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-sugar mixture. Mix on low speed until the dough starts to to come together.
Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry.
Fill with rice or bean. Bake 20 minutes. Remove the foil and beans, ***** the tart all over with the tines of a fork, bake again for 20-25 minutes more, or until lightly browned. Allow to cool to room temerature.
Spread the tart with raspberry preserves and place the raspberries, stem side down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.
* The tart shell can be made a day ahead, and the tart can be assembled a few hours before serving. Never refrigerate a baked shell or finished tart.
Preheat oven 350 degrees.
Cook time: 40 minutes