ISO: Meal to impress

[jazzyjas]

Ok, so there is this guy that I'm thinking of inviting over for dinner and I'd really like to impress him. I thought you all might have some great menus in your arsenals -- oh and I don't eat red meat (beef., pork, etc). But first I have to get up the nerve to call and invite him...

Thanks in advance for all of your creative ideas!!

jasmine

[emilycat]

Ooh, how fun!
The first time I made dinner for my boyfriend, I did the Leek and Mascarpone Cheese Risotto, Scallops sauteed with a touch of olive oil, white wine and various herbs, and roasted asparagus. He was sufficiently impressed. :D

Good luck, and let us know what you decide!

[katygirl]

Mmmmmmmm, Emily - Do you have a recipe for the scallops or did you just wing it?

[emilycat]

I actually did just wing it -- after all, how can you go wrong with scallops, white wine, fresh rosemary and thyme? :)

[aggie94]

Sounds delish, Emily! I'd have been impressed too. ;)

I was also going to suggest risotto. Another 'elegant' one is the smoked gouda, mushroom, and spinach risotto, although I liked the leek & mascarpone cheese even better.

[LaraW]

I made a great recipe last summer - I even made it a few times, it was that good! I think it was called "Chicken Pasta Florentine" or something like that.

What you do is cook linguini and drain, then mix with spinich in a bowl. You add some parmesan cheese to this mixture. While the pasta is cooking, you are cooking chicken in broth and some other herbs/spices. Then you pour the chicken with the broth into the pasta mixture. The heat wilts the spinich and melts the cheese. It is WONDERFUL!

[tracey67]

As much as I love risotto, and as delicious as those recipes sound, I think I'd stay away from it for a first date. Risotto pretty much requires constant attention while it's cooking - basically 20-25 minutes of stirring and gradually adding liquid. It's also not a dish that sits well - it's best eaten the minute it's ready. So, with that being said -- do you really want to be cooking over a hot stove while your date is there?

I'd suggest going for something that can either be eaten cold (it is summer, so a really nice salad with sliced chicken on top or some other elaborate salad wouldn't be out of place) OR something that can be baked (so all the prep work can be done ahead of time - before he arrives) And when you're ready to eat, you can just take it out of the oven. This way, you'll be able to relax and enjoy yourself while he's there -- being hot and/or stressed about cooking isn't a good way to make a first impression - delicious food or not.

tracey

[BlueMoose]

I agree with the idea of something that doesn't require a lot of attention after he gets there....make it look effortless! How about the strawberry parfaits from a few issues back for dessert? My mom and I agreed that they would be good dessert for company...so yummy!

BTW, this is my 500th post! Are balloons and confetti going to fall when I hit the submit reply button?
Chrisi :D

[crc77]

I like your user name!!! I have an awesome grilled chicken marinade that it to die for. With grilled corn, that cucumber salad we had at our supper club and the strawberry parfait that was mention, you'd be set. The chicken marinades overnight and all day in the fridge, and you can have the corn ready to go. A white chardonnay or merlot both work. I tried a Shiraz and found it a little too strong although the chicken is very flavorful. Email me if you want the recipe!

[lhall]

A couple of years ago CL did an article "R is for Romance" It was a for two valentines dinner in the feb issue. Parsley and Pistacio Pesto with sea scallops was the main course. I think there was a roasted yellow pepper soup, and dessert was dried figs with a red wine sauce that had black pepper and thyme in it and served with vanilla ice cream. Very good, very easy, and a lot of it could be done ahead. I can look it up for you when I get home (working today) and post it for you or just give you the cite.

Leigh

[browneye]

Do you eat salmon? How about little Salmon Wellingtons that you can prepare in advance, then just pop in the oven for 20 minutes or so? THis is quite easy, really. Along with a Stawberry and Spinach salad, you'd be set.

[jazzyjas]

Wow! you guys are great. Since I am going out of town this week for a wedding -- I'll have to wait another week to invite him -- get up my nerve. Keep the suggestions coming -- I'll have to find out if he has any food don'ts just in case.

Browneye -- do you have a recipe for the Salmon?

Leigh - I looked through my Feb issues and didn't see the mentioned article -- sould you post the recipes (or someone with Mastercook)


Would the risottos convert to pressure cooker? I have a standard recipe that I use and it makes for a great risotto

If it all works out I'll get to try out all of these ideas, right?

Jasmine

[Gail]

Although I'm afraid some of the recipes listed in this thread aren't even remotely light, they are worth trying, so I'll pass along this "oldie but goodie" thread just in case:

http://www.cookinglight.com/vbb/showthread.php?threadid=968&highlight=seafood+dinner

[Mike B]

Jazzy, you've made risotto in your pressure cooker? I've never thought to try that, but it has to be easier than standing in the kitchen stirring rice for an hour. Are there any special compensations for doing it in the cooker?

Mike

[sneezles]

Mike,
I purchased the Cooking Under Pressure by Lorna J. Sass at the recommendation of this board quite a while back. It has a section on risotto and "the basic formula is 3 1/3-4 cups liquid to 1 1/2 cups Arborio rice, you can create your own recipes, and if you'd like dozens of traditional and imaginative ideas, have a look at Risotto by Judith Barrett and Norma Wasserman."

Basically all the recipes in this book call for 6 minutes under high pressure except for the barley risotto, which called for 18 minutes.

If you need any more info just ask and I'll answer if I can.

[lhall]

Jazzyjas,

Sorry, the recipes are in the Nov/Dec 96 issue. I just didn't make it until Feb.

My computer at home is very slow today. So I'll post the recipes tomorrow. Besides it's my bedtime.

Leigh :)

[browneye]

Originally posted by Mike B
Jazzy, you've made risotto in your pressure cooker? I've never thought to try that, but it has to be easier than standing in the kitchen stirring rice for an hour. Are there any special compensations for doing it in the cooker?

Mike

I am not Jazzy, but I have done risotto in the pressure cooker. Check out the Pressure cooker recipe swap thread for a recipe for a Mushroom Risotto I posted there.

Also, Jazzy, yes, I have a recipe for the Salmon Wellington- I will post....gotta go find it, it's not on my computer....be back at ya soon.

[browneye]

Here ya go Jaz, it was a good excuse for me to get busy and put this one in Mastercook. I have made this and it is very, very impressive with very little work. I usually do make up a beurre blanc sauce when I have company, then let them add it if they desire. Personally, I do not usually eat the sauce, but my dh swears by it.
If you want a recipe for a beurre blanc, I can post that also.
It is easy to make.

The original recipe had a really awful vinegary tasting sauce in it that totally ruined the salmon flavor, I have edited it out.


* Exported from MasterCook *

SALMON WELLINGTON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package frozen puff pastry (2 sheets) -- (17.3 ounce) thawed
4 skinless salmon fillets -- about 6 ounces each, 3/4 inches thick.
4 tablespoons minced shallots
4 tablespoons tarragon -- chopped
1 egg beaten to blend (for glaze)


Preheat oven to 425°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge. Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 1 tablespoon tarragon. Brush edges of rectangles with some glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry. Place pastries, seam side down, on baking sheet. Brush with glaze.
Bake pastries until dough is golden brown, about 20 minutes.Meanwhile, prepare a beurre blanc sauce or a bernaise sauce. (optional) Remove Salmon from oven; let stand 10 minutes.
Cut pastries into thirds. Place sauce and pastries on 4 plates.

Makes 4 servings.


Bon Appétit
September 1999

Too Busy To Cook?



NOTES : I have also prepared two variations of this: one with dill, tarragon, and chopped thyme. It is nice. The second variation is with sliced leeks,garlic, and red bell peppers sauteed in a little white wine. Fresh chopped basil leaves are then added with some red pepper flakes. This mixture is placed atop the salt and pepper seasoned fillets, then wrapped in dough. Beurre blanc sauce is optional.

Nutr. Assoc. : 0 0 0 0 0

[Gail]

Oh, yum! I just had something like this at a Bastille Day celebration at our local English pub and it was WON-derful! Thanks for passing it on.

...can we have the beurre blanc, too, please?

[amcleod]

Hi Jasmine! It's Ann from Supper Club (at least I think that's you!) I am still sooo full from dinner tonight so I am on the web. How sad is that?!

Anyways, here's a suggestion - Salmon in Orange-Bourbon Sauce (or something like that). It is on the recipe finder. My husband made this the last time I forced him to cook. He doesn't cook much, so bear that in mind. The result was total restaurant-quality! It tasted a lot like a salmon dish you'd eat at Carslyle Grand (ya know, that restaurant in Shrilington). it was soooo good coming from someone who never never cooks, so it might be even better when made by someone who actually likes to cook!

And feed this guy your empanadas too! Great meeting you tonight.

ann

[crc77]

Hi Jaz!

The salmon in puff pastry sounds awesome! CL had a section on light sauces maybe a year or two ago?? I'll have to check my annuals but that could work for the sauces.

Following is the chicken marinade- also works great on shrimp but only marinade for an hour or so. **** I have cut this in half very successfully!***** I don't know if this is light because of the oil but is a marinade. Anyone have an answer on marinades/oil/light?

Lemon Barbequed Chicken (from Even More Special)
1/2 cup veggie oil
1/2 cup olive oil
1/2 cup fresh lemon juice
1 teaspoon seasoned salt
1 teaspoon paprika
2 teaspoons onion salt
2 teaspoons dried basil
1 teaspoon dried thyme
1 clove garlic
8 chicken breasts

Mix first 8 ingredients and pour over chicken. Marinate at least 10 hours or least overnight. (I make it the night before I cook it so it marinates almost 24 hrs!) Drain chicken and grill over low to medium coals. This does taste sooooo good over charcoal but I usually make it on my indoor grill.
Good luck!
Cheryl

[crc77]

Oops! Sorry I forgot to add that I have a heavy hand with the seasonings with this!! Should I say that I turn it up several notches?
Cheryl

[Peggy C.]

...not knowing this guy, makes it harder. In my limited experiences, guys like tradition. How about one of the lasagnas from a few months ago. There was a veggie one that was really good and not as heavy as traditional lasagna. A nice salad some red wine.....and your all set.

[lhall]

The article also suggests serving french bread and sparkling wine. I just served white wine as I'm not a sparkling wine person.

This was very nice and since most of it's make ahead it was relatively easy.

I served the soup first. 3 recipes follow, and each only makes 2 servings.

Scallops and Pasta wtih Pistachio-Parsley Pesto

You can make the pesto up to 2 days ahead

1 cup chopped fresh parsley
3 tbsp coarsley chopped pistachios
1 tsp grated lemon rind
1/4 tsp ground cumin
1/4 tsp pepper
1/8 tsp salt
1/8 tsp paprika
2 tbsp fresh lemon juice
1 1/4 tsp olive oil
3/4 lb sea scallops
1/4 cup all purpose flour
1/8 tsp salt
2 tsp margarine
2 cups hot cooked angel hair pasta (4 oz uncooked)
Fresh ground pepper
Parsley sprigs (optional)

1. Place 1st nine ingredients in a food processor; process until smooth, scraping sides of processor bowl ocasionally.

2. Combine scallops, flour, and 1/8 tsp salt in large ziplock bag, seal, and shake to coat.

3. Heat margarine over medium-high heat. Add scallops: cook 3 1/2 minutes on each side or until done.

4. Combine pesto mixture and pasta in a large bowl, tossing well. Arrange 1 cup pasta on each plate, divide scallops evenly between plates. Sprinkle with pepper; garnish with parsley if desired.

Roasted Orange and Bell Pepper Soup

Make up to 2 days ahead and reheat over low heat

1 large navel orange
1 large yellow bell pepper
2 tsp margarine
1/2 cup chopped onion
1/3 cup grated carrot
1 1/2 tsp all purpose flour
1 cut fat free chicken broth
1/2 cut 1% milk
1/8 tsp salt
1/8 tsp pepper
1/8 tsp paprika
Quartered orange slices (optional)

1. Cut orange in half crosswise; slice about 1/4 inch from bottof of each half so they will sit flat. Cut bell pepper in half lengthwise; discard seeds and membranes. Place orange halves, cut side up, and pepper halves, skin side up, on a foil lined baking sheet; flatten peppers with hand. Broil 15 minutes or until blackened.

2. Place pepper halves in zip-top plastic bag; seal. Let stand 20 minutes; peel. Squeeze juice from orange over a bowl to equal 1/4 cup; discard oranges. Place peppers and orange juice in a food processor or blender, set aside.

3. Heat margarine in a small saucepan over medium heat. Add onion and carrot; saute 12 minutes or until carrot is tender. Add onion mixture to food processor, process until smooth.

4. Combine flour, broth, and milk in a saucepan; stir with a whisk until blended. Place over medium heat; bring to a boil. Reduce heat, add pepper mixture, salt, pepper and paprika; simmer 10 minutes, stirring ocasionally. Garnish with oranges if desired.

Spiced Figs in Red Wine

You can poach figs and make syrup up to 2 days ahead. I had to do this twice because I cooked the syurp too long and it carmelized (very thick)
You can take the herbs & peppercorns out after 10 minutes for a milder flavor. I left them in, it was a very good dessert.

1/3 cup sugar
1 cup red wine
2 tbsp fresh lemon juice
1 tbsp honey
3 dried figs (halved)
3 black peppercorns
1 (4 inch) roesmary sprig
1 (3 inch) thyme sprig
1/2 cut vanilla fat-free frozen youghar
Rosemary sprig (optional)

1. Combine 1st nine ingredients in a small heavy saucepan. Bring to a boil; cook 25 minutes or until reduced to 1/2 cup. Discard peppercorns, rosemary sprigs, and thyme sprigs.

2. Spoon 1/4 cup sauce onto dessert plate, and reserve remaining sauce for another use. Arrange figs and yogurt on top of sauce. Garnish with fresh rosemary sprig inf desired.

Some other notes. I don't use the fat-free stuff, and I think I used vanilla bean ice cream.

Leigh

[BlueMoose]

Originally posted by Peggy C.
...not knowing this guy, makes it harder. In my limited experiences, guys like tradition. How about one of the lasagnas from a few months ago. There was a veggie one that was really good and not as heavy as traditional lasagna. A nice salad some red wine.....and your all set.

I was just going to add something similar to what Peggy said. I think lasagna would be excellent. You really couldn't go wrong with that. Plus, there would be very little last minute work to do once he got to your house.

Chrisi :)

[SandyM]

Originally posted by tracey67
As much as I love risotto, and as delicious as those recipes sound, I think I'd stay away from it for a first date. Risotto pretty much requires constant attention while it's cooking - basically 20-25 minutes of stirring and gradually adding liquid. It's also not a dish that sits well - it's best eaten the minute it's ready. So, with that being said -- do you really want to be cooking over a hot stove while your date is there?

I'd have to respectfully disagree. I've made a few risotto dishes, following the advice Emily, et al, posted on the following thread, and it turned out great every time.

http://www.cookinglight.com/vbb/showthread.php?threadid=8297&highlight=risotto+constant+stirring

[emilycat]

Thanks, Sandy; I agree -- I never recall being stressed out in the least when I prepare risotto, and I can assure you that I never stand there stirring for great lengths of time. Risotto really doesn't require babysitting.

[tracey67]

Sorry guys - I wasn't trying to insult anyone. I think you're all just much more relaxed and talented in the kitchen than I am. Even though I LOVE cooking, I sometimes have a hard time trying to cook AND be super entertaining at the same time. I was only saying that for ME, if I was inviting some guy over for the first time who I really like - well, I'd be stressed out enough about that without adding cooking to the mix.
Again - I didn't mean to offend anyone.

tracey

[SandyM]

No offense taken at all, Tracey. I learn so much from this board, it's amazing, and the course of my cooking has taken such a dramatic turn. Much due in part to this bulletin board, and the information I've hulled from it.

If the books says stir it to death, and yet someone has countered with "Nonsense! Not necessary!", I will personally take the path less stirred! :D :D :D

[greysangel]

While I do admit to mostly eating poultry, veggies and a little pork, once in awhile you just have to have red meat :)

My recommendation would be for filet mignon done in either a warm gorgonzola sauce served with trimmed asparagus and garlic mashed potatoes or in a dijon mustard sauce with roasted baby red potatoes (wild rice works here too) and sugar snap peas.

Both are super easy, super fast and quite impressive.

Of course then you have to plan dessert :)

Let me know if you would like the recipes and I'll be happy to dig them up and type them in.

JeAnne

[emilycat]

You know, I think it really just depends on what you're most comfortable preparing -- something that one person does blindfolded could be another cook's most-awkward-to-prepare dish. I guess I should have mentioned that risotto is my specialty. :)

[Wendy w]

Originally posted by SandyM
No offense taken at all, Tracey. I learn so much from this board, it's amazing, and the course of my cooking has taken such a dramatic turn. Much due in part to this bulletin board, and the information I've hulled from it.

If the books says stir it to death, and yet someone has countered with "Nonsense! Not necessary!", I will personally take the path less stirred! :D :D :D

I can't say this any better myself!

[browneye]

Originally posted by Gail
Oh, yum! I just had something like this at a Bastille Day celebration at our local English pub and it was WON-derful! Thanks for passing it on.

...can we have the beurre blanc, too, please?

You bet! Caution: this is obviously not a light sauce:

Lemon Beurre Blanc

2 tblsp. minced shallots
1/4 CUP dry white wine
1 1/2 tblsp lemon juice
1 1/2 tblsp cider vinegar
1/4 cup heavy cream
12 tblsp butter
salt, to taste
pepper, to taste
1 tsp. lemon zest

Reduce the cream by half.
Combine shallots, wine, lemon juice, and vinegar. Reduce until nearly dry. Add the reduced heavy cream and continue to reduce slightly. Gradually whisk in the butter. Adjust the seasoning to taste with salt and pepper. Lemon zest may be added for additional color and texture. Serve immediately.

(This shouldn't be made too far in advance, it will separate)



Here is CL's Bearnaise Sauce: (from CL Complete)
1/2 cup thinly sliced shallots
23 tblsp dry white wine
2 tblsp white wine vinegar
1 teaspoon dried tarragon
dash of salt
dash of pepper
2/3 cup low-fat sour cream

Combine first 6 ingredients in a small, heavy saucepan; bring to a boil, and cook 1 minute. Strain mixture through a sieve into a bowl; discard solids. Return liquid to saucepan; stir in sour cream. Place over low heat, and cook 1 minute or until warm, stirring frequently. Yield: 3/4 cup.

The salmon really is delightful and impressive. I cut out little shapes, leaves, flowers, etc. with extra puff pastry dough and decorate the top of the Wellingtons with them before baking. Really fun.

[Peggy C.]

I know this thread is ancient, but I wanted to let Browneye know how much we enjoyed the Salmon Wellington. I finally got around to making it last weekend and it was EASY and DELICIOUS!

Thanks for sharing it.

[jazzyjas]

Ironic that this thread has re-emerged. I invited the guy to dinner -- open ended invatation and he more or less declined. I pretty much gave up on him and really haven't seen him around (he works all the time). Well last night he called me -- from work. I never will understand men -- when did I post this thread? August? So the phone call and now this....


jasmine

[catharine]

Hang in there, Jas. This guy would be lucky to have you!

And BB folks, don't be fooled into feeling sorry for Jasmine - this one's got suitors coming from miles around ;) She's a great catch and they know it!

[jazzyjas]

thanks Cat!!!
But now you're scaring away all my sympathy -- I just thought it was kind of weird after all these months that these two things coincided.
Haven't had any of them over for dinner yet though and I got such good suggestions from all of the BBers. Maybe I'll just have to have the girls over for a dinner party. A dry run of sorts....

Jasmine

[crazycook]

Good luck with your dinner and your special guest. ;)

p.s. don't try and figure him out--you'll just drive yourself crazy. :)

Anna

[Peggy C.]

That is pretty wild that he happened to call on the same day. I agree don't try and figure him out, men you can't live with them and well you can't live with them!