Authors: Julie Hyzy
Fonduing Fathers (35 page)
Gav smiled down at me. “Three days.”
Spring Greens and Berries Salad
Goat Cheese and Mushroom Bruschetta
Garlic Chicken Pasta with White Sauce
Panna Cotta
Hearts of Romaine with Craisins and Raspberries
Savory Dinner Rolls
Tournedos of Beef with Mushroom Ragout
Roasted Baby Red Potatoes with Rosemary
Pumpkin Cheesecake
Cheese Fondue
SPRING GREENS AND BERRIES SALAD
(Makes 1 salad)
1 cup mixed spring greens
6 fresh raspberries
5 fresh blackberries
3 fresh strawberries, hulled and quartered
1
⁄
4
cup toasted pecans
2 tablespoons gorgonzola
2 tablespoons balsamic vinaigrette (recipe follows)
Place spring greens on a chilled salad plate and spread to make a nice bed. Scatter berries across top, followed by the toasted pecans and the gorgonzola. Drizzle balsamic vinaigrette over salad and serve.
BALSAMIC VINAIGRETTE
(Note: Vinaigrettes are typically 3 parts oil to 1 part vinegar)
1
⁄
4
cup high-quality balsamic vinegar
Herbs to taste (recommend
1
⁄
2
tablespoon dried basil,
1
⁄
2
teaspoon dried cilantro, and
1
⁄
2
teaspoon dried tarragon; can use a comparable amount of fresh herbs instead but unused vinaigrette won’t keep as long)
3
⁄
4
cup high-quality extra virgin olive oil
Pour balsamic vinegar into a mixing cup and add herbs. Slowly drizzle in extra virgin olive oil, whisking constantly
until mixture is combined. Vinegar and oil should combine into an emulsion, but if the mixture separates simply whisk again immediately before serving.
GOAT CHEESE AND MUSHROOM BRUSCHETTATOMATO TOPPING
5–7 Roma tomatoes, diced
3–5 green onions (white and pale green parts only, thinly sliced 3–4 tablespoons extra virgin olive oil
Splash of balsamic vinegar
Approx. 1 tablespoon dried basil
Approx. 1 tablespoon minced garlic
Sea salt and freshly ground pepper, to taste
In a bowl, combine tomatoes and green onions. Pour on olive oil and balsamic vinegar (use enough olive oil to make it slightly soupy, and balsamic vinegar to taste). Add in basil and garlic, then sea salt and pepper, to taste. Toss to coat evenly. Cover and allow to marinate at room temperature for a couple of hours.
(Note: This mixture also works added to freshly tossed lettuce salads—the oil and vinegar works as a vinaigrette, and should be added like a salad dressing—at the table, not in advance.)
GOAT CHEESE AND MUSHROOM SPREAD
8 ounces button mushrooms, cleaned and halved (I have not tried this with other varieties)
Sea salt and freshly ground pepper, to taste
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter, plus more as needed
8 ounces goat cheese, softened
Season the mushrooms with salt and pepper and sauté in oil and butter over medium high heat until golden brown, adding more butter if pan becomes dry.
Meanwhile, cut the softened goat cheese into cubes. Combine mushrooms and goat cheese in food processor (at this point, you could add a clove of garlic, minced, and a splash of lemon juice). Process to desired consistency (I like small bits of mushrooms).
FOR THE BRUSCHETTA
1 loaf French bread, sliced approximately 1 inch thick (for this, I cut straight across, not on the bias)
Sea salt and freshly ground pepper, to taste
Extra virgin olive oil
Goat Cheese and Mushroom Spread (see above)
Tomato Topping (see above)
1
⁄
2
pound Parmesan cheese, coarsely grated
Preheat oven to 350°F.
Arrange bread slices on cookie sheet. Brush with olive oil and season lightly with salt and pepper. Bake in center of oven until golden brown and crisp, approximately 12 to 15 minutes.
Remove from oven. Spread with Goat Cheese and Mushroom mixture. Spoon Tomato Topping over goat cheese mixture. Sprinkle with Parmesan cheese and serve warm.
GARLIC CHICKEN PASTA WITH WHITE SAUCE(Makes 6 servings)
1 pound penne or rigatoni pasta
1 teaspoon dried basil
1
⁄
2
teaspoon sea salt
1 teaspoon minced garlic
1
⁄
2
teaspoon fresh ground black pepper
1 teaspoon crushed red pepper
1 pound boneless, skinless chicken breasts, sliced (as for stir-frying)
4 tablespoons olive oil
1 cup fresh mushrooms, brushed free of dirt and quartered
1
⁄
2
cup green onions (white and light green parts only), thinly sliced 6 cloves garlic, minced
1
⁄
2
cup freshly grated Parmesan cheese
WHITE SAUCE
8 ounces nonfat or light sour cream
1 tablespoon minced green onions (white and light green parts only)
1 tablespoon minced onion
1
⁄
2
teaspoon freshly ground black pepper
1 tablespoon finely snipped fresh parsley
1
⁄
2
tablespoon garlic powder
Dash cayenne pepper sauce, or to taste
2–3 tablespoons fat-free milk
In a medium bowl, prepare sauce by whisking together sour cream, green onions, onion, black pepper, parsley, garlic powder, and hot-pepper sauce. Thin mixture with milk. Refrigerate until ready to use.
Cook pasta according to instructions on package.
While pasta is cooking, combine basil, salt, red pepper, and black pepper. Add chicken. Toss to coat evenly.
Heat oil in a 10-inch skillet. Add garlic and sauté for 2 minutes, or until golden brown. Add chicken. Sauté for 5 minutes. Add mushrooms and green onions. Sauté for 4 to 5 minutes or until everything is cooked through. Add sauce and cook for 2 minutes or until heated through.
Drain pasta. Toss with chicken mixture.
Serve with Parmesan cheese and breadsticks, garlic bread, or fresh Italian bread with dipping oil.
PANNA COTTA 