Advertisements

Healthy Mediterranean Cooking at Home

Tag Archives: dinner party recipes

tuscany-dawn-tuscany_italy_3_1024x1024

This past weekend, I had friends visiting us from Switzerland. I wanted to make a special Italian dinner for them. One that was not a typical Italian-American dinner but a dinner with dishes that are particular to Tuscany; one of their favorite places to visit. Dinner was big hit.

First Course

img_0003

Italian Red Onion Soup with Parmesan Crisps

Serves 6

Ingredients

  • Parmesan crisps, recipe below
  • 3 tablespoons butter
  • 4 red onions, peeled and thinly sliced
  • 1 tablespoon all-purpose flour
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons honey
  • 1/2 cup white wine
  • 8 cups vegetable broth

Directions

Melt the butter in a soup kettle and cook the onions, covered, for 10 minutes.

Stir in the flour and cook for a minute. Add the salt, pepper, honey and wine and heat until the wine reduces a bit.

Add the broth, bring to a boil, lower the heat, cover the pan and simmer for 2 hours. Serve in individual bowls garnished with the crisps.

img_0001

Parmesan Crisps

Makes 6 crisps

.Ingredients

  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Directions

Preheat oven to 350 °F.

Line a baking sheet with parchment paper. (Do not use cooking spray.)

Mound 3 level tablespoonfuls of cheese in 5 inch long strips about 2 inches apart on the baking sheet.

Bake until the cheese is melted, soft and a very light golden color, about 5 minutes.

Remove from the oven and place the baking pan on a cooling rack. Do not disturb the crisps until completely cooled and firm to the touch, about 20 minutes.

Using a thin spatula or knife, lift the crackers from the baking sheet.

Make Ahead Tip: Store in an airtight container for up to 4 days.

img_0001-2

Sourdough Cheese Rolls

Ingredients

  • 1 tablespoon instant yeast
  • 3/4 cup warm water
  • 3 cups unbleached all-purpose flour
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 cup sourdough starter (at room temperature)
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter, softened
  • 1 egg
  • 1 cup grated Italian cheese (half grated parmesan and half shredded mozzarella)
  • 2 teaspoons salt

Directions

Combine 2 cups of all-purpose flour, yeast, sourdough starter, sugar, butter, egg and salt in an electric mixer bowl. Beat 3 to 4 minutes.

Add baking soda to the whole wheat flour and blend into the flour-yeast mixture. Add cheese and remaining flour to  make a soft dough.

Switch to the dough hook and knead until smooth (5 to 8 minutes).

Place in a greased bowl; turn once. Cover; let rise until double (1 ½ to 2 hours). Punch the dough down. Cover; let rest 10 minutes.

Preheat the oven to 375 degrees F. Oil 2 baking sheets.

Divide the dough into 24 pieces and shape into balls. Place on the oiled baking sheets. Cover; let rise until double (25 to 30 minutes).

Bake at 375 degrees F about 20 minutes.

Second Course

sausage-and-grapes-1-1024x679

Grilled Italian Sausage with Grapes

Ingredients

  • 2 pounds sweet Italian sausage grilled and cut into 2 inch serving pieces
  • 1 tablespoon olive oil
  • 1 pound seedless red grapes, halved lengthwise
  • 4 shallots sliced thin
  • 1/4 cup chicken broth
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/4 cup dry red wine
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons excellent quality balsamic vinegar

Directions

Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the grapes, shallots and broth and heat.

Stir pepper and salt into the grape-onion mixture and continue to cook, stirring frequently, until the grapes are soft but still retain their shape, 3 to 5 minutes longer.

Reduce heat to medium, stir in the grilled sausages, wine and oregano and cook, scraping up any browned bits, until the wine is reduced and the sausages are hot.

Arrange the sausages on a serving platter and spoon the grape mixture over the top. Drizzle with the balsamic vinegar and serve.

Quick Creamy Polenta

Ingredients

  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon salt, if using water
  • 1 tablespoon butter
  • 1 cup quick cooking polenta
  • 1/4 cup grated Parmesan cheese

Directions

Bring the broth and cream to a boil. Add salt and butter, then while stirring, slowly pour in the polenta.

Stir until there are no lumps, then turn the heat down to a bare simmer. After 5 minutes, stir in the Parmesan and turn off the heat. Cover the pan until ready to serve.

peas

Italian Style Peas

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 16 ounces frozen green peas
  • 1 tablespoon chicken stock
  • Salt and pepper to taste

Directions

Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper.

Cover, cook until the peas are tender, about 5 minutes and serve.

Dessert Course

img_0008

Ricotta Cheesecake with Cherry Sauce

Cheesecake

  • Soft butter for the pan
  • ½ cup crushed Amaretti cookies
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 2 pounds ricotta cheese, drained
  • 1 teaspoon orange zest
  • 6 eggs, at room temperature
  • 1 tablespoon amaretto liqueur
  • 1/4 teaspoon salt

Cherry Sauce

  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon amaretto liqueur 
  • ¼ cup sugar
  • Pinch of salt
  • 2 tablespoons cornstarch
  • 2 cups fresh or frozen dark sweet cherries, pitted

Directions

For the cake:

Preheat the oven to 325 degrees F. Set an oven rack in the middle of the oven.

Butter a 9 inch springform pan. Sprinkle the pan with amaretti cookie crumbles to cover the bottom and sides of the pan.

Place the pan on a rimmed baking sheet.

In a large bowl of an electric mixer, combine the ricotta, orange zest and sugar. Mix to combine. Beat in the flour.

Add eggs, 1 at a time, and beat until incorporated. Add the amaretto liqueur and salt.

Pour batter into the prepared pan. Bake in the center of the oven for about 75 minutes, until a light golden color.

Make sure the center is firm and the point of a sharp knife inserted in the center comes out clean.

Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, overnight or at least for 2 hours.

Remove the sides of the pan and serve with fruit sauce.

For the sauce:

Combine the water, lemon juice, amaretto, sugar, salt and cornstarch in a small pot. Whisk until smooth.

Add the cherries and stir. Bring to a boil over medium heat and cook for 5 minutes, stirring occasionally. Remove from heat and let cool.

If you want to serve it warm, you may do so; simply let it cool until it is warm, not hot or cover and refrigerate to store.

img_0004

 

Advertisements


Sukrin USA

Premier Scandinavian Sukrin Products

Dr. Feelgood Photos :)

Cheerful stuff for everyone :)

La Audacia de Aquiles

"El Mundo Visible es Sólo un Pretexto" / "The Visible World is Just a Pretext".-

bernmusings

Meanderings. (Mis)adventures. Discoveries. Repeat.

Quick Indian recipes – Easy,healthy,delicious

I believe that listing the quantity of ingredients doesn’t really makes sense with Indian cooking because what’s more important with Indian cuisines is your personal experience and love for cooking . My cooking recipes are written in a quick and easy format and do not follow the orthodox approach of presentation. Get going ….

Live2EatEat2Live Blog

We eat. We cook, We try try. We Laugh. We explore. We learn. We nom. And yum. :)

What in the Crepe?!

Get the inside scoop on the life of a culinary student

Wee Notions

Notes on a napkin

infermentovivo

Sparkling stories of Gelsomino the sourdough

The Essence Within

Silently, the grass grows.

Heyitsdaniellek

fashion & food & motherhood

Soul On Rice

A Prison Experience and Post-Prison Mentality

Dianna Donnely's Real Food Meals and Books

Author of "Heart Seasons: The Rainbow Revelation." Who is Passionate About a Healthy, Happy Lifestyle and Real Food Meals!

Joshi Cooks

Food - Recipes - Meal Plans

English-Language Thoughts

English-Language Thoughts

entrenatuespiritu

entrena tu espiritu con thetahealing y reiki

Detroit Is For Foodies

Cooking, Eating, Living in Metro Detroit

SNE LA'SOUL

Skin Nutrition Expert

A Novel Spain

Spain through the eyes of a novelist, expat, and ESL teacher

Flavours2017

A flavourful journey ---Soulful Living Starts And Ends With A Good Meal --

GurmEvde

Aklımdan geçen gemiye atladım, hayallerimi de yanıma aldım, uçsuz bucaksız denizde bir damla olmaya gidiyorum.... DK

The Austrian Dish

Welcome to Austrian Cuisine!

Sandros Weekend Kitchen

cooking culture kitchen garden travel

Gracie Cooks

Cooking, Eating, & Treating Yourself

Chomp Chomp

Food & Dining

Tripambitions

It contains the world best places and things.

Northfork Biological

The crossing paths of science + art

Book 'Em, Jan O

Ghosts, Tall Tales & Witty Haiku!

Paquito Montero

"behind every difficulty i saw a lot of opportunity" - Paquito

WowMalta

VISIT MALTA, GOZO AND COMINO

BeattyBakes

Easy Desserts

Hanna ღ

plant-based ❥ healthy lifestyle

GRUMPYANDPISSED

Mostly HAIKU in traditional 5-7-5 format

%d bloggers like this: