Healthy Mediterranean Cooking at Home

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Millions of people flock each year to New Orleans to celebrate one of the biggest events in the city: Mardi Gras. This holiday revolves around parades, costumes and lots of traditional food. The problem, however, is that many of us don’t have the time to fly down to the Big Easy for this special event. While you may not be in New Orleans for Fat Tuesday fun, you can bring the fun to your living room or backyard.

Make your Mardi Gras party a masquerade and ask people to wear masks and costumes. You can pick a theme like a 17th century ball (the attire of choice for many of the Mardi Gras balls in New Orleans), a favorite celebrity or even characters from comic books or movies. Or, you can simply ask that your guests come in their favorite costume without giving the dress a specific theme.

Traditional food during Mardi Gras includes slow-cooked dishes like gumbo, red beans and rice, chili or jambalaya. Finger food is always welcome, as well as any food that is purple, green or gold. A King Cake is traditional.

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Bright and colorful decorations are key to any Mardi Gras party. Purple, green, and gold are the official colors of the holiday, so be sure to incorporate them into your decor You can hang purple, green and gold streamers and beads along fences or the stairs. A fun idea is to get enough beads for everyone coming to the party that you can hand to them to wear as they walk in the door.

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The other most frequently tossed items from floats are doubloons, aluminum coin-like objects bearing the insignia of the float krewes. Decorate your table with an assortment of colorful doubloons and encourage your guests to take some home as souvenirs. Scatter confetti on the tabletop and light some votive candles.

I have lived for some years near New Orleans, but I have not developed a taste for their traditional seasoned dishes. So here is my suggested dinner party menu for 8 for some great food that is somewhat close to the New Orleans style.

Don’t forget to play New Orleans jazz or Zydeco music and, then, there are the drinks.

Laissez les bon temps rouler!

The Hurricane became popular at Pat O’Brien’s bar in 1940’s New Orleans, after it debuted at the 1939 World’s Fair. It was named after the hurricane lamp-shaped glasses the first drinks were served in. It’s said that O’Brien created this rum drink as a means to get rid of the large stock of rum his Southern distributors forced him to buy.

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Hurricane Cocktail

1 cocktail

  • 2 ounces light rum
  • 2 ounces dark rum
  • 2 ounces passion fruit juice
  • 1 ounce orange juice
  • Juice of a half a lime
  • 1 tablespoon simple syrup
  • 1 tablespoon grenadine
  • Orange slice and cherry for garnish

Directions

Squeeze juice from half a lime into cocktail shaker over ice.

Pour the remaining ingredients into the cocktail shaker.

Shake well.

Strain into a hurricane shaped glass.

Garnish with a cherry and an orange slice.

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Citrus-Marinated Shrimp with Louis Sauce

Makes 10 to 12 appetizer servings

Ingredients

Shrimp

  • 2 lemons, halved
  • 2 limes, halved
  • 1 orange, halved
  • 1 tablespoon crushed red pepper
  • 4 pounds unpeeled, large fresh shrimp
  • 2 cups fresh orange juice
  • 2 cups grapefruit juice
  • 2 cups pineapple juice
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh lime juice
  • 1 lemon, sliced
  • 1 orange, sliced
  • 1 lime, sliced
  • 1 grapefruit, sliced
  • 1 teaspoon dried crushed red pepper
  • Garnish: citrus fruit slices

Louis Sauce

  • 1 (12-ounce) jar chili sauce
  • 2 cups mayonnaise
  • 2 tablespoons grated onion
  • 2 tablespoons grated lemon rind
  • 3 tablespoons lemon juice
  • 1 tablespoon prepared horseradish
  • 1 1/2 teaspoons Greek seasoning
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon ground red pepper
  • 1/2 teaspoon hot sauce

Directions

Make the Louis Sauce:

Stir together all the ingredients. Cover and chill until ready to serve.

Make the Shrimp

Combine the lemon, lime and orange halves, crushed red pepper and salted water to cover in a Dutch oven. Bring to a boil; add shrimp and cook about 2 minutes or just until the shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.

Peel shrimp, leaving the tails on. Devein.

Combine orange juice with the remaining ingredients, except the garnishes in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal and chill 25 minutes.

Drain off liquid. Serve shrimp with Louis Sauce and garnishes.

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Fried Green Tomatoes

Serves 8-12

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 1/2 teaspoons cayenne pepper
  • 2 eggs
  • 2 tablespoons milk
  • 2 cups cornflake crumbs
  • 8 medium green tomatoes, cut into 1/2-inch slices
  • 1/2 cup canola oil
  • Louis Sauce, recipe above

Directions

In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat the eggs and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry with paper towels. Coat with flour mixture, dip into egg mixture and then coat with crumbs.

In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels.

Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender. Serve along side shrimp and Louis sauce.

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Blackened Steaks with Horseradish Cream and Butter-Basted Potatoes

Serve with the Arugula Salad on the side. Recipe below.

8 Servings

STEAKS

  • Olive oil cooking spray
  • 3 lbs boneless grilling steaks (such as ribeye, top sirloin, or strip)
  • 4 tablespoons blackening seasoning
  • 8 oz whipped cream cheese spread
  • 1/2 cup half-and-half
  • 4 tablespoons prepared horseradish

POTATOES

  • 8 medium white baking potatoes
  • 6 tablespoons unsalted butter
  • 2 medium onions, thinly sliced
  • 2 teaspoons herb-seasoned salt
  • 1 teaspoon pepper
  • 8 slices bacon, cut into 2 inch pieces

Directions

For the potatoes

Preheat the oven to 475ºF.

Cut potatoes into quarters; place in microwave-safe bowl. Top with butter and cover; microwave on HIGH 5 minutes.

Stir potatoes to evenly coat with butter; microwave 5 more minutes or until potatoes are hot and just beginning to soften.

Transfer potatoes to 2-quart baking dish and arrange in single layer. Sprinkle with seasoned salt and pepper.

Arrange onions evenly over potatoes; top, evenly, with bacon pieces. Bake 15 minutes or until potatoes are tender and bacon is browned and semi-crisp.

For the steaks

Coat grill rack with cooking spray; preheat an outdoor grill.

Season both sides of steaks with blackening seasoning. Place steaks on grill; close lid (or cover loosely with foil). Grill 4-6 minutes on each side or until 145°F (for medium-rare).

Whisk remaining ingredients until blended and smooth. Serve horseradish cream with steaks.

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Arugula, Orange and Fennel Salad

Serves 8

Ingredients

  • 4 navel oranges
  • 1/2 cup white wine vinegar
  • 1 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 (5-ounce) bag arugula, washed, stemmed, and spun dry
  • 2 medium fennel bulb, quartered and sliced very thin 
  • 2 small sweet onion, sliced very thin
  • Black or green olives, slivered

Directions

Slice off top and bottom of each orange with a serrated fruit knife or sharp paring knife, removing some flesh with the peel and reserve. With the flat end of an orange on a cutting board, cut off peel with a sawing motion from top to bottom, working all the way around the orange. Working over a bowl to collect juice, cut between membranes to separate orange segments and set aside. Repeat with the three other oranges.

Squeeze juice from orange tops, bottoms and membranes into bowl (you should have about 1 cup) and strain into a sauté pan. Add vinegar and bring to a boil over medium-high heat. Reduce heat to low and simmer until reduced to about 1/2 cup, about 7 minutes. Pour hot liquid into a bowl and whisk in olive oil in a slow, steady stream. Stir in salt and pepper.

Toss arugula with fennel, onion and 1/2 cup of the dressing. Divide among 8 plates and add reserved orange segments to each plate. Drizzle with a little of the remaining dressing and top with olives. Serve immediately.

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Country Corn Bread

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup (8 ounces) plain yogurt
  • 1/4 cup vegetable oil

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined.

Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375°F for 20-25 minutes or until the top is lightly browned and a toothpick inserted near the center comes out clean. Cut into small squares and serve warm

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King Cupcakes

Makes 1 dozen

Ingredients

  • 1/2 cup warm whole milk (110°)
  • 2 (1/4-ounce) packages dry yeast
  • 1/4 cup granulated sugar plus 4 teaspoons
  • 1/2 cup unsalted butter, melted
  • 3 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 3 teaspoons fresh lemon juice, divided
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cake flour
  • 1 tablespoon ground cinnamon, divided
  • 1/4 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 1 cup powdered sugar
  • 1 1/2 tablespoons hot water
  • Purple, green, and yellow sugar sprinkles

Directions

Combine milk, yeast and 1/4 cup sugar in a bowl. Stir well and set in a warm place for about 10 minutes. In another bowl, combine butter and next 3 ingredients; stir in 2 teaspoons lemon juice.

Combine flours, 2 teaspoons cinnamon and kosher salt in an electric mixing bowl. Add milk/yeast mixture and butter mixture, and beat, adding 1 to 2 tablespoons flour if dough is too sticky, until dough is smooth and forms a shaggy mass. (It should remain soft.)

Place dough in a well-greased bowl, turning to the grease top. Cover with a kitchen towel and let rise in a warm place (85°), free from drafts, about 1 hour.

Punch dough down, and place on a lightly floured surface. Roll dough into a 12 x 8 inch rectangle. Combine remaining 1 teaspoon cinnamon and 4 teaspoons sugar and sprinkle evenly over dough. Roll dough into a log and cut into 12 equal pieces. Places pieces into paper baking cups in a muffin pan; let rest 30 minutes.

Preheat the oven to 375°F. Brush cupcake tops with beaten egg and bake 20 minutes. Remove from pan and let cool on a wire rack.

Combine powdered sugar, water and remaining 1 teaspoon lemon juice in a small bowl. Drizzle over cooled cupcakes and top with sprinkles.

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Make a simple but festive centerpiece for your table.

 

Planning Your Dinner Party

Get ready to make lists! Lists are absolutely essential for any party, as you can jot things down as you think of them. Once you have the basics well planned and written down, your mind will be free to be creative with the food, fun, and decor.

Plan your menu. Have fun with this, but don’t overreach! If you are a beginning cook, choose a main dish that you have made before, then build upon it by buying dessert, a salad, and some crusty bakery bread. It’s a good idea to never make a recipe for the first time for a party. There’s nothing worse than struggling with an unfamiliar recipe when you can hear your guests having fun in the next room. Try to plan a mix of make ahead recipes and those that require last minute baking or preparation. I really prefer having everything done, and ready to heat or bake and serve.

Think about how you want to decorate. Decorations for a party can be as simple as candlesticks on the table, or more elaborate flower arrangements and tablecloths. Decorate with the seasons in mind, too. Fresh flowers in the summer, a bowl full of polished apples and spruce tree branches in the winter, or a vase with colorful leaves and cattails in the fall are simple, inexpensive, and beautiful.

Block out time on your calendar for house cleaning, shopping, decorating, and setting the table. Make sure to save some time before the party so you can get ready and relax before your guests arrive.

Go over your menu, gather your recipes, and plan shopping lists directly from the recipes. Don’t rely on your memory for this! Check your pantry too. If you are low on staples like baking powder, sugar, or flour, add those to your list.

Plan to shop for foods and supplies that can be purchased in advance (like staples) and those that need to be bought the week of the party. You may have to revise the party menu if you can’t find certain ingredients.

Check which recipes can be made ahead, and make sure you have freezer or refrigerator space to store them.

It’s best to choose some recipes that can be made well ahead of time, and are just served cold or at room temperature, or heated at the last minute. Planning this well will help make sure that all of the foods are ready to eat at serving time.

 

Dinner Party Menu

Appetizers

Red Wine of Choice

Crusty White Bread with Olive Oil

Stuffed Cherry Peppers

Stuffed Zucchini

Main Course

Italian Beef Rolls in Tomato Sauce

Angel Hair Pasta

Broccoli with Garlic and Hot Pepper

Dessert

Chocolate Pecan Cake

 

Do Ahead Tips:

Set the table the day before the party.

You can prepare the beef two days ahead and reheat it on the day of the party. The braciola takes about three-four hours to prepare, so be sure to leave plenty of time to make it.

The stuffed cherry peppers can also be made two days in advance.

The zucchini rolls can be made the day before serving and the broccoli ingredients can be cut or chopped one day ahead.

The cake can also be made the day before the dinner party.

 

 Appetizers

Stuffed Cherry Peppers

Ingredients:

  • 5 oz. canned tuna in olive oil, drained
  • 8 anchovies in oil, drained
  • 1 1/2 cups extra-virgin olive oil
  • 1/4 cup plain bread crumbs
  • 2 tablespoons capers, minced
  • 2 tablespoons finely chopped parsley
  • Kosher salt and freshly ground black pepper, to taste
  • 1 32-oz. jar red, hot cherry peppers, drained, rinsed, and stemmed (jar reserved)

Directions:

Finely chop tuna and anchovies; mix with 1/3 cup oil, bread crumbs, capers, parsley, and salt and pepper in a bowl; stuff each pepper with tuna mixture. Transfer to reserved jar; pour remaining oil over peppers. Chill for at least 8 hours to marinate.

 

Stuffed Zucchini

Serves 6

Ingredients:

  • 1/3 cup milk
  • 1 slice white sandwich bread
  • 4 medium zucchini, trimmed, cut into 1 1/2″ lengths
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup Pomi strained tomatoes
  • 1/4 cup olive oil
  • 1/2 teaspoon crushed red chili flakes
  • 1 clove garlic, minced
  • 4 oz. prosciutto, minced
  • 1 oz. pancetta, minced
  • 1/3 cup freshly grated Parmesan
  • 2 tablespoons finely chopped parsley
  • 1 egg, lightly beaten
  • 2 tablespoons unsalted butter
  • 2 tablespoons thinly sliced basil

Directions

Heat oven to 400° F. In a bowl, pour milk over bread; soak for 10 minutes. Squeeze bread to drain milk; discard milk. Return bread to bowl.

Using a melon scoop, hollow out zucchini pieces, leaving 1/4″ walls, to form “cups”; season insides with salt and pepper. Stir together tomatoes, 2 tablespoons oil, chili flakes, garlic, and salt and pepper in a bowl; set sauce aside.

Mix bread with prosciutto, pancetta, Parmesan, parsley , egg, and salt and pepper. Stuff mixture evenly among zucchini cups. Heat remaining oil and butter in a 12″ skillet over medium-high heat. Working in batches, add cups; cook, turning once, until browned on both sides, 2–4 minutes. Transfer cups, stuffing side up, to a 9″ x 9″ baking dish; pour sauce over and around cups. If made ahead cover dish and refrigerate until the next day.Bring to room temperature before heating. Bake zucchini 30 minutes. Sprinkle with basil.

Main Course

Braciola (Italian Beef Rolls in Tomato Sauce)

Serves 6

Ingredients:

  • 1/3 cup raisins
  • 5 tablespoons chopped parsley
  • 1/4 cup pine nuts
  • 1/4 cup finely grated Parmesan
  • 3 cloves garlic, finely chopped
  • 12 6″x 4″ slices boneless beef top sirloin or round steak, pounded to 1/16″ thickness
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 cup red wine
  • 1/2 teaspoon red chili flakes
  • 2 (26-oz.) containers Pomi chopped tomatoes
  • 1 bay leaf
  • Angel Hair pasta

Directions:

To make the filling, mix together raisins, 4 tablespoons parsley , pine nuts, Parmesan, and garlic in a bowl; set aside. Place a slice of beef on a work surface perpendicular to you, season with salt and pepper, and place about 1 tablespoon filling on the bottom half; starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with toothpicks and repeat with remaining beef and filling.

Heat 1 tablespoon oil in a 6-qt. Dutch oven over medium-high heat. Working in batches, add half the beef rolls, and cook, turning as needed, until browned on all sides, about 6 minutes. Transfer to a plate and set aside. Add remaining oil and brown the rest of the beef rolls. Transfer to plate with the previously browned rolls.

Add onion to pot, and cook, stirring, until soft, about 5 minutes. Add wine, and cook, stirring to scrape bottom of pot, until almost evaporated, about 5 minutes. Stir in chili flakes, tomatoes, and bay leaf, and then return beef rolls to pot.

Bring to a boil; then reduce heat to medium-low; cook, covered partially and gently stirring occasionally, until meat is cooked through and tender, about 2-3 hours.

Cook pasta according to package instructions. Drain and place on a large serving platter.

Remove meat rolls from sauce, remove toothpicks, and transfer to the platter with the cooked pasta. Bring sauce to a boil and pour sauce over meat rolls and pasta, and sprinkle with remaining parsley.

 

Broccoli with Garlic and Hot Pepper

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 1 bunch broccoli (about 1 lb.), stemmed and cut into florets
  • 3 cloves garlic, smashed
  • 1/2 teaspoon crushed red chili flakes
  • Kosher salt, to taste

Heat oil in a 12″ skillet over medium-high heat. Add broccoli; cook, turning occasionally , until lightly browned, 6–8 minutes. Sprinkle in 2 tablespoons water; add garlic; cook until golden, 2–3 minutes. Add chili; cook until toasted, about 2 minutes. Season with salt.

Dessert

Chocolate Pecan Cake

Ingredients:

  • 1/4 cup unsalted butter
  • 6 ounces bittersweet chocolate
  • 1 cup pecans
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • Dash of salt
  • Powdered sugar

Preheat oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper and spray with cooking spray.

Using a double boiler or pan over simmering water, melt together chocolate and butter. Set aside to cool.

Using a blender, chop pecans finely. Add eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour batter into pan and bake until a toothpick inserted in center comes out clean, 40 to 45 minutes; cake should be moist but not wet. Allow to cool completely. Dust top of the cake with powdered sugar just before serving.


What happens when you’re having guests for dinner and one or two of them are vegetarian?

Some preparation beforehand can ensure that your vegetarian guests will enjoy the evening as much as your other guests.

Ask your dinner guests exactly what they do or do not eat.There are different types of vegetarians. Don’t be afraid to ask specific questions and what options are safe to serve.

Lacto vegetarians eat non-meat animal products, e.g. dairy (milk, gelatin-free yogurt, butter, rennet-free cheese) and honey, but no fish, chicken, meat, or gelatin.

Lacto-ovo vegetarians eat eggs in addition to dairy products, but no fish, chicken, meat, gelatin, or cheese that contains rennet.

Vegans avoid eggs, dairy products, honey, meat, gelatin and animal-derived ingredients. Many vegans also do not eat foods that are processed using animal products.

Pescetarians aren’t vegetarians but eat seafood and a mostly vegetarian diet. 

Read the labels: Some curry pastes and pasta sauces contain meat or fish products (fish sauce or shrimp paste in the former, and anchovies or meat stock in the latter are common culprits). Always check the labels. Some recipes may already be acceptable, or could be easily adapted (for example, using soy milk instead of cow’s milk to make a dessert vegan). When purchasing products, look out for hidden animal ingredients such as meat broths, gelatin, casein or whey, lactose, butter, cheese, etc.

Do not assume that vegetarians will pick the vegetables out of a meat dish, or eat potatoes or vegetables that has been cooked in the same oil as meats or fish. Prepare a separate meat-free dish for them, without using the same utensils. Don’t assume that vegetarians just survive on tofu and lentils. Look to some of the great cuisines of the world, such as those of Asia, southern Europe, the Middle East and North Africa, for inspiration.

Keep it fresh-avoid mock meat. When in doubt, simple is the way to go. Use seasonal produce – it will be cheaper, too. Remember that vegetarians eat what non-vegetarians eat, just without meat. Think basics such as pasta and risotto and you can’t go wrong. Make sure that the quantity and quality of food served to all the guests is similar. Don’t expect a vegetarian guest to feel satisfied with an iceberg lettuce salad or pasta in boring, basic tomato sauce while everyone else has a gourmet meal. It is a common error that restaurants also make. Don’t forget to include protein. Good protein sources are vegetarian bean or whole grain casseroles.

How to best accommodate vegetarian dinner guests:

An easy solution is to make two versions of the main dish; a meat version and a vegetarian one, and prepare vegetarian sides. That way you’ll satisfy all guests. The secret to making a vegetarian version of any main dish is simply substitute the meat with a meatless ingredient that will easily take the place of the meat. This way you can cook a balanced vegetarian version for any main dish without requiring any complicated or hard-to-find ingredients.

Both main dishes can be treated similarly in terms of timing, letting you focus on being with your guests the rest of the time. Very little extra work is required; only the main dish is being duplicated, and it still takes less than twice the work because you’re simply splitting your ingredients into different pans. Ultimately, your vegetarian dinner guests are certain to notice and appreciate any efforts you make to accommodate their dietary requirements, particularly a vegetarian version of your main dish.

Holiday dinners present an even bigger challenge because special meat dishes are usually the centerpiece of the menu . The following recipes show you how to prepare two versions of the main dish; a meat entree and a similar vegetarian one. Much of the preparation can be done in advance in all these recipes. 

Beef Wellington

Vegetable Wellington

Beef and/or Vegetable Wellington

A classic Beef Wellington can break both your calorie and grocery budget. It is an extravagant combination of beef tenderloin, truffles, chicken liver pate, puff pastry and a rich sauce made from Madeira wine. Few dishes can top a Wellington when it comes to elegance and presentation. However, with a few substitutions, you can make this dish fit better with a healthy diet without sacrificing any of the decadence or flavor. If you have vegetarian guests at the your table, you can save time by using the same stuffing for both entrees and still give your vegetarian guests an equally elegant holiday dish. I would serve two non-starchy vegetables with these entrees, such as sauteed greens of choice and roasted parsnips.

For the Wellington Stuffing:

  • Olive oil
  • 4 cups mushrooms, cleaned and chopped (any combination of white, brown or gourmet)
  • 1/2 cup finely chopped, sweet onion or shallots
  • 2 garlic cloves, finely chopped
  • Salt
  • Pepper
  • 2 tablespoons chopped, flat-leaf parsley
  • 8 ounces fat free cream cheese, at room temperature
  • 2 teaspoons truffle oil, optional

Directions:

Place 1 tablespoon of olive oil in a large saute pan set on medium heat. Saute the chopped mushrooms, garlic, onion, 1 teaspoon of salt and 1/4 teaspoon of cracked, black pepper until the water has cooked out of the vegetables and they are condensed — approximately 15 minutes. Stir frequently to prevent burning.

Remove the mushroom mixture from heat. Stir in parsley, cream cheese and truffle oil. Transfer the mixture to a bowl, cover it and keep it at room temperature.

For the Beef:

  • 3-pound beef tenderloin, in one piece
  • 1 tablespoon olive oil

Directions:

Remove the tenderloin from the refrigerator approximately one hour before it’s time to assemble the dish.

Pat the roast dry with a paper towel. Sprinkle it with salt and pepper.

Heat the olive oil in a saute pan over medium-hot heat. Sear the beef, cooking it approximately two minutes on each side.

Transfer the tenderloin to a cooling rack. Place a baking sheet under the rack to catch the drips. Rest the roast until it’s cool to the touch — about 10 minutes.

For the Squash:

  • 1 tablespoon butter
  • 1 small butternut squash (1 1/4 pounds), peeled, seeded and cut into 1/2-inch cubes
  • 1 teaspoon maple syrup
  • 1/2 teaspoon chopped fresh thyme
  • 1/8 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt

Directions:

In a very large skillet over high heat, melt butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If the squash doesn’t fit in one layer, cook it in batches). Stir and continue to cook until the squash is golden, 7 to 10 minutes longer. Stir in the maple syrup, thyme, paprika and 1/4 teaspoon salt; cook one minute. Scrape the mixture into a bowl.

Preheat oven to 475 degrees F.  Spray two baking sheets with cooking spray. 

Assemble the Beef Wellington:

  • 16-ounce package puff pastry, thawed (2 sheets in a package)
  • 1/2 of the Mushroom Pate
  • Browned beef tenderloin
  • 1 egg, whisked with 1/2 teaspoon water and divided in half
  • Olive oil

Directions:

Lightly flour work surface and a rolling pin. Line the 2 pastry sheets up side by side and fuse the sheets together by slightly overlapping them and lightly rolling over the seam until adhered.

Roll the pastry into a 13-by-16-inch rectangle. Take care to join the seams.

Spread half the mushroom pate in an even layer over the pastry with a rubber spatula, being careful not to tear the tender pastry. Leave approximately a 1-inch border around the pastry without pate. The mixture will spread out when you wrap it around the beef.

Lay the tenderloin in the center of the pastry. Pull the dough up around the beef, making clean, straight seams. Trim away excess pastry. Press out air pockets as you wrap the pastry around the roast.

Brush the seams with a pastry brush dipped in the whisked egg set aside for the beef. Press the seams lightly with your fingers to seal them. Cool the beef in the refrigerator for 15 minutes.

Assemble the Vegetable Wellington:

  • 16-ounce package puff pastry, thawed (2 sheets in a package)
  • 1/2 of the Mushroom Pate
  • Butternut Squash mixture
  • Reserved egg wash
  • Olive oil

Directions:

On the same floured work surface, line the 2 pastry sheets up side by side and fuse the sheets together by slightly overlapping them and lightly rolling over the seam until adhered.

Roll the pastry into a 13-by-16-inch rectangle. Be sure to join the seams.

Spread half the mushroom pate in an even layer over the pastry with a rubber spatula, being careful not to tear the tender pastry. Leave approximately a 1-inch border around the pastry without pate. Then spoon the squash over the center of the mushroom pate (it will look like a stripe of squash lying on a bed of mushrooms).

Brush the exposed borders of dough with the egg wash set aside for the vegetarian entree. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastry to the baking sheet and turn it over so that the seam is face down. Cool in the refrigerator for 15 minutes.

Baking the Wellington :

Brush the top of both Wellingtons with more egg wash.

Beef

Place the Beef Wellington on a baking sheet seam side down in the preheated oven (475) for 10 minutes.

Reduce the heat to 400 degrees F. and cook the beef for an additional 20 to 25 minutes for a medium-rare roast. Check for temperature of the meat by sliding a meat thermometer into the center of the roast. A reading of 135 F. indicates medium-rare.

Lift the roast carefully with a large, sturdy spatula and place it on a carving board. Allow the Wellington to rest for approximately 10 minutes before serving. Cut the Wellington into thick slices for serving.

Vegetable

Place the Vegetable Wellington in the oven when you reduce the temperature to 400 degrees F. and bake until puffed, golden, and firm to the touch, about 30 minutes.

Let cool for 10 minutes, slice and serve.

Madeira Sauce

  • 6 cups vegetable stock
  • 1 cup Madeira wine
  • 1 tablespoon unsalted butter

Directions:

Pour the vegetable stock into a pan after placing the Wellington in the oven. Season the stock with salt and pepper to taste and bring it to a boil. Continue boiling for approximately 20 minutes — until it has reduced to approximately 2 cups.

Add 1 cup of Madeira wine, and boil the stock for about five minutes, until it has again reduced to 2 cups.

Reduce the heat to a low simmer. Place butter, a dab at a time, into the hot liquid and whisk well while it melts. Do not allow the liquid to boil over.

Serve sauce along with slices of Wellington.

Tips

There are several parts of the Wellington preparation that can be done ahead of time to make the process easier. Prepare the mushroom pate and butternut squash mixture several hours or days ahead of time and refrigerate it until use.

You can also sear the beef a day or two ahead of time. Allow it to set at room temperature for a full hour before wrapping in pastry and cooking.

Vegetarian Cannelloni

Pork Cannelloni

Spinach and Cheese Cannelloni and/or Spinach and Pork Cannelloni

Round out the menu with a sliced tomato basil salad and oven roasted asparagus.  The asparagus can roast on a baking sheet along with the cannelloni.

Serves 8 or more

For the sauce:

  • 1 tablespoon unsalted butter
  • 3 tablespoons (Wondra) all-purpose flour
  • 4 cups lowfat milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of freshly grated nutmeg
  • 2/3 cup finely grated Pecorino Romano or Parmigiano-Reggiano

Directions:

In a heavy saucepan whisk together flour and milk, add butter and heat pan over medium. Bring to a boil, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in salt, pepper, and nutmeg. Remove from heat and whisk in cheese, then cover pan.

Vegetarian Filling

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 10 oz. baby spinach
  • 1  3/4 cups skim ricotta
  • 1 large egg, lightly beaten or 1/4 cup egg substitute
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely grated Pecorino Romano or Parmigiano-Reggiano 

Directions:

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until lightly browned, about 5 minutes. Add spinach and sauté, stirring, until just wilted, about 3 minutes. Remove from heat and cool completely.

Stir together ricotta, egg, parsley, salt, pepper, and grated cheese in a bowl, then stir in spinach mixture.

Pork Filling

  • 1/2 cup (packed) dried porcini, soaked 20 minutes in 1/2 cup hot water
  • 1 to 1 1/4 pounds pork tenderloin, trimmed of fat and diced
  • 10 oz. baby spinach 
  • 1 tablespoon unsalted butter
  • A small onion, minced
  • A medium carrot, minced
  • A 6-inch stalk celery, minced
  • A small bunch parsley, minced
  • 1/2 cup dry Marsala (or sherry)
  • 2 tablespoons tomato paste diluted in 1/2 cup water
  • 1/2 cup freshly finely grated Parmigiano
  • Salt & pepper
  • Freshly grated nutmeg to taste (about 1/8 teaspoon)

Directions:

Heat butter in a saute pan and add carrot, celery and onion and brown them lightly. Add the pork and continue cooking until it is browned, then stir in the soaked mushrooms. Add in the Marsala and the diluted tomato paste, season to taste with salt, pepper and nutmeg, reduce the heat to a low simmer, and simmer for an hour, until thickened. Stir in the spinach and cook until completely wilted. Remove from heat and add the grated cheese and parsley.

Prepare Pasta

16 (6- by 4-inch) fresh pasta rectangles or 16 packaged dry lasagna noodles or 16 oven-ready (sometimes labeled “no-boil”) lasagna noodles

See recipe for homemade pasta sheets: http://jovinacooksitalian.com/2012/07/11/how-to-make-stuffed-pastas-at-home/

Boil fresh pasta, 2 pieces at a time, in a large pot of boiling salted water , stirring to separate, until just tender, about 2 minutes for fresh pasta or about 6 minutes for dried lasagna noodles. Gently transfer with a slotted spoon to a large bowl of cold water to stop cooking, then remove from bowl, shaking off water, and lay flat on dampened kitchen towels (not terry cloth).

 If using no boil noodles: Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place a large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.Trim noodles, as closely as possible, to 6 1/4- by 5 1/2-inch rectangles.

Assemble and Bake Cannelloni:

Preheat oven to 425°F. Spray two 13- by 9- by 2-inch ceramic baking dish or other shallow 3-quart flameproof baking dish (not glass) with cooking spray.

Vegetarian

Spread 2/3 cup sauce in each each prepared baking dish. Spread about 1/3 cup ricotta filling in a line along 1 short side of 1 pasta rectangle, then roll up to enclose filling. Transfer, seam side down, to baking dish. Make 7 more cannelloni in same manner, arranging them snugly in 1 layer. Spread 1/2 cup more sauce over cannelloni.

Meat

Spread 2/3 cup sauce in each each prepared baking dish. Spread about 1/3 cup pork filling in a line along 1 short side of 1 pasta rectangle, then roll up to enclose filling. Transfer, seam side down, to baking dish. Make 7 more cannelloni in same manner, arranging them snugly in 1 layer. Spread 1/2 cup more sauce over cannelloni.

Reserve extra sauce.

Bake, covered with foil, in the middle of oven until sauce is bubbling, about 20 minutes.

Turn on broiler.

Remove foil and broil cannelloni about 5 inches from heat until lightly browned, 2 to 4 minutes. Let stand 5 minutes before serving. Reheat remaining sauce and serve on the side.

Tip

Cannelloni can be assembled (but not baked) 1 day ahead and chilled, covered with plastic wrap. Let stand at room temperature 15 minutes before baking. Remaining sauce will need to be thinned slightly.

Stuffed Turkey Breast

Stuffed Winter Squash

Herb-Crusted Turkey Breast and/or Baked Winter Squash 

Good sides for this meal could include a wild rice pilaf and green peas.

Serves 6 to 8

Ingredients:

  • 2 tablespoons unsalted butter or Smart Balance, at room temperature
  • 1 1/2 tablespoons chopped garlic
  • 6 cups thinly sliced leeks (white and light green parts only)
  • 1 pound mixed mushrooms, chopped
  • 1/2 cup fresh breadcrumbs
  • 1/2 cup grated Pecorino Romano cheese
  • 1 tablespoon chopped parsley, divided
  • 1 tablespoon chopped rosemary, divided
  • 1 tablespoon chopped sage, divided
  • 1 tablespoon chopped thyme, divided
  • Salt and pepper
  • 1 (2 1/2-pound) boneless turkey breast, butterflied
  • 4 large acorn squash or any winter squash of your choice
  • 3/4 cup water

Directions for Mushroom Stuffing:

Melt 1 tablespoon butter in a large, deep sided skillet over medium-high heat. Add garlic and cook, stirring constantly, for 10 seconds. Add leeks and cook until softened, about 5 minutes. Add mushrooms and cook until softened and liquid has evaporated, about 10 minutes. Remove from heat and stir in breadcrumbs, cheese, 2 teaspoons parsley, 2 teaspoons rosemary, 2 teaspoons sage, 2 teaspoons thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. When cooled, set aside 4 cups of stuffing for the squash. The remainder will be used to stuff the turkey.

Directions for Turkey Herb Butter:

Combine 1 tablespoon butter with remaining 1 teaspoon parsley, 1 teaspoon rosemary, 1 teaspoon sage and 1 teaspoon thyme; set aside.

 Preheat the oven to 350ƒ degrees F.

Directions for Turkey Preparation:

Arrange turkey breast skin-side down on a clean surface so that it lies open flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten and make an even thickness all over. Discard plastic wrap and season turkey all over with salt and pepper. Spread the stuffing reserved for the turkey over the meat, leaving a 3/4-inch border around the edge.

Close up snugly, tucking in the stuffing as you go, then tie with kitchen twine at (1-inch) intervals around the entire turkey breast.

Rub turkey all over with reserved herb butter and arrange it in a roasting pan. Roast uncovered in a 350 degree F. oven, basting occasionally, until the turkey reaches an internal temperature of 165°F, about 1 1/2 hours. (Cover with foil if top browns too quickly.) 8 servings.

Directions for Squash Preparation:

Cut each squash in half. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with 1/2 cup mushroom stuffing. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.

Coat one side of a large piece of heavy-duty foil with cooking spray. Cover pan tightly with foil, coated side down.

Place squash in the oven after the turkey has roasted for 45 minutes. Bake at 350° for 50-60 minutes or until squash is tender. Yield: 8 servings.

Transfer turkey to a carving board, tent with foil and set aside for 15 minutes. Remove and discard twine, cut turkey into slices and serve. Serve one squash half per person.

References:

Fine Cooking; Classic Beef Wellington; Sophie Grigson

Simply Recipes; Beef Wellington; Elise; June 2009

U.S. Department of Health and Human Services: Safe Minimum Cooking Temperatures

http://www.nytimes.com/2010/11/10/dining/10appe.html


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Suggested Dinner Menu For Entertaining

Appetizer: Marinated Roasted Red Peppers, Artichoke Hearts, Olives, Celery Sticks, Fresh Mozzarella Slices and Bread Sticks.

Entree: Italian Pot Roast; Spaghetti and Green Salad.

Dessert: Sicilian Ricotta Cheesecake.

How To Make Pot Roast:

I developed this recipe for family get-togethers and special occasions many years ago. Gradually, through the years, I worked on the ingredients until they came together the way I wanted this recipe to taste.  This dish became a family favorite and was requested for birthdays, christenings, and parties. Pot roast is an excellent choice for a company dinner because it can be made several days ahead of time.  The roast actually tastes better a day or two later and preparing the main dish ahead of time, gives the host time to prepare other menu items.

The Italian name for this dish is Stracotto, a recipe common in most regions of Northern and Central Italy. “Stracotto” means overcooked in Italian. The important part of the recipe is the slow cooking of the meat at a very low temperature to tenderize even the toughest cut of beef. The recipe starts with a soffritto of onion, carrot, celery, and pancetta, finely diced, and continues with the addition of red wine and sometimes fresh tomato or tomato paste. Pancetta, Italian bacon, can be substituted with un-smoked bacon, but most delis carry pancetta now.

In order to keep this recipe healthy, it is important to choose the right cut of beef – one that is lean and benefits from long, slow cooking.  Many pot roast recipes call for a chuck roast but this is a very fatty piece of meat. Chuck cut can be used if the fat can be removed from the sauce after the meat is chilled.  For the Italian pot roast, the sauce contains a vegetable base and removing the fat would be difficult. This sauce is served with the meat and over a side course of pasta.  As you can see in the photo below, the chuck roast contains a lot of fat.

Chuck Roast

I have found that any one of the following roasts are perfect for this recipe because they are a solid, lean  piece of meat, that does not break up or shred during the long cooking process.

Top Round Roast

 

 

Eye of the Round

Rump Roast

 

Italian Pot Roast

Serves 8

Ingredients

  • 4 pound rump, eye of the round or top round beef roast
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Flour for coating meat
  • 2 tablespoons olive oil
  • 1 ounce pancetta, diced
  • 1 large carrot, diced (about 1 cup)
  • 1 large celery stalk, diced (about 1 cup)
  • 1 medium onion, diced (1 cup)
  • 2 garlic cloves, finely minced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons tomato paste
  • 1 tablespoon finely chopped fresh rosemary
  • 2 cups medium-bodied Italian red wine
  • 2 cups low sodium beef broth
  • 1 28-32 ounce container Italian plum tomatoes
  • 1 bay leaf
  • 1 lb. spaghetti

Directions

Trim most of the fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper and lightly rub with all- purpose flour. Heat 1 tablespoon olive oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot,  but not smoking, add the roast and brown on all sides, 10-12 minutes. Transfer the meat to a platter.

Reduce the heat to medium and heat 1 tablespoon olive oil.  Add the pancetta, carrot, celery, and onion. Cook, stirring occasionally, 10-12 minutes. Add the garlic, parsley, tomato paste and rosemary and stir about 1 minute.

Add the wine and stir to incorporate the vegetables.  Add the beef stock, the tomatoes, the bay leaf and the roast with any juices accumulated on the plate.  Bring to a boil. Cover the pot, reduce the heat, and simmer on very low, turning and basting the meat every half hour or so, until the meat is very tender, about 4 hours.  (You can also put the pot into a 300°F oven and turn the roast every hour.)

Boil the water for the spaghetti.

Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil to rest for 10 minutes. Taste and adjust sauce seasoning, remove bay leaf and keep the sauce hot.

Cook the spaghetti.

Cut the meat into thick slices and place in a deep serving dish. Spoon some of the sauce over the meat and reserve the rest to add to the cooked pasta.

You can certainly serve this roast with mashed potatoes or polenta, but my family likes spaghetti with this dinner.

Sicilian Ricotta Cheesecake

Ingredients

  • Butter for the pan
  • 2 pounds ricotta cheese, drained overnight in the refrigerator
  • 2/3 cup granulated sugar
  • 1/3 cup all-purpose flour, plus extra for the pan
  • 6 eggs
  • 1/4 teaspoon ground cinnamon
    Sicilian Ricotta Cheesecake
  • 1 1/2 teaspoons orange zest
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 3 teaspoons Amaretto liqueur or rum
  • 1/8 teaspoon salt

Directions

  1. Preheat oven to 300 degrees F.  Set rack in the middle of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out excess flour.
  2. Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the sugar and flour together and thoroughly mix into the ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, cinnamon, orange and lemon zest, Amaretto and salt. Pour batter into the prepared pan.
  3. Bake in the center of the oven for about 1 1/2 hours to 1 3/4 hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill overnight in the refrigerator. Remove from pan before serving.


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