serendipitous reflections

Tuesday, August 02, 2005

The Third Cooking Class

Unfortunately we don't have any pictures of the third dinner due to Dean being sick. (Poor Deano slept through dinner and we left just after we finished eating.) The menu was awesome. The kids wanted to do something on the grill, so we decided on steaks. YUM-O!! We started with a refreshing Citrus Salad (thanks Rachael Ray). The main course was grilled Ribeye steaks with carmalized onions and sauteed baby portobellas, grilled corn on the cob with a maple vinaigrette, and cheesy scalloped potatoes. And for dessert we had a cool and refreshing Key Lime pie.

Citrus Salad

2 hearts romaine lettuce
2 cups jarred citrus salad of orange and grapefruit sections, drained – fresh oranges and grapefruits may also be used but to supreme fruit (method below*) takes extra time
2 tablespoons marmalade
2 tablespoons white wine or cider vinegar
1/3 cup extra-virgin olive oil
Salt and pepper
2 tablespoons chopped or snipped chives

Chop lettuce. Arrange lettuce on platter and top with pieces of grapefruit and orange.

*To supreme fresh oranges and/or grapefruits instead, cut off ends then remove skin in strips working all the way around the fruit from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit.

Combine marmalade with 2 splashes of vinegar and stream in extra-virgin olive oil. Pour dressing over the salad and season with salt and pepper. Garnish platter with chopped or snipped chives.

Sauteed Crimini

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 1/2 pounds crimini mushrooms, brushed clean with damp towel
Salt and pepper
3 tablespoons fresh thyme leaves, chopped**
1/2 cup dry red wine
2 tablespoons chopped fresh parsley leaves

Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.

**I prefer rosemary to thyme, but both taste great.

Grilled Corn with Maple Vinaigrette
Southern Living magazine

6 ears fresh corn with husks
1/4 C unsweetened brewed tea
1/4 C vegetable oil
3 Tbl balsamic vinegar
2 Tbl maple syrup
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper

Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Cover corn with water; let stand 30 minutes. (Keeps husks from burning.)

Drain corn, and pat dry. Pull husks over corn.

Stir together tea and next 6 ingredients in a small mixing bowl.

Grill corn, covered with grill lid, over medium heat for 20 mins. Carefully pull back husks, leaving attached. Brush kernels with vinaigrette. Serve with remaining vinaigrette.

Cheesy Scalloped Potatoes
Southern Living magazine

2 1/2 lbs red potatoes, unpeeled
3 Tbl butter
1/3 C chopped green onions
1/3 C chopped red bell pepper
1 clove garlic, minced
1/4 tsp ground red pepper
2 C whipping cream
3/4 C milk
3/4 tsp salt
1/4 tsp freshly ground pepper
1 C shredded Swiss cheese
1/4 C grated Parmesan cheese

Cut potatoes into 1/8" thick slices; set aside.

Melt butter in a Dutch oven over medium-high heat; add green onions and next 3 ingredients. Cook stirring constantly, 2 minutes. Add whipping cream and next 3 ingredients, stirring well.

Add potato slices; bring to a boil over medium heat, and cook stirring gently, 15 minutes or until potato slices are tender. Spoon into a lightly greased 11x7x1.5" baking dish; sprinkle with cheeses.

Bake at 350 for 45 minutes or until bubbly and golden brown. Let stand 15 minutes before serving.

Yield: 8 servings



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