Date Night 5/3/11

I know it's Tuesday. Not usually a date night. Josh has a late meeting at work and it seemed like a good idea to have a slow evening. With a cocktail.

So I'm going oh so Italiano this evening. You see, I'm planning to start South Beach next Monday. I had to get all this entertaining behind me before I could start the big D. And being that the first two weeks are absolutely no carbs (including fruit!), I'm trying to pack as much pasta and potatoes into my diet now.

Not in an unhealthy way. I try to cook and eat all things in moderation. But we are having bruschetta and prosciutto panino (prosciutto wrapped around mozzarella) for an appetizer. I haven't decided on the cocktail yet. I'm thinking something with absinthe (it's legal now).

Dinner is pasta with a sausage gravy. We'll have a green salad and garlic bread alongside.

Dessert. Well dessert will be different. There is one piece of cheesecake left. And I bought these amaretti cookies. They are amaretto flavored cookies. I haven't eaten these in years but they are highly addictive. Josh likes his ice cream doused in some kind of cordial. I'm thinking I'll crush some of the cookies and sprinkle them on his chocolate ice cream with a splash of amaretto. What do you think?

Okay, I think I've put off unloading the dishwasher long enough.

Ciao Bellas!

40th Wedding Anniversary Extravaganza--Fini!

So I think everybody had a good time.

I, of course, am my worst critic and felt like nothing looked pretty enough. The beef didn't slice well; the potatoes kind of "melted;" and the asparagus was undercooked.

C'est la vie.

The cheesecake is probably the BEST dessert I've ever made. Or eaten for that matter.

I guess I'm not all self deprecating.

Next weekend is the Derby.

I think I'll be sick tomorrow.

40th Wedding Anniversary Extravaganza--Post V

Well, it's coming down to the wire.

I have 2 desserts in the fridge.

Key Lime Cheesecake

Flourless Chocolate Cake

As you can see I have a 40 candle to add to the cake tomorrow. What you can't see is the border of raspberries. If it wasn't already covered and in the fridge, I'd take another picture. You're just going to have to wait.

I also made "orange scented whipped cream." Or possibly butter. I may have over whipped it. We'll have to check later. I have enough cream that we can try again tomorrow. Amelia will be here helping. She can do it.

Amelia will also be making a raspberry coulis to accompany both deserts. Really, Amelia will be here not so much as a sous chef, but as a sauce chef.

The mushroom duxelle is cooling. I added the salt at pepper too soon, so there's more liquid in the pan than there should be. I'll have to figure out how to handle that before I assemble dinner tomorrow.

Hmm. "What mushroom duxelle?", you are asking. I haven't shared the whole menu with you yet, have I?

I guess now is as good a time as any.

To go along with our cocktails during "cocktail" hour, we are having this tasty cheddar cheese and jam spread that Eileen just loves. I also have a wedge of brie for Peter. I'll add grapes and a sliced apple to the tray.

On to dinner. We are beginning with my mom's cucumber salad. I've added ricotta salata to Mom's recipe.

Main course is Beef Wellington. I've made this before and it was really good. I mean really good.

The beef will be accompanied by Duchess Potatoes.

Duchess Potatoes

Serves 8

For the smoothest, most uniform texture, use a food mill or ricer to mash the potatoes.

3	pounds russet potatoes , scrubbed
1	cup heavy cream
6	tablespoons unsalted butter , cut into 1/4-inch cubes and softened
1	large egg plus 1 egg yolk, lightly beaten
1 1/4	teaspoons Salt
1/2	teaspoon pepper
	pinch nutmeg
1/2	teaspoon baking powder

1. MICROWAVE POTATOES Adjust oven rack to upper-middle position and heat oven to 475 degrees. Meanwhile, prick potatoes all over with fork, place on plate, and microwave until tender, 18 to 25 minutes, turning potatoes over after 10 minutes.

2. MASH POTATOES Cut potatoes in half. When cool enough to handle, scoop flesh into large bowl and mash until no lumps remain. Add cream, 3 tablespoons butter, eggs, salt, pepper, nutmeg, and baking powder and continue to mash until potatoes are smooth. Let cool to room temperature, about 10 minutes. Gently fold in remaining butter until pieces are evenly distributed.

3. PIPE AND BAKE Transfer potato mixture to piping bag fitted with ½-inch star tip. Pipe eight 4-inch-wide mounds of potato on rimmed baking sheet. Spray lightly with cooking spray and bake until golden brown, 15 to 20 minutes. Serve.

MAKE AHEAD Once piped onto the baking sheet, the potatoes can be covered loosely with plastic wrap and refrigerated for 24 hours. Remove plastic and spray lightly with cooking spray before baking.

You'll notice that these potatoes have to be piped. Josh ate these potatoes every date night for the last 5 weeks (save this one) so I could perfect my piping technique. I finally got it! I also made one change to the recipe. We didn't like the nutmeg. Too weird. We found garlic salt more to our liking.

We will be having roasted asparagus with a lemon aoli. Guess who's making the aoli? You got it. Amelia!

All that leaves is dessert and not only do you already know about that, you've seen them!

So, the rest of my day just involves cucumbers and onions; a little clean up; and easy peasy, I'm done.

Tomorrow is potatoes, beef and green peppercorn sauce. Amelia will be here working with me.

I may actually be relaxed enough to enjoy this shindig...er Extravaganza!

40th Wedding Anniversary Extravaganza--Post IVa

Dessert(s)

Yes, I'm making two. Call me insane.

Key Lime Cheesecake

Makes 10 to 12 servings

Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop... more ›

subscribe to Bon Appétit

Ingredients

Lime custard

• 6 large egg yolks
• 3/4 cup sugar
• 6 tablespoons fresh Key lime juice or regular lime juice
• 1 teaspoon grated Key lime peel or regular lime peel

Crust

• 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted

Filling

• 2 (8-ounce) packages cream cheese, room temperature
• 2/3 cup plus 3 tablespoons sugar
• 2 large eggs
• 3 tablespoons fresh Key lime juice or regular lime juice
• 1 tablespoon grated Key lime peel or regular lime peel

• 1 16-ounce container sour cream

• Thin lime slices

print a shopping list for this recipe

Preparation

For lime custard:
Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken).

For crust:
Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan. Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.

For filling:
Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.

Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.

Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.

Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight. Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve.

Read More http://www.epicurious.com/recipes/food/views/Key-Lime-Cheesecake-236210#ixzz1KqUA84Pf


So I mostly followed the recipe as written. I did add excessive quantities of lime zest. And since Aunt Kate sent me her lime extract, well, I used it. I can say it definitely improved the sour cream topping. Pucker up, Kate!

And when you read both dessert posts together, I'm sure you will see that I have enough dessert for, oh, 87 people. I KNOW! Get off my back! I have two very different dessert palates to please.

More tomorrow, I hope.

40th Wedding Anniversary Extravaganza--Post IVb

Dessert(s)

Yes, I'm making two. Call me insane.

This is the one that I'll make tomorrow.

Flourless Chocolate Cake

Serves 12 to 16 Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes. We like the pure flavor of chocolate. However, coffee or liqueur (choose something that tastes like nuts, coffee, or oranges) can added if desired. In any case, choose a high-quality chocolate that you enjoy eating out of hand. 8 large eggs, cold 1 pound bittersweet or semisweet chocolate, chopped � pound (2 sticks) unsalted butter, cut into �-inch chunks � cup strong coffee or liqueur (optional) Confectioners� sugar or cocoa powder for decoration 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty aluminum foil and set wrapped pan in large roasting pan. Bring kettle of water to boil. 2. Beat eggs with handheld mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve same result, about 5 minutes. 3. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (To use microwave, melt chocolate at 50 percent power for 2 minutes, stir, add butter, and continue heating at 50 percent power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Using large rubber spatula, fold 1/3 of egg foam into chocolate mixture until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous. 4. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, thin glazed crust (like a brownie) has formed on surface, and instant-read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow flavors. (Cake can be covered and refrigerated for up to 4 days). 5. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right-side up on serving platter. Sieve light sprinkling of confectioners� sugar or unsweetened cocoa powder over cake to decorate, if desired.

40th Wedding Anniversary Extravaganza--Post III

The Beverages.

One of my readers found the menu cards to be a tease. She couldn't read the cocktail list.

You should know that the resident bar tender knows what his guests like, so while he can make anything you can think to request, the menu is limited to those favorite cocktails.

So here goes:

House Cocktails

Daiquiri--Rum, Fresh Lime juice, Lime infused simple syrup

Gimlet--Gin, Rose's Lime Juice

Manhattan--Rye, Bourbon, Sweet Vermouth ,Peychaud's Bitters

We won't just be drinking cocktails all night. We'll have wine with dinner. Eileen announced recently that she loves red Zinfandel over all other varietals. Check. I bought a nice bottle of Zin. Then, speaking to the oh-so-helpful wine dude, I selected a Cabernet Sauvanignon. Or perhaps I should say the wine selected me. You see the label says Hunter. When I explained that Hunter is my maiden name and that it was for a dinner party for my in-laws anniversary, wine dude said, and I quote, "That only seems equitable."

Maybe tomorrow I'll share desserts.

Kristen out. The house won't clean itself.

Date Night 4/26/11

Just because I haven't blogged about my date nights, doesn't mean that they've stopped. It just means I've been lazy about blogging. So sue me or flog me or chastise me in whatever way you feel is appropriate.

We don't usually have date night's on a Tuesday. Tuesday is usually reserved for Family Worship.

We did that last night so we could do Date Night tonight. I'm getting my hair cut this afternoon (so is Josh) and my stylist likes to do my hair on Date Night. She does it all up and makes it big an poofy. Josh's stylist does not do that for him.

So I'm making flank steak. In fact, I'm making this flank steak:

STEAK

• 1/2 cup soy sauce
• 1/2 cup dry white wine
• 1/2 onion, chopped
• 3 tablespoons chopped fresh rosemary
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 2-pound flank steak, trimmed

SAUCE

• 1/2 cup sour cream
• 1 tablespoon plus 1 teaspoon prepared horseradish
• 2 green onions, chopped

• Romaine lettuce leaves

print a shopping list for this recipe

Preparation

FOR STEAK: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally.

FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Prepare barbecue (high heat). Drain steak. Pour marinade into small saucepan and boil 1 minute. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes. (Can be prepared up to 2 hours ahead.) Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce.

Read More http://www.epicurious.com/recipes/food/views/Marinated-Flank-Steak-with-Horseradish-Sauce-2343#ixzz1KdobpDRR

I'm excited because I haven't used my grill yet this season. Josh will reattach the gas tank when he get's home. Assuming it's not raining. If that's the case, I can broil it.

I'm also excited because I actually have all of the ingredients. Wohoo!

I don't know exactly what I'll do for appetizer/dessert. I've got hours to figure that out, though.

Catch ya later.