After just a bit of culinary cross-training, when your knives and sauté pan seem more like friends than strangers, you’re ready to prepare a really special meal. Whether it’s Mom’s birthday, your wedding anniversary, or a promising first date, either of these elegant meals is sure to create a dramatic impression. First, some timely advice for smooth moves in the kitchen.
• Do as much as you can the night before so you can have a few minutes to enjoy the pre-dinner wine and conversation. Lists of what can be prepared and stored ahead of time are noted for each menu.
• Photocopy the recipes and tape them to the refrigerator or a cabinet where they’re easy to see.
• Go over the list of tasks that must be done just before serving so you don’t forget any of them. Stay cool. The last thing you want to do during a romantic evening is to be jumping up and down like a jack-in-the-box.
These are foods you wouldn’t want to share with just anyone. The tortellini is a light, festive starter. The fresh herbs add character to the salmon. Start your meal at sunset and you’ll be savoring the airy strawberry mousse by the light of the midsummer moon. A glass of eau de poire would be a perfect ending to this meal.
The Night Before
• Make the strawberry mousse.
• Refrigerate the wine.
2 Hours Before
• Chop the carrot, celery, and onion for the wild rice.
• Make the prosciutto and tomato cream sauce.
• Purée the herbs, shallot, garlic, olive oil, and mustard; mix together with the bread crumbs, salt, and pepper for the salmon, and set aside.
• Arrange the salmon fillets on a baking sheet and coat thickly with the herb mixture. Cover the pan loosely with plastic wrap and refrigerate.
• Make the salad dressing (see page 164).
• Wash and dry the mixed greens for the salad and refrigerate in a plastic bag.
• Halve grapes for the wild rice.
• Set the table.
1 Hour Before
• Cook the wild rice.
• Bring a pot of water to a boil for the pasta.
• Preheat the oven to 325°F.
• Prepare the broccoli for steaming by cutting it into florets and placing them in the steamer. If microwaving the broccoli, place the florets in a bowl with a few tablespoons of water and cover with plastic wrap.
• Set up your coffeemaker so it is ready to go.
To Start the Dinner
• Check the wild rice. When it’s done, turn off the heat, add the grapes, and leave the pot covered until you’re ready to serve.
• Put the tortellini in the boiling water. Reheat the sauce over low heat. When the tortellini is done, top with the sauce, sprinkle with parsley and Parmesan, and serve.
• Pour the wine.
• Before you sit down for the first course, take a moment to place the salmon in the oven and set the timer for 12 minutes.
• Start steaming or microwaving the broccoli.
• Finish the first course.
To Serve the Main Course
• When the timer rings, remove the salmon from the oven and place 1 fillet on each dinner plate.
• Spoon on the wild rice, arrange some broccoli florets alongside, and serve.
For the Salad
• After you’ve finished the main course, it’s fine to take a few minutes to throw the salad together.
• Arrange the greens on salad plates and sprinkle on the dressing.
• Turn on coffeemaker or put on water for tea.
For Dessert
• Place a few whole strawberries on top of the mousse and serve.
• Finish making coffee or tea and serve.
This is a fancy table setting for a formal dinner, but why not do it up royally? If you are not serving soup or salad, simply leave out those pieces of tableware.
Ingredients (serves two)
2 tablespoons olive oil
2 cloves garlic, minced
2 ounces prosciutto, chopped
⅔ cup canned crushed tomatoes
¼ cup frozen peas
½ cup heavy cream
Salt and pepper
8 ounces fresh chicken tortellini (see Note)
Chopped parsley, for garnish
Grated Parmesan
Equipment
Medium sauté pan
Pasta pot
Colander
1. Place a medium sauté pan on medium-high heat and let it get hot, about 30 seconds. Add the oil and garlic and sauté for 1 minute. Add the prosciutto and sauté 1 minute more.
2. Add the crushed tomatoes and peas, reduce the heat to medium, and simmer for 10 minutes.
3. Increase the heat to high and add the cream. Cook until the cream reduces, about 1–2 minutes. Season with salt and pepper and remove from the heat.
4. Bring a pot of water to a boil for the pasta. Add the tortellini, and stir to make sure none are stuck together. Boil for 3–5 minutes, until cooked through, then drain in a colander.
5. If necessary, reheat the sauce over medium heat and pour it over the tortellini. Top with chopped parsley and grated Parmesan.
If chicken tortellini isn’t available, substitute another kind of tortellini.
Because of the thick coating of herbs, this salmon doesn’t need a sauce. Cooking it slowly at a low temperature keeps it moist.
Ingredients (serves two)
1 cup fresh parsley leaves
4 scallions, green part only
¼ cup fresh basil leaves or 1 teaspoon dried
6 stalks fresh chives or ½ teaspoon dried
2 shallots, peeled
1 clove garlic, peeled
¼ cup olive oil, plus extra for oiling the baking sheet
3 tablespoons plain bread crumbs
Salt and pepper
2 salmon fillets (about 8 ounces each)
Equipment
Food processor or blender
Medium bowl
Baking sheet
Aluminum foil
Rubber spatula
1. Preheat the oven to 325°F.
2. Place the parsley, scallions, basil, chives, shallots, garlic, and ¼ cup olive oil in a food processor or blender and process until smooth.
3. Transfer the mixture to a medium bowl and stir in the bread crumbs, mustard, and season with salt and pepper.
4. Line a baking sheet with aluminum foil and oil the foil lightly. Arrange the salmon fillets on the foil. Using a rubber spatula, spread a thick coating of the herb mixture over the fish, making sure the fillets are covered right to the edge.
5. Bake the fish on the center rack of the oven until it flakes when pricked with a fork, 12–15 minutes. Serve immediately.
The simple addition of grapes turns wild rice into a special side dish.
Ingredients (serves two)
2 tablespoons vegetable oil
1 carrot, diced
1 rib celery, diced
1 small onion, diced
½ cup wild rice
1 bouillon cube
½ cup green seedless grapes, cut in half lengthwise
Equipment
Medium saucepan with cover
Slotted spoon
1. Place a medium saucepan on medium-high heat and let it get hot, about 30 seconds. Add the oil and the diced carrot, celery, and onion, and sauté until soft, about 5 minutes.
2. Add the wild rice and cook, stirring constantly, until the rice is hot, about 1 minute.
3. Add 1½ cups water and the bouillon cube, and bring to a boil. Stir the rice, cover the pan, and reduce the heat to low. Simmer for 45–55 minutes, until the rice is cooked through.
4. Turn off the heat, add the grapes, stir, and cover until ready to serve. Serve with a slotted spoon in case there is any excess water.
Much easier than most mousse recipes, this one requires no cooking.
Ingredients (serves four)
2 quarts fresh strawberries
1 cup sugar
¼ cup fresh lemon juice
1 cup heavy cream
½ cup amaretto liqueur
Whites of 4 large eggs
Equipment
2 large bowls
Food processor or blender
2 medium bowls
Hand-held electric mixer
1. Set aside a few whole strawberries for garnish. Wash, hull, and cut up the remaining strawberries and put half of them into a food processor. Add the sugar and lemon juice and purée the mixture, transfer to a large bowl, then add the rest of the berries and purée the second half. Add that to the bowl of purée.
2. In a medium bowl, using a hand-held electric mixer set on medium-high speed, whip the cream until soft peaks form. Beat in the amaretto, then gently fold into the puréed strawberries.
3. In another medium bowl, beat the egg whites on medium-high speed until stiff. Gently fold the egg whites into the strawberry mixture.
4. Cover the mousse with plastic wrap and refrigerate for at least 2 hours or overnight. Garnish with the reserved strawberries.
Variation
Replace 1 quart of the strawberries with 1 quart raspberries.
One finishing touch for an elegant table setting is a specially folded napkin. It’s fairly simply and will let your guest know that she’s not getting the Blue Plate Special. Use square cloth napkins made of heavy cotton or linen.
The “Quick Snap” is a simple triangular fold that every busperson learns early in his or her career.
1. Fold the napkin in quarters.
2. Fold it into a triangle.
3. Grasp the napkin in the center of the long side, placing your thumb on the bottom. Place your index finger and middle fingers, which are on the top side of the napkin, on either side of your thumb (like a modified fastball grip).
4. With a quick snap of the wrist, shape the napkin into a triangular tent and place it on the dinner plate.
Whether you’re entertaining at home or dining at a four-star restaurant, you’ll want to be able to choose an appropriate wine to drink with your meal. On the next pages you’ll find information to help you make your choice. The best way to choose wine, however, is to find a local wine shop with a large stock, steady turnover, and a helpful salesperson. The days of snobby, effete wine merchants are over. They are, almost without exception, extremely enthusiastic about wine and anxious to share their knowledge. Tell the salesperson what you’re serving, what you’ve liked and not liked about wines you’ve had before, and how much you want to spend. With a little help, you’re sure to wind up with one or more special bottles of wine.
The simplest way to begin thinking about wine is to classify it into two groups: hearty, well-rounded, full-bodied wines and lighter, crisper wines. Wines in both groups differ subtly in taste and wildly in price. The labels chosen here are ones that are widely available and of consistent quality. Your local merchant may have access to certain smaller or more obscure labels or know of new labels that offer great taste and real value.
California vineyards name their wines not after the region or vineyard where they’re grown (as is the custom in France), but after the predominant grape used in making the wine. These are the most popular varieties.
The print edition of this book includes wine charts for Wine Primer.
Please download a PDF of the charts here: workman.com/ebookdownloads
Understanding the nuances of French wine is very complicated. There are many different vineyards in Bordeaux and Burgundy and each produces wines of varied tastes and finishes. However, you can count on certain wines to deliver distinctive tastes; full-bodied and light/crisp are the differentiating characteristics used here.
Wine Tip
Much is made of the rule, “Red wine with meat, white with fish or chicken.” And you certainly would not serve a grand cru red Bordeaux with fillet of sole, nor a light Frascati with roast lamb. But some of the lighter and fruitier reds, such as Beaujolais, Barbera, or Valpolicella, are fine for roast chicken or grilled fish. And some of the heartier whites, such as a white Burgundy, will stand up to a veal chop.
Italy is known for its dry, crisp white wines and large, powerful reds. Of course there’s also a lot of wine in between, like Barberas and Dolcettos, which are both light and fruity Italian reds. While the giant Italian wine labels that are distributed in grocery stores and less distinguished liquor stores may be unsatisfying, in a better wine shop you are bound to discover some wonderful Italian wines that rival the best of France and California.
Wine Bargains
There are lots of very decent whites and reds in the $5 to $6 price range. Some are simply called “table wines” and can vary greatly in quality. Others are from some of the newer wine-producing countries such as chile, Australia, and New Zealand. Ask your local wine merchant for his recommendations. Then take home four or five different wines and try them out. You really will taste the differences. The one you like most may even be the cheapest. Once you’ve found your favorite, pick up a case.
To be alone together is cause for celebration and would make almost any menu a success. But this one with its earthy Mediterranean flavors and its balance of sweet and savory tastes makes it a meal to linger over and remember.
The Night Before
• Prepare the poached pears. Remove them from the liquid after they are cool and refrigerate.
• Make sure you have the wine you need.
2 Hours Before
• Mince the shallots for the beef recipe and refrigerate in a bowl covered with plastic.
• Stem and slice the mushrooms and seed and slice the red pepper for the beef recipe.
• Make the salad dressing (page 164).
• Wash and dry the mixed greens for the salad and refrigerate them in a plastic bag.
• Assemble the prosciutto and melon or mozzarella and tomato on individual appetizer plates, wrap loosely in plastic, and refrigerate.
• Peel, cut, and blanch the potatoes and drain them in a colander. Arrange the potatoes in the baking dish along with the garlic cloves, rosemary, and butter. Season with salt and pepper.
• Set the table.
1 Hour Before
• Open the red wine.
• Preheat the oven to 450°F for the potatoes.
• Cook the beef tenderloin through Step 4.
• Remove the appetizer from the refrigerator and let it come to room temperature.
• Put the potatoes in the oven.
• Set up your coffeemaker so it’s ready to go.
• Remove the pears from the refrigerator and let them come to room temperature.
To Start the Dinner
• Place the appetizer on the table.
• When the potatoes are done, turn off the heat and leave the oven door closed until you’re ready to serve the main course.
• Finish the first course.
• Pour the wine.
To Serve the Main Course
• Return the vegetables and meat to the pan and reheat.
• Transfer the meat and vegetables to dinner plates and spoon on the sauce.
• Add the potatoes and serve.
For the Salad
• When you’ve finished the main course, arrange the greens on salad plates and sprinkle on the dressing.
• Turn on the coffeemaker or put on water for tea.
For Dessert
• Arrange the poached pears and ice cream on plates. Spoon on the berries and orange liqueur and serve.
• Finish making coffee or tea and serve.
Ingredients (serves two)
2 2-inch wedges cantaloupe, honeydew, or Crenshaw melon
⅓ pound prosciutto or Black Forest ham, thinly sliced by the butcher
2 lime wedges
1. Cut the flesh from the rind of the melon and brush off any seeds.
2. Lay the 2 pieces of melon on a serving plate and drape with the slices of prosciutto.
3. Serve with a wedge of lime on each side of the plate.
Ingredients (serves two)
½ pound fresh mozzarella
1 large vine-ripened tomato
6 fresh basil leaves
Extra-virgin olive oil
Salt and freshly ground black pepper
1. Cut the mozzarella into 6 slices.
2. Cut the tomato into 6 slices.
3. Rinse the basil and pat dry with a paper towel.
4. Arrange 3 slices of tomato on each of 2 plates. Lean the slices of mozzarella on the tomato. Lay a basil leaf on each slice of mozzarella.
5. Drizzle on the olive oil and sprinkle with salt and freshly ground black pepper.
This special napkin has a pocket where you can slip a little note, a rose, two tickets to the opera or a professional wrestling match, or whatever seems appropriate.
1. Fold the napkin in quarters.
2. Arrange the napkin so the free corners are in the upper right.
3. Roll down the first layer to just past the center of the napkin.
4. Fold down the second layer and tuck the point under the first fold.
5. Fold down the third layer and tuck the point under the second fold. Make sure the 3 bands are of equal size.
6. Fold under the right and left sides.
7. Place the napkin just to the left of the fork(s).
The earthy flavor of the mushrooms complements the subtle flavor of the beef. Buy your fillet at a high-quality meat market.
Ingredients (serves two)
3 tablespoons olive oil
⅓ pound shiitake mushrooms, stems discarded, caps cut into ¼-inch slices
1 red bell pepper, seeded and cut into strips
3 shallots, minced
2 tablespoons butter
½ pound beef fillet, cut into ⅔-inch-thick slices
⅓ cup white wine
⅓ cup Marsala
1 beef bouillon cube
Salt and pepper
Chopped parsley, for garnish
Equipment
Large sauté pan
Medium bowl
1. Place a large sauté pan on medium-high heat and let it get hot, about 45 seconds. Add the olive oil, mushrooms, and bell pepper, and sauté, stirring often, until they are almost tender, about 4 minutes. Add the shallots and sauté 3 minutes more, stirring frequently.
2. Transfer the vegetables to a medium bowl and return the pan to the stove. Increase the heat to high and add the butter.
As soon as the butter stops foaming, add the slices of tenderloin.
3. Brown the meat quickly, about 2 minutes on each side, then transfer to a plate.
4. Add the white wine, Marsala, and bouillon cube to the pan and reduce until the liquid is almost entirely evaporated, about 3 minutes.
5. Return the vegetables and meat to the pan. Cook just long enough to reheat the meat and vegetables, 1–2 minutes, turning the meat a few times. Season with salt and pepper, if desired. Serve immediately, pouring the pan juices over the meat. Garnish with parsley.
Ingredients (serves two)
Olive oil, for greasing the pan
2 medium-sized baking potatoes
8 cloves garlic, unpeeled
1 teaspoon chopped fresh rosemary or a pinch of dried
2 tablespoons butter, cut into small pieces
Salt and pepper
Equipment
Medium saucepan
9 x 9-inch baking pan
Colander
2. Fill a medium saucepan halfway with water and bring to a boil over high heat.
3. Lightly grease a 9-inch square baking pan with the olive oil.
4. Cut the potatoes in half lengthwise. Cut each half into 4 wedges.
5. When the water boils, add the potatoes and blanch for 3 minutes.
6. Drain the potatoes well in a colander and transfer to the prepared baking pan.
7. Trim the nibs off the top of the garlic cloves (but do not peel them), and add the cloves to the potatoes. Sprinkle on the rosemary and dot with butter. Season with salt and pepper.
8. Bake in the center of the oven for 15 minutes. Turn the potatoes and bake for 15 minutes more or until browned all over and cooked through.
A simple yet elegant dessert that makes a fitting ending to a special meal. This recipe makes 4 pears, so that you can choose the 2 best ones for this dinner and save the others.
Ingredients (serves four)
4 Bosc pears
Approximately 1 bottle fruity red wine, such as Beaujolais or Zinfandel
1 cup sugar
Approximately 1 cup water
1 teaspoon vanilla extract
1 pint best-quality vanilla ice cream
½ pint whole raspberries, blueberries, or sliced strawberries
4 tablespoons orange liqueur
Equipment
Medium saucepan
Vegetable peeler
Ice cream scoop
1. Gently peel the pears, leaving the stems intact.
2. Combine the remaining ingredients through the vanilla extract in a medium saucepan and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and place the pears in the pan.
3. Cover the pan and poach the pears until they are slightly soft, about 20 minutes. Remove the pan from the heat and let the pears cool in the poaching liquid, about 20 minutes.
4. Arrange the two best-looking pears and the berries on individual dessert plates and accompany with a scoop of ice cream. Pour 2 tablespoons of orange liqueur over the berries and serve.
Note
Leftover pears should be removed from the poaching liquid and refrigerated in a plastic container. They should last for about 2 days.