It's been a very busy October for me and I haven't been blogging much. However, I did receive some wonderful cook books for my Birthday this month and I want to share a couple of really good recipes with you now. These recipes are from a lovely book entitled, "The Gathering of Friends, Volume Two" by Michelle Huxtable. It was a gift from my dear friend Nancy who is always welcome at my table and vice versa. The book is a wonderful compilation of complete menus that will help to make home entertaining a little less overwhelming for the average cook. I've already tried a few dishes out on my husband and these appear to be two that we will prepare for our friends in the near future.
Beet Salad with Honey Dijon Vinaigrette
Serves @6
Salad ingredients:
2 heads hearts of Romaine Lettuce
1 cup sweet pickled beets
3 oz. block of Parmesan cheese
1/2 tsp. freshly ground black peppercorn
Clean and tear lettuce. Chill. Slice beets into a small dice. Using a peeler or cheese slicer, cut Parmesan cheese into flat pieces. Add cheese and beets to chilled lettuce, top with coarse ground pepper and Honey Dijon Vinaigrette.
Vinaigrette ingredients:
2 tbsp. Dijon mustard
1 small garlic clove
6 tbsp. white wine vinegar
1/2 cup extra virgin olive oil
2 tbsp. mayonnaise
4 tbsp. honey
1/4 tsp. kosher salt
1/2 tsp. pepper
1 tbsp. rinsed capers
Place all ingredients except the oil in a blender. With the blender running, slowly add oil, blend until mixture emulsifies. Toss lightly with salad.
Roasting vegetables is an excellent way of enhancing the flavor of the vegetable and sprucing up any meal. You'll find that you can throw some vegetables into the oven while you complete the rest of your dishes. They always come out rich in flavor and perfectly done. The next recipe you'll find to be an excellent accompaniment to fish or chicken.
Parmesan Baked Veggies
Serves @6
Ingredients:
12 oz. baby carrots, slivered
12 oz. gourmet skinny green beans
2 skinny zucchini, sliced
1/4 cup extra virgin olive oil
3/4 cup Parmesan cheese, grated
1/2 tsp. ground black peppercorns
1/2 tsp. kosher salt
Preheat oven to 425 degrees. Rinse and sliver baby carrots. Clean and cut zucchini into medallions. In a large mixing bowl or plastic bag, combine slivered carrots, rinsed green beans and zucchini with olive oil and Parmesan cheese. Spread coated vegetables on a cookie sheet and back for 10 minutes. Salt and pepper to taste.
You must try these 2 easy and delicious dishes with your family. You'll find that they work very well if you're having friends in, the preparation time is minimal and the outcome is very consistent.
For those of you living in the Weston area, you can pick up a copy of this book for yourself from the Kitchen store on Main Street, It's in the Kitchen. Tell her you heard about it from my blog.
Bon Appetit!
