Sunday, July 6, 2008

July 5 dinner

This is before our dinner guest (Robert and Kathrine Dunlevie, Lucy and Hugo Traeger, and Nancy and Larry White) arrived. Afterwards, I am too busy to take photos.

The Menu

-Tomato Soup
-Fettuccini with an Anchovy cream sauce
- Chicken Mole, Caramelized Carrots, and an Arugula Salad with caramelized red onions and sautéd red pepper slices.


Tomato Soup with Zucchini:

8 roma tomatoes
half a can of Italian plum tomatoes
2 medium zucchini
2 cloves garlic
3 teaspoons of olive oil
1 cup of chicken broth
1 bunch of tarragon
1 tablespoon of sugar

Peel zucchini and blend. Quarter tomatoes and sauté in pan until brown. Add sautéd and canned tomatoes to the zucchini in the blender with the garlic, chicken broth, tarragon, oil salt and pepper. Blend until smooth. Reheat in saucepan. Serves six to eight.

Fettuccini with Anchovy Cream Sauce:
1/2 cup milk
1" butter from stick
2 tblspns flour
2 1/2 mashed anchovies
1/2 cup chicken broth
2oz holland goat cheese
shaved Locatelly (Ramano) cheese

Melt butter n sauce pan with flour adding butter if too pasty; brown stirring constantly. Add milk slowly stirring constantly with a rubber spatula until it forms a smooth sauce. Add anchovies, cheese and chicken broth as needed to create a smooth consistency. Cook fettuccini aldanté; toss with sauce and place on small plates, garnish with freshly grated Romano cheese flakes. Serves six to eight.

Chicken with mole sauce

3 chicken breasts cut into 1 inch square cubes marinated in white wine and garlic (3 large cloves) with salt and pepper.

1/2 can of of tomatoes
1" square cube or more of chocolate
1/2 cup of chicken broth
10 sections of white peaches
6 cloves of garlic
2 tspns of paprika
salt and pepper to taste
4 tblspns of olive oil

Put all above "sauce" ingredients into a sauce pan and simmer for an hour or more, adding broth to control thickness.

Toss marinated chicken in a very hot pan with olive oil until brown cooking through. Place chicken onto plates and cover with mole sauce.
Serve with caramelized carrots and arugula and onion salad

Carrots: cut carrots with tops still attached horizontally in half, caramelized in brown sugar in a hot pan.

Onion Salad: caramelize red onions, roast red pepper strips and arrange on plate with arugala. Dress with an herb, olive oil and vinegar dressing.

Serves six to eight.

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