Dinner to be Reviewed Monday, Sept. 7th - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Dinner to be Reviewed Monday, Sept. 7th (/showthread.php?tid=86436) |
Dinner to be Reviewed Monday, Sept. 7th - cjs - 08-20-2009 Taking the bull by the horns, I'm suggesting a review dinner - Sept. B'days seem to be folks that don't come around much, so maybe some of us will be interested in having some fun with this - hope so!! All are from the Sandwiches & Salads book. Bistro Sandwiches Makes 4 sandwiches Prepare; brush with & broil: 1 recipe vinaigrette, see below 4 slices French bread 1” thick, cut on the bias 2 T. olive oil Salt to taste Spread; Divide; Toss: 4 tsp. Dijon mustard, divided 4 oz. ham, thinly sliced, divided 2 oz. Guyere cheese, sliced, divided 6 cups mesclun salad greens 1 cup torn fresh basil 2 T. chopped fresh chives 1 T. chopped fresh thyme Add; Poach: 2 T. white wine vinegar 4 eggs Preheat broiler to high; bring a large sauté pan filled halfway with water to a simmer over medium heat. Prepare vinaigrette and set aside. Brush 1 side of each bread slice with oil and season with salt. Arrange slices, oiled side up, on a baking sheet and broil until toasted, 2 minutes. Spread each toast slice with 1 tsp. Dijon, then divide ham and cheese among slices. Roil until cheese bubbles and begins to brown, 2 minutes. Meanwhile, toss salad greens with herb with some vinaigrette in a bowl and divide salad among 4 plates. Place a sandwich on each serving of salad. Add vinegar to simmering water, carefully slip in eggs (one at a time), and poach until whites are set and yolks are set but still slightly runny, 3-5 minutes. Remove each egg with a slotted spoon, blot lightly with a towel, and place on sandwiches. Tomato Vinaigrette (makes 1/2 cup): 1/4 cup tomato, seeded, chopped 3 T. red wine vinegar 3 T. olive oil 1 T. honey 1 T. Dijon mustard Salt and pepper to taste Pulse all ingred. in a blender or food processor until smooth; chill until ready to use. And for dessert - Coffee Floats Makes 4 floats Brew and Chill: 6 cups strong coffee Pour Coffee Over: 1/4 cup chocolate syrup 1 pint good-quality vanilla, cinnamon, or coffee ice cream Garnish with (Optional): Cocoa powder, Cookie sticks, chocolate-covered coffee beans, or shaved chocolate (Jean’s note: a little vanilla vodka would not be out of order here also!!) Brew coffee and chill until cold. Pour 1 1/2 cups chilled coffee over 1 T. chocolate syrup and 2 scoops of ice cream per float. Garnish floats as desired. ---- This menu sounds easy, fast, fun and really summery!! Anyone interested? Re: Dinner to be Reviewed Monday, Sept. 7th - DFen911 - 08-20-2009 I am all over this!!! Re: Dinner to be Reviewed Monday, Sept. 7th - cjs - 08-20-2009 Oh good!! I think it'll be a fun one. Re: Dinner to be Reviewed Monday, Sept. 7th - Gourmet_Mom - 08-20-2009 I feel bad I haven't done the last one...sorry Denise...but I am soooo liking the sounds of the whole meal! I think that's what I like about this one...it's doable for one meal. Re: Dinner to be Reviewed Monday, Sept. 7th - Gourmet_Mom - 08-28-2009 BUMP! Still got a little over a week to participate! Re: Dinner to be Reviewed Monday, Sept. 7th - cjs - 08-28-2009 Thanks Daphne and then the Mystery dinner - it's so fun to have these to look forward to. Especially since most of our dinners for a month or so are going to be cleaning out the freezer. I don't know how all the dishes get away from me in there!!! Re: Dinner to be Reviewed Monday, Sept. 7th - DFen911 - 08-29-2009 I'm so excited for this dinner but might not be able to wait till the 7th I may cave and buy the ingredients tomorrow and make this for this weekend. Re: Dinner to be Reviewed Monday, Sept. 7th - cjs - 08-29-2009 Denise, only the review is due the 7th - we all can cook it anytime after someone posts a review dinner. |