This is the third Birthday Menu I have compiled, and I’m going with it… 
First menu, featuring Tandoori Turkey Tenderloin from Issue 64, will be made (and reviewed) when the weather warms up a bit more and I am craving Indian food and grilling at the same time. The menu (with the cucumber raita, naan, and an added tomato kachumbar , plus a mango dessert) just seemed to be too summery for this early in May. Especially since our summer weather has fizzled back into damp, cool Spring.
Menu #2 was going to be a Cinco de Mayo celebration taken mostly from Issue 61 with Turkey Empanadas with Mushrooms and Mole, Carnival Slaw, appetizer of Avocado-Pineapple Salad with Shrimp and Lime Vinaigrette, and dessert of coconut rum brownies (my own recipe). But it’s a bit more involved than the other menus and I am not certain if I will feel like doing all of the prep by next week (I had a bit of an “asthma setback” today).
So, allow me to present:
Vicci’s Birthday Dinner Menu
(week of May 4th through 11th)
To celebrate spring and the asparagus that is finally poking up in my garden!
Primavera with Seared Seafood (Issue 63)
Rosemary Olive Oil Boule (Issue 70)
Butter Lettuce Salad with Lemon-Garlic Vinaigrette (no recipe!)
Lemon Cheesecake Souffles with Crushed Raspberry Sauce (Issue 61)
The recipes:
* Exported from MasterCook *
Primavera with Seared Seafood
Serving Size : 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil -- divided
4 jumbo shrimp
4 large sea scallops
1/2 teaspoon fresh lemon zest
1/2 cup broccoli florets
1/2 cup asparagus tips
1/3 cup diced onion
1/3 cup bell pepper -- (yellow and/or orange),diced
1 teaspoon minced garlic
1/8 teaspoon red pepper flakes
3 ounces linguine -- or tagliatelle
3 1/2 ounces goat cheese
3/4 cup cherry tomatoes -- halved
1/4 cup frozen peas
1 tablespoon chopped fresh parsley
1/2 small lemon -- cut into 2 wedges
Bring a pot of salted water to a boil for the pasta.
Toss the seafood, zest, and seasonings in 1 tablespoon of oil and set aside.
Sweat the broccoli, asparagus, onion, and bell pepper in 1 tablespoon oil in a large nonstick skillet over medium heat. Cook until the onion begins to turn translucent, about 5 minutes., then add the garlic and red pepper flakes. Sauté 1 minute longer.
Cook the pasta in boiling water.
Add 1/2 cup of the pasta water to the vegetables and simmer until they are crisp-tender, about 2-3 minutes.
Stir in the goat cheese until melted, then add the tomatoes, peas, parsley, and seasonings.
Transfer the cooked pasta from the water to the pan using tongs; toss to coat with sauce. Keep the pasta warm over very low heat.
Heat a nonstick skillet over medium-high. Sear the scallops until browned on one side, about 2 minutes. Turn them over, add the shrimp, and cook the seafood for an additional 4-5 minutes or just until the scallops and shrimp are firm.
To serve, divide the pasta and vegetables between 2 plates, top with seafood, garnish with lemons.
Source:
"CAH Issue 63"
- - - - - - - - - - - - - - - - - - -
Per serving: 593 Calories (kcal); 33g Total Fat (14g Saturated); (48% calories from fat); 30g Protein; 47g Carbohydrate; 77mg Cholesterol; 259mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Rosemary–Olive Oil Boule
Makes: 1 boule Total Time: 4 1/2 hours + cooling
FOR THE POOLISH STARTER—
1 1/4 cups bread flour
3/4 cup room-temperature water (70°–90°)
1/4 tsp. room-temperature active dry or instant yeast
FOR THE DOUGH—
2 cups all-purpose flour
2 tsp. chopped fresh rosemary
1 1/2 tsp. table salt
1/2 tsp. room-temperature active dry or instant yeast
1/4 cup room-temperature water (70°–90°)
1/4 cup extra-virgin olive oil
Combine bread flour, water, and yeast (rehydrated with 1 Tbsp. water from the 3/4 cup) for the poolish starter in a measuring cup or bowl until the mixture looks like lumpy pancake batter. Cover poolish with plastic wrap and let it rest at room temperature for 3–4 hours. Surface will be bubbly. Refrigerate poolish overnight, then let poolish come to room temperature (about 1 hour) before using it in bread dough.
Whisk together 1 1/2 cups all-purpose flour, rosemary, and salt for the dough in a large bowl. Add yeast (rehydrated with 1 Tbsp. water from the 1/4 cup). Stir remaining water into poolish starter. (It will be very thin.) Using a wooden spoon, stir poolish and olive oil into flour mixture until blended. (Dough will be very wet.) Scrape dough onto well-floured surface and turn with bench knife, adding more flour (from remaining 1/2 cup) sparingly, just until dough can be worked with hands. Turn a bowl upside down over dough and let dough rest for 10–15 minutes to develop gluten.
Knead dough until smooth but still slightly sticky. (Do not add more flour to work surface; if needed, flour hands.) Knead 10–15 minutes more by hand (or 8 minutes by stand mixer on medium speed with a dough hook), or until dough passes "window pane" test (see photo, Issue 73, page 20).
Place dough in an oiled bowl, turning to coat. Cover dough with plastic wrap; let rise in a warm place for 1 hour. Degas dough slightly by tri-folding and flipping it over in the bowl; cover dough again and let it rise for 1 more hour.
Shape dough into boule (see photos 1 & 2, Issue 73, page 24). Transfer to a banneton (see Issue 73, page 24) or parchment-lined inverted baking sheet. Cover boule with plastic wrap coated with nonstick spray and let rise 1 hour.
Preheat oven to 475°, with baking stone (or another inverted baking sheet) placed on middle rack. If using banneton, flip boule onto back of cool parchment-lined baking sheet so seam is on the bottom. Slash boule 1/4- to 1/2-inch deep several times across top in design of choice, using a straight-edge razor or serrated knife.
Mist boule heavily with hot water. Immediately slide boule and parchment onto preheated baking stone (or hot inverted baking sheet). Mist inside of oven with 10 sprays of water; close oven door. Wait 30 seconds and repeat. Reduce heat to 450° and bake boule 10 minutes. Reduce heat to 425°; bake boule an additional 10 minutes. Finally, reduce heat to 375° and bake boule 20 more minutes. Remove boule from oven; cool bread on rack 45 minutes.
* Exported from MasterCook *
Lemon Cheesecake Souffles with Crushed Raspberry Sauce
Servings: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons unsalted butter -- divided
2 tablespoons graham cracker crumbs -- divided
1 cup 2% low-fat milk
1/2 cup fresh lemon juice -- strained
1/2 cup sugar
4 ounces cream cheese -- cubed, softened
1/4 cup all-purpose flour
1 tablespoon fresh lemon zest -- minced
3 large egg yolks -- room temperature
1/4 teaspoon vanilla extract
5 large egg whites -- room temperature
1/2 teaspoon kosher salt
1/4 teaspoon cream of tartar
1/4 cup sugar
12 ounces raspberries -- frozen
1/2 cup sugar
1 teaspoon fresh lemon juice
1 pinch salt
Preheat oven to 400F
Coat souffle 8 6-ounce souffle cups with butter, then sprinkle with crumbs, turning to coat. Arrange on a baking sheet and bake for 10 minutes; cool completely.
Simmer milk and next 5 ingredients in a saucepan over medium-high heat, whisking constantly until thick and bubbly, about 5 minutes
Combine egg yolks and vanilla, then whisk into the lemon mixture and cook for 2 minutes. Transfer pan to a bowl filled with ice water to cool.
Beat egg whites with salt and cream of tartar to soft peaks in a bowl with an electric mixer on high speed. Gradually add 1/4 cup sugar, beating until stiff peaks form. Blend 1/3 cup of the whites into the lemon mixture with a whisk, then fold in the remaining whites until there are no white streaks. Fill the cooled cups 1/2" from the top with the batter and bake on a baking sheet until puffed, 20 minutes. Test for doneness by inserting a skewer into the center-- the souffles are done when the skewer comes out clean or just slightly moist.
Dust with powdered sugar, serve immediately with warm raspberry sauce.
RASPBERRY SAUCE: Simmer all ingredients in a saucepan for 5 minutes, then crush with a potato masher.
Source:
"CAH Issue 63"
- - - - - - - - - - - - - - - - - - -
Per serving: 271 Calories (kcal); 9g Total Fat (5g Saturated); (28% calories from fat); 6g Protein; 44g Carbohydrate; 100mg Cholesterol; 237mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 2 Other Carbohydrates
Okay, you all know how I cook by now and I have to admit that I will reduce the goat cheese in the pasta. I adore goat cheese, but I think that 1 ounce per serving will be just as tasty and less of the dreaded saturated fat!
Otherwise, I shall try my very best to follow the recipe as instructed. Oh, and because it’s my birthday dinner, I’m doubling the shrimp…
Now, let me ask if there is any way I can make the soufflés a little ahead of time (so they can bake while we eat). Or will they collapse? I will make the raspberry sauce before I begin cooking dinner, though.
(okay, someone please let me know if I did this correctly!)
First menu, featuring Tandoori Turkey Tenderloin from Issue 64, will be made (and reviewed) when the weather warms up a bit more and I am craving Indian food and grilling at the same time. The menu (with the cucumber raita, naan, and an added tomato kachumbar , plus a mango dessert) just seemed to be too summery for this early in May. Especially since our summer weather has fizzled back into damp, cool Spring.
Menu #2 was going to be a Cinco de Mayo celebration taken mostly from Issue 61 with Turkey Empanadas with Mushrooms and Mole, Carnival Slaw, appetizer of Avocado-Pineapple Salad with Shrimp and Lime Vinaigrette, and dessert of coconut rum brownies (my own recipe). But it’s a bit more involved than the other menus and I am not certain if I will feel like doing all of the prep by next week (I had a bit of an “asthma setback” today).
So, allow me to present:
Vicci’s Birthday Dinner Menu
(week of May 4th through 11th)
To celebrate spring and the asparagus that is finally poking up in my garden!
Primavera with Seared Seafood (Issue 63)
Rosemary Olive Oil Boule (Issue 70)
Butter Lettuce Salad with Lemon-Garlic Vinaigrette (no recipe!)
Lemon Cheesecake Souffles with Crushed Raspberry Sauce (Issue 61)
The recipes:
* Exported from MasterCook *
Primavera with Seared Seafood
Serving Size : 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil -- divided
4 jumbo shrimp
4 large sea scallops
1/2 teaspoon fresh lemon zest
1/2 cup broccoli florets
1/2 cup asparagus tips
1/3 cup diced onion
1/3 cup bell pepper -- (yellow and/or orange),diced
1 teaspoon minced garlic
1/8 teaspoon red pepper flakes
3 ounces linguine -- or tagliatelle
3 1/2 ounces goat cheese
3/4 cup cherry tomatoes -- halved
1/4 cup frozen peas
1 tablespoon chopped fresh parsley
1/2 small lemon -- cut into 2 wedges
Bring a pot of salted water to a boil for the pasta.
Toss the seafood, zest, and seasonings in 1 tablespoon of oil and set aside.
Sweat the broccoli, asparagus, onion, and bell pepper in 1 tablespoon oil in a large nonstick skillet over medium heat. Cook until the onion begins to turn translucent, about 5 minutes., then add the garlic and red pepper flakes. Sauté 1 minute longer.
Cook the pasta in boiling water.
Add 1/2 cup of the pasta water to the vegetables and simmer until they are crisp-tender, about 2-3 minutes.
Stir in the goat cheese until melted, then add the tomatoes, peas, parsley, and seasonings.
Transfer the cooked pasta from the water to the pan using tongs; toss to coat with sauce. Keep the pasta warm over very low heat.
Heat a nonstick skillet over medium-high. Sear the scallops until browned on one side, about 2 minutes. Turn them over, add the shrimp, and cook the seafood for an additional 4-5 minutes or just until the scallops and shrimp are firm.
To serve, divide the pasta and vegetables between 2 plates, top with seafood, garnish with lemons.
Source:
"CAH Issue 63"
- - - - - - - - - - - - - - - - - - -
Per serving: 593 Calories (kcal); 33g Total Fat (14g Saturated); (48% calories from fat); 30g Protein; 47g Carbohydrate; 77mg Cholesterol; 259mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Rosemary–Olive Oil Boule
Makes: 1 boule Total Time: 4 1/2 hours + cooling
FOR THE POOLISH STARTER—
1 1/4 cups bread flour
3/4 cup room-temperature water (70°–90°)
1/4 tsp. room-temperature active dry or instant yeast
FOR THE DOUGH—
2 cups all-purpose flour
2 tsp. chopped fresh rosemary
1 1/2 tsp. table salt
1/2 tsp. room-temperature active dry or instant yeast
1/4 cup room-temperature water (70°–90°)
1/4 cup extra-virgin olive oil
Combine bread flour, water, and yeast (rehydrated with 1 Tbsp. water from the 3/4 cup) for the poolish starter in a measuring cup or bowl until the mixture looks like lumpy pancake batter. Cover poolish with plastic wrap and let it rest at room temperature for 3–4 hours. Surface will be bubbly. Refrigerate poolish overnight, then let poolish come to room temperature (about 1 hour) before using it in bread dough.
Whisk together 1 1/2 cups all-purpose flour, rosemary, and salt for the dough in a large bowl. Add yeast (rehydrated with 1 Tbsp. water from the 1/4 cup). Stir remaining water into poolish starter. (It will be very thin.) Using a wooden spoon, stir poolish and olive oil into flour mixture until blended. (Dough will be very wet.) Scrape dough onto well-floured surface and turn with bench knife, adding more flour (from remaining 1/2 cup) sparingly, just until dough can be worked with hands. Turn a bowl upside down over dough and let dough rest for 10–15 minutes to develop gluten.
Knead dough until smooth but still slightly sticky. (Do not add more flour to work surface; if needed, flour hands.) Knead 10–15 minutes more by hand (or 8 minutes by stand mixer on medium speed with a dough hook), or until dough passes "window pane" test (see photo, Issue 73, page 20).
Place dough in an oiled bowl, turning to coat. Cover dough with plastic wrap; let rise in a warm place for 1 hour. Degas dough slightly by tri-folding and flipping it over in the bowl; cover dough again and let it rise for 1 more hour.
Shape dough into boule (see photos 1 & 2, Issue 73, page 24). Transfer to a banneton (see Issue 73, page 24) or parchment-lined inverted baking sheet. Cover boule with plastic wrap coated with nonstick spray and let rise 1 hour.
Preheat oven to 475°, with baking stone (or another inverted baking sheet) placed on middle rack. If using banneton, flip boule onto back of cool parchment-lined baking sheet so seam is on the bottom. Slash boule 1/4- to 1/2-inch deep several times across top in design of choice, using a straight-edge razor or serrated knife.
Mist boule heavily with hot water. Immediately slide boule and parchment onto preheated baking stone (or hot inverted baking sheet). Mist inside of oven with 10 sprays of water; close oven door. Wait 30 seconds and repeat. Reduce heat to 450° and bake boule 10 minutes. Reduce heat to 425°; bake boule an additional 10 minutes. Finally, reduce heat to 375° and bake boule 20 more minutes. Remove boule from oven; cool bread on rack 45 minutes.
* Exported from MasterCook *
Lemon Cheesecake Souffles with Crushed Raspberry Sauce
Servings: 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons unsalted butter -- divided
2 tablespoons graham cracker crumbs -- divided
1 cup 2% low-fat milk
1/2 cup fresh lemon juice -- strained
1/2 cup sugar
4 ounces cream cheese -- cubed, softened
1/4 cup all-purpose flour
1 tablespoon fresh lemon zest -- minced
3 large egg yolks -- room temperature
1/4 teaspoon vanilla extract
5 large egg whites -- room temperature
1/2 teaspoon kosher salt
1/4 teaspoon cream of tartar
1/4 cup sugar
12 ounces raspberries -- frozen
1/2 cup sugar
1 teaspoon fresh lemon juice
1 pinch salt
Preheat oven to 400F
Coat souffle 8 6-ounce souffle cups with butter, then sprinkle with crumbs, turning to coat. Arrange on a baking sheet and bake for 10 minutes; cool completely.
Simmer milk and next 5 ingredients in a saucepan over medium-high heat, whisking constantly until thick and bubbly, about 5 minutes
Combine egg yolks and vanilla, then whisk into the lemon mixture and cook for 2 minutes. Transfer pan to a bowl filled with ice water to cool.
Beat egg whites with salt and cream of tartar to soft peaks in a bowl with an electric mixer on high speed. Gradually add 1/4 cup sugar, beating until stiff peaks form. Blend 1/3 cup of the whites into the lemon mixture with a whisk, then fold in the remaining whites until there are no white streaks. Fill the cooled cups 1/2" from the top with the batter and bake on a baking sheet until puffed, 20 minutes. Test for doneness by inserting a skewer into the center-- the souffles are done when the skewer comes out clean or just slightly moist.
Dust with powdered sugar, serve immediately with warm raspberry sauce.
RASPBERRY SAUCE: Simmer all ingredients in a saucepan for 5 minutes, then crush with a potato masher.
Source:
"CAH Issue 63"
- - - - - - - - - - - - - - - - - - -
Per serving: 271 Calories (kcal); 9g Total Fat (5g Saturated); (28% calories from fat); 6g Protein; 44g Carbohydrate; 100mg Cholesterol; 237mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 2 Other Carbohydrates
Okay, you all know how I cook by now and I have to admit that I will reduce the goat cheese in the pasta. I adore goat cheese, but I think that 1 ounce per serving will be just as tasty and less of the dreaded saturated fat!
Otherwise, I shall try my very best to follow the recipe as instructed. Oh, and because it’s my birthday dinner, I’m doubling the shrimp…
Now, let me ask if there is any way I can make the soufflés a little ahead of time (so they can bake while we eat). Or will they collapse? I will make the raspberry sauce before I begin cooking dinner, though.
(okay, someone please let me know if I did this correctly!)
