Simon and Elizabeth’s
Romantic Dinner
Calamari and Chorizo appetizer
Serves 4
1/2 dry-cured chorizo sausage, cut into thin half-moons
1/2 pound cleaned squid, bodies cut into 1/4-inch-thick rings, tentacles halved
Salt
3 tsp. extra-virgin olive oil, plus more for drizzling
1/4 C. water
1 garlic cloves, thinly sliced
1/2 small tomato—peeled, seeded and coarsely chopped
One 8-ounce can chickpeas, drained
1/2 Tbsp. red wine vinegar
1 Tbsp. minced flat-leaf parsley
Pinch of crushed red pepper
Handful (enough for plate foundation) of spring mix greens
In a bowl, toss the chorizo and squid; season with salt. In a large skillet, heat 1 teaspoon of the oil. Add half of the squid mixture. Cook over high heat, stirring, until the squid is firm, 1 minute. Transfer to a plate. Add 1/8 cup of the water to the skillet and scrape up any browned bits in the pan. Pour the juices into a bowl. Repeat with the remaining squid and chorizo, using another 1 teaspoon of olive oil and the remaining 1/8 cup of water.
Heat the remaining 1 teaspoon of oil in the skillet. Add the garlic; cook over moderately high heat until soft. Add the tomato, chickpeas, vinegar and reserved pan juices and cook over moderate heat for 2 minutes. Return the squid mixture to the skillet; toss with the parsley and red pepper. Season with salt. Arrange the spring mix on plates, drizzle with oil and top with the squid.
Cold Asparagus-Potato Soup
Adapted recipe from The Amish Cook at Home by Lovina Eicher
with Kevin Williams (Andrews McMell Publishing, 2008)
Serves 4 (1/2 cup servings); amounts to make enough for 6 in brackets
1 [1 3/4] cup chicken broth (substitute vegetable broth for vegetarian option)
2 [3] potatoes, peeled and cubed
1/4 [1/3] cup chopped onion
1/2 [1] teaspoon salt
1/4 [1/2] pound of asparagus, trimmed and cut into half-inch pieces
3/4 [1 1/2] cups milk
1 [2] tablespoon all-purpose flour
Combine the broth, potatoes, onion, and salt in a large saucepan. Cook over medium hot until the vegetables are tender, about 20 minutes. Add the asparagus and cook 10 minutes more.
Whisk the milk and flour together well in a small bowl and whisk into the broth mixture.
Let cool and transfer to blender to puree.
Serve in bowls topped with a dollop of sour cream, a dash of paprika, and a sprig of parsley.
Grilled Perch with Garlic Mashed Potatoes on Fresh Bed of Arugula
Base recipe attributed to foodnetwork.com; embellishments by DJA
Serves 4 with Pinot Grigio
2 lb. perch fillets
Kosher salt
Olive oil, for grilling, plus 1 tablespoon
10 sprigs fresh sage
3 Italian tomatoes, split lengthwise, oiled, and seasoned with salt and pepper
6 slices of zucchini, oiled and seasoned with salt and pepper
1 Tbsp. olive oil
Preheat grill. Using a sharp knife, make 3 to 4 slits into the flesh of each perch on both sides. Lightly oil the fish and season. Place 5 sprigs of sage into the cavity of each perch. Place the perch on the grill, and cook for 4 minutes. Flip and place the tomatoes and zucchini on the grill. Cook for 4 minutes, flipping the tomatoes and zucchini as needed. Transfer to dinner plates prepped with arugula and mashed potatoes and drizzle perch with olive oil.
Arugula
Serves 4
2 C. fresh arugula washed and stemmed
1 Tbsp. olive oil
2 Tbsp. balsamic vinegar
Heat olive oil on high heat. Do not let oil smoke. Toss in arugula and stir quickly. Add balsamic vinegar and stir until wilted. About a minute.
Divide into four parts and arrange on half of each of four dinner plates. Place one scoop of mashed potatoes on top of each bed of arugula.
Garlic Mashed Potatoes
Serves 4
4 large Idaho or Russet potatoes
1 tsp. salt
1/4 C. milk
3 Tbsp. butter
1 Tbsp. minced garlic (optional)
salt and pepper to taste
Peel potatoes and cut into larger than bite-size chunks. Place in large pan and add cold water, enough to just cover. Add salt to the water and bring to a full boil for 10 minutes. Drain and return potatoes to pan. Add milk, butter, garlic, and salt and pepper. Using a potato smasher, break up large chunks. Add more milk if too dry. Use an electric hand mixer to whip the potatoes smooth. Cover to keep in heat. When ready to serve, turn heat to low and stir constantly for a few minutes. Or place in a microwave safe bowl and heat for 3 minutes. Stir and scoop onto plates.
Caramelized Pear, Blue Cheese, and Honey-Roasted Almond Salad
from Yankee Magazine January/February 2005
4 servings
2 moderately firm pears (any variety; use canned only when pears are out of season)
2 Tbsp. sugar
1 Tbsp. butter
4 C. salad greens
3 ounces blue cheese, crumbled
Honey-Roasted Almonds
Honey Vinaigrette
Freshly ground black pepper, to taste
Cut pears in half; core if desired. Sprinkle cut side with sugar.
Preheat oven to 375 degrees. Melt butter in a large skillet over moderate heat. Place pear halves in butter, cut side down. Cook 2 to 5 minutes until cut surface is golden. Remove pear halves and place, cut side up, in a lightly greased roasting pan.
Bake 30 minutes, or until pears are tender. Place hot pears on a bed of salad greens. Sprinkle blue cheese and Honey-Roasted Almonds over salad. Drizzle with Honey Vinaigrette and sprinkle with additional pepper to taste. Serve immediately.
If you can’t find the pre-honey-roasted almonds at the grocery, you can make them yourself.
3/4 C. almonds
2 Tbsp. honey
Stir together almonds and honey. Spread on a lightly greased baking sheet. Bake 15 to 20 minutes at 325 degrees, stirring after 10 minutes. Spoon onto waxed paper to cool.
Honey Vinaigrette
1 shallot, minced
2 Tbsp. honey
1/4 cup champagne or white wine vinegar
1/3 tsp. salt
1/8 tsp. freshly ground black pepper
3/4 C. olive oil
Combine all ingredients in a jar, cover tightly, and shake vigorously.
Grand Marnier-infused Chocolate Mousse
(description includes hand whipped cream, fresh raspberries, and mint served in champagne glasses)
Serve dessert with very good champagne
Serves 6
4 1/2 tsp. unflavored gelatin
3/4 lb. bittersweet chocolate bits
1/2 C. plus 2 tbsp. Grand Marnier
2 1/4 C. heavy cream, well chilled
3/4 C. super fine & 1/3 c. granulated sugar
2 Tbsp. fine julienne of orange rind
1/2 C. fresh raspberries
sprigs of fresh mint
In a small bowl sprinkle the gelatin over 1/3 cup cold water. Soften for 5 minutes and in a small saucepan heat and stir the mixture over moderate heat until the gelatin dissolves. In a double boiler over barely simmering water melt chocolate, stirring until smooth. Whisk in gelatin mixture and 1/4 cup plus 2 tablespoons of Grand Marnier until mixture is smooth. Remove from heat, keeping pan set over the hot water.
Beat the cream in a chilled bowl with an electric mixer adding the super fine sugar a little at a time. Add remaining 1/4 cup Grand Marnier, and beat mixture until it holds stiff peaks. Transfer 1 1/2 cup soft whipped cream mixture to a small bowl and reserve it, covered and chilled. Remove the chocolate mixture from over the hot water and let cool for 30 seconds. With the mixer beat in remaining whipped cream mixture until combined well. Divide mousse among six 1-cup goblets and chill, covered with plastic wrap, for 30 to 40 minutes, or until almost set. With small spoon scoop out a tablespoon in center of each, transferring the scooped out mousse to a small saucepan. Fill depressions with some of the reserved whipped cream mixture. Stir scooped out mousse over low heat until smooth. Pour it over the mousses and chill them covered with plastic wrap for 2 hours.
In boiling water, blanch the orange rind for 1 minute and drain. In same pan combine rind, sugar, and 1/4 cup water. Bring to a boil over moderate heat, stirring until sugar dissolves, and boil 4 minutes, or until rind is translucent and liquid is reduced. Add 1/4 cup cold water. Bring liquid to a boil, and strain mixture through a fine sieve, discarding liquid. Let rind cool. With a pastry bag, decorate with remaining whipped cream mixture and sprinkle with candied rind.
Enjoy cooking with Mercy of the Fallen!
