Wednesday, September 4, 2013

Girls Night Out

My wife's crew meets quarterly after hours to discuss issues and solve current problems. Usually this happens at a local eatery but financial times being what they are, my wife volunteered my services to cook a meal and entertain the group at our home.

Not too long ago, I caught an episode of Ina Garten making a Warm Mushroom Salad with arugula, mushrooms and prosciutto. I have a glut of prosciutto in the freezer and this would be great time to use it up. along side the salad I had to have a few obligatory snacks as well so I went to my Pintrest food board. I am a pretty discriminating pinner so I had a few really good looking recipes to choose from. I used the White Cheese Pizza dip and Chicken Roulades to round out the meal along side our famous crostini ala Giada.

So now the menu was beginning to materialize into something we could be proud to serve, all I needed was dessert. A while back, Mackenzie bought some Balsamic Glaze at Trader Joe's and the last time I was there I picked up a bottle too. Hmmm fresh peach season, a sweet yet savory glaze and a bit of vanilla ice cream sounded about right. Menu...done.


I roasted a bunch of grape tomatoes after halving them and about 5 Plum tomatoes that I julienned after roasting. I also popped 8 slices of the Prosciutto in the oven to crisp it up. (This was not a part of Ina's recipe but the flavor is amazing and the texture is great.)

White Pizza Dip

1 1/2 pkg soft cream cheese
8 oz Provalone chopped (reserve 1/4 c)
8 oz Mozzarella freshly shredded (reserve 1/4 c)
1 cup Parmesean
5 garlic cloves chopped fine
1 t fresh thyme, chopped
1 t fresh basil, chopped
1 t fresh oregano, chopped
1/2 t salt
1 t pepper
Roasted grape tomatoes

Combine the cheeses, add the herbs and tomatoes, mix well  and place in a well greased 1 quart casserole. (I used a gratin pan) Smooth out and cover with reserved cheese. Bake at 350 till browned and bubbly. Serve with chips of crackers.

The Crositini is on the blog. The usual Prosciutto and sage combo.

The roulades were easy. Pound out Chicken Breast, line with Basil, roasted red pepper and Prosciutto then roll up. I placed them in the freezer for 20 minutes to make them easier to slice. Slice them in 1 inch rounds and skewer them. Place on a very hot griddle/ grill pan for about 5 minutes per side till cooked through.
 Chicken roulade grilled

I sauteed the 2 pounds of Cemini mushrooms in 2T butter till just tender. I poured in about 1/3 c Red Wine Vinegar and took the pan off the heat. I added this mix to a prepared platter of mixed green heavy on the Arugula and topped with the crisped Prosciutto and julienned roasted Plum Tomatoes. I sprinkled a good quality Olive Oil over all the greens and tossed with a bit of salt and pepper. I added the shaved Parmesan to top it all off.

The peaches were easy. I halved and pitted them and rubbed the cut side with honey. I placed them on the hot grill pan for about 5 minutes. I placed 2 halves on each plate with a scoop of vanilla ice cream. Drizzled with Balsamic glaze and topped with roasted almonds.  Made a nice presentation but the peaches could have been better.

I wish I had pictures but I was so busy getting the food ready and prepared I just didn't get a shot in. The photos are from the various websites that featured the dish.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...