Sunday Suppers: casual simplicity…rustic dazzle

Sunday Suppers.
The  casual simplicity of it.
But still some rustic dazzle.
Antipasti. Crostini.  Linguine.
…and don’t forget the gelato.
The Menu Shoppe has it covered…
great tips for great menus…
and good times with good company.
Herb Roasted Olives
Roast Mixed Peppers and Majoram
Wild Mushroom Crostini
Linguine with Carrot-Ribbons and Lemon-Ginger Butter
Hazelnut Gelato
Herb Roasted Olives
2 cups mixed green and black olives
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon finely grated orange zest
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon coarsely chopped rosemary
Preheat the oven to 450°. On a small baking sheet, toss the olives, olive oil, garlic, oregano, fennel seeds, crushed red pepper, salt and black pepper. Roast until sizzling, about 15 minutes. Transfer the olives to a bowl and toss with the orange zest, parsley and rosemary. Serve warm or at room temperature.
Roasted Mixed Peppers with Capers and Majoram
4 large red bell peppers
4 large yellow or orange bell peppers
4 large fresh Anaheim chiles
* available at fine specialty shops
1/4 cup extra-virgin olive oil
3 tablespoons drained capers
2 tablespoons chopped fresh marjoram + sprigs  for trim
2 garlic cloves, minced
1 tablespoon white wine vinegar
Char bell peppers and chiles over gas flame or in broiler until blackened on all sides. Place in large bowl; cover tightly with plastic wrap and cool. Peel, seed, and stem peppers and chiles. Cut bell peppers into 1-inch-wide strips. Cut chiles into 1/2-inch-wide strips. Place pepper and chile strips in medium bowl. Add olive oil, capers, chopped marjoram, garlic, and vinegar to bowl and toss to incorporate evenly. Season pepper and chile mixture to taste with salt and pepper.
NOTE: Can be made 2 days ahead. Cover and chill. Sprinkle marjoram leaves and serve.
Wild Mushroom Crostini
36 1/3-inch-thick baguette slices
2 tablespoons olive oil
1/3 cup chopped shallots
2 1/4 cups chopped oyster mushrooms
2 1/4 cups chopped stemmed shiitake mushrooms (about 6 ounces)
1 1/4 cups chopped chanterelle mushrooms
(about 4 ounces)
1 garlic clove, minced
1/4 cup whipping cream
1 teaspoon minced fresh rosemary
1/2 teaspoon grated lemon peel
1 cup grated Fontina cheese
1/2 cup freshly grated Parmesan cheese
Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. Can be prepared 2 days ahead. Store in airtight container at room temperature.
Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate ).  Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.
Linguine with Carrot-Ribbons and Lemon-Ginger Butter
8 ounces linguine
4 long slender carrots, peeled
1/4 cup (1/2 stick) butter
1 tablespoon finely grated lemon peel
1 tablespoon minced peeled fresh ginger
2 yellow or orange bell peppers–
cut lengthwise into 1/4-inch strips
2/3 cup freshly grated Parmesan cheese
1 1/2 tablespoons fresh lemon juice
Run vegetable peeler down length of each carrot, shaving into ribbons. Melt butter in heavy large skillet over medium heat. Add lemon peel and ginger–stir 1 minute. Add carrots and bell peppers. Sauté until just tender, about 5 minutes.  Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.  Add pasta,
1/4 cup reserved cooking liquid, cheese, and lemon juice to skillet. Toss until sauce coats pasta, adding more cooking liquid if dry. Season to taste with salt and pepper. Serve.
Hazelnut Gelato
5 oz hazelnuts (1 cup)
2 1/2 cups whole milk
1/3 cup heavy cream
4 large egg yolks
1/4 cup plus 2 tablespoons sugar
Toast hazelnuts and rub off any skins in a kitchen towel, then cool completely. Pulse with 1/4 cup sugar and a pinch of salt in a food processor until finely chopped. Transfer to a 3-quart heavy saucepan and add milk and heavy cream. Bring just to a simmer over moderate heat, stirring occasionally, then remove from heat and let steep, covered, 1 hour. Pour mixture through a fine-mesh sieve into a bowl, pressing hard on and discarding solids.  Beat together egg yolks and sugar with an electric mixer at medium speed until thick and pale,
2 to 3 minutes. Beat in milk mixture and transfer to cleaned saucepan. Cook custard over moderately low heat, stirring constantly, until an instant-read thermometer registers 175°F (do not let boil). Immediately pour custard through cleaned sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and cool, stirring occasionally. Chill custard, covered, until cold. Freeze in an ice cream maker, then transfer to an airtight container and put in freezer to harden.
If it’s on the menu…the Menu Shoppe has it covered.
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