Sunday Suppers: earthy, but elegant

Sunday Suppers…
Earthy…but elegant…
chanterelles, porcini and pistachios.
Crostini.  Timbales.  Pasta.  Poached Fruit.
The Menu Shoppe has it covered…
great tips for great menus…
and good times with good company.
Corn and Chanterelle Crostini
Timbale of Couscous with Pistachio, Scallions and Currants
Pappardelle with Porcini and Pistachios
Cherries Poached in Red Wine with Mascarpone
Corn and Chanterelle Crostini
1 baguette,
cut crosswise into forty 1/4-inch-thick slices
Extra-virgin olive oil, for brushing
2 tablespoons unsalted butter
1 large shallot, minced
6 ounces chanterelles, coarsely chopped
3 ears of corn, kernels cut from the cobs (2 cups)
1 1/2 teaspoons chopped tarragon
Salt and freshly ground pepper to taste
Preheat the oven to 400°F.  
Arrange the baguette slices on
2 large cookie sheets and brush with olive oil. Bake for about 10 minutes, until crisp.  Meanwhile, in a large skillet, melt the butter. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the chanterelles, cover and cook over moderate heat until they release their liquid, about 4 minutes. Add the corn, cover and cook until crisp-tender, about 5 minutes. Stir in the chopped tarragon and season with salt and pepper.
Spoon the chanterelles and corn onto the crostini, arrange on a platter and serve.
( or serve with the Timbale )
Timbale of Couscous with Pistachio, Scallions and Currants
*makes 2 timbales so factor guest count
1 tablespoon unsalted butter
3/4 cup chicken broth
1/2 cup couscous
1/4 cup dried currants, soaked in hot water for 15 minutes and drained
1/3 cup thinly sliced scallion
1/4 cup shelled pistachio nuts,toasted lightly and chopped fine
1 tablespoon minced fresh parsley
1-1/2 tablespoons fresh lemon juice
a pinch of cinnamon
3 tablespoons olive oil
In a saucepan combine the butter and the broth, bring the liquid to a boil, and stir in the couscous. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and transfer it to a bowl. Break up any lumps with a fork and stir in the currants, the scallion, the pistachios, the parsley, and salt and pepper to taste. In a small bowl whisk together the lemon juice, the cinnamon, and the oil. Toss the couscous mixture with the dressing and season it with salt and pepper. Pack the mixture into 3/4-cup timbales and unmold the timbales onto the plates.
Pappardelle with Porcini and Pistachios
6 tablespoons unsalted butter
1 large red onion, cut into 3/4-inch dice
1 pound fresh porcini mushrooms, thinly sliced
Salt and freshly ground pepper to taste
1 shallot, minced
1 garlic clove, thinly sliced
2 cups chicken stock or low-sodium broth
2 tablespoons chopped flat-leaf parsley
1/2 cup unsalted roasted pistachios
1/2 teaspoon fresh lemon juice
1 small chile, such as red Thai chile, seeded and minced
1 pound pappardelle, preferably fresh
2 tablespoons extra-virgin olive oil
Freshly grated Parmigiano-Reggiano cheese, for serving
In a large, deep skillet, melt 4 tablespoons of the butter. Add the onion and cook over low heat, stirring occasionally, until softened but not browned, about 10 minutes. Using a slotted spoon, transfer the onion to a bowl; leave as much of the butter in the pan as possible. Add the mushrooms to the skillet, season with salt and pepper and cook over high heat, stirring occasionally, until the liquid is evaporated and the mushrooms are golden, about 8 minutes. Stir in the shallot and garlic and cook for 1 minute. Return the onion to the skillet.
Add the chicken stock and parsley and simmer over moderately high heat until the liquid is reduced to 1/4 cup, about 8 minutes. Add the remaining 2 tablespoons of butter along with the pistachios, lemon juice and chile and stir until the butter is melted. Season with salt and pepper. Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pappardelle to the skillet along with the reserved cooking water and the olive oil. Cook over moderately high heat, tossing, until the pasta is coated with a thick sauce, about 2 minutes. Transfer the pasta to bowls and serve, passing the cheese at the table.
NOTE:  The mushroom sauce can be prepared the night prior. Bring to room temperature before proceeding.
Suggested pairing:  Earthy ingredients like mushrooms and nuts pair well with earthy wines—reds like a Barbera from Italy or older whites like a white Rioja.
Cherries Poached in Red Wine with Mascarpone
2 pounds sweet cherries, halved and pitted
2 1/4 cups red wine
1 cup mascarpone cheese
1 cup sugar
1 1-by-3-inch strip orange zest
2 1/2 tablespoons honey
In a medium stainless-steel saucepan, combine the wine, sugar, and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel bowl so the cherries don’t overcook. In a small bowl, combine the mascarpone with the honey. Remove the strip of orange zest from the cherries. Serve the cherries and syrup–warm or chilled– in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream. The cherries and poaching liquid are great alone—without the mascarpone cream—or with whipped cream. Or use other fresh fruit or mixed berries.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in appetizer, crostini, desserts, entree, nuts, pasta, supper and tagged , , , , , . Bookmark the permalink.

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