Last night we had a dinner party, celebrating Valentine's Day, with some of our friends. Sadly, I didn't take any pictures, but I wanted to share the recipes of what I made. Everything was SO good!!!!! I was very pleased with how it all turned out. The main course I had made before, but the appetizer and dessert were new for me.
Appetizer: Spicy Onion Tartlets2 medium-large sweet onions, such as Vadalia, cut into very thin wedges (I cut mine in half and then sliced them very, very thin)
2 tbs low-sodium chicken broth or water
1/2-3/4 tsp hot paprika, preferably Hungarian (I used regular paprika b/c our guests don't like spicy)
1/4 tsp salt
1/3 cup coarsely grated reduced-fat gruyere cheese (I used swiss cheese)
2 (2.1 oz) pkg frozen mini phyllo pastry shells (I used puff pastry dough)
To prepare the filling, spray a non-stick skillet with non-stick cooking spray and set over medium heat. Add the onions, cover and cook until they are tender and have released their liquid, 10-12 minutes. Uncover and cook until the onions are golden, about 30 minutes (mine turned golden pretty quick after cooking them covered, so watch them during that 3o minute period....it may not take that long). Stir in the broth, paprika and salt; cook until the broth has evaporated and the onions are very tender, 3-4 minutes more. Cool 15 minutes. (I did this step the night before and refrigerated the onions. On the night of the party, the onions were already cooled for the next step.).
Preheat oven to 350 degrees.
Stir the cheese into the cooled filling. Place the pastry shells on a baking sheet (I pressed pieces of the pastry dough into my 24 ct. mini-muffin pan). Spoon a level 1 1/2 tsp filling into each shell. Bake until the pastry is lightly crisped and the filling is hot, 6-8 minutes (in the muffin tin with the puff pastry dough, it took them almost 20 minutes, so just watch them). Serve at once.
Main Course: Beef Daube ProvençalThis classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal.Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Preheat oven to 300°. (I baked mine at 350 degrees for 2 hours).
Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
CALORIES 367 (31% from fat); FAT 12.8g (sat 4.3g,mono 5.8g,poly 0.9g); IRON 4.3mg; CHOLESTEROL 105mg; CALCIUM 76mg; CARBOHYDRATE 33.4g; SODIUM 776mg; PROTEIN 29.1g; FIBER 3.9g
Cooking Light, NOVEMBER 2004Dessert: Chocolate Buttercream CakeBarefoot Contessa
1 3/4 C flour
1C cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
3/4 C unsalted butter room temp
2/3 C gran sugar
2/3 C light brown sugar, packed
2 large eggs room temp
2 tsp vanilla extract
1 C buttermilk room temp
1/2 c sourcream room temp
2 Tbsp brewed coffee
Preheat oven to 350. Butter 2 (8 inch) round pans. In bowl, sift together flour, cocoa, soda and salt.
In mixer, cream butter and sugars on high about 5 min. Add eggs and vanilla. Combine buttermilk sourcream, and coffee. On low, add flour mixture and buttermilk mixture alternately till blended. Divide batter between 2 pan and bake 25 to 30 min. Cool.
Icing
10 oz bitterseweet chocolate
8 oz. semisweet chocolate
1/2 C egg whites ( 3l arge eggs)
1 C gran sugar
pinch cream of tarter
1/2 salt
1 lb (4 sticks) butter room temp
2 tsp vanilla extraact
2 tsp instant espresso powder dissolved in 1 tsp water
2 Tbsp dark rum
Chop choc and melt in bowl over simmering water til smooth. Cool.
Mix egg whites, sugar, cream tarter, and salt in bowl of mixer. Heat egg whites in bowl over simmering water till warm to touch about 5 min. Whisk on high for 5 min or til meringue is cool and holds a stiff peak.
Add butter 1 Tbsp at time while beatin on medium. Scrape bowl, add chocolate, vanilla, espresso, and rum for 1 min or till chocolate is blended.
1/4 cup organic canola mayonnaise (such as Spectrum), divided
