I did the cooking for my brother and sister-in-law's wine tasting party last night....

J

joe

Well-known member
It was originally going to be a sit-down dinner party but my sister-in-law got the idea to set up individual stations around the house for different types of wine and serve small portions that could be eaten while standing up and mingling. This was a great way to keep the party flowing and the conversation going, and I got a chance to present lots of my favorite dishes. My SIL likes to do things right, so she rented a zillion small plates and forks, and appropriate glasses for each type of wine. The guests brought some fantastic wines, and though I tasted a lot of them I couldn't name them because I was distracted in the kitchen. Here is the menu--I'm sure all the recipes are posted here somewhere except for the polenta, which I'll post later:

Champagne:

Smoked Salmon and Sorrel Tart

Stuffed Mushrooms with cheese and tarragon

Pinot Grigio/Sauvignon Blanc:

Three Tapenades (Black Olive, Green Olive, and Red Pepper) with toast

Brie cheese with fig jam and toasted walnuts (Thank you, Steve2, for this idea)

Chardonnay:

Warm Duck Salad with endive and radicchio

Assorted Olives

Pink Peppercorn Feta

Pinot Noir:

Baked Polenta with Porcini-tomato sauce

Asparagus Tips wrapped in Prosciutto

Cabernet/Bordeaux:

County Pâté with Pistachios, served with cornichons and celery root salad

Grilled Lamb Skewers with mustard and rosemary

Port/Dessert Wine:

Pear Tarte Tatin

Lemon Bars

Ginger Almond Wafers

Chocolate-Grand Marnier Truffles

 
Menu sounds fantastic. Question about the wafers. Recipe says to bake for 28 minutes. Do they really

take that long to bake?

 
It's a low oven setting, so they do take a while. I make mine half-size, and they take 25 min,

 
>

I'd love to have that polenta recipe, since I now have the ultimate porcini to use in it! (Randi is such a love)
BTW, I could use an invitation to the next such event you cater!

 
Here ya go, Judy. REC: Baked Polenta with Tomato and Dried Mushroom Sauce

POLENTA AL FORNO
from Italian Family Cooking by Anne Casale

Double Recipe of Tomato and Dried Mushroom Sauce (below)
1 recipe for polenta (below) chilled and cut into 1-inch thick slices (I found 3/4-inch thickness better)
1 cup freshly grated Parmagiano cheese, plus more for serving

Preheat oven to 375*F with the rack in the center.

Butter a 9" x 13" baking dish. Arrange a single layer of polenta slices and spread an even layer of sauce on top. Spinkle with half the cheese. Repeat layers.

Bake until cheese is thoroughly melted and top forms a light crust, about 35 minutes.

Remove from oven and let rest 10 minutes before serving

Cut into squares and serve with remaining sauce and additional freshly grated Parmagiano cheese.

TOMATO AND DRIED MUSHROOM SAUCE
The pungent flavor of dried mushrooms combined with tomatoes goes particularly well with fedelini or fresh pasta

1/2 oz. dried porcini mushrooms
2 Tbs. olive oil
2 Tbs. butter
3 oz. pancetta or prosciutto, finely diced
1/4 cup finely chopped shallots
1 can (35 oz.) Italian plum tomatoes, coarsley chopped, juice included. (I use 28-oz can and a little water)
1/2 Tbs. minced fresh basil or 1 teaspoon crumbled dried basil (I use more)
1/2 tsp. sugar
1 tsp. salt
1/2 tsp. freshly ground black pepper

Soak dried mushrooms in 1 cup warm water for 30 minutes. Drain, reserving liquid. Chop mushrooms finely.

In a large saute pan, heat olive oil over medium heat until haze forms, then add butter. Add pancetta or prosciutto and cook, stirring constantly, until soft but not brown, about 2 minutes. Turn heat to low and add shallots. Cook, stirring constantly, until lightly golden, about 2 minutes. Stir in tomatoes and mushrooms. Pour in mushroom liquid, leaving behind any sediment. Add seasonings and simmer over low heat, stirring frequently, until slightly thickened, about 35 minutes.

BASIC RECIPE FOR POLENTA

2 cups enriched yellow cornmeal
2 cups cold water
6 cups water
1 Tbs. salt

In a medium bowl, mix cornmeal and 2 cups cold water with a fork until you have a smooth paste

In a heavy 5-qt. saucepan, bring 6 cups of water to a boil, then add salt.

Add the cornmeal paste to the boiling water, stirring constantly with a wooden spoon. Bring mixture to a boil, then turn heat to low. Cook the polenta, stirring frequently to keep the mixture smooth, until very thick, about 30 minutes. If some lumps form during cooking, push them against the sides of the pan. When polenta is cooked, the mixture will come away from the sides of the pan and should be so thick that a 6-inch wooden spoon will stand up unsupported in the middle.

Cooked polenta can be poured onto a platter and served immediatley with a tomato-based sauce, or it can be poured into a well-buttered bowl (a 3-qt. souffle dish works well) covered with plastic wrap and refrigerated overnight. Unmold chilled onto a wooden cutting board and slice. It is now ready to be baked, fried or broiled.

(Note: This recipe uses more water to cornmeal than others but it makes a very tender polenta. I've noticed that the polenta takes on a translucent appearance when it is finally almost done. It's worth the whole 30 minutes of simmering and stirring.)

 
Thank, Gecko, but I got the last few sips of a Saint-Emillon that blew me away.

When I was clearing glasses I was tempted to empty the dregs from a few of them, LOL.

 
Done, Marilyn. I think we have about 15 siblings between us now. And about the wine,,,

 
You must log in or register to reply here.
Back
Top