Request from a single guy looking to impress a lady

D

desertjean

Well-known member
He asked me if I had a couple of easy meals that would look more complicated than they are. Apparently he has gotten a rep for being a terrible cook and would like a couple of go to meals that would create the illusion that he knows his way around the kitchen. He lives near a fabulous year round farmers market and loves the fresh ingredients that are available.

 
Baked manicotti is not hard. If he can boil some pasta, fill it with ricotta, some...

...grated mozarella, parmesan and chopped parsley, along with a few beaten eggs, he's well on his way to something special.

Serve with bread, wine and a simple green salad.

Michael

 
He can start with Silver Palettes zuchinni soup. It is so easy and so elegant.

Rec: Zucchini-watercress soup from the Silver palete cookbook
Zucchini- Watercress soup.

This soup is wonderful- and elegant and
delicious.

4 tbs. sweet butter
2 c. finely chopped yellow oonions
3 c. Chicken stock
2 lbs. zucchinin (about 4 med)
1 bunch of watercress
fresh lemon juice to taste
Note: for richer soup, sub 1 cup heavy cream
for 1 cup of liquid added after processing.
(that could milk too - Anne)

1. Melt butter in pot, add onions, cover &
cook over low heat,stirring occasionally,
til oonions are tender and litely colored -
about 25 minutes.
2. Add stock & birng to boiil.
3. Scrub zucchini well, trim ends,and chop
coarsely. Drop zuc. into stock & return to
boil. Reduce heat, cover, & simmer til zuc
are very tender - about 20 minutes.
4. Pull leaves & smaller stems off cress-
you should have at least 4 loosely packed
cups , rinse well.
5. Remove soup from heat, add watercress ,
cover & let stand for 5 minutes.
6. Pouur souup thru strainer, reserving
liquid, & transfer solids to bowl of food
processor with blade or food mill with med.
disc. Add 1 c. of cooking stock and process
til smooth.
7 Return pureed soup to pot and add
additional cooking liquid-about 2 c more
cups till soup is desired consistency.
8. SEason with salt, pepper and lemon juice.


Note - he can process in pot with the hand held
thing - I don't know what you call it but he probably has it for drinks or shakes.

 
Penne with Quick Sausage Sauce

This is from Rogers/Gray Italian Country Cookbook. Buy a bag of Caesar salad, some crusty bread and voila~~a nice meal.


Penne with a Quick Sausage Sauce
________________________________________

Serves 6

2 T olive oil
2 small red onions, peeled and chopped
5 mild Italian sausages, removed from casings
1 1/2 heaped T chopped fresh rosemary
2 bay leaves
red pepper flakes to taste~1/2-1 t
28 oz can peeled plum tomatoes, drained and chopped
11 oz penne rigate
2/3 c heavy cream
1 c Parmesan, freshly grated
salt and pepper

Saute onions in oil, until light brown. Add crumbled sausage, rosemary, bay leaves, and red pepper flakes. Saute over high heat, stirring to break up sausage. Remove excess fat. Continue to cook for 20 minutes till sausage brown and crumbly. Add tomatoes and bring to boil. Remove from heat.

Cook penne in well salted water. Drain.

Stir cream into sauce, then pasta and half the Parmesan. Season with salt and pepper. Serve with remaining Parmesan.

 
Penne with Quick Sausage Sauce

This is from Rogers/Gray Italian Country Cookbook. Buy a bag of Caesar salad, some crusty bread and voila~~a nice meal.


Penne with a Quick Sausage Sauce
________________________________________

Serves 6

2 T olive oil
2 small red onions, peeled and chopped
5 mild Italian sausages, removed from casings
1 1/2 heaped T chopped fresh rosemary
2 bay leaves
red pepper flakes to taste~1/2-1 t
28 oz can peeled plum tomatoes, drained and chopped
11 oz penne rigate
2/3 c heavy cream
1 c Parmesan, freshly grated
salt and pepper

Saute onions in oil, until light brown. Add crumbled sausage, rosemary, bay leaves, and red pepper flakes. Saute over high heat, stirring to break up sausage. Remove excess fat. Continue to cook for 20 minutes till sausage brown and crumbly. Add tomatoes and bring to boil. Remove from heat.

Cook penne in well salted water. Drain.

Stir cream into sauce, then pasta and half the Parmesan. Season with salt and pepper. Serve with remaining Parmesan.

 
I don't know what is 'easy' for him, but this Pistachio Chicken with Mustard Cream Sauce - MUAH!!

You an mix the dry stuff and wet stuff ahead of time, then it's just a matter of dipping chicken in one then other and quick-frying it. If you use tenderloins, it would be even faster. The mustard sauce you can make up ahead also and gently reheat.

Pistachio-Crusted Chicken with Herbs and Mustard Cream Sauce
(Bon Appétit, June 1998)

1 cup shelled raw pistachios (about 4 ounces)
1/2 cup panko (Japanese breadcrumbs)
1/4 cup Dijon mustard
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh rosemary
4 skinless boneless chicken breast halves

2 tablespoons (about) vegetable oil
Mustard-Cream Sauce

Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish.
Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast.
Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
Serves 4.


Mustard Cream Sauce:

Makes about 1 cup.

1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill

Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.

 
Pan Seared Scallops with Chili Cream Sauce, even easier...

Pan-Seared Scallops with Chili Cream Sauce

4 servings

1-1/2 lbs. sea scallops
2 tbl. + 2 tsp. flour, divided
1 tsp. vegetable oil

Sauce:
1 tsp. margarine
1 tsp. chili powder
1/4 tsp. salt
1/8 tsp. ground cumin
3/4 cup low-fat milk
2 tbl. chopped fresh cilantro, plus springs for garnish

1. Combine scallops and 2 tbl. flour in large ziploc bag; seal bag and shake gently to coat.
2. Heat oil in a 10” heavy skillet over high heat, swirling to coat bottom of pan. Add scallops and cook 2 min. on each side or until lightly browned. Remove from skillet and keep warm.
3. Melt margarine in skillet over med heat. Add 2 tsp. flour and cook 30 seconds, stirring constantly. Add chili powder, salt and cumin; cook 30 seconds more, stirring frequently. Gradually stir in milk and cook for 2-1/2 minutes or until thick, stirring often. Return scallops to pan and add cilantro; stir gently to coat.
To serve, spoon onto plate and garnish with cilantro springs if desired.

 
Salmon in Caper Cream Sauce - another fabulous one

Salmon in Caper Cream Sauce

Submitted by: MOMMYTO2BOYS (FinerKitchens.com)

4 servings.

4 pieces salmon filet
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed

1. Season salmon with lemon pepper, salt, dill weed, and garlic powder.

2. Melt butter in a large skillet over medium heat. Place salmon in skillet, and increase heat to medium-high. Turn frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 more minutes, until cooked through. Remove to a warm serving platter, and cover with foil.

3. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over salmon, and serve.

 
If he wants an impressive salad.... Maple Pecan Orange 'n Green Salad w/Pecan Garlic Dressing

I would even switch out the mandarin oranges for fresh sliced strawberries at this time of year.

Maple Pecan, Orange ‘n Green Salad with Pecan Garlic Dressing
This won first prize at the 5th Annual Garlic Festival in 1996

1/2 head romaine, torn into bite-sized pieces
1 bunch spinach, washed, stems removed, torn into bite-sized pieces
1 can mandarin oranges, drained
1 cup pecan halves, toasted
2 tbl. maple syrup
1/2 cup sliced red onion

In non-stick frying pan, combine pecans and maple syrup. Cook slowly, stirring, until pecans are coated with syrup and are caramelized (this will happen very fast and you will know they are done as soon as the liquid disappears from the pan and sticks to the pecans). Remove from pan and cool on plate.
Place greens in large bowl. Add oranges, mapled pecans and onion slices. Cover and refrigerate. Toss with dressing just before serving.

Dressing:
1/2 cup olive oil
1/4 cup vinegar
8 pecan halves, toasted
2 tbl. brown sugar
4 cloves garlic, minced
salt and pepper to taste

Place all in blender or food processor and process until well blended. Use as much as needed for salad.
Note: Do not add the mapled pecans or dressing until ready to serve.

 
BBQed Chicken w/carmelized onions and brie - almost stupidly simple

BBQed Chicken w/carmelized onions and brie Quick, easy and in this girl's opinion is totally TDF!

4ish Chicken breasts
1-2 onions, sliced thin (I use 2)
1 recipe of your fav bbq sauce (I like sweet for this) heated through
Brie
salt/pepper

Carmelize onions over med heat in sauté pan with some olive oil (will take about 25 mins - don't rush. You need to cook these slow to get them lightly brown and sweet. This could be do ahead.)

Grill chicken to taste with a little s/p.

To serve top chicken with brie, carmelized onions, and bbq sauce. (You want the brie to melt a bit so heat if needed.) Then lick plate clean. smileys/smile.gif

 
Cheez, for the dressing, do you grind a few nuts in it? Also what kind of vinegar do you use?

 
Anyone have the Canyon Ranch cookbook? The Party Salmon recipe was the first I mastered. Big flavor.

I don't have the cookbook handy but if someone could provide the recipe, that's one of my favorites.

 
Anyone have the Canyon Ranch cookbook? The Party Salmon recipe was the first I mastered. Big flavor.

I don't have the cookbook handy but if someone could provide the recipe, that's one of my favorites.

 
Yes, the 8 pecan halves in the dressing - and I use red wine vinegar, although it doesn't specify

 
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