AN UNPLANNED DINNER

Yesterday, we were so very tired after long meetings with Union representatives, and still we had a long time ahead updating our facts and proposals. We decided to forget the fast food Menus that had been our sustenance during the last weeks and to use the Executive Kitchen to produce a wonderful dinner. Therefore, we sent for the materials, we searched for a few recipes and we began the preparations. I am not sure what we enjoyed more, the food, the company or the process. Here, for your enjoyment, the Menu. Buen Provecho!

Eggplant Bruschetta With Tomato And Basil
Recipe by Chef Darryl Joannides
SERVINGS: 8

Two 1-pound eggplants
Kosher salt
1/2 cup extra-virgin olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 cup packed basil leaves, coarsely shredded
One 14-ounce can peeled italian plum tomatoes, drained and finely chopped
Sixteen 1/2-inch slices of country bread

Using a vegetable peeler, remove 1 lengthwise strip of skin from opposite sides of each eggplant. Slice the eggplants crosswise 1/4 inch thick. Stack several slices and cut them into 1/4-inch matchsticks; repeat with the remaining eggplant. Transfer the eggplant to a colander, sprinkle generously with salt and toss to coat. Let drain for at least 30 minutes. Squeeze handfuls of the eggplant to extract the bitter juices. Warm 1/4 cup plus 2 tablespoons of the olive oil in a large skillet over high heat. Add the eggplant and toss it quickly to coat with oil. Reduce the heat to moderate, add the garlic and crushed red pepper and season with black pepper. cook, stirring, until the eggplant begins to soften, about 15 minutes. Add 3 tablespoons of the basil and cook until just wilted. Add half the tomatoes and cook over moderately low heat, stirring, until the liquid has evaporated, about 5 minutes. Add the remaining tomatoes and cook until thick, about 15 minutes longer. Season with salt and keep warm. Meanwhile, preheat a grill or broiler. Brush the bread on both sides with the remaining 2 tablespoons of olive oil. Grill or broil the bread until lightly charred. Spoon the eggplant on the grilled bread, top with the remaining 1 tablespoon of basil and serve right away. Wonderful Appetizer!

Red-and-White Spicy Slaw
Recipe from Chef Daniel Bruce.
SERVINGS: 8 TO 10

1 cup milk
4 elephant garlic cloves, halved
1 Jalapeņo, stem removed
1/2 cup heavy cream
1/4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon honey
Salt and freshly ground pepper
One 1 1/2-pound head Napa cabbage, shredded
One 1 1/2-pound head Red cabbage, cored and shredded
1/2 cup thinly sliced scallions
1/2 cup shredded carrots

In a small saucepan, combine the milk, garlic and jalapeņo and simmer over low heat for 5 minutes. Pour off the milk. Cover the garlic and jalapeņo with the cream and simmer over low heat until the garlic and jalapeņo are tender, about 8 minutes. Let cool to room temperature. Remove the jalapeņo from the cream and scrape out the seeds. In a blender, puree the jalapeņo with the garlic, cream and mayonnaise until smooth. Scrape the mixture into a bowl and whisk in the vinegar and honey. Season the dressing generously with salt and pepper. Just before serving, in a very large bowl, toss the Napa and red cabbages with the scallions and carrots. Add the dressing, toss to coat and serve.

CIOPPINO
Seafood Casserole
6 servings

1 pound mussels or 18 clams
1/2 pound medium shrimp
1 pound cod or flounder fillets
2 tablespoons salad oil
1 medium onion, diced
1 large clove garlic, minced
1 28 ounce can tomatoes
1 8 ounce bottle clam juice
1 6 ounces can tomato paste
3/4 cup white wine
3/4 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon pepper

Scrub mussels, remove beards. Shell and devein shrimp. Cut fish into 2-inch chunks. Cook onion and garlic in salad oil until tender. Stir in tomatoes with their liquid, clam juice, tomato paste, wine, and seasonings; heat to boiling. Pour tomato mixture into 3-qt casserole; add fish chunks, mussels and shrimp. Cover casserole and bake 20-25 minutes until fish flakes easily, mussels open and shrimp are tender. Sprinkle with parsley.

Summer Vegetable Gratin
Recipe from Chef Jacqueline Friedrich
SERVINGS: 6

1 pound eggplant, peeled and cut crosswise 1/2 inch thick
Salt and freshly ground pepper
1 pound zucchini, sliced crosswise 1/2 inch thick
1 pound tomatoes, cored and sliced crosswise 1/2 inch thick
3 tablespoons extra-virgin olive oil
1 teaspoon finely chopped rosemary

Preheat the oven to 400°. Grease a 12-by-10-inch shallow baking dish with olive oil. Arrange one-third of the eggplant slices in an overlapping row across the dish. Season with salt and pepper. Similarly, make a row of zucchini, followed by a row of tomatoes. Repeat until all the vegetables are used. Drizzle the vegetables with the olive oil and sprinkle with the rosemary. Bake for about 40 minutes, or until the vegetables are very tender and starting to brown around the edges.

The above was served with White Rice. For dessert, assorted fruits and a very black coffee.