EASTER DINNER # 2

Mixed Marinated Olives, Spanish Style
Crab & Shrimp Martini
Roquefort, Pear And Watercress Salad
Medallions of Veal
Flourless Cheese Souffle
Basil Buttered Green Beans
Brownie Swirl Cheesecake
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Mixed Marinated Olives, Spanish Style
4 cups
Source: Joy of Cooking's Little Dishes chapter.

Combine in a small saucepan:

1 cup Spanish olive oil
2 sprigs fresh rosemary
3 cloves garlic, very finely minced
2 bay leaves
1/2 teaspoon coarsely ground black pepper
Pinch of red pepper flakes

Bring to a bare simmer over medium heat. Immediately remove from the heat, stir once or twice, and let cool to room temperature. Meanwhile, rinse with warm water, drain, and dry well with paper towels:

2 cups brine-cured green olives
1 cup oil-cured black olives
1 cup small brine-cured black olives

Place the olives in a glass or earthenware container and pour the oil over them. Let cool completely, then cover and keep in a cool place for up to 1 week. Bring to room temperature before serving.
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Crab & Shrimp Martini
Serves 4

1 large Dungeness Crab
12 large cooked, shelled shrimp
2 oz Vodka
1 lemon
Lettuce
Green olives

Shell the crab and pick over for shells.

Place some lettuce in 4 martini glasses. Mound crab in the glass and splash each with 1/2 oz of the Vodka.

Garnish the glasses with 3 shrimp (draped over the side of the glass), a lemon wedge and green olives on cocktail picks.
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Roquefort, Pear And Watercress Salad
Yield: 4 servings

2 TB strong brewed tea -- pref Earl Grey
1 TB white-wine vinegar or Champagne vinegar
1 TB walnut oil
1 TB minced shallots
1 ts Dijon mustard
salt and freshly ground black pepper
3 c washed, dried and torn red leaf lettuce
3 c washed & dried watercress lettuce
1 ripe pear, pref. red, cored/thinly sliced
1 oz Roquefort cheese crumbled
1 TB chopped toasted walnuts

In small bowl, whisk together tea, vinegar, oil, shallots, mustard, salt and pepper. (can be prepared 2 days ahead, and stored in fridge.) In large bowl,toss lettuce and watercress toegether with the dressing.

Divide among 4 salad plates, decoratively arranging pear slices over lettuce mixture. Sprinkle cheese and walnuts on top and garnish with a grinding of black pepper.

Source: MSBello
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Medallions of Veal

8 (3 oz) medallions of lean veal
Salt & freshly ground pepper to taste
6 plum tomatoes, cored
4 Tbsps butter
2 cloves garlic, minced
1 sprig fresh Thyme, or 1/4 tsp dried
1 bay leaf
1/2 cup dry white wine
1 cup chicken broth
2 tsps shallots, finely chopped

Season the veal on both sides with salt and pepper.
Sour cream
Grated parmesan cheese
Diced tomato

Bring enough salted water to a boil to cover the tomatoes. Add tomatoes and let stand for 10 seconds (just long enough to loosen the skin.) Drain and peel. Cut into quarters and scrape away the seeds.

In a skillet large enough to hold the meat in a single layer, heat 1 1/2 tablespoons butter and add the veal, garlic, thyme and bay leaf. Cook over medium heat for 3 to 4 minutes, or until lightly browned. Turn and lightly brown the other side. Remove the meat only and keep warm.

In the same skillet, add the wine and stir, scraping to dissolve the brown particles clinging to the bottom of the pan. Add the broth and any juices that may have accumulated around the veal. Continue to cook until the sauce is reduced by half. Swirl in 1 tablespoon of butter.

In a small pan, heat the remaining butter and add the tomatoes, shallots and salt and pepper to taste. Do not overcook.

To serve, spoon over mashed potatoes or sauted spinach. Top with a dollop of sour cream, shredded parmesan and diced tomatoes.
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Flourless Cheese Souffle'
Source:"Get Skinny on Fabulous Food" by Suzanne Somers

2 Tbsp butter, softened
6 large eggs
Pinch of cayenne pepper
1/2 tsp freshly grated nutmeg
Salt & freshly ground pepper
4 oz cream cheese, softened
1 1/2 cups grated Gruyere or Swiss cheese

Preheat oven to 425. Coat a 6-cup souffle' dish with the butter.

In a mixing bowl, combine the egg yolks, cayenne, nutmeg, salt and pepper. Beat with a wire wisk until light and fluffy. Add the cream cheese and wisk until well combined and smooth.

In another bowl, beat the egg whites until soft peaks form. Fold the egg whites into the cheese mixturw. Spoon into the greased dish and place on a baking sheet.

Bake for 10 minutes. Reduce the heat to 400 and bake an additional 15 minutes. Serve immediately.
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Basil Buttered Green Beans
Source: Kathleen Morrison
Servings: 2 servings

2 cups fresh green beans, cut into 2-inch pieces
2 tbsp. onion, chopped
2 tbsp. celery, chopped
1/4 cup water
1 tsp. butter buds or butter, melted
1-1/2 tsp. fresh basil, minced or 1/2 tsp. dry
1/4 tsp. salt
1/8 tsp. pepper

In a saucepan, combine beans, onion, celery and water. Cover and cook for 5 minutes or until beans are tender. Drain. Add the butter, basil, salt and pepper; stir to coat. Serve immediately.
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Brownie Swirl Cheesecake
Source: Arlene
Servings: 10 servings
Prep. Time:

1 pkg. (8 oz.) brownie mix
16 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 lg. eggs
1 cup milk chocolate chips, melted

Grease bottom of 9-inch springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan.

Bake at 350°F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect.

Bake at 350°F, 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.