Recipe(tried): Easy menu and recipes for dinner party (teriwinkle)

Greens with Goat Cheese Croutons
Cabernet Filet Mignon
Truffled Mashed Potatoes
Asparagus Parmigiano
Cookies & Cream Cake

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GREENS WITH GOAT CHEESE CROUTONS
(Salad course)

VINAIGRETTE:
1 tablespoon freshly squeezed lemon juice
1 small shallot, minced
1 clove garlic, minced
2 teaspoons Dijon style mustard
1 tablespoon minced fresh parsley leaves
Salt and freshly ground pepper to taste
1/4 cup walnut oil

In a small bowl, whisk together lemon juice, shallot, garlic, mustard, parsley, and salt and pepper. Add walnut oil in a stream, whisking until it is emulsified (I used my blender for this). Set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.

SALAD INGREDIENTS:
2 small heads of Boston lettuce, wash well, spun dry, and shredded fine
1 small heat of radicchio, washed well, spun dry, and shredded fine

In a large bowl, toss the lettuce and the radicchio with the vinaigrette. Place salad mixture on individual salad plates. Top with Goat Cheese Croutons.

GOAT CHEESE CROUTONS:
2 (3-inch) soft goat cheese logs
1/4 cup extra-virgin olive oil
1/4 cup fine bread crumbs
1/4 cup nuts (walnuts, pecans, hazelnuts), ground

Preheat oven to 400 degrees. Cut the goat cheese into 1/2-inch slices. (Tip: Use dental floss to slice the cheese logs cleanly.) Pour olive oil into a small bowl or saucer; dip goat cheese slices into olive oil and coat both sides of each cheese slice. In another small bowl or saucer, combine bread crumbs and nuts; dip the goat cheese slices into the crumb mixture.

Place the cheese croutons on a lightly oiled baking sheet. (NOTE: the croutons may be refrigerated at this point for several hours). Bake for approximately 6 minutes or until the cheese softens slightly and the crust turns deep golden. Remove from oven and transfer croutons to individual salads with a spatula. Serve immediately.

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CABERNET FILET MIGNON

2 (4 to 6 ounce) 1-inch thick filet mignon steaks
Olive oil
Coarse kosher salt and freshly ground black pepper
1/2 cup cabernet wine (can substitute any dry red wine)
1 to 2 tablespoons butter

Bring steaks to room temperature. Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands).

Using the Pan-Searing or Sear-Roasting techniques, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:

Rare - 120 F
Medium Rare - 125 F
Medium - 130 F

Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the steaks just before serving.

Makes 2 servings.

Notes: Using dry heat is the best way to cook steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor. This is partly a result of the sugars inherent in the meat going through a series of complex reactions called the "Maillard reaction." The moisture on the surface of the meat also evaporates and the juices becomes concentrated, forming the appealing brown crust.

PAN-SEARING:
In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 5 to 6 minutes per side. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute; add juices that accumulate from resting steaks to wine sauce). Serve whole or slice thin and fan onto individual serving plates.

SEAR-ROASTING:
Preheat oven to 500 F (a very hot oven produces a juicy interior). Place 10 to 12-inch ovenproof skillet or cast-iron skillet in oven. When oven reaches 500 F temperature, remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot - be careful).

Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes. Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to wine sauce). Serve whole or slice thin and fan onto individual serving plates.

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TRUFFLED MASHED POTATOES

4 pounds white potatoes , peeled, cut into 1-inch pieces*
1 cup half and half cream
1/2 to 1/3 cup butter, room temperature
1 tablespoon white truffle oil
Coarse kosher salt and freshly ground black pepper to tase
1 teaspoon chopped black truffle (optional)*

* Russet potatoes make the best mashed potatoes.

Simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain. Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat.

Mash potatoes with a potato masher or ricer (do not use your electric mixer) until there are no lumps. Add half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body). Add butter and truffle oil. Season to taste with salt and pepper. Stir in chopped truffles, if desired. Transfer to a serving bowl and serve.

Makes 6 to 8 servings.

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ASPARAGUS PARMIGIANO

2 pounds asparagus stalks, washed and trimmed
Parmigiano-Reggiano cheese chunk
Extra-virgin olive oil
Coarse kosher or sea salt
Coarsely ground black pepper

Use a vegetable peeler, shave curls off the chunk of Parmigian-Reggiano cheese; set aside.

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough olive oil to lightly coat. Arrange asparagus on serving platter or individual serving plates.

Sprinkle coarse salt, pepper, and cheese curls over the top of the asparagus.

Makes 4 servings.

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COOKIES AND CREAM CAKE

3 eggs
1 1/2 tsp. vanilla extract
1 cup milk
1/2 cup butter
1 1/2 cups granulated sugar
1 tsp. salt
2 tsp. baking powder
2 cups flour
2 cups frozen whipped topping
1 cup broken cookie pieces
whole cookies for garnish

Grease a 9X13 inch pan. As listed, beat all ingredients together on medium speed, beating 1 minute after each addition.

Bake at 350 degrees for 40-45 minutes. Cool cake. Prepare frosting by combining 1 cup broken cookie pieces and 2 cups frozen whipped topping that has been thawed.

Spread the frosting onto cake.

Line the edges of the cake's top with whole cookies.