Recipe(tried): Wednesday Menu

WEDNESDAY MENU

For tonight’s gathering I am planning on serving a simple Men , with most of the dishes assembled in advance. For tonight, we are planning to discuss alternative dates and routes for this summer vacation. We will select two alternatives, and at the end of July, we will vote for our favorite. The best way to go with this is to select two excellent options, so that everybody will be happy. For tonight I will serve this Men . Buen Provecho!

CHEESE MOUSSE

4 oz camembert cheese at room temperature
4 oz blue cheese crumbled
1 egg separated
1 tsp white worcestershire
1 envelope unflavored gelatin
cup heavy cream, slightly whipped
chopped parsley

Including the rind, cut the Camembert in small pieces and combine with blue cheese, egg yolk, and Worcestershire. Cream until well blended. Soften gelatin in cup cold water and dissolve over low heat. Beat into cheese mixture and fold in stiffly beaten egg white and whipped cream. Pour into lightly oiled 3 cups mold and chill until firm. Unmold and garnish with parsley. Serve as appetizer with crackers and celery sticks.

CREAM OF CARROT COLD SOUP

2 cans chicken broth, or broth prepared with chicken cubes
2 cups cold milk
1 cup cold half and half
1 can sliced carrots, drained
pinch of each, crumbled rosemary, thyme and ground nutmeg.

Process until smooth. Cover and chill well. Top each portion of this cold soup with a dollop of sour cream and a sprinkling of grated orange rind. Recipe should be tripled, according to number of guests and their expected appetite.

MONKFISH WITH SAFFRON SAUCE

2 shallots, minced
5 tb unsalted butter
2 ripe tomatoes, chopped
2 tsp chopped parsley
tsp saffron threads, crumbled
cup dry white wine
2 lbs monkfish fillets, cut into 1 inch pieces
1 cup heavy cream
Salt and pepper to taste

Cook the shallots in 2 tb butter in frying pan. Add tomatoes, parsley, saffron threads and white wine. Simmer for 1 minute. Add the monkfish and cook 6 to 7 minutes. Remove with slotted spoon and keep warm. Add cream to the pan and bring to a boil. Allow to thicken slightly, then remove from the heat and stir in the remaining butter, cut in pieces. Season with salt and pepper and pour the sauce over the fish. Serve with white rice. Serves 4. This delicious sauce can also be served over halibut or over broiled chicken breasts or veal. It has a bright color and delicious taste.

BAKED BABY EGGPLANT
This recipe calls for baby eggplants but the larger variety can also be used. Simply, slice them before cooking.

8 baby eggplants or 1 large one
salt
cup breadcrumbs
2 garlic cloves, minced
cup olive oil (Extra Virgin first pressed might be excellent)
ground pepper
3 tb snipped fresh basil leaves

Slice off green tops and cut eggplant in half. Score in a criss-cross pattern using a knife. Salt and let the eggplant drain in a colander for 1 hour. Pat dry. Preheat oven to 375 F. Sprinkle the eggplant with bread crumbs and garlic. Place in an oiled baking pan. Drizzle with the oilve oil and season with the pepper. Bake for 20 to 30 minutes, or until soft and golden. Sprinkle with basil and serve with the monkfish at room temperature.

PLUMS WITH PORT
This plums can be served alone or over a custard or cake. Delicious.

1 pounds plums, pitted and halved
cup port
Sugar to taste

Preheat the oven to 375 F. Wash the plums and place in an ovenproof dish. Add the port and sprinkle with sugar. Bake for 30 minutes or until the plums are soft.