Recipe: Wine Oriented Menu for Sunday

WINE ORIENTED MENU FOR SUNDAY
Portabella Mushrooms and Fontina Cheese Crostini
Jumbo Shrimp with Remoulade Sauce
Potato Watercress Salad
Beef Tenderloin with Red Wine Sauce & Mushrooms
Garlic Custard
Zabaglione with Strawberries
BEVERAGES: White Albari o & Cabernet Sauvignon (throuout the dinner)
Osborn Port Wine for dessert
Caffe Au Lait & Curvoiser Brandy (Plus Caf )
PORTABELLA MUSHROOMS AND FONTINA CHEESE CROSTINI
Servings: 6

2 tablespoons extra virgin olive oil
2 garlic cloves, peeled and finely chopped
3/4 lb Portabella mushrooms, sliced
1/4 lb wild mushrooms, sliced
1 tablespoon Italian parsley, chopped
1 teaspoon fresh thyme, plus 6 sprigs for garnish
1 1/2 cups Fontina cheese
12 slices of country-style bread

Heat oil in a skillet. Add chopped garlic and cook for 2 minutes. 

Add mushrooms and cook until liquid has evaporated. 

Add parsley and thyme, toss together. Season with salt and pepper. Remove from heat. 

Place bread on baking sheet and broil until lightly toasted. Turn bread over, top each piece with cheese and broil until cheese melts. Remove from oven. 

To serve, top each toast with mushroom mixture and garnish with a thyme sprig.

JUMBO SHRIMP WITH REMOULADE SAUCE(FIRST COURSE)
Servings: 4-6

SHRIMP:
1 1/2 pounds of jumbo shrimp (16 to 20 count), shelled and deveined, tails on
1 tablespoon kosher salt
REMOULADE SAUCE:
1 large egg*
1 egg yolk*
2 tablespoons Dijon mustard
1 cup vegetable oil
2 tablespoons prepared horseradish
1/4 lemon, seeded
1/4 cup chopped scallions, including green parts
1 tablespoon white wine vinegar
Dash of Tabasco sauce
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
2 teaspoons kosher salt
1 tablespoon ketchup
1/4 cup chopped fresh flat-leaf parsley

Shrimp:
Put the shrimp in a saut  pan, add the salt and water to cover, and place the pan over high heat. Just as the water comes to a boil, remove it from the heat and drain the shrimp. 

Remoulade Sauce:
To make the Remoulade Sauce, blend the egg and egg yolk together in a food processor. With the machine running, add the mustard and then gradually add the oil in a thin stream. 

One at a time, blend in the horseradish, lemon, scallions, vinegar, Tabasco, Worcestershire sauce, garlic, salt, ketchup, and parsley until the mixture is homogenized and the lemon rind is finely chopped. Cover and refrigerate up to overnight.

To serve, arrange the shrimp on individual plates and drizzle the remoulade sauce over them or serve them as hors d'oeuvres.

*How to prepare raw eggs to use in recipes that won't be baked or cooked
 POTATO WATERCRESS SALAD
Servings: 4

1 pound (2 1/2-inch-long) fingerling potatoes, quartered
1 teaspoon minced garlic
1 teaspoon Dijon mustard
2 tablespoons champagne vinegar
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1 cup watercress leaves 

Put the potatoes in a pot and cover with water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Cook until the potatoes are tender, 12 to 13 minutes. Drain and allow to cool for 5 minutes. 

In a bowl, whisk together the garlic, mustard, vinegar, and oil. Season with salt and pepper and add the potatoes. Toss to mix, then fold in the watercress. Set aside at room temperature. 

 BEEF TENDERLOIN WITH RED WINE SAUCE & MUSHROOMS 
Servings: 8 as a main course

1 whole tenderloin of beef, trimmed of excess fat and silverskin
salt and pepper
olive oil
SAUCE:
3 shallots, peeled and coarsely chopped
2 cloves garlic, peeled and finely minced
16 oz. beef or chicken stock
3 branches of fresh thyme
1 bay leaf
2 cups dry red wine
3 Tbsp. unsalted butter, cut in 1/2 inch cubes
2 Tbsp. mixed chopped fresh herbs: Italian parsley, thyme, chives or rosemary
MUSHROOMS:
2 pounds fresh mushrooms (chanterelles, shiitake, crimini, button) cleaned and thickly sliced
3 Tbsp. olive oil
salt and pepper
2 Tbsp. finely chopped garlic
fresh lemon juice

Heat oven to 350 degrees.

For ease of handling, cut the tenderloin in half crosswise. Season with salt and pepper. 

Heat the olive oil in a large saute pan over medium high heat. When the pan is hot, sear the two pieces of meat on all sides. You are just trying to get color on the pieces of tenderloin, do not cook them all the way. Remove beef to a baking pan lined with a rack. Save the cooking pan to make the sauce in.

Place meat in oven and cook until internal temperature is about 120 degrees, 20-30 minutes, depending on your oven. Remove the beef and let rest for 15 minutes before slicing.

For the sauce: Turn the heat down to medium and add the shallots and garlic, stirring to cook and soften for a couple of minutes. Add the stock, thyme and bay leaf. Bring to a boil, then turn down to simmer and cook until reduced to 1 cup of liquid. 

In a separate small pan, heat the red wine until boiling, then turn down and reduce to 2 tablespoons of liquid. Set aside. 

When the stock mixture has reduced, add in the red wine reduction. Strain out the solids and place mixture in a saucepan and set aside until just before ready to use. 

Combine the reduced stock and wine and bring to a boil, then turn down to medium heat and let cook, gently boiling for five minutes. 

Whisk in butter while it is boiling, then remove from heat. Taste for seasoning, then add fresh herbs. Use immediately, or reheat gently over low heat.

For the mushrooms: Heat the olive oil in a large saute pan over medium high heat. When the pan is hot, toss in the mushrooms and cook until they give up their liquid. Continue cooking until any liquid in the pan is evaporated and mushrooms begin to caramelize. 

Toss in the garlic. Lightly cook and be careful not to burn the garlic. Season with salt and pepper and lemon juice, to taste.

To serve: Slice meat into thin slices, nap (lightly cover) with sauce and sprinkle with mushrooms.

 GARLIC CUSTARD (SIDE DISH)
Servings: 6 as a side dish

3 cups heavy whipping cream
15 garlic cloves, peeled
6 egg yolks
1/4 cup grated parmesan cheese
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper 

Preheat the oven to 325 degrees F. Butter six 4-ounce ramekins.

Combine the cream and garlic in a heavy saucepan. Bring to a boil over medium heat. Reduce the heat to low and cook until the garlic is very soft, about 15 minutes. 

Strain the liquid through a strainer placed over a bowl. Press the garlic through the strainer and into the cream. Whisk to combine.

Add the egg yolks one at a time, whisking continuously. 

Add the cheese, salt and pepper. Pour into the prepared ramekins. Place the ramekins in a baking dish and fill with water half way up the ramekins. 

Bake until set, 20 to 30 minutes. Let cool slightly before unmolding.

Note: These custards can be made in advance and reheated before being unmolded.

ZABAGLIONE WITH STRAWBERRIES
Servings: 4 as dessert

3 egg yolks
1/2 cup sugar
1/2 cup Moscato D'Oro wine
1/4 tsp. kosher salt
2 cups strawberries, quartered

Fill a medium saucepan one third full with water and bring to a boil over medium heat. 

Beat the eggs and sugar together in a medium stainless steel bowl, using a whisk. Add the wine and salt. Set the bowl over the saucepan and whisk vigorously until thick, about 3 minutes. 

Divide the strawberries among 4 decorative glasses and spoon equal amounts of the zabaglione over the berries.