Appetizer: Annie
1st Course: Woodie
Soup: Wizard
Salad: Dances
Entree: Danain
Se 1: Katiec
Side 2: GardenLad
Dessert: Shelley

Pork Tenderloin with Cognac Cream


The rub:
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dry mustard
1 tablespoon dried rosemary
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1 whole pork tenderloin, silver skin removed
1 tablespoon olive oil

The Sauce:
1 tablespoon butter
1 shallot (or small onion); minced
2 tablespoons chopped flat-leaf parsley
2 tablespoon Cognac
1 tablespoon Dijon mustard
2 tablespoon tomato paste
1 cup chicken broth or stock
1/2 cup heavy cream
1/8 teaspoon Cayenne pepper (optional)

In a small bowl combine paprika, garlic powder, dry mustard, rosemary, salt and pepper. Reserving 1 tablespoon of the rub mixture, sprinkle the remaining all over both pieces of meat. Let the pork stand at room temperature for at least 15 minutes or up to 1 hour before cooking.

In a large, heavy frying pan over medium heat, heat the olive oil and add the tenderloins, cooking and turning often until browned on all sides and internal temperature reaches 140° watching closely because the paprika will burn. Transfer the tenderloins to a platter and let rest tented loosely with foil while you make the sauce.

In another pan over medium heat, melt the butter and add the shallot, sauté until softened about 3 minutes. Remove from heat and stir in the parsley and Cognac. Return to heat and simmer for another 1 to 2 minutes. Whisk in the Dijon mustard, tomato paste, chicken broth and reserved 1 tablespoon rub. Continue to simmer while stirring often to reduce the sauce by half, about 5 minutes. Whisk in the cream and cayenne to taste. Add any accumulated juices from the pork to the sauce and season to taste with salt and pepper. Slice pork and spoon on sauce.

*This recipe was inspired by a recipe from Williams Sonoma for beef tenderloin.
**The pork tenderloin can be grilled instead of pan fried.

Marilyn

White Bean Dip with Pita Chips
Recipe courtesy Giada De Laurentiis
Prep Time: 15 minutes Cook Time: 12 minutes Yield: 6 servings

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

Annie

Carrot Ginger Soup

2 pounds carrots
1/2 pound onions Spanish or yellow
1 piece fresh ginger root
1 small potato, peeled
2 Tablespoons light brown sugar
3/4 cup heavy cream
Dash salt
Dash pepper
Parsley or chives, for garnish

Wash and scrape the above carrots, and using a food processor, process until finely diced. Remove from processor bowl and set aside. Add onions to bowl of processor and continue processing until minced.

Place a large saucepan over medium-high heat and coat with non-stick vegetable oil cooking spray Add onions, and cook until golden brown, stirring occasionally. Add the diced carrots, potatoes and ginger.

Reduce heat, cover and cook mixture until carrots
are tender, approximately fifteen minutes. Remove mixture
from heat and puree in food processor until smooth, in
batches of two cups each.

When all the vegetables are pureed, return mixture to pot and stir in brown sugar, cream, and salt and pepper to taste.

Garnish with parsley or chives and serve at once, or chill in refrigerator and serve
cold.
Serves 6

Nancy

MIXED BERRIES WITH MASCARPONE-LIMONCELLO CREAM

Limoncello can be found at most supermarkets and at liquor stores.

3/4 cup chilled whipping cream
1/2 8-ounce container mascarpone cheese
3 tablespoons plus 1/2 cup sugar
3 tablespoons limoncello (lemon liqueur)
8 cups assorted fresh berries (such as raspberries, blueberries, blackberries, and hulled sliced strawberries; about 2 pounds)
3/4 cup raspberry preserves
1 tablespoon grated lemon peel

Combine whipping cream, mascarpone, 3 tablespoons sugar, and limoncello in large bowl. Beat until soft peaks form.

Combine all berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in another large bowl; toss gently. Divide berry mixture among 8 coupes. Top with mascarpone cream.

Makes 8 servings.

Shelley

Fennel Salad

-1 small fennel bulb (white part only), trimmed and sliced thin (use a mandoline if possible and go across the grain)
-1 cup sliced radishes
-1/4 small sweet onion, sliced
-4 cups mild mixed greens
-1 small orange, sectioned
-1 tbsp lime juice
-2 tbsp orange juice
-3 tbsp good olive oil
-salt and pepper to taste
-4 leaves arugala
-crumbled goat cheese, to garnish if desired

Chill the sliced fennel. Soak the radish slices and the onion slices in ice water until they are very crisp. This will also make them a bit milder.

Drain the radishes and onions well, and mix with the fennel, the lettuce, and the orange sections. Whisk together the lime juice, orange juice, olive oil, salt and pepper. Toss with the rest of the ingredients.

Place a leaf of arugala on each of four chilled plates. Divide the salad and pile on top of the leaves nicely. Sprinkle on the crumbled goat cheese, if using. Garnish with a fennel frond if desired. Serve ice cold.

Pork and sweet potatoes are a natural match. For that tenderloin I'm thinking

Hazelnut Stuffed Sweet Potatoes

3 medium sweet potatoes
1 apple, peeled, cored, chopped
1/3 cup apple juice or cider
1/4 cup currants
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup yogurt
6 tbls chopped, toasted hazelnuts

Prehewat oven to 375. Wash potatoes, wrap in foil, and bake until tender, 45 minutes to an hour. Set aside to cool.

In medium skillet over medium high heat, cook apple in apple juice until softened, about 4 minutes. Stir in currants, cinnamon, and nutmeg. Cover and set aside.

Divide each potato in half, lengthwise, and scoop out most of the flesh into a large mixing bowl. Put shells in a baking pan and set aside.

Add apple mixture and yogurt to sweet potatoes and mix well to combine. Fill shells with potato stuffing and sprinkle the top of each with 1 tbls chopped hazelnuts.

Bake 20 minutes or until hot.

Crab Ravioli With Lemon and Chive Sauce
(Food and Drink Spring 2003)
Posted by chase (My Page) on Fri, Mar 21, 03 at 5:51
Filing
1 Tbsp olive oil
1 Tbsp finely diced shallots
2 Tbsp finely diced red pepper
1 TBSP dry vermouth
3 Tbsp whipping cream
7 ounces of crab meat
1 tsp kosher salt
fresh ground pepper
6 mint leaves finely chopped

1 egg white, whisked with 1 TBSP of water
1 package won ton wrappers

Sauce
1/3 cup butter
zest of a lemon
1 TBSP lemon juice
1/3 cup chopped chives
salt and pepper to taste

Heat the oil in a saute pan. Add the shallots and red pepper. Cook until soft. Add the vermouth and cream. Remove from the heat and stir in crab. Season, add the mint and allow to cool. When cooled assemble the raviolis using one wrapper for the top and another for the bottom. Brush the edges with the egg white, pressing the edges well to seal. If desired cut with a 3" round cutter.

Bring a large pot of boiling water to a boil. Drop in the ravioli and cook until they rise to the top and are slightly transparent , about 3 minutes. While the ravioli is cooking. Melt the butter in a large frying pan. Add the zest, lemon juice and chives then season. Add the drained ravioli to the frying pan and coat with sauce. Serve

* Exported from MasterCook *

Grilled Garlic and Lemon Asparagus

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories : Vegies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For each pound of asparagus:
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon lemon juice
3 cloves garlic -- minced
salt and lots of freshly ground pepper -- to taste

Trim asparagus. Combine olive oil, lemon zest and juice and garlic.

To grill, lay asparagus side by side and skewer, using two skewers. Brush with oil mixture and grill until tender, 5-10 minutes. OR Use a grill pan. Season with salt and pepper.

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