March 19, 2015 – Spring Dinner Menu & Make-Ahead Schedule RECIPE: Prime Rib Roast RECIPE: Spring-Thyme Potatoes RECIPE: Asparagus with Lemon-Pistachio Gremolata RECIPE: French Green Bean Salad with Warm Goat Cheese RECIPE: Make-Ahead Salt & Pepper Biscuits Spring Napkin Triple Fold RECIPE: Make-Ahead Zabaglione with Amaretti Cookbook Review “A Fabulous, Make-Ahead Spring Dinner” INTRO TEXT Spring is such a sweet relief to a long winter season! Soon we’ll be digging in the garden, and getting together to celebrate the many special occasions that come each spring. IN THIS ISSUE, we’re planning ahead with a make-ahead menu worthy of any number of spring occasions. This menu, accomplished in steps ahead of time, allows for an enjoyable entertaining experience. Make the entire menu, or cherry-pick your favorites: Prime Rib Roast, Spring-Thyme Potatoes, Asparagus with Lemon-Pistachio Gremolata, Salt & Pepper Biscuits, French Green Bean Salad, and Zabaglione with Amaretti for dessert. The only thing left is to pick a date for your spring celebration! Thumbnails “celebrate spring!” MAIN BODY: Spring Celebration Dinner Menu Prime Rib Roast Spring-Thyme Potatoes Asparagus with Lemon-Pistachio Gremolata French Green Bean Salad with Warm Goat Cheese Salt & Pepper Biscuits Zabaglione with Amaretti Spring Celebration Luncheon Menu French Green Bean Salad with Warm Goat Cheese Salt & Pepper Biscuits Zabaglione with Amaretti Make-Ahead Schedule Two-Three Weeks Ahead of Time: Set the date; make a guest list Send invitations One Week Ahead of Time: Order the roast Check dishes and tableware Stop by the kitchen shop! Three Days Ahead of Time: Grocery shopping Two Days Ahead of Time: Boil the new potatoes Trim and blanch the green beans Assemble the Phyllo-Cheese Packets Crush the Amaretti One Day Ahead of Time: Set the Table, fold napkins (see below) Peel garlic for the roast Blanch the asparagus Prepare the gremolata (keep the pistachios separate) Mix and cut the biscuits; refrigerate Make the zabaglione; place into serving dishes Celebration Day - Early in the Day: Bring the roast to room temperature (3 hours ahead of roasting), insert garlic into the roast, tie the roast Prepare the thyme-butter dressing for the potatoes. Wash the salad greens; make the dressing Make final table preparations. Four Hours Before Serving: Preheat the oven and bake the biscuits. Then begin the roast. (Timing will vary according to the size of the roast and desired doneness. Add 15-20 minutes at the end for the roast to rest outside the oven.) One Hour Before Serving: Stage the potatoes and thyme butter dressing in a large saucepan for last minute heating and dressing. Stage the asparagus in sauté pan with a little olive oil and butter for heating; finish assembling the gremolata topping Half Hour Before Serving: Once the roast is out of the oven, bake the phyllo cheese packets. Heat the potatoes and toss with the butter-thyme dressing. Heat the asparagus, plate and top with the gremolata Assemble the salad plates. Carve the roast in the kitchen or at the table. Serve and enjoy! For dessert, remove the zabaglione dishes from the refrigerator and top each with the remaining crushed amaretti. Prime Rib Roast A prime rib roast single-handedly defines a special occasion. It’s a special cut of meat, a top-notch piece, possessing the ideal ratio of marbled fat and tender red meat. We eat very little red meat these days, but find this choice a worthy digression from the norm – it’s not an everyday dish, but rather, a once-in-a-blue-moon event. Welcoming spring seems like a perfect time to enjoy a “rare” moment. Recipe Notes: Preparing Prime Rib – Keep it simple! Allow the roast to reach room temperature prior to entering the oven. Insert garlic pieces into the top “fat cap” of the roast for flavor. Salt and pepper generously. Butter the ends of the roast where there is no fat protection. Tie the roast so that it keeps its shape and cooks evenly. Sear the outside in a hot oven, then turn to low for slow roasting. One “rib” will serve two people; four ribs will serve eight people, etc. Use a Remote Thermometer – This is a quality (expensive) cut of meat – don’t mess it up! We can’t say this strongly enough: use a thermometer to determine doneness! A remote thermometer is perfect since it doesn’t require opening the oven door (or grill). Spring Thyme Potatoes While it may be a bit early for official “new potatoes,” small potatoes are readily available and perfect for this side dish! Serves 8 3 dozen small potatoes, mix of red & gold Salt for boiling water 1 tablespoon olive oil 1 tablespoon butter 2 tablespoons fresh thyme leaves Coarse salt for garnishing Choose same-sized potatoes for even cooking. Leaving the peel on, scrub the tiny potatoes. Bring a large pot of salted water to a boil, add the potatoes, and cook 10-15 minutes until the tip of a paring knife easily pieces through a potato. Drain in a colander. If serving immediately, toss in a bowl with the olive oil, butter, and fresh thyme leaves and serve. If making ahead, cool and refrigerate the boiled potatoes. At serving time, heat the potatoes in boiling water, (or roast in a single layer in a 400°F oven for 10 minutes). Once heated, toss with the olive oil, butter, and fresh thyme. Garnish the potatoes with a generous sprinkling of coarse salt. Asparagus with Lemon-Pistachio Gremolata The appearance of local (or near local) asparagus definitely declares that it is now spring! Add this vegetable side dish featuring a flavor-enhancing topping to the season’s menu. Serves 8 2 pounds fresh asparagus 1 tablespoon fresh lemon zest 3 tablespoons minced parsley 1 clove garlic, minced 1/4 cup chopped pistachios 1 tablespoon butter Make the gremolata by combining the lemon zest, parsley and garlic. Chop the pistachios and keep separate. Prep the asparagus by washing and trimming away any tough stalks. Blanch or steam the asparagus in salted water for 3-4 minutes or until tender to the tip of a paring knife. Drain well. At serving time, (immediately or later), place the just tender spears in a sauté pan with the butter and heat through turning and gently moving the asparagus around with tongs. Transfer to a serving dish and top with the lemon-parsley mixture. Follow with a sprinkling of the chopped pistachios on top. French Green Bean Salad with Warm Goat Cheese This salad of fresh greens and beans serves double duty as a dinner salad or as a luncheon entrée. The crisp, cold greens and blanched beans contrast with the melted cheese encased in crispy, buttery phyllo dough. A simple vinaigrette dressing featuring shallots and dill adds just the right amount of tanginess and flavor. Each bite is a delicious experience of texture and flavor. Recipes reprinted from MAKE IT AHEAD by Ina Garten. Copyright ©2014 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Recipe Notes: Experiment with different sizes – The phyllo-cheese packets may be assembled in different sizes. Make smaller packets, about 4 inches in diameter, when serving as a side salad. When serving as an entrée, enlarge the packets to a 6-inch diameter. Cheese Choice – Bûcheron goat cheese is a mild, semi-aged goat cheese with both a soft and firm texture to its log form and features a bloomy rind. If this particular goat cheese is unavailable, substitute another soft cheese such as Brie. For Making Your Special Spring Dinner: ALL-CLAD ROASTING PAN WITH RACK AND LIFTERS A great roasting pan is a kitchen essential! Made with stainless tri-ply construction, it includes a nonstick rack CDN WIRELESS REMOTE THERMOMETER and TIMER Time to upgrade! Choose a thermometer that features a remote sensor. No door opening, no heat loss. WUSTHOF CLASSIC CARVING SET Carve roasts, turkeys, hams effortlessly with this carving set. The fork stabilizes, while the long blade slices. ALL-CLAD 4 QT. SAUCE PAN Steam or blanch vegetables with this larger sauce pan. Features a stay cool handle, and easy cleaning. ALL-CLAD 3 QT. SAUCIER PAN Whether making zabaglione or other custards or sauces, the curved sides are a must when whisking. CUSINART ELITE FOOD PROCESSOR Prep time is minimized with this powerful tool at your side. Mix, puree, slice, shred – it all happen in just seconds. NAPKINS & TABLE LINENS Freshen the dining table with up-to-date tablecloths and napkins. Choose from many colors and styles. KITCHEN COUTURE Put on your party apron when entertaining! Not any old apron will work – dress up for the kitchen occasion! ALL -CLAD STAINLESS 3 QT SAUTE PAN Top quality stainless construction, features a broad surface for sauteing vegetables and many foods. Easy to maintain. Includes lid. Make-Ahead Salt & Pepper Biscuits Biscuits, everyone’s favorite, don’t get made often enough these days! This version is assembled in minutes in do-ahead mode, then patiently waits for oven time when the moment is right. It’s hard to beat fresh biscuits! These biscuits take on a little personality when topped with flakes of salt and a fresh grind of black pepper. Not only to they look marvelous with such a simple garnish, the flakes of salt add a special mouth burst when eaten. Serve with soft butter or your favorite jam. Recipes reprinted from MAKE IT AHEAD by Ina Garten. Copyright ©2014 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Set a Spring Table Set a table that clearly says that a special celebration is about to go on! Include colorful flowers and inviting placesettings. Try this Triple Pocket napkin fold that’s just a little special, yet very simple to accomplish. 1. Start with a square napkin. 2. Fold in half. 3. Fold in half again. 4. Fold the first layer diagonally to the opposite corner. 5. Fold the second layer diagonally, but not as far; tuck under the first layer. 6. Fold the third layer diagonally, tuck under the second layer. 7. Flip over,fold in thirds. 8. Flip over, three diagonal pockets have formed! 9. Insert flatware. Make-Ahead Zabaglione with Amaretti A key rule when entertaining is to have the dessert made ahead of time and waiting in the wings. This wonderful ending is just that. Well-known, and with many variations, zabaglione has a custard base featuring Marsala wine, folded into whipped cream. The result is an ethereal cloud of flavor where each spoonful is savored. It almost takes the place of an after dinner cocktail. This particular version features crushed amaretti cookies; their strong almond flavor blends perfectly with the zabaglione. Alternatively, fresh berries would be wonderful as a topping to this favorite dessert. Recipes reprinted from MAKE IT AHEAD by Ina Garten. Copyright ©2014 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Recipe Notes: What are amaretti? Originating in Italy, amaretti are small, crunchy cookies with a strong almond flavor. The popular brand, Amaretti di Saronno, is widely available in this country. If not, substitute another strongly flavored cookie to add a little crunchy texture. COOKBOOK REVIEW: MAKE IT AHEAD by Ina Garten. Copyright ©2014 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Whenever the spark to entertain arises, we naturally gravitate to our collection of Ina Garten cookbooks! Known widely as the Barefoot Contessa, her background in catering comes through in her recipes and viewpoint – she’s a natural at entertaining! This book is her latest and has a distinct focus on the make-ahead aspect of cooking and entertaining. We’re all busy and rarely have huge blocks of time to devote to meal preparations. Rather, being able to make and share delicious food by cooking in steps in smaller blocks of time makes it more doable for all of us. The recipes in this book feature fresh, made-from-scratch dishes that are accessible to any home cook – they’re guaranteed winners! You’ll find a wide range of recipes, not just for entertaining, but for everyday enjoyment of good food, made simply, and made ahead! Closing: Celebrate spring with good friends and good food!