Sunday, August 13, 2006

Sunday lunch

We had our friends M and C over for lunch today. It was the first time we entertained since our baby was born. It was hectic having to do laundry, clean the house quickly, and make lunch before noon. Luckily I went grocery shopping on Saturday night (yes, we go grocery shopping on Saturday night when we have a newborn!). The menu was Warm Goat Cheese Salad, Penne with Shrimp and Vegetables (zucchini, broccoli, and mushroom), Garlic Parmesan Toast, and a Fruit Tart (didn't have time to make dessert so asked my husband to run to the bakery of Whole Foods). I made way too much food so we have plenty of leftovers for dinner tonight. I am looking forward to sitting on my living room this evening with my legs up drinking the wine we bought yesterday and have some more penne and garlic toast.

Warm Goat Cheese Salad

1 log fresh goat cheese

1 large egg white, beaten
bread crumbs

For the dressing:
4 tablespoons cider vinegar
1/4 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk (or 2 tablespoon Dijon mustard)
1 cup good olive oil
Enough mixed salad greens for 6 servings

Olive oil and unsalted butter, for frying

Slice the goat cheese into 12 (1/2-inch-thick) slices. Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a plate and chill them for at least 15 minutes.

For the dressing, place the vinegar, sugar, salt, pepper, and egg yolk in the bowl of a food processor (or blender using the whip button) fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.

Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

Garlic Parmesan Toast
Parmesan cheese

2 cloves garlic minced
1 tablespoon olive oil
2 tablespoon butter
ground black pepper
1 loaf French bread, in 1/2 inch slices

Preheat oven to 400°F. In small bowl, mix garlic, oil, butter, salt and pepper. Spread the mix on both sides of bread. Line baking sheet with foil (for ease in cleaning). Place slices flat on baking sheet. Sprinkle with Parmesann cheese. Place in middle of oven and bake until golden brown.


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