New Menu!!

                                 It's here! It's here! 
Enjoy and leave comments about how your dinner went. J.

                                      April Menu: 2013
Appetizer:
Cheese Plate
Your choice assorted cheeses; but here are some suggestions..
Gjetost- a lovely rich scandinavian brown cheese
Herbed Goat Cheese
Amish Blue cheese
Fresh Ricotta/ Fresh Mozzerella
Butter Crackers/ flatbread* (here's a recipe if you want to try it, if not, just use store bought crackers)

Claudia Thompson’s Flat Bread

1 C. Sour Cream

½ C. butter or lard

2 C. buttermilk

1 tsp. soda

1 tsp. baking powder

1 Tbsp. sugar

4 scant C flour

1 tsp. salt

1.     Preheat oven to 350.

2.     Put soda in buttermilk.

3.     Mix by pulsing all other ingredients in food processor, adding the buttermilk slowly to incorporate until dough comes together in a ball

4.     Chill dough for 40 minutes

5.     Roll very thin on a floured pastry board/countertop

6.     Cut with a pizza cutter into 1x3" rectangles

7.     Prick all pieces with a fork

8.     Bake until golden brown, 8 to 10 minutes

Main Course:

Chicken Penne With Vodka Sauce

Ingredients

• Kosher salt
• 1 box penne pasta
• 1 28-ounce can whole plum tomatoes
• 2 tablespoon unsalted butter
• 2 shallots, minced (can substitute ½ medium sweet yellow onion)
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup vodka (may omit per group’s discretion)
• 2/3 cup heavy cream
• 1/2 cup freshly grated parmesan cheese, plus more for topping
• Handful of fresh basil leaves, torn, plus more for topping
• 3 lbs of pre-cooked chicken breasts (if you choose chicken breast, ½ large breast per person is plenty)

Directions

Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.

Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Cut chicken into ¼ inch slices or you may serve the chicken in individual serving sizes. Place your preference of prepared, fully cooked chicken into sauce at this time.Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.

* When we talked about this recipe we realized that we are serving chicken breasts two months in a row, but if you are adventurous, you could easily serve this with a small pan fried pork meatballs or some sliced up sweet italian sausage.  The sauce is really the key here-- you could even grill vegetables like summer squash and asparagus to throw in the sauce for a vegetarian twist. ~J & J

Salad:
Romaine Salad with Restaurant-style dressing
2 heads Romaine Lettuce, Chopped
1/2 Can Black Olives, Drained
2 Roma Tomatoes, sliced

Dressing:

1/2 cup white wine vinegar 1/3 cup water 1/3 cup vegetable oil 1/4 cup corn syrup 2 tablespoons grated Romano cheese 2 tablespoons dry pectin (look in canning area)

1 teaspoon salt 1 teaspoon lemon juice 1/2 teaspoon minced garlic 1/4 teaspoon dried parsley 1 pinch crushed red pepper flakes 1 pinch dried oregano

DIRECTIONS:

1.	In a blender, combine the vinegar, water, oil, corn syrup, cheese, pectin, salt, lemon juice, garlic, parsley, red pepper flakes and oregano. Blend for 30 seconds and refrigerate for at least 1 hour.

Toss all ingredients in a large bowl, dress soon before serving.


Dessert:
Arlys Reiner's Death By Chocolate
1 pkg. 21oz. brownie mix, batter prepared according to package directions
1/4 C. coffee flavored liqueur
2 pkg. (2.8 oz. each) instant chocolate mousse prepared according to directions
8 (1.4 oz) chocolate covered toffee bars (like Skor or Heath) coarsely crushed
1 container cool whip-- thawed

Bake brownies according to package directions.  Poke the top with a fork, then drizzle with the coffee liqueur. Break up brownies into small pieces and place half in the bottom of a bowl or trifle dish.
 Layer in half the chocolate mousse, then 1/3 of the crushed candy and 1/2 the cool whip. Repeat the layers and sprinkle the top with the last of the crushed candy. Cover and chill 2 hours.
* If you would like, you can exchange the coffee liqueur for 1tsp sugar and 1/4 C. strong brewed coffee.

*Arlys said that she has usually gotten her mousse mix at Central Market, but that the brand has changed, and she's not as happy with it as she used to be-- feel free to experiment!  I think if you ask or check the pudding area you might find something wonderful... J.