Sunday, January 24, 2010
Family dinners, birthday dinner
We had several really excellent meals this past week, but I was short on time to write about them. Our Meatless Monday dinner was one of the most successful yet – a pasta dish made with bowties, mushrooms and a light cream sauce, served with a spinach salad We allowed B to pick the mushrooms out of his on the condition that he ate all of his salad. The pasta recipe – Farfalle with Creamy Wild Mushroom Sauce -- was a new one from Cooking Light. The recipe for Warm Spinach Salad with Parmesan Toasts is one that my mom discovered and we’ve all been making for years now. It is available here on Epicurious.com. Two really great dishes that were a perfect combination – we’ll be doing this meal again.
After weeks of frigid temps and rain, the weather on Tuesday night was nice enough to grill. We grabbed the chance to make everyone’s favorite Asian-style grilled wings. I made fried rice, and DH put together a stir fry. These are all dishes that we just make – no recipes, improvise with whatever is on hand. B loves to take the left-over wings in his lunch box.
And finally, on Friday night, DH cooked a birthday dinner for one of my best buds from the lake. A couple of other girls from our crowd joined us and we had a blast! DH made all tried-and true recipes -- Susan Spicer’s Wild Mushrooms with Madeira Cream (I blogged about this fabulous dish at Christmas), Cooking Light’s Crispy Salmon with Risotto and Slow-Roasted Tomatoes, and the Tiramisu from The New Basics. The Tiramisu is a lovely light finish to the meal. All the other recipes are online, but since you need to make this dessert:
Tiramisu (6 servings)
3 egg yolks
2 T. powdered sugar
2 T. orange-flavored liqueur (we used an orange-flavored rum, no idea of its origins)
1 T. sweet Marsala
8 oz. mascarpone cheese
6 T. strong coffee, cold
12 ladyfingers, broken into thirds
2 oz. milk or dark chocolate, grated (we used a combination)
1. Beat the egg yolks and powdered sugar together with an electric mixer until pale and thick. Slowly beat in 1 T. of the liqueur and the Marsala. Add the mascarpone, and beat until the mixture is thick and smooth.
2. In a small bowl, combine the coffee and the remaining 1 T. of liqueur. Drop three lady finger pieces in the bottom of each of six wine glasses. Drizzle half the coffee mixture over the lady fingers. Then spoon in half the mascarpone, and sprinkle with half the grated chocolate.
3. Repeat the layers with the remaining lady fingers, coffee, mascarpone and chocolate. Cover and chill for 2 hours before serving.