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Simple Three Course Dinner

March 29, 2017

 

 

 

Here are three simple and flavorful courses that are sure to impress!

 

Crostini with fig, brown butter, walnut, and blue cheese spread

Lomo Saltado (Peruvian marinated steak served with veggies, rice and fries)

Swedish Cream (luscious cream topped with raspberries)

 

This simple appetizer was a huge hit at the end-of-the-season farm party at Full Circle Farm last fall! I nabbed the recipe from the hero that brought it.

 

Crostini with fig, brown butter, walnut, and blue cheese spread

Serves 10

 

1 thin (miniature) loaf french bread, sliced and toasted

1 cup blue cheese crumbles

1 cup walnuts, lightly chopped

3 tablespoons butter

10 oz fig jam

Fresh grapes (optional)

 

Spread the blue cheese crumbles evenly over the bottom of a serving platter that has raised edges. In a medium saucepan over medium heat, lightly toast the walnuts. Stir them continually for five minutes until just toasted. Spread the hot walnuts evenly over the top of the blue cheese crumbles. In the same saucepan that you used for the walnuts, melt the butter and let it turn brown. Now add the fig jam to the pan. Stir to combine with the butter and let the whole mixture heat up. Pour brown butter/fig jam mixture over the top of the walnuts and blue cheese. Serve with the warm toasted crostini and grapes on the side.

 

This next recipe, Lomo Saltado, was recommended to my friend Anika as a must-try dish in Peru. It didn't disappoint and ended up being one of our staple dishes on the trip! The original recipe doesn't call for turmeric, which is often used in Indian cooking. I just added it in because it doesn't really change the flavor and is my secret seasoning to add to anything I can because of its healthful properties.

 

Lomo Saltado

Serves 6-8

 

Meat marinade:

4 1/2 tablespoons garlic, minced

1 1/2 teaspoons salt

2 tablespoons cumin

1 teaspoon turmeric

1 tablespoon pepper

6 tablespoons rice vinegar

3 tablespoons soy sauce

6 tablespoons olive oil

 

Other ingredients:

1 1/2 # skirt, strip, or flank steak 

1 large onion

4 medium potatoes

1 teaspoon paprika

3/4 teaspoon salt

1/4 cup olive oil

4 roma tomatoes, cut length-wise into eighths 

1/2 cup fresh cilantro leaves

3 cups hot cooked white rice

 

In a medium bowl combine all of the marinade ingredients; set aside. Slice the steak against the grain into half-inch thick slices. Slice the onion into quarter-inch thick by two-inch long slices. Add the steak and onions to the marinade. Stir to combine. Marinade the meat and onions for forty-eight hours.

For the fries: Heat oven to 400 degrees and adjust oven rack to the center position. Spread a couple of tablespoons of the olive oil over the bottom of the cookie sheet. Peel the potatoes and slice them to the desired shape/size. In a bowl, combine the potatoes, the remaining two tablespoons of olive oil, paprika, and salt. Spread the potatoes in a single layer over the cookie sheet and transfer to the oven to bake. Bake for 30 minutes or until the potatoes start to become golden and are cooked through. Note: If you stir the fries less, they won't be as broken up. Don't stir them unless you have to! If they are in a single layer on the cookie sheet stirring isn't necessary.

Heat a wok/large frying pan to medium-high on the stove. Add the onions (in the juice of the marinade) first; cook 4 minutes. Scoot the onions to the side of the pan and add in the steak in a single layer (if your pan isn't big enough you will have to cook half and then repeat), along with the tomatoes. Be sure to add all of the marinade juice to the pan too- this makes a very nice sauce. Cook meat for approximately 5-6 minutes on the first side then turn and cook the other side for two minutes. (I don't like overcooked meat; this is for medium-rare.)

To serve: make a bed of rice, top with the meat mixture and sauce, fries on the side, and cilantro to garnish.

 

On to dessert! Swedish Cream has been one of my favorite desserts for a very long time. My mom would make it for special occasions and holidays. It is beautiful, impressive to serve, and easy to make ahead. We like to serve it in glasses that are similar to martini glasses so that you can see the pretty layers- white with red on top.

 

Swedish Cream

Serves 8

 

1/2 cup sugar plus 2 tablespoons, divided

1 pint heavy whipping cream

1 packet gelatin (I use Knox brand. Look for the orange and white box.)

1 16-oz tub of sour cream

2 teaspoons vanilla

one package (about two cups) of frozen raspberries, thawed

 

In a medium sauce-pan on medium heat, whisk together the half cup of sugar and heavy cream. Continue to stir until steam rises (but don't boil). Turn off the heat and remove the pan from the hot burner. Whisk in the gelatin; leave the pan alone for ten minutes. Now whisk in the sour cream and vanilla. Pour the mixture into eight dessert glasses; refrigerate for eight hours.

Just before serving, combine the thawed raspberries and remaining two tablespoons of sugar. Spoon raspberry mixture evenly over the top of the dessert glasses. 

 

 

 

 

 

 

 

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