Bistro Entertaining

VEW

This 2 course casual dinner is tasty, short on prep and encourages conversation and even help from your guests.

Appetizer

Mussels Steamed with Vermouth and Thyme

Place 2 T butter in a large pot and melt. Add 1 finely chopped shallot and 2 finely chopped cloves of garlic. Saute until tender but not yet golden. Add 2 cups vermouth or white wine and a few springs of thyme. Bring to a boil and then add in 2lbs cleaned mussels (always discard any mussels that do not close upon touch when you're cleaning them). Cover the pot and steam for a few minutes. Remove mussels to a large bowl. If you wish, add one more chopped shallot to the broth and cook until translucent. Throw in some chopped parsley and pour over the mussels. Serve with good crusty (or toasted) bread.

Main Course

NY Strips with Mushroom Madeira Sauce

The recipe referenced here uses blade steaks which are less expensive than NY strips--but my husband vetoed using them. The sauce is great and super easy--but if you want something richer whisk in a little butter (1T) and cream (3T) at the end and that should do it.

Sides

Zucchini Friti

SO GOOD.

What can I say? The cooked zucchini clumps up--which is good because it makes for great presentation and makes it easier to eat. Cut 4 medium zucchinis into matchstick about 1/8" thick. A Mandolin would be helpful but isn't necessary. Pour canola oil a couple of inches deep in a large pot and heat to 375. Dip handfuls of zucchini in a bowl of milk, then in a bowl of flour. Cook in the oil for about 3 minutes or until they are a light golden color. Remove (a spider is very useful for this) and drain on paper towels. Salt just after removing.

Green Beans with Shallot Dijon Vinaigrette

Blanch about a pound of green beans in salted, boiling water until crisp tender--about 4 minutes. Drain and run under cold water to stop cooking. In a jar add 1tsp Dijon mustard, 1T minced shallot, 1tsp fresh thyme, 1tsp fresh tarragon, 2T white wine vinegar and a little salt and white pepper to taste. Shake up and then add about 2T olive oil. Shake again and pour over beans. * This is not your typical vinaigrette ratios of oil to vinegar--it makes a much thicker, tangier dressing that sticks well to the beans.

Dessert

Chocolate Polenta Cake with Homemade Vanilla Ice Cream

If there's one thing I could impress on you it would be to make this cake. I love Italian cooking and have thus come across polenta in dessert recipes numerous times but never made one until now. Why? Because polenta just doesn't sound that appetizing in a dessert. It certainly doesn't sound decadent. This cake is fabulous. It is similar to a flourless cake in that it only uses a tiny bit of polenta and a slightly larger amount of ground almonds. Together they make for an uber-moist, perfectly dense rich dessert. This goes to the top of my list for easy and tasty desserts. The homemade ice cream was a great addition, but store bought would be fine as would whipped cream. Oh, and when it says to line the cake pan with parchment, let the paper rise higher than the edge of the pan--don't trim the excess. The cake rises--souffle-like and the edges will keep it from spilling over like mine did.