June 2006—Bonnie & Michelle

Many thanks to Bonnie and Michelle for an exceptional dinner. It was an Italian meal with fresh flavors and combinations—delicious! Here's the menu:

Parmesan Tortilla Crisps
Italian Quesadillas
Salami Crisps with Sour Cream & Basil

Grilled Chicken with Basil Dressing

Peas & Proscuitto

Risotto with Peas and Wild Mushrooms

Bruschetta with Fontina & Asparagus
White Bean, Bacon & Feta Salad with Warm Bacon Dressing

Nectarine & Blueberry Crisp with Amaretti Cookie & Sweet Marcarpone


Parmesan Tortilla Crisps

1/4 cup extra-virgin olive oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
12 (6-inch) corn tortillas
1 cup freshly shredded Parmesan
1/4 teaspoon salt

Preheat the oven to 375 degrees F.

Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes.
Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.

Serves 6


Salami Crisps with Sour Cream & Basil

24 (1/8-inch to 1/4-inch) slices Italian dry Genoa salami (about 4 ounces)
1/3 cup sour cream
3 tablespoons thinly sliced fresh basil leaves
Preheat the oven to 325 degrees F.

Line 2 heavy large baking sheets with aluminum foil. Arrange the salami in a single layer over the baking sheets. Bake until the salami slices are amber brown, watching closely to ensure they brown evenly, about 15 minutes. Transfer the salami crisps to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool.

Spoon a dollop of sour cream on top of each salami crisp. Sprinkle the basil over and serve.

Do-Ahead Tip: The salami crisps can be made 8 hours ahead. Store in airtight containers and keep at room temperature.

Makes 24 pieces


Italian Quesadillas

4 tablespoons olive oil, plus more as needed
2 large onions, thinly sliced
1 teaspoon sugar
Salt and freshly ground black pepper
9 (8-inch-diameter) flour tortillas
3 cups shredded Fontina
3/4 cup jarred roasted red bell peppers, drained well and patted dry
1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish
1/3 cup freshly shredded Parmesan, plus 3 tablespoons for garnish

Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.

Preheat the oven to 250 degrees F.

Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.

Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.

Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.

Do-Ahead Tip: The quesadillas can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate.

Makes 12 servings


Grilled Chicken with Basil Dressing

2/3 cup extra-virgin olive oil
3 tablespoons plus 1/4 cup fresh lemon juice
1 1/2 teaspoons fennel seeds, coarsely crushed
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
6 boneless skinless chicken breasts
1 cup lightly packed fresh basil leaves
1 large clove garlic
1 teaspoon grated lemon zest

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a heavy-duty re-sealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.

Meanwhile, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.

Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Drizzle the basil sauce over and serve.

Serves 6


Peas & Proscuitto

2 tablespoons olive oil
3 shallots, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
1 (1-pound) bag frozen peas, thawed
4 ounces (1/8-inch-thick slices) prosciutto, diced
1/4 cup chopped fresh Italian parsley leaves

Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.
Serves 6


Risotto with Peas and Wild Mushrooms




Bruschetta with Fontina & Asparagus

1 loaf (about 3/4 pound) French bread sliced into ten 1/4-inch thick slices
1 garlic clove, crushed
2 Tbsp olive oil
Coarse salt
1-1/2 large bunches (about 1-1/4 pounds) asparagus, tough ends trimmed
1/2 cup olive oil
Salt & pepper to taste (for asparagus)
8 ounces Fontina or Monterey Jack cheese, grated on the large holes of the box grater (about 2 cups)
2 ounces or grated Parmesan cheese grated on the small holes of the box grater (about 1/4 cup)
2 Tbsp truffle oil (optional)

Clean asparagus and toss in bowl with olive oil, salt and pepper to taste. Put on baking sheet and roast at 400 °F for about 8 to 10 minutes. Take out and set aside.

Heat grill or broiler. Grill bread slices until golden on both sides. Rub one side with garlic; brush lightly with oil. Put shredded Fontina on bruschetta, add several slices of asparagus and sprinkle with grated Parmesan cheese. Put back into broiler to just melt cheese, about 2 to 3 minutes.

Can be served warm or at room temperature.

Serves 10


White Bean, Bacon & Feta Salad with Warm Bacon Dressing

4 slices thick bacon
2 Tbsp vegetable oil
1/2 tsp salt, divided
1/2 tsp ground pepper, divided
1 garlic clove, minced
1/4 cup butter, melted
2 cups French bread cubes (3/4- to 1-inch thick)
1/4 cup grated parmesan cheese
1/4 cup cider vinegar
1/4 cup chopped red onion
2 Tbsp honey
2 Tbsp Dijon mustard
8 cups gourmet salad greens
1 can (15.5 oz.) cannellini beans, rinsed and drained
1 4-oz pkg feta cheese, plain or flavored

Book bacon in skillet until crisp; drain on paper towels reserving 1/4 cup bacon drippings. Coarsely crumble bacon and set aside.

Stir together garlic and butter; drizzle over bread cubes. Toss gently. Spread in a single layer on a lightly greased baking sheet.

Bake cubes at 300 °F for 1 hour or until golden, stirring every 15 minutes. Sprinkle immediately with cheese, stirring to coat; cool; set aside.

Process reserved 1/4 cup bacon drippings; 1/4 teaspoon salt and pepper, cider vinegar, honey, onion and Dijon mustard in blender until smooth. Make sure to scrape down sides.

Combine salad, beans, bacon, feta; toss with dressing top with bread cubes.

Serves 4.

Tuna or chicken can also be used in the salad and they taste great!


Nectarine & Blueberry Crisp with Amaretti Cookie & Sweet Marcarpone

Topping:
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 cup crushed amaretti cookies, coarsely crushed
3/4 cup sliced almonds
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces

Filling:
2 tablespoons sugar
2 tablespoons all-purpose flour
3 pounds nectarines, pitted and sliced into thick wedges
8 ounces blueberries
3 tablespoons Amaretto liqueur
1/2 cup mascarpone cheese

To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.

Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.