Favorites from the Past

Transcription

1 Favorites from the Past The dictionary describes the past as: past ast2 [past] adjective over, finished or ended, of an earlier time than the present Our friends around the world say ريخألا يضاملا : Arabic: Chinese (Simplified): Chinese (Traditional): Czech: minulý Danish: forgangen Dutch: afgelopen Estonian: möödunud Finnish: päättynyt, viime French: passé German: vergangen Greek: προηγούµενος Hungarian: múlt Icelandic: liðinn Indonesian: yang lalu Italian: passato, scorso Japanese: Korean: Latvian: pagājis; aizritējis Lithuanian: praėjęs, ankstesnis, buvęs, paskutinis Norwegian: siste, forrige Polish: ubiegły Portuguese (Brazil): passado Portuguese (Portugal): passado Romanian: trecut Russian: минувший Slovak: minulý Slovenian: pretekli Spanish: pasado Swedish: gången, förfluten Turkish: geçen To The Prestonwood Gourmet the past brings to mind: Wonderful food Much fun Many, many stories (we even made the local newspaper once) Great Friends - we have made many and lost a few This menu is a celebration of that past

2 The Menu Appetizers: Brie Baked in Pastry 2000 Toast Milanese King Crab and Artichoke Spread 1985 Entree: Lobster Stuffed tenderloin of Beef 1989 Wild rice and Mushroom Casserole 1992 Salad: Garden Treasure Salad 1987 Desert: Strawberries Romanoff 1989 Wine: Host choice

3 Brie Baked in Pastry 2000 Uptown becomes a dream Let one 17 ½ oz pkg. frozen puff pastry sheets warm to room temperature, 30 minutes to 1 hour: Unfold the two 9 inch squares and, on a lightly floured surface, gently roll out each into a 12 inch square. Center one sheet in a 9 inch pie pan. Top with: One 1 kilogram Brie Wheel (2.2 lbs, 8 inches in diameter) Top cheese with 3 to 4 Tablespoons sweet chutney Fold the pastry up and over the Brie, pleating the excess and trimming it to 1 inch over the top rim of the cheese, Cut the second pastry sheet into a circle a diameter of the Brie using the top of the cheese box as a template. Lay the pastry circle on top of the Brie, gently roll the top and bottom edge together and crimp to seal. Refrigerate for at least 30 minutes or up to 24 hours. Preheat over to 400 degrees Stir together in a small bowl: One large egg yolk One Tablespoon milk Using a pastry brush, gently brush the egg was over the pastry. Bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake until golden and puffy, 30 to 40 minutes. Let stand for 1 hour before serving. Gently remove to a plate. Cut a small wedge and partially remove. Set out the Brie with a knife, surrounded by Sliced fruit and/or sliced French bread

4 Toast Milanese Early 1800 s 1984 Republican National Convention was held in Dallas 4 Roma tomatoes, sliced paper thin Extra virgin olive oil McCormick CA style garlic salt Basil 1 Tablespoon chopped parsley Grated Mozzarella cheese Fresh grated Parmesan cheese 1 large loaf Italian (or 2 small) bread, split in half lengthwise Fresh basil or parsley leaves for garnish Brush olive oil over bread halves, sprinkle liberally with garlic salt, basil, parsley, parmesan Place tomatoes slices over all and cover with mozzarella. Bake in 450 degree oven until cheese melts and bread Is toasty. Slice 1 ½ slices for serving Garnish

5 King Crab and Artichoke Spread 1985 Bank of America opens (InterFirst Plaza) as tallest building in Dallas 1 (6-8oz) pkg frozen Alaska King crab(thawed) or 7 ½ ounce can Alaska King Crab 1 (14oz) can water pack artichoke hearts (8 ½ oz drained weight) 1 cup mayonnaise 2/3 cup freshly grated Parmesan cheese Parsley sprigs Drain the crab and cut it into small pieces. Drain the artichoke hearts and chop them fairly fine. Stir together the crab, artichoke, mayonnaise and cheese. Turn into a serving dish, cover tightly and chill for at least several hours or overnight to allow the crab flavor to permeate the other ingredients. Garnish with parsley. Makes about 2 2/3 cups Note: This dip may also be served hot. Broil mixture aprox 8 inches from heat until hot. Serve at once.

6 Treasure from the Garden Salad 1987 Annette Strauss was inaugurated as the first female mayor of Dallas 2 carrots, cut in very thin strips ¼ lb. fresh green beans, cut in very thin strips ½ cup baby peas, fresh if possible ½ cup cauliflower snapped off in tiny flowerets 1 cup Fresh mushrooms, sliced thinly 1/3 Cup Garden Treasure dressing (see below) ½ Head of Romaine lettuce ½ Head of Iceberg or any mild lettuce Cook the first four vegetables, separately in barely enough water to cover about 4 5 min. Taste test that they are barely tender. Rinse, cool. Put each in a separate baggie and chill in refrigerator. Put mushrooms in a small bowl. Put dressing over. Chill. These two steps may be done early in the AM. Wash whatever amount of lettuce you deem necessary. Put in salad bowl, add mushrooms in dressing and other vegetables. Toss. (Dressing is on next page)

7 Garden Treasure Dressing ½ Cup White wine vinegar ½ tsp Salt (whatever salt you prefer) ½ tsp Coriander leaf (Cilantro) ½ tsp dry mustard ½ tsp Horseradish 2 Egg Yolks ¼ Cup parsley, snipped with scissors 1 Bunch watercress, about ¾ cup snipped, not too many stems 1 Shallot, chopped 2 Green onions with tops, chopped ½ Cup Wesson oil Put all ingredients in blender to make a smooth, creamy dressing. Make day before or in AM. Store in refrigerator Shake well and serve

8 Lobster Stuffed Tenderloin of Beef 1989 Jerry Jones acquires the Dallas Cowboys 3 4 lbs. whole beef tenderloin 2 4oz frozen lobster tails 1 tbsp melted margarine 1 ½ tsp lemon juice 6 slices bacon, partially cooked ½ cup sliced green onion ½ cup margarine ½ cup dry white wine 1/8 tsp garlic Cut tenderloin lengthwise to within ½ of bottom. Place frozen lobster tails in boiling salted water to cover, simmer 5 minutes. Remove lobster from shells. Cut in half. Place lobster end to end inside beef. Combine melted margarine and lemon juice. Drizzle on lobster. Close meat around and tie roast together with string. Place in roasting pan on rack. Roast 425 degrees for 30 min. Place bacon on top, roast 5 minutes longer. Sauté onion in butter in saucepan, add wine and garlic salt and heat. Slice roast. Spoon on wine sauce. Tenderloin can be stuffed and tied ahead of time and then refrigerated until ready to cook.

9 Wild Rice and Mushroom Casserole 1992 Telecom industry exploded and Dallas becomes the Texas Silicon Valley 6 8 servings Preparation time 10 minutes Soaking time 1 hour Cooking time 1 ½ hours 1 cup wild rice 1 pound fresh mushrooms sliced 1 medium onion chopped 6 Tablespoons butter 1 ¾ cups long grain white rice 3 cups chicken broth, homemade preferred 1 ½ cups whipping cream ½ cup sliced almonds 2 teaspoons salt ¼ teaspoon freshly ground pepper 3 tablespoons freshly grated Parmesan cheese Rinse wild rice put into large bowl. Add boiling water to cover. Let soak 1 hour. Drain well Heat oven to 350 degrees. Cook mushrooms and onion in 1 tablespoon of the butter in large skillet over med heat until golden, about 5 minutes. Stir in wild rice, white rice, chicken broth, whipping cream, almonds, salt and pepper. Transfer to buttered 2 quart casserole. Bake covered, until rice is tender, about 1 ½ hours. Increase oven temperature to 425 degrees. Sprinkle with cheese, dot top with remaining 5 tablespoons butter. Bake until cheese melts, about 5 minutes.

10 Strawberries Romanoff 1989 Morton Meyerson Center opened 1 can of Eagle Brand sweetened condensed milk 1 can of brown sugar (use the Eagle brand can) 1 can Grand Marnier liqueur (use the Eagle brand can) Mix well pour over fresh strawberries Strawberries ½ gallon good ice cream (optional)