Eclectic Spring Dinner Party: Cioppino and more

It's been quite a few months since I've hosted a dinner party.  Maybe I was a tad burned out from the holiday hoopla or maybe it was the monotonous half-completed home projects or possibly the push to change careers or perhaps the impromptu road trip...hard to say!  What I do know is that it was long overdue.  While I haven't finished (not even close) to my mile long to-do list, I found this urge to have a girls dinner.  I wanted to expand my table to include not just my usual crew,  but a mix of new and old friends and their daughters.  To continue with 'mix it up' attitude, I decided to mix a few tried and true dishes with some fresh and new items.  The anticipation of hosting new people with some of my legacy loves meant it would be an evening of firsts and I was certainly feeling I had arrived at my happy place.  

I was feeling like celebrating and being a tad decedent.  I was thinking surf and turf with gorgeous wines.  I had received a lovely delivery of perfect tomatoes from Door to Door Organics as well as some fresh basil and mozzarella, so Tomato Stacks were a no-brainer.  While I love going to Whole Foods and chatting it up with the butcher and seafood masters, I decided to hit Coscto.  I found an amazing beef tenderloin...so the stand-by Jack Daniels Peppercorn sauce was a must. While contemplating splurging on crab legs, I stumbled upon a mix of various shellfish.  It was reasonably priced, looked amazing and was certainly a healthy quantity.  But what to make?  Cioppino?  Never made it - but was kind of missing San Francisco and as a California native, it seems like something I should know how to make.  After all, my guests were from NY, CT, KS, CA and we were hopeful to have a Canadian as well!  So taking all of this into consideration, the menu was set.  

With the ingredients in the refrigerator, the guest list confirmed all that was left was to set the table and get cooking!  Since we were to have 6 women and 6 kids using both the kitchen table and the dining room table was a must - but I didn't want to have a formal affair. I wanted it to feel as eclectic as my menu, my mood, my guests and our  Colorado spring weather.  With the help of my little chefs, we set out to use a mixture of colored vases, fresh cut mountain spring flowers,  special china and everyday porcelain, woven and stainless flatware, bamboo place mats and our semi shabby chic tables were set!   

Finally it was time to gather all our ingredients and create magic. My labor of love.  I typically select a menu that will allow me spend more time with my guests and less time at the stove.  This was a 90% do ahead meal - so essentially the last 10 minutes  I leveraged everyone to help plate and serve.   

The people most certainly made the night, but the prep work with food, flowers and my daughters nourished my soul before anyone arrived.

From my kitchen to yours...

Menu:

Appetizers

• Caviar Pie
• Artichoke

The Main Event

• Beef Tenderloin with Jack Daniels Peppercorn Sauce
• Tomato, Basil, Mozzarella and Pesto Stacks
• Cioppino (see below)

Dessert

• Patsy Teuton's homemade carrot cake (I'll try and get her recipe - it was DELISH)

Cioppino

Ingredients:

• 2 T EVOO
• 1T unsalted butter
• 1 medium onion, finely chopped
• 4-6 garlic cloves, chopped
• 1 medium shallot, finely chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2-1 teaspoon crushed red pepper flakes
• 2 1/4 C dry white wine (save 1/4 C for last minute)
• 1 28-ounce can whole peeled tomatoes
• 2 8-ounce bottles clam juice
• 1 large sprig rosemary
• 4 sprigs flat-leaf parsley
• 2 bay leaves
• Kosher salt, freshly ground pepper
• 3-4 pounds any mix of shellfish: mussels (debearded), clams (scrubbed), shrimp (cleaned), scallops and squid (I bought a nice bag of mixed, cleaned shellfish at Costco - near the crab legs.  Many Cioppino recipes call for white fish or salmon as well - feel free to add what you like).

For serving:

• Flat-leaf parsley leaves 
• Toasted country bread, rubbed with garlic and olive oil 

Instructions:

• Heat oil and butter in a large heavy pot over medium heat. 
• Add onion, shallots and garlic, cook until softened, 8-10 minutes. 
• Add basil, oregano, and red pepper flakes; stir until fragrant, about 3 minutes. 
• Add 2 C wine and cook for around 4 minutes. Add tomatoes with juices, crushing with your hands as you add them.Cook, stirring occasionally, until thickened, 15-20 minutes. 
• Add clam juice, parsley, bay leaves, rosemary sprig; season with salt and pepper. 
• Bring to a boil, reduce heat, and simmer until flavors meld, 10-15 minutes more. Discard parsley sprigs, rosemary and bay leaves. 
• DO AHEAD TIP: I did the above steps hours before my guests arrived.  You can then do the final steps 5-10 minutes before you're ready to serve.
• Bring broth to a simmer and add shellfish mixture and final 1/4 C of wine. 
• Turn broth to a medium-high heat and cook, stirring occasionally, until shells open (discard any that do not open), about 5- 8 minutes.
• Divide among bowls; top with roughly chopped parsley and place toasted, crusty bread in each bowl.  

Mustard-Roasted Snapper with Parmesan-Roasted Broccoli and Herb Fingerling Potatoes

This weekend has been a kidfest - sleepovers, playdates, sticky peanut butter fingers and jam stained cheeks. Sunday dinner is always our time to calm down, reconnect and kick-off the week ahead.

After serving so many kid meals, I am really looking forward to preparing something high on flavor for our Sunday table tonight. The Barefoot Contessa hosts a 'Back to Basics' show that continues to inspire fresh, simple meals in our household. They are simple, use everyday ingredients but still have that 'this is something special' flair. This is a 45 minute meal that is guaranteed to hit the spot!


From my table (Ina's again) to yours...


Mustard-Roasted Snapper


Ingredients:

• 4(8-ounce) red snapper fillets (really you can use any white fish)


• Kosher salt and freshly ground black pepper


• 8 ounces creme fraiche (you can use mayo...but creme fraiche is best)


• 3 tablespoons Dijon mustard


• 1 tablespoon whole-grain mustard


• 2 tablespoons minced shallots


• 2 teaspoons drained capers
  

Directions

• Preheat the oven to 425 degrees F.


• Using an ovenproof baking dish, place the fish fillets skin side down. Sprinkle generously with salt and pepper.


• Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.


• Spoon the sauce evenly over the fish, making sure the fish is completely covered.


• Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it


• Serve hot with the sauce from the pan spooned over the top.
  
  

Parmesan-Roasted Broccoli

• 4 -5 lbs broccoli


• 4 -5 garlic cloves, peeled and thinly sliced


• 4 1/2 tablespoons extra virgin olive oil, divided


• 1 1/2 teaspoons kosher salt


• 1/2 teaspoon fresh ground black pepper


• 2 teaspoons grated lemon zest


• 2 tablespoons fresh lemon juice


• 3 tablespoons pine nuts, toasted


• 1/3 cup freshly grated Parmesan cheese


• 2 tablespoons finely sliced fresh basil leaves (about 12 leaves)
  

Directions:

• Cut the broccoli, leaving an inch or two of stalk
• Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
• Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
• Toss the garlic over the broccoli and drizzle with 3 tablespoons of the olive oil. Sprinkle with the salt and pepper.
• Roast at 400*F for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove from the oven and immediately toss with 1 tablespoon olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
  
  

Dill Fingerling Potatoes

Ingredients:

• 2 tablespoons unsalted butter
• 1¼ pounds fingerling potatoes, rinsed but not peeled
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1½ tablespoons chopped fresh dill
  

Directions:

• Melt the butter in a large heavy-bottomed pot.
• Add the whole potatoes, salt, and pepper, and toss well.
• Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife.
• From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning.
• Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook.
• Toss with the dill, and serve hot.
  
  
  
  
  
  
  
  

Asian Salmon served with Crunchy Noodle Salad

The holiday decorations are down (almost), the refrigerator is free from overindulgent leftovers and lingering sweets have been donated to the office kitchen. I am so ready for something fresh, spicy and NONTRADITIONAL!

The Food Network is featuring hours and hours of low-fat cooking shows, but the Barefoot Contessa always gets my vote. Not sure if it's her gorgeous Cape Cod home, the way she moves through her kitchen with confidence and grace or the glow she gets when she serves her friends amazing meals, but whatever 'it' is...I walk away feeling inspired.

A few weeks ago Ina whipped up this Crunchy Noodle Salad and Asian Salmon dish and I just couldn't get it out of my mind. It's the perfect menu for a nice luncheon, dinner party, or cut the recipe in half and enjoy a late night meal with a friend. The flavors are full, colors bright and the taste...mmmm.

From my table (well, really Ina's) to yours...

Crunchy Noodle Salad

Ingredients:

• Kosher salt
• 1/2 pound thin spaghetti
• 1 pound sugar snap peas
• 1/2 cup vegetable oil
• 1/4 cup rice wine vinegar
• 1/3 cup soy sauce
• 2 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 3 tablespoons toasted white sesame seeds, divided
• 1/4 cup smooth peanut butter
• 2 red bell peppers, cored and seeded, and thinly sliced
• 4 scallions (with and green parts), sliced diagonally
• 3 tablespoons chopped fresh parsley leaves
  

Directions

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
• Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender.
• Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
• For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
• Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl.
• Pour the dressing over the spaghetti mixture.
• Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
  

Asian Salmon

Ingredients

• 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
• 1 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon toasted (dark) sesame oil
• 1 1/2 teaspoons chili paste
• 1/2 cup sliced scallions (2 scallions)
• 2 tablespoons minced garlic (8 large cloves)
• 2 tablespoons minced fresh ginger
• 1 1/2 cups panko (Japanese bread crumbs)
  

Directions

• Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
• In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger.
• Pour 1/3 of soy sauce mixture over the salmon fillet.
• Sprinkle the panko evenly over the fillet.
• Pour the rest of the soy sauce mixture evenly over the panko.
• Be sure to soak the panko completely and if any runs off, spoon back onto the salmon.
• Set aside for 15 minutes, leaving all the sauce in the pan.
• Meanwhile, preheat the oven to 500 degrees F.
• Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done.
• Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes.
• Serve hot or at room temperature.

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