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Food & Entertaining

Party For Two

Author: Sydney Dye
Issue: February, 2013, Page 154



Recipes from Sydney Dye

If your dinner includes more than two people, quantities can easily be doubled or tripled to serve 4 or 6. When time is tight, buy ready-made or boxed couscous.

Arugula Salad with Champagne Vinaigrette

1bag arugula or your choice of greens
4 ounces goat cheese
1/2 cup dried tart cherries
1/2 cup candied pecans
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
1 tablespoon freshly squeezed
lemon juice
3 tablespoons olive oil

 
TOSS first four ingredients together lightly in medium to large bowl.

CHILL until ready to serve.  

COMBINE remaining ingredients, except for the olive oil, in a small bowl. Mix well.

DRIZZLE in the olive oil, whisking continually.

CHILL until ready to use.

TOSS
salad lightly with dressing and serve.




Sautéed Broccolini with Red Peppers


2 bunches fresh broccolini
1 red pepper, ribs and seeds removed, diced
1 tablespoon olive oil
1 tablespoon butter
Kosher salt and freshly ground pepper

 
STEAM broccolini in steamer until al dente (2-3 minutes).

REMOVE from heat and place broccolini in a bowl of ice water to stop cooking.

HEAT olive oil and butter over medium heat in a small sauté pan. Sauté diced red pepper until just tender.

ADD broccolini to sauté pan before serving to heat through.

SEASON to taste with salt and pepper. Serve warm.




Roasted Salmon with Shallot and Citrus Sauce

1 teaspoon olive oil
1 tablespoon minced shallots
1 teaspoon fresh ginger, grated
1 ruby red grapefruit, cut into
segments, juice reserved
2 teaspoons honey
Pinch of red pepper flakes
2 teaspoons lemon juice
2 tablespoons flat-leaf parsley,
finely chopped
2 skinless salmon fillets, 4-5 ounces each
Kosher salt and freshly ground pepper

 
HEAT oil in a medium skillet over medium heat.

ADD shallots and sauté until softened (about 2 minutes).

STIR in the ginger, grapefruit juice, honey and pepper flakes and bring to a simmer.

COOK sauce until it is reduced by half (about 10 minutes).

ADD lemon juice and season to taste. Stir in the grapefruit segments and parsley just before serving.

SEASON salmon fillets with kosher salt and freshly ground pepper.

PLACE salmon on baking sheet and roast until cooked through (12-15 minutes).

PLATE salmon fillets and spoon sauce over the top. Serve warm.


Mocha Pots de Crème

3/4 cup heavy cream
3 tablespoons sugar
1 1/2 ounces unsweetened chocolate, finely chopped
1/2 teaspoon instant espresso powder
2 large egg yolks
1 teaspoon vanilla extract
White chocolate shavings and
fresh raspberries for garnish
Whipped cream, if desired

 
HEAT oven to 300º.

SIMMER heavy cream and sugar in a medium saucepan, stirring occasionally.

REMOVE from heat; add chocolate and espresso powder. Let stand 1 minute; stir until chocolate melts and coffee dissolves.

WHISK the egg yolks and vanilla together in a small bowl until mixture is blended and smooth.

ADD 2 tablespoons of chocolate mixture to yolk mix to temper. Add yolk and vanilla mixture to chocolate.

POUR into two (6-ounce) round ramekins or custard cups.

PLACE ramekins in an 8-inch-square baking pan.

ADD hot water to pan until the water level comes halfway up the sides of the ramekins.

BAKE 25 minutes or until mixture is nearly set in centers.

REMOVE ramekins, place on wire rack and allow to cool slightly.

GARNISH with white chocolate shavings and fresh raspberries. Top with whipped cream if desired.

SERVE warm and soft, or chilled if preferred (chill for at least 2 hours).


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