23rd month

I think I've mentioned before in one of these intros for our anniversary dinners that Patrick didn't think we'd continue them too consistently after the first year. I agreed with him to some extent but, as we near our 24th month anniversary dinner and celebrating two years, I think as we look back on this second year we'll see we enjoyed a fair amount of anniversary dinners. Here's the 23rd month!

23rd Month Menu
July 10, 2015

entree and sides: fancy filet of beef with marsala sauce, 
roasted garlic mashed potatoes, and green beans with shallots from rachael ray
dessert: mocha pudding cakes    wine: santa barbara landing pinot noir

   Serves 4 (we halved)
   For the Roasted Garlic Mashed Potatoes:
1 large bulb garlic, end cut off to expose all the cloves
Extra Virgin Olive Oil, for drizzling plus 1 tablespoon
Salt and pepper
1 sprig rosemary
4 medium starchy potatoes, peeled and cut into cubes (we roasted Yukon gold potatoes whole)
3 tbsp butter
1/2 c chicken stock
1/4 c cream or half-and-half
A handful grated Parmigiano-Reggiano cheese
   For the Green Beans with Shallots:
Salt and pepper
1 lb haricots verts (thin green beans)
1 tbsp Extra Virgin Olive Oil
3 tbsp butter
6 to 8 large shallots, cut into 1/4-inch dice
1/2 cup chicken stock
   For the Filets with Marsala Mushrooms:
4 filet beef steaks, 1 1/2-inches thick or petite filets, 6-8 ounces each
Extra Virgin Olive Oil, for drizzling
4 tbsp butter
3/4 lb cremini mushrooms, sliced
Salt and pepper
2 shallots, finely chopped
1 tbsp fresh thyme
1 rounded tbsp flour
1/2 c Marsala wine
1/2 c beef stock

For the Roasted Garlic Mashed Potatoes:
   Heat oven to 425F.
   Drizzle garlic with EVOO and season with salt and pepper. Set the rosemary sprig over the exposed end then wrap tightly in foil. Roast 45 minutes or until lightly golden and very soft. When the garlic is ready, place potatoes in water, cover and bring to boil. Remove cover when boiling, season water with salt and cook potatoes to tender. Drain and return to hot pot. (We roasted the potatoes whole, wrapped in aluminum foil in the oven with the garlic.)
   Mash potatoes with roasted garlic cloves, butter, stock, cream and cheese; season with salt and pepper to taste.
   To keep warm, place mashed potatoes in a small pot and cover. Set the pot into a larger pan with half an inch of simmering water, adding more water as necessary until ready to serve.
For the Green Beans with Shallots:
   Bring a few inches of water to a boil; salt water and add beans. Cook 3-4 minutes then cold shock and drain; reserve.
   In a large, deep skillet, heat EVOO over medium heat. Melt butter into oil, add shallots and season with salt and pepper. Lightly caramelize the shallots, stirring occasionally for about 20 minutes. Add stock and stir to combine, turn off heat and add beans. Cook to heat through.
For the Filets with Marsala Mushrooms:
   Bring steaks to room temperature and heat a cast-iron griddle or grill pan to medium-high heat.
   Heat a skillet with a drizzle of EVOO over medium to medium-high heat. Add butter and let foam, add mushrooms and brown 10-12 minutes. Season with salt and pepper, add shallots, thyme and flour; stir 2 minutes. Add Marsala and reduce by half; add stock and simmer over low heat.
   Drizzle meat with EVOO and season with salt and pepper. Cook 8 minutes, turning once, for medium rare; 12 minutes for medium to medium-well. Top with Marsala mushroom sauce and serve.

Mocha pudding cakes for two from Taste of Home
1/4 c all-purpose flour
3 tbsp sugar
1-1/2 tsp baking cocoa
1/2 tsp baking powder
1/8 tsp salt
3 tbsp 2% milk
1-1/2 tsp butter, melted
1/4 tsp vanilla extract
   For the topping
2 tbsp brown sugar
1-1/2 tsp baking cocoa
3 tbsp hot brewed coffee
1 tbsp hot water
Whipped topping, optional

   In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins coated with cooking spray.
   Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted near the center comes out clean. Serve warm or at room temperature with whipped topping if desired.

1 comment:

  1. What a feast- better than most restaurants!