The evening of Tuesday, February 8 turned out to be a tricky evening for several of the gourmet girls, so only four of us were able to get together. (I think this was a gourmet record). Fortunately my mom was able to join in on the gourmet goodness! After a series of unfortunate events, Lynley's planned appetizer did not come to fruition, but lucky for all of us she just happened to have shrimp in the freezer and cocktail sauce on hand! (Don't all of you?) Jodi brought a delicious Toasted Seed Salad from Keeping Up Cookbook. Lara doubled up with bread and desert! Her Broccoli Cornbread was awesome! Lynley was nice enough to throw some baked potatoes in the oven at the last minute for a side to go with the Caesar-Roasted Swordfish (from Barefoot Contessa's "How Easy is That?) Monday morning I decided to call around and shop prices on swordfish. I discovered there were no prices to compare! I could only find one place in town that carried swordfish! Aquarius Fish Market is located inside Tony Caputos deli in downtown Salt Lake City. I have to say the fish was well worth the drive! I think the sauce could work well on other fish as well; I'd love to try it on salmon. We polished off the night with Lara's French Silk Pie - delicious and although rich, actually sort of light. Another gourmet success!
The Group - Bridget, Lara, Lynley & Jodi
Bridget & Lara
Lynley & Jodi
Toasted Seed Salad
1 head butter lettuce, rinsed and torn
1/2 head romaine lettuce, rinsed and torn
1/2 head red leaf lettuce, rinsed and torn
1/2 cup grated carrot
2 tablespoons sesame seeds, toasted
1/4 cup sunflower seeds, toasted
1/4 cup slivered almonds, toasted
1/2 cup grated fresh Parmesan cheese
1 cup halved cherry tomatoes
1 avocado, diced
1/4 cup lemon juice
dash of Tabasco sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt
3 cloves garlic, minced
1/2 cup vegetable oil
Mix dressing ingredients in a blender until combined. Chill until ready to use. Combine salad ingredients in a bowl. Pour dressing over salad and toss to coat. Serve immediately.
Super delicious and seemingly super easy!
1 stick butter, melted
1 (10 oz) package frozen broccoli, cooked and drained
1 (8 oz) small curd cottage cheese
1 medium onion, chopped
1 tablespoon salt
1 box Jiffy cornbread mix
Grease 9x9 pan. Mix all ingredients except for the cornbread mix. Add mix. Bake at 350 degrees for 35-45 minutes.
2 large garlic cloves, chopped
1/4 cup chopped fresh parsley
1 tablespoon anchovy paste
2 teaspoons Dijon mustard (I used 1 tsp whole grain mustard)
1 cup good mayonnaise
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3 pounds center-cut swordfish steaks, 3/4 to 1 inch thick, cut into 6 portions
1/2 cup chopped scallions, which and green parts (4 scallions)
2 tablespoons good olive oil
3 tablespoons drained capers (I used the whole bottle)
Preheat the oven to 500 degrees. (Be sure your oven is very clean.) Line a sheet pan with aluminum foil.
For the Caesar sauce, place the garlic, parsley, anchovy paste, and mustard in the bowl of a food processor fitted with the steel blade and pulse until the garlic is minced. Add the mayonnaise, lemon zest, lemon juice, 1 tsp salt, and 1/2 tsp pepper and pulse to make a smooth sauce.
Place the swordfish steaks on the pan and sprinkle both sides generously with salt and pepper. Set aside one third of the sauce to serve with the cooked fish. Spread the fish on one side with half the remaining sauce, turn the fish, and spread the remaining sauce on the second side. Sprinkle with scallions and allow to stand for 10 minutes.
Roast the fish for 10 to 12 minutes, until the center is just barely cooked. Cover the fish with aluminum foil and allow to rest on the pan for 10 minutes.
Meanwhile, heat the oil in a small saute pan until very hot, add the capers, and cook for 30 to 60 seconds, until they start to pop and are a little crisp. Serve the swordfish hot with the lemon wedges, frizzled capers, and the reserved Caesar sauce.
French Silk Pie
Another super delicious (and according to Lara super easy) dish!
2 sticks of butter, melted and at room temp
3 squares of unsweetened chocolate, melted and at room temperature
1 tablespoon vanilla
1 cup sugar
Ready made pie crust (chocolate)
Mix the butter and chocolate together. Add vanilla and sugar and beat. Add 2 eggs and beat for 5 minutes. Add 2 more eggs and beat for 5 more minutes. Pour into pie shell and chill until served.