A taste of Italy

Mississippi Magazine, March-April, 2005

Grilled Portobello Mushrooms

Herbed Cheese Flan

Balsamic Pear Vinaigrette with Baby Greens, Blue Cheese, and Candied Walnuts

Veal Chops with Fresh Fennel and Tomato Sauce

Individual Molten Chocolate Cakes

MOLTEN
CHOCOLATE CAKES

  4 tablespoon unsalted butter,
    softened
1/3 cup sugar
  3 large eggs
1/3 cup all-purpose flour
  1 teaspoon salt
  8 ounces bittersweet chocolate,
    melted
Additional butter and sugar
    for molds
Confectioner's sugar and whipped
    cream for garnish (optional)

Preheat oven to 350 degrees. Butter six muffin cups. Sprinkle with sugar; tap to remove excess.

In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, beating after each addition. Add flour and salt, and beat until just combined. Fold in melted chocolate. Divide batter between muffin cups. Bake just until tops are set, about 10-20 minutes. Remove from oven. Let stand 10 minutes before serving.

To serve, turn out cakes and place on serving plates. Dust with confectioner's sugar and a dollop of whipped cream, if desired.

GRILLED PORTOBELLO
MUSHROOMS

4 1/2 tablespoons fresh basil, chopped
    3 tablespoons fresh parsley, chopped
    3 cloves garlic, minced
    3 tablespoons olive oil
    3 tablespoons unsalted butter, softened
    6 portobello mushrooms, stems and
      gills removed
Sea salt and freshly ground black pepper

Combine basil, parsley, garlic, olive oil, and butter in the bowl of a food processor. Process to form a smooth paste. Coat mushrooms liberally with herb mixture. Season with salt and pepper to taste. Grill mushrooms for 3-4 minutes, making sure that they are still firm when touched with the tip of your finger and that they are not starting to lose water. Serve hot with Herbed Cheese Flan. Yield: 6 servings.

HERBED CHEESE FLAN

1 3/4 cups heavy cream
  1/2 cup plus 1 tablespoon milk
    1 bay leaf
    1 tablespoon parsley chopped
    1 sprig flesh sage
    1 tablespoon rosemary
    1 tablespoon unsalted butter
  1/2 onion, thinly sliced
    2 tablespoons Asiago cheese, grated
      teaspoon freshly grated nutmeg
Sea salt and freshly ground black pepper
    3 whole eggs

Preheat oven to 350 degrees. Combine heavy cream and milk in a small saucepan, and bring to a boil. Remove from heat, and add herbs. Cover the pan, and let herbs steep for at least one hour.

Over medium heat in a medium saute pan, saute onion in butter until transparent and very soft but not brown. Remove from heat; cool. Puree in food processor.

Strain steeped cream and milk into a bowl, discarding herbs. Stir in pureed onion, cheese, nutmeg, and salt and pepper to taste. Whisk eggs in a separate bowl until thick and foamy. Add eggs to the cream mixture, beating vigorously.

Pour the mixture into 6 individual buttered baking cups. Set the cups in a water bath, and bake for 35-40 minutes or until set and golden brown. Serve hot or at room temperature. Yield: 6 servings.

BALSAMIC PEAR VINAIGRETTE
WITH BABY GREENS, BLUE CHEESE,
AND CANDIED WALNUTS

SALAD:

4 ripe pears, thinly sliced
6 ounces blue cheese, crumbled
1 bag mixed baby greens or spinach
Fresh fennel tops

Combine all ingredients. Top with
Candied Walnuts and Vinaigrette.

CANDIED WALNUTS:

Non-stick cooking spray
9   tablespoons sugar, divided
3   tablespoons orange juice
2   cups walnut halves
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Line a large cookie sheet with non-stick foil. In a large skillet over medium heat, combine 6 tablespoons sugar and orange juice. Bring to a simmer, and add walnuts. Cook until sugar is absorbed and nuts begin to caramelize, about 2 minutes, stirring constantly.

In a small bowl, combine 3 tablespoons sugar and cinnamon. Toss walnuts in sugar mixture. Place on cookie sheet. Bake until toasted, about 5 minutes. Set aside to cool.

VINAIGRETTE:

The simple vinaigrette, also known as basic French dressing, is a temporary emulsion of oil and vinegar seasoned with salt and pepper. Olive oil goes well with red wine vinegar; nut oils go well with balsamic or sherry vinegars. Neutral-flavored oils such as canola, corn, or safflower can be mixed with flavored vinegar. Oil and vinegar repel each other and will separate almost immediately when mixed. They should be whisked together immediately before use.

2 tablespoons wine vinegar
Fine sea salt and freshly ground pepper
  to taste
6 tablespoons salad oil

Choose an oil and vinegar that complement each other as well as the foods they will dress. Combine vinegar, seasonings, and any other flavorings in a bowl. Whisk in oil in a slow, steady stream. Allow the finished dressing to rest a few hours at room temperature before using so that the flavors can blend. Re-whisk immediately before use. Yield: about 1/2 cup.

Variations: Dijon vinaigrette: Add 1 teaspoon Dijon mustard to vinegar; proceed with recipe. Herbed vinaigrette: Add 1 tablespoon fresh minced herbs or 1 teaspoon dried herbs (basil, tarragon, thyme, marjoram, and/or chives).

GRILLED VEAL CHOPS WITH
FRESH FENNEL  TOMATO SAUCE

6 (6-ounce) veal chops (may substitute
  pork chops)
2 tablespoons roasted garlic oil
Sea salt and freshly ground pepper
Fresh Fennel and Tomato Sauce