Overnight success - preparing food ahead of time - Recipe

Sunset, Nov, 2001 by Andrew Baker

Do the work ahead of time for a special holiday meal

Layers, fillings, stuffings--these are the elements of impressive party food. But they add steps that take time, which is in short supply for most of us these days, especially this time of year. Fortunately many dishes that are layered, filled, or stuffed can be assembled a day ahead of the party. In fact, many are better that way: The flavors have a chance to get comfortable together. Just heat up a soup and an entree and put the final garnish on a dessert for a special, stress-free dinner.

Stuffed Rolled Flank Steak

PREP AND COOK TIME: About 1 hour

NOTES: Serve the steak with hot, buttered noodles sprinkled with chopped parsley or penne pasta topped with your favorite marinara sauce.

MAKES: 5 to 6 servings

2 teaspoons pink, green, or black peppercorns (or a combination)

1/2 cup grated parmesan cheese

1/4 cup finely chopped drained oil-packed dried tomatoes

1 beef flank steak (about 1 3/4 lb.)

1. On a hard, flat surface, with the bottom of a glass (or with a mortar and pestle), coarsely crush peppercorns. Put in a small bowl and mix with parmesan cheese and dried tomatoes.

2. Rinse flank steak and pat it dry; trim off and discard fat. Lay steak flat on a board and spread peppercorn mixture evenly over meat. Starting from one end, roll steak tightly around filling into a neat, compact log. Tie with heavy cotton string at 2-inch intervals. Wrap log tightly in plastic wrap and chill up to 1 day.

3. Place a 10- to 12-inch frying pan with ovenproof handle over high heat. When hot, remove rolled steak from plastic wrap, add steak to pan, and turn to brown evenly on all sides, 3 to 4 minutes total. Transfer pan with steak to a 400[degrees] regular or convection oven; bake until a thermometer inserted in center of thickest part of meat registers 135[degrees] for medium-rare, 45 to 50 minutes (35 to 40 minutes in convection), or until beef is as done as you like.

4. Transfer steak to a rimmed cutting board and let rest about 5 minutes. Remove and discard strings. To serve, cut steak crosswise into 1/4- to 1/2-inch-thick slices.

Per serving: 273 cal., 49% (135 cal.) from fat; 29 g protein; 15 g fat (6.4 g sat.); 2.9 g carbo (0.7 g fiber); 276 mg sodium; 71 mg chol.

Roasted Green Chili Bisque with Chicken

PREP AND COOK TIME: About 50 minutes

NOTES: Use leftover cooked chicken or buy a roasted chicken from a good deli.

MAKES: 2 quarts; 4 servings

1 1/2 pounds fresh poblano chilies (often mislabeled pasillas)

1 pound onions

3 cups fat-skimmed chicken broth

2 cups half-and-half (light cream)

2 cups shredded skinned cooked chicken (see notes)

1 firm-ripe avocado (about 8 oz.), pitted, peeled, and chopped

1 firm-ripe tomato (about 6 oz.), rinsed, cored, and chopped

1/4 cup minced fresh cilantro

Salt

1. Rinse and dry chilies; cut in half lengthwise and discard stems and seeds. Peel onions; cut crosswise into 1/2-inch-thick slices. Arrange chilies (skin up) and onions in a single layer in a 12- by 17-inch pan.

2. Broil 4 to 6 inches from heat until vegetables are soft and slightly charred, 20 to 25 minutes, turning onions as needed to brown evenly. When chilies are cool enough to handle, pull off and discard skins.

3. In a blender or food processor, whirl half the chilies and onions with about 3/4 cup chicken broth until smooth, scraping container sides as necessary. Rub mixture through a fine strainer set over a bowl; discard residue. Repeat to puree remaining chilies and onions with another 3/4 cup broth and strain into bowl.

4. Stir in remaining 1 1/2 cups broth, half-and-half, and chicken. Cover and chill up to 1 day

5. In a 3- to 4-quart pan over medium-high heat, stir bisque often until steaming, about 15 minutes. Place avocado, tomato, and cilantro in separate small bowls.

6. Ladle bisque into wide bowls. Serve with avocado, tomato, cilantro, and salt to add to taste.

Per serving: 480 cal., 49% (234 cal.) from fat; 35 g protein; 26 g fat (11 g sat.); 31 g carbo (4.8 g fiber); 185 mg sodium; 107 mg chol.

Chocolate-Caramel Trifle with Raspberries

PREP AND COOK TIME: About 1 1/4 hours, plus at least 2 hours to chill

NOTES: Make and cool pastry cream while cake bakes and cools. For a nonalcoholic version, substitute a hazelnut- or raspberry-flavor syrup (such as Torani, available in most well-stocked supermarkets) for the liqueur; the trifle will be somewhat sweeter.

MAKES: 8 to 10 servings

About 1/2 cup (1/4 lb.) butter or margarine, at room temperature

About 1 1/2 cups all-purpose flour

4 ounces semisweet chocolate

1 cup sugar

2 large eggs

1 teaspoon vanilla

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup milk

3/4 cup hazelnut- or coffee-flavor liqueur (see notes)

Caramel Pastry Cream (recipe follows)

1 1/2 cups fresh raspberries (6 oz.), rinsed and drained

1. Butter and flour a 9-inch square baking pan.

2. Coarsely chop 3 ounces of the chocolate and place in a microwave-safe bowl. Heat in a microwave oven on full power (100%), stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes total.

3. In a large bowl, with a mixer on medium-high speed, beat 1/2 cup butter and the sugar until fluffy Add eggs and vanilla and beat until well blended. Stir in melted chocolate.