Dinner Date Recipes

The Ana

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Prep time: 4 mins        Serves: 1

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Ingredients:

• 2.5 ounces of vodka

• .5 ounces dry vermouth

• .5 ounces olive brine

 

Directions:

1. Place ice and cold water in a martini glass and set to chill.

2. Add the vodka, vermouth and olive brine to a shaker filled with ice.

3. Shake for 60 seconds until well chilled and ice begins to form on the surface.

4. Remove the ice water from the chilled martini class. Double strain through a fine strainer into chilled glass..

5. Garnish with a skewer of blue cheese stuffed olives. 

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The Gentleman

 

Prep time: 4 minutes         Serves: 1

Ingredients: 

• 1 sugar cube

• 3 dashes Angostura bitters

• 1 splash filtered water

• 2 ounces bourbon 

• Garnish: orange twist and one cocktail cherry

 

Directions: 

1. Add the sugar cube and bitters into a mixing glass, and crush. Add a splash of water, and stir until the sugar is nearly dissolved.

2. Fill the mixing glass with ice, add the bourbon, and stir until well-chilled.

3. Strain into a rocks glass over one large ice cube.

4. Express the oil of an orange twist over the glass, then drop into the glass to garnish. Top with one cocktail cherry.

 

 

The Benny

Prep time: 2 minutes         Serves: 1

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Ingredients: 

• Peanut Butter Whiskey

• 1 cheddar cheese cube

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Instructions: 

1. Fill a small shot glass with 2-4 ounces of room temperature peanute butter whiskey.

2. Place a small cube of good quality cheddar cheese on the rim. 

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NOTE: Do not give alcohol to dogs! This drink is named after Benny, but not for Benny. Although he might enjoy sharing your cheese cube. 

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La Soupe d’Ana

 

Prep time: 45 minutes Serves 4-6

 

Ingredients: 

• 4 Tbsp unsalted butter (reserve 2)

• 2 leeks, washed and diced, white parts only

• 1 small yellow onion

• 2 cloves of garlic

• 1 Tsp smoked paprika

• 3 bay leaves

• Salt and pepper to taste

• 1.5-2 lbs yellow potatoes, diced

• 4-6 cups of vegetable broth

• 2 Tbsp flour or gluten free flour

• 2 cups of heavy cream

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Instructions:

1. Melt half of the butter in a soup pot. 

2. Dice the onion, leeks and garlic and saute them in the butter until they soften

3. Add the smoked Paprika, bay leaves, and salt and pepper and stir so the spices cling to the vegetables. 

4. Add the diced potatoes to the pot and stir. 

5. Add enough vegetable broth to cover the potatoes, and cook with the heat on medium to medium low. Keep at high simmer or low boil until the potatoes are soft. 

6. In a separate small pan, melt the remaining butter and mix the flour into the butter, keeping the heat low but high enough to incorporate the flour into the butter. Cook while stirring about one minute, or until you cannot smell the flour. Slowly add the cream into the flour and butter, whisking until it’s incorporated. 

7. When the cream mixture is warm but not boiling, add it slowly to the soup and stir until it is incorporated. Remove the bay leaves and serve in in a bowl with sourdough bread from your local French cousin on the side. 

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Goat Cheese and Beet Salad with Fennel and Citrus Dressing

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Prep time:  90 minutes          Serves: 2-4

 

Ingredients:

• 2 large beets, stems and roots removed

• 1 bulb fennel, cut thinly on a mandolin or by hand

• 2 oranges plus 2 teaspoons grated orange zest

• 1 teaspoon grated lemon zest

• 1 teaspoon Dijon mustard

• 1/4 cup white balsamic vinegar (if not available, substitute apple cider vinegar)

• 1/2 teaspoon salt

• 1/4 teaspoon fresh cracked pepper

• 3/4 cup extra-virgin olive oil

• 1/2 to 1 teaspoon of honey

• 4 cups mixed greens or greens of your choice

• 6 ounces goat cheese

• ½ cup of crushed pistachios, almonds or walnuts

 

Instructions:

1. Preheat oven to 400°F. 

2. Wash the beets well, then wrap in foil and roast in the oven for 1 hour, or until easily pierced with a knife. Cool, then peel the skin and discard. 

3. Slice the beets into thin slices from the root end to the stem end; set aside. 

4. Remove the stalks and top from the fennel bulb and discard. Using a mandolin or knife, slice the fennel into very thin slices and cat the larger pieces into halves or quarters. 

5. Grate 2 teaspoons of orange zest and 1 teaspoon of lemon zest into a small bowl and set aside. 

6. Using a sharp knife, completely remove the skin of the 2 oranges and cut into segments over a bowl, reserving any juice. Make sure you have ¼ of orange juice reserved for the dressing, or squeeze another orange or add orange juice from a box or bottle.

7. For the vinaigrette: Place grated citrus zests in a bowl with mustard, vinegar, honey, salt, pepper, and 1⁄4 cup reserved orange juice. Whisk, incorporating oil slowly. Check seasoning and adjust as desired.

8. To assemble the salad: Mix greens together with orange segments, beets, and fennel; toss with 1⁄2 cup vinaigrette. Taste and add more vinaigrette as desired. Divide salad mixture evenly among 2 to 4 plates. Top with goat cheese and nuts and serve.
    

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