Last night we had a wonderful dinner with our friends, Jodie, Tyler, Reid, Lois and Doug. Reid is Jodie and Tyler’s son and Lois and Doug are Jodie’s Parents. We are friends with both sets of people and have been for a long time. Last night was especially wonderful because we were able to spend time with them alone. Usually there are a gazillion people around and we can’t talk or relax and enjoy each other’s company. I made a simple yet elegant dinner; one that I’ve made before so I didn’t have to spend too much time thinking while cooking. That was a good thing since wine was flowing freely.
There is nothing more satisfying for me than to have friends and family over for dinner. Since we don’t have any family in South Florida, our Florida friends have become our family which makes them doubly special to us.
Here is our dinner in words and pictures. I have included some of the recipes and if you want more or if you have any questions leave a comment on the blog or email me at
camille@camillecooksforyou.com
As always, I look forward to hearing from you. Your input is very important to me and it will help to make me a better blogger and a better recipe writer.
Lovely and Delicious Salad Topped with Roasted Lemon Vinaiagrette
Hydroponic Bibb Lettuce Wedges with Triple Cream Brie, Hearts of Palm, Haas Avocado Vine Ripened Beef Steak Tomatoes, Pickled Onion, Roasted Almonds Tossed with Roasted Lemon Vinaigrette (Vinaigrette Recipe is in previous post)
Sauteed Shrimp and Soft Polenta
Sautéed Jumbo Shrimp in Beurre Blanc, Sautéed Baby Spinach, Soft Polenta Topped with Tomato Marmalade
Soft Polenta
Serves 4 to 6
1½ Cups Stone Ground Yellow Cornmeal
1 Cup Heavy Cream
2 Cups Milk
4 Cups Homemade Chicken Stock or Canned Low Sodium Chicken Broth, Heated
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
4 Sprigs Fresh Thyme
2 Garlic Cloves, Peeled and Smashed
1½ Tablespoons Unsalted Butter
¼ Cup Freshly Grated Parmigiano-Reggiano
In a large non-reactive stock pot or Dutch oven add milk, cream and 1 cup of the chicken stock along with the salt, pepper, thyme and garlic. Bring to a simmer and immediately remove from the heat. Steep the mixture for 30 minutes. Once steeped, remove and discard the thyme and garlic from the milk mixture.
Bring the milk mixture back up to a simmer and gradually pour in the cornmeal in a slow, steady stream, whisking constantly. Once the milk is completely absorbed, lower the heat and continue cooking, whisking continuously for about 10 minutes. Add one cup of chicken stock and continue to cook over very low heat for another 10 minutes. Keep adding the rest of the chicken stock in this manner and whisk until all the chicken stock is incorporated. Cover the pan and cook over very low heat for another 10 minutes, stirring every couple of minutes. At this point the polenta should be creamy and smooth much like creamy mashed potatoes. Stir in the butter and grated Parmigiano. Check for seasoning and add more salt and pepper if necessary. Serve immediately.
Tomato Marmalade
Makes 3 Cups
1/3 Cup XVOO
8 Garlic Cloves, Sliced
2 28 Ounce Cans Diced Tomatoes, Drained
½ Teaspoon Fresh Thyme, Finely Chopped
½ Teaspoon Fresh Oregano, Finely Chopped
1 Bay Leaf
¼ Cup Granulated Sugar
1 Cup Madeira or Spanish Sherry
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
In a large sauté pan, heat the oil over medium heat and cook the garlic, stirring often until golden, 1 to 2 minutes. Add tomatoes, thyme, oregano, bay leaf, sugar, salt, pepper and the Madeira or Spanish Sherry and briskly simmer, stirring frequently and crushing tomatoes with the back of a spoon, until tomatoes start to break down and oil separates slightly, about 1 hour.
Remove from the heat and serve immediately or cool completely and store in the refrigerator in a covered container for up to one week.
XVOO Cake with Berry Compote, Balsamic Syrup and Whipped Creme Fraiche
Makes One 9” Cake
5 Large Eggs
1¼ Cups Granulated Sugar
1½ Cups Extra XVOO, Plus Extra For Brushing Cake Pan
2 Cups Sifted Cake Flour (Not Self Rising), Plus Extra For Dusting Cake Pan
2/3 Cup Yellow Cornmeal, Stone Ground Medium
1¾ Teaspoons Baking Powder
1 Teaspoon Fine Sea Salt
Grated Zest of One Orange
Confectioners Sugar for Dusting
Preheat oven to 325°. Lightly brush sides and bottom of a 9″ cake pan with XVOO and dust with cake flour. Tap our excess flour. Line the bottom of the pan with a parchment paper round and oil and flour that as well.
In a medium size bowl combine the shifted flour, cornmeal, baking powder and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the eggs and granulated sugar until smooth. Add the olive oil in a slow and steady stream until completely incorporated. With the mixer on low speed, add the flour/cornmeal mixture. Mix until completely blended. With a rubber spatula, fold in the orange zest.
Scrape the batter into the prepared cake pan and bake for 45 minutes, turning the pan half way through the cooking time. To check for doneness insert a wooden skewer into the center of the cake. If the skewer doesn’t come out clean, bake for an additional 10 to 15 minutes, checking it half way through the time.
When done, remove the cake pan to a wire cooling rack for 30 minutes. Invert the cake onto the rack and cool completely. When completely cooled, dust the top with confectioners sugar and serve plain or with Berry Compote and Balsamic Syrup. Top with a dollop of Sweetened Whipped Creme Fraiche.
Berry Compote with Balsamic Syrup
Makes About 6 Cups Compote and 1 Cup Syrup
For the Berry Compote
¼ Cup Granulated Sugar
2 Tablespoons Raspberry Liquor
3 Cups Strawberries, Rinsed, Hulled and Sliced in Half Lengthwise
2 Cups Blueberries, Rinsed
1½ Cups Blackberries, Rinsed
1½ Cups Raspberries, Rinsed
For the Balsamic Syrup
1 Cup Balsamic Vinegar
2 Tablespoons Granulated Sugar
Reserved Juice From Berry Compote
For the Berry Compote
In a medium size saucepan combine the sugar and the raspberry liquor and bring to a boil to dissolve the sugar. Once the sugar is dissolved add the strawberries and toss to coat the strawberries with the syrup. Bring back to a gentle boil and cook for one minute. Add the blueberries, toss to combine with the strawberries and cook for one minute more.
Remove the pan from the heat and add the blackberries and the raspberries. Gently combine with the strawberry/blueberry mixture being careful to not break up the raspberries and the blackberries.
Let the mixture sit in the pan for about 10 minutes. Drain the berries and reserve the juice. Place the berries in a container, cool completely and refrigerate until ready to serve.
The berry compote should be made the day of serving.
For the Balsamic Syrup
In a small saucepan combine the berry juice, balsamic vinegar and 2 tablespoons of sugar and bring to a boil to dissolve the sugar. Reduce the heat to a slow simmer and cook the mixture until it is thick and syrupy, stirring often, about 10 minutes. The syrup is thick enough when it leaves a trail on the bottom of the pan when you run a spoon through.
Cool and serve at room temperature.
Hints and Tips: The syrup can be made up to a week in advance and kept refrigerated. Bring to room temperature before serving.