3-Course Dinner
This past weekend we filmed a new Messy Chef video, centered on a 3-course menu. You can find the video, alongside all future videos, on the video page.
- Stuffed Zucchini
- Beef Tenderloin for Spring
- Individual Orange-Butter Cakes
I made and adapted these recipes on the spot, so I do not have precise measurements.
The **zucchini* included green zucchini, bread crumbs, olive oil, parmesan cheese, mortadella, sopresata, pinch of water. This mixture gets processed and then fills hollowed-out zucchini. We baked them for about 18 minutes at 400 degrees.
The beef entrée was presented on a bed of puréed white beans, with truffle oil, parmesan cheese, and garlic, with waxy potatoes. This mixture was processed and became a warm-bed for the beef. The beef was prepared simply, using seasoning of salt and pepper, and was first seared on the stovetop. The beef was more gently warmed in the oven in two 5-minute intervals, the first, with an additional splash of red wine.
After warming a second time, the beef was sliced thin, and presented on top of the potato-purée base. The beef was topped with chopped tarragon, mint, and spring onion, and playful splashes of a balsamic vinegar glaze.
The dessert was adopted from a recipe that appears in the Williams-Sonoma Entertaining cookbook. The upside-down cakes included orange segments, flour, sugar, butter, eggs, heavy cream, and flavorings. You can serve the dessert with a crème anglais sauce. We made the sauce off-site ahead of time, and re-heated it. Our sauce was made with low-fat milk. I recommend using half-half, or heavy cream, if you can afford the calories, for a thicker sauce.
I should like to thank my hosts, GP and HJ for the use of their kitchen!
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