If there is one thing you should know about me, it's the fact that I have never been a good cook. It's not due to lack of trying...I was simply not blessed with the gift! So, when I invited my future in-laws over for my fiance's birthday, I had to think quick. This is the first time I'm cooking dinner for them in 71/2 years! They've always invited us over at their place and I've never been confident in my cooking and hosting skills to reciprocate...until now. I thought "What the heck! Surely, my cooking skills can't break an engagement...can it?" No, they are wonderful people and would appreciate my, at least, trying.
So, just to be on the safe side, I decided to cook an Italian dinner from scratch. The menu: Bruchetta, Salad (as an afterthought really), Baked Ziti, and Tiramisu; all from scratch, no shortcuts...really! This menu was perfect for 6 people and costs under $100 (or less than $130 with 2 bottles of Italian wine). Approximate cooking time: 4-6 hours (if you're an amateur like me).
Tiramisu
Ingredients
6 ounces container mascarpone cheese
2/3 cup whipping cream
1/2 cup sugar
Chocolate Zabaglione, recipe follows
2 1/2 cups espresso coffee, warmed
24 crisp ladyfinger cookies (recommended: Trader Joe’s Lady Fingers)
Unsweetened cocoa powder, for garnish
Dark chocolate shavings, for garnish
Directions
Chocolate Zabaglione
2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt
Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended (you may use an electric mixer on low). Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water (difficult; you may want to use an oven mitt to protect your hand). Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes (difficult: you may use an electric mixer on low, but be careful that the cord doesn’t get on the flames…trust me!). Remove from the heat.
Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.
Mascarpone: Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
Lady Fingers: Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap (or aluminum foil), allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
Bruschetta
Ingredients
1 1/2 lbs. ripe Roma tomatoes
2 tbsp. finely chopped red onion
2 cloves garlic, minced
1/4 c. chopped fresh basil
2 tsp. red wine vinegar (balsamic is also nice)
3 tbsp. extra virgin olive oil
Salt and Pepper
Parmesan shavings
Toasted crusty bread
Instructions: Cut tomatoes in half, squeeze out seeds and excess juice. Dice, place in bowl. Add onion, garlic, basil, vinegar, salt and pepper (to taste), and olive oil. Let sit at room temperature 1 hour.
Brush toasted bread lightly with olive oil. Spoon tomato mixture over bread, sprinkle with shaved Parmesan cheese.
Baked Ziti
Ingredients
1 large onion, diced
6 cloves garlic, minced
1.5 lbs spicy Italian sausage, casings removed, crumbled
salt and pepper
1/4 c. dry red wine
1 (35 oz.) can chopped tomatoes, with juice
4 tomatoes, diced
1/4 c. chopped fresh oregano (or 2 tbsp, dried)
1 c. ricotta cheese
3/4 to 1 c. grated parmesan cheese
1/3 c. flat leaf parsley, chopped
1 lb. dry ziti pasta, cooked to al dente
1/2 to 1 pound mozzarella cheese, diced
olive oil
Instructions: Heat oven to 425 F. In large skillet, heat 2 tbsp of olive oil over medium. Saute onion in oil until soft, about 5 minutes. Add garlic and sausage, sauté until sausage is browned. Season with salt and pepper to taste. Drain fat, return to heat.
Add red wine, allow to boil mostly away. Add tomatoes with juice, simmer about 10 minutes, until sauce is slightly thickened. Add oregano. Taste to correct seasonings.
In a bowl, combine ricotta, half the parmesan, and the parsley. Season with salt and pepper. Combine drained, cooked pasta with ricotta mixture. Add sausage and sauce. Mix. Add mozzarella.
Pour into large, shallow, greased baking dish. Sprinkle with remaining parmesan. Set aside and bake 30 minutes before you are ready to serve. Bake uncovered until bubby and lightly browned, about 20 minutes.
Salad
1 romaine lettuce
2 handfuls arugula
Parmesan cheese
Grape tomatoes
Cucumber
Green onions
Sliced ham
Balsamic vinaigrette
Whatever you fancy
Directions: I think we all know how to make a salad.
Devour and enjoy!
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