20th Dinner Club: Fireside Dinner Menu & Recipes

19-Apr-2006

Well, I’m a little late writing up our last dinner club meeting – in fact so late that this Friday is our next one! Thought I’d better hurry up and get this posted!

R was our March host. She had selected the theme "Fireside Dinner". This was to be a meal that was cozy and filled with comfort foods – the things you want to enjoy while the wind and rain storm outside but you are safe with friends in the warmth of your home.

As the main course she selected cassoulet! Something we all love to eat but normally that would be at a littl French bistro. R had decided it was time to tackle this dish at home.

Here was our full menu:

Appetizer: Seared Foie Gras with Sautéed Apples

Cocktail: Quarts de Chaume Domaine des Baumard, 2002

Salad: Caesar Salad

Main: Cassoulet

Side: Tian de Legumes (recipe below)

Dessert: Lemon Cream Brulee

Tian de Légumes

1 medium eggplant

Salt

2 medium yellow onions, peeled and chopped

3 cloves garlic peeled and minced

½ cup extra-virgin olive oil

Freshly ground black pepper

2 medium zucchini sliced diagonally

6 medium ripe tomatoes, sliced

Leaves from 3 – 4 sprigs of fresh herbs, such as, thyme, rosemary or oregano

½ cup grated parmigiano-reggiano

Cut eggplant in to 1” cubes, sprinkle with the salt and place in a colander. Drain for 30 minutes, then pat dry with paper towels.

Cook onions and garlic in 3 tbsp. olive oil in a large skillet over medium heat until lightly browned, about 10 minutes. Transfer to a medium baking dish. Add 2-3 tbsp olive oil to the same skillet, then add eggplant and cook until tender and slightly browned, about 10 minutes. Season to taste with salt and pepper, and stir into onion mixture.

Preheat oven to 400°F. Arrange zucchini and tomatoes in alternating layers over eggplant mixture. Top with herbs, drizzle with remaining 2-3 tbsp oil, season to taste with salt and pepper, and bake 30-40 minutes. Sprinkle with cheese just before serving.

From, “Saveur Cooks: Authentic French”