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Fusilli with Roasted Cherry Tomatoes, Three Cheeses and Fresh Basil
Pan-Roasted Salmon with Crushed Olive Vinaigrette (Chicken option available on request. Same sauce, equally delicious)
Garlicky Potato and Green Veggie Smash
Arugula Salad with Fennel, Orange, Endive and Citrus Vinaigrette
Coconut-Double Chocolate Brownie Tart with Homemade Ice Cream and Chocolate Sauce
About the Class
If you really focus--and NOT including dessert ( you can make this rich, sumptuous and wildly chocolate-y tart a day or two ahead with zero problem. You don't even have to refrigerate it. OR just purchase dessert at a local bakery)--you can put this whole dinner on the table in not much over an hour. But will take a step-by-step prep list which we'll discuss in class.
And all 5 recipes provide amazing bang for the buck. Roasting the cherry tomatoes with salt, pepper and olive oil turns them into a perfect pasta sauce. The other ingredients are optional but provide excellent lily gilding. You'll love this dish. And, for summer dining, it's as good at room temperature as hot. AND the sauce can be made ahead to boot.
The salmon takes just a few minutes to roast and is divine. The salty olives are a wonderful foil for the richness of the fish. And lots of garlic and parsley and a soupcon of turmeric provide just the right balance. And again, great hot, warm or room temp. The quick smash of potatoes and green veggies tastes even better when drenched in the olive sauce and pan drippings.
You can serve the salad along with the main course or after. Either way, the citrus segments and tangy vinaigrette offer a tart freshness that is ideal before the lush dessert (which, BTW, has converted a number of coconut haters into lovers. The tart is rich and brownie-like --abundant chunks of chocolate included as well--and the topping is essentially a huge golden coconut macarroon. Irresistible --and even more so with the addition of ice cream a la mode and warm bitter chocolate sauce.