Three cheers for three courses

Easy recipe for success as CDS alternative

There comes a time in every student's life when one tires of Stevenson food. To get around this issue, I suggest the following recipes. This is a very simple three course dinner for two that can be put together quickly and cheaply. These also happen to be some of my favorite dishes.

If you would like to serve wine with dinner, I suggest something white that is not too sweet. A lighter Chardonnay works well with all the peppery and less-sweet cheeses. A Rose or White Zinfandel will also work just fine for those who prefer sweeter things, or if you are like me and only like sweet wine, go for the Riesling. All of these types of wine can be purchased at Gibson's from less than $10 to as high as $30 or $40. Just remember though, that the price of the wine does not necessarily reflect its quality.

Personally, I prefer feta cheese on the bruschetta. The chicken is great with lots of pepper, so don't skimp. Same with the wine sauce. Don't spend a lot on the wine in this case, either. The recipe calls for boiling off all of the alcohol, and by the time it reaches the table, the wine is only an olfactory accent.

The relish for the bruschetta and cheese mixture for the chicken may be made up to a day in advance, though even that is pushing it.

The wine sauce will keep almost indefinitely in your fridge, tightly covered, so feel free to make it in advance - though if you're trusting a dorm or otherwise communal fridge, you may not have it long.

You can also use the wine sauce over any berry-based dessert. I would hesitate with apples, but bananas also work. Also nice is dipping plain cookies in to the sauce, or mixing it with club soda for a refreshing drink.

Appetizer

Easy Bruschetta

1 loaf Italian bread
1 ripe tomato, or 2-3 ripe plum (roma) tomatoes
1 cucumber, peeled if you prefer
2 cloves garlic, minced
1/2 tsp. each: oregano, basil
1tsp parsley
Parmesan, romano, or feta cheese (optional)
olive oil

Dice the tomato and cucumber into 1/4"-1/2" dice. Mix with everything but the bread and refrigerate. When ready to serve, slice bread into thick slices (about 1") and toast. Top with cold relish and cheese.

Dinner

Parmesan Chicken with Balsamic Butter Sauce
(from Food and Wine Magazine, September 1999)

2 breasts of chicken
1/4 cup olive oil
1/4 cup freshly grated Parmesan cheese
1 tsp. freshly cracked or ground peppercorns (or 2 tsp. regular black pepper)
2 cloves garlic, minced
2 tbsp. oregano

1 cup chicken broth or stock
1/2 cup balsamic vinegar
2 tablespoons cold butter (unsalted)
salt and pepper to taste

Combine everything but the chicken, broth, and vinegar. Rub/smear the mixture onto the chicken and bake at 350 F for about 30-45 minutes. Cut to the bone to check for doneness. While chicken is cooking, combine broth and vinegar in small saucepan. Bring to a boil and allow the liquid to reduce to about 1/3 of a cup, about 15 minutes. Remove from heat and whisk in butter, one tablespoon at a time, until smooth. Season with salt and pepper. Transfer chicken to serving plates and spoon sauce on top to serve.

Garlic Mashed Potatoes

2-3 large red baking potatoes
3-4 cloves garlic, minced
2-3 tbsp. butter
milk
salt and pepper to taste

Scrub potatoes well. Cut into 1" cubes. In medium pot, cover them with water and boil until tender. Check doneness by inserting a knife into a larger cube. If there is no resistance, they're done. Drain the water off. Add butter, garlic, and some milk. Start mashing them (forks will work just fine), adding more milk if necessary to achieve preferred consistency. Salt and pepper to taste.

Steamed Veggies

This is a general method for steaming veggies. Make sure they're washed, peeled or whatever else may be needed to make them edible. Put them in a pot just large enough to hold them and add at most 1/4 cup water. Simmer until tender, stirring frequently. If you're lucky enough to have a steamer, use that by placing the veggies in that over 1/2" simmering water. You will not have to stir much at all if you have a steamer.

Dessert

Peaches with Vanilla-Red Wine Syrup and Ice Cream
(From Food and Wine Magazine, August 1999)<

1 bottle (750 ml) rich red wine, such as a Chianti or Barbera (inexpensive)
1 cup sugar
1tbsp. vanilla
1/4 tsp. black peppercorns, coarsely crushed
1/2 tsp. allspice berries, coarsely crushed
1 4" cinnamon stick, crushed
pinch of salt
1 ripe peach, peeled and sliced into 10 sections
vanilla ice cream

In medium saucepan combine wine, sugar, peppercorns, allspice and salt. Bring to a boil and continue to boil, stirring once or twice, until reduced to about 1 cup of liquid (about 30 minutes). Remove from heat and stir in vanilla. Strain syrup and allow to cool to room temperature. If syrup is too thick, add water by the tablespoon until desired consistency is reached. Scoop ice cream into serving bowls, top with peach slices. Drizzle a few tablespoons of the syrup over each dessert and serve.