A cozy menu that requires 2-2.5 hours to prepare. Great for a Saturday night after a long day in the snow. This three-course dinner date will be mostly prepared in advance with a few steps (~10mins) between courses to prepare the next course. A great time for your guest to do some washing :). For dessert, we ate some holiday cookies & treats we had made throughout the week. You can make cookies in advance, or skip dessert as this is a heavy meal.
Menu:
First (serve plated):
Baked Japanese sweet potato w/ miso tahini butter (Rainbow Plant Life)
Second (serve family style):
Fresh herb salad with sumac shallots (adapted from Rainbow Plant Life)
Sweet chili ginger brussels sprouts (Rainbow Plant Life)
Main (serve plated):
Creamy mushroom stroganoff (Rainbow Plant Life, used fresh gluten free linguine)
Steps:
Set table.
Preheat oven to 375F, prep sweet potatoes by piercing with a knife in several places, and put on a lined baking sheet into oven. This is your long pole as the recipe calls for ~1.5 hours cook time. Take out butter to bring to room temp.
Prep brussels sprouts. Trim and cut in half or quarters, depending on size. Toss with olive oil, salt and pepper. Roast in oven with potatoes (this is a lower temp than the recipe, so will take longer).
Marinate shallots for salad.
Thinly slice shallots.
Toast almond (or seed of choice) for salad). I use my toaster oven at a higher temp, but could also be done in the oven on a separate small sheet with the other veggies.
Chop and assemble rest of salad in bowl (cucumbers, herbs, radicchio). Drizzle with lemon juice and olive oil.
After 1 hour of oven time, turn off oven but leave potatoes and brussels inside.
Prepare sweet chili sauce (brussels sprouts).
Prepare miso sauce (potatoes).
Chop aromatics for brussels: ginger, garlic, scallions.
Plate salad: add marinated shallots and toasted almonds to bowl with greens and herbs.
Prepare pasta sauce. Once vegetable broth is added, bring to a simmer.
Chop dill, but do not mix in yet.
Serve sweet potato: Take out of oven, cut open on separate plates, top with miso butter + herbs + sesame seeds.
After you've cleared the sweet potato plates, finish up the second course. The salad is plated, but you'll need to finish the brussels in the sauce.
Saute aromatics (ginger, garlic, scallions).
Prepare cornstarch slurry (water + cornstarch).
Add sweet chili sauce to pan, bring to a simmer, add cornstarch slurry, toss in brussels once thickened.
Plate brussels. Top with scallions and sesame seeds.
Fill a pot and salt. Set to high to bring to a boil while you eat the second course (pasta).
Serve salad and brussels family style: bring new clean plates to table with plated salad and brussels and serving utensils.
Clear plates.
Cook pasta in boiling water (use fresh pasta to reduce cook time to ~3 mins). Reserve ~1 cup pasta water.
Stir in Dijon mustard and chopped dill. Drain pasta and pour into sauce on stove top. Use tongs to combine.
Once combined, turn off heat and plate. Top with more chopped dill.
Serve pasta individually plated.
Ingredients:
Grocery Store: | Pantry: |
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| Spices: Red pepper flakes, sumac, paprika |
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