Busy Diva's Dinner Menu: prosciutto

Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Friday, December 12, 2008

Pork Wellington

This is a great recipe to serve to guests. I was intimidated by the puff pastry, but it is truly a piece of cake. I love the pork and cheese flavors. Sometimes I serve it with the Apple Sage Sauce that follows, but it is not necessary.

Just know there is chilling time required. I'm not sure why, but I do it anyway.

Pork Wellington

1 Pork tenderloin (6-8 oz.)

4 oz. Boursin cheese

a few slices of Prosciutto

1 sheet of puff pastry, thawed

1 egg, beaten with a bit of water

Butterfly (split open halfway through) and stuff the pork with the cheese and the Prosciutto.
Wrap the stuffed pork in a puff pastry sheet.
Brush with the egg mixture.
Chill 1-24 hours.
Bake 30-35 minutes at 350 degrees.

Make it a meal: Serve with BLT mashed potatoes (see recipe)

Wine: Pinot Noir or a light Chianti

Apple Sage Sauce

1/4 cup apple cider or juice

1/4 cup white wine

2 cups chicken or beef broth

1 tsp. cornstarch

1 tbsp. apple jelly

1 knob butter

1 tsp. sage

Heat the cider, wine, and broth.
Add the cornstarch.
Add the jelly, butter, and sage.
Reduce a bit.
Serve alongside the pork wellington

Wednesday, July 16, 2008

Asparagus in Prosciutto

I am not sure I will ever have asparagus any other way again. Except perhaps marinated and grilled. The prosciutto adds a bit of salty flavor to the asparagus. There is no need for any other seasoning. The asparagus cooks in the fat of the meat, so there is no need for oil. This is delightful and SIMPLE recipe--two things diva cooks demand.

I have seen individual stalks being wrapped, but this takes too much time. I do it in bunches as shown here along with the bunch for the vegetarian. Sometimes I do 3-4 per bunch, but if they are thin, I'll do 5-6.

Asparagus in Prosciutto

1 bunch of asparagus

several (8-10) thin slices of prosciutto

Trim the woody ends.
Wrap 3-4 stems in prosciutto.
Roast in a 400 degree oven for about 15 minutes.

Make into a meal: Serve with poached salmon and roasted new potatoes.

Wine: Nothing pairs well with asparagus. Have a nice Pinot Noir with your salmon.