Weeknight Company Dinner

Tonight, being Tuesday, we don't normally entertain. But tonight one of my husband's old work friends is in town. So tonight I'm cooking something a little more special than usual.

I've never met this person which always complicates the menu selection. All sorts of things go on in my mind - what sort of eater are they? Do they eat meat or are they vegetarian? (I've been caught on that before). What vegetables can I serve that they will eat? What drinks should I serve? Wine, beer, water?

So when this happens, I like to stick to things that I know most people like and that I'm confident making. It's not time to get try out that new complex recipe filled with unusual ingredients. It's time to reach into my stash or cooking magazines and "pinned" recipes so that I feel confident with what I serve.

So, what's on the menu for tonight? Some seasonal favorites:

Smashed Pea Crostini

This is a wonderful spring appetizer - fresh peas mixed with ricotta, mint and parmesan on a crisp slice of baguette. A Canadian Living favorite originally served by my friend, Sandy (one of the famous Blue Hats) The recipe is below. 

Fig Glazed Pork Tenderloin

Okay so I'm going to break my rule of not serving new recipes. But I don't think I can go wrong with this pork tenderloin recipe as it only has 4 ingredients. Originally shown to us by Leigh Anne at Your Homebased Mom, I've wanted to try this recipe for a few weeks now. Pork tenderloin is always one of my "go to" dishes when having a casual dinner. It's easy to prepare either in the oven, on top of the stove or even the BBQ. Head over to Your Homebased Mom for the recipe.

I'll serve this with some roasted mini-potatoes sprinkled with garlic and rosemary and some grilled asparagus topped with shaved parmesan.

Lemon Meringue Pie

And for dessert - lemon meringue pie. I mean who doesn't love lemon meringue pie. (Oops, sorry Helen, you don't.) But MOST people love lemon meringue pie. And I make a really good one. So that's what I'll make. Tried and true Joy of Cooking recipe with years of practice.

So that's it.....a spring mid-week menu for a dinner party in honour of someone I've never met. I must admit I always get a little nervous serving to strangers. But at least I'll be confident in the food I'll be making. Here's the recipe for the pea crostini......

Smashed Pea Crostini

1 baguette, (about 24 in/60 cm)

• 1/3 cup (75 mL) extra-virgin olive oil
• 1 cup (250 mL) fresh peas
• 1 cup (250 mL) ricotta cheese
• 1/4 cup (60 mL) finely grated Parmesan cheese
• 3 tbsp (45 mL) packed fresh mint leaves
• 2 tsp (10 mL) lemon juice
• 1 clove garlic, minced (optional)
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 2 oz (57 g) Parmesan cheese, cut into shavings

Preparation

Cut baguette into 1/2-inch (1 cm) thick slices; arrange on baking sheet. Brush with 2 tbsp (25 mL) of the oil. Broil, turning once, until golden and crisp, about 2 minutes. Set aside.

In saucepan of boiling salted water, cook peas just until tender, 2 to 3 minutes. Drain and chill in ice water; drain well.

In food processor, puree together ricotta, remaining oil, grated Parmesan, mint, lemon juice, garlic (if using), salt and pepper. Pulse in peas until crushed but still chunky.

Top each crostini with some of the pea mixture. Garnish with Parmesan shavings.

Source : Canadian Living Magazine: June 2009