Shallot
Beef Tenderloin with Roasted Shallots, Bacon and Port
Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.
Veal Loin Stuffed with Bell Peppers, Goat Cheese and Basil
A stylish dinner party dish with a bonus: Much of the prep work can be done a day ahead. At the store, have the butcher bone and trim all of the fat and membrane from a 4 3/4-pound center-cut veal rib roast, resulting in a 3-pound oblong boneless veal loin.
Halibut with Tomato-Sorrel Sauce
Serve with Garlic Mashed Potatoes. You don't know where the fish ends and the potatoes begin in this beautiful and satisfying dish Chef Desmond, of Island Cottage on Hare Island in Ireland, uses turbot that comes from the waters off nearby Clear Island. We call for halibut, which is more readily available here.
Curried Veal with Shallot and Pear Sauce
The eclectic menu at Razz's Restaurant & Bar in Scottsdale, Arizona, takes its cues from around the world. This curried veal dish is representative of chef-owner Erasmo "Razz" Kamnitzers talents. Razz is fond od of grains, so rice pilaf is appropriate here, along with steamed green and yellow zucchini. Vanilla puddings sprinkled with pistachios and raspberries would make a nice finish to this exotic menu.
Can be prepared in 45 minutes or less.
Mushroom Spinach Salad with Tarragon Egg Dressing
We took an old favorite and reserved the usual proportions of spinach and mushrooms to create Mushroom Spinach Salad With Tarragon Egg Dressing.
Can be prepared in 45 minutes or less.
Chopped Salad
Radicchio, curly endive, butter lettuce and arugula are perfectly blended in this simple salad and tossed with a lemony dressing. Chef Hearon suggests uncorking a crisp Ligurian white wine or a California Charbono.
Macadamia and Ginger Stuffing
The sweet bread called for here was introduced to Hawaii by nineteenth-century Portuguese immigrants. The stuffing can also be cooked inside the turkey, provided the bird is roasted immediately after being stuffed. For more flavor, rub the turkey with a mixture of salt and pepper and two tablespoons each of sesame oil, orange juice and lime juice, and let it marinate overnight.