I rarely repeat table decor, but this is one of my favorite place settings:a Metlox Shoreline dinner plate;
a blue salad plate with a white glaze underneath that shows on the rim from Target;
and a small white bowl from Crate and Barrel that I think look like Baroque pearls.
We had the opportunity to entertain friends in Terre Haute the weekend after Thanksgiving, in addition to some out-of-town guests they brought along. It was a very fun evening and I did a Spanish-inspired dinner with my favorite potato soup--it has forty cloves of garlic in the broth. Roasted, of course!
There were some restrictions though: one guest was gluten-sensitive and another was allergic to olive oil. Luckily, my menu was fairly gluten free. I just substituted a gluten-friendly flour blend in the Manchego pie (it only has a small amount as a thickener) and that was that.
But, as I'm always up for a challenge, I also made some gluten free flat breads that I served between a duo of salads. Since the garbanzo salad had mint, lemon and other strong flavors in it, I used a neutral salad oil for it. But, the green salad was just a simple Spanish salad of greens and cucumbers, so I used walnut oil in my vinaigrette which gave it a delicious, nutty taste and aroma. The Manchego pie was served as a starter and is simple, delicious and adaptable to almost any menu you would like. A fun evening of food and friends!
Recipe: Manchego PieI adapted this recipe from one in Deborah Madison's Vegetarian Suppers. Her's used feta and dill, for a Greek flavor, but I substituted Manchego, the classic Spanish cheese to go along with my menu. Not quite a crust-less quiche, the ricotta is a smooth, neutral flavor that carries the bold, rich nature of the Manchego and thyme. This is great cut into thin slices and served as a first course. Likewise, you could bake it in a square pan and cut into small cubes to serve as an hors d'oeuvre. It's also perfect with a salad for a simple luncheon!
Experiment with different cheeses and herbs depending on what suits your mood. Whatever you choose, just make sure you use the best quality you can find as the cheese will be the primary flavor. Since I was creating a gluten-free dinner, I substituted a gluten-free flour mix in this recipe, which worked just fine. Madison baked her pie in a cast-iron skillet, but you can just as easily use a pie plate or a springform pan. I used my silicone springform, which worked just perfectly.
Experiment with different cheeses and herbs depending on what suits your mood. Whatever you choose, just make sure you use the best quality you can find as the cheese will be the primary flavor. Since I was creating a gluten-free dinner, I substituted a gluten-free flour mix in this recipe, which worked just fine. Madison baked her pie in a cast-iron skillet, but you can just as easily use a pie plate or a springform pan. I used my silicone springform, which worked just perfectly.
1/2 pound Manchego cheese, coarsely shredded
1 pound low-fat ricotta cheese
4 eggs, cracked and lightly beaten
1/4 cup flour
3/4 cup milk
salt and pepper
1 teaspoon dried thyme
Preheat the oven to 375 degrees. Mix three-quarters of the Manchego with the ricotta in a medium bowl, without worrying about getting it perfectly smooth – you’ll want some chunks. Beat the eggs into the cheese, then add the flour and milk. Season with salt, pepper and dill.
Grease a 9 inch pie plate. Pour in the batter and crumble the remaining cheese over top. Bake until golden, 35-40 minutes. Cut in to wedges and serve.
Grease a 9 inch pie plate. Pour in the batter and crumble the remaining cheese over top. Bake until golden, 35-40 minutes. Cut in to wedges and serve.