Supper Menu for 4!

A menu with fall flavors, an entree that comes together in less than 15 minutes and a winning make-ahead dessert–that’s our idea of a perfect dinner.

To start:

Everything about our Fennel and Granny Smith Salad with Blue Cheese says “autumn.” If you have one, use a mandoline to shave the fennel and onion; otherwise a sharp knife will do the job nicely.

Main event:

Lia’s Veal Scaloppini with Shallot-Caper Sauce will impress everyone, yet you can make it in less than 15 minutes and it yields superb flavor.

On the side:

Whip up a batch of Celery Root, Potato and Apple Mash (you’ll have some leftovers, which reheat beautifully for dinner another night), and round out the plate with our colorful Green Beans with Frizzled Shallots.

Sweet finish:

I made a batch of Cheryl’s Mini Dark Chocolate Puddings with Shaved Chocolate the other night to quell a chocolate craving. High-quality dark chocolate and brown sugar lend these puddings intense flavor, so a petite serving really does satisfy.

To drink:

I consulted with my friend, John, who’s studying to be a master sommelier and has a terrific palate for matching food and wine. His top recommendation: a pinot gris from Oregon or Alsace. It has a touch of green fruit and citrus to complement the veal. Open a bottle, which you can use in the pan sauce, then enjoy the rest with the meal!

Celery Root, Potato and Apple Mash

Celery root (celeriac) is a knobby, homely-looking root vegetable with mild celery flavor that pairs deliciously with apple and potato. Cutting the dense-textured celery root into smaller pieces than the potato ensures both finish cooking at the same time. Use any variety of apple for this recipe. I picked up the trick of simply mashing the potatoes and other veggies with a whisk from Jennifer Shaertl’s clever book, Gourmet Meals in Crappy Little Kitchens. Serve with our Spiced Pork Roast, Simplest Roast Chicken or Crispy Duck Breasts with Maple-Bourbon Sauce.

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