Sunday offers an embarrassment of riches. There's the 50th annual Memphis Restaurant Association Banquet (see the lead story for details) and these events:
Soup Sunday, an annual fundraiser for Youth Villages, is
A Taste of Elegance, a progressive meal through
Keeping in the vein of a retrospective of
Wine will be served before each lecture, and executive director
The Willett Whiskey tasting at
Here's something different: A murder mystery dinner at Amerigo, 1239 Ridgeway, on
Taxes and gratuity are not included in dinner prices.
Recipe of the week
At home our meals are not boring, but they're simple and typically a healthy soup, a big salad or lean protein with green vegetables. I dine out too often to be able to splurge on calories at home too. But once a month we have dinner with a group of friends and we often indulge. Still, I think this seated appetizer I made was extravagant -- heavy cream, eggs and cheese, oh my -- but it was so simple and delicious. I'll fiddle with it and see if I can lighten it up; meanwhile, enjoy as you see fit.
Parmigiano Sformato with Piquillo Peppers and Almonds
-- Nonstick cooking spray
2 cups heavy cream
1 cup grated Parmigiano-Reggiano
1 pinch cayenne
1 jar piquillo peppers, julienned
1/4 cup sliced almonds, toasted
2 cups arugula or mesclun
-- Extra-virgin olive oil
3 to 4 tablespoons sherry vinegar
2 tablespoons chopped chives
1 Preheat oven to 325 degrees. Spray 8 ramekins or disposable aluminum cups with nonstick spray.
2 To a medium bowl, add the heavy cream, eggs and Parmigiano and whisk to combine. Season with salt and cayenne. Divide the mixture between the ramekins. Place the filled ramekins in a baking dish and fill halfway with hot tap water. Cover with aluminum foil and bake in the preheated oven for 20 to 25 minutes. Remove from oven and let cool on racks.
3 Place the cooled sformato in a warm oven for 10 minutes to reheat.
4 While the sformato is reheating toss the peppers and almonds with the greens and a sprinkle of oil, vinegar and salt. Arrange some of the pepper mixture on individual serving plates. Unmold the sformati on the serving plate and arrange the peppers against the sformato. Drizzle with olive oil.
(c)2014 The Commercial Appeal (Memphis, Tenn.)
Visit The Commercial Appeal (Memphis, Tenn.) at www.commercialappeal.com
Distributed by MCT Information Services