saturday night date

The grandparents abducted our daughter on Saturday so we found ourselves with an open evening and no child. We had dinner at home and then went out for some shopping and drinks. I love taking the time to make a nice dinner for my husband, and I also love making a fabulous Sabbath dinner for my family, so I combined the two and made a great Sabbath dinner for my husband (and me). I love being able to pull out the nice table cloths and napkins and my Wedgewood dishes. Here was the menu:

Broiled Salmon with Garlic, Mustard, and Herbs

Zucchini Gratin

Sourdough Bread with Four Pepper Chevre

Abra’s Bitter Chocolate Mousse

I’ll say right now that that mousse was fantastic. I’ve never put whipped cream on a mousse before, and it was really really good. The menu was simple, but we were quite full afterward. Here are the recipes for the salmon and the gratin:

Broiled Salmon with Garlic, Mustard, and Herbs
from this great cookbook

2 garlic cloves, minced
2 tablespoon sdijon mustard
2 tablespoons whole-grain mustard
3/4 teaspoon finely chopped fresh rosemary
3/4 teaspoon finely chopped fresh thyme
1 tablespoon dry white wine
1 tablespoon olive oil
nonstick olive oil cooking spray
6 (6 to 8 oz) salmon filets
salt and freshly ground black pepper
6 lemon wedges

In a small bowl, mix the garlic, both mustards, rosemary, and thyme. Mix in the wine and oil. Set the mustard sauce aside.

Preheat the broiler. Line a heavy rimmed baking sheet with foil and spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for two minutes. Spoon he mustard sauce over the fillets. Conntinue broiling until the fillets are just cooked throgh and golden brown, abou five minutes longer.

Transfer the fillets to plates and serve with the lemon wedges.

Zucchini Gratin
from this fantastic cookbook

3/4 stick butter, plus extra for topping
1 pound yellow onions, cut in half and sliced (3 large)
2 pounds zucchini, sliced 1/4 inch thick (4 zucchini)
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere cheese

Preheat the oven to 400 degrees.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 x 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.


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