Recipes from the Book

Did any of the delicious food in the story of Dinner for God make you want to try them for yourself? All of the recipes for the dishes that were served at Jenny’s table are here below, as my special gift to you.

As a BONUS, I have also included my ABSOLUTE FAVORITE brunch dish that I have perfected over the years, ‘Rayme’s Quinoa Torte’.

Try one, or try them all! Feel free to customize it for yourself.  That’s the great thing about trying a new recipe, you can make it uniquely your own. I always do.  Have fun and keep me posted on how they turned out for you!

Yujuan’s Appetizer: Grilled Hearts of Romaine wrapped in Prosciutto with Pesto-Balsamic Vinaigrette

This appetizer is so easy to make and guarantees to be a huge hit for starting out your meal!

Serving Size = 4 (2 per person)

 

Learn how to make: Grilled Hearts of Romain

INGREDIENTS

  • 2 medium romaine lettuce (or 4 small)
  • 8 strips thinly sliced prosciutto (approximately 8” in length)
  • 16 toothpicks
  • ¼ cup olive oil

INSTRUCTION

  • Heat barbecue grill to medium setting
  • Peel off larger leaves of romaine lettuce head and cut length-wise in half, then half again, giving you 4 long wedges (if using smaller hearts of romaine, cut in half once)
  • On a cookie sheet, lay down a strip of sliced prosciutto flat.
  • Roll the romaine lettuce tightly with the prosciutto from one end to the other and secure with a toothpick on each end (repeat with the others)
  • Brush olive oil thoroughly around each wrap
  • Place wraps on hot grill and close lid for 1 to 2 minutes
  • Turn wraps to the other side and repeat
  • Remove from grill and place two to a plate, removing the toothpicks from each wrap
  • Drizzle with vinaigrette (recipe below) and serve

Learn how to make: Pesto-Balsamic Vinaigrette

INGREDIENTS

  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 heaping Tbs fresh pesto
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp water

INSTRUCTION

  • In a container with a lid (I like to use a canning jar), mix all the ingredients, close with lid and shake vigorously.
  • Pour into your favorite gravy ladle and spoon over prosciutto wraps

Jenny’s Famous Chicken Ragout

Although Jenny is the first to admit that her recipe came from a Julia Child cook book, she still managed to perfect it into a flavorful dish that is uniquely her own.  (With, of course, a BIG RESPECTFUL HOMAGE to the Great Ms. Child!)

Her original recipe can be found in “Julia Child, The Way to Cook”, page 141.

Serving Size = 4

Learn how to make

INGREDIENTS

  • 3 lbs boneless, skinless chicken thighs
  • 1 Tbs olive oil
  • 2 Tbs butter
  • 2 medium brown onions, sliced (not chopped)
  • Salt and freshly ground pepper
  • 4 large cloves of garlic, minced
  • 1 bay leaf
  • ½ tsp thyme
  • 1 tsp Italian seasoning
  • 3 large ripe red unpeeled tomatoes, chopped.
  • 3 cups red wine (Chianti is best)
  • 2 cups chicken stock
  • Beurre manie’ for the sauce (3 Tbs each flour and softened butter blended to a paste)
  • Chopped Italian parsley

INSTRUCTIONS

  • In large pot, heat oil and butter to coat bottom.  Brown chicken but do not over cook.  Remove pieces to a side dish.
  • Stir in the onions and sauté until brown
  • Season the chicken lightly with salt and pepper and return it to the pan.  Add the garlic, bay leaf, thyme, Italian seasoning and tomato.
  • Pour in the wine and the stock (it should barely cover the ingredients – add more stock if necessary)
  • Bring to simmer; cover and simmer slowly for 30 minutes
  • Remove the chicken and as much of the onions as possible to a side dish.  Taste the broth and boil it down if it needs to be strengthened.
  • Whisk the beurre manie’ into the broth to thicken it and cook until the sauce just coats a spoon
  • Return the chicken and onions to the sauce to heat
  • Serve in a large soup tureen and sprinkle parsley over it

TIP:  You can cook the chicken earlier in the day and leave it in its broth until close to serving time.  Then remove it, thicken the sauce and proceed as noted above.

A ‘JENNY’ TIP:  Make this dish earlier in the day or the night before.  Refrigerate and heat before serving.  The flavors are even MORE intense!!!

Gary’s Amazing Roasted Vegetables

A mélange of fresh vegetables couldn’t be a better choice with almost anything else that’s being served at the table.  Feel free to mix it up with any vegetables or garden flavors that you wish.  It’ll still be outstanding!

Serving Size = 6
 
 

Learn how to make

INGREDIENTS

  • 1 medium yellow onion
  • 2 medium zucchini squash
  • 2 medium yellow squash
  • 3 medium red potatoes
  • 3 loose carrots
  • ½ lb. fresh green beans, cut into thirds
  • 6 cloves of garlic, finely chopped
  • 1/3 cup olive oil
  • 2 tsp. Italian seasoning
  • ½ tsp. sea salt

INSTRUCTION

  • Pre-heat oven to 350
  • Chop onion, zucchini squash, yellow squash, potatoes and carrots into bite sized chunks and place in a large bowl with the green beans
  • Add the garlic, olive oil, Italian seasoning, sea salt and mix thoroughly until everything is evenly coated
  • Place mixture into a roasting pan or large casserole dish
  • Cover with aluminum foil and place in oven for 30 minutes
  • Remove foil, stir occasionally and continue roasting for 30 to 45 more minutes, until all vegetables are tender
  • Serve

TIP:  The freshest of vegetables makes this a very flavorful dish that tastes as if it came out of your very own garden.

Mia’s Bow-tie Pasta with the A’s Pesto Sauce

This is an easy pesto sauce to make that tastes best when made with fresh ingredients and prepared as close to serving as possible.  Don’t be afraid to be generous when mixing it in with bow-tie pasta – it only heightens the flavor!

Serving Size = 4

 

Learn how to make

INGREDIENTS

  • 4 cloves garlic, crushed
  • 3 cups, packed, coarsely chopped basil leaves
  • ½ tsp. sea salt
  • 1 Tbs. pine nuts
  • 5 Tbs. parmesan cheese
  • 1/3 to ½ cup olive oil
  • 1 lb farfalle (bow-tie pasta)

INSTRUCTIONS

  • In a food processor, grind the garlic, basil, salt, pine nuts and cheese into a paste
  • Gradually blend in olive oil until thick and smooth
  • Cook pasta according to package directions, drain and place in large serving bowl
  • Pour pesto sauce liberally onto bow-tie pasta and mix thoroughly
  • Sprinkle with extra Parmesan cheese if so desired and serve

TIP:  You can use any of your favorite pastas that you wish.  If you have a specialty store that sells spinach bow-tie pasta, even better!

Taalib and Bakari’s Dish: Italian Farro with Sausage and Apples

This amazing grain dish, made with Italian farro has an extraordinary amount of different textures.  The grain, combined with the sausage and apple make it a unique and delicious compliment to any table.

Serving Size = 4

 

Learn how to make

INGREDIENTS

  • 1 cup farro (found in authentic Italian grocery stores)
  • 1 lb Italian sausage, cut into chunks
  • 2 Tbsps olive oil
  • 4 cups chicken broth
  • 2 cups chopped parsley
  • 2 Fuji apples
  • Salt/Pepper to taste

INSTRUCTION

  • Soak farro in a bowl of water (in the refrigerator) one day prior to making dish
  • In large pan, heat olive oil and cook sausage until browned
  • Spoon out all but one tablespoon of oil/fat
  • Drain farro thoroughly, add to pan and stir until grains are dried, about two minutes
  • Add chicken broth and bring to a boil, then simmer, stirring occasionally for about 35 minutes until liquid is almost gone
  • Let stand for ten minutes off heat
  • Core and cut apples into ¼” ‘dice’ size, mix them with lemon juice and stir into farro mixture
  • Stir in parsley, season with salt/pepper to taste, and serve

Louise’s Rosemary Focaccia

With olive oil, garlic and rosemary, Rosemary focaccia is the perfect bread (no need to butter!).  Consider making this bread often, particularly with soups or other sauce dishes that you can dip the focaccia in.

 Serving Size = 10 to 12

 

Learn how to make

INGREDIENTS

  • ¼-ounce package active dry yeast (2 ½ teaspoons)
  • ½ tsp. sugar
  • 1 cup lukewarm water
  • 3 ½ cups unbleached all-purpose flour
  • 1 tsp. table salt
  • 6 Tbsp. olive oil
  • 4 tsp. minced garlic
  • 2 Tbsp. finely chopped fresh rosemary leaves
  • 1 tsp. coarse sea salt

INSTRUCTIONS

  • With an electric mixer fitted with the paddle attachment, add yeast, sugar and water
  • Let sit for 5 minutes until mixture is foamy
  • Add flour, table salt, 3 Tbsp. olive oil, 2 tsp. minced garlic, 1 Tbsp. chopped rosemary and combine well
  • With the dough hook, knead the dough for 2 minutes until it is soft and slightly sticky
  • Form the dough into a ball, transfer to an oiled bowl and turn it to coat it with the oil
  • Let the dough rise, covered with plastic wrap, in a warm place for 1 ½ hours, or until it is double in bulk
  • Press the dough evenly into an oiled jelly-roll pan, 15 ½ “ by 10 ½” and let it rise, covered loosely in a warm place for 1 hour, or until it is almost double in bulk
  • In a small bowl, stir together the remaining 3 tablespoons oil, 2 teaspoons garlic and the tablespoon of chopped rosemary
  • Dimple the dough, making ¼” deep indentations with your finger tips
  • Brush it with the oil mixture and sprinkle it with the coarse sea salt
  • Bake the focaccia at 400 degrees for 35 to 45 minutes, until golden brown
  • Let cool in the pan on a rack
  • Garnish with extra rosemary sprigs if you wish
  • Cut into rectangles or squares of your chosen size and serve

TIP:  With any leftover focaccia you can store it in a zip lock bag to keep fresh.  Cutting it in half and toasting it is delicious.  It can also be cut into small cubes, sautéed in a tsp. of butter and a tsp. of olive oil for salad croutons.

Zac’s Easy Peanut Brittle

Who doesn’t love Peanut Brittle?  Using a microwave oven, you’ll find this recipe extremely easy to make and taste just like the best peanut brittle that you’ve ever had!

Serving Size = 8 to 12

 

Learn how to make

INGREDIENTS

  • 1 cup sugar
  • ½ cup Karo Light Syrup (one 16 oz. bottle makes 4 batches)
  • 2 cups dry-roasted peanuts (one 16 oz. jar makes 1 ½ batches)
  • 1 tsp. vanilla
  • 1 tsp. baking soda

INSTRUCTIONS

  • In a large glass microwaveable bowl, mix sugar and syrup
  • Microwave mixture on high for 2 minutes
  • Stir, and microwave another 2 minutes
  • Stir in peanuts
  • Microwave 3 ½ – 4 minutes (microwaves may vary)
  • Add vanilla and stir
  • Add baking soda and stir (mixture will slightly foam)
  • Pour quickly on baking sheet.  Smooth flat with buttered spoon.
  • Let set for 20 minutes (outdoor cooling works best)
  • Break up into pieces and serve

TIP:  If the final product is gooey after cooled, increase microwave time for approximately 30 seconds for the next batch.  If the final product is dark brown, reduce microwave time for approximately 30 seconds for the next batch.

Kymberly’s Cream Cheese Flan

The secret to the creamy texture for this flan is cream cheese.  Almost like a delicate cheesecake, this easy dessert is an ideal ‘slice of heaven’!

Serving Size = 10 to 12

 

Learn how to make

INGREDIENTS

  • 1 cup sugar
  • 1 14 oz. can condensed milk
  • 1 12 oz. can evaporated milk
  • 4 eggs
  • 1 Tsp. vanilla
  • 1 8 oz. brick cream cheese, softened

INSTRUCTIONS

Caramelize the sugar:

  • In a flan pan, place directly on burner over medium heat
  • Add sugar, wait one minute, then begin stirring in small circles
  • Continue stirring until all sugar dissolves into a golden caramel color
  • Remove from heat with pot holders and tilt pan until the sides are coated as close to the top as possible
  • Let cool for 5 minutes

Prepare the flan:

  • In a mixer, combine the rest of the ingredients and mix well
  • Pour mixture into the caramelized pan, place in a large roasting pan of water half way up to the flan pan
  • Place in oven for 35 – 45 minutes – until center slightly springs up with touch of finger
  • Let cool, then refrigerate for two to three hours
  • When ready to serve, place a large plate or cake platter over the center of the flan pan and flip over quickly
  •  Gently remove flan pan and serve

TIP:  If your flan pan is a good sturdy one, caramelizing the sugar in it will not be a problem.  But if you are working with a light, aluminum pan, you can easily caramelize the sugar in a sauce pan first, then immediately transfer to your flan pan and coat evenly.

Sandra’s Heavenly English Trifle

Light and refreshing, this dish can be customized to size.  Traditionally, an over sized Brandy snifter is used, but you can be creative with any kind of glass container you wish, just make sure you can see the colorful layers of deliciousness!

For a 7” diameter x 5” high glass container, Serving Size =  10 to 12

 

Learn how to make

INGREDIENTS

  • One small angel food cake – 8 – 12 oz
  • 3 cups Bird’s custard (found in English food stores)
  • 1 cup fresh sliced strawberries
  • 1 cup fresh sliced peaches
  • 1 cup fresh blueberries
  • 6 Tbsp Brandy
  • ½ cup fresh whipped cream

INSTRUCTIONS

  • Prepare the custard according to the directions on the package and chill
  • Cut angel food cake into ½ inch slices and single layer the bottom of the glass
  • Sprinkle 2 Tbsp brandy onto the cake
  • Spread strawberries evenly on top
  • Spread 1 cup custard evenly over the strawberries
  • Repeat with another layer of angel food cake on top of strawberries and sprinkle with 2 Tbsp brandy
  • Spread sliced peaches evenly on top
  • Spread 1 cup custard evenly over peaches
  • Repeat with final layer of angel food cake on top of peaches and sprinkle with remaining 2 Tbsp brandy
  • Spread blueberries evenly on top
  • Spread final cup custard evenly over blueberries
  • Right before serving, add a large dollop of fresh whipped cream to the top and serve

TIP:  If Bird’s custard is not available in your area, you may substitute a large box (1.5 oz) of sugar free vanilla pudding instead.  You can use any kind of fresh fruit and berries that you wish to make this dish uniquely your own.  Whatever you choose, it’s guaranteed to taste heavenly!

 

Rayme’s Quinoa Torte (BONUS)

I always get great accolades when making this dish, so I just had to share it with you!  Though a brunch is the first suggested way to serve it, I make it for picnics and early evening suppers as well.

Serving Size = 8 to 10

 

Learn how to make

INGREDIENTS

  • 4-5 cups cooked quinoa (1 ½ cups raw quinoa in 3 cups boiling water, prepared the same as rice, makes the perfect amount)
  • 10 medium eggs, beaten
  • 1 ½ cups Parmesan cheese
  • 1 cup milk (soy milk works, too)
  • 1/3 cup olive oil
  • 1 pound turkey bacon, cooked and chopped
  • 2 cups fresh steamed spinach (One 8 – 9 oz salad bag of spinach works fine)
  • 16 oz. chopped mushrooms, sautéed
  • 2 garlic loves, minced
  • 1 medium brown onion, chopped and browned
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp dry Italian seasoning
  • 1 cup Parmesan (reserve)

INSTRUCTION

  • Pre-heat oven at 400 degrees
  • In large mixing bowl, combine all ingredients and pour in a 9 x 13 pan or casserole dish, spread evenly
  • Sprinkle top with parmesan cheese reserve
  • Turn oven down to 350 degrees
  • Bake 45 minutes to 1 hour (until edges are brown and knife comes out clean from center)
  • Remove from oven and let stand for 20 to 30 minutes
  • Cut into squares and serve

TIP:  This dish goes well with a fruit salad for brunch, or a green salad for dinner.

Blueberry Peach Coffee Cake (Bonus)

My friend has a grandmother Lena who made the most delicious coffee cake! Here is the recipe for you to enjoy!

Serving Size = 6 to 8

 
 

Learn how to make

INGREDIENTS

  • 4-5 cups cooked quinoa (1 ½ cups raw quinoa in 3 cups boiling water, prepared the same as rice, makes the perfect amount)
  • 10 medium eggs, beaten
  • 1 ½ cups Parmesan cheese
  • 1 cup milk (soy milk works, too)
  • 1/3 cup olive oil
  • 1 pound turkey bacon, cooked and chopped
  • 2 cups fresh steamed spinach (One 8 – 9 oz salad bag of spinach works fine)
  • 16 oz. chopped mushrooms, sautéed
  • 2 garlic loves, minced
  • 1 medium brown onion, chopped and browned
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp dry Italian seasoning
  • 1 cup Parmesan (reserve)

INSTRUCTION

  • Pre-heat oven at 400 degrees
  • In large mixing bowl, combine all ingredients and pour in a 9 x 13 pan or casserole dish, spread evenly
  • Sprinkle top with parmesan cheese reserve
  • Turn oven down to 350 degrees
  • Bake 45 minutes to 1 hour (until edges are brown and knife comes out clean from center)
  • Remove from oven and let stand for 20 to 30 minutes
  • Cut into squares and serve

TIP: This dish goes well with a fruit salad for brunch, or a green salad for dinner.