Make-Ahead Dinner Looks Like You Worked For Hours
Invite a handful of good friends to a dinner that looks like you slaved for hours when actually you had time to take a nap, walk the dog and read a chapter in that new novel.
You don’t have to confess that the dessert was made two days in advance and the potatoes the day before. There are only two last-minute jobs. One is steaming some asparagus, and you could cheat by doing that ahead too, gently reheating the vegetable in the microwave (although we wouldn’t recommend it).
That leaves only the main course - lamb chops seasoned with red wine, rosemary and parsley. You brown the chops, then boil a little wine with the herbs in the same pan. That’s all there is to it.
The chocolate and filo dough dessert, from Le Petit Greek restaurant in Los Angeles, looks awesomely intricate. Actually, it’s so easy that restaurant owner Thomas Houndalas has used the recipe in cooking classes for children.
Houndalas serves hefty portions, just right for chocoholics. But it was too much chocolate to handle for most tasters in the Los Angeles Times Test Kitchen. We’ve adapted the recipe to produce eight moremanageable mini pastries, but we’ve attached instructions for the original dessert as a variation - in case your guests are especially chocolatedriven.
Game plan
Up to 2 days before: Assemble chocolate Parthenons; refrigerate unbaked.
Up to 1 day before: Assemble potatoes Romanoff; refrigerate unbaked.
Morning of party: Trim asparagus; refrigerate.
1 hour before: Remove potatoes, asparagus, lamb chops and dessert from refrigerator.
45 minutes before: Bake potatoes.
30 minutes before: Heat water to steam asparagus; steam 12 to 15 minutes. Cook lamb chops.
Last minute: Divide lamb chops and asparagus among dinner plates. Add serving of potatoes. Pour wine, if desired.
After entree: Heat water for coffee. Bake chocolate Parthenons.
Lamb Chops with Rosemary
4 (1-1/2-inch-thick) lamb chops
1-1/2 tablespoons oil
1 tablespoon minced rosemary leaves
2 teaspoons minced parsley
1/4 cup red wine
3 tablespoons butter
Salt
Freshly ground pepper
Brown chops in hot oil in large skillet. Turn heat to low and cook to desired doneness, about 7 minutes on each side for medium. Remove to warm platter.
Add rosemary, parsley and wine to skillet, heat to boiling and reduce slightly. Add butter and stir in.
Return lamb to pan and coat with sauce. Season to taste with salt and pepper. Serve at once.
Yield: 4 servings.
Nutrition information per serving: 308 calories, 195 milligrams sodium, 65 milligrams cholesterol, 29 grams fat (85 percent fat calories), no carbohydrate, 9 grams protein.
Potatoes Romanoff
4 medium baking potatoes
1 cup sour cream (low-fat if desired)
4 green onions, sliced
1-1/4 cups shredded sharp Cheddar cheese
1 teaspoon salt
Dash white pepper
Paprika
In pot, cook unpeeled potatoes in boiling salted water until slightly undercooked, about 15 minutes. Peel and shred with coarse blade of grater.
Combine potatoes, sour cream, green onions, 3/4 cup cheese, salt and white pepper in bowl. Turn into buttered 1-1/2-quart casserole. Sprinkle with remaining cheese and paprika to taste. Bake, uncovered, at 350 degrees 30 to 40 minutes.
Yield: 4 to 6 servings.
Nutrition information per serving: 356 calories, 846 milligrams sodium, 63 milligrams cholesterol, 24 grams fat (61 percent fat calories), 23 grams carbohydrate, 13 grams protein.
Le Petit Greek’s Mini Chocolate Parthenons
2 eggs
1/2 cup flour
1/2 cup granulated sugar
1/4 cup plus about 3 tablespoons butter, melted
1 tablespoon cognac
1 tablespoon vanilla
1/2 pound chocolate chips
1 cup chopped walnuts
2 sheets filo dough
Chocolate shavings
Powdered sugar
Beat eggs in large bowl until foamy. Blend in flour and sugar. Add 1/4 cup melted butter, cognac and vanilla. Fold in chocolate chips and walnuts until thoroughly mixed.
Stack filo sheets and cut into 8 squares. Place 1 square in each of 8 greased 2-inch muffin cups. Brush with some of remaining melted butter. Top with second square, placed at angle so 8 filo corners overlap cups. Brush top sheet with butter.
Place 1/8 chocolate mixture in center of filo dough in each pan. Fold overhanging filo to center so chocolate is covered. Brush outside with butter.
Bake at 400 degrees 9 to 12 minutes, until filo tips are golden brown. Sprinkle with chocolate shavings and dust with powdered sugar to taste.
Yield: 8 pastries.
Nutrition information per serving: 444 calories, 175 milligrams sodium, 87 milligrams cholesterol, 28 grams fat (57 percent fat calories), 42 grams carbohydrate, 6 grams protein.
Variation: For full-size parthenons, stack filo sheets and cut into quarters. Place 1 quarter-sheet in each of 4 (4-inch) greased foil or metal tart pans. Brush with some of remaining melted butter. Top with second quarter-sheet, placed at angle so 8 filo corners overlap pans. Brush top sheet with butter.
Place 1/4 chocolate mixture in center of filo dough in each pan. Fold overhanging filo to center so chocolate is covered. Brush outside with butter. Bake as directed.
Yield: 4 large pastries.