The $50 Dinner Party

Recipes:

Sample Recipe from The $50 Dinner Party

Chicken Saltimbocca with Panfried Sage Leaves

Assemble but do not cook the roasted butternut squash up to 4 hours ahead.

Make the anchovy dressing the day before.
Serve the cookies with scoops of sorbet or ice cream.

Saltimbocca means "to jump into the mouth." This poultry version of the classic Italian veal dish certainly does.

Note: do not substitute dried sage leaves. Check the produce section of your supermarket for fresh.

Flatten each breast by pounding it between two pieces of waxed paper with a mallet, rolling in, or bottle. Pound it as thin as possible, being careful not to tear the chicken. Set aside.

Place a large nonstick or cast-iron skillet over medium heat and when it is hot, add 1 tablespoon oil. Add the garlic and sage and cook until both are lightly toasted, about 2 minutes. Set the pan aside but do not wash it. Place garlic and sage on a plate.

Place half a slice of prosciutto, if desired, and about 1 tablespoon of the Parmesan cheese inside each chicken breast half. Using half of the reserved garlic and sage mixture, top each piece of chicken with equal amounts. Fold each chicken breast and seal the edges by pinching with your fingers. Dust each chicken breast with flour and salt.

Reheat the skillet and add the remaining tablepoon of olive oil to the pan. Add the chicken breasts one at a time, allowing the pan to reheat for about 30 seconds between additions. Cook about 4 minutes on the first side and 3 minutes on the second. Transfer the chicken to 6 heated individual plates.

Raise the heat to high, add the wine, and bring to a boil. Cook until it is reduced by half, about 2 minutes. Pour over the chicken and garnish with the remaining half of the reserved garlic and sage. Serve immediately.

Roasted Butternut Squash and Granny Smith Apples
with Walnuts and Currants

1 large butternut squash, peeled, seeded, and cut into large dice
2 Granny Smith apples, peeled and cut into large dice
1/4 cup coarsely chopped walnuts
2 tablespoons melted, unsalted butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup currants, for garnish

Preheat the oven to 400°F. Place the squash, apples, walnuts, butter, salt, and pepper in a large baking pan and toss to combine. Transfer the pan to the oven and bake until the squash is tender and brown, about 40 minutes. Serve immediately and garnish with the currants.

Romaine Salad with Anchovy Dressing

To make the dressing, place the garlic, anchovies, mustard, and lemon juice in a blender and blend until thoroughly combined. While the machine is running, gradually add the oil.

Place the lettuce in a large serving bowl, add the dressing, and sprinkle with the salt and pepper. Toss gently and serve immediately.

Pecan Butter Cookies

Place the pecans, butter, sugar, vanilla, flour, and salt in a mixer and mix until well combined. Roll into a ball, cover with plastic wrap, and refrigerate until firm. Preheat oven to 350°F. Lightly butter a baking sheet. Pull off small walnut-size pieces of dough and form into balls. Flatten the balls and place on the prepared baking sheet. Transfer to the oven and bake until golden brown, about 14 to 16 minutes. Cool the baking sheets between batches. Sprinkle warm cookies with confectioners sugar. Cool cookies before storing in an airtight container. Makes about 3 dozen.

Crispy Cocoa Cookies

Preheat oven to 350°F. Place the butter and sugar in a mixer and process until combined. Add the eggs and vanilla and mix until just combined. Add the remaining ingredients and mix until well blended. Drop by rounded tablespoons onto a large ungreased baking sheet and bake for about 12 to 15 minutes. Do not overbake. Cool the baking sheet between batches. Cool cookies before storing in an airtight container.