Dining In, Pre-Theater

Going to the ballet or theater and dining out after the last curtain call is urban and exciting – until you realize it’s almost 11 p.m. and your entree hasn’t arrived. Of course, you could eat before the show – if you can snag an early restaurant reservation and get a waiter with good timing. A better alternative is to dine at home. If you’re stepping out, that means an elegant but uncomplicated menu, much of which can be made in advance. Marinate shrimp in a lemony dressing for a little nibble with a glass of sparkler. Meanwhile, slip a dish of pears drizzled with maple syrup into the oven. Then finish a do-ahead version of a popular restaurant dish – flattened chicken rubbed with French herbs – in a skillet, and garnish it with onion wedges and shiitake caps. Slip off your apron, enjoy a genteel meal, and then dash off to your seat.

MARINATED SHRIMP SALAD

SERVES 4

1 bay leaf

6 peppercorns

1 cup white wine

1½ pounds peeled uncooked shrimp

3 tablespoons white wine vinegar

Salt and pepper, to taste

¼ teaspoon sugar

¼ cup olive oil

2 tablespoons chopped fresh parsley

Bring a soup pot half filled with water to a boil. Add the bay leaf, peppercorns, and wine. Add the shrimp and stir well. Return to a boil. Cook the shrimp for 1 minute or until they turn bright pink. Drain and rinse with cold water. Transfer to a bowl.

In a separate bowl, whisk the vinegar, salt, pepper, and sugar. Whisk in the oil a little at a time until the dressing emulsifies. Pour the dressing over the shrimp, stir well, and leave to cool completely.

Note: The shrimp can be prepared ahead until this point. Cover with plastic wrap and refrigerate overnight, if you like.

Let the shrimp sit at room temperature for 30 minutes. Sprinkle with parsley and serve.

FLATTENED HERBED CHICKEN BREASTS

SERVES 4

Herbes de Provence is an aromatic mixture of dried rosemary, thyme, marjoram, and lavender that originated in the south of France. You can buy the herbs at Whole Foods Markets (wholefoodsmarket.com), Penzeys Spices (penzeys.com), and Williams-Sonoma (williams-sonoma.com), where they come in a small French crock.

1 large Spanish onion

2 tablespoons olive oil

½ pound shiitake mushrooms, stemmed

Salt and pepper, to taste

½ cup chicken stock

4 skinless boneless chicken breasts (1¾ to 2 pounds total)Olive oil (for sprinkling)

2 tablespoons herbes de Provence

¾ cup white wine

Peel the onion, leaving the root end intact. Cut the onion in half lengthwise, then cut each half into 4 wedges, taking a little piece of the root end with each one.

In a skillet large enough to hold all of the chicken breasts, heat the oil. When it is hot, add the mushrooms, onion, salt, and pepper. Cook over medium-high heat, stirring often, for 5 minutes. Add the chicken stock, cover the pan, and cook the mixture over medium-low heat for 10 minutes or until the onion softens.

Meanwhile, sprinkle the chicken breasts on both sides with enough oil to coat them. Add salt, pepper, and herbes de Provence.

Transfer the vegetable mixture and the cooking juices to a bowl.

Note: The vegetables and chicken can be prepared to this point. Refrigerate the breasts in a plastic zipper bag. When the onion mixture cools, cover with plastic wrap and refrigerate.

Wipe out the skillet. When it is hot, add the chicken breasts and turn the heat to medium high. Cover the bottom of another heavy skillet with foil and press the skillet right onto the chicken. Cook the breasts for 6 minutes. Remove the top skillet, turn the breasts, cover again with the skillet, and continue cooking for 6 minutes more or until the chicken is cooked through (a meat thermometer inserted into the thickest part of the breast will register 175 degrees).

Remove the chicken from the pan, cover loosely with foil, and set aside in a warm place.

Return the vegetable mixture to the skillet. Add the wine and scrape the bottom of the pan. Let the wine bubble gently for 5 minutes or until it reduces by half.

Slice the chicken thickly and arrange on 4 plates. Spoon the mushroom mixture around it and serve at once with steamed broccolini, if you like.

MAPLE-GLAZED PEARS

SERVES 4

Butter (for the baking dish)

4 medium pears

2 tablespoons brown sugar

Salt

2 tablespoons unsalted butter, cut into 8 pieces

¼ cup maple syrup

½ cup heavy cream (for serving)

Set the oven at 375 degrees. Butter a 9-by-13-inch baking dish.

With a vegetable peeler, remove the skin from the pears. Halve them, remove the cores, and tuck brown sugar and a tiny pinch of salt into each of the cavities.

Set the pears in the dish, cavities down. Divide the butter among the pears. Drizzle some maple syrup on each one.

Roast the pears for 30 minutes or until they are tender. Arrange 2 pear halves on each of 4 plates. Drizzle with cream and serve at once.