May 2008: Semi-Gourmet

This month we will be cooking foods that are semi-homemade. Even though Sandra Lee gets on my nerves most of the time, her cooking philosophy is very appealing:

Everyone loves a home-cooked meal, but who has the time? Using semi-homemade shortcuts and savory secrets, even the busiest person can deliver marvelous meals, scrumptious snacks and decadent desserts in minutes. Simply doctor each dish to transform it from merely good to gourmet… you'll find fast family meals, speedy single servings, even delicious date plates, all perfect for easing your cooking load any and every day of the week!

Bring a food item that combines at least 50% ready-made products with 50% fresh, creative, homemade touches.

Please indicate what you plan on bringing next to your name. We'll be meeting at my house on Tuesday, May 6th at 7:30.

Hannah: Herb Roasted Pork with Honey Dijon Mustard Sauce
Sarah: Warm Orzo Salad with Mint and Feta
Alma: Pierogies with bacon and onions
Jenny: Chocolate cake with nutella frosting
Heather:
Jeri: Some kind of turnover (apple, cherry...)
Bethany: Cheesy Cauliflower Gratin
Jill: Shrimp wonton cups
Kristen:
Nancy: Limeade

HERB ROASTED PORK WITH HONEY DIJON SAUCE
1 pound pork tenderloin
1/2 cup honey Dijon mustard, divided
3 tablespoons fine herbs
1/2 cup chicken broth
1 cup frozen pearl onions

Line a baking sheet with foil and spray with olive oil cooking spray; set aside. Rinse tenderloin under cold water and pat dry with paper towels. Cut into 4 servings. Use a pastry brush to brush 1/4 cup mustard on pork loin. Sprinkle tenderloin pieces with 2 tablespoons of the herbs. Place on prepared baking sheet. Roast in preheated oven for 18 to 20 minutes. In a small saucepan over medium heat, combine chicken broth and pearl onions. Reduce liquid by half and add remaining 1/4 cup mustard and 1 tablespoon fines herbs. Heat thoroughly. Serve roasted tenderloins hot with onions and sauce.Preheat oven to 400 degrees F.



NUTELLA FROSTING
4 egg whites
1 (more to taste) cup nutella
1 cup sugar
2 sticks butter, softened and cut into Tal sized pieces

Whisk egg whites, sugar, and salt in the heatproof bowl of an electric
mixer set over a pan of simmering water until sugar has dissolved and
mixture registers 160 degrees,
about 4 minutes.
Attach bowl to mixer fitted with the whisk attachment.
Beat on high speed until cool and stiff (but not dry) peaks form,
about 6 minutes.

Fit mixer with the paddle attachment.
With mixer on medium-low speed, add butter, several pieces at a time,
mixing well after each addition (meringue will deflate slightly as
butter is added).
Mix until frosting comes together, then add nutella, mixing until
smooth (3-5 min total for butter and nutella).
stir until smooth. Buttercream can be refrigerated in an airtight
container up to 3 days; beat before using. bring to room temp before
icing


CHEESY CAULIFLOWER GRATIN
1 (10 ounce) package frozen cauliflower florets
1 (10.75-ounce) can condensed Cheddar cheese soup
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup Mexican style shredded cheese
2 tablespoons grated Parmesan
2 tablespoons Italian style bread crumbs (I will use Panko instead)
1 teaspoon extra-virgin olive oil

Preheat the broiler.

In a microwave-safe casserole dish, stir to combine cauliflower, soup, cayenne pepper, salt and shredded cheese. Cover with plastic wrap and microwave on high setting for 6 minutes.

In a small bowl, combine grated Parmesan, bread crumbs, and olive oil. Remove cauliflower from microwave and remove plastic wrap. Spoon bread crumb mixture over cauliflower and broil for 1 to 2 minutes until top is golden brown. Serve hot.

WARM ORZO SALAD with MINT and FETA
8 ounces orzo
2 cups frozen early peas
1/4 cup olive oil and vinegar dressing
1 tablespoon lemon juice
1/4 cup freshly chopped mint leaves
1 (4 ounce) package garlic and herb crumbled feta (recommended: Athenos)

In large pot of boiling, salted water, cook orzo per package directions. When orzo is al dente, remove from heat and add frozen peas to cooking water. Let sit for 1 minute.
Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm.

PEACH TURNOVERS
1 package puff pastry, thawed
2 cups sliced peaches, drained (reserve juice)
4 oz. cream cheese
1/4 cup sugar
2 tsp cinnamon
2 cups powdered sugar

Warm cream cheese until you can stir it smoothly. Mix in sugar and cinnamon Chop peaches into small bites, add to cream cheese mixture.

Place puff pastry sheet onto lightly floured surface and roll out to approximately 12x12". Cut sheet into 9 squares (thirds). Add about a tablespoon of peach mixture to the middle of each square. Use a bit of water on your fingertips to moisten the edge of the square. Fold into a triangle, sealing edges tightly (crimp with a fork if desired).

Bake at 400 for 20 minutes or until golden brown and puffed. Let cool completely. Make a glaze with powdered sugar and reserved peach juice. Drizzle over cooled turnovers.

SHRIMP WONTON CUPS
24 prepackaged wonton squares
1 Tbls. butter, melted
10 ounces shrimp (divided)
4 ounces cream cheese
1 cup mozerella cheese, shredded
2 green onions, sliced
1 tsp. worcester
1/3 cup grated carrot

Preheat oven to 350. melt butter and brush on one side of each wonton square. Fit into greased mini muffin tin with butter side up. bake for about 8 minutes or until golden brown.

In the meantime reserve 24 of the shrimp and then finely chop the rest and combine with the remaining ingredients.

when cups are done cooking, fill each with about 1 teaspoon of filling. Put one shrimp on top of each filled cup and pop back in the oven for about 5 minutes. serve immediately.

Enjoy!