Cooking Club

Mexican

2012-02-13T11:59:00.000-08:00

I have decided the theme to be Mexican. I think there are tons of options and most families love it.The date will be Thursday February 23rd @ 7:30 ( I will email out my address.) Hope all of you can make it!

Main Dish: Natalie
Side: Missy
Side:
Salad:
Dessert: Holly
Drink: Jeri

Chinese New Year!

2012-01-05T08:28:00.000-08:00

With the Chinese New Year coming up on the 23rd, I thought it would be fun to make Chinese (instead of Superbowl Food.) This is the year of the Dragon, girls. Not that that means anything really.
This will be held at Missy's house (I'll email the address) at 7:30 on Thurs Jan 12th

Main: Missy BBQ Chicken Chinese Lettuce Wraps
Side: Kristen
Side: Jeri Spicy Orange Beef
Side:
Salad:
Dessert:
Dessert:
Drink:
While many cultures around the world celebrate New Year's as a time of renewal, the Lunar New Year means that and much more. It is a time to gather with family, honor ancestors and celebrate with a big banquet that symbolizes prosperity in the New Year.

Food Symbolism

Most of the dishes served during Lunar New Year (also known as Spring Festival) are symbolic of something positive and hopeful.

Chicken and fish, for example, symbolize happiness and prosperity--especially when served whole.
Dishes made with oranges represent wealth and good fortune because they are China's most plentiful fruit.
Noodles represent longevity: therefore, they should never be cut!
Duck symbolizes fidelity, while eggs signify fertility.
Bean curd or tofu, however, is avoided because its white color suggests death and misfortune.

Dishes are also chosen based on homonyms--words that either are spelled the same or sound the same as other words. Fish (yu) is served because it sounds similar to the Chinese word for plenty; whole fish represents abundance. Turnips are cooked because their name (cai tou) also means "good luck."

Another popular Lunar New Year dish is jiaozi, dumplings boiled in water. In some areas of China, coins are placed in the center of jiaozi. Whoever bites into one of these dumplings will have an exceptionally lucky year.

November 16th: Comfort/Childhood Favorite

2011-11-06T15:00:00.000-08:00

Do you have a favorite dish whose smell or taste rushes back memories of growing up or sitting together as a family in the dining room? Or at the end of a hard day, this dish seems to melt all your cares away? This month we'll bring back fun childhood memories of favorite dishes your mom or dad use to make! Join us this month at Kristen's house as we take a walk down memory lane! It will be held on Wednesday November 16th at 7:30pm. Directions will be e-mailed out a few days before. Hope you can make it!

Main Dish: Kristen
Side Dish: Missy
Side Dish:Heather
Salad:
Salad:
Dessert:
Dessert: Jeri (chocolate chip cookies)
Drink:

Chocolate Chip Shortbread Cookies
1 cup butter, softened
1 cup powdered sugar
1 tsp. vanilla
splash milk (enough to incorporate all the flour into the butter)
1/4 tsp. salt
1/2 tsp. baking powder
2 cups all-purpose flour
3/4 cup chopped dark chocolate or semi-sweet chips

Preheat oven to 350 degrees. Cream the butter and powdered sugar until fluffy. Add vanilla and a splash of milk. Mix baking powder and salt into flour and add the dry ingredients to the wet by thirds. You might need to add a little more milk to get all the flour in (I usually taste to make sure the dough is not too sweet). Dough will be very thick. Add in chocolate chips, stir just to combine. Drop in tablespoon-sized balls (or even slightly smaller) 1” apart on parchment lined baking sheet. Bake for 10-12 minutes.

Hide half of the dough so you’ll have cookies for later.

October 13: Pumpkin

2011-09-22T19:20:00.000-07:00

The leaves are beginning to change, there's a chill in the air... Can only mean one thing - fall time and pumpkins! Let's celebrate the upcoming season with delicious pumpkin dishes. Cooking Club will be held on Thursday, October 13 at 7:30 p.m. at Holly Faux's house (I'll email my address and directions out; I live close to Jeri and Missy). Hope you can come and enjoy!

Appetizer:
Main Dish: Holly (Harvest Pumpkin Soup)
Salad:
Side: Jeri (Pumpkin Ravioli)
Side:Becky pumpkin pasta
Side: Jenny crepes
Bread:
Dessert: Natalie
Drink: Missy - Pumpkin Juice

Pumpkin Ravioli

Filling
3/4c Pumpkin puree
1/2c Ricotta cheese
1/3c grated parmesan
1 egg
1/2 tsp salt
1/4 tsp nutmeg
9 (or so) gingersnaps, processed into crumbs.

Mix all ingredients except cookie crumbs together, add the crumbs to thicken the filling, you want a light paste.

Pasta dough from the Tyler Florence recipe. I followed his directions for making the dough and filling the ravioli except for this change: Put the flour and salt into your mixer bowl and make a well. Crack all the eggs into the well and, with a fork, beat them slightly. Start to incorporate the flour at the sides of the well. When the eggs seem beaten, put the dough hook attachment on the mixer and turn it on. It will gradually continue to work in the flour. When the dough starts to all come together, drizzle the olive oil in slowly. It should come together to form a lovely, dense, elastic dough that is easy to knead.

Harvest Pumpkin Soup (from marthastewart.com)

Ingredients:
1 small sugar pumpkin, halved, seeds & stringy fibers removed and reserved
6 T unsalted butter
3 c homemade or low-sodium chicken stock
3 c water
1 sprig fresh thyme
1 small parsnip (abt 4 oz), peeled and coarsely chopped
1 small yukon gold potato (abt 6 oz), peeled and coarsely chopped
1 small turnip (abt 4 oz), peeled and coarsely chopped
2 small shallots, minced (abt 1/4 cup)
1/2 c dry white wine
3 T heavy cream
1 tsp packed light-brown sugar
2 tsp coarse salt
freshly ground pepper, to taste

Directions:
1. Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).

2. Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.

3. Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.
4. Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.

5. Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve.

September Pastry Goodness

2011-09-06T09:00:00.000-07:00

This month's theme is pastry. Knock yourself out making something new or sharing a tried and true recipe from your kitchen. It will be at Jenny's apartment on Thursday, Sept 15 at 7:30pm. Sign up and let us know what you'll be bringing. You could do
puff pastry, pie dough, tart dough, hand pies, phyllo dough, danish, croissant, quiche, etc.

Parmesan cheese straws: Becky
Tomato Tart & Sausage and Fennel hand pies: Jenny
Baklava: Missy
Some sort of galette: Jeri (it depends on if we need a sweet dish or a savory dish)

Baklava
-1 lb phyllo sheets (can find with frozen pastries) *One box has two packages, use just one package.
-1-2 cubes butter
-3 c finely chopped almonds or walnuts
-½ c sugar
-½ - 1 ½ t cinnamon

Combine nuts with sugar and cinnamon (this is easiest if combined with food processor.) Set aside. Melt butter and dip in pastry brush. Grease bottom of 9x13” baking dish generously with butter. Lay down first sheet of phyllo dough. Brush dough with butter and repeat up to 5 sheets. The key to the butter is to keep the sheets moist. Lay down sixth sheet without butter. Coat with a thin layer of nut mixture and top with phyllo sheet. Brush sheet with butter and top with dry phyllo sheet. Continue layering with butter, phyllo sheets, nuts and more butter, until 5 sheets remain. Layer sheets with butter on each layer until complete. Cut into 24 pieces, then cut diagonally. Bake at 375º for 25 min or until golden brown. Allow to completely cool before adding syrup. If you top it too soon, the pastry will be too soggy.

Syrup:
-½ c sugar
-½ c honey
-¾ c water
-½ t lemon

Bring all ingredients to boil and allow to boil for 20 min. Once pastry is completely cooled, top with HOT syrup.

Dutch Oven

2011-08-11T15:50:00.000-07:00

Cooking Club for August is Dutch Oven (or any other outdoor goodness.) It will be held Aug 31st @ Missy's house at 7:30pm

Appetizer:
Main: Missy Chicken Pot Pie
Side:Natalie
Side:
Bread: Holly
Dessert: Jeri
2nd Dessert?:

I have a second Dutch oven if anyone needs to borrow one - if you promise not to lose the lid and leave it out in the rain for several years like my in-laws may or may not have. - jeri

I also have a 2nd Dutch Oven for use if needed - missy

Chicken Pot Pie - adapted from America's Test Kitchen
-4T (1/2 stick) butter
-3 carrots, peeled and sliced
-2 ribs celery, sliced
-1 onion, minced
-2 potatoes, peeled and cut into 1/4" thick chunks
- 2 cloves garlic, minced
-2 t minced fresh thyme or 1/2 t dried (I prefer fresh - so GOOD.)
-1/2 c flour
-3 c chicken broth
-1/4 c heavy cream or whole milk
-1 bay leaf
Salt & Pepper
-3-4 chicken breasts (I usually precook while everything else is going on the side) cut into bite sized pieces (which I cut after it is cooked.)
-1 c frozen peas
-2 t fresh minced parsley

Start briquettes in a coal starter; fill half way. Line your Dutch Oven with tinfoil and spray with cooking spray.
Melt butter on a stove top (or dutch oven over 10-12 HOT coals) in a large pot over med heat. Add carrots, celery, onion, potatoes and some salt. Cook until softened (about 7 min.) Stir in garlic & thyme and cook until fragrant (15 sec.) Stir in flour. Stir in chicken broth and cream scraping up any browned bits. Add bay leaf. Simmer until mixture is thickened (10 min.)
Season with salt & pepper. Stir in chicken and simmer until chicken is cooked through (if you haven't already cooked it) about 10 min.
Discard bay leaf and stir in peas & parsley. Pour into dutch oven (if starting stove top.)

Biscuits for Chicken Pot Pie
-2 c flour
-2 t baking powder
-1 t sugar
-1/2 t baking soda
-1/2 t salt
-1 stick (8 T) butter chilled and shredded using cheese grater
-3/4 c buttermilk (can use regular milk with 1 t lemon juice added and set for a few min)

Combine dry ingredients. Cut in butter until mix is shaggy then add buttermilk with spatula until dough is a big sticky ball. Lightly flour hands and pull out & shape 12 biscuits. Set on top of chicken mixture.

Stack chicken pot pie over 8-10 HOT briquettes and load 15+ on top of lid. Bake for 20 min or until biscuits are golden brown. (Or cheat and bake it in the oven @ 425) Let cool 5-10 min before serving.

Yams, Apples, Sweet Potatoes Dutch Oven Recipe (no secrets in the name that's for sure....)
4 apples
2 yams
2 sweet potatoes
1 1/2 tsp nutmeg
3 tsp cinnamon
1/4 tsp salt
1/4 T vegetable oil
2 cups apple cider

Peel apples, yams and potatoes and cut into 1/4 inch slices. Mix them together.

Mix nutmeg, cinnamon, and salt into cider.

Pour oil and 1 cup of cider into dutch oven, preheated to 325 degrees.

Put 1/4 of apple/yam/potato mixture in DO. Pour 1/4 cup of cider mix on top, repeat with 3 more layers.

Cook for 50 minutes, serves 8 guests.

*I altered a bit - I mixed added the juice with spices to my yam/sweet potato mixture, stirred then added that the the cider/oil combo in the DO all at once. I added apples a little later so they didn't turn to mush. If I make this again, I'll think about adding some sugar and butter to the cider mixture.

nectarine buckle
6 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
salt
1 large egg
2/3 cup whole milk
1 teaspoon pure vanilla extract
1.5 pound nectarines, halved, pitted, and cut into 1/2-inch-thick wedges (4 cups)
1 tablespoon fresh lemon juice

crumble topping
6 tbsp butter, softened
1 cup flour
1/4 tsp nutmeg
use fork or pastry cutter to mix together until it forms coarse crumbs

Preheat oven to 350 degrees OR get your coals ready and heat up your Dutch oven.
Toss nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl.
Whisk together flour, 3/4 cup sugar, the baking powder, allspice, and 3/4 teaspoon salt in a medium bowl; set aside.
Whisk together egg, milk, vanilla, and remaining 4 tablespoons butter in another medium bowl. Add egg mixture to flour mixture; stir to combine.
Melt 2 tbsp butter in the bottom of a cast iron skillet or Dutch oven. Spread batter evenly in melted butter - do not stir.
Spread fruit mixture evenly over batter - do not stir. Sprinkle with crumble topping. Bake until a cake tester inserted into center comes out with moist crumbs, about 1 hour and 15 minutes. Serve with ice cream or whipped cream.

Hostess Schedule 2011

2011-07-26T09:27:00.000-07:00

If you have a specific month you would like to host, please sign up here. There are theme ideas on the sidebar below but, by all means, make up your own creative theme too!

August: Missy - Dutch Oven (or any outdoor goodness)
September: Jenny- Pastry
October: Holly- Pumpkin
November: Kristen-Comfort
December: We usually go out to dinner together.
January:
February: Natalie
March:
April:
May:
June:
July:

July 2011: Fresh Fruit

2011-07-09T08:56:00.000-07:00

Let's indulge in all the fresh summer produce. Incorporate a fresh fruit into your dish. Be creative! Experiment! I'm excited to see everyone again and we'll have some new faces this month.

July 28th
Jeri's house
7:30 pm

Main dish: Jeri
Salad: Holly (Strawberry-Mango Mesclan Salad)
Salad: Kelsey
Side: Missy
Dessert: Natalie
Dessert: Jenny (strawberry mango cobbler)
~~Drink: Lindsey~~Apricot Kebobs (a Martha Stewart Recipe)

* Vegetable oil, for grill
* 1/4 cup apricot jam
* 1/8 teaspoon cayenne pepper
* Coarse salt and ground pepper
* 1 pound of pork (I used inexpensive pork chops, you could use tenderloin or picnic roast) cut into cubes
* 8 apricots (about 1 pound), pitted and quartered
* 1 small red onion, cut into 2-inch wedges, layers separated

Heat grill to medium; lightly oil grates. Soak four 12-inch wooden skewers in a shallow dish of water for 15 minutes (or use metal ones).

Make basting sauce: In a small saucepan, heat jam, cayenne, and 1 tablespoon water over medium-low until jam is liquefied; season with salt and pepper.

Onto each skewer, alternately thread pieces of pork with apricot and onion.

Reserve 1/3 of the basting sauce in a separate bowl. Grill kebabs, turning occasionally and brushing with basting sauce, until pork is cooked through and apricots begin to char, 12 to 14 minutes. With a clean utensil, brush or spoon reserved sauce over cooked kebabs OR set it out for dipping.

Strawberry-Mango Mesclan Salad (allrecipes.com)

1/2 c sugar
3/4 c canola oil (I used light olive oil)
1 tsp salt
1/4 c balsamic vinegar
8 cups mixed salad greens
2 c sweetened dried cranberries
1/2 lb fresh strawerries, quartered
1 mango - peeled, seeded and cubed
1/2 c chopped onion
1 c slivered almonds

Place the sugar, oil, salt and vinegar in a jar with a lid. Seal jar, and shake vigoriously to mix.

In a large bowl, mix salad greens, cranberries, strawberries, mango and onion. To serve, toss with dressing and sprinkle with almonds.

Strawberry Mango Pie (Also known as a tropical sunset)

3 mangoes, peeled and chopped into cubes (I did 1" cubes)
4 cups strawberries, hulled and quartered (5 cups if it's a deep dish pie pan)
1/3 c flour
3 T sugar
1/2 t cinnamon
1 t cardamom
pie crust for a lattice top pie (a little less than a double pie crust recipe)I used America's Test Kitchen pie crust but it was labor intensive.

preheat oven to 500 degrees
line the pie pan with a crust, cut strips from the rest of the pie dough for the lattice top.
place your pie crust in the pie pan and toss it in the freezer to chill for a few minutes
mix together dry ingredients
mix together fruit in a large separate bowl
sprinkle flour mixture over fruit, gently stir to combine)
fill the pie with the fruit, lattice the remaining strips of pie crust over the fruit by laying strips of dough 1" apart across the pie, then turning the pie 90 degrees and weaving the remaining strips through the existing rows. YOu can also brush the crust with egg white but I forgot this part.

Turn oven down to 425, place pie on cookie sheet and bake covered in foil for 25min minutes. Uncover, reduce heat to 375 and bake about 20 minutes more or until bubbly and golden. Serve with toasted coconut and whipped cream, or if you're really awesome make coconut whipped cream from the thick part of coconut milk.

I used less seasoning in the pie and I wish I would have used the measurements in my recipe, FYI.

Fruit Dip: (stolen from Natalie's Mom)

8oz cream cheese
1 tub Cool Whip (I made up a packet of Dream Whip, either works)
2/3 c sugar

Whip it all together. Done.

Grand Raspberry Trifle (martha stewart.com)

Ingredients

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless raspberry jam
4 cups raspberries
2 cups heavy cream
1 1/2 pounds favorite pound cake

Directions

In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

Fresh start

2011-06-29T06:47:00.001-07:00

Who is interesting in starting cooking club again?

I'm hoping to meet sometime in July. Is there a particular day of the week that works better for everyone?

July Cooking Club

2010-07-01T20:57:00.000-07:00

It's my last month so I assume that you will all arrange your schedules, lives, appointments, trips around me. Thanks. Through the poll, we decided that cooking club will be Saturday, July 17th at 1:00 pm at Hannah's house.

Theme: Use an ingredient you have never used before. Stretch yourself! It will be so fun.

Main Dish: Sarah
Drink:
Appetizer:
Side: Kelsey
Salad:
Soup:
Dessert: Hannah
Dessert:

These are just suggested courses, if you want to do something not listed, or already taken, that's fine with me. But I do request at least one dessert! :)

June 12: Favorite Cookbook

2010-06-02T20:34:00.000-07:00

Cooking club will be at my house Saturday, June 12 at noon. Choose a recipe from your favorite cookbook.

Main Dish: Kelsey (America's Test Kitchen Chicken Calzones)
Appetizer:
Salad: Hannah (Trellis Salad)
Side: Kristen
Side:
Drink:
Dessert: Jeri (peach pie from my Cookbook O' Handwritten Recipes ;)

I Love You Enough to Make You A Two Crust Pie Peach Pie
1 9 inch double crust pie (see below)
1 egg, beaten
5 cups bottled peaches, drained
1/2 cup all-purpose flour
1 tsp cornstarch
1 cup white sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter
3 tablespoons granulated sugar or raw sugar crystals

Directions
Preheat the oven to 450 degrees F (220 degrees C). Beat the egg white with a tsp. of water until frothy. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts.

Drain most of the juice off the bottled peaches In a separate bowl, mix together the flour, sugar, cornstarch, cinnamon, nutmeg and salt. Pour over the peaches, and fold together. Pour into the pie crust, and dot with butter (I forget this step every single time). Cover with the other pie crust, and fold the edges under. Flute the edges to seal. Brush the top crust with egg white and sprinkle liberally with granulated or raw sugar. Cut several slits in the top crust to vent steam.

Bake for 10 minutes in the preheated oven, then without opening the oven reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges get too brown, cover them with strips of aluminum foil about halfway through baking. Cool before serving. The recipe says to bake for the additional 30 minutes but I almost always end up baking it for an extra hour before everything bubbles through the vents.

Basic No-Fail Pie Crust from Tyler Forence
do this all in your food processor for a quick crust that does not get overworked or tough

2 cups all-purpose flour, plus more for rolling
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
1 egg yolk
2 tablespoons ice water, plus more if needed

Combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

AMERICAN'S TEST KITCHEN CHICKEN CALZONES

Basic Pizza Dough

4 1/4 c. bread flour
2 1/4 t. instant or rapid-rise yeast
1 1/2 t. salt
2 T. olive oil
1 1/2 c. water, warm

1. Mix 4 c. flour, yeast, and salt in a food processor ( I use my Bosch mixer) until combined. With the processor/mixer running, pour oil and then water in until a rough ball forms, 30-40 seconds. Let dough rest for 2 minutes, then process/mix for 30 seconds longer.

2. Knead dough by hand on a floured surface, about 5 minutes. Transfer to a lightly oiled bowl, cover with plastic, wrap, and let rise in a warm oven 1 to 1.5 hours.

Filling

20 oz. frozen broccoli spears, thawed and chopped
1 lb. shredded mozzarella
2 c. chopped cooked chicken
1/2 c. pesto
salt and pepper
flour for the counter

1. Heat oven to 450 degrees. Pat broccoli dry then toss with mozzarella, chicken, and pesto. Season with salt and pepper to taste.

2. Roll out half dough on a floured surface to a 12-inch round, about 1/4 inch thick. Mound half the filling onto one side of the dough, leaving a 1-inch border along the edges. Brush the edges of the dough with water. Fold the other half of the dough over the filling and press the edges to seal. Repeat with the remaining dough and filling.

3. Transfer calzones to an oiled baking sheet. Cut 5 slits diagonally across the top of each. Brush oil over the tops and sprinkle with course salt. Bake until golden, about 15 minutes.

April 8th: Vegetarian

2010-03-20T21:23:00.000-07:00

April's theme is Vegetarian. You decide how vegetarian you want your dish to be. It will be held at Hannah's house on Thursday, April 8th.

Main Dish: Hannah (Spring Black Rice)
Appetizer: Kristen (Cowboy Caviar)
Salad: Kelsey (Wheat Berry Salad)
Side: Sarah
Dessert: Sarah (Chocolate Souffle)

SPRING BLACK RICE (from fresh365)
14 oz tofu, drained and pressed, then cut into 1/2" cubes
1 1/2 c fresh orange juice
1 T honey
4 garlic cloves, minced
1/2 t salt
1 c Chinese black rice
2 c water
4 T olive oil
20 stems asparagus, tough stems discarded, cut into 1” pieces
1 small bunch chives, finely chopped
1 c packed basil leaves, cut into thin strips
1/4 c pine nuts, toasted
1 T vinegar (I used red wine)
pepper, to taste

Combine pressed tofu, orange juice, honey, garlic and salt in a large bowl. Gently toss to coat tofu. Let sit at least 15 minutes.
In a medium sauce pan, combine black rice and water, over high heat. Bring to boil and then reduce heat to simmer, 30 minutes. Set aside.
In a large sauté pan (preferably non-stick), heat 2 T olive oil, over high heat. Add marinated tofu cubes, and cook 8-10 minutes, until golden brown, shaking pan often to avoid sticking. Add asparagus, and cook 5 minutes, until tender (again shaking pan often).
In a large serving bowl, gently combine tofu and asparagus with rice. Add chives, basil and pine nuts. Drizzle with 2 T olive oil and vinegar. Gently toss and season to taste with salt, pepper and more olive oil, vinegar, citrus or honey, if desired.

CHOCOLATE SOUFFLE (see picture here)
adapted from George Duran
6 oz bittersweet chocolate, chopped
4 oz semi-sweet chocolate, chopped
1 stick unsalted butter, cut into tablespoon pieces, plus more for greasing
1 tsp vanilla extract
1/4 tsp salt, plus a pinch for the egg whites
12 Tbsp sugar, divided; plus more for dusting dish
5 large eggs, separated into yolks and whites, at room temperature for 30 minutes
1/4 c all-purpose flour

Put an oven rack in the middle position and preheat the oven to 350 degrees F. Butter a 6-cup souffle dish or casserole. Dust with granulated sugar.

Melt the chocolates and butter in a large bowl in a microwave-safe glass bowl in a microwave at 50 percent power for 2 to 3 minutes, stirring well every 30 seconds until the chocolate is melted and smooth. Cool completely.

Add vanilla, salt, and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in the flour.

Beat the whites with a pinch of salt in a bowl using an electric mixer at high speed until they hold soft peaks. Add the remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until the whites hold stiff glossy peaks.

Whisk about 1/4 of the whites into the chocolate mixture to lighten the batter, then fold in the remaining whites gently but thoroughly. Pour the batter into the souffle dish, spreading it evenly.

Bake about 30 to 35 minutes or until the center is still jiggling and a toothpick inserted in the center comes out with moist crumbs adhering to it (It took me 35-40 min). Serve the souffle warm.

* Tips: when folding the egg whites into the chocolate mixture be very gentle. The more you add, the more careful you should be.

I served mine with fresh strawberries. A light dusting of powdered sugar would be very pretty.

Lemon Orzo Salad with Asparagus, Spinach, and Feta
adapted from Two Peas and their Pod
1/2 lb orzo
Salt for boiling water
2 cloves garlic, finely chopped
1 teaspoon olive oil
1 med red onion
1 lb asparagus spears, cut into 1 inch pieces
1 package fresh spinach
Juice of 1 large lemon
1/2 cup feta cheese
Salt and pepper, to taste
1. In a large pot, bring water to boil. Add the salt, water should taste like the sea. Stir in orzo. Cook according to package. Drain orzo and set aside.
2. Meanwhile, in a small sauce pan, saute onions in olive oil until onions are transparent, add garlic, saute until fragrant. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.
3. Put the orzo in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste. Add more lemon juice if you wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go ahead.
4. Sprinkle feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)
Serves 6-8

TEXAS CAVIAR

1 can sweet corn, drained
1 small can chopped olives
1 can black-eyed peas, drained
8 roma tomatoes, diced
2 avocados, diced
1/4 bunch cilantro, chopped
1 package Good Seasonings Italian dressing, prepared

Mix all together, except for avocados. Allow to marinate a while. Add avocados just before serving. Serve with tortilla chips

Husband Favorite

2010-03-02T10:45:00.000-08:00

I think the name says it all! I realize there will probably be a variety of flavors, textures, etc, but I'll be fun! Thursday, March 11th

Main Dish: Kristen- French Toast with Buttermilk Syrup and Berries
Appetizer: taquitos (is this a side or an appetizer?)
Appetizer:
Side: Kelsey - Dominican Beans and Cilantro Rice
Side: Jeri - stuffed mushrooms (I think)
Side: Steph - Life-changing brussels sprouts
Drink: Jenny-Tim Tam Slams
Dessert: Hannah - Something Chocolate.
Dessert:

STUFFED MUSHROOMS
I tried to make these a little more low-fat than the original recipe - it used almost an entire stick of butter! If you want to make the full-fat version, butter the pan with 2 tbsp, melt 3 more in the bacon grease and drizzle 2 tbsp over the stuffed mushrooms before baking.

5 slices bacon
12 large mushrooms
1 tablespoons butter
2 tablespoons finely chopped onion (I used shallots)
3/8 cup heavy cream (I used just a splash of 2% milk)
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
Melt 1 tablespoon butter in the same skillet over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
Stuff mushroom caps generously with the mixture. Bake in the preheated oven 30 minutes until lightly browned.

BUTTERMILK SYRUP

1/2 cup buttermilk

1 cube margarine (I used butter)

1 Cup sugar

1 tbsp Karo syrup (I used light)

1/2 tsp baking soda

Boil together for 5 minutes, constantly stirring.

Add 1 tsp vanilla, stir well. * Make sure to add vanilla at the end*

DENNY'S FABULOUS FRENCH TOAST

4 eggs

2/3 cup whole milk

1/3 cup all purpose flour

1/3 cup granulated sugar

1/2 tsp vanilla

1/4 tsp salt

1/8 tsp cinnamon

1 loaf of texas toast bread

FAVORITE CHOCOLATE CAKE
3 c. all-purpose flour
2 c. sugar
1/3 c. baking cocoa
2 tsp. baking soda
1 tsp. salt
2 c. water
3/4 c. vegetable oil
2 tsp. vanilla
2 tsp. vinegar

In a mixing bowl, combine flour, sugar, cocoa, soda and salt. Add the water, oil, vanilla and vinegar and mix well (batter will be thin). Pour into a greased 9x13-inch pan. Bake at 350 for 25-30 minutes or until toothpick inserted near the center comes out clean. Cool completely. Frost with following frosting.

CHOCOLATE CREAM CHEESE FROSTING:
4 oz. cream cheese, softened
1/4 c. butter, softened
2 c. powdered sugar
1/3 c. baking cocoa
Dash of salt
2-3 tbsp. milk
1/2 tsp. vanilla

In a mixing bowl, beat the cream cheese and butter. Add the rest of the ingredients. Mix well.

Vanilla

2009-12-30T19:18:00.000-08:00

So it's January and we're all trying to simplify, right? So this month's cooking club will be all about the most deceptively simple flavor - vanilla.

There are some good resources for non-traditional recipes using vanilla here, here and here. I'm excited to try everything!

Main Dish: Jeri - Roast Chicken with Vanilla Tarragon sauce
Appetizer:
Side: Kelsey
Side:
Side:
Drink:
Dessert: rice pudding
Dessert: Pot de crème

Roast Chicken with Vanilla Tarragon Sauce

1 chicken, about 1.5kg, giblets removed, and patted dry with paper towels
Goose fat
Freshly ground salt and black pepper
1 tub of single cream
Chopped tarragon
Fruity white wine – a splash
1 vanilla pod, split down the middle

Put the roasting tray in the oven and preheat to 190º/375º/Gas Mark 5.

Smear the chicken all over with goose fat and season the bird (I didn't have goose fat but I just sprayed the chicken with cooking oil.)

Put an oiled roasting rack on the heated tray and put the chicken on the rack, breast side down. Roast for 15 minutes then turn the bird breast side up.

Turn the oven up to 230º/450º/Gas Mark 8. Roast for another 30 minutes, checking to see if the juices in the thickest part of the leg run clear. If not, put it back in the oven for another five minutes, check again, and if not, put it back for another 5 minutes. (This is the way to make sure you get a succulent bird, not an overcooked dry one. Remember that it will continue cooking after you take it out.) When the juices in the chicken run clear, remove from the oven, cover it in tin foil and leave to rest for 10 minutes while you make the sauce.

Scrape the juices of the pan into a saucepan, using a little white wine to deglaze the pan and to extract all the good flavour. Add the cream, chopped tarragon and a good splash of white wine. Scrape the seeds from the vanilla pod into the pan and throw in the pod too. Cook for ten minutes until the sauce reduces and the flavours come together. Keep the heat low at first so the cream doesn't curdle. Turn the heat up at the end and reduce further if you want a thicker sauce, or add a little more wine to loosen it if you need to. Make sure to cook the wine out of the sauce before serving.

Carve the bird, giving everyone a bit of breast. Serve the sauce over the chicken.

Note
This goes really well with buttermilk mashed potatoes. Just add a splash of buttermilk to hot mashed potatoes, along with a good knob of butter and a few tablespoons of cream. Whip until smooth.

Vanilla Pots de Crème

2 cups light cream (half and half)
3" vanilla bean (Read all about vanilla beans, extracts and flavorings)
6 egg yolks
1/2 cup sugar
1/8 teaspoon salt

Heat 1 3/4 cup of the cream with the vanilla bean.

Beat egg yolks until they are lemon colored. Beat in the sugar, salt, and 1/4 cup of the cream.

Gradually beat in the hot cream, stirring constantly. Strain the mixture into a large 4-cup measuring cup.

Place 6 - pot de crème cups (soufflé, or custard cups) in a large roasting pan. Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil or cover with the pot lids. Place in oven and bake at 350°F until the custard is just set around the edges, approximately 20 - 25 minutes.

Remove the pan from the oven. Remove dishes from the pan and allow them to cool. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.

Coconut Rice Pudding

3/4 c arborio rice (you can rinse it, I didn't)
5 c light coconut milk (up to 1 c more if you like it thinner)
1/4 c sugar
1/2-3/4c sweetened shredded coconut (food process it or chop it so it's not so long)
1/2 vanilla bean, (split lengthwise) scraped
pinch of salt
1/4 c heavy cream

Combine all ingredients except heavy cream in a medium saucepan. Bring to boil over med-high heat. Reduce heat and simmer for 30-45 minutes, until rice is tender. Remove vanilla bean, add 1/4c cream, stir and let it cool for a couple minutes so it doesn't take the roof of your mouth off when you eat it. I think fresh mango would be great with this, but it's winter, so I mixed Guittard chocolate chips in my bowl.

Savory Sage

2009-10-21T07:52:00.000-07:00

Sage always reminds me of the fall, so we are going to eat food with sage. Please don't feel obligated to make some nasty dessert for the sake of having sage in it. I feel ok about having a drink or dessert that compliments our special ingredient instead of actually containing it if it's going to be nasty (think chocolate fettuccine).

Nov 19 7:30pm

Main Dish: Jenny roasted chicken with sage and goat cheese
Appetizer: Steph- stuffed mushrooms
Side:
Side:
Side: Jeri Apricot Sage Scones with orange glaze
Drink:
Dessert:
Dessert: Kelsey

October: The Great Autumnal Feast

2009-09-20T10:55:00.000-07:00

October will be upon us very soon...

The theme for October is "The Great Autumnal Feast." Dinner will be at 7:30 PM on Thursday, October 8, 2009. I'll e-mail directions a few days before.

I've included a passage from one of our favorite stories to help inspire you:

"Fain would I pause to dwell upon the world of charms that burst upon the enraptured gaze of my hero, as he entered the state parlor of Van Tassel's mansion. Not those of the bevy of buxom lasses, with their luxurious display of red and white; but the ample charms of a genuine Dutch country tea-table, in the sumptuous time of autumn. Such heaped up platters of cakes of various and almost indescribable kinds, known only to experienced Dutch housewives! There was the doughty doughnut, the tender olykoek, and the crisp and crumbling cruller; sweet cakes and short cakes, ginger cakes and honey cakes, and the whole family of cakes. And then there were apple pies, and peach pies, and pumpkin pies; besides slices of ham and smoked beef; and moreover delectable dishes of preserved plums, and peaches, and pears, and quinces; not to mention broiled shad and roasted chickens; together with bowls of milk and cream, all mingled higgledy-pigglely, pretty much as I have enumerated them, with the motherly teapot sending up its clouds of vapor from the midst-- Heaven bless the mark! I want breath and time to discuss this banquet as it deserves, and am too eager to get on with my story. Happily, Ichabod Crane was not in so great a hurry as his historian, but did ample justice to every dainty." --The Legend of Sleepy Hollow by Washington Irving

Main Dish: Lindsey (Roasted Chicken and a few other surprises)
Side Dish: Hannah (Tomato Soup)
Side Dish:Sarah (Kale and Squash Salad)
Side Dish: Jenny (Butternut squash risotto)
Bread or Rolls: Kristen (Rolls)
Dessert: Jeri (Apple Pie)
Dessert: Kelsey (Peach Pie)
Beverage: Marie (Wassail)

Click on the Butternut Squash Risotto for the recipe from Simply Recipes. I didn't know if she'd take kindly to me ripping off her picture and text and posting it here.

Delicata Squash Salad with Kale and Cranberry Beans
2 medium delicata squashes (about 2 pounds), halved lengthwise and seeded
1 tbsp plus 1 tsp EVOO
2 tbsp balsamic vinegar
2 tbsp honey
1/2 bunch kale (5 ounces), large stems removed, cut into 1-inch pieces
1 large shallot, finely chopped
1 garlic clove, minced
1 tbsp red-wine vinegar
1 tsp course salt
Freshly Ground Pepper
1 can (15 oz) cranberry or cannellini beans, drained and rinsed

1. Preheat oven to 400 degrees. Cut squash into 1/2-inch-think semi circles. Toss with 1 tsp oil and spread onto parchment-lined baking sheet. Bake until jest tender, 15-18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more.
2. Meanwhile, place kale in a large bowl. Heat remaining tbsp oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.
Sarah's notes: I did double the recipe for tonight. I used acorn squash because I couldn't find delicata

Homemade Rolls

6 cups flour

1/2 cup sugar

1/4 cup powdered milk

2 sections of 3 strip Rapid Rise Yeast

1 1/2 tsp Salt

2 eggs

1/2 cup butter

2 cups warm water (the warmer the better, but no too hot)

I put my dry ingredients into my mixer bowl and then stir it a little, then I add my 2 eggs, stir them in a little, pour in melted butter, but not on top of the eggs or they will cook. Turn on mixer to stir speed and add water. I use my flat beater for this part. Then mix just enough to stir together ingredients. Not long. Then put on dough hook and mix for 5 min at speed 2.

Let it rise until double. Shape rolls. I just make little balls and let them rise for 30 min. Bake at 350 for 25 min or until golden brown.

Sept 10th: Dips!

2009-08-29T07:50:00.000-07:00

Football season is around the corner and I thought it would be fun to get some ideas for fun and delicious dips to make while you root for your favorite team (Go Cougs)! You provide the dip and I'll provide the dipees (crackers, fruit, bread, veggies) unless there is something you want to bring that is the perfect dipper! Pick any recipe you want- sweet, salty, creamy, chunky, veggie, etc. - GO BIG OR GO HOME!!!

GO TEAM!

Foods to Dip: Kristen
Dip: Apple Crunch Dip, I'll bring apples - Marie
Dip: Chips and Garden Salsa (unless I think of a different recipe) - Jeri
Dip: Homemade Hummus - Kelsey

Recipe: Apple Crunch Dip (I would double or triple this for a large party)
- 8 oz cream cheese softened
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1 tsp. vanilla
- 1/3 bag Heath Bits (in the chocolate chip aisle)
Blend all but the Heath Bits together with a hand mixer. Then spoon fold in the Heath Bits. Serve with sliced apples, or other fruit and graham crackers.

Recipe: Chuck's Fruit Dip

-8 oz neufechel cheese

- 1 jar of marshmallow cream

Allow neufechel cheese to soften at room temp for 30 min. blend in marshmallow cream. Refrigerate for about 1 hour. Serve with fruit such as bananas, strawberries, apple, grapes, pineapple, etc.

August 13th -Thai

2009-07-25T19:39:00.000-07:00

I'm always up for Thai Food, so August 13, 7:30, my house, bring it!

Main: Masman Curry (Missy)
Appetizer: Spring Rolls (Hannah) RECIPE HERE
Side: Coconut Chicken Soup (Lindsey--I'll bring bowls, too)
Salad: Thai Beef Salad, "Yum Nuea" (Jeri)
Desert: Mango Sticky Rice...mmm: (Sarah)

Yam Nuea
literally means "tossed beef"

Salad:
1 lb beef (top sirloin, flank steak... anything you would put in a stir fry)
1/4 cup thinly sliced onions, separated
2 tomatoes, wedged
2 thickly sliced cucumbers

Sauce:
1/4 cup lime juice
1 tablespoon soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons chopped coriander/cilantro (including the roots)
1/2 cup chopped green onions (spring onions)
2 jalapeño peppers, thinly sliced
1 tablespoon sesame oil
1 tablespoon chili oil

Combine all sauce ingredients in blender, pulse a few times to combine but don't puree it. Let it stand for a few hours before you make the rest of the salad so that the chili peppers combine with the rest of the ingredients.

Cook the beef in a frying pan or on the BBQ until medium-rare (slightly pink in the middle.) Remove from heat, sprinkle with salt and pepper and let rest for 5-10 minutes. Thinly slice it into bite sized pieces. Lay over the rest of the salad ingredients. Spoon sauce over and toss all together.

The sauce recipe called for 1/4 cup of fish sauce which I did not have and it did not sound good. So add it to yours if you want. Also I used jalapeño peppers instead of the Thai chili peppers. I liked the dish how I made it so that's the recipe that I wrote here.

Massaman Curry

Ingredients

1 lb. chicken thigh
3 tbsp masaman curry paste (I only used 1.5 T)
1 cup coconut cream
2 cups coconut milk
5 potatoes, carved and boiled
5 small onions, carved
2 tbsp roasted peanuts
5 roasted cardamom pods (I omitted this)
1 roasted cinnamon stick about 1" long
3 bay leaves
3 tbsp palm sugar (Can use brown sugar instead.)
2 tbsp fish sauce (Omitted - I had the same opinion as Jeri on this)
3 tbsp tamarind concentrate
3 tbsp lemon or lime juice
Bay leaves for garnish

Preparation

Preheat the coconut milk over medium heat until boiling, add chicken thigh, reduce the heat and simmer for 15 minutes until tender.
Preheat the coconut cream over medium heat until oil surfaces. Add the curry paste, and saute until fragrant. Transfer to the chicken pot, add peanuts. Season to taste with sugar, fish sauce, tamarind juice and lime juice.
Add the remaining ingredients, and simmer until everything is tender and cooked through

Mango Sticky Rice
* 1 cup Thai Sweet Rice
* 1-2 ripe mangoes, cut into bite-size pieces
* 4-5 Tbsp. palm sugar OR brown sugar
* 1/4 tsp. salt
* 1 can good-quality (thick) coconut milk
* water

Preparation:

1. Soak the rice in 1 cup water for 20-30 minutes, OR up to 4 hours.
2. If steaming the rice: Drain and transfer the rice to a banana leaf-lined colander or bamboo steamer placed over a pot of boiling water. Sprinkle the salt over and stir in. Cover and steam on high for 30 minutes, or until rice is soft and translucent.
3. If you prefer to boil the rice: Do not drain. Simply add 3/4 cup (more) water, plus 1/4 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice.
4. Bring to a gentle boil, then partially cover with a lid (leaving room for steam to escape). Reduce heat to medium-low.
5. Simmer in this way for 20 minutes, or until the coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes. (For step-by-step instructions with pictures, see my: How to Cook Sticky Rice.
6. To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.
7. Taste-test the sauce for sweetness, adding more sugar if desired. (note that it will taste less sweet when added to the rice).
8. To serve, place some sticky rice into each bowl. Top with pieces of fresh mango, then pour a generous amount of warm coconut sauce over everything (be generous with the sauce, as the rice will absorb some of it).
9. Alternatively, for even "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart large lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce. Enjoy!

July 9: Ice Cream!

2009-07-05T16:46:00.000-07:00

Cooking Club will be at my house this Thursday, July 9, at 7:30. We're doing ice cream this time, so eat dinner before you come. Or not... I know of this superb website with lots of fabulous ice cream recipes. It's Cafe Johnsonia. Heard of it? Hehehe...

Maybe we should all put what kind of ice cream we're bringing so we make sure to have a variety.

Jenny: Chocolate peanut butter swirl (I haven't gained any weight the past two weeks. It's about to change...)
Jeri: Dark chocolate/Cherry - does anyone have a good sweet-cream recipe?
Kristen: Pina Colada- my favorite!
Missy: Waffle bowls or cones :)
Sarah: Pink Grapefruit and Basil Sorbet

PINK GRAPEFRUIT AND BASIL SORBET
adapted from Emeril Lagasse
2 cups freshly squeezed grapefruit juice
2 cups simple syrup (equal amounts sugar and water heated until sugar dissolves; cool)
2 teaspoons grapefruit zest
1/3 cup packed basil leaves
2 tablespoons freshly squeezed lemon juice

DIRECTIONS
In a small saucepan, combine the grapefruit juice, simple syrup and the grapefruit zest and bring to a boil. Remove from the heat and add the basil leaves. Set aside to steep in for 5 minutes. Add the lemon juice to the sorbet base, strain through a fine mesh sieve and set aside to cool. Refrigerate until thoroughly chilled, then process in an ice cream machine according to manufacturer's instructions. Transfer to a freezer-proof container with a lid and freeze until firm, 6 to 8 hours.
For step by step pictures go here.

Dark Chocolate Cherry Ice Cream

Sweet Cream Base
2 cups cream
1 1/2 cups whole milk
2 whole eggs
3 egg yolks
3/4 cup sugar
1/2 tsp vanilla

Whisk eggs, egg yolks and sugar together until pale yellow. Heat milk until very warm. Add a small amount of the hot milk into the egg mixture, whisking constantly. Pour the tempered eggs into the hot milk and combine. Return to medium heat, stirring constantly until mixture thickens and reaches 160-180 degrees F.

Remove from heat and add cold cream and vanilla. Cover and put in the fridge until chilled through (at least 4 hours or overnight). Freeze according to your ice-cream maker directions. In the last 10 minutes add 1/2 cup of shaved dark chocolate and 1/2 cup dried cherries.

(This recipe was my own invention after not being able to find a sweet-cream ice cream base that wasn't too icy. I don't know if it was as thick and custardy as I would have liked. Lindsay, do you have advice?)

June 11: Raclette Party!

2009-06-01T16:55:00.000-07:00

(image from Wikipedia)

If I had my teenage journal handy, I'd find in it the entry from when I had raclette for the first time in France. I think it went something like this: We had dinner with friends of the family tonight. Dinner was something called "raclette" and we basically just had lunch meats heated on this thing in the middle of the table, that also melts cheese. I kept waiting for the main course, but that was it. There was lots of talking and I had a headache.

Since that time, I have actually developed a love of raclette, and I can think of no easier meal for a hot June evening. This month's cooking club will be more about the eating experience than about meal preparation, since what we need are mostly the components to a good raclette meal. I'll put a list of things that we need and then list a few optional things as well. As long as we have the essentials, we'll have a successful meal! Put your name next to the food item you'd like to bring!

cheese: ME!

boiled potatoes (small-red or new potatoes w/ skin on): Steph

assorted cold cuts [suggestions below]:
prosciutto: Carina
Sopressata: Carina
ham: Missy
turkey
roast beef : Jeri

pickles: Jeri

salad: Kelsey

crusty bread:

beverages: Jenny

dessert:

May: Wraps and Rolls

2009-04-22T10:12:00.000-07:00

This month, bring a dish that you roll up or wrap!

Cooking Club will be at my house at 7:30 on Thursday, May 14th.

Main: Hannah (Stuffed Turkey Meat Loaf with Spicy Tomato Sauce)
Appetizer: Lindsey (something savory in phyllo)
Side: Carina
Side: Jeri
Salad: Jenny (Roasted Edamame Salad)
Dessert: Sarah (Swirl Cookies)
Dessert: Kelsey
Dessert: Missy
Drink: Alma

Swirl Cookies
(for a picture go here)

Ingredients
Vanilla Dough:
* 1/2 cup granulated sugar
* 2 tablespoons confectioners' sugar
* 1/4 teaspoon fine salt
* 1 large egg
* 1 to 1 1/4 teaspoons mint extract (I used 1 tsp peppermint extract, mint tastes like toothpaste to me)
* 1 cup unsalted butter, (2 sticks), room temperature
* 2 cups all-purpose flour

Chocolate Dough:
* 1 1/4 cups granulated sugar
* 3/4 cup natural cocoa powder
* 1/4 teaspoon fine salt
* 1 cup unsalted butter, (2 sticks) room temperature
* 1 large egg
* 1 1/2 cups all-purpose flour

Directions:
For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.

Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. (tip: before dividing dough, draw with a Sharpie a 10 x 12 rectange on the back side of the parchment paper, this will make your layers the exact same size. Don't forget to flip it before rolling the dough. Also, if the dough gets too sticky and unmanageable, stick it in the fridge or freezer for a couple minutes) Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.

For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.

Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.

Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. (I would remove the one you rolled it out on, the one with the square. It is easier to remove while cold and your dough is probably stuck more to that peice or parchment rather than the top piece.) Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. (By the time you get all this done your dough has probably warmed up a little, if not, wait - it is much easier to roll it up when it is a little warmer than fresh out of the fridge) Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. (The chocolate dough will probably crack as you roll it, just smooth it out with the warmth of your fingers, if that doesn't work, fill in the holes with the scraps you trimmed off earlier. Again, if the dough gets unmanageable or is sticking too much to the parchment, place it in the fridge for a few minutes.) Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
Evenly position racks in the oven, and preheat to 325 degrees F.
Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.
Okay, so I know this looks complicated, it really isn't that bad - just give yourself enough time. It does take some finesse.

Double Chocolate Roll
(From TasteOfHome)
Ingredients:

1-1/2 teaspoons shortening
5 eggs, separated
1 teaspoon vanilla extract
1 cup plus 2 teaspoons Domino® or C&H® Pure Cane Powdered Sugar, divided
3 tablespoons baking cocoa
1/8 teaspoon salt
1-1/2 cups cold fat-free milk
2 packages (3.3 ounces each) instant white chocolate pudding mix or 2 packages (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 tablespoons fat-free caramel ice cream topping, divided
1/2 cup chopped walnuts, divided
1 tablespoon fat-free hot fudge ice cream topping, warmed

Directions:

Coat a 15-in. x 10-in. x 1-in baking pan with cooking spray; line with parchment paper. Grease the paper with shortening; set aside.
In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar, cocoa and salt; gradually add to egg yolks. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan.
Bake at 350° for 14-16 minutes or until cake springs back when lightly touched. Immediately invert the cake onto a kitchen towel dusted with remaining confectioners' sugar. Gently but quickly peel off parchment paper.
Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Set aside 1 cup. Unroll cake; spread remaining filling evenly over cake to within 1/2 in of edges. Drizzle with 2 tablespoons of caramel topping; sprinkle with 6 tablespoons of walnuts. Roll up again.
Spread reserved filling over cake roll. Drizzle with hot fudge sauce and remaining caramel topping. Sprinkle with remaining walnuts. Cover and refrigerate for 1 hour before serving. Refrigerate leftovers. Yield: 12 servings.

Mini Chicken B'Steeyas
from Martha Stewart

Ingredients

Makes 54

* 4 tablespoons safflower oil
* 1 whole boneless, skinless chicken breast (about 10 ounces), halved
* Coarse salt and freshly ground pepper
* 1 onion, finely chopped
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground turmeric
* 1 1/2 teaspoons ground cinnamon, plus more for dusting
* 3/4 cup confectioners' sugar, plus more for dusting
* 2 large eggs, lightly beaten
* 1/4 cup golden raisins, finely chopped (optional)
* 1/2 cup whole blanched almonds (2 ounces), toasted
* 12 sheets (each 12 by 17 inches) frozen phyllo dough, thawed
* 1/2 cup (1 stick) unsalted butter, melted, for brushing

Directions

1. Heat 1 tablespoon oil in a medium skillet over medium heat. Season both sides of chicken with salt and pepper; saute, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer chicken and any juices to a large bowl.
2. Heat remaining 3 tablespoons oil in skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add ginger, turmeric, and 1/2 teaspoon cinnamon; cook, stirring constantly, until fragrant, about 1 minute.
3. Stir 1/4 cup sugar into mixture. Add eggs; cook, stirring, until scrambled but still moist. Transfer to bowl with chicken. Stir in raisins if desired. Season with salt and pepper; let cool.
4. In a food processor, pulse almonds until finely ground. Transfer to a bowl; stir in remaining 1/2 cup sugar and 1 teaspoon cinnamon.
5. Preheat oven to 425 degrees. On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about 1/6 of nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise into thirds and then crosswise into thirds to make 9 equal rectangles.
6. Working with 1 rectangle at a time, place 1 tablespoon chicken mixture about 1 inch from end of a short side, leaving a 1/2-inch border on long sides. Fold 1/2 inch of each long side over filling. Starting from the end with filling, roll into a log. Repeat process to make remaining rolls (you should have 54). Brush with butter; arrange, seam sides down, on parchment-lined baking sheets. (B'steeyas can be frozen at this point, uncovered, until firm, about 1 hour; transfer to airtight containers, and freeze up to 6 weeks.)
7. Bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm.

I am not big on Sunday-dinner type meals. Meatloaf, roasts, steaks...they aren't normally my cup of tea. I LOVE this recipe, though, and hope you will too!

STUFFED TURKEY MEAT LOAF
*modified by me from Williams Sonoma's recipe
1.5 tsp canola oil
6 sliced white bread (crusts removed, torn small pieces)
1/2 c skim milk
2 lbs ground turkey
2 tbsp dijon mustard
2 tsp italian seasoning
salt & pepper
1 egg white

for the stuffing:
2 lbs frozen spinach
1 tbsp olive oil
3 green onions (green tops only, chopped)
1 egg white
pepper
1/3 c freshly grated Romano cheese
1/2 c toasted pine nuts

Line a cookie sheet with tin foil. (Make sure the foil hangs over the edge an inch or two...) Spray foil with cooking spray.

In a bowl, mash the bread with the milk until milk is fully absorbed. Squeeze bread to eliminate excess milk. In another bowl, combine turkey, mustard, oregano, 1 tsp salt and 1/4 tsp pepper. Add the soaked bread and egg white and mix until creamy, 2-3 minutes. Spread in prepared pan to make an even later. Cover the pan with plastic wrap. Refrigerate at least 3 hours.

To make stuffing, cook the spinach according to the package and squeeze our excess moisture. Place spinach and green onion in frying pan and cook over medium-high heat until spinach is dry and fluffy. (About 5 minutes...) Remove from heat and let cool to room temperature. Add egg and season generously with pepper.

Spread spinach stuffing evenly over turkey, leaving a 1-inch border of the turkey. Add toasted pine nuts on top.

Sprinkle cheese evenly over stuffing and pine nuts.

Lifting the foil along the long side facing you, roll up the meat and stuffing like a jelly roll, pushing it forward a bit at a time and lifting the foil away, until a long log has formed. Pat the log gently to compact it. Brush with the remaining 1 tsp canola oil and center it on the pan.

Cook loaf for 1 hour. Let rest for 15 minutes. Cut meat into 8-10 slices and serve over spicy tomato sauce. (aka best tomato sauce EVER.)

SPICY TOMATO SAUCE
by Williams Sonoma
1 tsp pepper
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
2 tbsp olive oil
1 1/2 c. finely chopped yellow onion
1 clove garlic, minced
28 oz. can whole tomatoes & juice
28 oz. can chopped tomatoes & juice
2 c tomato sauce

Stir together spices. Set aside.
Warm olive oil in deep pan. Add onion and saute until they begin to soften. Stir in garlic.
Add tomatoes. Break apart whole tomatoes. Stir in spice mixture. Raise heat to medium high and bring to a boil. Reduce heat and simmer at least 20 minutes.
Remove from heat and use immediately, or let cool, cover, and refrigerate for up to 1 week or freeze for up to 2 months.

April: The Incredible Edible Egg!

2009-03-20T12:17:00.000-07:00

Since Easter is coming, I thought it'd be fun to celebrate with eggs as our theme for Cooking Club. Try to find a recipe where eggs is the main ingredient or one of the main ingredients.

Cooking Club will be at my house at 7:30 on Thursday, April 9th. I'll email with directions later. This should be fun to see what we all come up with.

Main: Marie -- Eggs Benedict w/ Hollandaise Sauce
Appetizer:
Appetizer: Jeri --(Egg Drop Soup)
Salad:
Salad: Cobb Salad - Sarah
Side Dish: Quiche - Missy
Side Dish:
Dessert: Angel Food Cake with fruit and cream-Lindsey
Dessert:
Dessert: Creme Brulee (I hope it's ok to add another dessert?!) Kristen
Drink: Egg Nog. Because what other egg drink is there?

Bittersweet Chocolate Mousse (Martha Stewart)
Serves 4

* 4 large egg yolks
* 1/4 cup sugar
* Pinch of salt
* 4 ounces bittersweet chocolate
* 3/4 cup heavy cream

Directions
1. Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
2. In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
3. Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.

Quiche
Pie Crust - America's Test Kitchen:
1 1/4 c all purpose flour
1 T sugar
3 T shortening
1/2 stick frozen butter - grated
4-6 T cold water
Combine flour and sugar. Add shortening and cut in w/ pastry cutter until the mixture has the texture of coarse sand. Cut in grated butter w/ pastry cutter. Sprinkle 4 T water over the mixture. Stir and press dough together using a stiff rubber spatula until the dough sticks together. If it doesn't stick, add additional water until it does. Form dough into disk, wrap tightly with plastic wrap and chill 1 hr. Allow dough to soften slightly at room temp. Roll between two pieces of wax paper to 12" circle. Fit into pie plate; trim, fold, and crimp the edges.
Line crust with double thickness of foil. Bake @ 450 for 8 min. Remove foil and bake another 4-6 min until crust is set and dry. Remove from oven - reduce heat to 325.
Filling - Better Homes and Gardens:

1/2 cup chopped onion (1 medium)
6 slices bacon, chopped
8 beaten eggs
1/2 cup dairy sour cream - I used plain Yogurt
1/2 cup half-and-half, light cream, or milk
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Dash ground nutmeg (optional)
3 cups lightly packed chopped fresh spinach (opt)
1 1/2 c Monterey Jack Cheese, grated

In a large skillet cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels. In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, and cheeses. Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degree F oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over-browning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes.

Cobb Salad
Dressing:

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire sauce
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Salad:

Cooking spray
Bacon
Hard-boiled eggs
Romaine lettuce Iceburg lettuce
Tomatoes, seeded and diced
Avocado, diced
Cooked diced chicken breast
Crumbled Roquefort or Blue cheese

March's Cooking Club: Brasil

2009-02-17T09:31:00.000-08:00

Okay, ladies...let's see what you can come up with for March.

Cooking Club with be at the Cafe Johnsonia (wink, wink), on Thurs. March 12th at 7:30 PM. I'll e-mail the directions later.

Main Dish: Lindsey (Feijoada, Brazilian Rice, and probably Farofa)
Appetizer: Steph (cheese bread)
Appetizer: Kelsey (vinaigrette - like pico de gallo)
Salad: Marie (it's a surprise, even to me!)
Salad: Alma (tomatoes and hearts of palm... if I have time to go to the grocery store.)
Side Dish: Missy (Coconut Rice)
Side Dish: Kristen (Coconut Bread)
Dessert: Alma (cornstarch cookies)
Dessert: Jeri (Carmen Miranda)
Drink: Hannah (Maracujá)

Coconut Bread

2 eggs
1 1/4 cups milk
1 tsp vanilla
2 1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 cup (200g) sugar
150 g unsweetened shredded coconut
75 g unsalted butter, melted and cooled
icing sugar for dusting

Preheat oven to 350, grease and flour a 8 1/2 x 4 in. loaf pan

Lightly whisk eggs, milk, and vanilla together
Sift flour, baking powder and cinnamon into a bowl, add sugar and coconut, and stir to combine
Make a well in the center and gradually stir in the egg mixture until just combined
Add melted butter and stir until the mixture is just smooth, being careful not to over-mix
Pour into prepared pan and bake for 1 hour, or until bread is cooked when tested with a skewer
Leave in pan to cool for 5 minutes, and remove to cool further on a wire rack
Serve in thick slices, toasted, buttered and dusted with icing sugar
Makes 8-10 thick slices

Sweet Rice

1 1/2 c White Rice
2 c milk
1 c sugar

Cook rice according to instructions. Combing milk and sugar and scald over med heat. Pour 1/2 HOT milk mixture over cooked rice and allow to set. Sprinkle with cinnamon. Serve with additional milk drizzled over top.

Brazilian Fruit Salad

1/2 cup Sweetened Condensed Milk
Chopped Fruit, one each: papaya, mango, pineapple, oranges
3 bananas
1/4 cup chopped Brazilian nuts

February Cooking Clubs

2009-02-03T10:42:00.000-08:00

February cooking club will be on THURSDAY the 10th at 7:3o pm at Jeri's house. E-mail if you need directions.

The theme will be Sultry Foods, or Foods With Aphrodisiac Powers (this was Joe's idea). Be prepared to tell what the 'power' of your food is.

Main course: Jeri (possibly corn dogs) haha, jeri...

Appetizer: Jenny (Aphrodisiac Dip with phallic shaped vegetables)
Appetizer: Hannah (Fig and Olive Tapenade)

Salad: Missy (Grilled Chicken & Strawberry Salad)
Soup: Stephanie (Creamy Pumpkin Soup)

Side: Sarah (Roasted Asparagus Gratin)

Dessert: Bethany (Chocolate Ravioli)

Drink: Carina (Knock Your Clothes Off Hot Chocolate*)
*Carina may have made that name up on the spot.

Toasted Walnut and Ginger-Garlic Dip
1 1/2 c good quality mayonnaise
1/4 c toasted and finely chopped walnuts
2 minced garlic cloves
1 T finely grated fresh ginger
1/2 t salt
1 t pepper
1 1/2 T lemon juice
pinch of saffron dissolved in 1 T hot water (opt)

In a medium bowl combine ingredients and mix will. Taste and adjust seasoning with salt or lemon juice. Cover and refrigerate overnight. Serve with vegetables.

Creamy Pumpkin Soup
(taken from Allrecipes.com)

1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree (or 15 oz fresh pumpkin if you really want to be seducing people)
1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground black pepper
1 cup heavy whipping cream (or milk if you're a wuss)

Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth, stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Transfer broth mixture into the container of a blender or processor. Process until smooth. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Stir in whipping cream and heat through but do not boil. Add more spices if you like it kickier.

Fig and Olive Tapenade
1 cup chopped dried figs
1/2 cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2/3 cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
1/3 cup chopped toasted walnuts
1 (8 ounce) package cream cheese

Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.

Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

Roasted Asparagus Gratin
2 lbs jumbo asparagus, tough ends removed, and lower half of each spear peeled
3 Tbs extra-virgin olive oil
Salt
Pepper
1 Tbs fresh lemon juice
1 Tbs butter
1 Tbs minced shallot
1 clove garlic, minced
2 c heavy cream
3/4 c (3 oz) freshly grated Parmesan cheese
2 Tbs coarsely shaved Parmesan cheese
2 Tbs unseasoned dried bread crumbs

Position a rack in the upper third of the oven and prehead the oven to 450 degrees. in a shallow baking dish, toss the asparagus with the oil, a little salt and pepper, and the lemon juice until the spears are evenly coated.

Roast the aspargus until the spears are just beinning to brown yet are still crip and tender, about 12 minutes. Remove from the oven and drain off the excess oil.
Meanwhile, in a 2-quart saucepan over medium heat, melt the butter. Add the farlic and shallot and saute, stirring constantly, until the shallot is translucent, about 2 minutes. Add the cream and simmer, uncovered until reduced by one third, about 6 minutes. Stir in the graed Parmesan cheese and season to taste with salt and pepper.

Arrange the asparagus in an oven proof serving dish and spoon the Parmesan cream sauce over the spears, allowing the tips and bases to remain uncovered. Scatter the shaved Parmesan over the top and sprinkle with the bread crumbs. Bake until nicely browned, about 5 minues. Serve immediately.

Grape Salad
2 lbs red grapes
2 lbs green grapes
1 pkg cream cheese, softened
1 cup sour cream
1/2 cup sugar
1 tsp vanilla

Mix all ingredients but grapes together with a mixer until smooth. Rinse grapes and pull off stems and stir them in. Chill. When serving, sprinkle brown sugar on top and add chopped cashews or walnuts to taste.

January: Salads

2009-01-09T14:19:00.000-08:00

"If you could have one food for the rest of your life what would it be?" The right answer: Salad. I had a friend tell me that was the perfect answer because with salad, you can have any food - protein, veggies, fruits, salads, pasta, even dessert.
I will let you be the judge of what kinds of salads we will need. Don't forget variety and dessert!

Main Course Salad: Steak and Spinach Salad (Sarah)
Pasta Salad: Kelsey
Hot Potato Salad: Lindsey (it's sort of side dish kind of thing)
Alaskan Smoked Salmon Green Salad: Kristen
Black Bean Salsa/Salad with Chips: Bethany
Pioneer Woman Salad: Jenny
Green Monster Salad: Jeri (it's a dessert-ish kind of thing)
Broccoli Bacon Salad: Marie
Citrus Salad: Carina

Black Bean Salsa/Salad

Combine:
3 cans black beans, rinsed and drained
1 bag frozen corn, thawed
2 med. Tomatoes, diced
1 red, 1 orange, 1 green pepper, diced
1 chopped onion

For Salsa, add these:
½ c. lime juice
1/3 c. oil
½ tsp cumin
½ tsp chili powder
1 tsp sugar
Cilantro
Salt and Pepper to taste

For Salad, add these:
1 c. oil
6 Tbsp vinegar
4 Tbsp sugar
½ tsp chili powder
Cilantro
Salt and Pepper to taste

Bethany's Note: I made a half recipe and did a mixture of both dressings. Also, I used EVOO for the oil and cider vinegar but you can use whatever you want to.

Citrus Salad (aka Salad of Awesomeness)
By Carina
This salad requires you to supreme a bunch of citrus fruit. Use any combination that you like, or that are in season.
3-5 oranges
2-3 Blood Oranges
2-5 Grapefruit
1-2 Pummelo (if you want)
2-5 Tangelos
2-5 Clementines
1-2 Bananas
1-2 Apples, peeled and sliced thinly (I used sweet Golden Delicious instead of a tarter variety.)
Zest of one lime, if desired
1 can sweetened condensed milk

Supreme the citrus over a large bowl. I use a large steak knife. I'll even squeeze the pulp to extract the last of the juice*. Drain out the citrus pieces and place them in a clear bowl. Slice the bananas and the apples directly into the citrus juice, which will help them from oxidizing. Add the fruit to the citrus. Toss. Drizzle with the sweetened condensed milk. If you are feeling frisky, you can add a little vanilla bean paste to the milk before drizzling, but I like it as is. Consume in delight. Maybe drink the liquid from the bottom of the bowl when no one is looking.

*I usually get a couple glasses of fresh juice from this salad. Yummy byproduct. I also take the peels and microwave them in a bowl of water for two minutes. It steams off the gunk in the microwave so all you have to do is wipe it clean, not to mention deodorizes the appliance. Then I throw the peels down the garbage disposal. Everything is better after this salad.

Holiday Finger Foods-December

2008-11-14T07:33:00.001-08:00

We will meet on Thursday, Dec 11 at 7:30 at Hannah's place again. We always have a ton of food, so if any of you want to bring paper plates, napkins or cups in place of food that would be great. We will also be doing an apron exchange, so please bring an apron!

Paper products: Jenny
Drink: Lindsey (not sure yet, but it will be great!)
Bethany: Sweet and Savory Palmiers
Hannah: Zucchini Roll Ups
Jeri: I'm doing chips and dip.
Alma: Beet Pesto with crostini!
Kelsey: Fried Zucchini Sticks

Cranberries

2008-10-23T06:58:00.000-07:00

I am hosting November's Cooking Club on Thursday, November 13th. The theme is Cranberries, and they must be one of the ingredients in your dish. (Dried, Fresh, Frozen...it doesn't matter what form.) Can't wait!

Drink: Kelsey (Cranberry Pineapple Juice)
Appetizer: Lindsey
Appetizer:
Salad: Marie (Cranberry Citrus Salad)
Soup: Alma (Wild-Rice Cranberry soup)
Main: Hannah (Amarone Osso Buco Pot Roast with Cranberry Gremolota)
Side: Jenny (Butternut Squash Apple Cranberry Bake)
Side: Bethany (Cranberry Couscous Pilaf with Almonds)
Side:
Dessert: Sarah (Cranberry Bars)
Dessert: Kristen (Cranberry Orange Cheesecake)
Dessert: Jeri (Cranberry Apple Wheel)

Baked butternut squash with apples and cranberries

Amarone Osso Buco Pot Roast with Cranberry Gremolota
Osso Buco:
1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces veal shank for osso bucco
Extra-virgin olive oil
3 tablespoons unsalted butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 bottle Amarone wine
1 (14 1/2-ounce) can low-sodium beef broth
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed

Cranberry Gremolata:
1/4 cup pine nuts, toasted
1/4 cup chopped dried cranberries
2 garlic cloves
1 orange, zest finely grated
2 tablespoons chopped fresh flat-leaf parsley

Directions
Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.
Preheat the oven to 375 degrees F.
Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone.
Remove bay leaves.

For the Gremolata:
Finely chop the pine nuts, dried cranberries and combine. Combine this with the garlic together in a mini chopper or with a mortar and pestle. Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Bucco before serving.

Cranberry Bars
Crust
6 Tbsp butter
½ cup brown sugar
½ tsp salt
1 cup flour
½ cup chopped pecans

Mix until fine crumbs. Put into bottom on foil-lined 8x8” pan. Bake at 350° for 15-20 min until golden brown.

Filling
Mix until smooth:
1 cup sugar
2 Tbsp flour
½ tsp baking powder
1 Tbsp vanilla
1 Tbsp milk

Add
1 cup chopped cranberries
½ cup chopped pecans
½ cup flaked coconut

Pour over crust. Cook at 350° for 30 minutes.

Wild Rice Cranberry Soup:

(recipe here)
4 tbsp. unsalted butter
1 carrot, finely chopped
1 celery stalk, finely chopped
½ c. finely chopped onion
3 tbsp. all-purpose flour
3 c. vegetable stock
1 ½ c. cooked wild rice (see Tip)
½ c. dried cranberries
1 c. milk or half-and-half
2 tbsp. dry sherry, optional
Salt and freshly ground pepper, to taste
Garnish: freshly ground pepper and minced flat-leaf parsley

Preparation:
Melt the butter in a Dutch oven over medium heat. Add the carrot, celery, and onion; cook, stirring occasionally, until the carrot is tender, about 8 minutes. Add the flour and stir until smooth. Gradually add the vegetable stock, whisking constantly to prevent lumps.

Increase the heat to medium-high and stir as the soup thickens, about 5 minutes. Stir in the rice and cranberries. Reduce the heat; cover and simmer, stirring occasionally, until the cranberries are softened and plumped, about 15 minutes.

Stir in the remaining ingredients, except the garnishes. Stir occasionally until warmed through. Season to taste.

YIELD: 5 cups, four to six servings

Cranberry Apple Wheel (from the Ocean Spray website)

3-4 cups flour
1 package yeast
1/3 cup sugar
1/2 teaspoon salt
1/3 cup butter, melted
1 cup milk
1 egg
1 cup coarsely chopped Ocean Spray® Fresh or Frozen Cranberries
2 apples, peeled and diced
1/2 cup chopped walnuts
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
5 tablespoons flour
1 cup powdered sugar
2 tablespoons water

Combine 2 cups flour, yeast, sugar and salt in a medium mixing bowl. Combine butter and milk and heat to a temperature of 120ºF - 130ºF. Add to dry ingredients, mixing thoroughly. Add egg; mix well. Add enough of remaining flour to make a soft dough that is not sticky when handled.

Lightly grease a medium mixing bowl. Place dough in bowl and roll around so that it is lightly covered with grease. Place bowl with dough in a warm place until it has doubled in size.

Meanwhile, combine remaining ingredients, except powdered sugar and water, in a medium mixing bowl. Punch down dough and place on a cookie sheet. Flatten dough into a 10-inch circle. Spread topping over dough, leaving an inch all around. Place in a warm place until dough has doubled in size.

Preheat oven to 350ºF. Bake for approximately 30 minutes or until crust is golden brown. Combine powdered sugar and water in a small mixing bowl to make glaze. Cool wheel completely and drizzle with glaze. Makes 1 10-inch wheel.

Phyllo Cups with Brie, Preserves, and Pecans

To make 15 cups

1 package (15 count) pre-baked phyllo cups

5 oz. Brie, rind removed and cut into ½” cubes

1/2 -3/4 cup preserves—cranberry, sour cherry, lignonberry

15 Pecan halves (unbroken)

Place a small bit of preserves in bottom of phyllo cups. Add a cube of Brie, top with pecan.

Bake for 8 minutes in a 425 degree oven. Serve immediately.

Cranberry Cheesecake

Crust
2 cups graham cracker or shortbread cookie crumbs
1/3 cup butter or margarine, melted

Cranberry Topping
1/3 cup water
2/3 cup sugar
2 cups fresh cranberries
1 teaspoon lemon juice

Filling
4 (8 ounce) packages cream cheese, softened
1 cup sugar
5 eggs
1 tablespoon lemon juice

Combine crumbs and butter; press into the bottom of a 9-in. springform pan. Bake at 300 degrees F for 5-8 minutes. Cool. Meanwhile, for topping, combine water and sugar in a suacepan. Bring to boil over medium heat; boil 1 minute. Stir in berries; cover and reduce heat. Cook until most berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside. For filling, beat cream cheese in a large mixing bowl until light. Gradually beat in sugar. Add eggs, one at a time, beating well after each. Add lemon juice. Pour into crust; spoon 4 tablespoons topping on filling and "marble" with a knife or spatula. Bake at 350 degrees F for 45 minutes. Turn oven off; let cake stand in oven 2 hours. Remove from oven; cool. Pour remaning topping on top; refrigerate overnight.

Black and Orange

2008-09-29T10:55:00.001-07:00

In keeping with the Halloween spirit, our theme for October will be black and orange food. Cooking club will be October 14th instead of the 9th at my house. I'll email directions later.

Appetizer: Marie (Pumpkin Dip)
Salad: Jenny (Watercress and Orange Salad)
Main: Kelsey (Penne with Pumpkin Cream Sauce)
Side: Alma (Black and Orange Pasta)
Side: Jeri (Butternut Squash Soup)
Side: Sarah (Black Bean Lettuce Wraps)
Side: Kristen (Sweet Mashed Potatoes)
Dessert: Hannah (Pumpkin Cheesecake Bars with Maple Cream)
Dessert: Lindsey (Pumpkin Pie)

Butternut Squash & Roasted Garlic Bisque
2 whole heads of garlic, halved crosswise
1 t olive oil
¼ c butter
3 c chopped onion
¾ c chopped carrots
½ c chopped celery
4 lbs butternut squash, peeled, seeded, cut into 1" pieces
6 c chicken broth
3 T fresh sage
1/2 c + 1 T heavy whipping cream

Preheat oven to 350º. Rub cut surfaces of garlic with oil. Put halves back together to resemble heads. Wrap each tightly in foil. Bake until tender - about 40 min. Let garlic cool in foil. Mix butter in heave large pot over medium heat. Add onions, carrots and celery; sauté until onions begin to soften – about 5 min. Add squash, broth and 2 T sage. Bring to a boil. Reduce heat, simmer uncovered until squash is tender – about 25 min. Meanwhile, unwrap garlic. Squeeze from skins into small bowl and discard skins. Mash garlic w/ fork until smooth. Stir garlic into soup. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead.) Refrigerate uncovered until cold. Cover and keep chilled. Bring to simmer before continuing.) Stir in ½ c cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle w/ remaining tablespoon of cream. Sprinkle w/ remaining teaspoon of sage.

Watercress and Orange Salad (food and wine mag)
1/2 cup pitted kalamata olives
1 small garlic clove, chopped
1/2 teaspoon chopped rosemary
3 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 navel oranges
2 large bunches of watercress, thick stems discarded
2 Belgian endives—halved, cored and thinly sliced lengthwise
1 cup flat-leaf parsley leaves
1 small red onion, halved and thinly sliced

1. Coarsely chop 1/4 cup of the olives and transfer them to a small bowl. In a mini processor, pulse the remaining 1/4 cup of olives with the garlic and rosemary until the olives are chopped. Add the vinegar and pulse twice to combine; add to the chopped olives in the bowl. Whisk in the olive oil and season with salt and pepper.
2. Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the orange sections into the bowl; drain the juice and reserve for another use. Add the watercress, endives, parsley and onion. Pour the dressing over the salad and toss well. Season with salt and pepper and serve at once.

Black and Orange Pasta
12 oz package of black spaghetti (I got mine from Target.) --Prepare according to directions
1/2 C oil
7 cloves garlic
pinch red pepper flakes
1 tsp salt
1 lb shrimp
fresh parsley

1) Heat oil on low heat.
2) Add minced garlic, red pepper, and salt; heat until garlic turns golden but is not brown, about 15 minutes.
3) Add shrimp, stir fry for 2 minutes or until shrimp is pink and opaque. (I cheated and just used thawed pre-cooked shrimp.)
4) Add oil sauce to spaghetti, add parsley, mix.

Creamy Pumpkin Dip
1 (15oz) can pumpkin puree
2 (8oz) pkgs. cream cheese
2 cups powdered sugar
2 tsp. pumpkin spice

Beat pumpkin and cream cheese until smooth. Add and beat in powdered sugar and spice. Serve with cookies, graham crackers or apples.

Sweet Mashed Potatoes
4-5 Large sweet potatoes- peeled
1 pkg. neufechel cheese (right next to the cream cheese)
1/4 c. brown sugar
1/2 tsp. salt

Boil sweet potatoes until fully cooked (do not use too much water). Smash potatoes while gradually adding cubes of cheese. Add salt and before adding the brown sugar- taste to see how sweet it already is and then add accordingly.

Pumpkin Cheesecake Bars
16-oz pkg pound cake mix
3 eggs, divided
2 T. butter or margarine, melted
3-4 tsp pumpkin pie spice, divided
8-oz pkg cream cheese, softened
14-oz can sweetened condensed milk
16-oz can pumpkin
1/2 tsp salt
1 tsp vanilla

In large bowl, combine cake mix, one egg, butter and 1-2 teaspoons pumpkin pie spice (to taste). Mix until crumbly. Press into bottom of jelly roll pan. In same bowl, beat cream cheese until fluffy. Beat sweetened condensed milk, pumpkin, salt, remaining eggs, 2 teaspoons pumpkin pie spice and vanilla. Mix well. Pour over crust. Bake at 350 degrees for 30-35 minutes. Cook and refridgerate before serving.
NOTE: Elevate this very simple treat to and elegant dessert by drizzling with maple cream. Top with whipped cream and toasted chopped pecans.

Maple Cream
Combine 2 parts heavy whipping cream to 1 part pure maple syrup in a saucepan. Bring to a boil and reduce heat to very low. Simmer, uncovered, stirring frequently for 30-40 minutes, or until it is reduced by half. Cook and store in fridge.

Cilantro, Chicken, and Black Bean Salad
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) Mexican-style corn, drained
1 medium red pepper, cut in thin strips
1/2 cup chopped green onions
4 cups lettuce, torn (romaine, red leaf, green leaf, or iceberg)
1½ cups cooked or grilled chicken, cut into strips
Dressing
1 cup olive oil
2 tablespoons lime juice
2 tablespoons chopped cilantro
1½ teaspoons sugar
1 clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt, optional
¼ teaspoon pepper
In a large salad bowl, combine black beans, corn, red pepper, green onions, and chicken.
Combine oil, lime juice, cilantro, sugar, garlic, chili powder, salt, and pepper in a small bowl. Whisk or mix to blend. Pour dressing over bean mixture. Place lettuce on individual plates or a large serving platter. Put bean and chicken mixture on top of lettuce.
Serves 6

Caramel Pumpkin Pie
From Baking: My Home To Yours by Dorie Greenspan

1 9-inch pie crust, partially baked and cooled (I used one from the freezer section to make it simple)

1 cup sugar
3/4 cup heavy cream
2 tablespoons dark rum, cognac, or apple cider
2 tablespoons unsalted butter, cut into 4 pieces
1 cup canned pumpkin puree
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
pinch of freshly grated nutmeg
tiny pinch of ground allspice
pinch of salt
1 1/2 teaspoons pure vanilla extract
2 large eggs

Lightly sweetened whipped cream, for serving

Getting Ready: Center a rack in teh oven and preheat the oven to 350 degrees F. Place the pie plate on a baking sheet lined with parchment or a silicone mat.

Sprinkle 1/2 cup of the sugar evenly over the bottom of a large nonstick skillet. Place the skillet over medium-high heat and staying close by, cook until the sugar melts and starts to color. Once you see a little color, gently swirl the skillet so that the sugar colors evenly. Cook the sugar, without stirring, until it turns deep amber--almost mahogany. The sugar will bubble up and foam and soon it will start to smoke. It is very dramatic, and it might make you think you've gone too far, but you want a dark (though not burned black) color; the darker the sugar, the fuller the flavor. When the bubble shave gone from foamy to big and fat, you will probably have reached the right color. To check the color, drop a bit of the caramelized sugar on a white plate.

Lower the heat to medium, stand back and pour the cream into the skillet. The sugar will bubble and hiss and, if the cream was cold, it may even clump. Just continue to cook, stirring, and it will even out. Add the rum (or cider) and butter and cook just until the caramel is smooth. Pour the caramel into a heatproof pitcher or bowl and cool it for about 15 minutes.

Working with a whisk in a large bowl, beat the pumpkin to break it up and smooth it. Add the remaining 1/2 cup sugar and beat to blend. Whisk in the spices, salt, vanilla and eggs, beating until the mixture is smooth. Whisk in the caramel. Rap the bowl against the counter a few times to de-bubble the filling, then pour the filing into the crust.

Bake for 45 to 50 minutes, or until the filling is puffed and set--tap the pan gently and the filling won't jiggle. A thin knife inserted into the center of the pie will come out clean--it also leave a gash in the filling, but you'll be covering it with whipped cream.

Transfer the pie to a rack and cool to room temperature, or cool and refrigerate. When you are ready to serve, spread teh lightly whipped cream over the top of the pie. If you'd like a dressier look, w hip the cream until it is firm, put it into a piping bag fitted with a start tip adn pipe rosettes over the surface of the pie. Alternatively, you can pipe the cream in a lattice pattern.

Playing Around: Streuseled Caramel Pumpkin Pie (this is how I made it for cooking club)

To add a little crunch to this dessert, bake the pie for 10 minutes, then scatter chunks of pecan streusel over the top and finish baking.

Pecan Streusel

2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons chopped pecans
2 tablespoons cold butter

Mix until crumbly. Refrigerate until ready to use.

Farm Fresh

2008-08-27T15:07:00.000-07:00

I'll be hosting the August cooking club on Thursday, September 18th. I'll email directions to my house. The theme will be Farm Fresh. Make a dish using local food, either purchased at a farmer's market or local fruit/vegetable stand, etc., or something that you have grown yourself.

Beverage: Sarah (Peach Lemonade)
Appetizer: Jenny (Tomato Tart)
Appetizer: Kelsey (Bruschetta)
Salad: Hannah (Roquefort Pear Salad)
Main Dish: Alma (Panini---Anyone know where to get local cheese?)
Side Dish: Jeri (Tiella)
Dessert: Heather (Apple Pie)

Tomato Tart (via Martha Stewart)
1 head garlic
3 tablespoons olive oil
All-purpose flour, for dusting
1/2 Pate Brisee (Pie Dough)
3 oz goat cheese
1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
Coarse salt and freshly ground pepper

1. Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside. Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
2. On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
3. Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.

Tiella
(This is my mom's recipe, as she remembers it from her mother and grandmother). This is an Italian vegetable casserole, we use half zucchini and half potato. If the zucchini are big, slice in half and pare out the seeds because they will be too watery. Spray non-stick spray in the casserole dish. Put a little Marinara on the bottom layer (we like the spicy kind) zucchini then potato, bread crumbs, a little salt, pepper, Parmesan cheese and basil (buzzlie-koy, as Grandma would say). Repeat until casserole is filled ending with breadcrumbs.

Take your right index finger and make the magic hole down the middle (this part is extremely important - Italy will break off from the main continent and sink into the depths of the ocean, your garden will be cursed and/or whatever other superstition you can think of will come down on your head) and fill the hole with about 1/4 cup of water. Drizzle olive oil over the top, cover with foil and bake at 350 for 90 or so minutes. Remove foil and continue baking until top is nice and crispy and veggies soft.
WARNING- don't forget to make the magic hole!!!!! Grandma said!!!!!!
If you want this as a main couse, you can smoosh up some "a nicea meataballies" (say that while waving your right hand, thumb and forefinger touching) in the middle layer.

Roquefort Pear Salad
1 head leaf lettuce
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

TURKEY AND BRIE PANINI
*Brush the outsides of slices of hearty rustic wheat bread with walnut oil.
*Fill the sandwich with turkey slices, brie, tart apple slices, and watercress.
*Cook sandwich in panini press till sides are toasted and brie is melted.

THREE CHEESE AND TOMATO PANINI
*Brush the outsides of slices of sour dough bread with olive oil.
*Spread a soft herbed cheese (like Boursin) on the insides of the bread.
*Fill sandwich with slices of mozzarella, provolone, fresh basil leaves, and fresh tomato slices.
*Cook sandwich in panini press till sides are toasted and cheese is melted.

Peach Lemonade
I didn't use a recipe or write down what measurements I did but this is the basic:
Boil water, lemon juice, and sugar until sugar is dissolved. Add in chopped fresh peaches until very soft. Puree in Blender. Add lemonade concentrate (don't tell!) and the appropriate water. Chill.
Chop more fresh peaches and macerate with sugar until ready to serve. Pour lemonade into glasses and add chopped peaches on top for extra flavor and texture.

August 2008: Restaurant Copycat

2008-07-26T07:19:00.000-07:00

Cooking club will be on August 14th at my place (I'll be e-mailing directions). The theme for this month will be based on a favorite dish from one of your favorite restaurants! The goal is to make the dish with all the same ingredients they do! I found several sites online with various restaurants listed, here are five of them to get you started if you need help!

topsecretrecipes.com
recipesecrets.net
copycat.com
copycat.cdkitchen.com
recipes.robbiehaf.com

Beverage: Jeri (Raspberry Lemonade from The Cheesecake Factory)
Appetizer: Hannah (Macaroni Grill's Rosemary Bread)
Salad:
Soup: Sarah (French Onion Soup from Mimi's Cafe)
Main dish: Kristen
Side dish:
Dessert: Alma (Mrs. Field's chocolate chip cookies)

French Market Onion Soup
(Serves 6-8)

2 tablespoons butter
2 lb yellow onions, halved and sliced 1/2" wide
2 quarts homemade beef stock or 4 cans (14 oz) beef broth & 1 can beef consommé (undiluted)
1/4 cup freshly ground Romano cheese
salt & freshly ground black pepper, to taste

Melt the butter in a heavy-bottomed pot and sauté the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste.
To serve French Market Onion Soup "Au Gratin," pour into ovenproof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts and carefully remove from the oven.
Sarah's notes: I did the onions as the recipe says, but it didn't look like enough. So I doubled it - but didn't remember about the bread or onions soaking up the broth. I wasn't able to whisk in the grated cheese because my pregnant brain forgot, and we just added it in the car - I don't think the cheese would have been so chunky.

Macaroni Grill's Rosemary Bread

1 tbsp. dry yeast
1 tbsp. sugar
1 cup warm water (105-115 degrees F)
2 1/2 cup white flour, divided use
1 tsp. salt
2 tbsp. chopped fresh rosemary, divided use
1 tbsp. canola oil, peanut oil or olive oil
nonstick cooking spray
2 tbsp. butter, melted

Place yeast, sugar, and warm water in large bowl or food processor and allow mixture to become bubbly.
Mix in 2 cups of flour and the salt. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 30 seconds until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.
Punch down dough and divide in half. Let dough rest about 5-10 minutes.
Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves.
Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining 1 Tabelspoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 450 degrees F.
Lightly sprinkle course salt over the loaves. Bake for 20-25 minutes, until lightly browned.

(This makes 2 loaves. Since there is only the two of us, I always put one loaf in the freezer then it's ready anytime when we want more of the bread. I just take it out an hour or so before dinner. About 5 minutes before dinner is ready, I pop it in a 350 degree F oven for 5 minutes or so to warm it a bit.)

"Mrs. Field's" / "Neiman Marcus" chocolate chip cookies (they're neither; just urban legend)

(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Gourmet Roulette

2008-07-04T13:48:00.000-07:00

Cooking club will be on July 10th at Hannah/Sarah's house. The theme will be Gourmet Roulette. Here's the rules. Pick which item you want to make (dessert, salad, side, etc) then pick a cook book and open to that section and whatever you land on - you make.
Any questions?

Main Dish: Sarah
Salad:Heather
Salad: Kristen
Side: Jenny (risotto)
Side: Hannah (Crab Salad in Crisp Wonton Cups)
Bread-ish:Heather
Drink: Bethany
Dessert: Jeri (ice cream recipe here)
Dessert: Kelsey

Crab Salad in Crisp Wonton Cups (from "The Food You Crave" by Ellie Krieger)
For the Wonton Cups:
Cooking spray
18 wonton wrappers, thawed (if frozen)
2 teaspoons canola oil
1/4 teaspoon salt

For the dressing:
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried hot red pepper flakes
2 tablespoons olive oil

For the salad:
1/2 pound lump crabmeat, picked over
1 stalk celery, finely diced
1/2 cup finely diced mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped fresh cilantro leaves

Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.

Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.

In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

Strawberries (Raspberries) Romanoff Lemonade
from: Mary Engelbreit's Dining Out Cookbook

- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 1/2 cup water
- 1/2 lemon thinly sliced
- 6 Tbsp. sugar
- 1 pint strawberries (or raspberries), hulled and sliced
- 1/2 cup orange juice

1. In a pitcher, combine water, lemon juice, lemon slices and sugar, stirring until the sugar has dissolved.

2. In a blender, puree 1/2 of the strawberries (or raspberries) with the orange juice. Pour the mixture through a fine strainer into the pitcher and mix. Stir in remaining berries (or keep aside to use as individual garnishes for the glasses). Serve with ice. Serves 4

Note: I used the raspberries instead of the strawberries and I thought it turned out well. I also tripled the recipe for more people and the measurements didn't seem to translate exactly when it came to taste so I just played around with the ingredients until I thought there was a nice balance.

Cherry Scones (MS Living)
* 1 3/4 cups all-purpose flour, plus more for work surface
* 2 1/2 teaspoons baking powder
* 2 1/2 tablespoons sugar, plus more for sprinkling
* 1/4 teaspoon salt
* 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
* 1/2 cup dried cherries
* 1 teaspoon grated lemon zest
* 1 large egg
* 5 tablespoons heavy cream, plus more for brushing on scones

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
3. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
4. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.
5. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.

I froze them and then baked them frozen for longer. Like 25 minutes. Then I used half whole wheat flour.

Lemon Curd (MS Living)
* 3 large egg yolks
* Zest of 1/2 lemon
* 1/4 cup freshly squeezed lemon juice, (2 lemons)
* 6 tablespoons sugar
* 4 tablespoons unsalted butter, cold and cut into pieces

Directions

1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
2. Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.

June 2008: On a Stick

2008-05-28T07:53:00.000-07:00

June cooking club will be 7:30, Tuesday, June 10th at Jeri's house. I will e-mail out directions because I've moved.

This month's theme is "Food on a Stick". You can choose to interpret this however you want. Skewers, toothpicks, lollipop sticks... whatever you bring just make sure it's served on a stick. If anyone wants to grill something, just let me know. I will get everything hot for you.

Jeri: Spinach salad with shrimp skewers and warm bacon vinaigrette
Alma: chocolate fondue
Jenny: fruit skewers
Sarah: cheese fondue
Heather:
Bethany: Frozen Bananas (a la Arrested Development)
Hannah:
Jill: chicken satay with spicy peanut dipping sauce...yum!
Kristen: grilled teriyaki vegtables
Kelsey (our newest member!): Cupcake Pops

PS: A cute dessert idea if anyone wants to do it.

Also, for your amusement: Jalapeño... on a Stick

WARM SPINACH SALAD
Source: Andrew McCoy and Scott's Seafood Grill and Bar
Servings: 6

HOT BACON BALSAMIC VINAIGRETTE:
7 egg yolks*
1 1/2 cups extra virgin olive oil
1/2 cup Balsamic vinegar
1/4 pound cooked bacon, drained, crumbled
1 shallot, roasted
3 cloves garlic, roasted
1 tablespoon Dijon mustard
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
SPINACH SALAD:
3 cups spinach
1 egg, chopped
2 teaspoons bacon bits
1 shallot, roasted
1 teaspoon feta cheese
3 Belgian endive leaves
4 jumbo shrimp, (16-20 size), grilled

HOT BACON BALSAMIC VINAIGRETTE:
With a blender or hand mixer, emulsify egg yolks and oil until thick and creamy. Add vinegar and all other ingredients, and season to taste with salt and pepper.

SPINACH SALAD:
Heat dressing over low heat and toss with spinach until it begins to wilt.

Plate spinach and garnish with the rest of the ingredients, placing grilled shrimp/prawns on top.
Editor's note:

COOKING EGG YOLKS FOR USE IN RECIPES
The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. - Source: American Egg Board

May 2008: Semi-Gourmet

2008-04-19T18:57:00.000-07:00

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!

April 2008: Mediterranean night

2008-03-17T09:50:00.000-07:00

On Tuesday, April 8 at 7:30 we'll have cooking group at my (Jenny) apartment. You can bring anything from a country from the Mediterranean.

Jenny: lamb gyros (Greece)
Alma: baklava (Greece... except for all the chocolate that I add, which I am sure comes to us by way of Canada or some other North American culture)

Jeri: Some kind of bread. (Italy) I'm sorry I'm playing the "sick kid" card this month and being a slacker.

Bethany: Mediterranean Couscous (Morocco?)

Sarah: Rustic Garbanzo Bean, Spelt, and Kale Soup

Hannah: Crumb-Topped Cauliflower

RUSTIC GARBANZO BEAN, SPELT, AND KALE SOUP
8 cups vegetable stock or vegetable broth
3/4 cup whole spelt (farro) or regular pearl barley, rinses and drained
1 15-16 oz. can garbanzo beans, rinsed and drained
1 14.5 oz. can diced tomatoes, undrained
1 cup dry white wine
8 cloves garlic, thinly sliced
3 sprigs fresh thyme
1 tbsp fennel seeds, crushed
6 cups coarsely chopped fresh kale leaves
1/2 to 1 tsp crushed red pepper
3 tbsp lemon juice
Freshly ground black pepper (optional)
Chopped fresh flat-leaf parsley (optional)
1. In a dutch oven, bring the vegetable stock to a boil. Add spelt or barley. Return to boiling; reduce heat. Cover and simmer for 25 minutes.
2. Add garbanzo beans, undrained tomatoes, wine, garlic, thyme, and fennel seeds to dutch oven. Bring to boiling; reduce heat. over and simmer for 20 minutes. Add kale and crushed red pepper. Cook, uncovered, about 15 minutes or until kale and spelt are tender, stirring occasionally.
3. Stir in lemon juice. If desired, season to taste with black pepper. Remove thyme sprigs before serving. If desired, sprinkle individual servings with parsley.

CRUMB-TOPPED CAULIFLOWER
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
4 cups cauliflower florets
3 tbsp lemon juice
2 tbsp capers, rinsed and drained
2 tbsp chopped fresh flat-leaf parsley
1 tbsp finely chopped anchovy fillets (optional)
1 oz. thinly sliced prosciutto, cut into thin, bite-size strips
Kosher salt
Freshly ground black pepper
1 cup soft whole wheat bread crumbs
1. Preheat oven to 375. In a large skillet heat 2 tbsp of the olive oil over medium heat. Add garlic; cook and stir for 30 seconds. add cauliflower; cook about 10 minutes or until tender, stirring frequently. Add lemon juice, capers, 1 tbsp of the parsley, the anchovies (if desired), and prosciutto. Cook and stir for 2 minutes more. Season to taste with kosher salt and pepper.
2. Transfer cauliflower mixture to a 2-quart baking dish or au gratin dish. In a small bowl combine bread crumbs, the remaining 2 tbsp olive oil, and the remaining 1 tbsp parsley; sprinkle on top of cauliflower mixture.
3. Bake about 15 minutes or until crumbs are golden brown.

CRUSTY BREAD WITH ITALIAN BUTTER

1. Go to Costco
2. Buy bread
3. Add olive oil, balsamic vinegar and Italian seasonings to a dipping bowl
4. Serve

Lamb Gyros
1 (4 to 5-pound) boneless leg of lamb, trimmed of visible fat
5 cloves garlic, peeled and cut into 20 slivers
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
4 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Essence, recipe follows
16 pita breads
Tzatziki Sauce, recipe follows
Chopped tomatoes

Tzatziki Sauce:
1 medium cucumber, peeled, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon minced garlic
In a medium bowl combine all the ingredients and chill for at least 1 hour

With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.

In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally
.
Remove from the refrigerator and let come to room temperature. Cook at 325 in a roasting pan until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1/2 hrs. Remove from the oven and transfer to a platter. Tent with foil and let rest for 12 minutes before carving.
Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve. (Modified from the food network)

BAKLAVA

Jill's Mediterranean Salad Recipe
Hey there ladies, I have been down with a nasty case of strep so I had to miss my first cooking club...I was hoping to feel better but no go. your recipes all looked yummy! I was going to make this yummy Mediterranean salad. Here is the recipe, hope to meet you all next month!

Dressing:
1 teaspoon minced shallot
1/4 teaspoon minced garlic
1 teaspoon dijon mustard
1/2 teaspoon honey
1 1/2 tablespoons capers, with the liquid
1 tablespoon fresh lemon juice
1 tablespoon vinegar (I used red wine)
1 teaspoon fresh parsley, chopped
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil

Salad:
1 lb. mixed greens
16 grape tomatoes, halved
1/2 cup kalamata olives, pitted
1/2 cup feta cheese, crumbled
1/2 red onion, sliced
1 cucumber, sliced

The Finer Things

2008-03-14T07:29:00.000-07:00

courtesy of "The Office"

February 2008: An Evening in Tuscany

2008-02-20T20:26:00.001-08:00

This month we will be cooking Italian food from the region of Tuscany and I was thinking we could do all the proper courses. Be sure to indicate the course you will be making next to your name. (We'll have to double up on a couple of courses) Also, could someone make breadsticks? Fresh, whole foods with an unmistakable, Italian flair: what could be better? We'll be meeting at Sarah and Hannah's on Thursday, March 13th at 7:30. Buon Appetito!

Aperitivo: Apéritif usually enjoyed as an appetizer before a large meal.
Antipasti: literally "before (the) courses", hot or cold appetizers.
Primo: "first course", usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup.
Secondo: "second course", the main dish, usually fish or meat. Traditionally veal, pork and chicken are the most commonly used meat, at least in the North, though beef has become more popular since World War II and wild game is very popular, particularly in Tuscany. Fish are those which are caught locally.
Contorno: "side dish", may consist of a salad or cooked vegetables. A traditional menu features salad along with the main course.
Formaggio and frutta: "cheese and fruits", the first dessert, usually served together
Dolce: "dessert", such as cakes and cookies or GELATO

Bethany: (Contorno) Garlic Broccoli with Sopressatta, (Secondo) Roast Chicken
Hannah: (Antipasti) Prosciutto Pinwheels
Heather: (Aperitivo) Italian Soda and (Dulce) Gelato
Jenny: (Primo) Homemade Pasta
Jeri: Breadsticks and (Dulce) Poteca (a bread with walnut filling)
Sarah: Formaggio and frutta

Roast Chicken with Fennel Seed

1 Chicken (3 1/2 lbs)
Salt and Pepper to taste
6 fresh sage leaves, torn into pieces
2 Tbsp. extra-virgin olive oil plus more for drizzling
2 oz pancetta, cut into small cubes (I used ham)
2 tsp. fennel seed, crushed
2 large garlic cloves, sliced

Preheat oven to 375F. Rinse the chicken and pat dry with paper towels. Sprinkle the inside of the cavity with salt, pepper and the sage. Set aside. In a frying pan over medium-high heat, warm the 2 Tbsp. olive oil. Add the pancetta, 1 tsp fennel seed, and garlic saute gently until the mixture is fragrant and not brown; about 3 minutes.

Using a slotted spoon, transfer the pancetta mixture to the chicken cavity. Set aside the oil from the pan for basting the chicken as it roasts. Tuck the wings behind the back so they stay close to the body. Draw the drumsticks together and tie securely with kitchen string. Place the chicken, breast side up, in a roasting pan. Drizzle with olive oil and sprinkle with remaining 1 tsp. of fennel seed.

Roast, basting occasionally with the reserved oil, until the exterior is a deep golden brown, the juices run clear when a thigh is pricked with a fork, and an instant-read thermometer inserted in the thigh registers 180F, about 1 hour.

Transfer the chicken to a cutting board, tent loosely with foil, and let rest for at least 10 minutes. Serve.

Bethany's note: I used ham instead of pancetta and inserted a cut up lemon in the cavity as well. I also used the advice for general chicken roasting from my "America's Test Kitchen Family Cookbook" and placed (read: smushed) about 2 Tbsp butter under the skin of the breast to keep it juicier. I also placed seasoned (and olive-oiled) red potatoes and carrots in the roasting pan about an hour before it was time to take it out... I would recommend 1 1/2 hours next time.

Prosciutto Pinwheels
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil
3/4 cup (packed) finely grated Parmesan cheese (about 2 1/2 ounces)

1. Place pastry sheet on work surface. Arrange half of prosciutto on one rectangle, leaving 1/2-inch border along one side. Sprinkle prosciutto with half of basil, then top with half of cheese.
2. Starting at one side, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic.
3. Repeat with remaining pastry, prosciutto, basil, and cheese to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.
4. Position rack in center of oven and preheat to 400°F. Line two large baking sheets with parchment paper.
5. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart.
6. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

Formaggio y Frutta

Not that there is much of a recipe, but the cheeses I brought were peppered goat cheese, etorki, and swiss. The fruits - bartlett pears, apples, grapes, and cantaloupe.

Spaghetti all'Amatriciana

1 package of bacon (mmmmmm)
4 cans of diced tomatoes (the 16 oz cans)
red pepper flakes
1 onion
salt, pepper

Fry the bacon till you get a bunch of fat, then throw in the diced onion. Fry till the onion is golden. Throw in all the tomatoes, a bunch of red pepper flakes (the hotter the better), a bit of salt and pepper. Cover and cook for at least 40 minutes (add water if necessary). I usually cook this for at least an hour.

Everyone loves this, and people like FoxyJ will be thrilled to find out that it's full of fat (remember when you don't throw out all the fat from the bacon?). And if I can make a recommendation, this is my adaptation of the recipe found in Il Cucchiaio d'Argento, which can now be found in English---called The Silver Spoon. I highly recommend it. It's the Bible of Italian cooking. (From Alma Loveland) Also yummy served with softened goat cheese on top of each plate. MMMMMMMM

Garlic Parmesan Breadsticks

1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive oil
3 tablespoons grated Parmesan cheese
1 tablespoon Lecithin (optional)
2 tablespoons sugar
3 teaspoons garlic powder or 2 teaspoons minced fresh garlic
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter or stick margarine, melted

Add yeast and sugar to warm water and let stand for 10 minutes. Yeast mixture should be creamy and foamy (if it isn't, throw your bad yeast out and start over with a new jar).
Mix together oil, cheese, garlic, Lecithin, salt, basil and 1 cup of the flour. Add yeast mixture and mix well. Add one more cup of flour and let the mixer run for a minute so that gluten starts to form in the dough. Slowly add the rest of the flour using your dough hook, or by hand until your dough pulls together. Knead it for 8 minutes. Rub olive oil over surface and let rest in a covered bowl in a warm place (a closed oven with a pan of boiling-temp water works nicely) for 40 minutes. Cut into 20 pieces, roll into long breadsticks, cover and let rise again. Bake in a 350 oven for 18-22 minutes. Brush with the melted butter. Sprinkle more Parmesan over if desired.

Walnut Potica

41/4 to 41/2 cups flour
1 package yeast
1 cup milk
1/2 cup sugar
1/4 cup butter
2 teaspoons salt
2 eggs
Mix 1 1/2 cups flour and yeast in mixing bowl. Warm milk, sugar, butter and salt until warm. Mix into flour adding eggs until blended. Scrape down bowl and beat for 3 minutes. By hand, add enough of remaining flour to make moderately stiff dough. Knead for 8 to 10 minutes or until smooth. Grease dough and place in covered bowl to rise (about an hour). It doesn't rise a lot the first time.

Divide dough in half and roll each into a 24x14 rectangle Spread with half the walnut filling. Roll up jelly roll style, pinch sends to seal. Coil loosely on greased baking sheet. Cover and let rise for 30-45 minutes . Bake at 350* for 20 minutes, cover loosely with foil and bake
for another 15-20 minutes. Can be decorated with a powered sugar icing topped with chopped walnuts.

Walnut Filling
Melt 1/4 cup butter, stir in 1 cup sugar and 1/4 cup milk, 1/4 cup honey and 1 teaspoon cinnamon and bring to rolling boil. Stir in 3 cups walnuts, finely ground. Cool slightly, stir in 2 beaten eggs and 2 teaspoons lemon juice.

And for those of you who still wonder or care, Lecithin is an emulsifier. Which means that theoretically it can bond to the fat in your digestive system and clean it out. It contains choline and omega-3 fatty acids. Also it's just plain good for you.

January 2008: Chocolat

2008-01-31T12:12:00.000-08:00

Alright girls,

It's official. We will be cooking with CHOCOLATE this month! Jeri made a great suggestion to make a savory dish instead of a dessert--and I completely agree! She noted that it will be more of a challenge and it is certainly a good time to experiment. It will be at Heather's house on Tuesday, February 12th at 7:30pm.

bethany: San Francisco Double-Chocolate Hot Chocolate
erika: Sweet Hazelnut Fettuccini
jenny: Panini with chocolate and Brie
jeri: Kabobs with Spiced Cocoa Dry Rub
sarah: Beef Chili with Red Beans and Chocolate

San Francisco Double-Chocolate Hot Chocolate

1 ⅓ cup heavy cream
1 ½ cup whole milk
11 oz. chopped dark chocolate
5 oz. chopped milk chocolate
3 Tbsp. unsweetened cocoa powder
Pinch of salt

Warm cream and milk over medium heat stirring frequently until bubbly around the edges. Remove from heat. Add all the chocolate and let sit for 15 minutes. Whisk until smooth. Pour into cups and serve immediately. To reheat, microwave mixture to desired temperature. Yields 6 demi-tasse cups. .. and this is so rich, no one will be able to drink more than a little.

Panini with chocolate and Brie

12 slices sourdough bread
1/3 cup extra-virgin olive oil
12 ounces Brie cheese, thinly sliced
1 (12-ounce) bag semisweet chocolate chips
1/3 cup thinly sliced fresh basil leaves

Preheat the panini grill.

Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes. Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with the remaining sandwiches. Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.

Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.

Beef Chili with Red Beans and Chocolate

3 pounds beef shoulder, cut in large cubes
Kosher salt and freshly ground black pepper
2 medium onions, diced
5 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeno, chopped
1/2 cup Ancho Chili Powder, recipe follows
1 (28-ounce) can whole tomatoes
2 tablespoons tomato paste
2 (15 1/2-ounce) cans kidney beans, drained and rinsed
1/4 cup cornmeal
1 tablespoon grated unsweetened chocolate
3 cups shredded white Cheddar, for serving
16 saltine crackers, for serving

Making chili is nothing more than mounting layers of flavor and letting them all simmer together. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot.

Season the beef shoulder all over with salt and pepper then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeno. Stir in the Ancho Chile Powder. Pour the entire can of tomatoes, with the liquid, into a bowl and hand-crush until chunky; add the crushed tomatoes to the pot along with the tomato paste. Simmer until the meat is fork tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. After the chili has cooked a couple of hours, take a wooden spoon and beat it vigorously so the meat shreds apart.

Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for another hour, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with shredded Cheddar and saltine crackers.

Ancho Chili Powder:
3 ancho chiles, seeded and hand-torn into pieces
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon sugar

This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.

December 2007: Pupu Platters

2007-12-20T11:39:00.001-08:00

I loved Hannah's theme so much, I decided to do Appetizers for January. Do anything that has to be eaten with your hands and is a small bite - like an appetizer. We, of course, need a dessert, so one person can do a fingerfood-y type dessert. It will be January 10th at 7:30.

Bethany: Flatbread Pinwheels

Erika: Bite Size Quiche

Hannah: Easy Baked Meatballs

Jenny: cilantro lime chicken skewers with avocado crema

Jeri: One-Bite Cheesecakes

Melody: Roasted Garlic Hummus

Sarah: Tomato Tart

Tomato Tart
1 head garlic
3 tablespoons extra virgin olive oil
All-purpose flour, for dusting
1/2 recipe Pate Brisee (see below)
3/4 cup grated Italian Fontina cheese
1 1/2 pounds ripe but firm tomatoes (about 4 medium) sliced 1/4 inch thick
Coarse salt and freshly ground pepper
12 fresh basil leaves

Preheat oven to 350 F. Place the garlic on a piece of aluminum foil; drizzle with 1 tablespoon olive oil. Fold foil to encase the garlic, sealing edges well, and place on a small baking sheet. Roast in oven until golden brown and the tip of a sharp paring knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside.
Raise oven temperature to 450 F. When garlic is cool enough to handle, use your fingers or the handle of a knife to squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
On a lightly floured work surface, roll out the dough to a 13-inch round, about 1/8 inch thick, with a dry pastry brush, remove excess flour. Fit the dough into a 10-inch fluted tart pan with a removable bottom, pressing into the edges. Using a rolling pin or sharp paring knife, trim dough flush with the top edge of the tart pan; chill tart shell until firm, about 30 minutes.
Spread roasted garlic evenly on bottom of the chilled shell. Sprinkle with 1/4 cup cheese. Arrange the tomato slices in an overlapping circular pattern on top of the cheese, working from the outer edge toward the center. Season with salt and pepper. Sprinkle with remaining 1/2 cup cheese, and drizzle with remaining 2 tablespoons oil.
Martha's Notes: This tart can be made a day ahead and kept at room temperature, loosely covered with plastic wrap. Reheat in a 300 F oven until warmed through.
Sarah's Notes: The store was out of fontina so I used mozzarella, we will see how it turns out. Also, I did do it a day in advance, we will see how it goes. WARNING: this tart takes a minimum of 3 hours and 20 minutes for the whole process.

Pate Brisee

2 1/2 cups all-purpose flour
1 tsp salt
2 sticks unsalted butter, cold, cut into small pieces
1/4 cup ice water, plus more if needed

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in large bowl, then cut butter with a pastry blender.)
With the machine running, add the ice water through the feeding tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out the dough onto a clean work surface. Divide in half and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Martha's notes: makes enough for one double-crust or two single-crust 9-inch pies. For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
Sarah's notes: Remember the tomato tart only calls for 1/2 this recipe - I just gave the full encase you wanted to use it for something else. My flour wasn't cold. Maybe it is the dry climate we were in, or my non-perfect measuring, but I needed the extra water.
Reduce oven temperature to 425 F. Bake tart until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Cool on a wire rack for 20 minutes. Thinly slice basil leaves lengthwise. Sprinkle tart with basil, and serve warm.

Lime marinated chicken skewers with avocado crema dip
Makes 20
2 boneless, skinless chicken breast halves
skewers or toothpicks
Marinade
Juice of 1 lime
1 T honey
2 T olive oil
2 green chilies, seeded and finely diced (use canned if you can’t find fresh)
1 t salt
¼ t black pepper
Cut chicken into one inch cubes
Combine ingredients in a nonmetallic bowl, making sure chicken is coated well. Cover and marinate for at least an hour.
Skewer and grill (or broil on a pan) for about 5 min on each side

Dip
1 avocado, stoned
3 scallions, chopped
1 T red wine vinegar
1 T olive oil
½ c sour cream
salt, black pepper to taste
1 T finely chopped cilantro

Food process all ingredients but salt and pepper and cilantro. Season, refrigerate 30 min, garnish and serve. Press plastic wrap onto the dip so it doesn't get brown and muddy looking.

Flatbread Pinwheels

Thinly spread a layer of cream cheese over flatbread of choice (I used Flat-Out Italian Herb). Spread a thin layer of an olive (or other) tapenade (available at fine grocery stores or make your own). Roll tightly. Slice in 1/4 inch pieces and secure with a toothpick.

November 2007: Brunch

2007-10-18T17:19:00.000-07:00

Host: Jeri

The Menu:

Bethany: Velvet Crumb Coffee Cake/Bacon
Hannah: Thyme Popovers
Heather:
Jenny: Chicken and Pancetta crepe filling
Jeri: Blueberry Muffins / Crepes
Melody: Syrup Sampler
Sarah: French Toast Casserole
Erika: Southwestern Quiche

Cooking Club will be on November 13th at 7:30. Bring your favorite sweet or savory brunch item. Come in your comfy PJs!

Holiday Breakfast Casserole
1 c brown sugar
1/2 c butter, melted
3 tsp cinnamon, divided
3 tart apples (like granny smith), peeled, cored, sliced thinly
1/2 c raisins or dried cranberries
1 loaf french or italian bread, cut into 1" slices
6 eggs
1 1/2 c milk
1 Tbsp vanilla

Combine sugar, butter, and 1 tsp cinnamon in 9x13 pan. Add apples and dried fruit, toss to coat. Spread evenly over pan. Arrange bread slices on top. Mix eggs, milk, vanilla, and remaining 2 tsp cinnamon. Pour over bread, soak evenly. Cover with foil and refrigerate 4 - 24 hours. Bake at 375 degrees with foil for 45 min. Remove foil, cook for 5 minutes or until done. Let sit 5 minutes. Enjoy.

The Best Blueberry Muffins
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg, beaten slightly
1/3 cup milk
1 teaspoon vanilla
1 cup blueberries (thaw if you're using frozen)

Topping
1/4 cup white sugar
1/4 cup all-purpose flour
3 tbsp butter, cubed
1 teaspoon ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to make 1 cup of liquid. Mix this with flour mixture. Your batter should be quite thick to make the muffins rise and hold their shape, add a bit more flour if it seems runny. Do not overmix.

To make crumb topping - mix together sugar, flour, softened butter, and cinnamon. Cut with a fork until combined, and sprinkle over muffins before baking.

Toss the blueberries in a few tablespoons of flour. This helps the berries stay suspended in the batter and not sink to the bottom or bleed blue color all over. Fold in floured blueberries very carefully. Fill muffin cups and sprinkle with crumb topping mixture.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Crepes
1 cup all-purpose flour
1 teaspoon white sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot. For savory crepes, omit sugar and vanilla.

Chicken and Pancetta Crepes with Apples, leeks and shiitakes
11 T butter
2 small leeks, white part only, sliced and washed well
8 oz shiitake mushrooms, stemmed and sliced
salt and pepper to taste
1 Fuji or Granny Smith apple, peeled, cored and diced
1/2 c all purpose flour
4 boneless, skinless chicken breast halved, cut into 1/2" dice
1 c dry white wine
1 c chicken stock
5 sliced pancetta or bacon, fried crisp and crumbled
1 t. dried sage
2t. dried parsley
1/2 c grated asiago cheese

In a large skillet, melt 6T butter over med-high heat. Add leeks and cook until soft. Add mushrooms, s &p and cook until lightly browned. about 8 min. Put in a bowl and set aside.

In the same saucepan, melt 1T butter over high. Add apples and stir frequently, about 4 min, until soft. Add to mushroom mixture

In a medium bowl, mix flour with salt and pepper to taste. Add chicken and toss to evenly coat

Melt remaining butter in skillet over med-high heat. Shake off the excess flour from the chicken and cook until lightly browned on all sides, about 8min. Add wine and cook for 2 min. Add stock or broh, stir until mixture comes to a boil, then lower heat to a simmer. Add bowl of cooked ingredients and seasonings. Simmer for 10 minutes, add salt and pepper to taste. Add apples and stir. The mixture should be slightly thickened but not runny. Cool slightly. Spoon evenly over crepes, roll up and sprinkle with cheese. place in a pan and bake at 350 until bubbly about 20 minutes, or serve as they are.

Thyme Popovers
Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
3 extra-large eggs, at room temperature
1 1/2 cups whole milk, at room temperature

Preheat the oven to 425 degrees F.

Generously grease aluminum popover pans or custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, thyme, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Serve hot.

Cranberry Maple Syrup

1 cup fresh or frozen cranberries, thawed
1/2 cup maple syrup
1/4 cup sugar
1/4 cup water
1/8 teaspoon salt
1 tablespoon lemon juice

Combine first 5 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 8 minutes or until cranberries pop, stirring occasionally. Stir in lemon juice.

10 servings (serving size: 2 tablespoons)

Buttered Orange Syrup

1 stick butter, melted
3 Tbsp cornstarch
2/3 c. sugar
1 ounce julienned orange zest
2 c. orange juice (heated)

Melt the butter with the cornstarch for 1 minute to make a white roux. Stir in the heated orange juice and then the remaining ingredients. Continue stirring over medium heat while thickening. Bring to boil, then simmer for 5 minutes.

Cinnamon Syrup

1 cup sugar
1 T cornstarch
1/2 cup butter
1/2 cup milk
1/4 t soda
1/4 t cinnamon
1 1/2 t vanilla

Blend sugar and cornstarch. Add butter and milk, melt in pot. Add the remainder of the ingredients.

October 2007: Kid-Friendly Meals

2007-09-29T10:59:00.000-07:00

Host: Melody

The Menu:

Bethany: Peach Raspberry Crumble
Hannah: Turkey Tenders
Heather:
Jenny: Glazed Carrots
Jeri: Good-for-you Pizza
Melody: Deluxe Stove Top Mac and Cheese
Sarah: Salad on a Stick

Cooking Club will be on October 10th at 7:30. Kid-Friendly refers to food that appeals to even the pickiest eaters!

Carmelized Carrots

1 1/2 pounds of chopped, peeled carrots or baby carrots

1 c chicken broth

4 T butter

3T brown sugar

1/2 c toasted walnuts or pecans

melt butter in a large skillet, add carrots, chicken broth and sugar. Simmer 10 minutes or until tender, add nuts (and sliced grapes optional) heat through before serving.

Peach Raspberry Crumble

1 large plus 1 small can sliced peaches in juice, drained
1 cup raspberries

For the topping:

1 stick butter (½ cup)
1 c. flour
1 c. sugar (you can substitute ¾ c. sugar and ¼ c. brown sugar for added richness)
1 c. rolled oats

Directions:

1. Preheat oven to 350° F

2. In a lightly buttered baking dish, empty 1 large plus 1 small can sliced peaches in juice, drained. Scatter a couple handfuls of raspberries over the top. (optional: You may sprinkle a little bit of sugar over the top of the fruit if it is extra tart or under ripe) Set aside.

3. In a large bowl, combine flour, sugar, brown sugar, oats and cinnamon with a large spoon or whisk.

4. Finely chop or grate the butter into the flour mixture. Rub with your hands until mixture resembles course crumbs. Lick your fingers and wash hands. Mmmmmm- my favourite part.

5. Mix in chopped walnuts and spread evenly over the top of the fruit

6. Bake for 20 minutes. If the top isn’t browned enough. Briefly place under the broiler until the desired colour is achieved.

7. Serve plain or with vanilla ice cream.

Chicken Spinach Alfredo Pizza

CRUST
1 (.25 ounce) package active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees F)
2 tablespoons olive oil
1 tablespoon salt
1 cup whole wheat flour
5 cups bread flour

In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
Stir the olive oil, whole wheat flour, salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).
Use a rolling pin to roll the dough into the desired shape, cover it with your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust and cheese are golden brown.

For this pizza I used garlic Alfredo sauce, a layer of spinach, mushrooms, green peppers, grilled chicken, 2 cups of Italian blend cheese and fresh tomatoes. I figure the cheese might hide the good veggies, like the spinach!

Deluxe Stove Top Mac and Cheese

1/2 pound elbow macaroni (or pasta of choice)
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Steamed veggies of choice (I like broccoli and red pepper)

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy. Add vegetables. Enjoy!

September 2007: Soup Sampler

2007-08-23T15:11:00.000-07:00

Host: Hannah

The Menu:

Bethany: Sopa de Pedra (Stone Soup)
Hannah: Apple Pie
Heather:
Jenny: Clam chowder
Jeri: Harvest Pumpkin Sausage Soup
Melody: Creamy Carrot Soup
Sarah: Corn Chowder

Cooking Club will be held on September 13th at 7:30 pm. We are going to be doing a Soup Sampler. Everyone bring a soup and I will be making the rolls and dessert. Can't wait! (My mom is going to be coming to cooking club again this month...)

Sopa de Pedra (Stone Soup)

1/2 pound sausage (I used Italian Turkey sausage)
3 Tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, minced
2 cans kidney beans
1 can diced tomatoes
4 boiling potatoes, peeled and diced
2 turnips, peeled and diced
4 carrots, peeled and diced
1 small bunch kale, shredded
1 bay leaf
8 cups chicken stock

Cook the sausages until done, slice and set aside to rest. Meanwhile, in a large stock pot, warm the oil over medium heat. Add the onions and garlic and saute until onions are translucent and tender, about 10 minutes.

Add the stock, sausage, beans, tomatoes, potatoes, turnips, carrots, kale and bay leaf. Raise heat to high and bring to a boil; then reduce heat to low and simmer until vegetables are tender- about 30 minutes.

Discard the bay leaf and ladle into bowls. Serve immediately.

Note: I like to use Pacific Natural Foods Organic Chicken Broth which can be found at Smiths and I think Costco or Sam's Club. Anyway, it is way better than Swanson's and smells just like a roasted chicken.

Harvest Pumpkin Sausage Soup

* 1/2 pound andouille or hot italian sausage
* 1/4 cup butter
* 1 1/4 cups chopped onion
* 1 teaspoon dried thyme
* 1 1/2 pounds pumpkin puree
* 1/4 cup praline liqueur (I used dark amber maple syrup as a substitute)
* 7 cups chicken stock
* 1/2 cup packed brown sugar
* 3/8 cup milk or cream

1. Cook sausage in skillet with 2 tablespoons butter for 5 minutes. Reserve 1/2 of the sausage, set aside.
2. Add onion and cook until soft. Add thyme and pumpkin and cook 5 minutes.
3. Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin is tender. If using canned puree, cook for about 15 minutes until everything is heated through.
4. Puree soup with a stick blender or in batches in a regular blender. Return to pan and stir in cream, reserved sausage chunks and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately. Garnish with sour cream and chopped green onions.

Clam Chowder

1 c. finely chopped onion
1 c. diced celery
2 c. cubed potatoes (I use frozen cubed hash browns)
3- 6 ½ oz. cans of chopped or minced clams, with juice
Bottle of clam juice
¾ c. butter
¾ c. flour
1 qt. fat free half and half
1 tsp. salt
Season with pepper, thyme, 2 T. red wine vinegar

Drain juice from clams and pour over veggies in a small saucepan; add extra juice and enough water to barely cover and simmer, covered for medium heat until barely tender. Set clams to the side. Don’t overcook or potatoes will mush. Melt butter and add four and blend to make a roux. Cook and stir constantly until thick and smooth. Add cream and cook and stir with wire whip until smooth and thick. This is important. Add veggies and all liquid, clams, and seasonings. Heat and stir thoroughly. Serve 8.

Corn Chowder
2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
3 Tbsp butter
7 1/2 c corn (divided)
1 tsp dried rosemary
1/2 tsp cayenne
6 cups chicken stock
1 cup half and half
1 bell pepper (I think red looks the best)

In a large pot saute onion, carrots, celery, and butter. Add 5 1/2 cups of the corn, rosemary, and cayenne. Cook for 2 minutes. Add chicken stock, bring to a boil, reduce and simmer for 30 minutes. In batches puree in a blender. Return to pot. Add half and half, remaining corn, and bell pepper. Add salt and pepper to taste.

Notes: For lower fat: simmer in canola spray (don't need much) and then use skim milk... I can't tell the difference.

Creamy Carrot Soup
2 lbs peeled and chopped carrots
3 14-oz cans chicken broth
1/2 cup chopped fresh dill (or 1/4 cup dry dill)
1 tbsp sugar
1/2 tsp salt
1/4 tsp pepper
1/2 cup margarine, melted
1 med onion, chopped
1/4 cup flour
1 cup half and half
1 cup milk

Bring carrots, broth, dill, sugar, salt and pepper to a boil. Reduce heat, simmer 20 minutes - until carrots are tender. Melt margarine in large skillet over medium heat. Add onion and cool 4-5 minutes - until softened and just beginning to brown. Add flour, stir three minutes. Stir into carrot mixture until combined. Puree carrot mixture in blender in batches; transfer each batch to a large bowl, then return to pot. Stir in cream and milk. Cook over medium heat until heated through, about 5 minutes (don't boil). Makes about 10 cups.

August 2007: Anise/Fennel

2007-08-02T08:04:00.000-07:00

Host: Heather

The Menu:
Jeri: Biscotti
Heather: Spaghetti
Hannah: Fennel Soda Bread
Sarah: Licorice Caramels
Jenny:Smoked Salmon and Goat Cheese Toasts
Erika: Fennel Chicken Pot Pie
Bethany: Fennel and Orange salad

Smoked Salmon and Goat Cheese Toasts

8 oz soft fresh goat cheese
1 1/2 Tablespoons chopped fresh tarragon
1 Tablespoon fennel seeds, finely crushed
2 teaspoons of grated lemon peel
1/2 teaspoon coarsely ground black pepper

2 1/2 Tablespoons olive oil
30 thin slices French-bread baguette

12 oz thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

Preheat oven to 350°F. Mix first 5 ingredients in a small bowl to blend. Set aside. (The cheese mixture can be made a couple of days ahead of time.)

Brush oil over both sides of bread. Arrange bread in single layer on a large baking sheet. Bake until bread is just crisp, about 5 minutes on each side.

Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve. (from elise.com/recipes)

Anise & Chocolate Almond Biscotti.

1/2 cup vegetable oil
1 cup white sugar
3 1/4 cups all-purpose flour
3 eggs
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil

In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Add baking powder. Add flour 1/2 cup at a time, stir into the egg mixture to form a heavy dough (you might not use the entire 3 1/4 cups). Wrap in plastic wrap and let rest in the fridge for 20 minutes.

For the chocolate biscotti, make another batch with the same recipe, substituting the anise extract for 2 tsp almond extract. Add 1/4 cup baking cocoa and 1/2 cup toasted almonds.

Preheat the oven to 375 degrees. Divide each dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1 inch thickness. Make one roll of plain chocolate and one roll of plain anise. Divide the remaining two pices of dough into halves. Sandwich the two halves of different dough together, roll out and twist slightly before pressing down to 1 inch thickness. You should have 1 roll of anise, one of chocolate and two rolls of the twisted dough.

Bake for 25 to 30 minutes in the preheated oven, until golden brown. When the cookies are just cool enough to handle, remove from baking sheet and slice each one crosswise into 1/2 inch slices. Don't let the cookies get too cool or they will crumble when you cut them, and I found that a sharp bread knife worked the best. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

Serve plain or dip 1/3 of the end in melted chocolate. Definitely have Heather's hot chocolate to go with them.

Oh, and I was really excited about the pictures I took of our meal tonight because it was such a pretty candlelight dinner and for some reason the camera claimed it was taking pictures but failed to actually record them to the memory card. So sorry. I was pretty sad.

Fennel Chicken Pot Pie

2 boneless skinless chicken breasts
4 T. butter
2 T. olive oil
2 leeks
½ fennel (or 1 tsp. fennel seed)
1 shallot
3 cloves garlic
2 T. flour
½ nonfat milk
½ can low sodium chicken broth
½ tsp. oregano
½ tsp. basil
Pinch of salt & pepper
1/3 bag of frozen peas
10 mini carrots
½ container of fresh sliced mushrooms (yep, I left the fungus out)
2 pie crusts

Bake 2 chicken breasts for 20 minutes covered with foil at 350 degrees (put a little olive oil, salt & pepper in the bottom of the pan).

In a skillet add: 2 T. butter, olive oil, leeks, fennel, shallots and garlic. Sauté for 5 minutes and set aside in a separate dish.

In the same skillet add: 2 T. butter, flour, milk and whisk until thick. Then add the chicken broth, oregano, basil, salt & Pepper. When thick add the sautéed ingredients along with the frozen peas, diced carrots, mushrooms and cut up chicken. Mix all together and put into pie plate lined with pie crust. Cover the mixture with the other pie crust. Seal the edges and puncture the top for venting.

Bake at 350 degrees for 45 minutes.

Fennel Soda Bread
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white sugar
1 tablespoon fennel seed
2 eggs, beaten
1 3/4 cups buttermilk
2 teaspoons melted butter
3 tablespoons butter, chilled

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch round cake pan.
2. In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed. In another bowl, stir together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the flour mixture, until just blended using a large spoon. Spoon the batter into the prepared pan. Dot with the 3 tablespoons of chilled butter.
3. Bake for about 1 hour in the preheated oven, or until puffed and golden. Cut into wedges and serve warm.

Black Licorice Caramels
1 can sweetened condensed milk
2 c sugar
1 c butter
1/4 tsp salt
1 1/2 c Karo Syrup
1 small bottle anise flavoring
3/4 tsp black food coloring

Mix first 5 ingredients. Boil on medium low heat for about 20 minutes to 234 degrees. Cook longer than regular caramels because of the oil in the anise. Take off stove and add flavoring and coloring. Pour into 8x10 well-buttered pan. When cool but into squares wrap in wax paper.

July 2007: Fast or 10 ingredients or less

2007-06-20T18:45:00.000-07:00

We're having cooking group the second Thursday in July at Jenny's. The usual time, 7:30.

Jenny: Amazing apricot chicken
Jeri: New York Cheesecake
Hannah: Zucchini-Tomato Saute
Nancy: Quick Summer Borscht
Sarah: Asparagus & Ricotta Pizza

I'm excited! I hope you are too! This should be fun and easy since we'll all be up to our eyeballs in work, moving, babies, summer vacation etc.

Zucchini-Tomato Saute
3 medium zucchini, diced
1 garlic clove, minced
18 cherry tomatoes, halved
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped mint

Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the zucchini and garlic; cook, stirring frequently, until the zucchini is crisp-tender, 1-2 minutes. Stir in the tomatoes, salt, and pepper; cook, stirring frequently, until the tomatoes are heated through, about 1 minute. Remove from the heat and stir in the mint.

Quick Summer Borscht
1 can Beets, sliced, undrained (247ml)
1 c. Chicken broth
¾ c. Plain yogurt, divided
2 T. Lemon juice
2 T. Yellow onion, chopped
2 t. Sugar
½ t. Dill weed
Salt to taste

Using a food processor or electric blender, puree sliced beets with their liquid for one minute. Add broth, lemon juice, onion, sugar, and dill to the beets. Season with salt and puree the mixture until it is smooth, stopping occasionally to scrape the sides of the container with a rubber spatula. Gently fold ½ c. yogurt into mixture. Ladle the soup into bowls and swirl a dollop of the remaining yogurt into each serving.

Ricotta Artichoke Pizza
1 pound store-bought pizza dough
15 oz part-skim ricotta cheese
salt
pepper
10 oz marinated artichoke hearts
1 small red onion

Preheat oven to 450 degrees. Roll dough into 10 x 14-inch oval; transfer to baking sheet. Spread with cheese, season with salt and pepper. Reserve 1 tablespoon oil from artichokes and drain remaining oil. Slice artichokes thinly. Scatter over cheese along with onions. Drizzle with reserved oil; bake until golden, 25-30 minutes.

Baked Artichoke Dip

2 14 oz cans artichoke hears, drained and chopped
3/4 c mayo ( can sub sour cream or cream cheese or a combo)
3/4 c grated parmesean cheese
salt and ground pepper to taste
pita chips or crackers for serving

combine all ingredients in a large bowl, spread into baking dish (preferably one you can serve from) Bake at 350 for 25 min or until golden brown on top. From the cooking club cookbook)

The easiest apricot chicken
This recipe makes a lot of sauce, so you might want to serve it with rice or half the sauce

2 18 oz jars of apricot preserves
1 12 oz jar Dijon mustard (I used Grey Poupon white wine Dijon mustard)
3 lbs boneless skinless chicken breasts cut into 2" strips

combine preserves and mustard in a large bowl, then add chicken and coat thoroughly. Pour into a baking dish and bake about 45min at 350. (from the cooking club cookbook)

NEW YORK CHEESECAKE

FILLING
2 lbs cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla
2 tablespoons cornstarch
1 cup sour cream
CRUST
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1/4 cup white sugar

Preheat oven to 400 degrees.
Mix graham cracker crumbs, melted butter and 1/4 cup sugar in a small
bowl. Press the mixture into the bottom of a 9 or 10 inch springform
pan. Place in freezer for 10 minutes.
Cream 3/4 cup of sugar and cream cheese until smooth. Beat in eggs one
at a time, add vanilla and cornstarch until just mixed. Stir in sour
cream until blended. Pour into prepared crust.
Bake at 400 for 45 minutes. Watch that the top doesn't turn too dark,
cover loosely with aluminum foil if it starts to turn brown. Turn oven
off and leave door ajar (remove aluminum foil for 3 hours. Serve with
your favorite topping.

My husband calls this "Better The Next Day Cheesecake" and it's true.
If you chill the cheesecake overnight the flavors meld together and
it's even better than if you eat it fresh. Don't worry, the calories
cook out! Also if you're doing party food, you can do mini
cheesecakes. Just omit the crust part of the recipe and use 'Nilla
Wafers. Line a cupcake pan with paper liners, add a 'Nilla Wafer to
the bottom of the cupcake liner and fill the cup 3/4 full of the
cheesecake mixture. Bake until the top starts to turn brown and let
cool on the counter. Top with your favorite fruit and serve.

Good food

2007-06-16T00:20:00.001-07:00

Well, good job parisian cooks - we put Hannah into labor!

June 2007: Parisian Cuisine

2007-06-09T17:17:00.000-07:00

Host: Amy

The Menu:
Jeri: Baked Brie
Amy: Parmesan Asparagus Crepes
Hannah & Nancy: Raspberry Lemon/Lime Sorbet (palate cleanser)
Sarah: Tomates et Concombre au Basilik
Jenny: Croissants and Pain Au Chocolate

Baked Brie
1 (8 ounce) wheel Brie cheese
3-6 tablespoons strawberry preserves
1/2 (17.5 ounce) package frozen puff pastry, thawed
Optional: 2 tablespoons of blanched almonds
1 egg white
1 tsp. sugar (or cinnamon sugar)

1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet. Use a cookie sheet that has raised sides.
2. Put the Brie in the freezer while you're thawing the puff pastry. Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Cut or spoon a shallow indentation out of each circle. Spread strawberry, apricot or peach preserves into the indentation (the cut side) half of each circle of brie. Add the almonds if you want. Make sandwich out of the two halves of Brie, so that the preserves/almonds are in the center of both halves. Pat the bit of cheese remaining from the indentations around the outside of the sandwich (or eat it with crackers!) Wrap the entire wheel of Brie with one sheet of puffed pastry and seal it well. Don't wrap it too tightly or the cheese will melt out. Flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. Brush the puffed pastry with the egg white. Sprinkle with sugar.
3. Bake for 30 minutes, or until the pastry in golden brown. Serve warm. If desired, warm some extra preserves for dipping.

Note: Can be served as an appetizer or dessert.

Raspberry Lemon/Lime Sorbet (serves 6)
1 Cup (237 ml) Sugar
1 Cup (237 ml) Water
225 gm (8 oz) Fresh, Ripe Raspberrys
4 limes or 2 lemons

1. You will need the zest as well as the juice from the limes, so bring out your grater and work those peels (it’s much easier before you cut the limes!). If you have a zester, this step will be very easy…
2. Put the sugar and lime zest in a heat-proof or pan.
3. Boil water in a tea boiler and measure out one cup.
4. Pour it over the sugar and zest, stir until the sugar has dissolved, and let it sit for about half an hour.
5. Strain out the lime zest and discard, and put the sugar syrup in a pan.
6. Add the raspberries and bring to a boil. Turn off the heat.
7. Stir it vigorously to break up the raspberries, then place into the refrigerator until cool.
8. When it’s fully cool, add the juice of the limes. If you don’t have a juicer, put a sieve over the bowl to catch the pips, and squeeze away.
9. Freeze using a domestic ice cream maker, or cover and place in the freezer.
10. If you use the latter method, wait until the sorbet is about halfway frozen, mix it vigorously, then return to the freezer.

Note: It’s hard to make sorbet without an ice cream machine. You will need to interrupt the freezing process and stir, or you will be left with a block of red ice! The more times you do this, the better the consistency will be.

Tomates et Concombre au Basilik
Tomato, Cucumber and Basil Salad
Pronounced: toh maht / kohn kuhm bruh / oh / bah zeek leek

3 large, ripe tomatoes, cored and cut into 8 wedges; then cut each wedge into thirds
1 cucumber, seeded, peeled and cut into 1/2-inch chunks
1/4 cup fresh basil leaves
3 Tablespoons red wine vinegar
4 Tablespoons extra virgin olive oil
salt and pepper

Put the vinegar, salt and pepper into a bowl and whisk until the salt is dissolved. Chiffonade the basil. Add the basil and olive oil to the vinegar and whisk together.
To serve:Put the tomato and cucumber chunks into a bowl. Pour the dressing over and toss to coat. Serve.
Note: I saw a few recipes like this and some had goat cheese, so I will add that if it is cheap enough.

May 2007: Cinco De Mayo

2007-06-09T16:14:00.000-07:00

Host: Sarah

The Menu:
Melody: Guacamole
Danielle: Drink
Sarah: Spicy Pork aka "Cochinita Pibil"
Jenny: Spanish Rice
Amy: Tres Leches
Hannah: Mini Mexican Quiche
Heather: Bean Salad

Guacamole
Add the following ingredients to taste:
a few avocados (some mashed, some in small chunks)
chopped tomatoes
chopped cilantro
garlic powder
lemon juice
salt and pepper

Red Grapefruit Margaritas Serves 6
2 tablespoons colored sanding sugar
1 lime
6 teaspoons pomegranate syrup or grenadine
1 1/2 cups pink grapefruit juice

1. Place sanding sugar in a shallow dish or plate. Slice six thin rounds from the middle of lime; set aside. Rub lime wedge around rims of six glasses; dip each rim in sugar to coat. Pour 1 teaspoon pomegranate syrup into bottom of each glass.
2. Place grapefruit juice and 2 cups ice cubes in a blender. Process on high speed until ice is crushed. Pour frozen mixture into glasses, and stir to combine with syrup. Garnish with reserved lime rounds, and serve immediately. From Martha Stewart's website

Spicy Pork aka "Cochinita Pibil"
2 pounds pork butt roast with bone
2 tablespoons achiote paste
1/3 cup orange juice
2/3 cup fresh-squeezed lemon juice
2 habanero peppers, seeded and chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground coriander
salt and pepper to taste
1/2 cup red wine vinegar
2 red onions, sliced into rings

1. Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
2. Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
3. Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
4. While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

Spanish Rice
Spanish rice is prepared by browning the rice first with onions and garlic, before cooking it in chicken broth with added tomato. The browning is essential to the nutty, almost toasty flavor of the rice. And although bouillon can be substituted for the chicken stock, nothing beats homemade chicken stock, the rich flavor of which is absorbed by the rice.

2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

1. In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Serves 4 to 6. From www.Elise.com/recipes.

Mini Mexican Quiche
1/2 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 cup shredded Monterey Jack cheese
1 (4 ounce) can chopped green chilies, drained
2 eggs
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper

1. In a small mixing bowl, cream butter and cream cheese. Add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour. Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell.
2. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. Bake at 350 degrees F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.

Bean Salad
***need recipe***

Tres Leches
5 eggs
1 teaspoon baking powder
2 cups white sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsalted butter
2 cups milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.
4. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

**I used a little more sweetened condensed and a little less evaporated. also - fruit on the top is what really makes it. any kind of fruit.

April 2007: Summer Garden

2007-06-09T15:53:00.000-07:00

Host: Danielle

The Menu:
Melody: Mango Salsa
Jenny: Cobb Salad
Danielle: Spicy Thai Salad Wraps
Amy: Thai Pineapple Fried Rice
Hannah: Copper Penny Salad
Sarah: Carmel Apple Pie Cheesecake
Heather: Fresh Peeled Grapefruit

Mango Salsa
2 semi-ripe mangos
1 jalapeno, seeded
2 limes, juiced
1 orange, juiced
10 medium tomatillos or a large cucumber
1 medium ripe tomato
1 red onion
1/2 cup cilantro
salt and pepper

Begin by peeling one of the mangos and put it in the blender with jalapeno, lime juice, and orange juice. Dice the other mango and other ingredients, combine all, enjoy!

Cobb Salad
Serves 4
4oz bacon
3 Tablespoons red-wine vinegar
2 Tablespoons olive oil
1 Teaspoon Dijon mustard
Coarse salt and freshly ground pepper
1 romaine lettuce, shredded
8 Ounces (2 cups) roasted turkey breast, cut into 3/4-inch dice
1 ripe avocado, pitted, peeled, and thinly sliced
3 Ounces (3/4 cup) blue cheese, crumbled
2 hard-cooked eggs, cut into wedges
2 plum tomatoes, cut into 1/2-inch dice

In a medium skillet, cook bacon over medium heat until crisp, 3 to 5 minutes. The bacon may also be cooked in a 425 degrees; oven on a rack over a rimmed baking sheet until crisp, about 15 minutes. Transfer to a paper towel–lined plate to drain. Let cool, then cut into 1/2-inch pieces, and set aside.
In a large bowl, whisk together vinegar, mustard, salt, and pepper. While continuing to whisk, drizzle in olive oil until thickened. Add lettuce, and toss to coat. Place on a large serving platter. Arrange remaining ingredients on lettuce as desired, and season with salt and pepper. Serve immediately.

Spicy Thai Salad Wraps
***need recipe***

Thai Pineapple Fried Rice
Ingredients:
1 ripe pineapple
3 cups of cooked rice (Chilled)
3 tablespoons of oil (peanut or coconut)
2 thinly sliced shallots (small purple onions)
1-3 tablespoons of vegetable or chicken stock if too dry
3 cloves chopped garlic
1 tablespoon fresh grated ginger
½ cup unsalted cashews
1 cup blanched sliced long beans or frozen peas
1 cup chopped pineapple pieces
1 ½ cups of cooked diced chicken or shrimp
2 tablespoons of fish sauce
1 teaspoon of sugar
2 tablespoons of curry powder
3 green onions sliced
1/3 cup fresh coriander/ cilantro
1 egg

To Make Pineapple Boat
Slice in half lengthwise, including the green leaves
Slice off the bottom of a half to make a base for the boat
Scoop out the pineapple and cut into cubes for the fried rice

To make the rice
Mix 1 tablespoon of oil with the rice to separate the clumps
Heat up the remainder of the oil in the pan
Add the shallots and garlic and fry till fragrant
Add a little stock if things get too dry
Crack an egg into he wok and stir quickly
Mix the fish sauce with the sugar, curry powder and ginger and stir in
Add the beans, cashews, coriander, green onions and shrimp or chicken
Add in the rice and heat thoroughly
Add more fish stock if not salty enough
Serve in pineapple boat with green onions and coriander for garnish

Other variations
Vegetarian- pineapple, green beans or peas, diced carrots, cashews, raisins
Shrimp- pineapple, cashews or chopped peanuts, shrimp, green beans, green chillies
Chicken- pineapple, cashews, green beans, cubed chicken, raisins

Copper Penny Salad
1 can (10.5 ounces) tomato soup
1 cup sugar
1/2 cup vinegar
1/2 cup salad oil
1 teaspoon salt
1 teaspoon dry mustard
4 pounds carrots, sliced and cooked
1 large onion, cut into thin rings
1 large green pepper, diced

Combine tomato soup, sugar, vinegar, salad oil, salt, and mustard in a saucepan and bring to a boil. Pour the hot dressing over carrots, onion, and green pepper. Marinate 24 hours. Serve hot or cold. Salad will keep up to two weeks in refrigerator. Makes 12 to 16 servings.

Carmel Apple Pie Cheesecake
Preheat oven to 375°. Lightly grease 9-inch spring-form pan.
Crust:
¾ c. all purpose flour
½ c. self-rising flour
¼ c. sugar
½ c. butter, chilled, cut into pieces
2 egg yolks

1. Sift flours into large bowl or food processor. Stir in sugar
2. But butter into flour with pastry blender with two knives or process in food processor for 40 seconds or so. Mixture should resemble cornmeal.
3. Add egg yolks and mix with fork or your hands until dough forms.
4. Press into bottom and 2 inches up sides of prepared spring-form pan. Crust should be about ¼ inch thick; trim in necessary. Prick bottom and sides lightly with fork and refrigerate until ready to fill.

Filling:
½ c. sugar
2 (8 oz.) packages of cream cheese, softened
2 eggs
1 tsp. vanilla

1. Beat sugar and cream cheese together until fluffy
2. Add eggs, one at a time, blending well after each addition
3. Add vanilla and beat on medium speed until smooth (1 to 2 minutes) scraping sides of bowl often.
4. Spread over crust

Topping:
3 to 3 ½ c. baking apples (I like 2 cups of Red Rome and 1 cup of Granny Smith), sliced ¼ inch thick then into 1 inch pieces.
⅓ c. sugar
½ tsp. ground cinnamon
⅛ tsp. ground nutmeg

1. Mix sugar, cinnamon, and nutmeg together. Sprinkle over apples, toss to coat. Arrange apples over filling.
2. Bake approx. 52 minutes, or until apples are tender and filling is set
3. Cool completely. Refrigerate overnight to blend flavors. When ready to serve, slice with sharp serrated knife and serve with warm caramel sauce, whipped cream (spray type) and chopped, roasted peanuts (or toasted nuts of your choice)

Easy Caramel Sauce:
1 stick real butter (no substitutes)
1 ¼ c. firmly packed brown sugar
2 Tbsp. light corn syrup
½ c. heavy whipping cream

1. Melt butter in a medium saucepan. Stir in the brown sugar and corn syrup. Bring to a boil and, stirring constantly, let boil for 1 minute or until sugar dissolves
2. Stir in the whipping cream slowly and return to a boil.
3. Remove from heat. Sauce is now ready.

March 2007: Favorite Foods

2007-06-09T15:32:00.000-07:00

Host: Hannah

The Menu:
Amy: Jalepano Poppers
Hannah: Stuffed Pork Chops
Sarah: Party Punch & Chinese Cabbage Salad
Danielle: Garden Chowder Recipe
Heather: Strawberry Spinach Salad
Jenny: Strawberry Shortcakes

Jalepano Poppers
Cream Cheese or Neufchatel (1/3 less fat cream cheese)
Bacon
Olive oil or cooking spray

1. cut jalepenos in half, including stem, so each half has a little stem handle
scoop out seeds and veins. the more vein you leave, the more spice you have. I made the mistake of scooping out too much the time before last and they were very boring.
2. drizzle olive oil on pan and rub pepper halves in it - both sides. Or, I just spray w/ cooking spray.
3. warm up cream cheese in the microwave.
4. load each half with a tablespoon or so of cream cheese.
5. cook bacon until just before crisp. I use a microwave tray and do 4 minutes.
6. immediately roll bacon around stuffed pepper, securing with a tooth pick if needed.
7. bake in hot oven or on broil for a couple minutes until they're hot and the bacon is crispy.

If you prefer soft peppers, you can bake the longer or just broil the peppers to your desired softness for a few minutes before you stuff them and serve after stuffing.

Stuffed Pork Chops
6 pork chops. 1-inch thick
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup butter
1 cup chicken stock
1 teaspoon salt
1 teaspoon each poultry seasoning and sage
3 cups ground dry bread crumbs
1 can cream of celery soup
1/3 can water

Have butcher cut a pocket-slit in each pork chop. Saute onion and celery in butter. Mix in stock and seasonings. Remove from heat and mix in bread crumbs until moistened. Stuff each pork chop with 1/2 cup stuffing. Coat each chop with a breading mixture of fine bread crumbs, salt, pepper, and paprika. Place chops in shallow baking dish. Combine celery soup and water and pour over chops. Bake 1 1/2 to 2 hours in a 350-degree F. oven. Makes 6 serving.

Party Punch
46 oz Apricot Nectar
46 oz Pineapple Juice
I can Limeade concentrate
2 L 7-Up or Sprite

Mix and enjoy!

Chinese Cabbage Salad
1 large head of cabbage, shredded
8 oz. roasted slivered almonds
3/4 c. sunflower seeds, roasted or raw
8 scallions, finely sliced
2 pkgs. Ramen noodles, crushed

Dressing:
4 T. sugar
1 t. salt
1 t. pepper
3/4 oil (you could probably do less and it would taste the same... if
you are fat conscientious)
6-7 T. rice vinegar (don't substitute)

Just before serving, add dressing and noodles. (I added some red cabbage for color and toasted the ramen.)

Garden Chowder Recipe
1. In a large pot saute together:
2 medium zucchini
1 medium onion
1 Tb basil
1 Tb parsley
1/4 c butter

2. After veggies have softened, add to pot and mix in:
1/3 cup flour
1 tsp. salt,(or add some garlic salt to taste at the end)
1/4 tsp ground black pepper

3. Add and bring to boil for about 2 min:
3 cups of water
3 bullion cubes

4. Then add the following ingredients and let simmer 5 minutes:
1 can diced/stewed tomatoes, undrained
1 can evaporated milk, non-fat okay
1 small can of corn, drained

5. Add then simmer as desired
1/3 cup Parmesan cheese, grated
3/4 cup cheddar cheese, grated
A large pinch of sugar

***** Low fat substitutions** Use non-fat evaporated milk. You can sub some of the butter with light or low calorie butter/tub butter. Use less cheese or more parm. cheese, or reduced fat cheddar.

Strawberry Shortcakes
1 ¾ c. all purpose flour
¼ c. granulated sugar
1 T b powder
½ t salt
½ c cold unsalted butter, cut into ½" pieces
1 large egg
1/3 c. heavy whipping cream (plus extra for brushing)
2 T granulated sugar

Filling:
4 c strawberries, hulled and sliced
A squirt or two of lemon juice
3 T granulated sugar

whipped cream:
2 c whipping cream
3/4 t vanilla (opt)
3-4 T sugar

1. Whip cream to soft peaks. Sprinkle sugar and extract over cream, whip to soft peaks. refrigerate.
2. Prior to baking, combine sugar, berries and lemon juice and let soak for at least 30 minutes at room temp, then refrigerate until ready to use.
3. In a bowl or food processor, combine first 4 ingredients. (the dry ingredients)
Add the butter, pulse 3 or 4 times (or cut in with 2 knives or a pastry blender) until the dough forms crumbs the size of small peas.
4. In a separate bowl, whisk together egg and 1/3 c cream until blended.
5. Pour over dry ingredients and pulse (or stir w/ rubber spatula) until just moistened.
6. Turn the dough out onto a floured surface.
7. Gently knead until dough clings together
8. Roll or pat out until it's ¾" thick and cut with a 3" biscuit cutter or a cup.
9. Place onto greased baking sheet and brush with 1-2 T cream and sprinkle with sugar
10. Bake until lightly browned, 12-15m @ 425
11. Cool on wire rack before slicing them open and layering with berries and cream