Sunday, August 10, 2008

Under Construction - August 2008

Diva: Aven

Drinks: Sara
Power Screwdriver

2 oz vodka
2 ½ oz O J
1 oz coke

serve on ice

California Screwdriver--(Flathead)

2 oz vodka
1 ½ oz Grand Marnier
2 ½ oz Club Soda
2 ½ oz OJ
Serve over Ice

Italian Screwdriver--(Philips)
1 ½ oz Vodka
3 oz OJ
2 oz Grapefruit Juice
Splash of Ginger ale
Serve over ice

For Non-alcoholic versions, simply omit alcohol.

Appetizer: Ashley
Frittata with chorizo, mushrooms and goat cheese

1 tablespoon olive oil
2 chorizo sausage links, large diced
1 c chopped red onion
1 clove garlic, minced
1 ½ c chopped fresh wild mushrooms

9 large eggs
¼ c cold water
¾ tsp salt
1/8 tsp ground black pepper
4 oz goat cheese, crumbled
¼ c plus 2 T chopped fresh thyme

Heat olive oil in large nonstick broilerproof skillet over medium heat. Add chorizo and onion and sauté until onion begins to soften, about 7-8 minutes. Add garlic; continue cooking for 2-3 minutes being careful not to burn garlic. In a small skillet, lightly saute mushrooms in your choice of butter or oil or both (I use ½ and ½).

Preheat broiler. Whisk eggs, ¼ cup water, salt, and pepper in medium bowl to blend. Pour eggs into skillet with chorizo mixture. Stir 1 minute. Add ½ cup chopped thyme; stir 30 seconds. Reduce heat to low and cook without stirring until almost set, about 10 minutes. Sprinkle mushrooms on top and gently push into the top layer of the eggs. Sprinkle goat cheese on top.

Broil frittata just until firm, about 1 minute. Using spatula as aid, transfer frittata to serving platter. Sprinkle with remaining 2 tablespoons chopped thyme. Cut frittata into wedges and serve.

Salad: Brenda (Sub for Colleen)

Salad Bar

Lay out an assortment of greens, veggies and toppings, including blue cheese crumbles and few dressings. Allow each Diva to construct their perfect salad.

Balsamic Vinaigrette

Chop up two cloves of garlic.
Place garlic in jar
Cover with olive oil (oil to vinegar ratio is about 2:1)
Add twice as much balsamic vinegar
Add pepper, white pepper, salt, celery salt, cumin, and oregano
SHAKE it up!
That's it. Otherwise any veggies that you like to add to your greens with some bleu cheese crumbles to top it off is great.

Zesty Creamy Salad Top

2 heaping T mayo or nayonaise
4 T lemon juice
1 T cumin
1 tsp white pepper

add more of each to taste

Soup: Lovina
Cheese Tortellini Soup with Ground Turkey Meatball’s
(a hearty workman’s soup)

For soup:

3 chopped carrots
3 stalks chopped celery (with leaves)
1 large onion chopped
2 tsp fresh thyme
2 T. olive oil
8 c. water
8 tsp vegetable bouillon or substitute water and bouillon with vegetable broth
salt and pepper to taste
24 oz bag frozen cheese tortellini

For meatballs:

1 ½ lbs ground turkey
2 slices whole wheat bread crumbs
2 eggs
1 tsp salt
1 tsp pepper
1 tsp garlic powder
parsley pesto (see below)
2 T canola oil
Parsley pesto

½ cup torn Italian parsley
½ cup pine nuts
1 T. olive oil
½ tsp salt
½ tsp pepper

Freshly shredded Parmesan cheese
Fresh chopped parsley

In large Dutch oven, heat olive oil and add celery, carrots, and onion. Sauté over medium heat until the onion softens. Add fresh thyme and sauté for 2 minutes. Add water and bouillon (or vegetable broth) and salt and pepper. Bring to boil. Add cheese tortellini and boil until the tortellini float to top.

In the meantime, prepare the meatballs. Preheat oven to 375. In a large mixing bowl, blend together ground meat, bread crumbs, eggs, salt and pepper, and parsley pesto, using hands to mix. Heat a skillet with 2 T canola oil. Using a teaspoon, portion out meatballs about 1 inch in diameter using hands to form. Place meatballs into heated skillet and cook until browned. Turn meatballs over. After they are browned on both sides, remove from skillet and drain on paper bag or towels. Once all the meatballs have been drained after cooking, place them in a shallow baking pan and place in heated oven for 10-15 minutes to cook through.

Place soup in bowls. Top with meatballs, and garnish. Serve immediately. Serves 8-10.

Side Dish: Stacey
Asparagus, Peas and Basil

¼ c finely chopped shallots
3 T butter
2 lbs. asparagus, trimmed and cut into 1-inch pieces
10 oz. package frozen peas, thawed
1 tsp salt
¾ c fresh basil leaves, torn

Cook shallots in butter over medium heat until tender (about 4 mins.). Stir in asparagus, peas, salt, 1/2 t. pepper, then cover and cook over medium heat for 8 minutes. Remove from heat, stir in basil and season with more salt and pepper to taste. Enjoy!!

Entrée: Erin

Panini Bar

Extra virgin olive oil
Prosciutto, thinly sliced
thinly sliced whole-milk mozzarella cheese and/or smoked mozzarella cheese (I love the smoked mozz!)
tomato slices
fresh basil leaves
Moscow Co-op salted French bread (yummy!)
Black olives, sliced
Fresh spinach
Roasted red bell peppers
Salt and Pepper, optional
Whatever other ingredients you can think of!

Spritz the bread sides that will be touching panini grill with olive oil. Layer prosciutto, mozzarella, tomatoes, and basil (and/or other toppings of your choice) over bottom of bread. Sprinkle with salt and pepper, if desired. Place other bread slice on top.

Prepare grill (medium heat or just plug in). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact, about 5 minutes per grilling session.

Dessert: Bonnie
Flat Tire Ice Cream Sandwiches

Betty Crocker oatmeal cookies
Breyers Ice Cream

Sandwich ice cream between two cookies and serve!

WildCard: Mariah
Note Books in honor of the concept De-construct, Reconstruct, Create and Inspire!!

Lottery: Tamara