Our first catering event - Sara's Baby Shower

Soba Noodle Salad with Cucumber and Mango

¼ c sugar
¾ tsp salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 T fresh lime juice
1 T oriental sesame oil
1 ½ tsp grated lime peel
12 ounces green soba or chuka soba (Japanese-style) noodles
1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 c chopped fresh basil
1 c chopped fresh mint
1 c chopped toasted salted peanuts
Lime wedges

Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Hulya’s Turkish Potato Salad

1 kg of medium size new potatoes
1 red onion (sliced crescent shaped)
6 spring onions (chopped)
one bunch of dill, fresh mint and parsley (chopped)
8 dill pickles (sliced)
1/3 c of black kalamata olives

for dressing:
½ c of olive oil
½ c of apple cider vinegar
1 tsp of salt
½ tsp of pepper
½ tsp of hot red pepper flakes

Boil the potatoes till soft but not mushy. Peel and chop into cubes. Add all the other ingredients. Mix the dressing in a small jar and pour over the salad. Toss and let wait for an hour or so before serving.

Kale Chips

Cut or rip kale into large chip size pieces (they will shrink as they bake). In a large bowl toss with a little olive oil and salt (and any spices to taste). Arrange kale on baking sheets, bake at 375 for 6-8 minutes (checking often after 5 minutes).

Green Salad with Cherry Basalmic Dressing

Greens, red cabbage and shredded carrots

Dressing
¼ c mashed cherries (I used a baby food mill)
2 T basalmic vinegar
3 T olive oil
salt and pepper

Mohito Fruit Salad

Pineapple, blueberries, bananas and grapes tossed together in a bowl.

Dressing:
1/8 c fresh mint leaves
1/8 c. sugar
juice of one fresh lime and

Blend with a stick blender and toss over fruit.

Cold cuts, cheese and rolls.

Yin and Yang - June 2009

Diva: Mariah

Drinks: Erin
Salty Dog

2 oz vodka
5 oz grapefruit juice
salt rimming
Garnish: lime wedge

Mix all ingredients in a cocktail shaker with ice. Strain into a salt rimmed martini glass and garnish with lime wedge.


Fuzzy Navel

1 ½ oz peach schnapps
orange juice to fill

Pour the peach schnapps into an highball glass filled with ice cubes.
Top with orange juice. Stir well.

Screwdriver

2 oz vodka
5 oz orange juice

Build the ingredients in a glass with ice.
Stir well.

Woo Woo

1 ½ oz peach schnapps
1 ½ oz vodka
3 ½ oz cranberry juice

Build the ingredients in a glass with ice.
Stir well.

Appetizer: Sara
Chipotle Edamame Dip

Dip

1 ½ pounds shelled edamame
¼ c cultured sour cream
¾ c non-fat plain yogurt
4 ozs fresh goat cheese, crumbled
2 oz hard cheese (Asiago, Parm, etc.)
3 chipotles in adobo, chopped, plus 2 tablespoons of adobo sauce from the can
¼ c fresh lemon juice
1 small garlic clove, chopped
2 tsp kosher salt
1 T chopped oregano
2 T or more nutritional yeast

Pepitas

½ c raw pumpkin seeds
1 tsp extra-virgin olive oil
½ tsp salt
¼ tsp ground coriander
¼ tsp crushed red pepper
1 tsp finely grated lemon zest
1 tsp chopped oregano

Make the dip: In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes. Drain well and transfer to a food processor. Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt and puree until smooth, scraping down the side of the bowl. Stir in the oregano and transfer the dip to a serving bowl. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.

Make the pepitas: Preheat the oven to 375°. On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper. Bake for 7 minutes, until the seeds begin to brown. Transfer the pepitas to a bowl and toss with the lemon zest and oregano.

Serve the dip at room temperature, topped with the spiced pepitas.

Salad: Ashley
Asian Slaw

Dressing
2 c vegetable stock
2 T cornstarch
1 tsp cumin seeds
1 jalapeño pepper, seeded and diced
1 clove garlic
½ shallot, chopped
½ c chopped fresh cilantro
¼ c Thai chile sauce
¼ c apple cider (or rice wine) vinegar
½ tsp ground cumin
¼ tsp freshly ground black pepper

Slaw
¼ c pecan pieces
½ tsp dark chili powder
¼ tsp cayenne
1 T olive oil
¼ c halved macadamia nuts, not toasted
¼ pound red cabbage, shredded
¼ pound green cabbage, shredded
1 small green bell pepper, cored, seeded and thinly sliced
1 small red bell pepper, cored, seeded and thinly sliced
1 small yellow bell pepper, cored, seeded and thinly sliced

Stir ½ cup vegetable stock with cornstarch in a measuring cup until blended. Bring remaining 28 ounces stock to a boil in a medium saucepan over high heat. Reduce heat to a simmer and slowly whisk in stock-cornstarch mixture. Stir rapidly until stock is the consistency of olive oil. (It should cling to the back of a spoon.) Cool to room temperature, skim off and discard any film on top. Place cumin seeds in a dry sauté pan over medium-high heat. Stir until aroma of seeds is released, about 1 minute.

Blend ¼ cup stock in a blender with cumin seeds and remaining dressing ingredients until smooth. (Refrigerate or freeze leftover stock.) Heat oven to 350°F. Combine pecans, chili powder, cayenne and oil in a mixing bowl; toss to coat pecans. Place nuts on a cookie sheet and roast until the aroma of the chili powder is released, 3 to 4 minutes. Combine dressing and slaw ingredients in a bowl. Cover and refrigerate until ready to serve.

Soup: Aven
Beet and Fennel Soup

6-8 med beets
1 fennel bulb
1 med onion
1-2 med carrots
3 T fennel seeds
1 32oz box veggie broth
~2 quarts water
sour cream

boil beets, carrots and 2 Tbsp fennel seeds in water until soft, mash with fork or potato masher, reserve water
dice and saute onion and fennel until soft
combine veggies with broth and the water used to boil the beets
add salt to taste
simmer for 20-30 minutes
toast remaining fennel seeds in dry skillet or oven
garnish soup in bowls with sour cream and toasted seeds


Side Dish: Lovina
Black Bean and Espresso Chili

Serve this over the Baked White Polenta with Two Cheeses, and season with any — or all — of the suggested toppings (chocolate adds mole flavor).

½ c olive oil
5 large onions, chopped
¼ c instant espresso powder
¼ c chili powder
¼ c ground cumin
¼ c dried oregano leaves
2 28-ounce cans crushed tomatoes with added puree
1/3 c honey
6 large garlic cloves, minced
7 15-ounce cans black beans, rinsed, drained
2 c water
1 T salt
¼ tsp chipotle chili powder or chili powder
Large pinch of ground cinnamon

Assorted toppings: sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeños, and shaved bittersweet chocolate
preparation

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)

Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.
(from Bon Appetit)

Entree: Colleen
Lettuce/Cabbage Wraps

Spicy Sauce

1 tsp rice vinegar
1 tsp soy sauce
1 tsp chinese mustard
1 T water
1 tsp Chinese chili sauce

Filling

3 cloves garlic, minced
1 thumb-size piece galangal (or ginger), grated
1 red chilli, de-seeded and finely sliced (omit altogether if you prefer very mild wraps) - I used a serrano chili

2 shallots, sliced finely
½ c firm tofu, (I cubed some baked tofu)
1 carrot, grated or cut into thin strips
4-5 mushrooms, thinly sliced
water chesnuts
3 spring onions, sliced lengthwise into matchstick-like pieces
approx. 2 c bean sprouts
2 T lime juice
oil for stir frying
cilantro to top

Saute filling ingredients. garnish with cilantro. fill lettuce or napa cabbage leaves with stir-fried mixture and top will sauce. Yum!
(from recipezaar)

Dessert: Stacey
Raspberry Buttermilk Cake

2 c flour
1 tsp baking powder
1 tsp soda
½ tsp salt
1 stick butter, softened
1 1/3 c sugar, plus 3 T. sugar for sprinkling on top of cake batter
1 tsp vanilla
2 eggs
1 c well-shaken buttermilk
2 c fresh raspberries (about 12 ounces)

Preheat oven to 400 degrees. Butter and flour a 9X13 cake pan. Whisk together flour, baking powder, soda and salt then set aside. Beat butter and 1 1/3 cups sugar with an electric mixer at medium speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add eggs and beat well. At a low speed mix in flour mixture and buttermilk, alternating half the flour mixture, then half the buttermilk, then the rest of the flour, then the rest of the buttermilk. Mix until just combined. Spoon batter in cake pan, smoothing top. Scatter fresh raspberries evenly over top and sprinkle with remaining 3T. sugar. Bake until cake is golden and a toothepick in center comes out clean, 25-30 mins. Serve with whipped cream. Enjoy!!

Lottery: Sara