WWSD - What Would Stacey Do? - December 2011

Diva:  Erin

Drinks:  Tiffany

Selection of wines.

Appetizer:  Aven

Cauliflower and Carmelized Onion Tartlettes

1 large head of cauliflower (~2 lbs)

2 large thinly sliced yellow onions

4 T butter

2 pkgs puff pastry dough

6 oz. pancetta (omit for vegetarian version)

2 T dijon mustard

2 eggs

8 oz. mascarpone cheese (2 pkgs.)

½ c whipping cream

pinch nutmeg

1 c grated gruyere

½ c grated parmesan cheese

salt and white pepper

makes 24 tartlettes

Melt butter in saute pan.  Chop cauliflower and toss with half of the melted butter, sprinkle with salt and pepper.  Roast at 425 for 40 minutes or until tender, turning once.  Add onions to remaining butter, sprinkle with salt and pepper and cook over medium heat for 40 minutes or until golden, stirring occasionally.  While onions and cauliflower are cooking cut and arrange puff pastry in muffin tins. Spread a dollop of mustard on pastry and lay pancetta inside.

Reduce oven temperature to 350 and bake pastry for 20 minutes.  While pastry is baking whisk eggs with mascarpone, white pepper and nutmeg.  Stir in gruyere.  When cauliflower is cool enough to handle cut into small pieces.

To assemble tarts spread a layer of onions on top of pancetta, arrange cauliflower on top of onions, pour as much egg and cheese mixture as will fit in shells over veggies and sprinkle with parmesan.  Bake at 350 for 25 to 30 minutes, until filling is set and top is golden. 

(Adapted from Bon Appetit March 2007)

Soup:  Mariah

Broccoli Cheese Soup

3 T unsalted butter, plus 2 T cold unsalted butter, cut into pieces

1 c yellow onions or sliced leeks (white parts only, well rinsed)

½ tsp salt

¼ teaspoon freshly ground white pepper

Pinch nutmeg

½ tsp minced garlic

½ tsp chopped fresh thyme leaves

3 T all-purpose flour

3 c chicken stock or canned, low-sodium chicken broth

1 (16-ounce) package frozen broccoli, thawed and separated

½ c heavy cream

1 ¼ c shredded medium Cheddar

Croutons, for garnish, recipe follows

In a medium pot, melt the 3 tablespoons butter over medium-high heat.  Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.  Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food

processor and return to the pot.)  Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.  Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

Croutons:

1 c 1/2 to 3/4-inch cubed French bread

2 T extra-virgin olive oil

¼ tsp Essence or Creole seasoning, recipe follows

Preheat the oven to 400 degrees F.

Place the bread in a medium bowl and toss with oil and Essence. Spread

evenly on a small baking sheet and bake, stirring twice, until light

golden brown on top, about 6 minutes. Remove from the oven and cool

slightly before serving.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2½ T paprika

2 T salt

2 T garlic powder

1 T black pepper

1 T onion powder

1 T cayenne pepper

1 T dried oregano

1 T dried thyme

Combine all ingredients thoroughly.

(From New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.)

Salad:  Colleen
Red Cabbage Slaw

1 ½ heads read cabbage shredded
dried cranberries
chopped pecans

dressing:
equal parts mayo and apple cider vinegar
sugar, salt and pepper to taste.

Mix, refrigerate for a couple of hours and serve.

Side Dish:  Stacey

Brussels Sprouts Gratin

2 T butter--cut into pieces, plus more for buttering the dish

kosher salt

1 lb. Brussels sprouts, outer leaves and stems removed

Pinch of red pepper flakes

Freshly ground black pepper

½ cup heavy cream

½ cup grated white cheddar cheese

½ cup breadcrumbs

Pre-heat oven to 400 degrees and butter a glass baking dish (double this recipe if you use a 9X13 dish).  Bring a large pot of salted water to a boil.  Add the Brussels sprouts and cook until just tender--about 10 mins.  Drain the sprouts and coarsely chop.  Transfer the sprouts to the prepared baking dish and toss with the red pepper flakes, salt and pepper to taste, then spread out evenly.  Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.  Bake the gratin until bubbly and golden brown--about 15 mins.  Enjoy!!

(From Food Network Magazine, November 2010)

Entree:  Lovina

Gratineed Chicken in Cream Sauce (Poulet à la Fermiere)

4 pounds chicken thighs

3 T butter

8 carrots, cut diagonally into 1-inch-thick slices

1 large yellow onion, diced

2 leeks, chopped

1 c dry white wine

2/3 c chicken broth

1½ T Herbs de Provence

2 pounds small potatoes, cut into 1 inch pieces (I used organic French fingerlings)

1 c sour cream

½ c heavy cream

salt and fresh ground pepper

2 c frozen baby peas, thawed

1 ½ c coarsely grated Gruyère

Pat chicken dry with paper towels and season generously with salt and pepper. In a large (6 or 8-quart) ceramic dutch oven (with tight fitting lid), heat butter over medium high and brown the chicken in batches (about 4-5 minutes each side).  Transfer to a plate and cover. Spoon out all but 2 tablespoons fat from pan. Add carrots, onions and leeks and saute over medium heat until soft and beginning to brown. Add wine to deglaze the pot, stirring and scraping up brown bits over high heat, until liquid is reduced by half, about 3 minutes. Add broth, Herbs de Provence, and chicken (skin sides up) along with any juices from plate. Reduce heat and simmer, covered, for 10 minutes. Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.

Preheat broiler. Stir in sour cream, heavy cream, peas, and salt and pepper to taste, then turn chicken in sauce to coat. Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.

(Adapted from epicurious.com)

Dessert:  Hallie

Bread Pudding

1-pound loaf French or Italian bread, cut into cubes (about 15 cups)

3 c milk

¼ c heavy cream

½ c coffee-flavored liqueur

1 c granulated sugar

1 c packed light brown sugar

¼ c cocoa powder

1 T vanilla extract

2 tsp pure almond extract (I skipped this and doubled the vanilla)

1 ½ tsp ground cinnamon

6 large eggs, lightly beaten

8 ounces semisweet chocolate chips

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.

In a large bowl, whisk together the milk, cream, and liqueur.

In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.

Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.

Serve it warm or cold, with whipped cream or a dessert sauce.

For the mint cream drizzle I whipped heavy cream with creme de menthe-- DON'T ADD SUGAR. I just dumped the booze in 'till it tasted good. The booze kept the cream from getting truly whipped, but it drizzles nicely.

(Adapted from Paula Deen)

Peppermint Popcorn

Preheat oven to about 200

Use air popped corn- microwave varieties have oil on them and might interefer with the process.

2 batches of air popped corn put in a deep roasting pan

Crush about 6 candy canes, or a bag of red and white starlight mints

Melt a bag of white chocolate chips, or about 2 bars of white chocolate

pour the melted white chocolate over the popcorn

mix the crushed candy with the popcorn/white chocolate

throw the pan onto the oven for a minute or so then mix again.

Let it cool and break it up.  Sprinkle on top of bread pudding for a little crunch.

Honey and Hazelnuts - November 2011

Diva:  Stacey

Drinks:  Erin

Lychee Martinis

¼ c sugar

¼ c water

1 c drained canned lychees (15 to 20, from a 16- to 20-oz can)

2 T fresh lemon juice

6 oz (¾ cup) vodka (preferably Skyy)

1 ½ oz (3 T) Cointreau or other orange-flavored liqueur

Heat sugar and water in a 1-quart saucepan over high heat, stirring, until sugar is dissolved, then pour into a heatproof bowl set in a large bowl of ice and cold water. Let stand, stirring occasionally, until syrup is cold, about 3 minutes.

Purée lychees with sugar syrup and lemon juice in a blender until smooth, then force through a fine-mesh sieve into a bowl, pressing hard on solids and then discarding them. Fill cocktail shaker halfway with ice cubes and add lychee purée, vodka, and Cointreau. Shake 15 seconds and strain into Martini glasses.

Appetizer:  Hallie

Brie and Honeycomb

Serve slices of a baguette with a wheel of brie and oozing hunk of honeycomb.  Allow your inner diva revel in the lusciousness of those flavors combined.  

Soup:  Mary Ellen

Honey Carrot Soup

16 oz baby carrots or 3 ½ c sliced carrots     

1 c chicken broth 

½ medium onion, chopped 

½ c  

2% milk 

1/4 c honey 

ground nutmeg, to taste    

In large saucepan, combine carrots, chicken broth and onion. Cover and  simmer over medium heat for about 15 minutes, or until carrots are tender.  Transfer mixture to blender or food processor; blend until smooth. Return  to saucepan. Add milk and honey. Return to simmer. Serve hot or chilled,  sprinkled with nutmeg. 

(From the National Honey Board)

  

Salad:  Mariah and Sara

Inspired Salad

Organic Greens

Hazelnuts

Fresh Blackberries

OMG - GORGEOUS!

Romano Cheese

Salt/Pepper

White Balsamic

Olive Oil

Honey

Mix tbsp of honey with a dash of salt and ¼ tsp cayenne, add water until the mixture softens to a stir pour mixture over 2 cups of hazelnuts, place in over for 20 minutes at 350 (check often).  Set hazelnuts aside and drizzle a generous amount of olive oil on a large cutting board appropriate for serving, salt and pepper the board then place the greens on the slab, using two kitchen knives toss the salad on the cutting board coating the leaves with olive oil, drizzle white balsamic over the greens and coat again using the kitchen knives.  Using a carrot peeler, peel a generous amount of cheese on top of the salad the salad is nearly ready to serve!  To put the finishing touches on this inspired pile the berries and nuts in each on the four corners.  As inspired by Jamie Oliver – serve on the cutting slab!

Side Dish:  Lovina

Twice Baked Bourbon-Hazelnut Sweet Potatoes

2 T. veggie oil

3 pounds sweet potatoes (about 6 round, not skinny)

½ c crème fraiche or cream cheese

6 T melted butter, divided

2 T. pure maple syrup

2 T bourbon

1 tsp ground cinnamon

1 tsp ground nutmeg, divided

¼ c chopped hazelnuts (or pecans, walnuts…)

¼ c panko bread crumbs

Salt and pepper

Preheat oven to 350°F. Oil the sweet potatoes and roast on rimmed baking sheet until very tender, 1 to 1 ½ hours. (You can nook them in the microwave to speed the roasting time!)

Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl—it should just fall out of the skin. Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability. Mix in the crème fraiche, 4 Tbs. butter, syrup, bourbon, 1 tsp. cinnamon, 3/4 tsp. nutmeg, 1 tsp. salt and pepper to taste. Using a hand mixer (or immersion blender), puree until smooth.

Scoop the potato puree back into the bottom halves. Mix the remaining 2 Tb. of butter and ¼ tsp. nutmeg with the panko and chopped nuts. Salt and pepper to taste. Sprinkle the mixture over the tops of the sweet potatoes.

Bake another 15-20 minutes until warmed through and golden on top!

* These can be made 2-3 days in advance. If coming out of the fridge, bake 30-40 minutes–until warmed through or cheat and rewarm in the microwave. *smile* I won’t tell!

(From aspicyperspective.com)

Entrée:  Colleen

Polenta with Caramelized Onion, Pear, and Hazelnuts

Polenta:
4 c cornmeal
8 c water
10 cloves garlic
olive oil for sauteing
finely copped rosemary to taste
2-3 T honey
1 ⅓ c heavy cream

I make polenta in my multi cooker because it is so easy.  I made this in two batches (half of the ingredients per batch).  On brown setting, saute garlic for 1-2 minutes.  Add polenta, water, rosemary, and honey and stir.  Set to rice cook.  When finished with the cycle, stir in cream.  Put polenta in a 9x13 pan in an even layer.  I refrigerated mine overnight.

Caramelized onions
this is a pretty basic recipe - but you can follow a recipe like this one.

 2 pears thinly sliced
8 oz of smoked gruere grated
hazelnuts finely chopped

Bake the polenta at 350 for ~45 minutes or until warmed though and starting to get golden on the top.  Take out of the oven and layer with caramelized onions and pear.  Bake for another 10 minutes.  Layer with cheese and hazelnuts and bake for another 10 minutes.  Let rest for 5 minutes, cut and serve!

Dessert:  Ashley and Tamara

White Chocolate Mocha Hazelnut Layered Mousse 

(served with Ashley's Hazelnut Honey Brittle, see below)

200g dark chocolate, chopped
200ml soya whipping cream, chilled
3 T icing sugar, sifted after measuring
3 T Kahlua

200g vegan white chocolate
200ml soya whipping cream, chilled
3 T icing sugar, sifted after measuring
3 T Frangelico

First a warning - this needs a lot of load of bowls so get prepared! **Now completely line a standard size loaf tin with cling film so that it overhangs all edges. Melt the dark and the white chocolate separately, I did this placing bowls over pots of simmering water but you could also microwave. Once they have melted scrape them into separate bowls to cool down, they will take too long to cool if you leave them in the bowl you melted them in. Keep giving them a stir to help them cool.

Place the whipping cream into 2 large bowls (200ml in each bowl) and whisk in the icing sugar. Now you have to wait until the chocolates are close to room temperature, if you whisk hot or too warm chocolate into the cold soya cream it will seize up. When ready start with the dark chocolate and scrape it slowly into the whipping cream whisking all the time. When it looks all combined then you can slowly start to whisk in the Kahlua a bit at a time then set it aside.

Repeat the same process with the white chocolate and Frangelico but don't worry if this one seems floppier than the dark chocolate, they set the same.

Now take 1/3 of the dark chocolate mousse and place in another bowl (told you it takes a lot of bowls!) and take 1/3 of the white chocolate mousse and add that and whisk these together well. Now you should have equal bowls of dark chocolate, white chocolate and mixed mousse. Being precise as I am I weighed the mousse to figure out exactly 1/3, but you could just eyeball it of course!

**Spoon the dark chocolate mousse into the loaf tin and level off as best you can. Top with the white chocolate mousse then the mixed mousse levelling off each layer. Now place it in the fridge to fully set, best to leave it overnight but 5 hours should do it.

(From maplespice.com)

**I made these in individual ramekins and served with a chunck of Ashley’s brittle.

Ashley’s Hazelnut Honey Brittle

3 c hazelnuts
¾ c honey
¾ c butter

Toast and skin hazelnuts.  Curse alot while spending an inordinate amount of time rubbing the stubborn skins off and chasing after the ones that pop out of your hand and roll across the floor.
In a heavy saucepan, bring honey to a simmer, whisk in butter and cook until saucelike, about 5 minutes.  Remove from heat and stir in nuts.  Spread on a parchment-lined or generously greased cookie sheet.  Place in freezer for at least 2 hours.  Cut into pieces and wrap in wax paper and store in the freezer.

Say Cheese! - October 2011

Diva:  Ashley

Drinks:  Stacey

Selection of red and white wines

Perrier with lime and lemon

Appetizer:  Mary Ellen

Gjetost, Apples and Pecans

Gjetost, a brown goat cheese

Honeycrisp apples

Pecan halves

Slice the gjetost cheese very thin (I had the deli do it for me!)

Slice the apples very thin

Place the gjetost cheese on the apple slices and top with 1 or 2 pecans

Soup:  Hallie

French Onion Soup

2 lb medium onions, halved lengthwise, then thinly sliced lengthwise (use a food processor- save yourself a few tears)

3 sprigs fresh thyme

2 Turkish bay leaves or 1 California

¾ tsp salt

½ stick (1/4 cup) unsalted butter

2 tsp all-purpose flour

¾ c dry white wine

4 c reduced-sodium beef broth (32 fl oz) (I used vegetable broth instead)

1 ½ c water

½ tsp black pepper

6 (½-inch-thick) diagonal slices of baguette

1 (½-lb) piece Gruyère, Comte, or Emmental (I used a Swiss Gruyere from the 3rd Street Wine Co.)

2 T finely grated Parmigiano-Reggiano

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes (be patient and wait till the onions really are browning). Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan. 

Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

(From Gourmet December 2006)

Salad:  Erin

Pear, Pancetta, and Apple Smoked Gruyere Salad

¾ tsp whole coriander seeds

1 T fresh lemon juice

½ small shallot, minced

3 T extra-virgin olive oil

1 ½ ounces thinly sliced pancetta, chopped

1 large head of butter lettuce, torn into bite-size pieces (about 8 cups) or mixed greens

1 large red Anjou (or other, I used home grown Bartletts) pear, peeled, cored, sliced (I used 1/2 pear per person)

¼ c coarsely chopped toasted walnuts (optional)

gruyere cheese, thin cut with peeler

Toast coriander seeds in small skillet over medium heat until aromatic, about 2 minutes. Transfer to mortar and grind coarsely with pestle. Transfer to small bowl. Mix in lemon juice and shallot. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Heat heavy medium skillet over medium-high heat. Add pancetta and sauté until crisp, about 4 minutes. Transfer to paper-towel-lined plate. Place lettuce in large bowl. (Dressing, pancetta, and lettuce can be prepared 2 hours ahead. Let dressing and pancetta stand at room temperature. Cover lettuce with damp kitchen towel and refrigerate.)

Toss lettuce with dressing. Top with pear slices, then cheese and pancetta.

(From epicurious.com)

Side Dish: Aven

Macaroni and Cheese with Vegetables

1 ½ c small pasta shells

1 clove garlic, minced

kale

zucchini

2 c small cauliflower florets

2 T milk

1 c cottage cheese

½ tsp mustard powder

¼ tsp ground black pepper

⅛ tsp salt

1 ½ c shredded sharp cheddar cheese

Bring a large pot of water to a boil. Add the pasta, onion, and garlic. Cook for 3 minutes. Add the peas and carrots and broccoli. Cook for 5 to 7 minutes, or until the pasta is just tender. Drain and return the pasta and vegetables to the pot and set aside.

In a medium bowl, combine the milk, cottage cheese, mustard, pepper, and salt. Add to the pasta mixture. Stir in the Cheddar.

Return the pot to the heat and cook over low heat, stirring constantly, for 2 minutes, or until the cheese melts and the mixture is hot. Let stand for 5 minutes before serving.

(Adapted from recipes.prevention.com)

Entrée:  Mariah

Mariah’s Cheezy Lasagna

Sauce

1 large can stewed toms

1 large can chopped toms

1 small can tom paste

1 medium handful of Italian Seasoning

1 medium zucchini grated

2 heads garlic

1 large yellow onion

Garlic Salt to taste

Mix all ingredients in a large pot simmer all day, taste often

The Layers

Sauce

Noodles

Ricotta (recipe below)

Sauce

Spinach

Noodles

Ricotta

Sauce 

Noodles

Sauce

Mozzarella cheese

Parmesan Cheese

Cover with foil and bake at 350 for one hour

Remove foil and broil for 3 minutes or until cheese bubbles

Fresh Homemade Ricotta

2 quarts whole milk
1 c heavy cream
½ tsp salt
3 T fresh lemon juice

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

(From Gourmet April 2006)

Dessert:  Colleen

Mascarpone Brownies

Brownies
1 c unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped
1 c white sugar
½ c cocoa powder (sifted)
½ c mascarpone cheese
3 large eggs, at room-temperature
2 tsp pure vanilla extract
½ c all-purpose flour
½ tsp salt

Ganache
6 ounces best-quality semisweet chocolate, finely chopped
6 T whipping cream
3 T unsalted butter

Preheat oven to 325F and grease or parchment paper a 8x8 pan. Set aside.

In glass mixing bowl melt butter in microwave on full power. Stir in chocolate and mix until combined (a few additional seconds in the microwave may be needed). Add sugar to chocolate/butter mixture until combined. Heat for an additional 30 seconds on high, remove and stir until it looks shiny. It will still look a bit grainy.

Add mascarpone, vanilla, eggs and mixing until smooth.

Sift flour, salt and cocoa into mixture with a sieve and stir just until combined, making sure to scrape all sides of the bowl. (Mixture will be rather light in texture, instead of dense and heavy like many brownie batters)

Pour batter into prepared pan and smooth top to ensure even baking. Bake for 40-50 minutes (ours is usually done around 47 minutes) until tester comes out clean. Use the flat end of a potato masher to lightly tamp down the surface of the brownies while they are still warm. Do not squish, merely flatten any parts that might have raised more than others (typically the edges). This will help the ganache coat evenly. Leave in pan and set on wire rack to cool.

While brownies are cooling, make your ganache to pour over the top (which you will want to do while your brownies are still warm). To do so, simply heat butter and cream on medium power (taking care not to boil) in the microwave and add chocolate. Stir until all lumps disappear. Immediately pour over brownies. Let cool completely (we find placing them in the fridge helps up stay out of the pan until they the ganache is set 100%). Once chilled a knife will cut through them cleanly, make sure to clean your blade for each cut for a more polished look.

The mascarpone keeps things moist and dense without the same thin, underdone taste of a normal fudgy brownie. It also allows the chocolate to shine through without feeling a sugar coma after eating one (although we make no promises that you can eat just one).

(From thkitchn.com)