Wednesday, February 16, 2011

5 - February 2011

 Diva: Aven
Drinks:  Mariah
Pain Killers

1 oz coconut milk
2 oz orange juice
4 oz pineapple juice
2 oz rum
sprinke with nutmeg

The Soother

1 oz coconut milk
2 oz orange juice
4 oz pineapple juice
club soda
sprinkle with nutmeg

(From Amy Sinclair of Riggins, Id)

Appetizer:  Colleen
Raspberry Chipotle Cheese Dip

This recipe is from my friend Kirsten, whom I met 5 years ago, who now lives 5 states away, it has 5 ingredients, takes 5 minutes to make, and is so good that if you serve it, you’re sure to get high fives!

2 c cheddar cheese

3 to 4 c finely chopped pecans

5 to 6 green onions, chopped (white and green parts separated)


raspberry chipotle sauce

Mix the cheese, pecans, white parts of the onions with enough mayo to have the dip hold together.  press onto a plate and cover with raspberry chipotle sauce.  garnish with the green parts of the onions.

(From Kirsten Hawley)

Soup:  Lovina
Cream of Five Wild Mushroom Soup

Assorted wild mushrooms -- equivalent to 36oz (My 5 mushroom combo including porcini, shitake, morel, chanterelle, crimini; a variety of fresh and dried were used)
2 T olive oil

1 stick (½ c) unsalted butter

2 c chopped onion

3 carrots, chopped

3 sprigs fresh thyme plus 2 tsp minced thyme leaves, divided

Kosher salt
Freshly ground black pepper

4 tsp vegetable bouillon

3 tsp brown rice miso

4 c chopped leeks, white and light green parts (3-4 leeks)
½ c all-purpose flour
2 c dry white wine

2 c half-and-half

½ c heavy cream

1 c minced fresh flat-leaf parsley

Boil about 8 cups water. Place dried mushrooms into a large bowl. Pour boiling water over dried mushrooms until fully submerged and allow to soak for approx. 30 minutes, until mushrooms are soft and plumped. Clean the fresh mushrooms by wiping them with a dry paper towel. Remove the stems from the fresh mushrooms and chop coarsely. Slice the fresh mushrooms into bite-sized pieces and set aside.

To make the stock, heat the olive oil along with 2 tablespoons of the butter in a large pot. Add the fresh chopped mushroom stems, the onions, carrots, the sprigs of thyme, 2 teaspoons each salt and pepper. Cook over medium-low heat for 15 minutes, until the vegetables are soft. Strain the dried mushrooms, reserving the soaking liquid. Add the reserved liquid into large pot containing softened vegetables. Add bouillon and miso and 4 cups water. Bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 9-10 cups of stock.

Meanwhile, in another large pot, heat the remaining butter and add the leeks. Cook over low heat for 20 minutes, until the leeks are softened and just beginning to brown. Add the sliced fresh mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 2-3 minutes. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

(Adapted from Ina Garten,

Salad:  Stacey

Grilled Corn Salad

4 fresh corn on the cob, shucked
½ red cabbage, sliced
juice and zest of 1 lime
½ c crumbled queso fresco
handful fresh cilantro leaves, roughly chopped

Heat a grill pan over medium heat.  Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn.  Set aside to cool.  In a large bowl, toss the cabbage with the lime juice, season with salt and pepper to taste and set aside.  Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage.  Taste for seasoning and adjust if necessary.  Add the crumbled queso fresco and cilantro leaves and str to combine.  Add a pinch of smoked paprika of desired.


Side Dish:  Ashley
Fennel Gratin 

6 fennel bulbs, cut into 1/4 inch slices

½ tsp salt

⅛ tsp freshly ground white pepper
½ c heavy cream

½ c grated Gruyere cheese (I doubled the cheese)

Preheat the oven to 350.  Bring a pot of salted water to boil and blanch the sliced fennel for 5 minutes.  Drain, toss with salt and pepper. and spread in a buttered 6x10-inch casserole dish.  Pour in the cream, toss to coat, and then settle the fennel into an even layer.  Cover the dish with foil and bake for 30 minutes.  Remove foil, sprinkle the grated Gruyere over the top, and slip under the broiler until the cheese browns to a crisp coating, about 3 minutes.

(From The Balthazar Cookbook)

Entrée:  Tamara
Lemon Pepper Tofu Steaks over 5 Grains

1 block of firm tofu

5-ingredient Marinade:
Juice and zest of one lemon
1-2 tsp freshly ground black pepper
1 T tamari
1 tsp balsamic
1 T olive oil

Press block of tofu for at least a half hour to remove water.  Cut into 1x2x4 inch slices and place in baking dish.  Combine marinade ingredients and pour over the tofu, coating both sides.  Marinade overnight, turning tofu pieces at least once.  Bake at 350 F for 30 minutes on each side.

Server over a bed of five grains; I used white rice, brown rice, bulgur, quinoa and black nile barley.  I dressed it with a splash of lime juice and freshly chopped parsley.

Dessert:  Erin
Gooey Butter Cake (gain 5 pounds eating this one!)


1 18 ¼-ounce package yellow cake mix

1 egg

8 T butter, melted 


1 8-ounce package cream cheese, softened 

2 eggs 

1 tsp vanilla 

8 T butter, melted 

1 16-ounce box powdered sugar 

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  Prepare Filling

In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Lottery:  Sara

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