Drinks: Mary Ellen
Bombay Sapphire Gin and Tonics
Pour a shot of gin over ice and add tonic to fill glass.
Ginger Lemonade Concentrate
2 c water
1 c sugar (can use honey)
2 T grated ginger
1 c lemon juice
Simmer sugar and ginger in water for 5 minutes-until liquid is clear. Let cool and add lemon juice. Mix with sparkling or still water and serve over ice.
Appetizer: Lovina
Samosa Cutlets with Cilantro Chutney
Potato Cutlets:
¾ bag frozen green peas (about 2 ½ c)
1 large onion, finely chopped
4 large cloves garlic, finely minced
9 medium potatoes
2-3 tsp tumeric
3 tsp cumin powder
3 tsp curry powder
3 tsp salt
½ jalapeno, finely chopped
juice of 2-3 lemons, freshly squeezed
oil for frying
Bring a large pot of salted water to boil. Meanwhile, steam peas and transfer to a large bowl then mash. In a large saute pan, heat 2 tablespoons canola oil and add peas, onion, garlic, and jalapeno. Add tumeric, cumin, curry and salt. Cook stirring often until onions are softened. In the meantime, wash potatoes and prick skins with a fork. Add to boiling water and cook until tender. Return pea mixture to bowl and add lemon juice. Mix and set aside. When potatoes are cooked, remove from water and allow to cool slightly until they can be handled. Remove skins and place in another bowl and mash until a coarse mealy texture is formed. Combine potatoes and pea mixture and season to taste. Set aside to cool. Coat bottom of large heavy saute pan (I used cast iron) with oil and heat over medium-high heat. Prepare patties by hand (about dollar-sized) and add to pan, reduce heat slightly to medium, and fry for approximately 2-3 minutes per side, until a nice brown crust forms. Cook patties in batches and serve immediately with Cilantro Chutney.
Cilantro Chutney
I bunch cilantro, stems removed, rough chopped
1 ½ large cloves garlic, whole
½ jalapeno, rough chopped
1 tsp cumin powder
juice of 1 lemon, freshly squeezed
1 tsp salt
¼ c whole raw almonds (about 8-10)
2-3 T water
Add all ingredients to blender and process until smooth. Add water to desirable consistency and season to taste. Can be made a day in advance to allow flavors to develop. Place a teaspoon-sized dollop on top of simosa patties.
**This recipe was contributed and prepared by my friend Monika’s mother, Sudha, during her visit to the Palouse for Monika’s graduation from WSU.
Soup: Colleen
Cold Mango Soup
lots of mango - maybe 4 or 5 cups?
2 c orange juice
juice of 2 limes
1½ c plain yogurt
Place ingredients in blender and purée. Chill for at least two hour. Recipe slightly adapted from: http://www.foodnetwork.com/recipes/saras-secrets/pack-and-pour-mango-soup-recipe/index.html The original recipe produced a very, very thin soup that mostly tasted of orange juice. I added a lot more mango and it ended up more of the consistency and flavor I was looking for.
Salad: Aven
Lentil Chopped Salad
1 c brown lentils, dry
1 large cucumber, diced
1 red or yellow bell pepper, diced
1 c diced tomatoes
¼ c fresh parsley, finely chopped
extra tomatoes and parsley for garnish, optional
Bring lentils to boil in 4 cups water, reduce heat and simmer for 20 minutes until lentils are tender but not falling apart. Drain and cool lentils. Toss lentils with dressing and then stir in veggies and parsley. Garnish each serving with a large tomato slice and sprig of parsley.
Coriander and Ginger Dressing
2 T apple cider vinegar
2 T olive oil
⅛ tsp ground ginger
¼ tsp ground coriander
pinch sugar
salt and pepper to taste
Mix ingredients well.
Side Dish: Hallie
Ginger Carrot Rice
3 c basmati Rice
1 onion
butter
6 carrots
ground ginger (how much do you like?)
1-2 c roasted peanuts chopped
salt to taste
cayenne to taste
Cook rice according to directions. I mix a little ground ginger in to infuse the rice. As the rice cooks, saute the onion in butter for about 10 minutes. Add the grated carrots and ground ginger to the onions and cover to steam for about 2 minutes. Add the cayenne and salt to taste and combine the rice, peanuts, and sauteed veggies.
Entree: Erin
Garam Masala Scallops (with Roasted Acorn Squash or Jasmine Rice)
1 large (1 1/2- to 2-lb) acorn squash (Disregard squash directions if using Jasmine Rice instead)
¾ lb sea scallops, tough muscle removed from sides if necessary
1 ½ T vegetable oil
¾ tsp turmeric
1 ½ T minced seeded jalapeño chile
1 large garlic clove, minced
2 tsp grated peeled fresh ginger
1 T plus 2 tsp fresh lime juice
¼ c water
¾ c heavy cream
1 ½ tsp garam masala
Garnish: very thin slices of jalapeño chile, chopped fresh cilantro, and ground Aleppo pepper or cayenne
Prepare squash:
Preheat oven to 375°F.
Halve squash lengthwise, reserving 1 half for another use. Halve remaining squash piece diagonally crosswise and season with salt. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water. Cover roasting pan tightly with foil and roast until tender, about 1 hour.
Prepare scallops after squash has been roasting 30 minutes:
Pat scallops dry and season with salt. Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl.
Cook jalapeño, garlic, ginger, and 1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Remove from heat and cover.
When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.
Put a squash wedge on each of 2 plates and spoon scallops and sauce over squash.
Cooks' notes: Squash may be roasted 1 day ahead and chilled, covered. Reheat, covered, in a microwave about 5 minutes. For a fuller, more caramelized squash flavor (but a more rustic presentation due to browning), roast squash uncovered, cut sides down, and substitute 2 tablespoons butter for water in pan. Scallops and sauce may be prepared separately 2 hours ahead and chilled, covered.
Dessert: Stacey
Chai Masala Cake
Filling/Topping:
1 T butter
3 T brown sugar
1 ½ T flour
⅓ c chopped walnuts
2 tsp chai tea (dry)
Batter:
1 ¼ c flour
⅛ tsp salt
½ tsp baking soda
1 tsp baking powder
6 T butter, softened
½ c sugar
2 eggs
¾ c plain yogurt
1 t. vanilla
Pre-heat oven to 350 degrees
Butter a loaf pan and flour well.
Topping/filling:
In a shallow dish mix ingredients with a fork until crumbly.
Batter:
Sift dry ingredients together in a bowl.
Cream butter and sugar. Add eggs and vanilla. Mix well with a mixer. Alternately add flour mixture and yogurt. Mix until smooth and creamy.
Put half of the mixture into the loaf pan. Spoon in ¾ of the topping mixture. Add the rest of the batter and then spoon the rest of the topping mixture on top.
Bake for 40 minutes. Let rest in the pan for 10 minutes then turn onto a cooling rack.
Serve slices with ice cream and strawberries (optional)
Lottery: Tiffany
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