Locavore - September 2010

Diva:  Ashley

Drinks:  Stacey

Palouse Falls Brewery:  Idaho Gold Ale and Steptoe Stout

Local Apple Cider mixed with ginger ale.

Appetizer:  Lovina
Palouse Harvest Hummus

2 c raw garbanzo beans (Genessee, ID -- 16 miles)
1 c organic pumpkin seeds (central Oregon -- 250 miles)
grapeseed oil
salt
pepper
4 heads garlic (from local CSA - grown in Moscow)
1 large lemon
olive oil
fresh parsley (from my backyard herb garden)

To prepare the garbanzo beans, add the dried beans to a pot and fill with water to at least a few inches above the beans. Place pot in fridge for at least 8 hours or overnight. After the beans have soaked, drain in a colander. Refill the pot with fresh water to at least a few inches above the beans. Generously salt the water and bring to a boil. Lower the temp, allowing the beans to simmer for about an hour. Drain cooked beans in colander.

To roast the garlic, place 4 heads of garlic on tin foil and drizzle with olive oil. Tightly enclose the garlic in foil and bake in toaster oven for 30 minutes or until garlic is softened and the outer surface of the garlic is lightly caramelized. Set aside to cool.

To prepare the pumpkin seed tahini, place about 1 cup pumpkin seeds into a food processor bowl. Process seeds for about 1-2 minutes until a fine grain is obtained. Slowly drizzle about 1-2 Tbsp grapeseed oil in using the feeder slot. Process until a smooth paste is obtained.  Salt and pepper to taste.

To prepare the hummus, place cooked garbanzo beans into food processor bowl. Add roasted garlic and tahini. Squeeze in juice of one lemon.  Add pinch salt and pepper. Process and add olive oil until the desired consistency is obtained. Lastly, add in rough chopped parsley and pulse to mix together all ingredients. Transfer to bowl and serve with Lavash Crackers with Pumpkins Seeds (recipe below).

Lavash Crackers with Pumpkin Seeds

1 ½ c unbleached bread flour (Harrington, WA -- 101 mi)
½ tsp salt
½ tsp instant yeast
1 T honey (Princeton, ID -- 22 miles)
1 T canola oil
⅓ to ½ c water, room temp
½ c organic pumpkin seeds, finely chopped (central Oregon -- 250 mi)

In a mixing bowl, stir together the flour, salt, yeast, honey, oil, and enough water to bring everything together in a ball. Sprinkle the counter with flour and transfer the dough from the bowl. Knead for several minutes until all the ingredients are evenly distributed.  You'll know you have the right consistency when the dough becomes satiny to the touch, not tacky, and supple enough to stretch when pulled. Grease a bowl and transfer the dough, rolling it around to get an even coat of oil. Cover the bowl with plastic wrap and ferment at room temp for 1 1/2 hours or until the dough doubles in size. After the dough has risen, transfer it to a lightly greased counter surface. Using your hands, press the dough into a square and dust lightly with flour. Using a rolling pin, roll the dough into a paper-thin sheet (roughly 15 by 12 inches). You should periodically lift the dough from the counter and allow it to relax to get the desired thickness. Cover the dough with a towel or plastic while it relaxes. When you get the dough to the desired thickness, let the dough relax for 5 minutes.

Line a sheet pan with parchment paper and carefully transfer the dough to the sheet. Snip off the excess overlap with scissors.

Preheat the over to 350 and place the rack in the center of the oven.  Mist the dough with water and sprinkly a covering of finely chopped pumpkin seeds. Sprinkle with kosher salt and pepper. Use a pizza cutter to cut the dough diagonally, creating unique shapes of crackers. There is no need to separate the pieces as they will do so on their own while baking. Alternatively, you can leave the dough entire then break into shards after baking. Bake dough for 15 to 20 minutes or until the dough has evenly browned on top. Remove the pan from the oven and allow the crackers to cool for 10 minutes.

If crackers are made in advance, store them in a paper bag for up to 24 hours.

(adapted from the "The Bread Baker's Apprentice: Mastering the Art of
Extraordinary Bread" by Peter Reinhart, 2001)

Salad:  Tamara
Lentil Salad with Roasted Beets and Carrots

½ dozen small beets, peeled and cubed
salt
cumin
nutmeg
8-12 carrots (Moscow, ID, GT Farms)
2 c cooked green lentils (the Palouse, Lentil Capitol of the World!)
juice and zest of 1 lemon
3 T oil
salt, pepper
1 T toasted fennel seeds
Lettuce (Santa, ID)

Preheat oven to 400 degrees.  Place beets in a baking dish and sprinkle with salt, cumin and nutmeg.  Roast for 1 hour, stirring every 20 minutes.  Add carrots, sprinkled with salt, after the first 15 minutes.  Allow to cool to room temperature.  Combine lemon juice, zest, oil, salt and pepper to taste toasted fennel seeds and mix well.  Serve lentils, beets and carrots over a bed of lettuce and drizzle with dressing. 

Side Dish:  Aven
Roasted Ratatouille Stacks

Eggplant 

Tomato

Bell Pepper

Zucchini

Onion

Garlic

Basil 
Oregano
some form of alcohol

some form of vinegar



My vegetables and herbs came from Affinity Farm, Backyard Harvest and my own garden.  I used homebrewed mead and the juice from some pickled garlic scapes I made this spring - both of which had many not local ingredients (vinegar, salt, yeast, etc.).  However, I didn't use any salt or other spices in the dish and I thought it tasted great.


Mix alcohol and vinegar with finely diced herbs and garlic; this is your marinade for the veggies.  Cut veggies into round slabs, preferably all the vegetables are about the same diameter.  Marinate the eggplant, zucchini, and onion for an hour or so.  Stack the veggies in a casserole or roasting pan with one of each veggie in each stack pouring a little marinade between each, order doesn't really matter but the tomato will end up the softest so it should go on top.  Extra garlic cloves can be sprinkled on and around the stacks.


Bake at 400, covered for about 45 minutes and uncovered for about 15 minutes or until everything is soft.

Entrée:  Mariah
Walnut Crusted Salmon

1 Onion
2 T butter
3 T Honey
1 clove garlic – spicy variety
2 tsp savory, dried
dash Salt/Pepper
⅓ c walnuts, ground (from a friend’s tree in Riggins)
Half a Salmon Fillet (caught in Riggins)

Sauté onions and butter until onions are very soft add ½ cup of water, let simmer for 15 plus minutes add honey and garlic and dash of salt/pepper. Reduced to mostly onions.  Let simmer another 10 minutes.  Put salmon (tomato steaks) in a foiled baking dish.  Check mixture, it should have a slightly watery consistency, if not add 2-3 Tbsp of water and let simmer for 30s-1min for flavors to meld.  Pour mixture over salmon (tomatoes) keeping onions on top, let mixture cover bottom of pan. Salmon should not be immersed in water, cover and put salmon in fridge for a couple hours.  Mix finely chopped walnuts, a pinch of savory, salt and pepper -- store walnut mixture in fridge.  Preheat oven to 400 F. before putting salmon into oven pack walnut mixture on top of salmon - leaving onions in place.  Bake uncovered about 10mins per inch of thickness of salmon at widest part or until salmon flakes apart.

Vegetarian option is made with beefsteak tomato “steaks” (from Moscow Farmers’ Market); cut toms into thick slices, prepare as Salmon is prepared and bake for approximately 6 minutes.

(adapted from sparkpeople.com)

Dessert:  Ashley
Blackberry Clafoutis 


½ c all-purpose flour (WSU wheat lab)
¼ c plus 2 T sugar
salt
3 large eggs (from my neighbor)

3 T unsalted butter, melted
finely grated orange peel

¼ c plus 2 T milk (from Spokane's Family Farm)
3 cups blackberries (from my garden)

confectioners' sugar for dusting

Preheat oven to 350.  Butter a 9-inch gratin dish.  In a bowl, whisk the flour, sugar and a pinch of salt.  Whisk in the eggs, butter and orange zest until smooth.  Add the milk and whisk until light and very smooth; about 3 minutes.  Pour the batter into the gratin dish and top with the blackberries.  Bake for 30 minutes or until the clafoutis is set and golden.  Let cool slightly.  Dust with confectioners' sugar, cut into wedges and serve.

(adapted from Food and Wine April 2010)

Lottery:  Erin

L'Shana Tova!

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

Let There Be Light - October 2008

Spherical Expansion of Light (Centrifugal), 1914
Gino Severini, Italian Painter (Cubism/Futurism)
1883-1966

Diva: Sara

Drinks: Lovina

Sage Lemondrops

1 ½ oz vodka
½ oz Pomegranate liqueur
1 T freshed squeezed lemon juice
2 tsp sage infused simple syrup
1 oz soda water
lemon sorbet

Pour the first 5 ingredients over ice in a martini shaker. Shake briskly. Pour into a glass with 2 balls of lemon sorbet for a light finish.

Simple syrup was prepared on the stovetop then the fresh chopped sage was added after mixture cooled.

Fresh Lemonade

Fresh squeezed lemon juice
Sugar
Water
Soda water
Lemon Sorbet

Mix the fresh squeezed lemon juice with sugar and water to taste. (I prepared it on the sweet side). Pour over ice, filling glass ¾ full. Top with soda water to fill. For a light finish, add 2 balls of lemon sorbet.

Appetizer: Bonnie
Beet Chips

Slice beets' thinly, it's best to use a mandolin.
Place a double layer of paper-towels on the microwave plate, layer beets on paper-towel not overlapping, sprinkle with whatever spices you wish (I used sea salt and dried dill), top with a double layer of paper-towels.
Cook for however long, varies w/microwave (I did about 6 min).
When ready beets will be sort of spongy to the touch, some may be ready before others particularly ones on the edge.
Take out and place on a flat surface. If they crisp up after cooling they are ready, otherwise place back in microwave for a few more seconds.

Dill sour-cream dipping sauce

2c. sour-cream
1-2 fresh dill
couple dashes garlic powder
couple dashes sea salt
couple dashes white pepper
zest of a whole lemon

Salad: Mariah
Watermelon and Red Onion Salad Recipe

1 T shallots, chopped
1/3 c raspberry vinegar
1/3 c fresh or frozen raspberries, pureed and strained
2 tsp honey (or to taste)
1/3 c olive oil
2 medium red onions, thinly sliced
2 bunches watercress, stems removed
8 c watermelon, cut into 1-inch cubes
Kosher salt and fresh ground pepper
Whisk together the shallots, vinegar, raspberry puree, honey, and olive oil in a medium bowl. Season to taste with salt and pepper. Separate the onions into rings. Pour the vinaigrette over the onions and marinate in the refrigerator for at least 15 minutes.

To serve, arrange a bed of watercress on each plate. Top with the cubed watermelon and drape the red onion rings on top. Drizzle with the vinaigrette and garnish with the mint leaves, if desired.

Yield: 6 servings

And an alternative salad:

Sweet Cucumber and Mandarin Orange Salad Recipe

1 medium cucumber, peeled and sliced into very thin rounds (about 2 cups)
1 (11-ounce) can Mandarin oranges, drained (about 1-1/4 cups)
1 medium Vidalia onion, sliced into very thin rings (about 1 cup)
2 tsp granulated sugar
1/3 c distilled white vinegar
1 tsp chopped fresh tarragon
Salt and freshly ground pepper

In a serving bowl, combine the cucumbers, Mandarin oranges, and sweet onions rings.

In a small bowl, stir together the sugar and vinegar until the sugar dissolves. Pour the vinegar sugar mixture over the cucumber salad. Toss well. Add the chopped salad. Season with salt and freshly ground pepper. Chill the salad before serving.

Yield: 4 servings
Note: You may substitute any other fresh herb for the tarragon if you wish.

Soup: Brenda (sub for Erin)
Lebanese Vegetable Soup

1 large Spanish onion (or yellow), chopped (~2 cups)
2 T olive oil
3 med-lg carrots, chopped (2 ½ cups)
¼ tsp ground red pepper
1 tsp ground red pepper
2-4 garlic cloves, minced
1 ½ c copped potatoes
1 tsp salt (or to taste)
4-5 c vegetable stock*(see note)

2 large tomatoes
1 14 oz can artichoke hearts (actual recipe calls for 2 cans but when I used this much the artichoke hearts were overwhelming)
¾ c canned or cooked chick peas and reserved cooking liquid

¼ c chopped fresh parsley
2 lemons, cut into wedges

Note: for stock, use a combo of vegetable stock, chick pea cooking liquid, artichoke heart brine, and/or some fresh lemon juice

In a large soup pot, sauté the onions in the olive oil for about 5 minutes.
Stir in carrots. Cover. Stir again for ~3 minutes.
Add red pepper, coriander, and garlic.
Cover and cook for a few more minutes.
Add the potatoes, salt, and 2 cups of the stock. (I usually add more stock here so that it covers the potatoes)

Cover and bring soup to a boil. Reduce heat and simmer until potatoes are nearly tender. Be careful not to overcook them. Gently stir in tomatoes, artichoke hearts, and cooked chick peas. Salt to taste. Cover and simmer for 3-4 minutes, just to heat the tomatoes. Add the remaining 2-3 cups of stock or even more if brothier soup is desired. Heat gently. It is important not to overcook or boil this soup. The potatoes, artichoke hearts, and tomatoes should be heated just enough to blend the flavors or they might lose their shape and disintegrate. If this happens, garnish with more chopped tomatoes. The soup will still taste great.
Sprinkle each serving with fresh parsley and a lemon wedge.

Side Dish: Tamara
Because my side dish flopped and was unsuitable to serve, last minute I whipped up mashed potatoes with soy butter, salt, pepper and soy milk using a hand mixer till light and fluffy.

Side Dish: Aven

Side Dish: Tina (another sub for Erin!)
Squash Soufflé

1-1½ lb squash, cooked (I roasted mine)
3 T butter, softened
¼ tsp cinnamon
¼ c plus 2 T sugar
2 T flour
3 eggs

Mash suash with the butter, cinnamon and ¼ c sugar, flour and 1 egg yolk (save the white).

Beat 3 egg whites until soft. Add 2 T sugar slowly and continue to beat until stiff peaks form.

Gently fold egg whites into squash. Put into greased casserole dish at 350 for 38-45 minutes.

Entree: Ashley
Butternut Squash Soufflé

1 butternut squash/2 c puree**
3 T butter
3 T flour
1 2/3 c milk
5 egg yolks
6 egg whites
maldon salt
freshground black pepper
dash vinegar
fresh sage

**Slice squash lengthwise, scoop seeds out, drizzle with olive oil, and bake at 350°F for a little over an hour untill tender. Let cool, scoop squash out of the rinds, and mash well or puree.

Melt butter over a low heat, wisk in flour untill all lumps are gone. Add milk and simmer 2-4 minutes until thickened. Remove from heat, stir in squash puree untill smooth, and let cool. Season with salt and pepper and stir in egg yolks and sage.

Beat eggwhites, dash vinegar, and pinch of salt until stiff. Fold the eggs and squash mixture together. Pour into lightly buttered individual or a large souffle dish and bake 40-50 minutes at 350°F. Serve immediately.

Dessert: Tamara and Sara
Light-Hearted Chocolate Cake

Chocolate Cake
1 ½ c unbleached white flour
1/3 c unsweetened cocoa powder
½ tsp baking soda
½ tsp salt
1 c sugar (or sugar substitute – Splenda works well)
½ c vegetable oil
1 c cold water or chilled brewed coffee
2 tsp pure vanilla extract
2 T cider vinegar (I’ve use white vinegar)

Preheat oven to 375F. Generously oil 8-inch square or round baking pan (or heart shaped pan). Dust with sifted cocoa, or line bottom of baking pan with parchment paper. (I just leave it in the pie plate and serve from there so this step isn't necessary unless I’m making a layered cake, in which case I make two cakes from springform pans)

Sift flour, cocoa, soda, salt and sugar. In another bowl, combine oil, water or coffee and vanilla. Pour liquid into dry, and mix until smooth. Add vinegar and stir briefly; baking soda will begin to react with vinegar, leaving pale swirls in batter. Without wasting time, pour batter into prepared pan. Bake for 25 to 30 minutes. Serve cake from pan, or, when cool, transfer to plate. (If making cupcakes, 15 minutes at the same temp should do it.)

Melt some chocolate chips and whisk with some soy milk and spread over top for extra gooey-ness.

Wildcard: Colleen
Paperwhite Bulbs in Glass Vases with Rocks

Place on pebbles or in forcing vases as prescribed for hyacinths and crocus, and put them in a cool (55 F) room inside a brown paper bag. Roots will appear quickly. when the top shoot is two inches tall, bring into a light room (but keep from direct sun).

The bulb should not be submerged in water, but should rest on something damp.

Lottery: Stacey

Garlic - December 2007

Diva: Erin

Drinks: Aven
Funky Garlic

Sprite (or other citrus soda)
Coke (or other cola)
White wine

All ingredients should be chilled. Mix together in equal parts. Serve over ice.

Garlic Martinis

3 oz gin or vodka
¾ oz dry vermouth
splash olive juice
2-3 garlic stuffed olives or marinated garlic cloves
rosemary stems

Shake alcohol and olive juice with ice and strain into a glass. Skewer olives and/or garlic on rosemary and place in glass.

Appetizer: Colleen
Olive Tapenade

2-3 c kalamata olives (twice as much as the green at least)
1-1.5 c green olives
half to full jar (to taste ) capers
~ ¼ c lemon juice
few T olive oil
few T red wine vinegar
few cloves fresh garlic (to taste)

Put it all in the food processor and grind away.

Roasted Garlic Hummus

1 ½ c chickpeas
3 T tahini
3 T fresh lemon juice
2 T vegetable oil
1 T olive oil
1/4 tsp cumin
salt to taste
I added probably 8-10 cloves of roasted garlic (peeled garlic and roasted in olive oil in foil for maybe 20-25 minutes at 350)

put it all in a food processor and puree.

I served the tapenade and hummus with warm pita bread, thinly sliced tomato and cucumber, and feta cheese. Build your own style.

Salad: Sara
Creamy Garlic Dressing

1 teaspoon salt 

3 garlic cloves, minced 

1/2 Sour Cream

3 tablespoons white vinegar
Ground Black Pepper and Salt to taste

3 tablespoons oil

Combine salt and garlic in small bowl, pressing with the back of a spoon to form a paste. Whisk in remaining ingredients. Cover and chill 1 hour.

Serve over bagged Italian salad mix tossed with drained artichokes, mushrooms, canned chickpeas, and shredded Parmesan cheese.

Soup: Lovina
Roasted Garlic Potato Soup

6 baking potatoes, peeled and cut into 1 inch pieces
2 T olive oil, divided
½ tsp ground black pepper
1 onion, chopped
6 cloves garlic, peeled
3 c vegetable broth
1 c water
1 c whole milk
salt to taste

Preheat oven to 425 degrees F (220 degrees C).

Place potatoes and garlic in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.

In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.

Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes, chives and smoked Gouda cheese.

Side Dish: Mariah

I prepared sautéed beet greens, kale and spinach tossed in balsamic vinegar topped with oodles of roasted garlic and beets. The beets and garlic were roasted slow and hot at 425 until crispy.

Entree: Ashley
Garlic Chicken

Salt and pepper to taste, boneless skinless chicken breasts. Place in one layer on bottom of casserole dish. Coat heavily with Patak's Garlic Relish (from the Coop). Bake at 350 for about 35-40 minutes or until chicken is done.

Dessert: Nicole
Garlic Ice Cream

1 ½ tsp Gelatin
¼ c cold water
2 c milk
3/4 -1 cup sugar
2 T lemon juice
2 cloves garlic, minced
2 c whipping cream
Strawberry topping (or other fruit)

Soak the gelatin in cold water while you heat to a boil the milk, sugar and salt. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill the mixture until slushy. Whip the cream until thick but not stiff and stir into the mixture. Freeze in a mold, or in a foil-covered tray. (I used my ice cream maker).
Garnish servings with the fresh fruit topping. Serves 6-8.

WildCard: Tamara
Chocolate covered espresso beans – helps with the garlic breath!

1/3 c roasted coffee beans
1/2 c chocolate chips

Melt the chocolate in a double boiler until liquid and smooth. Drop in a handful of beans, and stir them around. Scoop them out with a spoon, and set them out on waxed paper. Keep them separate. Continue until all the beans are covered. They will harden overnight, or if you are in a hurry, you can freeze them for about half an hour. Once hard, they won't stick together and can be stored in any air-tight container.

I also put some beans and chocolate in candy molds to make different shapes.

Lottery: Stacey

Things that make you go hmm - September 2006

Diva: Ashley

Drinks: Michelle

Appetizer: Lovina
Fried Dill Pickles

1 qt. dill pickles, thinly sliced
1 ¾ c all purpose flour, divided
2 tsp red pepper
2 tsp paprika
2 tsp pepper
2 tsp garlic salt
½ tsp salt
3 dashes hot sauce
1 c beer
Vegetable oil

Dredge sliced pickles in 1 cup flour; set aside. Combine remaining 3/4 cup flour and dry ingredients; add hot sauce and beer, mixing well. Dip dredged pickles into batter. Deep fry in hot oil, 375 degrees until pickles float to surface and are golden brown. Drain on paper towels; serve immediately.

Yield: about 2 1/2 dozen appetizer servings.

Spicy Ranch Dipping Sauce

3/4 cup buttermilk
1/2 cup mayonnaise
2 tablespoons minced green onions
1 garlic clove, minced
1 teaspoon hot sauce
1/2 teaspoon salt
1 teaspoon horseradish

Whisk together ingredients. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.
Yield: Makes about 1 cup

Salad: Stacey
Walnut salad dressing

2 green onions, finely chopped
1 T fresh parsley, minced
2 cloves garlic, minced
2 tsp paprika
1 T tarragon
3 T white wine vinegar
3 ½ c mayo
2 ½ tsp salt
½ tsp white pepper
½ c finely chopped walnuts
¾ c buttermilk

Toss dressing with mixed greens with bacon, fontina cheese, tomatoes, English cucumber.

Soup: Nicole
Curried Butternut Squash and Apple Soup
The Hotel Del Coronado Cookbook by Beverly Bass

2 T Butter
2 medium onions, coarsely chopped
1 large or 2 medium butternut squash (about 3 lbs.) peeled, seeded and cut into chunks
6 c Chicken Stock
2 ½ tsp curry powder
Salt and pepper to taste

Melt butter in a heavy stock pot or Dutch oven over medium-low heat. Add onions and sauté until golden but not browned, about 15 min. Add the squash, apples, potatoes, stock and curry powder. Increase the heat and bring the mixture to a boil. Reduce heat and simmer until the vegetables are very tender, about 30 min.

In batches, puree the mixture until smooth in a food processor. Return soup to the stock pot or dutch oven and season to taste with salt and pepper. Serve hot.

Soup may be stored in refrigerator for up to four days

Side Dish: Sara
Grilled Peaches with Blue Cheese and Spicy Honey

Spicy Honey
½ c honey
Juice of 1 lemon
¼-1/2 tsp cayenne pepper
Heat on low – stir until warm and uniform

6 peaches – halved
place cut side down on hot grill (medium heat) for about 1-2 minutes. Flip and cook for 2 more minutes. Remove from grill; add cheese crumbles to pit area. Drizzle with spicy honey.

Entree: Tiffany
Swordfish in a Sesame Seaweed Spaetzle Crust

8 Filets of fresh Swordfish
4 c flour
4 Eggs
Water
1 T salt
Olive Oil
1 sheets Japanese roasted Nori
1 T black Sesame seeds, roasted
1 ½ c mashed potatoes

Lemongrass Dressing (double for the amount of fish above)
¾ c Raspberry vinegar
3 stalks lemongrass
2 bulbs shallots, minced
1 tsp Ginger
2 T Olive oil
1 T sugar

Step One: Make Spaetzle
Make Mix flour and salt ingredients in large mixing bowl. Beat eggs individually; add to dry ingredients. After all eggs are mixed, add small amounts of water. Crush Nori and mix with sesame seeds and add to batter. Beat with a wooden spoon to create thick, yet elastic, pasta.

In a large pot, boil 6-8 cups of water. Add 1 tablespoon of olive oil. Force the batter through spätzle machine to produce dough shape. Cook pasta 3-5 minutes stirring through 3 boiling points. Remove with a large draining spoon to cold plates, spreading the pasta to the edges of the plate to drain.

Step Two:
Make Mashed Potatoes
Cook potatoes until soft. Mash with veggies broth. Set aside.

Step Three: Make Lemon Grass Dressing
Blend all ingredients in a blender and pass through a strainer or cheese cloth.

Step Four: Assemble and Cook Fish
Spread mashed potato on one side of each filet and press spaetzle into potato. Heat oiled skillet and place fish, spaetzle side down. Cook until golden brown, about 2 to 3 minutes. Flip over and place skillet in a preheated 400 degree oven until fish is cooked, about 4 to 5 minutes. Drizzle with Lemongrass Dressing.

Dessert: Erin
Gorky’s Beet Cake

4 eggs
2 c sugar
1 c oil
2 c unbleached flour
2 tsp baking powder
1 ½ tsp baking soda
1 tsp cinnamon
1 tsp vanilla
3 c shredded fresh beets
1 c chopped walnuts

Beat together eggs, sugar and oil until fluffy. Sift together flour, baking powder, baking soda, and cinnamon in large bowl. Add to egg mixture and stir well to blend. Add vanilla beets and walnuts. Beat together 1 min. Pour into a 13 x 9 inch baking pan and bake @ 350 degrees for 35-45 minutes.

Almond Sauce
1 8oz package cream cheese, softened
½-¾ c whipping cream
1 tsp almond extract

Blend together cream cheese, whipping cream and almond extract in blender or mixer until fluffy. Spoon onto cake or serve separately to dollop cake.

WildCard: Tamara
CD of Songs that make you go Hmmmm….

Relaxed Literary Vegan Meal - July 2006

Diva: Tamara

Drinks: Nicole

Red and white wine

Appetizer: Mariah
The Very Hungry Caterpillar by Eric Carle

Assorted veggies with a bread bowl and spinach dip.

Spinach Dip

1 pkg. sautéed spinach drained

1 can artichokes chopped
1 c vegan mayonnaise
1/3 cup Parmesan-style cheese, grated
1 c Monterey Jack-style cheese, coarsely grated
2 cloves garlic, minced

Thaw and squeeze excess moisture from spinach using a clean kitchen cloth, cheesecloth, or strainer. Combine all ingredients, reserving 1/4 c. of Monterey Jack-style Cheese.

Bake in preheated 350 degree oven until top is bubbly.

Salad: Sara
Red is Best by Kathy Stinson and Robin Baird Lewis

1 whole red cabbage finely chopped
1 hole red onion, ½ moon slices
Red grapes to suit
Almonds to suit
1 whole red pepper, ¼ moon slices
1 whole pink lady apple, cubed

Mix together in a big bowl. Add any other seasonally available red edible veggie or fruit. Dress with favorite salad dressing.

Soup: Lovina
Animal Dreams by Barbara Kingsolver

Carrot Soup with Ginger and Lemon

¼ c (1/2 stick) butter
1 ½ c chopped onion
1 T finely chopped peeled fresh ginger

1 ½ tsp minced garlic
1 ¼ pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 ½ tsp grated lemon peel
3 c (or more) chicken stock or canned low-salt broth (veggie broth)
2 T fresh lemon juice
4 T sour cream
1 small carrot, peeled, grated

Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.

Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

Side Dish: Stacey
East of Eden by John Steinbeck

Broccoli, Red Pepper, and Almond Couscous--courtesy of The Vegan Chef

1 c onion, diced
1 T olive oil
4 c broccoli, half small florets and half chopped stems, divided
1 ½ c red pepped, diced
1 T garlic, minced
2 c water or vegetable stock
3 T lemon juice
1 tsp salt
1 tsp pepper
1 ½ c couscous
¾ c almonds, roughly chopped
¼ c freshly chopped dill
¼ c freshly chopped parsley

In a large saucepan, sauté the onion in the olive oil for 3 mins. Add the broccoli stems and continue to sauté the mixture an additional 3 mins. Add the broccoli florets, red pepper, and garlic and continue to sauté an additional 4 mins, stirring often. Add the water, lemon juice, salt and pepper, and bring the mixture to a boil. Add the couscous, stir, cover, remove the saucepan from the heat, and set aside for 5 mins. Using a fork fluff the couscous while stirring in the remaining ingredients. Taste and adjust seasonings. Yield: 1 1/2 quarts

Entree: Ashley
Jitterbug Perfume by Tom Robbins

Beet and Goat Cheese Salad with Pistachios

Makes 8 servings.
3 large red beets (1 2/3 lb without greens)

2 large golden beets (1 lb without greens)
¼ c minced shallot
2 T fresh lemon juice
¾ tsp salt
¼ tsp black pepper
¼ c pistachio oil
4 oz soft mild goat cheese**
3 T salted shelled pistachios (not dyed red), coarsely chopped
1 oz mâche (also called lamb's lettuce), trimmed (4 c)


Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)

Preheat oven to 425°F.

Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours.
Unwrap beets.

While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins.
Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.

Place cookie cutter in center of 1 of 8 salad plates.
Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down.
Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.

Toss mâche with just enough remaining dressing to coat and gently mound on top of beets.
Serve immediately.

Cooks' notes:
• Beets can be roasted and diced 1 day ahead and chilled, covered.
Bring to room temperature before using.
• Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.

**I made a mock goat cheese out of firm tofu, vinegar and lemon juice. I made it up as I went so I have no idea what the quantities are. Just went by taste.

Dessert: Erin
Grapes of Wrath by John Steinbeck

Depression Era Inspired Chocolate Cake

3 c flour
6 T cocoa
1 tsp salt
2 T vinegar
2 c cold water
2 c sugar
2 tsp baking soda
¾ c vegetable oil
2 tsp vanilla

Mix dry ingredients. Add wet ingredients. Stir until smooth. Bake at 350 for 30 minutes. Makes 2 layers of a 2 layer 8-9 inch round cake or one small sheet cake. Frost when cool. Eat!

Frosting

1 lb confectioner’s sugar
¼ tsp salt
1/3 c (2/3 stick) non-dairy margarine, room temp
¼ c orange juice, lite
2 tsp vanilla extract

Mix the sugar, salt and margarine. Add the liquid. Beat until smooth, adding more liquid if necessary. Use immediately (frosting will harden).

WildCard: Tiffany (absent)

Lottery: Michelle