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.

Macedonian Cuisine - May 2011

Diva:  Lovina

Drinks:  Stacey

Red wines
Perrier with lime

Appetizer: Colleen
Macedonian Feta Cheese Spread

½ lb greek feta cheese -- crumbled

3 T olive oil

2 small dried red chile peppers

3 dashes black pepper

½ lemon, juiced

Place crumbled feta, olive oil, dried red chile peppers, a few grinds of black pepper, and the lemon juice in the bowl of a food processor and blend until very smooth. 

Transfer to a bowl. Cover and refrigerate for several hours so that the flavors develop and the cheese spread sets up. 

Bring to room temperature. Drizzle a little extra-virgin olive oil over the top. Serve with kalamata olives and pita. 

Will keep, refrigerated, for up to a week.

(From cdkitchen.com)

Salad:  Erin
Macedonian Salad

1 large eggplant, peeled or not, and cut into 1-inch cubes, or even smaller
a little oil for the baking tray
4 T olive oil
2 T red wine vinegar

1 medium clove garlic, minced
½ tsp salt (more, to taste)
Freshly ground black pepper
½ teaspoon basil
¼ tsp thyme
¼ tsp marjoram or oregno
1 T fresh lemon juice
¼ c (packed) finely minced parsley
2 small scallions, very finely minced
½ medium red bell pepper, minced
½ medium green bell pepper, minced
1 medium tomato, diced

Optional Garnishes
Olives (Greek, oil-cured, or Nicoise)
Yogurt
Crumbled Feta cheese

Preheat oven to 375 degrees F.

Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.

Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)
the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese. 


**I doubled the recipe and didn't include parsley or scallions.  I included a slice of feta, a couple of greek olives and two cherry tomatoes on each plate.   

(From Moosewood Cookbook by Mollie Katzen)

Soup: Ashley
Macedonian White Bean Soup with Basil-Mint Oil

Basil-Mint Oil:

¼ c whole fresh mint leaves

¼ c whole fresh basil leaves
¾ c olive oil



Bring 2 cups water to boil.  Have a bowl of ice water ready.  Blanch herbs for 20 seconds and immerse in ice water.  Dry and put in a blender.  WIth motor running, add oil in a slow steady stream.  Set aside.

Soup:
3 T olive oil

1 c onion, diced
2 cloves garlic, minced
2 carrots, sliced into 1/8" half rounds

3 15oz cans Great Northern beans, drained

1 28oz can chopped tomatoes with juice
4 c vegetable stock

3 T paprika

¼ tsp chipotle powder

1 tsp each chopped fresh basil and mint

salt and pepper to taste
lemon to squeeze over soup just prior to serving

In a large soup pot, heat oil over medium heat.  Add onion and carrot and sautee about 3 minutes, or until onion begins to soften.  Add garlic and continue to cook for 1 minute.  Add the remaining ingredients.  Simmer partially covered for about 30-45 minutes or until carrots are tender.  Adjust seasoning to your liking.  

To serve:  Ladle soup into a bowl.  Drizzle 3-4 tsp of basil-mint oil over the top and squeeze some lemon juice to add brightness

Entrée:  Aven
Stuffed Cabbage

3 T good olive oil
1 ½ c chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
¼ c red wine vinegar
½ c light brown sugar, lightly packed
½ c raisins
1 ½ tsp kosher salt
¾ tsp freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves

For the filling:
1 8 oz package of tempeh
3 extra-large eggs, lightly beaten
½ c finely chopped yellow onions
½ c plain dried breadcrumbs
½ c uncooked white rice
1 tsp minced fresh oregano leaves
1 ½ tsp kosher salt
½ tsp freshly ground black pepper
½ c roasted red peppers, diced
1 tsp paprika

For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.

Meanwhile, bring a large pot of water to a boil.
Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.

For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
Preheat the oven to 350 degrees F.

To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

(Adapted from The Barefoot Contessa at Home by Ina Garten)

Dessert:  Colleen
Sutlijash (Rice Pudding)

4 c milk
⅔ c sugar
1 T unsalted butter
1 lemon zest strip
1 cinnamon stick
6 c water
pinch of salt
½ c white rice
3 egg yolks
ground cinnamon for garnish
almonds for garnish, optional

In a saucepan over medium-high heat, combine the milk, sugar, butter, lemon zest and cinnamon stick. Heat until small bubbles appear along the edge of the pan, then remove from the heat. Let stand for 30 minutes to develop the flavor.

Meanwhile, in another saucepan, bring the water to a boil. Add the salt and rice, reduce the heat to low and cook slowly until the rice kernels have swelled and are tender (15-20 minutes). Drain.
Place the saucepan holding the milk mixture over medium heat and bring to a simmer. Add the rice and simmer uncovered, stirring often, until thickened, 15-20 minutes. Remove the lemon zest and cinnamon stick and discard.

In a bowl, using a fork or whisk, beat the egg yolks until lightly frothy. Gradually add about 1 cup (8 fl oz/ 250 ml) of the hot pudding to the yolks, beating constantly. Gradually pour the warmed yolks into the remaining pudding, stirring constantly. Cook over very, very low heat, stirring constantly, for 5 minutes.

Spoon the pudding into individual dessert bowls or one large serving bowl. Sprinkle with cinnamon and top with toasted almonds (optional). Serve at room temperature.

(From faq.macedonia.org)

Asian Fusion - August 2010

Diva:  Erin

Drinks:  Colleen
Mango Mojitos without the Muddle

2 lb mango flesh, pureed

juice of 8 limes
mint simple syrup (1 c sugar, 1 c water, 1+ c roughly chopped mint)

2 + 750 ml  bottles sparkling water

mango rum



To make the mint simple syrup, bring sugar, water and mint to a boil.  Remove from heat and let stand for 30 minutes.  Strain mint leaves and chill simple syrup.

For drinks, add pureed mango, lime juice, simple syrup and sparkling water (start with 1 of water bottle and add to taste) in a pitcher and stir.  For non-alcoholic version, serve over ice with a lime wedge.  For alcohol version, add a shot of mango rum to a glass of ice then top with mango puree mixture and a lime wedge.

Appetizer:  Sara
Veggie Tempura Fries with Wasabi Ranch and Ginger-Citrus Sauce



 1 c Ice Water
1 Large Egg

1 c All-purpose Flour

3-4 T Black Sesame seeds (I couldn't find any, so I used poppy seeds and regular sesame seeds)

Vegetable Oil for Deep Frying (I used a fry daddy)

Salt and Pepper to taste.



I blanched green beans and snap peas, carrots, beets, and zucchini (unblanched). Coat in batter, Deep fry until golden brown.



Wasabi Ranch


1 c mayonnaise

½ c Greek yogurt
½ tsp dried chives

½ tsp dried parsley

½ tsp dried dill weed

¼ tsp garlic powder
¼ tsp onion powder

⅛ tsp salt

⅛ tsp ground black pepper

1 T wasabi powder ( I also added about 2 inches of wasabi paste from a tube)
more salt to taste.



Citrus Ginger Sauce


1 ¼ c water

1 T corn starch
¾ c dark brown sugar
¼ c soy sauce
2 T minced fresh ginger

1 tsp minced garlic
2 T lime juice
1 T lemon juice
¼ tsp crushed red pepper flakes

(From Kitchen on Fire)

Soup:  Ashley
Mushroom Wontons in a Lemongrass Ginger Soup



For the wontons: makes alot.  I was making this up as I went so amounts are approximate.
2 c finely chopped crimini mushrooms

1 pkg firm tofu, drained and finely chopped or crumbled

3 green onions finely sliced

2 cloves garlic, minced

1 pkg wonton wrappers
salt to taste



Saute mushrooms and tofu in 1 tbs butter or oil until soft and cooked through.  Add green onions and garlic and saute about 2 minutes.  Fill wontons according to pkg directions.  Set aside.

For the broth:

1 carrot, sliced

2 leeks, sliced
8 c vegetable broth

4 stalks lemongrass

1 inch piece of fresh ginger, thinly sliced

2 cloves garlic, sliced
1 green onion, thinly sliced

1 T sesame oil

1 T Siracha hot sauce or to taste



In a soup pot, heat sesame oil.  Add carrot and leeks and cook until softened.  Add broth, lemongrass, ginger, green onion, garlic, and hot sauce.  Simmer for about an hour.  



To make the Wonton soup:
 Drop filled wontons into the simmering broth.  Cook for 5 minutes.  Ladle into bowls.

Salad:  Stacey
Salad with Sweet Sesame Dressing

⅔ c rice vinegar
1 c canola oil
2 T sesame oil

4 cloves garlic, minced
2 T soy sauce
½ c sugar
4 tsp sesame seeds

Place all ingredients in a quart jar.  Shake and store in the fridge until ready to use.
Serve over a salad of shredded cabbage, cucumber, red onion, red pepper and chives.

Side Dish:  Mariah
Braised Dino Kale (or bok choy)



1-2 T of vegetable oil
5 bunches of kale

1 c veggie or chicken stock

1-2 T Soy sauce

1-2 T Sesame Oil

Salt and Pepper to taste.



Heat the oil in a large saute' pan over high heat. Add the kale, and sear until outside is nicely browned. Deglaze the pan wit the stock and some soy sauce. Reduce the heat until the liquid is at a simmer. Continue to cook, covered or not, until the bok choy is nice and tender. Adjust the seasoning with soy sauce, sesame oil, salt, and pepper.

(From Kitchen on Fire)

Entrée:  Tamara
Asian Pizzas

Pizza Dough

1 c warm water
1 ¼ tsp yeast
3 T olive oil
3 T wheat gluten
3 c flour
1 ½ tsp salt

Combine ingredients in bread machine and run on dough or pizza dough cycle.  Roll out dough into desired shape (to make enough for everyone I made my pizzas in rectangle cookie sheets) and let rise for about a half hour.  One recipe will make one rectangle or 2 round 10” pizzas.  For the Japanese pizza I added in chopped up nori. 

Thai Pizza

3 T peanut butter
3 T brewed black tea
2 T rice vinegar
2 T soy sauce
1 T minced ginger
2 tsp honey
2 T sesame seeds
1 T paprika
1 tsp salt
4 green onions, chopped
1 larger carrot, grated
tofu, crumbled and pan fried
chili oil

Combine peanut butter, tea, vinegar, soy sauce, ginger and honey.  Mix well and set aside.  Toast sesame seeds and combine with the remaining ingredients.  Add 3 tablespoons of the sauce to the vegetable mix.  Spread remaining sauce on the dough and top with vegetable mixture.  Cook at 550 for about 6 minutes.  Sprinkle finished pizza with a bit of chili oil, if desired.

(Adapted from Allrecipes.com)

Chinese Pizza

3 T hoisin sauce
3 T tomato paste
1 T rice vinegar
1 T chili pepper puree
1 tsp soy sauce
2-3 slices of ginger
2 cloves garlic, minced
½ can of water chestnuts, drained and sliced
⅓ c red onion, diced
½ c small snow peas, halved
½ can bamboo shoots
1 can baby corn
1 red bell pepper, sliced thin
2 tsp sesame oil

Combine hoisin, tomato paste, vinegar, chili pepper puree and soy sauce.  Mix well and set aside.  Heat some oil on high heat and sautee garlic and ginger, about a minute.  Add vegetables and stir fry for 2-3 minutes.  Remove from heat and add in sesame oil.  Toss well.  Spread hoisin sauce on pizza base and top with vegetables. .  Cook at 550 for about 6 minutes.

Japanese Pizza

2 sheets of toasted nori
1 block tofu
flour for dredging
2 T soy sauce
1 T orange marmalade
1 tsp honey
⅛ tsp ground ginger
bok choy, chopped
ramen noodles

When making pizza dough, add in 1 sheet of crumbled or chopped nori to the bread machine.  Press block of tofu between two plates to remove some water for about a half hour.  Cube the tofu and dredge in flour.  Pan fry the tofu on medium-high heat, turning often to sear each side of each cube.  Remove from heat and cool.  Combine soy sauce, marmalade, honey and ginger and mix well.  Pour over tofu and allow it to marinade for at least an hour.  Steam the bok choy (adding in white parts first then green parts at the last minute) with a bit of salt.  Plunge in an ice bath to halt cooking.  Spread marinated tofu over pizza crust and top with bok choy. .  Cook at 550 for about 6 minutes.  Sprinkle the second sheet of crumbled or chopped nori on top.  Serve with crumbled ramen noodles on the side for sprinkling. 

Dessert:  Lovina
Lemongrass Cheesecake with Raspberry Coconut Milk Sauce

20 shortbread cookies, like Lorna Doone
2 T melted butter
2 pounds cream cheese
pinch of kosher salt
10 ounces sugar
4 stalks lemongrass, white parts only, minced
4 extra large eggs
Juice of 2 lemons
5 ounces cream

Preheat oven to 325 degrees convection. In a bowl, combine crushed shortbread cookies and melted butter. Press cookie mixture into bottom and sides of 8-inch cake pan; a springform pan is
recommended. Bake in middle of oven for about 10 minutes. Remove to a rack and let cool. Turn oven down to 300 degrees. In a stand mixer, cream together cream cheese, salt, sugar and lemongrass.  Add eggs one at a time, alternating with the lemon juice, allowing each egg to be fully incorporated into the mixture before adding the next, scraping the bowl constantly. Add cream. Spoon mixture into baked crust and place in a water bath. (You'll need to foil the edges of your springform pan to prevent leakage.) Bake cheesecake in middle of oven for about 60 minutes, until edges become browned and cake is set in the center. Remove from water bath, remove foil and place on a rack to let cool, then refrigerate until chilled and serve.

(From ming.com)

Raspberry Coconut Sauce
1 can coconut milk

⅓ c fresh raspberries (plus a few extra for garnish)

⅓ c sugar

2 tsp corn starch

In a small saucepan, heat the coconut milk over medium heat. Crush the raspberries in a small bowl using the back side of a teaspoon. Add the raspberries and sugar to the coconut milk. Heat until simmering. Whisk together cornstarch with 1 TBSP water. Add cornstarch mixture to pan. Stir gently until sauce thickens. Cool to serve. Pour over slices of Lemongrass cheesecake and garnish with mint and raspberries.

Lottery:  Aven

Birthday Girl Aven!

Wild Wild West: Divas in the Canyon - July 2010

 Diva:  Mariah

Drinks:  Ashley
Cowgirl Cooler

⅓ c water                          
⅓ c sugar
5 fresh mint sprigs                   
4 c pink grapefruit juice
2 ½ c bourbon                   
12 dashes Angostura bitters
1 c ginger ale

Stir water and sugar together in a small saucepan over low heat until sugar dissolves.  Increase heat and bring to a boil.  Add mint sprigs.  Remove from heat; cool syrup completely.  Strain syrup into a pitcher.  Add grapefruit juice, bourbon, bitters and ginger ale.  Serve over ice.

(Adapted from Bon Appetit Dec 2007)

Appetizer:  Colleen
Canyon Queso

2 lb shredded Mexican blend cheese

1 beer
4 small cloves garlic, pressed
1 small bunch green onions, chopped
3 T cilantro, chopped
4 oz can diced green chilies
¼-½ c diced, deseeded tomatoes
3 T pickled jalapenos, dices
1-2 T chili powder
1-2 T cumin

flour to cover cheese

Heat beer in a pot with pressed garlic and green onions.  Add tomatoes, chilies, jalapenos, and stir.  Mix chili powder, cumin, flour and coat cheese with mixture.  Add cheese to pot and stir occasionally until melted.  Serve with your favorite tortilla chips!


Soup:  Erin
Vegetable Chili

¾ c olive oil (I didn’t use this much)       
3 zucchinis, chopped
2 onions, chopped                   
4 cloves garlic, minced
2 large red/green bell peppers, chopped       
2 cans tomatoes w/ juice
1 c tomato juice                   
1 c uncooked bulgur wheat

4-5 stalks celery, chopped               
2 T chili powder
1 T ground cumin                   
1 T dried basil
1 T dried oregano*                   
½ tsp cinnamon
½ tsp cayenne                   
1 tsp salt/pepper
½ c chopped cilantro                   
1 ½ c kidney beans
1 c sour cream   
2 c grated cheese       
4 scallions, white bulb and 3 in green

Heat the tomato juice to boiling.  Add it to the bulgur in a small bowl, cover, and let stand 15 minutes.  Heat ½ cup of the oil in a large soup pot over medium heat.  Add the zucchini and sauté until just tender, 5 to 7 minutes.  Transfer the zucchini to another bowl.  Heat the remaining ¼ c oil in the soup pot over low heat.  Add the onions, celery, garlic, and bell peppers.  Saute until just wilted about 10 minutes.  Place over low heat.  Add the canned tomatoes and their juice, chili powder, cumin, basil, oregano, pepper, salt.  Cook (I simmered) uncovered, stirring often, for 30 minutes.  Stir in the kidney beans and bulgur.  Cook for another 15 minutes.  Stir well and adjust the seasonings to taste.  Add cilantro.  Serve with bowls of sour cream, grated cheese and sliced scallions alongside.

Salad:  Tamara
Cowgirl Coleslaw

1 head of red cabbage, shredded or sliced
2 carrots, shredded
2 apples, cut in match sticks (I used Fuji)
1 T Dijon mustard
¼ c balsamic vinegar**
4 cloves of garlic, minced
6 T olive oil
salt and pepper

Mix mustard, balsamic, olive oil, garlic and salt and pepper in a jar and shake to mix well.  Toss with cabbage, carrots and apples.  Serve cold.

**Note:  Next time I make this, I would use white balsamic or cider vinegar instead to keep the crisp white color of the apples.  The red balsamic darkened the apples too much.

Side Dish:  Stacey
Not-too Sweet Baked Beans

1 15.5 oz can great northern beans
1 15.5 oz can navy beans
1 15.5 oz can baby butter beans
1 15.5 oz can pinto beans
2 14.5 oz can stewed tomatoes
⅓ c molasses
2 T light brown sugar
2 T prepared mustard
1 tsp Kosher salt
½ tsp Tabasco or other hot sauce
6 oz bacon
1 medium onion, thinly sliced

Preheat oven to 350.  Reserving two sliced of bacon, cook the remaining bacon in a large skillet.  While it’s cooking, place all beans in a colander and rinse and drain.  Transfer to a large baking dish. 

Pour tomatoes over beans.  Add molasses, brown sugar, mustard, salt and pepper.

When the bacon has cooked, remove bacon from the pan and cook the onions in the bacon drippings stirring frequently.  While the onions are cooking, crumble the cooked bacon over the beans.  Add onions and combine all the ingredients well.  Cover and bake for 1 hour.  Allow to stand for 5 minutes and serve.

Adapted from The Big Book of Backyard Cooking.

Entree:  Sara
Buckaroo Stew

I cooked both stews partially on the stovetop and partially with charcoal outside.

Vegetarian:
6-quart cast iron Dutch oven

¾ large white oven chunked
2 carrots chopped
2 potatoes (I used red and russet)
2 celery sticks chopped
2 tomatoes chopped
½ can kidney beans
½ can black beans
1 c red wine
1 c veggie stock

Salt and pepper to taste

Sauté onion. Add potatoes and carrots and celery. Cook for about 5 minutes. Add the beans and tomatoes, wine and stock. Put about 5 hot coals on the bottom, and 5 hot coals on the top. Cook until potatoes are done and folks are hungry!

Meaty:

12-quart cast iron Dutch oven
1 lb bacon, chopped into 1-inch chunks
1 ½ lbs London broil beef, chopped into 1-inch chunks

1 ½ large white oven chunked
4 carrots chopped
3 potatoes (I used red and russet)
4 celery sticks chopped
2 tomatoes chopped
½ can kidney beans
½ can black beans
1 ½ c red wine
1 ½ c veggie stock
Salt and pepper to taste

Fry bacon in Dutch oven, remove. Sear beef, remove. Sauté onion in olive oil. Add potatoes and carrots and celery. Cook for about 5 minutes. Add the beans and tomatoes, wine and stock. Put about 8 hot coals on the bottom, and 10 hot coals on the top. Cook until potatoes and beef are done and folks are hungry!

(Adapted from Grandpa Bob’s recipe)

Dessert:  Aven
Wild Berry Honey Buckle with Honeyed Cream

Cake
¼ c unsalted butter
1 c honey
2 eggs
2 tsp vanilla
3 c berries (I used raspberries and blackberries)
1 ½ c milk
5 c flour (I used 6 ½ whole wheat pastry & 1 white)
2 c oats
2 tsp baking soda
4 tsp baking powder
2 tsp salt

Streusel
⅔ c flour
⅓ c brown sugar
4 Tbsp salted butter

Cream
2 c cream
6 T honey
2 tsp vanilla

Preheat oven to 350.  Cream butter and honey, add eggs and vanilla and beat well.  Stir in milk and dry ingredients until just combined.  Fold in 2 cups of berries.  Grease a 10” springform pan, pour in batter and sprinkle with remaining cup of berries.  Sprinkle streusel on top of berries.  Bake for 60 minutes (if center is still slightly gooey turn oven off and leave cake in for another 30 to 60 minutes. 

Whip cream until soft peaks form, gently stir in honey and vanilla.

Lottery:  Lovina

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