Favorites - February 2012

Diva:  Colleen

Drinks:  Aven
Vodka Tonics with Kumquats

1 shot vodka
tonic water to taste  
1 kumquat cut in half

pour over ice and enjoy


Cucumber Water

10 thin slices cucumber  
1 slice lemon
½ gallon water

Let cucumber and lemon sit in water overnight in the refrigerator, and shake or stir before serving.

Appetizer:  Lovina
Polenta cakes with caramelized onions and fontina

4 c water
4 c half and half
2 c polenta
2 T fresh thyme
salt
white pepper
½  c grated Parmesan
½  c melted butter
Caramelized onions (recipe below - do ahead)
1 ½  c grated fontina (or substitute blue cheese crumbles)

In a large pot, heat water and half and half to just before boiling (small bubbles will form along the edge). Season with fresh thyme, salt and white pepper. Slowly whisk in polenta. Reduce heat and stir continuously while mixture simmers for 10-12 minutes until polenta is thick and creamy and completely cooked. Stir in Parmesan. Season polenta to taste. Lightly sprinkle a sheet pan with water. Pour the cooked polenta out on the sheet pan and spread evenly to about a ¼ inch thickness. Allow to cool for 20 minutes or so. Once cool and firm, cut into small triangles with a pizza cutter.

Heat oven broiler to 500 (F). Transfer polenta wedges to dry baking sheet and brush tops with melted butter. Place sheet on oven rack about 4-6 inches from broiler. Broil for 5-7 minutes until polenta begins to turn golden brown. Remove pan from oven and flip polenta wedges, brush tops with butter, and return to broiler. Broil for another 5-7 minutes until browned. Remove from broiler and top polenta with about 1 tbsp of caramelized onions and sprinkle with about 1-2 tsp grated fontina (or substitute blue cheese crumbles). Return to broiler for 1-2 minutes until cheese is melted and beginning to brown. Transfer polenta wedges to serving tray and serve immediately.

Caramelized onions
8 c thinly sliced yellow onions
¼ c butter
¼ c olive oil
2 T balsamic vinegar
salt and pepper

In a large skillet, add butter and olive oil over medium heat until bubbles begin to form. Add onions. Sprinkle with 2 tsp salt (to draw out moisture in onions) and stir. Saute until onions begin to wilt, then reduce heat to medium low. Cook onions for 30 minutes, turning frequently, until onions have turned soft and brown. Pour in balsamic vinegar and reduce for 5 minutes. Season with salt and pepper to taste.



Soup:  Hallie
Italian Wedding Soup

For the meatballs:
¾  pound ground chicken
½  pound chicken sausage, casings removed
⅔  c fresh white bread crumbs
2 tsp minced garlic (2 cloves)
3 T chopped fresh parsley leaves
¼  c freshly grated Pecorino Romano
¼  c freshly grated Parmesan, plus extra for serving
3 T milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the soup:
2 T good olive oil
2 leeks
1 c minced yellow onion
1 c diced carrots (3 carrots), cut into 1/4 inch pieces
¾  c diced celery (2 stalks), cut into 1/4 inch pieces
10 c homemade vegetable stock
½  c dry white wine
1 package orzo
12 ounces baby spinach, washed and trimmed

Preheat the oven to 350 degrees F.
For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and ½ teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1¼ -inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

Cook the orzo separately until al dente.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, leeks, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Puree until the leeks aren’t tough. Add the meatballs and orzo to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

I tried to make this vegetarian and left out the meatballs and egg. Never do that. Keep the meatballs, or it becomes too bland.

Adapted from 2008, Barefoot Contessa Back to Basics
 
Salad:  Mary Ellen
Fresh Salad with Danish/French Dressing

Choose your favorite lettuce and top with tomatoes, yellow bell peppers, carrots, mini squares of feta cheese and the dressing.

Dressing: Equal parts dijon mustard and balsamic vinegar-whisked until smooth. Add olive oil 2 T at a time until you get the concentration you want. I like mine fairly concentrated, so I can use less!



Side Dish:  Stacey
Marbled Stuffed Potatoes

4 large russet potatoes
1 large sweet potato
½ c sour cream
3 T butter, cut into pieces
2 green onions, thinly sliced
¾ c shredded sharp cheddar cheese
pinch of nutmeg
kosher salt and pepper
olive oil, for brushing

Preheat the oven to 400 degrees.  Put the russet and sweet potatoes directly on the oven rack and bake for 30 minutes.  Pierce each potato a few times with a fork and continue baking until tender, 15 minutes more for the sweet potato and 20-25 minutes more for the russet potato.  Let cool slightly.

Peel the sweet potato.  Transfer to a bowl and mash lightly with a fork until almost smooth.  Trim a thin slice off the top of each russet potato, cutting lengthwise.  Scoop most of the flesh into the bowl, leaving shells intact.  Add the sour cream and butter to the bowl and mash lightly.  Stir in green onions, ½ c cheese, nutmeg, 1 t salt, and 1 t pepper to taste.  Set aside.

Brush the potato skins with olive oil and season with salt and pepper.  Generously fill with the marbled potato mixture and sprinkle with the remaining cheese.

Reduce the oven temperature to 375 degrees.  Place the stuffed potatoes on a baking sheet and bake until cheese melts, about 25 to 30 minutes.  Enjoy!!

Food Network Magazine

Entree:  Tiffany
Eggplant Roll-Ups

1 large eggplant, cut lengthwise into 8 slices
salt and pepper
4 large eggs
¾ c pesto
2 ½ c bread crumbs
olive oil
¾ c ricotta cheese
⅓ c grated pecorino-romano cheese
1 c marinara (recipe to follow)

Season eggplant with salt and pepper.  In a wide, shallow bowl, whisk together the eggs and 4 T pesto.  Pour the bread crumbs onto a large plate.  Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.

In a large nonstick skillet, heat olive oil over medium-high heat.  Working in batches,cook the eggplant until golden, 2 minutes on each side. Transfer eggplant to a paper towel lined baking sheet.  (Instead of frying eggplant, I coated a baking sheet with olive oil and baked it instead at 350, flipping eggplant after about 5 minutes).
In a small bowl, combine the ricotta and 3 T of the pecorino-romano; season with salt and pepper.  Spread 1 T of the remaining pesto on each eggplant slice and top with about 2 T of the cheese mixture.  Roll up each slice.  Bake (at 350) until the eggplant is tender when pierced with a toothpick, about 10 minutes.
Meanwhile, in a small saucepan, bring the marinara to a simmer.  Serve the roll-ups with the sauce and remaining cheese.

Rachel Ray

Marinara*
1 T olive oil
1 c chopped yellow onion
1 ½ tsp  minced garlic
½ c  red wine (I used chianti)
1 (28-ounce) can crushed tomatoes
1 T chopped fresh parsley
1 ½ tsp kosher salt
½  tsp freshly ground black pepper

Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

Ina Garten recipe from www.foodnetwork.com

*I usually use my favorite jarred sauce (Cucina Antica marinara from the Co-op) when I make eggplant roll-ups.  For Divas, I felt like that was cheating, so I tried this Ina Garten recipe.  I didn’t love how my homemade marinara came out and think this meal is better with the Cucina Antica sauce



Dessert:  Erin


Flan with Caramel Sauce

"Flan" is the Spanish name for vanilla egg custard, topped with caramel sauce. It is a Spanish classic and one of the most popular desserts, served everywhere in Spain. Flan makes a great finish to any meal because even though it is sweet, it is a light dessert. Because it is made in ramekins or a baking dish and not removed until it's time to eat, it "travels" well in an ice chest. Just cover tightly with plastic wrap while en route and un-mold when ready to serve!

½  c sugar
2 c whipping cream*
1 tsp vanilla extract
3 eggs
¼  c sugar
½  c blanched almonds for garnish (optional)
sprig of mint for garnish (optional)
sliced berries for garnish (optional)

* To make a lower calorie flan, use 1 cup low-fat milk and 1 cup light whipping cream.

Wipe out six ramekins to ensure that there is no dust in them. Set in a glass baking dish.
Heat 4-5 cups of water in a pot on stove.
Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2  cup sugar. With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized). Carefully spoon caramelized sugar into each of the 6 ramekins or large dish.
Pre-heat oven to 325F degrees.
Scald cream in a saucepan. (Keep a close eye on the pan, so the cream does not boil over.) Remove immediately.
Meanwhile in a mixing bowl, beat slightly 3 eggs. Mix in 1/4 cup sugar. Stirring constantly, gradually add hot cream to egg yolk mixture. Stir until the sugar is dissolved. Blend in vanilla extract. Ladle mixture into ramekins.
Carefully remove 1-2 ramekins to provide some extra room. Pour in hot water until there is about 1/2-inch of water in the 9” x 13” baking dish for boiling water bath. Replace ramekins. (If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary.)
If the water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water in. Bake uncovered in water bath for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.
Note: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 3-5 minutes.
Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill thoroughly in refrigerator. This usually takes at least 1 hour.
When ready to serve, un-mold by running a knife around the inside edge of baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the place, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate.
Garnish with whole blanched almonds and/or a sprig of mint if desired.

http://spanishfood.about.com/od/dessertssweets/r/flan.htm

Lottery:  Ashley

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)

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!

Istanbul - April 2010

Diva:  Bonnie

Drinks:  Sara
Selection of Mediterranean wines

Turkish Apple Tea (Elma Cayi)

2 red apples, do not peel and do not remove the seeds, cut in 4 or 6
1 orange, do not peel, cut in 4 or 6
1 stick cinnamon
2 whole cloves
4 c water

Place all the ingredients in a saucepan, bring to a boil. Turn the heat down and simmer until the fruits are tender. Strain into the bowl pushing gently with the back of the spoon to remove all the liquid. Then pour into the tea glasses.

If you like you may sweeten with honey.

(From turkishcookbook.com)


Appetizer:  Ashley
Ali Nazir

2 lbs lamb, chopped


2 T shallot, minced

½ a green pepper, diced
1 T ancho chile powder
3 T sundried tomato paste

salt and pepper to taste

2 c whole milk plain yogurt, drained

3 cloves of garlic, minced
3 eggplants

Call your friend Jen from Palouse Prairie Farm the morning you need to make your dish and ask for some lamb.  Have a 20 min conversation about what will defrost in time and what cut of meat will taste/work best.  Run over to her farm and grab said meat.  Defrost in a water bath.  Cut meat off of bone, trim and coarsely chop so you have about 2 lbs of tender meat (I used shoulder chops).


Drain yogurt for 1 hour, min.  Mix with garlic. set aside.


Drive all over the place looking for decent eggplants


Prick eggplants and roast in broiler until the skin starts to blacken and cave in.  Scrape out pulp, puree, and add salt and pepper to taste.  If you have an open flame, roast eggplants over the flame for a smokey flavor.


Heat a large skillet over med heat.  Add about 1 tbs of canola oil.  Add lamb and shallot.  Cook for a few minutes and then add green pepper, tomato and spices.  Cook until lamb is cooked through, about 10 minutes.  Taste and adjust seasonings.


Combine eggplant puree with garlic yogurt.


Put puree in a bowl.  Top with meat and garnish with parley.  Serve with flatbread, pita and crackers.

Soup:  Lovina
Red Lentil and Mint Soup (Ezo Gelin Corbasi)

½ c red lentils, washed and drained


¼ c fine grain bulgur, washed and drained

¼ c rice, washed and drained

2 T olive oil or butter
1 onion, chopped

1 garlic clove, finely chopped
¼ c diced tomato, in a can
2 T tomato paste

4 or 5 c chicken stock

1 tsp paprika

½  tsp cayenne pepper (optional)
1 T dry mint

Salt

Pepper



Garnish:
2 tbsp butter

1 tsp dry mint



Sauté the onion with olive oil for about 2 minutes, then add garlic and saute until the smell of the garlic comes out. Throw the diced tomatoes in and let them soften for about 10 minutes. Then add the rest of the ingredients. First cook on high heat to bring to boil then turn the heat down to simmer. Cook for about half an hour, stirring occasionally. Pour it into the blender and pulse 3-4 times. Pour it back into the pot. If it's too thick, add a little bit more hot chicken stock or water.

Melt the butter in a small pan. When you see the bubbles turn the heat off. Add the dry mint and stir. Pour it into the soup, stir and serve with lemon wedges.

(From turkishcookbook.com)

Salad:  Colleen
Shepherd's Salad



2 lbs cherry tomatoes, halved

2 English cucumbers, quartered and chopped
2 yellow bell peppers, diced

1 small red onion, diced, salted, and rinsed

1 jar Kalamata olives, halved
lots of Feta, cubed

1 bunch flat leaf parsely, chopped

½ c fresh lemon juice
⅓ c olive oil

salt and pepper to taste

Put all veggies in a bowl and mix.  Top with lemon juice, olive oil, salt and pepper 30 minutes before serving.  Garnish with olives and feta.  For my salad, I only mixed the tomatoes, cucumbers, and bell peppers in the main salad and left the rest of the ingredients as a garnish because I like choose your own adventure eating.

Side Dish: Aven

Saffron Pilaf

¾ c dried apricots
¾ c  honey wine
Soak the apricots in wine for about an hour.

2-3 saffron threads
¼ c hot water
Soak the saffron in hot water while sautéing the other ingredients

¼ c butter
1 bay leaf
1 garlic clove, minced
1 onion, finely chopped
1 c long grain brown rice

Sauté bay leaf, garlic and onion until onion is soft, add rice and cook until rice turns opaque

1 cinnamon stick
2 strips lemon peel
3 ½ c veggie or chicken broth

Add cinnamon, lemon peel, saffron and water, chopped apricots and wine and broth.
Bring to a boil then reduce heat and simmer with lid on for 45 minutes.
At this point rice should be almost done and there should still be some liquid.

Add 1 c orzo and cook for 20 more minutes.

I did have to add a little more liquid toward the end.
I added the orzo after only 30 minutes and it was overdone by the time the rice was cooked.  I think cooking the rice for 45 minutes should help.

Entrée:  Erin
Ali Nazik Kebabi


(eggplant purée with yogurt and ground meat)


4 long, thin medium-sized eggplants

3-4 “sivri” peppers or 2 Anaheims

1 T oil
2 ½ c yogurt
3 cloves garlic, minced

1 tsp salt

1 pound ground lamb (or beef or ground Quorn)

1 T butter
½ tsp salt
½ tsp pepper

½ tsp red pepper
1 large green bell pepper, chopped

Roast the eggplants and Anaheim chiles over a flame to char the skin. Cool. Peel skin and mince the flesh (I used a blender).  Sauté in oil for 3 minutes, stirring continuously. Add yogurt, garlic and salt and mix thoroughly.  Set aside, keeping warm. Brown the meat in butter. Drain. Add salt and spices. Evenly spread the eggplant mixture in a shallow serving dish. Arrange the ground meat mixture in the center. Top with green pepper and serve warm.

(From GlobalGourmet.com)

Dessert:  Stacey
Turkish Lemon Cake (Limonlu Kek)



1 stick plus 2 T butter, room temperature

1 c sugar

2 egg yolks
½ c milk, room temperature
3 T lemon juice

zest from one lemon
1 ⅔ c flour

1 tsp baking powder
½ tsp salt

3 egg whites, beaten until VERY stiff
 


Grease and flour a bundt cake pan very well.  Preheat oven to 375 degrees.  
Beat the butter with sugar until creamy.  Add in the egg yolks, one by one.  Add the lemon juice, zest, and milk, continue to mix.  Mix the flour, baking powder and salt in another bowl and slowly add to the butter mixture.  Mix until the batter is creamy.  Slowly add egg whites to the batter.  Spoon batter into cake pan.  Place pan on middle rack.  Bake for 35 minutes until toothpick comes out clean.  Let sit for 15 mins. then turn out cake onto a wire rack to cool.  Serve cake with freshly whipped cream and berries.


(From www.turkishcookbook.com)


Wild Card:  Mariah
Turkish Spice Mix

3 T allspice berries
2 tsp whole black peppercorns
2 tsp fennel seeds
2 tsp cumin seeds
2 tsp coriander seeds
1-inch piece of cinnamon stick
1 tsp cloves

When you are ready to spice it up Turkish style --combine the spices in a spice mill or clean coffee grinder and grind to a powder.

(From foodnetwork.com)

Lottery:  Tamara

Moroccan - October 2006

Diva: Lovina

Drinks: Tiffany
Moroccan Cocktail

2 oz. Vodka
½ oz. cardamom-infused simple syrup*
½ oz. lemon juice
½ oz. pomegranate juice

*Cardamom Simple Syrup - Bring 1 cup of water and a 1⁄4 cup of whole cardamom to a boil. Stir in 2 cups of sugar - stir until fully dissolved. Remove from the heat and allow to cool; keep in the refrigerator for 3 days, then remove the cardamom.

Sharbat (Apple Milk Drink)
2 Red apples
2 T Sugar
2 tsp Rosewater (scant teaspoons)
2 c Cold rice, soy or regular milk
Shaved ice

Peel and cube the apples. Place in the blender jar with sugar, perfumed water and milk. Whirl at high speed 15 seconds. Serve, with shaved ice if desired, in small glasses. Yield: 2 to 4 servings.

Appetizer: Stacey
Moroccan Meatballs

3 T red or green curry paste
½ c coconut milk
¾ lb. ground turkey
¾ lb. ground beef
1 onion, diced and sautéed
6 garlic cloves, minced
1 c bread crumbs
1 tsp ground coriander
½ tsp cumin
½ tsp nutmeg
pinch of cayenne
salt and pepper

Stir curry paste and coconut milk together, set aside. Combine remaining ingredients, adding only enough breadcrumbs to make the meat less sticky. Shape into small balls. Coat each ball with curry-coconut mixture and place on a baking sheet. Bake at 425 degrees until sizzling and lightly browned (about 15-20 mins). Serve warm with rice or make extra curry coconut mixture for a dipping sauce. Makes 30 meat balls.

Salad: Nicole
Eggplant Salad

2 eggplants (2 lbs total)
1 tsp salt
3 T olive oil
1 T butter
4 garlic cloves, minced
2 T minced red sweet bell peppers
¼ tsp cayenne, to taste
1 tsp ground cumin
1 T dry sherry

Dressing
2 T olive oil
2 T lemon juice
3 dashes black pepper, to taste

Garnish
4 T sliced black olives
2 T golden raisins
1 T dried currants
2 tsp, chopped fresh parsley

Peel the uncooked eggplants, then cut into 1x3-inch (approx) slices.
Lay on a cookie sheet, sprinkle with the salt, and allow to “sweat" and drain for 30 minutes.

Rinse well and pat dry with paper towels.

Heat oil and butter in a skillet and fry the slices until both sides are golden brown, about 15 minutes.

Set cooked slices on paper towels to drain of excess oil.

Cut into 1/2-inch pieces and mix with the garlic, bell pepper, cayenne, and cumin.
Return eggplant to the skillet, add 1 Tbsp sherry and sauté on low until liquids have evaporated, about 5 minutes.

Transfer to the serving bowl, sprinkle with the dressing ingredients, and let cool.
When ready to serve, toss the salad, garnish with black olives, golden raisins, currants, and parsley.

Makes 6-8 servings

Soup: Ashley
Moroccan Chickpea Soup

1 ½ c dried chickpeas
8 c water
1 (35-oz) can whole tomatoes, drained
1 large onion, finely chopped
1 small celery rib (including leaves), finely chopped
3 T unsalted butter
1 tsp turmeric
1 tsp black pepper
½ tsp cinnamon
2/3 c chopped fresh cilantro
4 c vegetable broth (preferably organic) or chicken broth
1 c lentils
½ c chopped fresh parsley

Prepare chickpeas: Soak chickpeas in water to cover by 2 inches 8 to 12 hours. Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 ¼ to 1 ½ hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 ½ cups liquid (if not, add more water). Coarsely purée tomatoes in a food processor. Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes. Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.

Side Dish: Michelle
Moroccan Rice Pilaf

1 tsp safflower oil
½ c finely chopped onion
1 tsp paprika
1 tsp cumin
½ tsp cayenne pepper
1 c brown rice
1½ c vegetable stock or water
¼ c raisins
salt to taste
black pepper
¼ c sliced almonds

Preheat the oven to 350°F. In a small ovenproof pot, melt the butter over medium-low heat. Add the onion, and cook for 3 to 4 minutes until the onions become translucent but not brown. Add the paprika, cumin, cayenne pepper and stir. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes. Add the stock and the raisins and bring to a boil over high heat. As soon as the stock comes to a boil, cover the pot and place in the oven for 25 minutes. Add the salt, pepper and almonds and fluff with a fork.

Entree: Erin
Marinated Shrimp Kabobs

1 lb. lg. fresh shrimp
1 (8 oz.) can unsweetened pineapple chunks, undrained
2 T. sesame oil
2 T. soy sauce
¼ tsp white pepper
1/8 tsp garlic powder
1/8 tsp ground ginger
6 onions
6 cherry tomatoes
1 green pepper, 1 inch pieces
Hot cooked rice, optional

Put and devein shrimp, leaving tails on. Drain pineapple, reserving juice. Combine pineapple juice and next 5 ingredients in shallow dish. Mix well. Add shrimp and toss. Marinate in refrigerator at least 1 hour stirring occasionally.

Cook onions in boiling water to cover 4 to 5 minutes or just until crisp tender and drain. Put all on kabobs alternating vegetables and shrimp. Broil 4 to 5 inches from heat 2 to 3 minutes on each side, basting frequently. Serves 6.

Dessert: Tamara
M’hanncha

M'hanncha (The Snake) is a lovely dessert that can be served hot or cold. It is a traditional Moroccan dish.

150g chopped almonds
75g granulated sugar
1 T butter, melted
2 tsp orange flower water
1 tsp ground cinnamon
8 sheets phyllo pastry
butter
Ground cinnamon
icing sugar

Put the Sugar, butter, orange flower water, almonds and cinnamon in a blender until the mixture is smooth.
Divide the mixture into 8 equal portions and place each lengthways down the side of one piece of phyllo pastry. Roll the pastry around the mixture. The finished thing should resemble a Sausage shape.
Coil it into a kind of snail's shell then set aside and cover with a damp tea towel. Repeat this with all 8 pieces.
Heat the butter in a large pan and then fry the pastries until they are browned on both sides.
Sprinkle the pastries with cinnamon and icing sugar and serve. They can be left to cool if you wish to eat them cold.

WildCard: Mariah (absent)

Lottery: Sara