Green Tea - April 2012

Diva: Mary Ellen

Drinks: Lovina
Pomegranate-Lemongrass Green Tea Spritzer

3-4 oz (about ½ c)  green tea concentrate (recipe below)
1½  oz pomegranate flavored vodka
5-6 oz (about ⅔ c) pomegranate spritzer (I used soda water flavored with Mio Berry Pomegranate water enhancer)

Pour ingredients over ice in large tumbler. Mix and enjoy!

To make green tea concentrate:
Place 15 bags Lemongrass Green Tea in large heat proof bowl. Pour in 2 quarts boiling water and let steep for 5 minutes. Remove tea bags. Stir in ½ cup honey.

Jasmine Green Tea and Lavender Cooler

3-4 oz (about ½ c) green tea concentrate (recipe below)
2-3 oz (about ⅓ c) lavender water (recipe below)
5-6 oz (about ⅔ c) soda water
Pour ingredients over ice in large tumbler. Mix and enjoy!

To make green tea concentrate:
Place 8 bags Jasmine Green Tea in large heat proof bowl. Pour in 1 quart boiling water and let steep for 5 minutes. Remove tea bags. Stir in ¼ cup honey.

To make lavender water:
Put 1 Tbsp lavender flowers in tea ball and place in heat proof bowl. Pour in 1 quart boiling water and let steep for 5 minutes. Remove tea ball. Stir in ½ cup sugar and 2 Tbsp fresh squeezed lemon juice.


Appetizer: Colleen
Jasmine Green Tea Bread

3 c all-purpose or bread flour, more for dusting
¼ tsp instant yeast
1¼ tsp salt
jasmine green tea
Cornmeal or wheat bran as needed.

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups tea, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Adapted from New York Times No-Knead Bread Recipe, Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery

I was scared that the bread was going all wrong so I made these just in case:
Green tea soft pretzel rolls
1½  c jasmine green tea
¼  c olive oil
3½  c flour
1 T sugar
1½   t salt
2 tsp yeast
Put ingredients in bread machine on dough cycle.  When cycle is finished, cut dough into portion sizes and let rise for 30 minutes. Roll into snakes and shape like pretzels.  Bake at 450 for 10-14 minutes.

Roasted Garlic Edamame Dip

4½  c cooked, shelled edamame
2 oz goat cheese
4-5 oz cream cheese
zest of 1 lemon
juice of 2 lemons
1-2 heads roasted garlic (based on how strong you want the dip)
½  tsp salt
dash of red pepper

Put all ingredients into food processor and blend until smooth.


Soup:

Salad:

Entree: Hallie
Green Tea Teriyaki Chicken

Sei Mee Tea
Bit of water to dissolve the tea
4 green onions, chopped, divided
2 T honey
rice wine vinegar to taste (you want to balance the honey and decide if you want the dish
to be sweet or savory)
soy sauce to taste- just a bit, though unless you’re really going for savory—it overpowers
the tea flavor easily, though, so be careful
4 garlic cloves, minced
minced fresh gingerroot to taste-don’t be shy- I add enough to thicken the sauce
small splash of sesame oil- very small splash
4 boneless skinless chicken breast halves (4 ounces each)

Place the water with tea into a large skillet. Add half of the onions. Stir in the honey,
vinegar, soy sauce, garlic, ginger and sesame oil. Bring to a boil.
Add chicken and another scoop of tea; cover and cook over medium-high heat for about
10 minutes on each side or until a meat thermometer reads 170°. Cut chicken into thin
slices; serve with sauce. Garnish with remaining onions.

Adapted from TasteofHome.com

Ginger and Green Tea Tofu

Marinate the whole cube of extra firm tofu overnight in a mixture of:
Rice wine vinegar
A lot of grated ginger
1 scoop of Sei Mee Tea
A dash of soy sauce
A dash of sesame oil
To cook:
Coat the bottom of a skillet with about ¼ inch of olive oil. Heat the oil for a minute or two
and throw in ¼ to ½ inch thick slices of marinated tofu. Brown each side.
Heat the marinade to boiling in a separate pan for a minute, or so. Serve sliced tofu drizzled
with hot marinade.

Side Dish: Erin
Pineapple Fried Rice

1 c Jasmine or Basmati Rice
1 can (20 oz) pineapple tidbits, drained (or fresh)
3 green onion, chopped
1 large red chili, finely chopped
3 sprigs cilantro, coarsely chopped
2 c fresh shrimp, cleaned and deveined
3 T oil, divided
2 cloves garlic, minced
2 T fish sauce
1 ½ T soy sauce
1 tsp sugar
cilantro for garnish

Prepare rice according to package directions and set aside.
In a medium bowl, combine pineapple, onions, chile and cilantro; mix and set aside.
Heat 1 tablespoon oil in skillet, sauté shrimp until done. Remove shrimp from skillet. In same skillet, over medium heat, add remaining oil. Sauté garlic until golden brown. Add cooked rice and stir. Add fish sauce, soy sauce, and sugar. Stir and heat thoroughly.
Fold in pineapple mixture and shrimp. Heat through. Garnish with cilantro and serve.

Dessert:

Lottery:

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!

World Tour - December 2008

Diva: Erin

Drinks: Stacey
Champagne Cocktails

1 part champagne
1 part pomegranate juice
huckleberries for garnish

Mix and enjoy.

Mango Lemonade

1 part lemonade
1 part mango juice
huckleberries for garnish

Mix and enjoy.

Appetizer: Mariah
Sweet Potato and Bocconcini Skewers (New Zealand)


1 large sweet potato cut into large chunks
1 T of olive oil
1 tsp of dried chili flakes
1 T of cilantro seeds
1-2 cloves
½ tsp of sea salt
2 mozzarella balls or 1 container of small bocconcini balls
1 small container of pesto
Wooden cocktail skewers
Mortar & pestle for grinding

Makes approximately 20


If you are using large mozzarella balls, then cut them into bite-sized pieces and marinate them in the pesto for at least 1 hour. If you're using little bocconcini balls, they are small enough and so not need cutting so just marinate them as they are.

Pre-heat the oven to 375F (190C).

Place the sweet potato chunks in a baking tray and drizzle with olive oil. Roast for 35-40 minutes or until firm but tender.

Remove from oven and cool. Once cooled, cut the sweet potato into 1 inch (2cm) cubes.

Using a mortar and pestle, grind together the chili flakes, cilantro seeds and salt until the ingredients are quote fine.

Press down one side of the sweet potato into the spice mix and then first skewer on a piece of pesto mozzarella followed by a piece of spiced sweet potato. Repeat process.

Salad: Aven
Moroccan Orange and Olive Salad

5 navel oranges
1 ½ c kalamata olives
2 bunches spinach
parsley

Dressing
½ c olive oil
2 T red wine vinegar
1 tsp cumin
½ tsp paprika
¼ tsp cayenne
pinch sugar

Section the oranges and put them in a bowl with the olives. Mix up the dressing and pour over the oranges and olives and marinate for at least one hour. Spoon this mixture over the spinach and sprinkle with chopped parsley.

Soup: Tamara
Vietnamese Hot Pot

Broth
4 c low-sodium vegetable broth
2 stalks fresh lemongrass, pounded with rolling pin or mallet and cut into 3-inch lengths
½ c cilantro (I left this out)
¼ inch piece fresh ginger, cut into 6 rounds
4 cloves garlic peeled
2 Thai chilies (I just put in some chili paste)
¼ c low-sodium soy sauce or tamari
2 T light brown sugar
1 T rice wine vinegar

Dippers
1 lb broccoli florets or Chinese broccoli, cut into pieces
16 large white or cremini mushroom caps, stems removed
2 stalks bok choy, cut into ½-inch slices
8 small potatoes
16 prepared vegetable dumplings, ready to cook*
1 lb snake beans or green beans, trimmed
12 oz seitan, cut into bite-size pieces*

*I omitted these items and prepared less dippers because it would have been a lot of food for a soup course!

Soup
5 oz dry rice noodles or rice vermicelli
1 c bean spouts
hoisin and chile sauces, optional

To make broth: bring vegetable broth and 5 c of water to a boil in electric wok or electric skillet over medium-high heat. Add lemongrass, cilantro, ginger, garlic, chiles, soy sauce, brown sugar and vinegar. Reduce heat to low, and simmer 30 minutes. Remove lemongrass, ginger, garlic and chilies with slotted spoon and discard. Place broth in center of table for communal dipping.

Let guests dip vegetables, potatoes and dumplings in simmering broth to cook. (Most vegetables take 2-3 mintues, potatoes and dumplings 5 minutes.) Serve with sauces

To make soup: when all the dippers have been cooked, add rice noodles and sprouts to broth (and any uneaten dippers can remain in the souop). Simmer 5 minutes or until noodles are tender. Serve garnished with onions, mint cilantro and peanuts. Add hoisin and or chile sauces if desired.

Dipping Sauces (nuoc cham chay)

Sauce #1

¼ c soy sauce
¼ c freshly squeezed lime juice or white vinegar
¼ c pineapple juice
¼ c fresh or canned pineapple chunks
3 T sugar
2 tsp Asian sesame oil
2 tsp salt
2 T coarsely chopped fresh cilantro
1 T coarsely chopped garlic
¼ tsp chili-garlic sauce, chopped fresh hot chilies, dried red chili flakes, or other hot sauce

Combine all the ingredients in a mini food processor or a blender and blend until smooth. Serve in small bowls at room temperature, or cover and refrigerate for up to 5 days.
Makes about 2/3 cup.

Sauce #2

3-4 tsp lime or lemon juice (start with the smaller amount & adjust to taste; in a pinch, vinegar can be used instead)
4 tsp wheat-free tamari or soy sauce
3 tsp sugar
6 tsp (2 Tbsp) water
Dollop (about a tsp) of chili-garlic paste, to taste OR a clove of minced garlic plus minced serrano pepper, to taste
Finely shredded or julienned carrot for garnish (optional)

Stir the first four ingredients together in a small bowl or shake in a jar until all the sugar has dissolved. Stir in the chili-garlic paste. If using fresh garlic and serranos, I add an extra splash of lime juice or vinegar to balance the flavors. Add the shredded carrots, and serve in individual bowls for dipping. Makes about 3/8 of a cup

Sauce #3

¼ c whole fermented soybeans*
½ c water
1/3 c coconut milk
2 T rice vinegar
3 T chopped yellow onions
2 T sugar, omit with Hoisin
1 T ground chili paste, to taste
1 T chopped roasted peanuts

Place the first six ingredients into a blender and process until smooth. Transfer to a pan and bring to boil over moderate heat. Reduce heat when it boils and simmer until thick enough to coat a spoon about 5 minutes. If too thick add a bit of water. Set aside to cool.

Garnish with the paste and peanuts. Also you can use garlic, chilies and ginger.

Keeps 2 weeks.

*If you can't find the soybeans omit it and use 1/3 cup hoisin sauce and leave out the sugar.

Side Dish: Ashley
Pan-fried Tofu and Bok Choy with Vietnamese Caramel Sauce

2 (14-ounce) blocks extra-firm tofu, rinsed
½ pound shallots (4 to 5 large)
1 c vegetable oil
1/3 c sugar
1 garlic clove, finely chopped
½ T finely chopped peeled fresh ginger
3 T soy sauce
3 T rice vinegar (not seasoned)
1 1/3 c plus 2 tablespoons water
2 T cornstarch
1/3 c loosely packed fresh basil leaves
1/3 c loosely packed fresh mint leaves
steamed or sautéed baby bok choy

Drain tofu and fry shallots:
Halve tofu crosswise, then cut lengthwise into fourths to form 16 slices. Put tofu slices between several layers of paper towels to drain, replacing towels as needed, until ready to use.
Finely chop enough shallots to measure 1/2 cup and reserve. Cut remaining shallots crosswise into 1/8-inch-thick slices and separate into rings. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then fry sliced shallots in 2 batches, stirring occasionally, until golden brown, 1 1/2 to 3 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer shallots as fried with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon oil from skillet and reserve skillet.

Make sauce:
Cook sugar in a dry 1- to 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it melts around edges and begins to turn golden, then continue to cook, stirring, until all of sugar is melted and turns a golden caramel.
Add reserved chopped shallots (use caution; caramel will bubble up and steam vigorously) and cook, stirring, until shallots shrink and are very fragrant, about 45 seconds. Add garlic and ginger and cook, stirring, 30 seconds. Stir in soy sauce, vinegar, and 1 1/3 cups water and simmer, stirring, until any hardened caramel is dissolved, about 1 minute.
Stir together cornstarch and remaining 2 tablespoons water until smooth, then stir into sauce and simmer, stirring occasionally, 2 minutes. Remove from heat and keep warm, covered.

Panfry tofu:
Heat oil remaining in skillet over high heat until hot but not smoking. Meanwhile, blot any excess moisture remaining on tofu with paper towels, then add to hot oil in skillet in 1 layer. Fry tofu, turning over once, until golden and crisp, 7 to 10 minutes total. Transfer to clean paper towels to drain briefly.
Reheat sauce, then serve tofu topped with sauce, basil, mint, and fried shallots.

Cooks' Notes:
·Sauce can be made 1 day ahead and chilled, uncovered, until completely cooled, then covered. Reheat sauce over moderately low heat, thinning it with additional water if necessary.
·Shallots can be fried 1 day ahead and cooled completely, uncovered, then kept at room temperature in an airtight container lined with paper towels.

Entree: Lovina
Chicken Curry (Sri Lanka)

double to make 12 servings

2/3 c chopped onion
5 large garlic cloves
2 T chopped peeled fresh ginger
1 T curry powder
1 T ground cinnamon
¾ tsp dried crushed red pepper
½ c chopped fresh ciliantro, divided
12 chicken thighs
2 T vegetable oil
2 c canned unsweetened cocunut milk
1 c canned chicken broth
½ tsp turmeric
Freshly cooked rice

Blend first 6 ingredients and 1/4 c cilantro in processor to paste, stopping frequently to scrape down the sides of bowl. Rub paste over chicken.

Heat oil in a large heavy skillet over medium high heat. Add chicken and brown on all sides, about 6 minutes. Add coconut milk, broth, and tumeric. Reduce heat, cover, and simmer until chicken is cooked through, turning once, about 30 minutes. Transfer chicken to plate. Boil liquid in skillet until reduced to sauce consistency, about 4 minutes. Season with salt. Return chicken to skillet, heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.

Vegetarian version:

Red bell pepper and shallot curry

½ c vegetable oil
1 T cumin seeds
3 cups thinly sliced shallots (about 10 large)
1 bunch green onions (about 6), white and pale green parts separated from dark green parts, all chopped
1 lb plum tomatoes (about 4 large), chopped
3 lg jalapeno chiles, seeded, finely chopped
1 tsp ground tumeric
1 tsp paprika
1 tsp black mustard seeds
3 large red bell peppers, thinly sliced

Heat vegetable oil in heavy large skillet, over medium-high heat. Add cumin seeds and cook until aromatic (do not allow seeds to turn dark brown), about 30 seconds. Add shallots and white and pale green parts of green onions. Cook until golden brown, stirring often, about 3 minutes. Add tomatoes, jalapenos, tumeric, paprika, and mustard seeds to skillet. Simmer mixture about 10 minutes. Add bell peppers and reduce heat to medium-low. Cover skillet and cook until bell peppers are soft, stirring frequently, about 10 minutes. Season curry to taste with salt and pepper. Stir in chopped dark green parts of green onions.

Dessert: Colleen
Chocolate Fondue (Switzerland)

dark chocolate chips
evaporated milk

melt and enjoy fruit, pound cake, angel food cake, etc.

Pumpkin Pound Cake

2 c sugar
4 eggs
1 tsp salt
3 tsp cinnamon
1 ½ c oil
2 c. flour
2 tsp soda
1 ½ c pumpkin

Blend together sugar, eggs and oil. Add dry ingredients and add alternately to first mixture with pumpkin. Mix well. Bake in greased and floured tube pan at 350 degrees for 1 hour. (I baked in two 9x5 inch loaf pans)

Peanut butter fudge

1 c peanut butter
1 c butter
1 lb powdered sugar

Microwave butter and peanut butter on high 2 minutes. Stir. Microwave for another 2 minutes. Stir in powdered sugar. Place in 8x8 inch pan lined with greased wax paper. cover with wax paper and refrigerate.

In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Wild Card: Sara

Flag Cookies

Sugar Cookie Frosting

4 c confectioners' sugar
½ c shortening
5 T milk
1 tsp vanilla extract
food coloring

In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

The Best Rolled Sugar Cookies

1 ½ c butter, softened
2 c white sugar
4 eggs
1 tsp vanilla extract
5 c all-purpose flour
2 tsp baking powder
1 tsp salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6-8 minutes in preheated oven. Cool completely.

Decorate with frosting. Sara made flags for each of our families' nationalities. They looked amazing. These are the flags she created:

Israel
Lithuania
France
Scotland
Ireland
Germany
Britain
Czechoslovakia
Holland
Switzerland
Poland
Russian Federation
Romania
Italy
Canada
USA

Lottery: Bonnie

Tantalizing Thai – April 2006

Diva: Nicole

Drinks: Mariah
Thai Iced Tea

Thai Tea from the Co-op (Good Earth) with star anise, cinnamon, and vanilla. The steeped tea then is flavored with sugar, and after being cooled is mixed with cream and often condensed milk for a refreshing creamy drink add vodka with a real doozy!

6 c water
1 c Thai tea
¾ c sugar
6 T cream
6 T condensed milk

In a kettle, bring the water to a boil. Place the tea in a teapot or glass container. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags). Add sugar and stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve.
Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass.









Appetizer: Ashley
Potstickers with Prawn and Cilantro

1 package gyoza or wonton wrappers

Filling:
1 egg, lightly beaten
¼ tsp salt
1 c ground pork (not lean)
4 ounces shrimp meat, finely chopped
6 shelled and deveined prawns, finely chopped
5 water chestnuts, fresh or canned, finely chopped
4 T shredded carrot
¼ c chopped fresh cilantro leaves
2 T minced green/spring onion
1 T minced ginger
1 T soy sauce
1 tsp sesame oil
Freshly ground black or white pepper, to taste

Lightly beat the egg with the salt. Place the pork in a bowl, add the shrimp, prawns, water chestnuts, carrot, cilantro, green onion, ginger, egg, soy sauce, sesame oil and pepper. Place a small bowl of water on the work area. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier). Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add ½ cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Vegetarian Potstickers

½ pound firm tofu
½ c finely shredded carrot
½ c finely chopped bok choy
¼ c finely chopped water chestnuts
¼ c finely chopped bamboo shoots
¼ c finely chopped garlic chives
2 cloves garlic, peeled and minced
1 T dark soy sauce
½ tsp sesame oil
¼ tsp salt
1 package potsticker or gyoza wrappers
2 T oil for frying the dumplings

Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier). Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add ½ cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Salad: Tiffany
Green Mango Salad

2 firm green mangoes
¼ c dry shredded unsweetened coconut
2 c bean sprouts
½ c fresh basil
3-4 spring onions, sliced
handful of peanuts or cashews, left whole or roughly chopped

Dressing:
2 T soy sauce
2 T lime juice
1 T brown sugar (loose, not packed)
1-2 fresh red chillies, de-seeded and minced, OR 1-2 tsp. Thai chili sauce

Place the coconut in a frying pan or wok (no oil required). "Dry-fry" the coconut (as if you were stir-frying it) for 2-3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Set aside. Tip: Once the coconut is toasted, remove it from the pan right away and place it in a bowl, otherwise it will keep on toasting!

Peel off the green skin of the mangoes and discard. Grate the orange flesh of the mangoes into a mixing bowl. Prepare the dressing by mixing together all the salad dressing ingredients in a bowl or cup. Set aside.

To the bowl of shredded mango, add: bean sprouts, basil, spring onions, plus half the toasted coconut. Toss well to combine. Add the dressing and toss again. Place on a serving platter. Sprinkle the nuts over top plus the remaining toasted coconut, and enjoy!

Soup: Erin
Lemon Grass-Tofu Soup

A little note about this and other soups: lemon grass, galangal root and lime leaves, the trio of flavors that give many Thai soups their distinctive taste are unchewable, but form dictates that they be left in the soup. It is then up to the soup slurpers to avoid eating them. Furthermore, though lemon grass is easy to find, galangal root and lime leaves are not so easy. They can be substituted with ginger root and lime juice respectively as indicated in the recipes.

4 c water
1 stick lemongrass
4 lime leaves (or 2 tbsp lime juice)
1 inch galangal root (or ginger root)
2 fresh hot chilies
3 T fish sauce
1 tsp sugar
1 ½ tsp chili paste
2 oz button mushrooms, quartered
5 chicken breasts/tofu
3 T lime juice
Fresh coriander leaves

Heat 4 cups water in a soup pot to boiling.

Smash the lemon grass with the flat of a chef's knife once, and then cut into 1- inch pieces; tear the lime leaves into thirds; and slice the galangal into thin rounds. Reserve all three of these ingredients together.

Crush the fresh chilies and cut in half. Reserve separately.

When the water has boiled, add the reserved lemon grass/galangal/lime leaves. Boil for 1 minute. Add fish sauce, sugar and chili paste. Boil for another 2 minutes. Add mushrooms and boil for 2 minutes. Add partially/completely cooked chicken and lime juice (3 tbsp plus the other 2 tbsp if you haven't used the lime leaves) and lower heat to medium-high. Cook until chicken is done. Transfer to a soup tureen, decorate with fresh coriander leaves and serve immediately.

Side Dish: Tamara
Thai Marinated Cucumbers

1/3 c white vinegar
¼ c sugar
¼ c water
¼ tsp salt
1 large cucumber
¼ c chopped roasted peanuts

In a small pan, combine vinegar, sugar, water and salt; cook over medium heat, stirring, until liquid boils and sugar is dissolved. Remove from heat and let cool to room temperature. Peel or score cucumber, if desired and cut lengthwise into quarters; then cut quarters crosswise into 1/8-inch-thick slices. Place in a serving bowl, pour marinade over cucumbers; stir to blend. If made ahead, cover and refrigerate for up to 2 hours. Top with peanuts before serving.

Entree: Sara
Scrumptious Shrimp in Yellow Curry

½ lb cooked shrimp
1 T veggie oil
1-2 mixed bell peppers, halved and sliced
1 large onion, white, chopped
1 T fresh ginger, minced
2-5 cloves garlic, minced
2 T yellow curry paste
2 cans light coconut milk
2-3 red potatoes
2 carrots julienned
1 T curry powder (equal parts turmeric, coriander, mustard)
pinch cayenne
1 T fish sauce (or soy sauce)
1 T sugar
3 spring onions chopped

Heat oil in large sauce pan or wok. Brown onion, add ginger and garlic. Add curry paste and mix well. It’s okay if globby, it will meld. Add coconut milk. Add carrots and potato. Boil uncovered until potatoes are cooked. Add shrimp (or tofu), bell peppers, fish sauce (or soy). Add sugar, chilies and curry. Simmer 5 minutes. Serve alone or with rice. Adjust as needed for salt, heat and veggie needs.

Dessert: Lovina
Fried Bananas with Thai Ice Cream

Fried Bananas

1 pound bananas, about 6 or 8. Traditionally small Asian bananas are used but you can use any bananas.
1 c rice flour
1 c all purpose flour
1 teaspoon baking soda
1 c water
½ c coconut milk
½ tsp salt
¼ c sesame seeds
3 T sugar
¾ c shredded coconut
4 c oil for deep frying

Peel and slice each banana lengthwise into four slices. In a mixing bowl, combine all the batter ingredients and stir just to mix together. Heat the oil in a deep fryer or wok to 375 degrees F. Dip each piece of banana into the batter to completely coat, and deep fry until golden brown. Remove from oil and drain on paper towels. Serve with Thai ice cream.

Thai Ice Cream

2 c coconut milk
1 c water
4 eggs
1 tsp of vanilla or rosewater
pinch of salt
2 tsp of shredded coconut
sprigs of mint for garnish

Stir fry the coconut until golden brown. In a saucepan, heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. Do not allow to boil.

In a bowl, beat two eggs, plus two yolks, then add the other ingredients, and whisk gently.

Transfer the mixture to a double boiler and gently boiling water, and slowly blend in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon lifted from the mixture.

Remove from the heat and allow to cool, then transfer to a ice cream maker. Let the mixture work in the ice cream maker for 20-30 minutes then transfer the metal bowl to the freezer.

WildCard: Stacey
Thai-phoon Cocktails

one part mandarin vodka
two parts fresh squeezed orange juice
two parts sweet and sour mix

blend in blender with lots of ice
pour into a large glass. Float champagne on top and garnish with a fresh wedge of lime and a straw.

Lottery: Michelle