Taste the Sunshine - June 2012

Diva: Erin

Drinks: Ashley

Liquid Sunshine

Mix together equal parts: Pineapple juice, Carrot Orange juice, and Pineapple Coconut Juice.  Add 2 shots of Malibu rum for each glass.  Pour over ice.

Appetizer: Mary Ellen

Solar Flare Eggs (Deviled Eggs)

24 eggs

Mayonnaise

Dijon mustard

Dill pickle juice

Salt and pepper

Minced onion

Sweet red pepper

Paprika

Make sure eggs are room temp before submerging in boiling water. Let cool. Peel and slice in half. Mix egg yolks with mayonnaise, dijon mustard, pickle juice, salt and pepper, and minced onion.  Pipe back into egg white halves and put two very thin strips of sweet red pepper on top. Sprinkle with paprika.

Soup: Lovina

Yam and Carrot Soup with Yogurt Aioli

3 large yams, peeled and cubed

6 large carrots, peeled and cubed

2 onions, chopped

6 cloves garlic, minced

3 T olive oil

8 c vegetable broth

1 tsp cumin

2 tsp garam masala

¼ c fresh marjoram

salt

pepper

Chop and prep all the vegetables. In a large pot or dutch oven, heat olive oil over medium heat. Saute onions and garlic until softened. Add yams and carrots and saute for 5 mins. Add stock and bring to boil. Reduce heat and simmer for 15 minutes until the carrots and yams are fork tender. Remove from heat. Prepare yogurt aioli (recipe below). Add fresh marjoram, garam masala and cumin. Process the soup with an immersion blender until soup is smooth. Add salt and pepper to taste.

Marjoram Yogurt Aioli

1 c greek yogurt

¼ c milk

1 T mayonnaise

fresh marjoram, chopped

1 T fresh squeezed lemon juice

salt

pepper

In a small mixing bowl, combine yogurt, milk and mayo. Whisk until smooth. Add fresh marjoram and lemon juice. Mix and add salt and pepper to taste. Add small dollop to soup and garnish with fresh sprig of marjoram.

Salad: Erin

Tomato and Avocado Salad with Balsamic Vinaigrette

3-4 Avocados

5-6 Tomatoes

dressing:

¼ c balsamic vinegar

2 tsp dark brown sugar, optional

1 T chopped garlic

½ tsp salt

½ tsp freshly ground black pepper

¾ c olive oil

Blue cheese, for garnish

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Toss a few tablespoons of the dressing with the desired salad ingredients, top with blue cheese and serve immediately.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

Emeril Lagasse Balsamic Vinaigrette Recipe

Entree: Aven

Grapefruit Grilled Chicken

       

2 pink grapefruits

2 T brown sugar

1 T honey

¼ c olive oil

salt and pepper

4 boneless skinless chicken breasts, sliced in half horizontally

       

Juice one grapefruit into a bowl. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink flesh begins, cut between the 2 layers at an angle from the top to bottom all the way around to remove the skin and expose the flesh, making sure to slice off all the pithy white parts. Holding the grapefruit in one hand, release the wedges by using the knife to slice on either side of each segment.

  

Place these wedges in a medium saute pan. Squeeze the remaining flesh and membranes of the grapefruit to release any juice into the bowl with the juice from the first. Add the sugar and honey. Whisk to combine, then taste. If needed, add a teaspoon or more brown sugar to take away the tart of the grapefruit. Pour half of the mixture into a saute pan with the grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened, about 8 minutes.      

      

To the remaining half add the oil, 1 teaspoon salt, and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add the chicken, seal and toss a bit before resting on the counter for 25 to 30 minutes, any longer and the acid in the grapefruit juice will "cook" the chicken in the marinade and ruin it.

              

Heat a grill pan to medium high and brush lightly with oil. Remove the chicken from the plastic bag and shake off the excess marinade. Place the smooth-side down on the grill and cook 2 to 3 minutes, then flip and cook 2 minutes more. Remove to a serving plate and pour the grapefruit sauce over the top.

recipe by Sunny Anderson from www.foodnetwork.com

Side: Stacey

Marinated Vegetable Platter

1 ½ lbs. carrots

1 head cauliflower

1 head broccoli

2 cans jumbo black olives

1 basket cherry tomatoes

Mustard Marinade:

1 c canola oil

⅔ c white wine vinegar

3 cloves garlic

3 tsp salt

4 tsp dijon mustard

1 tsp pepper

Beat with a wire whip until smooth.

Peel carrots and slice diagonally. Cut cauliflower and broccoli in small pieces. Steam veggies until desired tenderness about 10 minutes. Plunge in cold water to cool down. Arrange all veggies in a 9x13 dish. Pour marinade over.  Cover and chill overnight.  Arrange on a platter.  Makes lots.  Enjoy!!

Dessert: Hallie

Lottery: Mariah

Namesake - July 2009

Diva: Sara

Drinks: Stacey
Sykes' Salty Dog Cocktail

John and I perfected the drink a couple of years ago...Sykes family favorite!!

makes one drink:
1 and ½ ounces Absolut Mandarin Vodka
6 ounces ruby red grapefruit juice
kosher salt for rim of glass
fresh grapefruit slices for garnish

***without the salt it is called a greyhound, without the vodka it is called a salty puppy!!***

Appetizer: Mariah
Crump's Canyon Caviar

This very special dish is loved by all Crumps and is an easy breezy creation while on a river trip or simply just enjoying the river from the beach!

2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chiles, undrained
1 jalapeno chile pepper, seeded and finely chopped
1 red bell pepper - cored, seeded and finely chopped
1 green bell pepper - cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped
½ c rice vinegar
½ c olive oil
1/3 c white sugar
½ teaspoon garlic powder

Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.

To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

Cilantro Yogurt Sauce
One bunch cilantro mixed with desired amount of plain yogurt.

Serve Crump's Canyon Caviar with Cheesy Quesadilla and top with Cilantro Yogurt Sauce.

Salad: Aven
Great Grandma Mae's Frogeye Salad

My great-grandma Mae used to make this salad every summer when we would get together for little mini reunions in her backyard in Casper Wyoming. It was always my favorite. I don't know if she had her own recipe or used one from the pasta box. This recipe I found has all the same ingredients as hers - I left out the marshmellows and cool-whip and used one tub of Ricemellow creme instead.

1 lb Acini di Pepe package
1 medium Egg
½ c Sugar
1 T Flour
¼ tsp Salt
16 oz Crushed pineapple drained, reserving juice
16 oz Fruit cocktail drained
16 oz Mandarin Oranges drained
1 c Marshmallows
12 oz Cool Whip

Cook Acini di Pepe as package directs. Drain.

In a heavy saucepan, beat egg with wire wisk until foamy. Stir in sugar, flour, salt, and reserved pineapple juice. Over low heat, cook and stir until thickened and bubbly.

In a large bowl, combine Acini di Pepe with egg mixture. Chill thoroughly about an hour.

Stir in pineapple, fruit cocktail, mandarin oranges, and marshmallows. Fold in Cool Whip.

Cover and chill thoroughly. Stir before serving. Refrigerate leftovers.

Soup: Tamara
My name, Tamara, means "date palm" in Hebrew so I made a soup using dates.

Pumpkin, Red Lentil and Date Soup

100 grams red lentils
500 grams pumpkin, de-seeded cut in pieces
250 grams (1 can) crushed tomatoes
1 T oil
1 T fresh rosemary, chopped
1 T fresh thyme, leaves only
1 onion, chopped
1 liter water
1 vegetable bouillon cube
pinch of cayenne
10 dates, de-seeded and chopped
splash lemon juice

Heat the oil in a large pot.
Add the chopped onions and saute until glassy.
Add the rosemary and thyme, the pumpkin pieces and the red lentils.
Add the vegetable bouillon and cook the soup until the pumpkin is soft and the lentils are done.
Check from time to time and stir, as the soup becomes quite thick.
Add the tomatoes and the dates and puree the mixture until smooth.
Add a splash of lemon juice and season to taste with a pinch of salt and cayenne.
Garnish with coriander leaves or chili oil and serve hot.


Side Dish: Ashley
Pita pizzas with tomatoes, olives and feta inspired by Maggie's tomato salad, which she served to me during a meeting that inspired me to make a leap of faith.

Pitas (makes 8 regular sized)

3 c flour
1 ½ tsp salt
1 T sugar
1 packet yeast (or, if from bulk, 2 teaspoons yeast)
1 ¼ to 1 ½ c water, roughly at room temperature
2 T olive oil

If you are using active dry yeast, follow the instructions on the packet to active it. Otherwise, mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.

Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes (or until your hands get tired). If you are using an electric mixer, mix it at low speed for 10 minutes.

When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. I use canola spray oil, but you can also just pour a teaspoon of oil into the bowl and rub it around with your fingers. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it'll be easier to shape.

While the dough is resting, preheat the oven to 400 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.

Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes.

Tomato Topping:

2 c diced seeded tomatoes
1 c pitted coarsely chopped olives
½ c chopped red onion
4 T olive oil, divided
3 T chopped fresh mint
3 T chopped fresh basil
3 cloves minced garlic
1 c crumbled feta cheese

Mix topping together, mound on top of pitas and place under broiler until cheese gets warm.


Entree: Lovina
Leg of Lamb

My entree was inspired by my sister Adela. She has been on my mind a lot lately because she is going to have another baby in the next couple of weeks. The meaning of her name means "noble", thus I wanted to make something that was inspired by the definition of the word noble. I took it to mean something impressive in appearance, splendid to the senses, and of bold flavor. Having never cooked a leg of lamb and wanting to challenge the majority of people's impression of lamb as a meal choice, I decided to give honor to my sister my barbecuing a fantastic leg of lamb.

1 sirloin end leg of lamb, boned, and trussed
4 cloves garlic
8 fresh mint leaves
1 T brown sugar
1 T kosher salt
2 tsp black pepper
5 T strong mustard, such as Dijon
2 T canola oil
2 sprigs fresh rosemary

Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher's twine. Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes. Remove the roast at 135 degrees. Remove the butcher's twine from the roast. Cover with foil and rest it for 15 minutes before serving.

Dessert: Colleen
Stephanie's Summer Crisp

My neighbor Stephanie used to make Alex and I an amazing nectarine and raspberry crisp in the summer time when we lived in Tucson. I think of her often, especially in regards to her wonderful recipes - she always fed us so well! So, for a summertime namesake dessert, Stephanie's Summer Crisp had to be the winner.

Nectarines and Raspberries - I used ~20 peaches and 3/4 lb raspberries. Put stone fruit on bottom of dish and top with raspberries.

For the crisp topping:

¾ c light brown sugar
½ c butter
¾ c white sugar
1 c flour
1 t cinnamon
1 c oatmeal (not instant)

Mix butter, sugars, cinnamon until well combined. Add the flour and oatmeal. Crisp topping should be fairly dry but when pinched together it should stick. Sprinkle on top or fruit. Bake at 350 for ~ 1 hour.

Lottery: Bonnie

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.

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

Garlic - December 2007

Diva: Erin

Drinks: Aven
Funky Garlic

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

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

Garlic Martinis

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

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

Appetizer: Colleen
Olive Tapenade

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

Put it all in the food processor and grind away.

Roasted Garlic Hummus

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

put it all in a food processor and puree.

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

Salad: Sara
Creamy Garlic Dressing

1 teaspoon salt 

3 garlic cloves, minced 

1/2 Sour Cream

3 tablespoons white vinegar
Ground Black Pepper and Salt to taste

3 tablespoons oil

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

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

Soup: Lovina
Roasted Garlic Potato Soup

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

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

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

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

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

Side Dish: Mariah

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

Entree: Ashley
Garlic Chicken

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

Dessert: Nicole
Garlic Ice Cream

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

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

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

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

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

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

Lottery: Stacey

Italian from Tuscany to New York (aka Rachel Ray Sucks!) - January 2007

Diva: Tiffany

Drinks: Tamara
Fresh Strawberry Bellini

1 bottle prosecco*
2 c pureed and strained fresh strawberries

Place 8 Champagne flutes in the freezer for 20 minutes. Open the prosecco and let it stand in an ice bucket for 5 minutes.
Into a pitcher, pour the 2 c pureed strawberries. Gently pour in the bottle of prosecco and stir gently to combine. Divide among Champagne flutes and serve.

*For virgin bellinis, substitute sparkling water for the prosecco.

Appetizer: Ashley
Phyllo Triangles with Carmelized Onions, Roasted Fennel, Kalamata Olives and Prociutto and Goat Cheese

For Carmelized Onions
1 large sweet onion, vertically sliced about 2 ½ c
1 T olive oil
2 cloves garlic, thinly sliced

For Roasted Fennel
1 fennel bulb, sliced
¼ tsp fresh ground black pepper
1/8 tsp salt
½ T olive oil

Additional ingredients
½ c rinsed chopped kalamata olives
3 ½ oz goat cheese
4 oz prociutto
phyllo dough

To roast fennel: cut stalks off bulb. Reserve ½ tsp of the fronds. Cut bulb in half cross-wise. Slice moderately thin and cut again crosswise. Toss with olive oil, salt and pepper. Roast at 450 until tender, about 20 minutes. When cool, add reserved fronds.
Carmelized onions: heat 1 T olive oil in a large skillet at medium-low heat. Add onions and garlic and cook until very soft, stirring occasionally. This can take about 45 minutes. Remove onions from the pan with a slotted spoon, draining off any excess oil. Cool and mix with the roasted fennel.
To make triangles: preheat oven to 400. Place 1 phyllo sheet on a large cutting board. Brush with melted butter. Add another sheet of phyllo and cut into quarters lengthwise. Lay a 1 inch piece of prosciutto on a sheet. Spoon 1 level tablespoon of onion/fennel mixture onto the short end. Place 2-3 small pieces of chopped olives on onion-fennel mixture. Place a small dollop of goat cheese on op and finish with a second piece of prosciutto. Fold 1 corner of edge with 1 inch border over mixture, forming a triangle. Continue folding back and forth into triangle to end of strip. Repeat with remaining ingredients. Place triangles, seam side down on a baking sheet lightly sprayed with cooking spray. Brush tops of triangles with melted butter. Bake at 400 for about 10 minutes or until golden.

Salad: Michelle
Italian Salad

1 lb Spinach and mixed salad greens
1 8 oz jar Kalamata olives
3 Roma tomatoes
½ lb Fresh mozzarella
Fresh basil

1 c Olive oil
¾ c Balsamic vinegar
1 bulb Garlic
3 T Honey

Tear greens into bite size pieces
Slice olives, romas and mozzarella.
Gently mix all salad ingredients together.

Mix olive oil, vinegar honey and garlic in a glass jar and shake until honey dissolves. Shake dressing before serving, and dress salad right before eating.

Soup: Stacey
Italian Cream of Cauliflower Soup

1 large head cauliflower, coarsely chopped
1 large onion, diced
½ c olive oil
¼ c butter
6 cloves garlic, minced
5 c chicken broth
1 c heavy cream
salt and pepper
garnishes: lemon wedge, freshly grated parmesan cheese, and homemade toasted sourdough croutons (garnishes are a must for this soup!!)

Sauté onion and garlic in olive oil and butter until soft, about 5 mins. Add cauliflower and sauté until browned, about 15 mins. Season with lots of salt and pepper. Lower heat, cover, and cook for 10 mins., stirring occasionally. Add broth, cover again and cook for 20-30 mins. until cauliflower is really soft. Stir in cream, warm and serve. Garnish and Enjoy!!!

Side Dish: Erin
Potato, Apple, and Camembert Timbales

Serves 4

You need four tall ramekins that are each 1 cup capacity. A mandoline or another hand-held slicing device is useful here.

Butter (for the dishes)
6 Yukon Gold or Yellow Finn potatoes
1 red cooking apple (such as Cortland, Paula Red, or Jonagold), cored and finely sliced
1 piece of camembert (9 ounces)
4 T butter, melted
Salt and pepper, to taste
¾ tsp ground allspice
2 T chopped fresh oregano

Set the oven at 400 degrees. Butter the ramekins, line the bottom of each with a circle of parchment paper cut to fit it. Brush the paper with butter.

Peel the potatoes and rinse them. Pat them dry with paper towels. With a mandoline or chef's knife, slice the potatoes very thinly; set aside. Core the apple. With a mandoline or a chef's knife, slice it finely; set aside.

Slice the camembert in 8 long pieces. Remove the rind. Cut each slice in two.

Layer the bottom and sides of the ramekins with potato slices, covering the surfaces completely. Pour 1 teaspoon of butter on this layer and press the potatoes down firmly. Sprinkle with salt, pepper, a pinch of allspice, and chopped oregano. Top with a slice of apple. Add more potatoes, butter, and seasonings, then a slice of apple.

Put 2 pieces of cheese on top of the apple and press down again. Continue layering with potatoes, seasonings, apple, and cheese, ending with potatoes. Brush with melted butter and press down.

Set the ramekins on a rimmed baking sheet. Bake them for about 40 minutes or until they are firm and golden.

Remove the ramekins from the oven and set them aside to cool for a few minutes. Run the tip of a knife around the edge of each ramekin. Using oven mitts, turn them out onto salad plates. Discard the parchment paper rounds.

Entree: Mariah
Calzones

Calzone Dough
1 c warm water (110 to 115 degrees)
1 package active dry yeast
Pinch sugar
2 ½ c all-purpose flour, plus additional as needed
½ tsp salt
2 T olive oil

To prepare the dough, pour warm water in a small bowl. Sprinkle the yeast and sugar onto the top of the water. Briefly let the water absorb the yeast, then stir to dissolve it. Let stand for 15 minutes until the mixture is foamy. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 1 1/2 c of the flour and the salt on low speed. Add the yeast mixture and oil, and beat until smooth, about 1 minute. Add the remaining 1 c of flour and beat for 1 minute, until the dough just clears the sides of the bowl. Turn the dough out on a lightly floured work surface and knead for 2 to 3 minutes, until dough is smooth and elastic. The dough should be soft, but use additional flour as needed, 1 tablespoon at a time. Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow to rest in a warm place until tripled in bulk, about 1 1/2 hours. Cut the dough into 8 pieces and roll each into a ball. Using a rolling pin or your hand, flatten into 6-inch circles on a lightly floured surface.
Preheat oven to 425 degrees F.

Filling Recipes

Arugula and Ricotta Calzones

1 large garlic clove, minced
2 T extra-virgin olive oil
5 oz baby arugula (8 c packed)
6 oz whole-milk ricotta (2/3 c)
3 oz whole-milk mozzarella, coarsely grated
2 T finely grated Parmigiano-Reggiano
1 large egg yolk
¼ tsp salt
1/8 tsp black pepper

Preparation
Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add arugula and cook, stirring frequently, until wilted, 2 to 3 minutes. Transfer to a sieve and press hard on arugula to squeeze out as much excess liquid as possible, then coarsely chop.
Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended, then stir in arugula.

Sausage Calzones
1 1/3 pounds raw Italian spicy sausage, casing removed
4 small brown mushrooms
A drizzle olive oil
2 c ricotta
A handful flat leaf parsley, chopped
2 cloves garlic, chopped
A handful grated Parmigiano
2 T chopped pimento

Preparation
Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
Combine sausage with ricotta, mushrooms, parsley, garlic and pepper. Roll out dough and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 c mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.

For half-moon shaped calzones, trim excess dough. Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.

Dipping Sauce Recipes

Five Minute Spicy Marinara:
2 T (two turns around the pan) extra-virgin olive oil
3 cloves garlic crushed
½ tsp crushed red pepper flakes
1 (32 ounce) can chunky style crushed tomatoes
Salt and pepper
1 tsp Italian dried seasoning
1 handful Italian parsley leaves, chopped

Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
Yield: 4 servings

White Clam Sauce

2 T olive oil
½ c chopped fresh parsley (preferably Italian)
8 garlic cloves, chopped
4 6 ½-ounce cans chopped clams, drained, juices reserved
½ c whipping cream
¼ c dry white wine
1 T white wine Worcestershire sauce
½ tsp garlic salt
¼ tsp ground white pepper
¼ tsp cayenne pepper
Grated Parmesan cheese (optional)

Preparation
Heat olive oil in large skillet over medium-high heat. Add chopped parsley and chopped garlic and sauté until garlic just begins to color, about 45 seconds. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about 10 minutes.

Pesto Sauce
4 c Basil Leaves, well packed
4 cloves garlic, lightly crushed and peeled
1 c pine nuts or walnuts or a combination
1 ½ c freshly grated Parmigiano Reggiano or pecorino cheese or a combination
1 ½ c extra virgin olive oil
salt and pepper to taste.

Preparation

Large bunch of ultra-fresh basil(1 c after finely mincing)
1 large garlic clove, very finely sliced and then minced (You can use more than this, but a little bit of raw garlic goes a long way!
½ c very finely diced sun-dried tomatoes, preferably oil packed
2 t raw sugar (turbinado) (or Splenda)
½ c pine nuts, preferably roasted and finely chopped or ground.
1/3 c finely diced or grated Parmigiano-reggiano or pecorino Romano cheese
Enough very good extra virgin olive oil to produce desired consistency. (I have never measured the olive oil, I just go by feel. I would say around 1/3 c, though. The better the olive oil and the quality of your basil, the better the pesto.)

Dessert: Sara
Chocolate Genoise Cake with Raspberry Filling and Chocolate Ganache

Chocolate genoise cake:
3/4 cup cake flour
1/4 cup cocoa powder
1 tablespoon cornstarch
Pinch of baking soda
6 eggs
1 cup sugar
2 tablespoons butter, melted

Chocolate ganache:
1 cup heavy cream
12 ounces bittersweet chocolate, chopped
To assemble:
2 cups seedless raspberry jam
1 cup heavy cream, whipped
Garnish: Raspberries, mint sprigs, powdered sugar

Genoise: Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan.

Into a small bowl sift together flour, cocoa powder, cornstarch and baking soda. In a large metal bowl set over barely simmering water, whisk eggs and sugar with a hand-held electric beater until thick, foamy and doubled in volume. Mixture should form a ribbon when beaters are lifted. Make sure that mixture does not get too hot and curdle eggs. Remove from heat and gently fold in flour mixture until just combined. Fold in melted butter and pour into cake pan. Bake 20 minutes until cake is springy to touch. Cool in pan 10 minutes on a cake rack, turn out and cool completely.
Ganache: In a small saucepan bring cream to a boil over high heat. Remove from heat and whisk in chocolate. Let cool, stirring occasionally, until thickened, but still pourable.

Assembly: Halve cake crosswise. On a cake rack set over a baking sheet, cover bottom cake layer with raspberry jam and replace top layer. Over center of cake pour ganache and smooth over top and sides with a palette knife until evenly coated. Let icing set, about 1 hour. To decorate, pipe whipped cream as desired, arrange raspberries and mint and dust with powdered sugar.

WildCard: Lovina
Rosemary Focaccia with Portabella and Parmesan

For the dough:
1 envelope active dry yeast
1 ½ tsp sugar
1 c lukewarm whole milk
2 ¼ c all-purpose flour, plus more for dusting work surface
2 tsp finely chopped fresh rosemary leaves
1 T extra-virgin olive oil
½ tsp sea salt

For the topping:
1 T butter
2 large portabella mushroom caps
1 tsp finely chopped fresh rosemary leaves
½ c fresh grated parmesan
Sea salt and freshly ground black pepper
1 tsp freshly grated lemon zest
2 T extra-virgin olive oil, to coat the baking sheet and the dough

For the dough:
Combine the yeast, sugar, and milk in a food processor or mixer with a dough hook. Add 1/2 cup of the flour. Stir well, cover with a towel, and let rest in a warm place for 25 minutes.
Mix in the olive oil, salt, and 1 cup of flour, until well incorporated. Add the remaining flour, 1/4 cup at a time, until the dough adheres to the hook. It should remain soft and slightly sticky. Continue mixing until the dough is smooth and elastic.
Remove from the bowl, shape the dough into a ball, flatten slightly, and put into an oiled bowl. Turn to coat. Cover the bowl with a towel and put in a warm place for about 1 hour, to let the dough rise until doubled.

For the topping:
Slice the portabella mushroom into long thin strips. Heat the butter in a skillet over medium heat and sauté the portabella mushroom. Salt and pepper to taste. Preheat the oven to 375 degrees F. Oil a baking sheet.
Lightly flour the dough and punch it down. Turn it out onto a lightly floured surface and knead lightly until smooth. Roll out the dough into a rectangle about 12 by 10 inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush the dough with olive oil and leave to rise for 30 minutes.
Press your fingers into the dough to make evenly spaced indentations all over the surface, being careful not to puncture or tear the dough. Scatter half the Parmesan over the dough. Lay out sautéed mushrooms over the dough. Sprinkle with lemon zest and rosemary and a dash of sea salt. Top with remaining Parmesan.
Bake for about 25 minutes until the bread is crisp on the bottom. Let cool in the pan to room temperature. Cut into squares, "fingers," or triangles to serve.

Caprese Appetizer

1 package of marinated fresh mozzarella balls (small)
1 package of grape tomatoes
½ c fresh basil, torn into bite sized pieces
Sea salt and fresh ground pepper
2 T EVOO
1 T balsamic vinegar
½ tsp fresh lemon zest

Cut mozzarella balls and tomatoes into halves and toss together with basil. Whisk together EVOO, balsamic vinegar, lemon zest, salt and pepper. Pour over the top when ready to serve and toss. Serve on a small platter with a jar of toothpicks.

Lottery: Nicole