Pepper: The Spice of Life - December 2010

Diva:  Lovina

Drinks:  Mariah

Dirty Bloody Martini

2 oz Absolute Peppar Vodka

1 oz Dry Vermouth

2 oz V8 Juice

1 T Olive Juice

2 Olives

2 Ice Cubes

Put all ingredients into a shaker, except olives, and shake until shaker is frosted. Pour into cocktail glass, add olives and serve

(Adapted from drinksmixer.com)

Sunday Bloody Sunday

One part Sparkling Apple Cider
One Part Pure Cranberry Juice
A Pinch of White Pepper
Stir vigorously and sever over ice

Appetizer:  Sara
Roasted Red Pepper Tapenade

1 (7 ounce) jar roasted red peppers, drained and chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
¼ c drained capers
¼ c black olives, minced

½ c jumbo green olives stuffed with jalepenos and garlic, minced

½ c fresh red pepper

1 tsp garlic, milled in mortar and pestle
salt and pepper to taste

Pulse all ingredients in food processor until well mixed.  I made the tapenade about 3 hours in advance so it marinated in all the yummy juices for a while.  I served it with parmesan cheese slices and a variety of crackers.  Another variation is that it could be served on cucumbers.
 

Salad:  Colleen

Pear and Brie Salad with Lemon Pepper Dressing

2 tsp mixed peppercorns
1 c extra virgin olive oil

½ tsp lemon zest
Juice from 2 lemons
2 T white rice vinegar
1 tsp salt
¼ tsp sugar

Lightly crush peppercorns with a mortar and pestle.
Pour crushed peppercorns into a medium bowl, add remaining ingredients and whisk until blended.

(Adapted from grouprecipes.com)

Serve over salad of mixed greens, slices of pear, slices of brie and walnuts.

Soup:  Aven
Squash, Chipotle and Apple Soup

2 T vegetable oil, plus 1 cup for frying
½ medium white onion, finely chopped
2 garlic cloves, smashed
1 tsp finely grated fresh ginger
2 fuji apples—peeled, seeded and coarsely chopped
1 celery rib, thinly sliced crosswise
half sunshine squash, peeled and thinly sliced
1 quart chicken stock or low-sodium broth
3 c water
1 small canned chipotle in adobo sauce, seeded and minced
1 13.5 oz can of coconut milk
Salt and freshly ground white pepper
½ tsp cinnamon
½ tsp sugar
3 yellow corn tortillas, cut into 1/2-inch strips

In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the chicken stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes. Stir in the chipotle.

Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.

In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt. Heat the remaining 1 cup of oil in a medium skillet. Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes. Drain on paper towels and sprinkle with the cinnamon-sugar mixture. Serve the soup in shallow bowls and garnish with the fried tortilla strips.

 

Side Dish:  Erin

Spaghetti Squash with Jalapeño Cream



1 spaghetti squash (about 3 lbs.)
 

2 c milk

2 to 3 jalapeños, stemmed, seeded, and chopped

2 T butter, plus more for pans


3 T flour

1 tsp salt

1 c shredded jack cheese



Preheat oven to 375°. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool.

Meanwhile, in a medium saucepan over medium heat, warm milk and jalapeños until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalapeños.

When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.

In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalapeño-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.

(From myrecipes.com)

Entree: Ashley
Smokey Black Pepper Beef Ribs

4 lbs beef back ribs (about 8 ribs)
2 T freshly cracked black pepper

1 T kosher salt

1 T dark brown sugar

1 tsp smoked paprika

1 tsp ground chipotle
spray canola oil

Preheat your oven to 425 degrees.
Line a sheet pan with foil and/or parchment paper. Spread beef ribs out on the pan so they’re not touching. Leave them on the counter to knock the chill off them while you mix up the spice rub.

Grind up the black pepper.

Put the black pepper, kosher salt, brown sugar, smoked paprika, and ground chipotle in a medium-sized bowl.  Mix to combine with a fork or whisk.
Sprinkle the ribs with the spice rub.  Pick the ribs up to coat all sides. Press the spice rub down with your hands to help it stick to the meat.

Give the top of the ribs a very light spritz with spray canola oil.

Roast for about 15 minutes at 425 degrees. After 15 minutes, drop the heat to 300 degrees and roast for an additional 1 hour 20 minutes. Your final roasting time will depend on the size and meatiness of your ribs.

Remove from the oven when they have a handsome brown crust and the meat comes away easily from the bone when pulled at with a fork.

(From the hungrymouse.com)

Vegetarian option – dredge slices of portobello mushrooms with spice rub mixed with matzo meal.  Roast 20 minutes.

Dessert:  Stacey

Strawberries with Balsamic Vinegar and Black Pepper

2 lbs. fresh strawberries--cut in half

½ c white sugar
¼ c balsamic vinegar
½ tsp freshly ground black pepper



Place strawberries in a bowl.  Drizzle vinegar over strawberries and then sprinkle with sugar.  Stir gently to combine.  Cover bowl and let sit at room temperature for at least one hour--but NOT MORE than 4 hours.  Just before serving grind pepper over the berries.  I served berries over vanilla ice cream.

Lottery:  Tamara

Birthday Divas - November 2009

Diva: Erin
To celebrate Erin's birthday and the start of the 5th year of Dining Divas of the Palouse!

Drinks: Stacey
Cava sparkling wine

Raspberry Frapé
Add Sprite to raspberry sherbet and mix well.

Appetizer: Mariah
Deviled Eggs

Set eggs flat in pot, bring to rapid boil remove from heat and cover for 12-17 minutes, prep eggs for the devilish deliciousness === slice, mash and mix.

Mix cooked egg yokes light canola oil mayo and Dijon to taste and until nice and creamy -- add three pinches of white pepper and a few dashes of black pepper. After filling the egg whites with the yummy filling, sprinkle paprika atop the eggs and devour!

Soup: Tamara
Birthday Soup - based on the book Little Bear by Else Holmelund Minarik

2 onions, chopped
3 T olive oil
2 zucchini, sliced thin
4 carrots, roughly chopped
6-8 red potatoes, peeled and chopped
64 oz of vegetable broth
2 15 oz cans of white beans
1 bag of frozen green beans or peas
1 28 oz can of diced tomatoes with juice

In a large stock pot, cook onions on low-medium heat until soft but not brown. Add zucchini, potatoes, carrots and broth. Bring to a boil and simmer covered for 1-2 hours.
Add beans, peas and tomatoes and cook for another half hour. Season to taste.

(You can also put shredded cabbage in it before simmering for 2 hours - i recommend green cabbage. The purple turns it really dark.)

Salad: Aven
Mediterranean Layered Party Salad

2 cucumbers -- seeded and chopped
½ tsp salt
1 c sour cream
1 c yogurt
2 large cloves garlic -- minced
3 c spinach -- washed and stemmed
2 c garbanzo beans -- drained
1 tsp dried oregano
2 T lemon juice
1 c roasted red peppers -- chopped
sundried tomatoes
½ c chopped basil
1 ½ c artichoke hearts -- prepared artichoke hearts, chopped
1/8 tsp crushed red pepper
1 c kalamata olives
Freshly ground pepper
¼ small red onion -- thinly sliced
4 oz. crumbled feta cheese


Place chopped cucumbers in a strainer, sprinkle with salt and place over a bowl to drain. Transfer to another bowl and stir in the sour cream, yogurt, garlic, salt and pepper. Set aside.

Fill the bottom of the serving bowl with the spinach. Spoon garbanzo beans on top and sprinkle with lemon juice and oregano. Layer roasted peppers and sundried tomatoes. Sprinkle chopped basil over tomatoes. Follow with artichoke hearts, crushed red pepper and olives. Spread the cucumber/sour cream mixture to cover the top.

Chill, covered, for at least 3 hours (or overnight).

When ready to serve, garnish the top with red onion, tomatoes and feta cheese.

(Aven decorated the salad to look like a birthday cake, cucumber/red pepper candles and all! Truly the most beautiful Diva salad ever!)

(Modified from grouprecipes.com)

Side Dish: Ashley
Phyllo Squash Presents



roast a medium winter squash (I used kabosha) and 1 russet potato at 400 for about an hour.


In the mean time, saute:

1 carrot diced

½ parsnip, diced

1 c onion, diced

1 rib celery, diced

1 garlic clove, crushed

1 T fresh sage, minced


When vegetables are soft, add about 2 cups of vegetable broth. Simmer to reduce slightly. Carefully pour into a blender and puree until smooth.


In a large bowl, mash the squash and potato. Add the vegetable puree and season with salt and pepper to taste.


Lightly grease a muffin tin. Preheat oven to 350. Take 4 sheets of fillo dough. Cut into squares large enough to put in a muffin cup with a hangover large enough to be pinched shut and have a decorative "pouf". Put the dough square in the cups and fill 1/3 with squash mixture. Pinch closed and bake for about 15 minutes or until golden brown.

Entree: Lovina
Chicken Mole Poblano

2 dried ancho chilies, stemmed and seeded
2 dried anaheim chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
¼ c golden raisins
¼ c whole almonds
¼ c sesame seeds
1 T whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 T dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 T extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 capon or large chicken, cut into 10 pieces (Quorn Chikin’ Cutlets for the veggie option)
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 T extra-virgin olive oil
2 c chicken stock (vegetable stock for the veggie option)
1 onion, thinly sliced
4 radishes, thinly sliced
1 lime, juiced
Cilantro leaves, for garnish
Cooked white rice, for serving

For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).

Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.

Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.
Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.

(From Tyler Florence, foodnetwork.com)

Dessert: Tiffany (sub for Colleen)
Dulce de Leche Ice Cream Sundaes

Chocolate Sauce
1 ½ c whipping cream
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Streusel
½ c all purpose flour
¼ c sugar
3 T unsalted butter, room temperature
1/8 tsp salt

Blondies
6 T (¾ stick) unsalted butter, room temperature
½ c sugar
¼ c (packed) dark brown sugar
1 large egg
¼ tsp vanilla extract
¾ c all purpose flour
¼ tsp baking soda
1/8 tsp salt
½ c semisweet chocolate chips
2 pints dulce de leche ice cream

Chocolate Sauce: Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth.

Streusel: Preheat oven to 350°F. Mix all ingredients in bowl. Rub together with
fingertips until small clumps form. Spread on rimmed baking sheet. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet.

Blondies: Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Using
electric mixer, beat butter and both sugars in bowl to blend. Beat in egg, then vanilla.

Sift flour, baking soda, and salt over; beat just until combined. Stir in chocolate chips.
Spread batter in pan. Bake until golden around edges and tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack.

Cut blondies into 1-inch squares. Arrange 5 squares in bottom of each dish. Rewarm sauce; spoon over. Top with ice cream, more sauce, then streusel.

Wild Card: Sara
Chicken Pinata!

Lottery: Bonnie

Let There Be Light - October 2008

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

Diva: Sara

Drinks: Lovina

Sage Lemondrops

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

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

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

Fresh Lemonade

Fresh squeezed lemon juice
Sugar
Water
Soda water
Lemon Sorbet

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

Appetizer: Bonnie
Beet Chips

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

Dill sour-cream dipping sauce

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

Salad: Mariah
Watermelon and Red Onion Salad Recipe

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

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

Yield: 6 servings

And an alternative salad:

Sweet Cucumber and Mandarin Orange Salad Recipe

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

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

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

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

Soup: Brenda (sub for Erin)
Lebanese Vegetable Soup

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

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

¼ c chopped fresh parsley
2 lemons, cut into wedges

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

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

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

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

Side Dish: Aven

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

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

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

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

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

Entree: Ashley
Butternut Squash Soufflé

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

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

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

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

Dessert: Tamara and Sara
Light-Hearted Chocolate Cake

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

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

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

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

Wildcard: Colleen
Paperwhite Bulbs in Glass Vases with Rocks

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

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

Lottery: Stacey

Autumn Equinox - September 2008

Diva: Bonnie

Drinks: Colleen
Pear Mojitos

2 parts pear vodka
2 parts pear juice
2 parts club soda
1 part simple syrup
5-10 mint leaves per drink
3 slices asian pear per drink
ice

muttle the pear and mint. add liquid and ice. shake and serve.

Appetizer: Sara
Aged Cheddar with Apple Wedges and Cider Reduction

2 c apple cider
2 tsp chilled butter
8 (1-ounce) slices walnut or other nut bread, toasted and halved
½ pound Shelburne Farms or other aged cheddar cheese, thinly sliced
2 Granny Smith apples, cored and each cut into 16 slices

Bring cider to a boil in a large saucepan; cook until reduced to ½ cup (about 15 minutes). Remove from heat. Add butter; stir with a whisk until butter melts.

Place 2 bread halves on each of 8 dessert plates. Divide cheese evenly among bread halves. Place 2 apple slices on each bread half. Drizzle 1 tablespoon cider reduction around each serving.

Rosemary- Maple Cashews--An addictive salty- spicy cocktail snack...

4 c raw cashews
2 ½ T pure maple syrup
1 ¼ T extra-virgin olive oil
½ T minced fresh rosemary
1/8 tsp cayenne pepper
kosher salt and freshly ground black pepper

Preheat oven to 375°F.
In a large bowl, toss cashews with the maple syrup, olive oil, rosemary and cayenne.
Spread the cashews on a large rimmed baking sheet and toast for 30 minutes, stirring occasionally, until browned. Immediately season the cashews with salt and pepper; let cool, tossing occasionally.

Yield: 4 cups
Cooking Tips: The cashews can be stored in an airtight container for up to 2 weeks.

Pumpkin Seed Cornmeal Bread

1 1/8 tsp active dry yeast
1 ½ c water, at room temperature
1 ¾ c plus 1 1/3 cups unbleached all-purpose flour
1 c cornmeal, plus more for sprinkling
1 T kosher salt
1 1/3 c toasted pumpkin seeds (6 ounces)

Dissolve 1/8 teaspoon of the yeast in 1 cup of the water. Stir in 1 ¾ cups of the flour. Cover with plastic wrap and let stand overnight in a warm spot. Dissolve the remaining 1 teaspoon of yeast in ¼ cup of the water. Put 1 cup of the cornmeal in a large heatproof bowl. Bring the remaining ¼ cup of water to a boil, then stir it into the cornmeal and let cool. Stir in the salt, both yeast mixtures and the remaining 1 1/3 cups of flour to make a soft dough. Transfer to a floured surface and knead until smooth and elastic, about 15 minutes. Knead in the pumpkin seeds. Return the dough to the bowl, cover with plastic wrap and let rise for 1 hour.
Turn the dough out onto a work surface and gently fold 4 times. Return the dough to the bowl, cover and let rise until doubled in bulk, about 1 hour. Sprinkle a baking sheet with cornmeal. Turn the dough out onto a work surface and divide in half. Shape each half into a round loaf. Set the loaves on the baking sheet and let rise until doubled in bulk, about 1 1/2 hours.
Set a pizza stone on the middle rack of the oven and preheat the oven to 500°. Fill a roasting pan with water and set it on the bottom rack. Make 3 slashes in the tops of the loaves; transfer them to the stone and bake for 10 minutes. Reduce the oven temperature to 450° and bake for 20 minutes longer. Let the loaves cool on a rack for 45 minutes before slicing into eighths.

Salad: Tamara
Arugula Salad with Roasted Grapes

2 c seedless grapes
6 medium shallots, unpeeled
6 T olive oil
2 T red wine vinegar
1 tsp Dijon Mustard
1 tsp fresh thyme
3 bunches of arugula or watercress, heavy stems removed (¾ pounds)
2 oz. pecorino cheese, thinly sliced**

Preheat the oven to 375 F and line baking sheet with parchment paper. Place grapes on one half prepared baking shet, and shallots on the other half. Roast 20 minutes, or until grapes are shriveled, turning grapes every 10 minutes. Transfer grapes to bowl, and set aside. Roast shallots 20 minutes more, or until tender. Transfer shallots to bowl, and cool 10 minutes.

Cut off root end of each shallot and squeeze pulp into blender. Add oil, vinegar and mustard, and season with salt and pepper. Blend until smooth. Transfer to bowl, and stir in thyme.

Toss arugula with enough dressing to coat. Divide arugula among 6 plates and top with roasted grapes and pecorino slices. Store remaining dressing in fridge up to 1 week.

**I topped it with sliced almonds instead of the pecorino.

Soup: Mariah
Carrot Soup with Sesame Seeds and Fresh Chives

5 T butter
3½ c chopped peeled carrots
1 c chopped leeks OR green onion tops
½ c chopped celery
6 c low-salt chicken broth or vegetable broth
½ c whipping cream
½ c sour cream
1 tsp oriental sesame oil
2 c ½-inch bread cubes (from day-old crustless French bread)
1½ T sesame seeds, toasted
2 T chopped fresh chives

Melt 2 tablespoons butter in heavy large pot over medium heat. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes. Add broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to pot. Whisk cream, sour cream, and ½ teaspoon sesame oil into soup. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Melt remaining 3 tablespoons butter with remaining ½ teaspoon sesame oil in heavy large skillet over medium heat. Add bread cubes and sauté until golden brown and crispy, about 4 minutes.

Bring soup almost to simmer over medium heat. Ladle into bowls. Mound croutons in center of each. Sprinkle with sesame seeds and chives and serve.

Side Dish: Ashley
Fall Rice Pilaf

This was all done without measuring; to taste
Equal parts wild and brown rice, cooked separately and mixed together(about 6 cups cooked).

Sauté 1 large yellow onion until soft; add 2 garlic cloves, minced and about 1 tsp each of cinnamon, cumin and ginger. Saute for 1-2 minutes. Add to rice mixture. Add about 1/4 tsp eack of salt and pepper

In a separate bowl, combine 2 diced, skin on apples (I used winesap) with about 1/4 cup of apple cider vinegar and the above spices (enough to lightly coat apples, to taste). Add to rice mixture. Add dried cranberries and walnuts to taste. Adjust seasonings to taste.

Entrée: Aven
Stuffed Summer Squash
Makes 16 servings

8 small summer squash
butter or olive oil
1 med onion, finely chopped
1 large bell pepper, finely chopped
2 peaches, peeled & finely chopped
½ bunch parsley, minced
2 c cooked ground beef or sausage
(veggie version – 2 c cooked lentils)
2-4 c bread crumbs
salt and pepper to taste

Cut squash in half and scoop out the seeds and some of the flesh. Brush inside of squash with butter or oil and sprinkle with salt. Saute onion and pepper in oil or butter. In a large bowl mix remaining ingredients thoroughly. Depending on the size of your squash add more or less bread crumbs. Pack each squash with filling and place in an oiled baking dish. Bake at 350 for 30-45 minutes or until squash is soft when poked with a fork.

Dessert: Lovina
Flourless Chocolate Torte

½ pound (2 sticks) unsalted butter, cut into ½-inch cubes, plus ½ T for greasing
1 pound semisweet chocolate, coarsely chopped
¼ c orange liquor
1 tsp instant coffee
8 large eggs
¼ c sugar
1 tsp vanilla extract
½ tsp salt

Preheat oven to 325 degrees F.
To make in a torte fashion: Using ½ tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan.

To make in a cupcake fashion: line small cupcake pan with cupcake liners. Set aside. (This is what I did!)

Bring a medium saucepan of water to boil.
Combine the chocolate, butter, and orange liquor in a bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture.
Pour batter into prepared pan. (If using a springform pan, you will need to pour enough boiling water into the roasting pan to come about halfway up the sides.) Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes for springform pan or about 20 minutes for small cupcakes. Remove cake and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight. Alternatively, remove cake from oven and place in freezer to cool quickly.

Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter. If serving cake alone, you can garnish with confectioners' sugar or cocoa powder immediately before serving.

Poached Pears with Ginger and Port

4 ½-inch piece fresh gingerroot
9 c water
6 firm-ripe Bartlett, Anjou, or Comice pears, with stems intact
1½ c sugar
¾ c Tawny Port
1/3 c fresh lemon juice
¾ c mascarpone cheese
2 T heavy whipping cream
2 tsp sugar
2 tsp finely grated orange zest
dash cardamon

Peel gingerroot and slice thin; cut the slices into thin strips. In a saucepan large enough to hold pears lying on their sides, bring 9 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.

Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced and slightly syrupy.

In a small bowl, whisk together the mascarpone, whipping cream, cardamon, sugar, and orange zest.

Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled, with dollops of the mascarpone whipping cream.

WildCard: Stacey
Homemade Maple-flavored Syrup

1 c water
1 c white sugar
1 c brown sugar
1 c light corn syrup

Put all ingredients in a pan and bring to a boil. Remove from heat and add 1 tablesppon of maple flavor. Store in the fridge

Lottery: Erin
Served with caramels

California Wine Country - April 2008

Diva: Lovina

Drinks: Tamara
Red and White Wines from the California Wine Country
White Grape Juice with sparkling water mixed over ice.

Appetizer: Sara
Avocado Taco Rolls

I used IndiaLife Tortillas

8 Avocados
1/4 c lime juice
Mashed together

Cilantro Sauce:
1/3 C Lime Juice
1/3 C Olive Oil
2 bunches of Cilantro stems and all
1/2 jalapeño pepper seeds and all
whipped up together in my food processor

Mole Sauce--

4 ½ c chicken broth
3 T olive oil
1 c finely chopped onion
3 T chopped garlic
1 tsp dried oregano
1 tsp ground cumin
¼ tsp ground cinnamon
2 ½ T chili powder
3 T all-purpose flour
2 ounces dark chocolate, chopped (I usually use Hershey Special Dark, it has a sweetness that mellows the sauce)

Heat oil in a large saucepan over med/low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour, stir for 3 minutes. Gradually whisk in chicken broth. Increase heat to med. high. Boil until reduced, about 35 minutes, stirring occasionally. Remove from heat. Whisk in chocolate; season with salt and pepper, if desired.

Salad: Erin
Spinach-Orange Salad

½ c fresh orange juice
¼ c Sherry wine vinegar (I used both Sherry cooking wine and wine vinegar)
3 T honey
1 T fresh lime juice
¾ tsp chili powder
¾ c olive oil

2 6-ounce packages baby spinach (I used mixed greens and spinach)
4 oranges, peel and white pith removed, quartered, cut crosswise into
¼-inch-thick slices
2 c matchstick-size strips peeled jicama
1 avocado, peeled, seeded, cubed
½ c chopped red onion
¼ c chopped fresh cilantro

Whisk fresh orange juice, Sherry wine vinegar, honey, fresh lime juice and chili powder in large bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Combine remaining ingredients in another large bowl. Toss salad with enough dressing to coat lightly.

Soup: Stacey
Homemade Tomato Soup
Serves: 6 Servings

1 (14-ounce) can chopped tomatoes
¾ c extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 c chicken broth
1 bay leaf
2 T butter
¼ c chopped fresh basil leaves
½ c heavy cream, optional

Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 c of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

For garnish:
1⁄4 c extra virgin olive oil
2 c basil leaves
6 cloves garlic, thinly sliced

Heat a medium sauté pan over high heat. Add the olive oil and the garlic. Cook the garlic until it begins to turn golden brown, stand back and add the basil leaves (they will pop and splatter slightly). Fry the basil until crisp. Using a slotted spoon remove the basil and garlic to a plate lined with a few layers of paper towel, season lightly with salt and reserve the oil.
To serve: ladle the hot soup into bowls and garnish with a few crispy basil leaves, slices of fried garlic, and a drizzle of the reserved oil.
Serve this soup as the perfect partner to a hot grilled cheese Panini.

Side Dish: Nicole
Ravioli with Butternut Squash, Sage and Hazelnuts in a Marsala Sauce

6 Ts shallots, chopped
1 ½ c hazelnuts, toasted and crushed
5 c Marsala cooking wine
2 c white wine
1 pound cold butter, cubed
1 bunch sage, chopped
2 T olive oil

Cook the shallots and hazelnuts in a medium-sized saucepan. When the shallots become translucent, add all of the Marsala and white wine to begin reducing. Reduce until there is about two c of liquid remaining. Reduce heat to a high simmer and begin adding the butter very slowly, stirring constantly. Once all of the butter has melted into the sauce, add the sage.
Cook the ravioli (recipe follows) and toss with olive oil. Add the freshly made Marsala Sauce and serve.

Ravioli
Pre-made butternut squash ravioli can be purchased at local pasta shops during the fall, or you can make your own. A good recipe from the Food Network's Emeril Lagasse follows:

3 T minced shallots
1 c roasted butternut squash puree
3 T heavy cream
3 T grated Parmigiano-Reggiano cheese, plus 2 ounces
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
1 T finely chopped fresh parsley leaves
Pinch nutmeg
Freshly ground white pepper
Salt

In a large sauté pan, over medium heat, melt 1 T of the butter. Add the shallots and sauté for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 Ts cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 tsp of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.**
Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
**Editor's Note: You can also use pre-made wonton wrappers instead of making your own pasta
Makes 6 servings. Enjoy!

Entrée: Colleen
Margarita Pizza:

Bread Machine Basic Dough
1 1/3 c water
¼ c extra virgin olive oil
3 ½ c unbleached all purpose flour
1 T sugar
1 ½ t salt
2 t SAF yeast

put ingredients into bread machine on dough cycle. remove immediately at end of cycle. divide into desired # of portions. knead a few times and cover with a damp towel to rest for 30 minutes. can refrigerate 24 hours and let rest for 20 minutes before using.

Sauce:
~2 T olive oil
2-3 cloves garlic sliced thin
1 can diced tomatoes

heat oil. add garlic and sauté for 60 seconds or so. add tomatoes and reduce until liquid has evaporated and sauce is thick and will not run when moved with a spoon. (hope that makes sense).

Toppings:
fresh tomatoes sliced thin
fresh mozzarella sliced thin
fresh basil sliced in strips

assemble pizza and bake at 450 until crush is golden brown. (7-20 minutes depending on thickness of crust)

For the Goat cheese Pizza:

Blue Corn Meal Crust
1 ½ c water
¼ c olive oil
3 2/3 c flour
1/3 c cornmeal
1 t salt
2 t yeast

follow same directions as above. When I made this crust I was surprised because it was very, very sticky and I ended up having to add quite a bit more flour. I didn't measure. sorry!

Rosemary infused olive oil:
add chopped fresh rosemary and garlic to olive oil and infuse at least over night. I didn't measure this either.

Caramelized onions:
small onion - slice in 1/4 inch rings
several T olive oil
sugar
vinegar

heat oil. add onions, sprinkle lightly with sugar and sauté over medium heat stirring frequently until onions are caramel in color (maybe 20 minutes or more?). when nearly finished, add a splash of vinegar and cook for about another minute. cool completely.

toppings:
light layer of mozzarella cheese
caramelized onions
thinly sliced pear (I coated in OJ to preserve color for travel)
thinly sliced dried fig
crumpled goat cheese

Dessert: Mariah
Poached Pears with Chocolate Carmel Sauce

1 c pear nectar
1 c dry white wine
½ c honey
4 slightly under-ripe pears, peeled, halved, cored
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Vanilla ice cream or Good Karma Rice Cream

Stir pear nectar, white wine and sugar in heavy large saucepan over medium-high heat until sugar dissolves and syrup comes to boil. Add pears to syrup in saucepan. Cover pan, reduce heat to medium-low and simmer until pears are tender, about 8 minutes. Using slotted spoon, transfer pears to plate. Increase heat to medium-high and boil poaching liquid until reduced to 3/4 c, about 8 minutes. Remove pan from heat. Add chocolate; whisk until chocolate melts and sauce is smooth.
Place 1 warm pear half, cut side up, on each plate. Top with vanilla ice cream and warm chocolate sauce. Or cover pears and chocolate sauce separately and refrigerate up to 2 days; then serve pears cold with ice cream and sauce, rewarming sauce, if desired.

WildCard: Aven
Gorgeous handmade grape earrings for all.


Lottery: Ashley
Bottle corks – prize winner received a bottle opener!

Award Winning - February 2008

Diva: Sara
Drinks: Stacey
Mandrini Cocktails

Makes one drink:

1 ½ ounce Absolut Mandarin vodka
2 ounces sour mix
¼ fresh orange wedge
½ ounce Chambourd Black raspberry liquor
ice
martini glass

Fill cocktail shaker half-way full with ice. Add vodka, sour mix, and squeeze in orange (and toss it in shaker). Shake like crazy to get it really cold. Strain into martini glass and then slowly add Chambourd. It will sink to the bottom making a pretty layered drink. Garnish with a fresh lime wedge.

Appetizer: Mariah
Endive topped with blue cheese/goat cheese sautéed mixed nuts and spicy cayenne honey drizzled on top.

Simply-- Chop your favorite nuts toss a dash of cayenne in the pan with some olive oil, sauté until golden brown. Soften cheese of your flavor spread inside endive leaf, sprinkle nuts atop cheese and drizzle with warmed honey.

Enjoy the Deliciousness of simplicity...

Salad: Aven
Bean Sprout Salad

2 c bean sprouts
1 c pea sprouts
¼ c green spring onions
2 T sesame oil
2 T soy sauce
2 T toasted sesame (just put the sesame seeds onto a tray and in a 350 degree F oven until golden - about 5 minutes)
1 T granulated sugar
1 T vinegar (rice wine)
¼ c red bell pepper, cut into strips
¼ c golden raisins

Mix bean sprouts, pea sprouts and onion in a bowl.
Combine oil, soy sauce, sesame seeds, sugar, vinegar and pepper.
Mix well.
Pour over sprouts.
Toss before serving.
Sprinkle raisins on top.

Soup: Tamara
Gold Soup

1 liter vegetable stock
1 ½ kg butternut pumpkin, weighed before preparing (I used acorn squash)
500 g kumara (gold sweet potato)
350 g carrots
1 onion
3 T chopped parsley (optional)
1 ¼ c red lentils, washed
3 c water, may need to add a little extra
½ tsp crushed garlic (optional)
½ tsp pepper (optional)

Add the stock to a large cooking pot or boiler. Everything will be added to the pot as it is chopped/prepared.
Cut pumpkin and kumara into chunks, no bigger than 2 inches square, removing any skin and seeds. Add to the pot.
Peel and chop carrots and onion. Add to the pot.
Wash and drain the lentils. Add to the pot.

Add all remaining ingredients and some extra water if the veggies are not covered. You may need to add some more water or stock during the cooking- so just keep your eye on it. If there is not enough liquid the soup may stick to the bottom of your pot (maybe not such a bad thing if you catch it in time. Once when I made this soup it had stuck to the bottom and tasted like it had roasted pumpkin in it).

Bring to the boil, Boil for approx 30 minutes, or until the largest veggie pieces are soft when poked with a knife. Stir occasionally to ensure the lentils do not burn onto the bottom of the pot.
Remove from heat and purée with either a stick blender used in the pot or by using a food processor. To make the soup thinner, just add some extra water or stock.
Serve with a little sour cream and maybe a sprinkle of freshly chopped parsley.

Side Dish: Ashley
Grilled Vegetable Napoleon

slice polenta into 1/3 inch rounds. Brush with oil and grill until brown on both sides.
roast a red bell pepper and cut into 8ths, depending on size.
soak portabella caps in a balsamic vinaigrette , olive oil, balsamic, basil, oregano, salt and pepper
grill chunks of red onion until slightly charred and softened
gouda cheese, grated, to taste

grill the portabella caps until softened and mostly cooked through.

Stack the polenta and veggies into two layers. I used the above order.
Skewer to hold stack in place and bake in a 350 oven for about 10 minutes or until cheese is melted.

Entree: Lovina
Filet Mignon with Merlot Sauce (award winning at Sara’s)

Servings: Serves 6.

1 750-ml bottle Merlot
2 14 ½-ounce cans low-salt chicken broth
1 14 ½-ounce can beef broth
2 T (1/4 stick) unsalted butter, room temperature
1 T all purpose flour
1 T olive oil
6 6-ounce filet mignon steaks (each about 1 inch thick)
Freshly cracked pepper
¼ c chopped shallots
1 T chopped garlic
1 tsp chopped fresh thyme

Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)

Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 ½ cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

Vegetarian version: Replace steaks with portabello mushroom and chicken broth with veggie broth.

Champ
(Green Onion Mashed Potatoes)
Servings: Serves 4.
2 pounds russet potatoes, peeled, cut into 1-inch pieces
½ c whipping cream
¼ c (1/2 stick) butter
1 bunch green onions, sliced (about 1 1/3 cups)

Cook potatoes in pot of boiling salted water until very tender, about 15 minutes.
Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.

Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)

Dessert: Colleen
Blue Ribbon Pound Cake

2 sticks butter
3 c sugar
6 eggs
3 c flour
½ pt. whipping cream
2 tsp vanilla

Cream butter and sugar together; add eggs one at a time,
beating well after each addition. Add flour and whipping
cream, alternately. Add vanilla. Pour into large tube pan
that has been greased and floured. Bake at 325 degrees for
one hour and 25 minutes. let cool in pan for one hour.








WildCard: Erin
Ron Jeremy Pictures!

Things that make you go hmm - September 2006

Diva: Ashley

Drinks: Michelle

Appetizer: Lovina
Fried Dill Pickles

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

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

Yield: about 2 1/2 dozen appetizer servings.

Spicy Ranch Dipping Sauce

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

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

Salad: Stacey
Walnut salad dressing

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

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

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

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

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

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

Soup may be stored in refrigerator for up to four days

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

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

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

Entree: Tiffany
Swordfish in a Sesame Seaweed Spaetzle Crust

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

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

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

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

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

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

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

Dessert: Erin
Gorky’s Beet Cake

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

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

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

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

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