Cuisine of the Deep South - July 2012

Diva: Hallie

 

Drinks: Erin
Summer Shandy

pink lemonade
bud light
vodka

 

Appetizer: Ashley
Cornbread cups with Spicy Crab or BBQ chicken

Make 2 batches of cornbread in a mini muffin pan.  Use just the tops upside down. 

Spicy Crab mixture:
2 cans lump crabmeat, drained
½ c sour cream
½ T of chili oil
2 tsp chipotle powder
salt to taste
cayenne for garnish

BBQ chicken mixture:
shredded chicken mixed with bbq sauce to taste. Topped with chopped sweet pickles


Salad: Lovina
Southern BELT (bacon, egg, lettuce, and tomato)

Mixed greens
Hard boiled eggs
Crumbled bacon
Tomato wedges
Fresh tarragon

Balsamic vinaigrette:
¼ c minced shallot
¾ c olive oil
¼ c chopped fresh parsley
½ c balsamic vinegar
2 tsp honey
1 tsp salt
1 tsp ground pepper


Soup: Mary Ellen
Chilled Watermelon Soup

One ripe, seedless watermelon
4 T lime juice (or to taste)
Fresh mint
8 T apple sauce or apple juice (or to taste)
Ground ginger (a couple shakes)
Honey (optional, if more sweetness is needed)
Plain yogurt

Blend first 5 ingredients in food processor or blender. Chill for at least one hour. Serve with plain yogurt and fresh mint. 


Entree: Hallie
Tender Pork Spare Ribs

1 c brown sugar
½  c Old Bay seasoning
2 T Hungarian sweet paprika
2 racks pork spareribs, fat trimmed
1 c beer
3 cloves garlic, minced
1 T honey
3 T Worcestershire sauce
1 T prepared brown mustard

Mix the brown sugar, Old Bay seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet. Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
Let the ribs rest at least 15 minutes before cutting them up.
adapted from allrecipes.com

New Orleans Shrimp Boil

Boil 4 lbs of shrimp with a packet of Zatarains New Orleans seafood boil spices and one lemon cut into quarters.
Done.


Side Dish: Aven
Roasted Red Pepper Grits

2 medium red bell peppers
1 large onion
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 cup quick-cooking grits
4 cups whole milk
1 cup water
1/4 teaspoon Tabasco, or to taste

Roast and peel bell peppers. Finely chop onion.
In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes.
Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400° F. oven until hot, about 15 minutes.

adapted from epicuious.com


Dessert: Stacey
Old Fashioned Root Beer Float Cake

Cake:
1 c butter
2 c sugar
3 c flour
1 ½ T baking powder
½ tsp salt
3 ½ tsp water
4 eggs
1 T root beer extract
1 tsp vanilla extract
1 c milk

Vanilla Frosting:
7 ½ c powdered sugar
2 ½ c butter
3 to 5 T heavy cream
3 tsp vanilla extract

Preheat oven to 350 degrees F.  Grease and flour two 9-inch cake pans and line the bottoms with parchment paper.
In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy. Meanwhile, sift together the cake flour, baking powder, and salt. With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
      
Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
      
To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes. Apply a second layer of frosting to finish off the cake, swirling the frosting a bit.

Green Tea - April 2012

Diva: Mary Ellen

Drinks: Lovina
Pomegranate-Lemongrass Green Tea Spritzer

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

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

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

Jasmine Green Tea and Lavender Cooler

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

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

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


Appetizer: Colleen
Jasmine Green Tea Bread

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

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

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

Roasted Garlic Edamame Dip

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

Put all ingredients into food processor and blend until smooth.


Soup:

Salad:

Entree: Hallie
Green Tea Teriyaki Chicken

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

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

Adapted from TasteofHome.com

Ginger and Green Tea Tofu

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

Side Dish: Erin
Pineapple Fried Rice

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

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

Dessert:

Lottery:

Favorites - February 2012

Diva:  Colleen

Drinks:  Aven
Vodka Tonics with Kumquats

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

pour over ice and enjoy


Cucumber Water

10 thin slices cucumber  
1 slice lemon
½ gallon water

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

Appetizer:  Lovina
Polenta cakes with caramelized onions and fontina

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

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

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

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

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



Soup:  Hallie
Italian Wedding Soup

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

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

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

Cook the orzo separately until al dente.

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

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

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

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

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



Side Dish:  Stacey
Marbled Stuffed Potatoes

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

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

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

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

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

Food Network Magazine

Entree:  Tiffany
Eggplant Roll-Ups

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

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

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

Rachel Ray

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

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

Ina Garten recipe from www.foodnetwork.com

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



Dessert:  Erin


Flan with Caramel Sauce

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

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

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

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

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

Lottery:  Ashley

Honey and Hazelnuts - November 2011

Diva:  Stacey

Drinks:  Erin

Lychee Martinis

¼ c sugar

¼ c water

1 c drained canned lychees (15 to 20, from a 16- to 20-oz can)

2 T fresh lemon juice

6 oz (¾ cup) vodka (preferably Skyy)

1 ½ oz (3 T) Cointreau or other orange-flavored liqueur

Heat sugar and water in a 1-quart saucepan over high heat, stirring, until sugar is dissolved, then pour into a heatproof bowl set in a large bowl of ice and cold water. Let stand, stirring occasionally, until syrup is cold, about 3 minutes.

Purée lychees with sugar syrup and lemon juice in a blender until smooth, then force through a fine-mesh sieve into a bowl, pressing hard on solids and then discarding them. Fill cocktail shaker halfway with ice cubes and add lychee purée, vodka, and Cointreau. Shake 15 seconds and strain into Martini glasses.

Appetizer:  Hallie

Brie and Honeycomb

Serve slices of a baguette with a wheel of brie and oozing hunk of honeycomb.  Allow your inner diva revel in the lusciousness of those flavors combined.  

Soup:  Mary Ellen

Honey Carrot Soup

16 oz baby carrots or 3 ½ c sliced carrots     

1 c chicken broth 

½ medium onion, chopped 

½ c  

2% milk 

1/4 c honey 

ground nutmeg, to taste    

In large saucepan, combine carrots, chicken broth and onion. Cover and  simmer over medium heat for about 15 minutes, or until carrots are tender.  Transfer mixture to blender or food processor; blend until smooth. Return  to saucepan. Add milk and honey. Return to simmer. Serve hot or chilled,  sprinkled with nutmeg. 

(From the National Honey Board)

  

Salad:  Mariah and Sara

Inspired Salad

Organic Greens

Hazelnuts

Fresh Blackberries

OMG - GORGEOUS!

Romano Cheese

Salt/Pepper

White Balsamic

Olive Oil

Honey

Mix tbsp of honey with a dash of salt and ¼ tsp cayenne, add water until the mixture softens to a stir pour mixture over 2 cups of hazelnuts, place in over for 20 minutes at 350 (check often).  Set hazelnuts aside and drizzle a generous amount of olive oil on a large cutting board appropriate for serving, salt and pepper the board then place the greens on the slab, using two kitchen knives toss the salad on the cutting board coating the leaves with olive oil, drizzle white balsamic over the greens and coat again using the kitchen knives.  Using a carrot peeler, peel a generous amount of cheese on top of the salad the salad is nearly ready to serve!  To put the finishing touches on this inspired pile the berries and nuts in each on the four corners.  As inspired by Jamie Oliver – serve on the cutting slab!

Side Dish:  Lovina

Twice Baked Bourbon-Hazelnut Sweet Potatoes

2 T. veggie oil

3 pounds sweet potatoes (about 6 round, not skinny)

½ c crème fraiche or cream cheese

6 T melted butter, divided

2 T. pure maple syrup

2 T bourbon

1 tsp ground cinnamon

1 tsp ground nutmeg, divided

¼ c chopped hazelnuts (or pecans, walnuts…)

¼ c panko bread crumbs

Salt and pepper

Preheat oven to 350°F. Oil the sweet potatoes and roast on rimmed baking sheet until very tender, 1 to 1 ½ hours. (You can nook them in the microwave to speed the roasting time!)

Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl—it should just fall out of the skin. Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability. Mix in the crème fraiche, 4 Tbs. butter, syrup, bourbon, 1 tsp. cinnamon, 3/4 tsp. nutmeg, 1 tsp. salt and pepper to taste. Using a hand mixer (or immersion blender), puree until smooth.

Scoop the potato puree back into the bottom halves. Mix the remaining 2 Tb. of butter and ¼ tsp. nutmeg with the panko and chopped nuts. Salt and pepper to taste. Sprinkle the mixture over the tops of the sweet potatoes.

Bake another 15-20 minutes until warmed through and golden on top!

* These can be made 2-3 days in advance. If coming out of the fridge, bake 30-40 minutes–until warmed through or cheat and rewarm in the microwave. *smile* I won’t tell!

(From aspicyperspective.com)

Entrée:  Colleen

Polenta with Caramelized Onion, Pear, and Hazelnuts

Polenta:
4 c cornmeal
8 c water
10 cloves garlic
olive oil for sauteing
finely copped rosemary to taste
2-3 T honey
1 ⅓ c heavy cream

I make polenta in my multi cooker because it is so easy.  I made this in two batches (half of the ingredients per batch).  On brown setting, saute garlic for 1-2 minutes.  Add polenta, water, rosemary, and honey and stir.  Set to rice cook.  When finished with the cycle, stir in cream.  Put polenta in a 9x13 pan in an even layer.  I refrigerated mine overnight.

Caramelized onions
this is a pretty basic recipe - but you can follow a recipe like this one.

 2 pears thinly sliced
8 oz of smoked gruere grated
hazelnuts finely chopped

Bake the polenta at 350 for ~45 minutes or until warmed though and starting to get golden on the top.  Take out of the oven and layer with caramelized onions and pear.  Bake for another 10 minutes.  Layer with cheese and hazelnuts and bake for another 10 minutes.  Let rest for 5 minutes, cut and serve!

Dessert:  Ashley and Tamara

White Chocolate Mocha Hazelnut Layered Mousse 

(served with Ashley's Hazelnut Honey Brittle, see below)

200g dark chocolate, chopped
200ml soya whipping cream, chilled
3 T icing sugar, sifted after measuring
3 T Kahlua

200g vegan white chocolate
200ml soya whipping cream, chilled
3 T icing sugar, sifted after measuring
3 T Frangelico

First a warning - this needs a lot of load of bowls so get prepared! **Now completely line a standard size loaf tin with cling film so that it overhangs all edges. Melt the dark and the white chocolate separately, I did this placing bowls over pots of simmering water but you could also microwave. Once they have melted scrape them into separate bowls to cool down, they will take too long to cool if you leave them in the bowl you melted them in. Keep giving them a stir to help them cool.

Place the whipping cream into 2 large bowls (200ml in each bowl) and whisk in the icing sugar. Now you have to wait until the chocolates are close to room temperature, if you whisk hot or too warm chocolate into the cold soya cream it will seize up. When ready start with the dark chocolate and scrape it slowly into the whipping cream whisking all the time. When it looks all combined then you can slowly start to whisk in the Kahlua a bit at a time then set it aside.

Repeat the same process with the white chocolate and Frangelico but don't worry if this one seems floppier than the dark chocolate, they set the same.

Now take 1/3 of the dark chocolate mousse and place in another bowl (told you it takes a lot of bowls!) and take 1/3 of the white chocolate mousse and add that and whisk these together well. Now you should have equal bowls of dark chocolate, white chocolate and mixed mousse. Being precise as I am I weighed the mousse to figure out exactly 1/3, but you could just eyeball it of course!

**Spoon the dark chocolate mousse into the loaf tin and level off as best you can. Top with the white chocolate mousse then the mixed mousse levelling off each layer. Now place it in the fridge to fully set, best to leave it overnight but 5 hours should do it.

(From maplespice.com)

**I made these in individual ramekins and served with a chunck of Ashley’s brittle.

Ashley’s Hazelnut Honey Brittle

3 c hazelnuts
¾ c honey
¾ c butter

Toast and skin hazelnuts.  Curse alot while spending an inordinate amount of time rubbing the stubborn skins off and chasing after the ones that pop out of your hand and roll across the floor.
In a heavy saucepan, bring honey to a simmer, whisk in butter and cook until saucelike, about 5 minutes.  Remove from heat and stir in nuts.  Spread on a parchment-lined or generously greased cookie sheet.  Place in freezer for at least 2 hours.  Cut into pieces and wrap in wax paper and store in the freezer.

Ode to Tomato - September 2011

Diva:  Lovina

Drinks:  Aven's mom

Tomato Martini

2 very ripe tomatoes
cucumber

fennel

1 garlic clove
Kosher salt

For each cocktail:


2.5 ounces cucumber vodka

Cherry tomatoes (to garnish)

Chop tomatoes, garlic, fennel and cucubmber roughly. Place in a bowl with 3 tablespoons kosher salt and let marinate for at least 30 minutes, then transfer tomatoes and juice from bowl into food processor and pulse a few times until roughly chopped. Line a mesh sieve with a cloth napkin and pour tomato mixture into it. Let drip into a container overnight. Discard solids, and reserve liquid.

For each martini, shake 2.5 ounces tomato consommé with 2.5 ounces vodka and serve strait up in a cocktail glass. Garnish with cherry tomatoes.

(Adapted from esquire.com)

Tomato Veggie Juice

Juice tomatoes, celery, cucumber, beets, carrots, garlic, onion, fennel, and herbs of choice.

Appetizer:  Ivy (sub for Mariah)

Tomato Confit and Marinated Tomato Tart



Tomato confit

2 ½ pounds large plum tomatoes, quartered lengthwise, seeds and membranes removed

4 large fresh thyme sprigs

3 garlic cloves, unpeeled

½ c olive oil

1 tsp coarse sea salt

Marinated tomatoes

1 pound large plum tomatoes

2 large fresh thyme sprigs

2 garlic cloves, unpeeled

½ tsp coarse sea salt

1 ½ c (or more) olive oil

Crust

1 ¾ c plus 2 tablespoons all purpose flour

¾ tsp fine sea salt

10 T chilled unsalted butter, cut into 1/2-inch cubes

2 large egg yolks

2 T (about) water, room temperature

1 egg yolk, beaten with 1 teaspoon water to blend (for glaze)

Salad topping

8 c loosely packed arugula

2 T extra-virgin olive oil

½ tsp fine sea salt

2 ounces Parmesan cheese, shaved with vegetable peeler

6 large fresh basil leaves

For tomato confit:


Preheat oven to 300°F. Oil large rimmed baking sheet. Arrange tomatoes on baking sheet. Scatter thyme sprigs and garlic cloves over. Drizzle with 1/2 cup olive oil, then sprinkle with coarse sea salt. Bake tomatoes 45 minutes. Turn tomatoes over; continue to bake until tomatoes shrink slightly but are still plump and moist, about 1 hour longer. Cool completely. Peel off skins. 



For marinated tomatoes:

Bring large pot of water to boil. Add tomatoes; blanch 30 seconds. Drain. Cool tomatoes. Peel, quarter, and seed tomatoes. Cut away membranes. Transfer tomatoes to glass jar or bowl. Add thyme, garlic cloves, and salt. Pour enough oil over tomatoes to cover. Let stand at room temperature 2 hours.

For crust:

Blend flour and salt in processor. Using on/off turns, cut in butter until coarse meal forms. Add 2 egg yolks and 1 tablespoon water; process just until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 2 hours. Preheat oven to 375°F. Roll out dough on lightly floured parchment paper to 12-inch round. Transfer parchment with crust to baking sheet. Pierce crust all over with fork; brush with egg glaze. Bake until crust is golden brown, about 27 minutes. Cool crust completely on parchment on baking sheet. 



For salad topping:


Toss greens with oil and sea salt in large bowl. Place crust on platter. Arrange greens atop crust, leaving 1-inch plain border. 

Starting at outside edge and working toward center, alternate tomato confit and marinated tomatoes in slightly overlapping concentric circles atop greens. Top with Parmesan shavings. Garnish with basil leaves. Cut into wedges and serve.

(From epicurious.com)

Salad: Aven

Summer Salad



really ripe tomatoes


freshly picked cucumbers

basil 


white balsamic vinegar 


olive oil


salt & pepper

chop tomatoes, cucumbers and basil however you like and sprinkle with oil, vinegar, salt and pepper
toss lightly and eat immediately

Soup:  Mary Ellen (Sub for Sara)

Roasted Veggie Gazpacho Soup

8-12 tomatoes

4 large garlic cloves

2 large red bell peppers

2 large orange bell peppers

1 large onion

2 T vegetable oil

Kosher salt and freshly ground pepper

1 ½ tsp ground cumin

½ tsp crushed red pepper

3 tsp fresh lemon juice

2 T red wine vinegar

¼ c chopped cilantro

Roast the vegetables. (The oven worked for me, but you could also grill them.) Meanwhile, remove the garlic cloves from the skewers, peel them and transfer to a large bowl. Peel the peppers and add them to the bowl along with the onion, cumin, crushed red pepper, lemon juice and vinegar.

Working in batches, puree the vegetable mixture in a blender or food processor. Pour the gazpacho into a clean bowl and season with salt and pepper. Cover and refrigerate until chilled, about 2 hours. Just before serving, stir the cilantro into the gazpacho. Ladle the soup into bowls, garnish with the cilantro, avocado, sour cream, croutons, or a bit of fresh salsa and serve.

(Adapted from foodandwine.com)

Side Dish:  Lovina
Grilled Panzanella


1 ½ c fresh basil leaves


½ c plus 1/4 cup extra-virgin olive oil, divided


1 large shallot, thinly sliced


5 dashes hot sauce (I used cholula)


2 tsp finely grated lemon zest

2 T fresh lemon juice


Kosher salt and freshly ground black pepper


3 pounds ripe tomatoes, assorted colors and sizes


1 12-ounce loaf rustic or sourdough bread, cut into 1/2"-thick slices

1 garlic clove, halved



Chop basil leaves and add to large mixing bowl. Add ½ cup olive oil, shallot, hot sauce, lemon zest, and lemon juice. Stir with fork to blend then season to taste with salt and pepper. Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing. Toss to coat; let marinate at room temperature for 30 minutes. Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high. Brush bread with remaining ¼ cup olive oil. Season with salt and pepper. Grill bread until charred in spots, about 2 minutes per side. Rub grilled bread with cut sides of garlic clove. Tear bread into 1"–2" pieces. Add bread to bowl with tomato mixture; toss to coat. Season panzanella to taste with salt and pepper and serve.

(Adapted from epicurious.com)

Entrée: Stacey
Pasta with Homemade Meatballs

3T olive oil


1 onion diced

kosher salt and pepper


3 garlic cloves minced

2 c torn pieces of crustless white bread

½ c buttermilk


1 tsp fresh thyme


2 lbs ground beef

¼ c italian parsley-chopped

8 oz. mozz. cheese-cut into 1-inch cubes


7 c good tomato sauce (your choice)


1 ½ lbs pasta (I used orchiette)--cooked and drained

grated parmesan for garnish
 


In a large saucepan heat up 1 T. olive oil, add onion and generous pinch of salt, and cook for 10 mins. Add garlic and cook 1 minute.  Let cool.  In a bowl combine bread and buttermilk.  Add beef, onion mixture, parsley, thyme, 2 1/2 t. salt, 1 t. pepper.  Mix gently with hands.  Form 12 large meatballs and lay on a baking sheet.  Stuff one mozz. cheese cube into center of each one.  In the same pan over med-high heat, add 2 T. olive oil.  Brown the meatballs--will take two batches--about 10 mins.  Transfer to a plate.  Pour tomato sauce in pan.  Add meatballs and simmer over medium heat--turning once--for 30 mins. until meatballs are cooked through.  Serve over hot pasta with plenty of parmesan cheese.  
 

**meatballs can be made in advance, and frozen (uncooked).  Lay the meatballs on a cookie sheet and freeze overnight.  Transfer to a large freezer ziplock bag and put back into freezer until you need them.

(Adapted from Williams and Sonoma Catalog recipe)


Dessert:  Ashley
Tomato Tarte Tatin

1 ¾ lbs plum tomatoes (8 large)


3 T unsalted butter, room temperature


¾ c sugar


1 tsp vanilla extract


1 sheet frozen puff pastry (half of 17.3-ounce package), thawed, corners cut off to make very rough 9- to 10-inch round


Lightly sweetened whipped cream

Preheat oven to 425°F. Bring large saucepan of water to boil. Cut shallow X in bottom of each tomato. Add 4 tomatoes to boiling water. Blanch tomatoes just until skins at X begin to peel back, 15 to 30 seconds. Using slotted spoon, transfer blanched tomatoes to bowl of ice water to cool quickly. Repeat with remaining tomatoes. Peel tomatoes. Cut out cores, halve lengthwise, and remove seeds.

Spread butter over bottom of 9 1/2-inch diameter, 2- to 3-inch-deep ovenproof skillet (preferably cast-iron). Sprinkle 3/4 cup sugar over butter. Arrange tomato halves, rounded side down and close together, in concentric circles in skillet to fill completely.

Place skillet over medium heat. Cook until sugar and butter are reduced to thickly bubbling, deep amber syrup (about 1/4 inch deep in bottom of skillet), moving tomatoes occasionally to prevent burning, about 25 minutes. Remove skillet from heat. Immediately drizzle vanilla over tomatoes. Top with pastry round. Using knife, tuck in edges of pastry. Cut 2 or 3 small slits in pastry. Place skillet in oven and bake tart until pastry is deep golden brown, about 24 minutes.

Cool tart in skillet 10 minutes. Cut around sides of skillet to loosen pastry. Place large platter over skillet. Using oven mitts as said, hold skillet and platter firmly together and invert, allowing tart to settle onto platter. Carefully lift off skillet. Rearrange any tomato halves that may have become dislodged.

Serve tart warm or at room temperature with whipped cream.

(From Bon Appetit August 2010)