Under Construction - August 2008

Diva: Aven

Drinks: Sara
Power Screwdriver

2 oz vodka
2 ½ oz O J
1 oz coke

serve on ice

California Screwdriver--(Flathead)

2 oz vodka
1 ½ oz Grand Marnier
2 ½ oz Club Soda
2 ½ oz OJ
Serve over Ice

Italian Screwdriver--(Philips)
1 ½ oz Vodka
3 oz OJ
2 oz Grapefruit Juice
Splash of Ginger ale
Serve over ice

For Non-alcoholic versions, simply omit alcohol.

Appetizer: Ashley
Frittata with chorizo, mushrooms and goat cheese

1 tablespoon olive oil
2 chorizo sausage links, large diced
1 c chopped red onion
1 clove garlic, minced
1 ½ c chopped fresh wild mushrooms

9 large eggs
¼ c cold water
¾ tsp salt
1/8 tsp ground black pepper
4 oz goat cheese, crumbled
¼ c plus 2 T chopped fresh thyme

Heat olive oil in large nonstick broilerproof skillet over medium heat. Add chorizo and onion and sauté until onion begins to soften, about 7-8 minutes. Add garlic; continue cooking for 2-3 minutes being careful not to burn garlic. In a small skillet, lightly saute mushrooms in your choice of butter or oil or both (I use ½ and ½).

Preheat broiler. Whisk eggs, ¼ cup water, salt, and pepper in medium bowl to blend. Pour eggs into skillet with chorizo mixture. Stir 1 minute. Add ½ cup chopped thyme; stir 30 seconds. Reduce heat to low and cook without stirring until almost set, about 10 minutes. Sprinkle mushrooms on top and gently push into the top layer of the eggs. Sprinkle goat cheese on top.

Broil frittata just until firm, about 1 minute. Using spatula as aid, transfer frittata to serving platter. Sprinkle with remaining 2 tablespoons chopped thyme. Cut frittata into wedges and serve.

Salad: Brenda (Sub for Colleen)
Salad Bar

Lay out an assortment of greens, veggies and toppings, including blue cheese crumbles and few dressings. Allow each Diva to construct their perfect salad.

Balsamic Vinaigrette

Chop up two cloves of garlic.
Place garlic in jar
Cover with olive oil (oil to vinegar ratio is about 2:1)
Add twice as much balsamic vinegar
Add pepper, white pepper, salt, celery salt, cumin, and oregano
SHAKE it up!
That's it. Otherwise any veggies that you like to add to your greens with some bleu cheese crumbles to top it off is great.

Zesty Creamy Salad Top

2 heaping T mayo or nayonaise
4 T lemon juice
1 T cumin
1 tsp white pepper

add more of each to taste

Soup: Lovina
Cheese Tortellini Soup with Ground Turkey Meatball’s
(a hearty workman’s soup)

For soup:

3 chopped carrots
3 stalks chopped celery (with leaves)
1 large onion chopped
2 tsp fresh thyme
2 T. olive oil
8 c. water
8 tsp vegetable bouillon or substitute water and bouillon with vegetable broth
salt and pepper to taste
24 oz bag frozen cheese tortellini

For meatballs:

1 ½ lbs ground turkey
2 slices whole wheat bread crumbs
2 eggs
1 tsp salt
1 tsp pepper
1 tsp garlic powder
parsley pesto (see below)
2 T canola oil
Parsley pesto

½ cup torn Italian parsley
½ cup pine nuts
1 T. olive oil
½ tsp salt
½ tsp pepper

Garnish:
Freshly shredded Parmesan cheese
Fresh chopped parsley

In large Dutch oven, heat olive oil and add celery, carrots, and onion. Sauté over medium heat until the onion softens. Add fresh thyme and sauté for 2 minutes. Add water and bouillon (or vegetable broth) and salt and pepper. Bring to boil. Add cheese tortellini and boil until the tortellini float to top.

In the meantime, prepare the meatballs. Preheat oven to 375. In a large mixing bowl, blend together ground meat, bread crumbs, eggs, salt and pepper, and parsley pesto, using hands to mix. Heat a skillet with 2 T canola oil. Using a teaspoon, portion out meatballs about 1 inch in diameter using hands to form. Place meatballs into heated skillet and cook until browned. Turn meatballs over. After they are browned on both sides, remove from skillet and drain on paper bag or towels. Once all the meatballs have been drained after cooking, place them in a shallow baking pan and place in heated oven for 10-15 minutes to cook through.

Place soup in bowls. Top with meatballs, and garnish. Serve immediately. Serves 8-10.


Side Dish: Stacey
Asparagus, Peas and Basil

¼ c finely chopped shallots
3 T butter
2 lbs. asparagus, trimmed and cut into 1-inch pieces
10 oz. package frozen peas, thawed
1 tsp salt
¾ c fresh basil leaves, torn

Cook shallots in butter over medium heat until tender (about 4 mins.). Stir in asparagus, peas, salt, 1/2 t. pepper, then cover and cook over medium heat for 8 minutes. Remove from heat, stir in basil and season with more salt and pepper to taste. Enjoy!!

Entrée: Erin
Panini Bar

Extra virgin olive oil
Prosciutto, thinly sliced
thinly sliced whole-milk mozzarella cheese and/or smoked mozzarella cheese (I love the smoked mozz!)
tomato slices
fresh basil leaves
Moscow Co-op salted French bread (yummy!)
Black olives, sliced
Fresh spinach
Brie
Roasted red bell peppers
Salt and Pepper, optional
Whatever other ingredients you can think of!


Spritz the bread sides that will be touching panini grill with olive oil. Layer prosciutto, mozzarella, tomatoes, and basil (and/or other toppings of your choice) over bottom of bread. Sprinkle with salt and pepper, if desired. Place other bread slice on top.

Prepare grill (medium heat or just plug in). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact, about 5 minutes per grilling session.

Dessert: Bonnie
Flat Tire Ice Cream Sandwiches

Betty Crocker oatmeal cookies
Breyers Ice Cream

Sandwich ice cream between two cookies and serve!

WildCard: Mariah
Note Books in honor of the concept De-construct, Reconstruct, Create and Inspire!!

Lottery: Tamara

1950s Pool Party - July 2008

Diva: Colleen

Drinks: Aven
Divalicious Tiki Punch

1 oz white rum
1 ½ oz cherry schnapps
2 oz pineapple juice
1 ½ oz sweetened coconut milk

Mix well and pour over ice. Garnish with pineapple wedges and cherries.

For non-alcoholic version substitute cherry soda for the schnapps and ginger ale for the rum.

Appetizer: Stacey
Stacey's Ultimate Cheese Ball

16 ounces cream cheese
2 c shredded cheddar cheese
2 T chopped green bell pepper
2 T chopped onion
2 tsp minced garlic
2 tsp Worcestershire sauce
2 tsp lemon juice
generous dash cayenne pepper
generous dash salt
1 ½ c pecans, chopped

Blend well with an electric mixer the cream cheese and cheddar. Add remaining ingredients and mix well. Turn out onto waxed paper and shape into a ball. Roll in chopped pecans. Wrap in plastic wrap and let ripen in fridge for 24 hours. Serve with assorted crisp crackers and vegetables. Enjoy!!

Salad: Bonnie
Tatziki

1 c yogurt (preferably Greek variety)
½ large cucumber pealed, seeded and finely diced,
1 large garlic clove finely diced
juice of ¼ a lemon,
oregano
mint
salt and pepper to taste.

Flavors will develop with time; is best to make at least half a day ahead.

Guacamole dressing

3 ripe avocados diced
1 large garlic clove chopped
¾ c olive oil
¼-½ c re-constituted raisins

Place all ingredients in a blender, mix, add water till desired consistency. Season with approximately ½ T cilantro, and salt and pepper to taste.

Salad

heirloom and vine ripe tomatoes
butter and romaine lettuce
pepper crusted bacon or tempeh bacon.

Croutons

The croutons were made of pre-sliced sourdough bread. Mix olive oil with salt and pepper in shallow dish. Cut bread into slices approximately 1 inch across and brush with olive oil. Place in 400 degree oven for maybe 3 min. When slightly browned take out and cool. When able to handle rub croutons with garlic clove.

Soup: Erin
Chilled Moroccan Tomato Soup
Serves 4-6

2 med tomatoes, diced
1 stalk celery, minced
1 scallion, finely chopped
1 qt chilled tomato juice
¼ c chilled orange juice
1 T olive oil
1 garlic clove, minced or pressed
1 tsp ground cumin
½ tsp paprika
¼ tsp cinnamon
2-3 T fresh lemon juice
Tabasco or other hot pepper sauce to taste (rooster sauce—whatever you like to refer to it as—is my fav)

In a saucepan or large refrigerator container, combine the tomatoes, celery, scallions, tomato juice, and orange juice.

In a small skillet on low heat, warm the olive oil. Sauté the garlic, cumin, paprika, and cinnamon for just a minute, being careful not to scorch them. Stir the spice mixture into the soup, and add lemon juice and Tabasco to taste. Serve immediately or refrigerate until ready to serve.

**Note: Best when made ahead of time. The flavors meld after sitting for a few hours or a day.

Side Dish: Sara
Dangerous Baked Beans:

4 c dried navy or white beans
½ pound bacon, cut into 1 inch pieces ( I had this on the side, but would change the flavor immensely if cooked with the beans)
2 onions, thinly sliced
8 garlic cloves, thinly sliced
2 T chopped fresh ginger
2/3 c brown sugar
1 c dark molasses
¼ c Dijon style mustard
1 T dry mustard
3 T prepared horseradish
2 c tomato sauce
1 T white pepper
Salt and freshly ground black pepper to taste
3 quarts stock

Soak beans overnight--covered by 3 inches of cold water. Drain.

Preheat oven to 325. In 5 ½ quart Dutch oven combine the (bacon), onions, garlic, and ginger. Cook over medium high heat until onions are wilted--about 10 minutes. Add the drained beans, brown sugar, molasses, Dijon mustard, dry mustard, horseradish, tomato sauce, and salt and pepper. Sir to mix well. Add enough stock or water to just cover the beans. Cover the pot and place in oven. Cook for 4 hours, stirring every hour and check the stock level--add more if needed.

Remove lid and continue baking for 2 hours, or until beans are tender and the color of deep caramel. Cover and let the beans sit for 15 minutes prior to serving. Enjoy.

Entrée: Mariah
Earth Shattering Kabobs

Annie's Italian dressing
Cherry Toms
Onions
Garlic
Beets
Zucchini
Peppers
Radishes
Beets (blanch them first)
Beef or Tempeh

Cube and chop these yummy foods pour dressing over and let then sit for a few hours.

Find someone who knows how to BBQ (: drizzle extra dressing over kabobs for an extra zip. Be aware that the operator of the BBQ is focused and not to0 excited or buzzed so that they can pay attention to their work and not accidentally break the Pyrex with all the extra dressing in it. When cooked to you liking ENJOY ENJOY ENJOY!

Dessert: Tamara
Apple Brown Betty

2 c sliced apples
1c fresh bread crumbs
¾ c brown sugar
1 tsp cinnamon
3 T butter
½ c water

Mix apples, all but 2 T of bread crumbs, brown sugar, cinnamon. Add the melted butter and pour into a buttered baking dish. Pour the water over the whole mixture. Use remainder of crumbs and a little melted butter for top. Bake 45 min in a moderate oven at 350. Serve hot or cold with hard sauce.

Hard Sauce

4 T butter
1 c confectioner's sugar
½ tsp vanilla extract
½ tsp lemon extract
1 tsp boiling water

Cream butter, add water and the sugar gradually. Stir until the sauce is creamy. Add vanilla and lemon extract. Set in refrigerator to harden serve cold.

WildCard: Ashley
Tiki Fruit Cups

Rum syrup
¼ c Bacardi 151
½ c water
½ sugar
1/8 tsp ginger
1/8 tsp vanilla

Combine and boil. Pour over watermelon and honeydew

Lottery: Lovina
Served with bubble yum gum!