Chocolate Feast

This was a club I hosted, which is funny because I don't like chocolate! The Souffles were delightful but very difficult to get right. It was a challenge I had always wanted to try and they turned out wonderful but not something I want to attempt again.

Chocolate Souffles

7 ounces finely chopped bittersweet or semisweet chocolate 

4 tablespoons unsalted butter, plus for preparing the molds  

1 1/2 teaspoons pure vanilla extract  

3 large egg yolks  

3 tablespoons warm water  

1/2 cup sugar, plus 2 tablespoons  

8 large egg whites, room temperature  

1/2 teaspoon fresh lemon juice 

Confectioners' sugar for garnish 

Directions

Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)

Set an oven rack in lower third of the oven and preheat to 400 degrees F.

Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.

Copyright 2007 Television Food Network, G.P. All rights reserved 

Chocolate Sauce (we are using only the sauce on this one)

4 (2-ounce) bars DAGOBA 59% dark chocolate, finely chopped * 

1 cup half-and-half 

1 tablespoon packed light brown sugar  

Pinch of salt  

(this recipe was removed from the original site but I still linked it above) 

Spanish Sipping Chocolate

4 ounces dark chocolate 

2 cups milk  

1 tablespoon cornstarch  

4 tablespoons sugar  

To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.

Duck & Berry Night

Duck Breast with Berry Sauce

Ingredients

 ·        6 large boneless duck breast fillets, skin on -

·        Salt and freshly ground black pepper -

·        2 tablespoons oil -

·        1/4 cup balsamic vinegar -

·        1 cup red wine -

·        1 cup chicken or duck stock

·        1/3 cup brown sugar -

·        3 sprigs fresh rosemary -

·        2 cups berries: raspberries or blackberries -

 ·        2 tablespoons butter -

Directions
 
Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.


To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

Blueberry Brie Galette

FOR THE CRUST

6 Tablespoons Frozen Butter -

2 Tablespoons Ice Cold Water -

1 whole Egg, Divided -

1 Tablespoon Raw Sugar

½ teaspoons Crushed, Dried Lavender

1 cup Whole Wheat Pastry Flour (or All-purpose), Plus More If Necessary -

½ teaspoons Salt -

FOR THE FILLING:

6 ounces, weight Brie Cheese -

2 cups Fresh Blueberries

1 whole Lemon, Juiced -

¼ cups Raw Sugar, Divided

Preparation Instructions

To make the crust:
Grate the frozen butter onto a small plate with a coarse cheese grater. (Don’t use a microplane.) Place grated butter in the freezer until ready to use.

Measure 2 Tablespoons of water from a glass of ice water and place in a small dish.

In a separate small bowl, beat the egg with a fork. Place half of the beaten egg (about 2 Tablespoons) into the ice water, setting the remaining egg aside for later. Beat well. Place the cold egg mixture in the fridge until ready to use.

Place the raw sugar and dried lavender in a small food processor or mortar and pestle. Grind until combined, then place in a medium-sized mixing bowl. Whisk in the flour and salt. Add the frozen grated butter and, using your hands or a pair of forks, thoroughly blend, breaking up any clumps of butter. Add the cold egg-water mixture and work the dough into a ball, adding more flour or cold water to achieve the right consistency. (Not sticky or too crumbly, but holds together well.) Cover the dough with plastic wrap and refrigerate if you don’t plan on using it right away.

To assemble:
Preheat the oven to 350 degrees F.

Slice the rind off of the brie and cut remaining cheese into 1/2-inch strips.

Place blueberries in a bowl with the juice from one lemon and 2 Tablespoons of raw sugar. Toss to combine.

Place your dough on a piece of parchment paper or a silicone liner, sprinkled liberally with flour, on your counter. Roll out the dough until it’s about 1/8th of an inch thick (like you would for a pie crust). Carefully transfer the parchment/liner to a baking sheet.

Arrange brie slices in the center of the dough, leaving a 2-3 inch border. Spoon 2/3 of the blueberries over the brie, then fold up the edges of the dough around the filling with the center fruit still exposed. (Use a dough scraper or a spatula if it sticks.) Place the remaining blueberries in the center opening.

Brush the remaining egg over the crust and sprinkle the remaining 2 Tablespoons of raw sugar over the galette.

Bake at 350 degrees F for 20-25 minutes or until the filling is bubbly and the crust is golden brown.

Allow galette to sit for about 10 minutes before slicing. Serves 6

Sliced Strawberries with Grand Marnier Zabaglione

Zabaglione is a light custard. In this elegant dessert, the warm Grand Marnier-spiked custard is spooned over fresh strawberries just before serving. Yield: Makes 2 servings Ingredients (I've doubled the ingredients here so we can have 4 servings. Instructions below are for 2 servings) 2 pounds strawberries, hulled, thinly sliced (about 2 1/2 cups sliced) 6 large egg yolks - 6 tablespoons Grand Marnier or other orange liqueur - 4 tablespoons water - 3 tablespoons sugar - 2 tablespoon crème fraîche or sour cream 4 fresh mint sprigs (for garnish)  Preparation Divide strawberries between 2 bowls or large wineglasses. Whisk egg yolks, Grand Marnier, 2 tablespoons water, and sugar in medium metal bowl. Set bowl over large saucepan of gently simmg water (do not allow bottom of bowl to touch water). Whisk until mixture becomes thick and fo, 2 to 3 minutes. Remove from heat; whisk 1 minute longer. Whisk in crème fraîche. Spoon warm zabaglione over strawberries. Garnish with mint sprigs. Serve immediately

Scones & Onions

Apple and Cheddar Scones (from Smittin Kitchen)

2 firm tart apples -  
1 1/2 cups all-purpose flour -
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling -
1/2 tablespoon baking powder -
1/2 teaspoon salt plus additional for egg wash -
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment -
1/2 cup sharp cheddar, shredded (white is recommended, I assume for aesthetics) -
1/4 cup heavy cream

2 large eggs -

Makes 6 generous scones

Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.

Peel and core apples, then cut them into one-sixteenths. (I assumed this meant chunks, not slivers.) Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on.

Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.

Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.

Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes. Before you eat one, make sure you realize how addictive they might be. Once you’ve got that down, go for it anyway.

Roasted Stuffed Onions -- note that I halved the amounts on stuffing ingredients per the notes at the start of the recipe

10 medium red and yellow onions

1/2 lb sliced bacon, cut crosswise into 1-inch-wide pieces -

1.5 celery ribs, cut crosswise into 1/2-inch-thick slices
1/2 teaspoon salt -
1/2 teaspoon black pepper -
2 garlic cloves, minced
7.5 oz baby spinach, trimmed and coarsely chopped (7 cups) -
1/2 of (9-inch) round loaf country-style bread, cut into 1/2-inch cubes (5 cups), lightly toasted -

1 cup salted roasted cashews (5 oz), coarsely chopped -

1/2 stick (1/4 cup) unsalted butter, melted -
1/2 & 1/8 cups turkey giblet stock - 

A whole bunch of notes: If you only want to make the quantity for stuffed onions, even half of this is slightly more than enough, leaving you with the option of using an extra onion or two, or just baking it in a pan.

If you wish to make this vegetarian, simply omit the bacon, and cook the filling in olive oil instead. Vegetable stock can be swapped for turkey.

If you’re freaked out about hollowing out an onion, believe me, I was too. I dreaded and dreaded it, and then–voila! I used a melon baller. Working carefully, you’ll be surprised how easily it works.

If you’re stressing because you have a lot of guests coming over, you can definitely do the onion-hollowing step a day or two in advance. The stuffing can be made in advanced as well, then brought to room temperature before filling and baking.

Make onion shells: Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don’t worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.

Make stuffing: Coarsely chop enough scooped-out onion to measure 3 cups.

Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.

Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.

Roast onions: Preheat oven to 425°F. Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.

Stuff and bake onions: Reduce oven temperature to 350°F. Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock.

Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes. 

Southern Homecookin'

Sweet Southern Cornbread
 •         1/2 cup cornmeal
 •         1 1/2 cups flour
 •         2/3 cup sugar
 •         1 tablespoon baking powder
 •         1/2 teaspoon salt
 •         1/3 cup oil -
 •         3 tablespoons melted butter
 •         1 tablespoon honey
 •         2 eggs beaten -
 •         1 1/4 cups milk

 Directions:
 Prep Time: 10 mins
 Total Time: 45 mins
 1.     1 Preheat oven to 350º.
 2.     2 In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
 3.     3 Add the oil, melted butter, honey, eggs, and milk.
 4.     4 Pour into a greased 8-inch square pan.
 5.     5 Bake for 35 minutes.

 Sweet Tea
 Ingredients:
 •         6 regular tea bags
 •         1/8 teaspoon baking soda
 •         2 cups boiling water
 •         1 1/2-2 cups sugar (many said to use 1 cup) -
 •         6 cups cold water

 Directions:
 Prep Time: 15 mins
 Total Time: 30 mins
 1.      In a large glass measuring cup, place the tea bags and add the baking soda.
 2.     Pour the boiling water over the tea bags.
 3.     Cover and steep for 15 minutes.
 4.     Take out the tea bags and do not squeeze them.
 5.     Pour the tea mixture into a 2-quart pitcher; add the sugar.
 6.     Stir until the sugar is dissolved.
 7.     Add in the cold water.
 8.     Let cool; chill in the refrigerator and serve over ice.


 Southern Fried Chicken with Milk Gravy
 Ingredients:
 •         2 eggs
 •         2 tablespoons milk
 •         1 1/4 cups all-purpose flour
 •         1 1/2 teaspoons pepper
 •         1/4 teaspoon ground cumin
 •         1/4 teaspoon dried oregano
 •         1/4 teaspoon paprika
 •         2 broiler-fryer chickens cut up (3-3 1/2 lbs each) -
 •         1 cup shortening

 Milk Gravy
 •         1/4 cup all-purpose flour
 •         1/2 teaspoon salt
 •         1/8 teaspoon pepper to taste -
 •         1 cup milk
 •         1 cup water
 •         1/8 teaspoon browning sauce (optional)
 •         fresh oregano (optional)

 Directions:
 Prep Time: 35 mins
 Total Time: 1 3/4 hrs
 1.     1 In a medium bowl beat milk and eggs.
 2.     2 In another bowl, combine seasonings and flour.
 3.     3 Dip chicken pieces in egg mixture and then in flour mixture.
 4.     4 Melt shortening in 12" iron skillet.
 5.     5 Brown chicken on both sides, cover and cook over low heat for 45 minutes or until juices run clear.
 6.     6 Remove chicken from skillet; keep warm, reserving 1/4 cup drippings for gravy Gravy: Stir flour, salt and pepper into reserved drippings.
 7.     7 Cook and stir over medium heat for 5 minutes or until browned.
 8.     8 Combine milk and water; add to skillet.
 9.     9 Bring to a boil.
 10.  10 Boil and stir for 2-3 minutes.
 11.  11 Add browning sauce if desired.
 12.  12 Serve gravy with chicken and garnish with oregano.


 Collard Greens:
 •        1 large bundle collard greens (about 1 pound), washed well
 •        1 tablespoon olive oil -
 •        5 garlic cloves minced -
 •        Kosher salt and freshly ground black pepper -
 •        1/4 cup chicken stock -
 Directions

 For the Collard Greens:

 Remove and discard the tough stems and center ribs of the collard greens. Stack the leaves and roll tightly into a cylinder. Thinly slice the collards into ribbons about 1/16th of an inch thick. Repeat with any remaining collard greens.
 Heat a large skillet over medium heat and add the olive oil. When the oil shimmers add the garlic and saute for 30 seconds. Add the collard greens, toss quickly with tongs, and saute until bright green, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the chicken stock and cook until the liquid evaporates, another 2 minutes. Serve immediately with the Grits.

Fresh Spring Rolls

These were super fun and easy to make and the salad is just like what you get in most Sushi restaurants. Yum! Nicole also had special Japanese deserts for us that were bite sized and delish!

Fresh Rolls

Spring roll skin (in the Asian aisle of Safeway, not the refrigerated section)

Mandarin oranges

1 carrot

Sweet Chili sauce-  

Hoisin sauce -

Cilantro

yellow and red bell pepper

1.5 lb ground turkey  

Peanut Sauce

            3 ounces roasted, salted peanuts

            2 tablespoons canola oil

            1 tablespoon Asian (toasted) sesame oil

            1 teaspoon hot chili oil

            2 tablespoons soy sauce

            4 teaspoons fresh lime juice

            1 tablespoon white sugar, or to taste

            1 teaspoon Asian chili garlic sauce, or to taste

            Food processor (does anyone have a portable food processor they can bring..if not we can try my blender)

Directions

1.              Preheat an oven to 350 degrees F (175 degrees C).

2.              Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn.

3.              Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.

Asian Cucumber Salad

            1/3 cup distilled white vinegar

            1/3 cup white sugar

            1/2 teaspoon ground coriander

            1/2 teaspoon crushed red pepper flakes

            1/2 teaspoon salt

            2 pounds cucumbers - halved, seeded, and sliced -

            1/2 cup finely chopped red onion

            2 roma (plum) tomatoes, chopped -

            2 tablespoons chopped fresh cilantro

            2 tablespoons chopped fresh mint -

            1/4 cup chopped roasted peanuts

Directions

1.              Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.  (We’ll start with this but I think we’ll be fine if it doesn’t chill for the whole hour).

2.              Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

Homemade Pizza

I have personally made the BBQ Chicken Pizza several times since this club and each time it rocks my socks off! I highly recommend it!

Caramelized Onions, Gorgonzola and Arugula Pizza

1 cup of Butter 

2 large sweet onions 

Sugar 

Olive Oil 

2 lbs of crumbled Gorgonzola cheese (must be pasteurized for mama ) 

1.        In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.

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

3.       Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.

4.       Bake for 10 to 12 minutes, or until done.

BBQ Chicken Pizza

3 Boneless skinless chicken breasts 

BBQ Sauce 

Honey 

1 tbsp Molasses 

Large bunch of cilantro, chopped

1 cup Gouda Cheese, shredded (pasteurized) 

1 thinly sliced red onion 

1.        Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.

2.       Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Trader Joes pre-made dough

French with Julia Child!

Holly hosted this wonderful event where we cracked open the Queen of French Cuisine's cookbook. All of these recipes are from Julia Child, but I don't have the directions. I do have the cook book so once I'm not lazy I'll update this!

 *Poulet Roti (roast chicken)*
 3-lb roasting or frying chicken - **
 3/4 tsp salt - **
 6 Tb softened butter
 small carrot
 small onion
 1 Tb cooking oil - **
 1/2 Tb minced shallot
 1 cup chicken stock - **

 *Asperges au Naturel (boiled asparagus)*
 2 lbs fresh asparagus
 7 tsp salt - **

 *Sauce Bearnaise (Bearnaise Sauce)*
 1/4 cup wine vinegar - **
 1/4 cup dry white wine or dry white vermouth
 1 Tb minced shallots
 1 Tb minced fresh tarragon or 1/2 Tb dried tarragon
 1/8 tsp pepper - **
 pinch of salt - **
 3 egg yolks
 2 Tb cold butter
 1/2 to 2/3 cup melted butter
 2 Tb fresh minced tarragon or parsley

 *Tomates a la Provencale (tomatoes stuffed with bread crumbs, herbs &
 garlic)*
 6 firm, ripe, red tomatoes
 1-2 cloves mashed garlic
 salt & pepper
 3 Tb minced shallots
 4 Tb minced fresh basil and parsley or just parsley
 1/2 tsp thyme
 1/4 tsp salt - **
 Big pinch of pepper - **
 1/c cup olive oil - **
 1/2 cup bread crumbs from fresh white bread with body

Fish Many Ways!

We were all a little nervous to cook fish, which is weird because we live in Seattle and there is always fish. This was a great learning experience and I actually made the pan friend tilapia a few times and I think Holly has made the salt crusted one for a dinner part. Fancy Nancy!

Pan Fried Tilapia
Recipe courtesy Sandra Lee 2009

Prep Time:5 minInactive Prep Time:--Cook Time:8 minLevel:EasyServes:4 servings

Ingredients

• 1/4 cup all-purpose flour
• 2 teaspoons seafood seasoning
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 pounds fresh tilapia fillets
• 2 tablespoons canola oil
• 2 tablespoons butter
• 1 teaspoon chopped garlic
• 2 tablespoons lemon juice
• 2 tablespoons freshly chopped parsley leaves

Directions

Heat oven to 300 degrees F.

In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.

Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.

Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.


Whole Fish Baked in Salt Crust
Recipe Courtesy of Mario Batali

Serves:4 servings

Ingredients

• 1 whole 3-pound fish such as snapper, bream, sea bass or porgy
• 4 egg whites
• 2 cups kosher salt
• 1 bunch fresh thyme
• 4 tablespoons extra virgin olive oil
• 1 lemon, cut into wedges

Directions
Preheat oven to 450 degrees F.

Clean and gut fish, remove top and bottom fins, scale and remove gills. Whisk egg whites to soft peaks and fold in salt. Place thyme in body cavity and set aside. Place 4 tablespoons of egg white mixture on a large platter, suitable for oven to table use. Place fish on top of mixture and spoon remaining mixture over top of fish. Place fish and platter in oven and bake for 25 to 30 minutes. remove and strike crust to crack. Carefully remove salt crust from top of fish and divide flesh among two plates. Serve with good oil and lemons.

(An excellent accompaniment would be an arugula and tomato salad.) 

Sauteed Spinach
Ingredients

• 2 tablespoons unsalted butter
• 2 cloves garlic
• 3/4 pound spinach, washed and large stems removed
• Coarse salt and freshly ground black pepper

Directions

Heat butter in a large skillet over medium-low heat. Add garlic and cook until lightly browned, about 2 minutes. Remove garlic and discard.

Add spinach to skillet and cook, stirring, until wilted, 1 to 2 minutes. Season with salt and pepper; keep warm until serving. 

Spanish Salsa Fresca

Makes 8 servings PointsPlus value | 1 per ½ cup serving

Ingredients

• 3 1/2 cups finely chopped tomatoes (about 4 large tomatoes)
• 1/4 cup finely chopped red onion
• 1 jalapeño chile, seeded and minced
• 2 garlic cloves, minced
• 2 Tbsp minced cilantro leaves
• 2 Tbsp lime juice
• 2 Tbsp olive oil
• 1/2 tsp salt

Instructions
Toss all the ingredients in a large bowl. Let rest 15 minutes before serving.

Salt crusted Red Snapper! Yummers

Vegetarian Night

Vegetarian Night - I only have the ingredients for this one and to be honest I don't remember a whole lot because I was sick. I do remember being extremely full if that counts for anything!

Cream of Spinach and Broccoli Soup
2 tbsp olive oil -
2 tsp butter - 

2 medium red or yellow onion -
2 tsp salt -
2 tsp minced garlic (about 2 good-sized cloves) - 

1 medium russet potato - 

10 oz fresh baby spinach (can also be frozen, defrosted) -  
3 heaping cups broccoli -  

1 heaping tbsp roasted garlic paste - 
3/4 cup milk -
30 basil leaves - 

freshly ground black pepper - 

Mushroom Risotto
1 tablespoon and 1-1/2 teaspoons olive oil - 

4-1/2 small onions -
1-1/2 cloves garlic - 

1-1/2 teaspoons minced fresh parsley - 
1-1/2 teaspoons minced celery -
salt and pepper to taste - 

2-1/4 cups sliced fresh mushrooms - 

1-1/2 cups whole milk
1-1/2 cups Arborio rice
7-1/2 cups vegetable stock
1-1/2 teaspoons butter -
1-1/2 cups grated Parmesan cheese

EGG ROLLS!

This menu had yardlong beans and noodles too, but I only can find the recipe for the egg rolls. They were one of my favorites so just go with it!

EGG ROLLS

Ingredients

• 1 pound ground pork
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 quart peanut oil for frying
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 2 cups shredded cabbage
• 2 ounces shredded carrots
• 8 (7 inch square) egg roll wrappers
• 2 tablespoons sesame seeds (optional)

Directions

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired. 

Grillin' Outside

For this day we went to the Fremont Farmer's Market and got all of our supplies. It was a lovely day and grilling outside on Nicole's rooftop veranda just made the day! If it says (market) next to it that item was purchased at the market that very day!

Baked Apples

• 1/2 cup apple cider (market)
• 2 tablespoons honey (market) -
• 2 tablespoons lemon juice
• 2 tablespoons salted butter
• 4 medium or 3 large grannie smith apples (market)

Bacon Wrapped Asparagus 

• 10 spears fresh asparagus, trimmed (market)
• 1/8 teaspoon pepper
• 5 bacon strips, halved lengthwise (market) - 

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat. Cook and stir garlic until fragrant, about 2 minutes.
3. Stir asparagus and grape tomatoes into the garlic and drizzle with lemon juice. Continue to cook and stir until asparagus are tender, 5 to 7 minutes.
4. Wrap 3 asparagus spears with 1 slice of bacon. Repeat with remaining asparagus and bacon, making 4 bundles. Arrange wrapped asparagus on a baking sheet.
5. Scatter cooked grape tomatoes around the wrapped asparagus.
6. Bake in the preheated oven for 5 minutes, then scatter Taleggio cheese atop asparagus; return baking sheet to the oven.
7. Continue baking until bacon is crisp, 5 to 7 minutes more.

BBQ Sauce & Market Chicken

• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar -
• 1/2 cup unsulfured molasses (does anybody have or know where to get this?) -
• 4 teaspoons hickory-flavored liquid smoke (does anybody have or know where to get this?) -
• 2 tablespoons butter
• 1/2 teaspoon garlic powder -
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder 
• 1 teaspoon paprika -
• 1/2 teaspoon celery seed -
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper 
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• Chicken (market) -

1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Grilled Zucchini with secret spice

•  Zucchini
• Amy's secret spice mix (still secret to this day!)

 We did in fact set the chicken on fire...the last photo is very lovingly titled "Uh Guys..."

I think we also didn't make the asparagus but make stuffed onions but I can't find that recipe. It was glorious thought...

Indian Food Night

I didn't attend this night so I actually have no idea what these taste like...but I was told it was amazing! I only  have a full recipe for the Butter Chicken.

Kaspar's Curried Muscles
  1 lb muscles
  3/4 cup dry white wine
  1 large shallot
  2 cloves garlic
  1 stalk lemongrass
  5 fresh kaffir lime leaves (if we can find them!) -
  2 Tsp Curry Powder
  3/4 cup whipping cream or coconut milk
  1 Tbsp finely chopped green onions
  1 Tbsp finely chopped coriander 

Butter Chicken / Murgh Makhani ShowMeTheCurry.com - http://showmethecurry.com -

Posted By anuja On October 5, 2007 @ 3:20 pm In Curries, Non-Vegetarian 

Butter Chicken , also known as Murg Makhani, is a very rich and popular dish with everyone

and every age group! My sons know this as ‘chicken with the red curry’ and enjoy it to the

hilt. Considering how often we make it at our home, we have to make it a little more healthy

without compromising on the taste. Butter Chicken is one of those dishes that very few

restaurants get wrong…every cook or chef has his or her own little variations which makes

their dish unique and yet, fantastic. Murg Makhani is a dish that has wonderful flavor and a

rich and cre texture. You will surely fall in love with it!

Ingredients:

Chicken – 1.5 lbs, boneless skinless thighs

Lemon Juice – 1 tbsp

Red Chili Powder – to taste

Salt – to taste

Yogurt – 1/2 cup

Ginger & Garlic Paste – 4 tsp

Tandoori Masala – 2 tsp

Unsalted Butter – 1.5 tbsp

Garam Masala – 1 tsp

Big Cardamom – 1

Green Cardamom – 2

Cinnamon Stick – 1″ pc.

Bay Leaf – 1

Tomatoes – 3 large, pureed

Sugar – 1 tsp or to taste

Dried Methi Leaves (Kasoori Methi) – 1 tbsp

Green Chili – to taste, finely chopped

Heavy Whipping Cream – 1 cup or to taste

Cilantro – 3 sprigs, finely chopped

Method:

1. Cut the Chicken to bite-size pieces and wash it well.

2. In a bowl (or large Ziplock bag) add the following – Lemon Juice, 2 tsps of Ginger & Garlic

Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.

3. Mix well and marinate in the refrigerator overnight for best results or atleast a couple of

hours.

4. Grease a broiler dish with ghee, oil or cooking spray and layer the Chicken in a single

layer. Broil on high for 5-7 minutes on each side. Keep an eye on it as every oven varies. The

size of the chicken pieces makes a difference and where you place the rack in the oven plays

a big role in how long the chicken needs to be cooked.

5. For the gravy, in a medium size pan on medium heat, melt and heat the Butter.

6. Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry for 1 minute.

7. Add the balance of Ginger and Garlic paste and fry of 30 secs.

8. Add in the Green Chilis and the Tomato Puree. Mix well.

9. Add in the Salt, Red Chili Powder and Garam Masala and mix well.

10. Allow it to come to a boil and then lower the heat and let the gravy simmer for 10

minutes till most of the juice from the tomatoes evaporates.

11. Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes

before adding broiled Chicken pieces. Mix well to coat Chicken.

12. Add the Whipping Cream, mix and allow it to come to a boil and take it off the flame.

13. At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.

14. Mix in half the Cilantro in the dish and garnish the balance while serving.

3/28/2010 ShowMeTheCurry.com 

1. Don’t have access to a broiler dish? – no problem…use metal skewers or wooden

ones(soaked) or just barbeque them on the grill.

2. Great alternatives to making this dish everyday and not feeling guilty about it -

* Use Chicken Breast instead of Chicken Thighs, but make sure you baste the Chicken

Breasts while broiling or they will dry up.

* Use Oil instead of Butter.

* Substitutes for Heavy Whipping Cream – Half and Half, Evaporated Milk, Lactaid, Milk or Milk

Powder (so you can control the water).

Easy Italian (Amy's House) - no directions

This was an easy Italian night at Amy's. I don't have the directions but I have the indredients and the name of the Chef!

Roasted Radicchio wrapped in Panchetta

from Jaime Oliver

Radicchio outter leaves trimmed

1 head of garlic

1 small bunch of thyme

10 slices of Pancetta or bacon

Balsamic Vinegar

Olive Oil

Prosciutto and Pea Linguine

from Rachel Ray

1/4 pound of sliced Prociutto

1 small onion

1 can diced tomatoes (28 oz)

1 can crushed tomatoes (15 oz)

fresh basil (about 20-30 leaves)

1 cup frozen peas

1lb linguine noodles ?

Caprese Salad

from Giada DeLaurentiis

1 large mozzarella chunk

5 firm tomatoes 

Steak Dinner (ingredients only no directions)

So every so often I didn't get the recipes for the meals, only the ingredients, and this was one of those times. I have some photos, but I think you can figure out the rest just by reading and common sense. I think this one was a five ingredient meal but I can't remember!

Walnut and Goat Cheese Bruschetta

 

   ·        1/2 cup walnut pieces   

   ·        4 thick slices of walnut bread   

   ·        1/2 cup French dressing   

   ·        200g/7 ounces chevre or other semi soft goat cheese    

Steak with Warm Tomato Salsa

 

   ·        4 steaks about 1/2 inch thick   

   ·        6 large plum tomatoes   

   ·        4 scallions   

   ·        4 tablespoons balsamic vinegar   

  

Asparagus with Lemon Sauce

 

   ·        1.5 pounds asparagus tied in a bundle (anyone have cooking string?)    I will bring the asparagus and some cooking string

    ·        1 tablespoon cornstarch   

    ·        2 egg yolks   

   ·        juice of 1.5 lemons   

 

   Side 2

 

 Fennel Potato and Garlic Mash

 

   ·        1.2 pounds potatoes cut into chunks   

   ·        2 large fennel bulbs   

   ·        6 tablespoons garlic flavored olive oil   

   ·        1/2 to 2/3 cup milk or light cream   

  

  Baked Ricotta Cakes with Red Sauce

  

   ·        generous 1 cup ricotta cheese    

   ·        2 egg whites beaten   

   ·        4 tablespoons scented honey   

   ·        4 cups mixed fresh or frozen fruit (strawberries/raspberries and

   cherries)