Campus Green Gourmet Club

Gourmet Kickoff 2011 Photos

2011-09-19T18:39:00.000-07:00

This year's Campus Green kickoff featured a selection of martinis, always a club favorite. Many thanks to the Debnars who hosted this years event.

Gourmet Club Kickoff September 17th

2011-08-28T09:39:00.000-07:00

Grilled Pizza

2011-07-17T17:53:00.001-07:00

Grilled Rosemary-Crusted Pizza with chicken andouille sausage, goat cheese and balsamic vinaigrette dressing. This pizza gets a nice smoky flavor from the grilling process.

From Gourmet Club May 1998.
This recipe makes 4 pizzas, divide as needed.

Makes four 9-inch pizzas

Grilled Pizza With A Nice Dry Red

Dough
1 cup warm water (105 to 115F)
1 T sugar
1 envelope dry yeast
3 T olive oil
3 cups (or more) all-purpose flour
1 ½ t salt
1 T chopped fresh rosemary
Combine water and sugar in food processor. Sprinkle yeast over; let stand till foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute. Turn dough out onto floured work surface. Knead dough until smooth and elastic, adding more flour by tablespoons if dough is sticky, about 5 minutes. Lightly oil a large bowl. Add dough; turn to coat with oil. Cover bowl with plastic then a towel. Let stand in warm draft-free area until dough doubles, about 1 hour. Punch down dough. Knead dough in bowl until smooth.
Toppings
¾ cup olive oil
6 T balsamic vinegar
2 T minced garlic
2 T chopped fresh rosemary (For Dough)
1 lb. spicy chicken andouille sausage
2 yellow or red bell peppers, cored, quartered lengthwise
1 large red onion, peeled, cut through root end into ½ inch thick wedges
Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
Prepare barbeque grill (medium heat). Arrange sausages, peppers, and onion on baking sheet. Brush with some of the vinaigrette. Sprinkle with salt and pepper. Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.
Transfer sausages and vegetables to cutting board. Cut sausages into ¼ inch pieces and peppers into thin strips.
Final Preparation:
2 cups grated mozzarella cheese
½ cup freshly grated parmesan cheese
1 ½ cups crumbles chilled soft fresh goat cheese
3 plum tomatoes, halved, seeded, chopped
¾ cup chopped green onion tops

Dust the cookie sheet with corn meal

Add coals to barbeque, if necessary. Mix rosemary into dough. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round.
Place 2 dough rounds on grill. (I made one large pizza for this demo)

Slide the dough onto the grill

Grill over medium heat until top of dough puffs out and underside is crisp, about 3 minutes.

It will not stick but do not walk away

Turn rounds over. Grill 1 minute.

Transfer to baking sheet with well-grilled side up. Repeat with remaining 2 rounds.

Flip it over when it just starts browning

Sprinkle each with ¼ of the mozzarella and parmesan cheese.

Ready to slide the topped pizza onto the grill

When the cheese has melted and just started to brown

Top each with ¼ of the sausage, peppers, and onion, then with ¼ of the goat cheese, tomatoes and green onion. Drizzle each with 1 ½ teaspoons of the vinaigrette.

Using a large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for even cooking, about 5 minutes. WATCH CLOSELY! This can burn easily!

Grilled and ready to serve

Transfer to plates. Repeat grilling for remaining pizzas.

Cut each pizza into fourths and serve.

Time to Eat

Flank Steak with Warm Radish and Red Onion Pickle – The May 2011 Dinner

2011-05-08T16:26:00.001-07:00

Creamy White Bean Dip with Sourdough Bread and vegetable crudités
Pan Seared Flank Steak with warm radish and red onion pickle
Roasted Asparagus with Kalamata dressing
Roasted Potato and Mushroom Salad with Mascarpone dressing
Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting
Creamy White Bean & Herb Dip
Serves 8
Serve cold or at room temperature
2 15-oz. cans cannellini beans, rinsed and drained
4 oz. cream cheese (1/2 cup)
1/3 cup chopped yellow onion
3 Tbs. fresh lemon juice
1 anchovy fillet, rinsed and patted dry (optional)
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
3 Tbs. thinly sliced fresh chives
1 Tbs. chopped fresh marjoram or oregano
Crudités, crusty sourdough bread, or crackers, for serving
Put the beans, cream cheese, onion, lemon juice, anchovy (if using), 1 ½ tsp. salt, and 1 tsp. pepper in a food processor and process until smooth. With the motor running, drizzle in the oil. Transfer the spread to a large bowl and fold in 2 Tbs. of the chives and the marjoram. Season to taste with salt and pepper.
Transfer the spread to a serving bowl, garnish with the remaining 1 Tbs. chives, and serve with crudités, bread, or crackers.

Make Ahead Tips

The dip may be made 1 day ahead and refrigerated.
Pan-Seared Flank Steak with Warm Radish and Red Onion Pickle
Serves 8

For the steak:
3 to 4 lb. skirt steak
3/4 cup plus 2 Tbs. extra-virgin olive oil
3/4 cup fresh lemon juice
3 Tbs. Dijon mustard
3 tsp. finely grated lemon zest
3 tsp. honey
1 tsp. crushed red pepper flakes
6 medium cloves garlic, smashed and peeled
Kosher salt and freshly ground black pepper

For the pickle:
1/4 cup extra-virgin olive oil
3 Tbs. apple cider vinegar
1 Tbs. honey
1 Tbs. sherry vinegar
1 tsp. ground coriander
Kosher salt and freshly ground black pepper
1 bunch red radishes (8 or 9), halved and thinly sliced
1 medium carrot, thinly sliced
1 small red onion, halved lengthwise and thinly sliced crosswise
1 small jalapeño, seeded and thinly sliced
Marinate the steak: Trim any large patches of fat from the surface. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. In a 9x13-inch baking dish (or similar), whisk 3/4 cup of the oil, the lemon juice, mustard, lemon zest, honey, pepper flakes, garlic, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the steak in the dish and turn to coat with the marinade. Cover with plastic and refrigerate for at least 2 hours but preferably overnight.
Make the pickle: In a medium saucepan, stir together the oil, cider vinegar, honey, sherry vinegar, coriander, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer over medium-high heat. Add the radishes, carrot, onion, and jalapeño and toss gently to coat. Reduce the heat to medium low and cook, stirring occasionally, until the onions are wilted and the radishes are no longer crunchy but are still firm, 4 to 5 minutes. Give it one final stir and remove from the heat. Set aside, uncovered, while you cook the steak.
Cook the steak: Remove the steak from the marinade and pat dry with paper towels. Season on both sides with 1/2 tsp. salt and a few grinds of pepper. Heat 1 Tbs. of the remaining oil in a large skillet over medium-high heat. Add half of the steak to the hot skillet in a single layer and cook, flipping once, until deeply browned on both sides and cooked to your liking—medium rare will take 5 to 7 minutes total. Transfer the steak to a carving board and set aside. Wipe out the skillet with a paper towel, heat the remaining 1 Tbs. oil, and cook the remaining steak as above. Let the steaks rest for at least 5 minutes; then slice thinly across the grain and transfer to a large platter. Pour any accumulated juices over the steaks, top with the warm radish pickle, and serve.

Make Ahead Tips

The steak can be marinated and the pickle prepared up to 1 day ahead. Refrigerate both, and reheat the pickle before serving.

Roasted Asparagus with Kalamata dressing
Serves 6-8
2 lb. asparagus
3 Tbs. extra-virgin olive oil
1 tsp. kosher salt; more to taste
Freshly ground black pepper
Dressing
1/3 cup pitted kalamata olives
¼ cup lightly packed fresh parsley leaves, plus 1 T roughly chopped
¼ cup mayonnaise
3 medium cloves garlic , peeled
kosher salt and freshly ground black pepper
Put the olives, parlsey leaves, mayonnaise, garlic, ½ tsp salt, and ¼ tsp. pepper in a food processor and pulse into a coarse paste. Set aside or refrigerate.
Asparagus
Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Rinse the asparagus, pat dry, and snap off the tough bottom ends. In a medium bowl, toss the asparagus with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
Turn the asparagus out onto the baking sheet and arrange the pieces so that they are evenly spaced. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast for 5 minutes, flip, and roast until tender and a bit shriveled, 5 to 8 minutes.
Return the asparagus to a clean serving bowl. Toss them with the olive mixture to combine. Plate the asparagus and garnish with the chopped parsley and serve.
Make ahead: Prepare the olive mixture and refrigerate until just before going to hosts home. Cook the asparagus at the hosts home and combine with the olive mixture and serve.
Roasted Potato and Mushroom Salad with Mascarpone Cheese Dressing
Roasting the potatoes and mushrooms deepens the flavor of of this warm salad, and the mascarpone dressing adds richness and tang.
Serves 6 to 8
6 Tbs. extra-virgin olive oil
2 lb. Yukon gold potatoes (about 6 medium), halved and cut into 3/4-inch wedges
Kosher salt and freshly ground black pepper
3/4 lb. small to medium cremini or white mushrooms, quartered
1/2 cup mascarpone cheese (found in specialty cheese section of the grocery store)
1/4 cup fresh orange juice
1-1/2 tsp. red wine vinegar
1/3 cup thinly sliced scallions, white and green parts (about 4 small)
Position a rack in the center of the oven and heat the oven to 450°F. Coat a large rimmed baking sheet with 1 Tbs. of the oil.
In a large bowl, toss the potatoes, 2 Tbs. of the oil, 1 tsp. salt, and 1/2 tsp. pepper. Arrange in a single layer on the prepared baking sheet. Roast until barely tender, about 20 minutes, gently tossing with a spatula halfway through.
Meanwhile, toss the mushrooms, 1 Tbs. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper in the bowl.
Gently toss the potatoes again, scatter the mushrooms evenly over the potatoes, and continue to roast until both the potatoes and mushrooms are tender and golden brown in spots, 10 to 15 minutes more. (Prepare to this point if taking to host’s home.)
Meanwhile, in a medium bowl, whisk the mascarpone, orange juice, vinegar, 1 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 2 Tbs. oil while whisking constantly; set aside.
Return the potatoes and mushrooms to the large bowl and add the mascarpone dressing. Toss gently to coat, season to taste with salt and pepper, and transfer to a large serving bowl. Garnish with the scallions and serve.
Prepare potatoes and mushrooms just before going to host’s home and keep warm but not hot. Bring dressing and mix with potato mixture just before serving.
Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting
Serves twelve to fourteen
Yields one 9-inch layer cake

For the cake
1 cup canola, corn, or vegetable oil; more for the pans
2 cups (9 oz.) unbleached all-purpose flour; more for the pans
2 tsp. ground cinnamon
1-3/4 tsp. baking soda
3/4 tsp. ground nutmeg
3/4 tsp. ground ginger
3/4 tsp. table salt
4 large eggs
2-1/2 cups (8-3/4 oz.) lightly packed, finely grated carrots (9 to 10 medium carrots)
2 cups packed light brown sugar
3/4 cup chopped walnuts, toasted
1/2 cup raisins
1-1/2 tsp. pure vanilla extract
For the frosting
1 lb. cream cheese, softened
8 oz. (1 cup) unsalted butter, softened
5 to 6 cups confectioners’ sugar
4 tsp. pure vanilla extract
3/4 tsp. table salt
Make the cake
Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil and flour the sides of two 9x2-inch round cake pans, tapping out any excess flour. Line the bottoms of the pans with parchment.
In a medium bowl, whisk the flour, cinnamon, baking soda, nutmeg, ginger, and salt. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, mix the oil, eggs, carrots, brown sugar, walnuts, raisins, and vanilla on medium speed until well blended, about 1 minute. Add the dry ingredients and mix on low speed until just blended, about 30 seconds. Divide the batter evenly between the prepared pans.
Bake until the tops of the cakes spring back when lightly pressed and a cake tester inserted into the centers comes out clean, 30 to 35 minutes.
Let cool in the pans on a rack for 15 minutes. Run a knife around the inside edge of the pans to loosen the cakes; invert them onto the rack, remove the pans, and carefully peel away the parchment. Set the cakes aside to cool completely before frosting.
Make the frosting
In a large bowl, beat the cream cheese and butter with the mixer on medium speed until very smooth and creamy, about 1 minute. Add the confectioners’ sugar, vanilla, and salt and beat on medium high until blended and fluffy, about
2 minutes. Cover the frosting and set aside at room temperature until the layers are completely cool.
Assemble the cake
Carefully set one cake upside down on a large, flat serving plate. Using a metal spatula, evenly spread about 1-1/2 cups of the frosting over the top of the cake. Top with the remaining cake layer, upside down. Spread a thin layer (about 1/3 cup) of frosting over the entire cake to seal in any crumbs and fill in any gaps between layers. Refrigerate until the frosting is cold and firm, about 20 minutes. Spread the entire cake with the remaining frosting. For more tips on how to frost a layer cake, watch our video.
Refrigerate the cake for at least 4 hours or up to 2 days. The cake is best served slightly chilled or at room temperature.

Make Ahead Tips

The flavors of this moist cake only improve with time, so feel free to bake and frost the cake up to a few days ahead.

Gourmet Club March dinner

2011-03-07T17:43:00.001-08:00

Campus Green Gourmet Club

March 19, 2011
MENU
Appetizer
Grilled Polenta with Mushroom Sauce
Main Course
Chicken and Fettuccine with Pesto
Fontina Cheese, Pepper and Olive Salad
Garlic Bread
Dessert
Rocky Road Brownies

Grilled Polenta with Mushroom Sauce

Polenta

8 cups water
¼ cup extra virgin olive oil
2 teaspoons salt
2 cups yellow corn meal – Bob’s Red Mill medium Coarse (Jewel’s organic and health food aisle)
¾ Cup freshly grated parmesan
4 Tablespoons unsalted butter cut into pieces

Bring water, olive oil and salt to a boil.
Slowly whisk corn meal into water and bring back to a boil.
Reduce heat to medium low and stirring frequently until polenta is thick and stiff and clears sides of pan, about 30 minutes. Do not walk away.
Turn off heat.
Stir in cheese and butter and transfer to greased 9 by 13 pan. Allow to cool completely. May be prepared in advance and refrigerated.
When cool, slice into 16 thick pieces. Just before serving, brush lightly with olive oil. Grill both sides quickly until light brown to heat, on a grill or on a fry pan.

Mushroom Sauce
2 shallots, minced
2 small onions, minced
1/4 cup olive oil
4 cups chopped mushrooms (12 oz.)
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried
1/2 cup Marsala wine
4 cups beef broth
4 Tablespoons cornstarch
1/2 cup tomato paste
2 Tablespoons minced fresh parsley

In a 12” skillet, heat olive oil until shimmering. Add shallots and onion on medium high. Cook for three minutes.
Add mushrooms and thyme. Cook until tender, about 5 minutes.
Add wine and reduce to about half, 4 tablespoons. Reserve.
In a separate bowl, whisk cornstarch with 4 tablespoons of broth, dissolving completely. Whisk in remaining broth. In a separate pan, bring to a simmer over low heat and simmer 5 minutes, stirring constantly until sauce is clear. Whisk in tomato paste. Add reserved mushroom mixture. Season with salt and finely ground pepper if necessary. May be prepared in advance to this point and reheated.
Stir in parsley and serve over just grilled polenta.
Put extra sauce in a gravy boat on the table.

Garlic Bread

1 One pound loaf of Italian bread (wide loaf)
2 sticks butter
8 teaspoons finely minced garlic
Paprika
Freshly grated Parmesan cheese
Slice bread in half open face.
Put butter and garlic in a skillet. Stirring constantly, melt over low heat until garlic sizzles. Continue to cook and stir until garlic is soft, but not brown.
Brush butter and garlic mixture on bread. Spread any left-over garlic from the pan onto bread evenly. Sprinkle lightly with paprika to add color. Sprinkle lightly with parmesan cheese. Complete to this point and bring to host’s home.
Place open on cookie sheet and bake at 400 degrees for 10-15 minutes. Slice into small pieces to serve.

Fontina Cheese, Pepper and Olive Salad
2 green peppers
1 red pepper
1 yellow pepper
12 oz. Fontina cheese, diced
2/3 cup whole green olives, medium
2/3 cup black olives, medium pitted
1 - 2 cloves garlic, minced
Pinch of salt
2/3 teaspoon pepper
1/3 teaspoon oregano
1/3 cup olive oil
4 Teaspoons wine vinegar
2 Tablespoon grated Romano or Parmesan cheese. (Steal 2T from grated cheese for chicken.)
Core and cut peppers into approximately ¾ inch pieces. Mix together peppers, Fontina cheese, green olives, black olives, and garlic. Season with salt, pepper and oregano.
Combine oil and vinegar together. Prepare to this point at home.
At host’s home, shake dressing and gently drizzle some on salad. Toss gently. Repeat until salad is well coated. All of the dressing may not be needed.
Serve on separate plate with dinner. Sprinkle with Romano/Parmesan cheese.

Grilled Chicken and Fettuccini with Macadamia Nut Pesto
1 1/3 cup extra virgin olive oil, divided. (Plus olive oil for cooking the chicken and noodles.)
2 cups packed fresh Basil leaves with stems removed. Claude will pick up the Basil on Friday and distribute to the hosts.

(Spinach also makes an excellent substitute, 1 - 6 oz. package.)
4 cloves garlic
2 cups finely chopped macadamia nuts, two cups whole. Best price is at Trader Joe’s. 10 oz package and you will have some left over
1/2 cup grated parmesan cheese
32 sundried tomatoes, 1 - 3 oz. package
2 ½ to 3 lbs. of boneless skinless chicken breasts
1 1/2 lb. fettuccine
2 teaspoon salt
Freshly grated Parmesan or Romano cheese
Mince garlic in food processor or blender. Add 2/3 cup oil and basil and puree.
Add nuts and 1/2 C Parmesan cheese. Process.
Add 2/3 cup oil and process. Reserve pesto sauce. May be made up to one week in advance and refrigerated.
Before guests arrive:
Preheat oven to 125 degrees.
Soak sundried tomatoes in boiling water for 20 minutes with heat off. Drain, chop and put into oven proof covered dish. Place into oven to keep warm.
Heat grill until very hot. Brush chicken with olive oil and grill until cooked through, 3-4 minutes per side. (145 degrees internal temperature) Cool slightly and slice into thin strips. Put into oven proof covered dish. Place into oven to keep warm.
30 minutes before quests arrive, in a large pot, minimum of 8 quart, add 6 quarts minimum of water. If you have a larger pot, use more water. Cover and bring to a boil. Turn off heat. This will shorten prep time after guests arrive.
After the guests arrive:
15 minutes before you plan to cook the pasta, remove chicken and tomatoes from oven. Preheat oven to 450 degrees for the garlic bread.
Put bread in oven when you start cooking the pasta.
While the pasta and garlic bread are cooking, prepare the separate pepper salad plates
Add 2 teaspoons of olive oil and 2 teaspoons of salt to the water and return to a boil. Add pasta, stir and cook until tender, but firm, about 8-10 minutes. Drain. Toss with pesto, then chicken and tomatoes in a very large bowl. Season to taste with salt and pepper.
Put pasta on plates, sprinkle with cheese. Serve immediately.

Rocky Road Brownies
1 1/2 sticks butter, melted

1 1/2 cups sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
3 large eggs
2/3 cups cocoa
2/3 cups all-purpose flour
1 cup chopped walnuts, divided in half
1/3 heaping cup semi-sweet chocolate chips
1 1/2 cups miniature marshmallows
1 1/2 quart premium ice cream
1 small pack strawberries for garnish

Preheat oven to 350.
Whisk together butter, sugar, vanilla and salt to combine well.
Whisk in eggs 1 at a time, beating well after each addition.
Sift together cocoa and flour to remove all lumps. Whisk in.
Stir in 1/2 cup chopped walnuts.
Pour into greased and floured 8x8 pan. Bake for 20 minutes.
Sprinkle chocolate chips and rest of walnuts on top and bake until brownies are dry on top and soft but no longer liquid, up to 15 minutes more.
Sprinkle marshmallows on top and bake for 3 to 5 minutes until marshmallows are golden brown.
Allow to cool and cut into 8 bars. Serve with premium ice cream and sliced strawberries.

Our January 2011 Menu

2010-12-14T17:17:00.001-08:00

MENU
TOMATO SOUP with ORANGE & CUMIN

GRILLED HALIBUT with TANGERINE SALSA

SAUTEED GARLIC GREEN BEANS

TWICE – BAKED POTATOES

DOUBLE CHOCOLATE MOUSSE

Tomato Soup with Orange & Cumin

Serves 8-10
1 ½ small yellow onions, peeled and quartered
1 ½ medium baking potatoes, peeled and cut into large chunks
¾ cup (6 Tbsp.) unsalted butter
1 ½ Tbsp. ground cumin
4 Bay leaves
1 cup fresh orange juice (from about 2 large oranges)
3 28 oz. cans peeled whole tomatoes (without basil) in their juice
1 ½ Tbsp. packed finely grated orange zest (from oranges used for
fresh orange juice above)
Kosher salt and freshly ground black pepper
1 half pound (8 oz.) sour cream for garnish
1 small pkg fresh chives snipped for garnish
Sauté the onions, potatoes, butter, cumin, and bay leaves in a large (at least 4 -qt.) saucepan for about 4 minutes. Add orange juice and 4 ½ cups water. Cover, bring to a boil over high heat and reduce to a simmer. Cook until a skewer easily pierces the potatoes, 20-25 minutes. Add the tomatoes with their juices
and the orange zest. Bring to a boil, reduce the heat to maintain a steady, low simmer and cook uncovered, until the potato chunks are falling apart, another 20 minutes. Discard the bay leaves.
Puree the soup with a hand blender, stand blender, or food processor.
Strain through a medium sieve; discard the contents of the sieve. Season with 1 Tbsp. salt and pepper to taste.
If not serving immediately, let cool completely before refrigerating.
Bring to room temperature about 1 hour before transferring to Hosts home and heat gently. Adjust the salt and pepper as needed, garnish with a dollop of the sour cream and sprinkle snipped chives over the top of the soup and serve.
Grilled Halibut with Tangerine Salsa

Serves 8

Tangerine Salsa

16 Clementine
2 Serrano chilies, minced (about 1 and 1/2 Tbsp.)
½ cup finely chopped “roasted” red bell pepper from jar
½ cup finely chopped shallots (about 4 large shallots)
6 Tbsp. fresh lime juice (from about 4 fresh limes)
4 Tbsp. extra virgin olive oil
3 Tbsp. finely chopped fresh chives
4 Tsp. chopped fresh flat-leaf parsley
1 Tbsp. chopped fresh cilantro
¼ Tsp. salt
¼ Tsp. freshly ground black pepper

Halibut

8 6 oz. Halibut fillets, (similar flaky white fish such as sea bass,
grouper, or cod can be used).
3 Tbsp. extra virgin olive oil
½ Tsp. kosher salt
½ Tsp. freshly ground black pepper
2 Fresh limes quartered (8) for garnishment on entrée plates
To prepare the salsa: Extract and strain the juice from 8 of the clementines. You should have about 1 and ½ cups of juice. Transfer the juice to a small nonreactive saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8-10 minutes or until the liquid reduces by half and the flavors concentrate. Set aside to cool.
Peel the remaining 8 clementines, divide them into segments and add them to the juice. Stir in the chilies, roasted red pepper, shallots, lime juice, olive oil, chives, parsley, cilantro, salt and pepper and mix well.
To cook the fish:
Preheat the broiler (high setting) and position the rack about 4 inches from the heating element.
Brush the fish with the oil and season each fillet with salt and pepper. Broil the fish skin side down for 8 – 10 minutes or until lightly golden and the fish flakes. No need to turn fish over.
Add a quartered lime and a sprig of left over flat-leaf parsley(used above) along side the fish for garnishment.
Serve side of green beans and potato on entrée plates and serve.

Sautéed Garlic Green Beans

Serves 8
These green beans are a very popular side dish. They are simply elegant and easy to make. Start with fresh green beans, topped and tailed (translation: snap off the tapered ends), and then shock them in ice water after blanching to keep them bright green. You may use frozen, if so, no need to blanche.
2 lbs. fresh haricots verts or slender green beans
(We used Trader Joe's frozen haricots verts and thawed them)
6 Tbsp. unsalted butter
2 Tbsp. finely chopped shallot (about 2 small shallots)
2 Tbsp. minced garlic
Salt and freshly ground white pepper.
Fresh: Set a large bowl filled with water and ice cubes near the stove. In a large pot partly filled with salted, boiling water; cook the beans for 4 to 5 minutes until bright green. Drain and plunge into the ice water to stop the cooking. Drain thoroughly.
In a large 8 Qt. pot, melt the butter over medium heat until bubbling. Add the shallots and garlic and cook for about 45 seconds or just until softened.
Add the beans, toss a few times and season with salt and pepper. Sauté for about 4 minutes longer or until heated through and tender. Serve immediately.

Twice – Baked Potatoes

Serves 8

8 large Idaho baking potatoes, each about 8 – 10 ounces
8 Tbsp. (1 stick) unsalted butter, at room temperature
1 cup heavy cream
8 Tbsp. sour cream
8 Tbsp. minced fresh chives
8 ounces shredded Swiss cheese (2 cups)
4 Tbsp. freshly grated Parmesan cheese
4 large eggs, lightly beaten, at room temperature
¾ Tbsp. freshly ground black pepper
Preheat the oven to 400 degrees F.
Pierce the potatoes a few times with a small, sharp knife. Bake the potatoes directly on the oven rack for about 1 and 1/2 hours or until fork tender. Let the potatoes cool for about 15 minutes.
Lower the oven temperature to 350 degrees F.
Using a paring knife, cut an oval from the top of each potato. Scrape the flesh off the cut out piece and put it in the bowl of an electric mixer fitted with the paddle attachment. Note: if you do not have a stand mixer, a portable mixer will work fine. Carefully scoop the flesh from the inside of the potatoes, leaving ½ inch of flesh and put the scooped out flesh in the bowl. Keep the potatoes’ jackets intact.
Beat/mash potato flesh in bowl to break up lumps. Add the butter, cream, sour cream, chives, half of the Swiss cheese, the Parmesan cheese, eggs, salt and pepper to the potato flesh in the bowl. Mix on high for about 30 seconds, or until well combined. Scrape down the sides of the bowl and mix for another 30 seconds.
Spoon the potato mixture back into the jackets, mounding the mixture about ½ inch over the top. (spoon any leftover potato mixture into a small ramekin dish or casserole dish and bake alongside the potatoes.)
Transfer the potatoes to a large rimmed baking sheet or shallow roasting pan, sprinkle with the remaining Swiss cheese and bake for 30-35, minutes or until the cheese melts and the potatoes are heated all the way through.
Serve immediately.

Double Chocolate Mousse

Serves 8
Note: If you are concerned about the uncooked egg whites called for in this recipe, use the pasteurized egg whites, which are sold in cartons in the grocery store.
The mousse can be made the day before, cover with plastic wrap and refrigerate. Continue to refrigerate at Host’s home. Easiest to assemble desserts at Host’s home right before serving.
1 ½ cups heavy cream (purchase 1 Qt. to cover whipping cream portion)
6 ounces semisweet or bittersweet dark chocolate, preferably Belgian,
chopped into small pieces
1 Tbsp. plus 11/2 tsp. unsweetened cocoa powder
½ cup egg whites (from 3 to 4 large eggs) or ½ cup pasteurized egg
whites
1/8 Tsp. cream of tartar
1/8 Tsp. salt
¼ cup sugar
1 small container of fresh raspberries to garnish top of dessert
1 small pkg. of fresh mint- use small sprigs to garnish top of dessert and
remainder of large sprigs to garnish around bottom of dessert glass
if you place dessert glass on base plates to serve.
Whipped cream -- garnishment-- see directions below
In saucepan, bring ¾ cup of the cream to a boil over medium-high heat.
Put the chocolate and cocoa in a large glass bowl and pour the hot cream over them. Let the mixture stand for about 1 minute and then whisk until blended. Be sure to break any clumps of the cocoa. Set aside at room temperature for about 45 minutes, whisking occasionally to keep the mixture smooth. The chocolate needs to cool to 80 degrees F. Note: please verify coolness using a candy thermometer. My thermometer only went to 100 degrees F. Once your thermometer shows 100 degrees F., continue cooling for another 5 minutes…this should take the coolness to 80.
In a chilled, dry bowl of an electric mixer fitted with a whisk attachment, (if you do not have a stand electric mixer with a whisk attachment, you may use a portable mixer with the beater attachment), beat the egg whites on high speed for 10-20 seconds or until they begin to foam. Add the cream of tartar and salt and beat for about 1 minute longer or until soft peaks form.
Sprinkle the sugar over the whites and continue to beat for 1 to 2 minutes longer or until the peaks are stiff but not dry. At this point, the mixer will make a “wop, wop, wop” sound.
Hand fold the whites into the cooled chocolate folding one direction (make sure it’s no warmer than 80 degrees F before adding the whites). Again, please note the above notation with regard to the candy thermometer.
Pour the remaining heavy cream into the bowl of the mixer and beat with the whisk attachment on high speed for about 2 minutes or until soft peaks form. Hand fold the whipped cream into the chocolate, once again going the same direction. Do not worry if a few flecks of whites remain in the chocolate.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. Serve the mousse spooned on dessert plates or spooned into wine goblets, or any other type clear glasses that will allow ample room to hold the mousse, whipped cream and garnishments….USE YOUR IMAGINATION!
Note: Mousse can be piped into serving dishes/glasses using a pastry bag fitted with a star tip.

Whipped Cream:
2 cups heavy whipping cream- chilled
1 pkg. “Dr. Oetker’s Whip It” whipped cream stabilizer (found
at Dominick’s)
1 Tsp. vanilla extract
3 Tbsp. granulated sugar
The whipped cream can be made up to 1 hour before going to Host’s home.
Keep refrigerated till ready to add garnishments to desserts.
Start with whipped cream, add raspberries using all of package divided equally between all 8 desserts and ending with mint sprigs.

ROAST PORK TENDERLOIN with APPLE-ORANGE MARMALADE

2010-11-08T17:27:00.001-08:00

GREEN VEGETABLE SOUP
WARM GOAT CHEESE SALAD with WALNUTS
ROAST PORK TENDERLOIN with APPLE-ORANGE MARMALADE
HERBS de PROVENCE POTATO GRATIN
FLAKY PEAR TARTLETS

GREEN VEGETABLE SOUP

2 onions, chopped
1 large Idaho potato, peeled and chopped into ½ inch pieces
3 cloves garlic, minced
3 Tablespoons butter
32 oz. chicken stock
4 ½ cups water
3 large carrots, peeled and chopped
1 leek, bulb only, chopped
3 green onions, chopped (Extra in the bunch? Chop and use for garnish)
1 Serrano pepper, seeded and chopped
10 oz. bag fresh spinach
1 package watercress, trimmed and chopped
1/3 cup sour cream out of a 1 cup container; save the rest to top soup
1 Tablespoon salt; pepper to taste
Extra virgin olive oil & balsamic vinegar for garnish
In a large pot, cook onion and garlic in butter over medium heat until onion is translucent, about 5 mins. Add chicken stock, water, carrots, potato, leeks, green onion, Serrano pepper, spinach, and watercress. Bring to a low boil; cook for 30 mins. or until carrots are soft. Remove from heat, stir in sour cream, and allow to cool for 30 mins.
Puree in batches in a blender or food processor until smooth. Return to pot and simmer on low heat for 15 mins. before serving. CAN BE MADE A DAY AHEAD; COVER AND CHILL. AT HOST’S HOME: Bring to a boil; simmer 10 mins before serving.
Ladle into soup bowls, drizzle with olive oil & vinegar, add a dollop of sour cream and a sprinkle of chopped green onion. Serve with crusty French bread.

WARM GOAT CHEESE SALAD with WALNUTS

Vinaigrette:
2 Tablespoons whole-grain mustard
2 Tablespoons red wine vinegar
1 teaspoon salt ¼ teaspoon freshly ground pepper
1 cup walnut oil (or extra virgin olive oil)
6 tablespoons extra virgin olive oil
1 large shallot, minced
Salad:
1 cup shelled unsalted walnuts, toasted in a 350 oven for 10 mins., cooled and chopped fine
16 oz. goat cheese, tut into 16 pieces (logs work well)
6 cups washed and dried arugula
6 cups washed and dried romaine (approx. 2 romaine hearts)
4 cups washed and dried frisee
Vinaigrette:
Mix the mustard, vinegar, salt, and pepper together in a bowl. Whisk in the oils. Stir in shallot and set aside.
Salad:
Heat the oven to 350. Roll the pieces of goat cheese in the walnuts to coat the cheese. Put the cheese in oven proof dish and heat until the cheese is warmed and soft, but not runny, about 5 mins.
While the cheese is warming, toss the greens with the vinaigrette in a large bowl. Divide the greens onto 8 plates, add 2 pieces of warmed cheese to each salad plate and serve immediately with warm crusty French bread.
HERBES de PROVENCE POTATO GRATIN
3 pounds russet (Idaho) potatoes, peeled
1 Tablespoon butter, softened
2 cups half and half
2 to 3 garlic cloves, smashed
1 Tablespoon herbes de Provence
Salt freshly ground black pepper
2 cups grated Gruyere cheese, packed (3/4 pound)
Preheat oven to 400
Wash the potatoes and slice as thinly as possible, using a plastic mandilone or food processor, if available
Generously butter a 9x13 ovenproof baking dish (2 ½ to 3 quarts)
In a small saucepan, bring the half and half, garlic cloves, and herbes de Provence to a simmer over low heat for 3 to 5 mins. Season to taste with salt and pepper and remove the garlic cloves (do not strain). Set aside.
Arrange half of the potatoes in an overlapping layer on the bottom of the dish. Season with salt and pepper. Scatter lightly with 1/2 of the grated cheese. Finish with another layer of potatoes and the rest of the cheese. Press layers down gently. Pour the half and half mixture over the potato layers and fill the dish to the top of the potatoes. Cover the dish loosely with foil so it is not touching the cheese top and bake 45 mins. (check with fork for softness); uncover and bake another 10 to 15 mins., until the cheese is bubbly and nicely browned. Let cool for 30 mins. before serving.
BAKE AT HOME, TAKING OUT OF OVEN JUST BEFORE GOING TO HOST’S HOME, LETTING IT COOL THERE.
ROAST PORK TENDERLOIN with APPLE ONION MARMALADE
3 tablespoons plus 3 tablespoons (6 total) extra virgin olive oil
2 white onions, thinly sliced
2/3 cups balsamic vinegar
2/3 cup sherry vinegar
2 cups water
Salt and freshly ground pepper
3 to 4 pork tenderloins, 3 pounds total
3 to 4 fresh thyme sprigs
4 tablespoons unsalted butter
2 small green apples, peeled, cored, and cut into ½-inch cubes
5 pitted prunes, thinly sliced
2 cups veal stock or chicken stock
4 tablespoons finely chopped fresh parsley
SEVERAL HOURS BEFORE GUESTS ARRIVE:
In a sauté pan over medium high heat, heat the 3 tablespoons olive oil. Add the onion and sauté until golden brown, about 5 mins. Add the balsamic vinegar, sherry vinegar, water, salt, and pepper (to taste) and cook until liquid has evaporated and the onions are very soft, about 30 to 45 mins. Set aside.
In a large sauté pan over medium heat, melt the butter. Add the apple and prunes and sauté until slightly soft and caramelized, 3-5 mins. Add the onion marmalade mixture to the pan and continue to sauté until the flavors have blended, 2-3 mins. longer. Add the stock to the pan and bring to a boil. Immediately remove from heat and cover to keep warm until pork is roasted.
JUST BEFORE GUESTS ARRIVE:
Rub salt and pepper to taste on all sides of the tenderloins. Place in roasting pan. Divide the 3 tablespoons olive oil, pouring over the top of each. Place 1 thyme sprig on each.
BEFORE ENJOYING THE SOUP, PREHEAT OVEN TO 450. AS SOON AS THE OVEN IS READY place the pan in oven and roast the pork for 10 minutes. Turn the pork over and roast until firm and pale pink in the center when cut with a knife, about 15 mins. longer. The pork will roast while you enjoy the soup and salad.
When the pork is done, transfer to a cutting board, cover with aluminum foil, and let it rest for 5 mins. Using a sharp knife, cur the pork into ½ inch slices. Divide slices onto 8 plates. Spoon the warm marmalade mixture over the sliced pork and sprinkle with parsley. Serve immediately with Herbes de Provence Potato Gratin.
FLAKY PEAR TARTLETS

1 cup finely ground blanched almonds (4 ounces)
3 tablespoons all-purpose flour
2 sticks unsalted butter-1 stick softened, 1 stick melted
½ cup sugar, plus more for sprinkling
1 large egg
16 sheets phyllo, plus more in case of breakage
2 large Bartlett pears, peeled, cored, and thinly sliced crosswise
Real whipped cream or vanilla ice cream
THAW PHYLLO IN REFRIGERATOR OVERNIGHT
In a food processor, combine the almonds with the flour and process until fine. Transfer to a bowl. Add the softened butter and the ½ cup sugar to the processor and process until smooth. Add the egg and process until smooth. Add the almond-flour and pulse until smooth. Transfer the almond cream to a bowl.
Preheat oven to 350
Butter 8 shallow ramekins, or 8 nonstick muffin tins
WHILE WORKING WITH PHYLLO KEEP IT FROM DRYING OUT BY PLACING A DAMP TOWEL OVER THE STACK OF SHEETS. REMOVE TOWEL AND REPLACE IT WHEN BUTTERING EACH SHEET.
Unfold phyllo sheets. Lay 1 sheet of phyllo on a work surface and brush with the melted butter. Top with 3 more sheets, buttering each one. Using a pizza cutter, trim the stack to a 10 inch long strip and cut it into four 10”x2” strips. Cut each strip in half resulting in 8 strips approx. 5”x 2”. Put 1 strip into each of the tins or ramekins. Place a second strip over it, forming a cross. Put 1 tablespoon of the almond cream on top of the 2 strips and top with another 2 strips, placing them perpendicular to the bottom square, so the tin or ramekin sides are covered. Neatly tuck in the edges of the dough. Repeat the process with the rest of the sheets of phyllo3 more times to make enough strips for 8 tartlets.
Carefully press the tarts into any corners. Spoon another rounded tablespoon of the almond cream onto each tartlet. Lay one pear slice over the second layer of almond cream and sprinkle with sugar. Bake for about 40 mins., until golden and crisp. Let cool. Serve with a dollop of real whipped cream and/or a scoop of premium vanilla ice cream.

The Kickoff 2010 Drink Line-up

2010-09-17T15:41:00.000-07:00

These are the fun drinks that will be available for sampling at this years Kickoff event.

Time to “Kickoff” the 2010-2011 Gourmet Dining Season

2010-09-12T15:19:00.001-07:00

The 2010 season of Campus Green Gourmet Club must be close to our 30th year as a neighborhood dinner club, I’ll check on the date and note it here. This year the Smart’s have graciously agreed to host our annual kickoff event on Saturday evening September 18th. The time of the event is 7:00 PM and the location is 1608 Tulane. The cost is $20 per couple and we ask everyone to bring an appetizer plate fit to feed the crowd. We have an tasty year of dinning planned so see you at the kickoff.

Homemade Limoncello Time

2010-05-14T12:32:00.000-07:00

Several member have asked me to re-post the limoncello recipe from several years ago, the original recipe is still in this blog but to make it easy just follow this link to another version of the formula, enjoy. Limoncello This Summer

A Tribute to Julia Child – May 2010

2010-04-25T18:43:00.001-07:00

To celebrate the month of May the Gourmet Club has assembled a menu as a tribute the Julia Child a chef a women that taught America to cook again. Enjoy this menu.

Petits Chaussons Au Roquefort

Pastry Turnovers with Roquefort cheese - Makes about 16 pieces
These nice little mouthfuls are made of pastry dough rolled out and cut into squares, ovals or circles. In the center a small lump of filling is placed. The edges of the pastry are moistened with beaten egg, the pastry is folded over upon itself to enclose the filling. They are then baked in a hot oven until they puff and brown. In making them,
avoid putting in so much filling that the pastry cannot be sealed, and be sure to seal carefully so the turnovers do not burst while baking.
Chaussons may be made in any size or shape, from about 2 ½ inches for appetizers to 12 inches for an entrée.
1/4 lb Roquefort Cheese
4 T butter
1 egg yolk
2 t cognac (if you need cognac contact David or Deb)
3/4 tsp pepper
1 T minced chives
1-3 T whipping cream
2 prepared Pillsbury pie crusts dough (1 box with 2 crusts)
Preheat oven to 425^o F
Mash the cheese in a bowl with a mixing fork. Beat in the butter, then the egg yolks, cognac, pepper, and chives.
Beat in the cream by tablespoons but do not let the mixture thin out too much. It should remain a fairly thick paste. Correct seasoning.
Unwrap the dough. With a cookie cutter, cut the dough into 2 3/4-inch rounds. Makes 9 rounds from one pie crust.
1 egg beaten in a bowl with ½ t water
Pastry brush
Lightly buttered baking sheets (or covered with parchment paper or Silpat mat)
Place 1 teaspoon of filling in the center of each round. One by one, paint a ¼ inch border of beaten egg around the edges of the pastry. Fold the pastry over on itself into a half round. Press the edges together firmly with your fingers. Press the edges together firmly with your fingers. Press them again making a design with the tines of a fork. Place on the baking sheet and continue with the rest of the turnovers. Paint the tops with beaten egg. Make shallow crosshatch lines with the point of a knife, and poke a 1/8-inch hole through the center of each pastry top so cooking steam can escape.
Bake in upper third of the oven for about 13 minutes, or until puffed and lightly browned. Turnovers may be baked, then reheated. Baked turnovers may also be frozen, and then set in a 425^o F oven for 5 minutes or so to thaw and heat through.

Roasted Potato Leek Soup – Serves 8
2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, washed to clean of all sand (4 leeks)
1/4 cup good olive oil
2 t kosher salt
1 t freshly ground black pepper
3 cups baby arugula, lightly packed (bring leftover from container to host for plate garnish)
1/2 cup dry white wine, plus extra for serving
6 cups chicken stock
1 cup heavy cream
8 ounces crème fraiche or mascarpone cheese
1/4 cup freshly grated Parmesan, plus extra for garnish
Crispy Shallots, recipe follows
Directions
Preheat the oven to 400 degrees F.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, crème fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
Crispy Shallots:
1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer. DO NOT WALK AWAY. These will burn quickly.
Reduce the heat to low, add the shallots, and cook for 30 minutes, until they are a rich golden brown. Watch carefully! The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Yield: about 1/2 cup

Poulet Sauté aux Herbes de Provence
Chicken sautéed with Herbs and Garlic, Egg Yolk and Butter Sauce - 8 servings
The combination of thyme, basil, fennel seeds, and garlic gives this chicken dish a Provençal accent. Serve with plenty of French bread. (Garnish plates with left over arugula from soup)
Chicken
1 cup (2 sticks) butter (divided)
2, 3- to 31/2-pound chickens, cut into 8 pieces each, rinsed, patted dry 9 (cut breasts in two pieces)
2 t dried thyme or savory (divided)
2 t teaspoon dried basil (divided)
1/2 teaspoon fennel seeds, coarsely ground (divided)
6 unpeeled garlic cloves (divided)
1 1/3 cup dry white wine or 1 cup dry white vermouth (divided)
Sauce- for 8 servings
4 large egg yolks
2 T fresh lemon juice
2 T dry white wine or dry white vermouth
4 T butter, cut into 1-inch cubes
4 tablespoons chopped fresh parsley
Chicken
Use two heavy bottomed casseroles and divide the ingredients evenly between the two pans, skillets or electric skillets set at 300^o F. If dinner is at 7:00 pm, start this at 6:00 pm.
Melt butter in large wide pot over medium-high heat. Working in batches, add chicken pieces; cook only until golden, turning occasionally, about 8 minutes per batch. Transfer chicken breast pieces to plate. Sprinkle remaining chicken in pot with half each of thyme, basil, and fennel seeds, then salt and pepper. Add garlic. Cover pot; reduce heat to medium and cook 8 to 9 minutes. Sprinkle chicken breasts with remaining thyme, basil, and fennel seeds, then salt and pepper. Return breast pieces to pot (breasts cook faster than legs and thighs) ; baste chicken with butter in pot. Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes. Transfer to hot platter; cover. Prepare chicken up to this point before guests arrive.
Remove peel from garlic; mash with fork in same pot. Add 2/3 cup wine to juices in each pot (1 1/3 cup total); boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes. Pour juices into measuring cup; reserve for sauce.

Sauce (make just before serving)

Off heat, whisk yolks in small saucepan until beginning to thicken. Whisk in lemon juice and 2 tablespoons wine (or vermouth). Whisk reserved pan juices into eggs, 1 teaspoon at a time. Set sauce over very low heat; whisk constantly until warm and slightly thickened, 3 to 4 minutes. Wisk in butter, 1 piece at a time. Remove from heat. Stir in herbs. Season sauce with salt and pepper. Spoon sauce over chicken.
Carottes Glacees
Glazed carrots
Serves 8
2 lbs carrots, peeled, quartered, and cut into 2-inch lengths (about 7 cups)
2 cups good beef stock
3 T granulated sugar
pinch of pepper
7 T butter
salt and pepper
2 T very finely minced parsley
These glazed carrots are cooked in stock instead of water, and more butter and sugar are used so that the liquid reduces to a syrupy glaze in the bottom of the pan. Just before serving the carrots are rolled about in the syrup so each piece is shiny with glaze.
In a 4 quart heavy bottomed, enameled saucepan, boil the carrots slowly in the covered saucepan with the stock, sugar, pepper, and butter for 30 to 40 minutes until the carrots are tender and the liquid has reduced to a syrupy glaze. Correct seasoning with salt and pepper.
Reheat just before serving and roll the carrots gently in the pan to coat them with syrup. Turn into a vegetable dish. Prepare this as close to dinner as possible and bring to hosts home. Garnish carrots on plates with parsley.

Reine de Saba
Chocolate and Almond Cake - Serves 6-8

This extremely good chocolate cake is baked so that its center remains slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with a chocolate-butter icing, and decorated with almonds. Because of its creamy center it needs no filling. It can be made by starting out with a beating of egg yolks and sugar, then proceeding with the rest of the ingredients. But because the chocolate and the almonds make a batter so stiff it is difficult to fold in the egg whites, we have chosen another method, that of creaming together the butter and sugar, and then incorporating the remaining items.
For the Cake:
4 ounces of semi sweet chocolate chips or chopped squares semisweet chocolate melted with 2 Tb rum or coffee
1/4 lb. or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites
Pinch of salt
1 Tb granulated sugar
2/3 cup pulverized almonds (Trader Joe’s has Almond meal)
1/4 tsp almond extract
1/2 cup cake flour (scooped and leveled) turned into a sifter
For the Icing:
2 ounces (2 squares chopped) semisweet baking chocolate
2 Tb rum or coffee
5 to 6 Tb unsalted butter
Garnish:
Sliced almonds for decoration (1- 2 or 3 oz. package)
1 quart premium vanilla ice cream to serve with cake

Equipment:
A round cake pan 8 inches in diameter and 1-1/2 inches deep
A 3-quart mixing bowl
A wooden spoon or an electric beater
A rubber spatula
A cake rack
A small covered pan
A larger pan of almost simmering water
A wooden spoon
A bowl with a tray of ice cubes and water to cover them
A small flexible-blade metal spatula or a table knife
For the Cake:
Preheat oven to 350°F. Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients. Cream the butter and 2/3 cup sugar together for several minutes until they form a pale yellow, fluffy mixture.
Beat in the egg yolks until well blended.
Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on 1 T sugar and beat until stiff peaks are formed.
With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in almonds, and almond extract. Immediately stir one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly, adding more egg whites and more flour until all egg whites and flour are incorporated.
Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2-1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a cake tester comes out oily.
Allow cake to cool in the pan for 10 minutes. Run knife around the edge of the pan, and reverse cake on the rack. Allow it to cool in refrigerator for an hour or two; it must be thoroughly cold if it is to be iced. Can me made night before, cover with plastic wrap. Ice the cake before going to host home.

For the Icing:
Place the chocolate and rum or coffee in the small pan, cover, and set in the larger pan of almost simmering water (Alternately, you can melt the chocolate in the microwave 1 minute on high and then take out and beat until smooth). Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife, and press a design of almonds over the icing.

Serve with premium vanilla ice cream. Garnish plates with chocolate syrup or sprinkle with cocoa powder.

March 2010 Menu

2010-02-24T18:49:00.001-08:00

Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

Conchinita Pibil

Mexican Rice

Bacon and Black Bean Smash

Mexican Corn Bread

Tres Leches (Three Milks Cake)

While vacationing in Mexico, we stopped outside of Valladolid at an “off the beaten path” cantina for lunch. No English translations on this menu, and none of the employees spoke English, so apart from the usual Mexican dishes we knew, we didn’t know what we were ordering. I wanted to try something authentic, so I just pointed at Concninita Pibil (it did have a picture and it looked interesting). I loved it, and was pleased to find a recipe from Pat Bruno in the Sun Times. I hope you enjoy it as well. We had Margaritas with our meal (Jose Cuervo Margarita Mix and tequila; what could be easier), but a red wine from Chile or Argentina would be good. I’ve included an OPTIONAL recipe for Mexican Coffee if the Hosts care to add that with or after the dessert.

Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

4 cups chicken stock (Emeril’s stock is 32oz.)

1 pound chicken tenders

1 bay leaf

1 Tablespoon olive oil

4 slices thick, smoky center cut bacon, chopped

1 onion, finely chopped

4 cloves garlic, chopped

1 chipotle in adobo, chopped, plus 1 Tablespoons sauce (from 3.5 oz. can)

1-28 oz. (or 2-14 oz.) can crushed fire roasted tomatoes (if you can only find DICED fire roasted tomatoes, crush well before using)

4 cups lightly crushed corn tortilla chips

8 oz. shredded fresh smoked mozzarella or smokes sharp white cheddar

2 limes cut into 8 wedges

½ red onion, chopped

Sour cream

Bring broth to a simmer and add chicken; poach 6 to 7 minutes with bay leaf

While chicken poaches, heat olive oil in soup pot over medium-high heat. Add bacon and cook until crisp; remove with a slotted spoon. Drain off excess fat, leaving 2 to 3 Tablespoons in the pot. Add onion and garlic; cook 5 minutes. Stir in chipotles and tomatoes.

Remove chicken from stock; dice and add to soup pot. Pass stock through strainer and add to pot. Season with salt to taste.

CAN BE MADE 1 DAY AHEAD. COVER AND REFRIGERATE. REHEAT BEFORE SERVING

To serve: Place a pile of crushed tortilla chips in the bottom of each bowl. Cover with smoked cheese and ladle soup over. Pass lime, raw onion, and sour cream at table for garnish.

Mexican Cornbread

1 cup yellow cornmeal

1 cup sifted all-purpose flour

2 Tablespoons sugar

4 teaspoons baking powder

½ teaspoon salt

1 large egg

1 cup whole milk or buttermilk

1/3 cup sour cream

¼ cup vegetable oil

1 to 2 Tablespoons chopped jalapenos; to taste

Preheat oven to 425. Grease an 8” square pan. Combine cornmeal, flour, sugar, baking powder, and salt. Add remaining ingredients and mix until smooth. Pour into prepared pan and bake 20 to 25 minutes, or until golden. Serve warm

Conchinita Pibil

6 pounds pork butt

1 tablespoon cracked black pepper

4 tablespoons annatto seeds (1.2 oz jar from Penzey’s)

2 teaspoons cumin seeds

1 tablespoon oregano

½ cup (more or less relative to how you like your heat) chipotle in adobo sauce (from 3.5 oz can)

3 cloves garlic, peeled, crushed

1 cup orange juice

Juice of six lemons

¼ cup vegetable oil

Shot of tequila (optional, but recommended)

1 pkg. Banana leaves (Michael’s on Rt 59 has them in the freezer section; thaw before using)

8 flour tortillas, warmed

Sour cream

Salsa

Cut the pork into 1 ½ inch cubes, trimming fat, but leaving some on; set aside.

Grind the pepper, annatto seeds, & cumin seeds in a spice grinder or clean coffee grinder; put in large glass or stainless steel bowl. Add the rest of the ingredients; combine and mix thoroughly. This is the marinade for the pork.

Put the cubed pork into a large Ziplock bag and add the marinade. Refrigerate overnight, turning once or twice to get everything well coated.

Preheat oven to 325. Line a 9x12 baking pan with banana leaves; place 2 leaves horizontally, then 2 vertically. Pour the pork and marinade into pan; fold leaves tightly over and cover with more banana leaves if necessary, making a seal. Place on middle oven rack and bake 3 hours until the pork looks like a mess of shredded meat.

Cut remaining banana leaves into eight 10 inch triangles. Fold into a loose cone shape and secure with a toothpick. Spoon meat into cone, and serve with the beans and rice, tortillas, sour cream and salsa.

Bacon and Black Bean Smash

1 tablespoon olive oil

6 slices bacon, chopped

1 onion, finely chopped

2 cloves garlic, chopped

1 jalapeno, seeded and chopped

3 cans black beans, drained

1 tablespoon ground cumin

1 to 2 teaspoons hot sauce

Sour cream

Heat a medium skillet over medium high heat; add olive oil and bacon. Render fat 2 minutes; then add onion and garlic; cook 5 minutes. Add 1 and ½ cans of beans to the pan and season with salt, pepper, and the cumin; then smash them with a potato masher, combining them with bacon and onions. When combined, add remaining 1 and ½ cans of beans and combine with smashed beans. Add hot sauce to your taste. Top with a dollop of sour cream to serve.

CAN BE MADE AHEAD AND REHEATED OVER LOW HEAT OR IN MICROWAVE BEFORE SERVING.

Mexican Rice

2 Tablespoons vegetable oil

1 cups uncooked long-grain rice

1 teaspoons garlic powder

½ teaspoon ground cumin

¼ cup chopped onion

½ cup red enchilada sauce (canned)

2 cups chicken stock

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with garlic and cumin.

Stir in onions and cook until tender. Stir in enchilada sauce and chicken stock; bring to a boil. Reduce heat to low, cover and simmer 20 to 25 minutes. Remove from heat and let sit covered 5 to 10 minutes. Fluff with fork; salt, if necessary, to taste.

CAN BE MADE AHEAD AND REHEATED ON LOW HEAT OR IN MICROWAVE, ADD ADDITIONAL CHICKEN STOCK IF NECESSARY

Mexican Coffee

8 scoops of ground coffee

2 rounded tablespoons cocoa powder

1 teaspoon ground cinnamon, plus a sprinkle for garnish

8 ounces coffee liqueur (Kahlua, etc.)

Whipped cream

Put coffee, cocoa, and cinnamon into coffee filter; brew 8 cups of coffee. Pour a shot (1 oz) of coffee liqueur into each coffee mug, Pour in a serving of brewed mocha-cinnamon coffee. Top with a dollop of whipped cream and a sprinkle of cinnamon. Serve immediately.

To whip cream: pour 8 oz heavy whipping cream into chilled bowl. Add ½ teaspoon vanilla and whip, slowly adding 1 tablespoon granulated sugar and 1 teaspoon whipped cream stabilizer (Dr. Oetker “Whip It” found at Dominicks). Whip until peaks form. By using the stabilizer, you can make this ahead and refrigerate in an air-tight container until needed.

Tres Leches

PLEASE PREPARE THIS CAKE THE DAY BEFORE GOURMET DINNER

Cake:

6 large eggs, separated

2 cups granulated sugar

3 cups all-purpose flour

2 teaspoons baking powder

½ cup whole milk

1 teaspoon vanilla

Cream topping:

1 14 oz can evaporated milk

1 14 oz can sweetened condensed milk

1 cup heavy cream

Icing:

3 tablespoons water

¾ cup granulated sugar

3 large egg whites

Preheat oven to 350. Lightly grease and flour a 9 x 13 baking dish

Sift flour and baking powder together and set aside.

In bowl of mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and beat to stiff peaks. Add the egg yolks one at a time, beating well after each addition.

Add the flour mixture to the egg mixture, alternating with the milk. DO THIS QUICKLY SO THE BATTER DOES NOT LOSE VOLUME. Mix in vanilla; pour into prepared dish. Bake until golden, 30 to 35 mins.

In blender, combine evaporated milk, condensed milk, and heavy cream and blend on high speed until foamy.

While cake is still warm, poke holes all over with a bamboo skewer and pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until overnight.

ONE OR TWO HOURS BEFORE GOURMET MEAL In a saucepan combine the water and sugar and bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until mixture reaches soft ball stage, 235 to 240 degrees. Remove from heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup on a stream near the edge of the bowl, not on the beaters. Beat until all the syrup has been added, the mixture has cooled, and a glossy icing forms.

Remove cake from refrigerator and spread icing evenly across the top. Keep chilled until ready to cut and serve.

March Gourmet Menu Announced

2010-02-01T16:41:00.000-08:00

March will be our month for Mexican dining Sue Retterer has developed an exciting menu for our March meal. The committee will meet this month to trial the menu and tweak it for the group. As it now stands this is the proposed menu.

Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

Conchinita Pibil
Mexican Rice
Bacon and Black Bean Smash
Mexican Corn Bread

Tres Leches

To hold you over with recipes until the March menu is released I recommend the Rick Bayless website for everything Mexican. http://www.rickbayless.com/

I have to go mix up a pitcher of Margaritas; I’ll let you know how the trial went later this month.

Slow-Roasted Beef Tenderloin with Double-Mushroom Ragout - January 2010

2010-01-18T15:14:00.001-08:00

Our January meal was a huge hit, thanks to the efforts of everyone who helped plan and host the meal. The Cosmo, shrimp and beef would be a hit on any table, the portions can be scaled to fit your gathering, enjoy.

Champagne Cosmo

Crab & Scallion Stuffed Shrimp

Slow-Roasted Beef Tenderloin with Double-Mushroom Ragout

Lemon - Thyme Spinach

Individual Savory Horseradish Bread Puddings

Ginger Cake Trifles with caramelized Apples, Cranberries & Whipped Cream

Champagne Cosmo

Sip this festive sparkler - a champagne twist on a Cosmopolitan - before dinner or while you enjoy the first course.

Cranberry juice, Grand Marnier, lime juice mixture can be made ahead and stored in refrigerator until ready to combine remaining ingredients.

1 ½ cups cranberry juice cocktail, chilled

½ cup Grand Marnier (call Sophia to pick up your portion if you do not have on hand)

3 Tbsp. fresh lime juice

8 thin strips of lime zest (from 2 limes), each about ¼ inch wide and 3 inches long

2 bottles (750ml) brut sparkling wine or Champagne, chilled

Combine the cranberry juice, Grand Marnier and lime juice in a small pitcher and mix well. Hold a lime strip over a tall Champagne flute, twist or tie it into a single knot to release the essential oils and drop the zest into the flute. Repeat with the remaining zest and seven more flutes. Divide the juice mixture equally among the flutes. Top each flute with the sparkling wine (depending on the size of your flutes, you may not need all of the wine).

Serve immediately.

Crab & Scallion Stuffed Shrimp Serves 8

3 ½ Tbsp. unsalted butter; more for the baking sheet

1/3 cup thinly sliced scallions (white and light-green parts only; from 5 to 6 scallions)

Kosher salt

½ tsp. Worcestershire sauce

Two drops hot sauce (or other Asian chile sauce)

1/3 cup mayonnaise

2 Tbsp. coarsely shopped fresh parsley, plus 20 whole leaves or small sprigs

1 lemon (cut in half- to be juiced )

1 tsp. finely grated lemon zest (from above lemon)

½ tsp. Dijon mustard

Freshly ground black pepper

½ lb. crabmeat, drained and picked over for shells

1 ¼ cups fine fresh breadcrumbs

16 jumbo shrimp (16 to 20 per lb.), butterflied (pre-ordered at Succulent Seafood)

1 small head frisee lettuce, torn into bite-size pieces

2 Tbsp. extra-virgin olive oil

Make the stuffing: In a small saucepan, melt 2 Tbsp. of the butter over medium-low heat. Add the scallions and a pinch of salt and cook, stirring, until softened, 3 to 4 minutes (don't brown). Take the pan off the heat and stir in the Worcestershire sauce and the hot sauce. Cool to room temperature.

In a medium bowl, combine the mayonnaise, 1 Tbsp. of the chopped parsley, 1 tsp. lemon juice from the half lemon, the lemon zest, the mustard, ¼ tsp. salt and a few grinds of pepper. Stir in the cooled scallion mixture. Add the crab and mix gently but thoroughly.

In a 10-inch skillet, melt the remaining 1 ½ Tbsp. butter over medium heat. Add the breadcrumbs and cook, stirring, until light golden brown, about 4 minutes. Transfer to a medium bowl and mix in the remaining 1 Tbsp. chopped parsley and ¼ tsp. salt.

Stuff the shrimp: Line a rimmed baking sheet with parchment and rub lightly with butter. Arrange the butterflied shrimp on the baking sheet. Using a spoon or your hands, mound a heaping tablespoon of the crab mixture onto each shrimp. Sprinkle and pat the breadcrumbs over the crab. (This will be messy; don't worry if there are crumbs on the baking sheet.) Flip the tail of each shrimp up and over the crab.

Cover baking sheet with plastic wrap and refrigerate until ready to transport.

Bake the shrimp: Position a rack in the center of the oven and heat the oven to 400 degrees. Bake until the shrimp are cooked through, the crabmeat is hot and the crumbs are golden brown, 12 to 14 minutes.

While the shrimp are in the oven, toss the frisee and the whole parsley leaves with the remaining half lemons juice, the olive oil and a pinch of salt and pepper. On 8 small plates, arrange a small pile of the salad and two shrimp. Serve right away.

Make ahead: You can butterfly the shrimp, make the stuffing and breadcrumb topping and stuff the shrimp up to a day ahead. If stuffing ahead, don't top with the crumbs or flip up the tails until ready to bake. Cover and refrigerate the shrimp and stuffing; store the crumbs airtight at room temperature. Remove the stuffed shrimp from the fridge while the oven is heating.

Lemon - Thyme Spinach Serves 8

A generous amount of lemon zest adds a touch of brightness to sautéed spinach.

6 Tbsp. unsalted butter, softened

4 tsp. coarsely chopped fresh thyme

2 lemons-used for finely grated zest

½ tsp. minced garlic

Kosher salt

2 1 lb. packages/containers organic baby spinach

In a small bowl, combine the butter, thyme, lemon zest, garlic and a generous pinch of salt and mash with a fork or spoon until well blended.

Put several large handfuls of the spinach in a 12-inch nonstick stir-fry or saute pan.

Season with ½ tsp. salt. Turn the heat to medium high and cook, stirring frequently, until the spinach is mostly wilted, 1 to 2 minutes. Add another few handfuls of spinach and another ½ tsp. salt and continue to cook, tossing, until wilted. Repeat until all of the spinach is wilted. Turn off the heat, but leave the pan on the burner. Add the butter mixture and toss just until it melts and coats the spinach. Season to taste with salt and serve immediately.

Slow-Roasted Beef Tenderloin with double-Mushroom Ragout Serves 8

2 Tbsp. extra-virgin olive oil

2 tsp. coarsely chopped fresh thyme

2 tsp. minced garlic

Kosher salt and freshly ground black pepper

4 lb. beef tenderloin roast, preferable from the thicker end, trimmed of silver skin

1 recipe Double-Mushroom Ragout

Position a rack in the center of the oven and heat the oven to 350 degrees.

In a small bowl, combine the olive oil, thyme, garlic, 1 tsp. salt and several generous grinds of black pepper. Put the tenderloin on a heavy-duty rimmed baking sheet or in a small roasting pan and rub the oil mixture all over it.

Roast the tenderloin until an instant-read thermometer inserted in the thickest part reads 130 degrees for medium rare, about 1 hour. Note: we recommend that you bake the roast at 6:00 pm until 7:00 pm. Once the guests arrive take out the roast and let rest (covered with foil) on top of stove while the shrimp is baking and the bread puddings are re-heating.

When ready to serve, transfer to a carving board, or leave in roasting pan and cut the tenderloin crosswise into 1/4-inch slices. Two slices per person per plate. Serve with the ragout.

Make ahead: You can season the tenderloin up to 6 hours ahead cover and refrigerate. If you make ahead, please allow the roast to reach room temperature before baking.

Double - Mushroom Ragout

Yields 2 to 2 ½ cups

1 oz. dried porcini mushrooms (about 1 cup) (2 - ½ oz. packages)

3 Tbsp. unsalted butter

2 Tbsp. extra-virgin olive oil

20 oz. cremini (baby bella) mushrooms, sliced ¼ inch thick (2 - 10 oz. bags)

Kosher salt

1/3 cup finely chopped shallot

1/3 cup dry Marsala

1 Tbsp. coarsely chopped fresh thyme

¾ cup heavy cream; more for reheating

Freshly ground black pepper

2 Tbsp. chopped fresh parsley

Soak the porcini in 1 ½ cups very hot water, stirring occasionally, until they're dehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter or through a small tightly messed strainer into a small bowl and set aside.

In a 10-inch straight-sided sauté pan, heat 2 Tbsp. of the butter with the olive oil over medium heat. Add the cremini and 1 tsp. salt and cook, stirring occasionally, until mushrooms have softened and released their liquid, 5 to 8 minutes. Increase the heat to medium high and cook, stirring more frequently, until the mushrooms are shrunken and very well browned, 8 to 10 minutes more.

Reduce the heat to medium, add the shallots and the remaining 1 Tbsp. butter and cook, stirring, until the shallots are softened, 1 to 2 minutes. Add the Marsala, thyme, porcini and ¼ cup porcini-soaked liquid (reserve the remaining soaking liquid if making ahead). Cook and stir until most of the liquid evaporates, 2 to 3 minutes. Add the cream and cook until reduced to a saucy consistency, 2 to 3 minutes. Stir in the parsley and season to taste with salt and pepper.

Make ahead: You can make and refrigerate the ragout up to 2 days ahead. Just before serving, reheat it in a medium saucepan over medium heat. Stir in 1 or 2 Tbsp. of the reserved mushroom-soaking liquid and 1 or 2 Tbsp. heavy cream, letting both reduce slightly until the ragout is just loose and saucy enough to spoon around the tenderloin. Stir in the parsley.

Individual Savory Horseradish

Bread Puddings Yields 12 individual puddings

For this menu, you will need only 8 puddings, but you'll have 4 extra for anyone who wants seconds.

2 tsp. unsalted butter, softened

1¼ cups heavy cream

6 large eggs, at room temperature

¼ cup prepared white horseradish

Kosher salt and freshly ground black pepper

3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5

slices), with crusts

1 cup freshly grated Parmigiano - Reggiano

3 Tbsp. thinly sliced fresh chives

Grease a 12-cup nonstick muffin tin with the butter.

In a 4-cup liquid measuring cup, thoroughly whish the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.

Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese and chives.

Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes. 10 minutes before you take out of refrigerator…position a rack in the center of the oven and heat the oven to 400 degrees.

Bake until the puddings are set and the tops are nicely browned and puffed. 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.

Transport the baked puddings to the Host's home in the tins covered in foil. Keep warm in oven at Host's home till ready to serve.

Make ahead: The puddings can be assembled and refrigerated up to 6 hours before baking. They can also be baked a day ahead, refrigerated and reheated, wrapped in foil, in a low oven.

Ginger Cake Trifles with Caramelized

Apples, Cranberries & Whipped Cream Serves eight

While these trifles are delicious made with warm gingerbread and warm apples, they are equally good made a few hours ahead and chilled, which makes serving dessert a snap.

FOR THE APPLES AND CRANBERRIES:

3 Tbsp. unsalted butter

1 ½ lb. Granny Smith apples (about 4 small), peeled and cut into large dice

Kosher salt

1 ½ cups fresh cranberries (12 oz. package)

½ cup pure maple syrup

¼ tsp. ground cinnamon

2 Tbsp. finely chopped crystallized ginger

FOR THE WHIPPED CREAM:

2 cups heavy cream, chilled

1 pkge. Dr. Oetker "Whip it " whipped cream stabilizer (found at Dominicks)

1 tsp. pure vanilla extract

2 Tbsp. granulated sugar

1 recipe Ginger Cake…see below

Cook the apples and cranberries: In a 10-inch straight-sided skillet, melt the butter over medium-high heat. Add the apples and ¼ tsp. salt and cook, stirring occasionally at first and then more frequently, until the apples are nicely browned and tender, about 10 minutes. Add 3 Tbsp. water to the pan, remove it from the heat, and stir to incorporate some of the brown bits from the bottom of the pan.

Add half of the cranberries, the maple syrup, cinnamon, a pinch of salt and 2 Tbsp. water. Bring to a boil over medium-high heat, lower the heat to medium low and simmer until the syrup has thickened a little and most of the cranberries have popped, about 2 minutes. Add the other half of the cranberries (add more water 1 Tbsp. at a time if syrup is to thick) and simmer until about half of the new cranberries have popped, 2 to 3 minutes more. Take the pan off the heat and stir in the ginger. Let cool to room temperature.

Make the whipped cream: Using a chilled bowl and beaters, whip the heavy cream and vanilla with a hand-held or stand mixer on medium speed until it begins to thicken, about 1 minute. Slowly sprinkle in the sugar and package of Whip it stabilizer and continue whipping until soft peaks form another 1-2 minutes. Refrigerate if not using right away.

Assemble: Using a serrated knife, cut the ginger cake into ¾-inch cubes. Portion about half of the cake among eight 10-ounce glasses. Portion about half of the whipped cream among the glasses, spooning it over and around the cake and top with about half of the apple mixture. Repeat with another layer of cake, whipped cream and apples. (You will have some leftover cake.)

Make ahead: The apple mixture can be made a day ahead and refrigerated (return it to room temperature before using). The cream can be whipped an hour before using. The trifles can be assembled and refrigerated up to 2 hours ahead.

We recommend that you assemble desserts at your home as close to gourmet time as possible and transport to the Host's home. Keep dessert glasses covered and refrigerated until dessert time.

Ginger Cake

Yields one 8 x 8- inch cake; serves eight

This cake is very much like a traditional gingerbread, except that it's made with buttermilk and is extra tender and moist.

4 oz. (½ cup) unsalted butter, at room temperature; more for the pan

6 ¾ oz. (1 ½ cups) unbleached all-purpose flour

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. baking soda

¼ tsp. ground cloves

¼ tsp. table salt

1 Tbsp. minced fresh ginger

¼ cup granulated sugar

¼ cup packed dark brown sugar

1 large egg, at room temperature

½ cup mild molasses

¼ cup canola or vegetable oil

½ cup buttermilk, at room temperature

Position a rack in the center of the oven and heat the oven to 350 degrees. Butter the sides of an 8 x 8-inch square cake pan and line the bottom of the pan with parchment. In a medium bowl, mix the flour, ground ginger, cinnamon, baking soda, cloves and salt. Set aside.

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 1 minute. Add the fresh ginger and mix until just combined. Add both sugars and beat on medium speed until well combined and fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the egg and mix on medium speed until well combined. Turn the mixer to low and slowly add the molasses. Add about one-third of the dry ingredients and mix until just combined. Add one-third of the buttermilk and mix until just combined. Add oil to the buttermilk mixture. Add the remaining dry and wet ingredients in four more additions, finishing with the buttermilk and mixing until just combined after each addition. Scrape the batter into the cake pan and spread it evenly.

Bake the cake until a skewer inserted into the center comes out clean, 30 to 35 minutes. Let the cake cool completely in the pan, at least an hour.

November 21st Dinner

2009-11-18T09:05:00.001-08:00

The CGGC’s first dinner of the 2009-2010 social season, bon appétit everyone.

Stuffed Zucchini with Mortadella & Parmesan

Pear, Walnut, & Blue Cheese Salad

Salmon with Snap Peas, Yellow Peppers

& Dill-Pistachio Pistou

Roasted Sweet Potatoes, Potatoes & Sage

Kahlua Raspberry Parfait

_________________________________

Pear, Walnut, & Blue Cheese Salad

Apricot Dressing:

1/2 cup apricot nectar (Trader Joe’s or Whole Foods)

1/3 cup extra virgin olive oil

1/3 cup white wine vinegar

1 Tbsp Dijon mustard

½ tsp salt

Whisk together apricot nectar, oil, vinegar, mustard & salt. Set aside.

Salad:

½ cup snipped dried apricots

2-3 ripe pears, red or Bartlett, cored and cut into wedges

10 cups torn salad greens (1 large container of organic greens)

8 oz crumbled blue cheese (we recommend Gorgonzola)

1 cup chopped walnuts (5 oz pkg) *

*you may choose to toast the walnuts by heating a small sauté pan on low heat, placing the walnuts into the pre-heated pan, and watching carefully until toasted (about 3-5 minutes)

Add apricots and pears to the apricot dressing. Toss to coat and refrigerate.

Place salad greens on plates. Divide pear wedges equally among plates. Drizzle with chilled dressing just before serving. Sprinkle with walnuts and gorgonzola cheese.

_____________________________

Salmon with Snap Peas, Yellow Peppers

& Dill-Pistachio Pistou

2 pkgs chopped fresh dill (extra can be used as garnish for plates)

2/3 cup finely chopped green onions (about 4)

1 cup shelled natural pistachios, toasted, finely chopped * (12 oz pre-roasted can be found in Jewel’s produce department)

½ cup plus 2 Tbsps extra-virgin olive oil for cooking

4 yellow or orange bell peppers, cut into ½-inch strips

2 lbs sugar snap peas, trimmed, strings removed

2 garlic cloves, minced

½ cup water

8 6-oz salmon fillets

Mix dill, green onions, pistachios * (for toasting directions, see salad recipe in this menu) and ½ cup olive oil in medium bowl. Season to taste with salt & pepper. Pistou can be made 2 hours ahead. Let stand at room temperature.

Heat 1 Tablespoon oil in 2 heavy large skillets over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and ½ cup water; sprinkle with salt. Saute until vegetables are just tender and water evaporates, 2-3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (ie. Do not clean).

Heat remaining tablespoon oil in reserved skillet over medium-high heat (here you may have to divvy up the salmon fillets in to 2 groups of 4 each, & possibly need more oil). Season salmon with salt & pepper. Place skin side down in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on each plate. Spoon some pistou down center of each fillet and serve, passing remaining pistou at the table.

____________________________________

Roasted Sweet Potatoes, Potatoes & Sage

1-1/2 lbs red, or Yukon gold potatoes, peeled, cut into ¾-inch cubes

1 -1/2 lbs garnet sweet potatoes (red-skinned), peeled, cut into ¾-inch cubes

1/3 cup olive oil

1 level Tablespoon coarse kosher salt

1 pkg of fresh sage leaves

Position rack in center of oven; preheat to 425F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes.

Keep covered in warm oven at host’s home until ready to serve.

___________________________________

Stuffed Zucchini with Mortadella and Parmesan

2 Tbsps olive oil, divided, plus additional for baking dish

¾ cup chopped white onion

1 garlic clove, chopped

½ tsp salt

¼ tsp crushed red pepper flakes

2 ounces mortadella, minced (2/3 cup) *

½ cup fresh breadcrumbs (from crustless Italian or French bread, ground in processor)

½ cup finely grated Parmesan cheese, divided

¼ cup chopped fresh Italian (flat-leaf) parsley

1 large egg, beaten to blend

4 medium round zucchini, trimmed, cut lengthwise in half

Heat 1 Tablespoon oil in heavy large skillet over medium heat. Add onion and garlic. Saute until onion is soft and golden, about 9 minutes. Transfer onion mixture to medium bowl. Stir mortadella, breadcrumbs, ¼ cup cheese, and parsley into onion mixture. Season stuffing with pepper & a sprinkle of salt, if needed, to taste. Stir in egg.

Brush a large cookie sheet with oil. Using melon baller or teaspoon, scoop pulp from zucchini, leaving ¼-inch-thick shell. Fill shells with stuffing; arrange in dish. Drizzle with 1 Tablespoons oil. Sprinkle with remaining ¼ cup cheese.

Can be made 1 day ahead. Cover and chill.

Preheat oven to 350. Bake zucchini uncovered 40 minutes. Increase heat to 400; bake until tender and beginning to brown, about 15 minutes longer.

(We recommend the host prepare this dish, as it takes an hour to cook)

*Mortadella - a specialty of the city of Bologna – is a large, smooth mild sausage studded with pistachios and should be available at your local deli counter.

___________________________________

Kahlua Raspberry Parfait

2 - 10 oz pkgs frozen, sweetened raspberries, thawed (do NOT drain)

½ cup sugar

¼ cup Kahlua, plus 3 Tbsps Kahlua to use with cornstarch

1 Tbsp fresh lemon juice

1 Tbsp cornstarch, dissolved in above 3 Tbsps Kahlua

1 quart each of quality premium quality vanilla and chocolate ice cream

½ pint fresh raspberries (1 container)

1 container whipping cream (Cool Whip)

Puree raspberries and process through strainer to remove seeds. Add sugar, Kahlua, and lemon juice to the puree. Bring to a boil over medium-high heat and whisk in cornstarch mixture. Cook until sauce thickens and runs clear (3-5 minutes). Remove from heat and cool. Cover and chill.

To serve: Layer scoops of chocolate and vanilla ice cream with fresh raspberries and chilled sauce in tall, clear parfait glasses or water goblets. Top with fresh whipping cream and more fresh raspberries.

Texas Caviar

2009-09-30T06:44:00.001-07:00

At the gourmet club kickoff event Trish Lake's Texas caviar, a bean salsa/dip was a standout hit. This is the recipe for your enjoyment; we proved that this goes well with martinis.

Texas Caviar

½ cup olive oil

¼ cup red wine vinegar

1/8 tsp hot sauce or to taste

2 – 15oz. cans black beans, drained & rinsed

2 – 11oz. cans Mexican style corn, drained

2 medium tomatoes, chopped

1 red bell pepper, chopped

½ cup chopped red onion

4-6 tsps minced garlic

1 cup fresh cilantro, chopped

2 large avocados, finely chopped

Combine oil, vinegar, hot sauce for dressing; set aside. Combine everything except avocado. Add dressing, tossing to coat. Cover & refrigerate for at least 2 hours. Toss in avocado just before serving. Enjoy with tortilla chips.

Campus Green Gourmet Club Kickoff Party 2009

2009-09-21T11:08:00.000-07:00

Gourmet Club Kickoff Martini’s 2009

2009-09-14T11:03:00.001-07:00

Baby Blue Martini

1 part vodka

1 part Blue Curacao
1 part sour mix
Combine ingredients into a Martini shaker with crushed ice and give it a good shaking.
Strain the mixture into the Martini glass and garnish with a cherry.

X-RATED Flirtini
1 part X-RATED Fusion Liqueur

1 part Vodka

Splash of orange liqueur or triple sec

Splash of cranberry juice

Squeeze of fresh lime wedge

Combine ingredients into a Martini shaker with crushed ice and give it a good shaking.
Strain the mixture into the Martini glass and garnish with a lime peel.

Raspberry Martini:
4 part raspberry vodka
1 part DeKuyper Razzmatazz liqueur
2 part Sprite

Combine ingredients into a Martini shaker with crushed ice and give it a good shaking.
Strain the mixture into the Martini glass and garnish with a raspberry.

Japanese Slipper

11/2 part vodka
11/2 part Midori
1 part freshly squeezed lime juice slice of lime, to decorate
Put the cracked ice into a cocktail shaker and pour in the vodka, Midori and the lime juice.
Cover and shake vigorously for 10-20 seconds, until the outside of the shaker is misted.
Strain into a cocktail glass and decorate with the lime slice.
Combine ingredients into a Martini shaker with crushed ice and give it a good shaking.Strain the mixture into the Martini glass and garnish with lime slice.

2009-09-01T19:33:00.000-07:00

CAMPUS GREEN GOURMET CLUB

KICKOFF PARTY!

Date: Saturday, September 19th 7:00 PM
At the Price’s—1754 Penn Ct. Only $20 per couple. Drop off a check to Sophia by 9/14.
This is the kickoff gathering for the year hosted for all of the members of Gourmet Club. Last minute details can be found at: http://cggc.blogspot.com/
also Facebook group: Campus Green Gourmet Club

We will be tasting a selection martinis prepared by our Committee.

Please bring an appetizer and some wine or other
beverage to drink. Dessert will be served by the planning committee.

Tapas

2009-03-29T16:15:00.001-07:00

Traditional Sangria
(Four Servings—make double this recipe)
Ingredients:
1 Bottle dry Spanish red wine
1/4 cup of orange juice
1/4 cup of Orange Liqueur (optional), such as Grand Marnier or Cointreau or Triple Sec (or any orange liqueur you have)
2 T of Sugar
1 cup of chilled Soda Water
½ Sliced apple (1/4 inch slices) , ½ sliced orange (1/4 inch slices), ½ sliced lime into bite size pieces
Ice
Instructions: Combine the wine with the orange juice, liqueur and fruit. Refrigerate for at least an hour, ideally overnight. Add chilled soda water and a small amount of ice to the pitcher right before serving. Put some fruit into each glass when served.
Appetizers (3)
Spanish Olives- 1 lb. –Please buy the 'Spanish Olive Mix' at Whole Foods in the olive bar area $10.99 lb.
Walnut and Blue Cheese-Coated Grapes
Serves 8
1 cup finely chopped walnuts
5 ounces crumbled Roquefort or Gorgonzola cheese
6 ounces cream cheese
24 large loose seedless red grapes (about 1/4 pound with stems)
Preheat oven to 325 degrees F. On a sheet pan spread out the walnuts and toast in the oven for 7 to 9 minutes. Remove from oven and allow the nuts to cool.
In a bowl with an electric mixer, cream together the blue cheese and the cream cheese until smooth. Put one tablespoon of the cheese mixture in the palm of one hand and in it roll a grape, shaping the mixture around the grape to coat. Cover the remaining grapes and chill on a sheet pan for 15 minutes. Roll the cheese-coated grapes in the walnut mixture to cover completely and chill for 30 minutes or until coating is firm. Leave whole until going to host's home. Using a sharp knife, cut grapes into halves. Serve them on a plate, showing inside of grapes up.

Queso De Cabra Con Tomate
(Goat Cheese Baked in Tomato Sauce)
30 min 5 min prep
SERVES 8

Spanish tapas - toasted garlic bread dipped in creamy warm goat cheese and tomato sauce —easy and yummy! Bring ingredients to host's home and assemble and cook at the host's home.

3 garlic cloves, minced
1/2 cup olive oil
1 French baguette
12 ounces goat cheese
2 ¼ cups Barilla marinara sauce
2 T fresh basil leaves, chopped for garnish

At host's home, mix together the garlic and olive oil and spread over bread slices and place on a baking sheet and place under broiler until toasted brown. Watch this the entire time so it doesn't burn. Remove from oven when lightly brown.
Preheat oven to 350°F.
Pat the goat cheese into a 1/2-inch disk, similar in shape to a hamburger patty, and then place in middle of shallow baking dish. There should be about 1 and ½ inches around the sides of the cheese when placed in the dish.
Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce).
Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 25 minutes.
Garnish cheese with basil if using.

Salads (2)
Baby Greens with Prosciutto and Melon

1- 5 oz. Bag or carton of mixed baby salad greens
½ of a cantaloupe melon
8 thin slices of proscuitto ham-have it sliced at the deli so the pieces are long enough to wrap around the salad greens
5 oz container of shaved parmesan
Vinaigrette for Salad greens
5 T sherry or champagne vinegar
2 tsp of Dijon mustard
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 C Extra Virgin olive oil

In a small bowl, whisk the vinegar, mustard, salt and pepper. Slowly whisk in the oil until the dressing is blended. Taste and adjust the seasonings. Toss the baby greens with just enough of the dressing to lightly coat. Set aside.

Cut the cantaloupe in half and discard the seeds. Cut ½ of the melon into 8 slices and remove the rind. Reserve other half for some other use.
Assemble: Take a small hand-full of dressed greens, 1 piece of melon a couple shavings of parmesan cheese and wrap with one piece of the prosciutto so that the greens show a couple of inches out of the top of the wrap. It should look like the greens are peeking out of an ice cream cone shape (not a taco). Wrap remaining melon pieces with greens and proscuitto and place on a plate. Keep refrigerated until leaving for host's home. These should be assembled just prior to going to dinner so the greens don't wilt.

Emilio's Tapas Emilio's Patatas Alioli (Garlic Potato Salad)
Serve with the empanadas and the meatballs entrees

Makes 8 to 12 servings
2 lbs. small red potatoes
1 1/2 C. mayonnaise
3/4 C. sour cream
2 t. yellow mustard
4 T. minced fresh garlic
2 t. ground white pepper
2 T. chopped fresh parsley
Salt to taste
Slivers of red bell pepper for garnish
Sprigs of fresh parsley for garnish
Boil potatoes until tender, then peel and cut each into 4 or 6 chunks; cool. Whip together mayonnaise, sour cream, mustard, garlic, white pepper, parsley and salt. Combine potatoes with the whipped mixture and chill for at least two hours. Garnish with slivers of red pepper and parsley.

Pork Picadillo Empanadas
Makes 16 empanadas – Serves 8
3/4 pound ground pork (Smithfield 90/10 mix at Jewel)
1/2 jalapeño pepper, seeded and minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups Ditkas chipotle salsa, divided (found at Jewel)
2 T fresh lime juice
3 T chopped almonds, toasted (about 1- 2.25 oz package)
3 1/2 T sour cream
1 (16.3-ounce) can refrigerated Pillsbury Grands buttermilk biscuits
1 large egg, lightly beaten

Brown pork in a large nonstick skillet over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Add jalapeño pepper to meat and next 4 ingredients; cook, stirring occasionally, 2 minutes. Stir in 1/2 cup salsa, and lime juice. Remove from heat, and stir in almonds and sour cream. Cool to room temperature.
Separate dough into 8 biscuits. Split each biscuit in half horizontally to make 16 thin rounds. Roll each round on a lightly floured surface to a 4-inch circle.
Spoon the pork mixture evenly in center of each dough circle. Fold dough over filling into a half moon shape, pressing edges with a fork to seal. Cover with plastic wrap, and chill up to 8 hours. (Hosts prepare up to this point and cook when salads are being served).
Place empanadas on lightly greased baking sheets. Brush evenly with eggBake at 350° for 15 to 20 minutes or until golden. Cool 5 minutes on baking sheets. Serve with remaining 1 1/2 cups chipotle salsa.

Meatballs in Tomato Sauce
• Serves 8 prep time 45 minutes
2 tablespoons of extra virgin olive oil
1 lb. ground beef (85% lean)
2 cups (4 oz) fresh white breadcrumbs (use pepperidge farm sandwich bread-pulse in food processor until fine)
1 large egg, lightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoon tomato paste
6 cloves garlic, chopped fine –about 1 Tablespoon
¼ c finely chopped white onion
1teaspoons dried thyme
1 teaspoon turmeric
Salt and pepper, to taste
1- 28 oz. can plum tomatoes, chopped
4 Tablespoons red wine
2 T chopped fresh basil leaves

In a bowl, thoroughly mix together the beef, breadcrumbs, cheese, tomato paste, garlic, onion, egg, thyme, turmeric, salt, and pepper. Using your hands, shape the mixture into 24 balls. (They should be about 1 ½ inches in diameter)

Heat the olive oil in a skillet over medium-high heat. Add the meatballs and cook for several minutes or until browned on all sides.

Add the tomatoes, wine and basil. Simmer gently for around 20 minutes, or until the meatballs are cooked. Season generously with salt and pepper and serve hot. These can be made ahead and cooled to room temperature. Reheat just before serving.

Dessert
Quick Bananas Foster

Serves 4

Double this recipe for gourmet club and use 2, 12-inch pans and 1 complete recipe for each pan. Prepare all ingredients for each pan and then scoop ice cream into bowls before starting the heat in the pans. Have two people cook this by each cooking ingredients for a pan.

Heat pan to medium low then add:

1/4 Stick butter
1 Jar Hersheys Caramel ice cream topping
1/2 teaspoon cinnamon
4 bananas, cut in-half lengthwise, then halved
1/4 cup dark rum
4 large scoops premium vanilla ice cream (buy ½ gallon EDY's vanilla for gourmet club)

Melt the butter in 12-inch skillet and then add the bananas. When the bananas are warm, about 1 minute, add the caramel and cinnamon (2 pans for gourmet club or 8 people). When the banana sections begin to soften and the caramel just starts to bubble, about 1 more minute, carefully add the rum (remove the pan from the stove to do this) then put the pan back on the stove. Tip the pan slightly to flame the alcohol in the rum, being careful not to spill it onto the stove. When flame dies down, lift the bananas out of the pan and place four pieces over each portion of ice cream.

Spoon the warm sauce over the top of the ice cream and serve immediately.

Pan-Seared Rib-Eye Steaks

2009-01-31T15:42:00.001-08:00

The results are in; the January meal was a huge hit. The rib eye steaks with the mushroom rub were a crowd pleaser. Casey’s market did it again with some of the best beef I have had in a long time. I have included the recipes below for those who would like to try this meal.
Our next meal is Tapas, so brush up on your Spanish and prepare for some excellent sangria. I’ll see you there.

Balsamic Bean Dip with Crudités
Butternut Squash & Sage Soup
Pan-Seared Rib-Eye Steaks with Porcini & Rosemary Rub
Jerusalem Artichoke & Potato Mash Carrots & Leeks Banana Cream Pie with Chocolate Crust

Balsamic Bean Dip with Crudités

2 15-oz. cans of cannellini (white kidney beans), drained
4 Tablespoons olive oil
2 Tablespoons balsamic vinegar plus extra for drizzling Oil from jar of sun-dried tomatoes

Assorted crudités Pita bread, cut into wedges Puree beans, olive oil, add 2 Tablespoons vinegar in food processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with assorted crudités and pita wedges (or your favorite crackers).

Butternut Squash & Sage Soup

The Soup:

2 Tablespoons butter
2 Tablespoons olive oil
2-1/2 cups chopped onion
2-1/2 Tablespoons chopped fresh Italian parsley
2-1/2 teaspoons chopped fresh sage
2-18 oz. pkgs prepared butternut squash (cubed into ½-inch slices at home
2 teaspoons coarse kosher salt 2 garlic cloves, minced
6 cups organic chicken broth

Breadcrumbs

2-3 crust less slices fresh whole-grain wheat bread, torn
4-5 teaspoons butter
2 Tablespoons finely chopped fresh sage Carrots & Leeks
4 medium leeks (white and pale green parts only)
4 Tablespoons unsalted butter
2 lbs. carrots cut diagonally into 1-1/2-inch pieces
2 cups water
½ cup red-wine vinegar

Halve leeks lengthwise, and then cut crosswise into 1-inch pieces and wash. Sauté leeks in butter with 1 teaspoon salt and ½ teaspoon pepper in a 12-inch heavy skillet over medium-high heat until softened, 5-6 minutes. Stir in carrots, water, and vinegar. Cook, covered, over medium-high heat until carrots are tender, 20-25 minutes. Boil uncovered, until liquid has evaporated, 3-5 minutes more.
Prepare at host's home if desired, a half-hour before serving the entrée.
Serve alongside steaks and potato mash.

Pan-Seared Rib-Eye Steaks with Porcini & Rosemary Rub

4 2-inch-thick grass-fed boneless rib-eye steaks (about 4 lbs total)
1 cup soy sauce .5 ounce package of dried porcini mushrooms
2 Tablespoons finely chopped fresh rosemary
3 teaspoons coarsely ground black pepper
2 Tablespoons olive oil

Place steaks and soy sauce in large re-sealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally. Process porcini mushrooms in spice mill, food processor or blender to fine powder. Mix 2 Tablespoons mushroom powder, rosemary, and pepper in small bowl, reserving any remaining powder for another use. Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 9 minutes per side for rare, adjusting heat to medium if browning too quickly. If you have an instant-read thermometer, use it to check for doneness at 130 F degrees. Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into ½-inch thick slices and serve.

Chunky Jerusalem Artichoke & Potato Mash

1-1/2 lbs Jerusalem artichokes, unpeeled, scrubbed, cut into 1/2 inch pieces
2 lbs russet potatoes, peeled, cut into 2-inch pieces
1-1/2 Tablespoons coarse kosher salt
4 Tablespoons butter
¼ cup heavy cream

Also known as jicama or sunchokes, Jerusalem artichokes are the tuber of a variety of sunflower native to America. Knobby, gnarly-looking but with a sweet, nutty flavor. Check Michael's for availability. Put Jerusalem artichokes in large pot and pour enough cold water over to cover; add salt and cook for 20 minutes. Add potatoes and cook for about another 18 minutes, or until vegetables are tender when pierced with knife. Drain, and then mash veggies, stirring in butter and cream. Season to taste with salt & pepper. Transfer to bowl and serve. Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Re-warm in same bowl set over simmering water, stirring occasionally, before serving.

Banana Cream Pie with Chocolate Crust

PLEASE NOTE: This dessert must be made the night before

Filling:
½ cup sugar
2 Tablespoons unbleached all-purpose flour
2 Tablespoons cornstarch
¼ teaspoon salt
3 cups whole milk
4 large egg yolks
1 vanilla bean, split lengthwise
¼ cup (1/2 stick) unsalted butter, diced
1 Tablespoon dark rum (optional)
7 bananas, peeled
½ pint whipping cream Powdered sugar
Shaved chocolate for topping

Note: We recommend you purchase a pre-made chocolate crust from the baking aisle of your local grocers.
Filling: Whisk first 4 ingredients in heavy medium saucepan until no lumps remain. Gradually whisk in milk. Add yolks; whisk to blend. Scrape in seeds from vanilla bean; add bean. Whisk over medium-high heat until pastry cream thickens and boils 1 minute, about 8 minutes total. Remove from heat; whisk in butter and optional rum. Remove vanilla bean. Transfer mixture to bowl; press plastic wrap onto surface. Chill until firm, at least 4 hours. Spread 1 cup pastry cream over bottom of store-bought crust. Slice 4 bananas into ½-inch rounds on a plate; then place over the cream base in overlapping circles. Cover bananas with remaining pastry cream.

IT IS VITAL YOU MAKE THIS MUCH UP TO 4 HOURS AHEAD OF TIME!

At host's home, slice 3 more bananas in ½-inch slices on to a plate, and then arrange these in overlapping circles atop pie. Whip ½ pint of whipping cream, adding 3 Tablespoons. powdered sugar and ¼ tsp vanilla, as well as ½ tsp of stabilizer if you have it. Cover pie with whipped cream and garnish with shaved chocolate. Serve.

Pumpkin Cheesecake

2009-01-31T14:59:00.001-08:00

Peheat oven to 425

Crust

1 ½ cups graham cracker crumbs

2 tbsp. Sugar

1/3 cup melted butter (unsalted)

In a 9" spring form pan, blend the crumbs and sugar. Add the melted butter and mix thoroughly.

Press the crumbs firmly on the bottom of the pan and set aside.

Cheesecake Filling

1 ½ lbs. Deli style cream cheese

1 cup sugar

3 eggs, extra large

1 cup solid pack pumpkin

2 tsp. Pumpkin pie spice

Beat the cream cheese in a stand mixer or in a bowl with a hand mixer or blend in a food processor.

Add the sugar and mix well. Be sure to scrape the bowl several times. Add the eggs, one at a time and beat until smooth. Scrape bowl again - especially on the bottom. Add the pumpkin and pie spice and mix well. Pour into prepared spring form.

Bake at 425 for 10 minutes.

Lower the heat to 250 and bake for 50 minutes more.
Remove from oven and let cool on a rack until you can handle it comfortably.
Put in refrigerator and chill overnight. (Recipe can be made several days ahead)

2008-10-30T09:46:00.001-07:00

Campus Green Gourmet November 2008

MENU

Lacy Cheddar Crisps

Smoked Salmon and Watercress Salad

With Red Onion and Caper Vinaigrette

Roast Rack of Lamb with Vinegar Mint Pan Sauce

Roasted Red Potatoes, Broiled Asparagus

Molten Chocolate Cakes with Sugar Coated Raspberries

LACY CHEDDAR CRISPS

Makes about 2 dozen crisps

Note: For peak freshness, make the crisps no more than 2 days before serving.

1 ½ cups (6 oz.) packaged shredded sharp cheddar cheese

Adjust oven racks to low and middle positions and heat oven to 425 degrees. Line two baking sheets with parchment paper.

Spoon about 1 tablespoon cheese onto one sheet, then spread into a round with your fingertips so that cheese is more or less in a single layer. Repeat with remaining cheese, keeping cheese disks about 1 inch or so apart. (You should get about 12 wafers on a large sheet.)

Bake until crisps stop bubbling, 8 to 9 minutes, switching sheets after 5 minutes if they appear to be cooking unevenly. Transfer to a wire rack to cool. Serve cheddar crisps with salad.

SMOKED SALMON and WATERCRESS SALAD with RED ONION-CAPER VINAIGRETTE

Serves 8

Note: Adding the sliced onion to the dressing instead of directly to the salad wilts it slightly so it loses its bitter bite.

The dressing can be made 1 hour before serving.

Tbsp. Fresh lemon juice
1 ½ Tbsp. rice wine vinegar
1 ½ Tbsp. Dijon mustard
Salt and freshly ground black pepper
¼ cup drained capers
½ medium red onion, thinly sliced
¾ cup extra-virgin olive oil
8 cups trimmed watercress
2 4 oz. (about 8 thin slices) smoked salmon, torn or cut into bite-size pieces
Mix lemon juice, vinegar, mustard, a big pinch of salt, and pepper to taste in a 2-cup Pyrex measuring cup or small bowl. Add capers and onion and toss to coat. Slowly add oil, pushing onion aside with a small whisk or fork and beating to form a thick dressing.
Mix watercress and half the salmon in a large bowl.
To serve, pour dressing over watercress and salmon and toss to coat. Arrange on salad plates, garnish with remaining smoked salmon, and serve.
Serve cheddar crisps with salad.

ROAST RACK OF LAMB with VINEGAR-MINT PAN SAUCE
Serves 8

Note to Host: Rack of lamb is too small to brown naturally during roasting (it overcooks before it browns), so it's important to sear it first. You can sear it and make the pan sauce early. Then, about 40 minutes before you're ready to serve, pop the lamb into the oven and quickly roast it.

The lamb can be seared up to 2 hours before roasting.
The pan sauce, minus the mint and butter, can be made as soon as the lamb has been seared. Pour the sauce into a Pyrex measuring cup or microwave-safe bowl, and set aside until just before serving.
Please supply 1 loaf of French or Italian bread for the Entrée. Place on table at time the Entrée is served.
A full bodied red wine, such as Cabernet Sauvignon, Merlot, Pinot noir, Syrah, Shiraz, or Zinfandel, can be served with the Entrée. ½ cup chicken broth

½ cup rice wine vinegar

2 Tbsp. mint jelly

3 8-rib each- French trimmed racks of lamb (about 1 - 1 ¼ pounds each) . The racks of lamb will be pre-ordered at Jewel and available for pick-up on Friday, Nov. 14^th, under "Campus Green Gourmet Club".

Salt and freshly ground black pepper

2 tsp. sugar

4 Tbsp. or ¾ oz. package chopped fresh mint

2 Tbsp. butter

Adjust oven rack to middle position and heat oven to 450 degrees.

Heat a 10-12 inch oven proof skillet over medium heat. Meanwhile, mix broth, vinegar, and jelly in a Pyrex measuring cup or microwave-safe bowl. Set aside. Lightly sprinkle lamb with salt and pepper, then sprinkle with sugar.

Increase heat under pan to high (turn on exhaust fan). After 1 to 2 minutes, add lamb racks to skillet, (3 lamb racks will fit in one 10 or 12 in. pan)-- fat side down, and sear, for about 1-½ minutes. Turn lambs over and sear meaty section of bone side for about 1 minute. Finally, stand lambs up and sear meaty bottoms, about another 1-½ minutes. Transfer lambs to a platter.

Drain fat from pan (if any remains) and set pan over medium-high heat. Add broth mixture and boil until reduced by half, about 3-5 minutes. Return liquid to cup or bowl.

Place a small wire rack in skillet (optional), or transfer to oven roaster that wire rack will fit in (optional) and set lamb racks on wire rack. If you do not have a wire rack that fits in pan or oven roaster, just spray bottom with non-stick cooking spray. Insert oven meat thermometer from one end deep into meaty portion of a lamb rack. Place skillet

(or roaster) in oven and roast until meat thermometer or instant-read thermometer inserted from one end deep into meaty portion registers about 130-135 degrees, 25-30 minutes . Let lamb racks rest for about 5 minutes; the internal temperature will rise 5 to 10 degrees and lamb will be medium-rare to medium.

While lamb racks rest on top of stove (cover pan or roaster with foil), (heat from oven will keep racks warm), heat sauce in the microwave until very hot, about 1 minute. Whisk in mint and butter.

Slice racks into chops and arrange three on each plate. Spoon over hot sauce and serve.

ROASTED RED POTATOES

Serves 8 - 12

Potatoes made be prepared up to one hour before arriving at Hosts home.

Note: Roasting potatoes on the bottom rack of the oven as it heats makes them brown beautifully, and they also roast nearly twice as quickly.

3 pounds small red new potatoes, rinsed, dried, and halved

¼ cup olive oil

3 Tbsp. herbes de Provence

1 tsp. salt

Freshly ground black pepper

Toss potatoes with oil, herbes, salt and pepper to taste. Arrange cut side down on a large rimmed baking sheet. Set pan on lowest rack in cold oven, turn oven on to 425 degrees and roast until potatoes are tender and golden brown, about 20 minutes.

Serve along side the Entrée at dinner time.

BROILED ASPARAGUS

Serves 8

The asparagus must be prepared at Hosts home! Stay close by as it doesn't take long for the spears to cook.

There isn't another green vegetable that's as easy to prepare as asparagus. Just snap each spear - it always breaks at the point between tender and tough (wide end) - and discard the tough part.

3 pounds medium to medium-thick asparagus, tough ends snapped off (wide end)

Extra -virgin olive oil

Salt and freshly ground black pepper

Finely grated zest of one large lemon

Adjust oven rack to highest position and preheat broiler.

Drizzle asparagus with enough olive oil to coat and season generously with salt and pepper. Place in a single layer on a rimmed baking sheet and place under broiler. Cook until bright green and just tender, about 4 minutes for medium asparagus turn thicker spears once after 4 minutes and cook about 2 minutes longer.

As the asparagus finishes cooking, toss with finely grated lemon zest.

Serve along side the entrée at dinner time.

MOLTEN CHOCOLATE CAKES with SUGAR-COATED RASPBERRIES
Serves 8

Note: These decadent, oozy cakes are drop-dead terrific and even easier than brownies. They are baked in paper liners in a muffin tin, so you don't have to worry about having matching ramekins. That also means you don't have to un-mold the cakes-just lift them from the muffin pan, peel away the liner and set on the dessert plates. And since the cakes bake for only 8 minutes, you can pop them into the oven as the main course is being cleared from the table and the coffee is being made.

Use extra-large baking cups for the cakes. These liners extend above the muffin cups, making it easy to lift the bakes cakes from the pan. If your baking cups are foil-lined, remove the foil layer and reserve for another use, or discard.

Bring below ingredients pre-measured to Host's home and assemble recipe just before baking.

16 Tbsp. (2 sticks) unsalted butter, cut into pieces

1-1/3 cup (8 oz) chocolate chips or semisweet chocolate, cut into small chunks

5 large eggs

½ cup sugar, plus, ¼ cup more for coating raspberries

Pinch of salt

4 tsp. all-purpose flour

1 pint (about 12 oz.) fresh raspberries

1 can Real Whipping cream

Adjust oven rack to middle position and heat oven to 450 degrees. Line 8 cups of a muffin tin (with ½ -cup-capacity cups) with extra-large paper liners (they should extend above cups to facilitate removal; if papers are foil-lined, remove foil layer). COAT PAPERS WITH VEGETABLE COOKING SPRAY.

Melt butter and chocolate in a medium microwave bowl 60 seconds on high, remove, stir to blend and microwave 30 seconds more if needed.

With an electric mixer, beat eggs, sugar, and salt in another medium bowl until sugar dissolves. Beat egg mixture, then flour, into chocolate.

Divide batter among muffin cups. Bake until batter puffs but centers are not set, 12-14 minutes, check at 12 minutes. Let stand in tin for 5 minutes. Meanwhile, flick raspberries with a little water and roll in sugar to coat.

Carefully lift cakes from tin and transfer to dessert plates, removing paper liners. Top each cake with sugared berries, real whipped cream and serve.

2008-09-21T18:37:00.000-07:00

Campus Green Gourmet Club Launches the 2008-2009 Dining Season

Martini tasting was the theme of this years CGGC kickoff event, early in the evening on Saturday September 20th the club met to launch the new season of dining with neighbors. The first order of business, after name tags and introductions was martini tasting. The club was introduced to four different martinis with a half glass of each.

Claude relaxes by the fire

Cate & Joe share a fruit cup

Deb & Sue mix up a batch of martinis

John & Carolyn enjoy some wine

More martinis

Ken "pokes" the fire

Even more martinis

Sue Polich, Sophia Gabriel, Debbie Gorski

Sue Retterrer, Sophia, Deb & Pam Price

Tim Krope, Sophia, Connie Krope

Bonnie Keiner & Ken Price

Tom Smart & Pam Price relax at the fire pit

Carolyn Smart & Cate Trompeter

Gary Wilks & Carl Keiner

Terri Wilks shows off Leslie Urbaniak's new
shoes

The women of Campus Green Gourmet Club

2008-08-27T18:00:00.001-07:00

KICKOFF TIME

CGGC is ready to start a season with our annual kickoff party on Saturday night September 20. This year the Price's have graciously offered their home for the event. This year the planning committee will be offering four signature martinis to start the season right. Please drop off your $20. per couple fee to Sophia by the 9/15. As in past years, please bring an appetizer to feed the guests and wine or beverage of your choice. We look forward to seeing you there.

2008-05-05T17:55:00.000-07:00

Grilled Ahi Tuna Steaks with Black Sesame Seeds

Serves 8
Cooking spray 8 (5-ounce) tuna steaks Salt and coarsely ground black pepper 1/3 cup honey mustard 4 tablespoons black sesame seeds or regular sesame seeds
Set Grill on high heat if using gas. If using coals, they should be red hot. If cooking on the stove, coat a stove-top grill pan, griddle or skillet with cooking spray and preheat to medium-high. Season tuna steaks all over with salt and black pepper. Brush honey mustard all over both sides of tuna steaks. Press sesame seeds into both sides of tuna steaks. Grill 1 ½ to 2 minutes per side. Use a timer! 3 minutes per side for medium. Do not overcook. Fish should be dark pink in the middle. Serve with orange-pineapple relish.

Asparagus and Mushroom Salad with Shaved Parmesan

Serves 8

Salad
1 pound medium to thick asparagus, snap off fibrous ends
1/2 pound mushrooms, stems trimmed even with caps
8 medium radishes, halved lengthwise and sliced thin crosswise
2 bunches watercress, coarse stems discarded
2 heads of boston lettuce
8 oz freshly shredded Parmesan cheese

Snap off ends of asparagus and discard. With sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Slice mushrooms very thin and add with radishes to asparagus. Separate and wash the lettuce, pat dry and add to the bowl.
Toss salad gently. Cover in airtight container to take to hosts home.

Salad Dressing
4 tablespoons fresh lemon juice
4 teaspoons Dijon mustard
2 T sugar
1 teaspoon salt
2/3 cup extra-virgin olive oil
]
Freshly Ground Black Pepper

In a small bowl, whisk together lemon juice, mustard, sugar and salt.
Add oil in a stream, whisking until emulsified. Store in an airtight container.

To serve, spread watercress nicely around the rims of salad bowls or plates. Drizzle dressing over asparagus salad, toss gently put in serving bowls or plates and top with asparagus salad. Grind pepper over salads. Top with shredded Parmesan.

Herbed Basmati Rice

Serves 8-10

2 cups uncooked long-grain (white) basmati rice
2 cups chicken stock1 1/2 cups water 1 1/2 teaspoons kosher salt 2 tablespoons unsalted butter 4 tablespoons minced fresh curly parsley leaves 2 tablespoons minced fresh dill leaves 4 minced fresh scallions, white and green parts
Freshly ground black pepper

Combine the rice, chicken stock, water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Micro-waved Bacon and Green Beans

Serves 8

8 slices microwave ready-crisp bacon 1 (16-ounce) bag frozen green beans (Trader Joe’s frozen are good)or 1 lb fresh green beans
1 Tablespoon extra-virgin olive oil Salt and pepper

Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble it up. Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 1 1/2 minutes more covered. Remove wrap and top green beans with crumbled bacon and serve.

Orange-Pineapple Relish

(for tuna garnish)
Serves 8

2 limes, juiced 2 tablespoons freshly squeezed orange juice 1/2 teaspoon chili powder 2 teaspoons honey 2 tablespoons extra-virgin olive oil 1/2 ripe pineapple, peeled, cored, and cut into small dice 2 navel oranges, peeled, segmented and diced3 green onions, thinly sliced 3 tablespoons chopped fresh mint leaves ½ teaspoon kosher Salt and freshly ground pepper
Whisk together the lime juice, orange juice, chile powder, honey, and oil in a medium bowl. Add the remaining ingredients and stir to combine. Season with salt and pepper, to taste. Let sit at room temperature for at least 30 minutes before serving.

Ice Cream Nutty Pie

Serves 8

1 Quart premium vanilla ice cream 1 ripe banana 1- 2.25 oz. bag of slivered chopped almonds 1 prepared graham cracker piecrust 1/2 cup mini dark or semi-sweet chocolate morsels
1 can Reddi-Whip real cream

16 Fresh Strawberries for garnish

Place ice cream in a large bowl and let stand at room temperature until very soft. Slice the banana and mix it into the ice cream along with the almonds. Spoon the ice cream into the piecrust and sprinkle with chocolate morsels. Garnish with whip cream.
Freeze the pie until ice cream is very firm, at least 2 hours. Let thaw for about 15 minutes prior to serving to just slightly soften. Cut into wedges, garnish plates with strawberries and serve.

2008-02-11T09:36:00.001-08:00

CAMPUS GREEN GOURMET CLUB

JANUARY 19, 2008

CRAB CAKES WITH LEMON BUTTER & PLUM TOMATO SALSA

ROAST BEEF TENDERLOIN WITH MERLOT AND SHALLOTS

FRESH SPINACH GRATIN WITH PARMESAN AND BLUE CHEESES

MIXED VEGETABLE SAUTÉ WITH HERBS AND GARLIC

DOUBLE-CHOCOLATE SOUFFLÉS

CRAB CAKES WITH LEMON BUTTER

AND PLUM TOMATO SALSA

Makes 8

Note to Host: you may serve Champagne (for example: Korbel Brut or Martini & Rossi Asti Spumanti) with the crab cake first course. Budget for the Champagne should be close to the $10.00 range. If you choose to serve wine, a Savignon Blanc or Pinot Grigio are recommended.

SALSA

2 cups diced plum tomatoes

¹/2 cup chopped onion

¹/4 cup chopped fresh cilantro 1 Tbs. fresh lime juice

1 garlic clove, finely chopped

CRAB CAKES

2 Tbs. olive oil

¹/4 cup chopped red bell pepper

¹/4 cup chopped green bell pepper

¹/4 cup chopped onion

2 garlic cloves, finely chopped

1 tsp.. Worcestershire sauce

Large pinch of cayenne pepper

1 cup fresh breadcrumbs made from crust less French bread

1 can (16 oz.) fresh crab meat (found at Trader's Joes--refrigerated section) ¹/2 cup chopped green onions

2 large eggs, beaten to blend

LEMON BUTTER

¹/4 cup dry white wine

3 Tbs. fresh lemon juice

2 Tbs. minced shallot

1 small bay leaf

1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces 2 Tbs.. heavy whipping cream

3 Tbs. unsalted butter 3 Tbs. Olive oil

FOR SALSA: Mix all ingredients in bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)

FOR CRAB CAKES: Heat oil in heavy large skillet over medium-high heat. Add bell peppers, onion, and garlic; saucé until tender, about 3 minutes. Mix in Worcestershire sauce, cayenne, and then breadcrumbs. Sauté 2 minutes. Remove skillet from heat. Mix in crabmeat and green onions. Season with salt and pepper; mix in eggs. Using 1/3 cup measuring cup, pack, form and shape into 8 crabcakes. Remove from measuring cup and arrange on baking sheet. (Can be made 2 hours ahead. Cover; chill.)

FOR LEMON BUTTER: Mix first 4 ingredients in medium skillet. Boil over medium heat until reduced to glaze, about 2 minutes. Discard bay leaf Add 1 cup butter, 1 piece at a time, whisking until melted before adding next piece (occasionally remove from heat to prevent boiling). Whisk in cream; season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Melt 1-1/2 tablespoons butter with 1-1/2 tablespoons olive oil in 1 heavy large skillet over medium heat. Sauté until cooked through and golden, about 5 minutes per side... NOTE: TURN ONLY ONCE AND TURN VERY GENTLY AS THEY CRUMBLE VERY EASILY.

Re-warm lemon butter over low heat, whisking often (do not boil). Divide lemon butter among base of 8 plates. Arrange crab cake on top of lemon butter and top with salsa.

ROAST BEEF TENDERLOIN WITH

MERLOT AND SHALLOTS

8 SERVINGS

Suggestion for wine served with entree: Cabernet or Merlot

HOST: Have 1-2 loaves of crusty French or Italian bread to serve with the crab cakes and the entree.

^1/4 cup (1/2 stick) unsalted butter

^1/2 cup chopped shallots 11/2 tsp. Minced fresh thyme

2 TSB's. all purpose flour

11/2 cups Merlot or other dry red wine 11/2 cups beef broth 1tsp. tomato paste

2 2-1/2 pound thick-end beef tenderloin roasts, trimmed

Melt butter in medium saucepan over medium-high heat. Add shallots and thyme; sauté until shallots are browned, about 5 minutes. Mix in flour; cook until flour browns, stirring often, about 2 minutes. Whisk in wine and broth. Boil until thick enough to coat spoon, whisking often, about 12 minutes. Whisk in tomato paste; season with salt and pepper. (Can be made 2 days ahead. Cover; chill.)

PLAN ON BAKING ROASTS ONE HOUR BEFORE SERVING TIME.

Preheat oven to 450 degrees. Add t/4 cup water to bottom of roasting pan. Arrange roasts in roasting pan--rack can be used also. Rub each entire roast with olive oil. Sprinkle with salt and pepper. Roast until thermometer inserted into center registers 135 degrees for rare, about 40 minutes. Transfer to platter; let stand 20 minutes.

Add any juices from roasting pan to sauce and bring to simmer. KEEP WARM. Cut roasts into'/2-inch-thick slices (about 2 whole slices per plate). Top meat slices with Merlot sauce (across center of slices). Transfer remaining sauce to serving bowl and serve at the table for additional use.

MIXED VEGETABLE SAUTÉ WITH

HERBS AND GARLIC

8 SERVINGS

3 large carrots, peeled, halved lengthwise, then cut on diagonal into t/4-inch-thick slices 5 TSB's. olive oil

6 garlic cloves, chopped

11/2 TSB's. chopped fresh tarragon

I Tbs. chopped fresh thyme

2 large red bell peppers cut lengthwise into ¹/2-inch-wide strips

2 large zucchini, halved lengthwise, then cut on diagonal into ¹/2-inch-thick slices 2 large yellow squash, halved lengthwise, then cut on diagonal into'/2-inch-thick slices

Cook carrots in pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Heat oil in large pot over medium-high heat. Add garlic, tarragon, and thyme; sauté about 30 seconds. Add carrots and remaining vegetables; sauté until just tender, tossing often, about 6 minutes. Sprinkle with salt and pepper.

Tip: Blanch the carrots and cut up the other vegetables a day ahead and chill them in a plastic bag overnight.

FRESH SPINACH GRATIN WITH

PARMESAN AND BLUE CHEESES

8 SERVINGS

It is recommended this recipe be made 6 hours ahead of serving.

6 TSB's. butter, divided

4 9-10 oz. packages fresh spinach leaves 1 large white onion

¹/4 cup all purpose flour ¹/2 tsp. ground nutmeg 1 ¹/4 cups whole milk 1 cup whipping cream

1 cup (packed) freshly grated Parmesan cheese, divided 2 tsp. salt

¹/2 tsp. ground black pepper ¹/2cup crumbled blue cheese

Butter 10- to 12- cup shallow baking dish. Melt 1 ¹/2 TSB's. butter in heavy large pot over high heat. Add I package spinach. Toss until volume is slightly reduced, about 1 minute. Add I more package spinach; toss until wilted but still bright green, about 2 minutes longer. Transfer to colander set over large bowl. Repeat with 1 ¹/2Tbsps. butter and the two remaining spinach bags. Turn all spinach in colander, pressing to release all liquid. Use paper towels to remove any remaining liquid.

Melt 3 TSB's. butter in same heavy large pot over medium heat. Add onion; sauté until beginning to soften, about 10 minutes. Mix in flour and nutmeg. Stir 2 minutes to cook flour (do not brown). Whisk in milk and cream. Cook until sauce thickens and boils, whisking often about 5 minutes. Mix in ¹/2cup Parmesan, the salt and pepper. Mix in spinach. Transfer to dish. Sprinkle with remaining Parmesan and blue cheese. Preheat oven to 425 degrees. Bake gratin until bubbling and brown on top, about 20 minutes (or 25 minutes if refrigerated).

DOUBLE-CHOCOLATE SOUFFLÉS

8 SERVINGS

Super do-ahead: Make these a week ahead and freeze them, or two days ahead and refrigerate them.

2 TSB's. (1/4 stick) unsalted butter

2 TSB's. all purpose flour

1 cup whole milk

8 oz. bittersweet chocolate, (2 Ghirardelli 4 oz. bittersweet bars) 6 TSB's. sugar, divided

1 oz. unsweetened chocolate, chopped

4 large eggs, separated

1/4
tsp.. salt

Lightly sweetened whipped cream: 1 cup heavy or whipping cream

1 to 2 TSB's. sugar

1/2
tsp.. vanilla

Directions: I bowl, with hand mixer at medium speed, beat cream, sugar, and vanilla extract until soft peaks form. (Over beating causes cream to curdle and turn to butter).

Butter eight ³/4-cup ramekins or custard cups; dust with sugar. Arrange dishes on rimmed baking sheet.

Melt 2 TSB's. butter in heavy medium saucepan over medium heat. Add 2 TSB's. flour; whisk until mixture is bubbling, about 1 minute. Increase heat to medium-high. Gradually whisk in 1 cup milk. Cook until mixture thickens and boils, whisking constantly, about 2 minutes. Remove from heat. Add bittersweet chocolate, 4 TSB's. sugar, and unsweetened chocolate; whisk until melted and smooth. Pour soufflé base into large bowl. Cool to room temperature, stirring occasionally.

Whisk egg yolks into soufflé base. Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add remaining 2 TSB's. sugar, beating until stiff and glossy. Fold in remaining whites in 2 additions. Divide soufflé mixture among prepared ramekins. (Can be prepared ahead. Cover and refrigerate up to 2 days or freeze up to 1 week; do not thaw frozen soufflés before baking.)

TIP: Bring refrigerated or frozen soufflés to Host's home. Continue to keep refrigerated, or frozen until about a half hour before dessert is to be served. At that time bake the soufflés.

Preheat oven to 400 degrees. Bake soufflés uncovered on rimmed baking sheet until puffed and centers move slightly when baking sheet is shaken gently, about 17 minutes, for fresh or chilled soufflés or 22 minutes for frozen.

Serve chocolate souf3Eles immediately with a heaping Tablespoon dollop of the sweetened whipped cream on top. Whipped cream will slowly melt on soufflés.

Try Bistro Cooking for a Change of Pace

2007-09-23T18:30:00.001-07:00

Now that the summer is winding down and most of the outdoor chores are on hold I’ve had time to get back into the kitchen. Now seemed like a good time to refresh my recipe repertoire. In searching some cookbooks and magazines I found an article in the Fine Cooking magazine, March 2007 #84 titled “Bistro Cooking at Home”. I have always been a big fan of bistro style cooking so it was off to Michael’s market for the needed ingredients.

The first dish we tried was “Chicken with Vinegar & Onions” or “Poulet au Vinaigre”. My short review of this recipe; I now have a new favorite chicken dish. This dish is fancy enough for a traditional Sunday dinner but simple enough for a weeknight. In fact the recipe gives some hints for fixing this a day or two in advance. The remainder of the meal made great leftovers the following night. This recipe takes chicken to new level.

There is nothing in this recipe that I feel needed to be changed and the most exotic ingredients were; depending on your pantry, fresh tarragon or Champagne vinegar. Try this recipe it could become a new hit in your kitchen.

Chicken with Vinegar & Onions

Poulet au Vinaigre

Fine Cooking March 2007 #84

Serves four to six.

3 Tbs. unsalted butter

2 medium-small yellow onions, thinly sliced (about 2cups)

Kosher salt and freshly ground black pepper

3 Tbs. Champagne vinegar.

1 4-lb. chicken, cut into 8 pieces.

½ cup all-purpose flour.

2 Tbs. extra-virgin olive oil.

½ cup dry white wine, such as Sauvignon Blanc

2 tsp. chopped fresh tarragon leaves

2 Tbs. heavy cream or creme fraiche

In a 12-inch skillet, melt 2 Tbs. of the butter over medium heat. Add the onions, sprinkle with a couple of big pinches of salt and a few grinds of pepper, and stir to coat the onions. Cover, reduce the heat to medium low, and continue to cook, stirring occasionally, until the onions are tender and lightly browned, about 20 minutes. Scrape them into a small bowl and set the skillet over medium-high heat. Add 1 Tbs, of the vinegar and stir with a wooden spoon to dissolve any browned bits on the bottom of the pan. Pour the vinegar into the onions and set the skillet aside.

If using chicken parts, cut each breast crosswise into two equal-size portions and trim any excess fat or skin from the thighs. Rinse and pat dry.

Spread the flour in a pie plate, and season the chicken pieces with salt and pepper. Set the skillet over medium-high heat and add the olive oil and the remaining 1 Tbs. butter. While the butter melts, dredge half of the seasoned chicken pieces in the flour, shaking off the excess. Set them skin side down in the skillet. Brown, turning once, until the skin is crisp and the chicken is evenly browned, 6 to 8 minutes total. Lower the heat if the chicken or the drippings threaten to burn. Transfer the chicken pieces to a pan or platter and repeat with the remaining chicken.

When all the chicken is browned, pour off all of the fat. Return the skillet to medium-high heat, add the wine, and scrape the bottom of the pan with a wooden spoon to dissolve the drippings. Add the remaining 2 Tbs. of vinegar, the sauteed onions, and 1 tsp. of the tarragon. Return the chicken pieces, skin side up, to the skillet, arranging them in a single snug layer. Partially cover, leaving a small gap for the steam to escape, and lower the heat to maintain a low simmer. Continue to simmer gently, turning every 10 minutes, until the chicken is tender and cooked through, about 30 minutes total.

Transfer the chicken to a platter. Increase the heat to a more rapid simmer, and stir in the creme fralche (or cream); the sauce may appear broken at first, but it will come together. Taste for salt and pepper. Add the remaining 1 tsp. tarragon and spoon over the chicken to serve.

The second recipe we tried was the beef classic “Beef Stew with Red Wine & Carrots” or “Daube de Boeuf aux Carottes” This simple but savory dish was also easy to fix, the recipe called for a few more ingredients with the most exotic being. herbes de Provence. In fact this is one area I would make a change, the recipe calls for 2 tsp of the herb mixture. I will try just 1 tsp the next time I make this, I found the herbs to on the edge too much, but this mixture, varies greatly depending on who put the mix together and how fresh the mix is. One other thing I might change is the cooking time, at 45 minutes the carrots were still a bit crunchy if you like a softer carrot you might extend the oven time to 60 minutes.

This dish goes well with garlic mashed potatoes; I served mine with wide egg noodles, which also went well. As the days get cooler it’s time to move back into the kitchen and you won’t go wrong with either of these dishes.

Beef Stew with Red Wine & Carrots

Daube de Boeuf aux Carottes

Serves 6

1 3-lb. boneless beef chuck roast

2 Tbs. extra-virgin olive oil

2 slices thick-cut bacon, cut into 1/2-inch pieces

Kosher salt and freshly ground black pepper

8 oz. shallots (8 to 10 medium), thinly sliced (about 2 cups)

2 Tbs. brandy, such as Cognac

2 Tbs. tomato paste

2 to 3 cloves garlic, finely chopped (2 to 3 tsp.)

2 tsp. herbes de Provence

2 cups hearty red wine, such as Cotes de Provence or Cotes du Rhone

1 14.5-oz. can Whole, peeled tomatoes

4 strips orange zest (2 -3 inches long, removed with a vegetable peeler)

1 lb. slender carrots, peeled and cut into ¾”to 1-lnch chunks (about 2 cups)

1/4 cup coarsely chopped fresh flat-leaf parsley

Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1-1/2- to 2-inch cubes and arrange them on a paper towel-lined tray to dry.

Position a rack in the lower third of the oven. Heat the oven to 325°F.

Heat the oil and bacon together in a 7- or 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate.

Season about one-third of the beef with salt and pepper, and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in 2 more batches. When all the beef chunks are browned, pour off all but about 1 Tbs. of drippings, if necessary.

Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and saute until they just begin to soften, about 1 minute.

Add the brandy and let it boil away. Add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and saute for another 1 minute.

Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Pour in the liquid from the tomatoes, holding the tomatoes back with your hand. Then one by one, crush the tomatoes with your hand over the pot and drop them in.

Add the orange zest, and return the beef (along with accumulated juices) and bacon to the pot. Finally, add the carrots, bring to a simmer, cover, and slide into the oven.

Cook the stew, stirring every 45 minutes, until the meat is forktender (taste a piece; all trace of toughness should be gone), 2 to 3 hours. Before serving, skim off any surface fat (if there is any), taste for salt and pepper, and stir in the parsley. Serve.

The one recipe left to try in this series is “Braised Lamb Shanks with Garlic & Vermouth” or Souris aux Aulx” I will add this post as soon as I am able to prepare this dish, It looks very savory.

2007-09-16T12:18:00.000-07:00

Photos from the Gourmet Kickoff 9/15/2007

2007-09-16T11:33:00.001-07:00

Kickoff Party

Campus Green Gourmet Club held their kickoff party Saturday September 15th at the Price's home in Naperville. Details of the rules and some menu items were discussed. The highlights of the evening were the appetizers and the selection of wines provided by the club.
The Schedule of Meals for 2007 - 2008

November 17 Parmesan Chicken with sage Butter

Orzo, pine nuts
squash, mushrooms
Apple Pizza

January 19 Beef Tenderloin

Vegetables & Spinach gratin
Crab cakes
Chocolate soufflé

March 15 Veal Chops

Cheese & artichoke dip
Zucchini soup
Asparagus risotto
Cannoli

May 17 Seared Tuna with Sesame

Thai beef salad wraps
Warm new potatoes with green beans and cherry tomatoes
Key lime cheesecake

July 19 Gourmet Club Barbecue

2007-08-28T18:22:00.000-07:00

It is kickoff time for the 2007-2008 season, see you at the Price's.

2007-04-29T18:02:00.000-07:00

May 2007 Meal

Cioppino - San Francisco-Style Seafood Stew

Cucumber Slices & Cherry Tomato Appetizers

with Boursin Cheese

Spinach, Strawberry & Hearts of Palm Salad

& Sourdough Bread

Lemon Meringue Ice Cream Pie in Toasted Pecan Crust

This month the Gourmet Club ventures into the seafood zone with cioppino, a rich seafood stew. We have listed some tips on finding the right seafood. The crab legs can be found at Jewel, usually on sale for $11-$13.00 per lb. The remaining fish can be obtained for a modest amount at Michael’s Fresh Foods on Rte 59 next to Sam’s Club. They have fresh shrimp (26-30 size) for $5.99 lb. They regularly carry clams, we found them at $.49 ea at Michael’s. Jewel doesn’t carry them, but can order them if you call ahead. Red snapper or halibut are both recommended. Host’s, prepare all the fish ahead of guest’s arrival and have the stew base prepared before they arrive so all you have to do it finish cooking the fish after the salad. Wine suggestions for this meal: Robert Mondavi Sauvignon Blanc or Beringer Pinot Grigio. Hosts should have lots of Panera sourdough bread available to eat with the Cioppino. Feel free to call any of the Planning Committee members for any questions you may have. This was Deb’s meal, so feel free to call her about the entrée. For the lemon ice cream pie—take the purchased lemon curd shortcut and enjoy!

2006-11-22T13:42:00.000-08:00

November Dinner
As the advertisement tagline goes…”Beef, It’s what’s for Dinner”, and in our case, that was dinner for the Campus Green Gourmet Club at the November event.

Pecan crusted beef tenderloin with juniper jus, shallots and garlic served as the anchor for a hearty dinner that began with French onion soup followed by a salad of escarole, apples and pomegranates. The main course was beef tenderloin garnished with shallots and paired with garlic mashed potatoes and chives. The evening was concluded with a dessert of chocolate-mint brownie cake.

Soupe A l'Oignon
6 cups of thinly sliced yellow onions
4 tablespoons butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar (helps the onions to brown)
3 tablespoons flour
2 quarts boiling beef stock
1/2 cup dry white wine or dry white vermouth
Salt and pepper to taste
3 tablespoons cognac
Rounds of hard-toasted French bread
1 to 2 cups grated Swiss, Gruyere, or Parmesan cheese

Cook the onions slowly with the butter and oil in a heavy-bottomed, 4-quart covered saucepan for 15 minutes. Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown. Sprinkle in the flour and stir for 3 minutes. Off heat, blend in the boiling beef stock. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning. Set aside uncovered until ready to serve. Then reheat to the simmer. Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the rounds of bread, and pass the cheese separately.

Escarole and Fresh Herb Salad with Apples and Pomegranates

3 tablespoons fresh lemon juice
2 tablespoons plain whole-milk yogurt
1 tablespoon soy sauce
1 garlic clove, minced
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 heads escarole, tough dark leaves discarded, inner leaves torn
1 cup flat-leaf parsley leaves
1/3 cup snipped chives
1/4 cup tarragon leaves
2 tablespoons small mint leaves
2 scallions, white and light green parts only, cut into 1 1/2-inch lengths and thinly sliced lengthwise
2 Granny Smith apples - quartered, cored, and thinly sliced
1 cup pomegranate seeds (from a fresh pomegranate)

In a large salad bowl, whisk the lemon juice, yogurt, soy sauce and garlic until blended. Whisk in the olive oil in a thin stream and season the vinaigrette with salt and pepper. Add the escarole, parsley, chives, tarragon, mint, scallions and apples and toss until evenly coated. Sprinkle the pomegranate seeds on top and serve right away.

Pecan-Crusted Beef Tenderloin with Juniper Jus

Two 2 1/2-pound well-trimmed center-cut beef tenderloins, not tied
Salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/4 cup ketchup
1/4 cup Dijon mustard
4 large egg yolks
1 cup pecans, very finely chopped
3 shallots, thinly sliced
1 garlic clove, thinly sliced
1 carrot, thinly sliced
1 tablespoon tomato paste
2 teaspoons dried juniper berries, crushed
1 1/2 cups full-bodied red wine, such as Syrah
1 cup beef demiglace (see Note)
Preheat the oven to 425°. Season the tenderloins all over with salt and pepper. In each of 2 large deep skillets, melt 1 tablespoon of butter in 1 tablespoon of olive oil. Add the tenderloins to the skillets and cook over high heat until browned all over, about 8 minutes. Transfer to a rack and let cool slightly.
In a small bowl, combine the ketchup, mustard and egg yolks and brush the mixture all over the tenderloins. Transfer the meat to a large roasting pan. Sprinkle the pecans all over and press to help them adhere. Roast in the middle of the oven for about 25 minutes, until an instant-read thermometer inserted in the thickest part of each tenderloin registers 125° for medium-rare. Cover the roasts loosely with foil if the coating browns too quickly. Transfer to a cutting board and let stand for 10 minutes.
Meanwhile, pour off the fat in one of the skillets used for browning the meat. Add 1 tablespoon of the butter. Add the shallots, garlic and carrot and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 6 minutes. Add the tomato paste and juniper berries and cook, stirring, for 2 minutes. Add the wine and cook over moderate heat, scraping up any browned bits stuck to the bottom of the skillet, until the sauce is slightly thickened and reduced to 1/2 cup, about 10 minutes. Add the demiglace and bring to a boil. Strain the sauce through a fine sieve into a small saucepan, pressing hard on the solids. Season the jus with salt and pepper and stir in the remaining 1 tablespoon of butter.
Carve the roasts and serve with the juniper jus on the side.

Garlic Mashed Potatoes with Chives
1 head of garlic1 tablespoon olive oil
2 1/2 pounds red-skinned potatoes, peeled, cut into 1-inch pieces1/2 cup whipping cream1/4 cup (1/2 stick) butter2 tablespoons sour cream1/4 cup chopped fresh chives
Preheat oven to 425°F. Cut top 1/4 inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl.
Cook potatoes in heavy large pot of boiling salted water until very tender, about 18 minutes. Drain; return to pot. Stir over low heat to allow excess water to evaporate. Add whipping cream, butter, sour cream, and roasted garlic and mash together. Season to taste with salt and pepper. Stir in chives and serve.

Chocolate- Mint Brownie Cake

A layer of white chocolate-peppermint icing is sandwiched between the chewy brownie cake and a thick chocolate ganache glaze. To make this treat, you'll need an eight-inch square metal cake pan and parchment paper, sold at cookware stores and well-stocked supermarkets. For convenience, prepare the dessert a day ahead.
Cake2 ounces unsweetened chocolate, chopped1/2 cup (1 stick) unsalted butter, room temperature1 cup sugar2 large eggs1 teaspoon vanilla extract1/2 cup all purpose flour1/4 teaspoon ground cinnamon
Icing6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped3 tablespoons whipping cream3/4 teaspoon peppermint extract
Glaze6 tablespoons whipping cream6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
White chocolate curls (optional) Fresh mint sprigs (optional) Halved strawberries (optional)
For cake: Preheat oven to 350°F. Butter and flour 8-inch square metal cake pan. Line bottom of pan with parchment paper. Butter and flour parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until chocolate is melted and smooth. Remove from over water. Using electric mixer, beat butter in medium bowl until smooth. Gradually add sugar and beat until well blended. Beat in eggs 1 at a time, blending well after each addition. Beat in melted chocolate and vanilla. Add flour and cinnamon; beat just until blended. Spoon cake batter into prepared pan; smooth top.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack 20 minutes. Run small knife between edge of cake and pan to loosen. Turn cake out onto rack; remove parchment paper. Cool completely.
For icing: Stir white chocolate and whipping cream in top of double boiler set over simmering water until melted and smooth. Remove from over water. Stir in peppermint extract. Spread icing evenly over top of cake. Place cake in freezer until icing is firm, about 30 minutes, or refrigerate cake 1 hour.
For glaze: Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool chocolate until lukewarm but still pourable, about 5 minutes.
Place cake on rack set over baking sheet. Pour half of glaze over top of cake. Spread glaze evenly over top and sides of cake. Freeze until glaze is set, about 10 minutes. If necessary, rewarm remaining glaze just until pourable. Pour remaining glaze over cake; spread glaze smoothly over top and sides of cake. Refrigerate cake until glaze is firm, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Let cake stand at room temperature at least 3 hours before serving.
Transfer brownie cake to platter. Top cake with chocolate curls and garnish platter with mint sprigs and strawberries, if desired.

2006-09-21T07:26:00.000-07:00

Campus Green Gourmet Kickoff A Success
The Campus Green Gourmet Club kicked off another great dinning season Saturday night September 16th with a rich array of appetizers and desserts created by the members in attendance. The event was held at the Price’s residence on Penn Court. The warm evening was perfect for relaxing and dining indoors as well as outdoors, and made even more perfect by the fire pit, that host Ken Price maintained throughout the evening.

The main event of the evening was the after dinner cordial tasting. Wine has traditionally been the subject the club’s testing’s but this year the club changed that with a tasting of cordials or liqueurs a term that is interchangeable in the United States. Generally thought of as after-dinner drinks, liqueurs can be before-dinners drinks, the main event as well as dessert.

The sampling started with Hpnotiq a blend of aromatic fruits, tropical nectars, Vodka and Cognac with an ocean blue color. The second cordial tasted was Vanille Royale, a French Vanilla cream and Cognac liqueur that we mixed with Chambord raspberry liqueur for a tasty dessert drink. The tasting then moved on to Starbuck’s Coffee Liqueur, which we sampled with cream for a delicious coffee drink. Grand Marnier finished off the tasting with a dessert dish of fresh strawberries macerated in Grand Marnier. It was prepared by covering the strawberries with Grand Marnier for one to two hours inside an airtight bag and served in a wine glass with whipped cream. This dish was a hit with the attendees.

The evening finished off with parting gifts for all the couples in attendance, the Wrights, John and Pat created a unique gift for each attendee couple, a wine bottle filled with clear mini-lights and draped with grapes, vines and raffia for an attractive table piece. In addition, each couple had their choice of a Trinchero Family Estate wine and an individual size bottle of Kahlua, coffee liqueur, a White Russian or Mudslide. The dinners for this season are scheduled for the evenings of November 18th, January 20th, March 17th and May 19th. For additional information on this club, photos of the event or links to the products go to http://CGGC.blogspot.com

2006-09-07T19:18:00.000-07:00

Gourmet Kickoff

2006-2007

Date: Saturday, September 16th 7:30 PM
At the Price’s—1754 Penn Ct.
Only $30.00 per couple

UPDATE Scheduling conflict, Alan will be unable to be with us Saturday Night, the cordial demonstration will continue without him.

Alan’s back this year and he is bringing a selection of cordials that work well as after dinner drinks and even desserts. If you like what you taste, you can buy them later at your convenience.
Alan Mirkiani is currently a wine consumer educator. He has been in the field of hospitality for over 30 years. Studied and apprenticed as a hotel and restaurant merchant in Germany and Sweden. Served as wine steward at Hyatt Regency Chicago and the Ritz Carlton Hotel. He has owned and operated his own catering business. Managed such restaurants as Truffles, Morton’s of Chicago and a chain of over 50 restaurants in four states.
We will be sampling several cordials. Also, Alan has planned a special dessert using a liqueur. Club members attending this event will receive a special gift created specially for the Campus Green Gourmet Club. Hope to see you there!

Additional information on liqueurs at: http://cocktails.about.com/od/spirits/a/learn_liqueurs.htm

Please RSVP by 9/13
Phone Sophia at:
416-6320
Drop off a check for $30 by 9/13 to: 1536 Kenyon Dr.

2006-05-14T13:27:00.000-07:00

Recipes for your Limoncello

COCKTAIL "QUISI NIGHT
A sophisticated fusion of the flavors of Capri.
1/3 luminously di Capri
1/3 Espresso coffee
1/3 Single cream
Grated Sorrentine lemon
Serve in a glass

Torta Caprese al Limone

The deliciously succulent traditional almond cake with the refreshing taste of lemon and Limoncello liqueur, add the eggs, one at a time, having creamed the softened butter with the sugar, add the roughly chopped ground almonds, the flour and the grated rinds of the lemons, and a little Limoncello. Pour the mixture into a greased and floured baking tin and cook at 400 F, and then for 40 minutes at 325 F, leave to cool and dust with vanilla icing sugar.

Recipe courtesy of: http://www.limoncello.com/en/index.html

2006-05-14T13:19:00.000-07:00

Limoncello-From Fine Cooking February/March 1997 (out of print)

A Few Ingredients and Plenty of Time

The ingredients for limoncello are simple and few, and making a batch doesn’t require much work, but you’ll need some time. Limoncello must steep for 80 days; start making it now so that it’s ready to drink in the hot months to come.

To begin, you’ll need a large glass jar-at least four quarts-with a lid. Or divide the recipe into smaller batches.

Choose thick-skinned lemons because they’re easier to zest. You’ll need about 15 medium to large fruits. Wash the lemons well with a vegetable brush and hot water to remove any residue of pesticides or wax. Pat the lemons dry and remove the zest. A vegetable peeler does the job best; it give you long, wide strips of zest with hardly any of the bitter white pith. If you do get some of the pith with the zest, carefully scrape it away with the tip of a knife. Fill the jar with one bottle of the vodka and, as you remove the zest, add it to the jar.

Limoncello should taste like fresh lemons, not poor quality vodka. Use 100-proof vodka, which ahs less flavor than a lower proof one. Also, the higher the alcohol level will ensure that the limoncello won’t turn to ice in the freezer.

Mix the Ingredients and Wait
After combining the vodka and the lemon zest, cover the jar and store it at room temperature in a dark cabinet or cupboard. There’s no need to stir: all you have to do is wait. As the limoncello sits, the vodka slowly takes on the flavor and rich yellow hue of the lemon zest.

After about 40 days, combine the sugar and water in a saucepan, bring it to a boil, and cook until thickened, about 5 minutes. Let the syrup cool before adding it to the limoncello mixture, along with the other bottle of vodka. Cover and return to the cupboard for another forty days. Then simply strain the limoncello into bottles and discard the lemon zest. You can store the bottles in a cupboard, but always keep one in the freezer so it’s icy cold when you’re ready to drink it.

Limoncello
(pronounced lee-mohn-chel-loh)
Yields 3 quarts- Takes 80 days and patience waiting

15 thick-skinned lemons
2 - 750 ml bottles of 100-proof vodka
4 cups sugar
5 cups water

Scrub your lemons with warm water and a brush to remove any wax or pesticide residue. Strip the lemons with a vegetable peeler. You’ll get long wide strips of zest with little of the bitter white pith. In a gallon glass jar with a lid, add the zest to one bottle of the vodka and wait.

After 40 days, combine the sugar and water in a saucepan, bring it to a boil, and cook until thickened, about 5 minutes. Let the syrup cool before adding it to the limoncello mixture, along with the other bottle of vodka. Cover and return to the cupboard for another forty days.

Then simply strain the limoncello into clear glass bottles with screw on caps and discard the lemon zest. You can store the bottles in a cupboard, but always keep one in the freezer so it’s icy cold when you’re ready to drink it. Serve in chilled glasses straight up or with sparkling mineral water.

Limoncello can be used in homemade frozen granitas, sorbets or ice cream. Serve it over blueberries or peaches with biscuits for a shortcake, or drizzle over store-bought ice cream or sherbet and serve it with a butter cookie or biscotti.

2006-03-21T19:29:00.000-08:00

The Gourmet club enjoyed the wild salmon meal for the March dinner and plans are underway for the season’s final meal in May, more about that next month. In this months recipe from the past I choose a Greek themed meal from ten years ago, January 20, 1996 to be exact. Sophia Gabriel created the menu for this meal which was very well received. I hope you give it a try.

TARAMOSALATA
EGG LEMON SOUP
GREEK SALAD
SOUVIAKI ala GREQUE on Rice Pilaf
BRAISED GREEN BEANS ROASTED POTATOES OREGANO
BAKED APPLES with HONEY SYRUP

TARAMOSALATA
Note: This recipe may be prepared the day before and refrigerated.

1 loaf Italian bread, sliced one inch thick with crust removed.
4 oz. or 1/2 cup tarama or fish roe*
Juice of 2 fresh lemons
1/4 cup finely grated onion 1 cup olive oil
Sliced Italian bread and Pita bread wedges**

This dip must be prepared in a food processor. Soak 8 slices of Italian bread in cold water, and then squeeze dry. Blend the bread with tarama until smooth. Keep the machine going and add the lemon juice and onion. Still blending, pour in the olive oil in a slow, thin stream until mixture has a thick, smooth, consistency. Taste for seasoning. If you think that it is too salty, add more soaked bread (repeating above bread procedure) and small amount of olive oil. Refrigerate. Serve with Italian bread and pita bread wedges cut into 1/6 ths.

EGG LEMON SOUP
Note: This soup must be prepared at the Hostess' home one half hour before serving time.

8 cups chicken broth (divided) 1 1/2 cups long grain white rice 4 eggs separated
Juice of 2 lemons
Salt and Pepper to taste
8 thin lemon slices for garnish
1/2 cup fresh thinly chopped parsley

Bring chicken broth to a full boil. Gradually add rice, stirring constantly until broth boils again. Reduce heat, cover, and simmer until rice is tender, 15-20 minutes. Remove from heat.
Having separated eggs beat egg whites with mixer until stiff peaks form. Add egg yolks and beat until blended. Slowly, add lemon juice and stir until barely mixed. GENTLY AND VERY SLOWLY stir into egg mixture 2 cups of the hot chicken/rice broth and DO NOT STOP STIRRING.
***the constant stirring is the secret to prevent curdling of this soup*** WHILE GENTLY STIRRING slowly pour the combined egg/broth mixture back into the remaining broth with rice. Stir gently over low/medium heat until well blended. DO NOT ALLOW TO BOIL.
Ladle into soup bowls and garnish with thin lemon slices over center of each bowl. Sprinkle dash of parsley to top of each lemon slice.
Serve this soup with slices of Italian bread. Hostess will provide the bread for this recipe.

GREEK SALAD

1 head chicory lettuce (curly endive) 1 head iceberg lettuce
2 medium cucumbers, peeled and sliced 3 large tomatoes, cut in wedges
10-12 Greek olives
1/4 lb. feta cheese, crumbled (use for garnish) 3 green onions, sliced thinly
1 red onion slice and separate into rings. Include 10 large rings in recipe.

Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar 1 tsp. salt
1/2 tsp. dried oregano freshly ground pepper 1 Tbsp. lemon juice

Tear chicory and iceberg lettuce into bite size pieces and place in large salad bowl. Add cucumbers, tomatoes, olives, green onions, and red onion rings. Cover with plastic wrap and refrigerate until time to serve. In air tight shakable container combine dressing ingredients and shake well. Refrigerate until you arrive at the hosts home. Let dressing return to room temperature. At time of serving pour dressing over salad and toss well, (Use your hands for tossing to thoroughly coat all ingredients.) Dish into individual servings and sprinkle over top of each with the crumbled feta cheese. Serve with Italian bread slices on the side. Hostess will provide bread for this recipe.

SOUVLAKI ALA GREQUE

3 Ibs. pork tenderloins cut into 1 inch cubes (trim off skin if any)* 1/2 Tbsp fresh real chopped garlic
1/3 cup olive oil
2 1/2 Tbsp lemon juice 1 Tbsp oregano
1/2 tsp dried thyme leaves 2 tsp salt
1/2 tsp pepper
2 lemons cut into 4 lengthwise wedges per lemon for garnishment. ** 8 ten inch wooden skewers (find at Dominick's or Jewel)

Combine above ingredients together in a large bowl and mix well. (Use your hands to thoroughly toss and mix). Cover and refrigerate pork marinade over night. Remove from refrigerator and mix ingredients thoroughly once again. Thread pork cubes onto skewers (6-8 per skewer approx.).
Note: Do not thread cubes to close to each other as this will result in the sides of the cubes remaining rare. Line cookie sheet with waxed paper and place the skewers onto it totaling 8 skewers. Cover with plastic wrap and refrigerate until time to broil. Please save the remaining marinade if any is left to baste the skewered meat with.
Preheat broiler. Place the Souvlaki on broiler pan and baste several times with marinade while broiling. Turn the skewers throughout for even browning. Broil until well browned checking often. Allow between 4-8 minutes per side. DO NOT OVER COOK. Serve Souvlaki on bed of Rice Pilaf. Garnish Souvlaki and Rice Pilaf area of plate with lemon wedge.

RICE PILAF
Note: This recipe may be prepared the day before and microwaved at time of serving to desired temperature.

1/4 lb. butter
2/3 cup onion, finely chopped 2 cups long grain white rice
4 1/2 cups boiling chicken broth 1 tsp salt
Pinch of white pepper

In a saucepan over low heat, melt butter. Add onion and cook until onion is transparent. Add rice and stir until evenly coated. Cook 3-4 minutes, but do not brown. Add salt and pepper. Pour in boiling broth and stir, bringing to a boil. Cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Let rice stand covered for 10 minutes.
This recipe will serve as a bed on each plate to place the Souvlaki on.

BRAISED GREEN BEANS
Note: This recipe may be completely prepared the day before and reheated at time of serving.

3 Ibs. fresh green beans 1/2 cup olive oil
1 small onion grated
4 green onions finely chopped 3 garlic cloves, thinly sliced
1 1/2 cups chopped fresh or canned tomatoes 1/2 cup fresh finely chopped parsley
1/2 tsp sugar
Salt and Pepper to taste

Cut off ends and the strings of the beans. Wash in cold water and drain. Snap beans in half, slice lengthwise, or leave whole.
Heat the oil in a large cooking pot and gently sauté the onions and garlic until soft but not brown. Pour the tomatoes into the pot and sauté for a few minutes over high heat. Add the beans and the remaining ingredients. Pour 1/2 cup water over them and stir well. Simmer covered for 1 to 1 1/2 hours, or until the beans are soft and the sauce has thickened. If sauce seems to thick, add a little hot water if needed during cooking time.

ROASTED POTATOES OREGANO
Note: This recipe must be prepared the day before to allow time for marinating.

3 Ibs. baking potatoes, peeled, and rinsed 1/3 cup fresh lemon juice
1 1/2 Tbsp. salt
1/2 tsp. pepper
1/4 cup oregano
2 garlic cloves, finely chopped 1/4 cup olive oil
1/4 cup butter

Peel and rinse off potatoes. Cut lengthwise into fourths or sixths, depending on their size. Combine the potatoes with lemon juice, salt, pepper, oregano, garlic, and olive oil. Completely mix by using your hands to coat all potatoes. Marinade in covered container overnight, tossing several times throughout.
Transfer potatoes to baking dish, and spread in single layer. Dot with butter and add 1/2 cup of water to the bottom of the pan. Cover with aluminum foil and bake for 1 hour at 350~ Remove foil and drain all but about 1/2 cup of liquid. Continue baking for about 30 minutes more. Stir gently from time to time until the potatoes are soft and lightly browned. Baste the potatoes throughout the cooking time to prevent dryness .

BAKED APPLES WITH HONEY SYRUP

8 medium Rome baking apples
1 cup walnuts, finely chopped
1/2 cup golden raisins
2 tsp. sugar
1 tsp. ground cinnamon
1/2 tsp. ground cloves

Honey Syrup
2 cups water 1 cup sugar 1 cup honey
2 tsp. lemon juice 2 cinnamon sticks

Fresh Whipped Cream
1 8 oz. carton heavy whipping cream
2 Tbsp. Powdered Sugar
1/2 tsp. vanilla
Fresh sprigs of mint for garnish

Core apples, being careful not to cut through the bottom. (We used a melon bailer for this.) Pare 1/2 inch off the top at the stem end. Mix together walnuts, raisins, sugar, cinnamon, and cloves. Fill the center of the apples with the mixture. Place apples in large size baking pan. Set aside. In a saucepan, combine water, sugar, honey, lemon juice, and cinnamon sticks and bring to a boil. Simmer for 2 minutes. Pour mixture over apples. Bake in 375 oven until tender, about 45 minutes, basting occasionally with syrup from pan. Serve warm. Accompany apples with whipped cream on top. Garnish with sprig of mint on the whipped cream at each serving.

WINE LIST
Before Dinner/After Dinner suggestion
MAVRODAPHNE (Red Sweet)
Note: If you choose to serve wine at this time, the above wine is what we drank. We enjoyed it very much as the sweetness of it worked well with the taste of the appetizer and dessert.
With Meal Recommendations
White Wine
CAMBAS MANTINIA
Red Wine
MEGAS OENOS

2006-03-14T20:07:00.000-08:00

Apricot Alert

A quick survey of local markets this week has uncovered a sad truth. No fresh apricots, they were available the week of the trial but a local produce manager has told us not to expect them to reappear for a few more weeks. If you are making this week’s desert dish we suggest Del Monte “Orchard Selects” Apricot Halves. They are available in 24oz jars in the produce section of Dominick’s for 3.99. Two jars should cover the recipe.

March Dinner

2006-02-18T12:58:00.000-08:00

Next Gourmet Club Dinner March 18th 2006

Menu: Pesto Sun Dried Tomato Torta
Salmon with Sesame Orange-Ginger Relish
Green Beans Sauté
Salad with Teardrop Tomatoes and Parsley Vinaigrette
Streusel-Topped Apricot Pie with Candied Ginger
Photos of selected dishes will be posted after the trial is completed.

GOURMET JANUARY 1995

2006-02-18T11:48:00.000-08:00

I enjoy browsing through the many years of Gourmet club recipes for my favorites of the past and for meals that are worth repeating. I found this menu for a meal that would be perfect for a winter day; I plan to try it soon. In the introduction below references are made to a couple of stores that no longer exist but the ingredients still exist elsewhere. Thank you to Sue Polich for providing me with copies of recipes dating back to 1984 from her personal recipe collection.

GOURMET JANUARY 1995

Our second menu this year was enjoyed by all. The soup and the dessert were time consuming, but not difficult. As always, please read all recipes .through and note preparation times, chilling times, etc.
The soup, salad, and vegetables can be prepared up to a point at home and brought to your hostess' home to be finished. We have included this in the recipes. This will eliminate "too many cooks" in the kitchen, save time, and allow everyone to enjoy the evening that much more. Hostesses please note: the soup will need 30 minutes preparation time at the start of the evening.
We found the haricots vertes (tender thin green beans) at Dominick's and the hazelnuts for the pave' at Happy Bulk Foods in College Square. Frozen, peeled, deveined shrimp, such as Sam's has, do just fine for the salad.
We got the French Steak Dijon recipe from Casey's Foods. The flank steaks have been ordered and will by tenderized and ready for you on the 19th. They can also provide you with the cheese, bread crumbs, and the string. Check at the butcher shop at Casey's and they will be glad to help with everything you need.
A trip to Sweet Alyssum netted us a lovely Sonoma Country Old Vine Red, Lot # 14 wine, from Marietta Cellars, but any Cabernet Sauvignon would do nicely. Having not yet developed my "red wine taste buds", I enjoyed an Angel Rose', but any full bodied Rose' would be nice.
We hope you enjoy the menu as much as we did. Please feel free to call us with any questions about the menu or recipes.
Linda, Mary, and Sue

SOUPE A L’DIGNON, MAISON (French Onion Soup) Serves 8

A heavy 4-quart saucepan or casserole 3 tablespoons butter
1 tablespoon olive or cooking oil
About 2 pounds (6 cups) thinly sliced yellow onions
1 teaspoon salt
1/2 teaspoon sugar 3 tablespoons flour
2 quarts hot beef bouillon (8 bouillon cubes in 8 cups water) 1 cup white wine
1 bay leaf
1/2 teaspoon sage
Salt and pepper to taste

Melt the butter with the oil in the saucepan; add the sliced onions and stir to coat with the butter. Cover the pan and cook over moderately low heat for 15 to 20 minutes, stirring occasionally until the onions are tender end translucent. Uncover the pan, raise heat to moderately high, and stir in the salt and the sugar. (Sugar, by caramelizing, helps the onions to brown.) Cook for 15 to 30 minutes, stirring frequently, until onions have turned a deep golden brown.
Watch closely as this can burn easily.
Lower heat to moderate, stir in flour, and add a bit more butter if flour does not absorb into a paste with the onions. Cook slowly, stirring continually, for about 2 minutes to brown the flour lightly. Remove from heat.
Pour in 1 cup of the hot bullion, stirring with a wire whip to blend the flour and bouillon. Add the rest of the bouillon and the wine, bay leaf, and sage, and bring to a simmer. Simmer slowly for 30-40 minutes, and season to taste with salt and pepper.

TOPPING

Two 8 oz. loaves mini French bread Olive oil
3 cups grated Swiss and Parmesan cheeses, mixed
Cut the bread into 1 inch thick slices, paint lightly with olive oil and arrange in one layer on a baking sheet. Place in middle of preheated 325 oven for 15-20 minutes until beginning to brown lightly; turn and brown lightly on other side. These are called Croutes.
*Soup can be made up to this point at home*
Pour the hot soup into individual crocks or keep in Dutch oven. Place a closely packed layer of croutes over the top of the soup and spread on the grated cheeses, covering the croutes completely. Set the soup in the middle level of a preheated 350 oven. If using Dutch oven, bake for about 25 minutes, or until soup is bubbling slowly and cheese is melted. Then put oven to 500 and bake 10 minutes more. If using individual crocks, bake at 350 for 20 minutes, then put under broiler until browned (5 to 10 minutes) WATCH CLOSELY! Pass remaining croutes in bread tray along with the soup.

SHRIMP AND RASPBERRY SALAD WITH HARICOTS VERTES
(tender thin green beans) (Serves 8)

4 quarts water
2 1/2 pounds medium size shrimp, shelled and deveined
12 ounces haricots vertes (thin tender green beans) ends trimmed
2 tablespoons snipped fresh chives
Grated zest of 1 medium orange
1/ 2 teaspoon freshly ground black pepper 1/3 cup raspberry vinegar
1 teaspoon Dijon style mustard salt and pepper to taste
1/2 cup mild olive oil
1 1/2 cup fresh raspberries (2 half pints)
1 bunch watercress stems removed.

Heat water to boiling in large pot and drop in the shrimp. Boil 1 minute and drain in a colander. Let the shrimp cool completely in the colander.
Blanch the haricots vertes in boiling water until bright green and just tender, about 1 minute, drain, and drop into ice water to cool. Drain and pat dry.
Toss the shrimp and green beans together in a large bowl. Add 4 tablespoons of chives, the orange zest, and the pepper. Toss gently. Place the vinegar and mustard together in food processor. Process and drip in the oil until thickened. Salt and pepper to taste.
Pour 3/4 cup of the vinaigrette over the shrimp salad and toss to coat.
*Salad can be made to this point at home*
Right before serving, add half the raspberries and very gently toss to combine. Arrange watercress on serving plate and mound salad in the center. Garnish with remaining raspberries. Pass remaining vinaigrette around table.

FRENCH STEAK DIJON (Serves 8)

2 One and one-half pound Flank Steaks, tenderized
6 ounces Rondele Herb and Garlic Cheese
7 ounce container Chef Nashini's Dijon bread crumbs
String

Place steaks side by side, lengthwise. Spread evenly with the cheese; sprinkle thin layer of bread crumbs (about 1/2 cup) over the cheese. Starting at the long end, roll tightly (jelly-roll fashion) the two steaks together. Tuck in edges at both sides. Tie with 8 pieces of string, evenly spaced. Roll in remaining bread crumbs.
With sharp knife, cut into 8 pieces, making sure each piece is tied with a string. Lay flat and grill or broil 8 minutes per side, for medium rare.

BABY CARROTS AND SNOW PEAS (Serves 8)

1 pound bag baby carrots 1/2 pound snow peas
1 tablespoon Olive oil
1 tablespoon butter
1/2 teaspoon dill weed

Par boil carrots until tender crisp. (This can be done at home)
Melt butter with olive oil and sauté carrots and snow peas until heated through. Toss with dill weed.

CHOCOLATE-HAZLENUT PAVE' (Serves 12)

Sponge Cake
1 1/3 cups sifted all-purpose flour 1 1/2 tsp. baking powder
1/4 tsp. salt
6 large egg yolks
3/4 cup granulated sugar
1/4 cup unsalted butter, melted 1 1/2 tsp. vanilla extract
1/2 cup boiling water

1/4 cup hazelnut liqueur
Chocolate Butter cream (recipe follows) 1 oz. square semisweet chocolate
1 cup hazelnuts
Coffee-Hazelnut Frosting (recipe follows)

Preheat oven to 375. Grease 15 1/2 x 10 1/2 x 1 in. jelly-roll pan. Line with waxed paper. Grease; dust with flour.
In sieve, mix flour, baking powder and salt; sift into small bowl.
In large bowl of electric mixer, beat egg yolks with sugar at medium-high speed 5 minutes or until thick. At low speed, beat in butter, vanilla, and the boiling water. Add flour mixture; beat just to mix. Spread gently into prepared pan.
Bake cake 12 minutes or until top springs back when touched and wooden pick inserted into center comes out clean. Cool cake on rack 5 minutes; run knife around edges; turn out onto rack. Remove pan and paper. Invert cake and cool, top side up. Cool completely.
Cut cake crosswise into fourths; brush with liqueur. Place 1 quarter on platter; spread with 1/3 of the butter cream to 1/4 in. from edges. Repeat with remaining cake and butter cream, ending with cake. Cover with plastic wrap. Refrigerate at least 2 hours, or overnight.
Meanwhile, with vegetable peeler, shave chocolate onto baking sheet. Chill. Preheat oven to 350. Place nuts on baking sheet; bake 15 min., or until golden brown. Rub off skins with towel; chop.
Let pave' sit at room temperature 30 minutes cover top and sides with frosting. Top with shaved chocolate~ press nuts into sides. Cut with serrated knife. Makes 12 servings.

CHOCOLATE BUTTERCREAM

1 cup confectioner's sugar 3 large egg yolks
1/4 cup heavy cream
4 oz. semisweet chocolate, 2 oz. coarsely chopped 2 oz. finely chopped pinch of salt
1 tsp. vanilla extract
1/2 cup unsalted butter, softened

In top of double boiler, whisk sugar with egg yolks and heavy cream until smooth. Over medium-low heat, whisking constantly, cook 5 minutes or until the mixture registers 170 on candy thermometer. Remove from heat add 2 oz. coarsely chopped chocolate. Stir until melted add salt and vanilla. Place pan in large bowl of ice water stir chocolate mixture 3 minutes or until thick and cool.
In medium bowl, at medium-high speed, beat butter until fluffy. Gradually beat in chocolate mixture by spoonfuls. Patience is essential when you are making any kind of butter cream. With the mixer running, add a spoonful of the cooled chocolate beat until no streaks remain and the butter cream returns to a light, fluffy consistency. Only then should you add the next spoonful. Makes about 2 cups

COFFEE-HAZLENUT FROSTING

2 tsp. instant espresso powder
1 Tbsp. hazelnut liqueur
1/4 cup confectioner's sugar
1 tsp. vanilla extract
1 1/4 cups cold heavy cream
In large bowl, dissolve coffee powder in liqueur let stand 2 minutes. Add remaining ingredients with electric mixer at high speed, beat until stiff
Makes about 2 1/2 cups

2006-01-10T11:22:00.000-08:00

Winter Dinner January 21, 2006

· Curried Butternut Squash Soup
· Roasted Cornish Game Hens with Sesame-Ginger Sauce
· Wild Rice and Jasmine Rice Pilaf
· Broccoli and Cauliflower salad with Red onion dressing
· Gingerbread cake with Caramelized Pear Compote

The committee has tested this excellent winter dinner and the final menus have been printed. The soup is an excellent start to the evening’s meal. The Cornish hens have been preordered at Casey’s. They have agreed to thaw, split and remove the backbone from the birds reducing the host’s preparation time.

2005-11-13T14:01:00.000-08:00

Gourmet hosts: The lamb for this weeks menu will be on reserve at Casey's Foods, Friday November 18th.

Classic Menu From The Past

This menu from the past is inspired by a photograph. I was sorting through some old photos to put together a montage frame I'm working on and I spotted a photograph of one of my favorite cakes from gourmet club. Who takes pictures of cakes anyway? I remember this cake because when the idea for it was presented in one of our planning sessions, my first reaction was that it was too difficult to reproduce without some pastry training. Again, I was proven wrong when everyone was able to create this wonderful cake with the recipe the committee included.

So we are including the entire menu from January 1999, including the photograph and recipe for the Decadent Fudge Cake.

January 1999 Menu

Apple-Butternut Squash Soup

Pork Tournedos with Blackberry Gastrique and Mango Salsa

Buttered New Potatoes

Wax Beans with Parsley Oil

Decadent Fudge Cake

Apple-Butternut Squash Soup

Serves 10
4 C. Chicken Broth

3 Butternut Squash

3 McIntosh Apples
5 T unsalted butter, melted
1/2 C. chopped leek, white part only

1 t. grated orange zest
Pinch of ground cinnamon
Salt & Pepper
2 whole leeks, trimmed, cleaned and sliced

Preheat oven to 450°F.

Cut 2 butternut squash in half and scoop out the seeds. Core and quarter the apples. Generously brush the butternut squash with 4 tablespoons of the melted butter. Fill the center of each squash with the apples, place them in a roasting pan, cover with foil, and roast 35 to 40 minutes, or until tender when pricked with a fork. Scoop out the pulp from the skin, discarding the rind. Pass the squash pulp and apples through a food mill or puree in food processor or a blender. Transfer to a large bowl, add 2 cups of the chicken stock, and set aside.

Peel, seed, and cut into chunks the remaining one butternut squash. In a stockpot combine the squash, 1 1/2 teaspoons of butter, chopped leek, orange zest, cinnamon, and the remaining 2 cups of stock. Bring to a boil, then reduce the heat and simmer over medium-low heat for 30 to 35 minutes, until the squash is tender. Puree the mixture in a food processor until smooth.

In a large stockpot combine the two purees and season to taste with salt and pepper. Reheat or keep warm over low heat. Add a bit of water if the soup is too thick. Soup can be made a day ahead to this point and refrigerated.

When you are ready to serve the soup, place the remaining butter in a skillet. Add the sliced leeks and sauté over medium heat until softened, 5 to 6 minutes. Garnish each serving with some of the sautéed leeks.

Pork Tournedos With Blackberry Gastrique and Mango Salsa

For Salsa
1 firm ripe mango, pitted, peeled, and cut into 1/2 inch dice

3 T. finely chopped red onion
1/2 t. freshly grated lime zest
2 T. fresh lime juice
3 T fresh mint leaves, chopped

For Gastrique
1 C. Red wine vinegar
4 T seedless blackberry preserves (Dickenson's)

1/2 t salt
8- 1 1/2 inch thick center-cut boneless pork loin chops (about 10 oz. Or 5 lb. whole roast cut-up.)
freshly ground black pepper
3 T unsalted butter

Make Salsa
In a bowl stir together salsa ingredients with salt to tast and let stand, covered, at room temperature. Salsa may be made 2 hours ahead and kept at room temperature, covered.

Make Gastrique
In a small saucepan simmer vinegar until reduced to about 3 or 4 tablespoons, about 10 minutes. Whisk in preserves and salt, whisking until smooth, and keep warm, covered.

Season pork with pepper and salt. In a 12-inch heavy skillet melt butter over moderately high heat until foam subsides and sauté pork until golden, about 4 minutes on each side. Cook pork, covered, over moderate heat until just cooked through, about 5 minutes more.
Divide gastrique amount 8 eight plates in small puddle on plate and top with pork and top pork with the salsa. Serves 8.

Buttered New Potatoes

2 Ibs. Small new potatoes (about 1 1/2 inches in diameter)

2 T unsalted butter

Prepare at home just prior to arriving at host's home. Reheat in microwave and serve.

In a saucepan combine potatoes and water to cover by 1 inch and bring water to a boil. Simmer potatoes 10 minutes, or until tender, and drain well. Return potatoes to pan and toss with butter and salt and pepper to taste. Serve potatoes warm. Can reheat in the microwave covered, about 2 1/2 minutes. Serves 8.

Wax Beans with Parsley Oil

3 T Olive oil
2 T unsalted butter
1/3 C. packed fresh parsley leaves, washed well, spun dry

1 1/2 lbs. Yellow wax beans, trimmed.

Bring above ingredients and prepare at Host's home.
In a small skillet heat oil and butter until hot and butter is melted and transfer to a blender. Add parsley and blend mixture until smooth, scraping down side of blender occasionally. Return mixture to skillet.
Cook beans in a large saucepan of boiling salted water until crisp and tender, about 3 minutes. Drain beans well and return to pan. Add parsley oil, tossing to coat. Season beans with salt and pepper and serve warm. Serves 8.

Decadent Fudge Cake

1 C. Butter or margarine, softened

1 1/2 C. sugar
4 eggs
1/2 t. baking soda

1 cup buttermilk
2 1/2 C. all-purpose flour
1 C. semisweet chocolate mini-morsels
2 (4 oz.) bars sweet baking chocolate, melted and cooled. (Baker's)

1/3 C chocolate syrup
2 t. vanilla extract

For Chocolate icing
1/2 C. semi-sweet chocolate mini-morsels
1 - 6 oz. box white chocolate, chopped
2 T. plus 2 teaspoons shortening, divided

Chocolate and white chocolate leaves (optional)

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended. (Do not overbeat.)

Spoon batter into a heavily greased and floured 10-inch (12 cup) Bundt Pan spreading evenly. Bake at 300 F for 1 hour and 25 to 35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely. It will take about 1 to 2 hours to cool completely before icing.

For Icing:
Combine 6 ounces chopped white chocolate and 2 tablespoons shortening in small bowl and microwave for 45-60 seconds. Drizzle melted white chocolate mixture over cooled cake. Melt remaining 1/2 cup mini-morsels and 2 teaspoons shortening in microwave 45-60 seconds, stir once until smooth. Remove from heat, and let cool; drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves.

Chocolate leaves for garnish can be found pre-made at Jewel or you can make your own following the recipe below. Yield: one 10-inch cake. Serves 10-12.

Chocolate Leaves
4 oz. Semi-sweet dark chocolate 1 - 6 oz box white chocolate 30-40 lemon or rose leaves (we used rose leaf discards from floral)

Melt chocolate separately in a small bowl in the microwave for 45-60 seconds. Coat leaves on one side with a pastry brush. Set on cookie sheet covered with wax paper and cool completely in refrigerator. Remove leaves. Can be prepared a day ahead and kept in airtight container in the refrigerator or freezer.
Use as garnish for each piece or place around cake.

November Menu

2005-10-23T12:47:00.000-07:00

Campus Green Gourmet Club
November 2005
Menu

Spinach and Blue Cheese Salad with Sliced Apples and Spiced Caramelized Pecans
~
Roasted Rack of Lamb with Date Ginger Puree
~
Crusty French Bread
~
Vegetables with Rosemary
~
Red Potatoes Roasted with Onions, Thyme & Sherry Vinegar
~
Triple Chocolate Ice Cream Pie
~

Trial Meal for November

2005-10-23T12:28:00.000-07:00

The executive committee of the Campus Green Gourmet Club met Saturday October 22 to trial the meal for the November club dinner.

We tested the meal starting with the salad course, a spinach and blue cheese salad with sliced apples and spiced caramelized pecans.

The entrée consisted of roasted rack of lamb with date-ginger puree, vegetables with rosemary and red potatoes roasted with onions, thyme & sherry vinegar.

Desert was a triple chocolate ice cream pie.

The wine featured with the meal was a Robert Mondavi Cabernet Sauvignon which worked very well with the lamb and roasted vegetables.

After reviewing the meal the committee decided this dinner was near perfect as conceived and needed almost no changes before the November dinner. This seldom occurs during a trial meal as something almost always needs tweaking before the meal menu is sent to the hosts. We hope everyone enjoys this hearty November meal.

Gourmet Club Kickoff 2005

2005-10-01T00:13:00.000-07:00

Saturday October 1st provided a warm autumn, evening to kickoff this year’s Gourmet Club in Campus Green. The Gourmet club is one of the oldest organizations in Campus Green with menus dating back to the early 1980’s. Every autumn we meet to socialize, greet our new members and enjoy the company of old friends. This is the only meeting of the year where the entire membership meets as a group; it’s the kickoff of our new season.

This year, twenty four couples have joined Gourmet Club, the largest group in recent history. Gourmet or Dinner Clubs are becoming popular again in many areas of the country, in fact Cooking Light Magazine has devoted a section of the website to organizing and launching such clubs.

This year the kickoff was held at the Price’s residence. Back by popular demand, Alan Mirikani returned to offer his evening of wine tasting and wine trivia. Alan has been in the field of hospitality over 30 years. He studied and apprenticed as a hotel and restaurant merchant in Germany and Sweden. He served as wine steward at the Hyatt Regency Chicago and the Ritz Carlton Hotel. He has owned and operated his own catering business, and managed such restaurants as Truffles, Morton’s of Chicago and a chain of over 50 restaurants in four states. This years topic was Sparkling wines, the group tasted examples of four excellent sparking wines and learned why they are called sparkling wines instead of champagne. In addition to tasting sparkling wines and the members own food, the group sampled hors d’oeuvres created for us by Naperville area restaurants, Heaven on Seven, Hugo’s Frog Bar, Café Buonaro, 10 West and Branmor’s.

The four sparkling wines featured included;

Domaine Ste. Michelle Luxe 1999, Luxe is a very delicate Blanc de Blancs sparkling wine crafted in the time-honored méthode champenoise tradition. As in Champagne, only free run juice is used which results in extremely delicate flavors. The 1999 vintage, juice was fermented in French oak after inoculation and aged for 12 months to build layers of flavor and creaminess. The second fermentation in the bottle lasted 20 weeks and then the wine was aged for 3.5 years for added complexity.

Domaine Ste. Michelle Cuvee Brut Nicely balanced, Brut is not too dry and not too sweet. This crisp and jazzy wine delivers delicate apple and citrus characteristics with a fresh, light toastiness.

Chandon Blanc de Noirs is characteristically a delicate salmon color. Dark cherry, currant and strawberry dominate both aroma and flavor with hints of cassis and blackberry. These red fruit flavors build in the mid-palate and finish with a soft, lingering, creamy texture.

Chandon Riche pairs particularly well with rich and spicy foods and fruit based desserts. Winemaker Tom Tiburzi and Chef Chris Manning explain that this sweeter style wine coats the palate and balances the heat of spicy foods, complementing dishes featuring chilies, cilantro, lemon grass, or green curry. This wine works equally well with rich foods like patй and foie gras, or desserts like fresh fruit tarts. For a refreshing apéritif, pour ice-cold Chandon Extra-Dry Riche into a chilled flute.

These quotes were provided by the vintner’s own literature. As you might suspect there was no consensus on the best sparkling wine in this group but everyone had one or two favorites. All of these wines were very affordable with the possible exception of Luxe which retails in the $20-30 dollar range.

The Gourmet club is always interested in new members, even if our current roster fills up we always have room for substitute diners, substituting is a great way to tryout the club without making a commitment. For more information, contact a board member.

Sophia & Mike Gabriel………416-6320
Deb & Dave Gorski…………..369-8389
Pam & Ken Price……………..983-5376
Sue & Jim Retterer……………961-5694

Some frequently asked questions about Gourmet.

Q. What is the Gourmet Club?
A. Gourmet is a group of your neighbors that get together for social dinners four times each year.

Q. What if I’m not a gourmet cook?
A. If you can read a recipe and follow directions, you should have few problems as all the recipes are tested by the planning committee the month before the dinner.

Q. What if I do have problems?
A. We will give you some phone numbers, to our planning committee, they have pre-tested all recipes and can help answer your questions.

Q. How large are these dinners?
A. Dinners consist of four couples, the host couple and three guest couples.

Q. Will I have to cook all day to get ready to host?
A. Not at all, as host you will be given the menu plan a week in advance, the host couple will prepare the entrée and assign the other dishes to the guest couples.

Q. Will I dine with the same couples each time?
A. No, the schedule is arranged so the groups are different each time. In fact you will not meet everyone in a single year. We do host a kickoff party in September to allow everyone to meet.

Q. Do I have to pay for all this food?
A. The way we share costs is, at the conclusion of each meal the host polls each couple for the cost of their ingredients adds them up divides by four giving credit to each couple for money already spent.

Q. How often does the group meet?
A. Gourmet Club dines together four times per year, November, January, March and May. Meals are generally scheduled the third Saturday of the month. In addition we meet in early autumn for out kick-off event.

Here's a favorite recipe:

ROAST STUFFED PORK LOIN WITH GRAVY
8 servings

5 tablespoons butter, room temperature
1 ¼ cups chopped onion
1 ½ cups fresh white breadcrumbs*
9 tablespoons chopped fresh herbs (such as parsley, thyme, chives, marjoram, and rosemary)

1 4-pound center cut boneless pork loin roast, trimmed and butterflied

2 tablespoons all purpose flour
3 cups canned low-salt chicken broth

Preheat oven to 375° . Melt 3 tablespoons butter in heavy, large skillet over medium heat. Add onion and sauté until tender and beginning to brown, about 5 minutes. Mix in breadcrumbs and 6 tablespoons fresh herbs. Season stuffing to taste with salt and pepper set aside.

Line work surface with large piece of plastic wrap. Arrange butterflied pork on plastic and open like a book. Top with another large sheet of plastic. Using mallet or rolling pin, pound pork until about ½ inch thick, 10 inches wide, and 13 to 14 inches long. Discard top plastic sheet.

Sprinkle pork with salt and pepper. Spread breadcrumb stuffing evenly over pork. Starting at one long side and suing the plastic sheet as aid, tightly roll up pork. Discard plastic sheet. Tie pork with string at 2-inch intervals to hold shape. Sprinkle pork with salt and pepper. Place in skillet (not non-stick) and sear for a couple minutes on at least two sides . Use the skillet to prepare the gravy. Now, remove the meat from the skillet and place on a rack in large roasting pan in the oven uncovered. Roast stuffed pork until thermometer inserted into thickest part registers 160º, about 1 hour and 15 minutes. Transfer pork to platter; tent with foil to keep warm. (Do not clean roasting pan).

While the roast is cooking in the oven, prepare the gravy using the skillet used for searing the meat. Set skillet over medium heat. Melt 2 tablespoons butter and add 2 tablespoons of flour and remaining 3 tablespoons of herbs and whisk over medium heat for about 3 minutes. Then slowly whisk in 3 cups (2 small cans) of chicken broth and bring mixture to a boil, scraping up any browned bits. Boil gravy until thickened to sauce consistency, stirring constantly, about 4 minutes. Season gravy to taste with salt and pepper. Cut pork crosswise into ½-inch thick slices. Pass gravy.

*Use 2 to 4 day old bread. Peppridge Farm sandwich bread works well. Gingerly pull it apart with a fork, being careful not to crush bread. Do not pack down to measure. Use at once.

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