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!

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.

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

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.

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

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.

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

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

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

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

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.

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

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

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

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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