April 2006—Sent in from Everyone

You'll remember that in April everyone shared some of their favorite recipes. I've compiled them below for our convenience.

AMBER:

Hello all the Gourmet Girls!!!!

Thanks for such a GREAT attendance to March gourmet club, we had a wonderful time.

It is April and we have no event this month, BUT, we had discussed sending out an email of a new recipe we tried and REALLY like. If you have more than 1 send them all, this should be a nice addition to what we get when we attend the dinners.

Mine is attached.

Chicken Bryan (lame name…)

Serves: 6
Time: 1 hour

1 Tbsp minced garlic
1 Tbsp minced yellow onion
2 Tbsp butter
1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold unsalted butter sliced
1 1/2 cup chopped sun dried tomatoes (love the ones from Trader Joes)—I also use only 1 cup.
1/4 cup chopped fresh basil
1/2 tsp kosher salt
1/2 tsp white pepper
6 chicken breasts
Extra virgin olive oil for brushing
1/2 tsp salt
1/2 tsp black pepper
8 oz. caprino or goat cheese at room temp.

Sauté garlic and onion in 2 tablespoons butter in a large skillet over medium heat until tender. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half. Reduce heat to low and stir in cold butter, one slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside. Brush chicken breasts with olive oil and sprinkle with salt and black pepper. Grill chicken over hot coals 15–20 minutes, or until cooked through. (I have pan fried and its great too) A couple of minutes before chicken is done, place equal amounts of cheese on each breast Spoon prepared sun-dried tomato sauce over chicken.


LUCI:

Hi Ladies. We had a wonderful time hosting GC last month—thank you for attending. I am so happy to be back and look forward to you hosting next time :). I've copied below a recipe that I really like. The meat alone is tasty with traditional side dishes. I like the salad idea—Brent misses the potatoes and bread this way. The recipe is a true winner. I personally like the addition of goat/blue cheese in the salad. This is a nice shower idea for those wanting an alternative to the chicken salad.

Island Pork Tenderloin Salad

Active time: 1-1/4 hr Start to finish: 1-1/4 hr

For pork:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lb total)
2 tablespoons olive oil

For glaze:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco

For vinaigrette:
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon Dijon mustard
1 teaspoon curry powder, toasted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil

For salad:
3 navel oranges
5 oz baby spinach, trimmed (6 cups leaves)
4 cups thinly sliced Napa cabbage (from 1 medium head)
1 red bell pepper, cut lengthwise into thin strips
1/2 cup golden raisins
2 firm-ripe California avocados

Special equipment: an instant-read thermometer

Prepare pork:
Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork:
Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Make vinaigrette while pork roasts:
Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Prepare salad ingredients while pork stands:
Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad:
Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

Makes 6 to 8 main-course servings.

Gourmet
May 2003


HILLARY:

Hi ladies. With summer around the corner I thought this would be a great recipe to submit. This is a fabulous salad—we served it at a huge dinner one night and I bet 10 people asked for the recipe. You can substitute the monetary jack for blue cheese and when peach season is in I like to use them instead of strawberries. The salad dressing is fabulous but I cut it in half because it makes a ton. Enjoy!!!

Strawberry Romaine Salad

1 large romaine lettuce
1 head Boston (also called Butter) lettuce
1 pt. fresh strawberries, sliced
1 cup Monterey Jack cheese or blue cheese
1/2 cup broken walnuts or pecans (sometimes I caramelize the walnuts to make them sweeter)

Tear lettuce into bite sized pieces. Combine slices strawberries, cheese and walnuts. Just before serving, toss with dressing.

Dressing:
1 cup vegetable oil
3/4 cup sugar
1/2 cup red wine vinegar
2 tsp. garlic, minced
1/2 tsp. salt
1/2 tsp. paprika (for color)
1/2 tsp pepper

Combine ingredients in a jar. Cover tightly and shake. You will probably not use all of the dressing. It usually is too much.

LUCI:

I have made Hillary's recipe before and love it with mixed berries (Boysenberries, straw, and rasp), blue cheese and candied pecans—I go high calorie :) It's also great with balsamic substituted for the red wine—use less sugar if you do. This is fun—I'm getting hungry again and I ate 45 minutes ago!

SUZY:

Hey girls,

I am sending two breakfast recipes. One is for crepes. It is so easy and my boys love it for breakfast. We have it at least once a week, especially with strawberries in season right now. They love to assemble them by themselves and then spray whip cream on them, and sprinkle powdered sugar. It's lots of fun!

The breakfast potato bake is a good alternative to the regular breakfast casseroles. I like it with Italian sausage.

Hope you enjoy!

P.S. Sorry Malinda and Hillary, you already have this one from girls’ weekend!

Crepes

2 eggs, beaten well
1 cup milk
1 cup flour
1 1/2 Tbsp butter
1/2 tsp Vanilla
(serve with fresh whipped cream and raspberries, or any fruit)

Add milk to beaten eggs. Whisk in all ingredients until smooth. Lightly oil a small sauté skillet and heat until pan is hot. Using a 1/4 cup measuring cup, dip in batter until about 3/4 the way full. Pour into pan and swirl around until the bottom part of the pan is coated. Cook until edges are done and then flip for just another second. Fill with cream and fruit, then roll.


Breakfast Potato Bake

1 pkg. O’Brien frozen potatoes, thawed
1 lb. Bulk sausage, cooked & drained
2 cup shredded cheddar cheese
1 cup sour cream
1/2 cup mayo

Thaw potatoes or put in microwave to thaw. Cook sausage in skillet until crumbled, drain fat. In a large bowl, mix sour cream, mayo, & cheese. Add potatoes & sausage. Salt and pepper to taste. Put in 9 X 13 pan and bake at 350 °F for 45 minutes.


MALINDA:

I think this recipe really does come pretty close to Cheesecake Factory's.

Mmmmm!

Cheesecake Factory Carrot Cake Cheesecake

Cheesecake:
16 oz. cream cheese, room temperature
3/4 C granulated sugar
1 T flour
3 eggs
2 tsp vanilla extract

In large bowl of electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs, and vanilla until smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 cup flour
1tsp baking soda
1 tsp ground cinnamon
Dash of salt
1(8-1/2 oz) can crushed pineapple packed in juice, well drained (Reserve juice)
1 cup grated carrots
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts

In large bowl, combine oil, sugar, eggs and vanilla, blending thoroughly. Stir in flour, baking soda cinnamon and dash of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1-1/2 cup carrot cake batter over bottom of greased 9 or 9-1/2 inch springform pan. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350 °F oven for 50 to 65 minutes or until cake is set and cooked through. When I baked the cheesecake I did a pan of water in the oven along with it. I was also told that if you allow the cheesecake to cool in the oven with the door open after it is finished baking that this will prevent the cake from splitting on the top. When determining if the cake is done or not I just used a toothpick inserted into the cake section of the cheesecake. Cool to room temperature, then refrigerate.

When cake is cold frost with:
2 oz cream cheese, softened
1 T butter, softened
1 3/4 C confectioners' sugar
1/2 tsp vanilla
1 T reserved pineapple juice

In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla, and pineapple juice. Beat until smooth. Frost top of cheesecake. Top with chopped mixed nuts if you wish.

Enjoy!!


NANETTE:

Hi ladies,

The first is something I saw on Barefoot Contessa. I have made it a few times. The biscuits are wonderful. My other is also a breakfast recipe like Suzy's. I have loved it. I have made it quite a few times (especially for guests) because it is quick and you usually have all the ingredients on hand. It is basically a gourmet version of the German Pancake—but not much harder.

Thanks for all your recipes! I am anxious to try them out.

Chicken Stew with Biscuits
Barefoot Contessa Family Style

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 8 servings

3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley

For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash
Preheat the oven to 375 °F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.


Big Apple Pancake

1/2 stick (1/4 cup) unsalted butter
1 large sweet apple such as Gala or Golden Delicious, peeled, cored, and cut into 1/4-inch-wide wedges
1/2 cup whole milk
1/2 cup all-purpose flour
4 large eggs
3 tablespoons granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
Confectioners sugar for dusting
Special equipment: a well-seasoned 10- to 11-inch heavy cast-iron skillet or other ovenproof skillet

Put oven rack in middle position and preheat oven to 450°F. Melt butter in skillet over moderate heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes. While apple is cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend until smooth. Pour batter over apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes. Dust with confectioners sugar and serve immediately.

Makes 2 servings.


STEPHANIE:

Here are a couple of great flank steak recipes. Both of them are really easy and great for feeding a crowd. The BBQ flank steak is great on skewers. Don't be thrown off by the name of the other one. It is actually a really pretty presentation and quite delicious.

Happy eating!

Barbecued Flank Steak
Marinate Flank Steak for 6 hours or more

1 pound flank steak
1/2 cup 7-up
1/2 cup soy sauce
1/4 cup oil
1 Tbsp horseradish sauce
2 tsp minced garlic
fresh ginger

In a small bowl, combine all ingredients.

Place flank steak in a plastic bag and pour marinade over. Marinate in refrigerator for 6-24 hours, turning the bag occasionally.

Remove steak from the bag and discard marinade. Grill to desired doneness.


Flank Steak Pinwheels

Marinade:
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup red wine
1/4 cup Worcestershire sauce
1 Tbsp Dijon mustard
1 Tbsp lemon juice
1 clove garlic, minced
1 tsp Italian seasoning
1/2 tsp pepper
1-1/2 pounds flank steak, pierced and pounded to 1/2-inch thickness

Combine all ingredients and marinate the flank steak overnight.

Filling:
1 clove garlic
1/4 tsp salt
1/4 cup chopped onion
1/4 cup dried bread crumbs
1 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup feta

Preheat oven to 350 °F. Crush garlic on cutting board and add salt to make a paste. Spread the paste on the flank steak. Place layers of onion, bread crumbs, spinach, and cheese over garlic. Roll steak lengthwise. Place roll in a shallow baking dish. Bake uncovered for 1 hour until center of meat registers 145 °F. Cut into 1 inch slices and serve. Serves 8-10.


ANN MARIE:

Sorry for being late. We were on vacation for most of the month.

This is great

Pollo Frito

1/4 cup fresh lemon juice (2 to3 lemons, depending on size)
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 (3 1/2-pound) whole frying chicken, cut into 8 pieces
1 teaspoon freshly ground black pepper
2 cups olive oil (approximate amount)
1 cup all-purpose flour (approximate amount)
Lemon wedges, for garnish
6 sprigs fresh Italian parsley, for garnish

In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.

In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil. Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.


MICHELLE:

Sorry Guys I am so late in getting these recipes to you. I was at Girls’ Camp last week and then vacationing with family.

I love both of these recipes. The pancakes are smooth and creamy with a hint of one of my favorites, lemon. The drink recipe is very summery and easy to do. I like the watermelon flavor in it. Thanks for all of the recipes that have been sent...they all look great and I can't wait to try them!


Lemon-Ricotta Pancakes

This is a yummy recipe adapted from the Crest Café in San Diego. They serve these with strawberries, bananas and warm maple syrup or a berry coulis.

Prep and Cook Time: 30 Min
Makes about 16 pancakes

3 cups all-purpose flour
4 tablespoons sugar
2 teaspoons baking soda
1 teaspoons salt
3 cups buttermilk
4 large eggs, separated
2 tablespoons grated lemon peel
2/3 cup part-skim ricotta cheese
Oil for griddle

In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl whisk buttermilk, egg yolks and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.

In a bowl, with a mixer on high speed, beat egg whites until soft peaks form. Gently fold the whites into the batter until they are incorporated. Avoid over-mixing the batter, which can result in tough, rubbery pancakes.

Drop batter on hot (350 °F) oiled griddle. Cook until pancakes are browned on the bottom.
You can keep these warm in a single layer on a baking sheets in a 200 °F oven for up to 15 min.

Strawberry Watermelon Slush

2 cups cubed watermelon
1 pint fresh strawberries, cleaned
1/3 cup sugar
1/3 cup lemon juice
2 cups ice cubes

In blender, combine all ingredients except ice. Blend well. Gradually add ice, blending until smooth.

Makes 5 cups


NANCI:

This is a yummy recipe that is easy to do ahead and grill when you are ready to eat. I’ve always made it with turkey but you could probably substitute chicken breast or pork loin.


Lime Turkey

Marinade:
1 cup Caesar dressing
1/2 cup olive oil
Zest of 1 lime
Juice of 1 1/2 limes
1 tablespoon soy sauce
Pepper to taste

Combine and add to raw, boned turkey breast meat cut into serving size chunks in a ziplock bag. Reserve some marinade for basting. One recipe of marinade should be good for one whole turkey breast. Marinate at least 4 hours or over night. Grill or broil turkey, basting with marinade. Serve with topping.

Topping:
Juice of 1-1/2 limes
3 tablespoon butter
1 chopped green onion
Honey to taste

Heat and pour on top of cooked turkey. Garnish with onions.


JULIA:

Thanks so much for all of your yummy recipes! Here are a few our family loves. And, they're easy! I hope you enjoy them...sorry I'm so tardy in sending these out!


Taco Salad

1-1/2 pounds ground beef
1 pkg. taco seasoning
1 14 oz. can stewed tomatoes
1/2 cup ketchup
1 can tomato soup

Brown the meat with onion. Drain meat and then add other ingredients until warm. Simmer on stovetop or I’ll often put the mixture in the crock pot to keep warm. This is a great “party dish” for large groups. You can double the recipe and add up to two pounds of meat per batch if you like it less “soupy.” It’s one of our favorites!

Serve with:

Tortilla chips or Fritos
Cheese
Lettuce
Tomato
Cucumber
Jicama
Green onions
Garbanzo and or kidney beans
Corn
Salsa
Sour cream
Or whatever else that you love….


Zucchini Muffins

3 eggs well beaten
2 cups sugar
1 cup oil
1 tablespoon vanilla
2 cups flour
2 cups finely grated zucchini
1 cup chopped nuts
1 cup quick oats
1 tablespoon cinnamon
1 teaspoon soda
1 teaspoon salt
1/4 teaspoon baking powder

Mix all ingredients together, and then put into muffin tins with liners. Bake at 350 for 20-25 minutes.

Makes 24 muffins

Or, bake in a bundt pan for 45 minutes and frost with cream cheese frosting.