January 2011—Caryn & Stephanie

Gourmet Club
January 27, 2011
Stephanie and Caryn

Coconut-Pineapple Batida

Summer Peach White Balsamic & Tarragon-Infused Olive Oil
Black Currant Balsamic & Porcini Mushroom-Infused Olive Oil
Tangerine Balsamic & Blood Orange-Infused Olive Oil
Coconut Balsamic & Organic Butter-Olive Oil

Calabaza, Corn and Coconut Soup

Grilled Lime Curry Rubbed Hanger Steak with Fresh Melon Cucumber Chutney

Empanada de Queso with Chimichurri Sauce
Mexican Rice

Key Lime Cheesecake

Mango Strawberry Granita


Coconut-Pineapple Batida
Total Time 15 Min
4 Servings

Add 1 cup of white rum to this rich and tangy Latin shake for an equally refreshing cocktail.

1/2 fresh pineapple-peeled, cored and cut into 1-inch chunks (about 3 cups)
1/2 cup unsweetened coconut milk, stirred
3 Tbsp fresh lime juice
1 Tbsp sugar
1 1/2 cups crushed ice

In a blender, combine the pineapple chuncks with the coconut milk, lime juice and sugar and puree until smooth. Add the crushed ice and blend until frosty. Serve at once.


Calabaza, Corn, and Coconut Soup
Gourmet, February 2005

Calabazas are commonly found at Latino markets already cut into large wedges; kabochas are generally sold at natural foods stores.

Yield: Makes 8 first-course servings
Active Time: 40 min
Total Time: 40 min

Ingredients:

For soup:

2 Tbsp olive oil
1 medium onion, coarsely chopped
1/4 cup finely chopped fresh cilantro stems
2 garlic cloves, coarsely chopped
1 (2 1/4-pound) piece calabaza squash or 1 (2 1/2-pound) whole kabocha squash, peeled, seeded, and cut into 1/2-inch pieces (6 cups)
4 cups water
1 1/4 cups well-stirred canned unsweetened coconut milk (12 ounces)
3 ears of corn (fresh or thawed frozen), kernels cut off and reserved for relish (below) and cobs halved crosswise
2 tsp salt
1/4 tsp cayenne

For corn relish:

4 1/2 tsp fresh lime juice
1/4 tsp salt
Pinch of sugar
2 Tbsp olive oil
2 cups corn kernels (see above)
2 Tbsp coarsely chopped fresh cilantro
1 Tbsp finely chopped shallot

For soup:

Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.

Prepare corn relish while soup simmers:

Whisk together lime juice, salt, and sugar in a bowl. then add oil and whisk until combined.

Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.

Finish soup:

Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.

Divide soup among bowls and gently stir 1/4 cup corn relish into each.

Cooks' notes:

Soup (without corn relish) can be made 2 days ahead and chilled, covered. Reheat before serving. Corn relish can be made 1 hour ahead and kept, covered, at room temperature.


Mexican Rice
Bon Appétit, August 2004

Yield: Makes 8 servings

Ingredients:

1 Tbsp olive oil
1 large white onion, chopped
4 garlic cloves, minced
1 Tbsp minced seeded serrano chiles
2 cups long-grain white rice
3 1/4 cups low-salt chicken broth
3/4 tsp salt

Cilantro Dressing

Rice:

Heat oil in large saucepan over medium heat. Add onion, garlic, and serrano; sauté until onion is translucent, about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes.

Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours. Add 1/2 cup Cilantro Dressing to rice; toss to coat. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Cilantro Dressing:

1 1/4 cups (packed) coarsely chopped fresh cilantro
1 cup olive oil
5 Tbsp white wine vinegar
2 garlic cloves, peeled
1 tsp ground cumin
1 tsp minced seeded serrano chile

Combine all ingredients in processor. Blend until almost smooth. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.)


Chimichurri Sauce

1 large garlic clove
1 1/2 cup fresh cilantro
1 1/2 cup fresh flat-leaf parsley
1 1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 tsp cayenne
1/2 tsp salt

With motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and salt then pulse until finely chopped.


Grilled Lime-Curry-Rubbed Hanger Steak with Fresh Melon-Cucumber Chutney
Gourmet, June 2009

Melons and cucumbers have a real affinity-they're related, after all. Here, they come together in a cool, uncooked chutney, which cuts the robust richness of thinly sliced hanger steak.

Yield: Makes 4 to 6 serving
Active Time: 30 min
Total Time: 35 min

Ingredients

For chutney:

2 cups chopped firm-ripe honeydew melon (10 ounces)
1/3 seedless cucumber, peeled and chopped (about 3/4 cup)
1/2 cup chopped red onion
3 Tbsp fresh lime juice
1/4 cup chopped cilantro
1 to 2 tsp minced fresh jalapeno including seeds
1/2 tsp ground coriander
1/4 tsp ground cumin

For steak:

2 Tbsp fresh lime juice
1 Tbsp vegetable oil
1 Tbsp curry powder
2 pounds (l-inch-thick) hanger steak or chuck blade steaks

Make chutney:

Stir together honeydew, cucumber, onion, lime juice, cilantro, jalapeno, and 1/4 teaspoon salt. Sprinkle with spices and let chutney stand while grilling steak.

Grill steak:

Prepare a gas grill for direct-heat cooking over medium heat.

Stir together lime juice, oil, curry powder, 2 teaspoons salt, and 1 teaspoon pepper. Coat steak with curry mixture.

Oil grill rack, then grill steak, covered, turning once, 9 minutes total for medium-rare. Let rest on a cutting board 5 minutes, then slice thinly across the grain. Serve steak with chutney.

Serve with basmati or jasmine rice


Empanadas de Queso

1 1/4 cups of flour
1 Tbsp sugar
1 tsp salt
3 Tbsp of salted butter
1 whole egg
1/4 cup of cold water
1 cup of mozzarella cheese
3 scallion stems

Mix 1 cup of flour, add the sugar and salt (you should adapt these to your taste). Add the butter; mix well. Next add the egg. Now add the water little by little. Add this point use the rest of the flour until the dough has a springy, slight wet texture. Cover with a wet napkin or paper towel and let it rest in the refrigerator.

Chop the cheese and the scallion very small.

After the dough has rested in the refrigerator for at least 1/2 hour divide the dough in about 9 balls. Use a rolling pin to extend each dough ball into a 5-inch diameter circle. Put 2 or 3 teaspoons of filling in the middle. Fold in half, making sure you don't leave any air pockets around filling. Press ends together. You can do a traditional curly edge or use a fork to press the ends together.

Serve warm!

**I used shredded, bagged mozzarella.


Key Lime Cheesecake
Bon Appétit, October 2006

Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.

Yield: Makes 10 to 12 servings

Ingredients

Lime custard:

6 large egg yolks
3/4 cup sugar
6 Tbspfresh Key lime juice or regular lime juice
1 tspgrated Key lime peel or regular lime peel

Crust:

1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
1/4 cup sugar
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, melted

Filling:

2 (8-ounce) packages cream cheese, room temperature
2/3 cup plus 3 tablespoons sugar
2 large eggs
3 Tbsp fresh Key lime juice or regular lime juice
1 Tbsp grated Key lime peel or regular lime peel

1 16-ounce container sour cream

Thin lime slices

For lime custard:

Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken).

For crust:

Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan. Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.

For filling:

Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.

Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.

Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.

Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight.

Do ahead: Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve.


Mango-Strawberry Agave Granita

2 1/2 cup mango
3/4 cup strawberries
3/4 cup agave
3/4 cup water
1 Tbsp fresh lemon juice

Mix all in blender. Pour in 9 x 13 pan. Freeze for one hour. Take out and rake with fork. Repeat process until all is frozeny granulated goodness. Garnish with fresh mint.

** This is an extremely flexible recipe, good with lots of different fruits. Be creative and have fun with it!

May 2008—Luci & Stephanie

May 2008
Luci & Stephanie
Indian Cuisine

Appetizers
Sweet Mango Lassi
Spicy Onion Fritters (Onion bhajiyas)
Savory Cheese Cakes (Paneer ke tikkia)

Main Course
Chicken Tikka Masala
Lamb in Cashew Sauce
Fragrant Beef Curry
Chicken Curry with Cashews

Dessert
Grilled Coconut Pound-Cake Sundaes with Tropical Fruit


Sweet Mango Lassi
Introduction to Indian Cooking

3 cups yogurt
1 cup mango purée, fresh or canned Indian Alphonso mango purée*
1/2 cup sugar
1 tray ice cubes

Put all the ingredients in an electric blender or food processor and blend until the ice is crushed and the liquid is frothy. Serve immediately in tall glasses. (The drink will keep, covered, for up to 3 days in the refrigerator. Whip again before serving.) Makes 4 servings.

* I just pureed frozen mango chunks from Trader Joe’s


Spicy Onion Fritters
Indian-Food Lover’s Collection

Heaping 1 cup gram flour
1 tsp salt
Small pinch of baking soda
1/4 cup ground rice
1 tsp fennel seeds
1 tsp cumin seeds
2 green chilies, finely chopped (seeded if you like)
2 large onions, sliced into half-rings and separated
1 cup fresh cilantro, including tender stalks, finely chopped
Scant 1 cup water
Sunflower or olive oil, for deep frying
Tomato or mango chutney, for serving

Sift flour into large bowl and add the salt, baking soda, ground rice, and fennel and cumin seeds. Mix together thoroughly, then add the chilies, onions, and cilantro. Gradually pour in the water and mix until a thick batter is formed and all the other ingredients are thoroughly coated with it.

Heat enough oil for deep-frying in a wok, deep saucepan, or deep-fat fryer over medium heat to 340-350 degrees, or until a cube of bread browns in 30 seconds. If the oil is not hot enough, the bhajiyas will be soggy. Add as many small amounts (about 1/2 tablespoon) of the batter as will fit in a single layer, without overcrowding. Reduce the heat slightly and cook the bhajiyas for 8-10 minutes, until golden brown and crisp. Maintaining a steady temperature is important to ensure that the centers of the fritters are cooked, while the outsides turn brown. Remove and drain on paper towels. Keep hot in a low oven while you cook the remaining batter. Serve hot with chutney.


Savory Cheese Cakes
Indian-Food Lover’s Collection

2 large slices day old white bread, crusts removed
8 oz paneer, provolone, or firm tofu, grated
1-2 red potatoes cooked and crushed (skins removed)
3 shallots, finely chopped
1 tsp fennel seeds
1/2 tsp cumin seeds
1 Tbsp chopped fresh mint leaves
2 Tbsp chopped fresh cilantro leaves
1 tsp ginger puree
1/4 cup slivered almonds, lightly crushed (optional)
1 green chili, chopped (seeded if you like)
1/2 tsp garam masala
1/2 tsp chili powder (optional)
1/2 tsp salt, or to taste
1 Tbsp lemon juice
1 large egg, beaten
Sunflower or vegetable oil, for pan-frying

Soak the bread slices in a bowl of water for 1 to 2 minutes, then squeeze out all the water and crumble the slices between your palms. Put the bread in a large bowl and add all the other ingredients, except the oil. Mix well to form a binding consistency.

Divide the mixture in half and shape each half into 4 equal-size, flat cakes1/4-inch thick.

Pour oil into a skillet to a depth of 1 inch and heat over medium heat. Add the cakes and cook for 5 minutes on each side, or until well browned. Drain on paper towels and serve hot.


Chicken Curry with Cashews
Gourmet Jan 2005

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 Tbsp finely chopped peeled fresh ginger
3 Tbsp curry powder
2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne
1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces
1 (14.5-oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 lb)
3/4 cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks’ note, below.) Makes 4 to 6 servings.

Just before serving:

Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Cooks’ note:

Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.


Lamb in Fig and Cashew Sauce
Recipe from Clay Oven

2 Tbsp olive oil
2 tsp cumin seeds
6-7 whole cloves
2-3 bay leaves
2 white onions, diced
1-inch piece ginger, grated
4-5 cloves garlic
Chili powder to taste
1/2 cup raw cashews
1/2 cup blanched almonds (no skins)
2 lbs lamb cut in 1-inch cubes
Salt to taste
1 cup half and half
6-8 fresh figs quartered

Heat oil in heavy-bottomed sauté pan. Add cumin seeds, cloves and bay leaves. Cook until they crackle and begin to change color. Add ginger and garlic and cook for 1 minute. Add onion and cook until translucent. Add chili powder and cook for 1 minute. Add 1 cup water and bring to a boil. Add the cashews and almonds and cook until nuts soften (adding more water if necessary). Process the sauce in batches and return to pan. Add cubed lamb and cook covered until lamb is cooked through (20-30 minutes). You will need to stir the sauce periodically. Mix in the half and half and salt. Remove the meat and add the figs. Let simmer until figs soften and return the meat to the pan.


Chicken Tikka Masala
Recipezaar

Marinade

1 cup plain yogurt
2 Tbsp lemon juice
2 tsp ground cumin
2 tsp ground red pepper
2 tsp ground black pepper
1 tsp cinnamon
1 tsp salt
1 piece gingerroot, minced (1/2-inch long)
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes

Sauce

1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeno chili, minced
2 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp garam masala*
1/2 tsp salt
1 8 oz can tomato sauce
1 cup whipping cream**
1/4 cup chopped fresh cilantro

1. For marinade, combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or food-safe plastic bag; stir in chicken, marinate in refrigerator 1 hour.
2. Meanwhile, soak six 6-inch bamboo skewers in water to cover 30 minutes and set aside.
3. For sauce, melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute.
4. Stir in coriander, cumin, paprika, garam masala and salt.
5. Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.
6. Meanwhile, heat grill to medium-high (or heat broiler).
7. Remove chicken from refrigerator and thread chicken onto skewers; discard marinade.
8. Grill or broil chicken, turning occasionally, until cooked through, about 8 minutes.
9. Remove chicken from skewers; add to sauce; Simmer 5 minutes; sprinkle with chopped cilantro.
10. Serve with basmati rice, naan or pita bread.

*garam masala is sold in Indian markets and some specialty stores.
** I've made this with fat-free cream and it was still wonderful.
Serves 4


Fragrant Beef Curry with Rice
Bon Appetit Nov 2000

2 lbs well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 Tbsp vegetable oil
2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 tsp dried crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, quartered
3 Tbsp Major Grey chutney
3 Tbsp fresh lemon juice
2 Tbsp minced peeled fresh ginger
1 1/2 Tbsp curry powder
1/2 tsp salt
Hot cooked rice

Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.

Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.

Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.


Grilled Coconut Pound-Cake Sundaes with Tropical Fruit
Gourmet June 2005

Be sure to clean the grill rack thoroughly with a metal brush to remove any bits of grilled food that might impart an off flavor to the cake. Reheat the cake on a baking sheet in a 350°F oven before serving. Makes 8 servings.

1/2 cup packed light brown sugar
1/4 cup fresh lemon juice
1/4 cup water
4 (1/8-inch-thick) slices fresh ginger, smashed
1/2 pineapple, trimmed, peeled, and halved lengthwise
8 (1/2-inch-thick) slices coconut pound cake
2 pt premium ice cream (vanilla, banana, or mango)
2 mangoes, peeled, pitted, and cut lengthwise into 1/4-inch pieces

Bring brown sugar, lemon juice, water, and ginger to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 15 minutes. Pour syrup through a sieve into a bowl and cool to room temperature, about 15 minutes.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). While grill heats, cut core from pineapple and discard. Cut each piece of pineapple lengthwise into 8 wedges, then halve each wedge diagonally (use caution; peeled pineapple is slippery). Grill pound cake, covered only if using a gas grill, on lightly oiled grill rack, turning over once with a metal spatula, until grill marks appear, about 1 1/2 minutes total.

Divide coconut pound cake among 8 shallow bowls, then top each slice with a generous scoop of ice cream and some pineapple and mango. Drizzle each serving with 1 1/2 tablespoons lemon ginger syrup.

Cooks' notes:
• Syrup can be made 3 days ahead and chilled, covered.
• Fruit can be cut 4 hours ahead and chilled, wrapped in plastic wrap.
• If you aren't able to grill outdoors, cake can be toasted in a toaster or cooked in a hot lightly oiled well-seasoned ridged grill pan over moderate heat.


Coconut Pound Cake
Gourmet June 2005

2 cups all-purpose flour plus additional for dusting
1 tsp baking powder
1/2 tsp salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 tsp vanilla extract
1/2 tsp coconut extract
1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled

Put oven rack in middle position and preheat oven to 325°F. Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.

Whisk together flour (2 cups), baking powder, and salt in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.
Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.

Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely. Makes 1 loaf.

Cooks’ note:

Cake can be made 3 days ahead and kept, wrapped well in plastic wrap, at room temperature.

February 2007—Luci & Stephanie

This was a great idea...wonderful food AND Bunco! All of the food was delicious and I personally couldn't get enough of the Mango Margaritas. And while playing Bunco we saw the competitive side of many of us (some more than others!) I can't remember who won the game but I remember the food and it was great. Here's the menu:

Mango Margarita

Smoky Red Pepper Cheese Dip
Corn and Goat Cheese Queso

Pico de Gallo

Black Beans

Corn and Tomato Salad with Cilantro Dressing

Guacamole with Fresh Corn and Chipotle

Smokin’ Chipotle Slaw
Sweet Chipotle Dressing

Chipotle Sour Cream
Fuego Spice Mix
Beer-Battered Fish Tacos

Giant Chocolate-Toffee Cookies
Microwave Caramels


Mango Margarita

3/4 cup freshly squeezed lime juice
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
6 ounces pureed mango (about 1 mango)
3 cups crushed ice 
Lime slices

Blend the lime juice, lemon juice and sugar in a blender until the sugar dissolves. Add the ice and mango. Garnish with lime slices. Serves 2


Smoky Red Pepper Cheese Dip

In a food processor add:

1/2C Onion
1 jalepeno seeeded
1/2 of a red pepper (or whole depending on size)
1/4 Tsp fresh Oregano chopped
1 tsp Chipotle Peppers in Adobo sauce

Pulse until minced. Add to ingredients in processor:

1C. Mayo
8 oz Cream Cheese
1 C grated Monterey Jack Cheese
Salt if desired

Blend thoroughly. Add more Adobo Sauce to desired flavor. ,Bake at 350 degrees until bubbly and cooked through (25 minutes + depending on the size of your crock)


Corn and Goat Cheese Queso

2 tablespoons butter
1/2 cup minced onions
Salt and freshly ground pepper
3 cups fresh corn, about 6 ears
1 tablespoon chopped garlic
1 jalapeno, stemmed, seeded and chopped
8 ounces goat cheese, crumbled
1/4 to 1/2 cup heavy cream
1/2 cup brunoise tomato
2 to 3 tablespoons finely chopped fresh cilantro leaves
Homemade or store bought tortilla chips, for serving

In a saucepan, over medium heat, melt the butter. Add the onions and sauté for 2 minutes. Season with salt and pepper. Add the corn and sauté 10 to 12 minutes. Stir in the garlic, jalapenos, cheese and cream. Cook for 3 to 5 minutes or until thickened. Season with salt and pepper, to taste. Sprinkle tomatoes and cilantro over top and serve with tortilla chips.

Note: After everything is combined, I use my hand blender to blend some of the dip- thickening it and only leaving some whole corn kernels in the mix. Can be made ahead and warmed at 350 degrees. I also used frozen white corn from Trader Joes.


Pico de Gallo

2 cups tomatoes, diced
1/2 cup white onions, diced
2 Tbsp chopped cilantro
1 1/2 Tbsp stemmed, seeded and minced jalapeno
2 tsp freshly squeezed lime juice
1/2 tsp salt

Combine all ingredients, mixing well. Serve chilled.


Black Beans

This recipe can be prepared in 45 minutes or less.

16- to 19-ounce can black beans
2 garlic cloves
1 teaspoon ground cumin
2 tablespoons olive oil
1/3 cup tomato juice or water
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro

Rinse black beans and drain. Chop garlic. In a nonstick skillet cook garlic and cumin in oil over moderate heat, stirring, until fragrant. Add black beans, juice or water, and salt and cook, stirring, until beans are heated through. Stir in cilantro. Serves 2

* I used 1/3 C. fresh salsa instead of tomato juice. Other substitutions that are good are 1/3 C of Rotel tomatoes with green chiles, or V8 juice. Cook until the beans have absorbed juice in the pan. Don't add salt until this stage. They often don't need any salt at all if you've added salty items like Salsa or V8—or if the beans weren't well rinsed before they were added.


Corn and Tomato Salad with Cilantro Dressing

Improv: Substitute chopped red or yellow bell peppers for the tomatoes in the salad; try basil instead of cilantro in the dressing.

Combine in large bowl:
3 cups fresh corn kernels (cut from about 6 small ears of corn)
5 medium tomatoes, halved, seeded, chopped
2/3 cup finely chopped red onion

In blender, puree until smooth:
1/4 cup olive oil
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons (packed) golden brown sugar
1 garlic clove
Salt and pepper


Guacamole with Fresh Corn and Chipotle

2 large ripe avocados (about 1 1/2 pounds), halved, pitted, peeled
1 tablespoon fresh lime juice
1 ear of fresh corn
1 plum tomato, seeded, diced
2 green onions, chopped
1 canned chipotle chili, finely chopped*
1/4 cup sour cream

Mash avocados with lime juice in medium bowl. Using sharp knife, remove corn kernels from cob and add to avocado mixture. Stir in tomato and green onions. Combine chipotle and sour cream in small bowl; whisk to blend. Stir cream mixture into avocado mixture. Season with salt.

Do ahead: Can be made 4 hours ahead. Place plastic wrap directly onto surface of guacamole and refrigerate. Bring to room temperature before serving.

*Chipotle chiles are dried, smoked jalapenos canned in adobo sauce. They are available at some supermarkets, at specialty foods stores, and at Latin markets.


Smokin’ Chipotle Slaw

3 cups finely shredded white cabbage
3 cups finely shredded red cabbage
3/4cup Sweet Chipotle Dressing

Combine cabbage in a large bowl. Toss gently with the dressing to combine.


Sweet Chipotle Dressing

1 Tbsp diced yellow onion
1 Tbsp chopped garlic
2 Tbsp Dijon mustard
1/4 tsp ground cumin
1/2 cup diced fresh tomatoes
2 Tbsp chopped cilantro
2/3 cup seasoned rice wine vinegar
1/4 tsp black pepper
1 tsp salt
2 Tbsp honey
2 Tbsp Chipotle Puree
1/2 cup olive oil

Place all the ingredients, except the oil, in a blender or food processor, and blend until very smooth. Slowly add the oil, in a thin stream, while the blender or processor is running and blend until all of the oil is incorporated and the vinaigrette is completely emulsified. The vinaigrette will keep for 3 to 5 days in an air-tight container.


Chipotle Sour Cream

1/2 cup sour cream
1/2 cup mayonnaise
2 tsp thinly sliced green onion
2 Tbsp Chipotle puree (canned chipotles en adobo, pureed in a blender)
1/2 tsp salt
1 Tbsp freshly squeezed lime juice

Combine all ingredients in a bowl and stir with a whisk until smooth.


Fuego Spice Mix

1/4 cup paprika
2 tsp cayenne
2 Tbsp salt
2 tsp ground white pepper
2 Tbsp black pepper
2 Tbsp granulated garlic
2 Tbsp chile powder
2 Tbsp oregano

Combine all ingredients, mixing well.


Beer-Battered Fish Tacos

3/4 cup all-purpose flour
1/4 cup Fuego Spice Mix
1 Tbsp salt
12 ounces Mexican beer
2 cups rice flour
Canola oil
3/4 pound sea bass, halibut, swordfish, or yellowfin tuna, cut into 4-inch-long strips
8 small flour tortillas
Chipotle sour cream
Smokin' Chipotle 'Slaw
Pico de Gallo
cilantro

To Batter Fish: Combine the flour, spice mix, and salt in a shallow bowl. In a separate bowl, combine the beer and rice flour. Dredge the fish fillets in the flour mixture and then dip in the beer mixture.

Line a platter with paper towels. Fill a heavy-bottomed skillet with 3 inches of oil. Heat over high heat until oil registers 350 on a candy thermometer. Drop 1 to 2 fillets at a time into the hot oil and deep-fry for about 2 minutes, turning once. Remove with a wire-mesh strainer, and transfer to the paper-lined platter to drain. Repeat until the other fillets are fried.

To Serve: Fill tortilla with fish pieces, sour cream, slaw and pico. Garnish with cilantro. Serves 4


Giant Chocolate-Toffee Cookies

Terrific with ice-cold milk.

1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

Makes about 18.

Sweet Cream Ice Cream

2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk

Whisk the eggs until light and fluffy, 1-2 minutes. Whisk in sugar a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

Makes 1 Quart


Microwave Caramels

2C. Brown Sugar
1 C. Butter
1 C. Karo Syrup
1 can Sweetened Condensed Milk
1 t. Vanilla

Melt first 3 ingredients in the microwave for 3 minutes. Add Milk. Stir with wooden spoon.

Microwave until desired soft/hard ball, stirring every 3 minutes with a clean wooden spoon. It usually takes between 15 and 18 minutes depending on the strength of your microwave. Add vanilla. Pour into buttered pan. Cool and cut.

* You have to use a Wooden Spoon and it has to be clean before each stir.

March 2006—Amber, Luci & Stephanie

Here it is the end of August and I'm just updating the recipes—so sorry!! Finally, the fabulous recipes from Amber, Luci and Stephanie's dinner last March. They really out did themselves with a quartet of crostini appetizers, delicious grilled pork and a trio of cakes. And a bonus frozen hot chocolate! Here's what they served:

Crostini

Wild Mushroom Crostini
Olive-Tapenade and Goat-Cheese Crostini
Avocado and Green Sauce Crostini
Pecan, Pear and Gorgonzola Crostini

Grilled Green Bean Salad

Rice Pilaf with Pistachios and Golden Raisins

Grilled Garlic Lime Pork

Chocolate Orange Cake
Lemon Chiffon Cake
Sunshine Cheesecake

Serendipity's Frozen Hot Chocolate


Crostini

Makes 30-35

1 baguette (6 ounces), cut diagonally into 1/4-inch thick slices
2 Tbsp olive oil (I needed a bit more)

Preheat oven to 350 degrees. Lightly brush each bread slice on both sides with olive oil. Place on a baking sheet; toast until light golden, 5 to 6 minutes on each side. Remove from oven, and transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 day.

Wild Mushroom Crostini

36 1/3-inch-thick baguette slices
2 Tbsp olive oil
1/3 cup chopped shallots
2 1/4 cups chopped oyster mushrooms
2 1/4 cups chopped stemmed shiitake mushrooms (about 6 ounces)
1 1/4 cups chopped chanterelle mushrooms (about 4 ounces)
1 garlic clove, minced
1/4 cup whipping cream
1 tsp minced fresh rosemary
1/2 tsp grated lemon peel
1 cup grated Fontina cheese
1/2 cup freshly grated Parmesan cheese (about 1 3/4 ounces)

Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)

Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate.)

Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.


Olive-Tapenade and Goat-Cheese Crostini

1 cup olives (any combination or type that you prefer)
4 Tbsp rinsed sun-dried tomatoes stored in oil—chopped
3 Tbsp chopped fresh basil
5 Tbsp chopped and toasted pecans (or others work great—pine nuts, walnuts)
1/4 cup dried currants (or chopped raisins)
5 ounces fresh goat cheese

In a food processor fitted with a steal blade, put 1 cup olives and pulse until chopped to desired consistency. Add olive oil and salt to bind. In a separate bowl, combine remaining ingredients. Spread each bread slice with goat cheese (I like to put these in a hot oven for 3 minutes before topping) and top with Tapenade mixture. Top with a chopped basil leaf.

* Also great as a dip for bread/crackers. Put a goat cheese log on a small platter. Layer ingredients over cheese beginning with olives and ending with nuts. It’s a beautiful presentation.


Avocado and Green Sauce Crostini

1 small garlic clove
3/4 cup packed fresh flat-leaf parsley leaves, plus more for garnish
3/4 cup packed fresh basil leaves
1/4 cup plus 2Tbsp extra-virgin olive oil
1-1/2 tsp red-wine vinegar
Capers to taste (I added these to the recipe and used 1Tbsp)
Kosher salt and freshly ground black pepper
2 Avocados, peeled and pitted
1 Tbsp fresh lemon juice
Crostini

Place the garlic in the bowl of a food processor, and pulse. Add the parsley, basil, 5 tablespoons olive oil, capers, and vinegar, and season with salt and pepper; puree. Set the sauce aside.

Cut the avocados into 1/2-inch chunks. Toss with the lemon juice, and the remaining olive oil.

Spread the green sauce on each crostini. Arrange the avocado chunks on the bread, sprinkle with a pinch of ground pepper, drizzle with a little more sauce and garnish with the parsley. Serve immediately.


Pear Pecan and Gorgonzola Crostini

10 ounces Gorgonzola or Bleu Cheese
1/4 cup plus 1Tbsp heavy cream
Bartlett pears, thinly sliced into wedges
1/3 cup pecans, toasted and chopped, or sliced
Crostini

Place the cheese and cream in a small bowl. Combine until the mixture is soft enough to spread but not too runny; set aside.

Spread the cheese on the Crostini and put into a 350 degree oven for 3 minutes. Top with a pear slice, garnish with the pecan slices. Serve at room temperature.


Grilled Green Bean Salad

16 large garlic cloves, unpeeled
2 1/2 Tbsp plus 1/4 cup olive oil (preferably extra-virgin)
1/4 cup balsamic vinegar
2 Tbsp chopped fresh basil
1 pound haricots verts or other thin green beans, trimmed
1 1/2 cups thinly sliced red onions
3 plum tomatoes, seeded, cut into matchstick-size strips (about 1-1/2 cups)

Preheat oven to 350°F. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool. Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.

Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)

Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.

Serves 6.
Bon Appétit


Rice Pilaf with Pistachios and Golden Raisins

Can be prepared in 45 minutes or less

1/4 cup finely chopped onion
1/4 tsp turmeric
1/8 tsp ground cardamom
1-1/2 tsp unsalted butter
1/3 cup long-grained rice
2/3 cup chicken broth
2 Tbsp pistachio nuts, toasted lightly, cooled and chopped
2 Tbsp golden raisins, soaked in boiling water to cover for 1 minute and drained
2 Tbsp thinly sliced scallion greens

In a small heavy saucepan, cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, cover and simmer the mixture for 17 minutes. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter and salt and pepper to taste.

Serves 2.

Gourmet
February 1990


Grilled Garlic Lime Pork Tenderloin

6 large garlic cloves, chopped
2 Tbsp soy sauce
2 Tbsp grated fresh ginger root
2 tsp Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
1/4 cup brown sugar (a little more)
Cayenne to taste
4 pork tenderloins (about 3/4 pound each), trimmed

In a blender or small food processor blend marinade ingredients with salt and pepper to taste. In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.

Prepare grill. Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160 °F., 15 to 20 minutes.

Transfer meat to a cutting board and let stand 5 minutes before slicing

Serves 6.

Gourmet
September 1995


Chocolate Orange Cake

1 cup sugar
1/2 cup (1 stick) butter
1/4 cup orange liqueur
1/4 cup water
1 18.25-ounce package devil's food cake mix—Duncan Hines, not Betty Crocker.

(You can use your favorite chocolate cake recipe and add the orange peel and cinnamon—use the same process—soaking the cake with the first 4 ingredients after it is done baking)

8 ounces sour cream
1 4-ounce package instant chocolate fudge pudding mix
4 eggs
1/2 cup vegetable oil
1/2 cup water
1/4 cup coffee liqueur
2 Tbsp grated orange peel
1 tsp ground cinnamon
1 12-ounce package chocolate chips
Powdered sugar

Combine first 4 ingredients in heavy small saucepan. Stir over low heat until butter melts and sugar dissolves, about 3 minutes. Increase heat and boil 2 minutes. Cool completely.

Preheat oven to 350°F. Grease and flour 10-cup bundt pan. Using electric mixer, beat cake mix and next 8 ingredients until well blended, about 3 minutes. Stir in chocolate chips. Pour batter into prepared pan. Bake until toothpick inserted near center comes out with a few moist crumbs attached, about 1 hour. Immediately spoon sugar and butter mixture over cake in pan. Let cake stand 30 minutes. Turn cake out onto platter and cool completely. Sprinkle top with powdered sugar and serve.

Serves 10

Bon Appétit
March 1991


Lemon Chiffon Cake

Bake a Lemon Duncan Hines cake according to directions in three round 8-inch cake pans.

Filling and topping:
2 (3-ounce) packages of instant lemon pudding
1 1/3 cups whole milk
2 cups whipping cream

Beat the whipping cream until it forms stiff peaks, add the lemon pudding, mix and then add the milk. After letting the cake stand and cool, layer the cake, filling, cake, filling, cake and then filling. You need to refrigerate for at least an hour prior to serving.


Sunshine Cheesecake

This treat is topped with slices of bright oranges. The slices must be cooked very slowly, or the pulp will fall away. Begin preparing the cheesecake one day before you plan to serve it.

Crust:
1 1/2 8-ounce bags gingersnap cookies, ground (about 3 cups)
6 Tbsp (3/4 stick) butter, melted
1 1/2 tsp (generous) minced orange peel (orange part only)

Filling:
1 1/2 cups fresh orange juice
1 3-inch piece unpeeled fresh ginger, thinly sliced (about 1/3 cup)
4 8-ounce packages cream cheese, room temperature
2/3 cup sugar
1 Tbsp minced orange peel (orange part only)
1 Tbsp vanilla extract
8 ounces imported white chocolate (such as Lindt), melted
4 large eggs

Candied Oranges:
4 cups water
2 cups sugar
3 seedless oranges (unpeeled), cut into paper-thin slices
Fresh mint leaves

Directions:

For Crust:
Stir all ingredients in medium bowl until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of 9x2 3/4-inch springform pan.

For Filling:
Preheat oven to 350°F. Boil orange juice and ginger in heavy medium saucepan until reduced to 3 tablespoons, about 12 minutes. Using electric mixer, beat cream cheese, sugar, orange peel and vanilla in large bowl until smooth. Strain reduced orange juice and add to bowl. With mixer running, add chocolate and beat until combined. Reduced speed to low. Add eggs 1 at a time, beating until just combined.

Pour batter into crust. Bake cheesecake until top is dry and sides puff slightly (most of cheesecake will jiggle when shaken), about 50 minutes. Transfer to rack and cool. Cover and chill overnight. (Can be prepared 2 days ahead.)

For Oranges:
Cover rack with waxed paper. Combine water and sugar in heavy wide shallow pot. Stir over medium heat until sugar dissolves. Simmer 5 minutes. Add oranges slices 1 at a time. Adjust heat so syrup bubbles only around edges of pan. Cook oranges 1 hour. Turn over top layer of oranges and cook until oranges are translucent and orange peels are tender, about 1 hour longer. Arrange oranges in single layer on prepared rack. Let dry 1 hour. Boil sugar syrup until thick, about 6 minutes. (Can be prepared 6 hours ahead.)

Run small knife around edges of cheesecake. Loosen pan sides and remove. Overlap orange slices and atop cheesecake. Reheat orange syrup over low heat if necessary. Brush over orange slices. Garnish with mint and serve.

Serves 10 to 12.

Bon Appétit
March 1992


Serendipity's Frozen Hot Chocolate

6 1/2-ounce pieces of a variety of your favorite chocolate (bittersweet is the best
1-1/2 Tbsp sugar
2 tsp store-bought hot chocolate mix
1-1/2 cups whole milk
3 cups ice
Whipped cream for serving
Chocolate shavings for serving

Chop the chocolate into small pieces and melt it in the top of a double boiler. Stirring occasionally. Add the sugar and hot chocolate mix, stirring constantly until thoroughly blended. Remove from the heat, slowly add 1/2 cup of the milk and whisk until smooth. Cool to room temperature

Combine the remaining 1 cup of milk, the chocolate mixture, and the ice in a blender. Blend on high speed until the mixture is smooth and has a consistency of a frozen daiquiri. Pour into a large goblet and top with whipped cream and the chocolate shavings.