Kathleen and Patty
We had a wonderful evening! Our inaugural dinner was a culinary interpretation of the book Twilight. We gained 5 lbs. from all the experimental cooking, but we would definitely do it all over again. Simply put... it was crazy fun!
We have such a richly diverse mix of women. This is going to be a great year filled with new friendships and fine food. Thank you to everyone for making this special evening a lasting memory. Looking forward to October's Dinner. Bon Appetit! Kathleen and Patty
We have such a richly diverse mix of women. This is going to be a great year filled with new friendships and fine food. Thank you to everyone for making this special evening a lasting memory. Looking forward to October's Dinner. Bon Appetit! Kathleen and Patty
RECIPES
Black Fire-Roasted Artichokes(Recipe a combination of 2 different recipes- Irvine Gourmet Club and Sara Moulton)
Grilled Artichokes
4 large artichokes
Marinade:
1 cup olive oil
1/2 cup red wine vinegar
Juice of 1/2 a lemon
1 tsp salt
1/2 tsp pepper
1/2 tsp Herbs de Provence
1 tsp garlic
Cut stem and trim thorns from leaves. Steam or simmer whole. Cool down and refrigerate till cold. Depending on size, cut artichokes in half remove choke with a teaspoon—may want to quarter if large. Pour marinade over artichokes. I cook night before and marinate in the morning. You can leave on the counter or in fridge all day. Grill until you see light char marks and they are warmed through.
Filling:
3 pounds tomatoes
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped flat-leaf parsley leaves
Salt
1/2 tablespoon vinegar or lemon juice
2 to 2 1/2 cups coarse breadcrumbs from a good country loaf
3/4 cup freshly grated Parmesan
Cut and dice 3 pounds tomatoes into 1/4-inch. Chop the remaining garlic. Mix the tomatoes and garlic with the chopped herbs, 1/2 teaspoon of salt, 1 1/2 tablespoons of olive oil, and a touch of vinegar or lemon juice if you want it. Just before serving, stir in most of the bread crumbs, check the consistency, then stir in more as needed to make a fairly thick mixture. Finally, add the Parmesan.
Roasted Tomato Soup with Crostini
(recipe courtesy of Michael Chiarello)
(recipe courtesy of Michael Chiarello)
Soup Ingredients
12 large (about 4 pounds) tomatoes, quartered
½ cup extra-virgin olive oil, divided
¼ cup balsamic vinegar
12 large garlic cloves peeled
Salt to taste
½ teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves
2 cups cold water
Crostini
1 baguette
Olive oil
Grated parmesan cheese
Slice crostini about 1 inch thick. Coat both sides with olive oil and cheese and place on a cookie sheet. Place under broiler until brown. Let cool.
Preheat oven to 500◦ degrees F.
In a large bowl toss the tomatoes (quartered) ¼ oil, vinegar, garlic and salt and pepper. Spread tomatoes into a large glass casserole pan. Roast for about 30 minutes or until the tomatoes start to get dark spots. Remove and cool.
In a large sauce pan over medium heat combine ¼ cup oil, onions and a pinch of salt. Cook for about 8 minutes. Add basil leaves and sauté for about 1 minute.
Add tomatoes and water to sauce pan and bring mixture to a simmer for about 10 minutes. Cool and then puree in blender. Return to sauce pan and slowly simmer.
To serve-
Place crostini in bottom of the pan. Pour soup over crostini and garnish.
12 large (about 4 pounds) tomatoes, quartered
½ cup extra-virgin olive oil, divided
¼ cup balsamic vinegar
12 large garlic cloves peeled
Salt to taste
½ teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves
2 cups cold water
Crostini
1 baguette
Olive oil
Grated parmesan cheese
Slice crostini about 1 inch thick. Coat both sides with olive oil and cheese and place on a cookie sheet. Place under broiler until brown. Let cool.
Preheat oven to 500◦ degrees F.
In a large bowl toss the tomatoes (quartered) ¼ oil, vinegar, garlic and salt and pepper. Spread tomatoes into a large glass casserole pan. Roast for about 30 minutes or until the tomatoes start to get dark spots. Remove and cool.
In a large sauce pan over medium heat combine ¼ cup oil, onions and a pinch of salt. Cook for about 8 minutes. Add basil leaves and sauté for about 1 minute.
Add tomatoes and water to sauce pan and bring mixture to a simmer for about 10 minutes. Cool and then puree in blender. Return to sauce pan and slowly simmer.
To serve-
Place crostini in bottom of the pan. Pour soup over crostini and garnish.
Quilette Curried Cashew with Pear Salad
Recipe courtesy of www.allrecipes.com
Ingredients:
3/4 cup cashew halves
4 slices bacon, coarsely chopped (For a gourmet twist use Pancetta, Italian bacon.)
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
1/2 teaspoon kosher salt
Optional: 1/8 teaspoon cayenne pepper (Omit if you don’t like it spicy)
Dressing:
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup olive oil
salt and black pepper to taste
Salad:
1 (10 ounce) package mixed salad greens
1/2 medium Bosc pear, thinly sliced
1/2 cup halved seedless red grapes
Feta cheese crumbles
DIRECTIONS
In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
In a large salad bowl, toss dressing with greens, pear slices, grapes, bacon, feta cheese and nut mixture.
Passionate Pomegranate Sorbet
Recipe courtesy of http://www.bigoven.com/
Ingredients
2 c. water
2 c. Pomegranate juice
1c. sugar
¼ c. lemon juice
Recipe courtesy of www.allrecipes.com
Ingredients:
3/4 cup cashew halves
4 slices bacon, coarsely chopped (For a gourmet twist use Pancetta, Italian bacon.)
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
1/2 teaspoon kosher salt
Optional: 1/8 teaspoon cayenne pepper (Omit if you don’t like it spicy)
Dressing:
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup olive oil
salt and black pepper to taste
Salad:
1 (10 ounce) package mixed salad greens
1/2 medium Bosc pear, thinly sliced
1/2 cup halved seedless red grapes
Feta cheese crumbles
DIRECTIONS
In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
In a large salad bowl, toss dressing with greens, pear slices, grapes, bacon, feta cheese and nut mixture.
Passionate Pomegranate Sorbet Recipe courtesy of http://www.bigoven.com/
Ingredients
2 c. water
2 c. Pomegranate juice
1c. sugar
¼ c. lemon juice
Instructions
1. In 1-quart saucepan, heat water and sugar to boiling over high heat. Boil sugar mixture 5 minutes, reducing it slightly to a syrup. Remove syrup from heat and cool to room temperature.
2. In bowl, combine syrup and both the pomegranate and lemon juices. Cover and refrigerate mixture until cold.
3. Pour chilled mixture into ice-cream freezer container and freeze following manufacturers directions. Transfer sorbet to airtight container and freeze until firm, at least 2 hours.
4. Pull out of freezer, scrape and mix together and refreeze. Do this twice to make it smooth.
5. Let stand 15 minutes at room temperature to facilitate scooping.
1. In 1-quart saucepan, heat water and sugar to boiling over high heat. Boil sugar mixture 5 minutes, reducing it slightly to a syrup. Remove syrup from heat and cool to room temperature.
2. In bowl, combine syrup and both the pomegranate and lemon juices. Cover and refrigerate mixture until cold.
3. Pour chilled mixture into ice-cream freezer container and freeze following manufacturers directions. Transfer sorbet to airtight container and freeze until firm, at least 2 hours.
4. Pull out of freezer, scrape and mix together and refreeze. Do this twice to make it smooth.
5. Let stand 15 minutes at room temperature to facilitate scooping.
Garlic Crusted Leg of Lamb
Recipe courtesy of Chef Emeril
Recipe courtesy of Chef Emeril
Ingredients:
1 rack of lamb, trimmed (about 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 teaspoons minced garlic
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan
Fig Chutney, recipe follows, optional
Directions:
Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
Preheat the oven to 450 degrees F.
Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare (160º). Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
(Not original photo)
Molten Chocolate Cake
Ingredients for Cake
4 Squares (Baker’s) semi-sweet baking chocolate
½ Cup Butter ( a little more for coating dishes)
2 Eggs
2 Egg yolks
1 Cup powdered sugar
6 Tablespoons flour
Molten Chocolate Cake
Ingredients for Cake
4 Squares (Baker’s) semi-sweet baking chocolate
½ Cup Butter ( a little more for coating dishes)
2 Eggs
2 Egg yolks
1 Cup powdered sugar
6 Tablespoons flour
Ingredients for Chocolate Heart
½ Cup white chocolate chips
2 Tablespoons grated parowax
Preheat oven to 425.
Butter 4 soufflé dishes/custard cups. Put on a baking sheet. In a double boiler melt white chocolate chips and wax. Put warm chocolate into a pastry bag and form hearts on wax paper. Let hearts cool and harden. In a small pot melt chocolate and butter together over warm stove. Stir in sugar once butter and chocolate is melted. Add eggs and yolks. Stir in flour. Divide mixture into 4 cups. Bake 13-14 minutes until the sides are firm and the inside is soft. Let it stand for 1 minute. Run a knife around the edge to release. Put cakes on dessert dishes. Place heart on top of cake. Serve warm.
½ Cup white chocolate chips
2 Tablespoons grated parowax
Preheat oven to 425.
Butter 4 soufflé dishes/custard cups. Put on a baking sheet. In a double boiler melt white chocolate chips and wax. Put warm chocolate into a pastry bag and form hearts on wax paper. Let hearts cool and harden. In a small pot melt chocolate and butter together over warm stove. Stir in sugar once butter and chocolate is melted. Add eggs and yolks. Stir in flour. Divide mixture into 4 cups. Bake 13-14 minutes until the sides are firm and the inside is soft. Let it stand for 1 minute. Run a knife around the edge to release. Put cakes on dessert dishes. Place heart on top of cake. Serve warm.
