(Members of Our Gourmet Dinner Club nursing mai-tais during the Cocktail Hour of our Mardi Gras Dinner.

From left–Dan deLannoy, Brett Factora, Bonnie Britz-Thurnauer, Mary-Lauren Factora, Llew Almeida, Art Thurnauer and

(crouching in front) Amy deLannoy).

DINNER CLUB
Hosted by Amy and Dan de Lannoy
Dear Friends:

As you know, our first gathering for 2005 will be held at our home.  We will be celebrating Mardi Gras in style – costumes are not necessary, but a celebratory mood is a must!!

DINNER CLUB MENU

A MARDI GRAS CELEBRATION
Hosted by Amy and Dan de Lannoy
February 19, 2005

 

Starter

Singing Shrimp
Bonnie and Art
Salad
Romaine Salad with Creamy Garlic Dressing
And Roasted Garlic Croutons
Bonnie and Art
Soup

Gumbo Ya Ya
Brett and Mary Lauren
Main Course

Barbecued Quail with Andouille Bread Pudding
Amy and Dan
Dessert

Ginger and Vanilla Bean Crème Brulee
Rochelle and Llew

(Bonnie flambes her Singing Shrimp with Brandy–below left–seen plated in the picture on the right)

SINGING SHRIMP
Ingredients
10 frozen puff pastry shells
3 Tbsp. olive oil
¾ lb. small shitake mushrooms, stems removed and wiped clean (cut into quarters if large)
¾ tsp. salt
¾ tsp. freshly-ground black pepper
1¼ lb. medium shrimp, peeled and deveined
¾ c. green onions (green and white parts)
1½ Tbsp. minced shallots
½ Tbsp. minced garlic
¾ c. Cognac or other brandy
1 c. plus 3 Tbsp. heavy cream
1½ Tbsp. Dijon mustard
1½ Tbsp. minced fresh flat-leaf parsley
Preparation

Preheat oven to 400°F. Place the pastry shells on a baking sheet and bake according to directions on package until golden brown.  Remove tops from each pastry.  Let the pastry shells cool.

Heat the olive oil in a large skillet over medium-high heat.  Add the mushrooms, salt and pepper.  Saute until the mushrooms soften, about 4 minutes.  Add the shrimp, green onions, shallots and garlic and stir-fry for 1 minute.

Remove the pan from the heat and carefully add the Cognac.  Have a large lid nearby.  Return the pan to the heat, and very carefully ignite the brandy.  Once the flames go out (you may need to cover with the lid to extinguish if the flames leap too dramatically), add the cream, mustard and parsley and stir well.  Reduce the heat to medium-low and simmer for 2 minutes.
To serve, place a pastry shell on each of six plates.  Spoon the shrimp mixture into each shell.  Serve immediately.
Serves 10.
Emeril Prime Time!  by Emiril Lagasse

[Bonnie:  Please bake the pastry shells at home and bring to my house.   Please chop the rest of the items at home and transport them to my house, where you will finish the dish.  I think it will be spectacular to watch you prepare this dish!]

ROMAINE SALAD WITH CREAMY GARLIC DRESSING AND ROASTED GARLIC CROUTONS

Ingredients:
Croutons:
Two small loaves French bread, cut crosswise into ½ inch thick slices
½ cup olive oil
½ tsp salt
¼ tsp. freshly ground pepper
½ cup roasted garlic puree (recipe follows)

Creamy Garlic Dressing (makes 1 cup):
½ cup mayonnaise
¼ cup roasted garlic puree (recipe follows)
3 tbsps. freshly grated parmigiano-reggiano
2 tbsps heavy cream
1tbsps. fresh lemon juice
¼ tsp. Salt
¼ tsp. freshly ground pepper

Salad:
2 heads romaine lettuce, separated into leaves, rinsed and patted dry.

Preparation:
To make the croutons, pre-heat oven to 400 degrees F. Arrange the slices on bread of a baking sheet. Brush one side of each with olive oil and sprinkle with salt and pepper.  Bake until golden brown, about 15 minutes. Remove from the oven and let cool a bit. Spread the croutons with the roasted garlic puree.

To make the dressing, mix the mayonnaise, garlic puree, cheese, heavy cream, and lemon juice in a medium bowl with a rubber spatula. Season with salt and pepper. (Note: The dressing can be prepared up to 24 hours in advance).

Prepare the lettuce by tearing it into bite-size pieces.  Toss in a large bowl with the desired amount of dressing. Divide the greens among 8 salad plates and serve with 2-3 croutons on the side of each plate.

Serves 8.

Roasted Garlic Puree:
Ingredients:

10 heads garlic, about 1 ½ lbs.
¼ cup extra virgin olive oil
½ tsp. salt
¼ tsp. freshly ground black pepper

Prepartion:

Preheat the oven to 325 degrees F. Line a baking sheet with parchment or aluminium foil.

Cut the top quarter of each head of garlic so the cloves are exposed. Place cut side up on a baking sheet. Drizzle with oil and season with salt and pepper. Turn the garlic cut side down. Roast until the cloves are soft and golden brown, 1 to 1 1/4 hours.

Let the garlic cool. Squeeze the soft garlic flesh from each head into a bowl. Mash the flesh with a fork to blend it into a puree. (Note: The puree can be stored in an airtight container in the refrigerator for up to 2 weeks).

Makes about 1 cup.

From Emeril Prime Time by Emeril Lagasse
GUMBO YA YA

Ingredients

2 cups (4 sticks) unsalted butter
3 cups all-purpose flour
2 red bell peppers, diced
2 green bell peppers, diced
2 medium yellow onions, diced
2 stalks celery, diced
5 quarts chicken stock, heated (see attached recipe or use purchased chicken stock or a combination of prepared and purchased stock)
2 tablespoons Creole Seasoning
1 teaspoon ground black pepper
1 teaspoon crushed red pepper
1 teaspoon chili powder
1 teaspoon thyme
1 tablespoon chopped garlic
2 bay leaves
2 tablespoons kosher salt
1 pound andouille sausage, sliced 1/2-inch thick
1 whole 4-pound chicken, roasted and deboned, cut into 2-inch pieces (store-bought roasted chicken will work just fine)

Preparation

1. First you make a roux. Melt the butter in a 12-quart stockpot. Whisk in the flour and cook over medium-high heat until foaming. Cook, stirring often, until dark mahogany, about 1 hour [Note:  Some reviewers of this recipe indicated that it took longer to get the roux to a dark mahogany color.].
2. Add the peppers, onion, and celery. Cook until soft, about 5 minutes. Whisk in the chicken stock (make sure it’s hot), and bring the mixture to a boil. Reduce the heat to simmer. Stir in Creole Seasoning, black pepper, crushed red pepper, chili powder, thyme, chopped garlic, bay leaves, and kosher salt. Cook, skimming fat and excess flour from the top, as necessary, an additional 45 minutes.  [Note: Reviewers of this recipe noted that it is critical to skim the excess flour “scum” from the top to avoid an overly floury taste, and that it was important to do this before you stir the broth so that you don’t mix in the flour.]
3. Add the andouille sausage and chicken and cook for approximately 15 minutes.  Taste, adjust for seasoning and serve.

Makes 6 quarts.
Modified (based on comments of reviewers) from Epicurious (February 2000)

Chicken Stock (Yields 2 ½ Quarts)

Ingredients

1 chicken carcass
4 cups onions, diced
2 cups celery, diced
2 cups carrots, diced
2 bay leaves
1 garlic clove
1 tablespoon peppercorns
2 ¼ quarts cold water
¼ cup oil

Preparation

In a gallon pot over high heat, saute onion, celery and carrots in oil until browned.  Add remaining ingredients.  Allow to come to a boil; then reduce to a simmer and simmer for about 6 hours.  As stock is simmering, a foam will rise to the top.  This foam should be removed with a spoon.  Once stock has finished cooking, strain the stock through a mesh strainer over another pot and reserve liquid for use in recipe.

 

BARBECUED QUAIL WITH ANDOUILLE BREAD PUDDING
Makes 8 servings

Ingredients:
12 quail, split down the back and breast bones removed (about 3 ½ ounces each)
1 tbsp. Emeril’s Original Essence or Creole Seasoning
1 tsp. Salt
2 tbsps vegetable oil or as needed
2 cups barbecue sauce
Andouille Bread Pudding (recipe follows)

Preheat the oven to 375 degrees F.

Sesason the quail on both sides with the essence and salt.

Heat the oil in large heavy skillet over medium-high heat. Add 4 quail, breast-side down, and cook until browned, about 2 minutes. Arrange the quail breast-side up in a baking dish just large enough to hold them all. Add more oil to the skillet as needed and sear the remaining quail in two batches.

Spoon the barbecue sauce over the quail and bake until the meat looks rosy when pierced at a thigh bone, 12 to 15 minutes.

Serve immediately with the bread pudding.

ANDOUILLE BREAD PUDDING

Ingredients:
1 tbsp unsalted butter
2 tbsps vegetable oil
1 lb. Andouille sausage, chopped
2 cups chopped yellow onions
½ cup chopped celery
½ tsp salt
¼ tsp freshly ground black pepper
2 tbsps. chopped garlic
5 large eggs
1 cup heavy cream
3 cups milk
6 ounces white cheddar cheese
1 tbsp. Finely chopped green onion (green part only)
8 cups one-inch cubes white bread

Preheat the oven to 375 degrees F. Grease a 2-quart rectangular baking dish with the butter.

Heat the oil in large heavy skillet over medium heat. Add the sausage and cook, stirring for 3 minutes. Add the onions, celery, salt, and black pepper. Cook, stirring, until the vegetables are soft, 2 to 3 minutes.

Combine the eggs, cream and milk in a large mixing bowl and whisk to blend well. Fold in the sausage mixture, cheese and green onions. Add the bread cubes, pushing them into the sausage mixture.

Pour into the prepared baking dish. Bake until the top is golden brown, about 45 minutes.

Remove from the oven and let rest for 5 minutes before serving.

(Amy with her Creme Brulee in individual ramekins–below left)

GINGER AND VANILLA BEAN CREME BRULEE
Simply omit the ginger for a classic crème brûlée.
A small blowtorch (made for the kitchen) is a useful gadget for caramelizing the sugar topping. You can also broil the custards until the sugar turns dark brown.

Ingredients
For Custard
2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
For Crème Brûlée
12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)

Make custard:
Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
Make Crème Brûlée:
Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn’t soften. Garnish crème brûlées with fruit.
*Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
**Available at some cookware stores.

Serves 6.
Bon Appétit
February 1999
Cooking Class

 

Hosted by Amy and Dan de Lannoy

Dear Friends:

After much finagling, we managed to find a date that works for all of us!  Alleluia!  And, in celebration of Father’s Day and the birthdays of our fabulous hubbies (three of whom have birthdays within a few weeks (or days!) of the dinner), we will be having a backyard barbecue comprised of some of our male counterparts’ favorite foods – pesto bread sticks (for Dan), barbecued ribs (for Llew and Art), mashed potatoes (for Bret and Dan) and pie ala mode (for Dan and Art)!  Thanks to Bonnie for inspiring the theme!

As always, Dan will be supplying some fabulous wines, as well as an assortment of ales.
DINNER CLUB MENU

Starter

Grilled Pesto Breadsticks with Goat Cheese Pesto Spread
Rochelle and Llew
Main Course

Chili-Rubbed Baby Back Ribs with Espresso Barbecue Sauce
Amy and Dan

Grilled Tomatoes with Yogurt
Rochelle and Llew

Overnight Coleslaw with Mustard Seed
Mary Lauren and Bret

Garlic and Olive Oil Mashed Potatoes
Mary Lauren and Bret

Dessert

Raspberry and Blueberry Pie
Bonnie and Art

GRILLED PESTO BREADSTICKS WITH GOAT CHEESE-PESTO SPREAD

11 ounces soft fresh goat cheese (such as Montrachet), room temperature
14-ounce pesto (2 containers prepared pesto or 1 recipe of homemade pesto*)
1 1-pound French bread baguette, cut into 6-inch lengths
1/4 cup olive oil

Purée goat cheese in processor.  Mix in 7 ounces pesto. Transfer to medium bowl.(Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving)
Prepare barbeque (medium-high heat). Halve each bread piece lengthwise, then cut each half lengthwise into 1 1/4-inch-wide strips. Combine 7 ounces pesto and oil in small bowl. Brush bread with pesto mixture. Grill until brown, about 45 seconds per side. Serve with cheese spread.

Makes 10 to 12 servings.
Bon Appétit
August 1996
*HOMEMADE PESTO

5 large garlic cloves
¾ cup pine nuts
3 oz Parmigiano-Reggiano, coarsely grated (1 cup)
1 ½ teaspoon salt
¾ teaspoon black pepper
4 ½ cups loosely packed fresh basil
1 cup extra-virgin olive oil

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.  Makes about 2 cups.
Cooks’ notes:
You can buy prepared pesto at the grocery store or make it yourself.  If you prepare it yourself, you can make it up to a week in advance, and keep it chilled in the refrigerator with its surface covered with plastic wrap.  We would suggest that you cut the breadsticks and prepare the pesto/goat cheese spread in advance, and come a little early (around 7:15) to grill the breadsticks at our house.

OVERNIGHT COLESLAW WITH MUSTARD SEED
This coleslaw should be made the day before you plan to serve it.

1 head green cabbage, cored and thinly sliced*
2 carrots, peeled and grated*
1 medium white onion, diced
¾ cup canola oil
½ cup honey
1 cup white wine vinegar
2 tablespoon mustard seeds
1 tablespoon salt
1/2 teaspoon freshly ground black pepper

In a large nonreactive bowl, combine the cabbage, carrots and onion.

In a nonreactive saucepan over medium heat, mix the oil, honey, vinegar, lemon juice, mustard seeds, salt and pepper.  Bring to a boil, stirring often.  Take the dressing off the heat; immediately pour it over the vegetables.  Toss well, cover and refrigerate for at least 6 hours (overnight is best) before serving.

Makes 8-10 servings.
Fine Cooking
June/July 1996

Cooks’ Note:  The cabbage and the carrot can be chopped very quickly and efficiently in a food processor.  We suggest cutting the cabbage into wedges that fit the chute, and then using the slicing blade.  We use the grating blade for the carrot.

CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE
2 tablespoons hot Mexican-style chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds baby back pork ribs
1 12-ounce bottle dark beer
1 18-ounce bottle good-quality barbecue sauce
1/2 cup water
2 tablespoons (packed) golden brown sugar
1 tablespoon instant espresso powder

Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.

Makes 4 to 6 servings.
Bon Appétit
R.S.V.P.
June 2003
Lovell’s of Lake Forest, Lake Forest, IL

GARLIC AND OLIVE OIL MASHED POTATOES

As this dish is denser and more intensely flavored than traditional mashed potatoes, our suggested serving size is smaller than you might expect. These potatoes make a fine accompaniment to simply seasoned grilled meats, fish, and poultry.Serves 8
INGREDIENTS3 pounds russet potatoes, unpeeled and scrubbed
8 medium cloves garlic, peeled
3 teaspoons kosher salt plus 1/4 additional teaspoon
¾ cup extra virgin olive oil plus 3 additional tablespoons
¾ teaspoon ground black pepper
3 teaspoons fresh lemon juice from 1 lemon

PREPARATION

1. Place potatoes in large saucepan with water to cover by 1 inch. Bring to boil over high heat; reduce heat to medium-low and cook at bare simmer until just tender (potatoes will offer very little resistance when poked with paring knife), 40 to 45 minutes. 2. While potatoes are simmering, mince 2 garlic cloves (or press through garlic press). Place minced garlic on cutting board and sprinkle with 1/4 teaspoon kosher salt. Using flat side of chef’s knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste. (A mortar and pestle could also be used for this.) Transfer to medium bowl and set aside.3. Mince remaining 6 cloves garlic (or press through garlic press). Place in small saucepan with 1/2 cup olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, 5 minutes. Transfer oil and garlic to bowl with raw garlic paste.4. Drain cooked potatoes; set food mill or ricer over now-empty saucepan. Using paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and process through food mill or ricer into saucepan.5. Add remaining salt, pepper, lemon juice, and remaining uncooked olive oil to bowl with garlic and cooked oil and whisk to combine. Fold mixture into potatoes and serve.Cooks’ Note:  There is no easy way to prepare mashed potatoes in advance.  You can certainly prep all ingredients the night before (e.g., wash the whole potatoes, peel and mince the garlic and squeeze the lemon juice).  You can also probably  mash the 2 garlic cloves with the salt (step 1) and mix together the salt, pepper, lemon juice and remaining olive oil (approx 7 tablespoons) (step 5) in advance.  You should bring all of these ingredients in separate containers to our house to finish the prep.  We will make sure we have a big pot of water ready for the potatoes when you arrive.

 

GRILLED TOMATOES WITH YOGURT

Serves 8
Thick, creamy Greek or Middle Eastern yogurt, available at specialty-food stores, is especially good with these tomatoes, but plain full-fat yogurt will also work.

8   ripe, red tomatoes(about 1 3/4 pounds)

2   teaspoon dried oregano

2   teaspoon dried thyme

2   teaspoon fresh lemon juice

2   teaspoon extra-virgin olive oil, plus more for grill

Salt and freshly ground black pepper

1   cup plain yogurt, preferably Greek or Middle Eastern

Preparation1.   Cut 1/2 inch off top of tomatoes. Sprinkle cut end of tomatoes with oregano, thyme, lemon juice, oil, salt, and pepper.

2.   Brush a grill or grill pan with oil. Heat to hot. Place tomatoes on the grill, cut side down. Grill until slightly charred, 3 to 5 minutes. Turn and grill until soft and warm throughout, 3 to 5 minutes more. Transfer to a dish, and serve with yogurt on the side.

Cooks’ Notes:  The tomatoes can be cut and the other ingredients mixed together just prior to coming to our house.  The tomatoes can be drizzled with the oil/lemon juice/seasoning mix at our house and grilled on our frill just prior to the ribs.

RASPBERRY-BLUEBERRY PIE

Ingredients:
2 1/2 cups all purpose flour
Pinch of salt
½ cup (1 stick) chilled unsalted butter, cut into ½ inch cubes
6 tbsps. chilled solid vegetable shortening, cut into ½ inch cubes
¼ cup sour cream
3 tbsps iced water

Filling:
Nonstick vegetable oil spray
3 cups fresh raspberries (about 12 ounces)
2 ½ cups fresh blueberries (about 12 ounces)
1 cup sugar
1/3 cup tapioca, ground to a powder in a grinder /or cornstarch
¼ cup crème de cassis (blackcurrant flavored liqueur)

1 large egg
2 tbsps milk
3 tbsps raw sugar (aka turbinado or demerara sugar)

Vanilla and Chocolate ice-cream

Whisk flour and salt in large bowl. Add butter and shortening and rub in with fingertips until pea-size pieces form. Add sour cream and 3 tbsps ice water. Stir just until dough comes together.  Gather dough into ball and divide into 2 pieces. Flatten each into disk. Wrap dough in plastic wrap and refrigerate 2 hours.

Preheat oven to 375 degrees F. Spray 9 inch diameter glass pie dish with nonstick spray. Roll out one dough disk on to lightly floured surface 12-13 inch round. Line prepared pie dish with dough. Roll out remaining disk on lightly floured surface to 12-13 inch round.

Mix raspberries, blueberries, 1 cup sugar, tapioca and crème de cassis in large bowl. Spoon berry mixture into crust-lined pie dish. Top with second crust, trimming excess dough. Crimp edges together. Cut ¾ inch hole in center of top crust.

Whisk egg and milk in small bowl to blend. Brush some of mixture over crust. Sprinkle with raw sugar. Bake pie 15 minutes; reduce heat to 350 degrees F. Continue baking until crust browns and juices bubble thickly (cover crust with foil after 30 minutes to prevent overbrowning) about 1 hour.

Cool about 2 hours. (Pie can be made 6 hours ahead. Let stand at room temperature). Cut pie into wedges and serve warm or at room temperature with ice-cream.

Hosted by Amy and Dan de Lannoy

(Gourmet Club Members enjoy A Night in Morocco)

Dear Friends:

Dan and I are so happy to be kicking off our fourth happy year together with “A Night in Morocco”.   As always, festivities start promptly at 7:30 and you can expect Dan to provide a fine wine selection to go with our meal.

This menu was a tricky one!  We found that Moroccan food is fairly labor-intensive and requires lots of different spices and other ingredients.  Although we tried to keep it simple, we also wanted to create an authentic meal.   Even though some of the recipes may look daunting at first glance, we think that you will find that they are actually easier than they sound!  (If not, please forgive us!)

Please note that every recipe may be made (at least in part) in advance.  Some parts of the recipes (e.g., the figs for the cake) MUST be made in advance.

DINNER CLUB MENU

A NIGHT IN MOROCCO

Hosted by Amy and Dan de Lannoy
Starters

Individual B’Stillas (Moroccan Chicken and Almond Pies)
Mary Lauren and Bret

Roasted Red Pepper and Eggplant Dip  with Pita Chips
Mary Lauren and Bret

Salad

Arugula Salad with Honeyed Almonds
Bonnie and Art

Main Course

Lamb Tagine with Almonds,  Dates and Toasted Bulgar
Amy and Dan

Pan-Grilled Flatbread
Bonnie and Art

Dessert

Date-Spice Cake with Figs in Port Syrup and Vanilla Ice Cream
Rochelle and Llew

WINE SAMPLING FOR A NIGHT IN MOROCCO

RED

Las Rocas, Vinas Viejas de San Alejandro, Garnacha 2004

Tradicao, Palmela, 2002

Dao, Castas de Santar, 2002

Izadi, Tempranillo, Rioja, 2003

 WHITE

Quinta de Cabriz, DAO, 2005

Castelo de Medina, Verdejo, 2004

Fetzer, Savignon Blanc, 2004

 

ARUGULA SALAD WITH HONEYED ALMONDS
Note:  The honeyed almonds can be made up to 3 days in advance.  Toss salad just before serving.
Ingredients
1/3 cup sugar
3/4 teaspoon ground cinnamon
scant 1/2 teaspoon paprika
scant 1/4 teaspoon cayenne pepper
2 1/4 cup whole blanched almonds
6 tablespoons honey, divided
1/2 cup red wine vinegar
3/4 cup olive oil
3 tablespoons chopped shallots
9 cups mixed baby greens (about 4 1/2 oz)
7 cups arugula (about 5 oz)
2 small head Belgian endive, cut into matchstick-size strips
9 ounces thinly sliced manchego cheese, cut into triangles
16 ounces cherry tomatoes, halved
Preparation

Heat the oven to 350° F.  Brush rimmed baking sheet with oil.  Oil large sheet of foil; set aside.  Mix sugar, cinnamon, paprika and cayenne in medium bowl.  Add almonds and 2 1/2 tbsp. honey and toss to coat.  Spread out almonds on prepared baking sheet.  Bake until almonds are brown and glazed, stirring occasionally, about 14 minutes.  Turn almonds out onto oiled foil and cool, separating almonds with fork.  Note:  Honeyed almonds can be made 3 days ahead.  Cool completely and store in air-tight container.

Whisk remaining 3 ½ tbsp. honey and the vinegar in a small bowl.  Gradually whisk in olive oil and shallots.  Season vinaigrette to taste with salt and pepper.

Combine mixed baby greens, arugula and endive in large bowl.  Toss with enough vinaigrette to coat.  Mound salad on plates.  Arrange manchego triangles upright around salad.  Sprinkle almonds and tomatoes atop salads.
Makes 8 servings
Bon Appetit (September 2001)

INDIVIDUAL B’STILLAS
(MOROCCAN CHICKEN AND ALMOND PIES)
Note:  Almond sugar and filling may be made up to 1 day in advance and stored as specified below.  You may either bake the B’stillas immediately before you leave your home or bring them to our house to bake.  Please let us know if you choose the latter option and we will ensure that the oven is preheated prior to your arrival.  As noted below, we will provide the Ras el Hanout spice mixture.  Phyllo dough should be available at Stop & Shop.
Ingredients

For the almond sugar:
3/4 cup blanched whole almonds, toasted (in oven at 350° for 5-10 minutes) and cooled
4 tablespoons granulated sugar
1 1/2  teaspoon cinnamon
For the filling:
1/4 teaspoon saffron threads, crumbled
2 tablespoons hot water
1 medium onion, chopped (about 1 1/4  cups)
2 garlic cloves, cut into thin strips
1 ½ sticks (3/4  cup) unsalted butter, divided
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
1 1/2 cups low-salt chicken broth
3 large eggs, beaten lightly in a small bowl
1/4 cup plus 2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh coriander
1 1/2 tablespoons fresh lemon juice, or to taste
18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)
confectioners’ sugar and cinnamon for sprinkling
2 teaspoons Ras el Hanout
Preparation

To make the almond sugar:
In a food processor, fine grind the almonds, granulated sugar, and cinnamon.  Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
To make the filling:
In a small bowl, combine saffron with hot water and let stand 10 minutes.
In a heavy 4-quart pan, sauté onion and garlic in 3 tablespoons butter over medium high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to medium and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
Measure reserved cooking liquid and solids, return to 4 qt. pan (if necessary, boil the cooking liquid, stirring occasionally, until reduced to about 1 3/4 cups). Reduce heat to medium and whisk in eggs to cooking liquid in a stream, whisking.  Cook mixture, stirring, until eggs are set, about 3 minutes. Remove pan from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
Assembling the B’stillas:
Preheat oven to 425°F and butter 2 large shallow baking pans.
In a small saucepan, melt remaining 9 tablespoons butter and keep warm but not hot.
Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface, arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b’stilla immediately.
Form 8 more b’stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b’stilla as it is made. B’stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
Bake chilled b’stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b’stillas slightly on a rack. Sprinkle b’stillas with confectioners’ sugar and cinnamon and serve warm.

Ras El Hanout (Moroccan Spice Blend)
Ingredients:
1/2 teaspoon aniseed
1 teaspoon fennel seeds
8 whole allspice berries
Seeds from 8 cardamom pods
8 whole cloves
15 whole black peppercorns
1 stick cinnamon, broken in half
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seed
Pinch dried red pepper flakes
Pinch ground mace
1 tablespoon ground ginger
1 teaspoon freshly ground nutmeg
In a spice grinder or cleaned coffee grinder, grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cumin seed, and red pepper flakes.  Mix ground spice mixture with mace, ginger, and nutmeg .  Store in a tightly closed jar in a cool dark place for up to 6 months.  Makes about 1/4 cup.  **Amy will provide

Makes 9 b’stillas
Gourmet
August 1994
PAN-GRILLED FLATBREAD

Note:  Dough may be made entirely in food processor or by hand up to 2 days in advance and refrigerated.  Make sure you let the pieces of dough rest after forming them into balls and again after rolling them into 4-inch circles; otherwise, they will shrink back and not hold their shape.  Only one flatbread will fit in a skillet, so speed up the cooking process by using two skillets. Alternatively, you can bake the breads in an oven, as specified below.  Breads may be fully cooked up to 2 days in advance and reheated at our house (as described below) or completed on the day of the meal and cooked at our house.
1 package  dry active yeast (2 1/4 teaspoons)
1 cup warm water (110 to 115 degrees)
1 tablespoon olive oil , plus extra for brushing
2 teaspoons granulated sugar
1/4 cup plain yogurt
1 1/2 teaspoons table salt , plus extra for sprinkling
1/2 cup whole wheat flour , sieved (before measuring) to remove coarse flakes of bran
2 cups bread flour , plus additional as needed
2 tablespoons sesame seeds (optional)

Eastern  1. In either the workbowl of a food processor fitted with a stainless steel blade or, if working by hand, a medium mixing bowl, sprinkle yeast over warm water. Let stand for five minutes.  Add oil, sugar, and yogurt and pulse to mix, about four 1-second bursts, or, if working by hand, mix with wooden spoon until well combined. Add salt, sieved whole wheat flour, and 2 cups bread flour; process until smooth, about 15 seconds, scraping down sides of bowl as necessary, or, if working by hand, mix with wooden spoon until flour is incorporated, about 3 minutes. Process dough (adding more flour as necessary until dough just pulls completely away from sides of bowl) until soft and satiny, about 30 seconds, or, if working by hand, turn dough out of mixing bowl onto very lightly floured work surface and knead until smooth and elastic, 12 to 15 minutes. Squeeze dough gently with full hand; if dough is sticky, sprinkle with flour and knead just to combine. Place dough in medium bowl or straight-sided plastic container, cover with plastic wrap, and place in warm, draft-free spot until dough doubles in size, 30 to 45 minutes. (At this point, dough can be punched down, wrapped tightly in plastic wrap, and refrigerated up to 2 days.)2. Turn dough onto lightly floured work surface and, if it is sticky, sprinkle very lightly with flour. Use a chef’s knife to divide the dough into 8 equal portions.  Roll each portion of dough on work surface to form a round ball.  Let rest for 10 minutes.  Roll each ball out into a 4-inch circle and let rest for 10 minutes.  Then roll each into a 6 inch circle.  If using sesame seeds, brush tops of circles lightly with water, sprinkle each circle with 3/4 teaspoon seeds, and gently roll over with rolling pin once or twice so seeds adhere to dough.3. Five to 10 minutes before cooking flatbreads, heat large, heavy skillet (preferably cast iron) over medium-high heat until hot. Working one at a time, lift dough circles, gently stretch about one inch larger (so dough is a 7-inch circle), and place on the skillet.  Cook until small bubbles appear on surface of dough, about 30 seconds. With tongs, flip bread and cook until bottom is speckled and deep golden brown in spots, about 2 minutes. Flip bread over again; cook until bottom is speckled and deep golden brown in spots, 1 to 2 minutes longer.  (Alternatively, breads may be baked in oven.  About 30 minutes prior to cooking, adjust oven rack to lowest position, line rack with unglazed baking tiles, pizza stone, or preheated baking sheet and heat oven to 500 degrees. Bake dough rounds on preheated tiles or pizza stone until bread is puffed and golden brown on bottom, 5 to 6 minutes.) 4. Transfer bread to wire rack and cool for about 5 minutes (brush bread lightly with olive oil and sprinkle with salt to taste, if desired). Wrap breads loosely in clean kitchen towel and serve warm.  Or wrap breads tightly in foil and store at room temperature up to 2 days; reheat in 300-degree oven until warm, about 15 minutes.Makes eight 6- to 7-inch breads www.cooksillustrated.com

 

LAMB TAGINE WITH ALMONDS, DATES, AND TOASTED BULGAR
Note:  This dish may be served with couscous in place of the toasted bulgar.
Ingredients
1/4 cup olive oil
1 1/2 lbs. Boneless lamb shoulder, cut into ¾ inch cubes
1 large onion, halved and sliced
1 1/2 cups sliced carrots
3/4 cup minced shallots
3 cloves garlic, minced
one 1-inch piece fresh ginger, peeled and minced
1/2 tsp. saffron threads
1 tbsp. freshly ground toasted cumin seeds
1 tbsp. paprika
1 tbsp. ground cinnamon
1 tsp. ground cardamom
1/4 tsp. ground allspice
About 3 cups chicken stock
3/4 cup honey
1/4 to 1/2 cup sliced pitted dates
salt and freshly ground pepper to taste
cayenne pepper to taste
1/4 cup plus 2 tbsp. chopped fresh flat-leaf parsley
Toasted Bulgar (recipe follows)
1 cup chopped toasted almonds
Preparation

In a large Dutch oven, heat the oil over medium heat.  Add the lamb and sear for about 5 minutes or until well browned on all sides.  Transfer to paper towels to drain.

Add the onions, carrots, shallots, garlic and ginger to the Dutch oven and stir to combine.  Add the saffron, cumin, paprika, cinnamon, cardamom and allspice and cook, stirring occasionally, for about 10 minutes or until veggies soften.

Return the lamb to the Dutch oven, stir and add just enough stock to barley cover the lamb.  Reduce the heat, cover and simmer gently for about 1 hour or until the lamb is fork-tender and the liquid has reduced to a sauce-like consistency.  Do not allow to boil.

Stir in the honey and 1/4 cup dates.  Taste for sweetness and add up to ¼ cup more dates if desired.  Season with salt, pepper and cayenne.  Stir in 1/4 cup of the parsley.

Mound the bulgur in the center of the plates.  Spoon the tagine over the top and garnish with the almonds and the remaining parsley.  Serve immediately.
TOASTED BULGUR

Ingredients

1 1/2 cups coarse-ground bulgur
3 tablespoons olive oil
1 large onion, chopped
1/4 tsp. hot green chile (such as jalapeno or serrano), seeded and chopped
2 tsp. tomato pasted
1 3/4 cup plus 2 tbsp. boiling water
1 tbsp. plus 1 1/2 tsp. fresh lemon juice
1/4 cup chopped fresh flat-leaf parsley
Salt and freshly ground pepper to taste

Preparation:

Preheat the oven to 300°F.  Spread the bulgur on a baking sheet and toast in the oven, stirring frequently, for about 7 minutes or until light brown.  Do not let the bulgur get too dark.

In a large skillet, heat the oil over medium heat.  Add the onions and chile and sauté for about 4 minutes, or until the onions are soft and translucent.  Stir in the bulgur and tomato paste, add the water and bring to a boil.  Stir gently, reduce the heat, cover, and cook for about 20 minutes or until all of the water has been absorbed and the bulgur is tender.  (Note:  Bulgur can be prepared up to this point early in the day.  To reheat, moisten with about ¼ cup chicken stock and warm over low heat.)  Stir in the lemon juice, parsley and salt and pepper.  Remove from the heat, cover and let rest for 5 minutes before serving.

Makes 6 servings
Cooking with Great Cooks
ROASTED RED PEPPER AND EGGPLANT DIP
Note:  This dip may be made up to 2 days in advance.  Serve with store-bought pita chips.  I have an extra food processor if you do not have one.
Ingredients

1 large (1 1/4  lbs.) eggplant, cut in half lengthwise and pricked in 3 to 4 places with the point of a knife
1 large red bell peppers, halved, seeds and ribs removed
4 garlic cloves, peeled
2 tablespoons olive oil
1/4 cup pine nuts, lightly toasted (in the oven at 350° for about 5 minutes)
1 teaspoon whole cumin seed, toasted (in a skillet over medium–high heat until aromatic) and ground
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
1/4 cup roughly chopped fresh flat-leaf parsley, plus extra for garnish
Kosher salt and freshly ground pepper
Preparation

Heat the oven to 475° F.  Brush the eggplant, peppers and garlic with the oil.  Arrange them cut-side down on a baking sheet.  Cook until the eggplant softens, the skin on the peppers separates and the garlic is golden, 30 to 45 minutes.
Transfer the eggplant to a colander to drain.  Once cool enough to handle, remove the skins from the peppers.  Use a large spoon to remove the pulp from the eggplant.  Discard the skins.
Transfer the eggplant pulp, the peppers and garlic to the bowl of a food processor and pulse until combined.  Add the pine nuts, cumin, pepper flakes, cilantro, lemon juice and parsley.  Process until smooth.  Add salt and pepper to taste.
Garnish the dip with some chopped parsley and serve.  The dip can be refrigerated in an airtight container for up to 2 days.  Return to room temperature before serving.

Makes 3 cups
Martha Stewart Hors D’oeuvres Handbook
DATE-SPICE CAKE WITH FIGS IN PORT SYRUP
Note:  The figs should be prepped at least 1 day in advance.  The cake may be made one day in advance, as well, and wrapped and stored at room temperature.  Serve with store-bought, good quality (like Hagen Daz) vanilla ice cream.  As noted below, star anise may be hard to find.  Based on my research, ground, toasted aniseed may be substituted for the star anise.
Ingredients
Figs:
2 cups dry red wine
2 cups ruby port
1/3 cup sugar
1 whole star anise
1/4 teaspoon whole black peppercorns
20 dried black mission figs (about 6 oz), halved lengthwise
Cake:
1 cup thinly sliced pitted dates
2 cups flour
1 1/3 cups slivered almonds
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
6 large eggs
1 cup sour cream
1 ½ tablespoons Grand Marnier (or other orange liqueur)

Good Quality Vanilla Ice Cream (e.g., Hagen Daz)
Preparation

For Figs:  Bring wine, port, sugar, star anise and peppercorns to a simmer in a heavy medium saucepan, stirring until sugar dissolves.  Boil until reduced to 1 ½ cups, about 15 minutes. Strain into a medium bowl.  Mix in figs.  Cool, cover and let stand overnight at room temperatures.

For Cake:  Preheat the oven to 325° F.  Butter and flour a 13x9x2 inch metal baking pan.  Toss dates with 1/4 cup of flour in a small bowl to separate dried fruit pieces.  Mix in 1 c. almonds.  Set mixture aside.

Whisk remaining 1 3/4 cup flour, baking powder, baking soda, salt and spices in a medium bowl to blend.  Using electric mixture, beat butter in large bowl until light.  Add sugar, orange peel and lemon peel, and beat until well blended.  Add eggs 1 at a time, beating well after each addition.  Beat in sour cream and grand marnier, then dry ingredients.  Mix in date and almond mixture.  Transfer batter to prepared pan.

Bake cake until top is golden brown and tester inserted into the center of the cake comes out clean, about 50 minutes.  Cool cake completely in pan on rack.  Note:  Spice cake can be made up to 1 day in advance.  Cover and let stand at room temperature.

Cut cake into 12-14 diamond shape pieces.  Transfer to plates.  Place scoop of ice cream next to each cake piece.   Spoon figs with Port syrup over.

Makes 12 servings
Bon Appetit (September 2001)