03.31.09 "Breakfast Dinner"

So I ran into two different ladies in the past 10 days who both said the exact same thing to me, "Hey when are you going to update your gourmet blog?!" Did I have any idea people actually read this and actually tried our recipes? I do now! My apologies for my tardiness in posting our gourmet updates! Here are pictures and recipes from our "Breakfast Dinner" on March 31, 2009 hosted by Bridget. Bridget's "main dish" was "Baked French Toast Casserole", a Paula Dean Recipe. Andrea brought delicious Sweet Rolls, Lara made a savory "Strata" and Jodi made "Ham Logs" (don't laugh!) Since LS was not able to join us, we had our friend Maureen, aka "Mo" join us. She made fruit smoothies and brought a delicious "Apple Bread". As always, we filled our plates and stuffed our tummies and had to double up on our gym attendance for the rest of the week!

Lynley, Jodi and Lara

Bridget and Andrea

Mo and Lara

Bridget and her disgustingly packed plate full of gourmet goodness!

Baked French Toast Casserole

Cinnamon Rolls

Ham Logs

Arizona Cheese Strata

1 cup milk

2 large eggs

1/2 tsp pepper

1/2 tsp salt

1 cup (packed) grated Monterey Jack cheese

2 TBS sliced green onion

1-2 Roma tomatoes, sliced

2 cups cubed white bread

Preheat oven to 400 degrees. Lightly butter a 9" pie pan. Whisk milk, eggs, salt, and pepper in medium bowl to blend. Mix in the cheese and green onions. Add bread and stir until moistened. Add tomatoes to top. Transfer mixture to pie plate and let sit 5 minutes. Bake strata uncovered until light brown around the edges, top is crusty, and knife inserted into center comes out clean, about 20 min. Can be served topped with salsa.

Lynley was sweet enough to bring all of us carmel-dipped apples rolled in Snickers! Yum!

Mo made a fabulous "Apple Bread",

which we failed to take a picture of.

1 cup Crisco Oil

2 cups sugar

2 eggs well beaten

1 cup of less nuts

1 tsp. salt

1 tsp. soda

1 tsp. cinnamon

2 tsp. vanilla

2 cups flour

3 cups coarsely chopped apples (peeled)

Mix all ingredients and apples last. The batter will be stiff. Press batter into a greased 9x13 pan. Sprinkle top with 4 TBS sugar mixed with 1 teaspoon cinnamon. (Mo used 2 loaf pans and baked at 325 for 55-60 min.)

February 17. 2009

Tuesday, February 17, 2009 the gourmet girls dinned once again over a fabulous meal. Location: Lara Dixon's. Unfortunately L.S. and Andrea were unable to attend (we missed you guys!) We did have the pleasure of a guest chef, our friend Maridee. See pictures and recipes below!

Below: The four Gourmet Girls in attendance

Bridget, Lynley, Jodi and Lara

Below: Lynley and Bridget

Below: "Gourmet Guest" Maridee, Jodi and Lara

Appetizer: "Sun Dried Tomato Hummus" by Bridget

Bread: "Onion Focaccia" by Lynley

Salad by "Gourmet Guest" Maridee

Main Dish: "Pork Medallions with Mustard Cream Sauce"

by Lara

4 thinly cut pork maedallions

1 T butter

1/4 cup sliced green onions

1 can canned chicken broth

2 T whipping cream

1 T course-grained Dijon mustard

Sprinkle pork with salt and pepper. Melt butter in heavy large skillet over med-high heat. Add pork to skillet and saute until brown and cooked through, about 2 min. per side. Transfer prok to plate. Add onions to skillet and stir 1 min. Add chicken broth and cream. Boil until sauce is thick enough to coat the spoon, about 3 min. Mix in mustard. Return prok to sauce. Simmer mixture utnil pork is heated through, about 1 min. season to

taste with salt and pepper.

Side Dish: "Crunchy Roasted Rosemary Potatoes" by Lara

Desert: "Magnolia Bakery's Banana Pudding" by Jodi

January 2009

January 13, 2009 was our first gourmet gathering of the new year. We dined at Andrea's for anther incredible meal. Unfortunately LS was not able to join us, so our friend Jenny Flinders "subbed" for Laura and brought a tasty "Baked Artichoke Dip" for our appetizer. The "salad" was a wonderful "Marinated Asparagus" by Lara and Andrea treated us to "Sea Scallops with White Wine Sauce". The side by Lynley was "George's Fluffy Mashed Potatoes"; Jodi provided not one, but two options for bread/rolls, and Bridget whipped up an "Orange Cake" for desert (Williams Sonoma "Baking". As always we had a wonderful time chatting and catching up. We also implemented a new element to our gourmet gatherings; emergency preparedness! Jodi and Lynley provided us with excellent information on water storage, as a result of their research on providentliving.org and fema.gov. We all set a goal to work on our water storage this month.

Chef Andrea

Lara, Jodi, Andrea, Lynley & Jenny

Lynley & Jodi

Lara & Andrea

Jenny & Bridget

Baked Artichoke Dip

1 cup mayonnaise

1/4 cup sour cream

2 cups (8 oz) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

3 TBS cider vinegar

2 TBS chopped fresh basil

2 cloves garlic, minced

1 tsp kosher salt

1 teaspoon freshly ground black pepper

2 cans (13 1/2 oz each) artichoke hearts, drained and coarsely chopped

1 red bell pepper, roasted, peeled, seeded, and chopped (see Cook's Note)

1 can (7 oz) diced green chiles, drained
Preheat oven to 350 degrees

In a bowl, combine the mayonnaise, sour cream, 1 1/2 cups of Parmesan cheese, the vinegar, basil, garlic, salt and pepper. Stir until well combined. Using a rubber spatula, gently fold in the artichokes, bell pepper, and chiles. Transfer to a decorative baking dish, and using the spatula, smooth the surface. Scatter the remaining 1/2 cup Parmesan cheese evenly over the top. Bake, uncovered, until lightly browned and gently bubbling around the edges, about 34 minutes. Remove from the oven and let cool for 45 minutes before serving directly from the dish.

Sea Scallops with White Wine Sauce

Asparagus Vinaigrette

2 lbs fresh asparagus

Salt and pepper

1 shallot

3 T sherry wine vinegar

1 t Dijon mustard

3/4 safflower oil

1 egg

Peel and chop the shallot. In a bowl, whisk together the vinegar, mustard salt, and pepper. Gradually whisk in the oil so the vinaigrette emulsifies and thickens slightly. Whisk in the shallot; taste for seasoning. (Vinaigrette can be made ahead of time but omit the shallot until ready to marinate).

Trim the asparagus. Tie into a couple of bundles and boil in a large saucepan of salted water for 5-7 minutes. Drain and rinse with cold water. Drain again. Marinate for at least an hour.

Boil the egg. Separate the yolk and white after cutting the egg in half. Run the yolk through a strainer and coarsely chop the white. Use as a garnish on top.

Serve at room temp. Serves 4-6.

Easy Parmesan Rolls

1/4 cup Butter
1/4 cup Mayo
1/4 cup Parmesan Cheese (from the can, not fresh)
12 frozen Rhodes rolls
Mix first three ingredients, then roll Rhodes frozen rolls in mixture. Raise and bake as directed on package

Rosemary Cottage Cheese Bread

1 cup warm water
2 Tbls brown sugar
1 Tbls coarse kosher salt
1 Tbls dried rosemary
1/2 tsp pepper
1 cup cottage cheese
4 cups flour
1 Tbls yeast
Combine warm water, salt, rosemary, pepper, cottage cheese, and brown sugar. Stir in yeast and flour until well combined. Knead on lightly floured surface 9-10 minutes or until smooth. Place dough in a greased bowl. Cover and let raise about 1 hour (doubled). Punch down. Form in 2 circular loafs or put in 2 regular loaf pans. Allow to raise another 30 minutes. Bake at 400 for about 30 minutes.

George's Fluffy Garlic Mashed Potatoes

Orange Layer Cake

(yes, those are orange shavings on top, not carrots)

2 1/2 cups cake flour, plus extra for dusting

3/4 tsp baking powder

1/4 tsp baking soda

3/4 cup unsalted butter, at room temperature, plus extra for greasing

1 1/3 cups sugar

2 tsp grated orange zest

1 tsp vanilla extract

4 large eggs, at room temperature

1/2 cup milk

1/4 cup undiluted, thawed frozen orange juice concentrate

Cream Cheese Frosting flavored with Orange

1 lb cream cheese

6 TBS unsalted butter, at room temperature

1 1.4 cups confectioners' sugar

1 12 teaspoons vanilla extract

2 TBS undiluted, thawed frozen orange juice concentrate

1 1/2 tsp grated orange zest

Bring the cream cheese to room temperature. In a large bowl, combine the cream cheese and butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed to low, add the sugar, and beat until smooth. Beat in the vanilla, orange juice and orange zest. Bring to room temperature before using.

Preheat the oven to 350 degrees. Grease 2 round 9 inch cake pans and dust with flour.

In a small bowl, sift together the flour, baking powder, and baking soda. In another bowl, using an electric mixer set on medium-high speed, beat together the butter and sugar until fluffy and light, about 2 minutes. Beat in the orange zest and vanilla extract. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and, dividing the four mixture into 3 batches, beat the flour mixture into the butter mixture alternatively with the milk and orange juice concentrate, beginning and ending with the flour mixture. divide the batter evenly between the prepared pans.

Bake until a toothpick inserted into the centers comes out clean, about 25 minutes. Transfer to wire racks and let cool in the pans for 10 minutes. Invert the cakes onto the racks, turn top side up, and let cool completely.

Place 1 cake layer, top side down, on a plate. Spread 1 1/4 cups of the frosting over the top. Place the second cake layer, top side down, on top of the first. Spread the remaining frosting over the top and sides of the cake. Serve immediately, or cover with a cake dome and refrigerate for up to 1 day. Bring to room temperature before serving.

Holiday Gathering 2008

My sincere apology to those of you who regularly check our blog and have been anxiously awaiting the recipes from our December gourmet group. What can I say? It's been a busy time of year. December 2, 2008 was a wonderful evening of food and friends at Lynley's home. Please enjoy the pictures and recipes below. (And leave us comments when you do!) Happy New Year and stay tuned for January 2009 gourmet night coming up on the 13th! (Be sure to click on picture above to enlarge & see how beautiful Lynley's table was!)

 Appetizer: Cranberry Jalapeno Salsa (Lara) 

I know for certain that between the gourmet girls and our friends, this has been made at least five different times during this holiday season. It's a big hit! Everyone loves it!

12 oz package cranberries

1 jalapeno, seeded

2 T chopped cilantro

1/4 t. cumin

1-2 chopped green onions

1/2 cup sugar (we revised this from the original recipe).

Chop all ingredients well in food processor. Add sugar. Make 1-2 days before using so flavors will blend. Serve with tortilla chips. (We like to chop the green ingredients first and add the cranberries last).

Salad: Spinach and Bacon Salad (Andrea)

1 package baby spinach

1 bunch red leaf lettuce

1 small. size carton of cottage cheese

1 purple onion

1/2 lb. swiss cheese, grated

3/4 lb. cooked bacon - chopped into bite size pieces

8 oz sliced mushrooms (she says she usually does more)

Dressing:

3/4c. veg. oil

3/4 c. white vinegar

1 t. dehydrated onion

1/2 t. dry mustard

1 t. poppy seeds

1/2 t. salt

1/3 c. sugar

 

 Main: Roast Prime Rib of Beef with Horseradish Crust (Lynley)

1 bone in prime rib beef roast, 3 ribs, about 6 pounds

5 garlic cloves, smashed

1/4 cup grated fresh or prepared horseradish

Leaves form 2 fresh rosemary spring

Leaves from 4 fresh thyme sprigs

1/2 cup kosher salt

1/4 cup freshly ground black pepper

1/2 cup extra-virgin olive oil

1/2 cup dry white wine

1 tablespoon all-purpose flour

2 cans canned chicken or beef broth

Preheat oven to 350 degrees F.

Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F. on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Pour off some of the pan drippings and place pan on stove top over medium-high heat.

Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

Side: Nutty Wild Rice (Jodi)

Another fantastic recipe from "Favorites". Very tasty, and fairly simple. Seems to be a good stand-by rice.

1/2 cup slivered almonds or pinenuts (she used pinenuts)

1 teaspoon olive oil

1 large onion, chopped

2 carrots, chopped

2 cloves garlic, minced

1 cup sliced fresh mushrooms

1 cup wild rice (uncooked)

2 1/2 cups chicken broth

1/4 cup white wine

1/2 teaspoon salt

fresh ground pepper, to taste

1 teaspoon oregano

1 teaspoon basil

1/3 cup chopped parsley

Toast nuts. In large frying pan, heat oil over medium heat, add onions, carrots, garlic and mushrooms and saute until tender. Add rice and cook until lightly browned. add broth, wine, salt pepper, oregano and basil. Bring to a biol and simmer, covered, for 30 minutes. Remove from heat and let stand for 10 minutes. Toss with parsley and nuts and serve.

Bread: Cheese Straws (Bridget)

Barefoot Contessa - these are easy and tasty. (see link)

 
Desert: Banana Bread Pudding with Rum Sauce (LS)

Laura totally redeemed herself on this one. It was AMAZING! (see link)

Sadly, no picture, but this dish is all about the taste anyway!

A Thanksgiving Spread

Since it is November, we decided to do our own little Thanksgiving spread at Jodi's place! The evening of Tuesday, November 3rd started with with two delicous appetizers by Andrea. Lynley created beautiful "Roasted Beet Salads with Blue Cheese" (from Easy Entertaining with Michael Chiarello), Jodi baked up a fabulous bird, "Sage and Oregano-Rubbed Turkey with Honey-Lemon Glaze (from Pillsbury's 2008 Thanksgiving magazine), and Lynley also did a Butternut Squash Risotto (Barefoot Contessa). Bridget whipped up some "Candied Yams and Apples" (based on a recipe from The Essential Mormon Cookbook), as well as "Savory Herb and Sausage Stuffing with Tangy Granny Smith Apples" (from Better Homes and Gardens December 2006). We polished off the evening with "Turtle Pumpkin Cheesecake" by Lara (also from Pillsbury's 2008 Thanksgiving magazine). Unfortunatey, LS has had it with yeast! :( 

Appetizer

Jodi working her magic with Tom Turkey.

Sage and Oregano-Rubbed Turkey with Honey-Lemon Glaze

Roasted Beet Salad with Blue Cheese

Butternut Squash Risotto


Savory Herb and Sausage Stuffing with
Tangy Granny Smith Apples

11 T butter

2 medium Granny Smith apples, coarsely chopped

3/4 pound sweet Italian pork sausage, casing removed

1 large onion, finely chopped

2 stalks celery, chopped

4 cups chicken broth

1 bag (16 oz) Pepperidge Farm Herb Seasoned Stuffing

2 cups Pepperidge Farms Seasoned Croutons

1/2 cup chopped fresh sage leaves

1 egg, beaten

1. Coat 3 quart casserole dish with 1 Tbs butter and set aside

2. Cook and stir apples in 12" nonstick skillet over medium0high heat for about 5 min, or until browned. Pour apples into large bowl and set aside.

3. Heat 2 Tbs butter in skillet over medium-high heat. Add sausage, onion and celery. Cook until well browned, stirring frequently to break up meat. Add broth and remaining butter. Heat to a boil.

4. Add stuffing, croutons, sage and egg to apples. Pour broth mixture over apple mixture and stir lightly to coat. Season to taste.

5. Spoon stuffing into prepared dish and cover.

6. Bake at 350 deg for 45 min or until hot.

Candied Yams and Apples

6 yams
4 apples
1 cup orange juice
1 orange (zest from entire orange)
2 tablespoons cornstarch
½ cup butter
¾ cup packed brown sugar
½ teaspoon salt
½ teaspoon cinnamon
2 eggs
½ cup sugar
½ cup chopped pecans
¼ cup melted butter
1 bag marshmallows
Peel and cut yams into desired size pieces. Place in a large saucepan and cover with water; cook until tender. Peel and core apples and cut into wedges. Arrange yams and apples in a greased 9x13-inch baking dish. In a medium saucepan combine orange juice, orange peel, cornstarch, melted butter, brown sugar, salt and cinnamon. Cook over medium heat until thickened. Pour sauce over top. Add 2 beaten eggs. Before baking, sprinkle with ¼ cup sugar and pecans. Drizzle with ¼ cup melted butter. Bake at 350° for about 30 minutes or until apples are tender. Add marshmallows last 5 minutes if desired.

Turtle Pumpkin Cheesecake

Crust

1 1/2 cups chocolate graham cracker crumbs

1/4 cub butter

Filling

1/4 cup flour

2 t pumpkin pie spice

1 can (15 oz) pumpkin

4 (8 oz) packages cream cheese

1 cup packed brown sugar

2/3 cups granulated sugar

5 eggs

Topping

1/2 cup chopped pecans, toasted (to toast - cook over med heat in a skillet until light brown)

2 oz bittersweet baking chocolate, coarsely chopped

1 T vegetable oil

1 cup carmel topping

Heat oven to 300 deg. Wrap foil around the bottom of a 9" spring form pan to prevent drips. Spray the bottom and 1 inch up the side with cooking spray. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up the side of pan. Bake crust 8-10 min or until set. Cool at room temp for 5 minutes. Refrigerate about 5 minutes or until completely cooled.

In another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside. In large bowl, beat cream cheese on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust. Bake 1 hour 15 min to 1 hour 25 min, or until edge of cheesecake is set but center still jiggles slightly when moved. Turn over off; open door at least 4 inches. Let cheesecake remain in oven 30 minutes.

Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.

Just before serving, sprinkle pecans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on high 1 min to 1 min 30 sec, stirring every 15 seconds, until melted. Drizzle chocolate over pecans.

To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving. Store covered in refrigerator. Serves 16.