An Evening of Onions!

Another gourmet success! The gourmet girls met on Tuesday, April 27, 2010 at Miss Lara's home. (I know, that was just last night - miracles still happen). We arrived to what felt like a French bakery with Lara's "assistant" hard at work on the tourte crust! (The one we ate was already in the oven, but he was making extras). Once the bakery was swept away, we sat down to the beautiful table above! Several of us were excited about our recent purchases of Grace & Amy's "Keeping Up Cookbook" - the sequel to "Favorites" (see our new link to the side). Bridget's appetizer, Avocado Feta Salsa was from "Keeping Up Cookbook" as well as Andrea's side dish of Allison's Fantastic French Onion. Raquel favored us with a delicious Orange Walnut Salad with Sweet-and-Sour Dressing (a Paula Deen recipe). Lynley's sourdough starter did not quite materialize when she realized yesterday morning that not only did she need to let the dough rise two more times, but then it had to chill for 12 more hours! (Lynley always puts literally DAYS into her gourmet dishes)! So, she doctored up some Rhodes rolls, which were yummy! Lara's main was a Spinach Tourte (very french and very good) and our desert by Jodi was ridiculous - Blueberry Bread Pudding! I can taste it just thinking about it!

Several people have recently mentioned to me that our recipes often seem intimidating, so we discussed the difficulty level of our dishes over dinner, and decided to start including a "difficulty rating" on each recipe. Amazingly enough, everyone concluded that tonight's recipes were all easy! (Good thing the sourdough didn't work out). We did conclude at the end of the meal however, that 4 out of the 6 recipes included onions!

This was our view of the kitchen upon arrival.
Lara's assistant is working his magic with the tourte!

Bridget, Lara & Raquel

Bridget, Senorita Jodi & Andrea

The Group!
Bridget, Jodi, Lara, Lynley, Raquel & Andrea

Avocado Feta Salsa
Difficult Rating = Easy

1 avocado, diced
2 Roma tomatoes, diced
1/2 cup diced red onion
1 clove garlic, minced
1 TBS chopped fresh parsley
1/2 tsp chopped fresh oregano
1 tsp olive oil
1 1/2 TBS red wine vinegar
4 ounces crumbled feta
Stir together all ingredients. Gently fold the feta in last. Serve with tortilla chips.

Allison's Fantastic French Onion
Difficulty Rating = Easy

1/4 cup butter
2 jumbo yellow onions, thinly sliced
2 large sweet onions, thinly sliced
1 tsp salt
2 (14 oz) cans reduced-sodium chicken broth
2 3/4 (14 oz) cans reduced-sodium beef broth
1/2 cup red wine (or add remaining 1/4 can beef broth)
1 TBS Worcestershire sauce
1 sprig fresh thyme or 1/4 tsp dried thyme
1 bay leaf
1 TBS balsamic vinegar
6-8 slices French bread
6-8 slices Swiss or Gruyere cheese (or more)

In a large stock pot, saute onions in butter over medium-high heat. Stir in salt. Continue cooking, stirring often, until onions are golden brown and glistening, about 30 minutes or so. Add broths, wine, Worcestershire, thyme and bay leaf ans simmer uncovered an additional 20 minutes. Discard herbs. Reduce heat and stir in vinegar. Cover and keep warm until ready to serve.

Broil or toast bread slices on both sides. When ready to serve, place toasted bread on a baking sheet, top with cheese and broil until cheese is brown and bubbly. Ladle soup into bowls, place cheese bread on top and serve. For a more dramatic effect, ladle soup into bowls, add slice of toasted bread, then top each bowl with slices (s) of cheese. Place bowls on a baking sheet and broil in the oven until cheese begins to brown and cascades over the sides of the bowls. Your guests will surely be impressed! (This is what Andrea did). Side note on recipe says this soup gets better with age, so f eel free to make a day or two ahead of time.

Orange Walnut Salad with Sweet-and-Sour Dressing

Raquel followed Paula Deen's recipe, found on the link above, with the exception of using pecans instead of walnuts and mandarin oranges instead of navel oranges. Difficulty rating = Easy

Spinach Tourte
Lara said the filling is easy; the crust is the hardest part. (Not sure how she knows this since she had an assistant working up the crust).

Crust
1 1/2 cups flour
1 cube butter
1 tsp salt
3 eggs, unbeaten
1 glass of water
1 TBS milk

Mix flour with butter and salt, mash together. Make a volcano. Position 2 of the eggs in the middle. SLOWLY mix the dough with the eggs adding water. The dough needs to be very soft. Split in two and set aside (3/5 for the bottom and 2/5 for the top).

Filling
1 lbs ground beef
1 lb spinach, frozen
1/2 red onion
1 cove garlic, crushed
1 cup sour cream
Pre-heat oven to 340 degrees. Saute onions in olive oil in a large pan until cooked. Add garlic and ground beef and saute until cooked and drain the meat. Add spinach, salt, and pepper until heated through. Remove from the heat and add sour cream.
Roll dough with a rolling pin on floured surface. (See above picture). Roll in a circle to about 1/8 of an inch. Butter deep pie dish. Place dough in the dish, and keep some over the edge of the plate. Prick with fork. Roll out the top in the same way and prick with fork before placing on platter. Add the filling. Then place the top layer over it. Turn up the edges and squeeze closed. Make a chimney in the middle of the top dough.
In one bowl add 1 egg yolk with one TBS milk and mix. Brush over the top and edges of the tourte to seal the dough. Cook for 35 minutes until crust is golden brown.

Blueberry Bread Pudding
Difficulty rating = Easy

8 large bakery croissants
16 oz bag frozen blueberries
5 cups half and half
12 eggs
3 cups white sugar
3 TBS vanilla extract
3 pinches ground cinnamon
1 pinch of nutmeg

Rinse and drain blueberries and put aside. Beat eggs with vanilla in a very large mixing bowl. Tear croissants into bite-size pieces and add to the mixture. Stir in half and half and sugar. Gently fold in blueberries. Pour into a large baking dish, 9x13 or larger. (Jodi says she used a larger baking dish and it barely fit). Sprinkle with spices. Bake at 350 degrees for 1 hour. (Jodi baked for 1 hour and 10 minutes and she thought she could have baked it a little longer, but we thought it was PERFECT!) Remove from oven and cool. Tastes decadent served hot with a bit of half and half poured over the top or is even great cold. NOTE: (One of the gourmet girls might have eaten this for breakfast the next day).

Duck to Die For!

The gourmet girls hit another home run on the evening of Tuesday, February 24, 2010 with once again, an amazing meal! We started out with delicious Artichoke and Spinach Swirls by Raquel. Lara's Orange Fennel Salad had some fun new flavors (Ina Garten). Jodi brought delicious Apple Cheddar Muffins (Williams-Sonoma "Baking"); Lynley provided yummy Blue Potatoes au Gratin (Paula Deen), and the Duck Breast with Blackberry Sauce by Andrea was absolutely fabulous! We finished the evening off with not only our two deserts by Bridget (Coconut Macaroons and Raspberry Cheesecake (both from Barefoot Contessa Family Style) but a visit from two special guests - Loic and Todd! We all enjoyed great food and great company at the Clarke's with a darling table and darling children!

The Group
Self-timer in action once again!

Lara & Jodi

The Clarke Children in their jammies, all ready for bed!

The Group Sans Jodi

Just about to eat!

Lara & Loic

Lynley & Todd

Artichoke and Spinach Swirls

1 (17.3 ounce) package Pepperidge Farm® Puff Pastry
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed and well drained - (I recommend pressing the spinach between two paper towels to ensure as much of the moisture as possible is removed)
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 block cream cheese at room temperature

Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper. Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach, cream cheese and artichokes in a small bowl until the ingredients are mixed.
Unfold 1 pastry sheet on a lightly floured surface. With the short side facing you, spread half of the spinach mixture on the pastry to within 1-inch of the edges. Starting at the short sides, roll up like a jelly roll. Repeat with remaining pastry sheet and spinach mixture. Cut each roll into 20 (1/2-inch) slices. Place 2 inches apart on prepared baking sheets. Bake for 15 minutes or until golden. Remove from the baking sheet and cool slightly on a wire rack. Serve warm or at room temperature. Makes 40 pastries.

Orange Fennel Salad

Duck Breast With Blackberry Sauce

4 large boneless duck breast fillets, skin on

Salt and pepper
2 tablespoons oil
1/4 cup balsamic vinegar
1 cup port wine
1 cup chicken or duck stock
1/4 cup brown sugar
3 sprigs fresh rosemary
2 cups - blueberries, raspberries, or blackberries ( I used blackberries)

Sauce:
Combine the balsamic vinegar and port wine in a sauce pan and cook until reduced by half. Add the sotck and reduce by half again. Then add brown sugar, rosemary and berries and cook until berries are cooked and beginning to fall apart. If sauce does not thicken, add a little cornstarch to thicken the sauce. Remove the rosemary sprigs just before serving.

Duck:
Pre-heat oven to 400 degrees.
Place the duck breasts on a work surface, skin side up. Using a sharp knife, score the skin in a grid pattern, going through half the thickness of the skin but not through to the meat.
Heat a large ovenproof skillet (such as a cast iron pan) over medium-high heat. Salt and pepper the breasts and add the duck breasts, skin side down, and cook until the skin is golden brown; about 6-8 minutes. Turn the duck breasts over and cook for just a few minutes on the second side over medium-high heat. Next, transfer the skillet to the oven. Cook until the duck breasts are medium-rare, about 6 to 8 minutes.
Remove the skillet from the oven and remove the duck from the pan. Cover it with foil and let it rest for 10 minutes. Slice the duck breasts and top with the warm sauce.

Apple-Cheddar Muffins

1 large Golden Delicious apple
1 1/2 cups flour
1/4 cup old-fashioned rolled oats
2 TBS sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup milk
2 eggs
1/4 cup unsalted better, melted, plus extra for greasing
3/4 cup finely grated Cheddar cheese

Pre-heat oven to 400 degrees. Grease a 12-cup standard muffin pan
Peel, halve, and core the apple, Cut into 1/8 inch dice; set aside.

In a bowl, stir together the flour, oats, sugar, baking powder, baking soda, and salt. Set aside. In another bowl, whisk together the milk, eggs, and melted butter until smooth. Stir in the apple and cheese. Add to the combined dry ingredients and stir just until blended.
Spoon the batter into the prepared muffin pan, filling each cup about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in the pan for 3-5 minutes, then remove.

Blue Potatoes au Gratin

Coconut Macaroons

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 tsp kosher salt

Pre-heat oven to 325 degrees.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whits into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4 inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Raspberry Cheesecake

We had an awesome meal at Lynley's on the evening of Friday, January 8, 2010. Unfortunately Andrea was not able to make it, so we had Jodi's sister Natalie attend in her place. We were also fortunate enough to have a second guest, our dear friend Melanie. (You may have spotted her on this blog previously). We started off the evening with delicious Samosas by Lara (a recipe from the March 2008 Real Simple magazine) and a warm Crab Dip by Melanie. Natalie favored us with a delicious Arugula Salad and Bridget brought Cranberry-Nut Rolls (from the November 2009 issue of Bon Appetit). Lynley outdid herself with her fabulous main dish of Braised Short Ribs (she literally spent 2 days on these); Jodi provided a delicious Maple Roasted Butternut Squash, and we ended the evening with Raquel's Sour Cream Pound Cake Cupcakes!

All of us!

Crab Dip Appetizer

1/3 C. salsa (I use Rosarita, Mild, Thick and Chunky)

1/2 C. milk

3 pkgs (8 oz. each) cream cheese, cubed

2 pkgs (8 oz. each) imitation crab meat, flaked

1 can (4 oz.) chopped green chilies

1 cup thinly sliced green onion

Use non stick cooking spray to cover the bottom and sides of the slow cooker. Combine salsa and milk, then add to slow cooker. Stir in the remainder of the ingredients. Cover and cook on low 3-4 hrs,stirring every 30 minutes. Serve with crackers.

Samosas

Arugula Salad

Arugula
toasted and sugared pecans
tomatoes
fresh Parmesan
avocado
Dressing:
Zest of one lemon
6 TBS olive oil
2 cloves of garlic
juice of one lemon
1/4 tsp dry mustard
1 TBS white wine vinegar
sugar, salt and pepper to taste

Cranberry-Nut Rolls

Jodi's well-organized plate.
Look at all those colors!

Braised Short Ribs

Maple Roasted Butternut Squash

1 large butternut squash
1 head garlic, separated, but not peeled
2 TBS good olive oil
1 1/2 TBS pure maple syrup
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 oz thinly sliced pancetta, chopped
16 whole fresh sage leaves
Preheat oven to 400 degrees. Peel and seed the butternut squash and then cut it into 3/4 to 1 inch cubes. Place the squash and the whole unpeeled garlic cloves on a sheet pan in one layer. Toss with the olive oil, maple syrup, salt and pepper and bake for 20 to 30 minutes, until the squash begins to brown, turning once during baking. Sprinkle the pancetta and the sage leaves evenly over the butternut squash and continue to bake for another 20 to 30 minutes, until the squash and garlic are tender and caramelized. Season to taste.

Sour Cream Pound Cake

1 1/2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup butter
1/2 cup sour cream
3 eggs
1 pinch baking soda

1. Pre-heat oven to 375 degrees F. Grease and flour a 8x4 inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
3 Add flour and a pinch of soda, mix well. Pour into a 8 x 4 inch loaf pan.
4. Bake at 375 degrees F for 1 hour, or until a toothpick inserted into center of cake comes out clean. (Raquel obviously used muffin tins).

Raquel's Version of Butter-Cream Frosting
1 cube butter (1/2 cup)
1 bag powdered sugar
2/3 cup milk
2 tsp vanilla
Mix all ingredients together. Add milk until you reach desired consistency. Ideal for sugar cookies - replace butter with shortening for stiffer frosting - better for decorating cupcakes.

Here is a little taste of the African theme
we had going on at Lynley's!

December Delight

Wednesday, December 16th was the evening of our December Delight! It was a Christmas miracle we were able to find a night in December all six of us could get together! We dined at Miss Jodi's and as you can see, her table was decorated with a beautiful holiday flair! We started out with Sausage Cups from Andrea - more like a sausage wanton - delish! Then Lynley treated us with a salad. We enjoyed Kneaders bread from Raquel, Mustard-Roasted Potatoes (Barefoot Contessa at Home) by Bridget and our delicious main course, Prime Rib with Fresh Herb Rub by Jodi. We finished off the night with a Mint Chocolate Cake from Lara. As always, everything was just perfect and we enjoyed our night together catching up as friends. Next gourmet night was scheduled for Friday, January 8, 2010 at Lynley's.

Classic Lynley

Sausage Cups

Miss Raquel's power went out unexpectedly, so she was unable to make her rolls. Instead she favored us with a fresh loaf of 12-grain from Kneaders! No one complained!

Prime Rib with Fresh Herb Rub

1 TBS chopped garlic
2 TBS chopped fresh basil
2 TBS chopped fresh oregano
2 TBS chopped fresh parsley
2 TBS chopped fresh rosemary
4 TBS olive oil
1 1/2 TBS Lawry's seasoning salt
1 TBS black pepper

Combine garlic, basil, oregano, parsley, and rosemary into a food processor or blender, then add olive oil. Lawry's seasoning salt and pepper. Blend until smooth. Rub over the entire Prime Rib, wrap and keep refrigerated overnight. Preheat oven to 450 degrees. Bake for 1/2 hour then turn the oven down to 325 degrees. Roast for 15 minutes per pound.

Mustard-Roasted Potatoes

1 1/2 pounds small red potatoes
1 yellow onions
3 TBS good olive oil
2 TBS whole-grain mustard
kosher salt
1 tsp freshly ground black pepper
1/4 cup chopped flat-leaf parsley
Pre-heat oven to 425 degrees. Cut the potatoes in halves or quarters, depending on their size, and place them n a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/3 inch-thick slices to make half-rounds. toss the onions nad potatoes together on the sheet pan. Add the olive oil, mustard, 2 tsp salt, and the pepper and toss them together (I brushed on). Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly. Serve hot sprinkled wiht the chopped parsley and a little extra salt.

Chocolate Mint Layer Cake

One of the cool things about visiting Miss Jodi's at Christmas
are seeing her beautiful nativities from all over the world!

Nativity from Madagascar

Nativity from Peru

Nativity from Taiwan