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Hidden Village Gourmet Club

Hidden Village Gourmet Club. August 2006. Ginger Crusted Salmon w/carrots & snow peas Sesame Peanut Vinaigrette Green Beans and Cashews Raspberry Truffle Cake. Chicken Tahini Salad With Pine Nuts On Mini Pita Rounds Sausage-Stuffed Mushrooms Strawberry Salad With Cinnamon Vinaigrette

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Hidden Village Gourmet Club

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  1. Hidden Village Gourmet Club August 2006 • Ginger Crusted Salmonw/carrots & snow peas • Sesame Peanut Vinaigrette • Green Beans and Cashews • Raspberry Truffle Cake • Chicken Tahini Salad With Pine NutsOn Mini Pita Rounds • Sausage-Stuffed Mushrooms • Strawberry SaladWith Cinnamon Vinaigrette • Wasabi Mashed Potatoes

  2. Chicken Tahini Salad With Pine NutsOn Mini Pita Rounds Sausage-Stuffed Mushrooms Strawberry SaladWith Cinnamon Vinaigrette Wasabi Mashed Potatoes Ginger Crusted Salmonw/carrots & snow peas Sesame Peanut Vinaigrette Green Beans and Cashews Raspberry Truffle Cake Colors = suggested cooking combinations for each participant … If 4 parties instead of 3, suggest the “” for the 4th party. Hidden Village Gourmet Club MenuAugust 2006

  3. Home A Bill & Katie Earley (HOST) Terry & Phyllis Carpenter Bert & Dixie Vandeflier (dessert) Home B George & Pat Stoll (HOST) Gary & Marion Gore Fred & Treva Powers Jeff & Ann Maudlin Home C Bill & Mary Miller (HOST) Rick & Louise Greene + Jack & Kathy (cousins) Joe & Jeanine Lincoln Home D David & Suzanne Fong (HOST) Marge O’Rourke Allen & Leanne Cook Home GatheringsAugust 2006

  4. Makes 40 If mini pita breads are unavailable in your area, split larger pita breads horizontally in half and cut out smaller pita rounds using a 3-inch-diameter biscuit cutter. You can streamline the process by preparing both the chicken salad and the toasted pita rounds one day in advance. 20 2- to 3-inch-diameter mini pita breads, cut horizontally in half Olive oil 2 large garlic cloves 1 cup tahini (sesame seed paste) 2/3 cup fresh lemon juice 2 tsp. (packed) grated lemon peel 1/2 cup water 1 cup chopped fresh cilantro 4 cups shredded skinned cooked chicken (from two 2-pound roast chickens) 1/2 cup pine nuts, lightly toasted http://www.epicurious.com/recipes/recipe_views/views/108219 Preheat oven to 350°F. Brush cut side of pita bread rounds lightly with olive oil. Arrange rounds on heavy large baking sheet. Bake until crisp and golden, about 6 minutes. Cool pita rounds. Mince garlic in processor. Add tahini, 1/2 cup lemon juice, and lemon peel. Blend well. With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick. Mix in 1/2 cup chopped cilantro. Salt and pepper to taste. Place chicken in large bowl. Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use). Season chicken salad to taste with salt and pepper. (Can be made 1 day ahead. Store pita rounds airtight at room temperature. Cover chicken salad and refrigerate.) Spoon generous 1 tablespoon chicken salad atop each pita round. Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts & remaining 1/4 cup cilantro. Chicken Tahini Salad With Pine NutsOn Mini Pita Rounds

  5. Makes 8 servings 16 large mushrooms ½ small onion, minced ¼ c chopped red bell pepper ½ lb ground Italian sausage 2 tbsp plain bread crumbs 3 tbsp grated parmesan cheese ¼ tsp salt ¼ tsp pepper Preheat the oven to 350° Remove mushroom stems from caps Finely chop stems In a large skillet, sauté chopped stems, onion, bell pepper and sausage over medium heat until sausage is crumbled and brown Remove from heat and stir in remaining ingredients Mix well Stuff mushroom caps and place on a large rimmed baking sheet Bake 20 min or until tender Sausage-Stuffed Mushrooms

  6. Cinnamon Vinaigrette ( 2/3 cup ) 1/3 cup olive oil 1/3 cup raspberry vinegar 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon pepper 1/2 teaspoon hot sauce Strawberry Salad (6-8 servings) 1 (11-ounce) can mandarin oranges, drained 1 pint fresh strawberries, stemmed and quartered 1 small red onion, thinly sliced 1/2 cup coarsely chopped pecans, toasted 1 avocado, sliced 1 (10-ounce) pkg romaine lettuce Cinnamon Vinaigrette Combine olive oil and remaining ingredients in a jar; cover tightly, and shake vigorously. Chill at least 2 hours. Shake well before serving. Strawberry Salad Combine first 6 ingredients in a large bowl. Drizzle with half of Cinnamon Vinaigrette, tossing to coat. Serve remaining vinaigrette with salad. http://food.southernliving.com/southern/recipefinder.dyn?action=displayRecipe&recipe_id=1057282 Strawberry SaladWith Cinnamon Vinaigrette

  7. Makes 8 servings 6 large baking potatoes, peeled & cut into quarters ½ c wasabi paste (or powder) ½ c heavy cream or milk ½ c unsalted butter Salt Boil potatoes and water in a large pot for 20-30 min or until tender. Drain. Add cream (or milk), butter, and wasabi. Mash and mix together. Salt to taste. Wasabi Mashed Potatoes

  8. Makes 8 servings 8 salmon filets 1 c finely minced ginger 1 c green onion, minced 1 c olive oil or peanut oil 2 c sesame peanut vinaigrette (see recipe) 2 c breadcrumbs 6 c julienne carrots & snow peas 4 tbsp butter Salt & Pepper Place green onions & ginger in a bowl, season w/salt & pepper. Set aside. Heat oil in pan until almost smoking. (CAUTION) Immediately pour over ginger mixture. Let cool & set aside. Sear salmon fillets until brown on both sides. Spread ginger mixture on salmon. Sprinkle breadcrumbs on top, and bake in a 400° oven until cooked through (10 min per inch thickness) Steam carrots & snow peas. Plate wasabi mashed potatoes, place salmon on top, and garnish with carrots & snow peas. Drizzle with Sesame Peanut Vinaigrette. Ginger Crusted Salmonw/carrots & snow peas

  9. ½ c smooth peanut butter ½ c honey ½ c soy sauce 1 c rice wine vinegar ½ c coarsely chopped ginger 4 tbsp minced garlic ½ c sesame oil 2 tsp cayenne pepper Blend all ingredients at high speed until consistency is smooth. Drizzle over cooked salmon. Sesame Peanut Vinaigrette

  10. Serves 8 2-1/4 lbs. green beans 1 Tbs. plus 1 tsp. sesame oil 2 cloves garlic, crushed 1/2 cup plus 3 Tbs. cashew nuts Trim green beans and then cut into 1-1/2 inch diagonal lengths. Heat oil in wok or frying pan. Add garlic and cashew nuts. Cook 2 minutes. Add beans, stir-fry 2-3 minutes, or until nuts are golden and beans just tender. Serve hot. http://www.mealsforyou.com/cgi-bin/recipe?id.7859 Green Beans and Cashews

  11. Serves 12 16 oz semisweet chocolate ½ c butter 1 tbsp sugar 1½ tsp all purpose flour 1 tsp raspberry liqueur or Kahlua (opt.) 4 eggs, separated Optional: 12 oz jar seedless raspberry jam Whipped cream Fresh raspberries In a heavy saucepan, combine chocolate & liqueur (opt.). Using a spoon, beat in egg yolks, one at a time, till combined. Set aside. In a mixing bowl, beat egg whites with an electric mixer on high speed till stiff peaks form. Fold into chocolate mixture. Pour into a greased 8-in. springform pan. Bake in a 350° oven for 25-30 min or till edges puff. Cool on rack for 30 min. Remove sides of pan, cool completely. Chill, covered for 4-24 hrs Plate & serve: Heat jam until just melted, and drizzling jam on each plate. Top with cake slice, and the optional whipped cream, or fresh raspberries. Raspberry Truffle Cake

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