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Recipes Page 7

Recipes

The Mad Hatter Caterer-December 21st
Garlic Mashed Potatoes with Banana Squash

5lb Red Potatoes (Baby reds are best)
1 lb Banana Squash
12oz Sour Cream (may be non-fat)
10-12 cloves garlic
Salt & Pepper to taste
Paprika and Green Onions for Garnish

Throroughly clean red potatoes. DO NOT SKIN. Steam in 3" of water for at least 45 minutes or until fork tender. Bake banana squash in 350 oven for 35 minutes (may be microwaved to conserve time - high for 10:00minutes)
Remove skin from banana squash once cooked.
Drain water from potatoes and mash with potato masher or beater until smooth. Add in banana squash and sour cream. Mix again.
Mince garlic cloves finely and add in with salt and pepper to taste. If cooked ahead of time place in 11x7 casserole dish and save up to 3 days.
Place in 30 oven with light paprika sprinkled on top for 40 minutes. Green onions to garnish. If serving immediately, place in casserole dish and garnish with paprika and onions and serve.

The BEST Goat Cheese Bruschetta

1 - San Luis Sourdough Bagette
6oz Chevre (Goat Cheese)
1 Container Trader Joes Sun dried Tomato Pesto
Fresh Basil leaf - whole
1/4c. olive oil

Preheat oven to 350. Cut bagetta at a diagonal approximately 1/4" each. Lay individual toasts on a flat baking sheet and lightly brush with olive oil (extra virgin is best) Toast for 15 minutes each (lightly crispy on the outside, still soft inside).
Spread 1/2 a tablespoon of goat cheese on each toast. Scoop 1 teaspoon of pesto on top of the goat cheese layer. Finish it off with a fresh basil leaf on top. Scrumptious and serves 15.

Mixed Spring Greens with Caramelized Walnuts and Bleu Cheese-The Mad Hatter

16oz - Spring Greens Mix (usually with spinach, radicchio, butterleaf)
6 oz walnuts
1/4c. brown sugar
1/2 tsp. cinnamon
1/4 c. flour
1 egg
2 tbsp butter - unsalted
3 oz crumbled bleu cheese
1/2 lb cherry tomatoes (I like the grape cherry tomatoes best!)
1/4 c. Rod's Raspberry Vinagrette
Preheat oven to 350. Mix brown sugar, flour, softened butter, egg and cinnamon together. Should be lumpy and dry. Mix in walnut halves until each nut has a
little batter on it. Spread evenly over a nonstick cookie sheet. Bake for 12-15 minutes in conventional oven. The edges might get a little brown- but this is okay.
Take out of oven and let cool 30 minutes. Place all nuts in a ziploc bag and go over them with a wooden rolling pin until the nuts have been at least quartered.

In a large bowl layer spring mix,cherry tomatoes, bleu cheese crumbles, & caramelized walnuts.Sprinkle Raspberry Vinagrette over the top and toss (If Rod's is
not available I also like the Brianna's Raspberry Vinagrette). Serve immediately. Serves 8.

Enjoy!

The Novel Experience does Chinese Tea-December 28
Sorbet Oranges from Christine Hill of the Novel Experience
Hollow out orange halves and fill with mango sorbet. To keep the oranges from rolling, slice a thin piece, about the size of a quarter from the bottom. Or place in a goblet or cup to keep stable.

My Sister Ronnie's Coolest Holiday Indulgence

24 Klondike Bars
12 oz. Cool Whip
1 bag toffee chips (or skor or brickle bits)
1 jar Hershey's Chocolate Syrup

In a 10 x 13 pan, layer 12 Klondike bars, and top with the cool whip, chips, and syrup.
Next, layer more Klondike bars, chips, cool whip, and end with sauce. Freeze til serving.

Recipes from the Great Wall

PanFried Tofu
1 box tofu, sliced thin about 1/4 inch slabs
Oil for frying
1 cup water or chicken broth
1 Tbs. soy sauce
1 Tbs. oyster sauce
salt and sugar to taste
Pinch of either black or white pepper
1/2 tsp. sesame oil, plus some for frying
1 tsp. cornstarch dissolved in a bit of water
lettuce

Directions: Pan fry the tofu in a little oil and pinch of salt until brown on both sides.
While tofu is cooking, combine water or broth, soy sauce,oyster sauce, salt, sugar and pepper in a saucepot.
Bring to boil. Add cornstarch and stir. Add sesame oil and stir. The cornstarch will thicken the mixture so it resembles gravy.
Arrange lettuce on plate. Put tofu on top of lettuce and pour sauce on top of tofu.

Eva's Favorite Fresh Vegetables
Bring a pot of water with salt and bit of sesame oil to a boil.
Add fresh vegetables for two minutes
Serve with soy sauce."They come out bright and crispy, but without the raw taste.

Favorite Tea Recipes from the Novel Experience-December 28th
Orange Icing Pound Cake
Buy Prepared pound cake
Make icing: 1 cup confectioners sugar, 2 Tbs. thawed orange juice concentrate, and heavy cream.
Combine the sugar, and orange juice and enough cream to make it a drizzling consistency.
Pour lightly in ribbons on to top of cake
Place some sprigs if lemon verbena or lemon balm on the serving plate.
Alternate: Use frozen lemonade in the icing, and lemon or orange blossoms to decorate.

Recipes from the Bagel Cafe-January 11th show
Sundried Tomato Spread
1 pound of cream cheese
2 oz milk
1 1/2 oz sundried tomatoes (rehydrate in hot water and drain)
Blend ingredients together, and chill

Caramel Macchiato
2 shots of espresso
8 oz. milk
1 1/2 oz. vanilla syrup
1 oz. caramel syrup
Blend all ingredients in large cup and top with whipped cream

Bagel Cafe Specialty Sandwiches:
The South Beach: Turkey, lettuce, tomatoes, onions and sundried tomatoes
The Vegan: Hummus, sprouts, tomato, cucumber, onions and lemon pepper

Brenda's Pumpernickle Scooper-Bagel
Scoop out the soft insides of a pumpernickle bagel, leaving the shell. Toast until crisp.
Open a small can of salmon (sockeye is best) and drain the juice. If you have cats, this is a
good way to suck up to them by giving them the salmon juice.
Mix a half can of salmon with 1/2 cup cottage cheese, and 1 diced tomato. Season with salt, pepper, and caraway seeds. Fill the scooped out bagel with the salmon mixture.

The Official Orange Julius Recipe
2/3 cup frozen orange juice concentrate
1 cup milk
1 cup water
1/4 cup powdered sugar
1 tsp vanilla
1/2 cup icecubes
Blend til frothy.

Maurice Wedell's Seared Ahi Tuna-January 18th show

Makes 8 servings
1/4 cup finely chopped shallot
1/4 cup finely chopped garlic
1/4 cup Peanut Oil
1 Tbs. each: soy sauce, honey, lime juice
1 pound BlueFin Tuna, cut in 1" by 1" filets
1/2 pound peeled Fuji Apples
1/2 pound French Beans (Haricots Verts)
2 Tbs extra virgin olive oil (1/8 cup)
1 Tbs. Dijon mustard
2 Tbs. sherry vinegar

Place shallots, garlic, and peanut oil in a sauce pan and cook slowly until the veggies are golden, and the moisture has cooked off. Add soy sauce and honey and mix well. Transfer to blender and blend until it has reached a fine consistency, and then add the lime juice. Force mixture through a fine strainer (chinoise) and place in a squeeze bottle for later. (Note from BH: buy the little squeeze bottles at the crafts stores, and keep one for the sweet sauces and one for the savory).
Lightly season the tuna with salt and pepper and sear them (an easy way to do this is to deep fry them for 30 seconds. Slice the tuna into 1/8 inch thick slices and set aside to chill.
Blanch the beans in water, and then chill in an ice bath to set color.
Prepare the dressing: Mix the oil, and mustard. Add sherry vinegar to taste.
Combine the Beans, and apples in a large bowl. Toss with vinaigrette.
To serve: Fan several slices of tuna on a chilled plate, overlapping each one. Then, squeeze a ribbon of the garlic, shallot confit dressing on the tuna. On the other side of the plate, serve a mound of the bean and apple salad.

Parisian Hazelnut Souffle-Makes 15 servings
9 egg yolks
7 1/2 oz. sugar
7 1/2 oz. flour
3 3/4 cups milk
2 oz. vanilla extract
2 oz. Frangelico
1 cup hazelnuts, toasted,peeled, and ground
18 egg whites
11 oz. sugar
3 oz. butter
4 1/2 oz superfine sugar (also known as Baker's Sugar)
3 oz. confectioners' sugar for garnish
1 cup whipping cream for garnish

In a large bowl, mix the egg yolks and flour until completely blended.
In a saucepan, bring milk and vanilla to boil. Pour heated milk into the egg yolk mixture (also known as tempering the eggs) and cook over medium heat until the mixture leaves the side of the pan clean and thickens. Remove from heat and transfer to a large mixing bowl.
Add Frangelico to the mixture, the cup of toasted, skinned, and ground hazelnuts, and mix thoroughly.
Let mixture cool for 20 minutes.
In a large bowl, whip six of the egg whites and fold into nut mixture to lighten it. Then whip the remaining whites with remaining 11 oz. sugar until soft peaks form. Fold into souffle mixture, and pour into 4 oz cups that have been buttered and dusted with superfine sugar.
Cook in a preheated oven at 375 degrees for 20 minutes or longer-until the souffles have risen and are slightly browned.
While souffles are cooking, whip the cream. Remove souffles from oven, sprinkle with powdered sugar, and serve immediately. Upon serving poke center of souffle with spoon and spoon on a large dollop of whipped cream.

Creole Seasoning from Bob Winick at Bon Temps Cafe
1 cup salt
1/2 cup paprika
1/4 cup black pepper
1/8 cup cayenne
1/8 cup white pepper
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup thyme
1/4 cup oregano
Sprinkle this mixture on anything you would put salt and pepper on.
Caution it is highly addictive and to be taken orally only!! Don't sniff or inhale this stuff

New Orleans Pralines-Makes 1 dozen large

3/4 cup brown sugar
3/4 cup white sugar
1/2 cup evabporated milk
1/2 tsp. vanilla
2 Tbs. butter
1 cup large pecans

Combine sugar and milk and cook slowly in a heavy pot over a low flame until it reaches the soft-ball
stage (238 degrees on a candy thermometer). Remove from heat and add remaining ingredients. Beat with a spoon until creamy. Drop by spoonfuls onto parchment or waxed paper. Should harden within 10 minutes.

Best Southern Fried Chicken
Cut the chicken in 8 pieces so you have 2 wings 2 thighs 2 legs and 2 breasts
Poach them in water 190 degrees with some onion celery and carrots for about 20 minutes
Take them out cool them and pat them dry

take 8 cups of flour and mix with one cup of Creole seasoning
Crack 4 eggs and beat them with one cup buttermilk
On the stove fill a Dutch oven or other heavy kettle with corn oil or peanut oil about 3 inches deep Heat to 350 degrees

Sprinkle the chicken with Creole seasoning Then dredge the chicken in the seasoned flour and then dip them in the egg mixture and then back in the flour repeat till all
the pieces are coated.

Carefully put the chicken in the hot oil Start with the breasts let them cook 5 minutes then add the legs and thighs then in five minutes the wings let it cook another five
minutes so the breast Fry 15 minutes the legs 10 and the wings 5 they should be done Pierce with a skewer if you are not sure the juices should be clear not pink.

Utopia Bakery's Almond Cake-February 8th show

200 grams. (approx 7 oz.) bread flour
200 gr. butter
200 gr. eggs
200 gr. sugar
100 gr. milk
10 gr. baking powder
200 gr. almond paste
10 gr. salt
Mix butter, sugar, salt and almond paste, until white and fluffy.
All ingredients must be at room temperature.
Add eggs one at a time until incorporated, add flour and baking powder and then add milk and mix ingredients on medium speed until well blended
Make sure not to mix too long.
Place in a greased tube pan and dust with slivered almonds

Bake in a 350 degree oven for about 45 minutes.

Peet's Coffee-Berry Tart with Mascarpone Cheese

Sweet Pastry Dough:
1/2 cup cold unsalted butter
1 1/3 cups all-purpose flour
2 Tbs. sugar
1/4 tsp. salt
1 large egg yolk
1 1/2 Tbs. ice water
Directions: Cut butter into 1/2 inch cubes. In bowl with pastry blender combine dry ingrediends until the size of peas. Combine yolk and ice water and gently stir into flour mixture until a ball forms. Smear with heel of hand to distribute fat. Form into a disk and chill, wrapped, for one hour up to one day. Makes enough dough for a 9 inch pie or a 9-11 inch tart.

Filling:
1 cup mascarpone cheese
1/3 cup cold heavy cream
1/4 cup sugar
4 cups mixed berries (raspberries, blueberries, blackberries, strawberries-quartered)
2 Tbs. orange marmalade
2 Tbs. berry liqueur such as cassis

Preheat oven to 375 degrees. Roll out tart dough into an 11 inch round and fit into a 9 inch tart pan with a removeable fluted rim. Chil until firm. Line shell with weights and blind bake 20 minutes. Remove weights and bake 10 minutes more.
In a bowl, beet the cream, cheese and sugar until it holds stiff peaks. Spread mixture evenly in tart shell.
In a small saucepan, simmer marmalade and liqueur until reduced to 3 Tbs. spoon over berries and mound in the tart shell.

Tim Vaughan's Bee's Best Honey Recipe-February 15th show
Banana Bread
Whisk together thoroughly:
1-1/3 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder

In a large bowl, beat on high speed until lightened in color and texture, 2-3 minutes:
5-1/3 tablespoons unsalted butter
2/3 cup sugar (substitute 1/2 honey)

Beat in the flour mixture until blended and the consistency of brown sugar. Gradually beat in:
2 large eggs, lightly beaten

Fold in just until combined:
1 cup mashed bananas (or 1 cup peeled, pitted and blended persimmons)

Optional:
1/2 cup coarsely chopped walnuts or pecans

Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack

Kirk at the Mission Grill-February 22 show
Gnocchi Arabiatta
Ingredients
2 Tbs. extra virgin olive oil
4 cloves garlic
1/2 tsp. pepper flakes
4 cups crushed tomatoes
1 cup cream
salt to taste
chopped Italian Parsley
2 pounds of cooked Gnocchi

Directions: Preheat 10 inch sauté pan for 10 seconds. Add olive oil, peppers and garlic. As the garlic starts to color add the tomatoes. Simmer 2 minutes and add cream. Simmer another 4-5 minutes until slightly thicker. Salt to taste. Pour over hot gnocchi and top with fresh parsley and shaved Grana Padano cheese-SErves 4

Gnocchi-a General Guide
6 large russet potatoes
5 large eggs
1 cup Shaved Parmagiano Regiano cheese (if you can't get this use Asiago shaved)
2 cups all pour pose flour
salt and white pepper.

Directions: Bake potatoes in 350 degree oven for 35-45 minutes until well done. Let cool to room temperature.
Remove skin and push through a fine ricer, or sieve.
Add eggs one at a time while stirring.
Mix cheese into 1 cup flour with 1/4 tsp. oif white pepper and mix into potatoes.
Add more flour until a dough forms that holds together but isn't dense and heavy.
Roll dough into 12 inch ropes and cut into 1 inch lengths. Roll on back of a fork to make ridges and toss into simmering salted water. Cook until they rise to the top and serve immediately.

Incredibly Wonderful Mushroom Cream Soup from Kirk (says Brenda)

Ingredients: 4 cups julienned wild mushrooms (crimini and shiitake work well)
1 cup white wine
1 glass red wine (e.g. petit syrah)
2 cloves garlic finely minced
1 shallot, finely minced
Asiago cheese for shaving
2 cups half and half
2 cups heavy cream
salt and white pepper
1 1/2 cups julienned leeks
2 Tbs. corn oil
1 tsp. fresh oregano
Saute shallots, leeks, oregano and mushrooms for 1 munutes.
Add garlic and deglaze with white wine. DRINK the Red Wine!
Reduce by 3/4 and add cream and milk. Simmer for 2 minutes and season with salt and pepper.
Shave 1/2 cup asiago cheese into the soup and just before serving top with a little more.

Domaine Alfred's Dungeness Crab Soup from Terry Speizer-March 1st

Ingredients: Dungeness Crab-about 1 1/2 lbs.
1/4 cup olive oil
1 cup diced onion
1/2 cup finely diced celery
1-2Tbs. minced garlic
Handful of parsley leaves chopped
28 oz. can diced tomatoes with juice
1 1/2 cups dry or rose wine
1/2 tsp. basil leaves, crumbled
12 small clams and mussels
1 pound boneless fish fillets cubed
2 pounds medium shrimp and calamari.
Directions: Combine oil, diced vegetables, garlic and parsley in large soup pot.
Cook over medium heat until soft. Add wine and basil. Bring to simmer and cook 10-15 minutes
Add clams, crab, and shrimp. Cook 10-12. Add white fish and cook 5-6 minutes more.

Ralph Hoskins Potage Aux Haricots Blancs et Champignons-March 15th show
(White Bean and Mushroom Soup)

1/2 pound dried great northern beans
3/4 pounds -2 cups-sliced mushrooms
3 Tbs. butter
1 chopped onion
1 clove garlic, mashed
1/2 cup diced carrots
1/4 tsp. thyme
1/4 tsp. marjoram
salt
1/8 tsp. white pepper
3 cups vegetable broth (can be made from bouillon cubes)
1 cup light cream or half and half.

Cook beans according to package directions. Don't drain.
In a soup kettle, lightly brown mushrooms in 2 Tbs. of the butter. Remove and reserve
In the remaining butter, sauté onions, garlic and carrots, but don't let brown.
Add the spices, and vegetable broth and simmer until veggies are tender.
Set aside 1 cup of beans. Put remaining beans and broth into blender and process til smooth.
A few minutes before serving: add bean puree to kettle along with reserved beans and mushrooms and bring to a boil. After 2 minutes, add cream. Do not allow mixture to boil or cream will curdle. Serve immediately with Ralph's Whole Wheat Bread and a salad.

Ralph's Whole Wheat Rolls
(adapted from the New York Times Cookbook)"basic rolls"

2 cups milk
1/4 cup butter
1/4 cup sugar
2 tsp. salt
2 pkg. yeast
1/4 cup lukewarm water
2 cups all purpose flour
3 cups whole wheat flour
melted butter to grease pan

Directions: Bring the milk to a boil. Add butter, sugar, salt and cool to lukewarm. Soften yeast in lukewarm water and add to milk mixture.(If using instant yeast, bypass softening in water)
Add flour to make a soft dough. Knead 10 minutes. Let rise in greased bowl at warm room temp. until doubled in bulk. Turn out onto floured board, divide into 36 round rolls. Place on greased baking sheets.Brush with butter, and let rise, covered, for 30 to 40 minutes, until doubled in bulk. Brush again with butter or beaten egg for shine.Bake in a preheated 375 degree oven for 15-20 minutes until browned.

Monini Olive Oil Springtime Risotto

1/2 - 3/4 pounds asparagus, tough ends removed and cut into 2-inch pieces*
3 tbsps Extra Virgin Olive Oil (better if Monello)
1/2 cup diced carrots
3/4 cup chopped onion
2 cloves garlic, minced
1 cup Arborio rice
3 cups chicken broth
1 cup dry white wine
3/4 cup shredded Fontina cheese
1/4 cup grated Parmesan cheese
Fresh chives, for garnish, if desired Makes 6 serving

In a large saucepan, in 2 tbsps olive oil, sauté carrots until tender. Add asparagus spears. Cover and cook for about 5 minutes or until asparagus is crisp-tender. Transfer vegetables to a bowl and set aside.

In the same saucepan, in remaining oil, add onion and garlic. Cook for 5 minutes or until tender. Add uncooked rice. Cook and stir over medium heat for 3-5 minutes or until rice is golden brown.
Meanwhile, in another saucepan, heat chicken broth and white wine to a boil. Reduce heat to low, cover and maintain a simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
Continue to cook and stir over medium heat until liquid is absorbed. Continue to add 1 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added, absorbed and the rice mixture is creamy.

Add cheeses and vegetables to rice; stir until well blended. Garnish as desired with fresh chives. Refrigerate any leftover dressing.

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