July Invite Info

April: Delicious Latin Cuisine

Our April Chefs: Sara Richards, Meagan Anasco, and Erin Hoffman

Another fabulous month of Gourmet Club! It was delicious! Nice work ladies! One thing I didn't take a picture of was this great rice scoop Meagan brought (I'm not sure the name of it), but you scoop the rice with it and when you put it on the plate the scoop has made a little well perfectly shaped in the middle of the rice! It was perfect for putting the ceviche over the rice.

This was the first time we have had Gourmet Club at a different location, and it was a fun change. If you didn't make it to this month, you'll definitely have to try all of these recipes!! They were wonderful!

After dinner we watched Ashley's debut on Martha Stewart! WAHOO!!! What a great opportunity!!!

Thanks ladies for all of your hard work!

Ecuadorian Ceviche with Rice

By: Meagan Anasco

Ingredients (if serving for large party)

3 lbs shrimp-shelled and de-veined
4 large tomatoes
4 lemons
1 green pepper
2 oranges
2 red onions
4 whole garlic cloves
Bunch of cilantro (you will use half)
Ketchup
“Sazon Goya” brand seasoning-2 packets
Salt
Red pepper flakes optional
1 tbsp extra virgin olive oil

Shrimp

-Take shrimp and take the shells off as well as de-vein the shrimp-very important, after shelling and de-veining, rinse and look again at shrimp to make sure all of the goop is out, then cut in half and place shrimp in a large skillet.

-After shrimp is placed in large skillet, add the 4 whole garlic cloves, cover shrimp with water, then pour the “Sazon Goya” seasoning over the shrimp and mix.

-Turn the stove on to cook shrimp and cook until shrimp has turned pink. After shrimp is pink, take off of heat and let shrimp cool until cold.

Oranges

-Juice both oranges and make sure the pulp and seeds do not get into juice by using a filter.

-Put juice in different bowl.

Lemons

-Juice all four lemons and filter the juice to make sure all of the seeds and pulp are out and leave in bowl. Do not mix with orange juice.

Tomatoes

-Put pot of water on stove and once water is bowling, place all 4 tomatoes into water.

-Once the skin of the tomatoes has cracked and started to peel, remove tomatoes from water and with your fingers, peel the rest of the tomato skin off.

-Once tomatoes are peeled, cut all 4 tomatoes into very small pieces and place pieces into a large bowl.

Red Onion

-Cut onion into slices as thin as possible, do not cut into little pieces.

-After onions are sliced thinly, pour a generous amount of salt over onion and mead through the onions with your fingers for a couple of minutes-this will cure the onions.

-After the salt, rinse the onions under water until the salt is completely rinsed out and to do this, just take a handful of onions and squeeze.

-After salt is washed off, pour a small amount of salt back on onions and then all of the lemon juice over onions and stir.

-Leave in the bowl they were originally in, do not put in large bowl yet

Green Pepper

-Chop green pepper into small pieces and add to large bowl with other ingredients

Cilantro

-Take half of the bunch of cilantro, clean well, then chop into small pieces and place in large bowl with other ingredients.

Orange Juice and Onions

-After the other ingredients have been added, then add the onions (they will have turned a pinkish color from the lemon juice) and the orange juice to large bowl.

Shrimp

-After shrimp has cooled, remove garlic cloves and pour the shrimp with the water the shrimp cooked in into the large bowl with the other ingredients.

Ketchup

-After everything is mixed together, take an unopened bottle of ketchup and pour half of the bottle in bowl and stir.

Olive Oil

-After everything is stirred together, add 1 tbsp of olive oil and stir

Other

-Salt to taste

-Add red pepper flakes if desired

Rice

-Serve over white rice

Lime-Cilantro Vinaigrette Salad

By: Erin Hoffman

3 c Romaine lettuce shredded
3c Napa Cabbage shredded
1c Chicken breast (I omitted this and added a can of black beans instead. Chicken is great when
it is used as an entrée instead of a side dish)
2 tomatoes chopped
½ Red pepper, thinly sliced
½ yellow pepper, thinly sliced
½ green pepper, thinly sliced
1 avocado diced
1/3 cup broken tortilla chips or tortilla strips
¼ c frozen corn
¼ c onion, thinly sliced

Dressing

Combine in a blender

½ c chopped shallots
¼ c fresh lime juice
¼ c chopped fresh cilantro
1Tbsp. minced garlic
1 tsp. salt
1 Tbsp. Sugar
½ c Vegetable or Canola oil

coconut tres leches cake with caramelized bananas

By: Sara Richards

Epicurious | May 2006

Chef Terry Conlan

Servings: Makes 16 servings.

(***This is a lowfat recipe, Sara used regular full fat ingredients in the one she made for gourmet club.)

Ingredients

2 cups sifted cake flour
2 teaspoons baking powder
1/3 teaspoon salt
1 cup sugar
1/4 cup light butter, softened
1/2 cup puréed bananas (approximately 1/2 banana)
3/4 cup skim milk
1 teaspoon pure vanilla extract
1 teaspoon pure coconut extract
1/2 cup egg whites, stiffly beaten
1/2 (14-ounce) can fat-free sweetened condensed milk
3/4 cup evaporated skim milk
2/3 cup light coconut milk
1/4 cup packed brown sugar
2 tablespoons dark rum
4 bananas, sliced
1 2/3 cups fat-free whipped topping
2 tablespoons toasted shredded coconut

Preparation

Sift the cake flour, baking powder and salt into a bowl. Cream the sugar, butter and banana purée in a mixing bowl until light and fluffy. Add 1/3 flour mixture and 1/3 skim milk alternately; mixing well after each addition. Mix in the vanilla and coconut extracts. Fold in the egg whites. Spray a 6 x 8-inch cake pan with nonstick cooking spray. Flour the pan. Pour the batter into the prepared pan. Bake at 375°F for 50 minutes or until the cake tests done. Remove from the oven and cool in the pan for 10 minutes. Remove to a wire rack to cool completely. Combine the condensed milk, 3/4 cup skim milk and coconut milk in a bowl; mix well. Arrange the cake on a serving platter. Poke holes all over the cake with a wooden pick or skewer. Spoon the milk mixture over the cake. Cover the cake and chill in the refrigerator for 4 hours. Combine the brown sugar and rum in a saucepan over medium heat. Cook until the mixture reduces to a syrupy consistency. Add the bananas and stir gently to coat the fruit. Remove from the heat and cool to room temperature. Top each serving of cake with whipped topping and a scattering of toasted coconut. Serve the bananas on the side.

APRIL LOCATION CHANGE!!!

Due to a scheduling conflict, our Gourmet Club has moved to the Church. 6:30 PM is still the time, and we will be eating in the rooms just off of the kitchen.

Hope this information helps you! Pass it on to everyone who is coming!

Thanks ladies!

March Easter Dinner

Our March Chefs:
Allyson White, Gayla Johansen, Michele Evans, and Jill Record

I'm not sure where March has gone, but I'm finally getting the updates for our March Dinner on the Blog. It was a WONDERFUL evening. The food was delicious! If you were unable to attend, make sure you look at the following pictures for what you missed! After you wipe the pool of drool off your keyboard, go ahead and print the recipes and start cooking - yummy!!

We had a slight change of location and met in the sitting area on the right of the main foyer and kitchen, in our clubhouse. It was a cozy change, and worked out nicely.

Spinach Salad

By: Jill Record

3/4 pkg. baby spinach
1/2 head of iceburg lettuce
1/3 cup sliced mushrooms
1/4 lb bacon, browned and crumbled
1 1/2 c swiss cheese
1/2 c frozen peas
Toss all ingredients together in a large bowl.

Dressing: 1/2 c red wine vinegar 1/2 c sugar 1 small purple onion, finely chopped 3/4 T green onion, finely chopped 3/4 T salt 3/4 T poppy seeds almost 1/2 t mustard 3/4 c oil (try using less) refrigerate until ready to use.

Roasted Potatoes

By: Michele Evans

1 bag fingerling potatoes
rosemary (I used dried)
garlic salt
salt & pepper
olive oil

Clean potatoes well. Cut in halves or quarters, depending on the size of the potato. In a large bowl combine olive oil and spices. Add potatoes and coat well. Put onto a cookie sheet (it may take more than one) and bake at 425 for 30-40 minutes.

Steamed Green Beans

By: Gayla Johansen

Steam the Green Beans!!

Mom’s Crescent Rolls

By: Michele Evans

1 yeast packet
3 eggs, well beaten
2 t salt
½ c sugar
3 T melted butter
1 c sweet milk, scalded and cooled to luke warm
4 c sifted flour

Dissolve yeast in 1/4 c luke warm water. Add 1 T of the sugar and stir until dissolved. Beat eggs and add remaining sugar. Add yeast mixture, stirring continuously with the mixer. Add butter and salt to the milk while it is scalding. Cool slightly and then add milk mixture to the rest. Add 2 c of the flour and beat well. Add remaining flour until well combined. Pour onto a well-floured board. Knead lightly, just catch in the edges of the dough. Put in buttered bowl and brush butter on the top. Cover and let rise at room temperature overnight. The next morning, pour dough onto a lightly floured board. Don’t knead the dough, simply roll thin. Brush with melted butter. Cut into pie-shaped pieces and roll piece like a croissant. Put rolls onto baking sheets and let them rise for 4 hours. Bake at 325 degrees for 12-14 minutes, until golden brown.

Makes about 3 dozen.

Easter Pork

By: Allyson White

Carrot Cake Cupcakes

Hot Cranberry Drink

By: Allyson White

2 cups fresh or frozen cranberries
6 cups water, divided
1 cup sugar
1/4 cup red cinnamon candies
7 whole cloves
1/2 cup fresh orange juice
1/4 cup fresh lemon juice

In a sauce pan, cook cranberries in 2 cups water until they pop. Strain through a fine sieve, reserving juice and discarding skins; set aside. In a large sauce pan, combine sugar, candies, cloves and remaining water. Cook until candies are dissolved. Add orange and lemon juices and reserved cranberry juice; heat through. Remove cloves. Serve hot.

The table decorations were a great hit at our table! The Easter peanut M&Ms not only held the beautiful Gerber daisies in place, but were a nice little treat at the end of the meal.

NICE WORK LADIES! What a great job you all did!

February: Romantic food and stories

Our February chefs:
Melanie Munns, Kathy Drake, Destry Hardy, and Kim Haggarton

Well done ladies - I LOVED the theme, I LOVED the food, I LOVED the conversation, I LOVED the matching RED and PINK and WHITE, and I LOVED that you all posed for me by the fireplace without any complaints! (Shame on those who left early and aren't in the picture!)

Our Gourmet Group!

The menu was delicious and festive! Recipes will be joining the pictures shortly. Enjoy drooling over the pictures until then! I'm so glad we do this so often! What a fun treat it is to spend such a nice evening with all of you.

One of our assignments, besides dressing in Red (or a festive Valentine color) was to come prepared to share a best/worst Valentine's Day story. So I never actually shared a story... I'm not sure it falls into either category of best or worst, just... a story. (I'll make it quick)

MY VALENTINE STORY: During the Olympics of 2002 when we had a month break from college, 5 friends and I piled into a minivan and drove to Disneyland for 5 days. Our first day at Disneyland happened to be Valentine's Day. Six people: three boys, three girls - you do the math. Mindy was smitten with Jason, and Adam was smitten with the Heidi, so that left me and Bryan... I didn't even KNOW Bryan, and so I proclaimed on this very momentous Valentine's Day in the most magical romantic place on Earth that Mickey Mouse was indeed my Valentine, and yes, my one true love. As we skipped down Main Street I vowed I could have no other Valentine and I think Bryan got the hint (he was later sick for most of the vacation and stayed at the hotel - oh dear), and to prove my devotion, we stood in line for close to TWO hours in Toon Town to get a picture with Mickey in his house. I told Mickey (who by the way is more often than not played by a girl), that he was my true love. I kissed him on the cheek and was allowed to get more than one picture with him. After this experience, I realize I no longer date outside of my species, and fell in love with my Dave. Sometimes when Dave and I go to Disneyland, I think I should visit Mickey and let him know we can only be just friends, but I haven't had the guts to tell him it's over... ah, young love!



On to the food!

Sugar Kissed Almond Salad

2 heads red leaf lettuce, washed, dried and chilled (do this early so the greens will be completely dry and chilled)

1/2 Bermuda onion, sliced into thin rings
11 oz. can mandarin oranges, drained
6 Tbsp. white sugar
8 oz. sliced almonds

Orange Dressing:
1 tsp. grated orangepel
1 cup Canola oil
2/3 cup fresh orange juice
4 Tbsp. sugar
4 Tbsp. Red Wine Vinegar
2 Tbsp. Good Seasons Dry Italian Dressing Mix

Mix into an emulsion in the blender, this keeps the ingredients from separating.

Do not dress the salad until immediately prior to serving.

Wash and gently, but completely, dry and cover lettuce. Place in refrigerator to chill. Prepare next 3 ingredients, cover and chill. Put sugar in small skillet. Heat on medium heat until sugar starts to dissolve. Add sliced almonds and continue to heat until sugar is dissolved and almonds are coated. Be careful not to burn almonds as nuts quickly brown. Pour out onto aluminum foil and spread out. Just before serving, tear lettuce into small pieces and add onion, oranges and almonds. Unless salad is to be served right away, it is best to dress portions separately.

Serves 8-10 people.



Cupid's Love Potion

Raspberry Sherbet
Frozen Pink lemonade (mix per can directions)
Lemon Lime Drink
Straws (optional)

Place small scoop of sherbet into cup. Add equal parts of lemonade and lemon lime drink to fill remainder of cup. Insert straw and slurp away!

(Warning: Potion has been known to cause shortness of breath, dizziness, increase in heart rate, and love sickness!).




Homemade Bread

From start to finish in 1 hour.



Roma(ntic) Mostcolli

1 12 oz box or bag Mostacolli or Penne noodles
5 oz fresh asiago cheese (approx. 7 oz.) grated
28 oz. Italian stewed tomatoes (diced)
1 small carton fresh basil (chopped)
4 Tbsp. olive oil
3 Tbsp. fresh garlic
1 1/2 tsp. chicken bullion

Use big pot. Pour in oil, add garlic and cook on medium high until it simmers. Add Bullion, basil, chicken and tomatoes. Cook until warm. Cook pasta and add to pot just before serving. Add cheese last. Sprinkle with parmesan cheese.


Valentine's Sugar Cookies

1 1/2 cups powdered sugar
1 cup butter
2 1/2 cups flour
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cream of tarter

Mix all together in Kitchen Aid or Bosh, if it sticks to hand add more flour. Chill covered 2-3 hours. Roll into balls or roll out flat with rolling pin and use cookie cutters.
Bake at 375 F for 7-8 minutes.

FROSTING:
3 cups powdered sugar
2 1/2 Tbsp. milk
2 Tbsp. butter
1 1/2 tsp. vanilla
Drop of almond extract (optional)
Food coloring of choice

Frost cookies when cooled, then add sprinkles, candy hearts, or anything you'd like.


Chocolate Lover's Mint Brownies

BROWNIES

Bette Crocker fudge brownie mix - follow directions on package.
Bake in greased 9x13 inch baking pan.
DO NOT OVERBAKE!
Let brownies cool completely. (You can also use a 'from scratch' fudge brownie recipe if desired).

MINT FROSTING

4 Tbsp. butter, softened
2 Tbsp. evaporated milk
2 cups powdered sugar
1/2 tsp. peppermint extract
2 drops green or pink food coloring

Mix all ingredients for frosting and spread on cooled brownies. Refrigerate 1 hour.

GLAZE TOPPING

6 Tbsp. butter
2 tsp. vanilla
1 cup semi-sweet chocolate chips

Combine butter and chocolate chips in top of double broiler; add vanilla and blend thoroughly. Pour gently over pink or green frosting and spread by tipping pan.
Refrigerate.

January: Gourmet Breakfast

On January 19, our Gourmet Club officially started! We had a lovely gourmet breakfast at 10:00 AM in our Clubhouse. What a great way to start off the year and the morning! Good work ladies! A special thanks to January's group: Natalie Allen, Lindsay Cutler, Sydnie Holbrook, Monica Murdock, and Lori Peterson!

Here is a look at what we did and what we ate! Recipes will be here soon! Click on the pictures to get a better view!

Spinach, Mushroom, Sausage Quiche

By: Sydnie Holbrook

Ingredients

1 lb sausage

¼ lb sliced mushroom

1/3 Onion, minced

6 oz Chopped frozen spinach

1 cup Swiss cheese, grated (4 oz)

¼ cup parmesan cheese

¼ teaspoon salt

2 TB butter

4 eggs

½ cup milk

¼ butter milk pancake mix

Pie crust (non-baked)

Preparation

For filling: Cook sausage. Sauté mushrooms, onion and salt. Cook spinach until tender. Drain well. Combine spinach and ½ the Swiss cheese sauté mix with mushrooms, onions, and sausage spread over bottom of Pie pan. Wipe eggs, milk, pancake mix and poor over the filling. Put the other ½ Swiss and parmesan cheese over filling.

Bake pie for about 40 minutes at 375 or until knife comes out clean.

Quiche Supreme

By: Lori Peterson

2 (9 inch) deep dish frozen pie crusts
1 Tbl finely chopped green bell pepper
1 small onion finely chopped (or shallots)
1/2 cup chopped fresh mushrooms
6 eggs
2 cups heavy cream or( 1 cup half and half, 1 cup heavy cream )
8 oz shredded monterey jack cheese
8 oz shredded swiss cheese
12 oz cooked ham, chopped
1/2 tsp vinegar
1/8 tsp dried tarragon (or a little more)
1 pinch garlic powder
1 pinch ground nutmeg
1 pinch dried parsley
Salt and pepper to taste

Baking instructions:
1) Preheat oven to 350 degrees and pre-bake crusts for 10 minutes. Set aside to cool on rack
2) Saute green pepper, onion, and mushrooms until onions are soft and translucent. Remove from heat and set aside.
3) In large mixing bowl mix eggs and cream together, stir in shredded jack and swiss cheese, chopped ham, sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, and salt and pepper.l Divide filling into the 2 baked pie crusts.
4) Bake in preheated 350 degree oven for 55 to 60 minutes until filling is set and crusts look golden brown.s heavy cream or( 1 cup half and half, 1 cup heavy cream )

Hash Brown Quiche
By Lindsay Cutler

1-30 oz. bag of shredded hashbrowns
1/2 c butter, melted
1 c cubed precooked ham
1 c shredded cheddar cheese
1 c shredded swiss cheese
8 eggs
2 c milk or cream (half and half is best)
1/2 tsp salt

Grease 9x13 dish. Pour frozen potatoes and spread evenly. Pour melted butter over the top and bake for 20 minutes at 350 degrees. Remove from oven and sprinkle cheese and ham while hot. In large bowl, beat eggs. Add milk/cream and salt. Stir. Pour mixture over cheeses and ham. Bake at 350 for 30 minutes.

Cranberry Salad

By: Monica Murdock

1 cup water

2 cups sugar

4 cups cranberries

2 cups miniature marshmallows

2 apples, diced 3 bananas, sliced

3 cups orange sections ½ cup pecans

Instructions

Combine water and sugar; boil until thickened to a syrup. Add cranberries; cook until cranberries burst. Remove from heat; let stand 10 minutes. Chill. Add remaining ingredients to cranberries and chill thoroughly. Serve on lettuce leaf. Top with whipped cream dressing, if desired. Makes 14 servings.

Orange Rolls

By: Sydnie Holbrook

12 frozen Rhodes Dinner rolls ½ c sugar

Grated orange peel ¼ c melted butter

Citrus Glaze

1 c powdered sugar

1 Tbsp butter, melted

3 Tbsp orange juice

½ tsp vanilla extract

Instructions

Grate orange or lemon rind and mix with sugar. Dip thawed rolls in melted butter and coat heavily with rind/sugar mixture. Put on cookie sheet that has been sprayed with Pam. Cover with plastic wrap and let double in size. Remove plastic wrap. Bake at 3350 F. for 20-25 minutes. Remove from pan and place on rack. Frost rolls with citrus glaze while warm. Drizzle with butter and sprinkle with rind/sugar mixture.

Orange Rolls

By: Natalie Allen

½ cup sugar

2 Tbsp yeast

2 tsp salt

2 eggs

6-7 cups flour

2 ½ cups milk

1 square margarine

Instructions

Mix sugar, salt, flour, yeast and eggs together. Heat milk and margarine, and then put into half of flour mixture. Beat 3-5 minutes, then add rest of flour gradually to make a soft dough. Divide into two parts. Roll out dough flat and spread melted butter over top. Sprinkle plenty of sugar and shavings from the skin of an orange. Cut dough into strips and roll (like a cinnamon roll). Allow dough to rise in this shape. Bake rolls at 350 degrees for 20 minutes, or until lightly brown. Spread orange glaze over top and serve.

Orange Glaze

3 Tbsp butter

2 Tbsp orange juice (squeeze from orange)

1 ½ cups powdered sugar

Cranberry Orange flavored water - Delicious!

Click on this picture to see it big!