Keep Your Eyes open for these upcoming Events

Check out what is happening October 27th! It's a field trip!
More Info to Come, just starting to gather info now. Plan is to rent a van and have it tote us around, stopping at Tequesta Brewing Company, Bx Beer Depot, World of Beers, Due South and do tastings at each location. Like I say, I am just starting to do the legwork now, so just save the date state.
Let me know as soon as you know you are interested so I can plan accordingly
the cost of this event will be in the range of $30-$35. Purchasing beer at the stops will not be included so that you can budget your flights or single pints for yourself. Your price will include a delicious "lining your bellies" lunch at the Serenity Garden Tea House and your transportation for the day. Timeline and More to come


January 2013 Recipes
California Roll Salad 
chopped avocado 
cooked rice (sushi rice optional)
diced cucumber
iceberg lettuce 
Toss the 1st 5 ingredients together with asian vinaigrette
roughly crush the nori and sprinkle on top


2tb wasabi powder
1tb mayonaise
1tb soy sauce
1/4 c rice vinegar
1tb sugar
1tsp sesame oil

In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

December 2012 Recipes

Maple Bourbon Bacon Jam from Closet Cooking
A sweet, salty, smoky, spicy and down right tasty bacon jam that is the definition of umami! 
This bacon jam goes well on toast for breakfast and makes for a great condiment in sandwiches and burgers of all sorts!

Servings: makes 1-2 cups

Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours
1 pound thick smoked bacon, cut into 1 inch pieces
1 large onion, sliced
4 cloves garlic, chopped
1/4 cup cider vinegar
3/4 cup coffee (brewed)
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup bourbon
2 chipotle chilis in adobo, chopped
1/2 teaspoon cumin
pepper to taste
Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, 
reserving 1 tablespoon of the grease in the pan.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about a minute.
Add the vinegar and deglaze the pan.
Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper, 
reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours.
Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon.
If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.

November 2012 Recipes

Mozzarella Cheese
The recipe for the mozzarella is as follows:  
1. let milk stand to room temp 55 ° and above in pot.
don't start heating till :
2. in 1/4 cup of chilled water add 1/4tsp of rennet put back in fridge
in 1/4 cup of chilled water add 1.5 tsp of citric acid
in% cup of chilled water add 1/4 tsp of lipase powder chill in fridge 20 minutes till
on stove
1. with room temp milk add the lipase powder and the citric acid and stir stir stir.
2. heat milk to 88 ° (i can sometimes go up to 90 °)
3. pour in rennet. stirring as you go. up and down motions for about 30 seconds.
just make sure all rennet is stirred into milk.
4. make sure milk is still at 88-90 ° a bit above is fine.
5. take milk off stove and let sit for 20-50 minutes. cover it.
6. at 20 min. check to see if you have one giant curd. stick your finger in to test.
should look custard like. if not, leave it alone.
7. Cut curds into 1 inch squares.
8. put on the stove to heat it up again to about 105-108 ° to firm things up a bit. or
if a good firm curd just let sit for another 10 minutes. can remove soMe whey.
you can start to stir to mix the curds. they should start sticking together and first
look of gooey mozzarella is starting.
9. take off stove and pour out tome of the whey. are curds melding tOgether? if
not, put back on stove to heat up to 108 °
10. ladle the cheese into a colander (plastic is fine), start to fold curds into each
other, get the whey out. should be clear.
11. take the big ball of curd and place in a microwave bowl. place in the
microwave 30-50 seconds (my microwave) where its almost too hot to touch.
and start playing with it. seeing a stretch starting, when slightly cooled to touch
determine if its too soft or too hard, or not pulling enough put in microwave for
another 30 sec. repeat above.
12. add some salt to itkeep pulling
At this point you should have a lovely shiny, long, stretchy mozzarella.
13. rope. braid. roll.
14. stick in an ice water bath to chill the moz... 10 minutes.

Paneeer Cheese

 The recipe calls for 1 gallon of milk to a 1/2 cup of vinegar for approximately a pound of cheese.
Here is what we did:
paneer collage1.  In a large saucepan bring the milk to 187 degrees stirring constantly.  Do not stir vigorously or you might spill the milk and then someone might start crying and that would be well, crying over spilled milk and just not done.
2. Once it is at temp slowly add the vinegar.  This will make the milk curd which will become the cheese.  Note:  even though the directions are for a half cup of vinegar we needed to add an additional 1/4 cup to get a good curd.  Jojo said that was fine.  “While there is definitely a science to cheesing making it is also an art”, wisely advised the day’s sage.  
3.  Once the curd is formed begin spooning it out of the pan and into a cheese cloth covered colander.  This allows the whey to continue to drain.  After scooping out all of the curd from the pot pick up the edges of the cheese cloth and twist to continue draining away the whey or a whey it goes!  (I couldn’t help myself).
4.  Take the curd in the cheese cloth to the sink and rinse it under running water.  Then twist again to squeeze out water and any left over whey.  Be careful not to over squeeze.  Too much and all you will have left is no curds and whey.  Seriously, too much and it will reduce the amount of cheese produced.
5.  This is now for all intents and purposes cheese.  But how do we make it taste good?  Well you gouda add herbs, ( I swear no more), but first add salt.  IMPORTANT:  Do not use iodized salt.  It will turn the cheese green!  I am not kidding it is true.  Use kosher or canning salt to season the cheese. 

August 2012 Recipes
Joloff Rice

Also spelled jolof or djolof rice. The Gambian version is called benachin.
4 to 6 servings


  • Oil -- 1/4 cup
  • Chicken, cut into pieces -- 1 1/2 pounds
  • Water or stock -- 5 cups
  • Onions, chopped -- 2
  • Red or green bell pepper, chopped -- 1
  • Garlic, minced -- 3 or 4 cloves
  • Long-grain rice -- 3 cups
  • Tomato paste -- 1/4 cups
  • Tomatoes, chopped -- 2 cups
  • Carrots, peeled and chopped -- 2
  • Green beans -- 1 cup
  • Cabbage, chopped -- 1 cup
  • Salt and pepper to taste


  1. Heat the oil over medium-high flame in a large pot. Working in batches, add the chicken and brown on all sides. Remove the chicken to another large pot and add the water or stock. Bring to a boil, reduce heat to low and simmer for 20 minutes.
  2. While the chicken simmers, pour all but 2 to 3 tablespoons of oil out of the first pot. Heat the oil over medium flame, add the onions and peppers and sauté until the onions are wilted and translucent, 4 or 5 minutes. Add the garlic and sauté for another 1 to 2 minutes.
  3. Stir the rice into the onions and peppers and heat through for another 1 to 2 minutes. Stir in the tomato paste to coat the rice and give it a reddish hue. Add the chopped tomatoes and let them cook down for 2 or 3 minutes.
  4. Pour in the chicken and its simmering liquid into the rice pot and add the carrots, green beans and cabbage. Season well with salt and pepper. Bring to a boil, reduce heat to low, cover tightly and simmer for 20 minutes.
  5. Remove from heat, let rest another 10 minutes. Remove to a serving platter and serve with dodo, sliced hard-boiled eggs and a side salad.
  6. Once you get the hang of this recipe feel free to add, subtract or just change ingredients or seasonings to suit your mood.


"This South African original is similar to meatloaf, but so much better. A slightly sweet curry flavors ground beef with a milk and egg custard on top. It's delicious!"

2 tablespoons vegetable oil
2 medium onions, minced
1 1/2 pounds ground beef
1 cup milk
2 slices Texas toast thick-sliced bread
1/2 cup raisins
1 teaspoon apricot jam
1 tablespoon hot chutney
1/2 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large egg
1 pinch salt
1 bay leaf

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown.
Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish.
Bake in the preheated oven 1 hour.
While the bobotie bakes, whisk together the reserved milk, egg, and a pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top of the milk mixture.
Return the bobotie to the oven until the top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.

July 2012 Recipe
New Zealand Brown Rice Salad


  • 1 cup brown rice
  • 2 kiwi fruits
  • 1 granny smith apples
  • 1/2 cup celery, thinly sliced
  • 1/2 cup red peppers, strips
  • 1/4 cup walnut pieces
  • 1/4 cup green onions, sliced
  • 2 tablespoons chopped parsley
  • 3 tablespoons sherry wine vinegar
  • 1 tablespoon olive oil


  1. Cook rice in water according to package directions. Drain and cool.
  2. Peel kiwifruit and cut into 1/4" thick slices. Cut slices in half to form semi circles.
  3. Core and dice apple into 1/2" cubes.
  4. Toss together rice, kiwifruit, apple, celery, red pepper strips, walnuts, green onions and parsley in salad bowl.
  5. Mix together vinegar and oil. Drizzle over salad.
  6. Toss to mix well.
  7. Cover and refrigerate 1-2 hours, to allow flavors to blend, before serving.
  8. Makes 6 servings.

January 2012 Recipes

Thai Lemon, Basil and Coconut Mussels
This Thai mussel recipe makes an incredible appetizer, or add a salad and enjoy as the main course. Fresh mussels are steamed in white wine, then briefly simmered in a basil and coconut sauce. The dish is finished off with a sprinkling of fresh red chillies, coriander, and more basil for a seafood dish that is easy to make but tastes truly gourmet! Excellent with your favorite wine.
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
·         1 lb fresh mussels (serves 2 as a large appetizer or main entree)
·         1 thumb-size piece galangal (or ginger), grated
·         2 shallots, chopped finely
·         3 cloves garlic, minced
·         3 kaffir lime leaves, snipped into thin strips with scissors (available frozen at Asian stores)
·         1/3 cup white wine (or white cooking wine)
·         a handful of basil and coriander leaves for garnish (tear basil into smaller pieces if large)
·         optional: 1/2 red chilli, finely sliced
·         1 cup coconut milk
·         1/2 tsp. ground coriander
·         1/4 cup fresh coriander leaves and stems
·         1 Tbsp. fish sauce
·         1 tsp. shrimp paste (if unavailable, substitute 1 more Tbsp. fish sauce)
·         1 Tbsp. lime juice
·         1 Tbsp. soy sauce
·         optional: 1/2 red chili, minced, OR 1/2 tsp. dried crushed chili
1.    Clean and rinse the mussels under cool to cold water. Soak in cold water and place in the refrigerator until ready to use.
2.    To make the sauce, place all sauce ingredients in a food processor. Process well. Taste test for salt, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add more chili for a spicier sauce. Set aside.
3.    Add 1-2 Tbsp. oil to a wok or a large frying pan. Add the galangal (or ginger), shallots, garlic and kaffir lime leaf strips. Stir-fry 1-2 minutes over medium-high heat, until shallots are cooked.
4.    Add the white wine to the wok/frying pan. Now add the drained mussels, stirring well. Bring to a boil.
5.    Reduce heat to simmer (medium-low). Cover with lid and allow to "steam" cook in this way for 2-3 minutes.
6.    Take off the lid and stir gently. If most of the mussels have opened, they are ready to eat. Discard the ones that haven't opened. (If there are quite a lot that still haven't opened, try replacing the lid and allowing them to cook another 30 seconds to 1 minute.) Be careful not to overcook them, or they will become tough.
7.    Reduce heat to low. Remove lid and add the basil-coconut sauce. Stir gently. As soon as the sauce is warm, this dish is ready (30 seconds to 1 minute).
8.    To serve, slide mussels and sauce onto a serving platter, mounding them into a pile. Sprinkle with red chili (if using), basil leaves, and fresh coriander. If desired, serve with a fresh French loaf, or garlic toast to soak up the juices. Enjoy with a bottle of nice wine and a loved one!

Lemon Curd Chicken

Wine and Chocolate Braised Short Ribs with  potatoes Au gratin
To get the recipe for the  potatoes au gratin click here:

Short Rib Recipe:  
Braised Short Ribs with Chocolate and Rosemary
 ·         1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces)
·         6 pounds bone-in short ribs
·         1 1/2 cups finely chopped onions
·         1/4 cup finely chopped shallots
·         1/4 cup finely chopped celery
·         1/4 cup finely chopped peeled carrots
·         3 garlic cloves, minced
·         2 cups dry red wine
·         3 cups low-salt chicken broth
·         2 cups chopped drained canned diced tomatoes
·         2 tablespoons chopped fresh parsley
·         1 very large fresh thyme sprig
·         1 bay leaf
·         3 tablespoons shaved or grated bittersweet chocolate
·         2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
·         1 teaspoon finely chopped fresh rosemary
·         Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.
·         Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.

Bacon Brownies with Chocolate Drizzle
·         2) 1 ounce squares unsweetened chocolate
·         1/2 pound bacon, cooked and drained on paper towels
·         1/2 cup total, butter and bacon drippings
·         1 1/4 cups sugar
·         2 eggs
·         2 teaspoons vanilla
·         Pinch salt
·         1/2 cup unbleached white flour
·         Chocolate ganache drizzle
·         Spray an 8" X 8" square baking pan with vegetable spray.  
·         Cook bacon, drain on paper towels and crumble in medium pieces. Save bacon grease.
·         Preheat oven to 325 degrees F.
·         Measure bacon drippings into a 1 cup measure. Add melted butter to that to make 1/2 cup total.
·         Melt unsweetened chocolate and butter in a large saucepan over medium heat. Do not burn. Remove from heat.
·         Using a wooden spoon or spatula, stir in sugar until well mixed.
·         Add eggs, vanilla and salt and beat well with spoon.
·         Fold in flour and mix just until smooth.
·         Pour half the batter into prepared baking pan.
·         Sprinkle with half the bacon, and carefully pour the rest of the brownie batter on top.
·         Bake at 325 degrees for 20 minutes, then sprinkle some more bacon on the brownies, reserving at least a handful of bacon for the topping. Return brownies to the oven and continue baking for another 10-15 minutes or until knife comes out clean.
·         Sprinkle the rest of the bacon on top, and cool completely before drizzling with Chocolate Ganache.
·         Cut into 16 squares.

November 2011 Recipes

Honey Ham/Goat Cheese/Balsamic Vinagrette sautéed Pears on a crostini
There is no recipe for these, I just put them together.  Think sliced french bread, a smear of goat cheese, sautee'd pears and slice honey ham....easy!

Meatballs with Red Wine Sauce
Recipe for the Meatballs/no recipe for the red wine sauce, I made it up

·         1 pound lean ground beef (chuck or round)
·         1/2 cup fine dry bread crumbs, plain
·         1/4 cup finely chopped onion
·         3/4 teaspoon cornstarch
·         dash ground allspice
·         1 egg, beaten
·         2 teaspoons Worcestershire sauce
·         1/4 cup chili sauce
·         1/2 cup evaporated milk
·         1 teaspoon salt

Combine all meatball ingredients. Mix well and shape into 1-inch meatballs. Place in a large shallow baking dish; bake at 400° for 10 to 15 minutes. Prepare sauce. Combine sauce ingredients in a saucepan; cook, stirring constantly, over medium heat until thickened. Combine meatballs and sauce in a chafing dish or crockery cooker; keep warm.

Mushroom Potato Bake
Tomato Sauce:
olive oil
1 onion, finely chopped
2 garlic cloves, finely sliced
1 can crushed tomatoes
salt and freshly ground pepper

Sauteed Mushrooms:
olive oil
400 grams Swiss brown mushrooms, sliced
1 garlic clove, finely sliced
fresh thyme leaves

400 grams potato, sliced thickly and cooked until just tender
200 grams Fontina cheese, grated
fresh parsley leaves, finely chopped
Make tomato sauce:

Heat a little olive oil in a deep saucepan over a low heat and add the onion and garlic - cook gently until the onions have softened and have started to colour. Add the tomatoes and continue to cook for about 25 minutes or until the sauce has thickened and the flavours have concentrated. Taste and season with salt and pepper.

Cook the mushrooms:

Heat a little oil in a skillet over a medium heat and when heated add the sliced mushrooms and garlic. Cook until the mushrooms have browned and have released some of their excess liquid. Add the thyme leaves before removing from the heat.

Assemble the dish:

Place a little of the tomato sauce on the base of a baking dish. Cover with a layer of potato slices and then top with a little more of the tomato sauce, some chopped parlsey followed by the mushroom slices. Scatter over a little grated fontina then repeat the sequence until all the ingredients have used - finish with a potato layer that has been covered with a little tomato sauce, parsley and finally grated fontina.
Bake in a preheated 180°C/350°F oven until heated through and the cheese is golden brown, about 20-30 minutes.
HEADS UP:  I had to cook this for about an additional 80 minutes more than it asks for for the potatoes to be a nice texture.
LINK FOR THE BROWNIE RECIPE, it’s long and also the site shows photos!

August 2011 Recipes

Lemon Quinoa Salad with Feta and Wilted Spinach
served this recipe cold and the added the tortillas 
2 tablespoons extra virgin olive oil
2 cups fresh baby spinach
4 scallions, chopped
2 cloves garlic, minced
2 cups cooked quinoa
¼ cup feta cheese
Juice and zest from one Meyer lemon
Sea salt and black pepper to taste
Heat olive oil in a large skillet or wok. Add the spinach and scallions. Cook over medium heat until spinach begins to wilt. Add garlic, toss and cook for 30 seconds more. Add the cooked quinoa and continue to sauté until quinoa is heated through. Squeeze lemon juice evenly over the salad, add zest and feta. Stir to combine and immediately remove from heat. Salt and pepper to taste. Serve immediately.  Makes 2 meal-sized servings or 4 sides.
Thai green curry chicken, I added rice to this recipe
·            1 tablespoon peanut oil
       1 cup thinly sliced onion
       1 cup chopped green onions (about 8 small)
       1 to 2 tablespoons Thai green curry paste 
       1 14-ounce can unsweetened coconut milk
       1 cup low-salt chicken broth
       3 tablespoons Thai fish sauce (nam pla)
       2 teaspoons sugar
      Chicken breast ( I used about 8 for 20 some odd people)
      Chopped fresh cilantro
      Lime wedges
Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add cubed chicken cook almost completely then Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.

 Sliced Slices of bread or a roll (To reduce carbs, use Atkins Bread Duet -White)
  • 4 oz. Alaska Smokehouse smoked salmon (per sandwich)
  • Green leaf lettuce - 1-2 leaves per sandwich
  • Sliced tomatoes
  • 3 Slices of bacon per sandwich
  • Dill Aioli
  • 1 Cup mayonnaise
  • 1 Tablespoon of Horseradish sauce
  • Juice of 1/2 lemon
  • 1 Tablespoon of dried dill weed
Perogies in Marsala Sauce 

• 10 ready made pieorigies I used Sophie's choice (a local brand) with potato cheddar filling 
• 2 small yellow onions sliced
• 1 pack of sliced mushrooms (8-12 oz)
• 1 green pepper sliced 
• 4-5 cloves of garlic finely chopped
• 1/4 cup butter (1/2 stick)
• One bay leaf fresh or dried
• 1/4 cup Marsala wine
• 1/4 cup sour cream 
• 1/4 cup milk or cream (I used 1% milk)
• 1/4 cup Habanero or any spicy Ketchup (you can use plain, I used Habanero this time)
• 1 teaspoon salt


• Mix milk or cream and sour cream until smooth, add Ketchup, mix well, set aside.
• Heat frying pan, melt butter in it.
• Add bay leaf and add Onions and garlic sauté for 2 min on high heat intermittent stirring.
• Add mushroom and green peppers, sauté for another min.
• Add pierogies.
• Let the get light brown on medium-high heat with occasional stirring ( 2-3 min)
• Add salt, toss everything well.
• Add Marsala wine and the sour cream/milk/ketchup mix.
• Cook on stove for 2-3 min on medium - low heat.
• Serve hot, may sprinkle few flakes of crushed red pepper for extra kick.

Endive with Blueberry Goat, TBA

July 2011 Recipes

Kiwi Salsa
• 3-4 ripe kiwifruit, peeled, carefully chopped
• 1/4 cup pomegranate seeds (arils)
• 1/2 avocado, peeled and chopped (see how to cut and peel an avocado)
• 1 heaping tablespoon thinly sliced green onion
• 1 tablespoon (adjust to taste) of chopped fresh or pickled jalapeno chili peppers (no
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon olive oil
• Salt and pepper to taste
Place the kiwifruit, pomegranate seeds, avOcado, green onion and olive oil in a medium
sized bowl. Starting with just a teaspoon of chopped jalapeno, gently fold in and add more to
your desired level of heat. Add cilantro. Add salt and pepper to taste.
Makes about 1 1/2 cups.
Simply Recipes

Tuna Niçoise Canapes
Contributed by Flavors Catering
SERVINGS: makes 2 dozen canapes
This clever version of salad niçoise comes from Flavors Catering in New York City. Use potatoes about 1 1/2 inches in diameter so that the hors d'oeuvres will be the same size. Thin green bean tips are used for garnish; the rest of them can be tossed into a green salad.
1/2 pound tuna steak, 1 inch thick
1/4 cup soy sauce
1 tablespoon tapenade (black olive paste)
1/4 cup olive oil
6 Niçoise olives, pitted and coarsely
3 tablespoons drained capers
1/4 cup mayonnaise
1 pound small unpeeled red potatoes
24 haricots verts or thin green beans (about
4 ounces)
2 small plum tomatoes, seeded and cut into
1/2-inch dice
1. Cut the tuna against the grain into 1/2-inch-thick strips. Cut each strip into 1-inch-long pieces; you should have 24 pieces of tuna.
2. In a medium bowl, combine the soy sauce and olive paste. Add the tuna and gently stir to coat. Cover and let
marinate in the refrigerator for at least 1 hour or up to 3 hour.
3. Heat the olive oil in a large skillet. Pat the tuna dry with paper towels and add half the pieces to the skillet. Cook over high heat, turning once, until well browned, about 15 seconds per side.  Transfer to paper towels to drain. Sear the remaining tuna pieces in the skillet. Let cool, then cover and refrigerate for at least 2 hours or up to 1 day.
4. Chop the olives with 1 tablespoon of the capers to form a chunky paste. Transfer to a small bowl and stir in the
5. Cut the potatoes crosswise into 24 rounds, about 1/4 inch thick. Put the rounds in a medium saucepan of cold
salted water and bring to a boil over high heat. Lower the heat to moderate and cook the potatoes until tender, 7 to 10 minutes. Using a slotted spoon, transfer the potatoes to paper towels to drain.
6. Bring the cooking water back to a boil and add the haricots verts. Boil over moderately high heat until tender,
about 1 minute. Drain the beans, rinse with cold water and transfer to paper towels to drain. Cut 1 inch from both
tips of each bean and reserve for the garnish.
7. Spoon 1/2 teaspoon of the olive mayonnaise on each potato slice. Set a piece of tuna on top and garnish each
with 1/2 teaspoon of the diced tomatoes, a few capers and 2 haricot vert tips.
The hors d'oeuvres can be refrigerated for up
to 8 hours.

le Fromage Bleu avec la Ciboulette
("Mac and Cheese")
Paired with ZD Reserve Chardonnay, California
1 pound Fusilli pasta
2 tablespooni (1/4 stick) butter
1/4 cup all purpose flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
2 1/2 cups crumbled blue cheese (we used Roaring Fortys)
1/2 cup chardonnay (ZD is recommended)
Salt and Pepper
1 tablespoon minced fresh chives (Ciboulette)
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until
tender but still firm to bite, stirring occasionally, about 8 minutes. Drain.
Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring
constantly (do not allow to brown).
Gradually whisk in milk and cream. Simmer until mixture thi ens slightly, whisking occasionally, about 3
minutes. Reduce heat to low. Add grated cheddar cheese and cups crumbled blue cheese. Whisk until cheese
melts, about 2 minutes. Gradually add chardonnay and stir until blended. Season sauce to taste with salt and
1 1/1
Add cooked pasta to sauce;' stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining Az
cup blue cheese. Bake until sauce
begins to bubble, about 25 minutes.
Sprinkle with chives and serve

Flatbread Pizza
Caramelized Onion & Rosemary Flatbread
1 large sweet onion (Walla Walla, Maui or similar), sliced
2 TB good quality olive oil
Sea salt, black pepper
1/4 cup Chardonnay
Bread base: flatbread (Trader Joe's has a great flatbread), baguette slices or similar
1-2 cups grated Italian cheese, depending on how much cheese you like (fontina, parmegiano reggiano,
mozzarella or combination)
1 TB fresh rosemary, chopped
In a sauté pan, cook onions, sea salt & cracked black pepper in the olive oil over medium high heat.
When onions start to brown add the Chardonnay to deglaze the pan, turn the heat down and let the onions cook
slowly down until the liquid is reduced and the onions are soft and caramelized.
Brush a baking sheet or pizza pan with additional olive oil and arrange several flatbread rounds or the baguette
slices on the pan. Spoon the onion mixture onto the bread, sprinkle with cheese and the rosemary.
Cook in a 425 degree (F) oven until cheese is melted and bread is golden on the edges. Slice flatbread into
wedges and serve.
recipe by Coreen Gottschalk

1/4 c. plus 3 tbsp. butter
1/4 c. plus 3 tbsp. sugar
1 egg, beaten
3/4 c. plus 2 tbsp. flour
1 can condensed milk
Cream together butter and sugar; add egg and flour and mix well. Drop by scant teaspoonfuls onto cookie
sheet. Pat with a floured finger into very thin little circles (quarter to half dollar size). Bake at 325 degrees
for 10-12 minutes, until just starting to brown around edges.
Sandwich two cookies together with cooked condensed milk. To cook condensed milk, place entire,
unopened can in a large saucepan, cover with water. Bring to boil and simmer about 2 hours. This turns it
into caramel.

Peach Paradise
1 can peaches in light syrup
3/4 cup of the light syrup from the can
1 can of sweetened condensed milk
1/3 cup freshly squeezed lemon juice
shredded coconut and sliced peaches for garnish
24 phyllo tartlet shells
In a blender combine 3/4 cup of the peaches, the syrup condensed milk and lemon juice.  Blend until smooth and creamy.
pour mixture into tartlets and refrigerate for at least an hour to set.
Use coconut and peaches for garnish

March 2011 Recipes

Herbed Goat Cheese
Combine 1 teaspoon each of FRESH Parsley, Rosemary and Thyme to a small package of goat cheese in a food processor
Blend together in the food processor
Form small ball shapes with palms of hands, you can create whatever size you would like
A nice play on this recipe is to make a log shape and then roll the outside of it in your choice of crushed nuts (pecans, almonds)

Morrocan Pork Tangine
Tagine is a traditional Moroccan stew typically made with chicken or lamb, vegetables and spices that is served over couscous. This tagine features pork tenderloin, which is naturally very lean and flavorful.
tablespoon all-purpose flour
teaspoon ground cumin
teaspoon paprika
teaspoon powdered saffron or 1/2 teaspoon turmeric
teaspoon ground red pepper
teaspoon ground ginger
pound well-trimmed pork tenderloin, cut into 3/4-inch medallions
tablespoon olive oil
medium onion, chopped
cloves garlic, minced
cups chicken broth, divided
cup golden or dark raisins
cup uncooked couscous
cup chopped fresh cilantro
cup sliced toasted almonds (optional)
  1. Combine flour, cumin, paprika, saffron, pepper and ginger in medium bowl; blend well. Toss pork in flour mixture to coat.
  2. Heat oil in large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Stir in garlic; add pork. Cook 4 to 5 minutes or until pork is no longer pink, stirring occasionally. Add 3/4 cup chicken broth and raisins; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 7 to 8 minutes or until pork is cooked through, stirring occasionally.
  3. Meanwhile, bring remaining 1-3/4 cups chicken broth to a boil in medium saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed.
  4. Spoon couscous onto 4 plates; top with pork mixture. Sprinkle with cilantro and almonds. 

Scallop Panang
this is pretty much a free style recipe but you need a couple of the following things for the authenticity, so here goes

throw some olive oil in and if you can get galanga (looks like ginger from an asian market) use that if not use regular ginger saute it for a minute or so
Take a can of red curry paste (from an Asian store)
can of coconut milk
take a teaspoon and add the paste to the coconut milk until you are ok with the spiciness, start out with one teaspoon

spoon that into a wok or large sauce pan over heat with ginger/galanga
let simmer and add some veggies that take a while to cook up (broccoli, green peppers, onion) or if you are cooking it with a meat that takes a while to cook add that now (beef, not seafood)

throw in a few mashed lemon grass stalks while it simmers add a cup or so of broth of your choice until it reaches a consistency you like
simmer over heat and let the lemon grass soak in for the whole cook, then pull them out at the end. 

Add fish sauce (asian market)  add about 1/4 cup 

add hot chilies to taste 

if you can get your hands on  some kaffir lime leaves sliver those up and add them when you add the meat, a little goes a LONG way...if you can't find them just add a big squirt of lime juice when you add the fish sauce

The last 5 minutes you can add your seafood, it takes no time at all to cook up
just make sure everything is cooked before you remove from heat

serve with Jasmine Rice 
I made the rice then added it to my big bowl and just stirred it all up

December Recipes
Baked Apples
4 good baking apples like Rome, Honey Crisp, Fuji, if you like really tart go for a Granny Smith
5tbs butter softened
1 cup brown sugar
1/2 cup oats
1tbs cinnamon
3tbs sugar

Preheat oven to 350
mix sugar and cinnamon and put aside
mix brown sugar oats and butter until mixture is crumbly put aside
slice apples in half, remove core and set cut side up in baking dish
sprinkle the cinnamon sugar over apples
stuff the hole left from the core with the crumble mixture and cover apple
bake until topping is bubbly and apple is tender but not mushy, about 30-40 minutes
Serve warm and optional suggestion add a scoop of vanilla ice cream

Cellier’s Famous Cheddar Cheese Soup
aka Canada Beer-Cheese Soup from Epcot
Yield: 6 servings

1/4 lb. bacon finely chopped
1/2 red onion cut into 1/4 in. pieces
1/2 cup diced celery
3 TB all-purpose flour
3 cups whole milk
2 cups chicken stock
12 oz. grated white cheddar
1/2 tsp. Worcestershire sauce
3/4 cup Ale, room temperature
Tabasco, salt, and pepper to taste
1. Cook the bacon in a large soup pot over medium heat until wilted but not browned.
2. Add onions, celery and cook until the onion is translucent and bacon has crisped.

3. Sprinkle in flour and stir for about 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. If it is not blending well, it is sometimes easiest to use an immersion blender or throw it in a standard blender, then put back in pot.
4. Bring to a boil, then cover and simmer for 15 minutes.

5. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste.
Serve with your favorite bread and top with chopped chives.

Oreo chocolate balls
 1 package mint oreos
 1 package cream cheese softened
 1 package white chocolate
crush oreos and combine with cream cheese.  stick back in the fridge for an hour or so so the cream cheese thickens a little.  roll balls about meat ball size into melted white chocolate.  put balls on wax paper in the fridge for them to harden for atleast a few hours(mine were in there overnight).

 Panini Sandwiches
Sliced Filone Rolls (like ciabatta - I buy them at Super Target)
precooked Jimmy Dean Sausage Crumbles
Pepper Jack Cheese (1 slice/panini)
Grilled Asparagus
Grilled Portobella Mushrooms
Olive Tapenade
Red Pepper/SunDried Tomato Dip (you guessed it Super Target)
Olive Oil
Spread bread with Olive tapenade and/or RedPepper dip, then add the other ingredients as you like (omit sausage for the veggie lovers).  Brush the outside with olive oil and grill on the panini machine for about 3 minutes on medium (level 2) until it looks nice and toasty (light golden color).  Slice and serve with your favorite beverage.

 Have a Grand Holiday Cake
1 18-1/2 ounce yellow/funfetti cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/4 c Grand Marnier
3/4 c Frozen OJ Concentrate (thawed but not diluted)
1/2 cup vegetable oil

Combine it all together and beat for 2 minutes.  The batter will be thick.  Pour into a greased pan of your choice ( I used a 13x9 and then cut them into circles ).  Bake at 325 for about 40 minutes.  You want it to be a nice golden brown and have a toothpick inserted in the middle come out clean.

Holiday Glaze
  2 c Powdered sugar
  2 TBS Grand Marnier
  1 TBS Butter
Melt butter slightly and then mix until smooth.  Drizzle over the cooled cake.

 Gorgonzola Stuffed Olives on Baby Bellas
This recipe is based on a recipe from Ellie Kreger called Portobello Panini with Gorgonzola and Sun-Dried Tomatoes
6 baby bella mushroom caps
1/4 cup gorgonzola cheese
6 mezzetta apple smoked olives
3tbs sun dried tomato in olive oil
drizzle of olive oil
salt and pepper to taste
6 toothpicks

pre-heat non-stick grill/pan to medium high
use the sun dried tomatoes and 1/2 the gorgonzola to stuff the bellas
place baby bellas top down on pan
cook for approx 2 mins or until bellas are hot through
stuff olives with reserved gorgonzola
remove bellas from pan
place olives on top of bellas
skewer olives into bellas to hold in place
Serve and say yum!

November Recipes

Bacon Wraps from Argentina (recipe from
1  package bacon
1 loaf bread
1 can sweet condensed milk
about 3 cups shredded cheddar cheese
Worcestershire to taste
mustard to taste
Cut the package of bacon in half (not lengthwise), take three slices of the cut bacon and lay them side by side. Remove the crust from a slice of bread. Place the slice of bread on top of the three slices of bacon and flatten it.
Next, mix the sweetened condensed milk with mustard and Worcestershire sauce to taste. The mixture is should be sweet and sour. Spoon the mix on top of the bread. Sprinkle a handful of shredded cheddar cheese over the milk mixture.
Roll the three pieces of bacon up and skewer three toothpicks through the rolls making three separate sections. Then cut the roll into thirds.
Repeat until all of the bacon is used up. When finished making the wraps, put them on a broiling pan and bake at 375°F degrees until bacon is cooked and brown.

Cheesy Corn Casserole from Paraguay
Corn is a quintessential ingredient in dishes throughout Latin America. This casserole is less dense and more soufflé-like than similar versions made in the American South, but still has a flavor that's sure to please a crowd. It can be served as a main or side dish.
3 tablespoons unsalted butter
3 tablespoons canola oil
2 medium onions, halved and thinly sliced
1/2 cup cornmeal
3/4 teaspoon salt
1 teaspoon sugar
2 teaspoons baking powder
1 pound corn kernels, fresh or frozen and thawed
1/2 cup milk
3 eggs, yolks and whites separated
8 ounces Jarlsberg or a similar white melting cheese, shredded
2 tablespoons Parmesan
1.     Heat the oven to 350º. In a small frying pan over medium-low heat, melt the butter and warm the oil. Add the onions and sauté until soft, stirring occasionally so they don't brown, about 10 minutes. Remove the pan from the heat and allow the mixture to cool until lukewarm.
2.     In a large bowl, mix the cornmeal, salt, sugar, and baking powder, and set the mixture aside.
3.     In a blender or food processor, puree the corn with the milk. Blend in the egg yolks and then combine this mixture, along with the cheese and onions, with the dry ingredients.
4.     In a separate bowl, beat the egg whites until stiff but not dry. Carefully fold the egg whites into the corn mixture, and then pour it into a 7- by 11-inch buttered and floured baking dish.
5.     Sprinkle the casserole with the Parmesan and bake it in the middle of the oven until golden brown, about 45 minutes. Allow it to cool for a few minutes before slicing and serving. Serves six as a main dish, 12 as a side.

Black Bean Flatbread with Chimichurri Drizzle 
This recipe is broken into three parts.  Flatbread - Black Bean Spread - Chimichurri Drizzle 
Yield: 16 servings (serving size: 1 square)

1  red bell pepper
1  tablespoon  cornmeal
Cooking spray
1  tablespoon  dry yeast
1/8  teaspoon  sugar
1  cup  warm water (100° to 110°), divided
3  cups  all-purpose flour (about 13 1/2 ounces)
1  teaspoon  salt
1 1/2  cups  Black Bean Spread recipe below
1/2  cup  (2 ounces) finely grated fresh Parmesan cheese
1/4  cup  chopped fresh parsley
1/4  cup  chopped fresh cilantro
2  tablespoons  olive oil
1  tablespoon  fresh lemon juice
2  teaspoons  minced garlic
Preheat broiler.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 16 strips. Set aside.
Reduce oven temperature to 450°.
Spread 1 1/2 cups Black Bean Spread over dough. Sprinkle with cheese. Bake at 450° for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.
Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares; garnish each square with 1 bell pepper strip.

Black Bean Spread Ingredients
1/2  cup  coarsely chopped onion
1  (15-ounce) can 50%-less-sodium black beans, rinsed and drained
1  (14.5-ounce) can organic fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen) Preparation
Combine all ingredients in a blender, and process until smooth.
Wine note: Black beans have a delicious earthy character that tastes wonderful with an earthy Argentinean red wine. The most famous red grape of Argentina is malbec, which was brought to Argentina from the Bordeaux region of France more than a century ago. One tasty favorite that's well priced: Dona Paula Estate Malbec 2005 from Luján de Cuyo, Argentina ($16). -Karen MacNeil

Chimchurri Drizzle Ingredients
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
Throw everything in the food processor till all is chopped and liquid enough to drizzle on top of flatbread.

Use Prepared pie crust for the pastry. Cut into 4"circles, usually  get 3 circles from a crust at one time.
Cuban-Style-Picadillo1/4 cup olive oil
1 large white onion, chopped
8 garlic cloves, minced
6 Turkish bay leaves
2 pounds ground beef (15 to 20 percent fat)
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup raisins
3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
1/4 cup tomato paste
1 1/2 teaspoons red wine vinegar
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. 
Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.

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Peach Salsa
Prep Time: 10 minutes
Total Time: 10 minutes
4 ripe, yellow peaches, peeled, stoned and chopped
1 small red onion, chopped
1 jalapeno pepper, seeded and finely chopped
1/4 cup freshly chopped cilantro
Juice of 1 lime
Combine, peaches, onion, jalapeno, cilantro in a medium bowl. Drizzle lime juice over mixture and toss. Cover and refrigerate until ready to use.

Parmesan and Garlic Popcorn
3 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons vegetable oil
1 cup unpopped popcorn
1/2 cup finely grated Parmesan
1/2 teaspoon cayenne pepper
In a small saucepan over medium heat, melt butter. Add garlic and cook 1 minute, stirring, then remove saucepan from heat and set aside to cool slightly.
Warm vegetable oil in a large, deep pot with a tight-fitting lid over high heat. When oil is hot, add unpopped popcorn, cover pot, and cook 1 minute. Vigorously slide pot back and forth over burner until popcorn begins to pop. Continue cooking and shaking pot until popping subsides, about 5 minutes. Remove pot from heat and transfer popcorn to large serving bowl.
Pour butter-garlic mixture over popcorn, sprinkle with Parmesan and cayenne and toss to coat. Season with salt and serve.

Truffle Popcorn - Cat will probably give us the recipe if we ask nicely

Stuffed Mushrooms

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
  4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Spicy Thai Noodle Salad

1 (12 ounce) package angel hair pasta
3 cups shredded napa cabbage
4 large carrots, shredded
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 bunch fresh cilantro, chopped
1 bunch fresh green onions, chopped
1/2 cup chopped peanuts
2 tablespoons toasted black sesame seeds
1/4 cup peanut butter
2 tablespoons tahini
1/4 cup rice wine vinegar
1/4 cup sweet chili sauce
5 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

Cook Spaghetti, cut all veggies into matchstick size and put aside, mix second set of ingredients smoothing peanut butter and soy sauce first, then add the rest. Drain spaghetti, mix in veggies and lightly toss with peanut sauce. I usually add in some red pepper flakes to give it a little bite. Sprinkle sesame seeds on top and sprinkle green onions on top to garnish.

Bacon Wrapped Figs
Exactly what it says, just wrap figs with bacon and cook at 375 till desired crispiness!

Ceviche - Deb will probably give us the recipe if we ask nicely

Shrimp and Chutney - Charles will probably give us the recipe for the chutney if we ask nicely
1 package cream cheese, bring to room temp
1 jar chutney
1 package cooked bacon pieces
On a tray spread the cream cheese to about 1/2 of its original thickness
top with chutney and then bacon and top with a few sprinklings of chives.
Serve with nice crackers.

Polenta, Sausage and Veggies - Deb will probably give us the recipe if we ask nicely

Strawberries and Grapes
Strawberries and Grapes....what did you expect??

Chocolate Filled Croissants

2 Packages of prepared croissants
Chocolate Chips

Drop a small handful of chocolate chips into the large side of the prepared croissant, roll up as you normally would-taking care to tuck the edges in so the melted chocolate does not seep out. Cook croissants as instructed from croissant container.