Mushroom & Arugula Salad

This was Flora's delicious meaty-mushroom salad at the Spring Supperclub. Via epicurious.

Ingredients:

• 1/2 cup Champagne vinegar
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup finely chopped shallots (4 small)
• 1 cup extra-virgin olive oil
• 1/2 pound whole fresh portabella mushrooms, stems discarded
• 1/2 pound fresh shiitake mushrooms, stems discarded
• 1/2 pound fresh cremini mushrooms, trimmed
• 3/4 pound fresh chanterelle mushrooms, trimmed
• 1/2 pound baby arugula, or regular arugula torn into bite-size pieces (16 cups)
• 2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)

Preparation:

Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.

Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.

Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.

Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.

Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

Cooks' notes:

• Mushrooms (marinated but without additional vinaigrette) can be grilled and cut 4 hours ahead and cooled, uncovered, then kept, loosely covered, at room temperature. Pour off any juices before adding to vinaigrette.
• Vinaigrette keeps, covered and chilled, 1 day.
• Cheese can be shaved 1 day ahead and chilled in a sealed plastic bag.

Barman's Zucchini Fritters

2 zucchini cut diagonally into 1/4' pieces
2 eggs
2 Tbl milk
1/4 cup seasoned flour
veg oil

Place the zucchini slices in a sealed zip-lock with the seasoned flour and shake well. Shake off extra flour and dunk each piece into the egg/milk mixture until well coated. Cook in the hot veg oil 1-2 min on each side until golden/brown. Place on paper towels and blot to remove excess oil. Dip in your fav sauce or salsa and eat.

Jon's Shrimp Tacos

12 small soft taco shells (flour preferably ;))

1 lb medium shrimp

1 avocado

sauce:

1/3 cup olive oil

4 tablespoons of chipotle pepper paste (more/less depending on smoke preference)

2 tablespoons of cayenne pepper (more/less depending on heat preference)

1 cup of brown sugar (more/less depending on sweet preference)

1/2 of one lemon

1/2 of one orange

salt to taste

sautee shrimp til cooked, then add sauce till warm, and serve with raw taco/avocado

Heidi's Tomate, Jamon Y Manchego Tapas

Ingredients:
-wedge of Manchego cheese
-1/4 lb jamon, thinly sliced

-10 plum tomatoes, halved
-head of garlic
-olive oil
-baguette (whole grain)
-salt,pepper
-Oregano, about 1.5 tsp
-1 tsp Smoked paprika

~preheat oven to 350. Place tomato halves on baking sheet, sprinkle with olive oil, salt,pepper and oregano. Take garlic, slice off top of garlic, revealing all of the garlic cloves. Place it in tin foil, pour a few glugs of olive oil on it and warp it tightly. Place that on the baking sheet as well, roast everything for 1.5 hr to 2 hrs.
~take everything out of oven, let cool. squeeze out the soft garlic into a bowl, and pour in the remaining olive oil from the tin foil. add smoked paprika. smash up with a fork add more olive oil if you'd like.
~chop up the tomatoes to the size you like, add more of the seasonings to taste. we like paprika so we're heavy on that.
~slice up baguette, and shmear the garlic olive oil mash on each slice. Give it a quick toast in the oven.
~Assemble. add tomatoes to each slice, then a slice of manchego, then a slice of rolled up jamon.
ENJOY!

Umberto's Chorizo y Calimotxo

Step 1) Buy expensive chorizo that taste good.

Step 2) Heat the chorizo in a cast iron with some olive oil.

Step 3) Yum.

-------------------------------------

Step 1) Buy some inexpensive wine that tastes like shit.

Step 2) Mix equal parts Coca-Cola Classic with the wine.

Step 3) Jrunk.

Flora's Mexican Wedding Cakes

from epicurious

Polvorones

These "cakes" are really festive cookies.

Yield: Makes about 4 dozen

1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground

1/8 teaspoon ground cinnamon

Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.

Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)

Sift remaining cinnamon sugar over cookies and serve.

Shosh's Chicken Paprikash

pap-ri-kash.  paprikash.

INGREDIENTS 

• 1 (2 to 3 pound) whole chicken, cut into pieces (I used all thighs shredded)
• 1 bell pepper diced
• 3 diced garlic cloves
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 cup chopped onion
• 1 tbls cayenne pepper
• 1/4 cup hot and sweet hungarian paprika
• 1 cup white wine
• 1 cup chicken broth
• 1/2-1 cup sour cream (I used soy, came out great!)

DIRECTIONS

1. In a large skillet, heat olive oil and brown chicken on all sides. Season chicken with salt, paprika, cayenne pepper and pepper. Remove chicken and set aside.
2. Add onion, garlic and bell pepper to skillet. Cook just until tender, but not brown. Stir in most of paprika. Return chicken to skillet, turning to coat with paprika/onion mixture. Add wine and broth. Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. (I cooked it in the oven at 300 for like 2 hours) Remove chicken and keep warm.
3. Boil skillet drippings until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1/2 cup sour cream. Heat through. Serve chicken atop spaetzle (Hungarian egg noodles) or dumplings.

Ivria's Kugel

From epicurious...

Ingredients:
For noodles

• 1 pound dried wide egg noodles
• 1 stick (1/2 cup) unsalted butter, cut into pieces
• 1 cup whole milk
• 5 large eggs, lightly beaten
• 1/2 cup sugar
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 (1-pound) container sour cream
• 1 (1-pound) container small curd cottage cheese (4% fat)
• 1 (20-ounce) can crushed pineapple, drained

For topping

• 2 cups cornflakes, coarsely crushed
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons unsalted butter, cut into bits

Prep:

Prepare kugel:
Put oven rack in middle position and preheat to 350°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish.

Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente. Drain well in a colander, then return to warm pot and add butter, tossing until noodles are coated.

Whisk together milk, eggs, sugar, vanilla, and salt until combined, then whisk in sour cream. Stir in cottage cheese and pineapple and add to noodles, stirring to coat well, then spoon into baking dish.

Make topping and bake kugel:
Stir together cornflakes, sugar, and cinnamon and sprinkle evenly over noodles. Dot with butter and bake until kugel is set and edges are golden brown, about 1 hour. Let stand 5 minutes before serving.

Becky's Polish Pierogis

These have been a staple of the Murdock family for generations.

4 c flour
4 eggs
1 tsp salt
cup cold water
3-5 potatoes
sauerkraut
stick butter
1-2 chopped onions
salt and pepper

Make a well in the flour, add eggs and salt, slowly beat water in until flour is just taken in. Don't add all the water if you don't need to, it'll get too sticky.

On floured surface, knead dough.

Peel and chop potatoes, boil with salt. When done, pour off water. In a saucepan, heat butter and add onion. Add to potatoes and mash, leaving some chunks. Salt and pepper to taste.

Cut dough into even halves, roll out dough thinly. Cut into squares, about 3x3 inches. Put small scoop of potato mixture into middle of square. Fold diagonally and pinch corners to make triangles. Once finished with first dough portion, add sauerkraut to remaining potato mixture and stir. Roll out dough, and repeat with sauerkraut/potato mixture. Set pierogis out on a towel, not touching, to dry for at least 2 hours. Boil in batches for a few minutes, until floating for a minute or so. Scoop back out onto towel to drain. You can package them up at this point in a container with a little butter and onion. Otherwise, fry in a pan with some butter and onion. Serve with sour cream.

Etan's Moroccan Matbucha

Ingredients:
4 cans of diced tomatoes (28 oz each)
1 bag frozen diced green peppers (10oz), or similar amount fresh chopped
1 bag frozen chopped/diced onions, or similar amount fresh chopped
cayenne pepper (amount depends on how spicy you want it - i usually put about 2 teaspoons)
============
Prep:
Dump the tomatoes with the liquid into a pot and turn flame on high.
When the liquid start boil, lower the flame to medium.
While it's cooking, pour a bit of olive oil in a frying pan and saute the onions and peppers until light brown. Pour the onions and peppers into the tomatoes.
Keep stirring otherwise it'll stick to the bottom of the pan (if you feel that it's sticking, lower the flame a little).

It takes about 2 hours to cook.

After you turn off the stove pour the cayenne pepper (it's very strong, so pour a little at a time and taste) and stir WELL otherwise some might end up with a hunk of cayenne in their mouth.

Papa Barman's Hummus and Pita

(note: not edited so you get the full impact of Barman's foul mouth)

Here's my dad's hummus recipe and the pita recipe I used. The measurements for the hummus are a little archaic and if you use fresh chickpeas as opposed to canned like I did then you have to do most of it by taste. The ratio of chickpeas to tahini is around 2:1.

1/2 a can of tahini
2 cans of chickpeas
2-4 cloves fresh garlic
1-2 lemons (juice)
salt to taste

Pour the full can of tahini into a blender and mix well, pour half back. Add chickpeas and blend well until smooth, adding some of the chickpea water as needed for a paste-like consistnecy. Mince garlic and blend, keep in mind that the garlic will be stronger as it has time to sit in the humus, so if it's going to sit overnight use a little less than you think you want. Add and mix the juice of 1-2 lemmons to taste. Salt to taste. Rub it all over your naked chest and enjoy ;-)


Pita (12 pitas)

1pk yeast (scant tblsp)
3-4 cups all purpose or whole-wheat flour
1 tbl olive oil
1 tsp salt
1 1/2 cup warm water

Mix yeast with warm water in a large mixing bowl until yeast is dissolved. Add the oil and salt and mix well. Add and stir in flour aboout 1/2 a cup at a time until it becomes difficult to stir and the mixture becomes doughy like a drunken fat girl's ass after a frat party.

Turn the dough onto a floured surface and knead well for 10 min adding flour as necessary to make a firm, elastic dough (you can also use a food processor or mixer w/ a dough hook). Place the dough in a grease bowl and cover for about 1 1/2 or until the dough doubles in size.

Turn dough onto floured surface and cut into 12 equal peices. Using hands roll peices into a ball about the size of a ping-pong ball on steriods, cover them with a towel and let sit for 5 min.

Using a rolling pin or some other long, hard, cylindrical object, roll each ball firmly into a 6" flat circle (do this on a floured surface). Cover the discs with a towel and let sit for 15 min. During this time, preheat your oven and backing stone, tiles, or cookie sheets to 500 degrees.

Frisbee-golf your pita discs into the oven and bake for 3 min. Now you've got some motha fuckin' pita beatch!

Flora's Flourless Chocolate Cake

This won top prize, good stuff, from epicurious.

Ingredients:

• 1 pound semisweet chocolate, chopped
• 1 cup (2 sticks) unsalted butter
• 1/4 cup coffee liqueur
• 1 teaspoon vanilla extract

• 7 large eggs, room temperature
• 1 cup sugar

• Powdered sugar

Prep:

Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth. Cool to lukewarm. Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture.

Place prepared pan on baking sheet. Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool completely in pan. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.)

Run knife around pan sides to loosen cake. Remove sides of pan; transfer cake to platter. Remove parchment paper. Sprinkle cake with powdered sugar and serve.

Becky's Shrimp and Gouda Grits

Creamy Grits with Shrimp Recipe

1 pound large raw shrimp, peeled and deveined
1 cup milk or 1/2 and 1/2
2 cups water
1 1/2 cups hot stock (shrimp, chicken, or vegetable)
1/4 cup butter
Salt and black pepper to taste
1 cup stone-ground grits**
3 tablespoons fresh lemon juice
Salt and black pepper to taste
2 tablespoons finely chopped onion
1 clove garlic, minced
2 tablespoons finely chopped green or red bell pepper
some gouda or cheddar or other tasty cheese

** If using quick-cooking grits (not instant, reduce cream to 1/2 cup and reduce stock to 1 cup.

In a large saucepan over medium-high heat, combine cream water, and hot stock; bring to a gentle boil. Add butter salt, and pepper. Slowly add grits, stirring constantly (so that the grits do not settle to the bottom and scorch), until all are added; reduce heat to medium-low. Cook for 10-20 minutes, stirring occasionally (be careful not to scorch mixture), or until the grits are tender.

NOTE: Grits should have absorbed all of the liquid and become soft and should have the same consistency as oatmeal (moist, not dry). If the grits become too thick, add warm stock or water to thin. remove from heat.

Sprinkle shrimp with lemon juice, salt, and pepper; set aside. In a pan, add onion, garlic, and green or red bell pepper; saute 10 minutes or until the onion is transparent. Add shrimp mixture; saute 5 to 7 minutes or until shrimp are opaque in center (cut to test). Remove from heat.

To serve, spoon hot grits onto individual serving plates and top with shrimp mixture and cheese, stir.

Makes 4 servings.

Tara's Breakfast Casserole

Paula Deen's Breakfast Casserole (I got the recipe from my friend Lesleigh, she changed it a bit)

Breakfast Casserole ingredients:

5 slices thickly sliced white bread-- crusts and all, buttered and cubed

1 lb. mild sausage, crumbled, cooked, and drained (Lesleigh likes spicy sausage... that's what I used)

3 c. grated, extra-sharp cheddar cheese

4 eggs

2 c. milk

1 tsp. dry mustard

1 tsp. salt

1 tsp. hot sauce

1. Spray a 1.5 quart casserole dish with vegetable oil cooking spray (I used butter, but it obviously stuck).

2. Put bread cubes in the dish. Put sausage over the bread. Sprinkle with cheese.

3. Combine eggs, milk, mustard, salt and hot sauce (I used more than 1 tsp.). Mix well and pour over the bread.

4. Cover and refrigerate overnight.

5. The next day, let the casserole sit out while preheating oven to 350°F. Uncover casserole and bake for one hour.

6. Eat and eat.

Becky's Beef Mole Recipe

A winner. This stuff is tasty.
Adapted from A Year of Crockpotting.

Ingredients:
2-3 lbs meat (I used frozen bottom round)
1/2 cup raw slivered almonds
1 dry red chili pod
1 yellow onion, chopped
3 cloves garlic, minced
1 T chili powder
1/2 tsp ground coriander
1/4 tsp cloves
1/4 tsp anise seeds
1 cinnamon stick
1 (14-oz) can diced tomatoes (and juice)
1 (6-oz) can tomato paste
1/4 cup tequila (or white wine or apple juice or rum)
2 oz unsweetened chocolate (I used leftover bittersweet chocolate with espresso beans in it)
1 cup water
salt to taste

Prep:
Use a 5-6 quart crockpot. Toast the almonds in a pan or toaster pan and set aside.

Put the meat your going to use into the crockpot. Cover with everything else.

Add the toasted nuts and cover up. Cook on low for about 8 hours. About 6 hours in, shred meat with forks. Salt to taste. Serve with rice or tortillas.

Ivria's Momma's Banana Bread

Banana Bread

Ingredients:

3-4 over-ripe bananas

1 cup sugar

1/3 cup water

2 eggs

2/3 cups butter or crisco

1 2/3 cup flour

1 t baking soda

1/2 t salt

1/4 t baking powder

Optional (but highly recommended!) - chopped walnuts/chocolate chips

Directions:

Blend ingredients together in order listed above. Bake in greased pan. Bake @ 350 for 25-45 min. (less in a ring, more in a loaf pan)

Tara's Pumpkin Mess

A cheesy pumpkin and bread fondue... Deelish. From epicurious.

Ingredients:

• 1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 ounces total)
• 1 (7-pound) orange pumpkin
• 1 1/2 cups heavy cream
• 1 cup reduced-sodium chicken or vegetable broth
• 1/2 teaspoon grated nutmeg
• 2 1/2 cups coarsely grated Gruyère (6 ounces)
• 2 1/2 cups coarsely grated Emmental (6 ounces)
• 1 tablespoon olive oil

Prep:
Preheat oven to 450°F with rack in lower third.

Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.

Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.

Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.

Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)

Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

Noah's Carrot and Coriander Salad

from A Platter of Figs and Other Recipes by David Tanis

Carrot and Coriander Salad ingredients:

2 lbs. carrots

Salt and pepper

1 large shallot, finely diced

2 garlic cloves, smashed to a paste with a little salt

2 tsp. cumin seeds, toasted and ground

2 tsp. coriander seeds, toasted and ground

Red pepper flakes (or cayenne)

Juice of 1 or 2 lemons

Olive oil

Limes

1 bunch cilantro

(Recipe also calls for Good green olives like Picholine or Lucques, but I think Noah omitted those)

1. Julienne the carrots and put into a large bowl, sprinkle with salt and toss.

2. Add shallot, garlic, cumin, coriander, red pepper, and lemon juice. Toss well and let the carrots soften.

3. Add olive oil to coat, adjust the seasoning with lemon juice, salt and pepper, and red pepper.

4. Cover and set aside at cool room temperature for up to several hours, or refrigerate and then return to room temperature to serve.

5. Toss the salad again to distribute seasoning. Squeeze on fresh lime juice and garnish with roughly chopped cilantro and lime wedges (and olives, if you use them).

6. Eat and eat.

Ivria's Eggplant Bruschetta

Ingredients:

• 1 whole Italian eggplant, sliced (1/4-inch thick), grilled until colored on both sides, roughly chopped
• 1 red onion, sliced (1/4-inch thick), grilled until brown on both sides, roughly chopped
• 1 small garlic clove, minced
• 1 (14-inch) baguette sliced, rubbed with garlic and toasted
• Olive oil
  
• Salt and pepper to taste
• Goat cheese
• Olives
  

Prep:
Combine eggplant, onion, and garlic. Spread on toasted baguette. Top with olive oil and salt and pepper, goat cheese and olives. MMmmmm

Jon's Maple-Mashed Sweet Potatoes

From epicurious.

Ingredients:

• 6 lb sweet potatoes
• 1 stick (1/2 cup) unsalted butter, melted
• 1/2 cup heavy cream, warmed
• 2 tablespoons pure maple syrup
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Prep:

Preheat oven to 400°F.

Prick each potato twice with a fork and bake in a foil-lined shallow baking pan in lower third of oven until very tender, about 1 hour. Remove and cool slightly.

Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes with a potato masher or, for a smoother purée, force through a potato ricer. Stir in butter, cream, syrup, salt, and pepper.