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Wed, May. 17th, 2006, 09:24 am
overyonder: (no subject)

If anyone in the Santa Rosa area needs a ride to Healdsburger today for some super duper fun, I can supply one. Well, Jasper can supply one and I can just look good in the passenger seat.

Any takers??

Fri, Apr. 28th, 2006, 10:54 am
speedygoop: Wednesday April 19th, I think.

This week's WNCC was minus the chelsea but plus the Derrik (sp?), Jess and Jasper. And me, duh. Anyhow we made some really good stuff and even dessert. We were also brought closer together by The Lord and that was lovely as well. Jasper brought strawberry cake and funfetti icing, but I had something else in mind. I got a little too into the Vegetarian Times magazine I was perusing while I was waiting for the guests to arrive and I picked out 2 recipies we could make from there.

Tortellini with Watercress, White Beans and Pine Nuts
Peppery watercress and creamy cannellini beans team up for a light and luscious one-dish meal. If watercress is unavailable, 8 cups of fresh arugula or spinach may be substituted.(We used arugula)

2 9-oz. pkg. fresh cheese tortellini (I think we used one 20oz. package)
2 Tbs. finely chopped oil-packed sun-dried tomatoes plus 3 Tbs. of the oil
4 shallots, minced
4 cloves garlic, minced
1/2 tsp. crushed red pepper, or more to taste
4 bunches watercress arugula, well rinsed and tough stems removed
1 cup vegetable broth or pasta water, or more as needed (we used chicken broth)
Salt and freshly ground black pepper to taste
2 15.5-oz. cans cannellini beans, drained and rinsed
1/4 cup toasted pine nuts (bought these, but forgot to use them, toasting nuts isn't our forte anyhow)
Grated regular or soy Parmesan cheese, as desired (soy cheese.........um ew)

Cook tortellini in large pot of lightly salted boiling water, stirring occasionally, according to package directions. Drain, reserving 1 cup of pasta water, if using instead of broth. Toss pasta with 1 Tbs. sun-dried tomato oil, and set aside.

Heat remaining oil in same pot over medium heat. Add shallots and garlic, and cook until softened, about 2 minutes. Stir in crushed red pepper.

Add watercress arugula to pot with broth, sun-dried tomatoes, salt and pepper. Cook until watercress is limp but still bright green, about 2 minutes. Stir in beans, and heat through for 1 minute. Add 1 cup broth or pasta water. Sprinkle with toasted pine nuts and cheese, and serve. Pass additional Parmesan at the table.

We found this a bit brothy, but really really good.

And for dessert..
Kiwi and Orange Compote with Almonds

1/3 cup granulated sugar
2 whole cardamom pods, crushed
2 whole allspice
1 cinnamon stick
1/2 tsp. vanilla extract
3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices
4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices
2 Tbs. sliced almonds, toasted (well we accidentally made the almonds into little charcoal pieces, but I'm sure it would have tasted nice with them)

I also added blackberries and raspberries.

Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.

Put orange and kiwi slices (and other fruit) in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds(oops), and serve.

I actually just divided the fruit into rammekins, whipped up some cream with powdered sugar and spooned it on top of the fruit. So good.

Sat, Apr. 29th, 2006, 10:24 am
speedygoop: Wednesday, April 26th

WNCC was a good one this Wendesday. Jasper and Chelsea and I went shopping at Safeway because we only needed a few things, suprisingly there were a lot of the ingredients in my house. The meal was decidedly tasty, but it could have used a bit of seasoning. My mom said we could blame the blandness on the French. So we will.

Chicken Salmon Crepes with Asparagus and Mushroom

6 tablespoons unsalted butter
1/4 cup all purpose flour
1 1/4 cup whole milk
1 1/4 cup chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked chicken Salmon (and we used about a pound of cooked salmon. we like fish!)
3 tablespoons medium dry Sherry (didn't use this)
1 pound thin asparagus, trimmed

Heat 5 tablespoons butter in a 2 quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté (oooooh fancy) sauce is silky and thick, about 25 minutes. (We all took a turn whisking) Reserve 1/2 cup sauce for topping.

Cook shallot in remaining tablespoon butter in a 10 inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken Salmon and Sherry.

Cut enough stalks into 1/4 inch pieces to measure 1 cup. (we just guessed at this point) Cook in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out and drain on paper towels, then stir into velouté sauce with salt and pepper to taste.

Basic Crêpe Batter for Sweet or Savory Crêpes ~ Blender Method

3 large eggs
1-1/3 cups whole milk
3/4 cups unbleached, all-purpose flour
3/4 teaspoon salt
5 Tablespoons unsalted butter, melted

Combine the eggs, milk, flour and salt in the blender and blend on high speed for 1 minute.

If the batter is lumpy, strain it through a sieve. (ours wasn't, Chelsea blended the crap outta the batter, she's good) Cover and allow to rest at room temperature for at least one hour.
At this point, it can also be covered and refrigerated for up to 1 day. Bring it to room temperature before continuing with recipe.

Whisk in 3 tablespoons of the melted butter. Skim the foam off the rest of the butter.

Heat an 8" crêpe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little of the melted butter.

Using a 1/4 cup measure (we used a whole cup, we wanted big crepes), fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.

Loosen the edges of the crêpe with a metal spatula. You can use a spatula to turn the crêpe, but I usually turn it with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it over.

Put some filling on the crepe and kinda fold it up, when its done try to get it onto the plate without making a big mess and splling the stuff everywhere. It takes about three tries to get it right.

I found these recipies online and we tried to follow the directions, but we're not much good at that.

Wed, Mar. 1st, 2006, 09:52 pm
speedygoop: Wednesday, March 1st

Tonight was a successful WNCC meeting (or, eating rather). The first one in a long while. It was quite overdue and actually owes the library 1.83 in late charges.

Chelsea, Jasper and I were in attendance. We went shopping at both Safeway and Big John's.
This is what we made:

Greek Chickpeas with Rice

1/3 cup extra virgin olive oil
1 large onion, minced
1/2 cup dry white wine
1-2 teaspoons red pepper flakes
4 cups chicken stock
2 cups cooked chickpeas (canned ok)
1 cup finely chopped canned tomatoes (uh oh i thought you were supposed to have 2, oh well)
1 cinnamon stick
1 bay leaf
1 cup short grain brown rice (we used long, OMG)
1/2 cup crumbled feta (we used garlic lemon feta and the whole package
1/4 cup chopped italian parsley

In a heavy pot, heat the olive oil over moderate heat. Add the onion and saute until soft, about 10 minutes. Add the wine and pepper flakes and simmer briskly over high heat for one minute. Add 2 cups of stock, the chickpeas, tomatoes, cinnamon stick and bay leaf. Bring to a simmer. Cover, adjust the heat to maintain a gentle simmer and cook 10 minutes. Add the rice and the remaining 2 cups stock. Bring to a simmer, cover and adjust the heat to maintain a gentle simmer. Cook until the rice is tender, about 50 minutes. Season to taste with salt and discard the cinnamon stick and bay leaf. Stir in the feta, cover and let stand 10 minutes. Serve in bowls (duh) and garnish with chopped parsley.

Margaret Fox's Winning Crab Cakes

-Crab Cakes
1 pound fresh picked crab meat
1 teaspoon unsalted butter
3 tablespoons minced shallots (about 1 for us)
1 extra large egg, beaten (to a bloody pulp, uh well not really. shoot, Jasper and Chelsea forgot eggs)
Finely grated zest of 1 lemon
1/4 cup mayo
1 1/2 tablespoons italian parsley, minced
2 drops tabasco sauce or something like it
1/4 teaspoon freshly ground pepper
3/4 teaspoon salt
6 tablespoons plain bread crumbs measured and then mashed up in a ziplock bag

About 1 1/2 cups plain bread crumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

-For cooking and Serving
safflower oil for frying
lemonaise sauce

Rise and pick over crab meat. Break up lumps. Set aside.
Melt butter in a small pan over low heat and saute shallots until softened. Cool; mix with egg, zest, mayo, parsley, tabasco, pepper, salt and 6 tablespoons bread crumbs. Let sit 15 minutes (or 5, like we did) then mix thoroughly with the crab. Form into 8 patties. Mix the bread crumbs with the salt and pepper in a shallow dish or plate. Dredge cakes on both sides. Refrigerate at least 1 hour (or 45 minutes like us). Pour oil about 1/4 inch deep into a saute pan, and heat over medium-high heat. Saute cakes on both sides until richly browned. Drain briefly on paper towels. Serve with a drizzle of lemonaise sauce.

Lemonaise Sauce

One jar Lemonasie (Lemonaise is made by Ojai Cook, I found it at Big John's. You may substitute regular mayo and add minced fresh tarragon, basil and lemon juice.)

Whisk together 1 1/4 cup lemonaise, 1/3 cup fresh lemon juice, finely grated zest of 1/2 lemon, 2 tablespoons fresh ground black pepper.

WE thought this was kinda a lot of sauce.

Verdict: Delicious. Even Chelsea ate the onions in the chickpea stew/soup.

Warning: This meal, if consumed by a mother along with one glass white wine, may cause incomprehensible philosiphicalness. Yeah, it was innnnnnnnnnnteresting.

All recipes from the San Francisco Chronicle Wednesday, Feb 15, 2006. I probably could have found them online instead of typing them all in here...but that's what afterthoughts are for I guess.

Wed, Feb. 8th, 2006, 10:33 pm
overyonder: For serious.

I think we need to bring Wednesday night tomfoolery back, guys. Srsly. Plz.
I like how Jasper and I are four of the ten members.

Go back and read all of the old entries. I lol'd. Like, actually lol'd. They made my night.

I love you all.

Wed, Jul. 20th, 2005, 02:18 pm
speedygoop: (no subject)

This is not food stuff really. But I thought it was funny, only because I'm retarded.

Anyhow, she does mention, "sex for lunch". And seemed like a good enough reason for me.

Tue, Jul. 19th, 2005, 08:47 pm
jamlegs2: This isn't about food, but ...

Friday July 29th (not the 22nd, as I was previously told) my friends Ben Stark, Ben Symons, and I will be premiering our movie Smith Smith Smith at the Raven Film Center in Healdsburg, CA. Movie will start at 10 or 11 PM. Everyone should show up, bring your friends, spread the word! The movie is good.
this is, like, cross posted.

Thu, Jul. 7th, 2005, 01:45 pm
speedygoop: (no subject)

Chelsea did all the work last night. It was delicious.

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Wed, Jun. 22nd, 2005, 02:32 pm
nakiwakare: Because every wncc is filled with that

invalidassembly: what are you guys making tonight?
invalidassembly: besides sweet sweet love

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