"Dirty one Dish" - Chocolate Mousse

Bittersweet Chocolate Mousse

Prep: 25 minutes Total: 3 hours

Ingredients
Serves 4
4 large egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate
3/4 cup heavy cream

Directions
Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.

For a simple garnish, shave chocolate from the side of a chocolate bar with a vegetable peeler.Note: To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.

Read more at Marthastewart.com: Bittersweet Chocolate Mousse - Martha Stewart Recipes

Dirty One Dish: Cioppino

Serves 8

Ingredients:

1/4 c Extra Virgin Olive Oil

8-10 canned anchovies

4-6 cloves of garlic thinly sliced

2 bay leaves

1 medium onion diced

1 red bell pepper diced

2T Worcestershire

dash of Frank's Red Hot sauce

1 c red wine

2 c clamato juice

3c tomato sauce

3 T basil (I like the frozen cubes from Trader Joe's)

3 T lemon juice

1 1/2 lbs fish (steelhead, salmon, halibut, or cod)

32 clams

32 raw shrimp peeled and de-veined

scallops (if using giant sea scallops, one per person and cut into fourths)

12 oz tomato paste (additional 12 oz if planning to serve over pasta)

Seasoning Mix:

1 T sea salt (course, not ground)

1 T pepper (not ground)

2 T oregano

1 T rosemary (fresh)

Mix all in food processor until fine

Directions:

In a dutch oven or large , heavy stockpot, heat olive oil on medium and add anchovies, cook 3 min. Add garlic and cook another 3 min. Add bay leaves, onion, bell peppers, and half of seasoning mix. Saute 6-8 min. Add wine, red hot, and Worcestershire, reduce by half. Add Clamato and tomato sauce, lemon, and basil. Bring to a soft boil. Add all fish and shellfish. Cook 7 minutes or until fish and shrimp are done and clams open. Add tomato paste and remaining seasoning to taste.

Serve as a stew with bread or add additional tomato paste to thicken and serve as a sauce over pasta.

Tapas: Toasted Crusty Bread

Toasted Crusty Bread
This basic recipe can be served with a variety of toppings on hand or made ahead (see
recipes on following page). Have the toppings prepped ahead of time to make serving easy.
Serves 10-12
Ingredients
2 baguettes cut on extreme diagonal, to create bigger surface area for toppings or use
a Batard. Slice 3/4 inch wide pieces.
2 garlic cloves, peeled and cut in half
Directions
Before serving heat oven to 350 degrees
Brush oil on both sides of bread slices, rub each piece with cut garlic clove and place on
baking sheet. Bake for 2 -4 minutes until crispy.
Place toasts on platter and top with your favorite toppings.

Roast Tomatoes and Serrano Ham Toast topping
Ingredients

8 plum tomatoes

½ tsp sea salt

1 1/2 tsp fresh chopped oregano

4-6 ounces thinly sliced Serrano ham

Directions

1) Heat oven broiler
2) Slice tomatoes in half lengthwise. Put cut side down on an oiled baking sheet.
3) Broil for 4 minutes or until the tomato skin is blistered.
4) Remove pan. When tomatoes are cool enough to handle, peel the skin off and roughly chop and mash them.
5) Toss the tomatoes with fresh oregano. Place spoonful of tomato and a slice of ham on each bread slice.

Tapas: Spanish Tortilla

Ingredients

• 6 medium potatoes, diced
• 2 small onions, coarsely chopped
• 1/2 teaspoon salt, plus 1/2 teaspoon
• 2 tablespoons sunflower oil, plus 2 tablespoons
• 7 eggs
• 1/4 cup milk
• Serving suggestion: tomato salad drizzled with olive oil

 

Directions

In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.

Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.

Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated.
Clean the frying pan and return to stove.

Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla.

When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.

***  One change...because I lack the talent.  I didn't flip the tortilla, instead I put it in the oven on broil to brown the top.

Tapas: Chicken Emanada w/Chorizo, Raisins and Olives

(Epicurious)

Yield: Makes 12 servings (as part of tapas buffet)
Active Time: 1 hr
Total Time: 3 hr (includes cooling)

Ingredients

3 whole chicken legs, including thighs (2 to 2 1/4 pounds total)
1 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
2 large garlic cloves, minced
2 Turkish bay leaves or 1 California
1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)
1/2 teaspoon Spanish smoked paprika (not hot)
1/4 cup chopped pitted green olives
1/4 cup golden raisins
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 pound frozen pizza dough, thawed (I used Trader Joe's pre-made pizza dough)

Directions

Make filling:

Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.

Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.

Form and bake empanada:

Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes.

Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.

Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan. Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water. Roll out remaining dough in same manner, then arrange over filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada.

Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm.

Cut empanada into squares and serve warm or at room temperature.

Cooks' notes:
• Filling can be made 2 days ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before using.
• Empanada can be made 4 hours ahead and kept, uncovered, at room temperature. If desired, reheat in a preheated 375°F oven 15 minutes.

Tapas: Steamed Clams in Garlic Saffron Broth

(Martha Stewart)
Ingredients
Serves 8
• Large pinch of saffron • 2 teaspoons extra-virgin olive oil • 4 cloves garlic, minced • 2 large shallots, finely chopped • 1/2 cup dry white wine • 3 dozen littleneck clams • 1 tomato, seeded and cut into 1/4-inch dice • 3 tablespoons chopped fresh flat-leaf parsley • Pinch of freshly ground pepper
Directions 1. Crumble saffron into 1 cup of boiling water. Set aside to steep. 2. Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

Tapas: Cheese and Quince Plate

Not much of a recipe here girls:)
Cut quince paste into cubes and roll in crushed Spanish Valencian Almonds
Slide on toothpick with Spanish cheese of your choice (I used manchego and drunken goat)

Backyard BBQ: Strawberry Spinach Salad

10-12 oz baby spinach
1/3 cup sliced almonds, toasted
1 quart strawberries, hulled and quartered
1 whole cucumber, peeled and finely diced

Dressing:
Juice of half a lemon
2 tablespoons white wine vinegar
1/3 cup sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds

Backyard BBQ: Creeping Crust Cobbler

By Julie Anderson


1/2 C butter

Melt in 9x9 pan


1 C flour
1 C sugar
1 tsp baking powder
1/2 C milk


Combine and spoon over melted butter


2 C fresh fruit
1 C sugar (if the fruit is already sweet/ripe I would only add 1/2 C sugar)


Heat to dissolve sugar and pour over pan. Bake at 350 for 30 minutes.

Cancer Fighting Foods: Raspberry Sauce

Ingredients:
1 bag frozen raspberries (defrosted) - or fresh if in season
3 Tbsp raspberry jam

Directions:
Combine raspberries and jam in blender and puree until smooth. Strain out seeds in small batches.

Cancer Fighting Foods: Dark Chocolate Brownie Ice Cream Sandwiches

Brownie Ingredients:

6 Tbsp unsalted butter, plus more for the pan
6 oz chocolate chips/chopped chocolate (I used 60% bittersweet)
1/4 cup unsweetened cocoa powder
3/4 cup flour
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
2 eggs
2 tsp pure vanilla extract

Brownie Directions:

1. Preheat oven to 350. Line a buttered 8-inch-square baking pan with foil or parchment paper, allowing 2 inches to hang over the sides. Butter the lining; set the pan aside.
2. Put the butter, chocolate, and cocoa in a heat-proof medium bowl set over a pan of simmering water; stir until the butter and chocolate are melted. Let cool slightly.
3. Whisk together the flour, baking powder, and salt in a separate bowl; set aside.
4. Put the sugar, eggs, and vanilla in the bowl of an electric mixer and beat on medium until pale, about 4 minutes. Add the chocolate mixture; beat until combined. Add the flour mixture; beat, scraping down the sides of the bowl, until well incorporated.
5. Pour the batter into the prepared pan; smooth the top. Bake 35 minutes.

Making the Ice Cream Sandwiches:

Put completely cooled brownies in food processor and pulse into fine crumbs. Use a muffin pan and insert cucpcake papers into the cups. Fill cupcake papers 1/3 full with brownie crumbs packed tightly. Scoop softened ice cream (your choice of flavor) another 1/3 full into the papers. Top with the remaining brownie crumbs packed tightly. Place in freezer for 3-4 hours until slightly hardened.

Cancer Fighting Foods: Cocktail

Pomegranate/cranberry Bellini's:
1 1/2 C unsweetened Pomegranate juice
1 C. unsweetened Cranberry juice
1 1/2 c. simple sugar (1 c water and 1 c. sugar boiled till sugar dissolves)
1 large bottle Pellegrino or other sparkling water
2 Fresh limes cut and slightly juiced into mixture
serve over ice and add fresh mint to garnish

Cancer Fighting Food: BBQ Salmon Bake

BBQ Salmon bake:
1-2 salmon fillets on aluminum foil to be wrapped completely and placed on BBQ
1/2 - 3/4 c mayo - smother on fillets
Sprinkle with Mrs. Dash and Johnny's seafood seasoning
1 each Chopped red and yellow peppers-put on top of fillet and add fresh lemon juice
Salmon is best moist, soft and flaky. Cook about 10-15 minutes depending on how thick your fillets are. Check with a fork and remove immediately upon doneness.
Sprinkle with toasted pine nuts

Note:
I forgot the Johnny's season salt the night I made this. It's better with it.
Do not over cook salmon like I did. It's yucky- believe me! ( I lost track of time while I was breastfeeding Gwenn!)
Also -Try hard to remember pine nuts that are in the oven toasting at 375 degrees. Not at all like I did for our dinner! Otherwise they are yucky too!

Whew!

Cancer Fighting Food: Smoked Salmon Salad Nicoise'

Ingredients:
8 oz. small red potatoes, scrubbed & halved
6 oz. green beans, preferably thin haricots verts
2 Tbl reduced-fat mayo
1 Tbl white-wine vinegar
1 tsp lemon juice
1 tsp Worcestershire sauce
1 1/2 tsp Dijon mustard
1/2 tsp dried dill
1/4 tsp fresh ground pepper
6 cups mixed salad greens
1/2 small cucumber, thinly sliced
12 small cherry or grape tomatoes, halved
4 oz smoked salmon, cut into 1 inch pieces

Preparation:
1. Place a large bowl of ice water next to stove. Bring 1 inch water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender, 10-15 minutes. Transfer potatoes to ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4-5 min. Transfer to ice water. Transfer potatoes and beans to a towel-lined baking sheet to drain.
2. Meanwhile, whisk mayo, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.
3. Divide the salad and smoked salmon between 2 plates.

Mmmm...good. Can be served in smaller portions for a starter. Or served as a meal.

Cancer Fighting Food: LaRae's Cabbage Vegetable Soup

Ingredients:

2 tbl olive oil

1 onion diced

10 cloves garlic minced

green bell pepper diced

red bell pepper

1/2 bag baby spinach

1 package fresh basil

10 cups vegetable stock

1/2 head red cabbage

1/2 head green cabbage

2 cups chopped carrots

Directions:

In large pot saute onion and garlic in oil until soft. Add 2 C vegetable stock then pour mixture into blender or food processor and add green bell pepper, basil and spinach and blend until smooth. Pour back into pot and add diced red bell pepper, chopped carrots, red and green cabbage and remaining vegetable stock. Simmer until vegetables are just tender. Add fresh ground pepper to taste and enjoy!

Red Wine Sangria

Girls Dinner April 23, 2010


Make Sangria with Red or White wine and flavor it virtually with any fruit you like. An apple for instance or even 1 cup of stemmed strawberries can be substituted for the peach used here.

• 1 bottle full-bodied 750ml, dry red wine (i.e. Barefoot Syrah is good) or white wine
• 3 tablespoons OJ
• 2 tablespoons Lemon juice
• 2-4 tablespoons Grand Marnier or other orange flavored liqueur (ie. Triple Sec/Cointreau – can use for cosmos too)
• 3 tablespoons superfine (caster) sugar – (optional)
• 1 lemon seeded thinly sliced and seeded
• 1 orange cut into small chunks
• 1 peach cut into small chunks
• 2 cups of club soda, or to taste, chilled
• Ice cubes

In a large glass pitcher, combine the wine, orange juice, lemon juice, liqueur, sugar, lemon slices, orange and apple chunks. Stir to mix well. Cover and refrigerate until well chilled.

Just before serving, stir in the 2 cups of club soda and ice cubes. Taste and add more club soda if the mixture is too string. Serve in wine glasses.

Citrus: Lemon Bars

Lemon Bars

Ingredients Crust:

• 2 cups all-purpose flour
• 1 cup confectioner's sugar, plus more for dusting
• Pinch of Salt
• 2 sticks of butter, at room temperature, plus more for greasing

Ingredients Filling:

• 4 eggs
• 2 cups granulated sugar
• 6 tablespoons all-purpose flour
• 6 tablespoons fresh lemon juice

Directions
Preheat oven to 350 degrees F. Lightly grease a 9x13 inch pan.

Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cutin the butter to make a crumblely mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.

Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.

Citrus: Salmon Cakes with Cool Lime Sauce

Salmon Cakes

12 oz cooked salmon (flaked)
1/4 cup finely chopped red bell pepper
1/4 cup thinly sliced green onions
1 T snipped fresh cilantro
1T lime zest
1/2 c bread crumbs
1/3 cup mayonnaise
1 egg white

Mix all ingredients well.
Place ~1/4 cup bread crumbs in a bowl. Form balls of salmon mixture (~1 T) and roll each ball in bread crumbs. Place in a hot skillet. Flatten balls using a spatula. Cook 6 to 8 minutes or until golden brown turning once.

Cool Lime Sauce

1 lime
1/2 cup mayonnaise
1/4 cup sour cream

Combine mayo, sour cream, juice from 1 lime and ~ 2T of lime zest.

I baked the salmon with salt, pepper, lime juice, and lime zest on it. I did used all of the ingredients above but not those proportions -- just started with how much salmon I had and added ingredients more or less depending on my preference. Just get the mixture wet enough to stick in balls similar to how meatballs would feel.

Citrus: Roasted Sweet Potatoes with Citrus and Coriander Butter

ingredients:
-1 Tbsp coriander
-1/4 cup (1/2 stick) butter, room temperature
-1 Tbsp brown sugar
-1 Tbsp grated orange peel
-1 1/2 tsp grated lemon peel
-nonstick vegetable oil spray
-3 lbs long narrow sweet potatoes (or yams), unpeeled, halved lengthwise, cut crosswise into 1/2 inch-thick slices
-1 1/2 Tbsp olive oil

(optional: I added fresh green beans to the potatoes after the first 30 minutes. It was a great color and flavor addition...I think)

directions:
Mix coriander, butter, sugar, orange peel and lemon peel. Season butter mixture with salt and pepper. (Can be made 1 week ahead. Cover and chill.)

Position rack in bottom third of oven and preheat to 375. Spray heavy large rimmed baking sheet with nonstick spray. Toss potatoes and olive oil in large bowl to coat. Spread potatoes in single layer on prepared sheet. Sprinkle with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate on sheet.)

Drop butter onto potatoes in small dollops. (optional: add green beans.) Roast until heated through, glazed, and browned, stirring occasionally, about 20 minutes (or 25 if refrigerated). Season with salt and pepper.

Citrus: Lemon Basil Potatoes

Ingredients
16 baby new potatoes, halved
2 cups low-sodium chicken stock
1/2 cup fresh lemon juice, plus 2 teaspoons
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon lemon zest
1/4 cup chopped fresh basil leaves
Directions
Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.

Delectable Destinations - Chicken Georgia

by Paula Deen

Ingredients

• 4 tablespoons (1/2 stick) butter
• 4 skinless boneless chicken breast halves
• 1 cup sliced fresh mushrooms
• 2 tablespoons minced shallots
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces grated mozzarella cheese

Directions

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.

Delectable Destinations - Cajun Corn Maque Choux

Ingredients

• 1 small onion, chopped
• 1/4 cup chopped green bell pepper
• 1 to 2 tablespoons olive oil
• 3 cups fresh (~4 ears) or frozen sweet corn, thawed
• 2 plum tomatoes, diced
• 1/4 pound andouille sausage, cooked and diced
• 1/4 cup chopped green onion tops
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Sauté onion and bell pepper in hot oil in a large skillet over medium heat 8 minutes or until tender. Add corn, tomato, and sausage; cook, stirring often, 15 minutes. Stir in green onions, salt, and pepper; cook 5 minutes. Makes 6 servings.

Delectible Destinations - Boston Cream Pie Cupcakes

Cupcakes:
Ingredients
1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Vanilla Cream
Chocolate-Ganache Glaze
Directions
Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.

Vanilla Cream:
Ingredients
2 large egg yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
Pinch of salt
1 cup whole milk
1/2 teaspoon pure vanilla extract
Directions
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

Chocolate Ganache Glaze:
Ingredients
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup
Directions
Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

Everything White - White Chocolate Macadamia Nut Cheesecake

Graham Cracker-Crumb Crust:

• 1 cup graham cracker crumbs
• ¼ - ½ cup chopped macadamia nuts
• 4-5 tablespoons butter, melted
• 1 tablespoon sugar

Cheesecake:

• 3 packages (8-ozs) cream cheese, softened
• 3/4 cup sugar
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 3 large eggs
• 1 large egg yolk
• 1/4 cup milk
• 3-4 ozs white chocolate melted
• Optional garnishes: Chopped macadamia nuts, white chocolate shavings, toasted coconut

Directions

1. Preheat oven to 375 degrees F.

2. Prepare Graham Cracker-Crumb Crust: In 8 1⁄2- to 9-inch springform pan, mix crumbs, nuts, butter, and sugar until evenly moistened (may need to add extra T of butter). Press mixture firmly onto bottom and side of pan. Bake 10 minutes; cool on wire rack.

3. Prepare Cheesecake: In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth and fluffy, about 3 minutes. Beat in flour and vanilla until well combined, scraping bowl with rubber spatula. Reduce speed to low; beat in eggs and egg yolk, one at a time, beating well after each addition. Beat in milk and melted chocolate just until blended, occasionally scraping bowl.

4. Pour batter into pan. Bake until edge is set and center jiggles slightly, 55 to 60 minutes. Run thin knife around edge of cheesecake to prevent cracking during cooling. Cool completely in pan on wire rack. Cover and refrigerate until well chilled, at least 4 hours or up to overnight. Garnish with nuts, chocolate shavings, and coconut. Remove side of pan to serve.

Everything White - White Cheddar Cheese Ball

I kind of winged this one so the amounts are my best guesstimations...

Ingredients

1 package cream cheese

1/2 can Cougar Gold Cheese (or 1/2 lb sharp white cheddar)

1 to 2 cups sweetened shredded coconut

1/2 sweet onion diced

2 to 3 Trader Joe's frozen garlic cubes (or minced cloves)

1 tsp Montreal Chicken Seasoning (or some other savory seasoning)

dash onion salt

Directions

Caramelize diced onion with garlic. Remove onion from pan and toast the coconut in the drippings. Save 3/4 of the coconut for the outside of the ball. Mix all the remaining ingredients and shape into a ball. (it helps to let the cream cheese soften up a little first) Press the reserved coconut into the surface of the ball and serve with broiled slices of your bread of choice. (I used pugliese)

Everything White - baked gnocchi with cheese

serves 4-6

Ingredients

1 cup heavy cream
6 ounces fontina or Taleggio cheese, grated (about 1 1/2 cups)
Pinch of freshly grated nutmeg (I used from the jar)
1/4 teaspoon freshly ground pepper
Unsalted butter, for baking dish
1 tablespoon coarse salt
1 to 1/2 packages gnocchi

Directions

1. 1. Heat the cream in a small saucepan over medium heat until just simmering. Add two-thirds of the cheese; stir until melted. Stir in the nutmeg and the pepper. Remove from heat; cover to keep warm.
2. Preheat the oven to 400. Butter an 8-inch-square baking dish (I used a deep round dish); set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer the gnocchi with a slotted spoon to the buttered dish. Repeat the process with the remaining gnocchi.
3. Pour the cheese sauce over the gnocchi, and gently toss. Sprinkle the remaining cheese on top (I used parmesan cheese also). Bake the gnocchi until golden brown, about 25 minutes.
   

Everything White - Arugula, Caramelized Onion & Feta bites

Ingredients:

1 Tbl olive oil
1 red onion
3 cups arugula, washed, dried and coarsely chopped
Salt
Freshly ground black pepper
baguettes, crackers, or tortillas (your choice)
3 oz. basil, sun-dried tomato crumbled feta

Directions:

Preheat oven to 400 degrees.

Put oil and onions in a medium skillet and cook over low heat, stirring occasionally, until onions are soft and caramelized (about 15 min). Turn heat up to medium and add the arugula. Cook until the arugula is wilted (about 1-2 min). Season with salt and pepper.

Place the baguette slices or crackers on a baking sheet and top each with some arugula/onion mixture. Crumble feta on top of each and bake for approx. 10 min. Mmmmm...

Everything White - Rosemary and White Bean Soup

Ingredients

1 pound dried white cannellini beans (I used canned)
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions

In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain. (not neccessary if you use canned)

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot (which I obviously did not).

Everything White - Cauliflower Gratin

INGREDIENTS
1/4 c butter
2 heads Belgian endive cut lengthwise into sixths
1 c semolina pasta or Israeli (large pearl) couscous
2 large heads cauliflower cut into florets
1/4 c flour
3 c milk
2 T chopped fresh marjoram or oregano
1 tsp salt
1/8 tsp cayenne pepper
3 c finely grated Gruyere cheese
1/4 c coarsely grated Parmesan cheese
1/4 c bread crumbs

DIRECTIONS

Place oven rack in lower third of oven.
Pre-heat to 400 deg

Butter 1 1/2 quart, deep, wide dish.
Put endive in bottom.
Arrange pasta or couscous over endive.
Top with cauliflower.

Melt butter over medium head. Whisk in flour. Reduce head to medium low and cook 2 minutes stirring continuously. Whisk in milk and cook until mixture thickens, about 4 minutes. Remove from heat. Whisk in Gruyere until smooth. Pour over cauliflower. Sprinkle with bread crumbs.

Place dish on baking sheet.
Bake 30 minutes.
Sprinkle with Parmesan.
Reduce temp to 350 deg and bake until cauliflower is tender about 40 minutes.
Cool for 10 minutes.

Organizing Recipes....

Rob is traveling for work right now, and one of the projects I wanted to complete while he was gone was to organize my recipes. There has been a lot of great food at Girl's Dinner the last few years, but I have very few recipes to show for it! I am as guilty as anyone of not providing copies of my recipes. Can't organize what you don't have so, welcome to Girl's Dinner Club blog page! My thought is that this could be a great place to post our recipes (you only have to write it once and don't need to make copies) as well as an easy way to go back and find a recipe that you want to make again.
What better time to start our on line cook book than January? Maybe some day we will catch up on old recipes too.

I am happy to post recipes for you if you email them to me, or feel free to post them yourself. For ease of finding things later title your post with the theme and your dish name -- for example, "Everything White - Cauliflower Gratin" As long as you post during the month that your dish goes with it should archive to that month and year as well.

If this is a not so practical idea let me know -- I won't be crushed, I'll just move on to organizing something else:)