Pinwheel Steaks

Filling:
1 (3-ounce) jar pine nuts, 1/3 cup
2 cups fresh baby spinach leaves
1 cup basil leaves
2 cloves cracked garlic
3/4 cup grated Parmigiano-Reggiano cheese
Salt and pepper
1/4 cup extra-virgin olive oil

Steaks:
6 thin cut New York strip steaks
Coarse salt and black pepper
1 tall jar, 18 to 20 ounces, roasted red peppers, well drained, about 3 peppers
Extra-virgin olive oil, for drizzling
Metal skewers

Directions
Preheat oven to 500 degrees F.
Toast pine nuts in a small pan over medium heat until golden. Place spinach, arugula, garlic, cheese, 2 pinches salt, a few grinds black pepper, and toasted nuts in a food processor. Pulse grind the filling into a paste. Taste and adjust seasonings. Remove 1/2 cup of filling paste to a bowl and stir in extra-virgin olive oil to loosen it. Reserve remaining filling in processor bowl.
Place steaks between layers of waxed paper several inches apart. Pound steaks with a heavy bottomed pan to 1/2 their thickness. Season each steak with salt and pepper on both sides. Cover each steak with a thin layer of filling and top with roasted red peppers. Roll steaks tightly. Secure pinwheels with a carefully placed skewer and set 6 pinwheels on a baking sheet. Drizzle with extra-virgin oil and roast 12 to 15 minutes. Remove skewers and transfer pinwheels to dinner plates. Top each with a generous portion of reserved sauce made from filling and extra-virgin olive oil, combined.

Roasted Asparagus with Balsamic Vinegar and Parmesan

2 pounds asparagus spears

1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons balsamic vinegar
1/3 cup shredded parmesan cheese

1.Preheat oven to 400 degrees F.
2.Trim asparagus by breaking off the woody part on at the bottom of the stem.
3.Arrange asparagus spears on baking sheet, and coat with olive oil. Toss the spears with the oil to ensure even coating. Sprinkle asparagus with salt and pepper.
4.Bake asparagus for 12 minutes until tender crisp.
5.Sprinkle asparagus with vinegar and cheese, serve hot.

Crepe Cake

For the crêpes batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose flour
7 tbsp. sugar
Pinch salt
vegetable oil

Directions:
1.The day before serving the cake, make the crepe batter and the pastry cream. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside.
2.In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt.
3.Slowly add the hot milk and browned butter.
4.Pour into a container with a spout, cover and refrigerate overnight.
5.To make the crepes, bring the batter to room temperature.
6.Place a nonstick or seasoned 9-inch crepe pan over medium heat.
7.Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface.
8.Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment.
9.Repeat until you have 20 perfect crepes.

For the vanilla pastry cream:
2 cups milk
1 tbsp. vanilla extract or 1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tbsp. butter

Directions:
1.Combine milk and vanilla bean in sauce pan and bring to a boil. Turn off the heat and then set aside for 10 minutes.
2.In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes.
3.Press the pastry cream through a fine-meshed sieve into the small bowl.
4.Stir in the butter. When completely cool, cover and refrigerate.

To assemble the cake:
2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla
icing sugar (optional)

Directions:
1.Whip the heavy cream with the tablespoon sugar and the vanilla. It won’t hold stiff peaks but that’s okay. Fold it into the pastry cream.
2.Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup).
3.Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top.
4.Chill for at least 2 hours. Set out for 30 minutes before serving.
5.If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.

Raspberry Sauce

Ingredients
12 ounces frozen raspberries, thawed
1/2 cup sugar
1/2 cup orange juice

Directions:
1.In a blender, combine raspberries and sugar. Blend until liquefied.
2.Add orange juice and blend until well combined and smooth.
3.Pour raspberry sauce through a fine mesh sieve; discard seeds.
4.Pour over cake to serve.

Black and White

Menu
Salted Pretzel Bites
Spicy Jalapeño Jelly
Citrus Cider
Harvest Salad with Toasted Pumpkin Seeds
Vegetable Pot Pie
Lemon Poppyseed Scones with Lemon Glaze

Jalapeno Jelly

• 7-8 Green Bell Peppers
• 3-4 Jalapeno Peppers 
• 6 C. Sugar {use exact amount} 
• 2 C. Vinegar 
• 2- 3 oz. pkgs. Of Liquid Pectin {1 box. Each indiv. Package contains 3 oz. }
• 3-4 drops of green food coloring

 Wash peppers, take out seeds. Cut into piece & blend in blender with a little bit of vinegar {each time} In 6-8 Qt. pan combine sugar, remaining vinegar & pepper mixture. Bring mixture to a full rolling boil while stirring constantly. Boil hard for 10 min {stirring constantly}

Remove from hear stir in liquid pectin. Return to full boil and boil for 1 min.

Remove from heat and add green food coloring. Skim off scum and immediately fill jars to ¼ inch from the top. Wipe off jar lids and screw lids firmly.

Process in 15 min water bath or steamer.

Pretzel Bites

• 1 ½ C. Flour 
• 2/3 C. Milk 
• 2 TBSP Veg. Oil
• 2 tsp. baking powder 
• 1 tsp Sugar 
• ½ tsp. salt 
• 1 egg 

  Heat oven to 425.

Put the 1 ½ cu. Flour, milk, veg. oil, baking powder sugar & salt & mix together in a medium bowl.  Sprinkle flour on clean surface & place dough on the surface.  Divide dough into 2 parts & knead for about 10 minutes & then put med. Bowl upside down over dough & let rest for 15 minutes.

Roll out each ball of dough into a long rope & let rest.  Make an egg wash & brush over the dough, sprinkle with salt & using a pizza cutter cut up the rope into bite size pieces. 

Place on a cookie sheet & bake for 9 to 11 minutes of until bites are golden brown.  Let pretzels cool & enjoy! 

Apple Cider Punch

• Half Gallon Apple cider, chilled 
• 1 Qt. white grape juice, chilled 
• 1 {750 ml} bottle of sparkling apple cider, chilled 
• 8 oz. orange juice 
• 8 star anises 
• 3 large gold delicious apples, sliced thinly 

Put all together in a large bowl or pitcher & add anises & sliced apples as garnish on top. Also chill with ice either in the bowl or in each glass or tumbler.

Harvest Salad

Dressing

• 4 tsp. Red Wine Vinegar 
• ¾ tsp. Gound Cumin 
• ¼ C. extra virgin Olive Oil 
• 1/8 tsp. Salt 

Whisk vinegar & cumin. Gradually whisk in olive oil in a slow, steady stream. Add salt and pepper.


Salad

• 2 medium heads of Red Leaf Lettuce, torn 
• 2 cans of Mandarin Oranges, drained 
• 1 medium Red Onion, thinly sliced 
• 2 Medium Avocados, halved, seeded, & sliced 
• 8 tsp. cumin-toasted pumpkin seeds, bought at the grocery store. {See recipe below} 

Wash, dry & tear lettuce & top with oranges, red onion slices, avocado slices & top with pumpkin seeds. Lightly drizzle dressing over the top of salad.

Cumin-Toasted Pumpkin Seeds

• 1 Cup raw pumpkin seeds 
• 2 tsp. vegetable oil 
• ½ tsp. ground Cumin
• ½ tsp. Salt 

Preheat oven to 325 degrees. Toss in oil, cumin & salt & spread on a baking sheet. Bake 10-15 minutes {or until toasted} stirring once or twice. Let seeds completely cool. Makes about 1 cup.

Vegetable Pot Pie

Filling

• 12 TBSP. unsalted butter {1 ½ sticks} 
• 2 cups sliced yellow onions {2 onions}
• 1 fennel bulb, top & core removed, thinly sliced crosswise
• ½ cup all-purpose flour 
• 2 ½ cups good chicken stock 
• Pinch of saffron threads {you can find these in the grocery store in the spice section}
• 1 ½ tsp. kosher salt
• ½ tsp. freshly ground black pepper 
• 3 TBSP heavy cream 
• 1 ½ cups diced potatoes {1/2 lb.}
• 1 ½ cups asparagus tips 
• 1 ½ cups peeled, diced carrots {about 4 carrots} 
• 1 ½ cups peeled, diced butternut squash 
• 1 ½ cups frozen small whole onions {1/2 lb} 
• ½ cup flat-leaf parsley 

Pastry

• 3 cups all-purpose flour 
• 1 ½ tsp. kosher salt 
• 1 tsp. baking powder 
• ½ cup vegetable shortening 
• ¼ lb. cold unsalted butter, diced 
• ½-3/4 cup ice water 
• 1 egg beaten with 1 TBSP water for egg wash 

Melt butter in a large pot over medium heat. Add the onions and fennel and sauté until translucent, 10-15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, saffron, salt and pepper and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions and parsley to the sauce and mix well.

For the pastry:
Mix the flour, salt and baking powder in the bowl of a food processor fitted with a metal blade {or do the old fashioned way cutting in the shortening with pastry cutter} Add the shortening and butter and mix quickly together. Mix or cut in the shortening until it is about the size of peas. Slowly add the ice water & only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat oven to 375 degrees.

Divide the filling equally either in pans or use a 9x13 baking pan. Either divide the dough to cover little individual servings or roll out to cover a 9x13 pan. Brush the outside edges of the indiv. Pans or larger pan with egg wash, then place the dough on top. Trim & crimp the dough to fold over the sides. Brush the dough with an egg wash and make some slits into the top. Sprinkle with salt & pepper. Bake for 1 hour or until the top is golden brown and the filling is bubbling hot.

Lemon Poppy Seed Scones

• 2 cups all-purpose flour 
• 3 TBSP sugar 
• 2 TBSP poppy seeds 
• Zest of 2 lemons
• 1 TBSP baking powder 
• ½ tsp. salt 
• ½ baking soda 
• 1 stick cold butter, cut into small pieces 
• ½ heavy cream 
• ¼ cup plus 1 TBSP of fresh lemon juice 
• ½ c. powdered sugar 

Preheat oven to 400 degrees. In a large bowl combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda & salt. Using a pastry cutter cut in butter until mixture resembles very coarse meal. Pour in heavy cream, them add ¼ c. lemon juice, stirring just until dough forms.

Using your hand, gather dough together & gently press into a ball. Transfer dough to a parchment lined baking sheet and shape into an 8- inch disk. Cut into 8 wedges & separate so scones are about 1 inch apart. Bake until golden and a toothpick inserted into center comes out clean, 12 to 14 minutes.

Transfer scones to a wire rack and let cool, about 20 minutes.

Meanwhile in a small bowl, mix powdered sugar with remaining lemon juice and stir until smooth. Using a spoon, drizzle glaze over cooled scones.

Fresh & Flavorful

Menu

Flat Bread

30 Minute Mozzarella

Rosemary Honey

Lemongrass Soup

Jicama Slaw

Ahi with Cilantro Pesto

Grandma Gardner’s Strawberry Pie

Basil Ice Cream

Rosemary Honey

• 1 cup light-flavored honey, such as clover
• 5 rosemary sprigs (3 inches each)

Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 min. Remove from heat, and let steep until cool, about 45 minuets. Remove rosemary or leave in for a stronger flavor.
*Honey can be stored in a airtight container at room temperature roe 1 week

Baked Puffed Flatbread

Makes eight 6- to 7-inch breads. 

Make sure you let the pieces of dough rest after forming them into balls and again after rolling them into 4-inch circles; otherwise, they will shrink back and not hold their shape.

• 1 package dry active yeast (2 1/4 teaspoons)
• 1 cup water (warm -- 110 to 115 degrees)
• 1 tablespoon olive oil , plus extra for brushing
• 2 teaspoons granulated sugar
• 1/4 cup plain yogurt
• 1 1/2 teaspoons table salt , plus extra for sprinkling
• 1/2 cup whole wheat flour , sieved (before measuring) to remove coarse flakes of bran
• 2 cups bread flour , plus additional as needed
• 2 tablespoons sesame seeds (optional)

 1. In either the workbowl of a food processor fitted with stainless steel blade or, if working by hand, a medium mixing bowl, sprinkle yeast over warm water. Add oil, sugar, and yogurt and pulse to mix, about four 1-second bursts, or, if working by hand, mix with wooden spoon until well combined. Add salt, sieved whole wheat flour, and 2 cups bread flour; process until smooth, about 15 seconds, scraping down sides of bowl as necessary, or, if working by hand, mix with wooden spoon until flour is incorporated, about 3 minutes. Process dough (adding more flour as necessary until dough just pulls completely away from sides of bowl) until soft and satiny, about 30 seconds, or, if working by hand, turn dough out of mixing bowl onto very lightly floured work surface and knead until smooth and elastic, 12 to 15 minutes. Squeeze dough gently with full hand; if dough is sticky, sprinkle with flour and knead just to combine. Place dough in medium bowl or straight-sided plastic container, cover with plastic wrap, and place in warm, draft-free spot until dough doubles in size, 30 to 45 minutes. (At this point, dough can be punched down, wrapped tightly in plastic wrap, and refrigerated up to 2 days.)

2. Turn dough onto lightly floured work surface and, if it is sticky, sprinkle very lightly with flour. Following illustrations 1 through 4 below, cut, shape, and roll dough. If using sesame seeds, brush tops of circles lightly with water, sprinkle each circle with 3/4 teaspoon seeds, and gently roll over with rolling pin once or twice so seeds adhere to dough.

3. About 30 minutes prior to cooking, adjust oven rack to lowest position, line rack with unglazed baking tiles, pizza stone, or preheated baking sheet and heat oven to 500 degrees. Bake dough rounds on preheated tiles or pizza stone until bread is puffed and golden brown on bottom, 5 to 6 minutes.

4. Transfer breads to wire rack to cool for 5 minutes; wrap in clean kitchen towels and serve warm or at room temperature.

30 Minute Mozzarella

For SIMPLE step-by-step photo instructions, click here...

30 Minute Mozzarella

Lemongrass Soup

• 1 cup white wine
• 2 oz stalks lemongrass
• 1 lime zest
• 1 Tablespoon ginger, grated
• 1 Tablespoon garlic, grated
• 1 Tablespoon curry powder
• ¼ cup honey
• 24 ounces chicken stock
• 16 ounces clam juice
• 27 ounces coconut milk
• 2 tsp sweet chili sauce
• 1 tsp sarachi chili sauce
• ¼-1/3 cup cornstarch

Add all ingredients into stockpot expect cornstarch. Bring to a boil and simmer until reduces by a quarter.

Mix cornstarch with water. Add to soup slowly. Strain out lemongrass stocks.

Grilled Ahi With Cilantro Pesto

• 1 ½ Lbs. of fresh Ahi tuna

Cilantro pesto

• 1 Tb chopped garlic
• ¼ freshly grated parmesan cheese
• 1 cup cilantro leaves
• 3 Tb olive oil
• 3 Tbl pumpkin seeds
• 3 Tb white wine
• 14 tsp salt
• ½ juice of a lime
• Mix well in blender

Cut into 1 inch stakes, marinate in pesto sauce for 20-30 minuets
Brush grill with oil, grill on high, 6 minuets for each side
Let rest 6 minuets then slice into strips

Sweet Asian B.B.Q Sauce

• ¼ cup dark soy sauce
• ¼ cup distilled vinegar
• 1/3 cup oyster sauce
• 1 cup plum sauce
• 1 cup hoisin sauce
• 3 Tb canola oil
• 3 Tb honey
• 6 cloves garlic, minced
• 2 Tb finely minced ginger
• 1 tsp. minced orange zest
• ¾ cup chicken stock

 Drizzle over the jicama slaw and the ahi tuna.

Jicama Slaw

• 1 medium sized jicama, peeled and julienned
• 2 whole carrots, peeled and julienned
• 1 small white cabbage, shredded
• 1 yellow bell pepper, julienned
• sundried tomatoes’
• diced cilantro
• 1 lime juiced

Grandma Gardner's Strawberry Pie

• 3- egg whites
• 1/2 tsp. Baking Powder 
• 1 c. Sugar
• 10- Saltine soda crackers 
• 1/2 C. Pecans

Beat the 3 eggs white until stiff. Add baking powder & gradually pour in the sugar. Add the smashed soda crakers & fold in the pecans. Butter a 9 inch pie tin & bake for 30 minutes at 300 degrees. Let completely cool & then top with cut up Strawberries.

Basil Ice Cream

• 2 cups whole milk
• 1 cup basil leaves
• ½ cup sugar
• Pinch of Salt
• 4 large egg yolks
• ½ cup well-chilled heavy cream 

Heat milk, basil and ¼ cup sugar, with a pinch of salt, in a heavy saucepan. Bring to a boil stirring constantly. Once the mixture comes to a boil, remove from the heat and let steep for 30 minutes. After 30 minutes, pour the mixture through a strainer to remove the basil leaves.

With a hand-held mixer, beat the yolks and remaining ¼ cup sugar in a bowl until thick and pale (about 1 minute). Add the milk mixture in a slow stream and beat until combined. Pour mixture into a clean saucepan and cook over moderate heat. Be sure to stir constantly. The mixture will begin to thicken and is ready when it coats the back of a wooden spoon – this will take around 6 minutes of stirring. Do not let the mixture come to a boil.

Remove from the heat and poor in to a small bowl. Place the bowl in a larger bowl of ice water and stir until cold, around 12 minutes. (I recommend making the ice bath before you cook the custard over the stove – the custard will cook quickly and, if you don’t cool it down immediately, you risk curdling the mixture).

Stir in the cream and freeze in the ice cream maker. Once frozen, place the ice cream in an airtight container and put in the freezer to harden for at least 2 hours before serving. Enjoy!

Mardi Gras Gourmet Club

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