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Posts Tagged ‘dessert’

Potluck ‘N’ seemed to be filled with new challenges and unexpected surprises.

Challenge 1:  8 people = 8 pieces of naan, but there were 2 unexpected guests.  To be polite most people had 1/2 a piece of naan, so there was actually one piece left over.

Challenge 2:  Seating.  Ten people seems to be the maximum occupancy for the table.  With a little help from fold out chairs we managed fine.

Unexpected surprise 1:  Three new faces at the table.  It’s always good to have new people share in the experience.

Unexpected surprise 2:  Three salads made an appearance on the buffet.  Where the dinner is usually lacking in light salads, tonight the leafy greens were abundant.  We had napa cabbage salad, noodle (tortellini) on spinach, and navel orange and blue cheese salad.

So this is what a plate of ‘N’ foods look like.  We had the salads and naan, New Zealand pasta made with cauliflower and a red cream sauce and nachos.  Also, you’ll notice that Graeme made “Nothing” tonight, so the empty spaces represent Graeme’s contribution.

One newcomer brought Nestle Tollhouse cookie pie, but I forgot to take a picture. Just imagine a pie shell with gooey chocolate chip cookies in the center.

And nobody made any claims to next week’s “O”s, so I think that a vegetarian French onion soup may be in store, or maybe Onion tea sandwiches. We’ll see.

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This potluck featured dishes beginning with the letter ‘K’ or from a place with ‘K’. The menu was this:

kalamata olive tapenade and ciabatta or Triscuits to start
mushroom kugel
kickin’ chik’n sandwiches
potato wedges with homemade ketchup
Kansas City corn fritters
Korean pancakes
And just for fun– Killer cupcakes

I could have eaten the ketchup with a spoon.

Here is my plate of food.  It looks like a big mess, but a delicious one.

Dessert was vanilla cupcakes courtesy of Martha Stewart.

All other pictures will be on the respective recipe pages.

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Feastgivings

We had a feast and Secret Santa exchange on ‘I’ week.  The menu was as follows:

Tina made the sweet dessert of Iced Island Rum Cake.

Cat made Irish Soda Bread.  We were too hungry to wait for the meal, so it made appetizer status.

Meg slaved over the stove for a delicious Italian minestrone.

Let’s take a look into her pot.


I made the Italian pantanella.  I made it with cubed Italian bread, diced tomatoes, red onion, English cucumber, and cannelini beans.  Tossed it with red wine vinegar and extra virgin olive oil with salt and pepper.  Top with basil just before serving.  The bread was a bit soggy; I should have toasted it first.  Oh well!

Doug made polenta.  This was quite a hit.  Cat could not control herself around this!

Doug savoring his meal.  Mmmm…..



Graeme made butternut squash ravioli with a sage butter sauce.  Holy moly was that delicious.  So delicious, in fact, that I forgot to take pictures.

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Feta cheese dip with bagel chips, French almond macarons, fondue, Filipino egg rolls, sweet potato falafel and focaccia.  Are you salivating yet?

Filipino Egg Rolls
Lumpiang Gulay (Vegetable Egg Rolls)

2 cloves garlic, minced
1 tablespoon vegetable oil
1 medium-sized onion, sliced
1 small yam, peeled and cut into thin 1-inch strips
1 medium-sized potato, peeled, cut into thin 1-inch strips
1/2 lb green beans, thinly sliced diagonally
1 carrot, peeled and cut into thin 1-inch strips
1/4 part of a whole cabbage, cut thinly into long strips
2 tablespoons soy sauce
thin egg roll (lumpia) wrappers
vegetable oil for frying egg rolls

In a deep skillet over medium heat, saute garlic in oil until lightly browned. Add onion, stir for 1 minute. Add yam, potato, green beans, carrot, soy sauce, salt and pepper.
Stir and cook in medium heat for about 10 minutes or until vegetables are crisp-tender. Add cabbage. Cook for another 3-4 minutes. Remove from heat. Set aside and let cool.

If using a package of frozen thin egg roll wrappers, carefully separate wrappers into individual pieces when totally defrosted. Place 2-3 tablespoons of the vegetable mixture in a line along the middle of wrapper. Wrap into rolls securely (see tip below). Wet edge with a little water to seal.
In a non-stick skillet over medium heat, fry egg rolls in vegetable oil until browned on both sides. Place cooked egg rolls upright in a colander to drain excess oil. Serve while warm and crispy with vinegar sauce on the side.

Tip: To wrap mixture in egg roll wrappers, place a sheet of wrapper on a plate.
Diagonally place filling in a line on the middle of wrapper. Fold bottom edge up to the filling to cover it, then fold the right and left sides. Roll securely towards the other edge. Wet edge with a touch of water to make it stick.

Vinegar Sauce: In a sauce dish, mix 1/4 cup vinegar, 2 cloves minced garlic, salt and pepper to taste.

Tina made foccaccia:

Combine 1 Tbsp sugar, 1 Tbsp yeast and 1 1/2 cups lukewarm water.  (allow to ferment)

Mix 3 cups flour, 1 tsp salt and water mixture.  Knead, adding flour as needed until the dough is smooth.

Place dough in an oiled bowl and allow to rise until doubled, approximately 1 hour.

Punch down and flatten onto an oiled sheet pan, it should be at most one inch thick.  Brush with oil and let sit until doubled, approximately 15 minutes.

Sprinkle with crushed rosemary and 1 1/2 tsp kosher salt.

Bake at 400* for 20 minutes or until browned.

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