Girls Plus Kitchen!

And now for something a little different!

2010-07-31T10:38:00.001-05:00

Hello Everyone!

As you know, the founders of GPK have added a little twist to our format. Along with monthly cookbook choices by that month’s hostess, we’ve added an ingredient challenge. If you don’t wish to choose a cookbook for the group to cook from, simply choose an ingredient and each member chooses the dist they will bring that features that ingredient.

Andrea was our hostess for July and her ingredient choice was ginger.

As hostess, Andrea prepared the main dish which was a pork loin with ginger, craisins and other delicious seasonings.

Kris prepared a side dish of lettuce wraps which featured a warm peanut sauce with fresh ginger.

Tracy prepared Jamaican ginger beer – a refreshing summer beverage.

And, poor Shannon, whose basement chose to flood that day brought a yummy strawberry pie.

Put to the vote the favorite recipes of the evening are copied here! Try your hand at Kris’ peanut sauce and Tracy’s ginger beer!

Perfect Peanut Sauce
1/4 cup peanut butter (natural, no sugar added kind)
2 teaspoon soy sauce
1 Tablespoon brown sugar
1 Tablespoon fresh lemon or lime juice
1/4 cup coconut milk (light is fine, if you prefer or substitute water)
1/4 cup water
red chili flake to taste
chili garlic sauce to taste or 1 clove crushed garlic
Optional:
sesame oil
curry paste
rice wine vinegar
fish sauce
grated ginger
shallots sautéed till brown in oil
Worcestershire sauce

Combine all ingredients with a whisk in a small bowl, adding the water last. Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken. Experiment with this sauce adding a teaspoon at a time of one the optional additions and tasting as you go. Serve hot or cold.

Jamaican Ginger Beer – non-alcoholic

Makes about 2 quarts

Gingerroot, peeled & chopped -- 3/4 to 1 pound
Water -- 2 quarts
Sugar -- 2/3 to 3/4 cup
Lemons or limes, juice only -- 2 to 3

Method

Place the chopped ginger, 3 cups of the water and 2/3 cup sugar in a blender and puree well. Let set for at least 30 minutes or overnight to extract all the flavor.
Strain the liquid through a fine-meshed sieve and pour into a pitcher. Add enough water to make 2 quarts and stir in the the lemon or lime juice and additional sugar to taste. Chill well before serving.

I served this over ice with a slice each of lemon and lime.

Recipes for September!

2009-09-18T18:44:00.001-05:00

Andrea’s Recipe: Stuffed Beef Tenderloin

1, 3-pound been tenderloin

1/2 small onion

1, 4 oz can mushrooms

1/4 cup butter or margarine

1 1/2 cups soft bread crumbs

1/2 cup diced celery

Hot water

Salt and pepper

4 slices bacon

Have tenderloin split and flattened at the market.

Lightly brown onion and mushrooms in butter. Add bread crumbs, celery, and hot water to moisten. Season; spread over half the meat.

Bring second half over; fasten edges together. Season; place bacon slices over top.

Roast uncovered in moderate oven (350 degrees) 1 hour.

Makes 6 to 8 servings.

Jeanette’s recipe: Browned Paprika Potatoes

6 medium potatoes

1 tbs. melted bacon drippings or other fat

1/4 cup crushed corn flakes

1 tsp. paprika

1 tsp. salt

Pare potatoes; brush with melted fat. Roll potatoes in mixture of crushed corn flakes, paprika and salt.

Bake covered in greased 1 1/2 quart baking dish in hot oven (425 degrees) about 45 minutes.

Makes 6 servings.

Krissy’s recipe: Noodles Hungarian

1, 6 ounce package fine noodles

1 cup cottage cheese

1 cup sour cream

1/4 cup finely chopped onion

1 clove garlic, minced

2 tsp. Worcestershire sauce

Dash Tobasco sauce

1/2 tsp. salt

Dash pepper

2 well-beaten eggs

3 tbs. grated American cheese

Cook noodles in boiling salted water; drain. Stir in remaining ingredients. Place in greased 1 1/2 quart casserole. Bake in pan of hot water in moderate oven (350 degrees) 30 minutes. Sprinkle with American cheese. Return to oven 10 minutes.

Makes 6 servings.

Krissy’s recipe: Crusty Cheese Loaf

Cut crusts from top and side of unsliced sandwich loaf. Slice to, but not through, bottom crust.

Spread top and sides of slices with mixture of 1/2 cup butter or margarine and two 5 ounce jars sharp spreading cheese.

Tie loaf together with string. Place the cheese loaf in baking pan. Bake in hot oven (400 degrees) 20 minutes.

Tracy’s recipe: Lemon Squares with Jam Filling

Rich but delicate, these cookies consist of a shortbread crust and lemon topping with a ribbon of jam sandwiched in between. If you’ve put up preserves, baking a batch of these cookies in midwinter would be a sweet and satisfying reminder of summer.

2 cups plus 3 tbs. flour

1/3 cup confectioners’ sugar, plus extra for dusting

1/4 tsp. salt

2 sticks chilled butter, cut into pieces

1 1/4 cups granulated sugar

1/2 tsp. baking powder

3 eggs

1/3 cup lemon juice

2 tsp. lemon zest

3/4 cup strawberry or raspberry jam

1. preheat oven to 350 degrees. Grease and flour an 11 x 7 inch baking pan.

2. make the crust: in a large bowl, stir together 2 cups of flour, 1/3 cup of the confectioners’ sugar, and the salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Press the mixture into the prepared pan and bake for 15 minutes, or just until firm.

3. meanwhile, make the lemon topping: in a medium bowl, stir together the granulated sugar, baking powder, and the remaining 3 tbs. flour. Add the eggs, lemon juice, and lemon zest, and mix until well blended.

4. remove the pan from the oven and spread the jam over the crust. Spread the lemon topping over the jam and bake for another 25 to 30 minutes, or until the topping is set.

5. let cool in the pan on a rack. Dust the top lightly with confectioners’ sugar before cutting into squares.

Makes 15 squares.

Surprise Geishas!

2009-08-16T18:12:00.005-05:00

Imagine my surprise when 3 Geishas plus Kitchen showed up at my door! Complete wth chopsticks, extended eyeliner AND satin kimonos!

Last night's GPK was a wonderful success!

Recipes for July but actually occuring in August!

2009-08-13T07:51:00.003-05:00

Hello GPK! This month we're cooking Chinese foods! Here are your recipes and I'll see you on Saturday night!

Tracy's recipe: Mou Shu Pork

1 ¼ pound pork boneless loin or leg
1 tsp cornstarch
1 tsp salt
1 tsp light soy sauce
½ tsp sugar
½ tsp white pepper
6 large dried black mushrooms
2 green onions with tops
2 tbs cold water
1 tsp cornstarch
1 tsp soy sauce (light or dark)
2 tbs vegetable oil
1 egg slightly beaten
¼ tsp salt
Dash of white pepper
2tbs vegetable oil
1 tsp finely chopped garlic
1 can (8 oz) sliced bamboo shoots, drained and shredded
¼ cup chicken broth

Prepare Mandarin Pancakes (recipe below).

Trim fat from port; shred pork.
Toss pork, 1 tsp cornstarch, 1 tsp. salt , 1 tsp soy sauce, the sugar and ½ tsp white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes.

Soak mushrooms in warm water until soft, about 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems; cut caps into thin slices.

Cut green onions into 2-inch pieces. Mix water, 1 tsp cornstarch and 1 tsp soy sauce.

Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 2 tbs vegetable oil; rotate wok to coat side. Mix egg, ¼ tsp salt and dash of white pepper; pour into wok. Rotate wok to coat bottom with egg. Fry egg until firm, turning once, about 10 seconds. Remove egg from wok; cut into thin strips.

Add 2 tbs vegetable oil to wok; rotate to coat side. Add garlic; stir-fry until brown. Add port; stir-fry until no longer pink. Add mushrooms and bamboo shoots; stir-fry 1 minute. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds. Add green onions and egg strips; cook and stir 30 seconds.

Each person takes a pancake and spoons about ¼ cup pork mixture onto the center. Fold two opposite sides over filling, overlapping edges about ½ inch in center. Fold one unfolded edge over folded sides to form a pocket. 8 servings.

Mandarin Pancakes

2 ¼ cups all-purpose flour
1 cup boiling water
Sesame oil

Mix flour and water with fork until dough holds together. Turn dough onto lightly floured surface; knead until smooth, about 8 minutes. Shape dough into 8inch roll; cut roll into eight 1-inch slices. Cut each slice into halves. (Cover pieces of dough with plastic wrap to keep them from drying out.)

Shape each of 2 pieces of dough into a ball; flatten slightly. Roll each ball into a 4-inch circle on lightly floured surface. (1) brush top of one circle with sesame oil; top with remaining circle. (2) roll each double circle into a 7-inch circle on lightly floured surface. Repeat with remaining pieces of dough. (Cover circles with plastic wrap to keep them from drying out.)

Heat 8 or 9 inch ungreased skillet over medium heat until warm. (3) cook one circle at a time, turning frequently, until pancake will become brittle.) (4) carefully separate into 2 pancakes; fold each pancake into fourths. Repeat each step with remaining circles.

Heat pancakes before serving. Place folded pancakes on heatproof plate or rack in steamer; cover and steam over boiling water 10 minutes. (add boiling water if necessary.) 16 pancakes

Do-ahead Directions:
After folding each pancake into fourths; cover and refrigerate no longer than 48 hours or wrap, label and freeze no longer than 2 months. Prepare Mou Shou pork; cover and refrigerate no longer than 24 hours. Just before serving, place refrigerated or frozen pancakes on heat-proof plate. Place plate on rack in steamer; cover and steam pancakes over boiling water until hot. Steam refrigerated pancakes 10 minutes, frozen pancakes 12 minutes. Cover pork mixture tightly and microwave on high power 2 minutes; stir. Cover and microwave until hot, about 2 minutes longer. Let stand covered 2 minutes.

Andrea’s Recipe: Zucchini and Mushrooms

1 pound zucchini
8 ounces mushrooms
1 tbs cornstarch
1 tbs cold water
¼ c. vegetable oil
1 medium onion, thinly sliced
2 cloves garlic finely chopped
½ tsp salt
2 tbs dark soy sauce
¼ c. chicken broth

Cut zucchini lengthwise into halves; cut each half diagonally into ¼ inch slices. Cut mushrooms into ½ inch slices. Mix cornstarch and water.

Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add vegetable oil; rotate wok to coat side. Add onion and garlic; stir-fry until garlic is light brown. Add zucchini, mushrooms and salt. Stir-fry 2 minutes. Stir in soy sauce. Stir in chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds. 4 servings

Jeannete’s Recipe: Egg Rolls with Plum Sauce

4 or 5 medium dried black mushrooms
½ pound ground pork
½ tsp salt
½ tsp cornstarch
½ tsp soy sauce
Dash of white pepper
8 cups water
1 head green cabbage (about 2 ½ pounds), finely shredded
2 tbs vegetable oil
¼ cup shredded canned bamboo shoots
½ pound cooked shrimp, finely chopped
1/3 cup finely chopped green onions (with tops)
1 tsp salt
1 tsp five spice powder
1 pound egg roll skins
1 egg beaten
Vegetable oil

Soak mushrooms in warm water until soft, about 30 minutes; drain.
Rinse in warm water; drain.
Remove and discard stems; cut caps into thin strips.
Mix pork, ½ tsp salt, the cornstarch, soy sauce and white pepper. Cover and refrigerate about 20 minutes.

Heat water to boiling in 4-quart Dutch oven; add cabbage. Heat to boiling; cover and cook 1 minute. Drain; rinse with cold water until cabbage is cold. Drain thoroughly; remove excess water by squeezing cabbage.

Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 2 tbs vegetable oil; rotate to coat sides. Add pork; stir-fry until pork is no longer pink. Add mushrooms and bamboo shoots; stir-fry 1 minute. Stir in cabbage, shrimp, green onions, 1 tsp salt and five spice powder; cool.

Place ½ cup pork mixture slightly below center of egg roll skin. (Cover remaining skins with dampened towel to keep them pliable.) Fold corner of egg roll skin closest to filling over filling, tucking the point under. Fold in and overlap the two opposite corners. Brush fourth corner with egg; roll up enclosed filling to seal. Repeat with remaining egg roll skins. (Cover filled egg rolls with dampened towel or plastic wrap to keep them from drying out.)

Heat vegetable oil (2 inches) in wok to 350 degrees. Fry 4 or 5 egg rolls at a time until golden brown, turning 2 or 3 times, 2 – 3 minutes. Drain on paper towel. Serve with hot mustard and a sweet and sour sauce.

Plum Sweet and Sour Sauce

1 20 oz can crushed pineapple in heavy syrup
1 cup sugar
1 cup water
1 cup vinegar
1 tbs dark soy sauce
2 tbs cornstarch
2 tbs cold water
1 cup plum sauce or plum jam*
*orange marmalade can substitute for plum jam

Heat pineapple (with syrup), sugar, 1 cup water, the vinegar and soy sauce to boiling. Mix cornstarch and 2 tbs water; stir into pineapple mixture. Heat to boiling, stirring constantly. Cool to room temperature; stir in plum sauce. Cover and refrigerate. Serve with appetizers.

Laura’s recipe: Wings with Oyster Sauce

8 chicken wings
2 green onions with tops
3 tbs vegetable oil
1 tsp finely chopped ginger root
1 tsp finely chopped garlic
¼ cup oyster sauce
1 tbs dry white wine
1 tsp dark soy sauce
¾ cup chicken broth
1 tbs corn starch
1 tbs cold water

Cut each chicken wing at joints to make 3 pieces; discard tips. Cut green onions into 2-inch pieces.

Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add vegetable oil; rotate wok to coat sides. Add chicken, ginger root and garlic; stir-fry 2 minutes. Stir in oyster sauce, wine and soy sauce; stir to coat chicken. Stir in chicken broth; heat to boiling. Reduce heat; cover and simmer 15 minutes.

Mix cornstarch and water; stir into chicken mixture. Cook and stir until thickened, about 10 seconds.

Serve garnished with green onions.

Kris’ recipe: Dessert to be announced ;)

I wnder if the ladies in Austin wear foam bikinis?

2009-06-07T07:27:00.011-05:00

Krissy & Laura
Jeanette's bikini top fits just right!
So sassy!
Chocolate Decadence - and it was!

Even Chef Ramsey from Hell's Kitchen would serve this wellington!

Andrea's potatoes deluxe - even "deluxe" without cheese!

Our lovely dining area complete with fresh flowers!

The sausage bread - super good!

Laura proudly models her bikini top and her wellington!

Last night's GPK met at Laura's home in South Saint Paul. Can I just say that Laura has a great home! I loved looking around at all the great decorating ideas I gathered and plan to use at my place!

So, dinner was fabulous! You see the menu posted below and I have a few photos to share. Krissy brought us bikini tops to wear - unfortunately, we're having unseasonably chilly and rainy weather so we opted to wear them outside our sweaters. :) Actually, just the sisters tried theirs on! They get 10 points for bravery without the aid of wine!

Speaking of wine, Laura also served Winehaven's Raspberry wine. Winehaven is a local winery and they also produce a cranberry and a honey flavor. My absolute favorite wine in the world right now, is anything from Winehaven! Thanks Laura! And... she had no idea it was my fave!

Dinner was amazing! I loved everything everyone else brought but wasn't thrilled with my dish - Stewed Tomatoes. They were too sweet for my taste, but the other girls loved them. My favorite was the potato dish and the wellington - oh, and dessert!! SO good!

What say the girls? Please comment below ladies!

Thanks again for a wonderful evening!

PS - thank you to Jeanette's & Laura's mom for sending each of us a copy of the Austin Women's Club Cookbook! What a nice surprise!

Recipe Review - Salted Caramels

2009-05-23T06:10:00.003-05:00

I had a few people "taste test" these for me and here are the recipe and results:
Husband: "bleck!" "I'll take the plain ones please, too much salt."
Me: "Holy Crap! Good thing husband doesn't like them... MORE FOR ME!"
Krissy: "Oh My God!" That was all she said. After that her eyes rolled back into her head and she laid on the floor while begging for the recipe. "An A Plan for sure!"
Joe: "Very Good!" "Better than the usual caramel."
Co-Worker: "DELICIOUS!"
Co-Worker: "Beats dry banana bread hands down"
Co-Worker: "This is like a hug from little baby Jesus."

You should try them for yourself...

Salted Caramels

Ingredients:
1 cup heavy cream
5 tbs unsalted butter
2 tsp sea salt - plus some in a small bowl for pressing
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Equipment:
8 inch square baking pan
Candy Thermometer
Wax paper for wrapping (I cut mine into pieces about 4 x 3 inches and cut the caramels into pieces about the size of a small tootsie roll.)

Directions:
1. butter the bottom and sides of the pan and set aside
2. bring the cream, butter and sea salt to a boil in a small sauce pan; remove from heat and set aside
3. boil the sugar, corn syrup, and water in a heavy sauce pan, stirring until sugar is dissolved. Bring to a boil, without stirring but gently swirling pan; then cook without stirring until the mixture reaches 248 degrees, the firm ball stage (mine reached 252 degrees by accident so I took it off the heat to add the cream mixture - resulted in a firmer caramel)
4. carefully stir in the cream mixture - the mixture will bubble up. Simmer, stirring frequently, about 15 minutes. The temperature should not go higher than 250 degrees.
5. pour into prepared pan and cool for 2 hours or more
6. cut into pieces then press one side of the caramel into the sea salt and wrap in wax paper - I used one of these to cut them - scraper

Recipes for May!

2009-05-09T07:52:00.002-05:00

This month Laura is our hostess. She's chosen the Austin Women's Club Cookbook! I wasn't able to get the scan of the cookbook cover to work properly over there to the right - but you can see their lovely banner. Here we go!

Laura's recipe: Beef Wellington

4 - lb beef fillet roast
salt and pepper to taste
Pastry
Duxelles
1 egg
1 T. water
Sesame or poppy seeds (optional)

Pastry:
4 C. sifted flour
1 1/2 tsp. salt
1 1/3 C. shortening
1/2 C. ice water

Duxelles:
1 lb. Mushrooms, finely minced
1/3 C. Minced green onion
1/4 C. butter
1/2 tsp. Salt
1/8 tsp. Marjoram
1 tsp. Flour
Pepper to taste
1/4 C. Beef broth
3 T. Minced parsley
3/4 C. Minced, cooked ham

Salt and pepper beef; roast at 425 degrees for 30 minutes. Cool; trim off fat. Roll pastry to rectangle about 3/4 inch longer than roast and 12 to 14 inches wide. Press Duxelles into pastry, leaving approximately 1 inch uncovered on all edges. After placing beef on pastry, moisten edges and enclose beef, sealing edges together. Trim pastry so that a single layer covers roast. With seam down, place roast in backing pan. For a more elegant dish, cut decorations from pastry trimmings and place on top of roast. Brush pastry with egg beaten with 1 tablespoon water. Sprinkle with sesame or poppy seeds if desired. Bake at 400 degrees for approximately 30 minutes or until browned. Let stand for 10 - 15 minutes before slicing.

Pastry: combine flour and salt; cut in shortening until fine. Add water and chill. The secret of pastry is to handle as little as possible.

Duxelles: saute mushrooms and onion in butter until onion is transparent. Add salt, marjoram, flour, pepper and broth; cook until mixture thickens. Remove from stove; stir in ham and parsley. Cool.

Italian Sausage Bread - Krissy

1 lb loaf frozen Bridgeford white bread
2 T. Olive oil
1 1/2 lbs. Italian sausage, casting removed
1 medium onion, finely chopped
2 eggs, beaten
Oregano
Red pepper flakes
Mozzarella cheese, shredded
1/2 tsp water

Preheat oven to 375 degrees. Thaw bread in an oiled bowl until it doubles in size. Roll out on a floured piece of waxed paper. Roll to a size of 10x17 inches. Using a large skillet, pour in olive oil and saute sausage. Drain on paper towels. In a large bowl, combine sausage, onions, 1 egg, oregano and red pepper flakes. Spread on the bread and top with cheese. Using the waxed paper to lift the dough, roll up in jelly roll fashion. Baste with second egg and 1/2 tsp water. Bake at 375 degrees for 1 hour. Cool for about 15 minutes and slice to 1-inch thickness.

Potatoes Deluxe - Andrea

2 lbs. Frozen hash browns
2 cans cream of celery soup
1 can cream of potato soup
1/2 c. chopped onions
1 medium green pepper, chopped
1 - 16oz container sour cream

Combine soups and sour cream. Add remaining ingredients; top with chopped parsley and paprika. Bake at 350 degrees for 1 1/2 hours.

Stewed Tomatoes - Tracy

1 - 15oz can tomatoes
1/4 tsp salt
6 T. brown sugar
1 C. bread crumbs
1/4 c. melted butter

Heat tomatoes to boiling point; combine with salt and brown sugar. Place bread crumbs in baking dish and pour tomato mixture over them. Pour melted butter onto tomato mixture. Bake covered tightly at 375 degrees for 30 minutes. Do not remove cover for 30 minutes.

Chocolate Decadence - Jeanette

Raspberry Sauce:
2 1/2 fresh raspberries
1/2 C. superfine sugar
1/4 C. Framboise or other raspberry-flavored liqueur

Cake:
1 lb semi-sweet or bittersweet chocolate, chopped
10 T. (1 1/4 sticks) unsalted butter at room temperature
1 extra large eggs at room temperature
1 T. sugar
1 T. all-purpose flour
1 C. heavy cream, whipped

Raspberry Sauce: Place the raspberries, sugar, framboise if using in a blender or in a food processor fitted with the metal blade. Puree until smooth. If you prefer a seedless sauce, pass the puree through a sieve.

Cake: Position rack in the middle of an oven and preheat to 425 degrees. Butter and 8 or 9 inch spring form pan or layer cake pan. Line the bottom with a circle of parchment paper or waxed paper cut to fit precisely. Butter the paper and dust with flour; tap out any excess. Place the chocolate and butter in a large heatproof bowl or the top part of a double boiler. Set over a pan of gently simmering water but not touching the water. Stir occasionally until melted and combined completely. Remove from the heat and let cool slightly. Place the eggs and sugar in a bowl. Using an electric mixer set on high speed, beat until light, fluffy and tripled in volume, 5 - 10 minutes. Reduce the speed to low and beat in the flour. Using a rubber spatula, fold one-third of the egg mixture into the chocolate to lighten it; fold in the remaining egg mixture, taking care not to deflate the batter. Pour and scrape the batter into the prepared pan; smooth the top. Bake for exactly 15 minutes. Let cool completely to room temperature. Do not refrigerate or the cake will stick to the pan. Invert the cake onto a flat serving plate and peel off the paper. Cut into small wedges and serve each wedge atop some of the raspberry sauce. Top with whipped cream.

Makes 1 (8 or 9 inch) cake. Serves 12.

Recipes for April

2009-04-28T18:41:00.002-05:00

Krissy: Quails A La Polonaise

4 Free-range oven-ready quails or 2 poussins
Salt and freshly milled black pepper
4 tbsp butter, melted
1 hardboiled egg
1 oz breadcrumbs
Handful of fresh parsley, finely chopped
1 lemon, quartered
Sprigs of watercress

Preheat the broiler. Spatchock the quails and place them side by side in a shallow heatproof pan or tray that will fit under the broiler. Season them all over and brush them with a little of the melted butter. Chop the hardboiled egg as finely as possible, and mix in a bowl with the breadcrumbs and parsley.

When the broiler is very hot, pt in the quails. Grill one side until golden, turn and broil the other side, the remove and brush again with a little melted butter, saving enough for a final coating. Spread the egg and breadcrumb mixture liberally over the quails. Sprinkle with the remaining melted butter on top and return to the broiler, the breasts facing up. Remove when the coating is crisp and brown but not burned. Garnish with lemon quarters and springs of watercress, and serve right away.

Andrea: Springtime Soup

2 carrots, peeled and finely diced
2 small turnips, peeled and finely diced
2 celery sticks, peeled and finely diced
2 small leeks, cleaned, halved vertically and sliced
2 tbsp butter
3 ¾ pints chicken or vegetable stock
Salt and freshly milled black pepper
1 lettuce heart, coarsely shredded
Large handful of baby spinach leaves, coarsely shredded
3 oz cooked green beans, coarsely chopped
2 oz cooked asparagus tips
Handful of fresh parsley, chopped

Saute the carrots, turnips, celery and leeks in the butter for 3-4 minutes. Add the stock, bring to a boil, and then reduce the heat and season. Cover and simmer for 25 minutes (skimming off some of the fat). Add the lettuce and spinach. Return to a simmer and cok for 5 minutes longer. When ready, check the seasoning and add the cooked beans and asparagus. Ladle into soup bowls, garnish with parsley and eat right away.

Jeanette: New Potatoes A La Crème

Potatoes, salt and water; to every six potatoes allow 1 tbsp of minced parsley, 2 oz of butter, pepper and salt to taste, 4 tbsp of gravy, 2 tbsp of lemon-juice.

Wash the potatoes clean and boil them in salt and water… when they are done, drain them, let them cool; then peel and cut the potatoes into thick slices: if these are too thin, they would break in the sauce. Put the butter into a stew pan with the pepper, salt, gravy, and parsley; mix these ingredients well together, put in the potatoes, shake them two or three times, that they may be well covered with the sauce, and, when quite hot through, squeeze in the lemon juice and serve.

Laura: Spinach And Nettle Soufflé

Bunch of tender nettle shoots, sorrel or spinach to fill a 2 pint measuring jug
4 tbsp butter, plus a little for wiping
4 tbsp flour
½ cup milk
½ cup table cream
Salt and freshly milled black pepper
6 tbsp freshly grated Parmesan cheese
6 eggs, yolks and whites separated
1 oz mature Cheddar, grated

Preheat oven to 350. Wash the vegetables very thoroughly, remove the thick stalks. Throw the leaves into a pan with only a little additional water. Cook until thoroughly wilted, then drain, squeezing out as much moisture as possible. Chop finely. Butter generously a steep-sided casserole dish or cake pan approximately 9 inches in diameter.

Mix together the flour, butter, milk, cream and seasoning, and stir over a medium-low heat until thoroughly blended and bubbling. Off the heat, mix in the Parmesan cheese, egg yolks and chopped greens. Whip the egg whites until they form peaks, then fold into the mixture, a tablespoon at a time. Pour into the container, sprinkle the Cheddar on top, and bake for 25 minutes or until well risen and golden brown.

Tracy: Lemon Sponge Cake

4 eggs
¾ cup sugar
8 tbsp melted butter
Grated rind of 1 lemon
1 ½ cups plain flour
2 tsp baking powder

Preheat oven to 350. Whisk the eggs thoroughly, then slowly add the sugar, butter and lemon rind, beating thoroughly after each addition. Fold in the flour and baking powder. Grease an 8-inch cake pan, pour in the mixture and bake for 1 hour or until the cake is golden brown and well risen; a skewer inserted into the center should come out clean.

Krissy - I owe you an apology!

2009-03-29T09:58:00.003-05:00

I was just cleaning out some emails and found this one from February 5th!! Jeesh!
You asked for this to be on the blog... sorry, I totally forgot to post it for you.

Here goes:

Maple Bread pudding with walnut pralines and Caramel whiskey sauce

I've got a new passion. Perusing Cooking blogs on the internet and trying new recipes. I've been trying new recipes like mad lately. It's been fattening but fun!
Recently we were invited to dinner at our friends' Kelly and Herb's. We offered to bring dessert. I'd been craving bread pudding. My mom always made it with lemon sauce and then drowned it in lemon sauce. She would save up the bread crusts in the freezer for months and then it was time to make bread pudding.

I perused the internet, looking at different bread pudding recipes. Then I found this:
http://www.epicurious.com/recipes/food/views/Vermont-Maple-Bread-Pudding-with-Walnut-Praline-230662

My hubby adores maple. So I had to make that one. I did not use challah or egg bread. Also, I did not follow mom's plan..I am way too much of a control freak to be able to handle bags of bread crusts taking up room in my freezer.
I made a loaf of french bread in the breadmaker and threw in a tsp of cinnamon. I feel that good bread pudding demands some cinnamon.
I love my mom's lemon sauce, but was too lazy to grate lemons. So, I made this caramel whiskey sauce. My friend talked me into doubling the whiskey in the sauce. It actually tasted good before we doubled the whiskey, too.

http://www.grouprecipes.com/37783/gilliland-irish-bread-pudding-with-caramel-whiskey-sauce.html

I'm a real lightweight at this point and doubling the whiskey was actually too strong for me. It made me giggly.

It was really yummy. I highly recommend it.
I need to take photos so I have some photos to post with my kitchen stories.

Guilty! I totally made that up!

2009-03-21T09:20:00.002-05:00

Last night we'd planned to grill. Our first of the season since Garrett is home for spring break.

It rained.

So, grill plans were dashed and I flew by the seat of my pants... here is what we had! I have to admit, it looked great and was gobbled up by both my boys.

Garrett was pretty impressed and asked for the recipe. Crap! I had to type out what I did...

That made up dinner on Friday night when we couldn’t grill.

What I had in the house:
Linguini noodles – roasted garlic flavor from Trader Joe’s
Onion
½ jar marinara sauce
Garlic cloves
Pine nuts
Olive oil
Butter
Garlic powder (don’t use garlic salt as a sub)
Parmesan cheese
Frozen cooked shrimp – thawed and warmed (about 2 minutes in the microwave – don’t overdo this or you will have shrimp flavored rubber)
White wine
Black olives
Sea salt
Fresh ground pepper

What I had to buy:
Bagged salad – Caesar lite
Mozzarella cheese - shredded
Fresh basil
Green pepper
Mushrooms (I was kind and didn’t use these on your portion)
Fresh baby tomatoes (again, my kindness showed)
1 loaf Italian bread (have the bakery slice it if it isn’t)

A nice glass of wine is splendid whilst cooking, but not necessary.

Directions:
1. Dice the onion and green pepper and stir fry in 2 tbs butter and about ½ cup white wine until edges are browned a little. Veggies should be cooked through.
2. Do the same with mushrooms in separate pan (mushrooms are mostly water so they will turn other veggies soupy if not cooked on their own.)
3. When these are done cooking, set aside in pans to cool.
4. Chop black olives into small pieces.

Directions for the bread - note - if you don't top this bread it's great as is for a side to any pasta dish:
1. Slice bread into ½ slices (or so, no need to be so picky on this, jeez!)
2. Spread with room temp butter and sprinkle with garlic powder – do this on both sides of the bread and bake at 300 degrees for about 10 minutes on each side – or until you see it getting toasty. Feel free to touch it to see if it’s toasty enough. When done, remove from oven but leave on the pan and leave oven on.

Directions for the pesto:
1. While bread is baking make the pesto – yes, I am the queen of multitasking!
a. in a food grinder combine: 1 package of fresh basil from the market or about 20 leaves if purchased on its own, 4 cloves peeled garlic or 2 tbs minced garlic from a jar, ¼ - ½ cup shredded parmesan cheese, about 5 tbs pine nuts (can sub walnuts or pecans if pine nuts cannot be found), olive oil and about 2 tsp sea salt. Grind the crap out of this! Remember the consistency I showed you – add olive oil as necessary to get the desired consistency. This can be kept in a sealed glass jar in the fridge or a few months. It’s strong so don’t keep it in a plastic container or the container will take on the odor of the pesto.

2. Spread the pesto on the bread along with a few small spoons of the marinara sauce, and top with toppings: green pepper & onion mixture, mushrooms, black olives, tomatoes then add fresh mozzarella cheese – return to oven to bake until the cheese is melted and brownish – about 10 minutes or so.

Cook pasta until done to your liking and drain – don’t rinse. (this can be done while making the pesto)

Mix salad and place in bowls.

Plate your meal:
b. Place pasta on the plate and top with remaining cooked veggies, a bit of the marinara sauce and shrimp and grind a bit of fresh pepper on top
c. Add bread and serve
d. Receive accolades humbly but proudly!

Recipes for March!

2009-03-14T08:46:00.001-05:00

Jeanette’s Recipe: Moussaka

Ingredients:
2 large aubergines (eggplants), thinly sliced
3 tbs olive oil
3 cups lean ground beef
1 onion, chopped
2 large garlic cloves, crushed
1 large fresh tomatoes, chopped or 7oz canned chopped tomatoes
½ cup dry white wine
3 tbs chopped fresh parsley
3 tbs fresh breadcrumbs
2 egg whites
Salt and ground black peppet

For the topping:
3 tbs butter
1/3 c plain all-purpose flour
1 2/3 c milk
½ tsp freshly grated nutmeg
1 ¼ c grated Kefalotiri cheese
2 egg yolks, plus 1 whole egg

Step 1: Layer the eggplant in a colander sprinkling each layer with salt. Drain over a sink for 20 minutes, then rinse the salt off thoroughly and pat dry with kitchen paper.

Step 2: Preheat the oven to 375 degrees. Spread out the eggplant slices in a roasting pan. Brush them with olive oil, then bake for 10 minutes, or until just softened. Remove and cool. Leave the oven on.

Step 3: Make the meat sauce. Heat the olive oil in a large pan and brown the minced beef, stirring frequently. When the meat is no longer pink and looks crumbly, add the onion and garlic, and cook for 5 minutes.

Step 4: Add the chopped fresh or canned tomatoes to the pan and stir in the wine. Season with plenty of salt and pepper to taste.

Step 5: Bring to a boil then lower the heat and simmer for 15 minutes. Remove the pan from the heat, leave to cool for about 10 minutes, then stir in the chopped parlsey, fresh breadcrumbs and egg whites.

Step 6: Lightly grease a large baking dish, then spread out half the eggplants in an even layer on the base. Spoon over the meat sauce, spread it evenly, then top with the remaining eggplants.

Step 7: To make the topping, put the butter, flour and mil in a pan. Bring to a boil over a low heat, whisking all the time until the mixture thickens to for a smooth, creamy sauce. Lower the heat and simmer for 2 minutes. Remove the pan from the heat, season, then stir in the nutmeg and half the cheese.

Step 8: Cool for 5 minutes, then beat in the egg yolks and the whole egg. Pour the sauce over the eggplant topping and sprinkle with the remaining cheese. Bake for 30-40 minutes, or until golden brown.

Allow the dish to stand for 10 minutes before serving.

Laura’s Recipe: Spinach Filo Pie

Ingredients:
2 ¼ lb fresh spinach, thoroughly washed
4 spring onions (scallions), chopped
11 oz feta cheese, crumbled or coarsely grated
2 large eggs, beaten
2 tbs chopped fresh flat leaf parsley
1 tbs chopped fresh dill, plus a few sprigs to garnish
3 tbs currants (optional)
About 8 sheets of filo pastry, each measuring 12 by 7 inches, thawed if frozen
2/3 cup extra virgin olive oil
Ground black pepper

Step 1: Ensure the spinach is cleaned thoroughly by rinsing in cold water and draining at least 3 times. Then dry thoroughly with kitchen paper.

Step 2: Break off any thick stalks from the spinach, then blanch the leaves in a very small amount of boiling water for 1-2 minutes, or until just wilted. Drain and refresh under cold water, then drain again, squeeze the spinach dry and chop roughly.

Step 3: Place the spinach in a bowl with the spring onions and cheese, then add the beaten eggs and stir them in thoroughly. Mix in the fresh herbs and currants, if using. Season with freshly ground black pepper.

Step 4: Preheat the oven to 375 degrees. Brush a sheet of filo pastry with oil and fit it into a 9 inch pie plate, allowing it to hang over the edges. Add 3 or 4 more sheets, placing them at different angles and brushing each liberally with olive oil.

Step 5: Spoon the filling into the filo pastry case, then top with all but one of the remaining filo sheets, brushing each sheet with oil as you go. Fold the overhanging pastry over the top sheets to seal. Brush the reserved filo on both sides with olive oil and scrunch it over the top of the pie.

Step 6: Brush the pie with olive oil. Sprinkle with a little water to stop the filo edged from curling, then place on a baking sheet. Bake for about 40 minutes, or until golden and crisp. Allow the pie to cool for 15 minutes before serving.

Serve with a crisp salad.

Andrea’ Recipe: Potato and Feta Salad

Ingredients:
1 ¼ lb small new potatoes
5 spring onions (scallions), green and white parts finely chopped
1 Tbs rinsed bottled capers
8-10 black olives
4 oz feta cheese
3 Tbs finely chopped fresh flat leaf parsley
2 Tbs finely chopped fresh mint
Salt and freshly ground black pepper

For the dressing:
6-8 Tbs extra virgin olive oil
Juice of one lemon or to taste
2 salted or preserved anchovies, rinsed and finely chopped
3 Tbs Greek yogurt
3 Tbs finely chopped fresh dill, plus a few sprigs for garnish
1 tsp French mustard

Step 1: Chop the feta cheese into small evenly sized cubes and crumble slightly.

Step 2: Bring a pan of lights salted water to a boil and cook the potatoes in their skins for 25-30 minutes, or until tender. Take care not to let them get soggy and disintegrate. Drain them thoroughly and let them cool a little.

Step 3: When the potatoes are cool enough to handle, peel them with your fingers and place them in a large bowl. If they are very small, keep them whole; otherwise cut them into large cubes. Add the chopped spring onions, capers, olives, feta cheese and fresh herbs, and toss gently to mix.

Step 4: To make the dressing, place the extra virgin olive oil in a bowl with the lemon juice and anchovies.

Step 5: Whisk thoroughly for a few minutes until the dressing emulsifies and thickens; you may need to add a little more olive oil if it does not thicken. Whisk in the yogurt, dill and mustard, with salt and pepper to taste.

Step 6: Dress the salad while the potatoes are still warm tossing lightly.

Cooks tip: the salad tastes better if it has had time to sit for an hour or so at room temperature and absorb all the flavours before it is served.

Tracy’s Recipe: Stuffed Mushrooms with Spinach

Ingredients:
12 large flat mushrooms
1 lb small young spinach leaves
3 bacon strips, diced
1 onion finely chopped
2 egg yolks, beaten
¾ c fresh breadcrumbs
1 tsp chopped fresh marjoram
3 tbs olive oil
4 oz feta cheese, crumbled
Salt and ground black pepper

Step 1: Peel the mushrooms only if necessary, otherwise just wipe them. Remove the stalks and chop them finely.

Step 2: Blanch the spinach by dropping it into boiling water for 1-2 minutes, then plunge into cold water. Squeeze dry in kitchen paper then chop.

Step 3: Dry fry the bacon and onion until golden brown, then add the mushroom stalks. Remove from the heat. Stir in the spinach, egg yolks, breadcrumbs and marjoram, and season to taste.

Step 4: Place the mushrooms underside up on a baking sheet and brush with a little extra virgin olive oil. Do not add too much olive oil as the mushrooms will produce moisture while they are cooking.

Step 5: Place heaped tablespoons of the spinach mixture on the mushrooms caps. Sprinkle over the cheese and cook the mushrooms under a preheated grill (broiler) for about 10 minutes, or until golden brown.

Kris’ Recipe: Sifnos Cheese and Honey Tart

2 cups plain (all-purpose) flour soften with a pinch of salt
2 tbs caster (superfine) sugar
½ cup unsalted (sweet) butter cubed
3-4 tbs cold water

For the filling:
4 eggs
¼ cup caster (super fine) sugar
1 tbs plain (all purpose) flour
2 ½ cup fresh Mizithra or ricotta cheese
4 tbs Greek thyme-scented honey
½ tsp ground cinnamon

Step 1: Make the pastry by mixing the flour and sugar in a bowl, then carefully rub in the butter with your fingertips until the mixture resembles breadcrumbs.

Step 2: Add the water, a little at a time, until the mixture clings together and forms a dough. It should not be too wet. Draw it into a ball, wrap in clear film (plastic wrap) and chill for 30 minutes.

Step 3: Preheat the oven to 350 degrees. Put a large baking sheet in the oven to heat.

Step 4: Place the chilled pastry on a lightly floured surface, roll it out thinly and use it to line a 10 inch spring form pan. Ease the pastry right into the corners of the tin as this will bring the filling flavors right out to the edge of the cake. Carefully trim off any excess pastry but running a sharp knife around the edge.

Step 5: To make the filling, beat the eggs in a bowl, add the caster sugar and flour, stir in and then beat until fluffy. Add the cheese, honey and half the cinnamon and beat until well mixed.

Step 6: Pour the cheese mixture into the pastry case and level the surface. Place the tin on the hot baking sheet and cook the tart for 50-60 minutes, or until it is light golden.

Step 7: Remove the tart from the oven and sprinkle with the remaining cinnamon while still hot. Serve with prepared fresh fruits, such as peaches, nectarines, oranges and figs.

Hazelnut Ice Cream

2 cups double (heavy) cream
¼ cup caster (superfine) sugar
3 egg yolks
¼ tsp vanilla extract
¾ cup hazelnuts

Step 1: Place the cream in a pan and heat slowly until almost boiling. Place the sugar and egg yolks in a bowl and beat until creamy.

Step 2: Pour a little of the cream on to the egg yolk mixture and stir. Pour into the pan and mix with the rest of the cream. Cook over a low heat, stirring constantly, until the mixture lightly coats the spoon – do not boil. Pour into a bowl, stir in the vanilla extract, and allow to cool.

Step 3: Preheat the oven to 350 degrees. Place the hazelnuts on a baking sheet and roast for 10-12 minutes, or until golden. Leave the nuts to cool, then place them in a food processor or blender and process until they are coarsely ground.

Step 4: Transfer the ice cream mixture to a metal or plastic freezer container and freeze for 2 hours, or until the mixture feels firm around the edge. Remove the container from the freezer and whisk the ice cream to break down the ice crystals. Stir in the ground hazelnuts and freeze the mixture again until half-frozen. Whisk again, and then freeze until firm enough to scoop.

Step 5: Take the ice cream from the freezer about 10 minutes before serving, to soften slightly.

The January Photos

2009-02-07T08:20:00.004-06:00

This is Laura serving up a cup of the Mocha Punch that everyone loved! She even added the called-for chocolate curls! Very frou-frou and delish!

This is Kris's Cranberry Fluff. I think the secret ingredient was "fluff". It was a good side to our very savory meal.

The creamy asparagus casserole and the wild rice stuffing. Interestingly enough, both recipes called for day-old bread cubes.

This is the result of the meat pie recipe. I'm not as good as my mom at fluting a pie crust just yet, but am getting there. Please note, there are a few perfect flutes on this pie. I'm just sayin'.

2009-02-03T18:37:00.005-06:00

And here we are enjoying

the very first

Girls Plus Kitchen event!

Krissy, Jeanette, Tracy, Laura, & Andrea!

Ok Girls! Time to submit your verdict of our first meal!

What did you think? What was your favorite and least favorite and why?

The Recipes for January

2009-01-25T11:36:00.002-06:00

Hostess for January 2009: Tracy
Tracy's Main Dish recipe: Savory Meat Pie

2 medium potatoes, peeled and quartered
1 pound ground beef
3/4 cup sliced green onions
1 large carrot, finely chopped
1 garlic clove, minced
1/2 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp salt
1/2 tsp pepper
1/4 tsp celery salt
Pinch ground cinnamon
1/4 cup minced fresh parsley
1/4 cup chili sauce
Pastry for double-crust pie (9 inches)
1 tbs Dijon mustard
1 tbs milk

In a saucepan, cook potatoes in boiling water until tender; mash and set aside.
Meanwhile, in a skillet, brown beef; drain.
Stir in next 9 ingredients.
Simmer for 4-5 minutes.
Stir in the potatoes, parsley and chili sauce; remove from the heat.
Place the bottom pastry in a 9-inch pie plate; brush with mustard.
Add meat mixture.
Top with remaining pastry; seal and flute edges.
Cut slits in the top crust.
Brush with milk.
Bake at 450 degrees for 10 minutes.
Reduce heat to 350 degrees; bake 25 minutes longer or until golden brown.
Yield: 6 servings.

Jeanette's Side Dish recipe: Wild Rice Stuffing Bake

1/2 cup chopped celery
1/3 cup chopped onion
3 tbs butter
1 egg
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
1 tbs minced fresh parsley
1/2 tsp poultry seasoning
1/4 tsp salt
1/8 tsp pepper
3 cups day-old bread cubes
1 1/2 cups cooked wild rice

In a skillet, saute celery and onion in butter until tender.
Combine egg, soup, broth, parsley, poultry seasoning, salt and pepper.
Add celery mixture, bread cubes and rice; mix well.
Spoon into a greased 1 1/2 qt baking dish.
Cover and bake at 350 degrees for 20 minutes.
Uncover; bake 10-15 minutes longer or until set.
Yield: 6-8 servings.

Adrea's Side Dish recipe: Creamy Asparagus Casserole

1 can (10 3/4 ounces) condensed creamy chicken mushroom soup, undiluted
1/2 c milk
1 package (10 ounces) frozen cut green beans, thawed
1 package (8 ounces) frozen asparagus cuts and tips, thawed and drained
1 can (4 ounces) mushroom stems and pieces, drained
2 cups cubed day-old bread
1 tbs sliced almonds
1 tbs butter, melted

In a large bowl, combine soup and milk.
Add the beans, asparagus and mushrooms; mix well.
Pour into a greased 8 inch square baking dish.
Cover and bake at 350 degrees for 20 minutes.
Toss bread cubes, almonds, butter; sprinkle over the casserole.
Bake, uncovered, 15-20 minutes longer or until bubbly.
Yield: 6-8 servings.

Krissie's Side Dish recipe: Frozen Cranberry Banana Salad

1 can (20 ounces) pineapple tidbits
5 medium firm bananas, halved lengthwise and sliced
1 can (16 ounces) whole-berry cramberry sauce
1/2 c sugar
1 carton (12 ounces) frozen whipped topping, thawed
1/2 c walnuts

Drain pineapple juice into a medium bowl; set the pineapple aside.
Add bananas to the juice.
In a large bowl, combine cranberry sauce and sugar.
Remove bananas, discarding juice, and add to the cranberry mixture.
Stir in pineapple, whipped topping and nuts.
Pour into a 13-in. x 9-in. x 2-in. dish.
Freeze until solid.
Remove from the freezer 15 minutes before cutting.
Yield: 12-16 servings

Sara's Dessert recipe: Lemon-Lime Mousse

1/2 c sugar
2 tbs cornstarch
Pinch salt
3 egg yolks
2/3 c milk
1/4 c lemon juice
1 1/2 tsp grated lemon peel
1/2 tsp grated lime peel
1 c whipping cream, whipped
Lime slices and additional lemon peel, optional

In a saucepan, combine sugar, cornstarch and salt.
In a bowl, whisk egg yolks and milk; stir into sugar mixture.
Add juices; whisk until smooth.
Cook and stir over medium heat until mixture comes to a boil.
Cook and stir 2 minutes longer.
Add peels.
Cover surface with plastic wrap; refrigerate until completely cooled.
Fold in whipped cream.
Spoon into dishes.
Garnish with lime slices and lemon peel if desired.
Yield: 6 servings

Laura's Beverage recipe: Mocha Punch

1 1/2 quarts water
1/2 c instant chocolate drink mix
1/2 c sugar
1/4 c instant coffee granules
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream
1 c whipped cream, whipped
Chocolate curls, optional

In a large saucepan, bring the ater to a boil.
Remove from the heat.
Add drink mix, sugar and coffee; stir until dissolved.
Cover and refrigerate for 4 hours or overnight.
About 30 minutes serving, pour into a punch bowl.
Add ice cream by scoopfulls; stir until partially melted.
Garnish with dollops of whipped cream and chocolate curls if desired.
Yield: 20-25 servings (about 5 quarts).

We meet to eat on January 31st at 4:30pm at Tracy's!

How It Works

2009-01-25T10:41:00.003-06:00

How it works
Every month we will meet twice. The first meeting of the month is the recipe meeting. This will be a meeting on the 2nd Wednesday evening of the month, in which a hostess chooses the cookbook and brings it to the meeting. She will hostess both the recipe meeting and the subsequent eating meeting which will happen on the last Saturday of the same month.

Recipe meeting: the hostess can have this meeting at her home or at the party room – talk to Tracy to arrange the party room. The hostess will serve beverages and each participant will bring an appetizer of their choice. The hostess will bring the cookbook of her choice and will pass it around for everyone to choose their respective recipes.

Side dishes, beverage and dessert assignments will always be random: names pulled out of a bowl at the start of the recipe meeting. If you get something you don't like, you may trade with another group member. Hopefully there is a copier/printer in the home where we meet. If not, bring a pad of paper and pencil!

Eating meeting: this meeting will take place in the party room or home of the hostess on a weekend evening – Saturday – and will begin at 4pm. The hostess can choose the location but if using the party room she must make arrangements with Tracy 1 month in advance so she can secure the room. The hostess will direct the evening and she will bring and serve the main dish. NOTE: you can make your dish ahead of time or you can cook it at the meeting – your choice!

Hostess assignments will be alphabetical so everyone gets a chance to choose the cookbook and be the hostess with the mostess. If you can’t muster “mostess” just hostess is fine too. We love you regardless.

Yes, the hostess has a bigger job but when it’s over you get to bask in all the glory of the evening – Bri VanDeCamp would be so proud!

Responsibilities
Hostess
· Chooses cookbook and hostesses recipe meeting
· Provides beverages for recipe meeting
· Cooks Main Dish for eating meeting – bring proper utensils
Side Dish
· Cooks Side Dish for eating meeting – bring proper utensils
Dessert
· Cooks Dessert for eating meeting – bring proper utensils
Beverage
· Brings beverage and glasses and ice for eating meeting
· Provides silverware and dishes for eating meeting

Do you have commitment issues?
We'd like full commitment in our little group. This means attending both meetings in the month. If you can't commit to cooking every month - please reconsider your involvement. We're serious foodies here and feel that commitment will make our little group successful. No group like this is very fun when members only attend once in a while.

I went to a fight and a hockey game broke out!
Keep serving sizes to the size of the group - I'd hate to break up the fist fight between the two ladies fighting over the last three bites of something, let's be sensible. You should also plan to bring the proper serving utensils for your dish/drink.

Mint Juleps a Go-Go!
Each meal will be accompanied by a beverage. Either alcoholic or other, doesn't matter. This will be a fun time to research and learn new beverages too! Think about learning more about wine pairings, sodas or juices. Remember, water is a beverage as well. Cooks don’t let other cooks drive drunk – let’s be responsible ladies. Ok?

I’m allergic to fried Yak, what do I do?
We all agree to do what we can to accommodate you but you will ultimately be responsible for your own well-being. Maybe take the anti-yak meds before coming?

Cookbook Snobs we are NOT!
Any and all cookbooks are fare game for Girls + Kitchen. And, don’t forget the library has some great cookbooks too!! Bring it!

No Dough?
There is no budget for your dish - but we ask that you work within your means so you can participate each time. Wanna go over the top one time but not the next? Be our guest! You can regulate this for yourself by choosing recipes that will be best for you.

Cleanliness is next to Godliness don’t ‘cha know!
All members agree to clean up after themselves and take home any dishes or serving utensils they bring. There is a dishwasher in the party room for your use. Remember – you will need to stay until the cycle is complete.

Don’t be a big cheater!
Stick to the recipe you chose. Don’t change your mind and don’t buy it at Byerly’s. This is a cooking group. Don’t like the way it turned out? That’s part of the gig. Someone else might love it!

Save the science projects for your family!
Again, stick to the recipe. If it calls for mint, don’t substitute sage – because, well, Ick!

Maybe… Maybe Not…
There will be a blog on the WWW. In fact, we already have space at girlspluskitchen.blogspot.com. At our events we’ll be taking a few photos here and there. Your mug may or may not show up on the blog. Face it, you can run but you can’t hide. Let’s cook with pride and show off our food! The world will want to know all about our little group and will more than likely want to join… well, maybe just our mom’s will read it but who cares! Blogs are fun and nifty!