French Night
Can't seem to find the photos from this night.
With Gratinée de Coquille St. Jacques - Scallops gratinéed, Chicken Breasts with Sauce Supreme on linguine, and steamed asparagus. And for dessert we had crepes.
Crepe recipe (I liked the Ukraine crepe batter recipe better for cooking):
4 eggs, lightly beaten
1 1/3 cup milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white vinegar
1/2 teaspoon salt
In large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Ladle batter (about 3 tablespoons worth) into hot pan, tilting the pan so that the surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve Immediately.
Filling (made up our own):
Sauted apples in wine with cinnamon until tender.
Topped the crepes with a bit of chocolate sauce, amaretto and whipped cream.
Gratinée de Coquille St Jacques Scallops gratinéed
Prep'Time : 45 minutes
Cook Time : 10 minutes grill
Medium difficulty
Ingredients for 4 people
- 6 big scallops, preferably fresh from shell
- 20 small shrimps (already cooked)
- 100 gr [3 oz] mushrooms
- 30 gr [1 oz] butter + a few knobs
- 40 gr [1 1/2 oz] plain flour
- 1 cup of water (250 ml)
- 1/2 cup dry white wine (125 ml)
- 2 Tbspoons + 1 drop olive oil
- 1 drop of lemon juice
- 1 big shallot
- 1 bay leaf
- 1 Tbspoon sour cream
- 6 Tbspoons of dry breadcrumbs
- grated nutmeg,
- salt & pepper
Recipe :
1- Peel the shrimps ; peel the shallot and cut it in 2 halves, longwise. Wash the scallops if necessary and cut them in half crossway. Thinly slice the mushrooms.
2- In a small saucepan, pour the water and wine ; add the shallot, bayleaf, the drops of oil and lemon juice, and salt. Add the scallops ; they should be entirely covered by the liquid. Gently bring to simmer, cover with a lid, and let cook for another 5 minutes.
3- Remove the scallops from the cooking liquid and strain them, but keep the cooking juice.
4- In a frying pan, cook the sliced mushroom in the 2 spoons of olive oil, for about 5 minutes (medium-high heat, stirring often).
4- Prepare your 4 individual scallop dishes : display 3 slices of scallop in the bottom of each, put 5 shrimps on them, equally divide the mushrooms on top of them.
5- In a medium saucepan, prepare a white sauce : melt the butter, medium flame, and pour the flour on it while stirring until well blended. On a more gentle flame, start pouring a bit of the cooking juice and gently stir until it is incorporated ; keep doing this way until the white sauce is ready (it must get thicker, but not too much ; reckon 10 minutes). The quantity of liquid you have might be slightly too much, don't hesitate to leave some away.
6- Season with salt, pepper and nutmeg ; finally add the cream.
7- Pour the white sauce equally in each individual scallop dish.
8- Sprinkle equally the breadcrumbs on each dish and put one or two thin butter knobs on.
9- Put under oven grill until gloden brown (reckon 10 minutes). Serve immediately.
Original Recipe from: http://www.frenchfoodandcook.com/pages/rgratjac.htm
OUR Rating: Groceries expense a bit more expensive.
A bit time consuming
5 out of 5
Would we make again?
Most definately.
Chicken Breasts with Sauce Supreme
Makes 4 servings
RECIPE INGREDIENTS
For Chicken:
2 tablespoons margarine or butter
4 boneless, skinless chicken breast halves (1 pound total)
Salt
Pepper
For Sauce:
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped shallots
1/4 cup dry white wine
1 cup chicken broth
2 tablespoons all-purpose flour
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 bay leaf
3 tablespoons whipping cream
Salt
White pepper
Hot cooked linguine or fettuccine
We served with steamed Asparagus too.
RECIPE METHOD
FOR CHICKEN: In a large skillet melt margarine or butter over medium heat. Add chicken breasts and cook for 10-12 minutes, or till chicken is tender and no pink remains, turning once. Sprinkle chicken with salt and pepper. Transfer to a serving platter; keep warm.
FOR SAUCE: In the same skillet cook mushrooms and shallots in the chicken drippings for about 3 minutes, or till tender. Spoon over chicken; keep warm. Add white wine to skillet, stirring to loosen crusty browned bits in the bottom of the skillet. Stir together chicken broth, flour, thyme, and bay leaf. Add to skillet. Cook and stir till thickened and bubbly. Cook for 2 minutes more. Stir in whipping cream. Remove bay leaf. Season sauce to taste with salt and white pepper. Serve sauce over chicken and hot cooked pasta.
Original Recipe from: http://allrecipes.com/Recipe/Grilled-Radishes/Detail.aspx
OUR Rating: Groceries expense very reasonable
Very Easy to make
4.5 out of 5
Would we make again? Yes.
Shooter Night
Had a great night playing trivial pursuit and made the following shooters.
If not specified we used 1 oz for each ingredient and poured the liquor on the back side of a spoon. Our layers worked on our drinks.
B52
Kahlua
Irish Cream
Grand Marnier
Cloud Nine
Creme de Cacao (dark) - we used white
Blue Curacao
Irish Cream
Winchester
Amaretto
Irish Cream
Silk Panties
1/2 Peach Schnapps
1 1/2 Vodka
Kiss
Kahlua
Amaretto
Top with Whip Cream
Prism
Cream de Cacao (white)
Blue Curacao
Amaretto
Grand Marnier
French Kiss
Amaretto
Cream de Cacao (white)
Irish Cream
Melancholy Baby
Golden Pear
Melon Liquer
Blue Curacao
Leather and Lace
Kahlua
Peppermint Schnapps (we used Peach)
Irish Cream
Rockie Mountain High
Amaretto
Irish Cream
Grand Marnier
Ecuador night
Locro (Ecuadoran potato-cheese soup)
INGREDIENTS
WE HALVED THE FOLLOWING RECIPE
1/4 cup Oil or butter
1/2 each Onion minced
3-4 cloves Garlic minced
1 1/2 to 2 lbs Potatoes (4 medium russet)
3 cups Water or stock
1 cup Milk
Salt and pepper to taste
1 cup shredded Cheese, muenster, queso fresco or mozzarella (we used mozzarella)
METHOD
Basic Steps: Sauté → Simmer → Mash → Garnish
Heat the oil or butter over medium flame in a large pot. Add the onion and garlic and simmer until onion is translucent.
Add the potatoes, water or stock, milk, salt and pepper and bring to a boil. Reduce heat and simmer until potatoes are falling apart, 30-45 minutes. Mash the potatoes up a bit with the back of a spoon to thicken the soup, but leave a little chunky.
Remove the soup from heat and stir in the cheese. Adjust seasoning and serve immediately.
VARIATIONS
Sauté 1-2 chopped ajís amarillos (yellow chili peppers) with the onion and garlic for a spicier soup with an authentic Andean flavor. The peppers also add a beautiful yellow hue to the soup. Ajís amarillos can be found canned or frozen in many Latin markets.
A handful of corn kernels is often added to this soup. Use about 1 cup and add after the soup has simmered for about 20-30 minutes.
Chopped avocado is often used as a garnish for locro.
NOTES
Locro is a nourishing potato-cheese soup that is popular in Ecuador and also in Peru. A soup with the same name is found in Argentina, but Argentine locro is more of a vegetable and meat stew.
Original Recipe from: http://www.whats4eats.com/recipes/r_so_locro.php
OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.
Ecuadorian Beet Salad
This is meant to be eaten with plain white rice.
4-6 servings
1/2 cup
5 min 5 min prep
3/4 cup cubed cooked and peeled potatoes
1/2 cup chopped cooked carrots
1/2 cup chopped cooked beets (we used canned beets)
1 finely chopped hardboiled egg
1 small chopped very fine red onion
2 tablespoons vegetable oil
5 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon salt
cooked white rice
mix potatos, beets, carrots, egg and onion together.
In a separate bowl mix the oil lemon water and salt.
Mix all the ingredients together.
Taste make sure it is real tangy from the lemon and salty from the salt. if not then add more.
the oil can be substituded with extra water for dieters.
Then either steam or boil white rice serve the hot rice with the chilled beat salad and taste them together.
Original Recipe from: http://www.recipezaar.com/128971
OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.
Braised and Pan-Fried Pork
3 bay leaves
1/4 cup white vinegar
1/2 cup chopped white onion
1/2 bunch fresh chopped cilantro (we used 1 tbsp freeze dried)
1 oz. fresh thyme (1 tbsp)
1 oz. fresh oregano (1 tbsp)
8 cloves garlic
2 tbls. coarse kosher salt
black pepper to taste
1 tbls. cumin seed
1 qt. water (2 1/2 cups water)
1/2 cup chopped fresh cilantro
olive oil
8 cachucha peppers, seeded diced fine
juice of 4 limes
Trim the pork of excess fat. Place it in a non-aluminum pan large enough to hold both the meat and the marinade. Put the next ten ingredients in the food processor or blender and with the motor running, slowly add the water to make a puree.
Pour this over the pork, cover and refrigerate for at least 12 hours. Place the pan of pork with the marinade in a 300 degree oven and cook for about three hours or until very tender (almost falling apart).
Remove from the oven and let cool slightly then, using two forks, shred the pork. This can be done in advance and stored in the fridge.
Heat the olive oil in a large skillet and add the shredded pork, peppers and cilantro, toss until crispy and add the lime juice at the last minute.
Original Recipe from: oops - lost the original site and can't find it again.
OUR Rating: Groceries expense very reasonable
Very time consuming - needs to marinade
4 out of 5
Would we make again? Yes.
Patacones (fried Plantain)
16 Patacones
25 min 10 min prep
4
green plantains (do not use yellow, or yellowish green. It vastly changes the taste)
vegetable oil
salt
Peel Plantain, and cut it width wise into 3 or 4 pieces.
I have found that the easiest way to peel the plantain is to cut roughly 1/4" off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side.
Once you have slit the skin on one side, you can gently pry the peel off with your fingers.
Heat 1" of vegetable oil on medium heat until hot.
Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden.
When they are golden, remove from pan and place onto a plate covered with a paper towel.
Flatten the fried plantain.
I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands.
Be careful not to put too much pressure, or the plantain will stick to the waxed paper.
Just gently flatten them till they are about 1/4" thick.
Place in the hot oil again and fry until both sides are golden brown.
Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt.
Serve immediately.
For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.
Original Recipe from: http://www.recipezaar.com/92191
OUR Rating: Groceries expense very reasonable
A little time consuming to make - but very tasty.
5 out of 5
Would we make again? Yes.
Ukraine Night
With Chicken Kiev, Perogies and Mlyntsi
Perogies!
We halved the recipe.
Dough:
Mix 4 cups flour with 2 tsp. salt. Add 2 eggs and 1 1/3 cup of cool water. Knead lightly and cover with a kitchen towel. Place aside.
Potato and Cheese
1 tablespoon finely chopped mild onion
2 cups of cold mashed potatoes
1 to 1 1/8 cup of cottage cheese
2 tbs. butter
salt and pepper to taste
Cook the finely chopped onion along with the butter until it is opaque and tender. Remove from heat and add the potatoes and cheese. Season to taste with pepper and salt. Fill the varenyky.
To Form the Varenyky:
1. Roll the dough thin. Cut rounds with a cookie cutter or the open side of a water glass.
2. Holding the round in your hand, place a spoonful of the filling in the center and fold in half.
3. Press the edges to seal.
4. Lay on a dry kitchen towel and cover.
Cooking the Varenyky:
1. Boil a large pot of water and drop them in a few at a time.
2. Boil rapidly for about 4 minutes. (they should have risen to the top).
3. Place them into a collander and rinse with hot water and drain
5. Place onto a plate and coat with either melted butter, sauteed onions with bacon, or a dollop of sour cream on the side.
5. Invite 4 of your best friends and ENJOY!!!!!
Original Recipe from: http://www.brama.com/yonkersukrainianfest/recipe_varenyky.html
OUR Rating: Groceries expense very reasonable
Fairly Easy to make
5 out of 5
Would we make again? Most Definately
Chicken Kiev with Bacon and Asparagus
Yield: 4
Ingredients:
Chicken Kiev with Bacon and Asparagus
· 8 strips bacon
· 12 tips of asparagus, (top 2 inches only)
· 4 large skinless boneless breasts of chicken, tendons removed
· 2 egg
· 2 cup breadcrumbs, (coarse if possible)
· 1 cup flour
· 5 tbsp butter
· salt and pepper
Directions:
Chicken Kiev with Bacon and Asparagus
1. In a frying pan, cook bacon until almost crispy.
2. Steam asparagus tips for three minutes.
3. Using a mallet, or other blunt instrument (the kind you keep beside your bed to ward off mad burglars), flatten chicken breasts by placing them, one at a time, between 2 sheets of wax paper or plastic wrap, and pound to 1/4" thickness.
4. Pre-heat oven to 350°F.
5. In three separate bowls place: (bowl #1) flour, (bowl #2) eggs (beaten) and (bowl #3) bread crumbs. Line the three bowls in a row.
6. Complete the following procedure for each portion.
7. Take one flattened chicken breast, season with salt and pepper. Lay two strips of bacon side by side, on the top side of the chicken breast. Place three asparagus tips crosswise at one end and top with 1 tablespoon butter.
8. Starting at the end with the asparagus, roll up chicken like a carpet around the bacon, butter and asparagus, and tuck in the loose ends underneath.
9. Dip rolled chicken in the flour, then the egg, and then the bread crumbs, covering thoroughly at each step. Place in a shallow pan with the seam on the bottom. Place 1/4 tablespoon butter on top of each piece of chicken. Bake for approximately 20 minutes, or until cooked throughout. Towards the end, baste with pan drippings.
OUR Rating:
Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.
Very Favourable
Mlyntsi (pancakes with jam)
200g of flour
2 eggs
1 tbsp of butter
1 bottle (0.5 litre) of milk
a piece of pig lard
2 tbsp of sugar
a bit of salt
a glass of jam (any)
butter for brushing ready pancakes
sour cream
Rub together the yolks of the eggs, sugar and salt in a metallic bowl. Add milk and stir thoroughly, pour the melted butter. Stirring continuously, pour the mixture slowly into the bowl with flour, stirring in order to crush the lumps. Before starting frying the pancakes, add eggs whisked to froth.
Heat the frying pan. Brush it with a piece of pig lard. Put some batter on a frying pan, turning it so that batter makes a thin layer. (If you put too much batter on a frying pan, better put it back to the bowl with batter.) Put a frying pan on the fire. As soon as one side of the pancake becomes yellow (and slightly reddish), turn it upside down with a broad knife or a spatula. When the pancake is ready put it on a plate on the top of the previous.
When all the pancakes are fried, put in the middle of each pancake half a teaspoonful of jam, and fold it two times. Put the folded pancakes into a small pot. Sprinkle melted butter on each layer of the pancakes in the pot.Cover with a lid and put into the oven for 10 minutes (immediately before serving). Serve hot mlyntsi with sour cream.
Original Recipe from: http://www.geocities.com/NapaValley/4795/nd004.html
OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.
Very Tasty