Nov Recipes - Black rice and Cranberry Stuffed Acorn Squash

Black rice and Cranberry Stuffed Acorn Squash
(Recipe by Brent is a variation to the stuffed Acorn squash recipe found in Nov 08 Delicious living mag which was vegan)
You can make these one day ahead and refrigerate (covered) and reheat in oven at 350 deg for 15 min.

Ingredients:
4 Acorn Squash
3 Tblspn Olive Oil or Canola oil
1 tsp Sea Salt
1 tsp Nutmeg
1 tsp Seasoning (turkey, french)
1 pound of peeled carrots
3/4 cup chopped pecans
1 1/2 teaspoon ginger (or tablespoon of crystallized ginger)
1 cup dried cranberries (Or cherries)
2 tbl spn Maple Syrup
3/4 cup finely cut onion
1 cup Black Rice
ground cinnamon
2 cups chicken broth


Step 1:
Preheat oven to 375
Cut squashes in half and scoop out.
Brush inside of squash with light olive oil, sprinkle with 1/2 tsp salt and dust lightly with pepper. Dust lightly with Nutmeg, Cinnamon, and seasonings of choice (example; coriander, french spices,turkey seasoning etc)
Place squash face down on a baking sheet. Roast 45-50 minutes on upper rack. Once in oven Start Step 2. Squash are done when they are pierced easily with a fork (on the inside).

Step 2:
Combine 1 Tblspn olive oil (or alternative), 1/2 tsp salt, 1 1/2 tsp spices, 1/4 tsp nutmeg with Carrots, Pecans, and ginger in an 8 inch baking dish. (toss to mix well). Roast in oven for 30 - 40 minutes or until carrots are slightly tender. Start Step 3:
Once carrots are tender stir in dried cranberries, maple syrup, and return to roast for 10 minutes.

Step 3:
While vegetables are roasting, place medium saucepan over medium heat. When hot, add 1 tblspn Olive oil and saute onions for 3 minutes. Stir in Rice and 1/4 tsp cinnamon.
Then add chicken broth. Bring to boil and reduce heat, cook for 30 min. Remove from heat and rest for 10 min.

Step 4:
Combine Rice mix with Carrot mix well, season to taste. Scoop mixture into Squash and serve.

*side note. I precooked my rice and mixed it in at step 3. You can choose to not cook the rice, but I wanted to make sure it was cooked as black rice sometimes takes longer to cook. You could always just extend step 3 cooking time if rice is not done in 30 minutes.

November Recipes Potato and Mushroom Pie

Potato and Mushroom Pie

Serves 10 to 12

· 2 tablespoons unsalted butter, plus more for dish

· 1 medium onion, cut into 1/2-inch dice

· 2 pounds assorted wild mushrooms, such as chanterelle, oyster, or black trumpet, coarsely chopped

· 1/4 cup dry white wine, such as Sauvignon Blanc

· 1 1/2 teaspoons coarse salt

· Freshly ground pepper

· 1 cup finely grated Gruyere cheese (about 4 ounces)

· 1 cup finely grated Parmesan cheese, about 3 1/2 ounces

· 2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch-thick rounds

· 1 tablespoon finely chopped thyme leaves

· 3/4 cup whole milk

· 1/2 cup heavy cream

Directions

1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms; cook until they are slightly softened. Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes. Add wine; cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper.

2. Combine cheeses in a small bowl; set aside. Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture. Repeat layering process, using all but 2 tablespoons cheese. Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Stir together milk and cream in a bowl, and pour over top. At this point, dish can be refrigerated, covered, up to 1 day; let stand at room temperature 30 minutes before baking.

3. Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack; let cool 10 minutes before serving.

November 08 foodie venture

Running late on posts!

Dinner was again amazing.. no doubt.

Josh and Cate made BEEF.  So good.
Melanie really pulled out the stops with a Potato and Mushroom plate.  Crazy good.

Brent and Jen whipped up Stuffed Acorn Squash

Heather razzled with her tasty tart.

Le Crepes at the Clarks

From previous dinner at the Clarks way back in April.

Thai Noodle Salad with Vegetables and Spicy Peanut Sauce

Thai Noodle Salad with Vegetables and Spicy Peanut Sauce


1/2 pound udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
6 cups thinly sliced romaine lettuce
4 cups thinly sliced green cabbage
2 cups coarsely shredded peeled uncooked sweet potato
12 thinly sliced red bell pepper rings
12 thinly sliced green bell pepper rings
1 cup coarsely shredded peeled daikon or carrot
1 cup bean sprouts
Spicy Peanut Sauce (see below)
Fresh basil leaves, cilantro sprigs, and mint sprigs (optional)

Cook noodles in boiling water for 3 minutes (omit seasoning packet, if
included). Drain; rinse under cold water, and set aside.

Combine lettuce and cabbage in a large bowl; toss well. Spread lettuce
mixture over a large platter. Place noodles in center of platter on
top of lettuce mixture. Arrange sweet potato, red bell pepper, green
bell pepper, daikon, and bean sprouts around noodles in individual
mounds over lettuce mixture.

Drizzle Spicy Peanut Sauce over salad. Garnish with basil, cilantro,
and mint, if desired.

Spicy Peanut Sauce


1/3 cup fresh lime juice
1 1/2 tablespoons minced peeled gingerroot
3 tablespoons water
3 tablespoons low-sodium soy sauce
3 tablespoons creamy peanut butter
1 1/2 tablespoons honey
2 teaspoons chile paste
3 garlic cloves, minced

Combine all ingredients in a small bowl; stir well with a wire whisk.

Thai night on Oct 12

Sunday night was Thai night.
This was also signifying the 3rd round of house rotations since the inception of Foodie Group of Bend.

Melanie started the night off with appetizers of Port Dumplings... steamed so nice.

For dinner Melanie made a curried Chicken and potato served with rice.

Cate and Josh made a cabbage salad, lime juice, tangerines.. topped with sliced beef.
Heather and Scott whipped up a tasty noodle dish of Veggies and Peanut sauce.

Jen and Brent brought the 3 layered Black Pearl cake, featuring wasabi, ginger, vanilla beans, and black sesame seeds..

For drinks we stuck with simple reds and zin.  While we also stepped into the unknown of white wines that were suprisingly refreshing with the spicey Curry.

All good stuff.

Pictures and Recipes coming soon.

Picnic Theme and Baby

Fruit Creme Brule and Baby
Originally uploaded by brent.r.chapman

The Chapmans had to skip most of the last foodie group as the newest Member Baby Ella was only a few days old.
The folks had a picnic themed dinner using only local/regional supplies:
-Goat Meat Balls
-Roasted Eggplant, Zucchini, and Red Onion sandwiches
-Creamed Corn
-Tomato Tart
-peach/blackberry galettes

We took Ella by for a quick visit and a chance for some extra holding time and introduction to dinner table "thats what she said jokes". It appears the Goat balls were the riot this time..

:)

July 15 Tropics night

With the local cycling race scene going busy time and Jen and I expecting a baby we went slightly more low key this time.

Good times.
Dinner; Smoked Hawaiian Pork.
Salad: Roasted Peaches, Prosciutto, mm goodness
Sides: Curried Rice and Sweet Potato and black beans .. had to stop myself
Dessert: Hawaiian wedding cake.

See photos here:

Baby food for foodies?

Ok, we didn't eat baby food, but we did eat food with a "Baby" Theme since the Chapman's are expecting a baby soon.

Josh and Cate slow cooked up some SWEET baby back ribs with Josh's own spin on a tasty rib sauce.

For Appetizers, Brent and Jen brought Jalapeño Cheese Stuffed Baby Artichokes. (sounds easy, but it was a long process to peel and cook those suckers.

Melanie brought a new guest and we enjoyed her Baby pork back maple sugared beans and home made coleslaw made with baby head cabbage.

The Clark's rolled in with a euro style Huckleberry Cheese Cake.. fresh baby blueberries on top... SO tasty and different from traditional NY Cheesecake..

A few bottles of wine some Gin and Tonic to top it off.
Pictures coming soon, if the camera works. Took a 30 foot dive off a deck and hit a retaining wall... (gin and tonics fault)

Cinco Di Mayo Foodie fun

For Cinco Di Mayo we celebrated the Mexican holiday with what? Mexican inspired foods!

-Melanie fabricated steak tacos for appetizers and Chicken Mole Enchiladas. I love MOLE>>
-Heather and Scott whipped up a tasty Jicama Salad
-Cate without Josh this time due to work, brought in tasty stuffed peppers.
-Matt conjured up some yummy guacamole.
-For Dessert Jen and Brent made homemade churro's with whipped cream and fresh strawberries.

Tasty stuff. I suffered walking out the door after too many Cerveza's and Churro's.

Churro recipe:
Makes about 2 dozen, 4 inch churros

Ingredients:

• 1 cup water
• 2 Tbs brown sugar
• 1/2 tsp. salt
• 1/3 cup butter
• 1 cup white flour
• 2 eggs
• 1/2 tsp. vanilla extract
• 1/4 cup sugar
• 1/2 to 1 tsp. ground cinnamon, depending on taste

Cook up the churros in frying pan or fryer at 375 until golden brown.
Pat oil and drop into cinnamon and sugar.
Serve with whipped cream and strawberries.. Yum

Another Fine affair at the Clarks.

Foodies met once again for a second go round at the Clarks on April 9th! And Heather impressed us once again with a French inspired Savory Crepe's.. Chicken and Vegetables. Dang those were good!

The Chapman's whipped up a Cauliflower Mousse. (recipe pending)

Melanie conjured up a refreshing spinach salad.

For Dessert, Josh and Cate produced an incredible citrus Creme brulee ( i could of ate 3 of them). See recipe below.

Josh and Cates Creme Brulee

Ingredients

3 cups whipping cream
5 teaspoons grated lemon peel
3/4 cup sugar
6 large egg yolks
2 teaspoons vanilla extract
1/4 teaspoon salt

8 teaspoons golden brown sugar

2 1/2-pint containers fresh raspberries
1/4 cup Chambord (black-raspberry liqueur) or crème de cassis (black-currant liqueur)

Preparation

Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups.

Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

Preheat broiler. Place custard cups on baking sheet. Strain brown sugar through small sieve onto custards, dividing equally. Broil until sugar melts and browns, about 2 minutes. Chill until topping is hard and crisp, at least 1 hour and up to 2 hours.

Combine raspberries and liqueur in bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.

Photos from 3-10 dinner

Appetizers!
Stuffed Roma Tomatoes
Bruschetta











Salad time a visitor. Bad boy!

Ravis!










Dinner chat...










Mels Rescued Tiramisu (ignore the glasses of Sambuca)










Work that crab

Chapman’s Cacciucco influenced Cioppino

Chapman’s Cacciucco influenced Cioppino

I love to make stews and soups, Cioppino’s are so full of flavors and spices it is something I almost always order if it is on the special of the day menu at most nicer restaurants. I have had some bad ones, so there is a way to make this not taste too good. But playing with spices, flavors, and veggies is pretty easy to get away with in this traditional Italian Fisherman’s soup. The important thing is if you want more flavors; add red or white wine to the sauce as it cooks.

(For those allergic to shell fish, skip adding the shellfish and increase beer, wine, and butter content during preparation)

Serves 10: (of course this is easily split in half and cooks just the same)

What you’re going to need:

1 -Fennel bulb (and 4” up from bulb portion of stocks) (chopped)
1 -Red Onion (diced)
3 –Celery stalks (chopped)
2 -Red Bell Peppers (diced)
1 cup Italian Parsley Chopped
1 Clove of Garlic (fresh is best chopped up super good)
2 –Bay leaves
1 Sprig of fresh Rosemary
¼ cup of chopped fresh Basil
3 Tbl Sp dried Oregano
1 Tbl Sp fennel seeds
2 cups Mushrooms of choice
*optional squeeze of lemon juice
*optional tbl spoon of capers (*I like)
2x -26oz cans of Diced Tomatoes, or 12 fresh tomatoes (roma or hothouse)
1 -small can of Tomato paste
2 -pounds of fish (typically portions or mixes of Sea Bass, Tilapia, Salmon, Snapper and Cod)
2 – Cans of Anchovies (in oil or water)
1 -pound Scallops (smaller are fine)
1 -pound Prawns (traditional leave shell on, but does not matter)
1 – Pound of crab legs / bodies (I prefer snow crab legs as they are easy to cut with scissors and split before cooking.
24 – Fresh Clams / mussels if you like them
3 -Tbl Sp Olive Oil
3 -Tbl Sp Red wine vinegar (can sub red wine and a dash of white vinegar if you don’t have)
2- Cups of water (may require more later)
Sea Salt (to taste)
3 Tbl Sp black pepper
4 Tbl Sp Worcestershire sauce
1 to 4 Tbl Sp of hot sauce (I prefer Tapatio found in Mexican food supplies)
2 tbl spoons butter
1 bottle or can of beer

(Other options include diced / chopped carrots, Leeks, or various veggies, some people also use a can of Clamato or clam juice)

On to cooking!
In a Large Crockpot or large deep pot..

Add, Tomatoes and all veggies, stir in wine, Worcester sauce, vinegar, water, black pepper, and dried spices with 2 tbl spoons of olive oil. Chop up and add Anchovies. Turn on low heat and simmer. For a Crockpot you can leave it on all day. Stir on occasion if possible. If using a large pot, you will need to stir more often.

Tomatoes will break down after several hours of cooking. Here is where you’re going to want to add a little bit of salt. Careful as the fish will salt the flavor as well, so just a slight bit of Sea Salt is needed. Taste the sauce to make sure it has good flavor add salt, wine, pepper, oregano, thyme etc to increase flavors. (Be sure to get a sip of wine at this point), Remember, the sauce may taste a little plain and that adding fish will increase and change the main flavor and consistency of the stew. This is to just insure that you have the right temperature in spices. I like to taste the deep Italian spices of oregano and rosemary.

About an hour before serving Add Crab to pot, stir and cover.

Next in a sauce pan add a good amount of beer, 2 tbl sp Olive oil, butter, a little garlic and splash of lemon juice and heat to light boil. (Be sure to get a sip of the beer).

Take (rinsed) Clams or Mussels and place them in the pan and cover. 2-6 minutes, remove any that do not open within 6 minutes.

Move Clams / Mussels to main pot as they open. Keep beer mix liquid at bottom of pan and return to a boil.
Add Prawns cook for a few minutes, move over to pot.

Lower heat, add Scallops, cover. Don’t over cook the Scallops! Just need a light flavoring.

Move scallops and contents of pan into pot and stir.

Cook until the prawns are no longer pink.

And serve in large bowls, great with Garlic bread and a few shavings of fresh Parmesan cheese.

Enjoy!

Foodie 3-10-08

Tonight's Menu was, super...

Appetizers - Bruschetta
Roma and Groats

First: Salad
Italian white bean and artichoke salad

Second:
Butternut Squash Ravioli with Pancetta

Main:
Cioppino

Dessert:
Tiramasu
Sambuca
Chocolates

Wines:
Foodie : Cabernet Sauvignon
Di Majo Norante : Sangiovese
Columbia Crest Merlot
Fre Merlot (non alch)

Heres what folks were saying at the last dinner - Feb 8

Cate has taken on a new love of taking down notes (as seen on cycling tv).
Here are the comments she heard at the last foodie dinner and wanted to share.

"That is the best smell I have ever smelled" - Heather

"It tastes like I just took a shower" - Scott

"My mouth is small, I like small... spoons. - Mel

"I am ready for the rapture because my belly is so full" - Brent (that must of been the wine talking)

Stetson Chopped Salad

this recipe is based off the cowboy ciao resturaunt Stetson Chopped Salad. photo on menu page

This Salad is a chopped salad so no big leafy greens.

Serves 8 (I tripled the recipe)

Salad Ingredients:
2.5 cups Morracan Couscous (cooked and cooled)
3 cups Roma Tomatoes (diced)
2.5 cups sweet yellow corn (original recipe was dried sweet corn)
3 cups baby Arugula (chopped)
8 oz smoked Salmon (chopped)
6 oz Asiago cheese (grated or crumbled)
1 cup Toasted Pepitas (pumpkin seeds)
1/2 cup dried cranberries

Dressing Ingredients:
6 oz basil pesto
2 cup Aioli (i used wildwoods garlic aioli)
1 large Shallot (or 2 small) roughly chopped
2 cups buttermilk
Juice of 1 large lemon
1 tsp coarse black pepper
salt to taste (I used none)

(supposibly this is all available at the soon to be opened traderjoes)

Cook and lightly brown corn in large skillet with olive oil, cool.
Items should be chopped into small form. No large chunks.
Serving options:
If serving large group:In a large deep baking dish or large bowl mix all ingredients for salad. Add dressing to flavor.

serve as individual plates: Use small dish make little rows of the ingredients which will show vibrant green, yellow, pinkcolors. Serve dressing on side.



To make dressing:
In a blender (or food proccesor) add pesto, aioli, shallots and use grind settings.
change to low blender setting.
Slowly mix in buttermilk, lemon juice and pepper.

Feb 8th dinner.. So nice

Menu from Feb 8th.

Main: Beef Wellington (individuals)
Sides: couscous salad and potato wedges
Desert: Mango crunch

Wine: quiet a few.

Recipes and photos coming soon.

Jan 5th plates up close.

Up close.

Chicken Marbala by Melanie















Brussel Sprouts and Bacon - By Josh and Cate















Gruyeres Potato parsnip au gratin by Scott and heather















Lava Florentine with Rasberry splash by Jen

Jan 4th meet #4

Dinner served on event #4.
A appetizing taste of flavors, Chicken Marbala that is enhanced by olives and prunes with a touch of cilantro.


Side dish of Brussel sprouts and bacon sautéed in vinegar, Potatoes and Parsnip Au Gratin of Gruyere cheese, and Cous Cous.


Wines featured were Reds, including a Granacha de Fuego and Killer Cab.









For desert a Lava cake with Florentine cookie and raspberry reduction.