Next Meeting, 6:00 Oct 16th, at Z and K's

The theme is Creole food - see you there!

Menu:
Crab appetizer (Z and K)
Mache salad with Creole dressing (J and K)
Jambalaya (T and J)
Pumpkin bread pudding (C and C)

Summer Pictures

Just a few pictures from a great evening - to remind us of what we enjoyed! Thanks to everyone for cooking!

Crab Cakes:

Steak:

Dessert:

Mache Salad with Creole Vinaigrette

Mache Salad with Creole Vinaigrette - serves 10

Vinaigrette can be made 1 day ahead and chilled, covered. Bring to room temperature, then whisk until combined well.

Ingredients:
1 yolk from a large hard-boiled egg
2 3/4 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
16 cups loosely packed mâche (lamb's lettuce; see above)

Directions:
Crumble yolk into a blender, then add vinegar, mustard, salt, and pepper and blend until combined well. With motor running, add oil in a slow stream, blending until combined well.
Toss mâche with vinaigrette just before serving.

Pumpkin bread pudding

Pumpkin bread pudding - serves 9

2 2/3 cups half and half
1 1/3 cup sugar

3 tablespoons unsalted butter, room temperature
9 slices cinnamon raisin bread (each about 3 1/2 by 3 1/2 inches)

1 1/3 cup canned pure pumpkin
7 large egg yolks
1 large egg
1.5 tablespoon amaretto or Frangelico (hazelnut liqueur)
1.5 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Pinch of salt

9 tablespoons whipping cream
9 tablespoons (packed) golden brown sugar

Stir half and half and 1 1/3 cup sugar in medium saucepan over medium heat until sugar dissolves. Remove saucepan from heat; cool mixture to lukewarm.

Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch pieces. Divide among 9 1 1/4-cup soufflé dishes or custard cups.

Whisk pumpkin, yolks, egg, liqueur, vanilla, nutmeg and salt in medium bowl until blended. Add half and half mixture; whisk until smooth. Pour pumpkin custard over bread in dishes, dividing equally. Let stand 30 minutes, occasionally pressing on bread to submerge.

Preheat oven to 350°F. Place soufflé dishes in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes. Transfer puddings to rack and cool completely. Cover and refrigerate at least 4 hours or overnight.

Preheat broiler. Spoon 1 tablespoon whipping cream over top of each pudding. Sprinkle 1 tablespoon brown sugar over each. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.

Jambalaya

Jambalaya - Serves 6

Ingredients:
1 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
4 oz extra-lean smoked ham, cut into 1/2-inch cubes
5 oz boneless, skinless chicken breast, diced
1 large bay leaf
1 tsp cayenne pepper
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
3/4 cup brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces

Directions:

Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.