Evening Meal Dates

Jan 18, 2018

March 29, 2018

May 17, 2018

 

BOARD MEMBERS

Sue Roundy, President
Marney Reynolds,Vice President
Ande Finley, Treasurer
Nancy Wallace, Secretary
Christine Langley
Heather Harrison
Aliza Finley
Dixie Budke
Jean Perry, Emeritus
Michele Heller, Emeritus

 


September 2012 Recipes

Recipe Archive

Panzanella
Tomato, vegetable, and bread salad
Serves 6

INGREDIENTS:
1 lb ripe tomatoes
1 med red onion, halved and thinly sliced
1 small zucchini, thinly sliced
1 lb rustic bread, preferably day old
¼ lb blanched green beans
10 to 12 basil leaves, roughly torn
½ cup extra virgin olive oil
3 to 5 Tbsp red wine vinegar
Salt and freshly ground pepper

DIRECTIONS:
Cut the tomatoes into small chunks and put them in a colander over a bowl and sprinkle with a little salt. Juice from the tomatoes will collect in the bowl after about 10 minutes, set aside. Put onions and zucchini in a bowl, sprinkle with a pinch of salt and a splash of red wine vinegar.  Slice bread and rip into bite-sized chunks.

Put the tomatoes, drained onions and zucchini, green beans, and basil leaves into a bowl and dress with olive oil, several tablespoons of the drained tomato liquid, and 3 to 5 Tbsp red wine vinegar (to taste). Season with salt and pepper to taste and mix. Add bread and mix well (if using stale bread the salad will benefit from a 10 minute rest).

Soup of Puréed Carrots
Serves 4

INGREDIENTS:
2 tablespoons olive oil
1 med onion, chopped
1 lb carrots cut into 1/2-inch dice
1 med golden beet, peeled and cut into ½-inch chunks
A sprig of fresh parsley
2½ cups vegetable or chicken stock
1½ tsp cumin seeds
1 tsp fresh lemon juice
Salt and freshly ground pepper

DIRECTIONS:
Sauté onion in olive oil for 2 to 3 minutes, add carrots, beets, parsley sprig and cover with stock. Bring to a simmer over med-high heat. Reduce heat to maintain simmer and cook for 20 minutes or until carrots are fork tender.

Toast cumin seeds in a dry skillet until fragrant, cool and grind. Remove parsley sprig and purée soup with an immersion blender or carefully, in small batches, in a blender. Season with cumin, lemon juice, salt and pepper (white pepper is a lovely alternative to black).

Apple Upside-Down Cake
Makes a 7 x 11-inch pan or a 9-inch round pan

INGREDIENTS:
Fruit Layer:
½ cup unsalted butter
½ cup packed brown sugar
2 apples, cored and cut into thin wedges

Cake Batter:
½ cup unsalted butter, softened
¾ cup packed brown sugar
2 eggs
2 tsp vanilla extract
¼ cup buttermilk or yogurt
1 cup flour
¼ cup cornmeal
1½ tsp ground cinnamon
½ tsp salt

DIRECTIONS:
Fruit LayerMelt butter in heavy bottomed saucepan and stir in brown sugar. Add apples and cook over medium heat, stirring often, until apples soften slightly, about 5 minutes. Remove from heat and set aside.

Cake BatterCream softened butter with brown sugar. Beat in the eggs, vanilla, and buttermilk or yogurt. Mix all dry ingredients together in a separate bowl. Fold dry ingredients into the wet ingredients until well combined.

Preheat oven to 350°. Arrange fruit in the bottom of a well-buttered baking pan. Spread cake batter evenly over the fruit. Bake for 30 to 35 minutes, until a knife inserted in the center comes out clean. Cool cake in pan. When cool, run a knife around the edge of the pan and invert cake onto a platter.

Download a PDF of the September 2012 recipes.