On May 17th Holly, Tori and Mandy hosted our 3rd Gourmet Club Dinner.  The theme was "A Taste of Oregon".  Everything was done so tastefully and captured perfectly the beauties and flavors of Oregon.

The invitations were tied to a seedling.  So creative and fun to get a doorstep delivery!

Mandy, Holly, and Tori our amazing hostesses for the evening.

The place settings.

The table.  Seriously, the picture does not do it justice.  (And I'll just apologize now that for my camera, it was acting up and I couldn't figure out why so some of the pics aren't the best.)  It was gorgeous.  There were lights strung above the ceiling and the whole room had a relaxing and cozy feel to it.

Also on the table were postcards of different places in Oregon, then on the back were interesting facts about those places.  We had fun going around the table and reading them during the evening.

The menu was next to the table on this big board.  Fun and different from what we've had before.

The appetizer table. 

Hood River Pear with Pancetta Crisp, Goat Cheese and Honey.  Yum!

Pacific Northwest Clam Chowder with a Portland Sourdough Roll

Oregon Crab Stuffed Phyllo Cups.  I was madly in love with these.

A Wedge Salad topped with Pear, Gorgonzola and Candied Cashews.

Hood Strawberry Seltzer Smoothie - this was so refreshing

The main course - Walnut and Brown Sugar Crusted Salmon topped with Blackberry Sauce served on a bed of Wild and Whole Grain Rice.  A Tillamook Cheddar Rosemary Biscuit.  Asparagus with Mushrooms.  All divine!  And the Salmon was fresh out of the Columbia River!

Desserts - Oregon Apple Pie - this was hands down probably one of the favorites by all of the whole evening.  The best apple pie ever.  The crust is the best pie crust I have ever had in my life (sorry to all our mothers, grandmothers and aunts, but when you try this you'll agree)

Trifle with Lemon Curd Mousse, White Chocolate Whipped Cream and Oregon Berries.  I loved the lemon curd mousse in this.  It was light and so yummy.  We were all soooo full by this point we were trying to shove every last bite in but it was nearly impossible!

Chocolate Hazelnut Cookies with Alpenrose Milk - the chocolate flavor in these was so perfect!

Back Row - Alisha, Brenda, GG, Holly, Mandy, Tori

Front Row - Corinne and Baby Theo, Alyssa, Carrie, Tanya, Brittany, Emily

The take home gifts were some homemade Oregon Strawberry Jam.  Love it!  And a bag of Chocolate Covered Hazelnuts.  Thanks girls for a WONDERFUL and relaxing evening.  It truly was perfect!

Clam Chowder

Ingredients

½ cup diced onions

½ cup diced celery

½ cup diced potatoes

2 cans (4 oz ea.) chopped clams

1 cup milk

1 cup half and half

½ cup flour

5 oz butter

1 chicken bouillon

½ teaspoon thyme

Salt/pepper

Directions

Sauté onions and celery in 2 oz. butter.  Add clam juice, chicken bouillon cube, potatoes and simmer until potatoes are cooked.  Make a roux of 3 oz butter and flour.  Gently stir roux into soup.  Add clams, preheated milk and stir until thickened.  Add thyme salt and pepper to taste.

Pear and Gorgonzola Wedge Salad

1 head of iceberg lettuce cut into wedges and core removed

¼ cup dried cranberries

1 pear diced

½ cup gorgonzola cheese crumbled

½ cup candied nuts

Dressing½ cup mayonnaise

1 Tablespoon red wine vinegar

¼ cup sugar

(Tip:  this is an excellent dressing for broccoli salad)

Remove a couple layers from each wedge to create a “bowl” of lettuce.  Lightly drizzle dressing.  Add pear and cranberries and more dressing.  Top with cheese and nuts.

Strawberry Spritzer

2 cups frozen strawberries

2 cups cold spritzer water

½ cup white grape juice

Juice of 1 small lemon or ½ large lemon

¼ cup sugar (more or less to taste)

Blend all ingredients in a blender.  Serve with frozen strawberries.

Pancetta Crisps with Goat Cheese and Pear (MyRecipes.com)

Yield: 6 servings

Ingredients

 12 thin slices pancetta (about 1/3 pound)

1 Bartlett pear

½ (4 oz.) package goat cheese, crumbled

Freshly cracked pepper

Honey

Garnish: Fresh thyme sprigs

Preparation

1.     Arrange pancetta slices in a single layer on an aluminum foil lined baking sheet.

2.     Bake at 450 degrees for 8-10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand for 10 minutes or until crisp.

3.     Core pear with and apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat chesses; sprinkle with pepper. Drizzle with honey just before serving. Garnish with fresh thyme sprig, if desired.

Rosemary Cheddar Biscuits  (Food.com)

Yield: 24

Ingredients

                 

3 cups all-purpose flour

                  8 ounces butter, cubed

                  1 pint buttermilk

                  2 tablespoons double-acting baking powder

                  2 sprigs fresh rosemary, chopped

                  salt & pepper to taste

Preparation

1.     Preheat oven to 375 degrees

2.     In a mixing bowl add flour, baking powder and salt and pepper. Cut cubed butter into flour until it resembles crumbs.

3.     Mix in rosemary and buttermilk. Do not over mix to avoid chewy biscuits.

4.     Dough will be sticky

5.     Spray non-stick baking pan with Pam. Drop dough onto pan.

6.     Bake for 8 minutes.

            Balsamic Asparagus and Mushrooms

Yield: 5-7

Ingredients

                 

                  1 lb. of asparagus

                  8oz. Mushrooms (I used brown Crimini, but any will work) cut in ½ slices

                  1 ½ Tablespoons of olive oil

                  1 Tablespoon of balsamic vinegar

                  Salt and fresh ground pepper to taste

                  2 Tablespoons of finely grated parmesan cheese

Preparation

                 

1.     Preheat oven to 350 degrees.

2.     Wash mushrooms and let drain. Cut into ½ inch slices.

3.     Trim asparagus.

4.     Wisk together oil and vinegar

5.     Put asparagus and mushrooms in a Ziplock bag and pour oil/vinegar mixture over. Squeeze the bag until the asparagus and mushrooms are lightly coated with the mixture.

6.     Arrange asparagus and mushrooms on a large baking sheet, spreading them out well so they aren’t too crowded.

7.     Bake for about 10 minutes.

8.     Sprinkle with parmesan cheese and serve.

Brown sugar and Walnut crusted Salmon:

Salmon
Egg whites
Flour
1 -2 C. Brown sugar
1-2 C. Walnuts (chopped)
Butter
Mix walnuts with brown sugar.
Brush Salmon with egg whites,
dip into flour, then into brown sugar/walnut mixture to form a crust on the salmon.
Brown and Caramelize salmon in butter in a large pan; about 5 min. Transfer to a 350 degree oven to finish cooking; about 5-7 min. 

Blackberry sauce:

2 C. Fresh or frozen blackberries
1 Tbsp. Lemon juice
2T. Sugar (more if needed)
1/4 C. Water
Put all ingredients in a saucepan, bring to boil, reduce to simmer and cook until berries break down and sauce thickens.

Dungeness Crab Dip:

1 C. chopped Dungeness crab meat
1 block of cream cheese
1/2 C. Mayo

1 Tbsp lemon juice

1/4 C. Parmesan cheese
2 Tbsp. fresh chopped parsley
1 Tbsp. fresh chopped dill
1/4 C. diced red onion

salt and pepper to tasteMix all ingredients except for crab until smooth and creamy, carefully fold in crab meat. 

Phyllo cups:

4 sheets of phyllo dough
Butter
Butter each layer of phyllo dough, and layer them on top of each other. Cut into squares about 2 inches squared. Place in mini muffin tin and shape into cups. Bake @ 350 for 8-12in; until golden brown and crisp.

Trifle

Lemon curd cream:

1/2 C. fresh squeezed lemon juice
4 Tbsp. lemon zest
5 egg yolks
1/2 C. sugar
pinch of salt
2 C. white chocolate whipped cream (see recipe below)
In a sauce pan, combine all ingredients except the whipped cream. Bring to 170 degrees, whisking constantly, it will become thick. Transfer to a glass bowl, cover tightly with plastic wrap and refrigerate until cooled. Fold in whipping cream. Chill until ready to serve.

White Chocolate whipped cream:

1 quart Heavy Whipping cream
1 C. White chocolate

Beat whipping cream until very heavy and thick. Melt white chocolate and allow to cool to room temp. Fold chocolate into whipped cream.

Vanilla pound cake:

1 box moist yellow cake mix
1 box instant vanilla pudding mix
1 C. sour cream 
2 tsp. vanilla
4 eggs
3/4 C. oil
Combine well. Grease and flour bundt pan. Bake @ 325 45 min.

Chocolate Hazelnut Cookies (completelydelicious.com)

Yield: 2-2 ½ dozen

Ingredients

                 

½ cup unsalted butter, at room temperature

1 ½ cup sugar

2 eggs

1 teaspoon vanilla

2 ¼ cups all-purpose flour

2/3 cup unsweetened cocoa powder (not dutch process)

1 teaspoon baking soda

1 teaspoon salt

1 cup hazelnuts (toasted & skinned), finely chopped

Preparation

1.     Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2.     In a large bowl beat together the butter and sugar on medium high speed until light and fluffy, about 3-4 minutes.

3.     Add the eggs one at a time.

4.     Add the vanilla.

5.     In a separate bowl combine the flour, cocoa powder baking soda and salt.

6.     Add dry ingredients to the wet mixture and mix on low until combined.

7.     Add hazelnuts.

8.     Spoon onto baking sheet by rounded tablespoons and press down lightly with palm.

9.     Bake 8-10 minutes. Cookies will be very soft.

10.  Transfer to wire rack to cool. Sprinkle with powdered sugar if desired.

Apple Pie

Crust:

2 cups AP flour

1 teaspoon salt

¾ stick well chilled Crisco baking sticks butter flavor all-vegetable shortening.

4-8 tablespoons ice water

Blend flour and salt in mixing bowl.  Cut cubed, chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs.  Sprinkle 4 tablespoons ice water over flour mixture; mix gently with fork.  Add more water by the tablespoon, mixing until dough holds together.  Flatten dough into a 1 inch thick disc and cover tightly with plastic wrap.  Refrigerate for at least an hour.

Roll dough out and place in a pie plate or divide into 5 small pie pans.  Trim the edges (you’ll have some excess because this is a double crust recipe). 

Filling

5 golden delicious apples

¾ cup sugar

2 tablespoons flour

1 teaspoon cinnamon

Dash nutmeg

Dash salt

Peel, core and very thinly slice apples into a bowl.  I like to use an apple corer/slicer and then cut small pieces crosswise (little thin triangles).  My apple corer/peeler/slicer doesn’t cut thin enough.  Mix apples with sugar, flour, cinnamon, nutmeg and salt.  Put in pie crust.

Topping

11 tablespoons hard butter

½ cup sugar

¾ cup flour

Mix sugar and flour in a bowl.  Cut in the cubed butter.  Using a pastry blender mix until it becomes small crumbs.  Using your hands, take mixture a handful at a time and press between palms.  Place each piece over the top of the pie starting from the outside in.  Seal the outside crust to topping as much as you can.  Cover pie with foil.

Bake at 400 degrees for 50 minutes.  Put a cookie sheet under the pie.  Remove foil about half way through baking.

Lasagna Soup

found this delicious soup here at A Farm Girl Dabbles...

for the soup:

2 tsp. olive oil

1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings: 8

MEXICAN CHICKEN CORN CHOWDER

I'm always looking for new recipes to add some variety to our dinners. So in the hopes that you'll all do the same occasionally I'm posting the recipe for the soup I made for dinner last night. We LOVE it. I think this is the 3rd time I've made it and it's probably our favorite soup right now. (sorry you can't see that much from the picture, but I really like to see pics with recipes so I had to try)

Mexican Chicken Corn Chowder

1 1/2 lbs boneless, skinless chicken breasts cut into bite size pieces
(I use three of the frozen chicken breasts from Costco, I mean do they really think we all have food scales in our kitchens?)
1/2 cup chopped onions
1-2 cloves minced garlic
3 Tbsp butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 tsp ground cumin
2 cups half and half
2 cups shredded Monterey Jack cheese
1 (14 3/4oz) cream style corn
1 (4 oz) can diced green chilies, undrained
1/4 tsp Tabasco sauce
1 medium tomato, chopped
fresh cilantro

In a dutch over or large saucepan, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low hear until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro.

Emily's notes: I always use cilantro and I just add some into the soup at the end instead of just as a garnish. Also, I like a little bit thicker soup so I made a roux using 2Tbsp butter and 2Tbsp flour, microwaved it, stirred it up and added it to the soup to thicken it. And lastly it is great with tortilla strips! Hope you enjoy.

TORTELLINI BEAN SOUP

Tortellini Bean Soup

4 1/2 cups chicken broth
1 (9oz) pkg of Cheese Tortellini
1 (15oz) can white beans rinsed and drained
1 cup chopped fresh tomato
1/3-1/2 cup FRESH basil ( I usually rip the leaves into thirds)
2 Tbsp balsamic vinegar ( I only use 1 1/2)
1/2 tsp salt
1/2 tsp pepper
1/2 cup parmesan cheese

Bring broth to boil, add tortellini and cook 6 minutes. Stir in beans, tomato and basil. Reduce heat and simmer for 5 minutes. Add vinegar, salt and pepper. Top each serving with parmesan cheese. Serves about 4 so I usually double it for our family of 5. It's good leftover too!

THE BEST CHILI IN THE WORLD

Okay, people, I realize that it is not chili season. However, for this recipe I am willing to break any and all seasonal food rules.

My friend Vynette finds THE best recipes. Seriously the woman should write a cookbook. I've told her this, she doesn't believe me. I think she's being dumb (and you can tell her I said that).

Last weekend when Mark got baptized she was an angel as usual, and made two HUGE crock pots of soup for us to enjoy with our extended family afterwards. They went perfectly with garlic rolls from Wall Street Pizza and a lovely Caesar Salad with Buttermilk Brownies for dessert. (I'm drooling right now) They were both divine. But the chili was....PERFECT. It has some things in it that shocked me. And I was fairly skeptical about the whole olives, even thought I like olives (sorry Kelly I know that kills this one for you), but OH MY GOODNESS. I'm just going to stop now and type the recipe, and if you are smart at all you will make it and hide in a room and eat it all yourself. Oh and if you live anywhere near me you will invite me over to hide in the closet with you.

ETA:  I've altered this recipe a little bit since I first got it, so now it's just perfect for us.

The BEST Chili

¼ cup olive oil
1 pound yellow onions, coarsely chopped
4 lbs extra lean ground beef
1 pound sweet Italian sausage
1 pound hot Italian sausage
¾ tsp freshly ground black pepper
1 can (12 ounces ) tomato paste
1 ½ TB minced garlic
1-2 TB cumin
2 TB chili powder
¼ cup Dijon mustard
2 TB salt
2 TB dried basil
2 TB dried oregano
3 quarts crushed tomatoes
1 (12oz) can tomato juice
¼ cup grape juice
¼ cup fresh lemon juice
¼ cup fresh dill
½ cup chopped fresh Italian flat leaf parsley
3 cans dark red kidney beans, drained
3 cans large olives, drained

Heat olive oil in large heavy pot. Add onions and cook until tender, about 10 minutes. Crumble the meat into the pot and cook until the meats are well browned. Spoon out as much excess fat as possible.
Add the pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil and oregano. Add the drained tomatoes, grape juice, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for at least another 20 minutes, I like to let it simmer for a few hours.

Taste and correct the seasonings. Add the olives, heat through for another 5 minutes and serve.

Garnish with grated cheese, chopped green onions, and sour cream.

Makes a HUGE pot of chili, so you'll probably want to adjust the amounts or have your entire ward over for dinner. Seriously this will feed 20-25 people.

CHICKEN TORTILLA SOUP

Tried this out the other night from The Sisters Cafe Blog, borrowed their pic too. It is every bit as wonderful as they claim. And the best part is it is SO easy to throw together, seriously 20 minutes and you've got a meal! (Note: I used half of a Rotisserie Chicken I had picked up at Costco that week which of course made it even easier)

Chicken Tortilla Soup

1Tb olive oil

1 large onion chopped

1 can diced green chilis

1 lb chicken-cooked and shredded

¼ tsp cayenne pepper (opt.)

1 tsp cumin

1 tsp oregano

1 tsp chili powder

1 tsp garlic powder

1 16 oz can diced tomatoes

1 can small white beans

1 can chicken broth

1/4 cup chopped fresh cilantro

1/2 lime squeezed over soup

salt and pepper to taste

In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken (*I have been using the frozen chicken tenders from Costco--I just put them on a plate in the microwave frozen at 50 % power for 15 minutes--they are super tender and moist and shred up beautifully!)and spices. Add tomatoes, beans and fresh cilantro. Add the broth.

Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls & garnish.

Garnish:

10 yellow corn tortillas-sliced and baked*

1 large avocado

Sour cream

shredded cheese

*Cut tortillas into thin strips using a pizza cutter. Spray with cooking oil ( like Pam), sprinkle with kosher salt and bake in 350 oven until lightly brown and crisp.

Add garnish of a handful of tortilla strips, avocado chunks and a dollop of sour cream to each bowl. SOOOO GOOD!!

CREAMY MUSHROOM & CHICKEN SOUP

I think I'm going to have to start a separate blog for all my recipes, my recipe list on the sidebar is getting out of control....

Anyway, what should you make for dinner tonight??? Let me help you out...the answer is THIS! So, so delicious and comforting. Even my not vegetable loving kids had seconds! It made plenty for dinner for 2 nights plus enough for me to have it for lunch another day! I found the recipe and pic on Becky Higgins blog and she found it in Family Fun Magazine. Enjoy.

CREAMY MUSHROOM & CHICKEN SOUP

6 Tbsp. butter
1 medium onion, chopped
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
6 c. chicken broth
1 lb. mushrooms, sliced
3/4 c. sliced celery
3/4 c. chopped carrots
2 c. quartered baby red potatoes
1 c. chopped yellow squash
1 1/2 c. frozen corn kernels, thawed
2 tsp. thyme
2 c. light cream
3/4 c. grated Parmesan, plus more for garnish if desired
2 c. chopped cooked chicken

In a large post, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the four, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.

Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.

CREAMY TOMATO, BASIL & ITALIAN SAUSAGE SOUP

This recipe from Picky Palate is SUPER delicious, quick and easy.

2 Tablespoons extra virgin olive oil

1 lb Italian Sausage 10 fresh basil leaves, chiffonade (stacked, rolled and thinly sliced)

1 26 oz jar of your favorite pasta sauce or homemade sauce (click red link to see the Mezzetta sauce I used)

1 Cup water

1 1/2 Cups half and half

Pinch of salt and pepper

Place olive oil into a medium sized dutch oven over medium heat. Cook sausage until browned, about 5 minutes. Stir in basil leaves, pasta sauce, water, half and half, salt and pepper. Cook until warm then reduce heat to low. Simmer until ready to serve. It’s that easy!

4+ servings