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.

Double Chocolate Cake with Oreo Buttercreme Frosting

These are divine. I've had them as cupcakes with the frosting or as a bundt cake with no frosting, I love them both!

Cake:

1 pkg Devils Food Cake mix

1 large package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

1 1/2 -2 cups semi sweet chocolate chips

Directions:

Preheat oven to 350. In a large bowl mix together the cake and pudding mix, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into a well greased bundt pan. Bake 50-55 minutes or until top is springy to the touch and a wood toothpick comes out clean. Cool the cake thoroughly (1.5 hr) before inverting onto plate upside down. If desired dust with powdered sugar.

*For 24 cupcakes fill almost 3/4 full and bake at 325 for around 20-30 min.

Frosting:

1 stick salted butter - room temp

1 stick unsalted butter - room temp

1 cup shortening

1 Tbsp clear vanilla extract (this is so the frosting keeps it white color, I got it at Micheals)

4-6 cups powdered sugar (I used about 5)

4-6 Tbsp very cold milk (I used about 5)

6 Oreos, creme removed crushed very fine (in the food processor worked great)

extra Oreos for garnish

Directions:

Cream butter and shortening with mixer. Add vanilla and combine well. Begin adding the sugar and mixing thoroughly after each addition. After all the sugar has been added and mixed begin adding cold milk on Tbsp at a time until you reach desired consistency. Fold in Oreo crumbs. Top cooled cupcakes with the frosting and garnish with 1/2 and Oreo or with large Oreo crumbs.

*Be sure to add milk gradually. If you want to pipe on the frosting and have it keep it's shape you have to have thick frosting. :)

Cheesy Garlic Bread Swirls

These are DE-LISH! They go great with soup...

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

Panko Breaded Portobello Mushroom Spears with Garlic Aioli

(borrowed this pic from Food Network, mine don't last long enough to take a picture of!)

Yes, if I could eat these for every meal, I would. I am not kidding. Thanks to my sis-in-law Heather for the recipe.

Ingredients:

Portobello Mushrooms washed and cut into 3/4 inch wedges
Panko Japanese Style bread crumbs
2 eggs, beaten
flour
Lawry's seasoning salt

Dredge wedges in flour then dip in egg and then roll till covered in Panko. Fry in 1/2 inch oil till lightly browned, turn and cook until other side is browned and drain on paper towels. Dip in aioli, eat, and die a happy woman.


Aioli Sauce:
mayonnaise
fresh garlic chopped fine

Add as much garlic as you like and mix with mayo. It's good to do this in advance (several hours, even a day) and let the flavors combine.

Lemon Crinkle Cookies

recipe from Lauren Brennan

Made this for our after school snack on the first day of school and they might just be my new favorite cookies! YUUUUUMMMMMMM!
Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes. Makes 2-3 dozen (closer to 2)

Southwest Stuffed Peppers

Found these on Our Best Bites and made them last night, kids and parents LOVED them. A new family favorite and while they may look/seem time consuming they weren't.

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice (or brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste) *Emily's note: I used regular chili powder*
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.