October 2009 Cooking Demo--Three One-Pot Chicken Dinners

At our October meeting, I (JaneAnne P) gave a demo of three easy dinners starting with chicken thighs and onions. In the course of the demo, I was able to demonstrate some useful techniques for building flavor.

Note for all recipes in this post: I used homemade chicken stock with no added salt. If you use purchased chicken broth, even low-sodium, you will need to add less salt at each stage than you saw me do in the demo.

Chicken & Dumplings
adapted from Everyday Food
serves 4 hearty eaters

3 T unsalted butter
4 boneless, skinless chicken thighs (about 12 oz)
1 medium yellow onion, peeled and sliced thin (I like to use a mandoline I bought at Target for about $10; it's now available at Amazon)
1 C flour, divided
a few sprigs fresh thyme* (optional)
a few carrots, peeled and cut into bite-sized pieces
4-6 C chicken broth (I use broth reconstituted from my homemade chicken stock)
1 3/4 t baking powder
1/2 t table salt
1/2 C milk
chopped fresh dill (optional)
1-1 1/2 C frozen petite peas
additional salt and freshly ground pepper to taste

Heat butter in dutch oven over medium-high heat. When foaming begins to subside, arrange chicken in pan, with space in between. Let brown without moving for several minutes. Check pan periodically and adjust heat so butter doesn't get too brown. When chicken is nice and brown, flip it to brown other side (it should release fairly easily if it's brown enough, and if the pan was hot enough at the beginning). Transfer browned chicken to a bowl and set aside.

Put onion in pan, add a little salt and pepper, and sauté until translucent but not yet really browning, scraping brown bits (fond) from the bottom of the pan as you go. Add thyme sprigs if using, stirring just until they start to become fragrant (about 30 seconds). Add 1/4 C flour and stir to coat (if the flour is coated in the butter, it won't make lumps when you add the liquid).

Pour in chicken stock, scraping bottom of pan to lift all fond, then stir in chicken and any juices released into bowl, carrots, and more salt and pepper. Cover pot and increase heat to high to bring to a boil, then reduce heat to keep pot simmering. Let simmer about 20 minutes.

Whisk together remaining 3/4 C flour, baking powder and table salt (and dill, if using) in a small bowl. Stir in milk until just incorporated. Drop tablespoons of batter into broth, spacing as evenly as possible. Replace lid and simmer 10-15 more minutes.

Remove pot from heat and carefully add frozen peas between the dumplings, stirring without breaking up dumplings. Adjust seasonings and serve.

*Thyme is easy to grow in a pot or in the ground. It's a woody perennial requiring very little care. Don't ever use dried thyme, or most dried herbs. If you can't grow your own, come snip some of mine--I have plenty.

Moroccan Couscous
adapted from The Best Recipes in the World by Mark Bittman
makes 6-8 servings, depending on how many vegetables you add

a few tablespoons butter or olive oil or a mix of the two
4 boneless, skinless chicken thighs (about 12 oz)
1 medium to large yellow onion, chopped
1 red bell pepper, seeded and diced (optional)
salt and freshly ground black pepper to taste
1 T peeled and grated fresh ginger root
1 large pinch saffron threads or 1/2 t ground turmeric
1/8 t cayenne, or to taste (I usually use not more than a pinch)
1 t ground coriander*
3 cloves
1/2 t ground cinnamon
2-4 medium carrots, peeled and chopped into bite-sized pieces
1 lb butternut squash peeled, seeded and cut into one-inch chunks
2 medium zucchini, quartered lengthwise and then cut into half-inch slices
4-6 C chicken broth or mix of chicken broth and water
one 15-oz can garbanzo beans, drained
1/2 C golden raisins
Couscous, prepared according to directions, substituting chicken-vegetable cooking liquid for half of the water

Heat butter and/or oil in a dutch oven over medium-high heat. When the butter's foaming starts to subside, or the oil is shimmering, add the chicken and let brown, without stirring, for several minutes, adjusting temperature as needed. Flip chicken to brown other side, then transfer to a bowl and set aside. Add the onions (and bell pepper, if using) and a little salt and pepper. Scrape up fond from the bottom of the pan and cook, stirring occasionally, until the onions are quite tender, about 10 minutes. Add the ginger, saffron, cayenne, coriander, cloves and cinnamon and stir and cook until spices are fragrant, about 30 seconds.

Add the broth and chicken to the pot, along with additional salt and pepper and the carrots. Cover and bring to a boil, then reduce to a steady simmer. Add the squash 10 minutes later, and the zucchini 10 minutes after that. Cook until the all the vegetables are tender, about 10 more minutes. Add the garbanzos and raisins and cook about 5 minutes more.

Prepare couscous according to package directions (I like this couscous, which can be found at some stores in town), only substituting hot liquid from the pot for half the water. Taste sauce and adjust the seasoning, then serve immediately over the couscous.

*If you use spices more than occasionally, and you can afford it, purchase a small burr coffee grinder and use it only for grinding whole spices, bought in bulk (don't pay for the packaging!). I use mine mostly for coriander and cumin, and the flavor difference is astonishing. Do not use it to grind stick cinnamon, however--stick and ground cinnamon come from different parts of the tree, and the taste won't be the same.

West African Chicken-Peanut Soup
adapted from The New York Times
serves 6-8, again depending on how many vegetables you add

2 tablespoons oil
4 skinless, boneless chicken thighs (about 12 oz)
1 medium yellow onion, chopped
1 tablespoon grated fresh ginger
1 tablespoon garlic, pressed through a garlic press
Pinch of cayenne
Salt and freshly ground black pepper
3/4 C roasted and shelled peanuts (I found unsalted roasted peanuts in the bulk section at Freddy's), crushed slightly
6 cups chicken broth
2 garnet sweet potatoes, peeled and cut into one-inch chunks
15-oz can diced tomatoes, or half a box of Pomi tomatoes (freeze remainder for another use)
1/2 pound collards or kale, washed, stemmed, and cut into 3/8" ribbons
additional vegetables (butternut squash, baby potatoes, zucchini, as desired)
1/4 to 1/2 C peanut butter, chunky or smooth

Put oil in a dutch oven over medium-high heat; when oil shimmers, add chicken and let brown, without stirring, for several minutes, adjusting temperature as needed. Flip chicken to brown other side, then transfer to a bowl and set aside. Add onion and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add ginger, garlic, cayenne and salt and pepper and sauté an additional 30-60 seconds, until fragrant. Add 1/2 cup peanuts.

Stir in the stock, scraping up browned bits. Add the chicken, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. After about 10 minutes, add the sweet potatoes. When sweet potatoes are just starting to be tender, after about 10-15 minutes, stir in tomatoes and greens, then cook, stirring occasionally, until chicken is starting to fall apart, about 10 minutes more.

Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

Stake Enrichment Recipes

Here are the recipes for the food we had at Stake Enrichment last weekend. Enjoy!

(if you click on a recipe, it will come up bigger and easier to read)

Birthday Dinner 2009

We had a three-course dinner to celebrate the birthday of the Relief Society on March 18, 2009.  It wouldn't have been possible without a supportive presidency and a hard-working committee.

Menu:

Avocado-Grapefruit Salad with Poppy Seed Dressing

Roast Pork Loin with Cranberry and Blueberry Chutneys
Indian-Spiced Rice Pilaf with Currants and Pine Nuts
Roasted Asparagus

Ganache-Filled Chocolate Cupcakes with Cream Cheese Frosting

Poppy Seed Dressing

2 T poppy seed
1/3 C vinegar (I used a mix of champagne and white wine vinegars)
3/4 C oil (I used canola)
1/2 C sugar
1 T grated onion or shallot (I used shallot)
1 t prepared mustard

Indian-Spiced Rice Pilaf with Currants and Pine Nuts
adapted from The New Best Recipe

1/4 C pine nuts, toasted in a dry skillet or in the oven
1/4 C currants
1 1/2 C basmati rice (aged Indian basmati rice is best)
2 1/2 C water
1 1/2 t salt
ground black pepper to taste
3 T unsalted butter
1 sm onion, minced
2 medium cloves garlic, minced or run through a garlic press
1/2 t turmeric
1/4 t cinnamon

Rinse the rice in a bowl of cold water, stirring it with your hand, then drain in a strainer.  Repeat until the water runs almost clear, then leave in the strainer to drain.

Heat the 2 1/2 C water, salt and pepper in a large saucepan, and leave at a simmer while preparing the rest of the recipe. 

Heat the butter in a large non-stick skillet over medium-high heat.  When foaming starts to subside, add onion and sautê until translucent but not yet starting to brown. Add garlic, turmeric and cinnamon and cook just a little longer, until garlic and spices are fragrant. Add rice and cook, stirring, until edges of rice grains are translucent.

Dump rice mixture into simmering water, and cook until water is absorbed, 16-18 minutes. Remove from heat, scatter currants over the rice, and cover the pot with a dish towel under the lid to absorb moisture. Let steam for five minutes, then serve garnished with pine nuts.

Cranberry Chutney
from Naomi Pomeroy of Beast
published in Oregonian FOODday December 13 2005

2 t fennel seeds
1 t cumin seeds
1 t coriander seeds
1 t yellow mustard seeds
3 T olive oil
2-3 shallots, minced (1/2 C)
1 t minced fresh ginger
1 C firmly packed brown sugar (a little less if you like your chutney on the tart side)
1/4 C cider vinegar
1 12-oz bag fresh or frozen cranberries
salt to taste
pinch crushed red pepper flakes (optional)
zest of one orange (optional)

Toast fennel, cumin, coriander and mustard seeds in a dry skillet over medium heat until fragrant. Grind in a spice grinder (or dedicated coffee grinder). Heat oil in a heavy-bottomed saucepan over medium heat. Add shallots and cook until soft and translucent. When shallots are soft, add ginger, cook for another minute or two, and stir in ground spices. Continue cooking for one minute. Stir in brown sugar, vinegar and cranberries, and continue cooking until cranberries begin to pop. Turn heat to low and add a few good pinches of salt, plus red pepper flakes and orange zest if using. Simmer for 15-20 minutes, or until the chutney is as thick as you want it. Let cool and then refrigerate in glass jars. It will keep for at least a few weeks.

Blueberry Chutney
adapted from a recipe by Greg Higgins
as published in Oregonian FOODday July 11, 2006

4 C fresh or frozen blueberries
1 T oil
1 lg yellow onion, finely chopped
1/2 C red or white wine vinegar
1/3 C firmly packed brown sugar
1/3 C dried cherries or currants
2 T minced fresh ginger
2 T minced fresh garlic
2 T madras curry powder
2 t yellow or brown mustard seeds
1/2 t salt
3 T chopped fresh mint

Heat oil in a non-stick skillet over medium high heat. When it shimmers, add onion and sautê until translucent. Add ginger, garlic, curry powder and mustard seeds and cook another minute or so. Then add remaining ingredients and bring to a boil, then reduce heat and simmer until thickened, 20-25 minutes. Remove from heat and let cool before adding mint. Spoon into clean jars and keep in the refrigerator at least a couple of weeks (if it lasts that long).

Devil's Food Cupcakes with Chocolate Ganache Centers
published in Oregonian FOODday February 12, 2008

Fluffy Cream Cheese Frosting

8 oz cream cheese
1/2 C unsalted butter
1/4 t salt
1/2 t vanilla
1 1/2 C powdered sugar

The cream cheese and butter should be softened to cool room temperature, just under 70 degrees. Beat butter alone first, then with cream cheese, in stand mixer with whisk attachment until well blended, smooth and creamy, scraping down bowl periodically and adding salt and vanilla mid-way. Then add powdered sugar and keep beating and scraping until it's light and fluffy.

RESIST the impulse to add more sugar! It will just make it sweeter and hide the cream cheese flavor.

Bead Night at Skye's

Here are pics of some of the barrettes we made the other night. Thanks, Melinda, for the awesome dessert and putting it all together!

Chocolate Dessert Tasting February 2009

Thanks to all who helped make our chocolate dessert tasting a delicious affair. Here are pictures of the desserts that were brought, plus recipes below each picture. Enjoy!

Mini-Chocolate Cream Pies with Chocolate/Peppermint Crust
prepared by Natalie C

3/4 C sugar
1/3 C all-purpose flour
2 C milk
2 (1 ounce) squares unsweetened chocolate
3 egg yolks
2 T butter
1 t vanilla extract
12 chocolate sandwich cookies with peppermint filling (can use any kind, I use Trader Joes)

Place each cookie in the bottom of a paper muffin cup in a muffin tin, set aside.

Combine sugar, flour, milk, and chopped up chocolate in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes.

Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds. Remove from heat, and stir in butter or margarine and vanilla.

Scoop chocolate cream into the muffin cups (can yield up to 14, depending on how you fill them) then chill until set. Top with whipped cream if desired.

(this recipe can also be used to fill any type of 9” pie shell, like chocolate cookie crust, graham cracker crust, pie pastry)

Extra Dark and Rich Chocolate Mousse
adapted from the Doubleday Cookbook
prepared by Janet A
Serves 12

12 (1 oz) squares of unsweetened chocolate (or 72% dark chocolate)
2 C sugar (reduce sugar to 1 cup if using bittersweet chocolate)
3/4 C heavy cream
1/4 t salt
6 T hot water
15 eggs, separated
3 t vanilla extract (no substitute)
3 T chocolate and brandy extracts (the recipe calls for cognac or coffee liquer but I don't use that)
Whipped cream
Bar of semisweet dark chocolate
Fresh raspberries, strawberries, or other favorite fruit

Place chocolate, sugar, cream and salt in the top of a double boiler, set over simmering water, and heat, stirring occasionally, until chocolate is melted and sugar thoroughly dissolved, about 20 minutes. Add hot water and heat, stirring, until smooth and satiny. Beat in egg yolks, 1 at a time, and remove at once from heat. Beat egg whites to soft peaks; mix about 1/2 cup whites into chocolate mixture, then lightly fold in the rest, taking care not to break down the volume. Mix in flavorings, cover, and chill 12 hours before serving. Top with a strawberry sliced thin but attached at the top/fanned out with a small amount of whipped cream, shavings of semi-sweet chocolate sprinkled over all.

White Chocolate Mousse with Raspberry Jewel Sauce
adapted from West of the Rockies Recipes from Campfire to Candlelight, published by Junior Service League of Grand Junction, Colorado
prepared by Janet A
Serves 12-16

2 (1/4 oz) envelopes unflavored gelatin
7/8 C half & half mixed with 1 T chocolate extract
8 eggs, separated, room temperature
4 whole eggs, room temperature
1 C sugar
2.5 C 1% or 2% milk
1 C butter
12 oz white chocolate, coarsely chopped
1/4 t salt
3 C whipping cream, whipped
12-16 fresh raspberries, fresh mint leaves

Raspberry Jewel Sauce:
2 pints fresh or frozen raspberries
Sugar to taste (~3/4 C if raspberries are fresh)
1 t orange extract & 1 t almond extract mixed with 2 T raspberry juice

-In a small bowl, stir gelatin into half & half, let stand 5 minutes to soften.
-In a saucepan, combine 4 egg yolks, 2 whole eggs, sugar, milk and butter. Cook over medium heat, stirring constantly, until mixture coats the back of a metal spoon. Remove from heat.
-Add gelatin mixture, stir 1 minute or until dissolved.
-Strain through a fine sieve into a large bowl.
-Add chocolate pieces, let stand 5 minutes. Stir until chocolate is melted and mixture is smooth.
-Refrigerate, stirring occasionally, until mixture begins to mound when spooned on top of itself.
-Prepare raspberry jewel sauce: combine raspberries, sugar and extract/juice mixture; set aside.
-In a medium mixer bowl, beat 8 egg whites and salt until stiff but not dry.
-Stir 1/3 of the egg whites into chocolate mixture to lighten. Fold in remaining egg whites, then whipped cream.
-Spoon 1/2 of the mousse into 12 to 18 clear glasses. Leave top uneven so sauce can form a decorative design.
-Drizzle each serving with about 2 tablespoons of jewel sauce.
-Spoon remaining mousse into glasses, drizzle with more sauce.
-Garnish each serving with fresh raspberries
-Cover and chill for 4 hrs or until set
-Just before serving, add a mint leaf and a small amount of whipped cream

Chocolate Truffle Cheesecake
prepared by Julie McG

3 8-oz pkgs cream cheese, softened
1 C sugar
3 eggs
1 t vanilla
8 oz bittersweet chocolate, melted and cooled
graham cracker crust
6 oz bittersweet chocolate
1/4 C heavy cream

Prepare your favorite graham cracker crust recipe in a springform pan. Preheat oven to 350 degrees. Beat cream cheese and sugar until smooth. Beat in eggs, one at a time, then add vanilla and cool melted chocolate. Blend thoroughly, then pour into prepared (prebaked and cooled) crust. Bake for 60-65 minutes, then cool thoroughly on rack. Melt chocolate and cream together, then pour over top of cooled cake. Refrigerate at least four hours or up to overnight.

Truffles
prepared by Tracey S

8 oz semisweet or bittersweet chocolate, cut into small pieces
3/4 C heavy whipping cream
2 T unsalted butter

For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles.

Different Coatings for Truffles:

Dutch-Processed Cocoa Powder

Confectioners Sugar (Icing or Powdered)

Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)

Toasted Coconut

Shaved Chocolate

Mint Chocolate Truffles
prepared by Lauren C

16 oz dark or semi-sweet chocolate
1/2 C heavy cream
1/2 t mint extract
Powdered sugar for dusting

Finely chop 8 oz of the chocolate and place in a bowl. Heat the cream in a small saucepan. Once it starts to simmer, pour the cream over the chopped chocolate. Whisk vigorously until the chocolate is melted. Add mint extract and stir to combine. Pour in an 8x8 pan and freeze for 30 minutes.

Once the chocolate is fairly firm, use a melon baller to scoop out the chocolate into little balls. Place the balls on a pan that has been covered with wax paper. Roll them with your hands to smooth out the edges, and then place back in the freezer for 30 minutes.

Melt the remaining 8 oz chocolate in the microwave. One by one, drop the balls into the melted chocolate and roll around to coat all sides. Lift the truffles out of the chocolate and place on a pan that is covered with wax paper. Sprinkle with powdered sugar. Store in the refrigerator until ready to serve.

Chocolate Caramel Pecan Cheesecake
from the Kraft Philadelphia Brand Cream Cheese Cheesecake Book
prepared by Melissa K

2 C vanilla wafer crumbs
6 T butter or margarine, melted

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350°, 10 minutes.

1 14-oz bag KRAFT caramels
1 5-oz can evaporated milk
1 C chopped pecans, toasted
2 8-oz packages PHILADELPHIA BRAND cream cheese, softened
1/2 C sugar
1 t vanilla
2 eggs
1/2 C semi-sweet chocolate pieces, melted

In a 1 1/2-quart heavy saucepan, melt caramels with milk over low heat, sirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350°, 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipping cream and additional finely chopped pecans, if desired.

Scratch Brownie-Bottom Cheesecake
prepared by Derek M

1/2 C butter
4 oz unsweetened chocolate
2 1/4 C sugar
1/4 C milk
2 t vanilla
1 C flour
1/2 t salt
24 oz cream cheese, soft
1/2 C sour cream

Brownie bottom:

Preheat oven to 325°. Melt butter and chocolate over low heat, stirring constantly. Cool. Blend in 1 1/2 C sugar, then add 2 eggs, one at a time, on low speed. Blend in milk and 1 t vanilla. Mix flour and salt, than add to chocolate mixture, mixing until just blended. Spread evenly into greased and floured 9" springform pan. Bake at 325° for 25 minutes.

Cheesecake:

Mix cream cheese, 3/4 C sugar and 1 t vanilla on medium speed until well blended. Add 3 eggs, one at a time, at low speed, mixing well. Blend in sour cream, then pour over baked brownie bottom. Bake at 325° for 55min-1 hour or until almost set.

Cool before removing sides of pan, then refrigerate for 4 hours.

Devour!

Chocolate Ganache Meringues
prepared by Bridget F
adapted from the Pillsbury Holiday Baking Cookbook

Ganache:

¼ C whipping cream
3 oz bittersweet baking chocolate, cut into pieces
2 T butter or margarine, cut into small pieces

Meringues:

2 egg whites
1/3 C granulated sugar
1/3 C powdered sugar
¼ C powdered sugar
2 T unsweetened baking cocoa

In small heavy saucepan, heat whipping cream over medium heat just until cream comes to a simmer. Remove from heat; stir in chocolate until melted. Stir in butter pieces, a few at a time, until melted. Refrigerate until thickened. (I don’t refrigerate. I just let it sit.)

Heat oven to 200 F. Line cookie sheet with parchment paper. In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, beating at high speed just until stiff peaks form. Fold in 1/3 C powdered sugar.

In small bowl mix ¼ C powdered sugar and the cocoa. Fold cocoa mixture, 1/3 at a time, into beaten egg whites. Spoon mixture into decorating bag fitted with star tip. Pipe into twenty-four 1 ½ inch rounds on cookie sheet.
Bake 1 to 1 ¼ hours or until crisp. Cool completely, about 5 minutes.

For each sandwich cookie, spread chilled ganache on flat side of 1 meringue; top with second meringue.

Caramel Brownies
prepared by Darcy H

1 package German Chocolate Cake mix (just the mix)
5 oz evaporated milk
2/3 C butter, melted (not margarine)
1 package milk chocolate chips (I prefer Guittard, they are the best!)
1 14.5-oz bag Kraft caramels
1 C coconut (optional)

Preheat oven to 350.

Put cake mix in a medium bowl with 3 oz of the evaporated milk and the butter. Mix with electric mixer. Start melting caramels and 2 oz evaporated milk in small sauce pan over low heat (Stir frequently, this can burn easily once hot). Place 1/2 of dough in ungreased 9x13 pan. Bake 6 minutes exactly. Remove from oven and sprinkle chocolate chips over immediately (I usually pour enough to almost cover the crust in a single layer, just do what looks right). Pour warm caramel mixture over
chocolate chips. Sprinkle the rest of the dough over the top. Bake for 15-20 minutes. Once out of oven, place in refrigerator for about 1-2 hours. Do not over-bake the brownies, you'll know when they are done by touching the brownie part and it is dry to the touch.

Bête Noire
prepared by Sara McC
from Williams-Sonoma

1/2 C water
1 1/3 C sugar
8 oz unsweetened chocolate, chopped (1 2/3 C)
4 oz semisweet or bittersweet chocolate, coarsely chopped (scant 1 C)
1 C unsalted butter, at room temperature, cut into 3 or 4 pieces
5 extra large eggs, at room temperature

Position a rack in the middle of an oven and preheat the oven to 350 F. Butter a 9-inch layer cake pan. Line the bottom with a circle of parchment or wax paper cut to fit precisely. Butter the paper. Place the pan inside a baking pan large enough so the sides of the pans do not touch.

Place the water and 1 C of the sugar in a 1 1/2-qt saucepan. Bring to a rolling boil, stirring until the sugar dissolves completely. Turn off the heat, add both chocolates and stir until completely melted. Add the butter, piece by piece, stirring until melted and thoroughly incorporated.

Place the eggs and the remaining 1/3 C sugar in a bowl. Using a whisk or an electric mixer set on medium speed, beat until slightly thickened, just a few minutes. Using a rubber spatula, fold the chocolate mixture into the egg mixture until well combined. Pour and scrape into the prepared pan and smooth the top. Place in the oven and pour hot water into the outer pan to reach 1/2 inch up the sides of the cake pan (I often do this step prior to placing in the oven).

Bake until the cake looks dry but is not firm, 30 minutes. Remove the cake pan from the oven and immediately cover the top of the cake witha sheet of plastic wrap. Invert onto a flat plate. Let cool for at least 10 minutes. Peel off the paper. Invert a flat plate on top and invert the plate and cake. Remove the plastic wrap. Let cool to room temperature.

Recipe claims to serve 8, but I find it is closer to 12-14.

Performance from Christmas Party

December 10 "Progressive" Dinner

Here are some of the recipes for food that was brought to the Enrichment Dinner on December 10 at the lovely home of Marla S. Sorry there aren't any pictures--I think I should make someone the official Enrichment food photographer!

Cheese Ball
prepared by Marie H

2 8-oz packages cream cheese
1 small can crushed pineapple, drained
2 T finely chopped onion
1 T Lawry's Seasoned Salt

Warm/soften cream cheese. Mix all ingredients together. Refrigerate 45 minutes. (I don't do this--too impatient). Divide into 3 balls. Roll in 3/4 C finely chopped pecans.


Autumn Comfort Mac
originally published in Portland Monthly Magazine, March 2008
prepared by JaneAnne P

Casserole:
1 butternut squash (about 2 lb), peeled, seeded and cut into 1" cubes
1 T olive oil
12 oz cavatappi (hollow corkscrew pasta; I used a 16-oz pkg and adjusted the sauce)
4 oz pancetta, diced (I used 8 oz thick-cut uncured bacon)
1 med shallot, minced (a few T)
4 T unsalted butter
4 T all-purpose flour
2 C whole milk
1/2 C heavy cream
2 C Tillamook Italian cheese blend (not the mozzarella one)
1 t ground black pepper
1 1/2 T fresh sage leaves, minced
4 oz goat cheese, crumbled

Topping:
1 T unsalted butter
1 C homemade bread crumbs
1 T fresh sage leaves, minced
1/2 C more of the same shredded cheese blend

1. Preheat oven to 450 degrees.

2. In a bowl, toss butternut squash with olive oil. Spread in a single layer on a foil-lined rimmed baking sheet and bake 20-25 minutes, stirring once mid-way. Remove when squash is tender. Set aside and reduce oven temperature to 350 degrees.

3. Bring several quarts salted water to a boil. Add cavatappi and cook until al dente. Drain well and set aside.

4. Cook pancetta or bacon in a skillet over medium heat until fat is rendered and bacon is starting to crisp, about 6 minutes. Remove rendered fat. Add shallot and sauté 2-3 minutes more. Remove from heat.

5. In a medium saucepan, melt butter. Add flour, stirring constantly, and cook for a couple of minutes. Add milk and cream slowly, whisking constantly, until smooth. Cook until thickened slightly and floury taste is gone. Stir in cheese until melted. Remove from heat and stir in pepper and sage.

6. Combine pasta, cheese sauce and bacon-shallot mixture in large bowl. Fold in squash and goat cheese. Pour into a buttered (or sprayed with cooking spray) 9x13" pan.

7. In a small saucepan (or the microwave), melt butter, then stir in bread crumbs, sage and cheese. Sprinkle over pasta. Bake 20-25 minutes, until bubbling. Brown for 3 minutes under the broiler. Let stand 10 minutes before serving.


Strata with Italian Sausage, Rainbow Chard, Shallots and Fontina
prepared by JaneAnne P

This dish is freely adaptable to whatever ingredients you have on hand. In spring, you could make it with salmon, asparagus and havarti. The possibilities are endless!

stale bread--enough 1/2-3/4" slices for two tightly-fitting layers in a 9x13 pan (I used one loaf Pearl Bakery ciabatta)
1 T olive oil
1 lb Italian sausage (sweet or hot), removed from casings
1 bunch rainbow chard, stems cut into 1/2" lengths, leaves cut into 1" pieces
1 large shallot, peeled and sliced thin
8-12 oz grated cheese (in this case a mixture of Italian fontina and the same Tillamook grated blend used in the Mac above)
15 eggs
1 qt half and half
salt and freshly ground pepper to taste

1. Heat olive oil in nonstick skillet over medium-high heat until just starting to smoke. Add sausage and cook, breaking up pieces with spoon, until starting to brown and render its fat. Move sausage to side of pan and remove most of the fat, then return to heat and add shallot and chard stems, with just a little salt and pepper. Sauté until shallot is limp but not fully translucent, then add chopped chard leaves. Continue sautéing until vegetables are tender.

2. Put half of bread in a single layer in the bottom of the pan. Top with half the sausage-shallot-chard mixture, then half the cheese, and repeat layers.

3. In a large bowl, whisk together eggs, half and half, and 1/2 t each salt and pepper. Pour over layers in baking dish. Cover tightly with plastic wrap and weight top to keep bread submerged in egg mixture (I use the plastic lid to my Pyrex baking dish, turned upside down, with a few large cans of food on top.). Let sit at least an hour or as long as overnight (refrigerated if longer than an hour) (this works great for holiday breakfasts or brunches, since you can assemble it the night before).

4. When ready to bake, preheat oven to 325 degrees. Bake until puffed and brown and starting to pull away from the edges of the pan, and not at all jiggly in the middle when shaken (a poke into the middle may reveal some uncooked custard, but some residual cooking will happen after the pan is removed from the oven). Let stand 15 minutes, then serve.


Kay's EASY Chicken Parmesan Bites! (for busy moms)
prepared by Kay H

Ladies, this is the short version of a long version classic.

One large bag, breaded chicken tenderloins (Costco)
One bag shredded part-skim mozzarella cheese
One container grated Parmesan cheese
oregano
One jar of your favorite pasta sauce, mine would be Barilla marinara, or Prego marinara
hot pepper flakes

(This will save you time on all the breading and home made sauce, that I save for the holidays)

Place a layer of jar sauce on the bottom of a large Pyrex baking dish. Sprinkle lightly with hot pepper flakes, oregano, and Parmesan cheese.

Bake the tenderloins on a sheet pan for 40 minutes, turning once at 20 minutes, until crisp.

Place tenderloins in a tight row on top of sauce.

Cover chicken with another layer of sauce, oregano, Parmesan cheese, hot pepper flakes, and a generous layer of part-skim mozzarella cheese.

Bake at 350 degrees for 45 minutes covered with aluminum foil.