The Villa Park Women’s League Dinners come with tested recipes.  They are printed below.

As our weather turns “cold” we look to the comfort and variety of our home state with a quick flight to “The City”.

Contrary to popular belief, Cioppino is native to San Francisco, not Italy, as sometimes assumed. According to Wikipedia, Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels, and fish all sourced from the Pacific Ocean. The seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either local sourdough or French bread.  Cioppino was developed in the late 1800s primarily by Italian fishermen who settled in the North Beach neighborhood of San Francisco, many from the port city of Genoa. Originally it was made on the boats while out at sea and later became a staple as Italian restaurants proliferated in San Francisco. The name comes from ciuppin, a word in the Ligurian dialect spoken in Genoa meaning; to chop; or chopped, which describes the process of making the stew by chopping up various leftovers of the day’s catch.

A Taste of San Francisco

Won Tons with Sweet and Sour Sauce

Fried Artichoke Hearts with Lemon Garlic Aioli

Traditional Caesar Salad

Cioppino
Sourdough Bread

Bittersweet Chocolate Orange Fondue

Won Tons with Sweet-Sour Sauce

Ingredients:

• 1 can (14 ounces) pineapple tidbits
• 1/2 cup packed brown sugar
• 1 tablespoon cornstarch
• 1/3 cup cider vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1/2 cup chopped green pepper
• 1/2 pound ground pork
• 2 cups finely shredded cabbage
• 3/4 cup finely chopped canned bean sprouts
• 1 small onion, finely chopped
• 2 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 packages (12 ounces each) wonton wrappers (please ensure you have at least 34 wrappers )
• Oil for deep-fat frying

Directions:

1. Drain pineapple, reserving juice.
2. Set pineapple aside.
3. In a large saucepan, combine brown sugar and cornstarch.
4. Gradually stir in pineapple juice, vinegar and soy sauce until smooth.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Reduce heat; stir in green pepper and pineapple.
7. Cover and simmer for 5 minutes;.
8. Set aside and keep warm.
9. In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper.
10. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.)
11. Moisten edges with water; fold opposite corners together over filling and press to seal.
12. Repeat.
13. In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once.
14. Drain on paper towels.
15. Serve with sauce

Serves: 34
NOTE: Recipe makes ~2.5 cups of sauce due to the chunks of pineapple.

Fried Artichoke Hearts with Lemon Garlic Aioli

Aioli

Ingredients:

• 1 cup mayonnaise
• 5 garlic cloves, put through a garlic press
• Juice of 1/2 lemon
• 1 teaspoon sugar
• 1 teaspoon Tabasco sauce
• Salt and freshly ground black pepper to taste

Directions:

Mix all ingredients together and season to taste, may be made 1-2 weeks in advance

Artichoke Hearts

Ingredients:

• 2 packages frozen artichoke hearts (may be found at Trader Joes)
• 1/2 cup flour
• 3 large eggs
• Salt
• Freshly ground black pepper
• 2 tbsp grated lemon rind
• 2 cups dry breadcrumbs
• 2 cups vegetable oil
• 1 medium lemon, cut into wedges

Directions:  

1. Rinse frozen artichoke hearts in a strainer under warm running water to defrost.
2. In a medium skillet, bring 2cups of water to a boil and add 1 tsp salt.
3. Place artichokes in a single layer in pan and cook, covered, over medium heat, about 3 minutes.
4. Using a pair of tongs, transfer artichoke hearts to a colander.
5. Let cool slightly.
6. Blot thoroughly dry with a paper towel.
7. Place flour in a bowl.
8. In another bowl, beat eggs with 1 tsp salt and pepper.
9. In a third bowl, combine lemon rind with breadcrumbs.
10. Dredge artichoke hearts in flour and shake off excess.
11. Lightly coat with egg, letting the excess drip off.
12. Thoroughly coat in breadcrumb mixture.
13. Arrange in a single layer on a platter lined with waxed paper.
14. Refrigerate for at least 1 hour to set coating.
15. In a deep 12-inch skillet, heat vegetable oil over medium-high heat.
16. Fry artichokes on both sides until lightly golden.
17. Transfer with tongs to paper towels to drain.
18. To serve, arrange on a large platter and garnish with lemon wedges.

Classic Caesar Salad

Croutons Ingredients:  

• 4 slices French or sourdough bread cut into cubes
• 4T melted butter
• 2T olive oil
• 3 crushed garlic cloves

Crouton  Directions:

1. To make croutons, sauté the bread cubes in butter and olive oil adding 3 of the garlic cloves to the pan.
2. Turn until crispy and brown on all sides,
3. Drain on paper towel. As an alternative, the ingredients can all be placed into a baking dish, tossed and baked on 350° until crisp—about 7 minutes or until browned.
4. Toss again once during baking.

Salad Ingredients:

• 1 crushed garlic cloves-more to taste
• 1 large or 2 small heads romaine lettuce
• 8 Tab olive oil
• ½ t anchovy paste or whole anchovy filets (OR Substitute 1t soy sauce)
• juice of one lemon (3T)
• salt & fresh ground pepper to taste
• 1 coddled egg
• ~1/2 C grated Parmesan

Salad Directions:

1. Rub a glass bowl with the remaining garlic.
2. Add the torn romaine.
3. Toss with the remaining olive oil.
4. Then the remaining ingredients in order given.
5. Serve immediately.
   NOTE: This serves ~6 people. Due to the different party sizes, please adjust quantity to your sized party. For drama, this could be done tableside 

Sourdough Bread
EJU NOTE: Since getting this from Ginger a couple months ago I’ve made this recipe about 20 times—other than feeding the starter (1 minute) and the proofing time (30 minutes), it literally takes 7 minutes and yes, I timed it. I put down saran or parchment to knead the dough so clean up is less than 10 seconds. Some recipes recommend putting a pyrex bowl with an inch of water into the oven when you first turn it on to add some moisture. I didn’t see any real difference and have done it both ways.
Source: Ginger Kleerup

Primary batter—Do 12 hours before making the bread:

Primary Batter Ingredients:  

• 1 c sourdough starter (Elizabeth or Lainey will have this for you, please bring a clean glass jar that will hold at least 2C)  (The starter recipe is on the blog)
• 1 1/2 c flour
• 1 c warm water

Primary Batter Directions; 

1. Mix in a large bowl. Cover with plastic wrap.
2. Place in a warm, draft free area for about 12 hours for proofing.  It should get bubbly.
3. Stir.
4. If you wish, remove 1C and use to make again later.Use to make biscuits, bread, pancakes, waffles, whatever.
   NOTE: Biscuits are faster to bake than bread – but the traditional round San Francisco Sourdough is my favourite. Further NOTE: the recipe makes 1 loaf or about 10 biscuits, you will need to double or triple for
   your party. Assume ¼ loaf or 2 biscuits per person.

To make the bread/biscuits

Bread/Biscuit Ingredients:

• 1 1/2 c primary batter
• 1 c flour
• 1/2 tsp salt
• 1 Tab sugar
• 1/4 tsp baking soda
• butter, melted

Bread/Biscuit Directions:

1. Mix ingredients, except butter, gently.  Dough will be very soft.
2. Turn out on floured board and knead for approximately 1/2 minute.
3. -Either shape into a round and put on cookie sheet, baste with a bit of melted butter
   — OR roll out with floured rolling pan (or pat with floured hands) until about 1/2 inch thick and cut with floured biscuit cutter.
   Carefully lift and baste with butter. Place close together on pan.
4. Place in warm place for proofing for 30 minutes.
5. Bake 30 – 35 minutes at 375º for biscuits or a bit longer (40-45) for the single loaf—it will brown and crack a bit.

Cioppino

Compliments of Jerry Stefani. Jerry recommends substituting a slice of store bought Sourdough Bread in place of the traditional pasta. Place a slice in individual bowls and cover with the finished Cioppino. Sauce (can be made in advance):

Sauce Ingredients:

• 1/2 cup olive oil
• 2 medium onions, halved and thinly sliced
• 6 cloves garlic, chopped
• 3 bay leaves
• 1/2 cup chopped parsley
• 1/4 cup chopped sweet basil
• Crushed red pepper, to taste
• Dash cinnamon
• Kosher salt, to taste

Sauce Directions:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onions and sauté until translucent.
3. Add the garlic, bay leaves, parsley and basil .
4. Cook, stirring, just to warm the garlic—do not let it brown.
5. Stir in the crushed tomatoes, tomato puree, water, clam base, brown sugar, celery salt, Worcestershire sauce,black and red peppers, cinnamon and salt to taste.
6. Bring to boil, reduce heat to low-medium and simmer uncovered for about 1 hour and 15 minutes, stirring occasionally, until thickened.

Finishing the Cioppino—At the hostess’ home

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 clove garlic, chopped
• 1/4 cup white wine
• 1 pound Little Neck clams
• 1/2 pound mussels, scrubbed
• 2 quarts Cioppino Sauce, recipe follows
• 2 dashes Worcestershire Sauce
• Pinch saffron
• 2 1/2 pound Dungeness crab, cooked, cleaned and cracked,
• or 1 pound cooked crab meat (preferably Dungeness)
• 1 pound medium shrimp, shell on
• 1/2 pound firm-fleshed white fish fillets cut in 2-inch cubes

Directions:

1. Put the olive oil, butter, and garlic in a wide, deep pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown.
2. Add the wine.
3. Turn the heat up to medium-high and steam until the clams start to open, about 5 minutes.
4. Add the mussels, cover and steam until the just start to open, about 2 minutes.
5. Now stir in the cioppino sauce, the Worcestershire sauce and saffron and bring to a simmer.
6. Add the cracked crabs, if using, and the shrimp, and simmer for about 5 minutes.
7. Then gently stir in the fish and simmer until they are all just cooked through, about 5 minutes. (If using cooked crab meat, stir it in very gently the last minute or so of cooking time.)

Bittersweet Chocolate Orange Fondue

NOTE: This serves 4, so you will need to double and place into two fondue pots at the table or move to another room for coffee and dessert to make an easier reach. Do not feel limited by the ingredients noted below, go with whatever looks good. For example dates, marshmallows, macaroons, apples, etc could also be used.

Ingredients:

• 1/3 cup whipping cream
• 1 1/2 teaspoons (packed) grated orange peel
• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped (Preferably Ghirardelli)
• 3 tablespoons Grand Marnier or other orange liqueur
  Dippers
• 8 1-inch pieces pound cake
• 8 1-inch pieces angel food cake
• 8 fresh strawberries, hulled
• 2 kiwis, peeled, each cut into 4 rounds
• 1 small pear, cored, cut into 1-inch pieces
• 1 large banana, cut into 8 rounds
• 1 orange, peel and white pith removed, cut into sections
• 8 dried Calimyrna figs
• 8 dried apricot halves

Directions:

1. Bring whipping cream and grated orange peel to simmer in heavy medium saucepan.
2. Reduce heat to low.
3. Add chopped chocolate and 1 tablespoon Grand Marnier.
4. Whisk until mixture is smooth.
5. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier.
6. Transfer fondue to a fondue pot.
7. Place over candle or canned heat burner.
8. Serve with dippers