Cheese Tray with Olives<\/strong><\/span><\/p>\nChoose 3 cheeses enough to serve 10<\/p>\n
Suggestions:
\nA French Camembert
\nA brie
\nA blue Cheese
\nAny hard cheese
\nA sliced Baguette
\nA bowl of assorted olives<\/p>\n
Wild Mushroom Pate<\/strong><\/span><\/p>\nIngredients:<\/strong><\/p>\n\n- 3 Tab unsalted butter<\/li>\n
- 1\/2 c finely chopped shallots<\/li>\n
- 2 tsp minced garlic<\/li>\n
- 8 oz wood ear or shiitake mushrooms, stems trimmed, wiped clean and coarsely chopped<\/li>\n
- 8 oz fresh morel mushrooms, stems removed, wiped clean, and coarsely chopped<\/li>\n
- 8 oz fresh chanterelle mushrooms, stems trimmed, wiped clean and coarsely chopped<\/li>\n
- 1\/2 c dry white wine<\/li>\n
- 1 1\/2 tsp fresh thyme<\/li>\n
- 1\/2 tsp salt<\/li>\n
- 1\/4 tsp freshly ground black pepper<\/li>\n
- 3 Tab chopped fresh parsley leaves<\/li>\n
- 1 tsp truffle oil<\/li>\n
- 4 oz softened cream cheese<\/li>\n
- 4 oz softened goat cheese<\/li>\n
- Toast points and crackers, accompaniment<\/li>\n<\/ul>\n
Directions:<\/strong><\/p>\n\n- In a large skillet, melt the butter over medium-high heat.<\/li>\n
- Add the shallots and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes.<\/li>\n
- Add the mushrooms and cook, stirring, until wilted and starting to brown.<\/li>\n
- Add the wine, thyme, salt, and pepper, and cook, stirring, until the wine is nearly all evaporated, 5 minutes.<\/li>\n
- Add the parsley and truffle oil and cook for 30 seconds.<\/li>\n
- Transfer to a food processor.<\/li>\n
- Process with the cheeses until well combined.<\/li>\n
- Adjust seasoning, to taste.<\/li>\n
- Transfer to a decorative ramekin or bowl, cover and refrigerate until set, 3 to 4 hours.<\/li>\n
- Serve chilled with toast points (Trader Joes has little bread ovals)<\/li>\n<\/ol>\n
Madro\u00f1a’s La Cr\u00e8me de Tomates en Croute<\/span><\/strong><\/p>\nIngredients:<\/strong><\/p>\n\n- 4 lbs. Fresh tomatoes, quartered<\/li>\n
- 11\/2 lb. Yellow onions, chopped<\/li>\n
- 8 cloves garlic, peeled<\/li>\n
- 2 bay leaves<\/li>\n
- pinch thyme<\/li>\n
- 5 Tbs. Butter<\/li>\n
- 4 C. heavy cream<\/li>\n
- salt and white pepper<\/li>\n
- 3 Tbs. Tomato paste, depending on ripeness of tomatoes<\/li>\n
- 2 lbs. Frozen puff pastry<\/li>\n
- 8-10 ovenproof soup crocks<\/li>\n<\/ul>\n
Directions:<\/strong><\/p>\n\n- Cook onions in butter until soft, then add tomatoes and seasonings.<\/li>\n
- Cook slowly, uncovered, for four hours.<\/li>\n
- Run through a blender or food processor and strain.<\/li>\n
- Add the cream and correct the seasonings.<\/li>\n
- Bring to a boil and set aside.<\/li>\n
- Preheat oven to 450\u00b0.<\/li>\n
- Roll out pastry to about 1\/8″ thick.<\/li>\n
- Paint the surface with an egg wash.<\/li>\n
- Cut circles of pastry about 2″ larger in diameter than the soup crocks (ovenproof) in which the soup will be served.<\/li>\n
- Cool the soup slightly; place it in the crocks.<\/li>\n
- Lay the circle of puff pastry on top of the crocks. Make sure the pastry is very cold or slightly frozen so it does not sink into the soup. The egg wash should be down so it helps form a seal between the bowl and the pastry.<\/li>\n
- Bake for 20\u00a0 minutes in a 450\u00b0 oven, or until golden brown. Do not open the oven during baking, as this will cause the pastry to fall.<\/li>\n
- Serve immediately. (Tank frozen dough and soup to hosts house.\u00a0 Heat soup, assemble and bake\u00a0at hosts house.)<\/li>\n<\/ol>\n
Harcourts Verte (French Green Beans)<\/span><\/strong><\/p>\nIngredients:<\/b><\/p>\n\n- 2 lb French string beans, both ends removed<\/li>\n
- Kosher salt<\/li>\n
- 1 1\u20442 red onion, large- diced<\/li>\n
- 1 red bell pepper, large diced<\/li>\n
- 1 yellow bell pepper, large diced<\/li>\n
- Good olive oil<\/li>\n
- Freshly ground black pepper<\/li>\n<\/ul>\n
Directions:<\/strong><\/p>\n\n- Preheat the oven to 425\u00b0.<\/li>\n
- Blanch the string beans in a large pot of boiling salted water for just 4 minutes.<\/li>\n
- Drain immediately and immerse in a large bowl of ice water to stop the cooking.<\/li>\n
- When they are cool, drain and set aside.<\/li>\n
- Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper.<\/li>\n
- Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.<\/li>\n
- Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil.<\/li>\n
- Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.<\/li>\n<\/ol>\n
Turkey Breast\u00a0<\/strong><\/span>Provencal<\/u><\/b><\/p>\n\n- 2 full turkey breasts, split (or enough for your party ~6 oz per person, one larger breast may do)<\/li>\n
- 1 tsp salt<\/li>\n
- 1\u20442 t pepper<\/li>\n
- 1\/8 tsp t cayenne<\/li>\n
- 4 tsp Herbes de Provence<\/li>\n
- 1\/4 c olive oil<\/li>\n
- 1\u20442 c thinly sliced shallot<\/li>\n
- 1 c pitted and sliced green olives<\/li>\n
- 1 c brine cured pitted olives (such as Klamata) halved lengthwise, brine reserved<\/li>\n
- 2 c chicken or turkey broth<\/li>\n
- juice and zest of 1 lemon<\/li>\n
- 1 tsp ground cumin<\/li>\n
- 1\u20444 c fresh, chopped parsley<\/li>\n
- 1\u20444 c cold butter, cut into bits<\/li>\n
- Roux – 1 Tab butter, 1 Tab flour<\/li>\n
- 1\/2 c minced parsley<\/li>\n<\/ul>\n
Turkey Breast Directions:<\/strong><\/p>\n\n- Sprinkle skin sides of turkey with half the salt, pepper and cayenne.<\/li>\n
- Turn them over and sprinkle skinless sides with herbes de provence, remaining salt, pepper and cayenne.<\/li>\n
- Let rest, skin side up, at least 10 minutes.<\/li>\n
- Arrange turkey breasts in baking pan, cover with olive oil, the shallot and olives.<\/li>\n
- Pour 1\u20444 cup of White Wine in bottom of pan to prevent burning.<\/li>\n
- Cover with foil and bake at 350\u00b0 for about an hour. The internal temperature should be 165 at the thickest part of the breast, and juices should run clear.<\/li>\n
- Let rest at least 15 minutes.<\/li>\n<\/ol>\n
Sauce Directions:<\/strong><\/p>\n\n- Separate the drippings from the fat with a fat separator.<\/li>\n
- Mix in the chicken or turkey broth, lemon zest and juice, 3 T reserved olive brine and cumin.<\/li>\n
- Simmer until reduced by about half.<\/li>\n
- Make the roux by melting the 1 Tab butter in a pan and adding the flour. Cook until the roux is a light brown (a whisk or gravy maker works well here).<\/li>\n
- Add reduced broth mixture and incorporate into the roux.<\/li>\n
- Swirl in the butter until creamy.<\/li>\n
- Add parsley.<\/li>\n
- Slice turkey.<\/li>\n
- Serve turkey slices, olive & shallot mixture with a bit of sauce over.<\/li>\n
- Pass remainder of the sauce.<\/li>\n<\/ol>\n
Classic Cheese <\/b>Souffles<\/u><\/b>\u00a0in Individual Ramekins<\/b>
\n<\/span>
\nIngredients:<\/strong><\/p>\n\n- 3 Tab finely grated Parmesan cheese<\/li>\n
- 2 c whole milk<\/li>\n
- 5\u00a0tab unsalted butter<\/li>\n
- 6 Tab flour<\/li>\n
- 1 tsp paprika<\/li>\n
- 1 tsp salt<\/li>\n
- pinch of ground nutmeg<\/li>\n
- 10 large egg yolks<\/li>\n
- \u00a01 1\/2 c coarsely grated Gruy\u00e8re or sharp cheddar cheese<\/li>\n
- 10 large egg whites<\/li>\n<\/ul>\n
Directions:<\/strong><\/p>\n\n- Preheat oven to 400\u00b0.<\/li>\n
- Butter 10 individual ramekins.<\/li>\n
- Add Parmesan cheese to each dish, rotating at a tilt, coating bottom and sides.<\/li>\n
- Heat milk in heavy small saucepan over medium-low heat until simmering.<\/li>\n
- Melt butter in a large saucepan over medium heat.<\/li>\n
- Add flour and whisk until mixture begins to foam and flour loses its raw taste (about 3 minutes \u2014 avoid browning).<\/li>\n
- Remove saucepan from heat for 1 minute.<\/li>\n
- Pour in warm milk, whisking until smooth.<\/li>\n
- Return to heat and cook, whisking constantly until thick (2 to 3 minutes).<\/li>\n
- Remove from heat, and whisk in paprika, salt, and nutmeg.<\/li>\n
- Add egg yolks 1 at a time, whisking to blend after each addition.<\/li>\n
- Sprinkle in cheese and whisk to incorporate.<\/li>\n
- With a rubber spatula or wooden spoon, scrape souffl\u00e9 base into large bowl.<\/li>\n
- Cool to lukewarm.<\/li>\n
- Using electric or stand mixer, beat egg whites in a clean, large bowl until stiff but not dry (whites that are too dry cook and taste grainy).<\/li>\n
- Fold 1\u20443 of whites into the souffl\u00e9 base to lighten.<\/li>\n
- Fold in remaining whites in 2 additions.<\/li>\n
- Transfer batter to prepared dishes, divided equally.<\/li>\n
- Set dishes onto the sheet pan.<\/li>\n
- Place in oven on the lowest rack level.<\/li>\n
- Immediately reduce oven temperature to 375\u00b0.<\/li>\n
- Bake until souffl\u00e9s are puffed, tops golden brown, and center moves slightly when dish is shaken gently (about 25 minutes). Avoid opening oven door during first 20 minutes.<\/li>\n
- Serve immediately.<\/li>\n<\/ol>\n
Serves:\u00a0\u00a0<\/strong>10<\/p>\nPavlova\u00a0<\/strong><\/span><\/p>\n\n- 6 large egg whites<\/li>\n
- 1 1\/4 c (superfine (castor) sugar<\/li>\n
- 1\/2 tsp pure vanilla extract<\/li>\n
- 1 1\/3 tsp white vinegar<\/li>\n
- 2\/3 Tab cornstarch (corn flour)<\/li>\n<\/ul>\n
Topping:<\/p>\n
\n- 1 c heavy whipping cream<\/li>\n
- 1 1\/2 Tab granulated white sugar (or to taste)<\/li>\n
- 1\/2 tsp pure vanilla extract<\/li>\n
- Fresh fruit – strawberries, raspberries, blackberries, or other fruit of your choice<\/li>\n<\/ul>\n
Directions:<\/strong><\/p>\n\n- Preheat oven to 250\u00b0.<\/li>\n
- Place rack in center of oven.<\/li>\n
- Line a baking sheet with parchment paper.<\/li>\n
- Draw a 10 4\u201d circles on the paper. They do not have to be perfect<\/li>\n
- Turn the parchment paper over so the circle is on the reverse side.<\/li>\n
- In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks.<\/li>\n
- Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a
\nlittle of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).<\/li>\n - Beat in the vanilla extract.<\/li>\n
- Sprinkle the vinegar and cornstarch over the top of the meringue.<\/li>\n
- With a rubber spatula, gently fold in.<\/li>\n
- Spread the meringue inside the circles drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)<\/li>\n
- Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color.<\/li>\n
- Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)<\/li>\n
- The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.<\/li>\n
- Just before serving gently place the meringue onto a serving plate.<\/li>\n
- Put a generous serving of the whipped cream in the center of each serving and top with the Berries<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
The Villa Park Women’s League Dinners come with tested recipes.\u00a0 They are printed below. Lets Get Fresh\u00a0On our Visit to Provence Wild Mushroom Pate Cheese and Olive plate La Cr\u00e8me de Tomatoes en Coute soup Turkey Breast Provencal Harcourt\u2019s Verte Cheese Souffle Pavlova with Fresh Fruits Cheese Tray with Olives Choose 3 cheeses enough to … Continue reading “A Visit to Provence – VPWL February 2015”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[16],"tags":[58],"class_list":["post-6794","post","type-post","status-publish","format-standard","hentry","category-menus","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6794","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=6794"}],"version-history":[{"count":19,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6794\/revisions"}],"predecessor-version":[{"id":8264,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6794\/revisions\/8264"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=6794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=6794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=6794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}