Seattle Area Delta Gamma Alumnae Chapter

Savy recipes for DGs who like to be creative in the kitchen! Plus some fun, easy ideas to keep you and your family's tummies happy.

Please feel free to share your recipes.

Recipe of the month- Rustic Apricot Tart

Caesar Salad Dressing

1 (2oz) tin anchovy, drained
4 large cloves of garlic, cracked away from skins and finely chopped
1/2 C extra virgin olive oil
2 tsp. or worchestire sauce
1 lemon, juiced
1/4 C pasteurized cholesterol-free egg product- NuLaid Ready Egg
Coarsely ground black pepper, to your taste
1/2 C grated parmesan

2 large heads of romaine lettuce, trimmed and coarsely chopped

Combine anchovies, garlic and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is sizzling in oil. Remove dressing from heat and beat warm oil with a fork until anchovies break up completely and dissapates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to large salad bowl. Add Worchestire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing.

Herbfarm Potato Salad

11/2 lbs potatoes
3 Tblsp olive oil
1 Tblsp white wine vinegar
Sea salt and black pepper to taste
2 Tblsp chopped parsley
2 Tblsp chopped chives

Boil potatoes. Remove from water when they are still firm soft enough to eat. Pour oil and vinegar over potatoes while still hot, mix in the herbs. Eat warm.

 

Coleslaw

1 large head of cabbage, shredded
2 medium carrots, shredded
1 tsp. celery seed
1 Cup vegetable oil
1 Cup sugar
1/2 Cup vinegar
1 tsp. salt
1tsp. ground mustard
1 medium onion, quartered

In a large bowl, toss cabbage, carrots and celery seed. Place the remaining ingredients in a blender or food processor; cover and process until combined. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours.

 

Gaspacho

2 to 3 steak tomatoes (peel and cut into big pieces)
1/2 cucumber (peeled, seeded and cut into pieces)
1 piece of green pepper chopped
5 ice cubes
dash of olive oil
1/2 tsp. white vinegar
salt and pepper
small piece of crusty bread (end of baguette)
*** you can also add onion or garlic for a bit more zing.


Put into blender and puree. Refrigerate until ready to serve.

Snow Pea Salad

1 to 11/2 lbs of snow peas

5 Tblsp vegetable oil

3 Tblsp rice vinegar (either sweetened or non sweetened)

5 tsp. sesame oil

5 tsp. soy sauce

1 to 11/2 cloves of garlic, crushed

1/4 tsp. pepper flakes

salt and pepper to taste

Bring a pan of water to boil- add snow peas, and blanche for 1 minute. Drain and spray with cold water.

Mix together all other ingredients for dressing. *** If using unsweetened rice vinegar you may want to add 1tsp of sugar. Add peas to dressing and sprinkle white sesame seeds on top. Let set in refrigerate until ready to serve.

 

 

 

Paula's Guacomole

2 large avacodos- peeled, cut and mashed
2 cloves of garlic minced
juice of 1 lime
red pepper flakes
seasoning salt to taste
fresh ground pepper

Mozzarella Alle Erbe

2 C mozzerella cut into pieces or use small mozzerella balls
4 Tblsp olive oil
2 Tblsp. fresh basil
2 Tblsp. fresh parsley
1 Tblsp. fresh oregano
1 Bay leaf
Salt and pepper to taste. Combine ingredients in a bowl and mix well. Cover and refrigerate for several hours or overnight. Remove bay leaf and serve at room temperature. 8 servings.

Herbed Pita Chips

This is a great way to use frozen or dried-out pitas. These can serve as crackers or in place of bread to accompany soup or salad.

6 pitas (white or whole wheat)
1/4 Cup olive oil
Sea salt
3 to 4 large garlic cloves, pressed or minced
1 heaping tsp. dried thyme leaves

Preheat oven to 325 degrees. Cut pitas in 6 or 8 pie shaped wedges. Place them on baking sheets and brush the top of each piece with a little olive oil and sprinkle them lightly with salt. Toast in a preheated oven for about 12 minutes.

While the pita is baking, combine the garlic with a few pinches of salt in a bowl. Crumble the thyme leaves into the bowl and add 2 Tblsp. of olive oil. Stir to mix.

After pita wedges have toasted, remove them form the oven and spread the tops with a little dab of the herb mixture.  Return the pitas to the oven for 2 more minutes.

Remove to cooling racks; the pitas will harden as they cool. Store up to 5 days in a tightly closed container.

Roast Beef Wrap

1 Spinach tortilla
2 slices of roast beef
2 leaves of lettuce
1 Tblsp cream cheese
Dijon mustard

Set aside spinach tortilla. Take 1 Tblsp of cream cheese and mix with just a touch of dijon mustard. Spread onto tortilla and square off 2 ends by folding or cutting. Next place the roast beef slices and lettuce on top. Then roll.

Variations: Turkey with pesto, ham with gruyere cheese and a touch of dijon mayonaise.

 

Mediterranean Tuna Salad

1 Can white albacore tuna
1 hard boiled egg (cut up into small pieces)
2 Tblsp. chopped fresh cilantro
5 diced kalamata olives
1 Tblsp Miracle Whip

Put all ingredients into a bowl and gently mix. Put a dash of fresh pepper on top and spread onto your favorite bread. If you like warm sandwiches try lighly grilling each side.

Caterina's Pasta

Pancetta or prociutto
crushed tomatos
onion
red pepper flakes
vinegar
sugar

 

Dice the pancetta or prociutto in a pan with a tsp. of olive oil, until crispy. Drain and add tsp. vinegar, set aside in a bowl. Slice onion thickly and cook with a bit of oil until soft. Mix in crushed tomatos and pancetta and boil for 20 minutes. Add salt, dash of red pepper flakes and a bit of sugar if needed. Simmer for 1 hour. Serve over rigatoni.

 

Chicken Salad

2 chicken breasts grilled, baked or poached. Cool and separate into small pieces.

In a bowl mix together heavy cream, slivered almonds, grated parmesan cheese, and 1 Tblsp. of waterchestnut juice. Salt and pepper to taste. Ingredient amount depends on quantity of chicken but it's safe to start with 1/2 C of the heavy cream, 1/4 parmesan and a handful of almonds.

 

Halibut Filets

Marinate filets in white wine, coat in Italian bread crumbs.

Topping- equal parts mayonaise and sour cream, chopped white onion, fresh dill.

Spread topping over fillets, sprinkle with paprika. Bake 20 minutes at 500 degrees.

 

 

Pinchitos Morunos (Moorish Kebabs)

1 lb. boneless pork, cut into small cubes. (Or you can cheat and use pork chops)

For the marinade:
4 cloves garlic, chopped
2 tsp. salt
1 tsp. curry powder
1/2 tsp. coriander seeds
1 tsp. paprika
1/4 tsp. dried thyme
2 Tblsp olive oil
1 Tblsp lemon juice
1/4 tsp. red pepper flakes
11/2 tsp. oregano
several threads of saffron (optional)
Salt and pepper to taste.

In a medium sized bowl combine all marinade ingredients. Add pork and coat well. Cover and let rest in the refrigerator for 1 to 24 hours. Put 3-4 pork cubes on skewer. Grill or broil until done. Approx. 3-4 minutes each side.

Grilled Steak Fajitas

1 flank steak (1-11/2 lbs)

1 large onion, cut into wedges

1 medium green pepper, julienned

1 can (4oz) chopped green chilies

1/2 Cup lemon juice

1/2 Cup cider or red wine vinegar

1/2 Cup vegetable oil

4 garlic cloves, minced

1 Tblsp. Worcestershire sauce

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. pepper

12 flour tortillas

1 medium avacado, peeled and sliced (optional)

Sour cream (optional)

Place steak in a shallow glass container or large re-sealable plastic bag. Place onion and green pepper in another container or barg. Combine chilies, lemon juice, vinegar, oil, garlic, Worchester sauce, oregano, salt and pepper. Pour 1-1/2 cups over meat. Pour remaining marinade over vegetables. Cover and refrigerate overnight. Drain meat and veggies, discarding marinade. Grill steak, covered over medium-hot heat for 10 minutes on each side or until meat reaches doneness. Meanwhile, cut two pieces of heavy duty foil. Wrap tortillas in one piece and vegetables in the other; seal foil tightlly. Grill covered, over indirect heat for 5-7 minutes, turning occasionally. Cut steak into 1/8 in slices across the grain; place on tortillas. Top with veggies and roll up.

 

 

 

Rustic Apricot Tart
 (Makes 6-8 servings)

1/4 cup packed brown sugar
2 teaspoons of flour
1/8 teaspoon ground cardamom
1/8 teaspoon ground chipotle chile powder
1 lb pitted and halved fresh apricots
1/4 cup raisins
2 Tablespoons chopped pecans

In a medium bowl mix sugar, flour, cardamom and chipotle chili powder. Fold in apricots and raisins until they are well coated with the mixture. Set aside while you make the pie crust.

Crust:
11/4 Cup of flour
1/2 teaspoon salt
1 stick of cold unsalted butter
1/4 Cup ice water

Place flour, salt, and cut up stick of butter into a food processor. While mixing add water gradually until dough resembles coarse meal. Lightly flour a clean surface and roll out dough to a 13 inch round.

Place apricot mixture in the center of dough, overlapping 2 inches on all sides. Bake at 350 degrees for 45-50 minutes, until the crust is lightly browned.

 

 

 

 

 

Fudge Cake
This cake is great for just about any occasion and it just takes a few minutes to put together! This may become your standby for last-minute dinners.

 

1 cup flour

1 cup sugar

1/2 tsp. baking soda

1/2 cup water

1/2 cup (1 stick) unsalted butter, cut up

1/2 cup unsweetened cocoa powder (Droste or Scharffen Berger)

2 tsp instant espresso (optional)

1/4 cup buttermilk

1 large egg, beaten

1 tsp vanilla

 

Frosting:

4 Tblsp unsalted butter

1/4 cup unsweetened cocoa

1/4 cup buttermilk

1 cup confectioners sugar

1 tsp vanilla

1 cup nuts (optional)

Preheat oven to 400 degrees. Butter a 9 inch round springform pan. In a medium bowl, combine flour, sugar, and baking soda. Stir well to blend.

 

In a medium non-stick pan, combine water, butter, cocoa powder and espresso, and stir to blend.  Cook over med-high heat, stirring constantly, until well blended and it just comes to a boil, about 2 minutes. Gradually stir in the dry ingredients until blended. Reduce heat to medium. In a small bowl, whisk buttermilk, egg and vanilla together. Add to batter and mix vigourously for about 1 minute or until well blended. Remove from heat and pour into the prepared pan.

 

Bake for about 15 minutes, or until the top just begins to crack and the center is still slightly moist when pierced. Remove from oven.

 

While cake is baking, make the frosting: Rinse out the pan used for the batter. Add the butter, cocoa powder and buttermilk to the pan and bring to a boil over med-high heat, stirring constantly until blended. Add confectioners sugar, vanilla and nuts, and mix. Remove from heat.

 

While cake is still hot , pierce holes all over the top with a skewer and pour the frosting over. Keep doing this after you have poured over the frosting to create a fudgy interior.

 

Transfer cake to platter and release and remove sides from springform pan, allowing frosting to drip down the sides of cake. Let sit for at least 15 minutes, or until frosting has set. Serve warm or at room temperature.

 

 

Palmiers

 

Makes 25 to 30

 

Butter for baking sheets

About 1/3 C sugar

1/2 pound of puff pastry, store bought. You can find it near the frozen pie shells.

 

Thaw puff pastry and unfold dough. Sprinkle work surface area with a light layer of sugar. Then unfold dough and sprinkle with light layer of sugar. Use a rolling pin to even out creases in dough. With a pastry brush or your fingers sprinkle the surface of the dough with water. Fold the two ends to meet at the center. With a rolling pin, roll the pastry lightly to flatten the folded edges. Sprinkle the surface again with sugar and water and fold in half. Roll lightly again. Cover with plastic wrap and refrigerate for at least 30 minutes.

 

Preheat oven to 475 degrees. Butter 2 baking sheets or use silpats.

Cut chilled dough, across the folds, into 1/4 inch strips. Lay the slices cut sides down on the baking sheets, leaving 11/2 inches between. Bake for 5 minutes. Turn cookies over and bake for another 2 to 3 minutes or until brown. Cool on a rack and keep them in an airtight container.

 

 

 

 

 

 

 

 

 

Severed Finger Cookies

2 Tblsp red food coloring

30 blanched almonds

2 large eggs

1/4 tsp. vanilla extract

1/2 C. (1 stick) unsalted butter, room temperature

1/2 C. confectioner's sugar

5 Tblsp. granulated sugar

Pinch of salt

1 2/3 C. all-purpose flour

 

Preheat oven to 350 degrees. Place food coloring in a shallow bowl. Using a small paintbrush, color 1/2 of the rounded almond. Set aside to dry. Prepare cookies sheets with silpats or parchment paper.

 

Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla.  Set aside.

 

In a bowl combine butter, sugars, and salt. Beat until well combined. Add egg mixture and beat until smooth, about 2 minutes. Add the flour and mix on low speed until incorporated. Wrap dough in plastic, and chill 20 to 30 minutes.

 

Divide dough in half. Work with one piece at a time. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece into finger shapes, 3-4 inches long. Pinch dough in 2 places to form knuckles. Score each knuckle with the back of knife. Transfer fingers to prepared baking sheets.

 

When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.

 

Bake until browned, about 12 minutes.

 

 

Popcorn Balls

2 tsp. corn oil

12 Cups popped popcorn (3/4 unpopped)

1 Cup granulated sugar

1/2 Cup brown sugar

1 Cup light corn syrup

1/2 Cup water

1 tsp. fresh lemon juice

1/2 tsp. salt

 

Arrange 1 or 2 sheets of waxed paper on a work surface. This is your popcorn ball drying area.

 

Grease a large bowl with corn oil. Put popped corn in it; reserve. In a saucepan over medium heat, combine all remaining ingredients.  Bring to a boil, stirring frequently. Cook until syrup reaches 250 to 260 degrees Fon a candy thermometer.

 

Carefully pour syrup over popcorn and toss with a fork to coat the popcorn well. Let cool slightly. Grease your hands with a bit of corn oil and form into 3" balls. Place on wax paper to cool.

 

 

 

 

Babelicious Berries

2 pints fresh strawberries
1/4 Cup light brown sugar
2 to 4 Tbsp. balsamic vinegar
8 oz. mascarpone cheese

Stem and halve berries. In a large bowl, toss the strawberries with the sugar and vinegar to taste. Let macerate for 30 minutes. Serve with dollops of mascarpone cheese.

 

Grilled Plums

6 firm plums, pitted and halved

Dressing:

3 Tblsp. honey
1 Tblsp. balsamic vinegar
1 Tblsp. fresh lemon juice
1/4 tsp. fresh cinnamon
1/2 tsp. vanilla

Preheat grill to med- high. Whisk together ingredients and brush sides of plum with half the dressing. Grill plums 2 to 3 minutes on each side. Remove from grill and drizzle remaining dressing over plums.

6 servings