Monday, September 6, 2010

Goodies From Our Garden--Annika and Michelle Sept 2010

Michelle and Annika hosted yet another fabulous gourmet club! I love that they took advantage of all the yummy fruits and vegetables and made "Goodies from our Garden" their theme for the dinner. It was held in Michelle's backyard in Riverton and was such a perfect night!

Here's the Menu

The take home table
Michelle and Annika made these "Harvest Blessings" signs for each of the girls to take home. They had 4 photos of fresh vegetables hanging from them. I need a cute fall decoration, and this is perfect. P.S. How cute are these red irrigation boots filled with sunflowers!?
Nothing says garden like corn stalks and a pitch fork!

In addition to the cute fall decoration we took home, we also were given a brown paper bag filled with fresh veggies. Yum!!

The beautiful flowers, zinnias, came from Michelle's Mom. These are my favorite flowers, I can't wait to plant them in my own yard (and can't wait until the landscaping is actually finished!)

The Table

Isn't this the most amazing centerpiece? I don't think I could ever make veggies look so pretty!

The Place Setting

Appetizer Table
Strawberry-Watermelon Slushie
This was such a yummy drink--the perfect amount of sweetness. It's a great way to utilize fruit that needs to be eaten

Marinated Cucumbers--super easy and light

I totally have a crush on this fruit salsa with cinnamon chips. It's so tasty and I love that it presents so well. Total keeper!
Fresh Garden Bruschetta...can I say AMAZING!! I wanted to eat the whole plate and had to use some major self-control to resist going back for seconds.

Aged Gouda and Roasted Portabella Salad-the gouda was the perfect touch for this delicious salad. The dressing was flavorful, but not heavy. At least it didn't taste heavy... :)


Delicious Pork Tenderloin
Mashed Potatoes with Caramelized Onions
Sauteed Carrots
Everything was so good. The pork tenderloin was my absolute favorite. They grilled it, and it had the most amazing flavor. I can't wait to try this again!

Fresh Peach Delight

Rhubarb Pie
(Michelle' Mom's recipe)

All the gourmet Gals
Kristie, Julie, Amber
Shelly, Judith, Sunny, Kim, Holly
Heather, Lindsay, Annika, Michelle

We welcomed Julie, Sunny's new partner, to the group. She was super nice and such a cute gal. We are excited to have her join us!

The dynamic duo! You gals never cease to amaze us! Thanks for a wonderful evening!

Fruit Salsa with Cinnamon Chips - click HERE

Strawberry-Watermelon Slushie
2 cups cubed seedless watermelon
1 pint fresh strawberries, halved (I actually used a little less than a pint. Maybe 3/4 of it)
1/3 C. sugar
2 ½ Tbs. fresh lemon juice
3 Tbs. fresh lime juice
2-4 C. ice cubes

In a blender, combine the watermelon, strawberries, sugar and lemon juice; cover and process on high until smooth. With blender running, gradually add ice cubes until desired consistency is reached. Pour into chilled glasses and serve immediately. Yield: 5-7 cups

If you have any leftover, just pour it in some Popsicle molds. Makes some of the best Popsicle we've ever had!

Recipe courtesy of Taste of Home

Marinated Cucumbers
3-5 cucumbers – (partly skinned and striped with a fork then sliced)
2/3 cup water
2/3 cup vinegar
1/3 cup sugar
1 tsp salt
½ red onion sliced
Add fresh chopped parsley if desired

Dissolve sugar and salt in water and vinegar, add onion and parsley. Pour over cumbers. Refrigerate.

Fresh Garden Bruschetta
6 oz. fresh grape tomatoes, chopped into quarters
3 cloves minced garlic
1/4 cup olive oil
2 1/2 tablespoons balsamic vinegar
1/4 cup fresh basil leaves, roughly chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 French baguette
8 oz. fresh mozzarella cheese, thinly sliced
Preheat the oven on the broiler setting. In a large bowl, combine the tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10-15 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with the mozzarella. Broil for 5 minutes or until the cheese is melted.

Aged Gouda and Roasted Portabella Salad
3/4 pound sliced portabella mushrooms
1/2 cup extra-virgin olive oil, divided
3 Tbs. red wine vinegar
1 tsp. Dijon mustard
10 cups mixed spicy greens (such as mustard, arugula, tatsoi, mizuna, and watercress)
1 cup coarsely grated aged Gouda cheese

Preheat oven to 425 degrees with rack in the middle or oven. Toss mushrooms with 3 Tbs. oil and ¼ tsp. each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms. Whisk together vinegar, mustard, 1/4/ tsp. salt, 1/8 tsp. pepper, and remaining 5 Tbs. oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat.
*Note: Mushrooms can be roasted 4 hours ahead and kept at room temperature.

Delicious Pork Tenderloin
2 to 3 pork tenderloins
8 oz. sliced fresh mushrooms

1 ¼ cup vegetable, canola or olive oil
¾ cup soy sauce
¼ Cup Worcestershire sauce
2 Tbs. dry mustard
1 Tbs. pepper
½ cup of red wine vinegar
1 ½ Tbs. parsley
2 cloves garlic, minced
1/3 cup fresh lemon juice
1 tbsp of brown sugar (optional)

Blend the above marinade ingredients in blender. Pour over tenderloins and marinate for 3 to 4 hours. RESERVE MARINADE! Grill pork on the barbecue at medium heat for about 20 minutes, turning and basting occasionally. Add mushrooms to remaining marinade and heat. Slice tenderloins and pour marinade over top to serve.
Recipe courtesy of Favorites
Sautéed Carrots
2lbs. carrots
1 tsp. kosher salt
¼ tsp. fresh ground black pepper
2 Tbs. unsalted butter
1 ½ Tbs. chopped fresh dill or parsley

Peel carrots and cut diagonally in ¼ inch slices. (About 6 cups) Place carrots, 1/3 cup water, salt, and pepper in a large (10 – 12 inch) sauté pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and sauté for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper.
Mashed Potatoes with Caramelized Onions
2 lb. Yukon gold potatoes, cubed (can use Russets)
1 Tbs. olive oil
2 medium onions, chopped (about 2 cups)
¼ tsp. salt, plus more to taste
7/8 cup milk (I use half and half)
1 ½ Tbs. butter, cut into bits
pepper to taste

Place potatoes, unpeeled, in a large pot and fill it with cold water to cover. Bring to a boil; cook until the potatoes are very tender. Drain. Meanwhile, heat the oil in a large skillet. Add the onions and ½ tsp. salt, and cook over medium heat, stirring occasionally, until onions are golden brown and soft. Return drained potatoes to the pot; mash with the milk and butter. When potatoes are the desired consistency, stir in the onions. Add salt and pepper to taste.
*You can prepare the potatoes in the morning. Place in a casserole dish coated with cooking spray, loosely drape with foil, and refrigerate. Reheat in oven.

Fresh Peach Dessert
1/3 cup powdered sugar
1/2 cup butter
1 pkg. graham crackers; crushed
15 medium peaches; peeled & sliced
1 can sweetened condensed milk
1/4 cup lemon juice
1 pt. whipping cream

Mix cracker crumbs, powdered sugar, & butter. Press into the bottom of a glass 9 x 13 pan. Reserve some of the crust to sprinkle on top. Whip cream and add a little vanilla and powdered sugar until set. Mix the sweetened condensed milk with lemon juice. Then place the peaches on the crust and pour the milk/lemon mixture on top. Spread the fresh cream on top and sprinkle with remaining crust.
*This is so light and fresh, but you have to share it or half it because it is best if enjoyed in the first 24 hours!

Rhubarb Pie
Pie Crust:
2 cups flour
1 cup shortening
1 tsp salt
5-7 Tbs. cold water

Mix flour and salt together cut in shortening. Add enough cold water to make a soft dough. Roll out and place inside pie tin. Bake at 450 for 10 min or until golden brown. Recipe makes 2 shells or 1 two crust pie.

3 cups rhubarb (cut into pieces)
2 eggs
1 ½ to 2 cups sugar
3 Tbs. flour
Beat egg, sugar and flour together. Add rhubarb mix well. Place in un-baked pie shell. Cover with pastry. Bake at 450 for 10 minutes then 350 for 40 minutes