Cooking with Catladies – March 15, 2009

Okay, so I am in the planning stages of making a lovely dinner party that will benefit charity. Which charity? City Kitties. As of now, the date is March 15th, but I will make another post when there is a real announcement with a graphic and everything.

Why City Kitties and not PAWS or some local SPCA group? Because while they are also awesome, I was reading back entries of a friend’s (friend from pilates classes) livejournal and came across an entry where they had done one of these a year ago, and it fills the dinner party void in my life. So there.

So here’s the menu planning part (I really would love your feedback and suggestions):

Beverages

• We shall provide sangria with the appetizer course, and after that it is BYOB

Appetizers (3-4 of what is listed below based on availability of ingredients)

• pita chips & tzatziki
  

  pita chips: (I think I’ll make a separate post about these)

  tzatziki: drain 1 qt yogurt. Peel and finely dice 1 large to 4 small cucumbers. Stir together with 1/4 tsp jarred minced garlic.

• Sweet potato spears with dipping sauce
  

  sweet potato spears: toss cut sweet potatoes with olive oil, cumin seeds, powdered garlic, ground coriander, ground black pepper, ground chipotle, and ground thyme. Bake at 400F for 20-35 minutes (depending on size up spears). Sprinkle with salt.

  dipping sauce: Sweet hot Garlic Sauce

• Asian-style Pickled Cucumber & Carrot
  

  Peel cucumber in stripes and slice into 2-3mm pieces. Cut carrots into as fine slices as possible. Also cut thin slices of purple onion. Combine in a water-tight container, sprinkle with (citrus-infused) sugar and pure over 1/4c rice vinegar. Shake to mix and let sit 8-36 hours.

Soup (Choice of 1)

• *Carrot Ginger Coconut Soup
  

  Heat 1 can of foreign (full fat) coconut milk until the oils separate. Fry asaphoetida, 2 inches minced ginger, and a spice mix made up of (kala jeera, black cardamom seeds, fenugreek seeds, cumin seeds, nutmeg, cinnamon, coriander, black peppercorns, and salt). After 2 minutes, add 20-ish carrots, peeled and cut into large 2-3″ pieces. Add a can of lowfat coconut milk and vegetable stock until the liquids cover the solids. Check seasoning and add salt, pepper, juice of 1 lime, and 1 tsp creamy peanut butter. When thoroughly cooked, blend until smooth. Garnish with ground chipotle, toasted slivered almonds, and possibly arugula

• Spicy broth with tofu and avocado
  

  Make my usual vegetable stock with extra garlic and three kinds of pepper (fresh jalepeno, powdered chipotle, dried cayenne). Marinate tofu strips in cumin, chipotle, oregano, and lemon juice. Add tofu to hot broth and garnish with strips of avocado (and maybe fresh red hot peppers).

Main Course – Build your own soft tacos (with optional store-bought tortilla chips?)

• Beans
  • Curry Black Beans – Sabut Urad Lajawab
    adapted from The Ultimate Dal Cookbook by Mona Verma

    Soak block beans overnight. Heat olive oil and mustard oil in a pan and fry onions until translucent. Add minced ginger, garlic, and seeded jalepeno. After a couple minutes, add turmeric; garam masala; and ground mix of roasted cumin seeds, roasted coriander seeds, and dried chillies – fry a minute until fragrant. Add drained beans, salt, and tomatoes. Cook down. Season with lime juice near the end of cooking and adjust flavors.

  • Kidney Beans
    

    onions, garlic, jalepeno flesh cooked down. Add kidney beans and 2 cans of stewed tomatoes. Add 1 bay leaf, thyme, oregano, cumin, chili powder, paprika. Cook down until fairly thick and mushy.

  • Thai-inspired chickpeas
    

    Toast finely shredded fresh coconut in a dry skillet. Add olive oil. Add finely diced purple onion. When soft, add minced garlic, minced ginger, minced jalepeno, minced cilantro stems, minced lemongrass (if available). After 1 minute, add a conservative amount of thai green curry paste. Add chickpeas (from a can, drained and rinsed), lime juice, lime zest, and a bay leaf. After a few minutes, add a mixture of vegetable stock and water and let cook until no longer loose. Let flavors sit overnight.

• Greens
  • Kenyan Collard Greens
    

    Cook down thin strips of collard greens in a tiny amount of water/oil. Add vegetable bouillon cube and 5 spice powder. Add diced tomato

  • Asian-inspired Kale – ETA: not served
    

    Cook down kale and add a mixture of soy sauce, wasabi, minced ginger, and lemon juice.

• Root vegetables
  • Sweet potatoes
    

    Roast sweet potatoes and then mash with butter, cumin, chipotle, thyme, oregano, nutmeg, sumac, salt, and black pepper (and maybe a bit of smoked paprika).

    That’s just gilding the lily. Instead, mashed roasted sweet potatoes with roasted garlic and maybe some lime juice to keep things perky. And that’s it.

  • Beet/Cabbage Shred (based on this one)
    

    Slice beet as thin as possible. Shred purple cabbage. Slice a purple onion thinly. Seed and slice thin matchsticks from a jalepeno or two. Toss together and dress with the following pre-mixed liquid: sugar, finely minced garlic, and a wee bit of minced ginger, rice vinegar and red wine vinegar (equal parts), olive oil, and a decently generous amount of lime juice. Toss together. Grind some black pepper and sprinkle in some cilantro. Toss again. Let sit for 15 minutes.

• Sauteed onions and peppers
• Sauteed mushrooms – ETA: not served
• Cheese
  • hand shredded extra sharp cheddar – ETA: not served
  • queso fresco
• shredded lettuce, diced tomato, minced purple onion, sliced hot peppers – ETA: not served
• sour cream and maybe Mexican crema
• Salsas
  • green tomato salsa
    

    roast green tomatoes, let cook, remove skins, dice. Add roasted garlic, jalepeno pepper or two w/o seeds, white balsamic vinegar, and lime juice. Season with salt, pepper, Penzey’s Turkish Seasoning (includes salt, cumin, garlic, half-sharp paprika, black pepper, Turkish oregano, sumac), cilantro, nutmeg, oregano, and a tiny bit of cinnamon.

  • Apple Chipotle Salsa
  • Pineapple /Grape Salsa
  • Mango & Green Pepper Salsa
  • Pineapple Habanero Salsa
• Guacamole
• Rice
  

  1 cup white rice, 1 jar salsa, 1/5 tsp turmeric

Salad – ETA: not served

• *Carrot & Garlic Salad
  

  blanch 2 pounds peeled carrots, toss with lemon juice. Roast carrots, 8 peeled scallions, and a head of garlic until tender. Cut carrots and scallions and mix them with the blended mix (roasted garlic, zest and juice of 1 orange, parley, salt, cinnamon, cumin, ground ginger).

• mixed greens
• Salad dressings
  Southwestern Ranch

  make a French dressing base (mayonnaise and ketchup), heavier on the ketchup. Stir in 6oz plain yogurt. Add taco seasoning mix from a packet.

  • Sweet Garlic and Cumin dressing
    

    Roast 2 heads of garlic, and squeeze every clove into a small food processor. Add slightly less than a quarter cup of honey and 2 Tablespoons of good olive oil. Dry Roast 1 Tablespoon of cumin seeds. Add some whole and grind some in a mortar and pestle. Add 2 tsp sweet red wine. Season with salt and pepper. When smooth, taste. When it’s as good as you can make it while still being too strong and a bit too sweet, add cider vinegar until you reach a pourable (but still thick) consistency.

  Dessert

  • A co-worker shall provide an amazing bundt cake and maybe vegan cookies
  • And the kind Sara Strickland shall provide vegan dark chocolate & earl grey tea cupcakes
  • Earl Grey Poached Pears
  • Earl Grey Truffles? ETA: not made, but I’m keeping the links to the recipes should I want to find them again later
    • vegan
    • earl grey with all bittersweet and a smooth ganache
    • earl grey with mixed bittersweet and milk chocolate rolled in cocoa powder

  Note: Adding asterisks to the recipes that need to be tested before the dinner, Anyone interested in tasting some of these things as I go? I especially need someone who likes chickpeas.