15th Anniversary Poetry

Remember this?

From: Roxane
Date: Wed, Oct 14, 2015 at 10:20 PM
Subject: Re: Project Night Thursday at my house

Ladies,

I wanted to tell you about some extra special touches I have in mind for tomorrow. I decided to do it rhyme.

Fifteen years these ladies have kibitzed

Humor and good food have been monthly dished

To celebrate, your host brings out the finest

Zippy chicken, prosecco, and china.

From key lime pie to mending rope,

Knitted shawls to heal one’s hope,

EPA stories that’ll give a fright,

Nothing beats therapy like Project Night.

~ Roxane

Comments

Yotam Ottolenghi's Beetroot and Rhubarb Salad, via Michelle

From http://www.theguardian.com/lifeandstyle/2011/apr/30/beetroot-salad-stuffed-artichoke-recipes via Michelle Michelle's note: For those without a food scale, it's about 3 beets, 2 1/2 c rhubarb, 2 1/2 Tbsp sugar. (And the molasses I had worked out, but I would love to know what pomegranate molasses is.) 800g various beetroots (or, if you can't get them, one type is fine) 300g rhubarb, cut on an angle into 2.5cm pieces 30g caster sugar 2 tsp sherry vinegar 3/4 tbsp pomegranate molasses 2 tbsp maple syrup 2 tbsp olive oil ½ tsp ground allspice (pimento) 1 small red onion, thinly sliced 20g picked parsley leaves 100g creamy gorgonzola or similar blue cheese, torn into small chunks Salt and black pepper Set the oven to 200C/400F/gas mark 6. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size. To check, push a sharp knife through to the centre of each one -- it should be soft all the way through. Set aside to cool, then peel an...

Salted Caramel Vanilla Bean Sauce, from Carla

Ingredients * 1 1/2 cups sugar * 1/3 cup water * 1 1/4 cups heavy cream (used 2 cups by accident, oops.) * 1/2 teaspoon vanilla * 1 vanilla bean, sliced and seeded * 1 teaspoon sea salt Instructions 1. Slice a vanilla bean in half. Using the back of the knife, scrape the seeds from the pod. 2. Pour the cream into a measuring cup and add the vanilla bean scrapings, and sea salt. Set aside. 3. Put the sugar and water in a saucepan over medium heat. Bring the sugar to a boil. Let the sugar cook (do not stir using a spoon, at most, you may swirl the pan to avoid hot spots) until it reaches a deep amber color. 4. Whisk in the cream mixture. It will bubble and go nuts, but keep whisking. It will come together. 5. Pour into a jar and keep in the fridge. The sauce will thicken, but it is more of a loose sauce. 6. This will keep for about a week in the fridge.

Watergate Cake with Impeachment Frosting, made by Carla

Her'es that stunning cake that Carla brought to the June Project Night at Deb's. Check out Carla's notes throughout. Did anyone get a picture of this??? Watergate Cake with Impeachment Frosting Reprinted with permission from Vintage Cakes: Timeless Cupcakes, Flips, Rolls, Layer, Angel, Snack, Chiffon and Icebox Cakes for Today’s Sweet Tooth by Julie Richardson, copyright © 2012. Published by Ten Speed Press, a division of Random House LLC.” Photo credit: Erin Kunkel © 2012 Lightly adapted from Vintage Cakes by Julie Richardson Servings: 8 to 16 This cake is a fair amount of work, but it’s worth it! It requires making pudding, cake, frosting, and brittle, then assembling them into a towering confection that will halt all conversation around the table. And no, the frosting does not contain any peaches whatsoever. It does, however, contain plenty of pistachio nuts. INGREDIENTS Pistachio pudding 1 cup (5 ounces) shelled unsalted pistachio ...

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