From the freezer

I have a good habit of making things to put in the freezer and a bad habit of pulling them out.  On Thursdays I have a long work day and as the week is winding down, I have a little less energy so I’ve been declaring Thursdays from the freezer night.  Fortunately, we have lots of good choices.  I made seafood potpies to take on our ski trip and froze them.  Tonight we enjoyed a leftover.  Here is what I did:

Seafood Potpie

  • 3 stalks celery, chopped
  • 3 carrots, peeled and sliced
  • 1 onion, chopped
  • 2 leeks (white only), chopped
  • 2 TB butter
  • 8 – 10 oz cooked lobster
  • 3/4 pound shrimp (I cleaned and deveined the shrimp and then tossed with olive oil, salt and pepper and roasted for about 8 minutes and then chopped)
  • 1/3 cup frozen peas (you can use more – I’m not a huge fan of peas)
  • 1/3 cup frozen pearl onions
  • 2 more TB butter
  • 2 TB flour
  • 3/4 cup seafood stock
  • 3/4 cup milk
  • 3 TB sherry
  • 1 tsp thyme
  • 1 package froze puff pastry dough

Saute celery, carrots, onion and leek until veggies are tender (about 8 – 10 minutes) and set aside.  Combine with lobster, shrimp, peas and frozen onions in a ceramic baking dish or smaller single serving bowls.

I used the same saute pan to make a cream sauce.  Start by combining flour and butter, then slowly stir in milk and stock, stirring so sauce is smooth.  Add sherry and stir.  Sauce should be thick and smooth.  Add thyme and pour over lobster and veggies.

Thaw frozen puff pastry according to package directions.  Roll out with flour and cut to fit dishes.  Brush edges of baking container with egg wash and cover dishes with pastry pressing against the edges.  Make 3 slashes in the pastry and bake at 375 for 1 hour and 15 minutes.   (Or freeze, tightly covered with plastic wrap and aluminum foil until ready to serve.

Having dinner already done meant that I had time to make a huge batch of Asian snack mix for our school Japanese fair tomorrow night.  Here is the Asian snack mix recipe, courtesy of my sister.  Very cute in decorative takeout boxes as a hostess or holiday gift.

Asian Snack Mix

  • 3/4 lb. butter melted
  • 1/4 c. brown sugar
  • 1/4 c. soy sauce
  • 1/4 c. ketchup
  • 2 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground red pepper
  • 1/2 tsp. Colman’s mustard powder
  • 2 Tbsp. sesame oil
  • 1 box rice Chex
  • 1 box wheat Chex
  • 2 5 oz. cans chow mein noodles
  • 2 9.5 oz. jars cashew halves
  • 3 c. sesame sticks
  • 7 oz. jar sunflower seeds
  • 3 c. wasabi peas
  • 1 jar (2. 5 oz.) crystallized ginger

Combine first 10 ingredients. Combine all remaining ingredients EXCEPT crystallized ginger & slowly stir in butter mixture tossing to coat.  (You will need a few big bowls.) Spread in even mixture in 5 or so pans.  Bake at 250 for an hour, stirring every 15 minutes or so. Cool in pan 10 minutes; spread on paper towels to cool completely. Mince ginger and mix in.  Delicious and good for a crowd.

 

New Neighbor party!

We are very excited to have several new families with young children in our neighborhood.  We have been in our house for 5 1/2 years and the only thing I haven’t liked is that there haven’t been any kids around.  When I was growing up we had lots of kids around and as a result there were plenty of spontaneous games of hide and seek, sardines, flying statues, tag, etc.  I’m delighted that we almost have 6 kids between 4 and 7 practically in our backyard.

We wanted to welcome the neighbors with a casual dinner.  I thought about doing a cookout but the weather can be iffy and we have found that trying to cook lots of burgers makes the grill get really hot.  I want to be able to visit with our guests and get to know everyone so I wanted a do ahead menu.  I decided to repeat the menu from the tennis team party we did at the end of August.  Everyone liked it, it can all be made ahead of time and unlike last time, I’m not trying to juggle the preparations with a trip out of town.

Here are all the recipes and ingredient lists.

Asian Snack Mix

I got this recipe from my sister.  At Christmas she put this in containers that look like Chinese takeout containers but they were decorated for the holiday.  Cute gift for teachers and friends.

  • 3/4 lb. butter melted
  • 1/4 c. brown sugar
  • 1/4 c. soy sauce
  • 1/4 c. ketchup
  • 2 t. onion powder
  • 1 1/2 t. garlic powder
  • 1/2 t. ground ginger
  • 1/2 t. ground red pepper
  • 1/2 t. brown mustard
  • 2 T. sesame oil
  • 1 box rice Chex
  • 1 box wheat Chex
  • 2 5 oz. cans chow mein noodles
  • 2 9.5 oz. jars cashew halves
  • 3 c. sesame sticks
  • 7 oz. jar sunflower seeds
  • 3 c. wasabi peas
  • 1 jar crystallized ginger

Combine first 10 ingredients. Combine all remaining ingredients EXCEPT crystallized ginger & slowly stir in butter mixture tossing to coat.  (You will need a few big bowls.) Spread in even mixture in 5 or so pans.  Bake at 250 for an hour, stirring every 15 minutes or so. Cool in pan 10 minutes; spread on paper towels to cool completely. Mince ginger and mix in.  Delicious and good for a crowd.

Asparagus with Wasabi Mayonnais

  • Asparagus spears, tough ends broken off
  • 1 cup mayonnaise
  •   4 tsp soy sauce
  •  1 1/2 tsp sugar
  •   2 tsp lemon juice
  • 4 tsp wasabi paste

Blanch asparagus in boiling water for 2 minutes per batch.  Rinse under cold water and refrigerate.  Whisk together remaining ingredients and refrigerate.  Serve asparagus with mayonnaise dipping sauce.  (Mayonnaise keeps in the refrigerator for several weeks and is also good on turkey sandwiches.)  I did 3 lbs of asparagus and doubled the mayo.

Bok Choy salad

  • 1 head of bok choy, rinsed and chopped
  • 1 bunch of scallions

topping

  • 1 jar of sesame seeds
  • 2 oz slivered almonds
  • 2 packages of Ramen noodles broken in pieces (do not use seasoning package
  • 2 TB of olive oil
  • 2 tsp garlic powder

In a medium sauté pan, heat olive oil over medium heat.  Saute almonds and Ramen noodles tossing with garlic powder for about 3 – 4 minutes.  Add sesame seeds and sauté an additional 3 minutes.  Cool and store in a covered container until ready to use.

dressing

  • 2 TB soy  sauce
  • ¼ cup rice vinegar
  • ½ cup sugar
  • ¾ cup olive oil

Boil all ingredients and boil for 1 minute.  Reserve until ready to use.

When ready for salad, toss bok choy and scallions with dressing and then toss in topping.

Sesame noodles with peanut sauce

  • 5 cloves garlic
  • 1 TB chopped ginger
  • 1/2 cup peanut butter
  • 1/2 cup soy sauce
  • 3 TB sugar
  • 2 tsp sesame oil
  • 2 tsp rice vinegar
  • 1 package linguine noodles, cooked according to package instructions, drained and rinsed in cool water
  • 1 red pepper minced
  • 4 scallions, minced
  • 1 TB sesame seeds

In a food processor, combine garlic and ginger, chopping thoroughly.  Add peanut butter, soy sauce, sugar, sesame oil and rice vinegar and combine well.  Toss with noodles until well covered and add red pepper, scallions and sesame seeds.  Mix well and refrigerate until ready to serve.  (I am doubling this time for 14 adults and 11 kids.)

Chinese Chicken Salad

Dressing

  • 3 TB low sodium soy sauce
  • 3 TB rice vinegar
  •  1/4 cup chicken stock
  • 3 TB smooth peanut butter
  • 1 TB brown sugar
  • 1 TB finely chopped fresh ginger
  •  1 chipotle pepper in adobo sauce (save the rest in a glass jar in the refrigerator for chipotle mayo and that wonderful marinade)
  • 2 tsp sesame oil

Combine all ingredients in a blender or mix well in a bowl.  (If mixing in a bowl, mince the chipotle pepper.)

Salad

  • 2 cup sliced red cabbage or Napa cabbage
  • 2 cup sliced romaine lettuce
  • 2 carrot, grated
  • 1 cup trimmed snow peas
  •  3 thinly sliced scallions
  • 2 whole chicken breasts, bone in
  • 1 TB olive oil
  • 1/4 chopped peanuts
  • 1 lime halved

Mix cabbage, lettuce, carrots, snow peas, cilantro and scallions in a large bowl.

Toss chicken with olive oil, salt and pepper and roast at 350 for about 30 minutes or until thermometer reads 140.  Let cool and then shred chicken meat.  Reserve until ready to use.

Toss lettuce mixture with dressing and top with chicken and chopped peanuts.  Serve with lime halves.  I am doubling this time.

Lemon iced gingersnap sandwich cookies

  •  1 stick butter softened
  • 2 tsp vanilla extract
  • 1 3/4 cup confectioner’s sugar
  • Gingersnap cookies (I used Anna’s)

Combine together with a mixer.  Add juice and zest of 1 lemon and beat until spreadable.  Spread on purchased ginger cookies and sandwich together.  Freeze until ready to serve.

Brownies

  • 2 squares Baker’s Unsweetened Baking Chocolate
  • 1 stick butter
  • 1 cup sugar
  • 1/2 cup flour
  • 2 eggs
  • 1 tsp vanilla

Preheat oven to 350.  Melt chocolate, butter and sugar over low heat.  Remove from heat and let cool for 10 minutes.  Stir in flour, eggs and vanilla.  Transfer to a  baking pan lined with parchment paper and bake for 22 minutes.  Remove from oven and let sit in pan for at least an hour before cutting.

Orange Pound cake – click on link for the Barefoot Contessa’s recipe

Making the impossible possible

When we picked tonight to host my husband’s Interclub tennis team for dinner we knew that we were going to be away overnight visiting friends in New Jersey on Saturday night.  We did not know that I would need to be in the office on Saturday morning from 7:30 a.m. until time to leave for New Jersey.  That left very little time for party preparations.   (We also didn’t know that we would end up with 32 grownups and 8 children coming.)

I had been giving thought to the menu ahead of time (easy for me since I spend lots of time thinking about food) and drew my inspiration as I often do from The Barefoot Contessa.  In her Parties cookbook, she had a canoe party menu with Chinese Chicken salad.  She matched it with pasta with pesto and shrimp salad but I decided to use the Chinese Chicken salad to set a theme and am pairing it with sesame noodles and bok choy salad.  I am also not using her recipe exactly but am combining my favorite elements of hers and one I found in a Bobby Flay cookbook.  (One of the fun things about picking a dish that is in many cookbooks is that you can compare multiple variations and find one that suits you perfectly.)

I always make lists when I’m entertaining so I started with a list of all items.  Here is the full menu:

Snacks

Asian snack mix and asparagus with wasabi mayonnaise

Dinner

Bok Choy salad

Sesame noodles

Chinese Chicken salad

Dessert

A country dessert platter (also inspired by Barefoot Contessa) with lemon iced gingersnaps, brownies, orange pound cake and chocolate chip cookies

From this list I started identifying items that could be made ahead – the snack mix and wasabi mayonnaise were made earlier in the week and I blanched the asparagus this afternoon.  The dressing and topping for the Bok Choy salad are fine to make ahead so the salad just needs assembly on Sunday.  The dressing for the sesame noodles and the Chinese Chicken salad can both be made ahead and the chicken can be cooked.  The lemon iced gingersnaps and orange pound cake can be made ahead and frozen and I’m buying the chocolate chip cookies.  So all that needed to be done this afternoon was one more trip to the grocery store and a fair amount of assembly.

All of a sudden, this is looking manageable.  If you like to live with a little less stress you could simplify by doing any of the following:

–       Choose snacks that you buy instead of make and focus on the entrée and/or dessert

–       Buy one or more of the side dishes and focus just on the entrée

–       Buy all of the desserts from a bakery

–       Let people bring things and make it a potluck

–       Skip the whole thing and have dinner by yourself (many people would go for this option!)

Here are all of the recipes:

Asian Snack Mix

  • 3/4 lb. butter melted
  • 1/4 c. brown sugar
  • 1/4 c. soy sauce
  • 1/4 c. ketchup
  • 2 t. onion powder
  • 1 1/2 t. garlic powder
  • 1/2 t. ground ginger
  • 1/2 t. ground red pepper
  • 1/2 t. brown mustard
  • 2 T. sesame oil
  • 1 box rice Chex
  • 1 box wheat Chex
  • 2 5 oz. cans chow mein noodles
  • 2 9.5 oz. jars cashew halves
  • 3 c. sesame sticks
  • 7 oz. jar sunflower seeds
  • 3 c. wasabi peas
  • 1 jar crystallized ginger

Combine first 10 ingredients. Combine all remaining ingredients EXCEPT crystallized ginger & slowly stir in butter mixture tossing to coat.  (You will need a few big bowls.) Spread in even mixture in 5 or so pans.  Bake at 250 for an hour, stirring every 15 minutes or so. Cool in pan 10 minutes; spread on paper towels to cool completely. Mince ginger and mix in.  Delicious and good for a crowd.

Asparagus with Wasabi Mayonnais

  • Asparagus spears, tough ends broken off
  • 1 cup mayonnaise
  •   4 tsp soy sauce
  •  1 1/2 tsp sugar
  •   2 tsp lemon juice
  • 4 tsp wasabi paste

Blanch asparagus in boiling water for 2 minutes per batch.  Rinse under cold water and refrigerate.  Whisk together remaining ingredients and refrigerate.  Serve asparagus with mayonnaise dipping sauce.  (Mayonnaise keeps in the refrigerator for several weeks and is also good on turkey sandwiches.)  I did 3 lbs of asparagus and doubled the mayo.

Bok Choy salad

  • 1 head of bok choy, rinsed and chopped
  • 1 bunch of scallions

topping

  • 1 jar of sesame seeds
  • 2 oz slivered almonds
  • 2 packages of Ramen noodles broken in pieces (do not use seasoning package
  • 2 TB of olive oil
  • 2 tsp garlic powder

In a medium sauté pan, heat olive oil over medium heat.  Saute almonds and Ramen noodles tossing with garlic powder for about 3 – 4 minutes.  Add sesame seeds and sauté an additional 3 minutes.  Cool and store in a covered container until ready to use.

dressing

  • 2 TB soy  sauce
  • ¼ cup rice vinegar
  • ½ cup sugar
  • ¾ cup olive oil

Boil all ingredients and boil for 1 minute.  Reserve until ready to use.

When ready for salad, toss bok choy and scallions with dressing and then toss in topping.

Sesame noodles with peanut sauce

  • 5 cloves garlic
  • 1 TB chopped ginger
  • 1/2 cup peanut butter
  • 1/2 cup soy sauce
  • 3 TB sugar
  • 2 tsp sesame oil
  • 2 tsp rice vinegar
  • 1 package linguine noodles, cooked according to package instructions, drained and rinsed in cool water
  • 1 red pepper minced
  • 4 scallions, minced
  • 1 TB sesame seeds

In a food processor, combine garlic and ginger, chopping thoroughly.  Add peanut butter, soy sauce, sugar, sesame oil and rice vinegar and combine well.  Toss with noodles until well covered and add red pepper, scallions and sesame seeds.  Mix well and refrigerate until ready to serve.  (I quadrupled this for 30 people and will be happy if we have leftovers.)

Chinese Chicken Salad

Dressing

  • 3 TB low sodium soy sauce
  • 3 TB rice vinegar
  •  1/4 cup chicken stock
  • 3 TB smooth peanut butter
  • 1 TB brown sugar
  • 1 TB finely chopped fresh ginger
  •  1 chipotle pepper in adobo sauce (save the rest in a glass jar in the refrigerator for chipotle mayo and that wonderful marinade)
  • 2 tsp sesame oil

Combine all ingredients in a blender or mix well in a bowl.  (If mixing in a bowl, mince the chipotle pepper.)

Salad

  • 2 cup sliced red cabbage or Napa cabbage
  • 2 cup sliced romaine lettuce
  • 2 carrot, grated
  • 1 cup trimmed snow peas
  •  3 thinly sliced scallions
  • 2 whole chicken breasts, bone in
  • 1 TB olive oil
  • 1/4 chopped peanuts
  • 1 lime halved

Mix cabbage, lettuce, carrots, snow peas, cilantro and scallions in a large bowl.

Toss chicken with olive oil, salt and pepper and roast at 350 for about 30 minutes or until thermometer reads 140.  Let cool and then shred chicken meat.  Reserve until ready to use.  (We got ambitious and made stock with the skin and bones.)

Toss lettuce mixture with dressing and top with chicken and chopped peanuts.  Serve with lime halves.  I quintupled this for 30 people.

Lemon iced gingersnap sandwich cookies

  •  1 stick butter softened
  • 2 tsp vanilla extract
  • 1 3/4 cup confectioner’s sugar
  • Gingersnap cookies (I used Anna’s)

Combine together with a mixer.  Add juice and zest of 1 lemon and beat until spreadable.  Spread on purchased ginger cookies and sandwich together.

Brownies

  • 2 squares Baker’s Unsweetened Baking Chocolate
  • 1 stick butter
  • 1 cup sugar
  • 1/2 cup flour
  • 2 eggs
  • 1 tsp vanilla

Preheat oven to 350.  Melt chocolate, butter and sugar over low heat.  Remove from heat and let cool for 10 minutes.  Stir in flour, eggs and vanilla.  Transfer to a  baking pan lined with parchment paper and bake for 22 minutes.  Remove from oven and let sit in pan for at least an hour before cutting.

Orange Pound cake – click on link for the Barefoot Contessa’s recipe

On the bright side I might have leftovers for another night this week!