New 2/1 Series Starts Monday August 19 at noon.
Taught by David Brower, each class costs $20 if you take them individually or $15 if you have an account or use a punch card.
You can take any class in the series, there's no need to take them all. Feel free to come to just the ones that you want to brush up on. A complete syllabus is available here.
Portland Bridge Club
2010 Lloyd Center
Portland, OR 97232
3550 SW Bond St.
Portland, OR 97239
I use many sources to find good recipes. Here are three of my favorites:
The Silver Palate Cookbook
Once Upon a Chef - onceuponachef.com
Smitten Kitchen - smittenkitchen.com
From Portland's Palate Cookbook
3 cups cooked chicken breast (see note)
1C celery (about 2 stalks), sliced
1/2 C red onions, sliced
1/3 C slivered almonds
1/4 C toasted coconut (see note)
1/2 C tart apple (like Granny Smith), chopped
2/3 C mayonnaise
3 Tbsp lemon juice
1 tsp curry powder
1 tsp fennel seeds
1 tsp honey
1/8 tsp ground cinnamon
Combine all salad ingredients in a large bowl. In a small bowl, whisk dressing ingredients until well combined. Pour over chicken mixture and toss well. Serve on a bed of your favorite greens or in pita bread.
NOTE: If you buy a nice whole cooked chicken (Costco makes a good one), the breast meat will be almost the 3 cups you need for the salad. If you want to mix in some dark meat there is plenty of dressing to support the addition. If you choose to make the chicken, poach in water on the stove or saute in butter or oil on a low flame.
NOTE: To toast the coconut, spread out on a cookie sheet and bake at 325º, turning a few times with a spatula. This takes no more than eight to ten minutes. Do not overcook!
From Amanda Hesser via The New York Times
2 sticks unsalted butter, softened, plus more for pan
2 C sifted all-purpose flour, measured after sifting
1/2 tsp. salt
1 1/2 C granulated sugar
7 oz. almond paste (NOT marzipan)
4 egg yolks, room temperature
1 tsp. almond extract
1 C sour cream
1 tsp. baking soda
Confectioner's sugar for sifting over cake (See Note)
1. Heat oven to 325º. Prepare two 8-inch cake or springform pans: butter and line with parchment paper. Then butter over and place in freezer. (see note)
2. Sift flour and salt into small bowl and set aside. In a mixer fitted with a paddle, beat butter and sugar at high speed until fluffy, about 5 minutes. Add almond past a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract (preferably pure). Mix sour cream together with baking soda and then add to butter mixture. Reduce mixer speed to low and gradually add flour mixture until just blended.
3. Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioner's sugar on top and slice like a pie.
NOTE: The cake looks really beautiful with the addition of sliced almonds on top of the cake. Place them before sifting the confectioner's sugar on top.
NOTE: I did not put parchment on the sides of the pan and all was fine. I did put the pans in the freezer, but have no idea why :)
How to Make It
Step 1 - Process flour and next 4 ingredients in a food processor until finely ground. Press mixture into a greased aluminum foil-lined 13- x 9-inch pan.
Step 2 - Bake at 350° for 20 minutes or until golden. Cool on a wire rack.
Step 3 - Heat 3/4 cup sugar and 1/2 cup lime juice over low heat, stirring until sugar dissolves. Remove from heat, and set aside.
Step 4 - Sprinkle gelatin over 2 tablespoons lime juice in a medium bowl; stir gelatin mixture, and let stand 3 to 5 minutes.
Step 5 - Add hot mixture, stirring until gelatin dissolves. Whisk in sweetened condensed milk and grated lime rind.
Step 6 - Place bowl in a larger bowl filled with ice; whisk mixture 10 minutes or until partially set.
Step 7 - Fold in whipped cream. Pour evenly over prepared crust; cover and chill 8 hours. Cut into diamond shapes. Garnish, if desired.
1 tsp salt
1/2 tsp pepper
1 Tbsp water
3/4 cup cider vinegar
3/4 cup sugar
1/4 cup canola oil
Bring these ingredients to a boil and set aside to cool.
1 can pinto beans, drained
1 can black-eyed peas
1 can whole, small-kernel white corn, drained
1 small jar diced pimento, drained
1 cup celery, finely chopped
1 cup red or green pepper, finely chopped
1 small sweet onion, finely chopped
Put all these ingredients into a bowl and stir to mix. Pour cooled sauce over all. Refrigerate overnight. Drain to serve. Serve with Tostito scoops or other tortilla chips of your choosing.
Refrigerated, will keep for two months.
From Once Upon a Chef, by Jennifer Segal
Wonderment. This pie has absolutely no calories!
4 oz semisweet chocolate, chopped (Ghiradelli a good choice)
4 TBSP unsalted butter, cut into tablespoons
8 oz Nabisco Chocolate Wafers (about 32 cookies from the package), finely ground in a food processor to make 2 cups of crumbs
Peanut Butter Filling
8 oz cream cheese, at room temperature
1 cup smooth peanut butter
1 cup sugar
2 tsp vanilla extract
1 cup cold heavy cream
For the Topping
4 oz semisweet chocolate, chopped
1/2 cup heavy cream
1/4 cup salted, roasted peanuts, chopped
Make the crust: Preheat the oven to 375 degrees. In a medium glass bowl, combine the chocolate and butter and microwave on high power in 20-second intervals until the chocolate is just melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs evenly over the bottom and up the rim ofa 10-inch tart pan with a removable bottom. (Be sure not to make the crust too thick in any spot, especially around the rim. Keep it thin throughout, otherwise it will come out too hard.) Bake the crust for 10 minutes, then cool on a rack.
Meanwhile, make the peanut butter filling: In a large bowl, using a hand-held mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the electric mixer, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream. Spoon the filling into the crust, smoothing the surface. Refrigerate uncovered for 1 hour.
Make the chocolate topping: In a medium glass bowl, combine the chocolate with the heavy cream and microwave and high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally. Spread the chocolate topping over the chilled peanut butter filling and sprinkle the chopped peanuts around the edges of the pie. Chill uncovered in the refrigerator for 3 more hours.
To serve: Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. Use a sharp knife to cu the pie into wedges. Run the knife under hot water and dry it between each cut. Serve chilled or slighly cooler than room temperature.
Can be made a day ahead. Cover and refrigerate until ready to serve.
Servings: 16 2-inch squares
Total Time: 1 hour
For the crust
3/4 cup all-purpose flour, spooned into measuring cup and leveled-off
1/4 cup corn starch
1/2 cup Confectioners' sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1-inch pieces
For the filling
12 tablespoons (1-1/2 sticks) unsalted butter
3/4 cup light brown sugar
3 tablespoons honey
1/2 teaspoon vanilla extract
Generous pinch salt
2 tablespoons heavy whipping cream
3 cups coarsely chopped pecans
Make the crust
Cover a 9-inch square baking pan with heavy duty aluminum foil. Push foil neatly into corners and up sides of the pan, using two pieces if necessary to ensure it overlaps all edges (the overhang will help removal from pan). Spray foiled pan with nonstick cooking spray.
Place the flour, corn starch, confectioners sugar and salt in a bowl of a food processor fitted with the blade attachment. Pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-size clumps of butter within. Dump mixture into prepared pan and press firmly with your fingers into an even layer over the bottom. Refrigerate for 15 minutes.
While the crust is in the refrigerator, adjust an oven rack to the middle position and preheat the oven to 350 degrees. Bake the crust until crust is set but not browned, about 17 minutes. Set on rack to cool. Leave oven on.
Make the filling
In a heavy medium saucepan over medium-low heat, combine butter, brown sugar, honey, vanilla and salt. Stir with a wooden spoon until sugar dissolves. Turn up the heat and boil gently for 3 minutes. Stir in heavy cream and chopped pecans.
To assemble and bake
Pour pecan mixture over crust (it's fine if crust is still warm). Bake until filling is bubbling and caramel in color, about 20 minutes. Cool completely on rack.
To cut, use the foil overhang to lift baked square out of pan and onto cutting board. Loosen the foil from the edges, then cut with a sharp knife into 2-inch squares. Store finished pecan squares in air-tight container and serve at room temperature.
From Smitten Kitchen
Makes 1 8×8 pan of brownies which you can cut into 16 2-inch squares, 25 smaller squares, or 32 2×1-inch bites, which is what I usually do.
3 ounces (85 grams) unsweetened chocolate, roughly chopped
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 1/3 cups (265 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams)
2/3 cup (85 grams) all-purpose flour
Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
Let cool and cut into desired size. If you’re like me, you will prefer these and all brownies, cold or even frozen. But I bet you’re normal and will just eat them hot from the pan. If desired, dust the brownies with powdered sugar before serving.
From Once Upon a Chef by Jennifer Segal
1/4 cup cornstarch
1/2 cup Confectioners' sugar, plus more to decorate finished bars
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
For the lemon topping
3 large eggs
1-1/2 cups granulated sugar
1 tablespoon lemon zest (be sure to zest before juicing the lemons)
5 tablespoons freshly squeezed lemon juice (from 2-3 lemons)
3 tablespoons all-purpose flour
Make the Crust
Adjust an oven rack to the middle position and preheat the oven to 350°F.
Cover a 9-inch square baking pan with aluminum foil. Push the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray.
Place the flour, corn starch, salt and Confectioners' sugar in the bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend until the mixture resembles coarse meal, about 10 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin ½-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes.
Bake the crust until lightly golden, 15-20 minutes.
Make the Topping
In a medium bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and flour.
When the crust is ready, give lemon mixture a quick final stir and then pour over top. Immediately return the pan to the oven and bake another 20-25 minutes, or until the topping is set and firm. Let cool on a rack to room temperature, or at least 30 minutes, then cover and chill in the refrigerator until cold -- the bars are much easier to cut when cold.
To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, trim the edges off, then cut into 2-inch squares. Use a fine sieve to dust the squares with Confectioners' sugar. Store finished lemon squares in the refrigerator and serve chilled.
Servings: 16 2-inch squares
Copyright © Once Upon a Chef
An old Kraft favorite
1/2 C chopped pecans, divided
38 ginger snap cookies, finely crushed (about 1 1/2 C)
1/4 C butter or margarine, melted
4 packages (8 oz. each) Philadelphia cream cheese, softened
1 C sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 large eggs
Heat oven to 325 degrees.
Chop 1/4 C nuts finely and place in medium bowl. Add ginger snap crumbs and butter and mix well. Press onto bottom of a 13x9 inch pan. Beat cream cheese and sugar in large bowl with a mixer until blended. Add pumpkin, spice and vanilla. Mix well. Add eggs, one at a time, mixing on low speed after each one until blended. Pour over crust. Bake 45 minutes, or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining pecans and dollop with whipped cream.
Whipped cream for topping
1 C whipping cream
powdered sugar to taste
vanilla to taste
Combine all ingredients in medium bowl and mix until firm peaks appear. NOTE: I like to whip cream over a bowl of ice, which makes the process go faster.
If you like caramel, this is an easy-to-prepare caramel sauce to spoon over the cheesecake. I am a purist when it comes to my cheesecake, so I serve it with the whipped cream.
1/4 C milk
35 Kraft caramels
In a bowl, microwave caramels and milk on high for 1 1/2 minutes or until caramels are completely melted, stirring every 30 seconds.
From Once Upon a Chef (my go-to recipe site) by Jennifer Segal
5 ears of corn
2 scallions, finely sliced, white and green parts
3-1/2 tbsp. vegetable oil
2-1/2 tbsp. white-wine vinegar (I used more)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/3 cup finely sliced fresh basil leaves
Sugar, optional (only if corn is not sweet)
Cook the corn in a large pot of salted, boiling water for 3-4 minutes. Do not overcook. Drain and immerse in very cold water to stop the cooking process. When corn is cool enough to handle, use a serrated knife to cut kernels from the cob.
Combine the kernels in a large bowl with the other ingredients and chill until ready to serve. Serve cold or at room temperature (my preference).
Adapted from the New York Times via Smitten Kitchen
6 tbsp. olive oil
1/2 cup blanched almonds (preferably Marcona)
1/2 cup country bread, torn into small pieces
4 cloves garlic, chopped
Small pinch saffron
1 tbsp. chopped parsley
4 chicken thighs and 4 chicken drumsticks*
Flour, for dusting
1 dried red chili**
1 Spanish onion, sliced
1/2 cup white wine
1 cup chicken broth
1/2 cup pitted green olives
*If you prefer white meat, use breasts and thighs, instead. Worked wonderfully!
**I used an extra chili for more flavor
Heat 2 tbsp. oil in a large braising pan. Add almonds, bread, and garlic. Cook over medium heat so the garlic softens and the bread toasts but nothing burns. Scrape into a food processor and let cool for 5 minutes. Add the saffron and parsley and pulse to a coarse paste.
Preheat oven to 300 degrees. Season the chicken with salt and dust with flour. Add 2 tbsp. oil to the braiser and place over medium-high heat. Add chicken and brown all sides, then remove to a plate. Wipe out the pan. Add remaining oil, the chili, and onions and cook until softened. Discard the chili. Nestle chicken in the pan, pour in the wine and reduce by half.
Add the almond mixture and the broth, bring to a simmer, cover the pan and braise in the oven until the chicken is almost tender, about 40 minutes. Stir in the olives and cook until the chicken is very tender, 10 minutes more. Serve from the pan. Serves 4.
From Once Upon a Chef by Jennifer Segal
1-1/2 cup chicken or vegetable broth
1 tbsp. butter or oil
1 10-ounce box couscous
6 tbsp. apricot preserves
4-1/2 tbsp. olive oil
3 tbsp. white-wine vinegar
Freshly ground black pepper
2 scallions, finely sliced, green and white parts
2 tbsp. chopped parsley or mint (I prefer mint) - optional
1/3 cup sliced almonds
Bring broth to a boil with butter or oil and 1/4 tsp salt. Add couscous and stir. Cover with a tight-fitting lid and set aside for 5 minutes, then fluff with a fork to remove lumps.
In a small bowl, whisk together preserves, oil, vinegar, 1/4 tsp. salt, and black pepper. Add 3/4 cup of vinaigrette to the couscous and combine. Taste, and add remaining vinaigrette little by little, if necessary. (You probably won't use it all.) Use all the little chunks of preserve. Stir in scallions, almonds, and herbs. Taste again and adjust seasoning (you may want to add more salt). Serve warm or at room temperature.
This is the bread salad everyone loved from last year's Fourth of July party at South Waterfront.
Summer Panzanella from Ina Garten
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
2 bell peppers, seeded and cut into 1-inch cubes (I like to use a combination of purple or yellow or orange, to nicely colorize the dish)
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the vinaigrette
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk together the ingredients. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
Serve immediately, or better yet, allow the salad to sit for about half an hour for the flavors to blend.
From last year's lunch menus.
2 tbsp. fresh lemon juice
2 tbsp. olive oil Kosher salt and pepper
3 can solid white tuna
½ small red onion
½ c. grape tomatoes (Only sweet tomatoes will do. Use the best local, small tomatoes you can find.)
¼ c. pitted kalamata olives
¼ c. flat-leaf parsley
4 small or 2 large pitas
In a large bowl, whisk together the lemon juice, olive oil, and 1/4 tsp each salt and pepper. Add the tuna, onion, tomatoes, olives and parsley and gently toss to combine. Open the pitas and scoop in salad.
NOTE: I usually add extra olive and a bit more tomato.
For the topping:
2 tablespoons unsalted butter, plus more for baking dish
2 tablespoons extra-virgin olive oil
2 cups panko (Japanese breadcrumbs)
2 large garlic cloves, minced
2 ounces finely grated Parmesan (about 1/2 cup)
1/2 teaspoon kosher salt
For the macaroni and sauce:
1 pound dried elbow macaroni
1/2 cup (1 stick) unsalted butter
6 tablespoons all-purpose flour
4 cups whole milk
3/4 cup heavy cream
16 ounces coarsely grated extra-sharp cheddar (about 6 cups)
2 ounces grated Parmesan (about 1/2 cup)
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 1/2 tablespoons mustard powder
Meanwhile, in a large skillet over medium heat, heat butter and oil until butter foam subsides. Add panko and garlic; cook, stirring, until crumbs are golden brown, 4 to 6 minutes. Transfer crumbs to a medium bowl, stir in 1/2 cup Parmesan and salt, and set aside.
Add macaroni to boiling salted water and cook until just al dente (avoid overcooking). Drain macaroni and set aside. In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
Add the salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.
Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 18 to 23 minutes. Let cool 15 minutes before serving.
Linda's NOTE: You will have more breadcrumb mixture than you need, but spread it very generously over the top. Then, nibble on what is left. You won't be able to resist!
24 slices of deli honey ham
6 slices of swiss cheese, cut into fourths
1/3 cup mayonnaise
1 tablespoon poppyseeds
1 1/2 tablespoons Dijon mustard
1/2 cup butter melted
1 tablespoon onion powder
1/2 teaspoon Worcestershire sauce
2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish. In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce. Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes. Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.
Linda's NOTE: I like to add an additional 1/4 slice of cheese on the bottom of the roll.