A Hopp'in BarufFeast

A HOPP'IN BARUFFEAST IS FULL! See everyone else in March!

Saturday, February 18th at 630pm (note time change from 730pm)

The menu is decided!
Thanks to Gina, Terry, Mom and Dad for inspirational ideas!
Gourmet Pizza evening with 4 varieties. All of them will be cooked on the FAMOUS Big John's Pizza Queen pizza doughs.

1. Thai chicken (contains peanuts)
2. Arugula/feta cheese/ sauteed onion (vegetarian)
3. Truffle/Mushroom and Asiago (vegetarian)
4. Chicken Fajita (spicy)
5. Sauce and mozzarella (with and without hot italian sausage)

Mission

Mission: Provide an open space for friends and family who feel welcome to come and enjoy my 'slow food' dinners, once per month. Bring friends and whatever you can contribute!

Once dinners are closed, they're closed! So sign up when you can.

Stay tuned for updates, dinner dates/times and recipes! Don't hesitate to share your ideas or to request a theme-dinner. I'm always up for a good challenge. :)

Monday, November 14, 2011

BarufFeast 2: Middle East, mild

BarufFeast 2. Theme: Middle East meets America
Guests: 9 (Seth, Anna, Glen, Jess, Adam, Liz, Terry, Gina)

Thanks to all who attended! I apologize for the delay in posting. Here goes!


The appetizer: homemade lemon/garlic hommous with toasted pita. Got a blender, chick peas, tahini, olive oil, garlic and lemon? Then you can make it too! The core of the hommous is the soaked chick pea. I find it easiest to use canned chick peas, but if you have the time, and desire a smaller carbon footprint, use dried chick peas, and soak them yourself. (These folks know all about this: Hummus blog).



App #2: Homemade Eggplant baba ghanoush (Thanks to Liz/Adam) over toasted (Wegman's) semolina loaf


The salad (Vegan): Mixed greens and arugula with goddess dressing (thanks to my brother Russ for this recipe). Equal parts Tahini, Bragg's amino (or lite soy sauce), apple cider (or other flavored) vinegar, and extra virgin olive oil; lemon juice, dried parsley and garlic (to taste), pinch of sugar. Mix well. If you want, you can purchase it at Trader Joes!






The main course: Grilled kebabs of cubed chicken breasts/thighs, cubed bell peppers, white mushrooms, yellow onion and lime (from my own lime tree), marinated for 24 hours in a cumin, garlic, salt, pepper, lemon and olive oil (thanks again to Liz for this spontaneous off-the-cuff recipe).

2 Small tips on cooking kebabs: 
1.breast and thighs on the same kebab: cut the breast chunks larger than the thigh chunks so that the breast and thighs cook at the same pace.
2. do NOT use sliced mushrooms- they don't stay on the kebab. Use WHOLE white/button mushrooms instead.

My new lime tree:



The accompanying wines: (Thanks to Adam!)
Red: d'Anezon Cote du Rhone (French, 2008)
White: Gaia Notios (Greek, 2010)        [*My personal favorite pairing of the evening*]
Champagne: Piper Sonoma Brut-Cali (California)

Dessert: Cookies, cinnamon buns and ice cream, OH MY!
"T" (from our famous sister blog, The AfterDinnerSneeze) blessed us with his home-made ginger chocolate chip cookies. Some of us even made our own open-faced ice cream sandwiches with chocolate/vanilla ice cream.

Next BarufFeast to be announced shortly! I'm looking forward to seeing more of my blog-readers there!

-D
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