Nicolette, Ken and Rachel
LOVE this picture of Amy and Anne: it sums up Gourmet Club for me :-)
Anne's mantel decorations I loved!
HAZELNUT-MUSHROOM PILAF
Alicia Galbraith – Gourmet Club Christmas 2007
INGREDIENTS
2 Tbsp butter
¼ C olive oil
1/2 C uncooked long-grain rice
1/4 C uncooked orzo pasta
1/2 C sliced fresh mushrooms
1/2 C chopped onion
1/4 C minced celery
2 C chicken broth
2 tablespoons chopped fresh parsley
1/4 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/2 C chopped toasted hazelnuts (pine nuts or almonds could also be substituted in a pinch)
½ C chopped dried cranberries
DIRECTIONS:
Place a large skillet over medium-low heat. Melt butter and oil together, then saute rice, orzo, mushrooms, onion, and celery. Stir constantly until rice is lightly browned.
Mix in chicken broth, parsley, marjoram, pepper, and hazelnuts. Bring to a boil, then reduce heat to low, cover skillet, and allow to simmer 15 minutes. Remove from heat and let stand 10 minutes before serving.
******
ABEND BROT
Baguette cut on diagonal
Prosciutto
Steamed fresh broccoli
1 cup sour cream
2-3 tablespoon prepared mustard
Grated cheddar cheese
Mix the sour cream and mustard. Atop the cut baguette, layer prosciutto, steamed broccoli, sour cream sauce, and cheese. Broil in preheated oven until cheese is melted.
Abend Brot, translated from German, means “evening bread”. Traditionally, bread was topped with leftover meat, vegetables, and cheese, then put in the oven to warm and enjoyed as an evening snack.
