Friday, February 18, 2011

First Spring Potluck: a delicious success!

Last night, members of Slow Food Tufts gathered at Maggie's house for a delicious potluck. We took a break from our studies to eat, drink, and talk. Conversation was never dull, and it was a great event for getting to know fellow Slow Foodies.

As always, the highlight of the event was the diverse, tasty food that everyone brought. We even ate an entire (relatively) large slice of double cream Brie... and opened a second package! Sarah Kasten brought homemade chutney that reminded us all of Christmas spices, Kyle made a yummy Baby Arugula Salad, and Emily brought Mochi for dessert. Ever the fan of wrapping appetizers, Maggie made Bacon and Kimchi wrapped Tofu, which was delicious!

In addition, we felt that it would be great to start compiling lists of recipes, so that people could make what they tried at the potluck. Here are some recipes from this potluck, see you at the next one!

Quinoa- Black Bean Salad with Smoky Lime Dressing
(made by Jesse Appelman, recipe from the NY Times)

1 cup quinoa (Inca Red from Ancient Harvest)
4 green onions, thinly sliced
1 (15-ounce) can black beans, drained
1/4 cup chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon soy sauce
2 teaspoons agave nectar or honey
1/2 teaspoon kosher salt
1 canned chipotle pepper in adobo sauce
1 small garlic clove, finely chopped

Place the quinoa and 2 cups water in a medium saucepan over high heat and bring to a boil.

Lower heat, cover and simmer 15 minutes, or until liquid is absorbed. Stir in the green onions, black beans, and cilantro.

Puree the remaining ingredients together in a food processor; pour over quinoa and stir to coat with dressing. Adjust seasoning with salt and additional lime juice if desired.

Serve warm or at room temperature. Serves 4-6

Kale Mashed Potatoes
Made by Tina Galante

2-3 pounds potatoes, cut into chunks (I like to leave skins on)
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1/2+ cup warm milk and/or cream
2-3 tablespoons salted butter
sea salt
freshly ground black pepper

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic and saute for a few minutes. Then add the chopped kale, a pinch of salt, and saute until tender.

Mash the potatoes with a potato masher or fork. Add butter and slowly stir in the milk and/or cream until the texture is smooth and creamy. Season with salt and pepper. Stir in the kale.

Peppermint Chocolate Chip Cookies
Made by Rachael Kirk

3/4 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

Bacon/Kimchi Wrapped Tofu
Made by Maggie Holmes

1. purchase 1 pound of kimchi (preferably in long strips, not chopped), 1/2
pound of bacon, 1 packet extra firm tofu.
2. cut the tofu into cubes.
3. wrap the kimchi around the tofu
4. wrap the bacon around the kimchi/tofu and secure with toothpicks
5. broil on high for 8-10 minutes to heat through and crisp up the bacon
6. gobble down with a pack of your funnest pals!

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