Thai Green Chicken Curry Soup

1 1/2 lb. skinless, boneless chicken thighs, cut into 1/2 inch strips

2 Tbsp. peanut or grapeseed oil

1 yellow onion, cut into 8 wedges

1 small red bell pepper, seeded and cut into matchsticks

2 small carrots, peeled, cut into 1-inch chunks

1/2-inch piece of fresh ginger, peeled and minced

2 garlic cloves

1 can unsweetened coconut milk

3 Tbsp. Thai green curry paste

2 cups chicken stock

2 Tbsp. Asian fish sauce

2 handfuls baby spinach leaves

1/2 cup loosely packed cilantro leaves

1 tsp. black sesame seeds

1 lime, cut into wedges

brown rice for serving (optional)

In a soup pot over medium heat, warm the oil.  Add the onion, bell pepper and carrot and saute until beginning to soften, about 3 minutes. Stir in ginger and garlic and saute until fragrant, about 30 seconds. Transfer to a plate.

Open the can of coconut milk and scoop out 3 tablespoons of the thick cream on top. Turn the heat back on the soup pot. Add the 3 tablespoons of the coconut milk along with the curry paste and stir well.  Whisk in remaining coconut milk, the broth and the fish sauce.  Return the vegetable mixture to the pan, stir in the chicken and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce has reduced slightly and the vegetables are crisp-tender, and the chicken is cooked through, about 5 minutes. Taste for seasoning.  Add the handfuls of spinach leaves and stir in until wilted, about 3 minutes.  Garnish with cilantro, black sesame seeds and lime wedges. Spoon over brown rice. Serves 4-6


Women's Christmas Luncheon Event - Reverence Church

8 cups chicken stock
6 tomatillos (husked, rinsed, halved)
1 medium white onion, diced
1 jalapeno, roughly chopped
1 tsp. dried oregano
1 tsp. cumin
2 garlic cloves
1 bunch cilantro, chopped
1 rotisserie chicken, shredded
1/4 cup orange juice
1-28 oz. can hominy
olive oil

Combine tomatillos, the diced onion, jalapeno, oregano, cumin, garlic, and parsley in a blender with 1 cup of the chicken stock.  Purée until completely smooth.  In a large soup pot oven over medium-high heat, add a splash of olive oil and then add the puréed vegetables, bring to a simmer and reduce the sauce by half.  Once the sauce has reduced add the remaining chicken stock, shredded chicken, hominy and orange juice.  Bring to a boil and reduce to a simmer, about 10 minutes.  Taste for seasoning.
For serving spoon into bowls and top with diced onion, radish, avocados, cilantro and sour cream.  Squeeze of some freshly squeezed lime juice.
Serves 8

1 Tbsp. Lemon Juice
3 Tbsp. Olive Oil
Freshly ground black pepper

Pour lemon juice into a small bowl or a jar with a tight fitting lid.  Add salt and freshly ground black pepper.  Stir to dissolve salt, taste, adjust if needed.  Use a fork or small whisk and add olive oil a little at a time; whisk until completely emulsified.

Optional Variations:
Add a little pureed garlic or diced shallot or both to the vinegar.
White wine vinegar, sherry vinegar, or red wine vinegar can replace some or all of the lemon juice.
Beat in a little mustard before you start adding the oil.
For part of the olive oil, substitute a very fresh nut oil, such as walnut or hazelnut.
Heavy cream or crème fraiche can replace some or all of the olive oil.
Chop some fresh herbs and stir them into the finished vinaigrette.


Create any of these combinations with ¾ cup unsalted butter at room temperature

Sweet Hot
2 tbsp. honey
2 tbsp. sriracha
¾ tsp. freshly ground black pepper

Ginger Curry
3 tbsp. fresh cilantro
1 scallion
2 tsp. fresh ginger
2 tsp. madras curry
Salt and Pepper

Blue Cheese Horseradish
1 ½ oz. crumbled blue cheese
2 tbsp. fresh chives
1 tbsp. prepared horseradish

Spring Herb
1 tbsp. flat leaf parsley
1 tbsp. fresh tarragon
1 tbsp. fresh mint
1 tbsp. fresh chives
2 tbsp. fresh dill
1 scallion
Salt and pepper

Citrus Serrano
1 tbsp. lime, lemon, and orange zest
1 large garlic clove
1 serrano pepper
Salt and pepper

A Shared Gathering Women's Luncheon Event- CVCS


Quick Bolognese
½ ounce dried porcini mushrooms
Boiling water
½ cup extra-virgin olive oil
1 pound ground beef
½ pound ground pork
Kosher salt & freshly ground black pepper
1 large onion, finely chopped
1 Tbsp. rosemary, finely chopped
4 cloves garlic, minced
2/3 cup dry white wine
1 ½ cups chicken stock
½ cup prepared marinara sauce
¼ cup parsley, chopped fine
¼ cup freshly grated Parmigiano-Reggiano cheese

Cover the porcini with boiling water and let stand until softened, about 20 minutes. Drain the mushrooms, reserving ¼ cup of the soaking liquid. Finely chop the porcini.
Meanwhile, in a large saucepan, heat the oil until shimmering. Add the beef, pork and a generous pinch each of salt and pepper; cook over moderate heat, breaking up the meat with a spoon, until barely pink, about 7 minutes. Add the onion and rosemary and cook until the onion is softened and just starting to brown, about 7 minutes.
Add the garlic and chopped porcini to the meat and cook until fragrant, about 2 minutes. Add the wine and the ¼ cup of porcini soaking liquid and cook, stirring occasionally, until almost evaporated, about 5 minutes. Add the stock and marinara sauce and bring to a boil. Cover partially and cook over moderately low heat until slightly reduced, about 7 minutes. Stir in the parsley and 2 tablespoons of the grated cheese. Transfer to a bowl and garnish with the remaining 2 tablespoons of grated cheese.
The sauce can be refrigerated for up to 2 days. Makes 5 cups

18 cups water
6 cups heavy cream
Kosher salt
4 cups fine-ground polenta (not instant)
2 cups shredded Fontina
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
½ tsp. freshly grated nutmeg
Freshly ground pepper
Serving suggestion: 
Sausage and peppers
Prepared pesto
Prepared marinara
In a very large pot, combine the water with the heavy cream, season with salt and bring to a boil. Gradually whisk in the polenta and bring to a boil over moderately high heat, whisking constantly. Cook the polenta over moderate heat, stirring occasionally, until thick, creamy and no longer gritty, about 30 minutes. Stir in the Fontina and Parmigiano-Reggiano with a wooden spoon until melted, then stir in the nutmeg and season with salt and pepper. 
Immediately pour the polenta on the butcher paper and invite guests to grab spoons and forks, add Quick Bolognese Sauce. SERVE WITH: Sausage and peppers, or top with Bolognese sauce, marinara sauce or pesto
If making ahead cover the polenta in the pot it was cooking in with plastic wrap and then a layer of foil. Place in a warm oven.
Serves 18

Makes 8 to 10 pieces

400 g of quality shortbread (2 ½ Walkers)
170 g of large grained raw sugar
3 level teaspoons ground ginger
40 g mixed citrus peel
40 g crystalized ginger
70 g plain flour
1 pinch of baking powder
40 g light karo syrup
40 g molasses
70 g unsalted butter

Preheat the oven to 350 and line a 9 x 13 pan with parchment paper.

Put the shortbread, sugar and 2 teaspoons of the ground ginger into a
food processor and whiz to fine crumbs. Remove 100 g of the mix and keep to the side.

Add the remaining teaspoon of ginger to the processor, then roughly chop and add the
mixed peel and ginger, followed by the flour and baking powder.
 Pulse until well mixed.

Melt the syrup, molasses and butter together in a large pan. Once melted, stir
In the mixture from the food processor until thoroughly combined.

Tip onto the baking tray and spread out evenly. Press the mixture down into the tray.
Using your fingers or the back of a spoon. When the mix is a flat, dense and even layer,
pop the try into the preheated oven for 8 to 10 minutes.

Take the pan put of the oven and sprinkle the hot gingerbread with the reserved crumbs, 
pressing them down really well with a spatula.

Carefully cut into good-sized pieces with a sharp knife, and leave to cool in the pan before eating. 
‘gorgeous with ice cream, or as a cheesecake base’

Adapted from Jamie Oliver

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