Talking Heads

Talking Heads Opening Night Friday, May 14th, 2010

Talking Heads is a British Drama featuring four women. This play was written by Alan Bennett. It was actually written for television, but transitioned very well to the Players By The Sea stage. If you missed this show, you missed 4 very funny and talented woment performing extraordinarily in our studio. Staci Cobb, who played a young starlet trying to get a role, Simone Aiden-Reid, a theatre teacher at Douglas Anderson School of the Arts, plaing a nosy neighbor who writes her dissatifsactions about life in letters, Carolyn Lee, who actually is from England and plays an antiques dealer who "helps" elderly neighbors sell their trinkets to her, and Holly Gutshall, our own Players By The Sea President, who plays an elderly lady who, when alone in her home and falls, wonders if she would be better off in a nursing home.

Because this play took place in England, the decision was made to serve finger sandwiches, scones, and tea biscuits with clotted cream. What a great setting for an "afternoon tea!"

TEA BISCUITS - makes 20 biscuits

2 cups flour

4 tsp. baking powder

1 tsp. salt

1/2 cup shortening

3/4 cups milk

1. Preheat oven to 400 degrees

2. Grease a baking sheet

3. Combine the flour, baking powder, and salt

4. Cut in the shortening until the mixture has a crumbly texture

5. Stir in the milk with a fork to make a soft dough

6. Knead 8-10 times and roll out with one half inch thickness

7. Cut into rounds with a biscuit cutter, or cookie cutter

8. Place on baking sheet and allow to rest for a few minutes

9. Bake for 12-15 minutes

CLOTTED CREAM

1 pint heavy whipping cream

Whip cream as you would for heavy cream, but whip until it has the consistency of butter. Clotted cream is not supposed to be sweet, so you do not add any vanilla or sugar. True clotted cream is made almost identical to cremem fraiche, but this is not the way that I made it.

EGG SALAD SANDWICHES makes 40 tea sandwiches (cut into quarters)

8 eggs, boiled

1/2 cup mayo

salt and pepper to taste

1 TBS. fresh, chopped dill

6 TBS. softened butter at room temp.

20 slices pepperidge farm thin bread

1. Peel and slice the eggs

2. Put them in a bowl and coarsely mash them with the back of a fork

3. Add mayo, salt, pepper, and dill and stir until well blended

4. Spread the butter on 1 side of each slice of bread

5. Top with 2 TBS. egg mixture on half of the bread slices

6. Top with the remaining bread

7. Slice into quarters and enjoy! Make sure to remove the crusts from the sandwiches before serving. I do this before spreading with butter.

ALMOND CHICKEN SALAD FINGER SANDWICHES makes 40 tea sandwiches (quartered)

for the butter mixture:

3/4 cup softened butter at room temp.

2 tsp. lemon juice

salt

2 TBS dried basil

Mix all of these ingredients together and spread them on each slice of bread.

for the filling:

1 cup finely cgopped chicken meat (I used canned chicken)

1/2 cup mayo

1/2 cup slivered almonds

salt and pepper to taste

20 grapes, chopped

1. Combine all ingredients and mix thoroughly

2. spread on half of the bread slices

3. place the other slices on top, and cut into quarters.

4. ENJOY! (for this recipe, you must make sure that all ingredients are chopped fine so that they will fit on a tiny quarter of a sandwich!

CUCUMBER SANDWICHES makes 40 tea sandwiches (quartered)

1 large cucumber, sliced thin

salt

3/4 cup softened butter at room temperature

2 tsp. garlic

20 slices thin bread

1 Tbs. lemon juice

1 TBS olive oil

pepper

1. Salt the cucumber slices and plae them in a colander to drain for 1-2 hours

2. Combine the butter and garlic and spread on all of the bread slices

3. In a small bowl, stir together the lemon juice, olive oil, and pepper

4. Add the cucumber slices to the bowl and mix to coat

5. Place cucumbers on half of the bread slices.

6. Top with the remaining bread slices and cut into quarters

SMOKED SALMON CREAM CHEESE SANDWICHES Makes 40 sandwiches quartered

8 oz. cream cheese

1 spoonful fresh dill, chopped

10 slices smoked salmon

squeeze of lemon juice

salt and pepper to taste

1. Beat the cream cheese, dill, lemon juice, salt and pepper together and spread on the slices of bread

2. Spread the salmon slices on top of the cream cheese mixture on half of the slices

3. top with the other slices and cut into sandwich quarters.

LEMON CURD TARTLETS

1 tsp. lemon zest

juice of 8 lemons (2/3 cup)

1 cup sugar

6 TBS. butter, cut into pieces and room temperature

2 eggs

2 egg yolks

2 pkgs Athenos mini shells

1. in a large bowl, beat the butter and sugar for 2 minutes

2. Slowly add the eggs and egg yolks

3. Beat this for 1 minute

4. Mix in the lemon juice. The mixture will look curdled, but it will smooth out while cooking

5. In a medium saucepan, cook the mixture over low heat until it looks smooth and the butter melts

6. Increase the heat to medium and cook for 15 minutes, stirring constantly.

7. The mixture needs to get to 170 degrees...DO NOT BOIL!

8 Remove the curd and stir in the lemon zest

9. Transfer to a bowl and cover with plastic wrap (put the wrap right on top of the curd so a film will not form on it)

The lemon curd will keep for 1 week in the refridgerator and 2 months in the freezer.

When ready to serve, spon into induvidual tartlet cups.

WELSH TEA BISCUiTS

1 cup lard

1 1/2 cups sugar

4 cups flour

2 tsp. baking powder

1 tsp. salt

1 1/2 cups currants

2 tsp. nutmeg

2 eggs

1/3 cup milk

1. Beat eggs and milk together in a bowl

2. add currants and set aside

3. Sift all dry ingredients together

4. Work lard into flour mixture until fine and crumbly

5. Pour milk and currants into the flour mixture and knead

6. wrap in waxed paper and chill for 1 hour

7. Roll out dough and cut into circular shapes

8. Heat griddle. Add oil lightly with waxed paper

9. Place cookies on griddle

10. When top of cookie gets shiny, turn over

11. Leave on griddle 1 1/2 min. or until lightly browned

YUMMY!!

6.

AND THE WINNER IS: Opening Night food April 23rd 2010

Because this play was about a guy winning an Academy Award, we decided to have a red carpet for opening night, and serve lavish hollywood type foods. It was a blast, if you missed it, you missed a great time with great foods and great drinks!!

SHRIMP AND GRITS BAR in a Martini Glass

FOR THE SHRIMP:

This recipe was taken from the Bubba Gump Shrimp Company, and it is delicious!!

1 lb. medium shrimp, peeled and deveined (frozen is okay)

2 TBS. butter

1/2 TBS Worcestershire Sauce

1 tsp. black pepper

1 tsp. Cajun seasoning

1/2 TBS. minced garlic

FOR THE BROTH:

1/2 tsp. butter

12 oz. clam juice

1 tsp. Worcestershire Sauce

1/2 ts. pepper

1/2 tsp cajun seasoning

1 tsp minced garlic

1 chicken bouillon cube

1/4 tsp. sugar

To prepare the broth:

1 Saute pepper, cajun seasoning and garlic in butter for approximately 5 minutes over medium heat.

2. Add the remaining ingredients and bring to a boil.

3. Turn down to a simmer and leave on the stove until ready to serve.

To prepare the shrimp:

1. Melt butter in a pan and add the shrimp, Worcestershire Sauce, pepper, cajun seasoning and garlic, and cook to medium rare.

2. Add the broth and bring to a simmer

3 Add to the grits...YUMMY!

CHEESE GRITS:

4 cups milk

1 cup yellow corn grits

1 tsp. white pepper

1/2 tsp cajun seasoning

8 oz. sharp cheddar cheese, shredded (plus extra for garnish)

1. In a medium saucepan, put 4 cups of milk to boil

2. When milk boils, add grits. Stir and reduce heat to low and cover.

3. After 10 minutes, stir in cheese, seasoning, and pepper. Stir frequently and keep warm. If grits get too thick, add more milk.

Serve with the shrimp.

I also added the following toppings to the shrimp and grit martinis:

shredded cheddar cheese

chopped sausage

chopped chorizo

chopped ham

sun dried tomatoes

roasted red peppers

bacon pieces

chopped green onions

chopped red bell pepper

parmesan cheese

INSALATA CAPRESE ON A SKEWER

1 pkg cherry tomatoes

1 pkg fresh mossarella slices

fresh basil leaves

skewers

balsamic vinegar to drizzle

Take a cherry tomato, a piece of basil, and a piece of mozzarella and thread them onto a wooden skewer. Continue this until the skewer is full. When finished, place the skewers on a tray and drizzle with balsamic vinegar.

GRAPE BLUE CHEESE SKEWERS

20-24 seedless grapes, any color

1 wedge of blue cheese

Cut blue cheese into chunks. Alternate grape and blue cheese on the skewer like the recipe above.

I also made the same grape skewers using gouda cheese cut into chunks.

Delicious and easy!!

CARROT CAKE CUPCAKES:

3/4 cup whole wheat pastry flour

1/2 cup all-purpose flour

1/4 tsp. salt

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 cup canola oil

3/4 cup light brown sugar, firmly packed

2 large eggs

1/2 cup applesauce

1/2 tsp. vanilla

1 1/2 cup finely shredded carrots

1/4 cup chopped walnuts

4 oz. cream cheese

3/4 cup confectioners sugar, sifted

1/2 tsp. lemon zest

1. Preheat the oven to 350 degrees

2. Linne muffin pan cups with paper liners

3. Sift together the first 6 ingredients

4. In a large bowl, whisk together the oil, brown sugar and eggs until well combined.

5. Whisk in the applesauce, vanilla, and carrots.

6. Add the dry ingredients to the wet and mix until combined.

7. Stir in the 1/4 cup walnuts

8. Divide the batter into cups and bake for 20 minutes

CREAM CHEESE FROSTING:

With an electric mixer, beat in cream cheese, confectioners sugar, and lemon zest and mix until smooth and silky. Spread over the cooled cupcakes. ENJOY!!

MOON FOR THE MISBEGOTTEN opening night food March 12th

BANGERS AND MASH CASSEROLE:

POTATOES:

1 1/2 lbs. potatoes, peeled and cut into 2 inch cubes

1/2 cup sour cream

2 TBS. butter, divided

2 TBS. prepared mustard

SAUSAGES:

1 (12 oz.) can dark beer

8-10 bangers (you can buy these at Fresh Market)

3 TBS. olive oil

1 TBS. mustard seeds

3 large red onions, cut in half and sliced thin

salt and pepper to taste

2 TBS. flour

2 TBS. sugar

3 TBS. balsamic vinegar

1 tsp. dried thyme

2 cups beef broth

3/4 cup french fried onions (in a can)

TO PREPARE POTATOES:

1. Cook the potatoes in salt water until tender (about 20 minutes) once tender, drain the water.

2. Add sour cream, butter and prepared mustard, and mash until smooth and creamy.

WHILE THE POTATOES ARE COOKING:

3. Prick the bangers several times with a fork.

4. In a sauce pan, bring the beer to a simmer over medium heat.

5. Add the sausages and poach for 5 minutes. Remove the sausages from the pan and discard the beer.

6. Heat oil and mustard seed in a large skillet over medium heat. Add the onions, bangers, salt and pepper.

7. Cook until the onions are tender and the bangers are a light golden brown (about 6 minutes).

8. Stir often so as not to scorch the onions.

9. Remove the bangers, and slice them into thirds. Place them in a casserole.

10. Add flour to the pan and stir to combine. Stir in sugar, balsamic vinegar and thyme and cook for 2 minutes.

11. Pour in beef broth, bring to a boil and cook for 5-10 minutes until gravy thickens.

12. Pour onion gravy over bangers, top casserole with mashed potatoes, and sprinkle french fried onions on the top.

13. Just before serving, bake uncovered at 350 degrees for about 25 minutes until to is golden brown.

This casserole is soooooo good!! It also has soooooo many calories!! If you are goig to cheat on your diet, this is something I suggest you cheat with...no regrets!!!

COLCANNON:

6 medium potatoes, peeled and cubed

2 cups chopped cabbage

1 large onion, chopped

1 TBS. butter

salt and pepper to taste

1. Place potatoes in a large pot, cover with water and salt and bring to a boil.

2. Cover and cook over med. heat for 8-10 minutes or until potatoes are almost tender.

3. Add cabbage and onion.

4. Cover and simmer for 5-6 minutes or until cabbage is tender.

5. Drain well and mash with butter, salt, and pepper.

The original recipe from Ireland calls for Kale rather than cabbage, but my family has ALWAYS used cabbage, so this is the colcannon that I know and love!!

FISH CAKES:

3 large potatoes

1 lb. fresh fish

1 red onion

1 bunch parley

salt and pepper

1 cup breadcrumbs

1/4 cup milk

2 eggs

1 tsp. whole grain mustard

1. Peel, wash and cut the potatoes.

2. Boil them until tender

3. Mash the potatoes

4. Peel and dice the red onion into a small dice.

5. Cut the fish into small pieces and mix together in a bowl with the onion, potatoes, mustard, chopped parsley, salt and pepper.

6. Shape the mix into cakes using some flour to prevent sticking.

7. Beat the 2 eggs together until smooth.

8. Dip each cake into the breadcrumbs.

9. Heat a medium pan with oil and fry the cakes for 2 minutes per side until golden brown.

10. Serve with lemon.

These were pretty yummy, but I added some old bay and dill to the mix because I was afraid they were going to be a little bland.

CHEDDAR ALE PUB SPREAD:

3 cups shredded sharp cheddar cheese

3 cup softened cream cheese

1 TBS. ale

3 tsp. dry mustard

3/4 tsp. cayenne pepper

1 1/2 cups pecans, toasted and finely chopped

1 1/2 cups parsley, finely chopped

1. Place cheeses in food processor or blender and process until smooth.

2. Gradually add ale, mustard, and cayenne pepper.

3. If mixture is soft, refrigerate it until it can hold a shape.

4. Shape into a ball

5. Combine the pecans and parsley and pat it onto the cheese ball

4. Mold into a disc shape (I put plastic wrap inside a mixing bowl and molded it to that)

5. Place on a serving plate and serve with crackers

This cheese ball is delicious!!!!!

IRISH SODA BREAD COOKIES

2 cups flour

3/4 cups sugar

1/2 tsp. baking soda

1/2 cup butter

1/2 cup currants

1/4 cup buttermilk

1 egg

1/4 tsp. salt

1 tsp caraway seeds

1 Preheat oven to 350 degrees

2. Combine dry ingredients in a mixing bowl. Cut in butter until mixture resembles coarse meal.

3. Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough (you may need a litle more milk)

4. On a floured surface, shape the dough into a ball and knead lightly 5 or 6 times. Roll out dough to 1/4 inch thick and cut into circles with a cookie cutter

5. Bake for 12 to 14 minutes or until slightly browned.

I do not really care for Irish Soda Bread, but these cookies are to die for!!

ART by Yasmina Reza Feb. 19th Studio Theatre

The play ART opened in conjunction with the grand opening of our newly renovated Grune Family Gallery and a juried art show.

The play was about 3 friends living in Paris. One of them buys a completely white painting and says it is a masterpiece. The other 2 must struggle with telling him he was taken, agreeing with him, or just keeping quiet about the whole thing. This comedy tackles more than just the Art Work, and it was truly a masterpiece of a performance at Player's By The Sea.

We decided to serve food before the show while patrons were viewing the artwork. This was the first time we did this, and it was a hit. Serving food before the show seems like a great idea!!

ART OPENING NIGHT FOOD 2/19

SHRIMP CROSTINI APPETIZER:

1 box french rounds

1 garlic clove cut in half

8 oz. cooked shrimp, coarsely chopped

1 green bell pepper, diced

2 TBS. mayonnaise

2 TBS. fresh parsley, chopped

1 TBS. green onions, chopped

1/4 tsp. fresh lime juice

1 TBS. dijon mustard

2 tsp. parm cheese, finely grated

5 drops tabasco sauce

salt/pepper to taste

In a small bowl, combine shrimp, bell pepper, mayonnaise, parsley, green onions, mustard, cheese, and tabaso sauce. Add salt and pepper. Spoon mixture onto bread rounds, garnish with parsley, and serve.

CREAMY DILL CUCUMBER TOASTIES:

1 8oz. pkg cream cheese, softened

1 7oz. pkg dry italian salad dressing mix

1 cup mayonnaise

1 container french rounds

1 cucumber sliced thin

3 TBS. dried dill

In a medium bowl, mix together cream cheese, dressing mix, and mayonnaise.

Spread a thin layer of the cream cheese mixture on a slice of bread and top with a slice of cucumber. Sprinkle with dill and serve

BABY BLT'S

1 lb bacon, cooked and crumbled

1 cup mayonnaise

1 cup green onions, chopped

20 Cherry tomatoes

3 TBS. fresh parsley, chopped

Cook bacon, cool, crumble, and ser aside

In a bowl, stir together the mayonnaise, bacon, green onion, and parsley until well blended.

Cut a small slice from the top of each tomato, using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture and refrigerate for one hour. Serve Chilled.

TOMATO BRUSCHETTA

8 roma tomatoes, chopped

1/2 cup sun-dried tomatoes packed in oil, chopped

5 cloves minced garlic

1/4 cup balsamic vinegr

1/2 cup fresh basil

1/4 tsp. salt

1/4 tsp. pepper

3 cups shredded mozzarella

1 pkg. french rounds

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes.

Divide the mixture onto the french rounds and top with mozzarella cheese

BEEF TENDERLOIN TARTLETS

12 slices thin whitee bread

butter for mini-muffin pans

4 TBS. chicken liver pate

1 tsp. dried thyme

1/3 cup rare deli roast beef slices, cut into small pieces

2 TBS. plum sauce

Remove crusts from bread .

With a rolling pin, roll each slice very thin. Cut 2 3-inch circles from each slice.

Press neatly into 2 buttered mini-muffin tins.

Bake at 370 degrees for 7 minutes or until lightly browned. (the rounds can be made 2 days in advance. Cover, and keep at room temperature)

Fill each baked tartlet with 1/2 tsp. chicken liver pate, a sprinkle of dried thyme, roast beef, and 1/4 tsp. plum sauce.

MINI CHEESEBALLS WITH GRAPES

1/2 cup pistachio nuts, finely chopped

4 oz. chevre cheese, softened

2 oz. cream cheese, softened

1-1/2 TBS. port wine

Kosher salt to taste

1 lb. seedlss grapes

1 6x6 square plastic wrap

Place pistachio nuts in a small bowl and set aside

In a large bowl, mix the two cheeses with the port wine and salt according to your taste

Place 1 tsp. of the mixture on the plastic wrap in the palm of your hand.

Add a grape, and completely cover it in cheese, and form into a mini cheeseball

Roll in pistachio nuts and refrigerate until firm, about 1 hour

TACO BITES

1 pkg scoops tortilla chips

1/2 lb. ground beef

1 pkg. taco seasoning mix

1 cup shredded lettuce

1/4 cup sour cream

1/4 cup salsa

shredded cheddar

Mix ground beef and taco mix according to directions on the package

Cool, and place a small amount in each scoop.

Add lettuce, sour cream and salsa to taste

Top with shredded cheddar and serve. Can be served warm or cold.

The Taffetas

The Taffetas by Rick Lewis

Let me just start by saying the food for this show was NOT a normal "what kind of food can we serve?" kind of opening night. Taffet's opening night took place on New Year's Eve, so the food was particularly SPECTACULAR. We had a whole Gala, and a true community effort when it came to putting on this wonderful extavaganza!! I will include the recipes that I made in this blog, but Joe and Holly also made food for this event. I am in the process of getting Holly's recipes, and I'm sure Joe will give me his recipe for the Coq Au Vin that was truly delicious, so...this blog will be a work in progress until I get all of the truly delicious recipes posted.

The Taffeta's was a cute little show that took place in the 1950's. It was about 4 sisters from Muncie, Indiana who got a chance to appear on the Ed Sullivan show. The rest, as they say, is history!!

THE TAFFETAS: Opening Night Food Dec. 31, 2009

We started off the evening with passed hot hors'douvres and homemade canapes by Holly. I am waiting for the canape recipes

Buffet Table...

SPICY TOMATO CHUTNEY

4 lbs. ripe tomatoes 1/4 cup golden raisins

1 (1 inch) piece ginger root 2 tsp. allspice

3 cloves garlic 1 tsp. chili powder

1 cup red wine vinegar 1 pinch paprika

2 onions, diced 1 TBS. curry paste

1. Fill a saucepan with water and bring to a boil. Place tomatoes in boiling water and cook 3-5 minutes. Remove from water, let cool, and peel the skins

2. Puree the tomatoes with ginger and garlic in a food processor

3. Place tomato mixture, sugar, vinegar, onions and golden raising in a large saucepan. Season with the spices and curry paste. Simmer over medium heat until thick. Refrigerate until ready to serve.

APPLE CHUTNEY

15 tart apples, peeled, cored and finely chopped 1/2 tsp. cinnamon

1 yellow onion, quartered 1/2 tsp. white pepper

1 cup white wine vinegar 1/2 tsp. ground cardamom

1/2 cup white sugar 1/4 tsp. ground nutmeg

1/2 cup brown sugar

1. In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom and nutmeg. Bring to a boil, reduce heat, and cover. Simmer for 30 minutes.

2. Stir frequently while simmering until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger. Store in the refrigerator until ready to serve.

HOLIDAY CRANBERRY CHUTNEY

1 (12 oz.) bag fresh cranberries 2 tsp. ground cinnamon

1 1/4 cups sugar 1 tsp. ground cumin

3/4 cup water 1/4 tsp. ground cloves

1 large cooking apple, chopped

1. In a saucepan, combine all ingredients and bring to a boil, stirring constantly. Reduce heat and simmer for 15-20 minutes or until apple is tender and mixture thickens.

2. Cool completely.

3. Store in the refrigerator until ready to serve.

NAPA CABBAGE SALAD

1 bag shredded cabbage 1 cup slivered almonds

1 bunch green onions, minced 1/4 cup cider vinegar

1/3 cup butter 3/4 cup vegetable oil

1 (3 oz.) pkg ramen noodles, broken 1/2 cup sugar

2 TBS sesame seeds 2 TBS soy sauce

1. Combine the cabbage, and green onions in a bowl. Refrigerate until ready to use.

2. Preheat oven to 350 degrees

3. Make the crunchies:

Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture into a baking sheet and bake the crunchies in the oven, turning often so they don't burn. When browned, remove from oven.

4. Make the dressing:

In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil and

let boil for one minute. Remove the pan from the heat and let cool.

5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or

the crunchies will get soft.

Delicious!! I get compliments on this dish everytime I make it, whoever came up with this recipe is a genious!!

WALDORF SALAD:

Waiting for the recipe from Holly

SEAFOOD NEWBURG:

1/4 cup butter 1 pinch paprika

1/4 cup flour 3 TBS ketchup

1/2 tsp. salt 1 dash worcestershire sauce

1 1/2 cups milk 1/2 lb shrimp, cleaned and deveined

1/4 cup cream sherry 1/2 lb. scallops

1. Combine butter, flour and salt in a saucepan. Cook for 2 minutes, or until you have a blonde

roux. Slowly pour in milk and bring mixture to a boil.

2. Stir sherry into the mixtue (to taste) add paprika, ketchup, and worcestershire. Simmer for 20 minutes.

3. While mixture is simmering, sautee the shrimp and scallops in a pan until done. (about 5 minutes). Add the seafood to the sherry mixture. Serve over rice or pasta.

CREME FRAICHE (to go into the beef stroganoff)

Creme fraiche is a thick and smooth soured cream with a rich and velvety texture. This matured cream has a nutty, slightly sour taste. It is WONDERFUL in foods, and gives it a different lvel of flavor. I try to make it and use it in place of sour cream in recipes. It is just so much better! Although it takes a long time to make, the extra time is so worth the effort!

1 cup heavy whipping cream (try to stay away from ultrapasturized, as it takes longer to thicken)

1 TBS buttermilk

1. In a medium saucepan over low heat, warm the cream to 105 degrees. Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened.

2. Stir and taste every 6-8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. Creme fraiche may be stored in the refrigerator for up to 10 days.

BEEF STROGANOFF:

2 lbs. beef chuck roast 1 tsp. prepared mustard

1/2 tsp. salt 6 oz. chopped mushrooms

4 oz. butter 1/3 cup creme fraiche

4 green onions, sliced (white parts only) 1/3 cup white wine

4 TBS. flour salt to taste

1 (10.5) can condnsed beef broth pepper to taste

1. Remove fat from roast and cut into 1/2 inch thik strips or cubes. Season with salt and pepper

2. In a large skillet o/medium heat, melt the butter and brown the beef quickly. Push the beef

off to one side. Add the onions and mushrooms and cook slowly for 3 to 5 minutes. Push

this to the side also.

3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a

boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour

or until the meat is tender.

4. 5 minutes before serving, stir in the creme fraiche and white wine. Heat briefly and salt and

pepper to taste. Serve over noodles.

COQ AU VIN:

waiting for the recipe from Joe

Crumbs by Al Letson

Crumbs was a somewhat true story of the time when Al worked in a bread factory right here in Jacksonville. It was a comedy, and Al and his crew did a great job putting on this play. Especially since Act two was pretty much written a week before opening!!

If you ever get to see any of Al's plays, RUN, don't walk to the theatre! He is an amazing actor, playwright, poet, and now NPR radio host. He will also be opening his one man play SUMMER IN SANCTUARY off broadway this summer. Go Al, we love you!

CRUMBS

by Al Letson:

OPENiNG NIGHT RECIPES: Crumbs, November 6, 2009

CHEDDAR CHICKEN CASSEROLE:

6 boneless, skinless chicken breasts

2 cups shredded cheddar cheese

1 (10.75 oz.) can cream of chicken soup

1 (10.75 oz.) can cream of mushroom soup

1/4 cup milk

2 cups quick cooking white rice

1/4 cup butter

1 bag original flavored potato chips

1. Preheat oven to 350 degrees

2. boil chicken in water until done

3. when chicken is cool, shred it with a fork

4. Arrange chicken in a greased 12x8x2 casserole dish

5. top with 1/2 of the shredded cheddar

6. combine the soups, milk, rice and the rest of the cheddar (I leave a little to spread on top)

7. add this to the chicken mixture, and then sprinkle the rest of the shredded cheddar on top

8. cover and bake for 45 minutes

9. uncover, add crushed potato chips to the top of the casserole and bake for another 8 minutes

Delicious!! Barbara commented that she would have liked to seen something green in this casserole, so, feel free to try it with broccoli, or peas. This recipe is a great base, and actually almost any vegetable could be added and will be equally yummy!

NEW JERSEY CRUMB CAKE:

This tastes EXACTLY like Etenmanns crumb cake! Enjoy!

Cake: Topping:

1/2 cup butter 1/2 cup butter

1 cup sugar 1 cup sugar

2 large eggs 2 cups biscuit mix (I used bisquick)

3/4 cup milk 2 tsp. cinnamon

2 cups flour 1/4-1/2 cup powdered sugar

2 tsp. baking powder

1 tsp. vanilla

1. Cream butter and sugar

2. Beat eggs and milk; mix with butter

3. In another bowl, mix flour and baking powder, then add to butter mixture

4. Stir in vanilla

5. Pour batter into a greased 9x13 pan

6. For crumb topping: Cut butter into sugar, biscuit mix, and cinnamon

7. Sprinkle over batter in pan

8. Bake at 350 degrees for 30 minutes or until done

9. Top with the 1/4-1/2 cup of powdered sugar when cool

YUMMY!

Welcome to Players by the See Opening Night Food Blog!! This is where I'll post the recipes I make for each opening night play, tell of upcoming ideas for food to match the plays, and get some input and ideas from others. I hope you like it!!

I am backtracking to try to include all of the previous food that I did, so I may omit some of the dishes that I made. Not intentionally, of course, I may have forgot what I served, or forgot where I got the recipe. Enjoy!!

A PERFECT GANESH

by Terrence McNally

A somewhat sad play about 2 best friends from Connecticut going on a vacation together for much needed rest. Both women are still suffering the loss of their first born sons. What they find on this vacation is much more than spiritual healing. A great show with great actors! Terrence McNally once again weaves AIDS awareness into his script, in a way that makes us think, without throwing the subject in our faces. Brilliantly written and acted by some outstanding members of Players By The Sea!

OPENING NIGHT RECIPES: A Perfect Ganesh August 21, 2009

CHICKEN BIRYANI

4 TBS vegetable oil

4 small potatoes peeled and halved

2 cloves garlic, minced

1 TBS. minced ginger root

1/2 tsp. chili powder

1/2 tsp. pepper

1/2 tsp. ground turmeric

1 tsp. ground cumin

1 tsp. salt

2 tomatoes, peeled and chopped

1 TBS. plain yogurt

2 TBS. chopped fresh mint leaves

1/2 tsp. ground cardamom

1 (1/2 in) piece cinnamon stick

3 lbs. boneless, skinless chicken pieces cut into chunks.

2 1/2 TBS. vegetable oil

1 large onion, sliced

1 pinch powdered saffron

1 tsp. caramom seeds

1/2 tsp. ground ginger

1 lb. basmati rice

4 cups chicken stock

1 1/2 tsp. salt

1. In a large skillet, in 2TBS. vegetable oil, fry the potatoes until brown. Drain and reserve the potatoes.

2. Add remaining 2T of oil to the skillet, and fry the onion, garlic and ginger until the onion is soft and golden.

3. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for five minutes.

4. Add yogurt, mint, cardamom and cinnamon stice. Cover and cook over low heat, stirring occasionally untio the tomatoes are cooked to a pulp. it may be necessary to add a little hot water if the mixture becomes too dry and sticks to the pan.

5. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35-45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary, cook uncovered for a few minutes to reduce the gravy.

6. Wash rice well and drain in colander for at least 30 minutes

7. In a large skillet, heat vegetable oil and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.

8. In a medium-sized pot, heat the chicken stock and salt. When mixture is hot, pour it over the rice and stir well. Add the chicken mixture and the potatoes. Gently mix them into the rice. Bring to a boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biyrani onto a warm serving dish.

**My mistake on this recipe was that I did not rinse the rice well enough. No matter how long I cooked it, it still had an annoying crunch!! I had to cook the heck out of it, which could have been avoided if I would have rinsed it for a much longer period of time!!!

BANGALADUMPA VEPUDU (Potato fry)

3 large potatoes, washed, boiled, peeled, and cubed

1 large onion, quartered and sliced

pinch of turmeric powder

1 1/2 tsp. chili powder

1/4 tsp. coriander powder

1/4 tsp. cumin powder

salt to taste

1 TBS. oil

SEASONING:

1/2 tsp. mustard seeds

1 tsp. urad dal

3 cloves crushed garlic

1. Heat oil in a pot. Add the mustard seeds, and as they crackle, add the urad dal and all it to turn red. Add crushed garlic, and sautee for 20 seconds.

2. Add the sliced onions and saute for 8 minutes or until they turn transparent. Add the chili powder, turmeric, cumin, coriander, and salt and combine well.

3. Add the boiled potato cubes and combine nd cook on med. low heat for 9-10 minutes, stirring in between and scraping the sides and bottom.

4. Stir-Fry on medium heat for 3 minutes, tossing until they turn a goiden brown. Serve with Chicken Biyrani

**Delicious!! I really liked the consistency of the potatoes, almost ready to be mashed, but still with a little tooth to them. YUMMY!! I added extra salt for more flavor too!

KHEER (Indian Rice Pudding)

1 cup cooked basmati rice

1 cup whole milk

1/2 cup heavy cream

3/4 cup coconut milk

1/4 cup sugar

1/4 tsp. ground cardamom

1/3 cup golden raisins

1/3 cup chopped pistachio nuts

1. In a large non-stick saute pan over medium heat, combine cooked rice and whole milk. Cook until mixture begins to boil.

2. Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.

3. Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.

4. Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.

5. Transfer the mixture to individual serving bowls. Refrigerate and serve chilled.

**This rice pudding was AWESOME!! I did not use almonds at Players By the Sea, and I mixed the pistachios right into the rice pudding as soon as it was done. People raved about this recipe!