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!