Pasta is the starting point and we are offered whole wheat pasta with tofu & cucumbers, linguine with tuna, capers & olives, country style rigatoni, baked shells with pesto & mozzarella and orzo with chicken & shiitakes, followed by Rice, Couscous & Polenta which consists of dirty rice with shrimp, salmon with Thai rice salad, lamb briyani, shrimp with minty couscous salad, flank steak over corn kernel polenta and couscous with chicken & chickpeas.
Soups and Stews contributes Tuscan tomato bread soup with mussels, salmon & corn chowder, Asian chicken noodle soup, gumbo, turkey & sweet potato soup, shellfish stew and beef keema, while From the Oven or Grill doles out roasted chicken with asparagus & new potatoes, pork chops with mushroom bread pudding, grilled Cornish hens, moussaka and grilled spice rubbed pork tenderloin.
A few of the dishes in Stove-top Cooking include red snapper on rice, chicken chilaquiles, caper stuffed veal, sukiyaki, a potato, salami & cheese frittata and Szechaun shrimp, with Pizza, Sandwiches & Etc. contributing clam pizza, shrimp po-boys, fajitas, sun dried tomatoes, sausage & fontina pizza and chicken Parmesan heros.
We end with a few Salads ~ Caesar with shrimp, chicken & Bulgar wheat, Persian chicken, Greek, bread salad with fontina cheese & black forest ham, lamb fattoush and a roast beef & broccoli salad with a creamy horseradish dressing
Capital Celebrations: A Collection of Recipes from The Washington Junior League, published in 1997. The second cookbook from the league, the dishes represent the best of the region and feature recipes that are elegant and simply prepared.
As always we begin with Appetizers, which consist of dips (crawfish, roasted red pepper, cucumber or peanut), a tomato tart with olives & cheese, mushroom toast, brie (roasted garlic, with mushrooms & sage, or with blueberry chutney), bacon wrapped stuffed dates, an oyster loaf, fish terrine and spring rolls, followed by Brunch and Breads which contributes a spinach sausage brunch casserole, a grits casserole, sausages in puff pastry, pecan pancakes, Maine blueberry cake, muffins (herb cheese, Jack o lantern, oat bran or lemon poppy seed) and blueberry orange bread.
Salads and Soups dole out a roasted quail salad with peaches, new potatoes & green bean salad, a Caesar potato salad, chutney melon chicken salad, plus oyster bisque, Mexican corn chowder, potato garlic soup with rosemary butter and Mulligatawny. The Seafood chapter offers crab cakes, shrimp in Cajun red gravy, Thai shrimp & spinach curry, grilled lime tuna kabobs and scallops in garlic & sun dried tomatoes.
Moving on, we encounter Poultry and Meat ~ sesame chicken kabobs, broiled yogurt chicken, champagne chicken & shrimp, portobello mushroom chicken with wild rice, pork with pear sauce, beef with fresh asparagus, stuffed boneless rib roast, Asian flank steak, roast loin of veal, grilled quail with rosemary and grilled lamb with apricot marinade while Pasta and Pizza dishes out penne with salmon & broccoli, rigatoni with sausage, ricotta & basil, chicken Florentine lasagna, artichoke linguine, Szechaun noodles with peanut sauce, fettuccine with shrimp, pasta salad, pizza (with roasted red pepper sauce or zesty white) and risotto.
A few of the Vegetable dishes include a baked spinach loaf, Chinese string beans, artichokes with pancetta, carrot souffle, Vidalia onion gratin sweet potatoes with a pecan crumble, and Cooking with Children dispenses gingerbread cookies, caramel apple dip, chocolate peanut butter bars, a chocolate chip pizza, crescent chicken bundles and Capt'n Crunch chicken fingers.
We end sweetly with Desserts ~ espresso hazelnut cheesecake, fudge brownie cake, a raspberry frangipane
tart, coconut pound cake, gingered apple pear crisp, puff pastry pears, macadamia bars, dark chocolate truffles, biscotti, pumpkin flan, poppy seed almond cookies and fruit crumble.
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