Recipes from Department Picnic 2004


Spicy Black Beans (from Southern Living) Provided by Miriam Clark
2 lbs. Dried Black Beans	2 tbsp. Ground Chipotle Chili Pepper
2 lbs. Beef Short Ribs	1 tsp. Salt
3 medium-sized Sweet Onions	1 1/2 tsp. Ground Cumin
4 Garlic Cloves, Minced	Salt (to taste)
12 cups Water
Soak dried beans in water (enough to cover beans) for 8 hours. Drain. Brown ribs in a large Dutch oven over medium-high heat. Add onions and garlic, and saute until onions are tender. Add beans, 12 cups water, chili pepper, 1 tsp. salt, and cumin. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, 2-3 hours or until beans are tender. Salt to taste. These can be made a day ahead and reheated. Clark uses "extra meaty" ribs.


*Thai Noodle Salad (From Sundays at the Moosewood Restaurant)* Provided by Juliana Gray
1 lb. linguini (or Chinese wheat noodles)
Sauce
3 tbs. Fresh Basil, Minced	1 tbsp. Minced Garlic
1/4 cup Fresh Spearmint, Minced	3/4 tsp. Salt
8 oz. Coconut Milk	2 tbsp. Fresh Lime or Lemon Juice
2 tbsp. Dark Sesame Oil	1/8 tsp. Cayenne Pepper (or to taste)
2 tbsp. Grated, Peeled Fresh Ginger	2 tbsp. Minced Scallions
Vegetables (Choose Any of the Following to Equal 4 Cups)
Small Carrots	Green or Snap Peas
Julienned Asparagus Spears (cut into 1 1/2 inch lengths)	Mung Bean Sprouts, Blanched and Chilled
Julienned Red Bell Peppers	Scallions (cut into 1 inch pieces)
Snow Peas (trimmed and cut in half)	Water Chestnuts, Sliced
Garnish
Lime Wedges	Fresh Cilantro Leaves, Minced (Optional)
Roasted Peanuts, Roughly Chopped
Cook the linguini in plenty of boiling salted water. Drain and cool completely. While the linguini is cooking, combine all the sauce ingredients in a bowl and mix well. To prepare selected vegetables: Drop carrots into boiling water and cook until barely tender. Do the same with the asparagus. Blanch peppers, mung bean sprouts, and peas; plunge immediately into cold water and drain. If you prefer, carrots and peppers can be served raw. Add scallions and water chestnuts to the other vegetables and set the bowl aside to cool. Combine the noodles, vegetables, and sauce. Refrigerate until cool, then serve at once. If you must refrigerate the salad for a longer time period, you must adjust the seasonings before serving because the noodles are very absorbent. Garnish the dish with limes or lemons (each diner should have a wedge or two to squeeze on top before eating), chopped peanuts, and, if you like, fresh cilantro.


Bean Salad Provided by Eva Shoop
1 can each Black, Garbanzo, and Kidney Beans	1 Red Onion, Chopped
1 Yellow Pepper, Chopped	2 tbsp. Balsamic Vinegar
1 Red Pepper, Chopped	Herbs (to taste - Shoop uses Herbes de Provence mix from Whole Foods)
Drain and wash beans. Add chunkly chopped peppers and onion. Drizzle with vinegar and flavor with herbs. Mix and refrigerate for a few hours.


Southern Mac and Cheese Provided by Michelle Sidler
16 oz. box Macaroni	1 tsp Salt
5 Eggs	1 tsp Pepper
5 cups Milk	6 cups Sharp Cheddar Cheese, Shredded
Boil and drain macaroni. Mix eggs, milk, salt, and pepper. Add macaroni and 5 cups of cheese. Split this mixture into 2 baking pans. Bake at 350 degrees for approximately 60 minutes. Spread rest of cheese on top of casserole and bake another 15 minutes.