Maggie's Dinner Night - June 29, 2010

Thanks to Jessica for the pretty pictures!

This meal was a little slapped together but a learning experience for sure. Here's what I did and what I would've done.













Cukes from the garden over a little honey with gouda and pecorino cheese. Roasted garlic with cannelini white bean dip served with Italian crusty bread.

I liked the idea of honey with salty cheese.
For some reason I put the cukes over the honey instead of putting the cheese over drizzled honey. Why did I do that? Pre-dinner jitters maybe. Next time I'll open the first bottle of wine while cooking like I usually do.




Kiwi Martinis

I put chunks of kiwi in the food processor then added lemon juice, simple syrup and vanilla. Added the mixture to a shaker with ice and vodka, shake shake, strained into glasses, topped with club soda.

Ok - a little vanilla goes a long way! Not sure how many drops I put in but I should have used just one drop or none at all because the vanilla dominated instead of the kiwi's sweet sour I was looking forward to.




Tostones with Mojo

Tasty! Cut plantains into one(ish) inch chunks, fry in vegetable oil in medium-high heat (not too hot so the insides cook) until brown then drain on brown paper bag or paper towels. Place a plastic grocery bag over each piece and use a plate to smash it. Re-fry the plantains until crispy, drain, and salt.

During the last minute of frying, you can throw in chopped garlic for sprinkling over the plate of plantains.

Mojo

To taste, but I think I use one part olive oil, one part fresh-squeezed lemon juice, chopped and smashed garlic, and fresh chopped parsley. Mix together and either spoon over plantains or put in a dipping bowl.





Beet, Jicama, Mango Salad

Boil chopped beets for 5 minutes. Set aside to cool or refrigerate. Chop equal parts jicama and mango.

How to chop a mango video!

Toss with honey, lime, vinaigrette and top with chopped cilantro.

I added olive oil to the dressing but next time I'll just use honey and lime. Oh yeah - and a little dash of cayenne!





Roasted Tomato Pesto Tarts

Pesto: Processed basil, pecorino, olive oil, pine nuts, walnuts, garlic, salt and pepper.

Spooned pesto into tarts I bought pre-made at the farmers market. Added artichoke pieces, roasted cherry tomatoes, and egg/cream mixture. Baked at 400 until brown.

I was excited about the whole grain crumb tarts but they were sooo thick and dry! Next time I'll use a regular crust tart or puff pastry.




Mini Banana Splits!

The plan was to caramelize the bananas but after this starchy meal we were bustin' out so we agreed on regular bananas.

Chocolate sauce: Melted heavy cream with Ghiradelli chocolate chips. Stir it up!

One scoop of Breyer's Vanilla with chocolate sauce, strawberries, and toasted walnuts. (Peanuts for Kelly!)



Food quote of the month:

Food has replaced sex in my life, now I can’t even get into my own pants.
Anonymous


Haha! I wonder if this will still be true by the time it's my turn to cook again...

Thursday April 15th, 2010

We've been doing a monthly supperclub now for for what, 4 or 5 years (am I exaggerating, how long has it been)? Last night we finally decided to start documenting it. So here is the first (testish) post!

A short short history... Our supperclub started with 6 lady friends in Atlanta who love to cook: Jes, Julia, Kelly, Maggie, Chrisy and Shana. Because Christy is vegan, all supperclub meals were vegan for the first few years. But, when Christy moved to Portland, Oregon we introduced dairy and eggs (cheese!). We have a rotating schedule, so everyone cooks at least twice a year. Last night I (Shana) hosted and here is what I made....

Please forgive the crude iphone photos. Next time will be better (right, Jes!).

FIRST COURSE: shaved fennel, asparagus and arugula nest with balsamic pickled egg

Balsamic Egg:

Hard boil 6 eggs, peel, and place into a plastic container with a tight-fitting lid.

Dissolve 1 tbs sugar and 1/2 tsp salt in 1 cup of balsamic vinegar. Let cool.
Pour Vinegar over eggs, add water to cover if needed.

Store in refrigerator for at least 5 days before eating, will keep 2 weeks.

Vinegarette:

Juice of 1 lemon

1 tbs. dijon

3 tbs. olive oil

2 tbs chopped capers, drained.

Salad:

Shave fennel with a mandoline (you only need about 1/2 of a cup or it will be TOO fennely), shave one bunch of asparagus with a veg. peeler, toss with arugula and vinaigrette. (salad recipe: bon appetit) *If I had pea shoots I would have used those in place of the arugula, and I would suggest that option to you if you are making this when peas shoots are in season (now.).

SECOND COURSE:

leek and lemon soup with Bartlett pear, shaved lemon and parsley oil

2 large leeks, well-washed

6 cloves garlic

2 tablespoons butter

2 lemons, zested and juiced - about 1/4 cup juice

4 cups good vegetable broth

½ cup dry vermouth
5 slices dried Bartlett pear
¼ lemon shaved into thin slices
½ cup olive oil
½ bunch parsley

Salt and pepper to taste

Wash the leeks well and slice into thin half moons. Also slice the green tops. Wash again! Smash the garlic roughly. Heat the butter until foaming over medium heat in a large soup pot or dutch oven. Add the leeks and garlic and cook, stirring often, until soft - about 10 minutes.

Meanwhile heat half the vermouth in a heavy bottomed saucepan, when almost boiling pour over pears and let sit 15 minutes. Remove pears and cut each slice into quarters, reserve.

Add the zest and lemon juice, broth, and white wine or vermouth to the soup. Reduce heat and simmer for at least an hour or until everything is very soft.

While the soup simmers, make the parsley oil. Blend olive oil and parsley together in the blender until parsley is chopped up very fine. Let sit 10 minutes then strain through a moistened cheesecloth lined sieve.

To finish the soup, puree with an immersion blender (or in a regular blender). Return to pot and season to taste with salt and pepper. To serve, place 4 pieces of Bartlett pear into each bowl, ladle soup over, top with shaved lemon and a line of parsley oil. (soup recipe: The Kitchn)

*I had one of the very best soups I've ever had in my life in Athens at a Four Coursemen dinner, it was a blended white bean soup with plumped apricots, chili flake, rosemary oil and crisped prosciutto. Yes it was so good, I have memorized it. Actually I have that whole menu memorized.... so anyhow, I obviously stole their ideas and used it for this soup.

Third Course: rutabaga 2 ways: cake and pickle

pickle:

Peel then julienne finely one med size rutabaga on a mandolin slicer, place in a plastic container with a tight-fitting lid. Dissolve 1 tbs sugar and 1 tsp salt into 1 cup white wine vinegar, let cool.

Pour cooled mixture over rutabaga, allow to sit in the refrigerator for 4-7 days before serving.

cake:

Preheat oven to 400 degrees. Wrap one large or 2-3 small rhubarb in aluminum foil. Bake rutabaga and one med sized potato for 45 minutes- 1 hour or until cooked through.

Remove from oven and allow to cool. Scoop insides from each and mash with a hand masher. Add 3 tbs milk, 1 cup panko, 1 egg, parmesan cheese, salt and pepper. mix well and let sit in refrigerator overnight.

Heat 2 tbs olive oil over med heat in a 10 inch skillet, using an ice cream scoop, place even scoops of rhubarb into pan and mash down with back of a spatula. Cook until golden, about 5 minutes, flip cook second side about 3 minutes until golden.

Fourth Course: kale and shiitake "ravioli" pies with crisped kale

pies:

Ahead of time, make a pie dough using your favorite recipe.

(I use: http://www.marthastewart.com/recipe/perfect-pie-and-crust but I am increasingly interested in this recipe: http://smittenkitchen.com/2007/11/pie-crust-101/)

Also ahead of time start straining your ricotta: place 1/2 cup whole milk ricotta into a cheese strainer, jelly strainer or cheesecloth and let sit suspended over a bowl overnight in the fridge.

For filling, chop small one shallot and 6-8 shiitake mushrooms (caps only!) and half a bunch of kale.

Saute shallot in 1tbs olive oil until translucent, add mushroom and saute until golden. (do not add salt, adding salt causes the mushrooms to release their water, and they will steam and never get golden) Add kale, 1 tsp chili flakes and a little water or veg broth and cook until kale is at your desired texture and liquid is gone (if liquid evaporates before your kale is soft enough for you, add more).

Allow mixture to cool, then add to ricotta. Add salt and pepper now.

To assemble ravioli pies, roll out pie dough and cut in half. Place dollops of filling (about 1 tbs each) across one half of dough, brush egg was around each dollop, and top with second crust. Push out any air trapped in there and then cut rounds with a cookie cutter or the top of a glass.

Place on a parchment lined cookie sheet and bake at 350 degrees for 30 minutes.

Crisped Kale:

Wash and dry well the other half of your kale bunch, remove stems and cut out large veins, toss with 1/2 Tbs. olive oil and sprinkle with salt. Arrange kale in a single layer on a baking sheet and bake at 300 degrees for 20 minutes.

Fifth Course: lemon curd, mascarpone and strawberry filled crepes.

Make a batch of your favorite crepes

(I use: http://www.epicurious.com/recipes/food/views/Easy-Crepes-5385)

Slice up one pint of strawberries.

Mix one container of mascarpone cheese with 1/2 container lemon curd (I used trader joes, you can make your own, when I do (which is not often I assure you... ) I use: http://www.marthastewartweddings.com/recipe/lemon-curd-madeleines), my mixture was just sweet enough, but if yours isn't, add some powdered sugar. Pipe mix into center of crepe and add some sliced strawberries. Wrap and dust with powdered sugar.

Oh and the pre dinner cocktail, how could I forget!?

A week before: steep 6 candied hibiscus flowers (I got them at trader joes, but you could also get dried unsweetened flowers elsewhere) in 2 cups gin.

Make the cocktail: in a champagne glass, combine 1 splash hibiscus gin, 1 splash St. Germain Elderflower Liquor, 1 splash pink grapefruit juice and top with sparkling wine, champagne or prosecco! Bottoms up!