March 31, 2019

Our March gathering was at Tonya's.  Tonya treated us with a Butterfingers blind taste test (Joe broke the tie and the OLD recipe won.  Obviously, he does not have evolved tastes like Butterfingers told me when I erroneously thought at first that the old was better than the new recipe.  I have since drank the koolaid and agree with the new owners of Butterfingers.  I am quite passionate about this subject if you have not figured it out yet.) 

We also were treated with a rendezvous with the chickens.  There are two new ones that are being integrated with the two, old broads.

Now, the food. 

Angelica started us off with an appetizer of Mediterranean Cucumber Cups.  These cute, finger foods were healthy as well flavorful.  It is kind of like a tapenade served on top of cucumber chips.

Our cocktail was stirred by Mary and this Sparkling Orange and St. Germain was so refreshing.  St. Germain is an elder flower liquor and is a very unique flavor.  Also, we do not know why the labels on this champagne are upside down.

Some St. Germain Essential Facts:

Don’t hold on to your St-Germain forever. Since it’s made without preservatives, a bottle should be finished within six months.

Looking for an easy and tasty cocktail? Next time you pour yourself a glass of dry white wine or Champagne, add a shot of St-Germain.

HOW YOU SHOULD DRINK ST-GERMAIN:

On the rocks

With sparkling water

With champagne

With white wine

The Greek Salad that was prepared by Michelle had the traditional flavors and was simplified with a bottled dressing.  I am on a huge salad kick lately and after chopping all the vegetables it is nice to not have to whisk and emulsify a dressing.  I also think feta cheese can make any salad more delicious by adding some saltiness and creaminess without over powering the other salad components.

For the side Tonya whipped up the most delicious rice I think I have ever had!  This saffron rice was moist and a perfect accompaniment to the stew.  There are also onions which add flavor on top of the saffron which I did not really notice.  It does make for a nice color.

The main dish picked by Tonya was to celebrate Spring. We had lamb in Middle Eastern Lamb Stew.  This was cooked in an Instapot which in a short time makes tender meat. I am debating purchasing an Instapot but I think the main advantage of it is quick cooking time and that is not my problem as I do most of my cooking on the weekends when I have plenty of time.

The stew gets its Middle Eastern flavors from these spices: cumin, coriander, turmeric and cinnamon. Cinnamon is always an interesting addition to a savory dish and a little goes a long way.  There are chickpeas in the stew which add texture, protein and fiber.

I picked this dessert because it has berries and fresh whipped cream on top of a meringue.  All of it is light yet decadent.  OH. And chocolate ganache. Ganache is a sauce made with chocolate and cream. This pavlova does have alot of sugar but it is not heavy or fatty.  The base is crisp on the outside and chewy on the inside kind of like a marshmellow. All the components can be made a day or so ahead of time and then put together immediately before serving.

Our intense, blind, Butterfingers Taste Test

Biscuit likes to remind us of his presence while we cook. He is allowed out when we are done eating.  

February 24, 2019

We met at Mary's house for a Mardi Gras theme!
Laissez Les Bons Temps Rouler!

Our appetizer was courtesy of Angelica.  These crab cakes with aioli were a delicious starter.  Pan frying crisps the outside without making the little cakes greasy.

Michelle brought her "A" (alcoholic) game with these Mardi Gras Carnival Queen cocktails.  Good grief!  These went down very smooth.  Too smooth! There is a drop of lemon juice so it would be a lie to say these are all alcohol.

The salad recipe I picked also has Mardi Gras in the name. The colors of purple (cabbage), green (parsley) and gold (oranges) represent justice, faith and power, respectively. Emeril Lagasse concocted this salad and the most complicated component is the poppy seed dressing.  Also, toasting the pecans is a must because it really changes the flavor.  You can either do this in the oven or in a dry skillet over medium heat until fragrant.

Our guest chef, Carol, prepared a beautiful, savory crawfish pie.  Using an egg wash on a store bought pie crust is an easy way to make it look not only homemade but also elegant.  This pie was one of my favorite things we have ever had at cooking group.  The filling comes together quickly and simply and when sandwiched between two pie crusts is a culinary masterpiece.  

Mary picked Shrimp and Grits Dressing as our main dish.  I admit, I did not know what this was going to turn out to be!  I know what cornbread dressing is as it is a staple at my Thanksgiving table.  In this recipe the grits are the "corn bread" and binder for all the other deliciousness.  It is important that you use old fashioned or regular grits and not quick or instant.  Walmart is a good place to find these.  I loved this rich, shrimp dish. 

Our Mardi Gras feast was concluded with Tonya's King Cake. She used the cinnamon roll recipe on the box of Pillsbury Hot Roll Mix. After you roll it into a log, you connect the ends to make a ring. For the filling, she used 8 ounces of cream cheese and mixed it with 1 teaspoon vanilla and powdered sugar to taste, about 1/2 a cup. She also put in blueberries, and you can use whatever fruit or addition that you want. For the icing she mixed 1 1/2 cups powdered sugar, 2 tablespoons soft butter, 1 teaspoon vanilla, and enough milk to get the right consistency like the icing that comes in a tube of cinnamon rolls.  Then of course on top were sprinkles in the traditional Mardi Gras colors of purple, green and gold.