Seattle Cooking Club

It has been a long time since I’ve done a post.  The cooking and photos haven’t slowed down.

We have a new book our club is doing- Seven Spoons by Tara O’Brady.  I can’t wait to try so many recipes in this gem- so I think we should get started.

I picked the Lemon Bucatini because I had everything on hand- so it came together very quickly.

I will say, I never grow tired of roasted kale- and this was no different.

I did not read the notes section of the recipe first (mistake)- it says to use a thin peeled lemon- which as it turned out I didn’t have.  So, I attempted to take the pith off with a knife- which I was both unsuccessful at, and slow.  My quick dinner turned a little more labor intensive.  

At any rate- the lemon and some cream, and egg gets whirled in the blender and combined with the cooked bucatini.  

Roasted kale on top and BAM- dinner!

This dish was met with mixed results.

Mason- didn’t like it.  (not surprising)

Mark liked it- but didn’t rave.

I thought I didn’t get enough of the pith off.  Next time I would take the zest of the lemon- then toss that in the blender with just the flesh.  I think it would have been more successful and heavens knows a lot easier.

I almost didn’t include these because I lost focus during the cooking process of these little guys and never got photos of the end result… but they were good enough to get an honorable mention even though my photos are incomplete.

I feel like there is something special about a new breakfast recipe.

I have breakfast standbys usually- something that I know everyone will like- so I rarely try things that are new.

It should be noted.  These are called, “pancakes” but I don’t think they are much like a pancake other than the shape and look. 

The texture once they are cooked is sort of amazing.  It looks like a pancake.  Feels like a pancake.  When you bite into it- it’s more soft- almost like biting into warm ricotta… which I suppose it basically is.  

A lot of wet ingredients- not much dry.  I was surprised at how pink the batter was- and a little worried- but when cooked, it loses it’s pepto glow.

For a discerning audience I would make these again.  They felt somehow special.  I wish I had a photo of the end result to show you.  I was too busy eating to be bothered.  Next time.

Sunday, some of us got together for a mid-term feast.  Having never done this before- I wasn’t quite sure what to expect.  I will say- it was delicious…and more importantly FUN.  Will definitely do again.

Everyone signed up for a portion of the dinner and we ate in courses- Gluttonous?  Yes.  But it was a fitting end to Thanksgiving Weekend.

Appetizers-

carrot frittelle with feta cheese and prosciutto, goat cheese and green bean rollups-

Minestrone Genovese (with a few modifications)- healthy and satisfying.

Sweet Pea Risotto-

Chicken Saltimbocca, Kale Gratin, and Mashed Yukon Gold Potatoes.  I wish I had a picture of this plate… I’d lost focus at this point.  For future reference, we all agreed that the potatoes were WAY too salty.  On a fork with gratin and mushrooms- still tasty.

Finally, because we hadn’t consumed enough- lets finish off the evening with the Honey Walnut Cake- just the right amount of citrus.  Yum.

For everyone that came- thanks!  it was fun.  For those who were unable to make it- we will do it again- AND I for one really encourage group cooking.  Food is better when shared.  🙂

I have a tendency to avoid eggplant.  The meaty texture and somewhat mild flavor makes me wish I were eating something else- but the photo on the page combined with my unnatural love of sandwiches made me think I really needed to try this dish.

The sauté has eggplant, celery, onions, pine nuts and dried currants.  

Add tomato paste, spice, and pop it on a roll with some provolone and pecorino gives you this…

Pop in oven to melt together… and in my case it came out looking pretty unappetizing.  BUT it was REALLY tasty.  Didn’t miss meat- loved it.  I actually ate it for lunch four days in a row.  I ran out of the left overs and made it again.  Really good.  Just the right amount of spice for me!

So imagine that mine turned out looking like this….

Because that’s what it tasted like.

Recipe can be found here.

I just went to the store for more eggplant.  Really.