The Menu

The Wine - Sparkling Sheraz (yum!)

The Table Setting
Spicy Turkey Lettuce Wraps
Beef & Pineapple Skewers
Bok Choy & Crunchy Noodle Salad

Kung Pao Chicken
Spicy Tempura Green Beans
Ice Cream - Mud Pie
A Fortune (or 2 or 3) for all...

Chinese New Year Celebration

Our lovelies....at February cooking club. This time we ventured to China in celebration (only one week late) the New Year!

Getting to know the ladies!

We thought we should formally introduce our quirky cast of characters...

Jen Weaver: formally Jen Was is our newest member! The verdict is still out on this little lady. She is always up for a good time and that is why we asked her to join! Due to her recent relocation to the OP(Oak Park) she is officially our Traveling Lady. Being the furthest from each of us, she is the most determined to enjoy a night out in the city! So far, her delicious creations have been worth her journey!

Buda: aka Stacy is our Novice cook...or is she? As the months go by, we are more and more skeptical of Buda's 'lack of skills". She never ceases to amaze us with each dish she prepares. She emulates the true meaning of cooking club. She finds recipes that she has never made before and the range of difficulty displays her hidden talents! We think Buda likes to make us think she is 'just okay" when in fact she is a WONDERFUL cook!

Alana: Alana is our Socialite. She has always got it going on! If she is not hanging court side at the Bulls game...she is in the front row of the Snoop Dogg concert. Her dishes are just as elaborate as her social schedule! She has produced some flavor explosions with her always exciting recipes.

Nicole: aka Niki (formally Niki M) is our Worldly Chef. She keeps it adventurous by choosing cuisines from around the world! She has taken us along with her on all of her travels of the world. We have explored the Cuisine de Paris, dined on hand rolled Sushi (WASABI!) and even explored the exotic cuisine of India. Her passport introduces us to the foods of the world...keep traveling!

Michele is our Girlie Gal! She really keeps the girls together, and has been know to keep them out too late a time or two as well! Michele has hosted everything from brunches to Spa Days to keep with her girlie themes! She loves her girls nights out. She also happens to be the only one in the Cooking Club Crew to have a little lady in training...how appropriate!

Lou Lou: aka Laura is one of the original members of Cooking Club and she is the Heart and Soul! Lou Lou has a way of making everyone feel welcome and "at home"! She puts her heart and soul into each recipe. Her dishes truly are comfort food!

Carey: aka Carey Leigh is also one of the original gals! When we think of Carey, we think of Grilling Goddess! She hails from Wisconsin and keeping true to her roots, she loves her beef, cheese and Miller Lites! Wither she is smoking, grilling or roasting...she will never disappoint with her main dishes!

Tiffany: aka T-bone/TT is our Top Chef and not only because of her mastery of throwing together recipes in her sleep (literally), nor because of her stellar attendance (she has not missed a Cooking Club in nine years running), but because she was and still is the mastermind behind this great group of gals! In cooking terms, she is the starch that thickens our friendships and betters our cooking without changing the flavor of anyone of us!

When you mix us all together, you get a night filled with belly laughs, great food, fabulous wine and the best group of girls one could ask for!

Cheers to Cooking Club!

Bibb Salad with Basil Green Goddess Dressing

Ingredients
1 cup good mayonnaise (I used light)
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves (I used 2 pkg fresh basil)
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste (I used a couple dashes of Worshershire sauce)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream (I used light
3 heads Bibb lettuce
2 to 3 tomatoes

Directions
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

Peanut Butter Cup Pie

Ingredients

1 pkg (8 oz) Philadelphia Cream Cheese, softened (I used low-fat cream cheese)
1/2 cup plus 1 tbsp. creamy peanut butter, divided (I used reduced fat)
1 cup cold milk
1 pkg. (3.4 oz) Jell-o Vanilla Flavor Instant Pudding
2 1/2 cups thawed Cool Whip whipped topping, divided (I used low-fat)
1 Oreo Pie Crust (6 oz)
3 squares Baker's Semi-Sweet Chocolate

Beat cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use.

Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl for 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Lookout for pie monsters!

I do not know how to spell...Jalapeno!

Spelling has never really been my thing...

Hotter than H-E-double hockey sticks Jalepeno Poppers

My course was appetizers this month...and boy did I "fire it up"!

Ingredients:

15 Large, fresh jalapenos
1/2 cup Light Pepper Jack Cheese
1/2 cup 4 Cheese Light Mexican Blend
8oz Cream Cheese (I used Neufchatel Cheese)
4 Egg Whites
Panko Bread Crumbs
Flour(I used Bob's Red Mill Gluten Free, but you can use any All-purpose flour)
Tony Chacher's Creole Seasonings
Sea Salt
Cayenne Pepper
Vegetable Oil

Start by cutting the tops off of all of the jalapenos and remove all of the seeds and the veins from the pepper (this is a crucial step that I overlooked, and it made for a less than pleasant bit at the tip of the pepper)

Combine all cheese in a mixing bowl. Fill each pepper with cheese mixture...you can use a pastry bag or a Ziplock bag with the corner cut off to insure the entire pepper gets filled. Re-attach the tops of the peppers with a toothpick.

In a separate bowl mix a cup of flour, a teaspoon of salt, and a tablespoon of Creloe Seasoning.

Beat the egg whites. Dip the stuffed peppers in the egg whites, and then lightly dust with flour. After they all have a flour coating, you then dip them in the egg white again and then in the Panko bread crumbs.

Fill your frying pan a third of the way up with vegetable oil and allow to heat on medium (you can till if it's ready by dropping a little of the flour/egg white batter in and see if it starts to bubble). Lightly fry the peppers until golden brown. Dry on a paper towel to remove any excess oil and then bake for 15 minutes on a cookie sheet to insure all of the cheese has melted!

"Corny" Mac n' Cheese

A yummy comfort food and perfect accompaniment to Chicken Pot Pie on a chilly January night!

• Boil 1 cup of elbow macaroni noodles.

• While it's cooking, begin your roux. I used about 2 Tbsp of butter and 3 Tbsp of flour. Wisk together constantly over med-high heat for about 2-3 min. Be sure not to brown it! Slowly add in about 2/3 C. milk. I used skim milk, but you can use 2%, whole or even 1/2 & 1/2 for a richer flavor. Bring to a boil, then let simmer over low heat until thickened - about 3-5 min.

• Drain the pasta and mix with the roux.

• Add in 1 can of corn (drained), 1 can of creamed corn, and about 3/4 C. each of shredded cheddar & pepperjack cheeses.

• Stir well, pour into baking dish, and then top with bread crumbs.

• Top with a couple pats of butter

• Bake at 350 for about 30 minutes.

January 2010 at Michele's

Chicken & Vegetable Puff Pastry Pot Pie

Chicken & Vegetable Puff Pastry Pot Pie

Who needs butter? This pie gets its velvety richness from olive oil, wine, low-fat milk, and a double dose of vegetables.

Serves 10

1 pound boneless, skinless chicken breasts

1 tblsp. olive oil

1 large onion, chopped

2 cloves of garlic, chopped

1 bag frozen vegetables

½ c.sliced mushrooms

1 c. dry white wine

1 ½ c. low fat milk (I used fat free ½ & ½)

1 tbsp. herbs de provence

2 tbsp. flour

salt, pepper, red pepper flakes

1 piece of puff pastry

Thaw puff pastry ½ hour. Heat oven to 400 degrees. Cook the chicken in a pot of simmering water until cooked through, 10-12 minutes. Shred or cube the chicken.

Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and garlic, stirring often until they begin to soften, 6-8 minutes (do not let them darken). Add frozen vegetables. When warm, sprinkle with flour. Stirring for 1 minute.

Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until sauce thickens, 2-3 minutes. Stir in the chicken, herbs and spices. Transfer to a shallow 2 qt. baking dish or 10 ramekins that have been coated with cooking spray.

Roll crust out large enough to cover your dish. Brush one side with egg, lay egg-side down over dish. Fold edges over to seal and brush top with egg. Cut several vents into crust. Bake for 25 minutes or until crust is puffed and lightly browned.

Allow to cool for a few minutes and enjoy!

*I made the filling the day before and thought some of the liquid absorbed… next time I would add a little more before baking.

A little history...

So, the official start to Cooking Club was September of 2001. It started with eight girls in a 650 square foot, studio apartment...cozy to say the least! The furniture had been delivered the day before; wine glasses, dishes, and silverware were purchased the morning of cooking club! Eight of us gathered, each with different relations to one another, each with a different background, a different story to tell, and different recipes to share...all enjoying each other’s company while we were scattered across a queen size bed and an over-sized chair! We have vivid memories of hovering over our bowls of chicken and steak stir fry, while sipping our wine. Who could have predicted the good fortune of that evening...we have developed friendships of a lifetime, over 600 recipes (and counting), and endless hours of laughter!

It was an idea that was borrowed from a friend who was in a similar supper club. We figured we could gather eight girls that enjoy cooking, love to eat and drink and who knew how to have FUN! Although we only have three original members...we have maintained the original concept. Each month the host chooses the main dish...each of the others is responsible for bringing their assigned dish or cocktail that compliments the main dish. The categories are as follows: Main dish, 2 appetizers, soup or salad, side dish, dessert, and two wine or cocktails. The only two "rules" that we have tried to maintain is that you have to make something that you have never made before, and it has to be made from scratch. These have been broken a time or two...purchasing fresh baked bagels and muffins from Panera Bread Company does not count as making it from scratch! We have had huge successes, a couple of flops and developed many "favorites" throughout the years!

Cooking Club has evolved over the years. We have been through a dozen or so different combinations of girls…each altering the dynamic to make each era unique. We have tried to keep it to eight girls…just enough to keep the table full! We have celebrated weddings, the births of children and personal successes. We have consoled one another through difficult times in each other’s lives and earned our alter ego “the drinking club” (This was a term coined by husbands and boyfriends of Cooking Clubs past…some have ended up as ex-husbands…just a little warning to you current offenders!) All of these Good and Bad times have all been over delicious meals, fabulous wine and great girls nights out!

Follow us through our savory, monthly journey as we gather with one another and create food for the soul!

January Cooking Club

Get ready, ladies! January Cooking Club will be at Michele's house on Tuesday, January 26th. Invites/more info coming soon.

Red Flannel Hash with Corriander Hollandaise

For the custard

* 1 tablespoon butter

* 2 shallots, thinly sliced

* 1 egg

* 1/4 cup heavy cream

* 1/2 teaspoon chipotle puree (puree 1 can of chipolte peppers)

* 1 tablespoon minced fresh cilantro, thyme, or parsley

* Salt and freshly ground black pepper>

For the hash

* 2 packages of precooked beets (refrigerated produce section)

* 1 package of frozen cubed hashbrowns

* 1/2 cup panko (Japanese bread crumbs), or fresh bread crumbs

* 2-3 tablespoons butter, for sautéing

For the coriander hollandaise

* 2 egg yolks

* 2 tablespoons lemon juice

* 1 tablespoon water

* 1 cup clarified butter

* Salt and pepper to taste

* 1 teaspoon ground coriander seed

* 3 tablespoons minced fresh cilantro

Make the custard:

In a sauté pan, melt the butter over medium heat and sauté the shallots in the butter until soft, about 4 minutes. Spoon the shallots out of the pan and into a mixing bowl. Crack the egg into the shallots and whisk in the cream, chipotle puree, herbs, and salt and pepper

Make the hash:

In a large skillet or wok, cook potatoes and onions to desired crispiness. Fold beets and any juice into potatoes. Put mixture into serving bowl or casserole and pour the custard over the top, then toss gently with the panko or fresh bread crumbs.

Make the coriander hollandaise:

Microwave method: Melt butter in 4 c. glass pyrex. Stir in remaining ingredients (except for cilantro). Cookin in microwave for 1 minute, stirring every 15 seconds (if recipe is doubled, stir every 20 seconds). Stir briskly until light and fluffy. If hollandaise does not thicken, add an extra yolk. Stir in cilantro at the end.

To serve, drizzle with hollandaise and serve immediately.

Chef's Trick: How to Clarify Butter

Cut 1 pound of butter into 1-inch pieces and place in a heavy-bottom saucepan over low heat. Simmer butter very slowly, skimming off any white foam that rises to the top. After 15 minutes or so, the butter solids will sink to the bottom of the pan. Remove the pan from the heat and let stand for a few minutes. Carefully ladle the clarified butter into a clean jar or crock. The clarified butter will keep, if well covered in the fridge, for up to 4 weeks.

Yield: about 3/4 pound of clarified butter.

Christmas Brunch, December Cooking Club