Sunday Night Supper Club: France

This month took us to the McGarity's  for a taste of  France.  This was a little difficult for everyone, since we celebrated Katie's 40th birthday the night before with a trolley to Booneville, dinner at Sycamore, and dancing at Sideshow.  But everyone rallied, some better than others, and the food was delicious.

Chicken with Forty cloves of garlic:  Take 40 cloves of unpeeled garlic.  Put in boiling water for 10 minutes.  Drain and set aside.  We used 3 pounds chicken wings (if serving this for dinner we would have used thighs).  Brown hard in 2 tbsp butter and 1 tbsp oil.  Distribute the garlic around the chicken.  Add some dried thyme and a bay leaf.  Cover and cook over med low for 35 minutes.  Remove chicken and garlic to a platter.  Keep warm.  Add 1/2 cup white wine and reduce by half.  Add 1 cup chicken stock and reduce until you have about 3/4 cup.  Pour over chicken.  Sprinkle minced parsley over the top.  Serve with crusty bread.  (the sauce is the best part)

From the Kingsleys:   Little bite size "salad nicoise"  I didn't get the recipe from Kurt.  Hopefully he will put it in the comment section!

Host:  Tim

Sanford and Dri

Mr. Kurt Kingsley

Dri getting the Daube ready

Jack and Lucas stealing bread

From the McGarity's:  Daube Provencal:  Combine 3/4 oz porcini (dried) mushrooms with 1 cup water.  Cover with plastic wrap.  Cut 3 vents for steam.  Microwave on high for 30 sec.  Let stand 5 min.  Remove mushrooms from liquid and chop into 1/2 inch pieces.  Strain liquid through fine mesh strainer lined with a paper towel.  Set aside.

 Preheat oven to 325.  Dry a 3 1/2 pound bonless beef chuck-eye roast, trimmed and cut into 2 inch chunks.  Season with 1 1/2 tsp salt and 1 tsp pepper.  Heat 2 tbsp olive oil.  Brown the meat.  Transfer beef to a bowl.  May have to do in batches.  Reduce heat to med.  Add 5 ounces trimmed salt pork, 2 chopped onions, 4 peeled and chopped carrots, 2 tbsp tomato paste, and thinly sliced garlic cloves.  Cook about 2 minutes.  Stir in 1/3 cup flour.  Stir constantly 1 minute.  Slowly add 1 bottle red wine.  Add 1 cup chicken broth, 1 cup water and the beef back into the bowl.  Bring to a simmer.  Add the mushrooms, strained liquid, 1/2 cup of chopped olives, 4 strips orange zest, 2 minced anchovy fillets, 5 sprigs fresh thyme (tied with kitchen string) and 2 bay leaves.  Partially cover and place in oven.  Cook 2 1/2 - 3 hours.  Discard salt pork, thyme and bay leaves.  Add 1 can drained tomatoes and 1/2 cup pitted nicoise olives (drained).  Warm until heated through, about one minute.  Cover pot and allow the stew to settle for about 5 minutes.  Skim excess fat.  Stir in 2 tbsp minced parsley and serve.  (Recipe from Cook's Illustrated)

The Wilsons: This little french pizza was quite tasty.  The recipe can be found at the following website: http://www.epicurious.com/recipes/food/views/Alsatian-Cheese-Tart-233788

Ellen and Theo

Laura Kingsley

From the Kingsleys:  Tartiflette.  These were wonderful.  Boil 2 pounds peeled potatoes until fork tender.  Drain.  Cool.  Cut into 1/4 inch slices  Melt 1 tbsp butter and 1 tbsp oil in pan.  Saute 1 chopped onion.  Cook until tender.  Add 6 oz bacon, cut into small strips.  Cook 5 minutes.  Add dried thyme and remove from heat.  In a buttered baking dish, place a layer of sliced potatoes (using half of the potatoes).  Layer with half of the bacon and onion mixture.  Repeat two layers.  Pour 1/3 cup white wine over this.  Cut a pound piece of Reblochon into two discs.  Place the slices rind side down on top of potatoes and bacon.  Bake at 400 degrees for 20 minutes.  Serve hot. (Recipe from www.easyfrenchfood.com)

Sanford and Kurt

The Kids

Jennifer Erikson

Jennifer's cheese and pate.

The Werth's Asparagus Crepes

This is the cassoulet from the Likos.  I hope they put their recipe in the comment section.

Mary Beth and Pete:  Their potato recipe can be found at the following website:  http://www.saveur.com/article/Recipes/Skillet-Cooked-Potatoes-and-Cheese

Tracy Jones and her salad.  Please post your recipe as well.

Creme Brulee a la the Werths. 

Double Chocolate Souffles:  Butter 8 3/4 cup ramekins.  Dust with sugar.  Place on rimmed baking dish.  Melt 2 tbsp butter in heavy med saucepan over med heat.  Add 2 tbsp four.  Whisk until bubbling, about one minute.  Increase heat to med-high.  Gradually whisk in 1 cup whole milk.  Cook until thickens and boils, whisking constantly, about 2 minutes.  Remove from heat.  Add 8 oz chopped bittersweet chocolate, 4 tbsp sugar and 1 ounce chopped unsweetened chocolate.  Whisk until melted and smooth.  Pour souffle base into large bowl.  Cool to room temperature, stirring occasionally.  Whisk 4 egg yolks into souffle base.  Using electric mixer, beat 4 egg whites and 1/4 tsp salt until soft peaks.  Gradually add in 2 tbsp sugar, beating until soft and glossy.  Fold 1/4 of whites into souffle base.  Fold in remaining whites in 2 additions.  Divide souffle mixture among ramekins.  (Can stop at this point and refrigerate covered 2 days or freeze up to 1 week.  Do not thaw frozen souffles before baking)  Preheat oven to 400 degrees.  Bake on rimmed baking sheet until puffed and centers move slightly when baking sheet is shaken gently, about 17 minutes for fresh or chilled or 22 minutes for frozen.  Serve with sweetened whipped cream.  (recipe from Bon Appetit)

The lovely Dri with her souffle

Pete, Mary Beth, Laura, Katie, and Olive

Tracy, Andy, Matt

Mary Beth and Pete

Now for next month.  Mary Beth and Pete will host next month's dinner, the country:  Mexico.  Since St. Patrick's Day is also next month, and I happen to know that Kurt makes a mean corned beef, we will have an extra dinner party at the Kingsley's.