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.

Sunday Night Supper Club: Spain

Sunday night supper club:  Our plan is once a month a group of friends gather for a potluck based on one country.   The first one was at the Speake's house.  The country:  Spain

Pollo al ajillo:  Chicken with garlic.  Place 1 tbsp sweet spanish paprika, 1 tbsp flour, salt and pepper in a ziplock.  Add 3 1/2 pounds chicken thighs.  Toss until chicken is evenly coated.  Leave in bag 30 minutes.  Heat 1/2 cup olive oil in a pan. Add 15 bruised, but unpeeled, garlic cloves.  Saute 2 minutes.  Remove.  Add chicken and brown about 5 minutes.  Add the garlic back into the pan.  Saute 5 minutes until golden.  Add 1 bay leaf and 1/2 cup dry sherry. Bring to a boil.  Lower heat and cook 30 minutes.  Put on serving platter and sprinkle with 1 tbsp chopped parsley. (from spanish country kitchen)

Mary Beth brought the shrimp.

Gambas al Ajillo al Horno:  Heat oven to 425 degrees.  Peel and butterfly 1 pound shrimp.  Toss with 1 tsp chili flakes, 4 tbsp olive oil, 4 thinly sliced garlic cloves, 4 tbsp dry sherry.  Divide the shrimp between 4 small ovenproof dishes.  Cook for 6-8 minutes until pink and sizzling.  Sprinkle with 2 oz chopped parsley and serve with crusty bread.

Connie and her mushroom toasts:  Slice 5 oz mushrooms.  Saute in olive oil.  Add a pinch of salt and 1 tsp sherry.  Cover to cook out liquid, about 10 minutes.  Uncover and finish when liquid evaporates.  Slice a baguette and toast in 350 degree oven.  .  Aioli:  1 pint olive oil, 3 egg yolks, 8 cloves garlic, 2-3 tsp lemon juice and 1 tsp coarse salt or to taste.  Smear toast with aioli, top with mushrooms and broil until aioli bubbles.

Scallop Ceviche:  Jennifer Erikson:  Rinse and clean 2 pounds bay scallops.  In large mixing bowl, combine 2 cups lime juice, 1/2 cup lemon juice, 1 tsp sugar, 1 minced garlic clove, and salt and pepper.  Add 2 finely diced serrano and1 finely diced red bell pepper, 1/4 finely diced sweet vidalia onion and 3 diced tomatoes to the marinade.  Add the scallops and gently stir.  Cover with plastic wrap.  Press down into the mixture so there is no air in between.  Place in refrigerator 1-2 hours.  Strain off most of liquid.  Pour ceviche into another bowl.  Drizzle with a little olive oil and mix in 3 tbsp chopped cilantro.  Season with salt and pepper.

The Werths

Moorish pork kabob:  Pork tenderloin 1 inch chunks.  Marinade:  olive oil, curry, coriander, cumin, lemon juice, salt.  Broil.  Delicious.  Mushrooms Ajillo (not picture) portabellas, lots of garlic, chicken broth, red wine, salt, pepper, paprika, lemon juice, red pepper flakes.   Baguette

Patatas brava de Wilson:  Peel and cut potatoes into 1 inch pieces.  Place in a large pot of water.  Bring to a boil.  Boil 1-2 minutes.  Fry potatoes until golden brown in 1/2 inch oil.  Aioli:  whisk 1 egg yolk, 5-6 minced garlic cloves, and 1/2 tsp lemon juice.  Whisk in 1/2 cup olive oil slowly.  Red Sauce:  1 can tomato sauce,  1 tsp sugar, 1 chopped serrano pepper,  1 1/2 tsp red wine, salt and pepper.  Simmer all together for a bit.

Braised Pork from the Kingsleys:  1 6 pound pork shoulder roast.  Blend 1 tbsp spanish paprika, 2 tsp cumin, 5 garlic cloves, and 2 1/2 oz olive oil.  Coat pork with mixture.  Roast covered at 350 degrees for 2 1/2 hours.  Slice 1 inch thick.Put back into pan with 14 oz can diced tomatoes, chicken stock to cover.  Place on stove and simmer until fork tender, about an hour.  Serve over rice.  Salt and pepper and fresh mint to taste.

Mary Beth and Anne

Mike O, Jennifer and Tim

Werths and McGaritys

McGarity's Flan:  Recipe still to come.

Tortilla Espanola:  Slice peeled potatoes and 1 onion about 1/6 inch thick.  Place 3 tbsp olive oil in pan.  Cook potatoes very slowly until tender, but not browned.  Beat 4 eggs in a bowl.  Add potatoes to eggs slowly to temper.  Season with salt and pepper.   Put back in pan.  Cook until eggs almost set.  Slide onto a plate.  Flip plate back into pan.  Cook another 5 minutes.  (More details on the Spain page)

Unfortunately, a lot of my photos were blurry, since I had my camera set to the food setting.  I will try to get pictures of all of the people and all of the food.  Next Month:  McGarity House, France

Thanksgiving dinner again

Roast turkey, stuffing, mashed potatoes and gravy, sauteed kale

We used the pressure cooker for the potatoes and the kale.  The potatoes were much better this way than the previous blog.  Peel and cut 3 idaho potatoes into chunks.  Put water in the pressure cooker with a steamer basket.  Bring to pressure.  Cook 5 minutes.  Cool quickly.  Mash and add butter, olive oil and milk to taste.  Salt and pepper.

The kale was really good.  Tasted like we had braised slowly for hours.  Saute 2 chopped slices of bacon until crispy.  Remove.  Pour off most of bacon fat.  Saute one chopped onion and 3 garlic cloves, minced.  Add kale and bacon to the pot.  Add 2 cups chicken broth.  Bring to pressure.  Cook 5 minutes.  Cool quickly.

chili with pressure cooker black beans

Roast garlic in a dry hot cast iron skillet until blackened in spots and soft.

Ancho paste:  Stem 8 large dried ancho chilis and remove seeds.  Press flat in the hot skillet for a few seconds on each side and remove.  Place in hot water and let soak 30 minutes.  In a food processor,  put the garlic that was roasted, then peeled, 1 1/2 tsp mexican oregano, 1/8 tsp fresh ground cumin seed, 1/4 tsp freshly ground cloves, 1/2 tsp freshly ground pepper, 3/4 cup beef broth.  Puree.  Drain and add the chiles and  process until smooth.  Push through a sieve and season with salt.  (from Rick Bayless)

Soak black beans 4 hours.  Drain and rinse.  Put in pressure cooker, add water until beans are just covered.  Pressure cook 3 minutes.  Quickly cool and drain.

Heat 1 tsp bacon fat.  Add 1 1-2 pounds ground beef, 1 chopped onion and 1 chopped zucchini.  Cook until browned.  Drain fat.  (this was grass fed beef, so there was no fat in the pan).  Stir in the ancho paste and cook for a few minutes, stirring.  Add 2 cans tomatoes along with 1 1/2 cans water.  Bring to a simmer.  Simmer partially covered for 1 1/2 hours.  Stir in black beans and heat.  Season with salt and pepper.  This is my new favorite chili.

Pressure cooker marinara with sauted sausage and mushrooms

Tonight's pressure cooker recipe is for marinara.

Saute 1 chopped onion in a couple of tablespoons of olive oil until soft.  Add 3 minced garlic cloves.  Season with 2 tsp oregano, 1 tsp thyme and a couple of tablespoons chopped fresh parsley.  Deglaze pan with red wine.  Add 3 cans of tomatoes.  Puree with an immersion blender.  Season with red chili flakes, salt, pepper and about a tsp of sugar.  Cover pan.  Bring to pressure and cook for 30 minutes.  Cool quickly.  Salt, pepper and fresh parsley to taste.  (I often only cook marinara for about 30-45 minutes on the stovetop.  The pressure cooker gave it a taste and texture like it had been cooked much longer.)

Served with pasta.  Italian sausage cooked in a pan.  When done, remove sausage and pour off all but a thin layer of the grease.  Add a couple of shallots and sliced mushrooms.  Cook 1-2 minutes.  Add fresh parsley and salt.  Cook another minute.  Sam made a salad with greens and a parmesan dressing.  (Parmesan cheese, a dollop of mayo, olive oil, red wine vinegar, a dash of honey and salt and pepper)

Pressure cooker enchiladas and beans

Chicken and poblano enchiladas.   Chicken:   Brown one full chicken breast in a tbsp oil.  Add 2 cups water.  Cover and bring to pressure.  Cook 12 minutes.  Cool quickly.  Save broth.   Poblanos:  Roast 2 large poblanos under broiler until blackened.  Place in bag.  Peel and dice.  Sauce:  Roast 1 large tomato and 2 serrano peppers under broiler.  Add to food processor.  In a pan, heat 1 tbsp oil.  Cook 1 chopped onion until softened.  Add 2 minced garlic cloves.  Add onions and garlic to tomato and puree.  In pan, heat 1 tbsp oil.  When hot, add tomato puree all at once.  Cook 5 minutes, stirring frequently.  Add 1 cup chicken broth.  Simmer until thickened slightly, about 10-15 minutes.  Stir in 1/4 cup chopped cilantro.  Pull chicken off bone.  Add the poblanos, some cilantro and enough sauce to moisten.    Dip corn tortillas into sauce.  Fill with chicken mixture.  Put in casserole dish.  Cook at 350 degrees for 10 minutes.  Top with shredded cheese and cook until melted.

These refried beans are a result of overcooked adzuki beans.  I originally pressure cooked the soaked adzuki beans for 3 minutes.  They were still a little tough.  I pressure cooked them another 3 minutes and let it cool on its own.  This was too long.  They were pretty much mush.  Next time I would only cook another 1 minutes, then cool at once.  To make them refried beans I cooked 1/2 cup chorizo.  Add 1 chopped onion and a couple of minced garlic cloves.  Season with cumin, salt and ancho chili powder, a little oregano.  Add beans and cook for about 30 minutes.  Use an immersion blender to make smooth.