Showing posts with label Cooking Club. Show all posts
Showing posts with label Cooking Club. Show all posts
Wednesday, August 25, 2010
Tuesday, August 10, 2010
Tuesday, April 27, 2010
Tuesday, March 09, 2010
Monday, January 25, 2010
Day 5, 6, 7 and Cooking Club
On Day 5 of AM's bug we took her to see the Doctor to be told it is just a bad cold and everyone has it. Annmarie now freaks out when she see's the nurse, because she knows they are the ones that give shots. So she was a little sad when we got home and just wanted to cuddle. Not the most flattering picture of me and I believe I'm singing the Wheels on the Bus. Fortunately, her fever broke that evening, but she still has lots of snot and coughing.
Day 6 (Saturday) she cuddled with Dad. She was having a hard time napping due to the congestion, so Jamie held her in the rocking chair for most of her nap. We have been lucky though, she has been sleeping great at night and sleeping in in the mornings. And yes, Jamie is growing a beard.
I had Cooking Club on Saturday night, for details-go here.
Day 7, Annmarie is doing much better, but still has an ugly cough. She is also grouchy because she hasn't been outside in a while. Today she brought us her shoes, poor thing. This has been a long one.
Day 6 (Saturday) she cuddled with Dad. She was having a hard time napping due to the congestion, so Jamie held her in the rocking chair for most of her nap. We have been lucky though, she has been sleeping great at night and sleeping in in the mornings. And yes, Jamie is growing a beard.
I had Cooking Club on Saturday night, for details-go here.
Day 7, Annmarie is doing much better, but still has an ugly cough. She is also grouchy because she hasn't been outside in a while. Today she brought us her shoes, poor thing. This has been a long one.
Tuesday, November 17, 2009
Tuesday, October 06, 2009
Cooking Club: 6 Years!
Cooking Club celebrated its 6th Anniversary on Saturday.
For details go - here.
(L to R: Michele, Janet, Tina, Christina, Bonnie, Ashley, me)Monday, July 13, 2009
Thursday, June 25, 2009
Angela Reads: Julie and Julia
Just finished this book by Julie Powell. I wanted to read it before the movie comes out.Fun book.
Girl starts blog.
About cooking her way through Julia Child's Cookbook - Mastering the Art of French Cooking.
Girl gets book deal.
Girl gets movie deal.
Movie stars Meryl Streep.
I could have done this (that's what everyone says). But I didn't. Cooking Club needs to get with it! Although I'm not sure if a book titled, Cook the Baby would sell.? People might not get the humor in that.
Monday, June 01, 2009
Cooking Club: Tapenade and Tzatziki
For the latest cooking club installment refer - here.
I prepared two Greek inspired spreads - tapenade and tzatziki.
I was very happy with the tapenade and would defiantly make this again. However, the tzatziki was a little thin. It was still good, but I would have preferred the texture to be a little thicker. Trader Joe's has an awesome tzatziki, so I never felt inspired to make it, but this is cooking club and we all try to do something different. Here are the recipes. For the tzatziki, I think draining some of the water from the yogurt would have helped. I tried to get as much water out of the cucumbers as I could, as the recipe instructed. I may try it again, but probably just keep getting the Trader Joe's version.
Artichoke Tapenade
-1 14-ounce can artichoke bottoms, drained and rinsed well
-3 tablespoon green olives
-5 tablespoons kalamata olives
-1/2 teaspoon dried basil
-2 tablespoons fresh parsley
-1/4 teaspoon ground black pepper
-1 clove garlic, crushed
-1 teaspoon lemon juice
Put all ingredients except lemon juice into food processor. Process, stopping to scrape down sides a couple of times, until everything is finely chopped. Taste and add lemon or lime juice, if needed. Refrigerate and allow flavors to blend for at least an hour before serving. (It's even better if you let it rest overnight and bring to room temperature before eating.)
Tzatziki
-3 cups Greek Yogurt
-juice of one lemon (about 3 T)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
I prepared two Greek inspired spreads - tapenade and tzatziki.
I was very happy with the tapenade and would defiantly make this again. However, the tzatziki was a little thin. It was still good, but I would have preferred the texture to be a little thicker. Trader Joe's has an awesome tzatziki, so I never felt inspired to make it, but this is cooking club and we all try to do something different. Here are the recipes. For the tzatziki, I think draining some of the water from the yogurt would have helped. I tried to get as much water out of the cucumbers as I could, as the recipe instructed. I may try it again, but probably just keep getting the Trader Joe's version.
Artichoke Tapenade-1 14-ounce can artichoke bottoms, drained and rinsed well
-3 tablespoon green olives
-5 tablespoons kalamata olives
-1/2 teaspoon dried basil
-2 tablespoons fresh parsley
-1/4 teaspoon ground black pepper
-1 clove garlic, crushed
-1 teaspoon lemon juice
Put all ingredients except lemon juice into food processor. Process, stopping to scrape down sides a couple of times, until everything is finely chopped. Taste and add lemon or lime juice, if needed. Refrigerate and allow flavors to blend for at least an hour before serving. (It's even better if you let it rest overnight and bring to room temperature before eating.)
Tzatziki
(Makes about 3 1/2 cups. You can cut the recipe in half)
-3 cups Greek Yogurt
-juice of one lemon (about 3 T)
-1 garlic clove, chopped
-2 medium cucumbers, seeded and diced
-about 1 T kosher salt for salting cucumbers
-1 T finely chopped fresh dill
-Kosher salt and fresh ground black pepper to taste
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, stir this mixture into the yogurt. Taste before adding any extra salt, salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
-2 medium cucumbers, seeded and diced
-about 1 T kosher salt for salting cucumbers
-1 T finely chopped fresh dill
-Kosher salt and fresh ground black pepper to taste
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, stir this mixture into the yogurt. Taste before adding any extra salt, salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
Monday, March 30, 2009
Cooking Club Loves The 80's!
This Saturday I hosted cooking club. The theme - the 80's. For details of the event please see this post at the CC blog!
Monday, February 09, 2009
A birthday party, cooking club and a concert.
Annmarie and Jamie went to Owen’s 3rd birthday party and I had the house to myself for 4 and 1/2 hours! Amazing.I was able to prepare for cooking club, relax and shower in peace. I also got to read Twilight for a bit.
Yes, I’m reading Twilight. I gave into the mainstream obsession. I think I may be hooked!
Annmarie was very excited for Owen’s party!
Cooking Club
As many of you know I belong to a cooking club. A cooking club blog is forthcoming, but I’ll go a ahead and post my recipe. The theme for this cooking club - Secret Ingredient: Ginger! As always CC was great fun. I made Indonesian Carrot Soup.Recipe:
Ingredients
3 tablespoons olive oil4 whole cloves garlic, peeled
1 tablespoon minced fresh ginger
1 large Spanish onion, peeled and diced
2 ribs celery, sliced
3 pounds carrots, peeled and sliced
2 teaspoons ground yellow curry powder
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
8 cups vegetable stock
1/2 cup sherry
1/2 cup honey
2 cans coconut milk (16 oz each)
3 tablespoons chopped fresh cilantro
Kosher salt and fresh ground black pepper, to taste
-Heat a stockpot over medium heat-high heat. Add the olive oil, garlic, ginger, onion, celery, and carrots. Sauté for 10 minutes. Add the curry, coriander, cumin, red pepper flakes, stock, and sherry. Bring to boil. Reduce the heat to medium and simmer for 35 minutes. Remove from the heat and add the honey, coconut milk, cilantro, salt and pepper. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth.Makes 10 to 12 servings
A concert
After cooking club, Bonnie, Jamie and I headed to to see Michael Franti & Spearhead at the Fox Theater in Oakland. It was an interesting show. Let's just say it was half cool half wack.
Jamie's Notes:
This was only the second show at the newly remodeled Fox, after Another Planet Entertainment put in $80 million in improvements...and it shows. With lots of room to move around on the main floor, AC being pumped through the many floor vents, and plenty of beverage lines with bartenders who kept the drinks flowing quickly, APE went all out on this venue. This is now easily the premiere place in the Bay Area to see a show.
Anyway, back to the show. The opening act, ALO, put on a surprisingly entertaining set, and at 45 minutes did not overstay their welcome. During the short set change I ran into a friend from high school who I had not seen in 15 years (and took me a couple minutes to remember who she was). After heading back to the bar for a quick refill, the house lights dimmed, but instead of Michael Franti taking the stage, one of his backup singers came out and performed an atrocious 4 song set to a prerecorded dance beats. Oh dear God, it was so very bad. I don't think I heard one person clap between songs. Not sure why Michael Franti would allow for this to essentially ruin his show...I was probably about 5 minutes from walking out altogether...but finally she got lost and the band came on to rock the house. Opening with one of my favorite songs of his "Everybody Ona Move", the entire room started jumping up shaking the floor. Sure, now that I'm in my flippin' mid-30's, I haven't jumped up and down at a show in quite a while now, but have to admit it...I jumped and it was pretty damn fun. The band put on a pretty good set from then on out, despite that pretty large mistep that almost ruined the entire thing. Angela had to take a time-out from standing and posted up against the side wall away from all the people for awhile. I kept getting the "I'm tired, lets go home nudge", but managed to negotiate enough to stay through the rest of the set, and still managed to get home shortly after midnight.
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