New Year's Eve Dinner

For those who have forgotten (my fault for taking so long to post this), NYE dinner will be at my house this Saturday, December 31st at 8:00pm. This dinner will conclude the Fierce & Famished cycle for 2012.

The NYE Menu is as follows:

Appetizer
Spicy Lamb Meatballs

Main Course
Butter Chicken over Rice w/ Naan Bread
Thai Latkes

Dessert
Apricot/Pistachio/Raspberry Cheesecake (for Kimmy)*

Congratulations, Mistie!

First Prize Winner of the Fierce & Famished Winter Classic Cook Off 2011

A Few Loose Ends...

Hey lovelies,

We mentioned several upcoming events, deadlines and cycles at last night's (fantastic) cook-off. Just so everyone's clear on all of these details, here is the break down of all of the upcoming supper club events:

New Year's Eve Dinner 12/31 @ 8:00pm


Our final Supper Club meeting of 2011 will be New Year's Eve, December 31st at 8:00pm at my (Sasha's) house. Hopefully you all can make it! I understand most people usually make plans for this day, so if you can't make it--no worries, we'll try to save you some cheesecake*

I will have the meal options posted by next Friday, December 16th. However, we will be celebrating Kim (Malachi's) birthday with Apricot/Pistachio/Raspberry Cheesecake...so ya know...that's not an option.

Supper Club 2011 Cookbook


All recipes being added to the cookbook must be determined by the final Supper Club meeting on December 31st.

If you are contributing a recipe from earlier in the year, please go through the blog archives and print your recipe(s). Bring these recipes with the cooking instructions on a separate sheet, to the December dinner.

For Ms. Kayla: (Pretty please) Bring the recipe for your Clam Chowder to the December dinner, so we can add it to the cookbook. We realize that you haven't hosted an actual dinner yet, but as a member we would really like for one of your recipes to make it into the cookbook. =]

If there are any questions, you all have my number (& Mistie's); don't hesitate to call! We will post more information on the cookbook as we gradually receive the recipes.

(Tentative) Cycle for 2012


As it stands, this is will be the schedule for next year. Changes will be made accordingly.

January--Mistie

February--KC (or) Zach

March--Kendall

April--Kayla

May--Zach (or) KC

June--Summer Spectacular Cook Off 2012* (more on this, later)

July--Sasha

August--Mistie

September--KC

October--Kendall

November--Kayla

December--Sasha

Bi-Annual Cook Offs


We recently decided that having two seasonal cook offs would be wise--and fun! Our latest cook off has officially become known as the "Winter Classic:" a cook off showcasing seasonal foods and flavors. Our second cook off (slated for June), will be the "Summer Spectacular:" showcasing the tastes of summer.

As a slight tweak in the way we do things from this point on, all earnings from our raffles will be allocated for the winning prizes for both cook offs.

Well, that's all! Again, if there is any confusion of any sort--give one of us a call.
Thanks Ladies :)

Sasha

Super Club Cook Off

Theme: Soup
Dec 4th at 6:00pm
Sasha's House
Have meal prepared in advance.
Have enough for at least 4 judges and for each supper club member.
Enjoy and good luck!

Cook Off

Everyone needs to make some kind of suggestion for our cook-off.
Please comment and vote below.
All results must be done by Friday Nov 4th

Supper Club Choosings for Oct 1st!

Hello Ladies! I apologize profusely for my lateness of posting and beg for forgivness! Anywho, here are your pickings for supper club. The theme is comfort food!!

Appetizer Choices

#1: Fried Mozzarella

Choice #2:

Spinach Artichoke Dip

Main Course:

Choice #1: Chicken and Dumplings

Choice #2:

Chili

Dessert:

Choice #1: Apple Pie

Choice #2:

Chocolate Cake:

Happy voting my friends!!!

Much Love,

KC

P.S Don't forget the meeting is going to be at my mothers in Granbury. Let me know if y'all need directions!

I Just Wanted to Say

that I'm so happy I started this supper club.

I was mentioning to my mom, the other day, that in the short time that we've been a (somewhat) official supper club, I have learned so many things about cooking that I never would have thought a year ago. Really and truly.

Previously, cooking had always intimidated me. The potential for things to go horribly awry upon forgetting to add a certain ingredient, reading a measurement incorrectly, or setting the house ablaze with a grease fire were all things that led me to give an especially wide berth to the kitchen. Even after watching enough of the Food Network to be inspired to venture into the dark abyss that was the culinary unknown, I still maintained the habit of reading and re-reading recipes (rehearsing in my head) weeks in advance and lining up all of my ingredients in the order they were listed, the night before. It was manic to say the least.

I refused recipes that called for any interaction with meat. I just knew that I would give everybody E-coli &/or Salmonella poisoning, and that they would never want to come to my house or eat my food again. I was absolutely certain of it. So instead I sat in my friends' kitchens, impressed at how they could courageously cut into an onion with absolutely no fear. Mind-blown at the psychic powers they seemed to possess, in knowing  that that something in the oven needed to cook for 15 more minutes.

I wanted to be that person. I wanted to be the person who people invited to cook-outs and asked to bring their famous-homemade-I'm-such-a-fabulous-cook potato salad. Instead, I was the person who people invited to Thanksgiving gatherings and asked to bring the cranberry sauce. I was the person who people invited to barbecues and asked to bring the chips. I was the person who people  invited to dinner and asked to make the tea.

But one night, as I lay in bed lusting over the Cooking Channel, I realized that (despite my suspicions) people weren't born with these wonderous culinary powers. They were learned--and that involved practice and experimentation. A few thoughts later, the idea of a monthly supper club just kind of came to me. I called Mistie immediately and the rest, as they say...

Since then, I have not only cut my share of onions, but I have bravely cut the limbs from a duck (that I commenced to cook). I've stuffed a chicken. I've roasted potatoes. I've sauteed mushrooms. I made a cheesecake. I can wrap a wonton. I can tell when peach cobbler needs another twenty minutes in the oven. I can fry apples. I know the difference between regular and self-rising flour. I know how to (properly) melt chocolate. I can put peaches in a cast iron skillet...and walk away without thinking twice. Things popping in the fryer, bubbling in the pot or sizzling in the skillet, doesn't worry me anymore.

I still may not be the person who people trust with the potato salad, but I'm a longshot from where I was: I have supper club to thank for that.

Meal Options for September 23

****This dinner has been cancelled and KC will be taking her turn for next Saturday, Oct 1st! 

After long consideration, the menu has finally been picked

Main Course:

1.  Bourbon Barbequed Prok Chops

2. Steak with Olive Salsa

Side Dish:

1. Corn With Chilie Lime Butter

2. Grandma Moore's Creamed Corn

Dessert:

1. Grown-Up Root Beer Float

2. Watermelon Salad

Hope everything looks delicious ... may the best meal win!
See you at 7:30 on Septmeber 23!

My journey with Eggplant

I took this path as a beginner and now I realize that eggplant and I may never be the best of friends but we can hang out over a glass of wine and some pasta!

Meal Options for August 26

Hello Ladies and Gent,
Here is my menu:

Appetizers:

Goat Cheese Stuffed Eggplant and Zucchini Rolls

Greek Nachos

Main Meals:

ChickPea Burger

Gyros w/Lamb

Side Salads:

Falafel Salad

Pita Bread Salad

Dessert:

Peach Compote

Sesame Seed Candy from Turkey



Let the voting begin, I can honestly say I am very excited for this course!!!!

-M

A little on the side

I made homemade Italian Dinner Rolls, from scratch (just had to be clear on that part) and they turned out fantastic. Better then I could of hoped for on my first try and I used my own recipe!

-M

Meal Options for July 29th

Hey ladies (& gent),

It's that time again. Here are the options for our next supper club meeting. Please note that NONE of these options are not accompanied by a photo (for whatever reason, the photos I saved to iPhoto on my computer won't show up when I go to upload them...if you can help, please text me)* In the meantime, vote anyway! (and if you really want to view them, google them)! ;)

Meal Option 1

(Appetizer) Baked Zucchini Fries

(Main Course) Tilapia w/ Purple Potatoes & Roasted Broccoli

(Dessert) Market Berry Crumble

Meal Option 2

(Appetizer) Chopseuy

(Main Course) Kimchi Dumplings w/ Dumpling Sauce

(Dessert) Pistachio Raspberry & Apricot Cheesecake*

Also, this Supper Club meeting will have an added aspect! Ladies (& gent)...we're going to begin the first round of raffle prizes. Each raffle ticket is $2! So try your luck for a special prize that will be given at the end of the meal!

Weird, Wonderful, and Bizarre #1

I was google-ing and I came across this article and I thought is was quite interesting so I am going to be posting all 16 restaurants from this article ... so check out number one

Tree House, New Zealand

The most weird, wonderful and bizarre restaurants from around the world by Charlie Roberts

The tree house restaurant located near Warkworth north of Auckland was designed by Peter Eising of Pacific Environment Architects. The project was completed in 66 days, using only the Yellow Pages as a resource. It opened in Jan 2009 but has limited opening times from January to February.

The restaurant is suspended 10 metres above the ground in a giant redwood tree. It offers the most fantastic views over the forest; but don't forget to bring a jumper as it is meant to be quite chilly on a evening brrrrr!!! The kitchens are at ground level, so the chefs will send food up on a winch.
What better way to revisit your youth than to have dinner in a tree house? A childhood fantasy come true....

-M

National Cherry ....

FESTIVAL
July 2-July 9, 2011: Traverse City, Michigan
Festival History (you can read more here)

• Sometime around 1910, cherry growers in the Grand Traverse area began to hold informal “blessing of the blossoms” ceremonies each year at blossom time in May.
   
• The “Blessing of the Blossoms Festival” began on May 22, 1925 when Traverse City businesses partnered with the local cherry farmers to promote the growing industry.
   
• In 1926, Hawkins Bakery in Traverse City baked a huge cherry pie and presented it to U.S. President Calvin Coolidge. The pie, being three feet in diameter and containing more than 5,000 cherries, had to be loaded into a car through the windshield and into the back seat.
   
• The 1929 festival was so successful that General Chairman Larry Larsen and his committee decided to make the 1930 Festival a three-day affair. President Herbert Hoover attended the opening day ceremonies.
   
• In 1931 the Michigan state legislature passed a resolution making the Cherry Festival a national celebration. To celebrate, seven ships of the US Navy Great Lakes training fleet arrived in Traverse City and three companies of US Navy sailors paraded through the streets.

 BLOSSOM FESTIVAL
March 20-April 27, 2012: Washington DC
Once in a life time Celebration (read more here)

In 1912, an incredible gift of 3,000 cherry blossom trees was bestowed on Washington, DC by Tokyo, Japan. Rooted strongly and surviving outside elements, the trees have withstood the test of time – and nearly a century later, the National Cherry Blossom Festival is preparing for an unprecedented and once-in-a-lifetime celebration.

Meal Options for 7/18/11

Hello Ladies and Gent! Here are the meal options ripe for voting! Some of the recipes I've found have no pictures, so my apologies in advance. Happy voting loves!

Appetizer Choices:

 Cinnamon Oranges

 

OR

Roasted Corn Guacamole with Chips

Main Dish:

 Roast Rack of Pork with Cabbage

 

OR

Roasted Chicken with Salsa Verde

Side Dish:

Cat Cora's Broccoli Slaw

OR

Barbados Sweet Potatoes

Dessert:

Coffee Custard

OR

Frittalletti

I hope this wets your appetite! I'm so excited to be cooking for y'all!!!

Much love,

KC

Dinner Options 5/28/11

So the main course of this meal will be Grilled Salmon with a grilled potato and green beans. The appetizer will be fried macaroni and the dessert will be Smore Rice Krispy Treats.

with a possible try at Fried Macaroni

Smore Rice Krispy Treats

Bobby is very excited to be cooking this wonderful meal for us ladies!
See you at 8pm at our apartment!

Dinner Options for 4/23/11

Okay, so it is now that time again where we must choose what we would like to see me cook and not make it too bad. So the options are for the side dish, the main course, and the dessert. Now remember my theme is all about starters and appetizers.

Round 1: The Main Course

Chicken Tostadas with Black Beans and Sweet Corn

BLT: Beef, Leek, and Tomato Salad - with Bacon Dressing 

Round 2: The Side Dish

Caprese Bruschetta

Potato on a stick

(no picture)

Round 3: Dessert

Antionxidant Orchard Salad

Minty Watermelon Salad

You have until April 20 to choose and RSVP!

The dinner will be held at my apartment at 8pm.

Let the voting begin!

-M