Cooking Club

In late 2006, I started going to a cooking club a friend of mine organizes. He gets people together about once a month. Before the meeting, everyone submits recipes, we vote on the ones we'd like to try and then everyone gets together to make them. I don't go every month, but this page shows the recipes from the months I have been there along with my impressions of the things we prepared.

November 27,2008

Host: Lee and Marsha

Theme: Thanksgiving. I made a simple green bean dish I liked and wanted to save it.

Dramatically Seared Green Beans with Garlic and Chili

From Mollie Katzen's The Vegetable Dishes I Can't Live Without via a story I heard on NPR

Phil's Impression: Very easy to prepare with a nice spice.

Yield: 4 - 6 servings

Once the beans are trimmed, all you need is a large hot pan, and the rest is one big, quick sizzling action!

These will keep for up to a week in a tightly covered container (or a zip-style plastic bag) in the refrigerator.

2 tablespoons canola oil or peanut oil

1 pound whole green beans, trimmed

Salt

1 tablespoon minced or crushed garlic

Red pepper flakes

1. Place a large, deep skillet or wok over medium heat. After about two minutes, add the oil, and swirl to coat the pan.

1. Turn the heat to high, and wait another 30 seconds or so, then add the green beans and a big pinch of salt.

1. Cook over high heat, shaking the pan and/or using tongs to turn and move the beans so they cook quickly and evenly.

1. After about 3 minutes, take a taste test and see if the beans are done to your liking. They should be relatively crunchy, but you get to decide. If you like them cooked a little more, keep going until they're your kind of tender.

1. Sprinkle in the garlic and some red pepper flakes, and cook for just a minute longer. Serve hot, warm, or at room temperature.

February 22, 2007

Host: Phil

Theme: Recipes from www.rachaelray.com.

Sweet Red Chowder with Leek, Corn and Crab

From Every Day with Rachael Ray

March 2007

Phil's Impression: This was my favorite dish of the night. When we made it, it was a little bit spicy and I can't figure out why.

FOUR SERVINGS

1 tablespoon extra-virgin olive oil (EVOO)

4 slices thick-cut bacon, chopped

2 large baking potatoes--peeled, halved lengthwise and thinly sliced crosswise

2 leeks, split lengthwise and sliced 1/2 inch thick

4 ribs celery with leafy tops, chopped

1 bay leaf

Salt and freshly ground pepper

Half of a red bell pepper, chopped

2 tablespoons chopped fresh thyme

1/2 cup dry sherry

One 32-ounce container (4 cups) chicken broth

One 28-ounce can crushed tomatoes

2 cups frozen corn kernels

12 ounces lump crabmeat, picked over for pieces of shell

2 tablespoons Old Bay Seasoning (2 palmfuls)

Fresh flat-leaf parsley, finely chopped (a generous handful)

2 to 3 tablespoons chopped chives

Grated peel of 1 lemon or orange

Oyster crackers, for serving