Monday, January 9, 2012

Oh so lucky...

The Pauls hosted and the theme of the evening was luck. And frankly, we're lucky to have any photos at all. I was a bit lackadaisical about capturing our feast.

We had some lovely homemade bread with a dipping sauce made with olive oil from Rosie's adopted olive tree. No pictures, but the bread was delicious.

José prepared an unnamed appetizer. I'm sure I'll get some of this wrong, but it included layers of avocado, creamy cucumber, smoked salmon, and shrimp. (If I missed anything significant, feel free to add the info in the comments!) The shrimp is apparently lucky because it is in the shape of an elderly person bent over by age. Which signifies longevity. It was really nicely chilled. Not sure whether it would have had quite the same impact at room temperature. A very decadent dish.



The Reimagnolis prepared a lentil stew. Supposedly, the lentils look like lire? (I don't see it) So lentil stew signifies prosperity.

The Pauls prepared a lovely black-eyed pea pie. Not sure if this is the actual recipe Nancy used, but it sounds a lot like it. Layers of greens, black-eyed peas, chorizo, and mushrooms. In a fabulous homemade crust. Turns out it was a ton of work, but the work paid off. Delicious.


The Mableys prepared a fabulous shrimp pad thai. There was some debate about the length of the noodles. They're supposed to be long to signify longevity, and there were some accusations of noodles being cut. But we believe those accusations to be unfounded.


And we closed out the evening with a chocolate bundt cake. The dutch dark cocoa is the key to the lovely dark color of this cake.

Our next meeting will be our annual ski trip! Let's hope we get at least a little snow before then.

Thursday, January 5, 2012

Salt and Pepper

The invitation for this particular meeting was so poetically written that I feel the need to include it in this post so that it is saved for posterity.

Dear Foodie Friends: Take a moment to ponder these statements..... - A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. - The history of the spice trade is, above all, the history of pepper, the ‘King of Spices’. It has been used in trading as an exchange medium like money and, at times, has been valued so highly that a single peppercorn dropped on the floor would be hunted like a lost pearl.Now take a moment to ponder what you will be creating with our next theme ingredients, "salt and pepper". Consider the many varieties beyond your Morton's shaker and McCormicks grinder! With so many salts and peppers now available they have become major ingredients and not just mere "seasonings". For this Gourmet Club the Reimagnolis will be making Whole Fish Baked in Kosher Salt. We look forward to enjoying your dishes on November 12, at 6 pm. See you then! Rosie & Geoff
I prepared the appetizers, but neglected to take any pictures of them. We nibbled on roasted edamame and then enjoyed salt and pepper shrimp. Simple and yet delicious (if I do say so myself.)

And here we have him... the man, the myth, the fish:


What a gorgeous plate of food. The fish had an absolutely amazing flavor. And we were all very glad that Amy made a second attempt at the bread, 'cause that first attempt that she brought along for show-and-tell was really more of a doorstop than a loaf of bread. This one was quite delicious though!


Followed by a spectacular caramel salted something delicious but I can't remember the name.

A vegan feast

So I'm catching up on old stuff. I never got around to posting pics from our last couple of meetings. So, here are some pics from our Vegan feast. What better centerpiece for a vegan meal than a collection of edible gourds?



Appetizers: Squash vada and Thai Summer Rolls prepared by the Pauls.




Followed by what I believe to be the star of the evening, African Curried Coconut Soup prepared by the Fossis. I've added it to my regular rotation of soups. Delicious!


Main course: Vegetarian cassoulet with toasted breadcrumbs and No knead bread prepared by Mary. Stuffed acorn squash prepared by the Reimagnolis.

Dessert: Prepared by the Mableys. Chocolate avocado mousse. Figs and cashew cream.