March Irish Dinner Club

Well, the lasses tapped into their inner leprechauns and prepared authentic Irish dishes for this month's dinner club.  There was no chance of famine here!!

Okay, it's not green, but my new dinnerware had to be showcased!

 The Irish aren't exactly known for their wines, so Grapes brought this Blackstone Pinot Noir, b/c it was close to Blarneystone!

 

Grapes also started us off with Irish Soda Bread - this yeastless bread, with basic ingredients has a lot of flavor.  Will also make some good toast for breakfast the next day!!

 

Didn't even need butter!

Couscous' main dish was mini vegetarian Shepard's pie with Gruyere popover crust.  The vegetables consisted of potatoes, carrots, celery, onion, parsnip, garlic and celery root.

Paprika's side dish was an authentic Irish Boxty which is a potato cake made from both baked and raw shredded potato. Served with honey and a traditional sour cream and chives.

Saucy outdid herself with a Chocolate Guinness Cake in the shape of a Shamrock!

Which was also good for breakfast the next day!
Here is the mold.

The cake:

The final product - complete with green bow and.....

A lucky Leprechaun!!

We wrapped up the night with some local Irish Creme coffee

Which of course would not be complete without a shot of Bailey's!!

So concludes another dinner club!  We sign off with a toast:

May you have all the happiness
and luck that life can hold—
And at the end of all your rainbows
may you find a pot of gold.

March Dinner Club

Upcoming Dinner:  March

Hostess:  Couscous

Whatever You Want Theme:  Irish

February Italian Dinner Club

Saucy lived up to her name by hosting an Italian theme dinner and making homemade pasta and sauce!! 

 

Her new most prized possession: the pasta maker!

The drying pasta

The final product!  Awesome!!

Dinner started with Couscous' Italian meat and cheese tray consisting of salami, prosciutto, sopresatta, Piave (hard cheese), Montegrappa (hard cheese), Stelvio (semi-soft cheese) and mini caprese skewers.

 

Grapes brought a thematic bottle of wine:  Rigatoni Red!!

 She also brought an addictive bread!  Italian bread topped with an artichoke bruschetta spread, shredded cheese and baked, with a side of roasted garlic!  Mouth watering good!

The main dish was served with Couscous' Chianti contribution

And the final product of Saucy's labor - homemade noodles with a spicy marinara sauce.  Delizioso!!

Paprika completed the evening by perfecting a buttermilk panna cotta with brandied citrus sauce.  Gorgeous presentation!

Another fantastic dinner club!

Look for Saucy's Homemade Pasta Shop opening soon!!

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February Dinner Club

Upcoming Dinner:  February

Hostess:  Saucy

Theme:  Italian

January "Coconut" Dinner

Well, it's 2012 and we are off to a great start!  Paprika hosted the January Dinner Club and picked Coconut as her ingredient of choice!  Kudos to both Paprika and Saucy for using Coconuts from scratch!!  After struggling with knives, hammers, ice picks and screwdrivers they soon discovered the need for the quintessential kitchen tool:  The Machete!

 Paprika started us off with "shots" of Coconut water and a slice (hack) of coconut meat. 

We forgot to come armed with our Coconut Dinner Facts, so Paprika and Couscous improvised from their trip to Punta Cana last year.  Coconut water is a natural replacement of electrolytes!  Better than Gatorade because it doesn't contain all the artificial sugar and calories!

Saucy made a tantalizing appetizer of toasted coconut slices (hacks), accompanied by coconut cheese balls.  The scrumptious cheese balls were comprised of cream cheese, macadamia nuts, coconut flakes and cinnamon rolled in coconut flakes.  We truly couldn't stop eating this!

Saucy's wine accompaniment was Vego Murilla red varietal.  As it's impossible to find coconut wine! 

This wine fit the theme because the little swirls look like coconuts (squint a bit, you'll see it).

Paprika's entree was chicken tenders and tofu 

(yes, she has mastered the art of tofu - firm; Extra Extra Extra firm!),

with a garlic, coconut, and panko coating.  

She paired it with basmati rice and a warm coconut milk and mayo sauce.

Weird combo for the sauce you say? But it was oh so yummy!

Couscous brought another varietal wine which fit the coconut theme because this is what you would see if a coconut hit you on the head! (Hard to see in this picture, but the label is a crazy swirl!)

True fact: Coconuts have killed more people in the Dominican Republic than Malaria!

Couscous' side dish was a Thai Coconut Rice: 

Jasmine rice made with coconut milk and flaked coconut topped with toasted coconut.

Finally, Grapes rounded out the evening with a delectable dessert:

Crescent rolls filled with Nutella, banana and coconut and baked.  Oooey, gooey goodness!

We had a ball at our first dinner club of the year and are planning a field trip to

Cabela's Hunting Store for Machetes.

 

Wonder what other "kitchen" tools we will need for upcoming dinners!  Stay tuned!

January Dinner Club

Upcoming Dinner: January 

Hostess: Paprika

Ingredient: Coconut