June Dinner Recap

Our June dinner was postponed a week or so as we had to await the return of our hostess, Saucy, from her trip to Ireland.             And you thought her nickname came from an Italian cooking heritage...HA!

Well, it was worth the wait as not only was dinner club fabulous, but Saucy also brought us back souvenirs from her trip abroad!  We each received Luck O' the Irish with this lucky green Irish stone from the Blasket Islands!

As always, her decorations were apropos to the theme - from her cork napkin ties and cork wine glass markers.....

to her wine barrel candle holder!

And now onto the details of our Cooking with Wine Dinner creations (what we can remember anyway)!

We started the evening with Couscous' microwave experiment of Artichokes with Roasted Garlic White Wine Dipping Sauce.   She not only successfully roasted the garlic in the microwave (3 minutes v. 1 hour) but also successfully steamed the artichokes in the microwave!  She used a Pinot Grigio which paired nicely with the nuked appetizer.

Saucy also preferred a Pinot Grigio for the main course of grilled salmon and chicken in a white wine sauce with chives.  Both meat eaters and fish eaters enjoyed this dish!  A wonderfully light summer meal!

CHICKEN

SALMON

This was Saucy's choice of Pinot and this one started us down a sinful path!  No, our own Grapes didn't get naked!

  Fortunately we all kept our clothes on!

Grapes (fully clothed), was unsure of how her side dish would turn out, so she brought 2 dishes and used up all her wine, but not to fear - she brought a back-up bottle!

Both dishes were made with a Pinot Noir:  Emeril Lagasse wine biscuits and cantaloupe marinated with a wine and simple syrup. 

Wine Biscuits

Cantaloupe

Both passed with flying colors!!  Though now 3 bottles in we really couldn't see or taste anything at this point!

By the time dessert rolled around we were feeling no pain and Paprika's presentation had us reverting back to high school humor.  She created first a blueberry, red wine, cheesecake popsicle (that's what she said! oh I mean that's what she called it anyway).  While the presentation had us all tittering, the taste was great!  

AFTER

BEFORE

She did create a second version in a less provocative cup formation and with strawberry, Merlot wine and cheesecake.

Our cooking with wine was a great success, though dining with wine leads to some pretty interesting conversations!!

Catch us next month when we get "corny" for dinner!!!

JUNE DINNER CLUB W.I.T

Upcoming Dinner:  June

Hostess:  Saucy

Whatever You Want:  Cooking with Wine

May Dinner Recap

We had a berry good time razzing each other at this month's dinner club!

Paprika picked some cute spring plates to brighten the table!!

Saucy started the evening with brie stuffed pastry puffs with Raspberries.  There were no leftovers to be had of this razzle dazzle appetizer!!

She also shared a Jean-Luc Colombo Cotes du Rhone Les Abeilles (proceeds which support honey bee research and education)

Paprika laid out a spring buffet of Spinach salad with strawberries, feta, candied pecans and 2 styles of strawberry dressing.  She even risked anaphylactic shock by marinating and grilling shrimp!!  Not to fear, she had a secret stash of marinated chicken for her own salad topping!!

Creamy Strawberry Dressing

Buffet Line

Strawberry Vinaigrette

Final Product!

Couscous' contribution was a berry slaw dish that consisted of  strawberries, dried cranberries and a vinaigrette of raspberry vinegar and cranberry juice!

Upclose

She also brought a Zinfandel that promised flavors of "ripe raspberry, cherry and boysenberry"

Grapes' labor of berry love was Strawberry Shortcakes with homemade biscuits AND homemade Whipped Cream!!

Catch us next month to see how the creativity will be "pouring" out!

MAY DINNER CLUB W.I.T.

 Upcoming Dinner:  May

Hostess:  Paprika

Theme:  Merry Berry Month of May

April Dinner Club Recap

So, there was an explosion at the French cheese factory...all that was left was de Brie!

Like Couscous' jokes, we cheesed it up good for our April Dinner Club!

This was our last dinner at Grapes' abode and fortunately it was warm enough to sit on the porch (wouldn't have thought that possible since it snowed just last week!!!!)  Looking forward to seeing her new place when she hosts again in August!

Paprika presented us with an addictive beer cheese dip, made with her cheese of choice: cheddar plus cream cheese, ranch dip mix and BEER! This was accompanied by pretzels and cheese straws, also made with cheddar cheese.  They tasted much like those cheddar biscuits at a certain seafood restaurant chain.

Beer Cheese Dip

Cheese Straws and Pretzels

 Grapes glammed up a Pittsburgh favorite -  gnocchis  - with ricotta cheese.  They were finished off with a browned butter sauce and parmesan cheese and broiled until crispy on the outside but still light and fluffy on the inside!!

 She shared her wine, a Chambourcin, courtesy of her sister.  Enjoy it we did!!  Here's a toast to you CH!!

Saucy shared a side dish of roasted cauliflower and garlic topped with Parmesan cheese (Hey! No one said cheese had to be the MAIN ingredient!).  

This was tasty enough that even cauliflower-hating Paprika liked it!!

 Saucy also brought back the Pinot Evil that made it's first appearance at French night!  Glad this devious bottle made a repeat appearance!

Couscous completed the evening with a NY style cheesecake with vanilla wafer crust and strawberry sauce! Scrumptous!!!

Everyone even got an appropriate "to-go" gift to take home!!!

April Dinner Club W.I.T.

Upcoming Dinner:  April

Hostess:  Grapes

Ingredient:  Cheese

Lately, we've all felt like we've been Livin La Vida Loca (Living the Crazy Life)!

But this was a month of good news!

From Papa T's release from the hospital!

To a long awaited sale of a home!

To an engagement!

Some much deserved good news all the way around!!!  So now onto our Caribbean dinner!  Puerto Rican presented a bit of a challenge for our vegetarian friendly, seafood allergy group, BUT, as always we prevailed!!   Wepa!!!

Couscous started us off with a Puerto Rican appetizer of Plantain chips with Black Bean, Coconut and Sweet Potato Salsa.  She didn't wuss out and included a whole jalapeno! (She donned a Hazmet suit to chop the little sucker, but it was worth it!)

Since PR isn't known for it's wines, Couscous and Grapes looked high and low for Puerto Rican beer; sacrificing many a night at the local beer establishments searching for Medalla Light or Silver Key, but alas they could not find one without traveling to the island itself - and don't think they didn't think about it!!!

But,instead they collaborated to bring a dangerously tasty Puerto Rican Rum Punch!

Extra Rum Punch Soaked Pineapple!!!

Puerto Rican Rum Punch

But be careful Saucy (how do you think she got her name???), too much rum punch leads to funny Puerto Rican hat wearing!

Before too much punch was poured, Saucy presented her entree of Mofongo (fried mashed plantains and garlic crushed in a pilón [wooden mortar and pestle]) .  She made a spicy tomato sauce with two different toppings for our finicky crowd to top the mofongo:  Shredded pork and shrimp!  Complete with fried plantains on the side!

With Pork

Or Shrimp

Grapes' gastronomic gift was Puerto-Rican style Green rice which was rice combined with green tomatillos, green jalapenos, and green cilantro.  Makes plain rice green with envy!!

Paprika completed our Caribbean travels with Arroz con Dulce (Candied Coconut Rice), a time-intensive dessert, similar to rice pudding made with coconut milk, raisins, cloves, ginger and cinnamon.  Glad she took the time to make it, as it was deliciosa!!

Catch us next month to see what "gouda" dishes we create for dinner club!