Cooking Club 7.0

While I was eating saltines, Cooking Club was enjoying an Asian-inspired menu of fish, vegetables and seaweed. While I wasn't able to attend due to illness, here's what I captured via email, photo, conversation and for a short while, via speakersphone. . .

The Asian-Inspired Menu:

Hearty Shittake and Miso Soup
Seaweed Salad
Sushi (various rolls)
Salmon Baked in Salt Crust with Curried Vegetable Stew
- recipe submitted by Kathleen Cunningham
Mango on Sticky Rice - Kow Neuw Mamuang

Attendees: Mary Kay, Martha Ellen, Ben, Bridget

Cost: $$

Evening Highlights:
- Custom fortune cookies kept the night interesting. Mary Kay didn't realize that they were custom, and Ben ate the best fortune (maybe two)
- Martha Ellen almost dropped/ruined the salt crusted Salmon but with a team effort (and lots of spatulas) it was saved. Good thing it was a stew.
- Bridget had sensual/educational shopping moments with both John @ Kona Jack's and Dennis @ Fresh Market.
- Mary Kay experienced Saraga--all 15 aisles.
- Themes were taken to the next level.

Key Learnings:
- The CCB (Cooking Club Box) needs to be transported to the host's house before the event, in the case that the previous host gets sick
- That was a lot of food.
- Fans and interested parties are welcome to submit recipes.
- New living/dining room configurations add to the evening.

Next up: sometime in January. Theme: tbd.

A Cooking Club Retrospective (July - November 2008)

At this juncture, I thought it appropraite to provide a retrospective on what we've learned from Cooking Club over the months. Here are but a few of our discoveries:

- With preparation, you can pull off an aggressive menu (more than 5 menu items)
- Without preparation, an aggressive menu results in Jaeger bombs and a heated argument over lip balm.
- Over the first six Cooking Club sessions, Mary Kay has pulled a lot of thyme off the stem.
- Everyone suffers lapses in ingredient integrity. It's up to the group to hold one another accountable when we slip away to things like "Pumpkin Pie Spice" in favor of cinnamon and ginger. Stay true.
- Clean as you go. This is the only way to do it.
- Sister/Brotherhood of the Traveling Box: there are some things that we only need one of (e.g. parchment paper). In order to stop buying these things every time we need it, Cooking Club now has a traveling CC Box (CCB) that will be presented to each host by the previous host. I think we should have an inventory sheet on this for easy use of the box. I'll let Ben take charge of that, since he's trusty with a matrix.
- Everyone needs a mini-food processor.
- Commonly-used, yet surprising, ingredients: cake flour, thyme, whipping cream.
- Commonly-used, not surprising, ingredients: garlic, onion, olive oil, basil, parsley.
- What we still don't have quite figured out: pictoral proof of CC.

This list will likely grow over time. But it's a start. . .

Thanks for your loyal readership.

Cooking Club 6.0

Let's just call this one "full circle."

After four months and twelve days, the crew was back where we started: R. J.'s house. In just a third of a year, we've grown, we've learned, we've become better cooks--chefs, even?

Tonight, we put on the most organized Cooking Club ever. Not to brag, but we had an entire menu, an itemized grocery list, and an oven matrix all before the night even began. And let me remind you that this all took place on a Friday--right after work. The only thing missing? A flour sifter. But don't you worry--Martha Ellen had one handy at her house and she had to run back to get the hens anyway.

In honor of the upcoming Thanksgiving holiday, we took on the American tradition as our inspiration, but decided to infuse the menu with a little bit of what you'd expect from Cooking Club. New and different menu choices, cooking techniques and a whole lot of wine resulted in a night that all will remember.

Highlights:
- I think it's the first cooking club without setting off a smoke alarm
- We almost cooked a warty maltese.
- Martha Ellen and Mary Kay mimicked Grey's Anatomy with their suturing of the Cornish Game Hens. Bridget would have nothing to do Game Hens or stuffing their cavities.
- Bridget won categories, even with Mary Kay's rules
- Two Talyors passed out early. We'd expect it from R.J.; it was a surprise from Martha Ellen.

Theme: Thanksgiving, With a Twist!

Cost: $$$

Menu
Cranberry Bruschetta
Garlic and Herb Roasted Cornish Game Hen
Fennel, Red Onion, and Focaccia Stuffing
Avocado Mashed Potatoes
Grill Roasted Vegetables with Pine Nut Pesto
Paula Dean's Pumpkin Roll Cake

Attendance: Founding Members + Associate Member Bridget + Elizabeth Kurfess (sponsored guest of MK)

Key Learnings:
- R. J.'s a sucker for whatever wine the wine lady recommends. Even if we've had it before and it sucked last time, too.
- Check the dishwasher. Make sure there are four or more dishes in it before starting the cycle.
- An Oven Matrix generates optimal results.
- No really, trust the recipe.
- Lemons should be squeezed before simmering in the butter.
- Mary Kay doesn't like to chop bread.
- Bridget is so-so on making desserts. Until they're done.
- You have to peel parsnips.
- Core the fennel. Then slice it lengthwise
- Mary Kay and R. J. live about one block apart.
- Mary Kay cannot lift R. J.
- Martha Ellen's dramatic hand gestures lead to candle wax spills
- You can alternate scissors for a knife

Memorable Quotes:
"How surprised were you about the Cornish Game Hens???" - Mary Kay
"I wouldn't expect two mushy things to go together." - Ben

Kitchen Audit Results: R. J. needs a sifter, vegetable peeler, aluminum foil, kitchen brush, another oven, and more stamina to make it through the evening.

Next Up: Asian Cuisine in December!

Cooking Club 5.0

Did you miss us?

We missed Cooking Club, too. After many reschedulings (due to work schedules, social schedules, two work promotions, three Chicago Marathons, a trip to Spain--when I was in Spain--and one dehydration resulting in a trip to a Northwestern Hospital), we got the crew together and scheduled our Fall Feast.

The evening started at 3 pm on Sunday, where we decided the menu over coffee at Cornerstone Coffee Shop. The menu decided, we split up into grocery teams: Martha Ellen and Mary Kay hit Fresh Market for veggies and the fancier ingredients (note: FM does not have cooking sherry?); Ben, Bridget and R.J. hit the Broad Ripple Marsh for the basics. Text messages and phone calls were sent between the two teams, and we thought it was going to be a simple feast to prepare.

Culinary Photography from CC 5.0: Taken on Ben's Motorola Q.

Smoke Alarms: 1

Cost: $$ (well, one and a half $)

Fall Feast Menu:
- Stuffed Portabella Mushrooms with Spinach and Goat Cheese
- Butternut Apple Squash Soup
- Ropa Vieja Pot Pie with Pepper Jack Biscuits
- Double Layer Punkin Cheesecake

Key Learnings:
- If you're impersonating a Food Network judge and saying that a dish "needs more acid," check the counter for a lemon, because it hasn't been used in the mushroom recipe.
- A hit of cayenne pepper kicks the soup up a notch (thanks, Mrs. Pipp), but a tablespoon of cayenne pepper--or even a half Tbsp--is too much for pot pies (thanks, Vitamin D milk).
- Green onions are the same as scallions, and can serve as a replacement (per Jerry @ FM)
- Carhardt is perfect for drag races in Kokomo.
- Prepared cheesecake filling may just be worth it. Screw ingredient integrity.
- Need to chill something for 4 hours? Try the freezer.
- The Internet came out during high school.
- Yogurt and/or lemon can serve to "cool" over-spicy dishes.
- Wrestling in High School is good prep for frat parties.
- 30 minutes in the oven mends it all together.
- "Just figure out" - Coach MK

The next goal: expand Cooking Club. In a moment of nails-getting-did inspiration, MK presented the idea to launch Cooking Club as a city-wide invite. We're seeking an industrial-sized kitchen that might want to host the event. If you do have an interest, please contact one of us asap.

Cooking Club 4.0

We almost gave up. Almost. Ben and R. J. talked about scrapping CC 4.0 in favor of going out to a gourmet dinner. Trader's Point Creamery was discussed. Luckily, a IM chat conference changed all that around 4:15 pm (aka Martha made an Excel spreadsheet grocery list. . .even more anal than R. J.?). In Cooking Club, we call that: lucky.

Date: Friday, August 22, 2008

Attendance: Founding Members + Bridget (aka 'the frymaster')

Where: Ben's new place

Cost: $$

Photographic Proof here
Menu: the menu was all but abandoned. But Martha (aka Aunt Martha) came through...
Jalapeno Wonton Poppers
Filet of Pork with Apple-Rosemary Vinaigrette (and also Sea Bass - same sauce)
Basil-Corn Pudding
Molten Lava Cakes (Michael and I did it in 25 minutes)

A few notes:
- CC bylaws were finalized tonight
- Cooking Club 4.0 was all about getting back to basics. After 3.0, we just couldn't risk it.
- Mary Kay broke the decanter. It was $25.00. See? See??
- No measuring cups? No measuing spoons? No problem.
- Lots of extra Chili dipping sauce. "That's lots of sauce."
- The wine lady's favorite? Not our favorite.
- Ben, in spite of recently moving in, got a B+ on the kitchen audit
- White towels over shoulders = Founding or Associate Member

Key Learnings:
- Basics doesn't mean boring.
- (First Name:) "Michael" (Last Name:) "AndIsaid": Don't be afraid of small messes
- When you pull a skillet out of the oven, you should use a hotpad. However, if you don't, you should pop the blister (according to Cha Cha)
- Despite celebrity status (he was quoted in the NY Times today), RJ's loyalty remains with the CC

The Grand Finale (drum roll please) :
- Bridget became our first Associate Member (initiation ceremony remains confidential)
- Cooking Club members will be getting matching towels and wine glasses

Cooking Club 3.0

Stephanie wanted to come (sans child), and we borrowed her torch last time, so it was only fair that we scheduled the next Cooking Club on a Saturday night. We wanted to cook lamb. . .

But Ben prompted a quickchange to Tapas, and an evening where 'the sangria flows like water.' And so it was. MK had just completed a kitchen audit. Her place was ready to host.

Venue: MK's house

Cost: $$$

Smoke Alarms: 6 (as of 8:58 pm)

Menu:

- Sangria = yum.

- Bacon-wrapped Figs with BBQ Sauce- Almond-crusted Mango & Manchego Skewers w/ Watercress

- Summer Squash + Sausage

- Blue cheese meatballs with Red Wine Pan Sauce

- Tomato Bread (Martha Ellen didn't quite know how to duplicate this one from Spain. . .)

- Heirloom Tomatoes without Parmesan Crisps- Roasted Eggplant Dip (aka Babaganoush) with Toasted Pita

- Salt Cod Fritter/Pancakes with Tomato Sauce

- Maserated Berries

- Apricot Plum Puff Pastry (not quite cooked)

Learnings:

- Don't melt parmesan cheese on wax paper (they melt together)

- You need more whipping cream.

- Wow, we tried too much, too soon.

The darkhorse of the night was the bacon-wrapped fig. In other news: Stephanie named her stand-up mixer "Aunt Martha," because everyone has an Aunt Martha.

Until next time. . .

Cooking Club 2.0

Date: July 16, 2008

Venue: Martha Ellen's House

Attendees: Founding Members + Guest of Martha Ellen - Bridget and Guest of MK - Katie.

Photographer: Katie see official photos by clicking here

Cost: $$

Menu: it was a 'seafood theme'

Caprese Salad (with basil, then sans basil for the succatash)
Crab Cakes
Grilled scallops on tortilla chips with cilantro paste or jalapeno puree
Succatash
Creme brulee

Highlights:
- Katie did all the shopping (on the expense account), while Bridget manned the fry-daddy
- Except for the parsley, vanilla sugar, and the okra. Fresh okra.
- It was smoky. Very smoky.
- Martha Ellen's stovetop pops up to clean it.

Key Learnings:
- Whipping cream can be interchanged with heavy cream.
- When heating milk for creme brulee, it easily bubbles over.
- An average of one bottle of wine per person is not acceptable. More is needed.
- Transportation home from cooking club should be planned ahead.
- Parsley is different that cilantro.
- Dry parsley is not an adequate substitute for fresh parsley.
- "Pledges" are valuable assets; we should develop bylaws to define their role

Cooking Club 1.0

The first night, we were just making the rules. Cooking Club was born. We cooked at R.J.'s house.

Date: July 2, 2008 (Ben, RJ and MK had the next day off for a long 4th of July weekend. . .MET had to work)

Venue: R.J.'s house

Attendance: Founding Members (Ben, MK, MET, R.J.)

Menu:
- Chips + MK's guacamole
- Flank steak with cilantro sauce
- Green Bean Salad (crisp tender) with Shallots (lots of 'em)
- Homemade Angel Food Cake + Homemade Whipped Cream (whipped to stiff peaks) and Strawberries
- Wine

Key Learnings:
- Trust the recipe (we were really worried about the cilantro sauce)
- Everyone needs a mini-food processor (note: as of Cooking Club 3.0, all 4 founding members now own one)
- We should do this bi-weekly
- Harvesting your own herbs is uber-rewarding
- Rose Wine is not hotdog wine
- Wine is good.

Cost: $$

Sorry to just bring you up to speed on the Cooking Club, but after two successful outings, we felt that it was important to keep the world updated.

Pictures: MK's iPhone lost them. You can thank Steve Jobs for that.

The Backstory

Martha Ellen was in the midst of a cooking craze. When her birthday rolled around, R.J. (her bro) bought her a cooking class at the Indianapolis Chef's Academy. It was a Tapas class, complete with a 3-hour cooking class and wine tasting on a Saturday morning. Knowing Mary Kay's interest in cooking, R.J. mentioned this class to her, and well, the rest is history.

Martha Ellen passed out in the parking lot, Mary Kay had bitten through her lip, and I was very hungover. Not sure if those three factors contributed to our disillusionment, but we decided to start a cooking club instead of paying for additional cooking classes. Two weeks later, Ben joined us and we started Cooking Club.

And here we are: meeting 3 of Cooking Club. It's a bi-weekly affair, complete with an extensive menu, paired wines and a camera. And a blog. We'll try and keep you updated.