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. . .
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