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Monday, February 24, 2020

Wendy and Scott host: February 7, 2020

Well, due to people's crazy schedules, the February 7th Supper Club was moved to February 22nd.  Unfortunately my husband and I already had a commitment for that date, but the group forged on and from what I've heard, had a great time!

MENU:

BLT DIP with crackers

PESTO PINWHEELS

PEAR AND GREENS SALAD with MAPLE VINAIGRETTE

HERB ROASTED FINGERLING POTATOES

SAUTEED MUSHROOMS

GRILLED STEAKS

CHOCOLATE POTS DE CREME



BLT DIP

2 cups arugula
2 TBSP chopped shallot
1 cup Greek yogurt
1/2 cup mayonnaise
1/2 cup sour cream
1/4 tsp salt
1/2 tsp freshly cracked pepper
2 cups chopped tomato
5 slices crispy bacon, crumbled
3-5 grape tomatoes, quartered or sliced, for garnish

Place the arugula and shallot in a food processor and pulse until chopped.  Pour into a medium bowl and add yogurt, mayo, sour cream, salt and pepper. Mix and then stir in chopped tomatoes.  Cover and chill until ready to serve.  Just before serving add 1/2 of the chopped bacon and use the rest for garnish.  If desired, top with additional grape tomatoes.

PESTO PINWHEELS

2 sheets frozen puff pastry — thawed overnight in the refrigerator
1/2 cup pesto, divided
10 slices Prosciutto — divided
1 1/2 cups freshly shredded Mozzarella cheese — divided
4 TBSP grated Parmesan cheese — divided
Chopped fresh basil — optional for serving


Unfold the first sheet of puff pastry on a work surface (if the pastry is sticky, lightly dust the work surface first). Roll it into a 10x12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping as needed. Sprinkle with 3/4 cup Mozzarella and 2 tablespoons Parmesan.

Starting at the long (12-inch) edge, roll the puff pastry into a log. Press it lightly as you go so that the filling rolls inside the pastry. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for at least 20 minutes or up to 1 day. Repeat with the second sheet of puff pastry, and remaining pesto (if using 2 types of pesto, use the second variety here), prosciutto, and cheeses. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.

Once the logs have chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each roll—if you are worried about the recipe yield, be sure to measure). Arrange the rolls on the baking sheet spiral-side up, spacing each 1 inch apart. Bake until the puff pastry is flaky and golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped basil as desired. Let cool slightly. Serve warm or at room temperature.


PEAR AND GREENS SALAD with MAPLE VINAIGRETTE 

Vinaigrette
1/4 cup real maple syrup or maple-flavored syrup
2 TBSP balsamic vinegar
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/4 cup canola or vegetable oil

Salad
1/3 cup pecan halves
8 cups torn mixed salad greens
3 medium pears, peeled, cut into wedges
1/3 cup sweetened dried cranberries

In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.

Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.

Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.

HERB ROASTED FINGERLING POTATOES


2 pounds fingerling potatoes, halved lengthwise
3 tablespoons extra-virgin olive oil
3 teaspoons chopped garlic
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh oregano
¾ teaspoon kosher salt
½ teaspoon black pepper

Preheat oven to 375°F. Line a rimmed baking sheet with foil and lightly grease with cooking spray. Toss together all the ingredients. Spread in a single layer on the prepared baking sheet. Bake until tender, 25 to 30 minutes.

SAUTEED MUSHROOMS

Small sliced baby bellas
Garlic
Pepper
Sea salt
Butter

Sauté in butter and add seasoning- garlic, coarse pepper and sea salt.

GRILLED STEAKS
Season one side of the filets with Montreal Seasoning

The important part is to buy good cuts SUCH AS: green wise tenderloins from Publix
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CHOCOLATE POTS DE CREME

10 ounces semi‐sweet or bitter sweet chocolate chips or chopped chocolate
1 egg
3 tablespoons sugar
2 teaspoon vanilla
Pinch of salt
1 cup heavy cream
Fresh berries, for garnish

Place 8-10 small serving dishes (about 1/4 cup each) on a sheet pan.
Place chocolate chips, sugar, egg, and vanilla in a blender with the lid on. Starting on lowest speed, blend for 1 minute, then increase speed to medium for another minute. Turn off blender and set chocolate mixture aside.
In a microwave-safe container, microwave the cream on high for 2 1/2 minutes, or until cream is vigorously boiling. It should be very hot so it will cook the egg when it's poured into the blender.
Turn the blender on low speed and blend the chocolate mixture again for 15 seconds. Open lid slightly and slowly begin pouring in hot cream. Once all the cream has been added, turn the blender off and scrape down the sides with a rubber spatula.
Place lid back on the blender and blend for an additional 2 minutes on high speed. Pour into prepared serving dishes and refrigerate for at least one hour. Garnish with fresh berries before serving, if desired.
Here is the evening in photos:

















NEXT UP:

SHARON AND DAVE'S IN APRIL!!!

Thursday, December 19, 2019

DECEMBER SUPPER CLUB: NO ONE COOKS!

Well, the restaurant does...

Had our annual Supper Club in December at Frankie's, and as usual, we had a ball!








MERRY CHRISTMAS TO ALL!!!

Wendy and Scott host in February!!!