Sunday, January 28, 2018

FEB. 2, 2018: SUPPER CLUB AT DENISE AND GREG'S


For one reason or another, it's been WAAAYYYYY TOO long since our group has gotten together at someone's home for a SUWANEE SUPPER CLUB dinner, so all of us are very much looking forward to a relaxing evening with our good friends.



It's still the middle of winter, so Denise and Greg are going with a "comfort food" theme.

Here's what's on tap:

MENU:

APPETIZER:
WARM ARTICHOKE AND BACON DIP 
WITH HOMEMADE PITA CHIPS

MAIN:
RED WINE BRAISED BEEF ROAST WITH ONIONS AND CARROTS
MASHED POTATOES
NO FAIL BUTTER AND GARLIC GREEN BEANS

ASSORTED BREADS

DESSERT:
RED VELVET  CUPCAKES

SPECIALTY COCKTAIL:
BLOOD ORANGE SPARKLING VODKA


WARM ARTICHOKE AND BACON DIP
(Adapted from Giada deLaurentis)
catebogue

catebogue

This dip is an updated or amped up version of the classic artichoke dip.  The homemade pita chips are to die for, and sautéing shallots, artichokes and garlic in the rendered bacon fat take this dip to another level.  Our group thought it was a big hit!

PITA CHIPS:
1 tsp chili powder
1 tsp ground cumin
3 to 4 pita breads
2 TBSP extra-virgin olive oil
1/2 tsp kosher salt


DIP:
Butter, for greasing the baking dish (Or spray with cooking spray)
5 strips thick-cut bacon
2 shallots, chopped
2 cloves garlic, minced
1 14 oz can artichokes, drained
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cups (16 oz) low-fat cream cheese
1/3 cup sour cream (I use Light)
1/4 cup mayonnaise (preferably Hellman's)
1/4 cup fresh lemon juice (from 1 large lemon)



For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin.


Drizzle the tops of the pita breads with the olive oil, and then sprinkle with the spice mixture and salt.



Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.

Once cooled, place in an airtight container (like a ziplock baggie) until ready to serve.


For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter or spray with cooking spray a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish.

Place a large skillet over medium-high heat. Add the bacon and cook until crispy, about 8 minutes.

Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet add the shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper.

Cook over medium heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes. Place vegetables to a paper towel and drain the oil a bit by blotting with another paper towel.

Transfer the vegetables to a food processor. Add the cream cheese, sour cream, mayonnaise, lemon juice, and the remaining 1 teaspoon salt. Pulse until combined but still chunky.

Place the dip in the prepared baking dish.

Bake until just warmed through (do not let the dip boil), roughly 10 minutes. Top with the crispy bacon pieces. Serve with the pita chips for dipping.




RED WINE BRAISED BEEF ROAST WITH CARROTS, ONIONS, AND GARLIC 
(Adapted from so damn delish)

2-3 lb beef chuck roast
1 cup of flour, for dredging
1 16oz bag baby carrots
3 garlic cloves, chopped
1 large red onion, sliced thin
3-4 cups beef broth
1 cup red wine
2 Tablespoons worcestershire sauce
1 teaspoon dried thyme
1 teaspoon sage
1 bay leaf
salt and pepper, to taste

Preheat oven to 275 degrees.
Dry roast with paper towels. Liberally season with salt and pepper.
Place flour on plate. Dredge seasoned roast on all four sides through the flour. Set aside.
Heat 1 Tablespoon olive oil in dutch oven (or ovenproof pot) on medium-high heat. When hot add roast and sear all four sides for 2-3 min per side**. Set roast aside on plate.
For the Carrots, Onion, & Garlic
Heat 1 Tablespoon olive oil in dutch oven (after searing roast) over medium high heat. When hot add garlic, onions, and carrots. Sauté for 4-6 minutes- or until onions are translucent, stirring occasionally.
Add DRY red wine to deglaze pan, scraping up the small bits. Bring to a boil and cook for 2 min.
Add beef broth, worcestershire, dried thyme, sage, bay leaf, and salt and pepper (to taste).
Submerge roast into liquid, carrots, onions, and garlic. Place lid on dutch oven.
Cook for 2-3 hours in oven, or until meat falls apart with fork.
Remove from oven and let sit for 20 minutes. Serve.

MASHED POTATOES
(Adapted from Pioneer Woman)

5 pounds Baking Potatoes
3/4 cup Butter
8 ounces Cream Cheese, softened
1/2 cup Half and Half
1/2-1 teaspoon Lawry's Seasoned Salt
1/2-1 teaspoon Black Pepper

Peel and cut potatoes into pieces that are about equal size.
Bring a large pot of water to a simmer and mix in the potatoes.
Bring to a boil and cook for approximately 30 minutes.
When they’re cooked all the way through, the fork should readily slide into the potatoes with no resistance... without potatoes falling apart.
Drain the potatoes in a colander.
When they have finished draining, put them back into the dry pot and place pot on the stove.
Mash the potatoes over low heat, permitting all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1.5 sticks of butter... an 8-ounce package of cream cheese... and about 1/2 cup of half-and-half.
Mash the potatoes well.
Add about 1/2 teaspoon of Lawry’s Seasoning Salt and 1/2 teaspoon of black pepper.
Stir well, and place in a medium-sized baking dish.
Toss a few pats of butter over the top of the potatoes and place them in a 350 degree F oven.
Heat until butter is melted and potatoes are warmed through.

NO FAIL BUTTER AND GARLIC GREEN BEANS
(Adapted from baking mischief)


1 pound green beans trimmed and washed
2 cloves garlic minced*
1 tablespoon butter
Salt and pepper to taste

In a medium pot, cover green beans with cold water and bring to a boil. Lower the heat and simmer for 5-10 minutes, until they reach your preferred level of doneness (I like mine on the softer side). Drain and set aside.
Melt butter over medium heat in a large skillet. Add the garlic and toast until golden, watching carefully to ensure it doesn't burn.
Add the cooked green beans to the pan, sprinkle with salt and pepper, and toss to coat (and reheat if they've cooled).

BLOOD ORANGE SPARKLING VODKA
(Adapted from localhaven.net)


Hangar 1 Straight Vodka
4 blood oranges (1 reserved for garnish)
5 sprigs tarragon ( 1 reserved for garnish)
1/2 cup sugar
1/2 cup water
Sparkling water

Tarragon Simple Syrup:
Bring sugar and water to a boil in a saucepan. Cook, stirring until sugar dissolves. Remove from heat and add tarragon. Let steep for up to 2 hours. Then remove tarragon and reserve.

Blood Orange Sparkling Vodka:
1/2 part simple syrup
2 parts blood orange juice
1 part Hangar 1 Straight Vodka
Sparkling Water

Fill a glass with tarragon simple syrup, blood orange juice and vodka stirring together. Add a handful of ice cubes and top with sparkling water. Garnish with blood orange slices and tarragon sprigs.


A few pics from our fabulous evening:










OUR HOSTS!








NEXT UP:

We are meeting in APRIL at 

Sheila and Russell's!