Shredded Brussels Sprouts and Kale Salad

The whole group is a fan of Brussels sprouts and kale in general, especially this time of year when both are in large supply at Farmers Markets. This dish, however, was a surprise. Typically, we roast, bake, or even grill the little green cabbages  I did a double take when I realized they were thinly sliced and raw. It's a simple recipe that highlights the slightly bitter kale and the crunch of the Brussels sprouts. Jen used less kale than the recipe calls for to even out the Brussels sprouts to kale ratio.

Shredded Brussels Sprouts and Kale Salad Recipe

INGREDIENTS

1 lb. Brussels sprouts
1 bunch kale, stems removed and finely chopped
2 tbsp. whole-grain mustard
4 tbsp. fresh lemon juice
½ cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper


INSTRUCTIONS

1. Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandolin.)

2. In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the kale and shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.

Gougères (Cheese Puffs)

These little cheese puffs were more puff than cheese. With a consistency and taste similar to cheese straws, the kids ate them faster than they could come out of the oven. They reminded me of eclairs with the filling (which is the only reason I for one enjoy an eclair). They left you longing for something filling the air-pocket in the center. This did not stop the kids, but I am not sure these will be gracing my oven again any time soon.

Gougères (Cheese Puffs) Recipe

INGREDIENTS
½ cup milk
8 tbsp. unsalted butter, cubed
½ tsp. kosher salt
1 cup flour
4 eggs, at room temperature
6 oz. Gruyère cheese, grated

INSTRUCTIONS
1. Heat oven to 425°.
2. Bring milk, butter, salt, and ½ cup water to a boil in a 4-qt. saucepan over high heat.
3. Add flour; stir until dough forms.
4. Reduce heat to medium; cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes.
5. Transfer to a bowl; using a hand mixer, beat in 1 egg until smooth.
6. Repeat with remaining eggs, beating each one at a time, until dough is smooth; stir in cheese.
7. Using a large tablespoon, drop balls of dough onto parchment paper-lined baking sheets.
8. Place in oven; reduce temperature to 375°.
9. Bake until golden brown, about 30 minutes.

Torta di Sant'Antonio

When I was assigned to bring a pie, saying it pushed my culinary boundaries is an understatement. This traditional Italian torte was an odd combination of rich pastry and wine soaked apples. The sweetness of the wine and the zest of the orange gave it a distinctly mulled flavor that was cut by the flaky crust and creamy whipped cream.

Torta di Sant'Antonio Recipe

INGREDIENTS
2 cups flour7 tbsp. sugar, plus more1 tsp. baking soda6 tbsp. unsalted butter, cut into ½" cubes, chilled¼ cup milk2 egg yolks1 ¼ cups red wine¼ tsp. ground cinnamon4 Granny Smith apples, peeled, cored, and thinly sliced¼ tsp. kosher saltZest of 1 orange1 egg white, lightly beaten

INSTRUCTIONS

1. In a bowl, whisk together flour, 1 tbsp. sugar, and baking soda; rub butter into flour until pea-size crumbles form. In a bowl, whisk together milk and yolks; mix with a fork into flour. Transfer to a floured surface; knead into a ball; wrap in plastic wrap and chill for 1 hour.

2. Bring remaining sugar, wine, cinnamon, apples, salt, and orange zest to a boil in a 4-qt.pan over medium-high heat. Reduce heat to medium-low; simmer until wine is reduced to a syrup, 25–30 minutes; let cool.

3. Heat oven to 375°. Transfer dough to a floured surface; roll out to ⅛" thickness. Transfer dough to an 11" tart pan with a removable bottom; press into bottom and sides. Trim dough edges; reserve scraps. Transfer apple mixture to pan; fold dough sides over edges. (To make garnish: roll dough scraps to ⅛" thickness. Cut out leaf and grape shapes; arrange on top.) Brush dough with egg white; sprinkle with sugar. Bake until golden, 25–30 minutes.

Twelve Mile Limit Cocktail

When Saveur suggested this potent cocktail as a possible pairing for our Harvest Dinner menu, we practically dared each other to drink it. Filled with a variety of alcohols with only lemon juice and grenadine to cut the flavor, we were surprised at how delicious it tasted. But we all agreed next time we'd add seltzer water to cut it just a bit more.

 Twelve Mile Limit Cocktail

 

INGREDIENTS:

1 oz. silver rum
½ oz. rye whiskey
½ oz. brandy
½ oz. grenadine
½ oz. fresh lemon juice
1 lemon twist, to garnish

INSTRUCTIONS:

Combine rum, whiskey, brandy, grenadine, and juice in a cocktail shaker filled with ice; cover and shake until chilled, about 15 seconds. Strain into a chilled highball glass and top with lemon twist.

 

January 2013: A Vegetarian Harvest

2013 Started off with a warm and cozy dinner...

The Hostess

The Rookie

The Theme
A Vegetarian Harvest

The Menu

Appetizer: Gougères

Main Dish: Farro Risotto and Leek and Potato Soup
 Side Dishes: Marinated Beets With Walnuts and Blue Cheese
Shredded Brussels Sprouts and Kale Salad
 Dessert:Torta di Sant'Antonio with Freshly Whipped Cream

Drink: Twelve Mile Limit Cocktail

Background

It was a cold and rainy night in December when I picked out this menu. Doesn't that type of weather make you want to curl up with a bowl of thick soup by a crackling fire? 

I didn't tell my boyfriend there would be no meat until our dinner guests had already arrived and were bringing their dishes into the kitchen. He was...less than excited. I think only one of the guys was "okay" with the idea. The other two filled up on meat products earlier in the day. Honestly, I didn't miss the meat. The farro risotto and the soup were very filling. The salads were a perfect accompaniment. The ladies began by toasting to our first dinner of Supper Club 2.0 with glasses of Twelve Mile Limit cocktails (the recipe described it as "potent" and I can confirm it is). Gougères started the evening's menu off as described on Saveur's website, but you'll have to check out that post for the final verdict.

After the men were fed and the children were tucked in a back bedroom with a few packages of glow sticks to entertain them, the ladies ended the meal in the kitchen with a slice of Torta di Sant'Antonio (a story all it's own)  and a dallop of freshly whipped cream. Perfection!

2012 ends and 2013 begins

2012 has closed out and I am happy to report Supper Club was a success. This blog, well...not so much. Though Six Kitchens met eleven months out of twelve, we did not find the time to share the recipes and stories with you all. The "golden wisk" goes to "The Writer" for attending all eleven dinner.

Like every year, there was lots of change. The typical trials and tribulations that occur when and group of six women come together.

I am so glad we made it through the year and we enjoyed it so much, we have decided to continue this journey into 2013. However, 2013 will see a slight change.

In 2012, we tried the concept of pushing ourselves outside our cooking comfort zones. Let's be honest, sometimes we only nudged ourselves beyond that line. The hostess for the month picked a theme and various dishes from the web and away we went.

In 2013, the menus will be more structured. We are selecting menus from Saveur. Good golly, so many yummy choices. I had the daunting task of selecting January's menu. First one out of the gate and so many ones to chose from. It was a cold rainy evening when I was looking through them. The type of evening when comfort food is what you want. Warm thick stew. Roasted vegetables. Steamy rice. That is what was calling my name and tempting my palate when I browsed page after page of menus. Stay tuned for January's menu to see what I picked and how the recipes turned out.

Thanks for joining us on our culinary journey as begin Six Kitchens Supper Club 2.0

Happy New Year!!