August 2011 - Mary

Thanks girls for coming out to the East End ... hope you had fun !

Theme - Summer Harvest -

==> CLICK HERE FOR RECIPES

* Peperonata with Ricotta Crostini - Rated 8.5

Recipe was long to make but worth all the work!

* Mango and Blackberry Salad with Mozzarella and Frisee - Rated 7

Expected much more from this salad.  Not worth remaking; expensive and not all that delicious

* Braised Chicken with Potatoes, Olives and Lemon - Rated - 9
WOW - a definite do over !

* Barley, Mushroom, and Dill Salad - Rated 8

Barley is not just for soups ... great in salads, especially when mixed with the sauce from the chicken dish above!  It was missing a little something ... maybe more salt :)

* Zucchini Bundt Cake with Orange Glaze - Rated 9

Yummmmmy .... surprisingly delicious and looked great too!  The green stuff at the top are candied zucchini.  We did not use the ground Cardomom spice - and we don't think it was necessary.









TO NOTE ...
Braised means - To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.

Lillet Blanc - used in the salad above - appertif found at the larger SAQs

Cardamon - An indian spice

Confectioner Sugar - Icing Sugar

Rice Vinegar - not seasoned:  Only found seasoned rice vinegar so we reduced the honey (sugar) to compensate.

Fingerling potato - small, stubby, finger-shaped type of potato - Did not find these so used small round potatoes

June 2011 - Patty

Thanks Patty for hosting June !

We are breaking in July and back in August with cooking club in the East End chez Mary! Stay tuned for dates.

Theme: 

* Wonderful Parmesan Zucchini Sticks

* Carrot and Mango Salad with Honey Lime Dressing

* Salmon Kabobs

* Chocolate Cake with Liquid Centers

Click here for Recipes



Wonderful Parmesan Zucchini Sticks



Carrot and Mango Salad

Salmon Kabobs

Honey Lime Dressing

Chocolate Cake with Liquid Centers

May 2011 - Natalie

Thanks Nat for hosting May !

Click on name for recipe:


* Bean and Cherry Tomato Salad with Feta and Olives: 8

* Asparagus and Salmon Rolls:  8
* Oven Roasted Corn of the Cob:  7

* Pecan Crusted Skirt Steak:  9 

* Sweet Potato Fries – not rated

* Berry Crumble:  5

* Peanut Butter Cheesecake Brownie Babies:  8 for taste, 0 for presentation

April 2011 - Jennifer

Hello girls ! 

Here are the recipes and ratings for Jennifer's "Spring into April" cooking club back on April 6th (thanks Jen!) 

Make sure to check out our first How To video - Kim shows us how easy it is to make the Spring Rolls !Theme:  Spring into April (click on name to access recipe):

* Spring Vegetable Soup with Pesto ... 8
* Sonia Spring Rolls ... 7.5
* California Roll-In-A Bowl Salad ... 7 (mixed reviews ... some 9s!)
* Pea Ravioli with Mint ... 8
* Flowerpot Cakes ... 10

* Chocolate Frosting (for flowercakes) ... 10+
* April fool’s Grilled Cheese ... 8

March 2011 - Kim

Thanks Kim for hosting March ... we had a blast as usual and the food was great ... just look at those ratings!


Jen will be hosting next. Date has been set for April 6th. See you all then.

Theme:  A bit of Green - Happy Saint-Patrick's Day !
* Spinach Artichoke 8.5
* Asian Slaw 8
* Asparagus Salad with Pine Nuts 9
* Turkey Burger 8
* Roasted Veggie Stacks 8.5
* Caramelized Salmon 8
* Buttermilk Chocolate Cake 9
* Mini Pancake Muffins 7.5

March 2011 Recipes - Click Here

Melanie, Patty, Sarah, Mary, Christelle, Jennifer, Kim

Asparugus

Mini Burger

Veggie Stacks

Spinach Artichokes

Salmon



Mini Pancake Muffins



Chocolate Cakes

Asian Slaw

Salad Dressing Recipes

Mom's (Jenn's) Best Salad Dressing
* 1 C vegetable or canola oil
* 4 1/2 TBSP Red Wine Vinegar
* 1 1/2 TBSP water
* 2 1/4 tsp lemon juice
* 3 tsp sugar
* 1 tsp salt
* Pinch each of cayenne pepper & oregano
* Freshly ground pepper to taste
* 1 clove crushed garlic *
* 1 'blob' or 'dollop' dijon mustard

Whisk all ingredients together & enjoy!!

Mary’s Salad Dressing
* Red Wine Vinegar – 2 Tablespoons
* Dijon Mustard: 2 large teaspoons
* Olive Oil – 1/2 cup
* Salt and Pepper
* Lemon Juice – 2 teaspoons
* 1 green onion - chopped
* 1 garlic clove - crushed
* Candied pecans (recipe below)
* Cranberries

Candied Pecans:
Cook the pecans in sugar with a little bit of water until the pecans turn brown. Let pecans cool but be careful the mixture is extremely hot.

Add cranberries and candied pecans to your favorite lettuce.  Dress salad, toss and taste … add more salt and pepper if needed.

February 2011 - Sarah

Thank you Sarah for hosting February.  We had a blast and the food was yummy.  February's menu is listed below along with our rating.


Upnext:  Kim will be hosting on Thursday, March 17th ... see you all there.


* Shrimp and Bean salad  8.5

* Sales de couscous a l’orange et aux canneberges 6.5

* Tomato & Cheese Stuffed Zucchini 9.5

* Stir-fried Green Beans with Feta 8

* Leek & Tomato Crostini with Brie 9

* Super Chocolate Chunk Fudge Brownies 10

February 2011 Recipes - Click Here





Couscous and Stuffed Zucchini

 

 

Crostini



Shrimp and Bean Salad







Stir Fried Beans and Feta

 

December 2010 - Mel

Thanks Mel ! We had a great time making cookies and unwrapping gifts!  What a great night.
December 2010 Recipes - Click Here

Ginger Spice Cookies

White Chocolate Fudge with Dried Cranberries and Pistachios



Chocolate Almond Clusters

Almond Biscotti

Pizzelle