Last night was the October meetup of the cooking group (find out more about our group here!), and this month’s theme was Breakfast for Dinner.
The hubby and I were the hosts, which meant that we had the main course. I was a little torn on what to make…there’s always the old standard quiche/strata mash-ups with veggies and stuff, but it wasn’t exactly new territory for me. Crepes seemed too fussy, making a big chunk of meat was out (since the hubby and I are cutting it out of our diets), and all then there was the whole gluten-free restrictions – I could find carbs to sub in, but it all seemed like more than I wanted to get into.
So I narrowed it down by figuring out what sounded good to me: I knew I wanted to use eggs, I wanted it to be vegetarian and filling, and I wanted it to be pretty easy to put together at serving time so that I could actually enjoy having people over. Combine all that with my love of big Mexican flavors, and this is where I ended up – a southwest flavored veggie hash blending yellow and sweet potato, a hollandaise with smoky adobo chilis, and eggs baked right on top. Continue reading Southwest Hash with Baked Eggs and Spicy Chipotle Hollandaise→
Once a month our group gathers together (you can read more about that here) to make as much wonderful food as we can…and this month our theme was Lemons. So that meant that all of our courses, from appetizer to dessert, had to make that delightful and tart citrus fruit the star of the show. If you like, you can read about last month’s Gourmet Group theme here.
The theme of lemons was chosen by one of our hostesses, as a way to hang on to the last few moments of summer, and I have to say it really was one of our great dinners!
Everything was so delicious that night…I really liked it all. The appetizer was creamy and tart and crunchy, so great. One of our group members makes her own Lemoncello, and it’ll knock you off your feet! Between those shots and the Parkside Fizz mixed drinks, we were all ready to cheer for the lemon. I’ve never been a great drink maker, so I’m always pretty grateful that we have a couple of members who really know how to put a good drink together.
The vinaigrette for the salad was beyond belief (and no oil!), I managed to use it on just about every course on my plate except dessert. The potatoes turned out really nicely, they were my course, and soon I can post the recipe. I never thought about combining lemon and potato, but man, once the fresh dill and chives hit the warm potatoes, I knew I would be making it again soon.
The chicken was so moist, and it was great to see it cooked under a brick! A regular brick was wrapped in foil and laid on top of a butterflied chicken in a very hot oven. It created such a wonderful moist roast, if you haven’t tried it I recommend doing some research and finding yourself a brick and some poultry!
And the dessert…it was so good. Really. No wheat was used in the cake batter, and the result was a light, almost angel food cake texture. The basil infused sauce really made the whole thing, and it rounded out the light cake and cream so well.
Another great Gourmet Group, gang! Next month I’m hosting…now I just need to think of a really great theme.
Okay, so we all know that cooking and eating are two of the best things around. Add some friends who feel the same way, a location to meet at with a roof and a place to cook, and Hey! You’re most of the way there to having your very own cooking group. Continue reading Starting your own Cooking group is boss.→