It’s no secret that a big part of the reason Erica and I started the Tasteful Supper Club was to have an excuse to try out new, sometimes experimental recipes and cooking techniques. We’ve even had a couple of near disasters, but everything has ended up tasting good. But making pink pasta dyed with beet [...]
Category Archives: Recipes
potato gnocchi with butternut squash
November 9, 2009 – 7:29 pm
This recipe was a total hit last night. A few people even said that it was the first time they really liked gnocchi. Granted, it’s not so difficult to make something delicious when it’s fried in butter. Nonetheless, it definitely goes in the “make again” category.
I made the gnocchi from scratch, following [...]
Fried tomatillos
September 14, 2009 – 5:00 pm
(serves 4)
The Dish:
1/2 pound tomatillos, husked and rinsed
3 jalapeno peppers
1 cup stoneground cornmeal
1 tablespoon salt
1 teaspoon pepper
1/3 cup Canola oil, for frying
Additional salt and pepper to taste
First: Heat the Oil. Heat the oil in a heavy frying pan over medium-high heat.
Second: Prep the Coating. In a small bowl, mix the salt, pepper and cornmeal [...]
Fried Cabbage with caramelized apples and walnuts.
September 8, 2009 – 8:01 pm
got a huge head of cabbage from my CSA, and had no idea what to do with it. So I did what anyone might do: I fried it. In this case with walnuts and apples. And it was the first time I’ve actually enjoyed eating cabbage.
(serves 8 )
The Dish:
1/2 head cabbage, roughly cut
1/2 [...]
Fresh Berries with Lavender Almond Cream
August 31, 2009 – 7:14 pm
(serves 4)
I. The Berries:
3 cups Seasonal Berries (strawberries, blueberries and blackberries work best, but any sweet, exceptionally juicy fruit will do).
Prep the Berries. Wash the berries, cutting any large ones (like strawberries) into bite size pieces.
II. The Cream:
1 twelve oz container of Marscapone cheese
1 cup white sugar
1/3 cup [...]
Chiles Rellenos with Garlic Chipotle Sauce
August 31, 2009 – 7:04 pm
(serves 4)
I. Chile Rellenos
4 Poblano Peppers
8 oz Feta Cheese, crumbled
2 cups mushrooms, cleaned and diced
3 tablespoons dried epazote (mexican spice)
2 eggs
1/4 cup milk/soymilk
1 cup cornmeal
Canola oil for frying
Salt to taste
First: Char the Peppers. Rinse each pepper, and then hold each one over an open flame (gas [...]