June - George and Alex Strawberry Supper
I don't know why George and Alex keep surprising me every supper club they host, but they did it again and I wasn't even there. George can clearly cook and Alex and plan so together they are able to make these dishes make you scratch your head and think, "You made that? How did you even think of it? Were you not out until 4am last night?" The 4am part might be omitted these days, but the "Huh, Ohh, Yum" still remains. Also George sent me all these recipes at 12:43am and I know he was busy until at least 11:30pm so again "Wha?" Also a quick shout out to non-supper club member Tracie G. for taking these photos. Maybe she will finally want to join next year with Derek!
RECIPE: Strawberry, Baby Arugula and Goat Cheese Crostini
by Deb, Kahakai Kitchen, http://kahakaikitchen.blogspot.com/2012/05/strawberry-baby-arugula-and-goat-cheese.html
Serves 12 Toasts
INGREDIENTS
12 (1/2" thick) slices crusty baguette bread, brushed with olive oil and toasted
4 oz soft goat cheese
1 1/2 cups baby arugula leaves
6-8 fresh strawberries, sliced thinly lengthwise
2 Tbsp fresh tarragon, finely chopped
freshly ground black pepper
METHOD
Spread goat cheese on toast slices. Top with arugula leaves and strawberry slices. Sprinkle with fresh tarragon and freshly ground black pepper.
Notes/Results: Light and lovely. The tangy goat cheese and peppery arugula work well with the small sweet Kula strawberries and the clean herbal taste of the tarragon. These would be great for a party or a nice warm-weather lunch. I will make them again.
RECIPE: Strawberry-Orange Soup
Serves: 4 to 6
INGREDIENTS
2 cups yogurt
1/4 cup orange juice
1 cup mint leaves, chopped
3 tbsp sugar
16 large strawberries (2 cups), sliced
2 tbsp lime juice (1 lime)
1 tspn chili powder
whipped cream
METHOD
1. In a bowl, whisk together yogurt, orange juice, chopped mint leaves and 1 tablespoon sugar until mint is fragrant; strain and discard solids.
2. In another bowl, combine sliced strawberries, lime juice, 2 tablespoons sugar and chili powder; refrigerate bowls for 2 hours, stirring once.
3. To serve, spoon yogurt onto strawberries and stir. Garnish with whipped cream and mint.
RECIPE: Lamb Merguez Burgers with Harissa Mayonnaise
From Cook This Now by Melissa Clark, Summer: July
Serves 4
INGREDIENTS
1/2 tspn coriander seed
1/2 tspn fennel seed
1 lb ground lamb
1/4 cup finely chopped onion
2 tbsp cold unsalted butter, cut into small pieces
2 garlic cloves, finely chopped
1 1/2 tspn kosher salt
1 tspn paprika
pinch cayenne
olive oil, for brushing
1/3 cup mayonnaise
1 1/2 tspn harissa, or to taste
4 whole wheat or regular pita breads
sliced cucumber, for serving
sliced tomatoes, for serving
salad greens, for serving
METHOD
1. In a dry skillet over medium heat, toast the coriander seed and fennel seed until fragrant. Transfer the spices to a spice grinder and finely grind (alternatively, you can use a mortar and pestle).
2. In a large bowl, mix together the ground spices, lamb, onion, butter, garlic, salt, paprika, and cayenne until just combined. Form into 4 equal-size patties, about 3/4 inch thick.
3. Preheat a grill to medium-high. Brush the grate lightly with oil. Place the burgers on the grill. Close the cover and cook to the desired doneness, about 3 minutes per side for medium-rare. Let the burgers rest 5 minutes before serving.
4. In a small bowl, whisk together the mayonnaise and harissa; spoon into the pitas. Fill the pitas with the burgers, cucumber, tomatoes, and greens.
WHAT ELSE?
- If you don't like lamb, this recipe works well with beef and ground turkey.
- Harissa is a seriously fiery, highly aromatic North African spice paste with an assertive, earthy flavor. It can be hard to find (I buy it at a local Middle Eastern store, and it's available online), so if you can't get it, just use a squirt of your favorite hot sauce instead.
- Regular hamburger buns are okay to use here, though they tend to fall apart more quickly than the sturdy pita breads, especially given all the mayo you're probably going to smear on top of your burger (you'll see, it's so good you'll want more). A better, non pita bet would be a crusty roll.
- If you're a pickle lover (and I most definitely am) they wouldn't seem amiss here. Try stuffing a few sliced cornichons into the pita.
- Kraft mayonnaise is really better – tangier, lighter, altogether yummier – than Hellman's. In my opinion, of course.
RECIPE: Tzatziki Potato Salad
Mostly adapted from Ina Garten, http://smittenkitchen.com/2012/05/tzatziki-potato-salad/
Here's what I love about this salad, aside from the fact that it’s a cinch to make: it’s cool and refreshing while so many potato salads are full of heft — the the cucumber-dill-yogurt-lemon-garlic thing is like an edible air-conditioner. Such things come in handy during especially sticky NYC days.
INGREDIENTS
4 pounds potatoes (I like tiny Yukon golds, but you can use whatever boiling potatoes you like for salads)
1 3/4 cups Greek yogurt (I used full-fat but I think other fat levels would work)
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice (from half a big lemon)
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 medium garlic clove, minced
2 teaspoons kosher salt (I use Diamond brand; use less if you use another, read why here)
Freshly ground black pepper
1 hothouse or English cucumber (1 pound), unpeeled but quartered lengthwise, seeds removed
More ideas for additions: Crumbled feta, chopped green olives, chopped fresh mint leaves or a minced hot chile
METHOD
In a medium pot, cover your potatoes with cold water and bring them to a boil over high heat. Once boiling, reduce heat to medium-high and let potatoes simmer until tender enough that they can be pierced easily with a skewer or slim knife. I find that small potatoes tend to be done in roughly 30 minutes from the time I put them on the stove cold, but it’s best to start checking 5 to 10 minutes sooner. Drain potatoes and let them cool completely. (This is a great step to do ahead, as it seems to take potatoes forever to cool. If you’re really in a rush, spread them on a tray and pop them in the freezer for 10 minutes.)
Meanwhile, in the bottom of a large bowl, stir together yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and lots of freshly ground black pepper.
Grate the cucumber on a box grater (or in your food processor’s shredding blade, if you like to get things done in one hundredth of the time) and try to remove some of the excess by squeezing out handfuls, pressing it in a mesh sieve with a spoon or wringing it in a square of cheesecloth or a lint-free dishtowel. Add to yogurt mixture.
Once potatoes are cool, cut tiny ones into quarters or larger ones into generous chunks. Add to cucumbers and yogurt and stir to coat. Add any extra ingredients desired. Adjust seasonings to taste. Either eat immediately or keep in the fridge for up to three days.
For dessert, we set this up and the ladies loved it:
And the cocktail was:
Southside Fizz
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