April Supper Club

The menu: Sauce & Sinatra

The menu: Sauce & Sinatra

Charcuterie Board

Charcuterie Board with homemade Rosemary Olive Oil Flatbread

Mini Caprese Skewers

Mini Caprese Skewers

Shitake, Basil & Lemon Cauliflower Pizzas

Shitake, Basil & Lemon/Margarita/Carmelized Onion & Spicy Sausage Cauliflower Pizzas

Mama Fiorella's Bolognese

Mama Fiorella’s Bolognese

The table setting

The table setting


Clockwise from top: Homemade Focaccia, Penne & Bolognese, Pancetta Brussels Sprouts, Fried Cardoons

Homemade Limencello

Homemade Limencello


Yummy Cannoli!

Supper Club

Supper Club Guests, minus two people

April was all about old world Italian. From cardoons to bolognese to limoncello, we covered a lot of regional specialties and practically had to be rolled out of our hostesses house! Luckily, about half of us come from Italian backgrounds so we were really able to flex our culinary muscles this SCB.

I opted for making an Italian charcuterie board. The cheese portion of the charcuterie board consisted of Rustico Black Pepper Cheese, Langa Castelbelbo, Piave (my personal favorite), Miti Sottocenere with Truffles and Ricotta Salata. I found all my cheese at Wegmans after consulting with one of our SCB members who used to work in their Cheese Shop. I learned the key to creating a good cheese board is you want to have a good balance of flavors (from strong to mild), textures (soft, semi-soft, semi-hard and hard), colors, shapes and sizes. For the meats, I added Felino, Genoa Salame and Riserva Prosciutto. I rounded my board out with some kalamata olives and made some delicious Rosemary Olive Oil flatbread to accompany it.

Rosemary Olive Oil Flatbread
adapted from Epicurious.com

  • 1 3/4 cups unbleached all-purpose flour
  • 1 tablespoon dried rosemary
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup water
  • 1/3 cup olive oil plus more for brushing
  • sea salt

Preheat oven to 450 degrees. In a medium bowl, mix flour, rosemary, baking powder and salt. Make a well in the center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. Divide dough into 3 pieces and roll out 1 piece at a time into a 10-inch round. The shape can be rustic and the dough should be thin. Lightly brush the tops with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Transfer rounds onto a foil-lined baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes.


March Supper Club

the menu

the menu

the spread

the spread

plate full of yummies!

plate full of yummies!

japanese fried rice

japanese fried rice

obligatory (asian??) monkey bread

obligatory (asian??) monkey bread

cards against humanity, iphones and drinks around the table

cards against humanity, iphones and drinks around the table

March’s theme was Oriental Delights. Each of us went out of our comfort zone and picked dishes that we hadn’t made before. The host had pillows set up on the floor and we dined in a laid back Asian fashion. There were spring rolls, a crunchy Asian salad that consisted of broken, uncooked ramen noodles, broccoli and slivered almonds, Thai chicken satay served with cucumbers and peanut dipping sauce, Shu Mai (steamed Asian dumplings), chicken pad Thai and slow cooker Asian beef tacos. I took the easy route and made Japanese fried rice. Although it required minimal effort, it was still pretty tasty. It serves A LOT so my hubby ended up with a ton of leftovers which he didn’t complain about.

Japanese Fried Rice

  • 4 cups white or brown rice
  • 1-1/2 tablespoons butter
  • 1 cup frozen peas and carrots
  • 1/2 cup onion, diced
  • 2 eggs, scrambled and diced
  • 5 tablespoons soy sauce
  • Salt and pepper, to taste

First, go to Wegmans or similar and buy two large containers of precooked white rice from the Asian food station. Then stop at a Chinese restaurant and asked for takeout containers and chopsticks for serving. Next, in a large wok add butter, onions, peas and carrots and stir over high heat until cooked. Add rice and remaining ingredients and continue stirring for about 20-30 minutes until all ingredients are cooked. Season to taste and serve warm.

February Supper Club

the tablescapethe tablescape

february attendeesfebruary attendees

the spreadthe spread consisted of parmesan-parsley fries, two versions of quinoa sliders (avocado & red onion with cilantro-lime aioli & pesto with goat cheese & spinach), apple pecan chicken salad, panko-crusted chicken tenders with various dipping sauces, DIY black bean tacos with accoutrements, mini Baileys Irish Cream-glazed chocolate doughnuts with Baileys-coffee shooters, chocolate chip & Baileys-spiked milkshakes and funfetti & cake vodka milkshakes. HOLY MOSES!

parmesan-parsley friesparmesan-parsley fries

quinoa sliderstwo versions of quinoa sliders (avocado & red onion with cilantro-lime aioli & pesto with goat cheese & spinach)

apple pecan chicken saladapple pecan chicken salad

panko-crusted chicken tenderspanko-crusted chicken tenders with various dipping sauces

mini donuts with baileys and coffee shootersmini Baileys Irish Cream-glazed chocolate doughnuts with Baileys-coffee shooters

spiked milkshakeschocolate chip & Baileys-spiked milkshakes and funfetti & cake vodka milkshakes (unshown)

February’s theme was Reinvented Take-out and we know just how much take-out food is all our guilty pleasures. Each of us picked our favorite fast food option and made it ourselves. They even got a tiny bit healthier, but only by a little. From burgers to fries, to salads to tacos, fast food was well represented in this spread. I made mini Baileys Irish Cream-glazed chocolate doughnuts with Baileys-coffee shooters for which I had to buy special pans and stockpile a collection of shot glasses (which really wasn’t all that hard). The original recipe came with the special doughnut pans I purchased and then I adapted to add some Baileys into the mix.

Baked Mini Baileys Irish Cream-glazed Chocolate Doughnuts

For the Chocolate Mini Doughnuts

  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa
  • 3/4 cup granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 egg, lightly beaten
  • 1 1/2 Tablespoons butter, melted

For the Baileys Irish Cream Glaze

  • 3/4 cup powdered sugar
  • 3 tablespoons Baileys Irish Cream Liqueur (I used Hazelnut flavored)
  • 1 teaspoon vanilla extract

Preheat oven to 425F. Spray mini doughnut pan with nonstick cooking spray.  In a large mixing bowl, whisk together flour, cocoa, sugar, baking powder and salt. Add buttermilk, egg and butter and stir until just combined. To fill the donut pan, scoop batter into a large ziplock bag and snip off the tip. Fill each doughnut cup approximately 1/3- 1/2 full. The batter will rise quite a bit during baking. Bake 4-6 minutes or until the top of the doughnuts spring back when touched. Cool in pan 1-2 minutes, then transfer to a cooling rack. When doughnuts are cooled, stir together sugar, Baileys and vanilla extract. Dip each doughnut in glaze, then set on a plate or baking sheet. Allow to dry for a few minutes and then dip each doughnut in glaze again. Serve with coffee and more Baileys!

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