Cooking Club – cannot believe its the first one of our THIRD year doing it!
Oh my Lerd, I wasn’t sure I’d get through yesterday it was so busy. I needed to leave by 4:30 to get to Cooking Club close to the 6:00 start time. I worked through lunch and finished everything I needed to get done with three minutes to spare! #miracle. I have today off to finish some last minute stuff for Hannah’s shower today, so I was happy to sleep in an extra hour this morning.
My eats before Cooking Club? Boring! I ate breakfast at 11 – a cup of egg whites (1) and fruit. Oh, and I added 1/2 ounce of cheese so breakfast was only 3 points.
At 3:00 p.m. I ate this picky plate. Cajun turkey breast, cheese stick, hard boiled egg and fruit. 4 points!
I wish I could take this 4:45 express train every day – I got to my train station at 5:40! Hannah met me at the station with my dessert so that I didn’t have to drive home and then head to Courtney’s.
I was greeted with a glass of wine and two delicious appetizers.
First up was Tina’s Crostini with Pistachio’s, ricotta and olives – you can find her recipe here (check out the other recipes on her blog – she’s an amazing cook! It was so good!! I literally could have eaten the whole tray.
Lindsay made crispy baked avocado fries with ranch dressing you can find the recipe here. So light and delicate! I’ve had deep fried avocado fries, but I think I liked these better because they were so light.
While the main course cooked, we caught up with each other – such a great group of women and I am happy to call my friends.
Could you guys imagine what kind of damage I could do in that kitchen?! Catherine, with the help from Courtney, was in charge of the main course. Ina Gartin’s Roast Chicken over Arugula. You can get the recipe here. Oh lordy, I don’t think I’ll ever do roast chicken any other way. If you follow me on Instagram, check out my story where Catherine explains the dish. You basically cook the chicken over thick artisan bread so that when the chicken is done, you have these amazing chickeny crunchy croutons. I wish that was a better picture, but can you see that delicious bread?!
Once the chicken was cut, it was placed on top of an arugula salad with a champagne mustard vinaigrette. So, so good.
Donna made day ahead mashed potatoes – so smooth and creamy. It looks like this is a recipe Donna got out of a newspaper:
10 medium potatoes, 8 ounces cream cheese, 1/4 pound butter, 1/2 to 3/4 cup milk, 1 cup sour cream, 2 tablespoons grated onions, 1 tablespoon chives and paprika for garnish.
Boil the potatoes, when tender, mash. Add the cheese, butter and milk. Add sour cream, onion and chives, and pour into a casserole dish. Sprinkle with paprika, and it can be refrigerated 48 hours in advance. Simply bake for an hour at 350.
Julie made this Mind Blowing Roasted Root vegetable with Spicy Radish salad – if you need a fall salad to bring to a dinner party or pot luck, this one fits the bill. It’s got parsnips, carrots, brussels sprouts, raddichio – so much deliciousness in this salad! You can get the full recipe here. This is going on my dinner menu next week.
My plate:
My contribution was my homemade snicker bars – it’s got a shortbread bottom, caramel and nuts, and chocolate on top. I served it with a vanilla bean gelato. The full recipe is on The Chopping Block’s site for a blog post I did for them. The only substitution I made was I used Bob’s Redmill Gluten free flower because Julie is gluten free – I would never know, this was delicious!
This made a lot – it’s best when they are cut from the fridge – you get good knife cuts that say.
And of course, Courtney wouldn’t be Courtney without a little gift to go – can’t wait to light this candle – it’s ginger pumpkin!
I have a busy day planned. Cleaning, last minute crafty stuff with Hannah. I also have to do my blog post for The Chopping Block – I am making a butternut squash bolognese. Does that sound good?? It’s sounds good in my head, so we’ll see!
Happy Friday – make it a great day!
You should try Chef John’s Million Dollar Chicken… Its a similar concept of roasting chicken over bread. This version the chicken is basted with a creme fraiche sauce! I butterfly the chicken so I can fit more bread under there! Its WW Points worthy!
http://foodwishes.blogspot.com/2013/07/million-dollar-chicken-of-course-it.html
I actually think I saw that on an episode of Ina Garten?? Maybe I am dreaming about it? Definitely going to check it out! And I too would spatchcock the chicken – I can’t tell you how many times I’ve cut into a whole chicken only to have it raw near the bone 😛
Glad the gluten free snickers bars turned out! I’ll have to give the recipe to my friend at work.
Great eats last night!
Can’t wait for Hannah’s shower tomorrow!
I am so behind on responding to comments 😛 I was worried a bit that the short bread was a bit “delicate” after it came out of the oven, but once everything cooled and was in the fridge, it was perfect.
So happy you and Claire came out to my neck of the woods! You guys seriously should spend the weekend with us sometime – so fun!
That chicken looks delicious! I have to make it.
Let me know when you do – seriously once you make roasted chicken this way, you’ll never make it any other way 😀
What a great night and everything looks delicious!
It was so good – from the apps all the way to the dessert. After things settle down after Hannah and Jacob’s wedding, I’ll be making that chicken dish. 😀
I’m pinning ALL of these recipes!
Yes!! You will not be disappointed Carrie!
Everything sounds so good – and what an interesting way to roast chicken!
Shelley, I am literally kicking myself for not having tried this method before – the chicken croutons are to die for! Just wanted to let you know, I am still reading your blog, but for some reason when I am on my laptop on the train, my comments don’t stick 😛
What an awesome event! It I ever get my act together I want to start a cooking club.
Em, it’s not hard to put it together – Courtney does a great job. It’s always at her house (it’s big!) and she provides the dishes and beverage. She picks a “head chef” and that person picks the main dish, and everyone cooks around that dish. We met during the school year – October through May every other month – its so fun!!
I think I enjoy your cooking club post almost as much as you enjoy attending. I love that you link to the recipes. I watched the chicken cooking on your Insta stories now I must check out the recipe. I wish it was cooler this weekend because I would give it a try immediately. Have fun this weekend and remember to squeeze in a little time for you too.
I am glad you can live vicariously through my Cooking Club – if you lived closer I’d invite you!
Yep, you need to put that chicken dish on your must make once your temps drop – the bread alone on the bottom is perfect!!