(Gimme Some) Caramel Pudding

Comment dit-on "give me some caramel pudding immediately" in the many languages spoken in Sri Lanka?

Our Supper Club Coordinator cooked up this little dish and we remarked how it looks somewhat like a Grand Canyon of Goodness.  She says to be careful, slow, and deliberate when making the caramel.  Otherwise, the process is simple and straightforward...

Ingredients

*  1 can condensed milk
*  1 can water
*  1 tsp vanilla
*  8 eggs, beaten
*  1 cup sugar

Directions for Caramel

1.  In a small saucepan, combine 1 cup sugar and a little water and place pan on low heat.
2.  Stir until the sugar syrup turns golden brown.
3.  Remove pan from heat and pour it into an oven-proof dish (the same dish in which you are going to  
     bake the pudding)

Directions for Pudding

1.  Preheat the oven to 375 degrees.
2.  Mix condensed milk, water and vanilla in a bowl.
3.  Add the eggs to the mixture and beat well.
4.  Strain the mixture into the baking dish and cover with foil.
5.  Place the dish into a baking tray with a little water and bake for about 50 minutes, or until well done.
6.  Let it cool to room temperature.
7.  Cover the dish and leave in the refrigerator for several hours, preferably over night.
8.  Take out of the refrigerator 30 minutes before serving.
9.  Carefully invert on to a serving dish, allowing the caramel to run down the sides.

Recipe Source

Sri Lankan Tastiness

Last night's theme for Supper Club was Sri Lanka, thanks to the heritage of one of our elite members.  :)

Aren't familiar with this type of cuisine?  We didn't let that stop us!  Do a little online research, throw together some glorious spices, stop at the liquor store on your way over, and cook it up!

It was a feast.

More recipes to come, but let's start with the main "curry-ish" dish, courtesy of our hostess with the mostest:

Ingredients:

*  3 Tsp olive oil

*  1 small onion, chopped

*  2 cloves garlic, minced

*  5 Tsp curry powder

*  1 tsp ground cinnamon

*  1 tsp paprika

*  1 bay leaf

*  1/2 tsp grated fresh ginger

*  1/2 tsp white sugar

*  2 skinless, boneless chicken breast halves, cut into bite-size pieces

*  1 Tsp tomato paste

*  1 cup plain yogurt

*  3/4 cup coconut milk

*  1/2 tsp cayenne pepper (optional - there is a spicy taste without this)

Directions:

1.  Heat olive oil in a skillet over medium heat.  Saute onion until lightly browned.

2.  Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.  Continue stirring for two minutes.

3.  Add chicken pieces, tomato paste, yogurt and coconut milk.  Bring to a boil; reduce heat; and simmer for 20-25 minutes.

4.  Remove bay leaf (and stir in cayenne pepper if you're brave).  Simmer for 5 more minutes.

----Pour copious glasses of wine and enjoy hours of hilarious conversation.  Not optional.----

Enjoy!

Dbar is Dbest

Have you heard of Dbar?

If not, you must put on your fat pants and go there immediately.  The more elastic, the better.  They serve lunch, dinner and the occasional high tea, complete with a vast array of creative desserts.

Get this: they serve different desserts for lunch and dinner!  All the more reason to go there twice, or even three times a day.  Be forewarned:  the restaurant is quite small and doesn't take reservations in advance.  I've been a few times now and each time I have managed to squeak in just ahead of a growing line; but it's worth it because the service is spot-on and no matter how many people are lined up outside, I have not felt rushed by the wait staff.

I was invited to a swank dinner party this weekend and didn't want to show up empty handed, so I stopped by Dbar and picked up an array of French macaroons as well as hand-made easter egg truffles. They were a hit!

If you are looking for an intimate setting to catch up with a friend (or a significant other), or if you want to have a drink and catch a few moments alone, might I suggest Dbar.  You won't be disappointed.

Think: Veggie Cookie

For those of us with a foot in both the healthy and the gluttony not-as-healthy doors, here is a good compromise:  Zucchini Cookies.  I found the original recipe here, and altered it just a tad in the recipe below.

Ingredients

--1/2 cup sugar
--1 mashed banana
--1/4 cup butter
--1/4 cup applesauce
--1 egg
--1 tsp baking soda
--1/2 tsp ground cloves
--1 tsp cinnamon
--2 cups whole wheat flour
--1 cup oatmeal
--1 cup grated zucchini
--1 cup chocolate chips

Directions

1.  Mix together sugar, butter, applesauce and egg.
2.  When well-blended, combine the remaining ingredients and mix well.
3.  When well-blended, spoon out onto cookie sheet and bake at 375 degrees for 10-12 minutes.

Mine turned out moist and tasty!  Hey, as far as cookies go, it's not gonna satisfy that Oreo craving, but I have grand plans to combine these with yogurt for a nutrient-packed breakfast.  And to take them to work for a fuel-filled afternoon snack...

Enjoy!

Slainte! (Fondue Style)

Well hello, foodies.

Welcome to the humble beginning of our lil Denver Supper Club blog.  We meet once a month to try out new themes, new concepts, new recipes, new ideas, and lots and lots of wine.  (The only thing flowing faster than the wine is the conversation.)  Our cooking experience varies, but we share a common interest in eating!

Last night's chit chat inspired this little blog project, so forgive us for not taking more pictures.  Next time our images will knock your socks off.

Picture Source

Fondue Night consisted of:

*Salad
*Fresh-baked bread
*Cheddar fondue
*Swiss Delight fondue
*Asian Beef fondue
*Creme Brulee dessert fondue

The food was served atop our festive (if humble) St. Patrick's Day flatware.  And by flatware, we mean paper plates.  Some of our members are fancier than others and this particular host isn't all that into dishwashing.  Just sayin.  We're there to eat anyways, not stare at the cutlery, right?

The Creme Brulee fondue was served with strawberries, Oreos, home-made brownies, home-made Orange Ricotta poundcake, blackberries (not pictured) and pretzels (not pictured)

Future posts will include recipes as well.  We'll start with two from last night.

Melting Pot Cheddar Cheese Fondue*

Ingredients

--6 ounces medium sharp cheddar cheese
--2 ounces Emmenthaler Swiss cheese
--4 ounces of Coors light
--2 teaspoons chopped garlic
--2 teaspoons Worcestershire sauce
--2 tablespoons flour
--2 teaspoons dry mustard powder

Instructions

If you are using a fondue pot, then turn it to medium heat, otherwise use a double boiler to heat up this mixture.  Place beer, garlic, mustard powder, and Worcestershire sauce, and combine well.  Shred or cube all cheese, and toss with flour, coating cheese well.  The flour will help thicken the sauce.  When the beer mixture is warm, add one third of the cheese into the mixture, and whisk very well.  Once the cheese has been incorporated well, add second third of cheese, whisk in very well, and add in the remaining cheese and whisk until nice and smooth.

(*CopyKat Recipes, www.copykat.com)

Picture Source

Asian Beef Fondue*

Ingredients

--6 cups good quality beef stock or broth (low sodium) +2 cups additional hot broth to add as needed
--3 scallions, cut in 1-inch pieces
--6 slices fresh ginger, each about the size of a quarter
--1 to 2 cloves garlic, peeled and halved
--4 whole peppercorns
--1 tablespoon low-sodium soy sauce
--1 tablespoon mirin, rice wine or medium dry sherry
--3/4 pound beef tenderloin, thinly sliced, and/or:
--3/4 pound pork tenderloin, thinly sliced
--8 ounces small white mushrooms, cleaned
--sliced/cut vegetables as desired (we used broccoli, cauliflower, onions, bell pepper)

Instructions

Place the beef stock, scallions, ginger, garlic, and peppercorns in the fondue pot.  Set temperature at Setting 6 (or medium-high) and bring to a boil.  Reduce to Setting 3 (or low-medium) and simmer for about 20-25 minutes, until broth has taken on the flavors of the ginger and scallions.

Use skewers to dip slices of beef and/or pork tenderloin and the accompanying vegetables into the stock.  May be served with small bowls of hot steamed rice for each diner.

Suggested Dipping Sauces
--Sweet and Spicy
--Wasabi sauce

(*Cuisinart instruction and recipe booklet for the Electric Fondue Pot, CFO-3SS.)

Stay tuned for recipes, tips, restaurant reviews, and general food stuff!