gargayle
(FUG For Life)
07/28/08 09:14 AM
72.209.247.198
August Supper Club 2008

POV and I are hosting for August. We are doing a Mediterranean Cuisine theme for the evening.

We have the following dates free: August 9, 23, 24, 30, 31. What works for everyone?


TLW
(FUGmaster Flash)
07/28/08 06:07 PM
72.219.205.208
Re: August Supper Club 2008

23rd, 30th (and even the 17th, though it's not posted... i think you might be free now ) work for me. The order of preference would be 17th, 30th then the 23rd. No pressure.

TLW
(FUGmaster Flash)
07/28/08 06:31 PM
72.219.205.208
Re: August Supper Club 2008

TLW - Moroccan Chicken with Israeli Couscous

edith
(FUGmaster Flash)
07/28/08 06:34 PM
72.73.29.202
Re: August Supper Club 2008

Looks like 23 or 24 are best for us. The 30/31 is labor day weekend.

TLW
(FUGmaster Flash)
07/28/08 06:50 PM
72.219.205.208
Re: August Supper Club 2008

Already?! Yay for the end of shiddy summer traffic!

gargayle
(FUG For Life)
07/28/08 07:09 PM
72.209.247.198
Re: August Supper Club 2008

Eeeww..forgot about Labor Day in there.

Would the 24th be okay for everyone? If so, we can make it then and that will give everyone a chance to come up with something totally delish (except TLW, who already posted something delish).


SarahLynn524
(Super FUG)
07/28/08 08:10 PM
76.114.199.66
Re: August Supper Club 2008

I'm pretty sure the 24th is good for me. It's what I was going to vote for at least.

TLW
(FUGmaster Flash)
07/28/08 08:19 PM
72.219.205.208
Re: August Supper Club 2008

Ohhh, a Sunday sitter. I'm not sure. I'll be back with an answer in a day or two.

SarahLynn524
(Super FUG)
07/28/08 08:21 PM
76.114.199.66
Re: August Supper Club 2008

Sarah- Chopped Tomato & Cucumber Salad with Mint & Feta

oisin
(FUGmaster Flash)
07/28/08 09:26 PM
72.73.45.186
Re: August Supper Club 2008

24th is ok for me

gargayle
(FUG For Life)
07/29/08 07:36 AM
72.209.247.198
Re: August Supper Club 2008

Okay - I've gotten three votes for Saturday the 23rd and three votes for Sunday the 24th - Someone cast the deciding vote and we'll go with that date.

SarahLynn524
(Super FUG)
07/29/08 12:27 PM
131.70.204.120
Re: August Supper Club 2008

2
























4


gargayle
(FUG For Life)
07/29/08 05:46 PM
72.209.247.198
Re: August Supper Club 2008

Okay after a few PM's it looks like the consensus is for Saturday the 23rd.

So we will have Supper Club on Saturday August 23rd at 6:00pm and the theme is Mediterranean Cuisine.


TLW - Moroccan Chicken with Israeli Couscous
Sarah- Chopped Tomato & Cucumber Salad with Mint & Feta





linyforever
(FUGmaster Flash)
07/30/08 05:54 AM
72.209.245.225
Re: August Supper Club 2008

TLW - Moroccan Chicken with Israeli Couscous
Sarah- Chopped Tomato & Cucumber Salad with Mint & Feta
linyforever & Pete


SarahLynn524
(Super FUG)
07/30/08 09:14 AM
131.70.204.120
Re: August Supper Club 2008

Quote:

TLW - Moroccan Chicken with Israeli Couscous
linyforever & Pete




I don't know if I can make it on the 23rd, so I'll wait till it gets closer to sign up (again).


gargayle
(FUG For Life)
08/04/08 09:10 AM
72.209.247.198
Re: August Supper Club 2008


TLW - Moroccan Chicken with Israeli Couscous
Sarah- Chopped Tomato & Cucumber Salad with Mint & Feta
linyforever & Pete
gargayle - turkey b'stilla and baklava


edith
(FUGmaster Flash)
08/04/08 06:37 PM
72.73.18.40
Re: August Supper Club 2008

TLW - Moroccan Chicken with Israeli Couscous
Sarah- Chopped Tomato & Cucumber Salad with Mint & Feta
linyforever & Pete
gargayle - turkey b'stilla and baklava
saucywench-spanakopita


VaMom24
(FUGmaster Flash)
08/04/08 09:06 PM
207.69.140.22
Re: August Supper Club 2008

Quote:

POV and I are hosting for August. We are doing a Mediterranean Cuisine theme for the evening.





Emeril Green had Mediterarnean Cuisine on it today.

Falafal, hummas, baklava, etc.

recipes are on Emeril's website. according to him.


linyforever
(FUGmaster Flash)
08/06/08 07:34 PM
72.219.206.127
Re: August Supper Club 2008

Thanks! I'll have to check out his website.

povphile
(Mega FUG)
08/10/08 08:47 AM
72.209.247.198
Re: August Supper Club 2008

TLW - Moroccan Chicken with Israeli Couscous
Sarah- Chopped Tomato & Cucumber Salad with Mint & Feta
linyforever & Pete
gargayle - turkey b'stilla and baklava
saucywench-spanakopita
POVphile - Moussaka


SarahLynn524
(Super FUG)
08/10/08 08:50 AM
76.114.199.66
Re: August Supper Club 2008

Quote:

TLW - Moroccan Chicken with Israeli Couscous
linyforever & Pete
gargayle - turkey b'stilla and baklava
saucywench-spanakopita
POVphile - Moussaka




Unfortunately I will not be able to make it this month.


edith
(FUGmaster Flash)
08/10/08 10:41 AM
72.73.18.40
Re: August Supper Club 2008

you're ditching us for strippers aren't you?

SarahLynn524
(Super FUG)
08/10/08 11:12 AM
76.114.199.66
Re: August Supper Club 2008

Ha. Exactly.

povphile
(Mega FUG)
08/10/08 07:29 PM
72.209.247.198
Re: August Supper Club 2008

Quote:

you're ditching us for strippers aren't you?




I cant make the strippers do to my getting up at some insane hour on the 24th so it all balances out!!


linyforever
(FUGmaster Flash)
08/11/08 07:38 PM
72.209.245.225
Re: August Supper Club 2008

hmmmm. Supper Club/strippers. A tough call. Yea, right. I'll be at Supper Club!

SarahLynn524
(Super FUG)
08/11/08 07:53 PM
76.114.199.66
Re: August Supper Club 2008

I may be able to make it after all. I just like playing with the supper club emotions. Will say for sure probably on the 22nd or 23rd. That's how I roll.

edith
(FUGmaster Flash)
08/12/08 03:58 PM
72.73.18.40
Re: August Supper Club 2008

YAYAYAYAY
err. that's nice. you can ride w/ me if you want.


linyforever
(FUGmaster Flash)
08/12/08 06:13 PM
72.209.245.225
Re: August Supper Club 2008

Quote:

I may be able to make it after all. I just like playing with the supper club emotions. Will say for sure probably on the 22nd or 23rd. That's how I roll.




You know you want to play, SarahLynn.


gargayle
(FUG For Life)
08/14/08 12:04 PM
72.209.247.198
Re: August Supper Club 2008

TLW - Moroccan Chicken with Israeli Couscous
linyforever & Pete
gargayle - turkey b'stilla and baklava
saucywench-spanakopita
POVphile - Moussaka
Oisin - Grilled lamb kabobs with rosemary aioli


gargayle
(FUG For Life)
08/20/08 08:38 AM
72.209.247.198
Re: August Supper Club 2008

Supper Club is this Saturday @ 6:00pm. PM me if you need directions.

jst4fun
(Super FUG)
08/20/08 09:42 PM
71.161.62.233
Re: August Supper Club 2008

Got room for one more?

If so, please, I need directions.

oh ya, and if yes - put me down for hummus and pita bread.


gargayle
(FUG For Life)
08/21/08 08:07 AM
72.209.247.198
Re: August Supper Club 2008

Absolutely! Directions PM'd.

Amy
(FUG Frequent Flyer)
08/22/08 09:53 AM
72.219.200.138
Re: August Supper Club 2008

I really want to join you- I love me some Mediterranean food...but we may or may not have plans with FV's mom. I think I will find out today.

Elric
(Mega FUG)
08/22/08 10:11 AM
65.117.13.210
Re: August Supper Club 2008

Quote:

TLW - Moroccan Chicken with Israeli Couscous
linyforever & Pete
gargayle - turkey b'stilla and baklava
saucywench-spanakopita
POVphile - Moussaka
Oisin - Grilled lamb kabobs with rosemary aioli




Man! that all sounds really good....I have no idea what it is....but it sounds really good. lol


linyforever
(FUGmaster Flash)
08/22/08 06:58 PM
72.209.245.225
Re: August Supper Club 2008

TLW - Moroccan Chicken with Israeli Couscous
linyforever & Pete - Greek Salad
gargayle - turkey b'stilla and baklava
saucywench-spanakopita
POVphile - Moussaka
Oisin - Grilled lamb kabobs with rosemary aioli


gargayle
(FUG For Life)
08/22/08 10:53 PM
72.209.247.198
Re: August Supper Club 2008

Minor adjustment:

TLW - Moroccan Chicken with Israeli Couscous
linyforever & Pete - Greek Salad
gargayle - turkey b'stilla and Italian Trifle
saucywench-spanakopita
POVphile - Moussaka
Oisin - Grilled lamb kabobs with rosemary aioli
jst4fun - hummus and pita bread

(Sorry folks but the baklava wouldn't have been ready. Changed to the trifle so we would have a dessert.)


TLW
(FUGmaster Flash)
08/23/08 08:59 AM
72.219.205.208
Re: August Supper Club 2008

Sorry guys, I have to bail on this one. Have fun/eat much!

linyforever & Pete - Greek Salad
gargayle - turkey b'stilla and Italian Trifle
saucywench-spanakopita
POVphile - Moussaka
Oisin - Grilled lamb kabobs with rosemary aioli
jst4fun - hummus and pita bread


edith
(FUGmaster Flash)
08/23/08 09:46 AM
71.171.84.43
Re: August Supper Club 2008

hmmm maybe I'lll bring what you were briginging. ALthough maybe we have enough meat. I'll see.

povphile
(Mega FUG)
08/23/08 03:06 PM
72.209.247.198
Re: August Supper Club 2008

Oisin - How do you make a rosemary aerola?

yayagirl
(FUG Addict)
08/23/08 03:27 PM
70.104.235.90
Re: August Supper Club 2008

Ill be running late but ill stroll in with some wine...

Me + dorkfish


Amy
(FUG Frequent Flyer)
08/23/08 04:14 PM
72.219.200.138
Re: August Supper Club 2008

We are coming.
Funny thing- I went to the mediterranean store so they could teach me to make something yummy for tonight. It all startd out that way. Then the owner came over, talked to us for about 20 minutes and then we got talked into buying their pre-made DELICIOUS food...because he fed them to us. I have 2 kinds of dips and pita bread. MMmmm. I might go back there to get food three times a week. We also have a dessert candy thing.
Gargayle, is it ok if I heat up the pitas there so they are warm?


gargayle
(FUG For Life)
08/23/08 04:21 PM
72.209.247.198
Re: August Supper Club 2008

No problem - Bring it!!

edith
(FUGmaster Flash)
08/23/08 05:10 PM
71.171.84.43
Re: August Supper Club 2008

I'm so hungry.

linyforever
(FUGmaster Flash)
08/23/08 05:11 PM
72.209.245.225
Re: August Supper Club 2008

Me, too! See you all shortly!!!

Amy
(FUG Frequent Flyer)
08/23/08 09:40 PM
72.219.200.138
Re: August Supper Club 2008

MMmmmm. I loved that theme. And I found a new store all because of it!

Thanks Gargayle & POV...you are wonderful hosts!

I have been frequenting these more & more, so I suppose I should volunteer my house for one of these...maybe October, my September is packed!


linyforever
(FUGmaster Flash)
08/23/08 09:53 PM
72.209.245.225
Re: August Supper Club 2008

Thanks for hosting, Gargale and POV! We really enjoyed the food and the conversation!

yayagirl
(FUG Addict)
08/23/08 10:24 PM
70.104.235.90
Re: August Supper Club 2008

The food was great! Thanks for having us.... Good to see everyone.....We enjoyed it! Hugs & Scratches 4 Roscoe

povphile
(Mega FUG)
08/23/08 10:31 PM
72.209.247.198
Re: August Supper Club 2008

You are all welcome and Roscoe said hugs and scraches back. It was nice meeting your SO, YaYaGirl. Visit anytime.

gargayle
(FUG For Life)
08/23/08 10:32 PM
72.209.247.198
Re: August Supper Club 2008

Thanks everyone. We had a blast. I'll post recipes tomorrow. Good food and good wine make me a happy sleepy girl.

BTW - The dishes were awesome! Everyone made fantastic food!!


yayagirl
(FUG Addict)
08/23/08 10:42 PM
70.104.235.90
Re: August Supper Club 2008

You got mail ....about the wine

povphile
(Mega FUG)
08/24/08 08:44 AM
72.209.247.198
Re: August Supper Club 2008

Moussaka

1 large eggplant
1 pound ground beef or lamb
Vegetable oil
2 medium onions, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon nutmeg
2 tablespoons chopped parsley
1 1/4 cups canned tomatoes
1/2 cup white wine
2 egg whites
1/2 cup bread crumbs
2 tablespoons grated Parmesan cheese

Pare eggplant and cut into 1/2-inch slices. Sprinkle with salt and set aside for 30 minutes. Rinse and dry thoroughly. Brown meat in vegetable oil with onions and garlic. Drain off the fat. Add salt, seasonings, parsley, tomatoes and wine. Cover and cook slowly for 30 minutes. Cool. Mix in unbeaten egg whites and half of the crumbs. Brown the eggplant slices in vegetable oil. Sprinkle bottom of a 13 x 9-inch baking dish with remaining crumbs. Cover with the eggplant. Spoon meat mixture over the eggplant. Pour Sauce over this mixture. Top with cheese and bake at 350 degrees F for 45 minutes.

Sauce
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
2 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper

Melt butter. Add flour slowly, stirring constantly. Remove from heat. Slowly stir in the milk. Return to heat and stir until the sauce thickens. Beat egg yolks well. Gradually stir yolks, salt and pepper into the sauce. Blend well.

Lessons learned:
1. You can cut the eggplant lengthwise and do a better job of covering the bottom of the dish.

2. The sauce doesnt seem like it is thickening then all of a sudden poof.

3. This took 3 hours to prepare and cook. You can cut that time down by getting all of your ingredients ready and measured beforehand.

4. The meat doesnt have to cool completely, but if you want to help the process set it under a ceiling fan and stir a few times.


oisin
(FUGmaster Flash)
08/24/08 08:47 AM
72.73.37.183
Re: August Supper Club 2008

QR

Thank you Gar and Pov for your hospitality and thank you everyone for the incredible food. I think it was one of the best, most well rounded supper clubs events we have had to date.

thanks again.


gargayle
(FUG For Life)
08/24/08 08:48 AM
72.209.247.198
Re: August Supper Club 2008

Turkey B'Stilla Moroccan Turkey Pie

For almond sugar
1/8 cup blanched almonds
1 tablespoon granulated sugar
1/2 teaspoon cinnamon

For filling
4 garlic cloves
1 cup packed fresh cilantro sprigs
1/4 cup packed fresh mint leaves
1 large onion
1 3/4 cups chicken broth (14 fluid ounces)
1/4 teaspoon crumbled saffron threads
1 pound lean ground turkey
5 large egg whites
1/2 teaspoon vegetable oil
1 tablespoon Pampered Chef Moroccan Seasoning
1 tablespoon all-purpose flour
2 teaspoons finely grated peeled fresh ginger root
3/4 cup golden raisins
2 tablespoons fresh lemon juice

17 by 12 inch phyllo sheets

Garnish
1 teaspoon each confectioners' sugar and cinnamon for dusting


Make almond sugar:
In a food processor finely grind together almonds, sugar, and cinnamon.

Make filling:
Mince garlic. Chop cilantro and mint. Chop enough onion to measure 1 1/2 cups. In a large saucepan bring broth to a boil and remove pan from heat.Stir in saffron and steep 10 minutes. Add turkey and simmer mixture, stirring and breaking up lumps, 2 minutes, or until meat is just cooked through. In a large sieve set over a bowl drain turkey mixture and return drained cooking liquid to pan. Transfer turkey mixture to a large bowl. Boil cooking liquid until reduced to about 3/4 cup, about 10 minutes. Transfer 1/4 cup liquid to a small bowl and reserve. Reduce heat to moderate and add whites in a stream to liquid remaining in pan, whisking. Cook mixture, whisking, until whites are opaque, about 2 minutes. Add egg mixture to turkey mixture and stir until combined. In a non-stick skillet heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add Moroccan seasoning, flour, ginger root, and garlic and cook, stirring constantly, 1 minute. Add reserved cooking liquid and boil, stirring and scraping up brown bits, 1 minute. Add mixture to turkey with raisins, lemon juice, cilantro, and mint, stirring until combined well. Cool filling completely. Filling may be made 1 day ahead and chilled, covered.
Preheat oven to 350įF.

Stack phyllo sheets on a work surface and cover stack with overlapping sheets of plastic wrap and then a dampened kitchen towel.

Working quickly (phyllo dries out easily), arrange 1 phyllo sheet in a 9-inch glass pie plate, letting edges hang over. Sprinkle bottom with 2 teaspoons almond sugar and 1 tablespoon bread crumbs. Repeat layering 2 more times, arranging each phyllo sheet in a different position to create an even overhang all around. Top with remaining phyllo sheet and spoon filling evenly into shell. Sprinkle filling with 2 teaspoons almond sugar and carefully fold overhanging phyllo over top of filling to enclose it completely (phyllo will be very brittle; donít worry if it breaks). Sprinkle remaining almond sugar over top. Bake pie in lower third of oven 25 minutes (top will be golden brown in places). **I doubled the recipe and baked in a 9x13 pan for 35 minutes.**

Dust pie with confectioners' sugar and cinnamon and serve immediately.


edith
(FUGmaster Flash)
08/24/08 09:03 AM
71.171.84.43
Re: August Supper Club 2008

We had a wonderful time! The food rocked so did the people.

linyforever
(FUGmaster Flash)
08/24/08 09:49 AM
72.209.245.225
Re: August Supper Club 2008

Greek Salad

6 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
2 teaspoons kosher salt plus more to taste
1 cup extra-virgin olive oil, preferably Greek
2 teaspoons minced fresh oregano
Freshly ground black pepper
1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces
6 ounces calamata olives, about 1 cup
1/2 pound Feta cheese , crumbled
1 English (seedless) cucumber, trimmed, cut into 1 inch chunks
12 ounces vine-ripened cherry tomatoes, halved
1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained
1 green pepper, trimmed, seeded, and diced


In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.

When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.
~ Food Network Kitchens



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