Join Chris De Santis, Chef/Instructor of Intorno alla Tavola, for a demonstration of making homemade pasta, and enjoy a sampling of two wonderful pasta dishes using the first fresh ingredients of Spring. Thursday, May 5th
6:30PM
First Presbyterian Church
716 College Avenue, Racine, WI
Rear of Church, Southeast entrance
RSVP on Eat Right Racine Events page/facebook or e-mail eatrightracine@gmail.com. OR, give Heidi a call 262-497-2228!
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A few of us were throwing around an idea to make portable breakfast items that we could send along with our family members as they hurried out the door on busy mornings that were a little more substantive than buttered toast. We considered some sort of savory muffins or hearty breakfast cookies but then this recipe for Chorizo & Wisconsin Cheddar Biscuits landed in my inbox from Wisconsin Cheese. (Click here to link to their blog). The biscuits sounded far too delicious to pass up even if they weren’t quite worthy of meal-replacement status. And they were delicious! They go well alongside an omelet and hold their own when eaten with a spicy bowl of chili but they were good all by themselves, too.
The four of us meet at one member’s house each Thursday we get together – it’s been happening about once per month – and the person who hosts for the day does the recipe planning and shopping. Before everyone leaves at the end of each day, we split up the costs amongst the four of us. We meet in the late morning and then eat lunch at some point before parting ways – as a part of our time together. There is a great deal of sharing that goes on in the several hours we’re together in the kitchen, and not any one part of our experience is better than another, but this habit of breaking bread together; sharing a meal ourselves before we carry home the meal we’ve prepared for our families; is a sort of a secular communion.
And that’s precisely the experience I want to recreate for my family each night. It isn’t the promise of higher grades; or lesser experimentation with alcohol, drugs or sex; or lower rates of childhood obesity that have me focusing on offering a family meal each evening – although those are attractive benefits. It’s simply the deep appeal of having a time to reconnect with each member of my family within the boundaries of our whole family unit: creating memories together, sharing stories or problems, discussing our days.
And in a time when after-school activities or work or other obligations have us running in all different directions, it’s easy for time to pass before our evening meal is planned. This is how cooking for our families has become a dreaded chore. If this is ringing true for you, consider gathering three or four of your friends together while the kids are in school or on the weekends to cook one family meal together. It’s one less meal you have to make during the week – and it’s a wonderful tradition of sharing.
Posted in The Supper Club, Uncategorized
Daniella read and loved the book A Homemade Life by Molly Wizenberg who created the blog Orangette. It contains more than just recipes; it shares stories about the food and the people eating it. Inspired by Wizenberg, Daniella planned and hosted our first official cooking experience and chose Doron’s Meatballs with Pine Nuts, Cilantro, and Golden Raisins (click here to find the recipe on Orangette) for us to make that day. The four of us came together and Daniella explained the recipe and we began to make our way through the instructions. She told us about the ingredients she found and where and why she made some variations. We didn’t discuss divvying up the tasks in any specific way; we wandered around one another jumping in or taking over somewhere while we measured and mixed the ingredients and then we rolled the meatballs out for freezing. Of course, we talked and laughed about our favorite television shows and books and our kids and husbands…
I’ve worked a lot of years in and around women and have observed behaviors that arise when a lot of women get into a professional setting and begin to bump up against the messages that we’ve each subconsciously internalized about women and femininity and propriety – that we may often resist or resent. We’re careful; we’re overly polite; we’re caretakers; we’re codependent; maybe even self-denigrating; and worse of all, we’re judgmental. We’re also proud and strong and independent and capable. These competing inputs at work make relationships and interactions difficult to sort out.
I’ve been married a good long time and what I’ve noticed about working with men is that it isn’t a seamless exchange. There is a great deal of checking in and checking back and directing and instructing and discussing which sometimes contributes to an unfair amount of impatience and sometimes a low level of tension.
But this day (and since) in this kitchen, the energy and flow was seamless as we worked alongside one another. There were no quietly destructive forces flowing within or between us and I wonder, now, if all of our subconscious concerns about women and role and place don’t arise in a cooperative kitchen because it is a place of such forced and welcome familiarity. For women. It is a place where we first establish trust with our own mothers; whether they’re feeding us our first meals or teaching us to cook. I’ll continue to explore the idea… while cooking with the Supper Club.
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Since the Easter season is upon us, I thought it would be fitting to post an egg recipe. Deviled eggs…….some might say this is an outdated appetizer. Oh no, my friends. You can get super clever with deviled eggs and think of ethnic foods or flavors to reinvent the classic deviled egg. That’s exactly what I did here. I have a ton of Asian spices, sauces, and seeds in my pantry, so I thought there was nothing wrong with dressing up my deviled egg in a cute little kimono and see what happened…..I am SO glad I tried!
Wasabi-Ginger Deviled Eggs (makes twelve)
* 6 hardboiled eggs
* ¼ cup wasabi mayo (Trader Joe’s) OR ¼ cup mayo with 1 tsp. wasabi paste/powder
* 2 TBL. sesame seeds
* 1 tsp. rice vinegar (I’m sure you can get away with white vinegar)
* ½ tsp. ginger (fresh or ginger paste)
* ¼ tsp. salt
* ¼ tsp. sugar
* 2 green onions finely diced
* extra TBL. of sesame seeds to garnish
All you need to do is carefully peel your eggs, and cut them in half. Remove yolks and set aside in a small mixing bowl. Add your mayo, sesame seeds, vinegar, ginger, salt and sugar. Mash that mixture till your arm wants to fall off. The creamier, the better. Then you scoop this creamy yolk mixture into a plastic baggie. Have you ever used a piping bag? If you haven’t, then this is your chance to feel like a fancy pants in the kitchen. Work the mixture towards one corner of the bag, and cut a small(ish) hole in the corner. Squeeze down and the yolk mixture will come out of the hole and fill your little white egg cups. The more practice you have with this, the prettier your eggs will look. But the prettiness just isn’t a factor really, because these eggs will be gone before people have a chance to admire just how flipping cute they are. Ok, so now garnish with your green onions and sprinkle with sesame seeds. I used black sesames because I liked the contrast, but any sesame will do. Oh, and I dotted mine with some sriracha sauce because my husband has been having a wicked affair with the stuff for over 10 years now and I didn’t want to get in trouble.
Go have some fun with deviled eggs. Think of another ethnic food group and the main flavors and just experiment. I’m thinking of doing a Greek and Indian version next. It’s kinda like Halloween dress-up for the deviled egg. How fun is that?
Keep on cooking!
Daniela 
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Susan Bukacek, Chef/Owner of “The Soup” Restaurant, will generously share some of her secrets (shhhh don’t tell anybody! ) about how to make easy, healthy soup with simple ingredients and how to make several varieties from one base soup.
come ~ taste ~ learn~ enjoy anyone is welcome!
www.thesouprestaurant.com
Thursday, April 7 · 6:30pm – 8:00pm
Location
The Soup!
309 Main St
Racine, WI
contact Heidi @ 262-497-2228 if you’d like to join us!
donations are accepted.
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Emily Montgomery, The Juice Chick, will demonstrate the proper techniques to juicing as an alternate route to health and healing. She is a 10 year colon cancer survivor and brings a wealth of knowledge to people looking to learn more about how juicing can change your life.
Thursday, March 3, 2011 @ 6:30PM Cup of Hope 507 Sixth Street in Downtown Racine 262-898-1941
RSVP on Eat Right Racine Facebook event page or call Heidi @ 262-497-2228.
Donations are accepted.
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Eat Right Racine partners with Ben Lehner from Circa Celeste Café!! Ben is going to do a cooking demo, “Cooking with Winter Vegetables” Come and taste the joy of winter veggies…. and see how simple it is!!
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