The Last Supper

Well, all good things must come to an end and as a result of life, travel, moves, etc. I made the decision to end our Crowing Coq Cookbook Club after 13+ years of gourmet dinners.   The decision was made in December, but because Janis lives in Australia for 4 months, we delayed our last dinner together until April 27^th.

Since Bill & I just returned from a trip to Milan where we view Leonardo Da Vinci's Last Supper, I thought it so appropo to name our final Crowing Coq Cookbook Club's dinner "The Last Supper"

The 10 Founding Members of our club created yet another gastronomical feast to toast to 49 dinners we’ve prepared together over 13+years.   2019 would have been our 14^th year.

Mary started our feast with a Caramelized Garlic Tart recipe from Yotam Ottolenghi, who has become one of our group’s favorite cookbook author.   This tart is specifically a loved recipe.  It’s easy to see why….puffed pastry filled with 6 full bulbs of individually caramelized garlic cloves. Mary said that it took forever to peel that many cloves and then to caramelize them but the end result certainly made her efforts worth her hard work.   I thought that the 2006 Launois Champagne "Special Club" Brut Blanc de Blancs was a perfect pairing that allowed the garlic tart to shine  Thank you Bill!

The Rabbit Tostadas tasted as good as the first time Sharon made them….She used chicken thighs this time and TBH,  I think I like the thighs better.   It seems like a simple thing to prepare but making the black beans, slaw and braised thighs is in reality, making 4 separate dishes.   Topped with crème fraiche  and cilantro not only makes for a beautiful  presentation but a very tasty first course.  Cindy Pawcyln’s cookbook, Big Small Bites, is one of my “go to” cookbooks.  We’ve had so many good cookbooks with which I’ve learned new flavors, techniques, and combinations; some easy, some very complicated, all very delicious! Bill contributed a 2006 Domaine Louis Boillot Pinot Noir Premier Cru "Les Fremiers" from  Pommard, France.   I thought it worked well with the spice and Mexican flavors of this dish.

Our next course comes from the salad and vegetable queen of our group.  Janis prepared the Beetroot & Avocado Salad, again from Yotam Ottolenghi..  She has consistently chosen recipes that I would not have picked but that are so tasty that I subsequently use those recipes over and over again as a result.   I love beets so this dish will become a new favorite of mine.   The flavors are very subtle but so delicious!    Bill selected a 2016 Balletto Vinyards, Sauvignon Blanc Estate wine from the Russian River Valley.   Bill consistently selects great wines to go with each dish and this pairing was no exception/

Jeffrey prepared our fish course from an Alan Wong recipe, Steamed Opakapaka & Gingered Vegetables.   He put black cod into parchment packets and steamed them and then blanched some veggies.   After blanching the veggies for a bit, he poured extremely hot oil over them.  I could hear them sizzling and the aromas were heavenly, filled with ginger and bok choy aromas. 

The broth that was left from the steaming would have made a perfect base for a fish soup!  The recipe surprised me with a base of tapioca that soaked up all those fish and vegetable aromatics.  He brought a magnum of 2000 Estate Chardonnay from Mount Eden Vineyards that was perfect all by itself but really went well with the Asian fusion flavors.

Our main course was a Guy Crosby recipe, Slow-roasted Pork Shoulder with Cherry Sauce.  I actually have made this recipe but mine was nowhere as moist and flavorful as Annie’s.   Maybe mine wasn’t slow roasted enough?  She made the cherry sauce from frozen cherries so it’s good to know that we can all make this dish any time of the year.    Her dish was accompanied by a Julia Child recipe, Sliced Potatoes Simmered in Cream & Basil  that George prepared.  A very creamy and rich potato dish that beats mashed potatoes hands down!  Bill paired the main course with a 2006 Chateau Pontet-Canet  Red Bordeaux Pauilllac.   I love old bordeaux’s and this one was well-cellared and enhanced the cherry flavors and was a good foil for the richness of the pork dish.  

Have you noticed that there were several 2006 wines served at this dinner?   2006 was the first year of the Crowing Coq Cookbook Club!   What a very thoughtful gesture on Bill’s part to take the time and energy to find these special wines for us.   Bill’s wines over the years made each dinner especially gourmet. His wine pairings set our cookbook club apart from others and made the dinners memorable.   Not many people have large wine cellars and are willing to share 8-10 bottles of outstanding wines for each dinner.

I made a very simple Paula Wolfert Flaugnard with Pears & Whipped Cream for our first dessert course.    I like her recipes and am always searching for desserts that aren’t too sweet.   It’s a last minute dessert because it’s supposed to be served warm.   Each time I’ve made it, it is always received with enthusiasm.  I am sure the Pears can be substituted with apples, or other fruits.   Bill chose my favorite sauternes to pair with my dessert, 2006 Chateau Rieussec.   Once again, he chose the perfect wine to go with the rich but delicate flavors of the pears and buttery flaugnard.

The piéce de’résistance for the dessert course was Sandi’s Le Gateau Victoria au Chocolat, Mousseline from Julia Child.   It was one of those decadent desserts whose chocolaty richness clings to my palate long after I’ve consumed it.   Sandi was disappointed that it stuck to the bottom of the pan and got some ideas of how to avoid that if she makes this dessert again….parchment is the magic to put on the bottom and sides of the pan  that  prevents the gateau from sticking.  But oh my goodness, the chocolate gauteau and mousseline just melted in my mouth.   She served  it with crème frâiche.   There is no wine that goes really well with chocolate but Bill thought that a 2006 port from Prager Port Works, Royal Escort, Paladini Vineyards might work.  While it was okay, I personally think that FroZin is the only wine that goes really, really well with dark chocolate!   Bill actually thinks we ought to eat the dessert sans wine and then end the evening with a good port.

We all agreed that our cookbook club created new friendships, taught us all new cooking techniques, increased our confidence to tackle any recipe or cookbook and made many memorable dinners that we will never forget…unless this blog disappears from the web!  

I certainly hope that you will all continue to challenge your culinary talents and share your cooking skills with family and friends.  

Cook on!

Sandi

Catching Up with the Crowing Coq Cookbook Club

As you already have figured out, I’ve stopped posting each dinner or our blog.   It started looking repetitious in terms of my descriptions and I couldn’t get another member to write about our dinners.

We have a couple of new members who have added new ideas and dimensions to our group.  We are now 13!

To catch you up since my last post, we’ve been cooking from some very interesting cookbooks:

June 4, 2016:  Asian Flavors by Jean Georges Vongerichten

·      Soy Cured Salmon; Asian Pear & Cilantro Creme Fraîche served with 2008 Prinz Riesling Kabinet Hullllgartener Jungfer, Rheingau, Germany; 

·      Chicken & Shrimp Eggrolls; Mango Salad, Cherry Tomato, Long Bean & Tamarind, served with 2010 Berncasstelerm Doctor, Kabinet Erben Thanisch Dr.  Mosel, Germany;

·      Shrimp & Bean Sprout Salad served with 2012 Rochioli Sauvignon Blanc  Estate  Russian River Valley  Sonoma;

·      Lime Noodles With Vegetables Basil & Sesame served with Dr. Loosen  2003  Riesling  Spatlese  Erdener Treppchen  Mosel  Germany;

·      Squab L'orange With Crystallized Tamarind and Green Curry Vegetables & White Rice, both served with 2013 Te Mat  Sauvignon Blanc  "Cape Crest"  Hawke's Bay  New Zealand.

·      Passion Fruit Soufflé and Ovaltine Kulfi with Spiced Milk Chocolate Sauce, both served with 2009 Chateau Rieussec Sauternes, Bordeaux,  France

December 12, 2016:  Holiday Buffet

·      Date Candy and Cheese platter (Big Small Plates)

·      Duck Terrine with Figs (My Paris Kitchen)

·      Maple-Garlic Marinated Pork Loin Lollipops (epicurious.com)

·      Mushrooms on Puff Pastry (selfie)

·      Green Couscous Salad (Plenty)

·      Caramelized Garlic Tart (Plenty)

·      Merveilleux (My Paris Kitchen)

·      Brownies (Dessert University)

·      Passion Fruit Ice Cream  (Perfect Scoop)

March 11, 2017:  Any Alan Wong cookbook

·      Goat Cheese Mousse on Toast w Tomato Salad & Crispy Pipikaula served with 2008 Louise Bronson Champagne Brut Cuvee Germaine Brulee France, magnum

·      “Pokey Pines” Crispy Ahi Poke w Avocado, Wasabi Soy Sauce, Togarashi Aoli & Tarragon-Tobiko Vinaigrette and Mungo Mango Lemongrass-Skewered Chicken w Mango Salsa & Tortilla Salad both served with Maximin Grunhauser 1997 Riesling Spatlese Abtsberg Mosel Germany

·      Island Style Foie Gras w Pineapple & Li Hing um Chutney served with 2003 Quarts De Chaume Chenin Blanc Domaine Baumard Loire France

·      Ginger-Crusted Onaga served with Mt Eden & Domaine Eden Chardonnay, Pinot Noir & Cabernet, magnum

·      Chinatown Roasted Duck Risotto served with 2012 Williams Selyem Hirsch Vineyard, magnum

·      Hoisin Baby Back Ribs served with 2010 Palacios Remondo 'La Montesa', Rioja

·      “The Coconut” served with 1999  Chateau de Malle Barsac Sauternes Bordeaux France

·      Chocolate Crunch Bars w Passion Fruit Sorbet served with Blandy’s 10-year Malmsey

June 10, 2016:  Pintxos by Gerald Hirogyen

·      Snapper Ceviche served with 2016 Ameztoi Getariako Txakolina, Basque country, Spain

·      Tuna belly with Lemon Confit  2012 Clos St Magdeline, France

·      Prawns with Garlic Chips & Preserved Lemons 2013 Nostre Pais, Michele Gassier, France

·      Spicy & Sweet Chicken Wings served with 2011 Castello di Amorosa Riesling, Napa

·      Chicken Thighs with Spicy Basque Ketchup served with 1990 Marqués de Cáceres Rioja Gran Reserva, Spain

·      Cold Melon Shooters served with 2016 Avinyó Petillant Penedés, Spain

·      Calf's Liver & Caramelized Shallot Brochettes served with Lustau Dry Amontillado "Los Arcos" Solera Reserva, Spain

·      Oxtails braised in Red Wine and Fava Beans with Crème Fraîche & Mint served with 2015 Artero La Mancha Tempranillo, Spain

·      Flan and Almond Milk Strawberry Ice Cream served with 2015 Domaine Huet Vouvray Moelleux "Le Haut-Lieu" Premier, Loire France

October 29, 2017: Any Diane Rossen Worthington Cookbook

·      Crispy Bacon Wrapped Stuffed Dates served with Roederer Estate Brut, and J, Russian River Valley Vintage Brut, late disgorged.

·      Pear, Pistachio and Chicken Liver Mousse served with Navarro Gewürtztraminer

·      Sweet Pea and Avocado Vichyssoise

·      Kale & Romaine Salad with Quinoa, Currants & Almonds served with Domaine Huet, le Mont sec, 2013

·      Scallops with Balsamic Syrup served with two wines:  Domaine Reyane and Pascal Bouley, Volnay, Clos de Chenese, 2009 and Mount Eden Estate Pinot Noir, 2011.

·      Seared Flank Steak with Red-wine Onion Marmalade served with Mount Eden Estate Cabernet Sauvignon, 1999 and Mount Eden Old Vine Cabernet Sauvignon, 1999

·      Baked Pears in Burgundy and Port Glaze with Biscotti and Chocolate Truffle Brownies.  Both served with Doisy Vedrines, 2007 and Doise Daene 2007.

We are now caught up to our last dinner, Sept. 2, 2017, coordinated by one of our new members, Bruce, and hosted by Michelle and David.   This dinner was to be prepared from

Any Junior League cookbook.  

We started the evening with Michelle’s  Eggplant & Yellow Pepper Dip and Greek Salad Salsa with Toasted Pita Chips (both recipes from Flavor, SF Jr. League) served with Lauonois “Cuvee Reserve” Blanc de Blancs.  And, as I remember, another champagne magically appeared from David’s cellar!  I and several others like the Eggplant and Pepper Dip more than the Greek Salad Salsa.  A comment that was heard repeatedly throughout the very hot evening (temperatures soared into the 100º’s so we dined al fresco for this dinner as a result) was that the recipes were lacking adequate instructions, needed tweaking, and were not stunning.

Spicy Melon Balls served with 2011 Selbach-Oster, Zeltinger Sonnenuhr Spaetlese was prepared by Bruce’s guest, Susan.  It was presented in a fun oversized martini glass and refreshing because of the oppressive heat.  I don’t know where Susan got the recipe but it was simple and just the right thing to have before moving on the next entré which was a Salmon Mousse with Avocado Sauce (Private Collection, Palo Alto Jr. League) that I made, served with 2000 Rochioli Sauvignon Blanc Russian River Valley Sonoma.  I had to tweak the Avocado Sauce because when I made it the first time, using a cup of sour cream the sauce was too thick and too sour.  I couldn’t taste the avocado. I reduced the sour cream and added heavy cream to give it more of a “saucy” consistency.  The mousse was made as directed but I changed the order in which things were done because it made more sense to mix certain ingredients before adding the whipped cream rather than adding them all at once as the recipe directed.

Annie tried the Cajun Shrimp (Encore, SF Jr. League) and was sorely disappointed in the recipe.  Normally, Cajun shrimp is pan-fried before adding the sauce but this recipe tosses the peeled shrimp in with the sauce. 

Annie reduced the Cajun spices and hot pepper sauce so it would be more palatable and wine friendly.   She and George did not like it but since I’ve never eaten Cajun Shrimp before, I liked it.  I guess I need to broaden my horizons!  

Bill served it with 2008 Prinz Riesling Kabinet Hullgarener Jungfer and David pulled a  2015 Chateau de Trinquevedel Tavel from his cellar to see which would be better.

Sukie made the Texas White Chili (Charleston Jr. League) next.  We were all expecting a “chili” that was thick like a red chili but this was more of a chicken soup with a mild Mexican overtones.  We liked it but just wouldn’t call it “chili.”   My apologies but I can't find the photo that I took of the beautiful bowl of soup.  Bill poured 1995 Teldeschi Petite Sirah, Dry Creek Valley, Sonoma.  For some of our members it was the first Petite Sirah they’ve experienced.   It wasn’t the best pairing for the chicken chili because Bill was expecting more of a chili to pair a wine with but we all enjoyed the Petit Sirah!   

The main entré was Chicken Wellington  (Encore, SF Jr. League) prepared by our dinner coordinator, Bruce.  Although most of the recipes did not call for any unique or hard to get ingredients, this one required Black Truffle sauce.  While a Beef Wellington is a large tenderloin, this was individually wrapped de-boned and skinned thighs.  The recipe called for chicken breasts but Bruce substituted thighs because he found the breasts to be too dry after the double cooking they get in this recipe.  He used Dufour’s puff pastry.  I don’t know what the recipe called for but I suspect it was Pepperidge Farms.   The Wellington was served with George’s 

Yellow Squash Casserole (Encore, SF Jr. League).   I was sitting next to Annie and we talked about how this dish is low on squash and high on the cheese and onions.   Not very veggie oriented.  Both dishes were served with 2012 Mersault Perrier Albert Grivault that everyone really liked and thought it went well with the Wellington. 

We are now down to our desserts.  Janis brought Lemon Mousse in Orange Cups (Dining by Fireflies, Charleston Jr. League).  It could have been the heat wave but the mousse didn’t set solidly.  You can see from the photo that it turned out a bit runny.   David made the second dessert, a Peach Cobbler (Southern Jr. League).  He gave it an extra run in a 400º oven to caramelize the sugars.  Unlike most peach cobblers, the batter is intermingled with the peaches so it doesn’t have a topping that one would expect.  It was pretty yummy topped with whipped cream.  Bill paired the desserts with 2001 Chateau Nairac and David pulled a 2004 Nairac out of his cellar for a comparison tasting.   I personally liked the 2004 and thought it was fresher but then I like lighter styles.  Neither handled the sweetness in these desserts however.

Because we ate outside, no one got to appreciate the table that Michelle set for us.  I include a photo of the beautiful floral arrangement that matched the table cloth for you to appreciate!!

We didn’t have our photographer for this meal because we changed the date from Sept. 9 to Sept. 2 and Willie couldn’t make it so these photos are from my iphone and Bill’s camera.    Bruce got a lot of flack from the group for choosing Jr. League cookbooks because they weren’t well written and were sort of “Betty Crocker-ish” but it was a fun dinner to go back in time to the 60’s!

HOLIDAY BUFFET will be at Annie and George’s on Sunday, Dec. 17^th.  We will start at 4:00 p.m. because a few of our members have to go to work the next day.  Please mark your calendars!  

Remember that we have to make a dish that doesn’t require a knife, from any of our previous cookbooks, preferably a cookbook from this year. 

You must also bring either a wrapped “white elephant” for the kitchen or a wrapped gift for the kitchen that is less than $15.  

AND, we need cookbook ideas for next year.  One idea was to draw names and you get to ask that person to bring a specific dish they’ve prepared at any of our previous dinners or if they are new members, from a specific cookbook.  I’ll bring the Crowing Coq Memory Album for you to look over.  Since we started 11 years ago, that’s a lot of options!   

The Silver Palate, Four + Water pasta, Deep Run Root, A Kitchen In France and a retro of Mourad  are still options left over from this year. 

Cook on!! 

Note: I don't know why the fonts are different on this page but no matter what I did, I couldn't figure out how to change them.   I've given up!!