Posts tagged Clintonville Cooking Club
Clintonville Cooking Club-Share
We forgot to take pictures!
This was well after our tummies were full. 

The cooking club had our first Share this past Tuesday. Shares are where a host will have the group over for dinner and folks will each bring a prepared dish for other people to take home. Different than a potluck because we don't eat the foods brought by the guests until we pop open our Tupperware at home later. (Like for dinner the next day.)

Ellie, Elisabeth, & Juli
Our lovely host Elisabeth made a yummy Curried Cauliflower Soup with homemade bread and some delightful cheeses.

Ellie brought Pumpkin Chili with a variety of beans-Also deliciously seasoned. And pumpkin is about the best ingredient this time of year.

I made a Pumpkin Spinach Risotto. I liked it, but you know it's hard to mess up risotto.

We are looking for people to get all up in the Cooking Club so if it's your cup of tea, or pot of soup or whatever, please let me know.

We are slated to do a Make And Take in November. That's where we come together to make a fiddly thing that takes many hands to make a good quantity. Participants will pay their percentage of the costs take home their portion of the food made. An example would be pierogies or ravioli. There will be lively conversation, wine and snacks.

Mussels with Fennel and Cream - Cooking Club
Mussels, Rosemary Flatbread, Zucchini Salad

I've gain entry into a cooking club.

Doesn't that sound exclusive? Really, I put a request out on the facebook neighborhood page to start a club and some like minded people showed interest. We had our first to do and it was a smashing success.

Our main dish was Mussels with Fennel and it was creamy and oh so good. We as a nation should do fennel so much more. We made a quick Rosemary Flat Bread, because we are doing this after work and making a yeast bread seemed to be too time consuming. Plus we made a zucchini salad. Of the three the mussels were the hit.

Frankly it all could have tasted like soap and I'd still be saying it was fantastic because the company was delightful and the conversation non-stop. I will happily spend more time with this group. So yeah!

Mussels with Fennel

2 tablespoons olive oil
4 shallots, minced
3 cloves of garlic, minced
2 teaspoons fennel seeds
0.50 teaspoon salt
1 bulb of fennel, about a cup and half
2 cups white wine
3 pounds mussels
1.5 cup heavy cream

Clean the mussels. Discard any broken or dead, opened mussels. Knock them together just in case they are sleeping with their shells open. Remove the beard. In a large bowl soak the mussels in water to which a couple tablespoons of water has been added. Change the water a few times.

In a skillet which has a tight fitting lid, saute the shallots and garlic. When it they are fragrant and soft add the fennel seeds. Let cook 3-5 minutes, stirring occasionally. Add the bulb and salt and cook 15 minutes letting the fennel get a little color. Add the white wine and and reduce down by half or more. You can off the heat and wait until everything else is ready to serve at this point. The mussels go quickly now.

With medium-high heat add the mussels and cover with the lid. After 5 minutes stir and check to see if any are still unopened. Stir and return the lid for 3 more minutes or until all the mussels are open. Add the cream and stir. Bring the pan to light boil, basting the mussels with the pan sauce.

Serve immediately with wine and new friends.