Going out with a bang! The last supper club of the summer was a big one…to celebrate the end of summer, but also an excuse to bust out some of the fancier items we’ve been hanging onto in our freezer (before we defrost it).
We have been doing wine and cheese (minus the wine, due to baby) regularly for the past several Fridays, ever since the beginning of summer when we starting reviving Chad (our starter). More sourdough breads in the house means more discard. Along with the usual suspects of cheese, cured meats, roasted veggies, grapes and nuts, this week I have decided to add a little bit of variety to our bread basket, by way of revisiting this recipe for breadsticks, along with a no-knead focaccia bread.
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This post comes to you from the bottom of our draft pile. I had meant to post this many years ago, this has got to be one of my favourite dish.es The Arzak egg is one of the best ways to poach eggs in my opinion. The egg is cracked and placed into a bowl lined with plastic wrap. The egg is then seasoned with salt and additional fat, (white truffle oil in this case. Mmmmm!). It is then wrapped up and placed in a warm water bath for 20 minutes at 62°C. Don’t worry if you don’t have a water bath or a circulator, you can simply poach it in a pot of water (the water should be warm but not hot – without any bubbles at the surface). While the eggs are poaching, sautee some shallots with butter and then add some heavy cream. Then add thyme leaves and dried morel mushrooms, and let the cream reduce and the mushrooms rehydrate. Seasoned it once it has reached a sauce-like consistency. Finally, put the sauce and eggs together, top it with generous shaving of parmesan and serve with a slice of crusty bread.
With summer holidays coming to an end and the school year full of uncertainty, I want to do as many supper club as possible by the end of the month…but let’s face it, I might be able to get one more in before school starts. The plan is to continue working but slow down to once a month come September (I will re-assess once school gets rolling, I do enjoy it!). Supper club this week was all about learning new things: 1) Megan pushed me to go vegetarian this dinner (dairy ok); 2) mould-making for the corn dish; 3) seitan as a main and 4) testing new ice cream recipes because we are trying to only have homemade ice cream at home now.
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Old recipes aren’t always the best, but there is an emotional quality to them that can’t be found anywhere else. They bring us closer to the past and allow us to relive special memories. Granted, just because you have grandma’s recipe, doesn’t mean you’ll be able to make it “just like grandma used to make”. In fact, a popular conspiracy theory on our end is that recipes from grandmas often “accidentally” omit some minor detail so that you can never get it quite right! Regardless, we enjoy re-discovering old recipes, especially ones dear to our hearts.
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Smoothies & Sundaes 