Cheeseburgers - "Where's the Beef"

1 1/2 pounds of ground beef
1 tablespoon ketchup
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/4 teaspoon freshly ground pepper
Monterey Jack cheese

Gently combine all ingredients and shape into patties. Grill patties over direct heat for 8 to 10 minutes, turning once.

The Anti-Quiche

I am not actually a huge quiche fan, so this recipe incorporates elements of quiche without being a soggy, eggy mess.

Saute 2 cups of sliced white mushrooms and one small shallot in olive oil. Season with salt, pepper, and dried thyme. In a separate skillet pan fry pancetta until crispy. Chop the pancetta and add to the mushroom mixture. Thaw 2 sheets of puff pastry and unfold on 2 separate cookie sheets. Spoon half the mushroom mixture on each pastry. Grate approximately 1 cup of swiss cheese over each mushroom mixture (thick grate is better). In a separate bowl combine 2 eggs, 1 cup of creme fraiche (could also use sour cream), a pinch of nutmeg and salt and pepper. Divide the egg mixture evenly between the pastries, being careful not to let it run to the edges. Bake at 400 degrees until the pastry is puffed and golden brown and the egg is set (my oven runs very hot, but it only took about 12 minutes).

Recipe: Vegan Peanut Butter Rice Krispie Treats

Ingredients:

1 cup of brown sugar
1 cup of brown rice syrup
1 cup of natural peanut butter
7 cups puffed brown rice cereal

Combine sugar and brown rice syrup in saucepan and bring to a near boil while stirring. Continue stirring until sugar dissolves. Remove from heat.

Add peanut butter and mix well. And puffed rice and mix well. Press the mixture into a greased pan and put in the fridge for several hours to cool. If you want it to harden faster, stick in the freezer for about an hour. Cut into squares and enjoy!

Recipe: Tiramisu

Espresso Drizzle:
1/2 cup of water
2 Tbsp. granulated sugar
2 Tbsp. instant espresso granules
2 Tbsp. Kahlua

Filling:
1 (8 oz.) block fat-free cream cheese, softened
1 (3.5 oz.) carton mascarpone cheese
1/3 cup granulated sugar
1/4 cup packed brown sugar
2 Tbsp. Kahlua

Remaining Ingredients:
24 cakelike lady fingers (Two 3 oz. packages)
1 1/2 tsp. unsweetened cocoa
1/2 oz. bittersweet chocolate, grated

To prepare espresso drizzle, combine first three ingredients in a small saucepan over medium high heat; bring to a boil. Cook 1 minute, stirring occasionally. Remove from heat; stir in 2 Tbsp. Kahlua. Cool completely.

For filling, combine cheeses in a large bowl and beat with a mixer at medium speed until smooth. Add 1/3 cup granulated sugar, brown sugar, and 2 Tbsp. Kahlua; beat at medium speed until well blended.

Split ladyfingers in half lengthwise (**I found this rather difficult since they kept breaking, so I just used whole ladyfingers). Arrange about 24 ladyfingers, cut side up, in the bottome of an 8-inch square baking dish. Drizzle half of espresso mixture over ladyfinger halves. Spread half of filling over the ladyfingers, and repeat procedure with remaining ladyfingers, espresso mixture and filling. Combine cocoa and grated chocolate; sprinkle evenly over top of filling. Cover and chill for 2 hours.

Note: Place toothpicks in the cent and in each corner of the dish to prevent plastic wrap from sticking to the tiramisu as it chills.

March 2009: The 80's!

Cooking club went back to the 80's for a totally rad party at Angela's! Everyone brought dishes that reminded them of the 80's and oh yes, we dressed the part!

Everyone received goody bags with jelly bracelets, sunglasses and fun 80's candy like nerds.
We took some fun pictures and walked like Egyptians!
Look at those earrings!
We started with a wonderful quiche prepared by Janet in Honor of the famous 80's book Real Men Don't Eat Quiche.
Ashley prepared a beautiful Egyptian dish of couscous and shrimp on a bed of fresh spinach. This dish if you can guess is in honor of the song Walk Like Egyptians from the Bangles.
Heidi prepared a delightful cold tomato and basil soup inspired by the song All Cried Out Over You.
Bonnie prepared a chilled eggplant salad from Sierra Leone. A We Our the World inspiration.
"Sure as Kilimanjaro rises like Olympus above the Serengeti..."
Angela made mini hamburgers inspired by the famous commercial "Where's the Beef"!
And Christina made a yummy tiramisu, apparently very popular in the 80's. She also made some awesome vegan rice crispy treats!
All during CC we recalled our favorite music, movies and other pop culture of the 80's. It was all great fun! We took some more pictures in our shades and some of us called it a night! Others went out to the Congo lounge for 80's nights, where Ashley won BEST dressed! Go Ashley!
Annmarie even made a appearance and joined in on the fun.

Menu - Cooking Club loves the 80’s

Appetizer
Quiche - “Real Men Don't Eat Quiche” by Janet
Toasted pine nut couscous w/ garlic shrimp - “Walk like an Egyptian” by Ashley

Soup
Cold tomato and basil soup - "All Cried Out Over You" - by Heidi

Salad
Chilled eggplant salad from Sierra Leone - "We Our the World" by Bonnie

Main
Mini hamburgers – “Where’s the Beef” by Angela

Dessert
Tiramisu and vegan rice crispy treats - by Christina

Next Cooking Club: MARCH 28th - THE 80’s – ANGELA’S HOUSE – SF!

The next cooking club is scheduled for March 28th! The 80’s! Please be prepared with an 80’s theme food dish. You can pick a popular 80’s song and try to tie that into your dish or pick a dish that reminds you of the 80’s. For example, I think I'm going to do mini hamburger’s (tofu for Bonnie) – remember “where’s the beef”! Everyone must dress accordingly, no exceptions will be made. Even babies must dress the part.

Here is some inspiration.

Also, all interested parties are encouraged to attend 80's night at the Conga Lounge in Oakland afterward!