Ironically, it was Phoebe who hosted first. Ironic only because although our first hostess is actually the one person who knew everyone and yet no one had ever had seen her work a stove... Thai soup, chicken curry, a case of wine, and conversation that would make Samantha blush later we realized A) We should really make Phoebe slave away in the kitchen more often B) All of our friends have great friends and C) Supper club was the best idea ever!!!
Counting the hours till next Tuesday...
Christa's Bacon Wrapped Stuffed Dates
Ingredients:
24 pitted dates
4 oz gorgonzola cheese
24 almonds
1 pound bacon
preheat oven to 400
Stuff dates with cheese and 1 almond each. It may be necessary to slice each date down the middle. Cut each bacon strip into thirds. Wrap a piece of bacon around each stuffed date and secure with a tooth pick. Place on cookie sheet. Bake 5 min on one side. Remove from oven. Flip dates. Bake another 5 minutes.
Adam's (Phoebe's God Brother's) Tom Ka Gai or Goong Soup
Ingredients:
2 cans coconut milk
10 quarter sized slices of Thai ginger (sometimes I sure just a couple big chunks)
1 stalk lemon grass sliced (quarter inch)
5 kafir lime leaves
5 shallots sliced
2-3 tbs. Lime juice
2 tbs. fish sauce
1 tsp. Kosher salt
sliced chicken, shrimp,or white fish
1 coconut milk can full of water
1 cup sliced fresh mushrooms
1 tsp. sugar (more to taste as needed)
Chopped cilantro (for garnish)
1-2 Thai or other chili bruised with the side of a knife (optional or to taste)
Place coconut milk and water into saucepan. Bring to a simmer and add galanga, lemon grass, kafir leaves, salt, and sugar for 5 minutes.
At this point you might want to strain the aromatics out. (I don't, I eat around them and spit out the ginger)
Add chicken/shrimp/fish, shallots, mushrooms, and chilli peppers to stalk. Simmer until meat is just cooked through. Remove from heat. Add lime juice and fish sauce.
Taste soup and add seasoning as needed (looking for a balance between salty, sour, spicy, and sweet)
Ladle soup into bowls. Garnish with chopped cilantro.
Phoebe's Thai Coconut Satay Curry
Ingredients:
Boned, cubed chicken breasts/chicken thighs/what ever part of the chicken you feel like
Some shrimp
Jar Thai Satay sauce (add until tastes awesome)
1 can coconut milk
1 tablespoon. red curry paste (or how ever much you want)
1 teaspoon garlic
Thai basil (meh, pinch or 2)
Rice
Chopped Red pepper
Chopped Green pepper
Chopped white onion
Sliced mushrooms
Can bamboo shoots
Can water chestnuts
Caned Pineapple
Place chicken in wok with coconut milk. Gently simmer until chicken is tender. Remove chicken from wok with slotted spoon
Add Satay sauce, garlic, Thai basil, and red curry paste to coconut milk and stir. Cook for approximately 5 minutes
Return chicken to sauce. Saute vegetables and shrimp then add to chicken and sauce, add pineapple last.
Heat thoroughly and serve over cooked rice.
Serve with sprouts, spiracle, cilantro, oyster sauce, and fish sauce for guests to add as they please.
Booze Pairing
American Gewürztraminer
Australian Shiraz (if you want a red)
Alsatian Pinot Gris
Austrian Charming Grüner Veltliner
Plum wine (duh)
I like my Thai food with a light beer, Beer Chang, Singha Beer if you want to get serious.
About Christa
Christa is a comedian, artist and graphic designer living in Boston. Because most of her family is fresh off the boat, she knows a thing or two about traditional European cooking and baking, provided that the recipes are in English (Thanks a lot, crappy American school system!). She also has a vast knowledge of fancy-smancy beers made by smelly hippies. Although she has no food credits to speak of, generally speaking everything she makes is considered to be "damn good."
About Phoebe
Phoebe is comedian, and wine shop manager, who is also somehow pursuing a masters degree in clinical social work. Though she has no real food credits on her resume, she's well versed in wine and food pairing. She was raised on farm fresh food in Maine, learned about Asian cooking during her time in Thailand, became a seafood fanatic living in Newport RI, and is now well on her way to becoming a full fledged foodie/functioning alcoholic in Boston.
About Rachel
Rachel is the "professional drinker" of the group. She is from California but currently resides in Somerville. She graduated from Boston University's Culinary Arts program in the Fall but her true love is booze, which is why she is drinking her way through the Elizabeth Bishop and Master Sommelier programs. She has traveled the world drinking wine but her favorite spot is among her ladies...
Cheers!
Christa, Phoebe & Rachel
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