TT Supper Club #3
I had a fabulous time last night, cooking dinner for eight great diners. Together, we raised $240 for Growing Hope. *And* I even remembered to take pictures! That was probably because of how easy my amazing assistant cook made things for me. Dee was one of the diners at my very first dinner, and when she volunteered to be my assistant this time I jumped at the opportunity. She's an accomplished cook and hostess herself, running a B&B and catering weddings and parties at The Rooms at Grayfield. She made my job very easy, and was excellent company too.
I've got two dinners coming up, one on August 29 for SELMA, and one on September 12 for Doulas Care. These dinners are a little different, as the benefit organization is taking on the responsibility of filling the guest list, so all I have to do is cook! However, if you'd like to attend either of these dinners, just let me know and I'll put you in contact with the person managing those guest lists. The Doulas Care dinner will be $75, with $50 going to support Doulas Care. I'm not entirely sure of the pricing for the SELMA dinner yet, but I should have details soon - contact me for more information.
Now for some pictures from dinner #3!
 | Bounty from the Farmer's Market waiting to be turned into dinner. |
 | Cauliflower Panna Cotta with Salmon Roe |
 | Sauteed Squash with their Blossoms and a little goat cheese and black pepper |
 | Corn Soup with Bacon silky smooth corn soup with corn kernels, crispy bacon and chives |
 | Salad of Heirloom Tomatoes and Fresh Mozzarella with basil oil and 40-yr balsamic vinegar dots |
 | Salmon-Dill-Potato Cake with Horseradish Mustard Sauce on a mixed green salad with lemon vinaigrette |
 | Pork Tenderloin with Peach Tomato Compote and Collard Greens and a salad of cherry tomatoes and peaches |
 | 4 Corners Creamery Aged Goat Cheese, Marieke's Gouda, Gorgonzola garnished with spicy orange marmalade, pickled raisins, creamed honey and blueberries |
 | Flourless Chocolate Cake with Beet Ice Cream and a crispy beet chip |
6 comments:
Pretty! Are all the recipes your own, or do you have links to any of them? I'd love to try my hand at the corn soup.
Thanks, Kate!
Most of the recipes are adapted from cookbooks and recipes I find online. The corn soup is an adaptation of a recipe from Blue Ginger.
Ingredients
1 cup onion
3 cloves garlic
canola oil
salt
3 cups corn, cut off the ears, cobs reserved
3 cups water
salt and pepper
Saute onion and garlic in some canola oil with a little salt until soft, about 8 minutes. Add corn, reserved cobs, and water. Cook for about 45 minutes or until tender.
Remove the cobs, then puree in batches in a blender. Strain through a fine mesh strainer. Adjust the seasoning with additional salt and pepper.
This makes a pretty small amount, as we were just serving tasting portions. You would probably want to at least double it for a dinner portion. To garnish it, I blanched some additional corn, chopped up some chives, and fried up some bacon.
Oh, and while I think using water really lets the corn flavor come through, I did that because I had a vegetarian diner. It might be even better with a good homemade chicken stock!
Thanks Tammy! Now I know just what I'm going to do with the corn from Tantre this week!
That soup was wonderful!
Does it matter much if olive oil instead of canola oil is used?
Olive oil would be fine. Canola is a more neutral flavored oil, whereas the olive oil will impart some of its flavor to the soup. Both good, just different!
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