Food is all about friends – what’s the point in making a mind-blowing dish if you cant share it with someone? Let’s be honest sometimes its also comforting to know that your friends are united in the calorie intake – if my jean aren’t going to fit, neither are hers. Right?
Well August 8th proved to be one of the days. Jodie, one of the founding members of the Gourmet Cooking Club in New York city recently made the transition to Montreal and we decided that we were taking the club international. Bienvenue a Quebec, we welcome Le Club de Cuisine Gourmet.
The first get together took place at Jodie’s apartment – she made her Frittata, Mel made Greek Yogurt Parfait’s, Alana made a Patty Greenberg classic cheese pie and Anne-Marie made her own version of the Lemon and cracked pepper scones from the Food Network. This was food comatose 1 of the day. Oh la la.
Jet Setter over here decided that hosting a dinner party 45 minutes after her plane landed at LGA was a strategic decision. With the 15-minute interval between my arrival and the arrival of my guests – I tag teamed my apartment with Mr. Clean, My Vacuum Cleaner, Clorox Wipes and Windex. A shout-out to Fresh Direct for delivering my ingredients.
Cut to Scene 2. This dinner party wasn’t just a dinner party – this was an attempt to teach Alyssa R. how to seduce Jon A with her new cooking skills. Who cares if this girl can run 4 triathlons a month, the question is – can she cook? Well – we invited Amanda and Lauren over to be our guinea pigs. More important than the execution of the menu was the need for an agenda to streamline the co
nversation of “does this bathing suit make me look hot?” to “what do you mean you haven’t seen “x: youtube video?”.
Food comatose 2 was brought on by a menu that consisted of hummus, roasted eggplant dip, fattouche salad, greek chicken, corn on the cobb, grilled Australian veggies and mini Patty Greenberg trifles.
The real test is to see if Alyssa can recreate these dishes for her man who will be the ultimate guinea pig. Here are the recipes Alyssa – I would train for this like you train for marathons.
Chicken a la Greque:
1 tbsp Oregano
½ tsp Salt
¼ tsp Pepper
1 Chicken, cut up
¼ cup Olive Oil
2 tbsp Lemon Juice
1. Preheat oven to 400 .
2. Combine oregano, salt and pepper . Rub over chicken.
3. Arrange in 13 x 9 x 2 dish,
4. Blend together Olive Oil and Lemon Juice. Pour over chicken pieces.
5. Bake 40-55 minutes (first 15 minutes covered, uncover 40 minutes)
Australian Peppers - Thyme-Roasted Capsicums and Tomatoes
2 medium red peppers
2 medium green peppers
2 medium yellow peppersd
4 small tomatoes, halved
1 clove garlic, thinly sliced
1 tsp sugar
1 tsp cracked black pepper
1 tbsp chopped fresh thyme (or dry thyme)
2 tbsp olive oil
1 tbsp balsamic vinegar
Cut peppers intro strips. Combine peppers, tomatoes and garlic on a baking sheet, sprinkle with combined sugar, pepper and thyme; drizzle with oil.
Bake, uncovered, in hot oven about 45 minutes or until vegetables are tender. Drizzle with balsamic vinegar just before serving - optional. I also added zucchini and yellow squash.
Patty Greenbergs’s Skor Dessert Trifle
10 Chocolate Skor Bars ( I used Snickers because Skor is hard to find in the US)
2 package chocolate pudding (Already made – i.e. Snack Pack)
1 package instant Chocolate cake mix (bake in 9 x 13 pan and cut into 1 inch cubes)
2 packages real nutriwhip cream
Directions:
Follow instruction on instant cake mix (i.e Betty Crocker). Let cake cool and then cut cake into cubes.
Once cake is cool, layer the following ingredients in a clear glass:
Cake, Pudding, Choppred Skor, Nutriwhip
Leave in fridge until ready to serve.
Make recipe 1 
day before serving.
xoxo Chef Cara
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