This week’s Supper Club was missing a key member, our dishwasher and foodtographer, Bob. Instead of freezing his ass off in St. Louis for the past couple of days, he decided to freeze his ass off in Florida while visiting an old friend. So, I apologize for the less-than-stellar photos. Oh, don’t worry, though, I left enough dishes for him to clean up so he doesn’t feel left out.
Appetizer: Beef and Gorgonzola Toasts with Herb-Garlic Cream. In order to save time, Kim bought roast beef from the deli counter to substitute for the tenderloin. The appetizer was good but we forgot to toast the bread so it was more like mini open-faced sandwiches.
Entree: Mac and “Cheese”. This is mac and cheese but with no cheese involved at all. Intrigued? Yes. Horrible? Absolutely not. I am not a fan of Kraft Mac and Cheese probably because of the overwhelming amount of cheese that’s in it. This dish has the comfort feeling of mac and cheese without the cheesiness. The texture is similar and surprisingly good. I did add a bit of hot sauce to mine to give it a little something something. Now, the recipe did call for nutritional yeast but Kate couldn’t find it so it was omitted.
Side Dish: Broccoli Salad. A light oil and vinegar based salad that gave a bit of tang. It really balanced the heaviness of the pasta. I’m sure it’ll taste even better the next day as it marinates even more. Just a note, if Katie made this dish again, she would blanch the broccoli instead of leaving them raw.
Dessert: Chocolate Fudge Pie. This was a great tasting chocolate pie. The only problem was that the middle didn’t set very well so part of my pie was chocolate pudding pie. Tasted great but it wasn’t so pretty on the plate. Next time, I will have to bake it longer than 45 minutes. So, if you bake this pie, make sure your pie does not jiggle when it comes out of the oven.