Some of these dance moves look familiar…

The eagle-eyed among you may have noticed a new link in the masthead. The Recipes page will be your one stop repository for links to the great dishes we document herein. It’s a little sparse right now, but it will fill out over time. We’ll even be going back and adding the dishes from previous supper clubs as well.

So check it out, and happy cooking!

Breakfast for dinner! You gotta have that every once in a while!

Appetizer: Pecorino Romano with Apples and Fig Jam. We all agreed that this appetizer was way too sweet. The pecorino romano is extremely salty so it was supposed to be a nice counterbalance to the fig jam but it was just too sugary to overcome.

Entree: Frittata with Smoked Cheese and Canadian Bacon. We had made this dish in the past and it was good enough that I decided to revisit it. Fabulous frittata, easy to make and it has everything that you need for breakfast.

Side Dish: Sauteed Green Beans with Pears. When I first saw this recipe, I thought, “What a weird combination.” Yep, I was right, it was weird because your green beans tasted like pears! My tastebuds and my brain really were thrown for a loop when I bit into a green bean. My brain says green bean but my tastebuds said pear.

Dessert: S’moreffles. This was a different take on your traditional S’more. Kim did have a bit of trouble with the graham cracker waffle cooking too quickly in certain areas. We think it may had to do with the type of waffle maker (I have a Belgian waffle maker). So, she improvised and baked them in the oven for 10 minutes at 350 degrees. Because she baked it in the oven, the graham cracker came out more cakey than crunchy so it was a bit too much graham cracker for me.

Appetizer: Blue Cheese Bacon Dip. We are all about cheese dips in this club and here is another great dip if you so choose to make it.

Entree: Pumpkin Curry Soup in Sourdough Bread Bowls. Since I had butternut squash soup for the first time about a month ago, I was thinking that pumpkin soup would be similar, sweet and creamy. So, when I tried it and found out that it wasn’t as sweet as I thought, I didn’t know if it was the particular recipe or that pumpkin isn’t that sweet in general. I don’t think I’m really much of a pumpkin fan, unless it’s pumpkin pie.

Side Dish: Crunchy Romaine Toss. This salad took croutons on a whole new level, it used uncooked ramen noodles and I have to say, I enjoyed it. There really wasn’t many ingredients to the salad but it was the crunch and dressing that made it pop.

Dessert: Fudgy Mocha-Toffee Brownies. Because you used coffee in the mix, I was a bit worried that it would be too strong but surprisingly, I didn’t find it too overwhelming. The top of the brownie did come out a bit hard but the inside of the brownie was fudgy and moist. I’m sure it would have been even better with a scoop of vanilla ice cream on the side.

Appetizer: Teton Tarts. Little bite-sized goodness. I made the mistake of buying Grands biscuits so when I tried to separate the layers of biscuits, some came out fatter than others so some of the tarts did not bake through. So, make sure you buy the regular biscuits (and really, I don’t think it has to be buttermilk biscuits, any sort of refrigerated flaky biscuit dough will do just fine). Shoot, while waiting for the tarts to bake, we had some of the filling on Triscuits, it was that good.

Entree: Baked Meatballs. Excellent meatballs! They were flavorful and filling. Incorporating spinach in a ball of meat is definitely a great way to get the kids (or Bob) to eat their vegetables. Katie does suggest making the recipe beforehand and letting them rest before baking them.

Side Dishes: Panko-Almond-Crusted Goat Cheese Salad and Roast Butter Potatoes. I would have to say, this is one of the prettier salads I’ve had. The color of the strawberries definitely popped off the plate. The combination of goat cheese and strawberries enhanced each other’s flavors. Kim opted not to make the dressing but instead bought some. I would have to say, though, 1-2 pieces of goat cheese was more than enough for each bowl.

Dessert: Pina Colada Cupcakes. Kate is sick of the weather so she brought a bit of the Caribbean to the Midwest, in the form of rum. Super-moist cupcakes with bits of pineapple in each bite. Fantastic. She even tackled the arduous task of making buttercream frosting (which is a pain to do). She used Alton Brown’s buttercream frosting recipe and it turned out pretty good.