Parties That Cooks Chicago Cookbook Club: My Last Supper

This cleverly themed cookbook club brought our Chicago team together for another tasty if not a bit morbid- meal together. It was Chef Mollys selection this time around, and she selected My Last Supper: 50 Great Chefs andTheir Final Meals by Melanie Dunea. The following guest blog was written by Chef Heidi Kise, and while this last supper may have taken place a few weeks ago, theres no better time to share the eerie recap than Halloween!

What would you eat for your last supper? providedinteresting fodder to our dinner at theswanky South Loop home of Chef Molly. Would you eat afavorite? Something from your Moms kitchen?
Or somethingnot easily accessible?

Brandy, Liz, Molly and I each brought a dish from Mollys selection. We began the eveningwith a beautiful cheese board in Molly style. Read:gorgeous. Our meal of small plates began with a wonderfully warm andhomey Wonton Soup made by Brandy. We all supposed that Susur Leesdish mustve been a favorite growing up. Thedarling plump wontons were filled with shrimp, pork andother goodies. Brandy stayed true to the recipe, resistingthe urge to doctor the wontons. Unfortunately, we felt thewontons could have had a touch more flavor. A little scallion or chive garnishwouldve finished it off beautifully. On the plus side, its quitea filling dish and would be perfect to serve at yournext all white party. Much to my surprise,Brandy admitted that she would double down on dessert, and enjoy a nutella-filled crepe and birthday cake for her last meal.

We then moved onto Lizs recreation of Bobby Flays Cajun Burger. This burger rocked! Coated with a Cajun spice, the burger had just the right amount of kick. Generous layers of pepperjack cheese and crispyprosciutto were an excellent addition. Instead ofmayo and katsup, Bobby opted for remoulade. Let me justsay, More, please! I would have Bobby and Lizcollaborate on a course in my last supper, hands down. Lizs lastsupper would include sushi, her moms Mexican poblanomilk soup (Mmm, sounds interesting). Shed finish it off with a smidge of ice cream Just a smidge?!

Our host took the bull by the horns and fried up somechicken in bacon grease. This dish, by John Besh, is not for the faint of heart. In fact, if eaten often enough, one would probably be heading down the path to an early last supper. The tender chicken in its flavorful coating wasvery tasty; Slathering on the bacon gravy was verygluttonous. If recreating this dish, frying at ahigher temp might crisp up the coating. We found it interesting that the chef fried the chicken at 250. Could it bea typo?

Though not in the book, a highlight of the meal was a roasted brussels sprouts dishwith toasted pecans and shaved parm. Along with this bonus menu item, Molly shared her loveof ice cream sundaes that began while working at a WI icecream shop in high school. Ice cream would definitely be Mollyslast supper.

Our next dish was a simple yet deliciouspasta from Mario Batali. A red sauce with a little kicklightly coated the delicate homemade noodles.A favorite of the group, no doubt. I chose to make this dish, since pasta would be a part of mylast supper (not to mention a crab salad with tomato, corn &avocado).

The denouement was Mollys decadent chocolate cake a replica of the cake she made for her sisters wedding. Fantastic. Theres simply nothing else to say it was seriously that good.

Allin all, a clever concept for a cookbook. Thanks to My Last Meal, we enjoyed interestingstories from chefs and a great evening with cheffriends.

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Parties That Cooks Dino Kale Caesar Salad: Americas Cup Menu

Almost 2 years ago, it was announced that San Francisco would be the host of the 2013 Americas Cup. You could say, we at Parties That Cook were born ready.. Or at least, weve been ready since then. Our fabulous Executive Chef, Tanya Rogow, went to work developing a Chefs Table menu inspired by the Americas Cup. Judging by its popularity this summer, Id say she succeeded. And now, wed like to share this simply delicious, supremely healthy kale salad sure to get you in tip top shape for your own competition.

Dinosaur Kale Caesar Salad with Parmigiano-Reggiano

This recipe can also be found in our Soups, Salads & Pasta Section

Ingredients
Kale and Croutons:
4 bunches Tuscan kale (Lacinato or dinosaur kale)
2 loaves country bread
3/4 cup extra-virgin olive oil
1 teaspoon of kosher salt

Dressing:
3 cloves garlic, peeled
1/2 cup lemon juice
1/2 cup extra-virgin olive oil
1 Tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups finely grated Parmigiano-Reggiano cheese

Methods/Steps
Preheat oven to 350F.

Cut Kale: Using a sharp knife, stack about 4 leaves of kale on top of each other, roll then cut into 1/8-inch strips including the stems. Chill until ready to serve.

Make Croutons: Using a serrated knife, cut bread loaf in half. Put the flat side down on the counter for stability. Using a serrated knife, remove the crust from the bread and discard or save for another use (omit this step is using baguette). Tear the bread with your hands into 1/2-inch bread cubes. Mix the olive oil with the salt. Toss the bread in the oil mixture and lay evenly on a sheet pan. Bake in a 350F oven for 15-20 minutes tossing periodically to make sure the crouton are golden brown and crunchy.

Dressing: Using a blender, mix garlic, lemon juice, olive oil, salt and pepper until well blended.

Compose: Toss the kale in half the dressing. Add more dressing if needed being careful not to overdress. Add most of the cheese and all of the croutons. Toss well. Sprinkle salad with remaining cheese. Serve immediately.

Serves/Makes
Serves 24 as a First Course

Recipe adapted byParties That Cook www.PartiesThatCook.com from Martha Stewart Dinner at Home By Martha Stewart.

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Parties That Cook Heats Up Date Night with a Spicy Italian Recipe

Im not sure if its the upcoming Americas Cup races, Columbus Day, or maybe flashbacks of Lady and the Tramp, but Parties That Cook has decided to spice up its Date Night couples cooking classes. Come October, were taking guests on a virtual trip to Italy! Previously international menus of small plates will become themed Italian menus at least for the first round of regional menus. And what better way to get you amped for a new class format than by sharing one of our favorite recipes from the class?! Find me someone who doesnt enjoy fried mozzarella, and I willcall them crazy. You really have to try these ooey gooey bocconcini bites to understand. When theyre this easy to make, whats stopping you?

Fried Mozzarella Bocconcini with Spicy Tomato Sauce Recipe
This recipe can also be found in our Appetizer Recipe Library

Ingredients
Sauce:
1 Tablespoon extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 cup San Marzano tomatoes, chopped with juices
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
10 basil leaves, chopped

Bocconcini:
3 cups canola
1 pound mozzarella bocconcini (about 24 pieces)
teaspoon kosher salt

Breading:
3 eggs
1/2 cup milk
1 cups all-purpose flour
1 1/2 cups Italian bread crumbs
1 1/2 cups Panko bread crumbs
1 teaspoon kosher salt
Toothpicks

Methods/Steps
Sauce: In a saucepan over medium heat, warm olive oil. Add garlic and pepper flakes; cook 1 minute. Add crushed tomatoes, oregano, salt and black pepper; simmer 10 minutes. Remove from heat and add the basil. Transfer to a small bowl and garnish with a sprig of basil.

Bocconcini: In a frying pan or wok, heat canola oil to 350F. Preheat oven to 200F. Drain cheese; pat dry. Sprinkle with salt.

Breading: In a bowl, whisk eggs and milk. In a second bowl, put flour. In a third bowl, combine the Italian and Panko bread crumbs. Divide the salt between each of the three bowls and mix well. Roll cheese in flour, dip into the egg mixture then lastly coat with the bread crumbs. Be sure to coat the bocconcini well, going back over a second time on each ingredient if need be.

Fry: Fry cheese in batches until golden, about 1 minute. Drain on a cooling rack set over a sheet pan. Keep warm in the oven until ready to eat. Insert toothpicks and serve warm on a platter with the tomato sauce garnished with basil.

Serves/Makes
Makes 24

Recipe created by Parties That Cook www.PartiesThatCook.com.

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Parties That Cook Hosts the Inaugural Cooking with Kindnessand Firemen

Rather than dive right into the juicy event recap, Id like to tell this story from the very beginning. Near the end of 2011, Parties That Cook hosted a corporate team building event for AppliedMicro. This, however, was not the typical corporate holiday party. Inspired to give back, the AppliedMicro team wanted to donate the food prepared to their buddies at the Boys and Girls Club. What we came up with was essentially our very first, very unofficial, Cooking with Kindness event. (Read more on that holiday party here.)

The event was such a hit that we knew we needed to offer our clients the opportunity to give back on a more regular basis. Brainstorming ensued, and Cooking with Kindness was born.

Last Friday, our crew of selfless volunteers (all PTC staff) arrived at the Hamilton Family Centerin San Francisco. Together, they prepared and served a delicious, healthy meal for families at the center. It was great to see how appreciative the families were (and how much those kids can eat!). Warm and fuzzy feelings spread quickly.

Thanks to this successful trial run, the event timeline was nailed down and logistical kinks were smoothed out. One such mishap involved smoke, fire alarms, a few firemen and a whole lot of detective work. Im sure some of our volunteers appreciated the break intervention. BIG thanks to our lovely team of volunteers, the friendly firemen, and the incredibly helpful Hamilton Family Center staff! We are very excited to offer a flawless, feel-good option for corporate team building events just in time for the holiday season!

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Celebrate Oktoberfest with Parties That Cook!

It may still say September on your calendar (at least we hope it does!), but Oktoberfest is definitely underway! Traditionally, Oktoberfest festivities begin late September, though some folks have taken the liberty of starting a couple weeks early (*cough* Chicago *cough*). Nonetheless, youre right on time to start celebrating with the masses! With festivals, beer events, and special menus featuring Oktoberfest fare, it may be difficult to plan your Oktober and maximize your festing (yes, thats a word!). Luckily, weve got the solution right here: Go To Seattle.

While this may seem like too simple of a solution well, maybe it is. Anyway, we still think Seattle holds the key to your Best Oktoberfest Yet! Why, you ask? Because were hosting our very own Oktoberfest Cooking Class!

Thats right, Parties That Cook is hosting its very own Brews & Bites class in honor of Oktoberfest! Weve even brought in the pros at Pyramid Brewing to help pull off aseamlesslysudsy even. Head over to Pyramid Alehouse on Sunday, October 28, to get in on the fun and booze, but mostly fun. Of course, wed appreciate a heads up that youre coming. RSVP here.

Like all Parties That Cook Brews & Bites classes, this event will begin with some light bites to prep you for beer consumption. Then, youll get a quick tour of the Alehouse, a run-down of the evenings menu and beer selection, and sample each beer for yourself lucky you! Great tunes will be blasting as we roll into the cooking portion of the class. And finally, the EATING. Yum. Our mouths are watering just at the thought of this delicious (dare we say, mouthwatering?) menu.

More information and tickets can be found here.
Comment with any questions!

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