Post Supper-Club Analysis

If you made the Chocolate Tres Leches Cake I included in last week's post, I apologize. Don't know about yours, but mine was severely underwhelming. (Think of my sharing that recipe with you as an early April Fool's joke...) Other members of the supper club dutifully ate their portions, but I left half mine on the plate--unthinkable for a dessert! Not only did the thing look lousy on the plate (I now understand why there was no picture in the cookbook), but I didn't take a picture because I put the rest down the garbage disposal.

Mine didn't look like finecooking.com's version

Nor like Sweetysalado's

But before you (or I) recycle Debi Shawcross's Friends at the Table cookbook, let me hasten to say the rest of the menu was absolutely delicious and highly recommended.

Our recipe guru Ms. Shawcross

To recap, we enjoyed:

Artichoke Quesadillas

Southwestern Caesar Salad

Tequila-Marinated Halibut with Grapefruit-Avocado Relish

Creamy Green Chile Rice

Chocolate Tres Leches Cake

The general ratings:

Artichoke Quesadillas.         Tastiness: 10!       Effort: 4.
Southwestern Caesar Salad. Tastiness: 7.         Effort: 7 (probably not worth it).
Halibut.                                 Tastiness: 8.        Effort: 5.
Creamy Green Chile Rice.    Tastiness: 8          Effort: 4.
Chocolate TL Cake.              Tastiness: 3          Effort: 3.

The ambience and company rated 10s, and, of course, you would have control over those elements in your own supper club.

In retrospect, the recipe you'll want from that evening was the Artichoke Quesadillas. (The maker of which later told me she's already made them again!) Next time you're asked to bring an appetizer, give these a whirl.

Artichoke Quesadillas
3/4 c fresh basil leaves, cut in thin strips
3 6-oz jars marinated artichoke hearts, drained
3/4 c grated Parmesan cheese
8 8- or 10-inch flour tortillas
2 c grated Pepper Jack cheese
2 poblano peppers, roasted*, peeled, and cut in thin strips
olive oil or fat of your choice for frying

In a food processor, combine artichokes, Parmesan and basil. Pulse until finely chopped. Place 1 tortilla on work surface. Spread one-fourth of artichoke mixture on top. Sprinkle with 1/2 c Pepper Jack cheese and some of the poblano strips. Cover with second tortilla. Repeat assembly for remaining quesadillas.

Heat a large, nonstick skillet over med-hi with fat of your choice. Cook quesadillas one at a time, turning after a couple minutes, until both sides are golden. Remove from pan and cut in wedges.

Makes 8 servings.

If you've never roasted a pepper, here are Emeril Lagasse's instructions. I think I might even be able to get my kids to try these, since they'll be fooled by the tortillas and cheesy goodness.

In other news, it's April! Just a hop, skip, and a jump away from May and the opening of the 2015 Bellevue Farmers Market season! Stay tuned for info.