Halifax Supper Club, April 2017

We had three birthdays to celebrate this month, so we chose this party menu (again! everybody likes it): Chicken Fajitas                                                          Brown Rice, Black Bean and Avocado Pilaf        …

Halifax Supper Club, March 2017

It was do-it-yourself night at Supper Club this month.  We set up a Taco Bar and a Dessert Station. Everybody made their own tacos with the filling & toppings they like.   Everybody assembled their own fruit packet in parchment paper.  Then we baked them and dumped them into dessert bowls.  We each added our own…

Fruit Parchment Packets

The French call this method “en papillote”.  We like it because every cook gets to choose her own ingredients. Makes 1 serving, multiply as needed Kitchen equipment • Baking sheet • Cutting board, cutting knife • Small & medium bowls for ingredients • Measuring spoons, measuring cup • Parchment paper • Metal spatula • Metal…

Taco Bar

To set up a taco bar where everybody can construct their own tacos, just the way they like them: Choose two or three fillings.  We made the beef filling from our Taco Salad recipe, in 2 versions: ground beef and veggie ground round; and a spicy baked fish. Choose some tacos.  We used cornmeal and…

Quick-Pickled Red Onions

Makes about 2 cups We like these as a taco topping. Equipment Kettle for boiling water Knife and cutting board Sieve or colander Clean jar or container (not metal or plastic) Ingredients 1 medium red onion, about 5 ounces 1/2 teaspoon sugar 1/2 teaspoon salt 3/4 cup rice vinegar, white wine vinegar, or apple cider…

Spicy baked fish for tacos

  Kitchen equipment Large baking sheet parchment paper measuring spoons pastry brush small bowl fork Ingredients 4 to 6 fish fillets (we used cod & salmon, because they were on sale, but other types would also work well: haddock, halibut, tilapia, etc.) about 1 Tbs high-heat oil, like avocado or grapeseed 1 tsp ground cumin 1/2…

Halifax Supper Club, African Heritage Month, Feb. 2017

I guess we’re establishing a tradition, as we made the same dishes that we made last year for African Heritage Month: Jollof Rice, which is a popular dish, in one form or another, right across West Africa. We made two versions, one with tofu and one with chicken.  We served it with roasted squash. For…