Tonight, Valerie hosted the first indoor cooking club since the beginning of the pandemic!!!!! The theme was spring, and needless to say we were ecstatic to gather and cook and eat! We had two special guests joining us -- Heather and Valaree! Sadly, Yumi couldn't join us because she was in recent contact with a friend who tested positive for COVID. BOOOO!! Yumi felt fine and tested negative, but the recommended five-day waiting period isn't up yet so she stayed home to quarantine. Which we appreciated but man, did we miss her!
Valerie set the table with lovely spring flowers.
Nancy started us off with a fancy gin cocktail! It had a sugar snap pea and fennel puree, lime juice, simple syrup, and gin. It was so springy!
Heather made little toasties with garlic and anchovy olive oil/butter spread with red pepper flakes and pan-roasted radishes, topped with chives, dandelion flower, and violets.
Lucy enjoyed the spectacle and hoped for a taste.
I made a spring salad, with quick-pickled rhubarb, Cara Cara oranges, pistachios, red buds, feta, and violets!
Valaree made spring rolls! SOMEBODY had to!! LOL. Aren't they gorgeous?
Served with a carrot miso ginger sauce.
Valerie made a pasta with leeks, asparagus, peas and scallops. What a treat!
Summer made a palate cleanser: honeydew sorbet with lime and black pepper. It was so tasty!
The sorbet was extra yummy with a splash of gin in it. We recommend The Botanist.
Emily made a braised lamb with creamy polenta and mint chimichurri. This was divine!
Valerie made darling little almond shortbread cookies.
Nancy also made limoncello, which paired perfectly with the shortbread cookies!
Summer also made a dessert, frozen honey mousse. This was the most honey-tasting honey-flavored treat I have ever tasted! It was SO HONEY-LICIOUS!
Will you just look at how Summer's dessert matches her jacket which perfectly matches the daffodils? She is a vision of spring!
It was absolutely fabulous to celebrate spring with the cooking club gang. We're back, baby!! (Stay away, COVID!!)