I was SO happy to get back to cooking club this week! It was so good to see everyone, to sit around for hours getting all caught up on our bits of news while we sipped wine and nibbled on crackers topped with provolone and salty farmer’s sausage.
The theme of the month has been eggs, but on this final night we went rather loosey-goosey with the rules and ate a delightful hodge-podge of this and that.
Cameron and Robin made a wonderful Gluten-free Egg Drop Soup. Instead of using flour to thicken the broth, they simply added more eggs and it was perfect!! I like it even better than the original.
Toby brought fresh pineapple and a whole bag of cheesy Gluten-free Pirate’s Booty to snack on.
Jen made a simple side dish that was so good! Carrots sprinkled with lots of green onion, covered with chicken broth and baked for an hour. Mmm, mmm! Tender and sweet with that lovely, salty broth.
We ended our evening with TWO kinds of chocolate dessert: Paul’s decadent Chocolate Souffles which got eaten so fast I didn’t get a picture, my Dark Chocolate Tart with Gluten-free Buckwheat Maple Crust. Delectable conclusion to our feasting.
What is your favorite thing to make with eggs?
Jen’s Baked Carrots
6 carrots, cut in sticks
1/2 cup scallions, sliced
2-3 cups organic chicken broth
- Preheat oven to 375 degrees F.
- Combine all ingredients in ovenproof dish and bake 60 minutes until carrots are tender.
Cameron and Robin’s Gluten-free Egg Drop Soup
4 cups chicken broth
1/2 cup sliced scallions
4-6 eggs, beaten
- Bring broth and green onion to boil.
- Using fork, drizzle beaten egg a little at a time into boiling broth. Egg should cook immediately. Add enough egg to reach desired consistency.
Krista’s Dark Chocolate Tart with Buckwheat Maple Crust
(Click here for recipe)