Cincinnati Supper Club: The TwentyFirst
This may be the farthest out we've trek'd but it was worth it, Rachel and Kevin have a beautiful historic Glendale home.Showing us around you could hear in their voices just how proud of it they were.
The food was fantastic, I'm bad with this stuff, so hopefully someone *cough*foodhussy*cough* will leave a comment and remind me what it was. A stew type meat and beans dish, delish.
UPDATE: Ah Ha, mulligatawny
Thanks valereee
uh, what is mulligatawny?
UPDATED:UPDATE: For some reason mulligatawny sounds Irish to me.
This isn't just about the recession, but "creative types" I cringe whenever I hear that let alone say it, reject the need to keep up with the Jones and instead crave an honest authentic experience and ultimately this is what the Cincinnati Supper Club is, a story trumping a thing.
Thanks everyone for helping keep the Cincinnati Supper Club going.
Shannon getting wacky.
4 comments
Fantastic evening! Thanks so much, Rachel and Kevin, for sharing your wonderful home and your wonderful mulligatawny! We both had a great time -- we'll be looking forward to future dinners! Maybe we'll even host one!
ReplyDeleteVal & John
BTW, you promised us that mulligatawny recipe!
ReplyDeleteBob, Mulligatawny is Anglo-Indian. It's generally a spicy curried soup/stew with rice, vegetables, and chicken or lamb.
ReplyDeleteI'll post the recipe this weekend for Rachel. - heather
ReplyDeleteMulligatawny Soup
ReplyDeleteMakes 8 servings
6 c chicken stock
8 T butter (or oil)
1.5 lbs chicken meat (dark & white), boned & skinned, torn into 3/4" chunks
2 onions, chopped
2 carrots, chopped
2 turnips, chopped
2 T curry powder
6-8 whole cloves
10 black peppercorns, lightly crushed
1/2 c lentils
1.2 c golden lentils
(rachel also put in capers)
salt & pepper to taste
1. Pre-warm the chicken stock and set aside on a burner to stay warm.
2. Heat the butter/oil in a large stockpot and brown the chicken pieces, then transfer them to a warming plate. Set aside.
3. Add the onion, carrot and turnip to the juices in the pan and cook, stirring once in a while, until just slightly golden. Stir in the curry powder, cloves and peppercorns and cook for 2 minutes, then add the lentils.
4. Pour the pre-warmed chicken stock into the pan, then bring it to a boil, then add the raisins, capers and chicken and any juices from the plate. Cover and simmer gently about 1 1/4 hours. Season with salt & pepper.
currants - not capers!
ReplyDeletehaha
oops!