Breakfast for Dinner

New house!  The cooking club was lucky this week to have the opportunity to work in COL and Mrs. Meese's house.  Their house was well-stocked with an arsenal of ingredients and spices, so lucky for us, we had very little to buy this time!  The group, which consisted of veterans Seth Merrigan, Jeff Yao, and Lexi Salmon, as well as newcomer Victor Porsenna, decided to cook breakfast for dinner this time, and it was an astounding success.  The meal began with extra-fluffy buttermilk pancakes drizzled with warmed maple syrup and slathered with a generous pat of butter.  Next came a deliciously crumbly quiche with sausage, thick-sliced bacon, bell peppers, and red onions.  On the side were a fresh fruit salad of kiwi, watermelon, strawberry, and mango (of which I am devouring the remains as I type), as well as maple-glazed bacon and mini-turkey sausage links.  Cadets will notice that no powdered eggs were on the menu!  Finally, dessert featured a delightful crêpe bar with bananas, kiwis, caramel syrup, melted chocolate chips, and whipped cream.  All in all, a delicious meal!

Liberty gave Molly a run for her money for doggie mascot!

First, we study up on the recipes...

Then, we get to work!

Seth fries up some mini turkey sausage links

While Lexi chops up some peppers for the quiche

Pancake-making went more smoothly with practice

Colonel and Mrs. Meese joined us for dinner; there was plenty to go around!

Golden, fluffy, and buttery

A delicious and juicy quiche

Fresh fruit salad

The maple-glaze on the bacon was a trick Mrs. Meese picked up from some Canadians

Scrumptious dinner and stimulating conversation

For dessert, we are having crepes

Crepe-making is fun!

Crepe-flipping action!

The crepe bar

A nana-turtle crepe

The kiwis add a touch of tartness

Next time, seafood at the Kastners'!

This Friday night, we had our first ethnic night!  We made special fried rice and peanut butter chicken with noodles.  Granted, our dessert, warm berries drizzled over Tahitian vanilla bean gelato, and our appetizer of grilled vegetables don't fit the theme, but it all meshed together rather well.

Another exciting development: Mrs. Phillips pointed out exactly how far the cooking club has come since its inception.  This club is just as much about learning as it is about having fun and eating good food, so it's good to see that cadets are really learning a lot.

Molly, our faithful labrador mascot.

The group this time: Alexis, Jeff, and Seth

Seth prepares the peanut butter sauce for his chicken

Alexis brushes the vegetables to prepare them for the grill

Tastes good!

Scrambling some eggs in a wok for the fried rice

Mrs. Phillips watches over the entire operation

Delicious gelato

Dinner for three

Peanut butter chicken was amazing

Tasty grilled vegetables, served straight from the ceramic grill

We got tips for the fried rice from Jeff's mother

We're back!  It's been some time since the last meeting of the Cooking Club, and we're doing our best to get the club off the ground this year with some organized scheduling and more steady membership.

Today, Benton, Ted, and I went to Mrs. Phillips's house to make us some dinner.  The meal started off with Beer Battered Asparagus with a Lemon Herb Dipping Sauce, followed by Moroccan Rub  Lamb Chops.  Dessert was Ricotta with Balsamic Berries.

Here, Benton zests a lemon.  Carefully.

Rubbing the Moroccan Rub into the lamb chops

Beer battering the asparagus

No worries; the beer fries out

Dinner for three!

The lamb chops were rare.  Very rare

Golden Corona-battered asparagus

The asparagus was delicious with the dipping sauce

Bonjour!

Weclome to Chez Pointe, the official blog of the Cadet Culinary Culture Society, or the cooking club.  Here are some pictures from our second meeting.  Dak, Jordan, Andrea, and I went to Col. and Mrs. Phillips's house to make ourselves a little dinner.

We had appetizers of fried mozzarella bites, a main course of pan-seared salmon served with lemon-zest steamed green beans, a side of watercress and mint salad (with homegrown mint from Mrs. Phillips's backyard!), and a dessert of fluffernutter brownies.

Jordan and Andrea fry up some mozzarella big bites

Dak pan-seared the salmon to perfection

Dinner for four

Bathing in the post-cooking glow