This Sunday saw the return of Cooking Club to the Morrison homestead with Jeanette’s take on a Top Chef challenge, “Two Ways”. Each family was assigned a ”course” consisting of two different takes on a main ingredient of their choosing.
Paul and Desiree went with Asparagus for an ingredient and brought a delicious Asparagus Sesame Salad. Jeanette and I went with Scallops and came up with Scallop Cakes with Cilantro-Lime Mayonnaise and Pan Seared Scallops with Garlic Ginger Cream Sauce; Jessica and Jason choose Strawberries and wowed us with an excellent Marscopone and Berry Bruschetta with an accompanying Summer Strawberry Sauce/Smoothie and finally Greg quenched our thirst with Tea done two ways, Half and Half and Turkish Tea.
If you’re looking for the recipes, the recipe section is where you need to go! As always, some drool worthy pictures are available in our gallery.
jessica
June 13, 2008 at 9:59 PM
I’m getting hungry just looking at all the fab pics. Thanks again to you and Jeanette for a great time!
paul
June 29, 2008 at 10:42 AM
I will note that the asparagus did not need to be cooked, at least in my opinion. It was only about 12 hours from the field, which probably made the difference. Store-bought asparagus would likely have to be steamed for a few minutes.