This Sunday, we packed up the family into the covered wagon and rolled on over the the Brazelton ranch for a little Cooking Club, done Pioneer style.
I believe that Desiree took the suggestion from Amelie to go with a Little House on the Prairie, Pioneer theme for cooking club this month. Amelie even stepped up and whipped up a nice cornbread with molasses for the group to enjoy, great work! Although there was a bit of a preponderance of vinegary goodness in the Beverage and Dessert, everything was tasty (to me at least..) and I’d qualify the whole event as yet another hearty success.
Recipes are slowly trickling in and will be available at the links below (or via our handy category links over on the right, along with our previous cooking clup recipes.)
- Greg – Ginger Water and Cambric Tea
- Jessica – Cauliflower Soup
- Amelie – Cornbread with Molasses
- Jason – Roasted Winter Root Vegetables
- Paul – Mashed Turnips
- Jeanette – Potato Cakes
- Desiree – Jackrabbit Stew with Dumplings
- John – Vinegar Pie
Needless to say, everything tasted great and no one died from dysentery or indian attack.
Kate
February 19, 2009 at 11:25 AM
That’s it. This is the final straw! I am packing up my family and moving back to MN, where I will infringe upon your cooking club. The End.
John
February 20, 2009 at 8:50 AM
We’ve actually got a waiting list.. I’m sensing franchise opportunities! How about you start up a cooking club out there in UT? You’ve definitely got the cooking chops!
Kate
February 20, 2009 at 11:25 AM
Excellent idea! That wouldn’t be quite as exciting as usurping your authority, though…
Paul
February 20, 2009 at 12:31 PM
It certainly was interesting! I think what struck me most was how hard it was to eat the rabbit; while it tasted pretty much identical to chicken, I had visions of cute fuzzy bunnies in my head. Certainly, if I were living on the prairie I’m sure I’d get over it pretty fast, but by our current cultural standards we were eating a pet.
I was also struck by the lack of things that seem strange to be missing in the first place. No baking powder for the corn bread, a total absence of most spices, and (though we had to cheat on this) there was no such thing as vegetable oil. It seems like living in that time you had better get used to nearly everything tasting like pork fat. The base ingredients were pretty much the same as what you would find in any modern kitchen, but the missing things meant that everything seemed flatter than normal.
John
March 4, 2009 at 6:49 AM
I actually quite liked the rabbit, however, I was in the other room feeding Evan (or at least attempting to) when it came out of the oven, so I didn”t see it in all it’s not-yet-disassembled-wow-it-really-still-looks-like-a-rabbit stage.
I thought it tasted a bit like turkey, and the dumplings and gravy were awesome!