Reviews: Virtual Supper Club #1

[Natasha]

Lana, Nydia, Lindrusso, Kim, Linda, and Andi: It was great to meet you all for dinner last night http://www.cookinglight.com/bbs/wink.gif

As you know, I made the Butternut-Rice Pilaf. It turned out better than expected. Cooking the rice with the squash and onion lent it a certain creaminess and blended the flavors well. Very easy to boot. I will make this again, though I did need to add extra salt. The lemon juice and cumin were just right.

Did anyone else make this?

[This message has been edited by Natasha (edited 11-12-2000).]

[Linda I LIght]

I'm in agreement with Natasha on the fun of the virtual dinner, thank everyone. My review on the pate is a tough one to make. I was afraid that the consistancy would bother me (diced vs puree) and it did a little. I also thought that the "port" was too distinct in the pate for my taste, it made it very sweet. I also have to admit that I love pate but usually eat liver pate, so maybe I'm not qualified to judge a mushroom one. All said and done, my SO and I ate the whole thing on rice crackers, so it was very edible but I wouldn't make it again. On second thought I might try it in the blender, with less port and a little liver. I'll let you know if I do. Looking forward to our next dinner. Linda

[kwormann]

Well, we really liked the beer bread. I highly recomend it..(my husband ate 5 slices!)

Kim http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

[andi]

It was I who agreed to bring the wine! I love wine (especially Chardonnay) and am always looking for a great tasting bargain (eg. under $15-even better if it's under $12!)

I tried a 1997 California Chardonnay from Cypress vineyards-on sale for about $9.

Bouquet: It had a typical grassy "bouquet" and although its lable boasted a "roasted oak" aroma I couldn't detect it.
Taste: Grassy, with a hint of oak and pear. Not a particularly complex wine. It had a nice long, mellow finish although a bit tannic on first swig.

Overall, not a bad wine for the price! I think it went well with the meal! This has been fun!

PS
My all time favorite wine (to which I compare all) is still a De Loach 1988 Russian River Chardonnay-it was around $15 then. Wish I could find one to equal it!

[kentgirl]

Wow! What a fun dinner last night. I made the Chicken in Wine Cream Sauce last night, and it was delicious! I did add some chicken base to the sauce to give it more flavor, and my family enjoyed it. My husband added his usual dash of Tabasco sauce to his share and declared it a winner. Next time, I will probably make it with chicken breasts, but I will definitely make it again.

I really enjoyed reading all your reviews, including the reviews for Menu #2. Sounds like the first Virtual Supper Club was a success! The Butternut-Rice Pilaf, Beer Bread and Lemon-Cream Cheese Cookie Cups turned out wonderful (I tasted them in my imagination). Linda, sounds like the pate was a bit iffy, and I will follow your suggestion, as you seem to know your pate! Andi, loved your wine review. I know nothing about wines, so you contributed to my wine education! I’m looking forward to reading the review of the Broccoli with Almond-Breadcrumb Topping recipe.

Natasha, I really liked your previous suggestion about “theme” dinners. Holiday Dinners, appetizer-only dinners (I like this one), regional dinners, etc. I think a separate bulletin board for the Virtual Supper Club might be the best way to keep them organized.

I’m all for trying this again next week!

[NydiaC]

Dinner was great! I actually made the Chicken and Wine Cream Sauce as well and it was wonderful. My assignment, however, was the Broccoli with Almond Breadcrumb Topping. This was good as well, and a keeper. The one thing I would like to change, though, is the topping. It was a bit dry. Next time I make it, I might add a little butter or chicken stock to it to prevent this problem.

The Virtual Supper Club is a fantastic idea! Thanks, Kentgirl, for thinking of it.