Recipes: Supper Club
Episode #112

A Virginia woman prepares the food for the Supper Club members at her home.

In this episode, a Sterling, Virginia woman hosts a potluck dinner with recipes from Cooking Light magazine.

 

White Bean and Bacon Dip
with Rosemary Pita Chips

Ingredients:

Chips:
½ teaspoon dried crushed rosemary
¼ teaspoon salt
¼ teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
3 (6-inch) pitas, each cut into 8 wedges
Cooking spray

Dip:
2 applewood-smoked bacon slices, chopped (such as Nueske’s)
4 cloves garlic, minced
1/3 cup fat-free, less-sodium chicken broth
1 (19-ounce) can drained cannellini beans
¼ cup chopped green onions
1 tablespoon fresh lemon juice
½ teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon paprika

Directions:

1. Preheat oven to 350º.
2. To prepare chips, combine first 4 ingredients into a spice mixture. Arrange pita wedges in a single layer on a baking sheet. Lightly coat pita wedges with cooking spray, sprinkle evenly with spice mixture. Lightly re-coat pita wedges with cooking spray. Bake at 350º for 20 minutes or until golden brown.
3. To prepare dip, cook bacon in a small saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon, set aside. Add garlic to drippings in pan, cook 1 minute, stirring frequently. Add broth and beans, bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
4. Combine bean mixture, onions, and remaining 4 ingredients in a food processor, and process until smooth. Spoon mixture into a bowl, stir in 1 tablespoon reserved bacon. Sprinkle dip with remaining bacon just before serving. Serve with pita chips.

 

Shrimp and Fennel in Hot Garlic Sauce

Ingredients:

1 tablespoon olive oil
3½ cups thinly sliced fennel bulb (about ¾ pound)
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
4 thinly sliced cloves of garlic
1 bay leaf
½ teaspoon crushed red pepper
¾ pound peeled and de-veined large shrimp,
2 tablespoons fresh lime juice

Directions:

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add fennel, salt, black pepper, garlic, and bay leaf.
3. Cook 5 minutes or until fennel is crisp-tender, stirring occasionally.
4. Add red pepper and shrimp.
5. Cook 3 minutes or until shrimp are done, stirring occasionally.
6. Stir in lime juice.

 

Lamb Stew

Ingredients:

3 tablespoons olive oil, divided
1½ pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
1½ cups chopped onion
2 cups (1-inch-thick) slices parsnip
2 teaspoons ground cumin
½ teaspoon garam masala
1 cup ruby port
1 teaspoon chile paste with garlic
12 small dried figs, halved
1 (14-ounce) can less-sodium beef broth
¼ cup water
4 teaspoons cornstarch
1½ cups water
1 cup uncooked couscous

Directions:

1. Preheat oven to 325º.
2. Heat 2 teaspoons olive oil in a Dutch oven over medium-high heat. Sprinkle lamb with 3/4 teaspoon salt and 1/4 teaspoon pepper. Add half of lamb to pan; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with 2 teaspoons oil and remaining lamb.
3. Heat 1 tablespoon oil in pan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add parsnips, cumin, garam masala, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Return lamb and accumulated juices to pan. Add port, chile paste, figs, and broth; bring to a boil. Cover and bake at 325º for 1 hour or until lamb is tender, stirring occasionally. Combine water and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; stir well to combine. Return pan to oven; cook 5 minutes or until sauce is thick and bubbly.
4. Bring 1½ cups water to a boil in a medium saucepan; gradually stir in 2 teaspoons oil, 1/4 teaspoon salt, and couscous. Remove from heat; cover and let stand 5 minutes.
   

 

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