Posts Tagged ‘Goddess Supper’

“Goddess Supper V” Sex In A Pan

Posted on: March 29th, 2010 by Carla Johnson No Comments

Athena

I always love being in the company of women. It’s all about good conversation and great wine.” ~ Naomi Watts

God may be in the details, but the goddess is in the questions. Once we begin to ask them, there’s no turning back.” ~ Gloria Steinem

Sometimes we call ourselves “The Goddesses.” Other times we’re “The Divas.” Either way, it’s clear what we think of of ourselves. We are women who met 10 years ago at work. We are all teachers or principals and while we have all moved on to different schools, we continue to get together a few times a year.

Whatever we have gone through individually, The Goddesses have been there to support. We are all passionate about living life vibrantly with integrity. We all love travel and adventure. We are intellectuals and insist on delving into issues rigorously, especially when it comes to education, and most important of all we laugh loud and we laugh long.

We have seen each other through the inevitable ups and downs of life. Some of us are married, some of us are divorced, some of us are single. We raised a glass of bubbly when when one of us got married, we poured lots of red wine when one of us faced a break-up and we championed the virtues of being single when one of us struggled with the idea. We anguished together when one of us faced daunting parenting challenges and we were consoling when one of us faced a hysterectomy that came too early in life.

Carla Johnson Cooking With Sin

A few months back, we had a dinner at Pat’s house and she found a bottle of wine called “Girl’s’ Night Out.” Not only did we enjoy the bottle, but we enjoyed the wine too. She brought another bottle to the dinner at my house.

Among The Goddesses, I have been the most prodigal, so I invited everyone to my house for a “Sin Supper” and the jokes ensued. “Can we get tipsy on pork tenderloin?” “I’m bringing a dish called ‘Potted Cheese’ with Riesling, not pot.” “We may need to make it a sleep-over.”

The dinner was pot-luck and we had an absolutely wonderful time tasting each other’s dishes and ranting about the need for more Arts in education. There was Pat’s Potted Cheese, Laurie’s Chicken au Champagne and Trish’s Pork Tenderloin with Brandied Mushrooms & Shallot Sauce. Gillian brought Pasta Amatriciana and a bottle of Passion-Fruit Jamaican rum. I made George’s Sherry Potatoes and Melissa made Sex In The Pan (What a great idea!) for dessert.

Here are all the recipes from our “Goddess Supper” one course at a time. Enjoy!

plate-full

The appetizer of Potted Cheese http://cookingwithsin.com/2010/03/28/goddess-supper-i-potted-cheese/  and all the entrees of our dinner have been posted. I cooked some green beans to bring some colour and vegetables to the meal. On the plate you can see our entire dinner:

Chicken au Champagne:
Sherry Potatoes:
Pork Tenderloin and Brandied Mushroom Shallot Sauce:
Pasta de la Coeur:
All that’s left to share is the dessert below. 

The Dessert

Melissa Reist made Sex In The Pan. Melissa is a true artist. She has a background in the Fine Arts and now specializes in working with gifted learners. She understands how they truly need a unique classroom to keep them engaged in school. When I first met Melissa, I must admit she intimidated me. Her 6′ 1” height came close to trumping my 6 feet & 2 inches, but she has truly been a good friend. She walks and talks with fabulous beauty and flare.

melissa-trish

Melissa and Trish

Because we are teachers, for the book we renamed this recipe…

Better Than Recess

But you probably best know it as “Sex In A Pan” 😉

You will need a large pyrex pan (one that doesn’t shatter!)kahlua

Layer 1:

Mixed together to form the crust base and bake 20 minutes at 350ºF:
1 cup flour
½ cup soft butter
½ cup chopped pecans

Layer 2:

Mix:
8 oz. cream cheese ( 1 package )
1 cup icing sugar
Spread on top of base after cooled

Layer 3:

Spread ½ of a large container of Cool Whip over cheese mix.

Layer 4:

Mix:
1 large instant chocolate pudding
1 large instant vanilla pudding
2 ½ cups homo milk
½ cup (125 ml) Kahlua
Stir until startting to thicken. Pour over cream cheese and Cool Whip

Layer 5:

Spread rest of Cool Whip on top. Grate a large Jersey Milk chocolate bar on top.

DONE!

A liqueur can be added in each layer, if you wish. You can also make it without any liqueur, just substitute it with milk in Layer 4.

Shattered-glass

Sadly, on the night of our supper, the glass pan shattered and the dessert along with thousands of shards of glass ended up inside Melissa’s car and on her driveway, so we didn’t get to taste it. We would have truly enjoyed eating it and we could have made many jokes about it!

Turns out “Sex In A Pan” goes by many names. If you have more of a *family crowd* you might want to adopt one of them: “Fluff Cake,” “Better Than Opera Cake,” Better than Robert Redford,” “Mississippi Mud Cake,” “Four Layer Dessert” and if you have a crowd of kids, it has been called “Better Than Recess.” 

Here is a letter that one of Melissa’s students wrote about her. Every teacher has made an impact on some child’s life. I am blessed to have a brilliant and creative friends who have made an impact on many, many children’s lives. One of Melissa’s students submitted this piece to a writing contest and won.

Loving2Learn

Ms. Reist has made, and is continuing to make, a huge impact on my life in Grades 5 & 6. She currently teaches Grade 5/6 enrichment at Elizabeth Ziegler PS, a class which I am a part of. Every day, she comes into class full of energy, totally ready, and excited to teach us. It’s just so fun to have her as my teacher; she’s so vibrant, and always very expressive. I am always as excited as she is to come to class, she really makes it fun! Yes, learning can be fun; I learnt that very quickly with Ms. Reist! She has a certain way of teaching that not only gets across the what, but also the how and the why as well; learning this is so important. She also emphasizes to us the great importance of good research skills. The research skills that we learn from Ms. Reist are life skills. I am quite sure that other classes don’t spend an hour learning how to take good notes and then take notes on taking good notes! The things that we learn, they are important. It’s important to learn how to take good notes before you hit high school; it’s important to learn how to organize notes by subtopic, to learn to make different stages of brainstorming webs, not just one at the beginning that doesn’t really describe your topic. She teaches the importance of an outline and also how to do a proper bibliography. Without these skills, how can a person really be a skilled researcher? All of these help make you not only a good researcher, but a legitimate researcher. She always emphasizes those really important points, and I have changed from being bored in school and breezing through everything, to being actively engaged and really leaving my comfort zone. Another thing that is super cool about having Ms. Reist as a teacher is the field trips that we go on, and the guest speakers that come in to talk to us. Early this year, we went to Stratford to see a Shakespearean play. And we always have the coolest speakers about things like philosophy and math. Recently, Ms. Reist took a group of students, including myself, to meet Greg Mortensen, the founder of a charity that our class supports. She even got us backstage to meet him! If I didn’t have Ms. Reist in my life, I would likely be much less successful than I am. The exposure that I would be missing would be extreme. For example, I would be missing out on the experience of seeing a great Shakespearean play. Every student should have such a chance! Ms. Reist gave that, and many other amazing experiences to me, as a mentor. In conclusion, Ms. Reist is the coolest teacher ever, and I believe that she is totally deserving of this Loving to Learn award. Think, how many teachers are like a family friend to you? Mine is.” ~ L. C. Grade 6.

Carla’s note: Greg Mortensen has written the book “Three Cups of Tea.” His mission is to build schools in Afghanistan. The proceeds from his books goes to his mission. http://www.threecupsoftea.com/

three-cups-of-tea-book-cover

“Goddess Supper IV” Pasta de la Coeur

Posted on: March 28th, 2010 by Carla Johnson 1 Comment

Athena“I always love being in the company of women. It’s all about good conversation and great wine.” ~ Naomi Watts

“God may be in the details, but the goddess is in the questions. Once we begin to ask them, there’s no turning back.” ~ Gloria Steinem

Sometimes we call ourselves “The Goddesses.” Other times we’re “The Divas.” Either way, it’s clear what we think of of ourselves. We are women who met 10 years ago at work. We are all teachers or principals and while we have all moved on to different schools, we continue to get together a few times a year.

 Whatever we have gone through individually, The Goddesses have been there to support. We are all passionate about living life vibrantly with integrity. We all love travel and adventure. We are intellectuals and insist on delving into issues rigorously, especially when it comes to education, and most important of all we laugh loud and we laugh long.

We have seen each other through the inevitable ups and downs of life. Some of us are married, some of us are divorced, some of us are single. We raised a glass of bubbly when when one of us got married, we poured lots of red wine when one of us faced a break-up and we championed the virtues of being single when one of us struggled with the idea. We anguished together when one of us faced daunting parenting challenges and we were consoling when one of us faced a hysterectomy that came too early in life.

Among The Goddesses, I have been the most prodigal, so I invited everyone to my house for a “Sin Supper” and the jokes ensued. “Can we get tipsy on pork tenderloin?” “I’m bringing a dish called ‘Potted Cheese’ with Riesling, not pot.” “We may need to make it a sleep-over.”

The dinner was pot-luck and we had an absolutely wonderful time tasting each other’s dishes and ranting about the need for more Arts in education. There was Pat’s Potted Cheese, Laurie’s Chicken au Champagne and Trish’s Pork Tenderloin with Brandied Mushrooms & Shallot Sauce. Gillian brought Pasta Amatriciana and a bottle of Passion-Fruit Jamaican rum. I made George’s Sherry Potatoes and Melissa made Sex In The Pan (What a great idea!) for dessert.

Here are all the recipes from our “Goddess Supper” one course at a time. Enjoy!

Entree #3

Gillian

Gillian brought Pasta de la Coeur. Gillian – I call her “Gigi la Coeur” :) became a principal a few years ago and she is one of the few black administrators with our board. One day a mom came in to talk about her child and walked right by her. When Gillian got her attention, the mother said, “Oh! You don’t sound black over the phone.” Sometimes you just have to shake your head. Gillian is one of the people I go to when I’m looking for perspective. I love how she leans back, crosses her arms and let’s you know what she thinks. I have really learned to trust her.

 

Pasta de la Coeur

This is a truly delicious pasta dish that serves well with salad and fresh crusty bread.

pasta-sauce

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped
4 slices bacon, chopped (not maple-flavoured bacon)
¾ cup white wine
1 can (28 ounces) tomato purée
red pepper flakes

Note: Adjust the amounts of garlic, wine and red pepper to suit your taste

  1. Place enough olive oil in a large sauce pan to cover the bottom and heat over medium heat.

  2. Place onions, garlic and bacon in pan and sauté for about 5 minutes or until the bacon is cooked through.

  3. Add wine and bring to a boil for 3-4 minutes.

  4. Add tomato purée, then use the can & fill it half way with water and add the water to the pan.

  5. Add as much or as little red pepper flakes as you like

  6. Simmer on low heat for about ½ hour.

  7. Serve with penne or any pasta of your choice.

Gillian’s plate here has the Chicken au Champagne, the Sherry Potatoes & the Pasta Amatriciana.

plate-chicken-potatoes-pork-pasta 

Gillian brought Jamaican Passion Fruit Rum. It was delicious & sweet!

 passion-fruit-rum

The dinner is not over yet. What’s a Goddess dinner without dessert? See the next post for Melissa’s “Sex In The Pan.”

All the “Sin Supper with the Goddesses” recipes were tested and photographed especially for the print version of Cooking With Sin. Check it out! http://cookingwithsin.com/2010/09/27/take-a-sneak-peek-at-the-book/ 

“Goddess Supper III” Pork Tenderloin and Brandied Mushroom Shallot Sauce

Posted on: March 28th, 2010 by Carla Johnson 2 Comments

Athena“I always love being in the company of women. It’s all about good conversation and great wine.” ~ Naomi Watts

“God may be in the details, but the goddess is in the questions. Once we begin to ask them, there’s no turning back.” ~ Gloria Steinem

Sometimes we call ourselves “The Goddesses.” Other times we’re “The Divas.” Either way, it’s clear what we think of of ourselves. We are women who met 10 years ago at work. We are all teachers or principals and while we have all moved on to different schools, we continue to get together a few times a year.

Whatever we have gone through individually, The Goddesses have been there to support. We are all passionate about living life vibrantly with integrity. We all love travel and adventure. We are intellectuals and insist on delving into issues rigorously, especially when it comes to education, and most important of all we laugh loud and we laugh long.

We have seen each other through the inevitable ups and downs of life. Some of us are married, some of us are divorced, some of us are single. We raised a glass of bubbly when when one of us got married, we poured lots of red wine when one of us faced a break-up and we championed the virtues of being single when one of us struggled with the idea. We anguished together when one of us faced daunting parenting challenges and we were consoling when one of us faced a hysterectomy that came too early in life.

Among The Goddesses, I have been the most prodigal, so I invited everyone to my house for a “Sin Supper” and the jokes ensued. “Can we get tipsy on pork tenderloin?” “I’m bringing a dish called ‘Potted Cheese’ with Riesling, not pot.” “We may need to make it a sleep-over.”

The dinner was pot-luck and we had an absolutely wonderful time tasting each other’s dishes and ranting about the need for more Arts in education. There was Pat’s Potted Cheese, Laurie’s Chicken au Champagne and Trish’s Pork Tenderloin with Brandied Mushrooms & Shallot Sauce. Gillian brought Pasta Amatriciana and a bottle of Passion-Fruit Jamaican rum. I made George’s Sherry Potatoes and Melissa made Sex In The Pan (What a great idea!) for dessert.

Here are all the recipes from our “Goddess Supper” one course at a time. Enjoy!

Entree #2

Trish served us Pork Tenderloin & Brandied Mushroom Shallot Sauce. Trish is a principal who specializes in high needs children. With a flick of her eyelid, she commands respect. If we get talking about students on the fringe in education, she will brilliantly expound on the mountains of research addressing their needs. She often stands right up when she gets going, just like a preacher.

trish-me

Trish and I chatting before supper

Pork Tenderloin & Brandied Mushroom Shallot Sauce

Step 1. Preparing the Pork Tenderloin

Ingredients:port

3 lbs pork tenderloin
5 cloves garlic, cut in half
1 teaspoon ground cumin
1 teaspoon sea salt
4 tablespoons soy sauce
2 tablespoons sesame oil
½ cup of fig jam or sauce
¾ cup port
  1. Make 10 slits in each tenderloin and insert a ½ clove of garlic in each slit.

  2. Rub the pork down with a mixture of ground cumin and sea salt and let sit for 15 minutes.

  3. In a dish, mix the soy sauce, sesame oil, fig jam & port.

  4. Pour the mix over the tenderloin and marinate for 6 or more hours remembering to turn the pork over to be fully saturated.

  5. Cook at 375°F for 1½ hours. A convection oven is best. Monitor the cooking time accordingly. It can be cooked in an open pan or wrapped in foil.

pork-tenderloin

Step 2. Preparing the Sauce

Ingredients:brandy

2 cups cremini mushrooms, sliced
2 shallots, finely cubed
a dash of ground cumin
a dash of sea salt
¾ cup brandy
1 tablespoon butter
½ cup heavy cream
  1. In a dish, toss together the mushrooms and shallots with ground cumin and sea salt.

  2. Pour the brandy over the mix and stir until all the mushrooms and shallots are coated. Let it sit for 45 minutes.

  3. Warm the butter in a skillet and add the mushroom/shallot mix. Simmer on low heat allowing the brandy to reduce slowly.

  4. Gently stir in the cream and put in a side dish for serving on the pork tenderloin.

 plate-chicken-potatoes-pork

The dinner continues… the 3rd entree for our supper is on the next post with Gillian’s Pasta Amatriciana.

http://cookingwithsin.com/2010/03/28/goddess-supper-iv-pasta-amatriciana/

“Goddess Supper II” Chicken au Champagne

Posted on: March 28th, 2010 by Carla Johnson 2 Comments

Athena“I always love being in the company of women. It’s all about good conversation and great wine.” ~ Naomi Watts

“God may be in the details, but the goddess is in the questions. Once we begin to ask them, there’s no turning back.” ~ Gloria Steinem

Sometimes we call ourselves “The Goddesses.” Other times we’re “The Divas.” Either way, it’s clear what we think of of ourselves. We are women who met 10 years ago at work. We are all teachers or principals and while we have all moved on to different schools, we continue to get together a few times a year.

Whatever we have gone through individually, The Goddesses have been there to support. We are all passionate about living life vibrantly with integrity. We all love travel and adventure. We are intellectuals and insist on delving into issues rigorously, especially when it comes to education, and most important of all we laugh loud and we laugh long.

We have seen each other through the inevitable ups and downs of life. Some of us are married, some of us are divorced, some of us are single. We raised a glass of bubbly when when one of us got married, we poured lots of red wine when one of us faced a break-up and we championed the virtues of being single when one of us struggled with the idea. We anguished together when one of us faced daunting parenting challenges and we were consoling when one of us faced a hysterectomy that came too early in life.

Among The Goddesses, I have been the most prodigal, so I invited everyone to my house for a “Sin Supper” and the jokes ensued. “Can we get tipsy on pork tenderloin?” “I’m bringing a dish called ‘Potted Cheese’ with Riesling, not pot.” “We may need to make it a sleep-over.”

The dinner was pot-luck and we had an absolutely wonderful time tasting each other’s dishes and ranting about the need for more Arts in education. There was Pat’s Potted Cheese, Laurie’s Chicken au Champagne and Trish’s Pork Tenderloin with Brandied Mushrooms & Shallot Sauce. Gillian brought Pasta Amatriciana and a bottle of Passion-Fruit Jamaican rum. I made George’s Sherry Potatoes and Melissa made Sex In The Pan (What a great idea!) for dessert.

Here are all the recipes from our “Goddess Supper” one course at a time. Enjoy!

Entree #1

Laurie

Laurie Douglas made Chicken Au Champagne. Laurie works with primary students, and recently won a prestigious teaching award. She brings such a thoughtful and caring spirit to her classroom, that you may miss the fact that she is actually very organized and direct. I am easily distracted and rarely look at the time, so Laurie kept me focused on getting food on the table in for our dinner. Thank you Laurie!

chicken-au-champagne

Chicken Au Champagne

Ingredients:Champagne

4 organic, free range, chicken breasts
salt & freshly ground pepper
Chervil, tarragon or thyme (These herbs are optional and can be substituted according to taste.)
1 shallot quartered
1 cup Champagne (with a sweetness of “1”)
4 cups cooked brown rice

Garnish:

1 cup mushrooms, chopped
a touch of olive oil
a few drops of lemon juice
1 teaspoon freshly chopped sage
1 tablespoon butter

Bone-in, skin-on chicken breasts were recommended, but Laurie used boneless, skinless chicken breasts for our meal.

  1. Place chicken breasts in a roasting pan, skin side down, and season them with the salt, pepper and herbs. Pour ½ cup of the champagne over the breasts. Make a slit in each breast and insert a piece of shallot.

  2. Place the pan under the broiler for 3 minutes until the skin is nicely browned. Turn and broil the other side for 5 minutes.

  3. Remove the chicken from the broiler and baste in the pan juices, adding the remaining ½ cup of Champagne.

  4. Adjust the oven temperature to 475°F and bake the chicken for 30 minutes, basting once or twice.

  5. Place each breast on a bed of rice.

  6. Garnish:

  • Sauté chopped mushrooms in a touch of olive oil.
  • Add the lemon juice & sage seasoning to taste.
  • Stir in the butter until it melts.
  • Pour over the chicken & rice and serve.

I added George’s Sherry Potatoes to the plate.

http://cookingwithsin.com/2010/03/03/comfort-of-home-sherry-potatoes/

In case you were worried, the remaining Champagne did not go to waste – unless you mean my waist… tee hee!

chicken-with-potatoes

Check out the next post for the next entree of our dinner; Trish’s Pork Tenderloin and Brandied Mushroom Shallot Sauce.

http://cookingwithsin.com/2010/03/28/goddess-supper-iii-pork-tenderloin-and-brandied-mushroom-shallot-sauce/

“Goddess Supper I” Potted Cheese

Posted on: March 28th, 2010 by Carla Johnson 1 Comment

Athena

“I always love being in the company of women. It’s all about good conversation and great wine.” ~ Naomi Watts

“God may be in the details, but the goddess is in the questions. Once we begin to ask them, there’s no turning back.” ~ Gloria Steinem

Sometimes we call ourselves “The Goddesses.” Other times we’re “The Divas.” Either way, it’s clear what we think of of ourselves. We are women who met 10 years ago at work. We are all teachers or principals and while we have all moved on to different schools, we continue to get together a few times a year.

Whatever we have gone through individually, The Goddesses have been there to support. We are all passionate about living life vibrantly with integrity. We all love travel and adventure. We are intellectuals and insist on delving into issues rigorously, especially when it comes to education, and most important of all we laugh loud and we laugh long.

We have seen each other through the inevitable ups and downs of life. Some of us are married, some of us are divorced, some of us are single. We raised a glass of bubbly when when one of us got married, we poured lots of red wine when one of us faced a break-up and we championed the virtues of being single when one of us struggled with the idea. We anguished together when one of us faced daunting parenting challenges and we were consoling when one of us faced a hysterectomy that came too early in life.

Among The Goddesses, I have been the most prodigal, so I invited everyone to my house for a “Sin Supper.” The jokes ensued. “Can we get tipsy on pork tenderloin?” “I’m bringing a dish called ‘Potted Cheese’ with Riesling, not pot.” “We may need to make it a sleep-over.”

The dinner was pot-luck and we had an absolutely wonderful time tasting each other’s dishes and ranting about the need for more Arts in education. There was Pat’s Potted Cheese, Laurie’s Chicken au Champagne and Trish’s Pork Tenderloin with Brandied Mushrooms & Shallot Sauce. Gillian brought Pasta Amatriciana and a bottle of Passion-Fruit Jamaican rum. I made George’s Sherry Potatoes and Melissa made Sex In The Pan (What a great idea!) for dessert.

Here are all the recipes from our “Goddess Supper” one course at a time. Enjoy!

The Appetizer

rick-roll

Pat Piellusch prepared Potted Cheese. (I just HAD to alliterate it!) Pat is one of the happiest and most easy-going people I know. She is a French teacher, so her language skills serve her well when she travels – which she does regularly. Her home has several beautiful treasures from Provence, France. You should know that Pat has done a stellar job of keeping us in touch with the music of the 80’s. :)

Pat

Potted Cheese

This recipe works best with six-year-old raw milk cheddar from Quebec Canada, but any type of hard, sharp cheese will work.

Ingredients:reisling

1 lb. (500g) hard, sharp cheese, cut in chunks
1 teaspoon (5 ml) mustard powder
½ teaspoon (2 ml) nutmeg
¼ teaspoon (1 ml) cayenne
? cup (150 ml) butter
? cup (150 ml) off-dry white wine – such as an off-dry Riesling
¼ cup (50 ml) butter, melted
  1. Place cheese, mustard powder, nutmeg, cayenne and butter in a food processor until smooth.

  2. Add wine slowly, making sure it is absorbed before adding more. When mixture is creamy and smooth, pack it into a large pot or several smaller ones, pressing down to remove air pockets. Gently pour melted butter over the top. Set aside and allow butter to set.

Potted cheese will keep for several weeks in the refrigerator as long as the butter seal is not broken.

Potted Cheese

The dinner has just started!  Check out  our 1st entree.

Goddess Supper II” Chicken au Champagne

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

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