Project Night Cooks

Photo from the recipe creator Judy shared zucchinis from her garden, then recommended a recipe originally from https://damndelicious.net/2015/04/18/baked-zucchini-fries/ Ingredients: 1 cup Panko* 1/2 cup freshly grated Parmesan cheese 1 teaspoon Italian seasoning Kosher salt and freshly ground black pepper, to taste 4 zucchini, quartered lengthwise 1/2 cup all-purpose flour 2 large eggs, beaten 2 tablespoons chopped fresh parsley leaves * Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. Directions: Preheat oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a large bowl, combine Panko, Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside. Working in batches, dredge zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini onto prepared baking sheet. Place into oven and bake for 20-22 minut...

Another year of delicious food Though we haven't posted much in the past two years, we're still meeting, still eating delicious food, still laughing. Tonight's dinner at Judy's was sloppy joes (yum), salad from Robin R's garden, Terry's special fresh raspberry pie, and Carla's ginger cake with macadamia nut frosting. Carla shared the recipe for James McNair's fresh ginger cake with  creamy macadamia nut frosting. She didn't put the nuts in the frosting. I think her words were "It'd look like pimples."

Project Night started as an antidote to schedules, expectations, and structure.  It was an acceptance of our imperfection and humanity.  Project Night was intended to relieve stress. Creating stress goes against our ethos.  We started with a few ground rules. Or, really, the opposite of any rules. We don't have to have a clean house to host. No one will judge you. They are just grateful that we are gathering for food, laughter, and time for our crafts. We don't have to RSVP or commit to coming or must stand by our word no matter what. We can decide to come the day of.  We come if we want and we don't come if we can't. We don't have to give the host any warning. The crowd will be whoever can manage--at that moment--to attend.  It's OK if there are only 2. It's OK if 10 people show up. Whatever. It'll be fine. We don't have to coordinate with the hostess to have well-rounded meals, to make sure someone is bringing a salad or dessert. We don...

Remember this? From: Roxane Date: Wed, Oct 14, 2015 at 10:20 PM Subject: Re: Project Night Thursday at my house Ladies, I wanted to tell you about some extra special touches I have in mind for tomorrow. I decided to do it rhyme.  Fifteen years these ladies have kibitzed  Humor and good food have been monthly dished To celebrate, your host brings out the finest Zippy chicken, prosecco, and china. From key lime pie to mending rope, Knitted shawls to heal one’s hope,  EPA stories that’ll give a fright, Nothing beats therapy like Project Night. ~ Roxane

Note from Roxane:  My cousin Sally served this to me and Dan several years ago. I think it's traditionally served with potato pancakes, which Sally references in her notes.   I cooked it in a crock pot, but seared it in a skillet this morning. I deglazed the skillet with the 12 oz of Pabst Blue Ribbon (I thought of Bram; we know he likes PBR). I also forgot to add the paprika, salt, and pepper because I got home late. No wonder it needed salt.  Like my cousin, I too just used a hunk of meat, likely chuck roast.  Jewish Pot Roast (From Sally Orr) 5-6 lb brisket (I just use a nice hunk of beef) ¼ cup water 2 large onions, peeled and sliced 4 stalks celery, cut into ½ inch slices 3 carrots peeled and cut into chunks 1 8-oz bottle chili sauce 4 cloves garlic peeled and chopped 2 bay leaves ½ cup brown sugar, firmly packed 1/3 cup Dijon Mustard ¼ cup red wine vinegar 3 Tb molasses ¼ cup soy sauce 1 can beer ½ tsp paprika Salt...

2 oz capers 4 oz cured ham, finely chopped 1 oz almonds, blanched and chopped 2 oz white raisins 3 Tbsp bread crumbs 6 boneless, skinless chicken thighs salt and pepper 2 Tbsp dry white wine 3 Tbsp tomato sauce 1 hot chili pepper Preheat oven to 275 degrees.  Mix together first 5 ingredients.  Place a scoop of the mixture onto a flattened chicken thigh and roll to close. Place seam side down in a Dutch oven.  Pour the wine and tomato sauce over the chicken.  Cover and cook very slowly about 2 hours. (Recipe was inspired by Mediterranean Dishes by Diane Seeds copyright 1993, but has been extensively changed from the original.)