Small Household Food Exchange 2/25 at 7pm - Buona Terra

I don't think we've had Italian in a while. Mr. Pie and I went here once for New Year's and were very pleased. I asked about exchanging meals and whether than can seat 12, and we are good.

Details
Date: Tuesday, February 25
Time: 7:00 PM

Location
Buona Terra
2535 N. California, Chicago
http://www.buona-terra.com/index.php

Dinner attendees
Pie Lady
nr706
Cathy2
moetchandon
Food Nut
prairieclover
lazygal09

Exchange participants
Pie Lady - No-Bullshit Kaddo Bourani
nr706 - Mushroom Risotto with Duck
Cathy2 - Mustard and Turnip Greens, Cornbread and Mac and Cheese
moetchandon - BBQ Meatloaf with Rough Mashed Sweet Potatoes
Food Nut - Lentil Soup with Spinach and Bacon
prairieclover - Stuffed Shells with Chard
lazygal09 - Sweet Potato Gnocchi

The fine print
Number in the group: We will cap attendance at each gathering at 12 and food exchange participants at 10 so that participants are never making more than 10 servings of anything. Couples can be counted as one serving, or two - if you come as a couple, please specify whether you're bringing one or two dishes to exchange.

The food: The food exchange started so that those of us in 1-2 person households who love to cook aren't stuck eating that big pot of chili we made for a whole week. Instead, we make 6-10 servings of one dish, and bring back 6-10 different dishes. Participants bring one pre-portioned serving of their food for everyone who has RSVP’d to come that month. A serving is whatever you think it is for your food item. For soup, it may be two cups say; for pastrami, 4 oz. (or more if you make more generous sandwiches). The priority will be for entrees, meats, soups, salad, stews, pastas, grains, etc. One dessert is OK each month, we just didn’t want 6-7 dessert offerings as everyone was mostly interested in main meals (and there is a fabulous LTH dessert exchange the first Monday of each month). There will be no restrictions on the food – we’re an omnivorous bunch. WE DO HAVE ONE MUSHROOM ALLERGY IN THE GROUP SO IF YOU MAKE SOMETHING WITH MUSHROOMS, PLEASE INFORM THE GROUP WHEN YOU POST WHAT YOU ARE BRINGING. IF ANYONE ELSE HAS ANY ALLERGIES, PLEASE LET US KNOW. Again, that doesn’t mean that the ingredient is off limits, it just means to let everyone know if you are using it that month. We decided we don’t want to start running any list of off-limit foods or ingredients.

The containers/delivery system: Everyone in the group should use the Gladware 3 1/8 cup plastic containers (it’s the approximately 7” x 7” square, with a blue lid). You’ll portion your food into those containers to bring and hand out at the gathering. You can freeze them or not depending on your schedule and when you make your food. There is no need to fill the container, just put in whatever is a serving to you. If you use something else to deliver your food that month (Ziploc bags, plastic wrap, etc.) you should also return the empty containers from the last round so that everyone always has a stash of these containers for the exchange and doesn’t have to run out and buy more.

The process: Each of us will take turns being the organizer each month. Each time we meet, someone will offer to organize the next month’s gathering.

Several weeks before the next gathering (okay, a little less in this case), the organizer will post a new thread to the events page announcing the date and the location for that month and asking for RSVP’s.

Participants will need to RSVP their attendance by one week (we'll take four days in this case) before the monthly gathering. They will then need to post what they are bringing by three days before the gathering. This is to help make sure we get some balance in the food so that we’re not all bringing something that has to be eaten in the next 2-3 days; that there’s a balance of stuff that can be frozen for later, or eaten sooner.

The organizer will monitor the thread to see what people are bringing. The organizer will also make reservations for the group at the restaurant where we will be gathering. People can choose to stay for dinner or just come and exchange food and leave. Just let the organizer know so they can get an accurate count for the reservation. Other LTHers are welcome to join us for dinner, even if they are not bringing food to exchange.

We’re all pretty relaxed and flexible with the exchange as there will likely be some bumps here and there and questions we will continue to come up. Remember that the core purpose of the exchange is for a group of LTHers to exchange good food they’ve made with minimal hassle and restrictions.

I'm in. Not sure what I'll make. Thanks for organizing.

Hi,

I will be there, though goodness knows what I will bring.

Regards,

I'm in for dinner and exchange. Not sure what I'm going to bring yet.

I just made this, and already I have a hankerin' for it, so here's an excuse to multiply the recipe and reap the rewards. I'm making No-Bullshit Kaddo Bourani.

Pie Lady wrote:I just made this, and already I have a hankerin' for it, so here's an excuse to multiply the recipe and reap the rewards. I'm making No-Bullshit Kaddo Bourani.

Yum!

In for exchange and dinner. Might be a last minute decision for exchange contribution.

I can come, too. I'll let you know what I'm bringing when I figure it out!

In for dinner and exchange. Sweet potato gnocchi.

Since our mushroom-sensitive friend won't be there this month, I think I'll be making a mushroom risotto with duck.

I just wanted to confirm…six servings for the exchange?

That's what I'm planning to do.

Lentil Soup with Spinach and Bacon

I'll be making stuffed shells with chard. And thanks for picking a restaurant in my neighborhood!

Hi,

I will bring greens (mustard and turnip), cornbread and mac and cheese.

Regards,

I count 6 servings too.

I've decided that I won't be bringing "beats me". I'm going with comfort food, at least it's comfort food for me. BBQ Meatloaf with rough mashed sweet potatoes.

See everyone on Tuesday!

Sharon

Would you mind sharing the recipe for the Kaddo Bourani? So delicious, I just had it for lunch.
I found this one online and wondered if yours was similar.
http://www.epicurious.com/recipes/membe ... I-50023120

Ha! That's funny, I just finished yours.
You bet I'll share, as soon as I get back to my desk.

I'm eating that at work tonight for dinner! Was hoping for some deliciousness to make a long evening more tolerable!

HI,

Last night, I shared the BBQ meatloaf with my Mom along with greens and cornbread. I was looking at the label with the thought bubble, "Oh no, but I won't do that." It took a moment to register it was a reference to Meatloaf, the singer. I love this attention to detail.

Regards,

I wasn't sure everyone would understand the meatloaf label. Hope you enjoyed the food.

moetchandon wrote:I wasn't sure everyone would understand the meatloaf label. Hope you enjoyed the food.

We enjoyed the food and knowing we knew it was meatloaf, the singer!

Thanks!

Regards,

Oh my, I'm so slow. Now I get it!

No-Bullshit Kaddo Bourani

I found a recipe online that said to take the 6lbs of sugar pie pumpkin (I used butternut squash) and pour 3 cups of sugar over it. ("just grit your teeth and do it, ask a child while you look away"). I said, no way you need to use that much sugar, that's bullshit...thus the name.

This recipe uses no damn sugar. Butternuts are delicious roasted all by themselves, and anyway, you have greasy meaty goodness to blanket it.

1 large butternut squash, cut in quarters or 2 small cut in half lengthwise
Olive oil
1 large onion, diced
4 cloves garlic, minced, divided
1-1/2 pounds ground lamb or beef
1 large tomato, seeded and chopped
1-1/2 teaspoons coriander
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon turmeric
2 tablespoons tomato paste
1-1/2 cups water
8 ounces plain yogurt
1 teaspoon dried mint

1. Preheat oven to 350. Roast squash, cut sides up, 2 hours or until tender.
2. Heat oil in large saucepan over high heat. Saute onions and half of garlic until tender and golden brown. Add lamb; cook and stir until browned. Add tomato, coriander, salt, pepper and turmeric; cook and stir 5 minutes. Stir in tomato paste and water; bring to a boil. Cover and simmer 15 minutes.
3. Meanwhile, combine yogurt, mint and remaining half of garlic in small bowl.
4. Top squash with equal amounts lamb mixture and top with yogurt sauce.

nr706 wrote:Since our mushroom-sensitive friend won't be there this month, I think I'll be making a mushroom risotto with duck.

Mushrooms were never off limits, just needed to know (so I could give it to D.)