Pre-Xmas Festivus

Location: John & Leah's
In attendance: John, Leah, Jillian, Gordon, Lewis Patrick Lewis, Angie, Sean, Amanda, Ryan

Menu: PIZZA!

Gordon tried out a new pizza dough recipe that requires the dough to be refrigerated overnight. This allows for a very slow raising process which improves texture and flavor. It is delicious!

Gordon's Pizzeria-Quality Pizza Dough
4 1/2 cups all-purpose flour, chilled
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil (optional)
1 3/4 cups water, ice cold (40°F)
Cornmeal for dusting

Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed. The dough should clear the sides of the bowl but stick to the bottom of the bowl and be springy, elastic, and sticky. Place dough on parchment-lined baking sheet. Cover with plastic wrap and put into the fridge overnight. Before making your pizza, bring dough back to room temperature. Flatten and stretch dough using your fists, then toss the dough until it reaches your preferred thickness and shape. You could use a rolling pin if you prefer, but that method is not best.

Dress up your fabulous pizza crust with all the toppings you desire, then bake until crust is golden brown. Devour!

Happy Holidays With the FPPC!

Who: You! And your friends!
When: Monday, December 20th
Where: John and Leah's Place
What: PIZZA!

Over the next two weeks, it will be nothing but back-to-back family get-togethers with big meals, meat with gravy, potatoes with gravy, vegetables with gravy, and christmas cookies (gravy optional), plus a sprinkling of fancy holiday parties with picturesque but inedible crudites and fancy alcoholic drinks with mini candy cane garnishes. So let's kick it all off with something completely un-christmassy!




Pizza dough will be provided, just bring toppings (including cheese) and beers. Feel free to be creative!

See you there!

FPPC's "We Miss Caitlin" Breakfast!

Location: Chateau du Wright
Date: Sunday, November 7th
In Attendance: Jillian and Gordon, Amanda and Sean, Leah and John, Kent and Monica

Menu:
Sour Cream Coffee Cake
Waffles
Chocolate Chip Muffins
Bacon and Sausage
Savory Rolls
Cinnamon Rolls
Fuzzy Navel Bread
Mimosas
Fresh Brewed Coffee

We didn't plan too well (everyone brought carbs) but it was delicious! Caitlin called in the middle of the meal, which was a nice treat. And we still aren't quite sure what Kent and Monica were planning to do with the rest of their day....

A Really Remarkable Repast

In attendance: Sara (Rasta), Ben (Rusty), Caitlin (Riot), Pat (Radcliffe), Jillian (River), Gordon (Rawr), Amanda (Rainbow), Sean (Robin), Aaron (Rave), Kent (Red), and Monica (Rabbit).


Menu:
Rigatoni
Ratatouille
Roasted Dilly Carrots
Rye Bread
Refreshing Garden Salad with Ranch dressing
Rhubarb Dessert
Rice crispy treats
Red wine

The “R” names were Rasta’s idea. Everyone got a name tag and had to choose a name that started with ‘r’ for the evening. Rasta and Riot put together a deliciously cheesy Rigatoni (recipe below). Riot helped River put together the Rhubarb Dessert—so easy, yet so amazingly tasty. Radcliffe’s Rye Bread was excellent—honey and molasses made it unusually sweet.

Quote of the night:
During introductions “Hi, I'm Aaron, and I live in the shadow of my brother, Drew. Who is younger than me.”








Rasta & Riot’s Rigatoni

Ingredients
5 cups cooked rigatoni
2 tablespoons butter, divided
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
3 cups fat-free milk
1 cup (4 ounces) shredded fontina cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1 tablespoon finely chopped anaheim pepper
3/4 teaspoon salt
1/2 cup sliced green onions
1 cup bread crumbs

Preparation
1. Preheat oven to 375°.
2. Cook pasta according to package directions, omitting salt and fat. Drain well; place in a large bowl.
3. Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add bell pepper; sauté 5 minutes or until tender. Add to pasta.
4. Add flour to pan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil; cook 2 minutes or until thickened, stirring constantly. Remove from heat. Add cheeses, stirring until cheeses melt and mixture is smooth. Stir in Anaheim pepper and salt. Add cheese mixture to pasta, tossing well to coat. Stir in green onions. Spoon pasta mixture into a 13 x 9–inch baking dish coated with cooking spray.
5. Combine butter and breadcrumbs in a small bowl; toss until blended. Sprinkle breadcrumb mixture over pasta mixture. Bake at 375° for 15 minutes or until browned. Devour.

Roast! Radish! Rhubarb! Radoslovich!

Attention FPPCers, the next Fancy Paper Plate Club meeting is officially on the schedule. We will meet at Ben and Sara Rodoslovich's place (ask Cait for directions) for a fabulous meal.

Who: You and all your friends who like to eat food
When: Thursday, August 19th, 6pm-ish
What: Foods that begin with the letter 'R'

A main dish will be provided, bring a side dish that starts with R to share.
See you there!

Lasagna Classico!

In attendance: Jillian, Gordon, Caitlin, Lewis Patrick Lewis, Sean, Amanda, Megan

Menu:
Lasagna
Focaccia bread
Garden Salad
Sweet potato fries
Red wine

Caitlin came over early to learn to make the lasagna--it turned out great!

The Official Lasagna of the Fancy Paper Plate Club

Ingredients
1 box whole wheat blend lasagna noodles (16 noodles)
1/3 finely chopped onion
5 cloves finely chopped garlic
1 pound Italian pork sausage
1 can chopped tomatoes w/ garlic and olive oil
1 large jar red sauce of your choice
30 oz Ricotta cheese
2 eggs
1 can spinach, drained
Lots and lots of grated mozzarella, parmesan, and cheddar cheese

Saute onion and garlic in 1 tablespoon olive oil, add sausage and cook until no longer pink. Drain if necessary. Add chopped tomatoes and red sauce, simmer. Meanwhile, heat water in large pot (optional: add tsp of salt to water). When boiling, add lasagna noodles and cook until tender, about 8 minutes. In medium bowl, mix ricotta cheese, eggs, and spinach.

In ungreased 9x13in pan and 8x8in (or 7x11in) pan, spoon a small amount of sauce into bottom and spread evenly. Top with layer of cooked noodles. On top of noodles, spoon 1/3ricotta mixture and spread evenly. Top with layer of grated cheese, then sauce. Repeat 3 times or until pan is full to brim. Top layer should be grated cheese.

Bake both pans together in 350 degree oven for 30 minutes. Remove from oven, sprinkle top of lasagna with dried crushed parsley, and allow to cool for 15 minutes.

Devour!!

Up Next: Italiana!

Pop Quiz:
Do you love lasagna?
a. Yes
b. OMG, Yes!
c. I'm drooling just reading the word.
d. All of the above

Well then, let's have some!

When: Tuesday, July 27th 6ish
Where: Jill & Gord's
What: Italian Night!

Lasagna will be provided. Bring a side dish to share.
Some menu ideas: Green Salad, Fruit Salad, Sangria, Garlic Bread, Chianti