Supper Club

SUPPER CLUB Connecting Through Cuisine

With so many people stuck at home, one hobby that many have picked up is cooking. Jill Elfi shawy saw the potential interest for students to partake in a virtual cooking club after she offered a basic cooking class over the summer. She teamed up with parent Jen Upson (Leo ’26) and piloted a cooking club originally called Jen and Jill’s Supper Club. “The idea was for students to cook dinner for their families while learning the essentials,” said Elfi shawy. The club meets once a week and Elfi shawy explained some of the benefi ts about cooking on Zoom, “I think experiential learning on Zoom works best. The “doing” while learning helps with Zoom fatigue.” While the club has since been renamed to, Supper Club, the endless delicious meals and fun conversations have not changed. Faculty guest chefs have also paid a visit to Supper Club to share some of their favorite recipes. Theology teacher Mary Carroll made her tasty Butternut Squash Risotto and Roasted Brussel Sprouts and theology teacher Boyoung Kim shared how to make a traditional Korean dish called bulgogi. The learning factor is more than just making a meal, “Students learn to know and navigate their kitchen space. They become self-directed and independent in the kitchen,” explained Elfi shawy. “We encourage them to experiment and by all meals fail. I think the kitchen is a good place to fail and try...try again.” Supper Club is something positive that students fi nd they can talk to their parents about. And parents not only get to enjoy a delicious meal and an engaging conversation, but they are also comforted in knowing that their kids are learning an important life skill of cooking!

MINESTRONE SOUP

Ingredients

2 small leaks (or 1 large) 2 carrots peeled and chopped small 2 small onions peeled and chopped small 2 medium celery stalks trimmed and chopped small 1 medium potato peeled and cut into 1/2 inch pieces 1 medium zucchini trimmed and chopped 3 cups spinach 1 (28-ounce) can whole tomatoes drained and chopped 8 cups water or veggie stock or chicken stock 1 parmesan rind salt 1 can cannellini beans drained and rinsed ¼ cup classic pesto 2 ounces pancetta (optional)

Directions:

Bring the vegetables, tomatoes, water or stock, cheese rind and salt to a boil in a large stock pot or Dutch oven. Reduce the heat to medium low and simmer uncovered stirring occasionally until the vegetables are tender but still hold their shape about 45 minutes. Remove and discard the cheese rind. Add the beans and cook just until heated through. Stir in the pesto and the salt.

Variations

Minestrone with Pancetta Mince 2 ounces of thinly sliced pancetta. Saute with extra virgin olive oil for 3 or 4 minutes. Proceed with the recipe for minestrone adding the vegetables and tomatoes in water but omitting the cheese rind.

Serve with a crunchy country loaf

BO’S BEEF BULGOGI

By Boyoung Kim

Bulgogi- Korean marinated beef translates to Bul (Fire) and gogi (meat). This versatile marinade can be used for chicken and pork as well. Our family eats bulgogi for special occasions and it is always a crowd pleaser. I hope you enjoy it!

Ingredients

2 pounds thinly-sliced beef (rib eye or top sirloin) 3 scallions, cut into 2-inch pieces 1 small onion, thinly sliced 1 small carrot, thinly sliced - optional

Marinade

6 tablespoons soy sauce 3 tablespoons water 4 tablespoons sugar 2 tablespoons rice wine or mirin 2 tablespoons minced garlic 2 tablespoons sesame oil 2 teaspoons sesame seeds 4 tablespoons grated Korean/Asian pear 1/8 teaspoon pepper

Serve with:

Lettuce of your choice (red lettuce or romaine are good choices)

Mushrooms to grill

Ssamjang (fermented soy-bean paste) HIGHLY RECOMMENDED, but you can also use sriracha sauce or omit sauce all together)

Rice

Directions:

1. If your meat is frozen, defrost and remove excess blood using paper towels 2. Mix all marinade ingredients into a bowl 3. Mix the meat and vegetables (scallions, onions, and carrots) in a large bowl and pour marinade over.

Marinade for 1 hour or overnight in the refrigerator. 4. Grilling- Grill meat in a pan until lightly browned (A good rule of thumb is that there is less water in the pan and the meat becomes slightly charred). A nonstick pan works well, but also cast iron or a grill pan works well too.

To Serve:

Traditionally, bulgogi is eaten in a lettuce wrap. However, you can just eat with rice and kimchi or with noodles.

Serves 4