Posted September 11th, 2014 by Chris
This Cooking Army went fantastic with 2 of the sauces being great, butternut squash soup was amazing as ever, and I stumbled upon a great flour-less chocolate cake recipe. Had a good turnout too with about 15 people.
Tomato-Cream Sauce for Pasta – http://allrecipes.com/Recipe/Tomato-Cream-Sauce-for-Pasta/Detail.aspx
This was the weakest sauce of the night, which is to say, it’s a perfectly decent tomato cream sauce. It’s good, but nothing fantastic about it.
North Carolina-Style Vinegar Barbecue Sauce – http://www.foodnetwork.com/recipes/food-network-kitchens/north-carolina-style-vinegar-barbecue-sauce-recipe.html
This was a creeper, it looked very watery and it’s initial taste was a bit strange, but then the chipotle spice hit you and it was great. I think this is perfect for chicken, but could be great on other plain meats.
Fresh Strawberry Sauce – http://allrecipes.com/Recipe/Fresh-Strawberry-Sauce/Detail.aspx
The sauce was fantastic, but was a bit overshadowed by how good the flour-less chocolate cake it was being poured over was.
Flourless Chocolate Cake – http://allrecipes.com/recipe/flourless-chocolate-cake-i
This tied many peoples favorite of the night with the butternut squash soup and that’s saying something because that’s one of our best recipes ever. It was very moist without being cake-y and too fluffy. Using Ghirardelli bittersweet chocolate probably helped.
Butternut Squash Soup – http://www.food.com/recipe/creamy-roasted-butternut-squash-soup-188978
This is one of our best recipes and there’s a reason I won’t use another until someone show’s me a better one. An all time favorite and one of tonight’s favorites.
Posted September 8th, 2014 by Chris
Howdy friends,
This week at the Cooking Army, we’re going to try our hands at the gentle art of the sauce. Strong sauce, spicy sauce, sweet sauce, and none of that weak sauce. We’ll also have some fixin’s to pour the sauces over, but our focus will be to come away with something you can pour over just about anything and make it taste better. And we’ll be doing butternut squash soup because it’s awesome.
Details!
When: Wednesday, September 10th. Cooking starts at 6:30, first sauce will be ready around 7:30pm.
What: homemade KC style BBQ sauce (with chicken), tomato cream pasta sauce (with pasta), butternut squash soup, fresh strawberry sauce over flour-less chocolate cake
Come on over and bring your friends, bring your alcoholic sauce, if you know what I mean… Prepare to get sauced, it’s time to eat.
/Chris
Posted August 28th, 2014 by Chris
Sometimes, when we’re cooking with the Cooking Army, it can feel like this:
Whee!!!
/Chris
Posted June 23rd, 2014 by Chris
Greetings Patriots,
It’s finally officially Summer and that means it’s time for Americans to break out their grills and enjoy the great pastime of cooking all sorts of meats and vittles. We’re warming up for Independence Day and what better way to do so than burn precious gas and/or coal to tenderly cook all sorts of delicious things. If we could lay an entire hog on the grill, we just might…
Foods!
When: Wednesday, June 25th. Cooking starts at 6:30, food ready around 7:30pm.
What: Disappearing Pork, Insideout burgers, Stuffed Bell Peppers, Marinated Veggies
As always, no need to RSVP, if you can show up, great! If not, that’s cool too. Everyone is encouraged to bring some beer (or wine if that’s your thing) and desserts are ALWAYS welcome, but again, not mandatory. Bring your friends, bring your bellies, it’s time to eat.
/Chris
Posted May 11th, 2014 by Chris
Amigos de la cocina del ejército, yo no hablo español, así que voy a mantener este corto. Estamos comiendo comida mexicana, ya que es fácil y barato. Igual que yo. Se sirven diversos platos mexicanos. Usted debe llevar margaritas. Eso es todo.
Cuando: 14 mayo, 7:30
Donde: Juan Pablo’s casa de español
Qué: Tacos, Burritos, Arroz con Leche
Trae a tus amigos. Traer algunas margaritas. Es hora de comer.
Posted March 3rd, 2014 by Chris
Hey kids,
Cooking army is moving west this week to my house in Oak Park. We’ll be cooking fish: stewed, fried and poached. Come and eat!
Items!
When: This Wednesday, March 5th 2014. Cooking starts at 6:30. The fish stocks will be cooked right away for the kids.
What: fried fish sticks, sweet potato fruits, poached fish, and vegetables.
Eat well,
Jason
Posted February 16th, 2014 by Chris
Howdy Kids,
One of the best things about cooking is that you get to stab things repeatedly and suffer legal consequences. Normally I am all about bogarting all the stabbety joy for my cooking army brethren and I, but this week I think we’ll try something a bit different. Rest assured that the net quantity of stabbing will not diminish. Nope, instead we are going to pass around the joy of both puncturing and burning things to all of you. And on such an occasion, we must then turn to the perennial experts on both stabbing and burning: The French. That’s right, this week we will be roasting up a few pots of Fondue and unleashing you, the skewer wielding horde, upon those pots.
Items!
When: Wednesday, February 19th. Pots ready by 7:30 PM.
What: Cheese Fondue, Chocolate Fondue and Oil Fondue with all the sides imaginable.
So come on out, bring your best stabbing arm and those of your friends (the remaining parts of your friends are probably not optional in this particular illustration). It’s time to eat.
-Jeremy
Posted February 4th, 2014 by Chris
The temperatures have been downright awful lately and we here at the Cooking Army intend to fix you up something special. Some comfort food, something to warm you up, down in your cockles, maybe below the cockles, or perhaps in the sub-cockles region, and most certainly in your belly. Whether you’re Pennsylvania Dutch or just in the mood for some Soul Food, we’ve got Chicken and Waffles for ya’!
Foods!
When: Wednesday, February 5th, cooking starts at 6:30pm, food ready by 8pm-ish
What: homemade chicken and waffles, mashed potatoes and gravy, peach cobbler
Come on over and just sit back and relax. We’ll have the oven roaring and tunes playing (and possibly Jeremy’s smoke detectors screeching). Bring your friends, bring some beer, bring your bellies, it’s time to eat!
/Chris
Posted December 13th, 2013 by Chris
Hey Kids,
It’s time for another cooking army tradition that, like most traditions, involves fattening you all for the eventual kill. It’s colder than should be legally allowed outside, everything is far too shiny for anyone’s good, and the fake happiness is nauseatingly ever-present. Whenever these factors align, we at the cooking army offer up a whole prime rib roast for you zerglings to descend upon with extreme ardor. And so shall it be again this year.
Items!
When: Next Wednesday, December 18th. Cooking starts at 6:30, and everything will be ready by 7:30.
What: Prime rib roast, Garlic Cream Cheese Mashed Potatoes, Peppermint Pie and roast vegetables.
So come, pretend you are part of some liquor-fueled Dickensian delusion and eat the choicest of all meats with us. Bring your drinks, bring your fake cheer and bring your yearning for a warmer place. It’s time to eat.
-Jeremy
Posted July 9th, 2013 by Chris
Howdy Folks,
I’m rastlin’ up a few recipes we ain’t done in some time and a few new ones to boot. I had a hankerin’ for some chorizo and danggummit, we’re gonna cook us up some chorizo! In tacos n’ fajitas n’ stuff. There’ll be beef too, some hippy non-meat ones too, like chicken tortas or sumthin’.
Stuff!
When: Wednesday July 10th. cooking at 6:30. food ready as early as 7:30.
What: Tacos, Fajitas, Vegetarian fajitas, Bacon Cheddar Puffs, Tortas, Rice & refried beans, Chips & Salsa
Bring some cerveza, bring some compadres, it’s time to eat.
/Chris