A Supper Club with Grape Tomatoes

What started off as a way to make use of the many cookbooks accumulating on our shelves and channel our creativity, has quickly become the origin of The Supper Club. And when I say quickly, I mean, I got a text the day after late-night cooking asking if we should change Cookbook Club to Supper Club, because it rolls off the tongue easier.

*September ‘23 Supper Club, Recipe from “For the Table”*

My neighbor and friend, Carolyn, and I have decided to dive into our cookbooks once a month (or however many times we want) to try new recipes, experiment, and make use of our skills in the kitchen.

I feel like Carolyn’s husband J and my fiancé TK should be proud of us… we’re putting our investment to good use. “Another cookbook?!” we’ve both heard from them after tearing open birthday gifts or shipping packages. “You can get recipes online for FREE”.

Sure, but these don’t have ads and “Jump to Recipe” links.

*Recipes: Harissa Cod w/ Broccolini Salad & Olive Oil Almond Cake*

It’s like choosing between the e-book or audiobook versus holding the actual story in your hand and flipping through the pages. I feel closer to the recipe when I can write notes in the margins, spill sauces and oils, and leave dustings of flour and sugar in the binding. Oops.

This is not to say that I don’t go to my Pinterest every now and then to grab a recipe…I absolutely do. Don’t tell TK.

For this first commencement of Supper Club, Carolyn chose the cookbook and the recipes: “For the Table” by Anna Stockwell. The main dish was slow-roasted harissa cod and sungolds (we used grape tomatoes), charred broccolini with radicchio and lemon (we used broccoli because the grocer was out of broccolini), and finished off with one-bowl olive oil almond cake (no substitutions).

I packed my market bags, kissed my little fam au revoir, and took five steps to the next door. My welcome was by the energetic and lovable (somewhat mischievous) golden doodle, Wally. He’s always lurking nearby when there is the makings of a good meal spread across the dining table and countertops (a previous cookie dough experience will always haunt us, a story for another time).

Carolyn came into the kitchen ready and on a mission. I could tell she took this seriously—the dining table was covered in cook and bakeware at the ready. A warm scented candle was burning. The string lights were on. Cutting boards were set at four different stations. Snacks were arranged just so. Cocktails and mocktails were prepped. And she was popping grape tomatoes like candy. “Do you want one?” She nodded to the giant platter of red produce beautifully displayed.

Did I mention I’m not a tomato person? Well, not usually.

What I’ve learned is that most recipes in my cookbooks call for a tomato at some point… I’m working on getting over myself. I’m sure you’re rolling your eyes and wondering how someone could not enjoy such a basic fruit.

There’s something about the texture of a tomato that I can’t get over. But cherry and grape tomatoes? Well, those I have an easier time digesting (literally and figuratively). For this Supper Club, I was going to have to deal with it because half of the main dish ingredients were a full plate of grape tomatoes.

So I popped one into my mouth and opened my mind to the possibility of enjoying said ingredient.

I paused to savor the moment. Rather than eating one bite at a time, I just ate it whole—that way I could choke it down if I decided I didn’t like it. I broke through the first layer of the little tomato. My taste buds were confused. Tricked, really. Was this a grape or a tomato they wondered.

Carolyn watched in anticipation. “Well?”

It was… good. And when it was prepared with cod and harissa and olive oil and salt and pepper and oregano it was very good.

Tomato: 1. Steph: 0 (if we’re keeping track)

The rest of the evening was a cake walk. Pun intended.

We whipped up a broccoli and radiccio salad while a delicious olive oil almond cake baked in the oven. I love making cakes that have that more rustic, unfinished look. No frosting. Just a light dusting of powdered sugar. They make for the perfect side to a morning coffee, and another excuse to savor the leftovers. Another recipe I tried for the first time was a flourless chocolate cake. THAT is definitely worthy of an espresso pairing, if I do say so myself.

The sweets didn’t stop with the cake. There was a quick and easy pumpkin mocktail to carry us through the evening before settling down with a Julia Child favorite (so we’ve heard)—sparkling water + bitters + ice + garnish.

No wonder it was a 4-hour kitchen adventure. Food and drinks were being whisked around the kitchen and dining room like the back of house. I only spilled baking soda once, all over the sink. Meanwhile, Carolyn did all of the measurement conversions. And Wally? Wally surprisingly didn’t eat a single crumb off of our plates.

In the end, I’ve learned I do like grape tomatoes. Less olive oil and more lemon juice on the salad. I still love cake.

And Supper Club was a very good idea.

Now, it’s time to plan for October—it’s my turn to choose the cookbook. Too many ideas!

Bon Appétit,