The night was cold and drizzly as I loaded up ingredients, purse, and slippers, and dashed from my car to my friend Don’s house for cooking club this week. We were a small group since most folks were busy with family and last minute work projects, but it ended up being one of the best nights yet.

We had great talks, about all sorts of things, laughed ourselves silly over a particularly rousing game of Pictionary, and soaked our aches away in the hot tub while cold rain fell. I sure love those folks.

The food was magnificent! We chose a global theme with everyone making something from their cultural or family background. We started off with delicious California red wine and cold dilled green beans like the ones my Mums used to make when we were kids.

Don is a grilling king and made us scrumptious skewers with tender chunks of seasoned beef and lightly charred veggies.

Darren made some of the best soup I’ve ever had, a hearty Irish stew simmered with bacon, chunks of tender potato, and frilly strips of Savoy cabbage.

Jon provided the perfect accompaniment with his inspired twist on traditional quesadillas: adding tiny nuggets of sun-dried tomato. Delish!

I wrapped things up with my family’s traditional Christmas dessert: Danish Almond Rice Pudding with Caramel Sauce. It is one of the most heavenly dishes I know of, pure comfort in a bowl. I’m going to share the recipe with you in a week or two because I want to tell you more of the history of this dish, and the quirky tradition my family has involving one whole almond and a special surprise.

What is one of your favorite dishes from your background?

Darren’s Irish Bacon And Cabbage Soup

Click here for the recipe on All Recipes

Jon’s Sun-dried Tomato Quesadillas

Ingredients:

2 large whole wheat flour tortillas
About 2 cups shredded sharp cheese
1/2 finely chopped sun-dried tomatoes
1 Tbs butter

Directions:

1. Spread the butter lightly over one side of each tortilla, and heat up a skillet on medium.
2. When skillet is hot, place one tortilla butter-side down.
3. Place the cheese and sun-dried tomatoes on the tortilla almost to the edges, and put the second tortilla over that butter side. Flip when golden.
4. Serve when hungry!