Archive for the ‘recipes and meal ideas’ Category
Saturday, February 4th, 2012
Some people might call me a literary snob for admitting this, but I take pleasure in using a healthy dose of commas and guffaw at dangling parts of speech, such as the dangling adverb above. Does “happily” refer to the well-fed crowd, or to the gracious host? In most culinary experiences, I would hope both the cook and the guests would be happy.
One of the most-requested items on my menu, Tarragon Chicken Salad with Red Grapes and Walnuts, always makes my crowds happy. Some guests like to eat the chicken salad on its own, and others eat it on focaccia bread (above) or on rolls. The secret to a great chicken salad is the white-meat chicken breast and the Hellman’s mayo. Add some tarragon vinegar and fresh tarragon for a French twist, some shallot and celery, and you are on your way!
Tomorrow is Super Bowl Sunday and we are having some family friends over to watch the game and/or commercials and to spend some time together. We are expecting a crowd of 35 people, ranging in age from 6-55. The challenge comes when one considers that a 6-year-old’s idea of a good time is far different from that of a 55-year-old’s. I like to consider everyone when I plan a menu, so along with chips & dip and cheese & crackers, I am also making a lo-cal chili and a chopped salad with chick peas, chicken, mozzarella balls, and basil. Dessert will consist of cupcakes (recipe from Georgetown Cupcakes!) and Chocolate Chip Cookies, and I think everyone will happily enjoy those, no matter what their age.
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Sunday, June 5th, 2011
Home-made sushi! We were all having a craving...
Jack has been craving sushi recently. When the warm weather comes, the kids always ask for something “cold” for dinner. Not wanting them to eat ice cream for dinner EVERY night, we have sushi a few times during the Summer months. Usually one of the kids is available to help me make it. Today, Natalie helped out. Perhaps you can tell by the way the plates are decorated by the fake grass? We made the sticky rice, put our favorite fillings in side, and even personalized a few with spicy sauce for me. Some had crab, some had shrimp tempura, and some were strictly veggie. ALL had avocado. YUM!
Sushi is not hard to make, and like baking bread or making your sauce, it is a great way to take your mind off the stresses of daily life, and just enjoy the process of making great food. I buy most of my ingredients (sushi rice, nori, panko bread crumbs, and toasted sesame seeds) at A Dong on New Britain Ave, but you can certainly find these items in the international section of most larger supermarkets. The “art” of sushi-making is traditionally shared between friends, where one friend shows another how to make it, and provides that friend with the equipment to continue the tradition herself. If any of you want to stop by and learn how to make sushi, just give me a head’s up on a hot Summer’s night. And if you’re lucky, I will share my spicy sauce with you.
Posted in appetizers, close to my heart(h), cool markets, recipes and meal ideas, tips | 1 Comment »
Saturday, January 1st, 2011
Happy New Year! Our family brought in the new year with great friends and a fabulous dessert that won raves! (Look for it on my catering menu!) For the little work that they took, these pears produced a huge “wow factor.” The pears were brilliant red and had white mascarpone filling peeking through below the top/stem. They were yummy, comforting, and fancy all at the same time, and I loved how I could make them in advance. Do-ahead recipes allow hosts to spend more time with family and friends and less time in the kitchen. This recipe fits the bill, as the pears are best when they are poached a day ahead and left to absorb the sauce overnight. The day of the party, you can core the pears, pipe in the filling, and plate for service later. No fuss, no muss, and lots of guests saying, “Wow! Mmmm! Can I have the recipe?” Well, thanks for asking, and yes, you can: Poached Pears.
Posted in "the biz", desserts, holidays, recipes and meal ideas, tips | No Comments »
Tuesday, November 16th, 2010
My friend Uwe has spent years perfecting the recipe and method by which he makes the most awesome pretzels. Uwe is German, and some of his research has taken place in Germany, where he tasted pretzels all over the country, while talking to bread and pretzel bakers about their ingredients and techniques. More research took place on the weekends, when he spent his free time making dough, kneading, forming, freezing, thawing, rising, and taste-testing the pretzels until he reached perfection. (And I was so happy to be part of the taste-testing crew at a most recent Octoberfest party at Uwe’s house). Uwe’s pretzels are both tasty and beautiful, and I am honored to have them be a part of my catering menu. These authentic, Bavarian pretzels are delicious on their own, and are served with both a savory butter, in the German tradition, and with mustard, in the American tradition. They are also amazing when they are stuffed with cheeses and meats! Consider having Uwe make you a batch for your next shin-dig. And then invite me over. :)
Posted in "the biz", appetizers, close to my heart(h), holidays, recipes and meal ideas | 1 Comment »
Friday, November 5th, 2010
Basil has got to be one of our most favorite Summer indulgences! I keep barrels and pots of basil and other herbs on my deck in the Summer, and pick from them from June-October, and then before the first frost comes, I pick most of what is left, and go to town! I leave enough leaves on the plants to keep them green so they continue growing, and drag the pots inside. Sitting atop a large piece of plastic in our living room, under the windows, the plants yield parsley, rosemary, thyme, oregano, and basil that I can use throughout the Winter. What I do pick before the frost dries beautifully, and becomes full of life again in stews and soups, but the basil doesn’t have time to dry because it holds a special place in our hearts in the form of pesto! Pulse the basil leaves in the Cuisenart with some pine nuts, garlic, parmesan cheese, and olive oil, and Nirvana emerges. Toss the pesto with pasta, tuck it underneath some chicken skin before baking, or put it on top of crostini for an easy appetizer! And it freezes beautifully! This year I was pleased to freeze 10 containers; according to my calculations, that means we can enjoy one batch each month before the whole process begins again in June. :)
Posted in appetizers, close to my heart(h), recipes and meal ideas, tips | 2 Comments »