stirred

More Fall Table Inspiration

2009-10-22T09:33:00.001-07:00

Inspired by cool, crisp, cobalt blue sky and the bright orange of pumpkins and fall leaves. Cheery, cozy, and an incredible contrast. Where to buys coming soon....

Apothecary Bar

2009-10-16T09:10:00.000-07:00

I love this idea for a Halloween party bar. Take the various bottles of alcohol and mixers and replace or cover the labels with apothecary-inspired potions like "Truth Serum" and "Embalming Juice." If you're the designer type, you can DIY (the Celtic or Horror fonts from 1001freefonts.com would work well) or print these ready-made ones from Eat Drink Chic. Try double-sided tape or rubber cement to adhere to bottles.

Note: You may want to include in very small print somewhere on the label what the potion "really" is--if you do want your guests to actually drink :)

Plum + Lime Wedding Inspiration

2009-10-14T13:11:00.000-07:00

Does anyone else out there use Polyvore? Its "Create" tool is an instant online inspiration-board maker...mostly for fashion, but there are housewares, florals, paper, etc. that can be used to create event themes and inspiration. I just made and am loving this one....the combination of vibrant plum and lime, the Indian-inspired patterns and elephant elements, and pulling in limes in the bouquet and food. And I REALLY love the Catherine Malandrino pleated wool dress--perfect for fall bridesmaid's attire!

Happy Halloween Shopping

2009-10-13T11:33:00.000-07:00

As I am working on Halloween decor inspiration boards, I came across so many budget-friendly candle finds at IKEA that I thought they deserved their own post. Each is cheap enough to buy in multiples, and, when clustered together, can create a spooky, modern, haunted, or vampy-glam vibe. Plus, they're not so holiday-specific that they can't be recycled, repainted, or repurposed for everyday decor...

Clockwise from top left:

VAGHULT Pillar Candle, $2.99 / 8 pack: Basic pillar candles in every color at a ridiculously low price.
DAMAST Lantern for Tealight, $12.99: Hang these sconces down a hallway for haunted-house appeal.
SKIMMER Candlestick, $9.99 Cluster varying heights on a table with black pillar candles for a gothic-inspired centerpiece.
BJORKEFALL Candlestick, $5.99: Add dripping colored pillar candles and displayed throughout the house, this candlestick feels so Haunted-Mansion!
BORRBY Lantern, $14.99: Create a dim and spooky entrance by lining a staircase with these tealight lanterns in purple and black.

Modern Autumn Table Decor Inspiration

2009-10-12T14:17:00.000-07:00

For a modern take on fall table decor, replace leaves and pumpkins with other outdoor elements, like tree bark, pinecones, and kitschy-cool animals. Update the usual warm shades of red and orange with lighter, brighter hues such as terracotta, burnt orange, and light sage green. The overall effect still feels warm, cozy, and natural, but the woodsy elements and adding white to the palette makes this setting feel totally different from traditional tables.

Urban Outfitters Owl Serving Pitcher, $18.00
Etsy Green Rustic Trivets from ArtWallah, $19.95 (Love these for chargers, trivets, or coasters--seriously, scoop these up before they're gone.)
Pier1 Imports Pinecone Napkin Ring, $3.00
Pottery Barn Sausalito Dinnerware in Amber $32.00-139.00
Crate and Barrel Birch Plate, $9.95
West Elm Recycled Glass Drinkware, $4.49
Crate and Barrel Outlet Linden Tablecloth in Aloe, $24.95-49.95

Keep it Simple

2009-10-09T13:42:00.000-07:00

"Simplicity is the ultimate sophistication." Leonardo da Vinci

"Simplicity and repose are qualities that measure the true value of any work of art." Frank Lloyd Wright

To me, early fall is about simplicity. Workdays seem to pick up to a more frantic pace, so easy evenings at home with loved ones or friends seem all the more delightful. And what more perfect meal to complement the mood of a relaxed evening than a simple pasta--made from just a few ingredients that can be pulled from the pantry. Delicious yet comforting, my favorite relaxed autumn pasta dishes have a flavor that is absolutely greater than the sum of their parts.

Orecchiette alla Rustica (from Women's Day magazine)

Serves 6

1 lb. orecchiette pasta
2 T olive oil
3 large garlic cloves, thinly sliced
1 can (15 oz) cannellini beans, not drained
1/3 cup pitted kalamata olives, cut in half
1/2 cup chopped fresh parsley (or basil)
1/2 cup diced bottled roasted red pepper
Freshly ground salt and black pepper, to taste
1/4 cup grated Romano or Parmesan cheese

Cook pasta in a large pot of lightly salted boiling water as package directs. Meanwhile, heat oil in a large, deep skillet over medium heat. Add garlic, saute until just golden. Immediately add beans with their liquid, the olives, 1/2 the parsley, and all the roasted pepper. Stir to mix, then cook until hot.

Transfer 1/2 cup cooking water from pot to skillet. Drain pasta, add to skillet along with remaining parsley, salt, and pepper. Toss to mix and coat. Remove to serving bowl or plates, sprinkle with cheese.

Lemon Spaghetti (from one of my top three favorite cookbooks, Eat Drink Live)

Serves 4

10 oz. dried spaghetti
1 garlic clove, chopped
grated zest and juice of 2 lemons
1/4 cup olive oil
1 cup freshly grated Parmesan cheese
a bunch of flat-leaf parsley, coarsely chopped
sea salt and freshly ground black pepper

Bring a saucepan of water to boil, add the spaghetti, stir, and cook for about 9 minutes.

Put the garlic in a bowl and mix in the lemon zest, juice, and oil.

Drain the pasta well, then return to the pan, add the lemon mixture, Parmesan, parsley, salt, and pepper. Toss well and serve.

Red-Wine Spaghetti with Walnuts and Parsley (from Food and Wine magazine)

Serves 4

5 cups water
3 1/4 cups dry red wine
salt
3/4 lbs. spaghetti
1/4 cup olive oil
4 small garlic cloves, thinly sliced
1/4 tsp. crushed red pepper
1/2 cup finely chopped parsley
1 cup walnuts, toasted and coarsely chopped
1/2 cup Parmesan cheese, plus more for serving
freshly ground black pepper

In a saucepan, combine the water with 3 cups of the wine and a large pinch of salt; bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/4 cup of the cooking liquid.

In a skillet, heat 2 T. oil. Add the garlic and red pepper and season with salt. Cook over moderate heat for 1 minute. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. Add the parsley, nuts, 1/2 cup of cheese and the remaining 2 T. oil and toss. Season the pasta with salt and pepper and serve with grated cheese for passing.

My Challenge

2009-10-09T13:40:00.000-07:00

It’s been three years—nearly to the day—since my last blog entry. Wow. In that time, I’ve moved across the country…and back again. I’ve changed jobs…twice. I’ve gotten engaged, married, and had a one-year anniversary. Perhaps I’ve used these as excuses. They shouldn’t be…nothing should be. I’ve realized recently that excuses serve absolutely no purpose. They only put obstacles in the way of the end goal—be it a project, a deadline, or a dream. I just came across something I had written years ago—a sort of introduction to or inspiration for stirred:

In a way, the urban dweller must be creative with entertaining—much more creative than a homeowner in a 4-bedroom home with a dining room table, 12 sets of china, and ample street parking. As urban dwellers on both coasts, at different stages in our lives, my friends and I have entertained without a formal table, backyard, place settings, or even, in some distressed years of our lives, a dishwasher. But that didn’t stop us. We entertained—sometimes dinners for 4, sometimes cocktail parties for 40 in apartments that really couldn’t safely hold 14. But real life doesn’t wait for perfectly matched flatware. Life, friends, and family entertain on the floor, on the roof, around a coffee table, or in public parks.

My inspiration with stirred was the idea that anyone could enjoy inspired entertaining—that excuses such as lack of space, time, or kitchen accessories didn’t have to stand in the way. So, today, I’m challenging myself—and putting it out for the world to see—to stop making excuses. To embody the unabashed heart of stirred and to make this site what it was meant to be.

Falling for Autumn

2006-10-03T15:46:00.000-07:00

Typically, I mourn the anticipation of autumn. To me, fall means shorter days, milder sun, and saying farewell to the lazy days of summer. But every year, when October trickles into my calendar, I have to smile at the crisper air, falling leaves (OK, OK, I know there are no leaves of any kind in LA. But I just got back from DC, so don't ruin my fantasy), and scents of cinnamon, nutmeg, and sage in the air. This year is no different. It's FALL, and for the first time, I couldn't be happier!

Here are some ideas for you to help you enjoy the early autumn season as much as I am:

1. Nibble on the flavors of fall by making Pumpkin Cheesecake Bars.
2. Did you know? The Halloween custom of bobbing for apples began as a Celtic matchmaking game. The first person to bite into an apple was deemed the next to marry. So have your single friends over and bob away!
3. Indulge your inner Martha and make a festive fall centerpiece.
4. Sip on this month's featured drink at Starbucks: the Maple Macchiato.
5. Make Roasted Butternut Squash with Red Grapes and Sage, one of my favorite fall side dishes. Or, toss it with pasta and chicken for a main course and serve with.....
6. Eberle 2004 Vineyard Selection Cabernet Sauvingnon is a full-bodied and flavorful fall wine. Pick a bottle up at your local wine store for $17.

Young, Broke, Drunk, and Fabulous

2006-08-17T09:56:00.000-07:00

Though we would all love to indulge in a bottle of Chateau Lafite-Rothschild Grand Cru Bordeaux every night, most twenty- or thirty- something Angelenos need better jobs, or at least cheaper rents, before this will ever be the case. Therefore, in an effort to find the most perfect and budget-friendly beverage out there, host an evening of wine tasting that will cost you less than would one glass at any LA restaurant (OK, OK, except for World Cafe from 4-7 daily!)

So here's the deal: You provide appetizers, and have your friends play sommelier by bringing a bottle or two of their favorite wine -- red, white, or champagne -- but it must be under $5 per bottle. The idea is to try as many different wines as possible.

Set up all of the wines on a table or bar, along with enough glasses for a crowd (with wine markers so no one loses track of his or her glass.) Then make scorecards like the one to the right to keep track of everyone's opinions, so that even when the night, and your memories of it, are over--your research is recorded forever!

Here are a few ideas--though by no means are a complete list. The more wines, and the more creative, the better!

Vitavin Egri Bikavér Bull's Blood of Eger 2002
$3.50-$6 wherever wines are sold.

Le Grotte Reggiano Lambrusco NV
$4.50 at Trader Joe's

Yellow Tail Pinot Grigio 2005
$4.95 at Albertson's

Moreau Blanc
$3.99 at Trader Joe's

Columbia Crest Columbia Valley Gewürztraminer 2002 and 2004
$4.99 (on sale) at Albertson's

Spring Into Fall

2005-11-15T15:23:00.000-08:00

Oh how long it has been!

I have finally reached the calm after the storm and find myself deep in the heart of autumn! The clocks have rolled back, the leaves have changed to brilliant reds and oranges, and the first of the fall holidays came and went in an instant!

In celebration of this season that is so suddenly upon me, here is a simply delectable side dish so reminiscent of fall that it seems only right served in a pumpkin.

Lisa's Aunt Betsy's Thanksgiving Dip

2 oz Smoked House Almonds (1/3 of can approx.) chopped
8 oz cream cheese
1 T brown sugar
1 t. curry powder
1/3 t. ginger
1/3 t. dry mustard
Small bunch of scallions (including some green), chopped well
1/3 cup mango chutney (can find at Trader Joes)
2 oz. shredded cheddar cheese

Mix well and allow flavors to blend for a couple of hours.
Serve with crackers of choice.

And because I can't take credit for an ounce of this goodness:

Aunt Betsy's Note:
This is a great fall dip. Serve in hollowed out
pumpkin. Insert a small container into the pumpkin and fill with the
dip. Surround with artifical fall leaves, topped with crackers.

Rave Review

2005-09-27T14:17:00.000-07:00

Though eating out is quite possibly my favorite pastime, rarely does a restaurant inspire a review on STIRRED. Belga Café, a quaint Belgian and Euro-fusion bistro on Washington D.C.’s burgeoning 8th St., is a worthy exception.

Plan for a long evening out, as the kitchen is small and the waiters take their time, allowing you to savor every bite of each course. Start with the Witlof “Sushi” Salade—a twist on the Japanese classic, made with proscuitto and endive and served with arugula salad, cheese tuile, and orange gelee. The flavors truly tango on your palate—and the presentation is excitingly original.

While sipping on a selection from the impressive Belgian beer list (or a glass of wine from the also respectable listings), try the house specialty—steamed Belgian mussels with your choice of six preparations. The bacon and asparagus is delightfully rich—try the white beer for a lighter appetizer.

The standout entrée, ardently recommended by the worldly staff, is Herb-Crusted Halibut with spring vegetables and a red wine butter sauce. Initially a skeptic of exceptional seafood served east of Los Angeles, I was stunned to find that this divine dish is quite possibly the best, most flavorful whitefish I have ever tasted.

If you’ve saved room for dessert, the trio of crème brulees, with daily flavor changes, is a delightful ending to an evening at Belga.

But don’t be surprised if you find yourself back the next morning for “Belgian Waffles and Chocolate” weekend brunch……..

Back to School

2005-09-13T17:27:00.000-07:00

It's that time again: you pass children with backpacks on the drive to work, your local grocery store is packed with college students, (and running low on beer and Top Ramen), and a little part of you wishes that mom still took you back-to-school shopping.

This fall, you too can go back to school--cooking school! Chef Eric's Culinary Classroom in Los Angeles offers classes for cooks of all levels--from aspiring chefs to entertainers who just want new cocktail recipes, not to mention lessons specifically tailored to children and couples. His edcuated expertise, excellent staff, and hands-on cooking experience offers a first-rate learning experience for students.

The following is a sample from Chef Eric's popular "Asian Cooking" class:

Vietnamese Style Spring Rolls

1/2 package Rice vermicelli or linguine
1/2 lb. shrimp, peeled and deveined
2 scallions, finely chopped
1 medium carrot, grated
1/2 cup napa cabbage, finely sliced
1/4 cup bean sprouts
2 T cilantro leaves, whole
2 T basil leaves, whole
2 T mint leaves, whole
1 package rice paper rounds

Bring a large pot of water to a boil. Cook rice noodles 3 minutes, or linguine 8-10 minutes. Take the noodles out of the pot and keep the water hot. Drain the noodles and rinse them under cold water.

Cook the shrimp in the boiling water for about 2 minutes, or until done. Peel the shrimp and cut in half lengthwise. Set aside.

Combine the carrots and cabbage in a bowl and sprinkle with salt. Let stand for 10 minutes. Squeeze out any water that has accumulated.

Combine the scallions, carrots, cabbage, bean sprouts, basil, and mint iun a bowl. Add rice noodles and stir to combine. Season with additional sugar, lemon juice, and salt.

Soak the rice paper rounds, one at a time, in warm water until soft. Blot dry and place on a work surface. Place 2-3 T of the noodle mix on the paper round and roll it halfway, tightly. Place some shrimp and cilantro on the paper and finish rolling into a very tight small burrito.

Cut the rolls in half and arrange on a platter. Pour sauce over the rolls or use it for dipping on the side. Serve cool.

Spring Roll Dipping Sauce

Combine and stir the following:

1/3 cup fish sauce
1 T garlic, minced
1 T chili sauce
1/4 cup sugar
1 lemon, juiced
1/4 cup rice vinegar
2 1/2 T water

Though this school won't get you grades or a degree, you certainly will walk away with a full stomach, a delectable collection of recipes, and an entirely new appreciation for going back to school.

A Time of Need

2005-09-06T13:43:00.000-07:00

Last week, Hurricane Katrina devastated our nation, leaving millions without shelter, food, electricity, or hope. Whatever your beliefs about the government’s reaction to the crisis or the rampant crime and looting occurring, the fact remains that countless citizens of the Gulf Region need our assistance. Here are several ways you can help:

Short on Time? Donate directly to the American Red Cross at www.redcross.org. All you need is a credit card and about 2 minutes time, and donations of any monetary amount are welcome.

Short on Storage Space? Clean out your closet or garage and donate gently used clothing, household goods, and furniture to your local Goodwill Industries donation center. Your trash is often someone else’s treasure, and Goodwill will use the sales profits of the goods to help citizens in the Gulf region resume their jobs, or find new ones, as well as to rebuild the employment and career programs provided by agencies in the area.

Short on Cash? Throw a “benefit” at your place on Friday night! Instead of spending your extra cash on martinis at overpriced restaurants, buy some wine, and ask your guests to bring an appetizer and a $10 donation. Give the proceeds to an organization of your choice—Network for Good lists several options. Many organizations let you donate in honor of someone, so thank your friends for their generosity by listing them on your donation form.

Hot August Nights

2005-08-30T09:26:00.000-07:00

Los Angeles, California
Mostly Sunny
High
85° F

For the Angeleno without an air conditioner, hot August temperatures can be almost unbearable. Fortunately, there are several ways to cool down in the sweltering city: jumping in the ocean, drinking 2-for-1 Corona Lights at Cabo Cantina, sneaking in your neighbor's pool, and enjoying an ice-cold glass of limoncello.

The refreshing liquor is a product of Italy's sun-kissed Amalfi Coast, and available to Westerners at Trader Joe's markets for a mere $9.99 per bottle!

On a sizzling summer night, chill both the bottle and shot glasses--the vodka set from Crate and Barrel works well--in the freezer. You can sip the drink alone or serve with a bowl of vanilla ice cream and fresh berries. It just might be the most delicious way to endure the rest of the summer.

It's a Bru-tiful Life

2005-08-25T13:57:00.000-07:00

One of the best ways to savor the last few harvests of ripe summer produce is to make and serve bruschetta. The delectable and surprisingly versatile food is originally a product of Italy, and confirms that the country is a culture that embodies the delicious life. Serve it as an appetizer before a Tuscan dinner or as part of a cocktail party. Here are the ingredients for several recipes, both traditional and innovative. For each list, mix all the ingredients together and pile on toasted bread for an unforgettable (and relatively healthy!) treat.

Italian-Style Bruschetta

Tomatoes (as many as you have ripe and ready to use)
Fresh basil, finely chopped, to taste
Lots of minced garlic!
A few tablespoons of olive oil
Salt and freshly ground pepper to taste
A large glass of Chianti (to drink while cooking)

Goat Cheese and Mint Bruschetta

3 tablespoons olive oil
1 large garlic clove, halved
6 ripe tomatoes, seeded and chopped
1 teaspoon lemon juice
4 ounces soft fresh goat cheese
3 tablespoons chopped fresh mint

Sassy Summer Bruschetta (provided by BACARDI® Mixers)

1/4 pound sushi-grade tuna, diced
1 avocado, diced
1 pint strawberries, diced
1 tablespoon olive oil
1 small lime
2 tablespoons olive oil
Salt and pepper to taste

Yellow Tomato and Olive Bruschetta

2 large ripe yellow tomatoes, seeded and diced
3 ounces mozzarella, diced
1/4 cup chopped drained pimento stuffed green olives
1/4 cup chopped fennel bulb
1/4 cup finely chopped fresh basil
1 tablespoon olive oil
2 garlic cloves, minced or crushed
Salt and freshly ground black pepper to taste

Note: Do the Italians a favor and pronounce the word authentically: bru-SKET-uh. Though the nice folks at Macaroni Grill might tell you otherwise, a true Italian laughs at Americans who use the shhh sound.

Garden Party

2005-06-27T14:39:00.000-07:00

Vibrant pink and orange is a sweet, sorbet-inspired color scheme for a summer garden party.

Men Who Lunch

2005-06-08T13:18:00.000-07:00

Power luncheon for 25 men at an exquisite Malibu home.

Tuesday Night Dinner Club--Part IV

2005-06-07T17:07:00.000-07:00

Special Guests

Special Guests are boyfriends, girlfriends, brothers, sisters, husbands, wives, family, and friends, who patiently listen to foodie talk, eagerly try the good, the not so good, and the just plain too spicy to eat, and faithfully attend (and bring wine!) every week.

Special Guests are as much a part of the Tuesday Night Dinner Club as are the four who create the meals. Cheers and thanks to you, Special Guests!

Table for Eight

2005-06-02T10:47:00.000-07:00

Public Policy Dinner at the Valley Hunt Club in Pasadena, California. Flowers by Jacob Maarse.

June Gloom

2005-06-01T12:27:00.000-07:00

June Gloom is the bane of Los Angeles' existance. For one month, the city is engulfed in a deep, misty sea of grey clouds, and the promise of sun-kissed summer that May assured is long forgotten. A mocking reminder that, although the city of eternal sunshine, L.A. must endure one month of bleak, dreary, desolation while the rest of the country gets to extend the sunshine of Memorial Day weekend into the summertime season.

So what is the gloomy Angeleno to do? Mourn not with indoor margaritas and a George Foreman grill! The real solution to the June blues is to celebrate the night time with drinks and dishes as dark as the weather outside. Buy a bottle of Kahlua and invite friends over to share decadent dark chocolate cake drowned in coffee-flavored martinis for a treat that will warm up even the cloudiest day.

Delectably Dark (and Delightfully Easy!) Chocolate Cake

1 (18.25 ounce) package chocolate cake mix
1 cup Tia Maria or Kahlua (or other coffee-flavored liqueur)
2 (5.9 ounce) packages instant chocolate pudding mix
6 (1.4 ounce) chopped Skor bars
2 (12 ounce) containers Cool Whip, thawed
1 (1 ounce) square semisweet chocolate

Prepare chocolate cake according to package directions, and bake in a 9x13-inch pan. Cool. Cut into squares and pour coffee-flavored liqueur over cake. Prepare chocolate pudding according to package directions.

In large trifle bowl or other glass bowl, crumble half of cake. Top cake with half of chocolate pudding, half of crumbled candy bars, and one container of whipped topping. Repeat layering. Shave chocolate with a vegetable peeler for garnish. Keep refrigerated until serving.

Chocolate Sin Martini

1.5 oz. chocolate liqueur
1.5 oz. Tia Maria or Kahlua (or other coffee-flavored liqueur)
1.5 oz. Ketel One or other premium vodka
1 maraschino cherry

In a shaker filled with ice, pour in the liqueurs and vodka. Shake lightly and pour into a Martini glass. Garnish with the cherry.

Tuesday Night Dinner Club--Part III

2005-05-31T12:07:00.000-07:00

Jeff

As a hotel manager, Jeff is committed to hospitality, especially to his friends. Whether it is finding the perfect holiday present for each name on his list or preparing a special "South Beach" meal for his guests (myself included) who will undoubtedly be on another diet bandwagon the next week, Jeff is a genuine and true friend who cares for others on a daily basis. His culinary creations attest to this and are always characterized by delicious and passionate attention to detail.

Jeff served this savory treat at his last dinner party, a meal entirely devoted to sun-kissed citrus:

Coconut Rice Pudding Parfaits with Mango and Pineapple
Adapted from Epicurious.com

Coconut rice pudding
3 cups water
1 cup basmati rice
1 cup plus 2 tablespoons sugar
2 large eggs
2 large egg yolks
3 tablespoons cornstarch
4 teaspoons vanilla extract
1 1/2 cups whole milk
1 cup canned unsweetened coconut milk*
1 teaspoon salt
1 cup shredded coconut, toasted
1 cup whipping cream

Macaroon crumble
1 1/2 cups sweetened flaked coconut
2/3 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/4 cup sugar
3/4 teaspoon salt
4 1/2 tablespoons chilled unsalted butter, diced

2 cups chopped peeled fresh pineapple
1 cup chopped peeled pitted fresh mango

For rice pudding:
Bring 3 cups water to boil in heavy medium saucepan. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes. Drain if necessary. Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla in large bowl to combine. Bring whole milk, coconut milk, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan. Pour over sugar-egg mixture, whisking constantly. Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened. Remove from heat. Fold in cooked rice and coconut. Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours. (Can be prepared up to 1 day ahead. Keep refrigerated.) Stir in cream.

For macaroon crumble:
Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Toss coconut, flour, both sugars, and salt in large bowl to combine. Using fingertips, rub butter into mixture until clumps form. Spread mixture on baking sheet, patting down slightly. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.

Toss pineapple and mango in bowl to combine. Spoon 1/4 cup rice pudding into each of 6 wineglasses. Top each with 1/4 cup fruit mixture. Sprinkle each with 2 tablespoons macaroon crumble. Repeat with remaining pudding and fruit mixture (reserve remaining pudding for another use). Sprinkle each parfait with 2 tablespoons macaroon crumble and serve.

*nsweetened coconut milk is available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

Makes 6 servings.

Please visit Jeff's Blog!

Tuesday Night Dinner Club--Part II

2005-05-24T10:40:00.000-07:00

Kristy

My best friend through thick and thin, Kristy brings excitement and joy to every day and every life she touches. Kristy finds happiness in the little things in life--her herb garden, tiny topiaries she discovers on the sale rack, a new recipe to try for her husband. She is also wonderfully ambitious; when her mind is set on something, she will certainly accomplish it, whether it is embarking on a new career or re-creating her favorite Italian cuisine.

Kristy and her culinary creations bring delight to my life, especially this recipe, my favorite guilty pleasure:

Molten Chocolate Cakes
(adapted from epicurious.com)

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 T (1 1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 1/2 C powdered sugar
1/2 C flour

Vanilla Ice Cream
fresh mint (for garnish)

Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. The recipe up to this point can be made 1 day ahead: cover with saran wrap, chill.

Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Top with ice cream and sprig of mint, serve immediately.

Makes 6.

Please visit Kristy's Blog

Quote of the Day

2005-05-18T09:44:00.000-07:00

"The chief virtue of cocktails is their informal quality. They loosen tongues and unbutton the reserves of the socially diffident. Serve them by all means, preferably in the living room, and the sooner the better."

-Irma Rombauer

Tuesday Night Dinner Club--Part I

2005-05-17T11:21:00.000-07:00

The next several Tuesdays will be dedicated to my dear friends in the Tuesday Night Dinner Club.

Scott

Not only is he a true friend, Scott is my creative inspiration. Every bone in Scott's body is imaginative and innovative! A graphic designer by day, Scott is a true artist through and through, which is always revealed in his culinary concoctions. When creating a "Literary Dinner" consisting of meals based on poetry, or making a cake entirely out of crepes, Scott's culinary and creative geniuses are always a perfect pair.

My favorite recipe from Scott is undoubtedly:

Bleu Cheese and Grape Truffles

(For 10-15 people)
6 oz softened bleu cheese
6 oz cream cheese
1 tbs cognac or port
1 cup very finely chopped pistachios (use a food processor)
1 bunch of green seedless grapes

Mix the two cheeses and the cognac in a mixing bowl until completely mixed. Mold the cheese around the grape so that it completely covers the skin (be careful to not use too much cheese; it can be overpowering). Then roll the cheese covered grapes in the finely chopped pistachios until the cheese is barely visible. Chill the grapes for about 45 minutes before serving. Then, your guests will love you, as much as Scott's guests love him!

Please visit Scott's Blog !

Summer in the City

2005-05-16T10:58:00.000-07:00

For the cooking aficionado, the best part about summer is the abundance of fresh produce, and particularly seasonal farmer's markets, where one can find deliciously ripe produce for well below grocery store prices. Angelenos can visit the Brentwood Farmer's Market on Sundays during the summer and find large, ripe, delectable avocados for only $1 each! Buy a dozen, and then enjoy all week long with these recipes from everyone's favorite culinary websites.

Guacamole

Avocado and Sun-Dried Tomato Spring Rolls

Grilled Avocado, Tomato, and Red Onion Salad

Mahi-Mahi with Blood Orange, Avocado, and Red Onion Salsa

Chipotle Steak with Pineapple-Avocado Salsa

Centerpiece Chic

2005-05-10T13:40:00.000-07:00

Cheers!

2005-05-10T10:01:00.000-07:00

Need a vacation? Take a long weekend and enjoy the still-blossoming, leisurely vineyards of Amador County, just east of Sacramento. The following is a taste of the area’s almost 30 wineries:

Young's Vineyard
By far the most beautiful grounds in the area, this winery offers both elegant wines and presentation. A perfect wedding or event site as well. Try the Barbera or Sangiovese, and come home with an elegant wine bag as well!

Bray Vineyards
A relaxed winery that maintains its family-owned charm. Try the "Brayzin Hussy Red" for the perfect BBQ blend!

Villa Toscano
The best shopping in the area, as well as the only place in the valley to order a meal. Because this is one of the trendier wineries in the area, it tends to get crowded, so arrive early or try barrel tasting in the corner!

Dobra
Tucked deep in the valley on an unpaved road, this hidden treasure offers some of the area's most delicious blends. It also boasts beautiful picnic grounds (though no bathroom--just an outhouse) and an delectable platter of basil and olive oil-drizzled mozzerella for your tasting pleasure!

Deaver Vineyard
Friendly staff, affordable shopping, and a wide variety of port make this winery a must-see. All bottles are drizzled in shimmery gold wax, which make elegant vases after the wine has been enjoyed.

Story Winery
A small, relaxed winery with an outdoor champagne tasting bar, this is the perfect last stop. The dozens of Zinfandels offered are delicious, refreshing, and affordable.

Growing Up

2005-04-21T14:22:00.000-07:00

Growing up—the gut-wrenching phrase that brings such dreadful tasks as saving for a down payment, investing in an IRA, and…finally trading in the vintage beach loft for a sassy, sophisticated city abode!

Bedroom décor packed? Check!

Shoes packed? Check—though not sure how to fit them all in 2-door Nissan OR new closet, must work on later…

Kitchen supplies packed, boxed, bubble-wrapped and otherwise thief-drop-break-and-open proof? Check!

Last dinner party in the old apartment held? Uh oh….

Panic sets in when guests arrive in T minus 2 hours and the only 3 remaining kitchen utensils are: left hand, right hand, and pizza tray that won’t cram into "Baking Tins" box. Even the tried and true recipe box has been carefully packed into “Cookbooks & Misc.”

Luckily there is one person who always seems to save the day when it comes to moving. (Like the night before college, when coming to the dreadful realization that bedrooms in fact do NOT pack themselves...) Even though Mom is not physically here to help, her veggie pizza stands in to solve the grown-up moving dilemma. A casual yet gourmet dish that will entice guests and make them feel special, since bare walls aren’t doing the trick, this pizza is simple enough to make even in the absence of your favorite tools and appliances.

Good thing--since growing up has not yet brought with it “take guests to Nobu” as a viable option.

Mom’s Veggie Pizza

Start with a pre-made pizza crust (Boboli works well)
Combine pre-made pesto, ranch dressing, and finely chopped garlic and spread over the crust for sauce.
Then top the pizza with veggies in the following order:
Spinach
Zucchini (slightly salted)
Tomatoes
Artichoke hearts
Mushrooms
Olives
Green onions
Finish with grated mozzarella and parmesan cheeses. (Can omit for a healthier pizza.)
Bake 10 minutes at 450 or until veggies are crispy and crust is golden brown.

In Praise of Dinner Parties

2005-04-06T13:03:00.000-07:00

"The most traditional form of entertaining, and to our mind the most satisfying, is the sit-down dinner party. At good dinner parties, conversation flourishes, friendships are forged or reinforced, and good food and drink can be appreciated and discussed. In no other form of entertaining does the host so unequivocally display respect for the guests and convivial concern for their welfare."

-taken from The Joy of Cooking

Flower Power

2005-02-09T13:51:00.000-08:00

For an unforgettable centerpiece, think outside of the bubble bowl. This design, made from inexpensive leaves and gerbera daisies picked up from any local florist, can be easily made using a florists block or styrafoam ball. Stick with one color to keep it simple, or try it with with multicolored flowers on black linen for an elegant outdoor affair.

Fat & Happy

2005-02-08T10:31:00.000-08:00

Not Thanksgiving, Christmas, or Halloween—if any a day to eat anything and everything one desires, it’s Fat Tuesday. The day before Ash Wednesday, also known as Mardi Gras, Fat Tuesday is the last call before Lent--the long period of giving up something one enjoys. And your excuse to guiltlessly cheat on your diet!

Yes, of course that means eating chocolate for breakfast and pizza for lunch, but to add some festivity into your feast, invite your friends over for mint juleps and jambalaya—a traditional New Orleans meal! While this spicy stew takes extra time to prepare, it's flavor is well worth the wait. (And who says you can't snack on garlic bread in the meantime??)

Bourbon Street Jambalaya

2 tablespoons garlic, minced
1 tablespoon crushed red chile flakes
4 bay leaves
1/2 cup canola oil
8 ounces tomato puree
1 (32-ounce) can tomatoes, diced in puree
1 (32-ounce) can tomatoes, diced
1 pound andouille or other hot, smoked sausage
1 quart chicken stock
4 cups green peppers, diced
4 cups yellow onions, diced
Cooked Rice
1 pound chicken, boned and cubed
Salt and pepper, to taste
1/2 cup scallions, diced

Preheat oven to 350 degrees F.
Saute the garlic, chiles, and bay leaves in the oil. Once the garlic is fragrant, add all the tomato products and simmer, stirring for about 45 minutes.

Slice and roast the sausage for about 20 minutes, drain fat.
Add to the tomatoes, chicken stock, sausage, green peppers, and onions and simmer another 1 to 1 1/2 hours, add salt and pepper. The jambalaya is finished when it has thickened and turned brick color, without any more oil coming to the surface.

At this point, cook a big pot of rice to mix with the sauce (equal amounts of rice to the sauce) and add any meats you want to the jambalaya sauce (chicken pieces, shrimp, alligator, veal etc.) Poach the meat in the sauce to cook it. Add scallions at the last minute for color.

Comfort & Spice & Everything Nice

2005-02-01T10:14:00.000-08:00

Pasta-the easy, inexpensive and reliable comfort food is a dinner party staple. Why not spice your next one up with this flavorful sauce, affectionately coined "Streetwalker's Sauce" by its Italian creators.

Puttanesca Sauce*

Enough for 1 lb. pasta

Heat in a large skillet over medium heat:
¼ c. extra-virgin olive oil

Add:
2 large cloves garlic, minced
1 dried red chili pepper

Cook, stirring and crushing the pepper with the back of a spoon, just until the garlic is pale blond, about 30 seconds. Stir in:
1 c. oil-cured black olives, such as Gaeta, pitted and coarsely chopped
6 anchovy fillets, soaked in water to cover for 5 minutes and drained
½ teaspoon dried oregano

Cook for about 30 seconds, then stir in:
1 28-oz. can whole tomatoes with juice. Crush the tomatoes between your fingers as you add them to the pan.

Simmer, uncovered, until the sauce is thickened, about 5 minutes. Stir in:
3 tablespoons minced fresh parsley
2 tablspoons drained capers

Season with:
Salt and ground black pepper to taste.

*Taken from The Joy of Cooking

Quote of the Day

2005-01-19T16:44:00.000-08:00

“Health food is an interesting term to me. Two hundred years ago, bacon was health food. You lived longer if you ate huge quantities of fat and salt. You were better off drinking beer or wine rather than water.”

-Ethan Becker

When the Going Gets Tough...

2005-01-19T15:30:00.000-08:00

...the tough make martinis! 'Nuff said.

The Classic Vodka Martini

Dash of dry Vermouth
2 ounces Ketel One vodka, chilled
Dash olive juice
2-3 large green olives

Pour a little bit of dry vermouth in a chilled martini glass and swirl to coat the inside of the glass. Dispose of excess vermouth. In a shaker full of ice, shake the vodka and olive juice vigorously before straining into glass.

Drink, enjoy, repeat as necessary.

Leading 'Role

2005-01-09T16:56:00.000-08:00

Casserole. Even hearing the word makes you shudder, bringing back memories of canned tuna, egg noodles, and grease-stained newspaper clippings. On the other hand, hearing your mother proudly announcing "Only $.65 per serving!" as she plopped her creation on the family dinner table reminds you of your dinner party on Tuesday--and your looming Christmas credit card bill.

Here's a new take on the old easy-cooking favorite: while simple, inexpensive, and large enough to feed 3 couples, this dish is so sophisticated, no one will ever guess it's incriminating name.

Shrimp & Orzo Casserole

2 tsp. olive oil
2 cloves garlic
1/2 tsp. oregano
Dash red pepper flakes
14.5 oz. canned tomatoes
14 oz. can chicken broth
1 cup orzo pasta
14 oz. can artichoke hearts
1 tsp. grated lemon peel
Freshly ground pepper
1 lb. cooked shrimp (frozen works well)
2 tbsp. fresh parsley
1 cup feta cheese

Heat oven to 425. Spray a 9 x 11 baking dish with non-stick cooking spray.

In a saucepan, heat oil, add garlic, oregano, and red pepper, cooking 30-60 seconds. Add tomatoes and mash with a potato masher. Add broth, simmer. Stir in orzo, artichoke, lemon, and pepper. Pour in baking dish and cover with foil. Bake 15 minutes, then stir. Add shrimp, then stir again. Sprinkle with parsley and feta. Bake uncovered 5-10 minutes until orzo is tender and feta starts to melt.

Low (Carb) Maintenance

2005-01-07T15:27:00.000-08:00

Dilemma: Tonight is wine and appetizer night at your place—with a list of guests who have sworn off anything resembling a carbohydrate (see Resolution Revolution) and will turn their noses up at your normal brie-and-baguette one-appetizer-suits-all routine. But are you really going to serve cheese and salami on your new Kate Spade dishes? Think again—you CAN serve a low-carb first course while maintaining your culinary reputation with these warm prosciutto/cheese pillows served warm over mixed greens.

They’ll be over their diets in February—but expect requests for this tasty dish for months to come.

Prosciutto Pillows Stuffed with Goat Cheese

8 thin slices Prosciutto di Parma (4 ounces)
4 ounces goat cheese, cut into 8 slices
2 tablespoons drained and chopped sun-dried tomatoes in oil, divided
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon prepared pesto sauce
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups mixed salad greens

1. Lay 1 slice prosciutto on a work surface; top with a slice of goat cheese, an inch from narrow end. Top with 3/4 teaspoon sun dried tomatoes. Fold end of prosciutto over cheese and roll up, folding in edges to enclose cheese. Repeat with remaining prosciutto, cheese and tomatoes.

2. Heat oven to 300°F. Arrange pillows on a shallow baking pan, seam side down; cover with foil. (Can be made ahead up to this point. Cover tightly with aluminum foil and refrigerate up to one day.) Bake 5 minutes, until just warm.

3. Make Basil Vinaigrette: Whisk together olive oil, vinegar, pesto sauce, salt and pepper in a bowl. Makes 1/4 cup. To serve, divide greens on 4 plates; drizzle with dressing top with 2 pillows each.

Resolution Revolution

2005-01-05T11:28:00.000-08:00

New Year’s Resolutions. The three cringe-worthy words mean the end of your indulgent holiday season and the start of a bleak, disciplined January. Run five times a week. Start Atkins. Read War and Peace. Pay off the Banana Republic card. It’s no wonder that resolutions rarely last until Valentine’s Day—what about this list would get anyone motivated?

Instead of the usual diet/exercise/money routine, add one of these ideas to your self-improvement plan. Finally—some resolutions you might just be able to keep!

1. Perfect the art of wine and food pairing. The Food Network’s grid is a great place to start: http://www.foodnetwork.com/food/wd_pairings/0,1975,FOOD_10017,00.html Or, get a group of friends together and split the cost of a lesson from a professional in your area. Not only a fun activity, wine pairing is a valuable tool that will impress your dinner guests for years to come!

2. Make your family proud and learn to make a complete meal reminiscent of your background or heritage. A traditional Tuscan feast for Italians, or a variety of exotic tapas if you are Spanish-will be the perfect meal for the next family get-together. If your background is more scattered than specific, spin your globe or choose a culture that interests you. Greek tzatziki is always a winner, no matter where you call home. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6345,00.html

3. Start your own blog! Have a passion for art, boating, books, or just want to share your daily thoughts and activities with friends? Go to http://www.blogger.com/start and sign up for a free account!

4. Make the world a better place without even leaving your desk. Count your blessings for your health and safety, and then click on http://oxfamamerica.org/ or http://www.redcross.org/ and donate to organizations that care for those who don’t have either. Any amount you can afford is welcome, and you can specify which country, disaster, or fund you would specifically like to reach, such as Sudan or the tsunami relief fund.

5. Celebrate yourself! Make a list of all the things you accomplished in 2004. Allow yourself between $1 and $10 (if you got a nice Christmas bonus!) for each accomplishment and use the total amount to buy something specifically for YOU—a calendar, coffee card, book, movie, or anything you’ve had your eye on. Then, every time you enjoy your purchase, remember and be proud of all you’ve achieved in the past year.

Happy New Year!

Brownie Points

2004-11-30T13:16:00.000-08:00

Admit it--between Thanksgiving and New Years, you’ve sent Dr. Atkins and your Weight Watchers point counter on an extended vacation. Then why not celebrate with your friends the way you did in junior high when calories really didn’t count by making and eating a whole pan of gooey brownies and not feeling guilty for a single bite. But remember: indulgence is oh-so-much better when you work for it—leave the box of mix in your pantry and make brownies from scratch. Smother them with ice cream or drown them in milk—either way enjoy, enjoy, enjoy….

Best Chocolate Brownies

2 ounces unsweetened chocolate, chopped
1/2 cup semisweet chocolate chips
3/4 stick (6 tablespoons) unsalted butter
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup walnuts, coarsely chopped

Preheat oven to 350 degrees and butter and flour a 9-inch square baking pan, knocking out excess flour.

In a metal bowl set over a pan of barely simmering water melt chocolates and butter, stirring, and remove bowl from heat. Cool chocolate mixture.

In a large bowl whisk together sugar, eggs, and vanilla until smooth and whisk in chocolate mixture. Add flour and salt and stir until combined well. Stir in walnuts and spread batter in prepared pan. Smooth top and bake in middle of oven 30 to 40 minutes. Cool brownies in pan on a rack and cut into 3-inch squares.

Home Remedy

2004-11-12T20:47:00.000-08:00

After a long, hard week, plan a special event with only one guest on the invite list--you. Time: as soon as you get home from work. Attire: casual, very casual. Menu: the most comfortable recipe in your box, followed by a cup of hot chocolate spiked with a shot of Peppermint Shnopps. Watch Love Actually, Sex & the City reruns, or anything with Julia Roberts and fall asleep listening to the rain and wind. Enjoy and vow to plan these events more often....

Halloween Treats

2004-10-28T11:07:00.000-07:00

Think Halloween sweets consist only of bite-size Snickers and candy apples? Think again—rely on the season’s traditional flavor for this easy, delicious treat that is the perfect addition to any holiday party.

Pumpkin Cheesecake Bars

1 16 oz. pound cake mix
3 eggs
2 tablespoons melted margarine
4 teaspoons pumpkin pie spice
1 8 oz. package cream cheese, softened
1 14 oz. can sweetened condensed milk
1 16 oz. can pumpkin
1/2 teaspoon salt
nut topping

Preheat oven to 350 degrees. Mix cake mix, 1 egg, melted butter and 2 teaspoons pumpkin pie spice until crumbly. Put in 13x9 pan. Beat cream cheese until fluffy., Beat in milk, 2 eggs, pumpkin, remaining pumpkin pie spice and salt. Mix well and pour over crust. Sprinkle nuts on top. Bake 45-60 minutes or until set. Refrigerate several hours. Cut into brownie-size pieces and serve!

Festive October

2004-10-26T08:41:00.000-07:00

Contrary to common American belief, Halloween is not the only reason for celebration in October. Break the tradition by holding a German-style Oktoberfest party this week, before the month is over. Serve this recipe for Bratwurst with Apple Salsa over sauerkraut or cabbage, as well as plenty of beer out of original steins—you may find them at a consignment store, or check out www.steincenter.com.

Bratwurst with Apple Salsa

3 (8 oz.) packages bratwurst (health nuts can substitute chicken or turkey sausage), grilled.

Salsa:
2 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes
3 sweet apples (Golden Delicious), peeled, cored, and chopped
1 tablespoon fresh oregano, minced (1 teaspoon dried)

Stir sugar, vinegar, lemon juice and red pepper flakes together in a small saucepan, bring to a boil. Add half of the chopped apples, cover pan and reduce heat; cook gently until apples are very soft. Mash them with a potato masher until practically smooth. Stir in oregano and remaining chopped apples. Refrigerate. Serve chilled with grilled sausage and cabbage. Prost!

Summer's End

2004-10-22T13:37:00.000-07:00

LOS ANGELES, CA
Current Conditions
66°F
(19°C)
Sunny

Summer’s last call means an impromptu Friday night happy hour with friends. Serve pitchers of Sangria with tortilla chips and guacamole (recipes following.) Sit out on the patio, share your favorite memories of the summer, and move inside before the night gets too cold.

Sunset Sangria
3 tablespoons sugar
3 shots spiced dark rum or brandy
3 shots Triple Sec or Grand Marnier
1 orange, sliced
1 lemon, sliced
2 ripe peaches, cut into wedges
2 ripe pears, chopped
2 cinnamon sticks
1 bottle Rioja or Spanish red wine
Sparkling soda water, for topping off glasses of sangria at table

Combine all except soda water into a large pitcher. Chill or serve over ice. Top glasses of sangria off with a splash of soda water

Classic Guacamole
2 medium avocados, peeled and pitted
2 Tbsp red onion(s), chopped
4 Tbsp cilantro, fresh, chopped
2 Tbsp fresh lime juice
Few dashes Tabasco or hot sauce
Salt to taste
Mash avocado and mix with all other ingredients. Add chopped tomatoes or bell peppers for variety.

Autumn Nights

2004-10-20T13:01:00.000-07:00

On a rainy autumn night spent cuddling with your loved one or laughing with close friends, why not forgo the usual bottle of Cabernet and share this recipe for spiked apple cider instead? You’ll get the same warming, relaxing effect, as well as enjoy the spicy, fruity flavors of fall.

Fireside Apple Cider
1 red apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
1-2 cups amaretto or Goldschlager (depending on how strong you like it!)
Cinnamon sticks to garnish

Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the liquor. Slowly bring to a simmer over low heat for 10 minutes. Remove from the heat and add the liquor. Discard the apple. Ladle into large mugs and garnish each with a cinnamon stick. Sit by the fire, listen to the rain, sip slowly, and enjoy!

It's Getting Chili...

2004-10-19T09:25:00.000-07:00

Dilemma: Sunday, invited friends over for midweek dinner party on Tuesday. Monday, coworkers decide to do Happy Hour…on Tuesday. What’s the overbooked entertainer to do?

It’s simple: Pull out the slow cooker (or stop by Costco and invest in one if you don’t have Mom’s hand-me-down) and make a pot of comfortable, perfect-for-autumn chili before you leave for work in the morning. Then stroll back post a few mai tais to a home that smells like you spent the whole afternoon in the kitchen.

Fill small bowls with shredded cheese, sour cream, and chopped green onions, and let guests pile on their favorite toppings. Share stories of autumn weeknights at home and enjoy the comfort of friends who love you whether you spent five hours or five minutes on dinner.

Mom’s Famous Chili
1-1.5 lbs. ground beef or turkey
1 onion
1 large can stewed or diced tomatoes, undrained
1 can kidney beans, undrained
2-3 cans pinto beans, drained
2 packets chili seasoning mix
1 chopped bell pepper
Tomato sauce (to thicken chili, if necessary)
Brown meat with onions. Combine all in slow cooker, cook on low 8-10 hours. Enjoy!

Saturday Brunch

2004-10-15T09:13:00.000-07:00

Tired of the Sunday morning mimosa-egg white-fruit brunch routine? Host a hip, casual Saturday brunch instead--on your porch if possible while the days are still warm. Your guests, who can come clad in jeans from the night before, flip flops, and a simple T will thank you for the change from the sundress and "No, I'm not hungover, why?" Audrey Hepburn sunglasses.

Make a comfortable menu like scrambled eggs with red bell peppers, green onions, and prosciutto with sourdough toast and sliced tomatoes. Serve with ample pitchers of Bloody Marys.

Dirty Bloody Mary Pitcher

4 cups tomato juice
1 cup Ketel One Vodka (or Absolut Pepper for a kick!)
4 dashes Tabasco sauce
1 teaspoon grated horseradish
2 dashes Worcestershire sauce
1 oz. green olive juice
Pinch of celery salt
Pinch of black pepper
2 small lemons, juiced
Ice
Celery spears, for garnish
Large green, stuffed olives, for garnish

Combine all ingredients in a pitcher; pour into 4 large glasses filled with ice and garnish with celery spears and olives.

Drink, enjoy, repeat. Again.

Posh Pumpkin Pasta

2004-10-07T21:15:00.000-07:00

For a festive fall dinner party, serve this delicious pasta dish in a hollowed-out pumpkin instead of a bowl:

Pumpkin Penne

1 yellow onion, finely chopped
1 red bell pepper, finely chopped
2 large garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup canned solid pack pumpkin
1 cup chicken broth
1/2 cup water
2 tablespoons heavy cream
Freshly grated nutmeg to taste
1/2 pound penne or other tubular pasta
3 tablespoons minced fresh parsley leaves
Freshly grated Parmesan

In a large skillet, cook the onion, bell pepper, and garlic in the butter over moderate heat, stirring until the vegetables are softened. Then, stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, boil the penne in a kettle of salted boiling water until al dente, ladle out of the reserve about 1 cup of the cooking water, and drain the penne well.

Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Put all in pumpkin, sprinkle with Parmesan, and serve with a sprig of fresh parsley.

Shaken

2004-09-28T21:09:00.000-07:00

Whether Apple, Espresso, or Blue, a Signature Martini should always accompany the gin or vodka classic at any celebration. The Crantini, for example, is an improvised version of the Cosmopolitan that works well for any get-together

1 oz Cointreau
1 splash Cranberry juice
1 squeeze of fresh lime juice
2 oz Vodka

Combine all with ice in a shaker--strain into a martini glass and serve with a slice of lime or single berry dropped in the center. Serve as the first cocktail of the night--then feel free to serve whatever you have on hand. Enjoy!

Antipasto Salad

2004-09-27T21:45:00.000-07:00

For a light dinner party, you can never go wrong with Italian Antipasto salad. A flavorful dish that's sophisticated yet simple to make, the salad can be altered or improvised depending on the ingredients you have already in your pantry.

Antipasto Salad

1/2 c. basil leaves, coarsley chopped
1/3 c. red wine vinegar dressing
1 small head Romaine, chopped into bite-size pieces
1 7 oz. jar roasted red peppers, drained
1 12 oz. jar pepperoncinis, drained
1 large mozzerella ball, sliced
8 oz. pepperoni
1 12 oz. jar marinated artichoke hearts, drained
1 c. oil-cured black olives
1/2 tsp. dried red pepper flakes
Freshly ground black pepper
Freshly grated Parmesan cheese

Combine all ingredients and toss with dressing. Top each plate with freshly ground pepper, grated parmesan, and a small basil leaf. Serve with ciabatta bread and Chianti. Makes 6 servings.

Happy Autumn!

2004-09-22T11:25:00.000-07:00

One of my favorite things to make when it starts getting chilly is Vegetable Soup. It's healthy, so simple, and can be made with almost anything you have around the kitchen! This recipe makes is perfect for dinner for one person, or a side dish for two or three.

1 can chicken broth (I use fat-free or reduced sodium)
2 cups canned, frozen, or fresh vegetables. Some of my favorites are:

-Tomatoes
-Spinach
-Zucchini
-Cabbage
-Mushrooms
-Onions
-Corn
-Carrots
-Celery

Also, I like to add frozen shrimp for extra protein. The best part about this soup is that it's different every time!

Heat on a stove over medium heat until all is warm--10-15 minutes should be enough. Season with fresh ground pepper and basil when in season.

Menus

2004-09-21T01:08:00.000-07:00

At formal events, I set make framed 5x7 menus of the courses being served that evening on the tables. Why not do the same for more intimate gatherings? Here is what I'm serving tomorrow night:

Hors d'ouvres
French Baguette and Assorted Cheeses

First Course
Butternut Squash Soup with Ginger Shrimp

Second Course
Ribboned Zucchini and Mixed Green Salad

Entree
Baked Salmon with Red Wine Reduction Sauce
Green Beans with Lemon Dijon Butter

Dessert
Chocolate Fondue with Pears

Simple frames and stationery with an elegant yet legible script font such as Sheer Beauty provide a sophisticated table decoration while still allowing the menu to speak for itself. Bon Appetit!

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2004-09-17T15:17:00.000-07:00

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