Tuesday, April 30, 2013
Thursday, April 25, 2013
Tip 1: Bite off what you can chew
It’s also OK to buy things instead of make them. Dessert is a good candidate for this.
Tip 2: Do things in advance
Start with dessert. It’s better if dessert is not something that you have to fuss with during a party. Make dessert the day before, store it and forget about it.
Next I consider side dishes. If we are having a salad, I make it in advance and store in the fridge (without dressing of course!). Vegetables such as carrots and asparagus can be parboiled in advance and stored in the fridge. I just warm them briefly in a pan with butter or olive oil and serve. If I am doing a potato dish I choose one that can be made in advance and either cooked or reheated prior to serving. If you do need to cook a side dish just prior to serving, all of the prep work should be done in advance.
The main dish is the only thing we are likely to cook while we have guests. Try and select dishes that need minimal time and attention - grilled meat or something that goes in the oven and can stand a bit before serving.
Tip 4: Think beyond food
Dinner parties are not just about the food. Take some time before your party to pull out all of the serving dishes you will be using. Set the table and figure out what dishes and glasses you need to accommodate your menu. Make sure you have water on the table.
What are some of your tips for successful dinner parties?
Tuesday, April 23, 2013
If I had to pick five favorite seasonings in my kitchen Penzey’s Florida Seasoned Pepper would definitely be on the list. Why is that?
As part of a quick, easy chicken marinade: I use either boneless, skinless chicken breasts or chicken tenders. Poke the chicken with a fork a few times (this helps the marinade absorb better). Sprinkle the chicken on both sides with Kosher salt and Florida pepper. Put the chicken into a Ziploc bag or some sort of dish (I usually use a glass Pyrex pan), pour on some good olive oil and squeeze in some lemon. Maybe add some minced garlic. Smoosh it around a bit. Put in the fridge for up to about two hours. Remove from marinade and cook on either the barbeque or stove.
Friday, April 19, 2013
Wednesday, April 17, 2013
|Restaurant favor boxes|
I love the idea of party favors. There is something so fun about getting
to take home a little memento after a party.
It seems I am not alone. Many nice restaurants have a custom of sending
guests home with little treats for the next day. I have tried to adapt this to my own entertaining Here are my criteria for successful party
Heart-shaped marshmallows displayed in a copper heart
Neon shortbread towers for a summer BBQ
The Christmas version of the shortbread towers
Monday, April 15, 2013
Friday, April 12, 2013
Wednesday, April 10, 2013
|I'm now using several recipe binders|
|Using the same paper on all spines makes the notebooks look neat on the shelf|
Monday, April 8, 2013
How do you store your wine?
Friday, April 5, 2013
|Farms with chickens|
|Another view of the farm|
|A vineyard in Dry Creek showing its sping colors|
|The turn around at mile 5 :)|
|Cows and a horse co-existing peacefully|
|Spring calla lillies|
|Pretty pink tulips|
Wednesday, April 3, 2013
Monday, April 1, 2013
For the longest time, I struggled with cooking asparagus. I tried steaming, baking, grilling and microwaving. It never turned out right. Then I read a recipe (I wish I could remember where) that used this easy method. I tried it and … drumroll … it worked! Maybe you already know how to cook asparagus but you’d like another method to have in your repertoire. Maybe, like me, you never quite mastered it. Either way, you will love this easy, foolproof, three-step way to cook asparagus.
You have two choices here:
Dry the fry pan and heat some olive oil in it. Add the asparagus and turn it to coat (use a fork or tongs). Let the asparagus heat through and then add salt, pepper and perhaps some balsamic vinegar. Remove from the heat and serve.