Après Fête

Spicy Black Bean Crab Dinner Party

2012-02-06T18:54:00.000-08:00

Despite my great love for parties, I didn't have a wedding; Greg and I eloped. Some people found this shocking but I always knew it was a moment I wanted to celebrate with just Greg. However, that doesn't mean that I haven't imagined every detail (food-wise) of what I would serve if I had had all of my loved ones to Central Oregon for a wedding celebration. And for our rehearsal dinner, it would be this spicy black bean dungeness crab. It is my all-time favorite meal to share with others. It's messy. It's interactive. It's simple. And, it's delicious. I can't take much credit for the amazing flavors of this menu, it's my mom all the way. It was a Campbell family staple (often enjoyed on New Year's Eve). My memories of giggling as we ate, tickled with delight and shocked at how much we could consume, are why I would want to share this meal in a rowdy, festive atmosphere. Newspapers spread down a long table and plenty of bowls for shells, are the only decor elements necessary. The sweet & sour cucumber slaw is the perfect cooling compliment to the spicy kick of the crab sauce. And the satisfaction that comes with a meal you have to work a little for (all the crab cracking) is something I cherish. Plus, the very best thing about this meal might just be the copious amounts of garlic bread one gets to justify eating as a means for sopping up all of the garlicky, gingery black bean sauce that clings to the wok. After this rich feast, refreshing ice cream seemed like the right amount of sweet. I'm loving Jeni's Splendid Ice Cream at Home cookbook for unique flavor combinations and the best ice cream recipes I've ever made. Though I didn't have a wedding, I'm not opposed to a ten year anniversary party, so I have plenty of time to plan the details of my rib-fest and a catch and grill your own trout departure brunch! Until then, please enjoy the crab and slaw recipes...

The Menu

sips

ginger & lemongrass infused vodka sours

snacks

wasabi peas

sesame crackers & peanuts

herb salad rolls with vietnamese & peanut hoisin dipping sauces

family style, sit down

spicy, black bean dungeness crab in woks

sweet & sour cucumber slaw with bay shrimp

garlic bread, lots and lots of garlic bread

sweets

momofuku's cornflake-marshmellow-chocolate chip cookies

ice cream trio

peanut butter & banana. toasted rice & coconut. key lime frozen yogurt

Baby Shower in a Box

2012-02-02T09:46:00.000-08:00

I love my friends. I really do. But since I grew up in Oregon, went to school in New York and now live in Los Angeles, those friends are pretty spread out. And since life continues to be full of celebrations--birthdays, engagements, weddings, showers of all kind, babies and more--it's impossible to fly around to celebrate all of them in person. So, for my expecting friend Deirdre, who lives in Charleston, I created a "Baby Shower in a Box." I sent an email to the rest of our college friends requesting: a baby photo, a decorated onesie, and their favorite children's book. Packages arrived from London, New York, Minneapolis & Oregon (thank God for Amazon) and I had all of the elements for the box. Laura clearly found her calling as a vet as all of her books feature animals (loved being reminded of Babar). My mom decorated her onesie with cowgirl details in homage to Deirdre's trip to Oregon where she purchased cowboy boots and fell off her horse. And Eric may take the cake with his book--Eric, the Wild Car--since, in his words, "I'm pretty sure she doesn't have this one." For the task of making the gifts pretty, I enlisted Amy's help. She wrapped the books in craft, and the onesies in hot pink; plus, we created the classic baby photo guessing game, complete with answer key. One advantage of the 'baby shower in a box' is that you only need one party favor. For Deirdre, I assembled an array of samples of perfumes that all have 'notes of Daphne' (the baby's name). I'm pretty excited about my new solution to showing love for moms-to-be when getting everyone together isn't in the cards. This way we can all save our visits to Charleston for a time we can meet baby Daphne.

"Baby Shower in a Box" Elements

a single party favor

baby photo guessing game

"decorate a onesie" onesies

"favorite children's book" books

celebrity's baby's names guessing game

New Old Fashioned

2012-01-22T09:46:00.001-08:00

I love a theme for a million reasons. A theme keeps a party creative, detailed and there's a guide to the whole thing for both food & decor. For my friend Kara's birthday last weekend, all she wanted 'good food.' Makes my job a little trickier. Where to start with ideas? I get bored making the same things over and over again so I wanted to mix things up, while finding balance with a few tried and true favorites. Winter is the season with the least amount of inspiration at the markets so I have to go elsewhere for my sources. I devour food magazines and tend to over order at restaurants to taste as many new ideas as possible. Plus I have my go-to cookbooks--Sunday Suppers at Lucques, Wildwood, the Canal series--that I'm always rereading because a previously dismissed recipe, can suddenly seem like the best dish on earth (latest favorite: Off the Menu). Then, when I'm especially unsure of what to make, I start browsing the websites of the best restaurants with rotating, seasonal menus: The Tasting Room, Le Pigeon, Girl and the Goat, Chez Panisse & Olympic Provisions. Here I always find exciting flavor combinations and little twists that make food new again. You don't need to always reinvent the wheel, but keeping it fresh is what keeps me engaged and excited to cook. I thrive on the little rush of, 'how is this going to turn out?' And, then, of course, on the thrill of sharing a newly discovered, tasty bite with happy eaters. Despite all of the chatter about inspiration, I'll admit that Greg's cocktails outshone my spread. Using Fee Brother's cherry bitters, instead of marachinos, in the Old Fashioneds was a delicious game changer. Plus, infusing the tequila with the serranos overnight made for the perfect kick in his herbacious margarita. Good food, good drink & good people made for a happy birthday celebration (250 balloons didn't hurt).

The Menu

cocktails

vodka ginger sour

sobieski vodka, meyer lemon & blood orange house sour, ginger beer

serrano margarita

el jimador silver tequila, lime, basil, serrano pepers

new old fashioned

four roses bourbon, fee brothers cherry bitters, cara cara peel

bites

chevre and blood orange & black pepper marmalade on endive

shitake, leek, ricotta & thyme tart

kale caesar salad cups

teriyaki brussel sprouts skewered with kimchi

curried toasted chickpeas

jalapeno pickled haricot vert

dunked grilled cheese with grafton sharp white cheddar

in roasted red pepper & tomato soup

fig jam, duck prosciutto & mint crostini

apple smoked bacon wrapped dates

pork tenderloin, quacamole, queso fresco & sriracha/lime crema on corn tortilla

lamb meatballs with harissa & tzatziki

rib-eye, horseradish mayo, arugula and crushed salt & pepper potato chips on crostini

sweets

vanilla on vanilla birthday cake

2012 Golden Globes: Bridesmaids Robbed!!

2012-01-16T10:45:00.000-08:00

Shouldn't the winner of 'Best Comedy' go to the movie that warranted the most laughs? That being my humble opinion, I'm outraged that Bridesmaids didn't win at last night's Golden Globes. In fact, I themed my whole Golden Globes viewing menu around the sure-to-be classic. I'm saving my ideas for the other films for my favorite party of the year: my Oscar viewing party. But the Globes were the perfect chance to honor the film I fear might not make it on the Oscar's 'Best Picture' nominations list. We started with mini hoagie bites; if you don't remember Melissa McCarthy's use of a hoagie in the closing credits, RENT IT! Next, caipirinhas and a Brazilian plate to honor Kirsten Wig's ill choice in restaurants (which led to the film's infamous gross-out scene). And since Annie owned the bakery Cake Baby, there were plenty of dessert references to recreate. It was just Greg and I, so I stuck to single servings: cream puffs (Office Nathan's favorite), a lone cupcake (I couldn't quite compete with Annie's inspired treat), carrot cake (Annie's attempt to get Nathan's forgiveness) and broken up heart shaped cookies with chocolate fondue (Annie's chocolate fountain breakdown). I can't wait for January 24th when this year's Oscar nominations come out...fingers crossed for Bridesmaids. Should it make the list, I'll need to get my hands on some butterflies for decor!

The Menu

brazilian caipirinha

hoagie bites with salami, ham & cheddar

brazillian plate: sliced rib-eye, collard greens, black beans, plantains & rice with chimichurri sauce

cream puffs

vanilla/vanilla cupcake

carrot cake

broken heart shaped cookies with chocolate fondue

Downton Abbey Viewing Party: A High Tea

2012-01-09T15:10:00.000-08:00

Not since Sex and the City, have I been as taken with a show as I am with Downton Abbey. I love the interweavings of the 'upstairs' and 'downstairs', the greatly nuanced characters, and, of course, am obsessed with the elaborateness and care that goes into each of their fancy dinner parties. To celebrate the start of the second season, I hosted a high tea to view last season's finale, so that we were all up to speed (I die for that garden party!). I made a tea sandwich and a dessert to fit the personalities of each Crawley sister. Lady Sybil, the highly spirited, youngest, is the family's forward thinking feminist. For her, I made curried egg salad on wheat--really in homage to her fabulous harem pants from Season 1. Spiced carrot cake followed suit for her spicier ways. Salmon gravlax sandwiches embodied the unlikeable Lady Edith's fishy ways. Similarly, a lemon-almond tea cake is a perfect match for her sour puss attitude. My favorite, Lady Mary, with her gorgeous beaded gowns, got my favorite tea sandwich: the classic watercress & cucumber (she happens to be as cool as one). And since she is the fanciest, imported chocolate--something special cooks of the day would order--fit the bill. Their American mother received a nod with a turkey and cranberry sandwich on mini orange muffins. If you're not on the Downton Abbey train, hop on; it's delicious television. Next time: a downstairs affair.

The Menu

assorted tea & champagne

tea sandwiches

cucumber & watercress on white bread

curried on salad on wheat

gravlax, cream cheese, dill & capers on pumpernickel

turkey, cranberry & arugula on orange muffins

sweets

lemon almond tea cake

spiced carrot cake

dark chocolate

Happy New Year's Brunch: Hair of the Dog

2011-12-28T21:46:00.000-08:00

I've always wanted to throw a New Year's Day brunch, but sadly this year will not be my year (Greg has to work and I don't want to bartend without him!). However, I did throw a holiday brunch that featured an eggs benedict bar that would be a festive menu for the first day of 2012. Guests built their ideal egg sandwiches on either english muffins or potato pancakes, topped with honey baked ham, lox or spinach, and, of course, poached eggs. Hollandaise was the favored sauce though creme fraiche and chives are a nice option to pair with the lox! If poaching eggs seems intimidating, fry away or do a big batch of scrambled. I'm not a sweets for breakfast person but overnight baked french toast is easy and a perfect vehicle for warm maple syrup. If anyone asks if they can bring anything (bubbly, of course) get them to bring doughnuts...I can't think of a more delicious way to start 2012.

The Menu

sips. necessary

spicy bloody mary's

50/50 mimosas

splash of pomegranate, splash of orange, sparkling

brunch

eggs benedict bar

potato pancake or english muffin

honey baked ham, salmon gravlax or spinach florentine

poached eggs (or scrambled)

hollandaise or chive creme fraiche

spicy greens with winter's citrus & champagne vinaigrette

maple glazed bacon

persimmons, pomegranate seeds & mint

cranberry orange scones with jam & butter

sticky buns

chocolate doughnuts

(ideally, assorted doughnut holes!!)

Swedish Christmas

2011-12-22T08:08:00.000-08:00

I may or may not have lost a year of my life this December, engaged fully and solely in the building and decorating of ginger bread houses. I'll admit it: I got obsessed. And it turns out, gingerbread houses can get pretty frustrating. They break often and despite how many glues I tried (8), frosting is always the best adhesive. I worried that my efforts would be deemed 'little kid'; why hadn't I waited for Amy to return from Chicago?!? But, when I laid the remaining five houses down the center of my table, and Courtney and I created rivers and paths between them with cinnamon bears and peppermint sticks, I felt redeemed. I couldn't imagine a more perfect backdrop for my Swedish Christmas dinner party. This menu was a fun one to create and delicious to eat. We started with individual fish and pickle plates and then enjoyed a family style feast of Swedish meatballs. And we played a game that people didn't seem annoyed to play!, guessing who wanted what from Santa. This is my very favorite time of year, and ginger bread houses will most certainly be a new tradition. Next year, I might just stick to one. Happy happy holidays & a merry merry Christmas to all...

The Menu

sips

the st. lucia

lingonberry, thyme simple syrup, house sour, guests' choice: bourbon, vodka or gin

snacks

martha stewart's cheese balls-three ways

hot spinach balls with spicy mustard dip

to start

fish & pickle plate

house pickled green beans, beets, carrots, onion & cauliflower

smoked trout, creme fraiche, caper berry

cold-smoked salmon, cornichon, lemon & dill

rye crisps & pumpernickel toast

to share

swedish meatballs with lingonberry jam

buttered egg noodles with dill

sweet & sour braised red cabbage

winter greens with pomegranate seeds & lemon vinaigrette

sweets

spiced egg nog

cookie platter: raspberry linzer, ginger snaps & gingerbread men sugar cookies

La Vie En Rose

2011-12-06T13:52:00.000-08:00

My favorite gifts to receive are experiences: special dinners, trips or gift certificates for classes and spa treatments. They are also my favorite gifts to give (Greg just might be seeing Jay Z & Kanye @ Staples Center...). Instead of presents, I like to give my girlfriends a holiday dinner party. Why not go all-out girly with a French menu of decadent yet ladylike fare? It doesn't get more generous or festive than champagne and caviar. I also splurged on chocolates from three chocolatiers in Beverly Hills and we did a tasting...Madame Chocolate was the clear winner. I am grateful for all of my friends who helped make this past year the greatest and a festive meal is the perfect way to celebrate them. I mean, can anyone really top the gift of a champagne sorbet palate cleanser?

The Menu

sips

pink champagne

caviar with buckwheat blinis

acoutrements: chopped hard-boiled egg, capers, shallots, chives & creme fraiche

french pink radishes

pink peppercorn crusted goat cheese on endive spears

deux

fennel & kabocha squash with candied pepitas & creme fraiche

trois

slow-cooked salmon nicoise with blue lake green beans, roast beets, fingerling potatoes & mustard vinaigrette

quatre

triple creme brie, asian pear, cracker

cinq

champagne sorbet

the best for last

assorted truffles & chocolate covered strawberries

Honorable Mention: Pumpkin Praline Pie

2011-11-21T08:24:00.000-08:00

Thanksgiving is all about traditions, and I can't imagine turkey day without pumpkin praline pie. I always refer to my mom as my entertaining mentor, but it was really my great grandmother Francis who set the tone for gardening, canning, cooking & baking in our family. She wallpapered the walls of her kitchen with old covers of Gourmet magazine and coined the phrase, "Always make enough for the uninvited guest." I guess it's in the genes. This pumpkin praline pie is her creation and it won honorable mention at the first annual Pillsbury Bake-Off at the Waldorf Astoria Hotel, Grand Ballroom, in 1933. A pretty big deal, and our family's culinary claim to fame!! This pie kills two birds with one stone. You have a creamy spiced pumpkin pie, with a thin layer of chewy pecan crunch between the custard and the crust. My great grandma lived on her own until she was 97 and continued to 'learn something new every day,' --a real inspiration. I miss her and each year this pie is a reminder of her graceful, stubborn spirit.

Pumpkin Praline Pie: The Recipe

One prepared pie crust in a 10'' pie pan. Prepare your own or frozen works like a charm, since it's the filling that is incredible. If using frozen, thaw first for a half hour, and then proceed.

Preheat oven @ 450 degrees.

Combine:

3 T. butter, soft

1/3 C. pecans, finely chopped

1/3 C. brown sugar, packed

Combine and press gently into the bottom of the pie shell. Prick sides of crust with a fork. Bake Shell @ 450 degrees for 10 minutes. Cool at least 2 minutes.

Once you remove prepared shell from oven, reduce oven temperature to 350 degrees.

Meanwhile, prepare the Pumpkin-Custard Filling:

3 slightly beaten eggs

1/2 C. sugar

1/2 C. brown sugar

2 T. flour

3/4 t. salt

3/4 t. cinnamon

1/2 t. ginger, ground

1/4 t. cloves

1/4 t. mace (originally recipe calls for mace, but I skip it)

Combine all of the above, and then add:

1 1/2 C. pureed pumpkin, and then:

1 1/2 C. hot half and half cream

Pour into prepared pie shell, bake @ 350 degrees, for 50-60 minutes, until set. Bake pie on a cookie sheet to avoid oven spills. Cool and serve with whipped cream.

Enjoy.

*Note the filling Pumpkin-Custard filling is enough to fill two pies. I always make two crusts (or use two frozen, as they always come in packs of two!) and then double the pecan-praline mixture for the two shells. Make the filling in one bowl and then divide between the two prepared pie shells.

Remember, Remember...the 5th of Novemeber

2011-11-06T16:25:00.000-08:00

Discovery a new holiday feels like winning the lottery, so I was quite thrilled when my new friends--British imports Mike & Bran--introduced me to Guy Fawkes Day, aka Bonfire Night. The day celebrates a failed attempt of the Gunpowder Plot to overthrow the House of Lords, usually with fireworks & bonfires. For their first year in the US, I helped M & B with the food for their 5th of November festivities. We started with British inspired finger foods, with a nod to the jacket potatoes usually associated with Bonfire night: mini fingerlings topped with sour cream, cheddar & chives. Warming soups & stews are typically served at bonfires, so we went with curry (one of Mike's favorites, as well as a sort of Passage to India reference to English food) and steaming parchment wrapped fish. Parchment wrapped fish is a fantastic way to serve fish to a large group. It's nearly impossible to mess up, packets can be wrapped in advance, they can be cooked all together in the oven and no fussy plating is necessary as the seasonings & garnish are already in the packets. Dessert was a mix of sweets from India Sweets & Spices in Atwater Village (an incredible source for Indian party food in LA) & British candies. Please keep me advised on any little-known holidays from afar coming up; I always want an excuse to make a party!

The Menu

sips

Bonfire Vesper

gin, vodka, lillet blanc, lemon peel

Gunpowder

serrano chili pepper infused tequila blanco, basil, mint, lime, gunpowder tea

Milky Chai Tea

cardamom, cloves, cinnamon, black pepper, black tea, milk, honey

snacks

pappadum

chana crackers

fingerling potato jackets with sharp cheddar and chive sour cream

english cheddar, tomato chutney & mint crostini

smashed english pea crostini with parmesan & basil

dinner

coconut, tumeric, ginger & coriander sole

3 bean curry with butternut squash & tomatoes

basmati rice

chutney 3 ways: mint, tamarind & tomato

cucumber raita

carrot, red cabbage & golden raisin slaw with cumin-buttermilk dressing

sweets

assorted indian petit-fours

assorted cadbury bars, wine gums & jelly babies

sesame snacks & sugar coated almonds

Trick or Treat...Give Me Something Good To Eat

2011-10-29T08:20:00.001-07:00

In the current issue of Living, Martha Stewart describes two approaches to holiday meals: sticking to identical menus each year or changing it up. Martha is of the latter camp, aiming to always be "more interesting, more creative, more inventive." While I love experimenting with food year round, when it comes to holidays, I'm a traditionalist, with a slight twinge of Martha. Every year growing up, my mom made beef chili on Halloween, which warmed us up, and curbed the sugar highs. I can't imagine not having chili on Halloween. And while ingredients now come from the farmer's market and the beef may be grass-fed, the model is the exact same (with an expanded toppings bar!). This year, I helped my friend Marina put together a chili buffet for her friends & family before they embarked on trick or treating. There was cookie decorating, spiced cider and plenty of princesses & superheroes (another thing that never changes). As for the desserts, thank god I didn't attempt any spooky creations, or I would've been totally upstaged by Lucy (a Martha in training) with her eye-ball cupcakes & creepily life-like finger cookies. Heading into the holiday season, I'll continue to uphold traditions. I'll play with new menus for dinner parties & bake a new cookie recipe, but Christmas morning will always be that crazy casserole, always with Campbell's cream of mushroom soup, possibly seeking an upgrade for the sausage that comes out of a tube...

The Menu

sips

spiced apple cider

snacks

rosemary pumpkin seeds & caramel corn

savory

beef & bean chili

white bean chili with butternut squash

fresh corn cornbread with butter & honey

toppings bar: scallions, sour cream, avocado, jalapenos, cilantro, tortilla chips, sweet onion, red rooster, medium cheddar, sharp white cheddar & fritos

romaine lettuces with creamy lemon dressing

sweets

swapped loot from trick or treating

finger cookies

eye-ball cupcakes

Day of the Dead on DailyCandy

2011-10-24T07:03:00.000-07:00

We are very excited to be featured on DailyCandy today with our Day of the Dead dinner party!! Dia de los Muertos, a beautiful Mexican holiday celebrated on November 1st and 2nd, is a great reason to throw a party. Check out the flip book we created on DailyCandy to read all of our party tips and how-to's for food, decor and theme. And click on the links below for all of the recipes. A big thanks to Evelyn @ DailyCandy!!

The Menu

sip

blood orange margaritas

snacks

rosemary spiced pumpkin seeds

nachos

tortilla chips, monterey jack & cheddar cheeses, salsa, sour cream, pickled jalapenos, green chilis, guacamole, cilantro & scallions

family style

pumpkin mole with chicken, poblanos & kabocha squash

served with corn tortillas, queso fresco, cilantro & lime

cumin scented black & pinto beans

brown rice with cilantro & scallions

sweet

churros with salted dulce de leche & mexican hot chocolate sauces

favor

kah tequila with blood orange margarita recipe cards

Oktoberfest

2011-10-21T15:31:00.000-07:00

My miniature dachshund George (girl George) is the light of my life. What is a better way to celebrate her and her German heritage than with an Oktoberfest party? A drunken weekend at the real deal in Munich inspired my classic menu: sausages, sauerkraut, soft pretzels and plenty of mustards. And the farmers market inspired my asian pear applesauce which begged to be paired with potato pancakes, creme fraiche & chives. My husband Greg (aka George's dad) mixed fall cocktails (crowd favorite: 'the lederhosen' with muddled cranberry, apple cider, ginger beer, lemon & gin) and of course we also had a hefty selection of Oktoberfest beers. Amy set a beautiful table, shying away from a kitschy interpretation of the theme, instead focusing on all things October: white pumpkins, fall foliage, and greenery. Always the theme-a-holic, I managed to slip in a detail of kitsch with pretzel shortbread, tied up with red, black and yellow, for favors. You have one more week: celebrate Oktoberfest!

The Menu

sips

the lederhosen

cranberry, apple cider, ginger beer, lemon, gin

the munich

hard cider, applejack brandy, dry vermouth, bitters, orange twist

das biers

franziskaner: hefe-weisse & hefe dark

ayinger: ur-weisse & weizen-bock

avery kaiser: oktoberfest

snacks

radishes, butter, sea salt

smoked trout, creme fraiche & dill on pumpernickel

wild mushroom crostini with thyme

hard cheese, gherkins, german dijon & salami on rye crisps

dinner

sausages: bockwurst, knackwurst, andouille & hungarian

with sauerkraut

soft pretzels

mustard assortment: sweet hot, stoneground, horseradish, sweet bavarian & extra hot!

potato pancakes with asian pear-applesauce, sour cream & chives

red cabbage braised in vinegar with caraway seeds

spicy greens with lemon and peppery extra virgin olive oil

sweets

apple streudel ala mode with caramel sauce

black forest cake

haribo gummy bears

favor

pretzel shortbread

Solar System Soiree

2011-10-15T10:40:00.000-07:00

When I asked my friend Seth if he wanted a theme for his birthday dinner, I did not anticipate his response: the solar system. While at first stumped, a chat with my brilliantly nerdy friend David and a trip to the library revealed fun facts about each planet, as well as plenty of mythological references. These findings inspired a ten course menu with each course themed around the sun and nine planets. For appetizers--the introduction to the meal--I thought back to children's introduction to the solar system (e.g. Goodnight Moon and wishing upon stars) for inspiration. Along the way I remained mindful of Seth's favorite foods and flavors. Amy's decor started with a hanging mobile of the solar system and stayed in theme with plenty of star and planet motifs. With a blue and white color palette, Amy did graphic floral arrangements and iron-on napkins with an explanation of the planets. At each place setting, we gave guests their horoscope and astrological character description. And, of course, all guests went home with neapolitan astronaut ice cream; what would a space party be without it!?

The Menu

snacks

a child's introduction to space

"The Big Dipper"

always better with dip

herb salad rolls with peanut hoison dip & spicy vietnamese dip

"When You Wish Upon A Star"

wish-bone...shapes

open faced thanksgiving sandwiches

"The Big Bear"

inspired by what a bear eats...

smoked salmon & berry caviar on potato chip

"Falling Stars"

1/5 star anise

chinese five spiced nuts

"Good Night Moon...Cow Jumping Over The Moon"

a cow becomes...

air cured beef wrapped around asian pear, manchego, fig jam & mint

dinner

a meal inspired by 9 planets & the sun

"PLUTO: The God of the Underworld"

technically a dwarf planet...potatoes grow underground...amuse bouche

mini baked potato with melted cheddar, rosemary & creme fraiche

"MARS: The God of War"

the red planet...hot versus cold

duo of tomato sorbet & tomato soup

"VENUS: The Goddess of Love & Beauty"

earth's evil sister...because the birthday boy has two least favorite foods

pan roasted asparagus with caramelized diver scallops

"NEPTUNE: God of Water & Sea"

fish swim in liquid

black cod with miso broth and shitake mushrooms

"EARTH: Mother of Mountains, Valleys & Streams"

life...mother and child...vegetation

cold smoked chicken, slow poached egg, steamed rice & pickled cucumbers

"THE SUN: Light, Heat & Energy"

colors of the sunset...too hot to handle

inedibly spicy yellow curry with red peppers, carrots & corn

"URANUS: Lord of the Skies"

flying

pomegranate glazed quail on a bed of wild arugula & pomegranate seeds

"MERCURY: Messenger of the Gods"

made of iron...full of craters

grilled rib-eyes with crater lake blue cheese

"JUPITER: King of the Gods"

the largest planet...90% hydrogen...carbohydrates are mainly hydrogen...stormy

giant chocolate-chocolate chip cookie with clouds of whipped cream

"SATURN: God of Agriculture"

seven rings

seven flavors of cake doughnuts: cinnamon spice, citrus, maple, milk chocolate, old fashioned, sugar with rainbow sprinkles, dark chocolate with chocolate jimmies

Chicken & Waffles

2011-10-12T16:29:00.000-07:00

I recently watched a marathon of Mildred Pierce on HBO on demand. This created a die hard craving for chicken and waffles. So, I had to have a party. This classic combo is delicious no matter what (Roscoe's anyone?), but making it at home feels especially luxurious. Once again, Thomas Keller's Buttermilk Fried Chicken recipe from Ad Hoc is a show stopper (that lemon brine is magical!). And since everything is better with buttermilk, I put it in the waffles too. Add some pies into the mix (another Mildred Pierce induced craving) and you've got a perfect night!

The Menu

cocktails

watermelon vodkas

to start

tomato, cucumber, little gems, avocado & apple smoked bacon with dill-chive dressing

dinner

buttermilk fried chicken

belgain waffles with maple butter & fresh peach compote

stewed collard greens

pickled okra

watermelon, mint & lime salad

rosemary cayenne cornbread

dessert

strawberry rhubarb pie with lattice crust

chocolate cream pie

Bridge Club

2011-09-15T16:27:00.000-07:00

My friend Ahna O'Reilly is perfect as Miss Elizabeth Leefolt in the film The Help. When Ahna originally told me that she had been cast in the role, I almost died with excitement. So when it came time to celebrate the movie, I was thrilled to get to make a party in its honor. While the obvious choice would've been a Mississippi themed spread, the whole cast was too spoiled by the real stuff while filming to compete. Instead, I made a Californian buffet with lady-like touches, served in a charming garden. I had fun with new versions of finger foods--e.g. blt tea sandwiches and savory cornmeal shortcake sliders with white cheddar, creme fraiche and chives-- and dainty individual desserts. Amy also kept the decor sweet and elegant with lush garlands, white lights & lanterns, and plenty of gorgeous flowers (after all, there were Southern women in attendance!). I couldn't be more proud of Ahna and think the party managed to hold a candle to her performance.

The Menu

cocktails

cucumber mint gimlets

blackberry thyme margaritas

appetizers

savory cornmeal shortcake sliders with creme fraiche, sharp white cheddar & chives

blt tea sandwiches

chilled zucchini soup shots with cumin scented bay shrimp

pickled cherries, ricotta & basil crostini

dinner buffet

grilled lamb skewers on rosemary branches

with feta salsa verde

roast shrimp with roasted garlic lemon boy tomato sauce & purple basil

sprouted shelling beans with pecorino, shallots & thyme

big green salad with little gems & cucumbers will dill yogurt dressing

shaved summer squash with pine nuts & mint

tomato bread pudding

dessert

dark chocolate pot de cremes

lemon blueberry parfaits

Urban Picnic

2011-09-08T17:00:00.000-07:00

Our friend Ashley loves a picnic and so do we. For her 30th birthday party we created a picnic themed party on the roof of her apartment building. With no sand or itchy grass to distract us, we totally focused on the food & packaging. Each guest got their own picnic box to fill with whichever mains (fried quail--big hit!) and sides they preferred. There were plenty of options; I went a little nuts! This was the most collaborative party that Amy and I have ever done. Some of the menu items were inspired by her packaging ideas--for instance, fresh corn soup with jalapeno cornbread--while some of the dishes had Amy scrambling to find just the right container: e.g. the heirloom tomato shortcake with creme fraiche & basil. The final result: a delicious and eye-catching spread. It's my very favorite party that Amy has done because she elevated everything to such an impressive level. (She's a real whiz with paper products.) Be sure to check out the menu below...I forgot to take photos of all the great things that were inside of the boxes!

The Menu

snack

padron peppers. olive oil. sea salt.

blt crostini: cherry tomatoes. arugula. bacon. basil mayo. sourdough

picnic

bratwurst. portugese linguica. peppers & sweet onions.

buttermilk fried quail

fresh sweet corn soup. jalapeno cornbread.

heirloom tomato shortcake. white cheddar biscuit. creme fraiche. basil.

tongue of fire fresh shelling beans. rhubarb. thyme.

french potato salad. mustard salami. blue lake green beans.

curried chickpeas. cucumber. greek yogurt.

summer berries. arugula. marcona almonds. reggianito argentna.

fennel. buttermilk. coleslaw

farro. english peas. ricotta salata. hazelnut oil.

shaved zucchini. spicy pesto.

celebrate

baskin and robbins ice cream cake

Labor Day, Lobster Day, Lazy Day Lunch

2011-09-05T10:49:00.000-07:00

If I could blink my eyes and be transported to anywhere in the world, today, I'd pick Maine. I've never been, but my whole month has been leading up to my all-consuming desire to go. First, my friends, who go every August, left for their trip and I longed to tag along. To calm my jealousy, I read J. Courtney Sullivan's latest novel, Maine, about three generation of Irish Catholic women who summer at their family's cottage on the shore. Each time the ladies drove to a different town to lunch on lobster rolls and sample saltwater taffy, I'd resist an impulse purchase on kayak! Finally, taking action, I decided to make a Maine-inspired meal for a labor day weekend pool party. In researching Maine desserts, I stumbled upon a Travel and Leisure article ranking the top ten lobster shacks along Maine's coast. Pure torture! Each one looked more enticing than the last. (As it turns out, ice cream, pies and whoopie pies are all popular selections.) Until next year, I am using my imagination and taste buds for a weekend getaway. For the main event--the lobster roll--I went fairly purist, adding only diced celery, tarragon and mayonnaise to big hunks of steamed lobster. I baked the rolls using a recipe from Smitten Kitchen, shaping the dough into the shapes of hot dog buns. Before filling, I lightly buttered the inside of the buns and gave them a quick grill. It's pretty incredible that a meal, or even just a bite, can take us to another place; thankfully, my lobster roll did just that.

The Menu

drinks & snacks

dark 'n' stormy: rum + ginger beer + lime

blt filled cherry tomatoes

tuna tartare with avocado on cucumber rounds

lunch

lobster rolls with tarragon, celery & bibb lettuce on brioche buns

buttered corn on the cob

sliced early girl tomatoes with sea salt & basil

buttermilk coleslaw

homemade potato chips

dessert

blueberry crisp with vanilla ice cream

Goodbye to Summer: Crostini Party

2011-09-03T15:48:00.000-07:00

Crostini--"little toasts" in Italian--are my go to appetizer. They are the perfect base for showcasing simple ingredients and favorite flavor combinations. The seasons are about to change so I wanted to give summer's bounty a final hurray. Some of these are repeat offenders...I can never get enough of that fig jam, cheese & mint combo! To make crostini, slice a baguette 1/4" thick, brush with olive oil and baked on a cookie sheet @ 375 degrees for ten minutes, or until lightly brown. Top as desired.

The Menu

crostini

ricotta, arugula, peaches, balsamic syrup

early girl tomatoes, basil, mozzarella, garlic olive oil

fig jam, sharp white cheddar, mint

lemony tahini smashed garbanzo beans, sun dried cherry tomato

crema mexicana, corn, chili powder, lime, cilantro

spicy basil pesto, grated zucchini, pecorino, walnut

smashed avocado, red pepper flakes, lemon, olive oil

roasted artichoke spread, sauteed peppers, golden raisins, parsley

Gingham in Venice

2011-08-01T21:42:00.000-07:00

Is it really the end of August? Where did the summer go? For me, it was spent making parties. So many that I forgot to blog about them! Now it's catch up time and this gingham-heavy birthday party was one of my favorites. Our creative friend Shepherd wanted to throw his wife a surprise party with the following inspirations: gingham, picnic, Alabama, and catching fireflies in jars. We went nuts. Amy, who is historically afraid to dabble in color, reluctantly embraced all things red & white--with amazing results. She planted daisies in galvanized bins and mason jars, tied mini tabasco bottles to place cards and made use of a picture of the birthday girl in a grade school photo wearing gingham (how lucky is that?). This table really does scream fun and instantly put guests in a cheerful mood. We started with cocktails and appetizers inside where Amy and I may have eaten more corn nuts than the rest of the guests combined. My friend Deirdre, who lives in the South, swears by pimiento cheese, so it made its way onto cucumber rounds with a green olive garnish. Outside, the menu was classic bbq comfort foods. Many people have asked me for recipes (which I rarely use and need to learn how to write) so I've linked to two of my favorites below: the espresso baby back ribs and Martha Stewart's mac and cheese. Both are heavenly. This post reminds me where the summer went: eating good food, in pretty places with good people.

The Menu

drinks

jalapeno lime margaritas

watermelon mint margaritas

cherry kool-aid, tequila optional

snacking

corn nuts sampler

ruffles with creme fraiche & chives

pimiento cheese spread on cucumber rounds

paprika dusted deviled eggs

to start

heirloom tomatoes, watermelon, mint, basil, mozzarella & burrata salad

dinner

baby back ribs with espresso bbq sauce

grilled shrimp skewers

sharp white cheddar mac & cheese

tangy bacon wrapped green beans

buttermilk coleslaw

jalapeno cornbread

dessert

individual roasted s'mores

for home

red & white candy treat cups

Roaring 20s Party: A Progressive Affair

2011-07-11T22:19:00.000-07:00

I have fantasized about doing a progressive dinner for a long time, and this one was worth the wait. Three houses. 1920s themed. The first house was all about the Speakeasy and prohibition cocktails. We progressed to a candlelit, Great Gatsby-inspired sit down dinner with Cole Porter tunes playing in the background. And ended the evening, at the third house, staged as a jazz club for dancing and plenty of more sloe gin fizzes! When guests ordered their first drink, suspender-wearing bartenders pinned them as notorious 1920s personalities--Al Capone, Zelda Fitzgerald, Gertrude Stein, etc.--and they had to figure out who they were. (Parlor games & ice breakers get a lot of flack, but I love them)! It was very fun to research the popular foods & cocktails of the 20s and create a menu inspired by the times. Apparently, the caesar salad was invented in the 20s, and was all the rage, so we did a grilled chopped one. Decadent shrimp cocktails and grilled rib-eyes rounded out the menu for our Gatsby-esque dinner...with plenty of champagne, of course. And with all of that drinking, no one cares about a proper plated dessert, so a candy bar featuring all of the candies invented in the 1920s was perfect. Amy made the night all the more festive with black & white and luxurious touches. Each lady received a long strand of pearls and a deco-feathered headband, all handcrafted by show-off Amy. And the napkins each featured memorable quotes from the 20s; e.g. "Write drunk. Edit sober," Ernest Hemingway. Plus the guests dressed to impressed, pulling out all the stops, which absolutely made the night. Now I'm dying to do a party for each decade, though I'm not sure anything will be as festive as the 1920s: the era of the party.

The Menu

cocktails

sloe gin fizz

sloe gin, gin, lemon, egg white, simple syrup

the colony

gin, grapefruit, maraschino cherry

french 75

gin, champagne, orange, lemon

dirty martini

vodka, dirty sue premium olive juice, olive

whiskey sour,

bourbon, house sour

appetizers

'hotsy totsy' ham ball with club crackers

'cat's pajamas' cheese straws

'racketeer' radishes

'packing a piece' peanuts

'dive' devilled eggs

sit down

spicy oregon bay shrimp cocktail,

served up

grilled caesar salad with sourdough croutons

grilled peppered rib-eye steaks

ricotta pudding. wilted spinach with pancetta. currant-pinenut relish

dessert

1920s candy bar:

abba zabas, charm suckers, reece's peanut butter cups, baby ruths, charleston chews, gummy bears, jujyfruits & milk duds

Hot. Dog. Party.

2011-07-11T21:06:00.000-07:00

Next time you get flustered with 'what should I make for company?', skip the drama and grill some hot dogs! They are delicious. And crowd pleasing. And surprisingly unexpected. Though I technically 'made' nothing but a dip (more on that in a sec), assembling the simplest sides with fresh ingredients made for an entertaining-worthy spread. Now, why don't you hear more about sour cream and onion dip for potato chips? Did I invent it? Into the Cuisinart I threw: one Walla Walla sweet onion, two cloves of garlic, a heap of dijon and a 16oz. carton of sour cream. Top with lots of cracked pepper and snipped chives. Serve exclusively with Ruffles potato chips. It's okay to not always be farmer's market inspired. Chips and dip, hot dogs and s'more are all American classics that I never want to become too fancy for!!

The Menu

ruffles potato chips with sour cream and onion dip

grilled hot dogs with traditional condiments

corn on the cob

buttermilk coleslaw

watermelon, mint & feta salad

grilled s'mores

strawberry shortcakes

Sushi Night

2011-06-25T10:05:00.000-07:00

Similar to Fleming's accidental discovery of penicillin, I recently discovered a new form of interactive entertaining. I invited my friends Ahna and Jen to dinner and had planned to serve homemade sushi. However, the day got away from me and an hour before their arrival, I had no sushi rolled. I calmly recalled the infamous 'taco night' formula we all grew up with and decided we could roll our own sushi. So I made the brown rice, laid out all of the fillings and put hand-roll instructions (complete with diagrams, from the back of the nori wrapper packaging) at each place setting. Miso soup and store-bought seaweed salad rounded out a "sushi night" feast. It was quite fun and I'll def do it again for a big group as interactive eating is my very favorite way to entertain: instantly engaging!

The Menu

ginger mojitos with agave

steamed edamame with sea salt

miso soup with tofu and shitakes

sesame seaweed salad with cucumbers

roll-your-own-sushi fillings:

spicy bay shrimp

salmon gravlax

salmon poke

avocado

crudites: cucumber, yellow & red peppers, asparagus, carrots

basil & mint

brown rice

soy and nori wrapping papers

soy sauce, wasabi, ginger, ponzu

Cocktail Party, Full Circle

2011-06-19T13:58:00.000-07:00

To celebrate my high school graduation, my mom threw a lovely party catered by Elephant's Delicatessan. There was a huge spread including teriyaki salmon bites with wasabi mayo, sesame chicken satays and plenty of lemon bars. Just before the guests arrive, I came down to survey the dining room table. What I discovered led to a full blown tantrum: there was no cheese platter. "What do you mean we don't need it?" I screamed, "If we were only going to have one thing, it would be a cheese platter!" So I took action. I stormed out of the house, drove down to Wizers grocery and purchased a dozen cheeses and the appropriate accoutrements. Instead of greeting my friends, I huffily sliced baguettes and arranged grapes on a tray. Now, while this wasn't my finest moment, I realized last week just how far I've come. While planning a menu for a cocktail party, my friend suggested a cheese platter, as everyone likes it. And she's right, they do. But we didn't need it. The tomato, thai basil & mozzarella crostini plus the ricotta, stone fruit & balsamic syrup crostini were enough. The moral of the story: my mom was right. While there is always room for charcuterie and cheese, sometimes it's nice to add a little seasonal variety to cocktail fare. I even attempted to recreate Elephant's famous teriyaki salmon bites. I marinated one-inch cubes of wild Alaskan salmon in teriyaki sauce and simple roasted them on tin foil in a 500 degree oven for 5 minutes. Then, I finished them off under the broiler for one minute. For the dip, simply mix wasabi or sriracha with mayonnaise and a little lemon juice until desired spiciness. Kind of insane...like my behavior.

The Menu

teriyaki salmon bites with wasabi mayo

chicken satays with peanut sauce

smashed avocado, red pepper flakes, lemon on whole wheat toast points

tomato, thai basil and mozzarella crostini

ricotta, stone fruit, arugula and balsamic syrup crostini

sesame noodles with red peppers and scallions

green bean and chickpea salad

little gems with japanese cucumber and green goddess dressing

cookie plate

chocolate espresso, strawberry shortcake & lemon ricotta

Movie Night: Hangover 2

2011-05-31T21:42:00.000-07:00

I would have normally gone to Hangover 2 opening weekend but I was, well, in Bangkok. More specifically, I was dragging Greg through the red light district sampling as many cart foods as we could stomach. And, here's the thing about eating on the streets of Bangkok, it can be rather difficult to stomach. For example, it was tricky to enjoy some noodles while sitting on a plastic stool across from a man sucking on a pile of chicken feet and spitting a staggering pile of the little bones on our shared table. Different culture-I get it! Truth be told I was more comfortable the week before in Bali with it's pungent spices and sweet tropical fruits. So this weekend before we see the flick I'm going to recreate a couple of Southeast Asian favorites, including the chicken satays with peanut sauce we made in our Balinese cooking class (see recipe below). The women in the village create the most delicious sauces by grinding ginger, tumeric, garlic and chilis into a large lava stone mortar and pestle. My perfect date night: thematic eating and a little Zach G (my other boyfriend). And I've seen the trailer...the boys aren't the only ones who make friends with monkeys, we did too! I was in awe of how daintily they shucked their peanuts.

The Recipes

sate ayam

chicken satay served with peanut sauce

for 2

chicken sate

3/4 pound boneless skinless chicken thighs or breasts, cut into small cubes

8 skewers, soaked

oil sauce

2 T. soy sauce

1 T. chopped garlic

1 T. chopped ginger

1 diced shallot

2 T. oil

peanut sauce

1 C. roasted peanuts

2 cloves of garlic

1-2 thai chilis

1 T. palm sugar

1 T. sweet soy sauce

1 T. lime juice

1/2 C. water

salt to taste

method

-toss chicken pieces in the oil sauce and marinate at least 4 hours

-skewer the chicken and grill satays until golden brown and cooked through, about 4 minutes per side

-to make the peanut sauce grind all of the ingredients and make into a fine paste

-server skewers with peanut sauce, sticky rice and vegetable curry

The Menu

chicken satay with peanut sauce

vegetable curry with sticky rice

coconut, palm sugar crepes

tropical fruits (if i can get my hands on them) w/ lime

rambutans (greg's favorite), snake fruit (my favorite), passion fruit, mango, papaya

some Asian gummies from Thai Town for the theater

Mother's Day Southern BBQ

2011-05-09T16:08:00.000-07:00

Everyone always asks me how I learned to cook. I tell them: my mom. She made me breakfast every day before school, packed my lunches, created family dinners that were enjoyed at the table together, threw dinner parties for business and pleasure, and had masses congregate in our home for every single holiday. She was Martha Stewart. With love. I learned the art of menu planning, preparation, timing and thoughtfulness through observation. I recently told a story about my mom and realized it's her spirit that has inspired my sense of playfulness in my menus and parties. One night when I was little I went to sleep with white walls in my bedroom and woke up the following morning with hot pink ones. My mom had moved me mid-slumber and painted my room through the night. That is love. That is fun. And that is how I aim to entertain. This year for Mother's Day I created a southern BBQ menu with plenty of my mom's recipes (buttermilk brownies), as well as her mom's recipes (sweet and sour baked beans). Amy, who learned all about arts, crafts and beauty from her mom Betsey, created an unbelievable table, featuring birch bark wrapped arrangements. She made the night magical with hanging lanterns, lights and flower filled vases. We are both so very grateful to our moms who exposed us to our passions and raised us in Oregon where things like seasonal eating and nature crafts were, well, second nature. Happy Mother's Day!

The Menu

mint juleps

lemonade bar

passed

cream cheese, pimentos, green olive & basil on baby zucchini rounds

fried oysters with creme fraiche remoulade

curried deviled eggs

pickled shrimp with pickled green tomatoes

pulled pork sliders

buffet

baby back ribs with bourbon bbq sauce

smoked brisket

fried chicken

hot dogs

sweet and sour baked beans

stewed collard greens

fried green tomatoes

cucumber slaw

tomato, corn, basil salad

jalapeno, cheddar corn spoon bread

dessert

coconut cream pie

cherry-rhubarb crostata

krispy kreme bread budding

banana pudding cups with vanilla wafers

buttermilk brownies

old fashioned yellow cake with chocolate buttercream frosting

strawberries with sour cream and brown sugar

Waity Katie Waits No More: A Royal Tea Party

2011-04-30T09:11:00.000-07:00

What could be a more appropriate way to view the Royal Wedding than with a tea party? We all approved of the dress, were charmed by the kiss, and swooned over William's compliments to Kate at the alter. And the hats, oh the hats!! The menu was very proper: classic tea sandwiches and, taking a little help from the store, biscuits, shortbread and angel food cake. Courtney made the day especially festive by making everyone paper crowns (I, of course, got to be 'Queen Mum'). Favors: British fixings for an afternoon spot of tea. The hope of princess life remains in all of our hearts as long as the 'fun' prince, Harry, is still on the market...a girl can dream.

The Menu

mint iced tea

lady grey tea

sparkling wine

salted nuts

tea sandwiches:

cucumber, arugula, cream cheese

egg salad with sun dried tomatoes

smoked salmon, capers, dill cream cheese

spring strawberries with creme fraiche and brown sugar

shortbread & biscuits

angel food cake

Mad Men 40th Birthday Party

2011-04-25T12:15:00.000-07:00

A classic, manly, red meat and martini vibe felt like the right backdrop for our friend Richard's 40th birthday party. For the cigar aficionado, Amy customized match books and made all of her arrangements in an array of wooden cigar boxes. Keeping in theme, we did a martini bar, all shaken, not stirred (I'm suddenly a big fan of 'signature names' for 'signature cocktails'). I went traditional steak house with the menu, loving an excuse to serve iceberg wedges with buttermilk blue cheese dressing. And, instead of bananas foster or cherries jubilee, we did our own version of a theatrical dessert: individual tabletop roasted s'mores. We simply lined terra cotta pots with tin foil and filled them with hot charcoals. Seeing as how s'mores are my all-time favorite dessert, I'd call this a home run. And while I considered using fancy chocolate and homemade marshmallows, some things are best left in their original form, as a classic is a classic for good reason.

The Menu

martini bar

"the richard"

vodka, dirty sue premium olive juice, olive

"40/40"

vodka, apple liqueur, house sour

"XL"

vodka, lemon twist

passed

caprese crostini

artichoke, green olive, arugula, lemon crostini

lamb meatballs with minted yogurt dip

plated

iceberg wedge with buttermilk blue cheese dressing & chives

family style

grilled flank steak

horseradish cream & chimichurri sauce

wilted spinach, wild mushrooms & green garlic

roasted truffled fingerling potatoes

grilled asparagus, lemon, parmigiano reggiano

dessert

roasted s'mores

Spanish Tapas Party

2011-04-17T13:40:00.001-07:00

The great thing about taking inspiration from someone other than yourself is discovering new likes. This weekend I threw a birthday dinner for my friend Jen incorporating her favorites: Spanish tapas (I think bland), sangria (my tequila, the worst hangover I've ever had, can't even smell it!) and lilacs (I hate purple). BUT, to my surprise, I ended up loving them all (mostly). Incorporating farmer's market vegetables into the menu added the freshness I usually miss at Spanish restaurants and lilacs proved beautiful and fragrant, the new exception to my zero purple policy (the jury is still out on sangria). Amy made the birthday girl a lilac corsage and fastened flowers to the place cards. Simple, pretty, perfectly steamlined. And because the evening was ladies only, small plates were perfect as girls are better at sharing. So thanks to Jen for reintroducing me to the delicious flavors of romesco, saffron, chorizo, and my new favorite, tortilla espanola!

The Menu

sangria

spanish corn nuts

calamari fritto, aioli

sardines, fennel, capers, lemon zest, saltines

asparagus, jamon serrano

wilted spinach, pine nuts, golden raisins

jaume serra Cristalino cava

dry, toasty, crisp, citrus, minerality

saffron rice, english peas, garlic, paprika shrimp

grilled baby artichokes, mint

tortilla espagnol

fingerling potatoes, chorizo, romesco

luzon jumilla spain 2009

plum, spice, herbs, smoke, peppercorns, licorice

tangelo sorbet

membrillo, iberico sheep, cow, goat, spain

blood orange, navel, little gems, cano de onja sheep, spain

bacon, date, manchego sheep, spain

tres picos garnacha 2008

floral, blackberries, leather, vanilla, peppery

chocolate cake

honey lavender and salted caramel ice creams

volver tempranillo 2009

red currants, black cherries, oak, tobacco, spice

Brunch

2011-04-11T14:45:00.000-07:00

One thing I don't miss about living in NYC is Sunday brunch. I always felt like I wasted the day on mediocre eggs benedicts and cheap mimosas. But sitting here I wonder why I despised those brunches so much. After all, I've never met a menu I didn't want to order from and, while I don't love aggressive day drinking, I can't say I mind a little midday buzz. So what is it? I realize, I love to be at home on a Sunday! Plus, I can never decide between sweet or savory on a brunch menu; I want a bit of eggs and to end with maple syrup drenched pancakes. Hence, brunch is the most important meal to host at home! So that's what we did this Sunday. And truly, if if I had to pare this menu down, all you need for a perfect brunch: bagels, cream cheese, gravlax and accoutrements, fresh fruit and sticky buns. And while store-bought gravlax or lox does the trick, homemade couldn't be simpler. Take a 2 1/2-3 pound salmon fillet, cover with 1/4 C. sugar and 1/4 C. salt and scatter a bunch of dill on top. Wrap it all up with plastic wrap, place in fridge, cover with a few cans and flip it over every day for 3-4 days. Voila, you've made gravlax. Sometimes I use brown sugar, salt, 1 T. paprika and 1 T. coriander for 'pastrami' gravlax. This also makes a great hors d'oeuvres on pumpernickel with a little creme fraiche or mustard sauce with dill. And people are always impressed with the house curing!

The Menu

morel, pea shoots, ricotta frittata

sausage, chard, white cheddar frittata

gravlax two ways: dill and pastrami

toasted bagels and cream cheese

cucumber, dill, tomato, red onion, capers

mixed greens with grapefruit and cava cava oranges

roasted asparagus with lemon zest, parsley

morning glory muffins

raspberry rhubarb muffins

sticky buns

mixed berries with honeyed yogurt

dessert bar

carrot cake, meyer lemon olive oil cake, almond tea cake, mini chocolate souffles, strawberry-rhubarb eton mess

Spring Cocktail Fare

2011-04-01T11:11:00.000-07:00

Spring is here and the days are longer. To celebrate, we threw a cocktail party featuring the farmer's markets' new arrivals. Everything was totally made ahead and served buffet-style, room temp. These swiss chard and sausage frittata bites were a big hit and will now be a go-to recipe for me. (I used sharp white cheddar but otherwise followed the recipe to a T). Also, the combination of English peas, fresh mint, woodsy mushrooms, salty hard ricotta and nutty farro, made for an incredibly refreshing spring salad. Salad Nicoise skewers were another fun new appetizer; pickled quail eggs were perfect for skewering! And Martha's carrot cake cookie sandwiches with cream cheese filling? Much better than a cupcake!

The Menu

swiss chard and sausage frittata bites

artichoke, lemon, bresaola crostini

fig jam, goat cheese, mint crostini

white bean, rosemary crostini

pesto grilled shrimp with cucumber yogurt dip

salad nicoise skewers: grilled albacore, kalamata olives, cherry heirloom tomatoes, pickled quail eggs, snap peas

curried english pea soup shots

grilled carrots and asparagus

fennel slaw

wild mushroom, pea, ricotta, walnut, farro salad

sweets

carrot cake cookie sandwiches with cream cheese filling

lemon pistachio cookies

spring strawberries

chocolate espresso cookies

No Storks. No Games. No Cutesie Baby Stuff.

2011-03-23T14:03:00.000-07:00

Ever since Miranda forced Charlotte to serve fried chicken at her baby shower, I've been a big fan of serving the unexpected for a ladies' luncheon. So, while tea sandwiches do have their place, I opted for a fun, southern-inspired menu, featuring messy pulled pork sandwiches, for my oldest friend's baby shower. For present opening, we plated a quintet of Paula Deen-worthy dessert bites. And since, as Charlotte pointed out, "These people are buying you expensive gifts, they're going to want to see some baby stuff," we gave out seeds of baby's breath as party favors. SATC: a lifetime of party inspiration.

The Menu

spiced pecans

old bay shrimp salad on cucumber rounds

aunt di's spicy dill green beans

plated lunch

pulled pork sliders with pickled coleslaw and spicy bbq

three bean salad with shallot-caper vinaigrette

blt salad with basil buttermilk dressing

sweet potato fries

plated dessert bites

red velvet cupcakes, key lime tarts, buttermilk brownies, strawberry shortcake cookies and pecan bars

Luck of the Irish

2011-03-19T10:31:00.000-07:00

Growing up, my mom always packed me a green lunch for St. Patrick's Day: cucumber and green cream cheese sandwich, celery sticks, granny smith slices, a lime Charm's sucker and a 7-Up. If you didn't wear green, you were pinched. It was all about the green! Since dating Greg, St. Patrick's Day has shifted to be more about all things Irish (aka all things Guinness). So this year we served the classics: Irish soda bread, corned beef and cabbage and potatoes. Guinness was drunk and it also took the forms of ice cream and chocolate cake! Just a few people in green felt very festive so we decided that next year should be a big event. We're going to Ireland this fall so that should get the wheels turning. Slainte!

The Menu

black and tans

irish car bombs

irish cheddar with crackers

green pea puree on green cucumber rounds

to start

all things green soup with gentlemen's relish on croutons

for dinner

corned beef with cabbage, turnips, carrots and potatoes

parsley mustard sauce

irish soda bread

to finish

chocolate stout cakes

guinness ice cream

A Gift that Keeps on Giving

2011-03-17T19:03:00.000-07:00

A bottle of tequila and limes is a very generous (and personal favorite) hostess gift. Well, my friend Courtney upped the anti by presenting me with a case of Coronas along with....drum roll, please...a lime tree! I literally shrieked. Just a little inspiration if you need a break from the standard bottle of wine. More of Courtney's loving and fun ideas @ MissSupremeCourt

Little Kid Birthday, Grown Up

2011-03-07T22:17:00.000-08:00

I'm not even going to say it (I love a theme!). So when a friend asked me to create a menu with healthy, sophisticated twists on her favorite childhood foods, for her 30th birthday party, I was thrilled. Her list included the usual suspects: cheeseburgers, pizzas, pb & j's, bean burritos and ice cream sundaes. And because she loves French food and small plates, the menu was rich and served family style. I made her NYC bacon, egg and cheese sandwich into a frisse, lardon and blue brie salad. Enntemann's chocolate cake became flourless and sweetened with stevia. And cheese blintzes lost their crepes and baked ricotta accompanied her adult favorite: grilled rib-eyes. Amy created a whimsical table to match the spirit of the nostalgic menu. Preppy fuschia and green exploded via fabric streamers, bright carnations, party hats and a stunning cake topper. My favorite element of her updated little-kid party decor were adult paper fortune tellers, stamped with predictions for all of the guests. So many memories revolve around food, so an evening themed around past cravings was the perfect celebration of thirty years.

The Menu

family style. small plates

curried deviled quail eggs

goat brie, marmalade and mint stuffed breasola

grilled open face pb and j's

date, marcona almond, parmesan, arugula, blood orange salad

english pea, prosciutto, burrata and mint salad

grilled lamb meatballs with minted greek yogurt and pickled cucumber

frisee, apple smoked bacon, blue fried and fried egg

brocolli soup

grilled cheese with sweet potato chips

roasted carrots

grilled rib-eye with baked ricotta, kale and pine nut-currant relish

braised short ribs with horseradish creme

flourless chocolate cake

mint chip ice cream

orange doughnuts with vanilla pastry cream

And The Oscar Goes To...

2011-02-28T19:41:00.000-08:00

My very favorite party of the year! An Academy Awards Viewing Party with a thematic menu, featuring courses inspired by each of the ten 'Best Picture' nominees. And this year, having teamed up with Amy, who made incredible ballots and film-inspired decor, it was the very best. I can't lie or feign modesty, this party gets me pretty excited and worked up. Going into the night, my favorite idea was for Inception: a Turducken (a thing inside of a thing inside of a thing)!! A close second: The King's Speech with Tongue Tea Sandwiches (surprisingly delicious). And the most fun? Toy Story 3's Little Kid Dessert Bar (see details and all other courses below). And new this year? A Documentary Drinks Menu (e.g. dirty martini for Inside Job and virgin mint tea for Restrepo). Amy printed mini film posters to label the food and placed movie stills throughout the party. Um, she also had a little Oscar stamp made and got pretty carried away with gold embossing (show-off). Favors? Popcorn and candy bags for a home movie night. If I could throw such a thematic party every week, I'd pretty much live in a state of ecstasy. I'm already excited to start going to movies and get inspired for next year!!!

The Menu

BLACK SWAN

'Dancers' Crudites with Black Olive Tapenade and White Bean Dip'

THE FIGHTER

'Cracked Out Crostini: Goat Cheese with Cracked Peppercorns and Cracked Fennel Seed'

BIUTIFUL

'Gambas al Ajillo'

KING'S SPEECH

'Tongue Tea Sandwiches'

THE SOCIAL NETWORK

'Open Face-book Lobster Rolls'

INCEPTION

'Turducken'

WINTER'S BONE

'Deconstructed Deer Stew with Venison Sausages'

127 HOURS

'Arm of Pork Burritos with Guacamole, Fresh Cheese and Pickled Red Onion'

THE KIDS ARE ALRIGHT

'Chipotle Kid (Goat) Meatballs with So-Cal Garden Cactus Salad'

ALICE IN WONDERLAND

'Painting the Roses Red Slaw'

TRUE GRIT

'True Grit Cakes with Whiskey Cowboy Beans'

TOYS STORY 3

'Little Kid Dessert Bar'

homemade

Brown Butter Rice Krispie Treats

Hostess Cupcakes

Rhubarb Pop Tarts

PB & J Cookie Sandwiches

Strawberry Fruit Leather

Dark Chocolate Pudding Cups

President's Day Sunday Supper

2011-02-24T17:39:00.000-08:00

I really just wanted an excuse to throw a party and President's Day was the perfect excuse for an All-American Sunday Supper. I've been working a lot and miss my friends so my 'the more the merrier' attitude meant a big L shaped table and casual decor. Butcher paper, crayons and votives made for a playful table (thanks Amy for sewing the paper garland-kind of nuts!). Greg and I love eating at The Hitching Post in Buellton and every time we're there I imagine it's what my grandparents would consider a fancy dinner out. Their menu--always a dirty martini, always a crudites, always a shrimp cocktail with club crackers, always a baked potato with loads of chives, butter and sour cream--served as my inspiration for the meal. Plus, this retro feel was a brilliant excuse to bust out some Lipton onion soup mix--delicious!!

The Menu

dirty martini bar

homemade potato chips with lipton onion soup dip

old fashioned crudites with black olives and pepperoncini

bay shrimp cocktail on club crackers

for dinner

company pot roast with carrots, celery and onion

baked potato bar featuring russets and yams

sour cream, flowering chives, dill, apple smoked bacon, chipotle salsa, greek yogurt, hot sauce, tillamook cheddar

butter lettuces and peppery greens with lemon vinaigrette

chocolate pot de creme

p.s.

the apres-fete (after party)

very fun to discover everyone's drawing the following morning (even though i was feeling slightly 'dehydrated'

Fancy. Fun.

2011-02-14T17:33:00.000-08:00

It started with lobster tails. What would someone order as a side with lobster at a steak house? Creamed spinach. How do you divide creamed spinach into two dishes? How about mac & cheese and tomatoes stuffed with spinach? Done. For this 'Dinner at the Boss' House' menu we started with some classic passed hors d'oeuvres and ended with a whimsical ice cream sundae bar. In the middle, a classic lobster tail with retro sides. My mom suggested the tomatoes stuffed with bacon and spinach. Like most of her mom's "recipes", there is a combination of cheese, breadcrumbs and mayo. I embellish with some fresh herbs and feel like I've reinvented the epicurean wheel. Guess what never needs reinventing: bacon!!

The Menu

passed

lemon herbed goat cheese on endive spears

wild mushroom crostini with pecorino romano

roasted shrimp with spicy horseradish cocktail sauce

to sit

little gems, romaine and radicchio with blood oranges, pink navels, tangerines, pomegranate seeds, candied pistachios and parmegiano reggiano

broiled lobster tails and claws with drawn butter

3 cheese macaroni and cheese

baked bacon and spinach stuffed tomatoes

sourdough with garlic herbed butter

to finish

ice cream sundae bar

hot fudge, fleur de sel caramel sauce, strawberry, mint chip, vanilla bean and chocolate ice creams, malt balls, peanut butter cups, chocolate chip cookie crumbles, roasted peanuts, slivered almonds, rainbow sprinkles, strawberries, cherries and whipped cream

Happy Valentine's

2011-02-14T12:04:00.000-08:00

I'm a big dork. Fact. So it really shouldn't be shocking that I had an inner giggle every time I looked at my conversation heart-filled-votives in my window sill all month. They just make me happy!! Growing up my mom always had dishes of seasonal candies and treats abundant: jelly beans for Easter, candy corns in October and candy canes and spice drops for Christmas. Her house is always so tricked out for the holidays, I often feel inadequate: when will I ever acquire so much holiday decor? But I've realized that just candy-probably the easiest and cheapest holiday decorating option around --tells the story, and captures the spirit of each holiday. Now I just need to figure out a way to curb my sampling ways...Happy Valentine's Day.

Sweet & Sour Cucumber Slaw Recipe

2011-02-09T10:29:00.000-08:00

serves 4-6

6-8 cucumbers, peeled

1 t. salt

1 C. white vinegar

1/4 C. sugar

2 T. rice wine

1/3 pound bay shrimp, optional

Halve cucumbers length wise and scrape out seeds. Slice thinly. Transfer to a colander set over a bowl. Sprinkle the cucumbers with salt and let rest 3-4 hours n the refrigerator for liquid to drain.

In the meantime, combine vinegar, sugar and rice wine in a saucepan and boil, stirring until sugar is dissolved. Cool to room temperature. Transfer to a serving bowl and chill thoroughly. To serve, divide between small bowls and garnish with bay shrimp, if desired.

Then, combine cucumbers with vinegar mixture and cover. Refrigerate at least 8 hours or overnight. Enjoy.

Pregnancy Pickles

2011-02-06T20:38:00.000-08:00

There were a few years there where I felt that most weekends were spent at friends' weddings. Now I'm entering the phase of pregnant friends. And I'm copying my Aunt Di (the queen of all things pickled and canned) who gives moms-to-be her famous spicy dill pickles to satisfy the classic pregnancy craving. I love these two easy pickling recipes because they work overnight and can last in the fridge up to a month: Spicy Dill Quick Pickles and Curry Quick Pickles. Plus, you can use any vegetables you want (carrots are delicious pickled with ginger and the curry brine). Have friends keep the mason jars so you can replenish for nine months, changing up the vegetables with the seasons.

A Parisian Baby Shower (in Lavender)

2011-01-24T15:13:00.000-08:00

Two years ago for her wedding, my dear friend Jen, had us, her bridesmaids, wear purple; I hemmed and hawed (not my most flattering color). For her baby shower I put aside my hue biases and embraced lavender. With a Parisian theme and menu, we kept the day simple with thoughtful touches like iron-on napkins. A French brunch buffet included tangerine mimosas, quiche, brie, baguette, salads and plenty of french pastries. (The very ones that contributed to my significant weight gain during a semester in Paris where a macaroon a day gradually became a bag of macaroons a day. They're just too enticing.) And I'm not afraid to admit that the majority of our spread came from San Francisco's famed bakery Tartine. Sometimes it's fun to focus on the other details and take a break from the kitchen. Our theme developed with a playlist of Edith Piaf, Pink Martini and Brigitte Bardot. The game: a who's who guessing game with all party guests' baby photos pinned up on a clothes line. For favors: bars of lavender soap from the farmer's market with Jen's due date as the tag. Now we're all excited to meet baby Charlotte and get her in some Petit-Bateau.

The Menu

a buffet

tangerine mimosas

croissants, pain au chocolat, almond croissants

strawberry and fig jams

parisian ham and vegetable deep dish quiche

wedges of brie with baguette

green salad with champagne vinaigrette

fruit salad with satsumas, pomegranates, kiwi and blueberries and yogurt

cafe au laits

assortment of french macaroons

lemon cream tart

frangipane tart

eclairs

Winter's Citrus

2011-01-24T10:39:00.000-08:00

I'm bored. I reluctantly admit this as I've always believed that if one is a bored person they are, in fact, a boring person. Stay curious! But the last few weeks at the farmer's markets have felt same old, same old; I get it, root vegetables and dark greens. So I sought out inspiration from my array of seasonally arranged cookbooks and remembered the life of winter's party of produce: citrus. Blood oranges, pomelos, meyer lemons, tangerines, grapefruits and sweet limes add zip and freshness. So for a dinner party this week, I dressed up some staples with citrus flair. And thank god I did, or I never would have discovered this insane gluten-free meyer lemon olive oil cake (see note below); Greg has decided he wants this cake for his birthday for the rest of his life (from a chocolate, gluten loving guy). MAKE THIS CAKE!!!

The Menu

moroccan spiced carrot soup with cilantro, lemon zest and creme fraiche

wild black cod miso

braised elephant kale with young garlic

gingered forbidden black rice

pomegranate, blood orange, tangerine, sweet lime and lucque olive relish

gluten-free meyer lemon olive oil cake

pistachio gelato and candied pistachios

GLUTEN-FREE CAKE NOTE: I substituted 3/4 C. brown rice flour, 1/2 C. almond flour and 1/4 C. ground almonds for the flour in recipe. Incredible, delicious texture.

Soup's On. A Method.

2011-01-12T16:02:00.000-08:00

My mom's go-to diet is to eat soup for lunch every day for a week. Not too difficult. It's a New Year so I'm motivated to eat healthy and satisfying meals. And it's January so the soul needs some warmth and comfort as well. I make soups all the time and they are a major go-to for entertaining. It's a great make-ahead first course, awesome in shot glasses for hors d'oeuvres and a generous hostess gift. I always use the same method, substituting vegetables, spices and herbs, depending on my mood and the season. It goes a little something like this:

1. Saute one diced onion, with a pinch of salt and pepper, in 2 T of extra virgin olive oil for 5-10 minutes, until soft. Optional additions: chopped garlic, ginger, leeks, fennel, celery

2. Add your chopped vegetables or legumes. I usually eyeball the quantity, it's about 3 C. or 2 packages of frozen vegetables or 2 cans of beans

3. Add spices (e.g. curry powder, ground ginger, dried herbs, rosemary, thyme), around 2 T. Plus, I almost always add a dash of cayenne pepper.

4. Next, cover the vegetables with about 3 C. of chicken stock or water and bring to a boil

5. Once boiling, cover and simmer on low for 30 minutes

6. Add any fresh herbs (mint, parsley, cilantro) and blend with an immersion blender until smooth. (If you don't have an immersion blender, get one!! In the meantime, use a regular blender and puree soup in batches. Careful not to blend super hot soup.) At this point taste for seasoning and add more spice or salt if needed. If you prefer a thinner soup, add more stock or water until you get the texture you prefer.

7. To serve, ladle and garnish as much or as little as you prefer. I love creme fraiche, yogurt, herbs, lemon zest, seeds, nut, dried fruit, etc.

Some of my favorite flavor combinations...

lemon ginger carrot soup

curried mint pea soup

roasted garlic-rosemary white bean soup

For Four

2011-01-06T09:51:00.000-08:00

For dinner with our old friends James and Dominique, I made a simple mediterranean menu with some help from my favorite falafel place, picking up their incredibly smooth hummus and delightfully sticky baklava. Fresh herbs in terra cotta planters seemed to fit the theme. Now, I've said it once, and I'll say it again, games are so much fun!!! I was psyched when the evening turned competitive with board games. While British James got away with a lot of 'They have it in England' in Scattergories, I have to commend him for his 77 point Scrabble word: 'lintiest'. Kudos to you James.

The Menu

pink champagne

radishes, carrots, pita chips, hummus, spicy greek olives

sitting

red and golden beets, spinach, french feta, mint with a blood orange vinaigrette

grilled lamb meatballs with garlic tzatziki

parsely and lemon quinoa tabouili

grilled zucchini

baklava