Julie's Chunky Salsa

Guess what! I'm going to be doing a Cafe Rio giveaway for Cinco de Mayo! Yippeeee! More on that in a few weeks.

Back to the Cinco de Mayo Menu! Today we're having something you're going to want to be making all Summer. I'm certainly going to be making it all Summer. I've mentioned my girl Julie before. I love love love the way she cooks. Always fresh, always light, always sooo good. This chunky salsa is one of my favorites that she makes.

Tips From the Sages- Planning Your Floor and Tabletop Space

"Hosting a memorable gathering should be as enjoyable as attending the event. Take pleasure in planning a menu, then add the little details that make the mood festive."

When I first opened my copy of Pottery Barn's "Dining Spaces" those were the first words I read, and I knew the book was in the right hands. The only things that keeps my planning process from being as entertaining as the actual parties is the fact that our friends are just that fun. I decide I want to host, choose a date, make a guest list, and then I open a Google doc and my Pinterest boards, and then I start cataloging all the possibilities. The food, ambiance, music, lighting, table setting, the execution plan...okay maybe that last part isn't the greatest.

There's always a certain amount of stress and fumbling and tedium that comes along with the planning and execution, at least for me, (and definitely for Shawn.) One of your white plates has mysteriously disappeared at the last minute, so you end up having to use a bright red one to fill in the 12th spot on the table. You can't get the stupid eggs to peel properly for your deviled eggs and you go through 3-4 dozen, the morning of, trying to get them to work because you haven't yet learned that fresh eggs don't peel well. The tailgate of your friend's truck that you borrowed the day before your party to move your dining furniture into your new place, broke off mid-highway. (Yup. All of those things really happened, two of them for the same party.) But even though I know those things can (and often do) happen, I don't let it deter me or thwart my love for hosting. I allow myself to fully engage in the 90% of the process that is truly enjoyable, the creative, artistic, and sensuous endeavors, because if you chose your guests wisely, nobody's going to care about the red plate.

I digress. Here's your tip, or tips, rather:

"Once you know the number of guests, take stock of your surfaces and floor space. If you have a long table surrounded by lots of chairs, but you imagine a casual, eat-as-you-please party, pull the chairs away from the table and use the surface as a single, long sideboard. Table too small to accommodate twelve for a sit-down meal? Add to the existing layout by gathering occasional tables from elsewhere in the house and covering them with matching tablecloths. Encourage mingling by arranging informal areas for conversation with convenient places to set drinks and small plates. When setting up the space, be aware of potential bottlenecks, especially near food and drinks, and be sure to leave enough room for guests to move freely.

"If you're entertaining a large group, think about setting up a temporary dining area in the living room or even in a generously sized entryway. It can be fun to decorate a new space just for the occasion. For an intimate gathering, you might try setting a small table by a fireplace or near a wall of windows with a spectacular view."

Pretty inspiring, eh? I have a dinner party coming up next weekend, and I'm already wanting to start planning another!

I Smell Things

Not in an "I see dead people" kind of way, or in an I-have-the-skills-of-a-hound kind of way either. I'm just curious about and like to enjoy how things smell. Not everything. Just things like clean clothes, crayons, pencils, and leaves, and more obvious things like fancy soap and a good bisque.

Chocolate Peanut Butter Globs

I started young. My childhood friends Becky and Cally were older and wiser (and more normal) and helped me to rid myself of any of these sorts of tendencies which might have done long-term damage to my social life or created unnecessary paranoia in those around me. Thanks, Becky & Cally. (Sorry, Mr. & Mrs. R.)

Anyway, I was thinking of this because one of my birthday presents from my thoughtful parents-in-law was the latest cookbook by the ever-reliable Ina Garten. Before setting it on my display shelf of favorites I had to stop and breathe in its untouched pages. New or old, I love the smell of books.

In this instance, I also love the look. I mean, look at those crostinis!

Her dedication goes to her husband. "For Jeffrey, he's foolproof." Too cute.

Crispy English Potatoes

Accidental Turkey

Roasted Asparagus & Prosciutto

Tomato Crostini with Whipped Feta

Sidecars with Dried Cherries

"Foolproof means so many things to me. Clearly, it means the recipe works-that goes without saying. But there's more to it than that. It's a dish that's deeply satisfying to eat; it's a company-friendly meal that can be made in advance to reduce your stress; and it's an outrageously delicious dessert that's so easy to make that it becomes part of your regular repertoire." -Ina

I plan to put her to the test, and to enjoy every bite (and whiff) of it.

Make Your Own Cheese Platter

Any of you who were paying close attention when I first announced the menu will notice that this is not what was on the original menu for an appetizer. I had these apple, brie, almond thingies in mind, but I just couldn't convince myself that they were right for the fancy dinner party menu. The flavors were exactly what I wanted, but I was having trouble with the delivery. I finally figured out why. This menu reminds me of something that might have been served in New England during the Winter in the mid-late 1800's. (Think Little Women.) I realize that any shared meal requires gathering to some extent, but this menu somehow connotes to me a real sense of something more intimate: communion. So, instead of offering individual servings of these flavors, it seemed more appropriate to serve a dish that the hosts and guests would gather around and enjoy together in a nice, messy way. Something like a wedge of brie, or other spreadable cheese. Something like a bowl of almonds, and/or other nuts. I think you get the idea.

There's really no recipe for a cheese platter, because none of the components on the plate are made at home. (Unless, of course, you make your own cheese, in which case, I think you're incredibly cool and I'd like to tour your... cheese-making plant(?) someday.) The fact that you don't have to do so much as stir any part of your platter is great news because that's time and energy that can be spent on everything else you need to do to get ready for the party! So, what I'm going to do is simply suggest various components which you might choose. 

First, let's start with this awesome diagram put together by Martha Stewart.

See Martha's article, "How to Make a Perfect Cheese Plate."

Perfect, isn't it? (I recommend taking a peek at her article. It's a quick and useful read.)

For the vehicle, I would certainly have a sliced baguette and water crackers, but I'd also consider using a high-quality wheat cracker of some kind, too. (Wheat Thins or Triscuits would be too casual and the flavors would compete with the cheese.) I might also consider a multi-grain baguette, but I'd probably choose one or the other, not both. The only issue you might run into with a multi-grain baguette is that it does carry its own flavor that will influence the experience of whatever else you're eating. You decide.

For the "something crunchy" I'd go with a nice, lightly salted mix of nuts. Even though I love the idea of nuts still in their shell, cracking each individual one might get a bit cumbersome for your guests.

Martha suggests a handful of fruit options for your "something sweet," but I'm partial to dried apricots, sliced pear, a crisp and fairly sweet red apple, and, of course, the classic bunch of red grapes. I might also put out a little ramekin of fig preserves or other kind of fig spread which would pair very nicely with some of your stronger, stinkier cheeses.

Speaking of cheese... If you can, visit a grocery store with a robust cheese selection or a specialty store and ask to sample a variety. They may very well have good suggestions or even pre-made platters to inspire you. During my last visit to Wegman's I noticed a list on display of their top picks. Here are their picks along with the cheeses I spotted in their already-assembled plates as well as a few of my favorites that I didn't see.

 Creme des Citeaux

"triple cream with a hint of mushroom"

Tomme de la Jeune

"smooth, fresh semi-soft texture with a gentle goat's milk flavor"

Le Meunier Tome de Fontenay

"creamy, washed rind cheese with a pronounced herbal flavor and aroma"

Le Meunier Fourme aux Moelloux

"creamy, distinct blue flavor with sweet French wine"

Petit Theodore Rum Raisin

"fresh, smooth, soft cheese enhanced with rum"

Dill Havarti

semi-soft, somewhat sweet and slightly acidic with a strong dill flavor

Mild, Milky Brie

very creamy with a milky and mildly pungent flavor and an edible rind

Medium, Buttery Brie

creamy with a buttery and moderately pungent flavor and an edible rind

Applewood Smoked Cheddar 

dense and semi-hard white cheese with a slightly smokey flavor and a hard, paprika-coated rind

White Stilton with Cranberries
 sharp, creamy cow's milk cheese brightened with sweetened cranberries

Sage Cheddar

semi-soft, strong cheddar complimented with the soft but bold flavor of sage oil

Young/Semi Mature Gouda

yellow, semi-hard cheese with a sweet and slightly nutty flavor

Jalapeno Cayenne New York Cheddar

creamy, aged cheese with the hot and slightly sweet flavor of jalapeno and cayenne peppers

Blue Stilton

creamy, English cheese with a pungent flavor (though milder than other blue cheeses) and sharp after-taste

Manchego

a distinctive, sheep's-milk flavor with a firm, buttery texture

Choose a variety that includes at least one relatively mild (or safe) flavor and a few different textures. Martha suggests three different kinds for a gathering of 6-8, with a greater selection for a larger event. Label the cheese and serve on a cheeseboard, large, wooden cutting board, a cheese slate, or something more creative like this DIY chalkboard serving platter by Amanda Wright at "Wit & Whistle."

Photo courtesy of "Wit & Whistle"

Doesn't all this cheese talk make you want to tour Europe and New England??

Fancy Dinner Party Menu: Chicken Fricassee

It's been several months since I've introduced a new menu, so I'm making it up to you by giving you my favorite menu yet. 

In addition to being fun to say, Chicken Fricassee, and Martha Stewart's version in particular, is to. die. for. My mother-in-law made it for us in early Fall and I think I've made it four times since then, maybe five. Tarragon is one of those herbs that I'd always heard about and had eaten here and there at restaurants, but had never cooked with until making this dish, and it turns out I'd been missing out in a big, fat way. Let's not dwell on the sad past, though, but concentrate on our tarragon-filled future instead, shall we?

I knew as soon as I tasted this recipe that it was going to be the focus of my next dinner party menu, but I wasn't sure what surrounding dishes would be worthy of it. Very lucky for me, most of the dishes came to me thanks to my awesome friends who brought us dinner after Louisa was born. As always I'll introduce each dish properly in its own post, but suffice to say for now that your guests will leave thoroughly satisfied and impressed.

Some of the things I love about this menu:
- It's delectable. I know I always say that, but, boy, do I mean it this time.
- We're using all whole ingredients, and, with the exception of the blackberries on the cheesecake, everything is seasonal.
 - A few of the recipes are beyond easy and can be made in advance, saving you a lot of stress (and dishes) leading up to the first doorbell ring.
 - Since the bread will be baked in the morning, the only item that needs the oven during the final hour or two is the acorn squash, so there's no figuring out timing and temperatures for those of you without a double oven.
 -Even though it's an impressive menu, it gives off a very easy, welcoming, communal-type vibe. To me, it's exactly the kind of meal over which you invite someone to "break bread."

Here's what you have to look forward to over the next 2 weeks:

The Menu:
Appetizer: Cheese Platter
2st Course: Fall Veggie Bisque with Rosemary Artisan Bread
Main Dish: Martha Stewart's Chicken Fricassee over Shawn's Mashed Potatoes
Side Dish: Candied Acorn Squash
Beverage: Sparkling Apple-Cranberry Juice
Dessert: Blackberry Cheesecake

Martha's crew really does a beautiful job of writing this recipe.

Such an earthy meal!

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Chicken Fricassee (Fricassee de Poulet a L'Ancienne)
by Martha Stewart, with notes in italics by Janna Patterson

Prep Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield Serves 4

Ingredients:

1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock) (I think it looks rustic and elegant to use the various chicken parts, but if you don't care to use a whole chicken, 4-6 chicken half breasts will work. For a sizable gathering, I usually multiply the recipe by 1.5 and use 10 half breasts.)

Coarse salt and freshly ground pepper

3 tablespoons unsalted butter, softened, divided

1 tablespoon extra-virgin olive oil

1 small yellow onion, cut into 1/4-inch dice (1 cup)

1 carrot, cut into 1/4-inch dice (1/2 cup)

1 celery stalk, cut into 1/4-inch dice (1/3 cup)

8 ounces cremini mushrooms, trimmed and quartered

2 tablespoons all-purpose flour

2/3 cup dry white wine

4 cups chicken broth

2 sprigs fresh flat-leaf parsley

2 sprigs fresh thyme

1 bay leaf

2 large egg yolks, room temperature

1/4 cup heavy cream

2 to 3 tablespoons roughly chopped fresh tarragon leaves

2 tablespoons fresh lemon juice

Can't go wrong with butter, cream, eggs and wine!

Directions:

Brown Chicken- Season chicken (or just the breasts if you've elected not to use an entire chicken) on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.

Saute Mirepoix- Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.

Pretty maids, all in a row. "Mirepoix" sounds fancy, but it's simply a combination of chopped onion, carrots, and celery! See? French cooking isn't always as daunting as it seems!

Cook Mushrooms and Flour- Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.

Pour in Wine and Broth- Add wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.

Simmer Chicken- Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes, (but check at about 20 minutes to make sure you don't overcook the chicken.) Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.

These are supposed to be tied into a bundle, but my kitchen twine was in the car! Don't ask...

Make and Add Liaison- To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.

"I see you..."

Finish with Tarragon, Lemon, and Butter Return chicken to pot.- Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

Cook's Note-

Have your butcher cut the breast in half, keeping the wings attached but removing the wing tips.

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Hot Spinach & Artichoke Dip

Holy Moly it's been a busy day! Anyone out there still awake? I'm looking forward to a nice, peaceful Sunday. Tomorrow night our good friends, the Hintons, who recently had a baby are coming to dinner and I'll be sharing with them a few of the dishes I'm sharing with you on this menu. I can't wait to see their little boy again!

This next recipe is one that I made for the first time about three years ago. It was one of three appetizers we served that night, and I can vividly remember the crowd of friends standing over this dish gobbling it up with enthusiasm. I love that it can be prepared the night before and popped in the oven a half hour before guests arrive. Who doesn't love a stress-saver like that on the day of a party? My husband likes it served with tortilla chips. I prefer baguette slices, warmed or prepared bruschetta-style. As an alternate, I go with pita chips. I opted for pita chips for this menu because I'm serving bread at the table, but it's really okay to serve one kind of bread with the appetizer and another kind of bread with dinner. But if you do go the pita route, try for a soft pita chip so your guests can hear each other over the crunching. :)

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Hot Spinach & Artichoke Dip adapted from "The Comfort Table" by Katie Lee Joel 
Cook Time: 30 minutes
Serves 6


Ingredients
1 8-oz package cream cheese, room temp.
1 9-oz package frozen artichoke hearts (drained jarred or canned, cooked fresh, or frozen, but not marinated)
9 ounces raw spinach, steamed, and then squeezed to get out the excess water
1/2 cup mayonnaise
1/2 cup Parmesan cheese, freshly grated
2 garlic cloves
6 large fresh basil leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup shredded mozzarella cheese

Directions
Preheat the oven to 375 degrees. Grease a 2-quart baking dish.
In a food processor, combine the cream cheese, artichoke hearts, spinach, mayo, Parmesan, garlic, basil, salt, and pepper. Spoon into the baking dish. Top with the mozzarella. Bake until bubbling and the top is golden brown, 25-30 minutes.
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Serve this as a prelude to the rest of Menu #2!

Artichoke dip can be spread on crackers, baguette bread, grilled baguette or toasted bread, tortilla chips, or pita chips like you see in the photo.

Italian Sodas, Part II / New Year's Eve Party (Last Minute!)

I don't know if there's ever been a Christmas when I didn't know what my plans would be at least several months in advance. Lots of people know what they'll be doing for the next five Christmases. But I can think of many years that I found myself in the few days leading up to New Year's Eve still having no idea where I'd be celebrating. Apparently, I'm not alone. Turns out a handful of our friends have been planning to wing it this year. Well, not on my watch! My awesome husband is indulging me, once again, and has agreed to throw a last-minute New Year's gathering with a few friends. 

Here's how we're doing it:

• INVITATIONS: Pingg is where I go. If I'm hosting something formal, I might send out paper invitations, but otherwise, I'm a Pingg girl (though you can send out paper invitations through them, come to think of it!) Try it! I think you'll like it better than Evite. Anyway, they go out this weekend.
• START TIME: Typically a New Year's Eve party might begin around 8:00 or 9:00, but our guests have kids that are too young to stay up late, so we're doing our social celebration early, around 5:30-6:00.
• CHILDCARE (if needed:) Save your guests the headache of finding someone to watch their kids at home. If you know a good sitter, have her/him come over with a few of their friends and hire them to man a designated kid-friendly space. Parents can bring activities for the kids, and you can keep a couple of fun films on hand as a back-up.
• FOOD: Appetizers three ways... for dinner. You could do it earlier in the day or later in the evening, but it works out best for our guests to do it around dinner time. Which puts us in a food dilemma. I really hate to just forget about the fact that the food usually served on New Year's Eve is ours devours. So, I'm throwing out dinner time rules, and we're eating appetizers. For a fun twist, we're asking each couple to bring one appetizer prepared three ways. Want to do the same? Here are some classics that you and your guests can get creative with:

          -Chips and dip

          -Bruchetta

          -Pigs in a blanket

          -Jalapeno poppers

          -Lettuce wraps

          -Shrimp

          -Fruit salad

          -Dumplings

          -Egg Rolls

          -Cheese and crackers/bread

          -Crudites

          -Guacamole

          -Mozzarella sticks

          -Mini quiche

          -Finger sandwiches

          -Quesadillas

          -Deviled Eggs

          -Fondue 

          -Skewers

We are doing the drinks: Italian Sodas Three Ways

Vanilla and raspberry are all-time favorites, and I couldn't pass up the pomegranate. 

Seltzer water and club soda are virtually the same, so choose either. Costco sells a big case of seltzer for under $6.

Torani's tasty and affordable. Get them at World Market for $7/each. The pumps are about $2.50/each.

Cream and stirrers

We don't have actual stirrers, but we do have a slew of chopsticks!

Just needs a good stir....

...and she's ready. :)

Blue Cheese Spread and Sliced Pears

I'm so excited to give you this recipe! I've used it many, many times because it is such a hit and you really can't mess it up; it's so easy. The cheese spread and baguette really could stand on its own, but it's very rich and savory, so I like to serve it alongside something that will temper its strength and freshen the palate. Hence, the sliced pears.
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Blue Cheese Spread

Ingredients
8 ounces cream cheese (not whipped), room temp
1/3 cup blue cheese, crumbled
3 tablespoons fresh green onions or chives, snipped
Kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons walnuts, toasted (optional)
2 Baguettes, sliced 1/4 inch thick

DirectionsIn a small mixing bowl, mix together the cream cheese, blue cheese, 2 of the tablespoons of green onions, salt, and pepper until evenly combined. Top with remaining tablespoon of green onions and toasted walnuts, if using. Serve alongside sliced bread, or top each slice with spread, and serve.
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I alternate between using green onions and chives. The chives are a better size for blending, but the green onions looked great at the store, so they won out this time.

If you spread it for your guests, let the cheese mound a bit. It looks more indulgent and enticing.

It's always that much more appealing to me to dig into a piece of fruit that looks like its original, beautiful self. Slice it up much higher than I did in this photo, though, so your guests don't have to cut it themselves.   

Serve as appetizers to the rest of Menu #1
Ribollita
Caramelized Onion, Goat Cheese, & Prosciutto Pizzas
Red Grape Caesar Salad
Amaretto Pound Cake a la Mode