Archives for 2010

4 Tips to Hosting a Dinner Party While Not Killing Yourself

4 Tips to Hosting a Dinner Party While Not Killing Yourself

The key to the success of an ambitious meal is to be prepared and organized.  Here are 4 tips to hosting a dinner party while not killing yourself:

  1. Outline your menu. I like to write up my courses in a Word document that I can save and later refer to when I want to host another tasting menu.  If some courses didn’t work out as well as others, I make notes so I won’t repeat.  Feel intimidated by 10-courses?  Fix a 4-course meal and build from there!
  2. Create a shopping list. This is critical and should be pretty straight-forward if you’ve done a good job with your menu outline.  If some ingredients need to be picked up at different stores, split your shopping list by store to stay organized.
  3. Make some of the food ahead of time and prep well. Don’t create a menu that features mostly foods that need to be prepared a la minute (at the last minute).  Try to do most of the prep work ahead of time – why do the chopping at the last minute?  I’ve even served some food that I was able to make the week ahead and freeze.
  4. Get your guests involved – the more sous chefs the merrier! While your guests might enjoy being surprised by what you serve, they’ll be even more excited to have participated in the preparation of the meal.  Make it an interaction prep session, it’ll save you time and allow you to spend additional quality time with guests.

Have I missed any tips that have served you well when hosting a dinner party?  Please share!

Decadent Chocolate Brownie Cookies

Decadent Chocolate Brownie Cookies

Chocolate Brownie Cookie

Can’t decide whether to make chocolate cookies or brownies?  Problem solved!  These cookies are chewy, nutty and completely decadent.

Ingredients:

  • 6 ounces semi-sweet chocolate chips
  • 4 ounces extra bittersweet chocolate (70% cacao)
  • 6 tbs. butter
  • 1 ¼ cups granulated sugar
  • 3 large eggs
  • 2 tsp. pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 2 cups mixed nuts, chopped (macadamia, almonds and/or pecans are super)

Directions:

  1. Preheat oven to 325 degrees.
  2. Microwave chocolates and butter in a large bowl on high for 1½ – 2 minutes or until almost completely melted, stirring halfway through heating time.  Stir until smooth.
  3. Add sugar into the chocolate and stir to blend.  Add eggs one at-a-time, stirring well after each one. Add vanilla.
  4. In a small bowl, combine flour, baking powder and salt.  Add flour mixture to the chocolate and stir to combine completely.  Add nuts to the batter.
  5. Drop the cookie batter by the rounded tablespoonful, onto an ungreased cookie sheet, 1½-inches apart to allow room for cookies to expand.  You’ll need 4 cookie sheets for this.
  6. Bake the cookies 13 minutes or until set.  Do not over bake – cookie centers will still be slightly moist.

Makes 2 dozen large cookies.

Notes:  I like to start with whole nuts then rough chop them with a knife to allow for large, uniform pieces.  I recommend baking the cookies, 2 sheets at-a-time to prevent the oven from being over-crowded.

12 Cookies of Christmas Contest

Get your cookie recipe featured AND have a chance to win a $50 Sur La Table Gift Card!

Simply share the cookie recipe on your website/blog that you consider to be your favorite and get a chance to win a$50 Sur La Table Gift Card*!

I’ll select one cookie every day from 12/1/10 through 12/12/10, so leave a comment on this post letting me know which recipe on your site you’d like considered, and you could win!

Top 12 cookies will be featured in a special post just in time for the holidays.

* Open to legal US & Canada residents only. If a Canadian resident is selected, the prize will be in the form of a Visa Gift Card. Contest ends 12/12/10 and entries must be received by then.  Winner will be selected at my discretion by 12/15/10.  Open to FOOD & WINE CHICKIE Twitter followers and Facebook fans only.

Butternut Squash & White Asparagus Bisque

Butternut Squash & White Asparagus Bisque


Butternut Squash & White Asparagus Bisque

This bisque is the perfect dish to serve on a cold Fall or Winter day and it’s meat-free!

Ingredients:

  • 1/4 cup olive oil (no need for expensive extra virgin)
  • 1/2 medium Spanish onion, chopped into 1/2 inch dice
  • 1 butternut squash, peeled then chopped into 1/2 inch dice
  • 1 pound of fresh white asparagus, chopped into 1 inch pieces
  • 1/2 tsp each dried thyme, ground nutmeg, ground ginger, salt and pepper
  • 1/4 tsp ground cloves
  • 32 ounce container vegetable broth
  • 1 cup heavy cream

Directions:

  1. Heat oven to 375 degrees.
  2. On a large rimmed baking sheet, coat the onion, butternut squash and asparagus with olive oil.  Add the spices then roast in the oven for 30 minutes, or until vegetables are soft.
  3. Transfer the vegetables from the baking sheet to a large, heavy saucepan and add the vegetable broth then simmer partially covered for 15 minutes over medium-low heat.  Add the cream and warm for 2 minutes.
  4. Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.  Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
  5. To serve, ladle soup into bowls.

Serves 8 as a starter or 6 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.  Topping the soup with toasted pumpkin seeds or homemade crispy croutons adds nice texture to the dish.

2007 Anthony Road Sweet Dream

2007 Anthony Road Sweet Dream

2007 Anthony Road Sweet Dream

Using Vignoles grapes (French-American hybrid), Anthony Road Wine Company is able to create a dessert wine that’s balanced with a nice level of acidity to cut through the honey and ripe peach flavors and long finish. 8.6% residual sugar.

Around $15.99 (375ml).

Maple Bourbon Pecan Pie

Maple Bourbon Pecan Pie

Maple Bourbon Pecan Pie

Maple Bourbon Pecan Pie

For my French speakers: RECETTE EN FRANCAIS.

No need to look for a better pecan pie recipe, there isn’t one – this one’s the one folks!  Get used to accolades from your guests when you serve this nutty maple dessert at your next holiday gathering.  Even this photo of the unbaked pie looks yummy, doesn’t it?

I grew up with my grandma making pecan pie in Quebec and it was ultra sweet and delicious. My favorite part was the lightly caramelized pecans and the flaky, buttery crust. My sister left all the pecans and ate the jellied sugary filling. We’re weird like that!

You could use a store-bought crust for this, but it’s also simple to make your own using the recipe I like to in the ingredients list.

Ingredients

  • All-purpose flour, for dusting
  • Store-bought or homemade pie crust
  • 1 cup granulated sugar
  • 4 Tbsp. unsalted butter, melted
  • 4 large eggs
  • 1 cup plus 2 Tbsp. dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 Tbsp. bourbon, or dark rum
  • 1 tsp. pure vanilla extract
  • 1 1/2 cups (5 1/4 ounces) pecan halves
  • 2 Tbsp. heavy cream
  • 1 large egg yolk

Maple Bourbon Pecan Pie

Directions

  1. On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Chill for at least 30 minutes.
  2. Heat oven to 400 degrees.
  3. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon and vanilla. Fold in the pecan halves and pour filling into the crust. Chill for 30 minutes.
  4. Mix 2 tablespoons heavy cream with the egg yolk. Brush the egg glaze over the crust overhang, and transfer pie to the oven (I place the pie on a baking sheet in case of spills).
  5. Bake 15 minutes, and then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

Yields 8 servings.

(Adapted from Martha Stewart Living, November 1999).

A Note of Thanks on this Very Special Holiday

A Note of Thanks on this Very Special Holiday

I’ll try not to get too mushy with this story, but wanted to put it on paper as I’ve recalled it every Thanksgiving for the last 20 years.

My mother moved my sister and I to South Florida when I was 12 years old.  The transition from French Canada to English (mostly) Miami was rough, to say the least.  One thing that tied us back to our roots was the fact that we were allowed to have horses and ride like we’d done back in Quebec.

Stables aren’t the most common thing in the center of North Miami, but we found a place where the North Miami Police housed its horses, only 5 minutes from our place.  The man who owned and managed the place, Mr. Chadwick, was in his late 70s, in poor health without a friend or family member around.  He was one of the most miserable human beings I’ve encountered since.  We called him Scrooge and he yelled at us and was mean to us every chance he got.

One Thanksgiving, mom was back in Quebec finishing her nursing refresher course, so we spent the holiday with my Grand-Father who’d come down to be with us while mom was away, and to work in South Florida.  He considered himself a cook, but the truth was that he was pretty awful cook, especially compared to my Grand-Mother who made feasts out of a few simple ingredients.  On this particular Thanksgiving, he decided to make a traditional USA holiday meal, complete with turkey, mashed potatoes, gravy and veggies.  Before we were to eat, Grandpa fixed a huge plate of food and told us we were going to deliver it to Mr. Chadwick.  After much protest from us girls about why we should be nice to a man who was so mean to us, Grandpa explained that the holiday was about giving thanks and that although we were in a strange place, without family around, that the three of us had each other and a meal fit for kings and that we just had to share it with someone who had nothing.  Reluctantly, we made our way to the stables where Mr. Chadwick lived, and were greeted by an old man in tears over our act of kindness.

Since that emotional Thanksgiving, I’ve tried to do something kind for someone and have hosted traditional meals for friends who, like us, don’t have family in the USA or are apart from their loved ones.  This year, I’m fortunate, and thankful, to have friend from South Florida with us to help celebrate this special holiday.

If you’re reading this post, you’re a food or wine fan (or perhaps my mommy) and as a supporter of No Kid Hungry, I’d like to tell you that your donations this holiday season to help Share Our Strength’s No Kid Hungry Campaign will ensure that no child in the United States goes hungry.  Just $1 can help connect a child to 10 healthy meals.  Here’s a link to learn more about this worthwhile cause.

Happy Thanksgiving to all of you!

Veronique

2006 Hendry Zinfandel Blocks 7 & 22

2006 Hendry Zinfandel Blocks 7 & 22

2006 Hendry Zinfandel

Dinner guests brought this bottle over a few months ago and I uncorked it last night and must say to my friends: you’re welcomed over anytime!

Wow, bright fruit, chocolate and spicy notes on the nose. This is not a crazy burning mouthful of high alcohol blackberry jam. This wine is beautifully structure with the right amount of tannins to make it a new favorite foodie wine.

Around $30.

Cauliflower au Gratin

Cauliflower au Gratin

Cauliflower au Gratin

My mother used to make this dish while I was growing up and it was always a special treat.  She’d serve cauliflower florets, and I’ve modernized the recipe a little to feature a whole head of cauliflower for a bit of ‘wow’.

Ingredients:

  • 1 tbsp kosher salt
  • 1 medium cauliflower head
  • 3 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup light cream
  • 1/2 tsp each salt & pepper
  • 1/4 tsp grated nutmeg
  • 1/2 cup grated Gruyere or Emmental
  • 1/2 cup grated Mozzarella
  • 1/2 cup grated Parmesan

Directions:

  1. Preheat the oven to 400 degrees.
  2. In a deep pot of boiling water, add the salt then the cauliflower, core side down (top of the head up) and cook for 20-25 minutes, until tender but still a bit form.  Drain, then return to warm pot until ready to use.
  3. While the cauliflower is boiling, melt the butter in a medium saucepan over medium-low heat. Sprinkle the flour over the butter and stir for about 2 minutes, creating a light roux.
  4. Increase the heat to medium-high under the roux.  Add the milk and the cream and whisk the mixture until it boils, then cook for 2 minutes, until a thick sauce is created.  Add salt, pepper and nutmeg.
  5. In a medium bowl, combine the Gruyere/Emmental, the Mozzarella and the Parmesan.
  6. Add 1 ladleful of sauce on the bottom of a 2 quart baking dish.  Place the cauliflower on the sauce then pour the rest of the sauce over the cauliflower.
  7. Sprinkle the cheeses over the cauliflower then bake for 25 to 30 minutes, until the cheese is melted and browned.

6 Servings.

Note: You can easily replace the cauliflower with broccoli or do a combination of both vegetables.

2008 Heron Hill Late Harvest Vidal Blanc

2008 Heron Hill Late Harvest Vidal Blanc

I really enjoy late harvest wines, so was excited to try the 2008 Late Harvest Vidal Blanc.  It offers a honeyed and lush ripe fruit flavors and has a nice spicy finish and 11.7% residual sugar level that I loved.

Style: Late Harvest / Dessert Wine

Grape Type(s): Vidal Blanc

Region: Finger Lakes, NY

Around $17.99 (375ml)