weekend dinner party for two

Whether you're recognizing the upcoming holiday or not, cozy up to someone you love this weekend. Your spouse, your best friend, a significant other, a family member, the flavor of the week, the dude you had a staring contest with (and lost) on the E Train, or the "grande skim, no whip, non-fat green tea chai latte with sugar free air and an extra shot of decaf espresso in a venti cup" chick who you see at Starbucks every morning, invite someone over for dinner this weekend. Go on. Do it! Dare ya.

If it were up to me, I'd be cozying up to a sushi spread fit for six for two. My head and stomach know no limits when it comes to pristine and silky raw fish and seasoned rice. There's just no "OK, I've had enough" point. And, yes, sometimes that becomes problematic. Why do you ask? But there would also be bubbles and super dry Riesling and maybe some Sake, too. Because quite frankly that's what makes me happiest (albeit also sufficiently tipsy...Happy Valentine's Day!). But hypothetically dining out aside, taking the time to prepare a meal for someone never, ever goes unnoticed (and neither do flowers...). It's an incredibly romantic gesture in and of itself whether you decide to take on the endeavor yourself or invite your lucky plus one to join you in the kitchen.

Here's what I propose you (hand) feed your loved one:

red snapper ceviche with coconut milk and ginger

Pisco Sour

grilled spiced garlic skirt steak

fennel, avocado, and clementine salad with arugula and mint

Argentinian Malbec

Schramsberg Mirabelle Brut Methode Chapmenoise NV

Keep in mind that although show-stopping and beyond satisfying, this menu is intentionally light. And listen, you're welcome [wink].

And dessert? Depending on your company, do I need to go there? I don't think I need to go there. Don't make me go there.

Recipes:

Red Snapper Ceviche with Coconut Milk and Ginger

Recipe based loosely on this one by David Rosengarten

1/2 jalapeno, seeded and minced

1 tbsp. freshly grated ginger

1 tbsp. fish sauce (Thai or Vietnamese)

1/2 tbsp. sugar

1/4 cup freshly squeezed lime juice

1/2 a can of unsweetened coconut milk

3/4 lb. fresh red snapper (skinless) cut into small cubes

1/4 red onion, finely chopped

1-2 tbsp. fresh cilantro, finely chopped

Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender (or food processor) and puree until smooth.

In a large bowl, toss the mixture with the red snapper. Cover and refrigerate for no more than four hours. Mix in the remaining ingredients and gently toss. Serve immediately.

Pisco Sour

Grilled Spiced Garlic Skirt Steak

Fennel, Avocado, and Clementine Salad with Arugula and Mint

XOXO.

weekend dinner party

Vietnamese Summer Rolls

One of the many things I love most about wine is its natural affinity with food. So much so, that wine in and of itself, can be the inspiration behind a dish. Simply because wine almost always begs to be enjoyed with food. As I sipped on a glass of zippy Sauvignon Blanc last night, I was immediately hit with an intense craving for Vietnamese food. The bright, juicy tropical fruits that were wafting from my glass were exotic and lush then quickly cut by sharp and intense lime-like acidity. Visions of chilies, cilantro, mint and basil flooded my head. And then, while sifting through tear sheets and Matisse prints, I noticed a recipe out of the corner of my eye for Halibut Vermicelli with Fresh Dill and Pineapple Sauce. I gasped. The transformation of my facial expression was extreme. From ho-hum-blah straight to pure elation. As if I'd stumbled upon a hidden treasure, like a crumpled $20 bill in the pocket of an old coat. Big win! Look. What I'm trying to say is, had someone been secretly filming me, it would've gone viral. Like that. Or at the very least, would have made for one hell of a flip book.

Sometimes I wonder what it would be like to have normal reactions in situations like that. You know, ones that aren't quite so...dramatic. But then I remind myself that that'd be boring. And by boring I mean less certifiable. Then my mind wanders elsewhere.

Let's eat, shall we?

spring rolls with vietnamese dipping sauce

2009 Loimer Riesling Kamptal

halibut vermicelli with fresh dill and pineapple sauce

2010 De Martino Organic Sauvignon Blanc

tofu dessert in ginger-clementine syrup

RECIPES

For the spring rolls, I recommend buying frozen. Any reliable Asian Market should have a couple of different varieties for you to choose from. Also, Trader Joe's carries Lemongrass-Chicken spring rolls that have brought in countless rave reviews. Paired with a simple homemade Vietnamese dipping sauce, and no one will know the difference.

Halibut Vermicelli with Fresh Dill and Pineapple Sauce

Tofu Dessert with Ginger Syrup

weekend dinner party

Images Courtesy of Michael Turek for Food & Wine

Okay so I'm kinda cheating. And perhaps I should consider removing the word "cheating" from the previous sentence, er, fragment. But it's only cheating so far as I didn't put together this menu on my own. Or the wine pairings. So there's no two ways about it. I've cheated on my weekend dinner party post.

But here's the thing: this menu is perfect. Gorgeous. Ridiculously fine-tuned. With undeniable Scandinavian nuances. Lingonberries, smoked trout, fennel salad, buttered egg noodles. I mean, it had my name written all over it (only not literally). I'd be an idiot not to pass it along to you.

And I'm not cool with looking like an idiot. Even if it means I have to cheat every now and then.

Hold up. How'd I get myself here? Enough yappin'. Feast your eyes on this Winter White spread courtesy of Tory Miller for Food & Wine.

smoked trout and caper cream cheese toasts

2006 Iron Horse Wedding Cuvée

roast pork loin with fennel salad

buttered noodles with toasted sage

2009 Doña Rosa Albarino

ricotta blintzes with lingonberry syrup

Click here for all the recipes from this spread.

Smoked Trout and Caper Cream Cheese Toasts

Recipe Courtesy of Tory Miller for Food & Wine

10 Servings

4 oz. cream cheese, softened

1 small shallot, minced

1 tbsp. chopped chives, plus 1-inch lengths, for garnish

1 tbsp. fresh lemon juice

salt and freshly ground pepper

5 english muffins--split, toasted and buttered

1/2 lbs. skinless smoked trout fillet, coarsely chopped

1. In a bowl, combine the cream cheese, shallot, chopped chives, capers and lemon juice. Season with salt and pepper.

2. Spread the English muffins with the caper cream cheese. Top with the smoked trout, garnish with the chive pieces and serve.

Roast Pork Loin with Fennel Salad

Recipe Courtesy of Tory Miller for Food & Wine

10 Servings

PORK

1 tbsp. each of whole fennel seeds, coriander seeds, cloves, black peppercorns, star anise pods, allspice berries and juniper berries

1 gallon water

1 cup kosher salt

1/2 cup light brown sugar

4 bay leaves

One 10-rib, bone-in pork loin roast (about 7 pounds)

SALAD

1 large red grapefruit

1/3 cup fresh orange juice

2 tbsp. red wine vinegar

2 tbsp. extra-virgin olive oil

1 tbsp. honey

salt and freshly ground pepper

2 large fennel bulbs, cored and very thinly sliced on a mandolin

1 small red onion, thinly sliced

1. PREPARE THE PORK: In a large pot, toast all of the spices over moderately high heat until fragrant, about 1 minute. Add the water, salt, brown sugar and bay leaves and bring to a boil, stirring to dissolve the salt and sugar. Pour the brine into a large roasting pan and let cool to room temperature. Put the pork roast in the brine, meaty side down. Cover the roasting pan and refrigerate overnight. Bring the pork roast to room temperature in the brine before roasting.

2. Preheat the oven to 350F. Set the pork roast on a large rimmed baking sheet, meaty side up. Roast the pork in the upper third of the oven for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part registers 145F. Transfer the roast to a carving board; let rest for 15 minutes.

3. MEANWHILE, MAKE THE SALAD: Using a small, sharp knife, peel the red grapefruit, removing all of the bitter white pith. Working over a large bowl, cut in between the membranes, releasing the grapefruit sections into the bowl.

4. In a small bowl, combine the orange juice, red wine vinegar, olive oil and honey; season the dressing with salt and pepper. Add the sliced fennel and red onion to the grapefruit sections in the large bowl.

5. Carve the pork roast into chops and transfer to plates. Toss the fennel salad with the dressing, mound the salad alongside the chops and serve.

WINE: The first impulse might be to pair this roast pork with a red wine, but Michael Kwas, wine director at L'Etoile, prefers to serve it with a vibrant white wine like the 2009 Doña Rosa Albarino. That wine has enough acidity to cut through the richness of the meat and also goes nicely with the citrusy fennel salad.

Buttered Egg Noodles with Toasted Sage

Recipe Courtesy of Tory Miller for Food & Wine

10 Servings

1 stick unsalted butter, cut into tablespoons, at room temperature

1/2 cup thinly sliced sage leaves

2 garlic cloves, minced

2 teaspoons chopped rosemary

2-1/2 cups chicken stock

1 pound wide egg noodles (pappardelle would work beautifully)

1/2 cup plus 2 tbsp. freshly grated parmesan cheese

salt and freshly ground black pepper

1. Bring a pot of salted water to a boil. In a skillet, melt 4 tablespoons of the butter. Add the sage and cook over medium heat until crisp; with a slotted spoon, transfer to a small bowl. Add 1 more tablespoon of the butter to the skillet. Add the garlic and rosemary and cook until fragrant, 1 minute. Add the stock and boil until reduced to 1 cup, 8 minutes. Cover the skillet and remove from the heat.

2. Cook the noodles until al dente; drain. Return the noodles to the pot. Add the reduced stock and the remaining 3 tablespoons of butter and toss well. Stir in the 1/2 cup of grated cheese and season with salt and pepper. Transfer to a bowl, top with the toasted sage and remaining 2 tablespoons of grated cheese. Serve right away.

Ricotta Blintzes with Lingonberry Syrup

Recipe Courtesy of Tory Miller for Food & Wine

10 Servings

BATTER

1/2 cup all-purpose flour

1/2 tsp. baking powder

salt

4 large eggs

1/2 cup milk

1 tbsp. sugar

1 tbsp. unsalted butter, melted

FILLING

3 cups fresh ricotta (24 oz.)

1/4 cup sugar

3/4 tsp. cinnamon

SYRUP

one 10-ounce jar lingonberry jam

1 cup pure maple syrup

confectioners' sugar, for dusting

1. MAKE THE BATTER: In a small bowl, whisk the flour, baking powder, and a pinch of salt. In another bowl, whisk the eggs, milk, and sugar. Whisk the flour and eggs together; whisk in the butter. Cover and let stand for 1 hour.

2. MAKE THE FILLING: In a bowl, mix together the ricotta, sugar and cinnamon.

3. PREPARE THE SYRUP: In a saucepan, simmer the jam and maple syrup over moderate heat until slightly reduced, 5 minutes.

4. Heat two 8-inch nonstick skillets. Spray with vegetable oil spray and add 2 tablespoons of batter to each. Swirl the skillets to distribute the batter and cook over moderate heat until golden brown on the bottom, 1 minute. Flip the crepes and cook until brown spots appear on the bottom. Transfer the crepes to a cookie sheet. Repeat with the remaining batter to make 20 crepes.

5. Preheat the oven to 350F. Line another cookie sheet with parchment. On a work surface, spread 2 rounded tablespoons of the filling in the center of each crepe. Fold each crepe to form a rectangular packet. Arrange the blintzes on the cookie sheet, seams down. Bake until hot.

6. Rewarm the syrup. Place 2 blintzes on each plate. Dust with confectioners; sugar, pour the warm syrup over the blintzes and serve.

weekend dinner party

You may have noticed by now that I'm not big on posting chicken recipes. Bravo if you have. Listen up if you haven't. It's not that I have this weird aversion to chicken. In fact, my favorite dish my mother makes is her chicken with prunes--and funnily enough, I've never even attempted to recreate it on my own. I think it has something to do with not wanting to remember it any other way than when it's made by her, at home, and I'm eight again.

I digress.

It's not that I don't like chicken. It's just that I rarely think about making it. I hardly ever buy it at the grocery store (a crime, I know) and I've never really considered it as an option for serving to company.

You see, this is problematic for many reasons. But allow me to [finally] cut to the chase. For someone who lives to entertain (and entertain on a budget), chicken needs to be part of the regular repertoire. It's a crowd-pleasing, incredibly versatile, tender, juicy, and economical protein that I have foolishly turned the other cheek to for years. Years! Years.

Really, I thought I was brighter than that.

balsamic roasted radicchio with taleggio

Austrian St. Laurent

chicken with roasted grapes and shallots

buttered egg noodles with parsley and chives

2008 Joel Gott Chardonnay (unoaked)

blood orange panna cotta with cardamom

roasted balsamic radicchio - allow to cool then top with torn pieces of taleggio cheese. serve with crusty baguette.

chicken with roasted grapes and shallots

blood orange panna cotta with cardamom

Image above courtesy of Lisa Hubbard for Bon Appetit

weekend dinner party: new years

I've got the dress. Ohh, do I have the dress. The jewelry has been carefully selected. The shoes? The shoes are currently up in the air. I'm fairly certain I know how I'll wear my hair, though. And I've finally nailed the perfect shade of demure red lipstick. Yup. I'm-a be lookin' fine this New Years Eve.

Did I mention I have no intention on leaving my apartment?

C'mon, what's the point? Besides I just made the decision, just this very moment, on the shoes and they will, in fact, be suede. And you'd have to be living under a rock to not know about the current state of the New York City streets right now. Three foot snow banks and slush, slush, slush plus suede? A recipe for absolute disaster.

So, I'm staying indoors. Dressed to the nines. With good--no, great--friends, a steady supply of effervescent bubbles, and a menu that will just bring you to tears. Or your knees. Okay, so you'll be on your knees, tears streaming down your face.

In a good way, of course.

Now, I cannot take all the credit for the culmination of this menu (hats off to my uber-talented and master of all things delicious, Aunt Kari) as I served only as a sound board contributor. But as Kari rattled off what she served for Christmas, I was, more or less, freaking out. Really freaking out. Antsy foot-tapping, mouth agape, sitting on the edge of my seat, ready to just absolutely burst. "ARE YOU KIDDING ME?" was the only way I knew how to respond.

Kari wasn't kidding.

sliced baguette with sweet butter, smoked mackerel, and watercress

Aquavit

blood orange, mint, and torn mozzarella salad

amarone osso bucco with cranberry gremolata

pappardelle with truffle butter

Amarone or Brunello di Montalcino

bubbles (this is dessert)

Lucien Albrecht Crémant d'Alsace Brut Rosé NV

Now bust out those champagne flutes. Happy, Happy New Year to you all!

recipes

For the smoked mackerel hors d'oeuvres, slice a crusty baguette on the bias into rounds. Spread each piece with softened sweet butter then top with flaked smoked mackerel (you can find it at Whole Foods) and some watercress. Done. Divine.

Blood Orange Salad

Amarone Osso Bucco (Serve with torn pappardelle tossed with truffle butter, salt, and pepper)

weekend dinner party: christmas in limbo

While I wouldn't go so far as to call myself Scrooge, I'd be remiss to not own up to my lack of "holiday cheer" this year. This has been the result of not sitting still for the past month. Thanksgiving came and went with the blink of and eye and nary acknowledgment and then I flew the coop to the tropics which, needless to say, did not help with my concept of time and seasonality but did, however, thoroughly improve my complexion and mental health by means of Vitamin D and Red Stripe.

I've also come to the realization that Christmas doesn't feel entirely Christmas-y when you're in adulthood limbo. You know, the "I'm no longer a kid but don't yet have kids" kind of limbo. And during this time of my life, I've noticed a significant loss of Christmas libido. Which is why, moving forward, I'm skipping town for the Holidays (while I still can) and jetting off to somewhere with cloudless skies, temperatures in the low 80's, and a light breeze that rolls in and thoughtfully tickles my sun-kissed skin. What a merry, merry, merry Christmas that would be.

But Christmas is in Connecticut this year. And Christmas in Connecticut means one thing and one thing only: Ina Garten. Girlfriend knows how to put together an elegant comfort food spread; the epitome of a Holiday meal. And that mixed with the subtle scent of pine, the sweet yet spicy smell of Glogg gently simmering on the stove, candles flickering, James Taylor crooning "Winter Wonderland" and suddenly there's no where else I'd rather be. On Christmas.

gravlax with mustard-dill sauce

chaource cheese

Hiedsieck & Co Monopole Blue Top Brut

fillet of beef with gorgonzola sauce

potato and fennel gratin

sauteed string beans with mushrooms

baby greens with parsley-red onion vinaigrette

2008 Man O' War Syrah

swedish apple-cardamom cake with vanilla sauce

Wishing you and yours the happiest, healthiest, and yummiest of holidays.

recipes

Gravlax with Mustard-Dill Sauce

Fillet of Beef

Gorgonzola Sauce

Parsley-Red Onion Vinaigrette

Swedish Apple Cake (replace the cinnamon with cardamom)

Painting above by Carl Larsson courtesy of Blog of an Art Admirer and History Lover

weekend dinner party

I just recently purchased my very first lottery ticket. Why, you ask? I've long since passed my 18th Birthday and I'm not particularly "lucky" when it comes to winning things, regardless of how great the odds (my younger sister was the one blessed with the luck gene). But if there's one life lesson I've come to realize and in turn, highly respect, it's if not now, when? Carpe Diem, man. Or should I say mon? Because once I've won the lottery, I'm going back to Jamaica. Booking an ocean-front, cliff-hanging villa at The Rockhouse and staying put for a few weeks. And when I've exhausted the life of leisure (hilariously impossible), I'll up and jet off somewhere else. Anywhere else I please.

I'm going to win the lottery and travel my pants off.

In the meantime, I'm bringing Jamaica to me this weekend with a menu straight from the beaches of Negril. So invite a couple of your favorite people over and stock up the fridge with Red Stripes. We're straight up stickin' it to the winter weather with this tropical spread.

smoked marlin dip with sweet potato chips

Spanish Sparkling Rosé (see image below)

steamed snapper with ginger, lime, and cilantro

coconut rice

sauteed callaloo

New Zealand Sauvignon Blanc

jamaican banana cake

RECIPES:

smoked marlin dip

steamed snapper with ginger, lime, and cilantro

sauteed callaloo (substitute a combination of kale and spinach for the callaloo)

jamaican banana cake

Coconut Rice
Recipe Courtesy of Yours Truly
Serves 4, generously

4 cups unsweetened coconut milk (about 2 cans, supplement any shortcomings with water)
1 3-inch nub of peeled fresh ginger
1 tablespoon salted butter
1 teaspoon salt
2 cups of white rice
cilantro for garnishing

In a medium-sized pot, add the coconut milk, ginger, and butter, and bring to a boil. Add in the rice, stir, put the lid on and turn down the heat to low. Set the timer for 18 minutes and allow to cook, untouched. After 18 minutes, stir any excess liquid sitting at the top into the rice (it should be very creamy) and taste for seasoning. Place in a large bowl and top with plenty of fresh cilantro.

Image above of The Rockhouse courtesy of Wonderfelle

weekend dinner party

It's the weekend before Thanksgiving (gulp) so I propose keeping things light this weekend. There's also the fact that there are only ten days and a holiday centered around gorging that separate me from the beaches of Jamaica (do ya hate me?). Alas, all the more reason to lighten up the ole "diet."

Whether or not this spread can truly be considered "lightened up" is debatable because it certainly tastes anything but--which is the trick to staying on the healthy-eating track. And from a person adverse to almost all things track-related, you can rest assured that my "responsible" suggestions won't leave you feeling deprived of anything.

You see, because there are just very few things I deprive myself of. I come from a place of "yes."

In many ways, this spread is my ode to Mooncake. And while I owe them much of the credit, I came up with these recipes all on my own this past weekend when they were received with an overwhelming (yet humbling) number of compliments and finished with a standing ovation. While the latter may or may not be a slight embellishment on the truth, I assure you this meal will not go by unnoticed. And your figure will thank you (but really, me).

salmon with cilantro-ginger sauce over steamed rice

bibb lettuce salad with avocado, mango and orange-ginger dressing

new zealand sauvignon blanc

toasted coconut frozen yogurt

The pictures above show how leftovers (we did strip steaks rather than salmon) were translated the next day: Open-faced sandwiches, lovingly and perfectly curated by my cousin Renée on Sunday afternoon. May be one of the best looking things on Eat + Greet to date. And I had nothing to do with the assembly. Go figure.

Anyways, a bright, zippy Sauvignon Blanc from New Zealand with big, juicy hints of grapefruit will go smashingly with this meal. And I know that because it's what I served alongside. Making two red wine drinkers absolutely swoon.

Contrary to popular belief, turns out I know a thing or two about wine and food pairings.

Salmon with Cilantro-Ginger Sauce

Serves 4

For the salmon:

4 6-oz. salmon fillets

1/3 cup balsamic vinegar

2 tbsp. lite soy sauce

2 tbsp. freshly grated ginger

4 cloves of garlic, grated

2 tsp. of sugar (or honey or agave syrup)

sprinkle of red chili flakes

1/2 tsp. salt

In a shallow dish, combine all of the wet ingredients. Turn the fillets of salmon around in the marinade until they're evenly coated. Cover with plastic wrap and allow to marinate in the refrigerator for at least an hour or two, turning the fillets once or twice.

Preheat the oven to 375F. Wrap each fillet in a piece of foil and place on a baking sheet. When the oven is up to temperature, place the baking sheet in the oven and allow to cook (steam) for about 10-15 minutes. Be careful not to overcook. Serve with steamed rice and cilantro-ginger sauce.

For the cilantro-ginger sauce:

1 bunch of fresh cilantro

1 jalapeno, halved and seeded

2 cloves of garlic, peeled

1 tbsp. freshly grated ginger

sprinkle of sugar

1 tbsp. rice vinegar

1 tbsp. canola oil

salt to taste

In a food processor, combine the cilantro, jalapeno, garlic, and ginger. Pulse until everything is finely chopped. Add in the rice vinegar, sugar, canola oil, and salt and blitz until combined. Taste for seasoning.

Orange-Ginger Dressing

1/4 cup orange juice

3 slices of ginger (cut 1/4" thick or so)

1 small shallot, finely diced

1 tbsp. rice vinegar

2 tbsp. canola oil

salt to taste

In a small saucepan over medium-high heat, add the orange juice and ginger slices. Bring to a boil and then allow to simmer until the juice has reduced by half. Set aside and allow to cool.

In a small bowl, add the cooled orange reduction, rice vinegar, and chopped shallot. Stir to combine then whisk in the canola oil. Taste for seasoning.

Serve drizzled over a salad of bibb lettuce, sliced avocado and mango.

weekend dinner party

How's this for an unintentionally prejudiced conundrum: I don't particularly care for Indian curry but I love, love, love Thai curry. There it is. Out in the open. I can't explain it. But I can make an educated guess that it has something to do with the addition of cumin (A spice that I unfortunately cannot stand behind--literally). This inopportune opposition has led to a tragically limited number of Indian food experiences. My excuse is always that I'm not in the mood. But really, I think it's got a whole lot more to do with a reverse Pavlovian-type response I have to cumin-scented curry along with the lack of a clear, rational mind.

So, in an effort to take the fragrant bull by the horns, this weekend's dinner party menu showcases an Indian-themed spread. The combination of my sweet cousin, Aly (seen below), who's living in India for the semester and my Indian-food-loving Swedish cousin, Renée, who's coming to visit this weekend, provided me with all the inspiration I needed. And when I started clicking through Aly's unbelievable photos documenting her adventures and simultaneously sifting through the cilantro, mint, cucumber, yogurt, and garam-masala flecked recipes, I started to realize just how irrational my alleged fear is and how excited I am to start exploring by means of shoving face with these delectable dishes.

chicken masala

jasmine rice

cucumber raita

curried carrot salad with currants and mint

pomegranate spritzers with lime

RECIPES:

Chicken Masala

Cucumber Raita

Curried Carrot Salad

Pomegranate Spritzers: Equal parts POM pomegranate juice and seltzer and top with a squeeze of lime. For an alcoholic version, a splash of vodka can be added.

(halloween) dinner party

As I mentioned last year, Halloween just really isn't my scene. I'm all for getting dressed up but, just not in an over-the-top costume, per say. Instead, I'd rather consider it the perfect opportunity to give my new LBD a spin which I haven't been able to find the appropriate christening venue for. But a faux-Halloween dinner party would easily allow me to wear the silk, backless little number, no questions asked. Just don't ask me what I'm dressed up as.

chicken liver pâté with grilled bread

Vernaccia di San Gimignano

pumpkin and goat cheese lasagna

fall salad with maple-dijon vinaigrette

Oregon Pinot Gris

caramel popcorn squares

Bubbles

I couldn't help but go the pumpkin-route here. It was just way too easy. But hopefully you'll find this application of the big orange gourd to be a nice departure from the desserts-only category. Additionally, butternut squash puree could just as easily be substituted for the pumpkin if that tickles your fancy. The starter, I'm sure, will garner an "ewww" factor from some of your guests at first (although, really, shame on them) but just one bite of Marco Canora's (of Terroir) Chicken-Liver Crostini will send shivers down their spines. Scary good. (Although feel free to pick up your favorite store-bought pâté for an even easier but equally satisfying fix. My lips are sealed.)

And remember: There's nothing scarier than a dinner party without wine. So give an Oregon Pinot Gris and Vernaccia di San Gimignano (a Tuscan white with gorgeous apple notes) a try. I don't doubt they'll freak you out.

RECIPES

Chicken-Liver Crostini

Pumpkin and Goat Cheese Lasagna

Fall Salad

Caramel Popcorn Squares

Photo above courtesy of John Harvey Photography

weekend dinner party

I've been holding on tight to this Ad Hoc fried chicken for about four months too long. Here's the thing: While fried chicken might be synonymous with Summer picnics, you'd have to be cray-zay to fill up a big old cast iron cauldron with scalding hot, bubbling oil, while carefully frying batch after sweaty batch while the barometer outside (and soon to be inside) is creeping past 90F. No way, no how, not eva. But now that it's comfortably cool--and arguably chilly--a platter of perfectly crispy and flavorful fried chicken with a side of creamy mashed potatoes and cool, crunchy, cucumber salad has quickly become synonymous with the absolute best of the best that Fall has to offer.

'Cause I said so.

ad hoc fried chicken

cucumber salad with sour cream and dill dressing

yukon gold mashed potatoes with dijon-lingonberry gravy

Egly-Ouriet Champagne

"homemade" chocolate pudding

And before you reach for that 6-pack of your favorite brew, Jon Troutman of Cork'd suggests a different kind of fizz: "Fried food absolutely screams for bubbles. Because this is the ultimate in fried chicken, you should be drinking (what I consider to be) the ultimate in bubbles. Egly-Ouriet is a small producer in the Ambonnay region of Champagne, this wine combines unparalleled richness and finesse...all for under $50. Save your Dom P for the* club."

*I so tried to get him to change that last "the" to "da" but alas, can't win 'em all.

Ad Hoc Fried Chicken (keep in mind this requires an overnight brine so plan ahead)
Yukon Gold Mashed Potatoes (feel free to wing these as this recipe calls for LOTS o' cream)
Cucumber Salad with Sour Cream and Dill Dressing

Dijon-Lingonberry Gravy

2 tbsp. butter
2 tbsp. all-purpose flour
1 cup chicken stock
1/2 cup cream
2 tbsp. dijon or whole grain mustard
2 tbsp. lingonberry preserves

In a small skillet over medium heat, melt the butter. Whisk in the flour, cook for 1 minute, then slowly whisk in the stock. Allow it to thicken for a minute or so then add in the cream, mustard, lingonberry preserves, salt and pepper, and whisk. Reduce heat to warm and serve.

"Homemade" Chocolate Pudding: My-T-Fine (box mix) all the way. It most certainly lives up to its name. And then some. Don't scoff. I dare you to not eat it all before your guests arrive. DARE you!

Image above courtesy of Jun-Blog

weekend dinner party

Why hello, Fall! It is absolutely Autumnal outside today and no other weather gets me more excited to get into the kitchen than when the air is crisp, the sun shining, and the sweet, unmistakable scent of fallen leaves with a hint of mesquite fills the air. No more having to take breaks to relieve myself in front of the AC or sticking my red hot head in the freezer. And lemme get a Hallelujah up in here for that.

You know what else? I'm very much into Fall produce. Butternut squash, mushrooms, brussels sprouts, apples, and more, they're the kind of things that beg for experimentation in the kitchen. They are the kind of things that get me up and out of bed, bright eyed and bushy tailed, early on a Saturday morning.The promise of a day devoted to nothing but my own agenda and the produce that will be the inspiration behind dinner. And this weekend? It's the undeniably adorable and equally delicious brussel sprout.

belgian endive and apple salad with parsley

crostini with saint andré

2008 Chablis

spaghetti with shaved brussels sprouts and pancetta

2008 Produttori Nebbiolo

The endive and apple salad along with a piece of baguette smeared with some creamy, pungent cheese could (and will be) a lunch or dinner on its own any day of the week. Just thinking about the anticipated combination of those flavors puts a smile on my face. Jon Troutman of Cork'd says that the 2008 vintage was a phenomenal year for all Chablis. If you're looking to impress, go with a Premier Cru but if you're looking for a value play, go for a village level. The pairing will be heavenly either way.

I'm fairly certain that if you're trying to get a picky eater to try something new, tossing it into some pasta is a sure fire way to get them to take a bite. Salty, cured Italian meats never hurt either. The combination of pancetta and brussels sprouts is earthy and faintly smokey and transcends the tiny green globes to a level of pure divinity. And when paired up with a Nebbiolo from Langhe, Italy in Piedmont, visions of cherubs will start to appear. Jon suggests the 2008 Produttori Nebbioli, which at under $20, he says is a screaming value.

So grab a few white gourds (good luck finding them, but if you do, holler atcha gurl) and place them down the middle of your table, with a handful of white votives weaving their way in and out, and start chilling that Chablis. This weekend dinner party is going to be pretty fabulous. And luckily, no sweat either.

Recipes:

belgian endive and apple salad

spaghetti with shaved brussels sprouts and pancetta

Photo above courtesy of The Kitchn

weekend dinner party

As I sit here typing this, my fingers are aching from the cold. Every few minutes I stop to rub them together and/or sit on them for a few awkward minutes. And I'm indoors. The iced tea I'm sipping on probably isn't helping, nor are my bare legs (oh the things we do for the sake of fashion). But the fact of the matter is, it's far chillier than it should be on October 6th and I'm less than thrilled about it. Gone are the days of running outside to soak up a healthy dose of Vitamin D. No, now it's time for cashmere socks, a military jacket, and your Le Creuset on the stove with Chicken in Riesling bubbling away.

Here's what's going on this weekend. Finalize that guest list.

marinated mushrooms

Barossa Valley Cabernet Sauvignon

chicken in riesling

endive and radicchio salad with dijon vinaigrette

Alsatian Riesling

swedish apple cake

Marinated Mushrooms

1 lb. button mushrooms (halved or quartered if large)

6 tbsp. olive oil

2 cloves of garlic, smashed

salt and pepper

4 tbsp. balsamic vinegar

1 tsp. honey

1 tsp. fresh thyme, finely chopped

2-inch piece of lemon peel

In a large, heavy-bottomed skillet over high heat, add in about 2 tablespoons of olive oil, the mushrooms and smashed garlic cloves. Sprinkle with some salt and cook until well browned, about 12 minutes or so (until all liquid has been cooked out). Add 2 tablespoons of the balsamic vinegar and cook for another 2 minutes. Remove the mushrooms from the heat and allow to slightly cool (discard garlic cloves). Transfer the mushrooms into a bowl, and add the rest of the ingredients (remaining olive oil, balsamic, honey, thyme, and lemon peel), season with salt and pepper, toss, and allow to marinate for at least 4 hours before serving.

Chicken in Riesling

Endive and Radicchio Salad

Swedish Apple Cake

Photo above courtesy of Marcus Nilsson for Gourmet, March 2008

weekend brunch party

Confession: I can't poach an egg.

Ehh, I guess that's not entirely true. But it's an art I have yet to master because every time I dare to attempt it, I'm so discouraged by the mangled, deformed mess of a result (the whites wildly dispersed throughout the water, lone detached yolks), I give up and end up going out to get a bagel or heading straight to a diner. And when you're jonesing for Eggs Benedict, a bagel just doesn't even begin to cut it.

Luckily, I've since found a loophole: 6 minute eggs (and they're pictured above). Which means this weekend, we can whip up a heck of a brunch--with no Jackson Pollock-esque eggs in sight.

"poached" eggs with smoked salmon and avocado

the most flavorful home fries on earth

prosciutto-wrapped peaches

Cremant de Bourgogne

Hollandaise is a bit too fussy a sauce for me to really want to get into on a Sunday morning but if that's your groove, go with it. I also happen to find the smoked salmon and avocado combination with a perfectly runny yolk to be absolutely luxurious on its own. And anytime I can cut out a stick (or more) of butter without sacrificing flavor, I'm down to party.

Nothing irks me more than lame home fries. They're potatoes: they need some help. And the help couldn't be easier. I use Idaho potatoes (I estimate about one per person) which I peel and cut up into 1-inch cubes. Into a pan (cast iron is best here) over medium heat with some butter and olive oil they go. Give them a toss every few minutes and season them generously with some salt and pepper. After about 7-8 minutes, add in plenty of chopped yellow onion, a clove or two of garlic, and a spoonful of chipotle in adobo (I add in a dash of chili powder and sometimes a squeeze of ketchup). Turn the heat down and allow them to continue to cook for another 7-8 minutes more or until the potatoes are brilliantly brown and crispy on the outside and creamy on the inside. Taste for seasoning (they will need more salt). Smile. Done.

Soft boil the eggs (instructions here) right when your guest(s) arrive and throw the english muffins into the toaster. To plate, lay a few pieces of smoked salmon on both halves of the english muffins and then add a few slices of avocado. Top each half with a peeled soft boiled egg (they will slide around so it's best to cut them in half, just before serving, and allow the yolk to gorgeously ooze. Sprinkle with salt and pepper. Serve with a generous scoop of home fries and some prosciutto-wrapped peaches and then pop that Cremant de Bourgogne (a less expensive, yet equally lovely substitute for Champagne). It's time for brunch.

Amen.

weekend dinner party

In continuation of keeping things simple, this weekend's dinner party menu is nearly effortless--but with plenty of pay-off. A classic French comfort food dish of chicken with a mustard-tarragon cream sauce which can be made the day before, or the day of (depending on your schedule). And as the nights (regrettably) begin to turn slightly chilly, I can't imagine a better dish to cozy up to.

chicken with mustard-tarragon cream sauce

served over steamed white rice

bibb lettuce salad with lemon-chive vinaigrette

2009 Forstreiter Gruner Veltliner

As for the wine alongside, might I suggest a bottle of Gruner Veltliner from Austria? I was playing around with the bottle below this past weekend and think the slight frizzante quality and decent acidity would play particularly well with the creamy and anise-flavored sauce. The white flowers, nectarine, and undeniable green-ness that was wafting from my glass could have convinced me to pair this with almost anything. Pool side lounging could quite possibly be this wine's best pairing. But chicken with mustard-tarragon cream sauce will fit just as pleasantly.

Anyone notice my (dare I say admirable) attempt at floral arrangments? You did, didn't you? Your mind has been blown. I can tell. All I did was add a handful or two of small rocks to the bottom a glass cup then filled it up half way with water. I then cut off a few small bunches of hydrangeas and placed them in the glass. Place a few of these arrangements down the center of the table. Flowers: Done.

I bet you're wondering what other amazingly impressive tricks I have up my sleeve. To which I say: stay tuned.

Chicken with Mustard-Tarragon Cream Sauce

Recipe Courtesy of Martha Stewart

4 boneless, skinless chicken breasts (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1-1/2 tablespoons chopped fresh tarragon

Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.

Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.

Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.

Serve over steamed white rice.

Lemon-Chive Vinaigrette Recipe