New Year's Entertaining: The Essentials

When planning your next big celebration (hint: New Year's), incorporate these essentials for an affair to remember!

1. The Perfect Bite: Delicious, elegant and easy bites, like Williams-Sonoma's Smoked Salmon Trio, will keep you and your guests satiated without the fuss of a formal meal.

2. A Signature Drink: Select a signature drink for your event, like this Lemon-Orange Fizz Mocktail, to keep the festive air high and the "bar" duty minimal.

3.  Gorgeous Flatware: Add a splash of unexpected flair that's sure to keep the conversation flowing, like gorgeous glassware or flatware. Feature here: Anthropologie's Bronze Age Flatware.

4.  Plates en Masse:  Having enough dinnerware to go around means never having to leave guests for mid-party kitchen duty.  Pottery Barn's Caterer's 12-Piece Dinnerware Set is the perfect stash for intimate affairs.

5.  Ambiance:  Nothing says--or creates--ambiance like the perfect lighting.  Use candlelight to enhance your setting and create the perfect mood and decor with these beautiful small hurricanes from Crate & Barrel.

6.  More Ambiance:  Just when you thought you had the perfect atmosphere in place, you must remember to seal the deal with a beautiful fragrance, such as Henri Bendel's Fragrance Reeds in (my favorite) Fig.

Happy New Year--& Happy Entertaining!

Panettone Bread Pudding!

Panettone Bread Pudding with Amaretto Sauce

I discovered a light, airy, buttery, fruit-studded bread/cake-of-sorts several years ago, known the world round as Panettone.  An Italian staple and delicacy, it happened upon my food scene in a memorable way--and has never left.  

Panettone becomes readily available as the holiday season unfolds, almost like the perfect harbinger to all the delectable bites that lie ahead during this time of the year.  It's so wonderful that it needs no extra handling to enjoy its sweet goodness, and I typically start off the season on this note, enjoying mini-sized Panettone for snacking and toast, as I anticipate the sure-to-come ultimate indulgence of this treasure: my Panettone bread pudding.

I began serving this bread pudding during holiday gatherings years ago, and it has become a favorite tradition of mine to share with friends and family.  (I've even gifted Panettone loaves with recipe cards to hard-core fans.)  And with the typical ease that comes with making a bread pudding, the payoff is huge: wow appeal coupled with truly good eating.  I like that kind of return in any endeavor, especially one so near to my heart--and taste buds.  

Now, I'm excited to share my tradition with you.  Enjoy & Happy Eating!

P.S. I'd love to know what makes your holidays special.

Panettone Bread Pudding

Ingredients:

1 pound Panettone, cut into 1-inch cubes

5 eggs

3/4 cup light brown sugar, firmly packed

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups milk

2 cups heavy cream

1/3 cup almond slices

Preheat oven to 350 degrees F.  Butter a 9-by-13 inch baking dish.

Spread the bread cubes out on a large baking sheet and toast in the oven until golden, about 10 minutes.

In a large bowl, whisk together the eggs, brown sugar, vanilla and almond extracts.  Slowly whisk in the milk and cream until well blended.  Stir in the bread cubes and let stand to absorb the custard, 10-15 minutes.  Stir again, then transfer the bread mixture to the prepared baking dish.  Sprinkle almond slices on top.

Bake until a knife inserted into the center of the pudding comes out clean, 45 to 50 minutes.  Transfer the pan to a wire rack and let cool for at least 5 minutes.  Serve warm or at room temperature.

Recipe adapted from Williams-Sonoma  

When Food Speaks for Itself: Eye Candy

Source: Uploaded by user via Dawn on Pinterest

Wouldn't you like to sink your teeth into these beautiful, dreamy chocolates?! I would!

Happy National Chocolate Day!

Toast With This!: The Perfect Cup of Hot Chocolate

If you're looking to turn up the cozy factor this holiday season--and beyond, I've got just the thing to warm your insides and leave you smiling from ear to ear: the perfect cup of hot chocolate.  Hot chocolate is one of those drinks that brings out the kid in us all and allows us to indulge in sweet, chocolate-ty goodness with reckless abandon (well, almost). 

Although I've settled for the package mix blended with hot water before, when I'm wanting to really get my hot chocolate fix and enjoy a special indulgence, I start with the best ground chocolate I can find and add in a few special touches.  The yield is sweet, chocolate, creamy decadence in a cup. 

It's the perfect cup of hot chocolate, the perfect indulgence, and worthy of a toast or two!

Happy Sipping!

The Perfect Cup of Hot Chocolate

Ingredients:

Single serving measure of your favorite ground chocolate (*Recommended: Ghirardelli or other fine chocolate mix)

1 cup of milk

1 cinnamon stick

1/4 teaspoon vanilla extract

1 1/2 teaspoons brown sugar

Whipped cream for garnish (optional)

Marshmallows for garnish (optional)

Add milk and cinnamon stick to a small pot.  Slowly heat milk over a medium heat, allowing the cinnamon to infuse the milk.   As the milk begins to come to a slow boil, reduce the heat and stir in the chocolate, vanilla and sugar.  Stir to thoroughly blend all the ingredients and continue heating for another 1-2 minutes. Discard the cinnamon stick.

Pour into your favorite mug, garnish with whipped cream, marshmallows and a fresh cinnamon stick.  Enjoy!

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My "Presidential" Linguine and Meatballs

"Presidential" Linguine & Meatballs

One of my favorite recipes, and assuredly a favorite among friends and family, is my recipe for linguine and meatballs.  The homemade marinara, flavored with sweet onion, garlic, pepper flakes and a medley of herbs, creates a wonderful “bath” for my succulent turkey—yes turkey—meatballs that burst with the flavors of fennel seed and sundried tomatoes and the freshness of basil.

This recipe is so special because it oozes a comforting casualness, while still serving up decadence, and can be whipped up in almost no time at all.  I've served it to business colleagues with the same success as with long-time friends and family.  And it never fails to impress, to my delight.  In fact, I am so confident in this recipe’s ability to suit any occasion that, when once asked, I named it as the recipe that I would likely serve the President, if so given the honor.  When I later recounted this story to some friends one evening, they immediately piped up and said, “Hmmm, Presidential linguine and meatballs.”  And the name has stuck ever since! 

Happy Eating!

Presidential Linguine and Meatballs

This dish keeps on the light and healthy side of the beloved pasta and meatballs dish, without sacrificing any of the savory delight that you would expect.  The use of turkey for the meatballs and the incorporation of fresh and dried herbs make it both hearty and light in the same bite.

Ingredients:

¾ lb. linguine, fresh or dried

1.5 lbs. dark ground turkey

1 tablespoon of your favorite seasoning or spice blend

Salt                                                                                                                                         

½ teaspoon pepper

1 teaspoon fennel seed

¼ cup sundried tomatoes, chopped

¼ cup fresh basil leaves, rolled into a bundle and finely sliced

2 tablespoons of olive oil, plus a little extra for drizzling

28 oz. can of crushed tomatoes, preferably San Marzano

1 medium onion, diced

3 cloves of garlic, minced

½ teaspoon red pepper flakes

½ teaspoon each of dried thyme, rosemary, basil and oregano

Sprinkling of sugar

Several dashes of Worcestershire sauce

Preheat oven to 400° F.

In a large bowl, combine the turkey, seasoning blend, a light sprinkle of salt, fennel seeds, sundried tomatoes, fresh basil and a drizzle of olive oil.  Be careful not to overwork the meat while mixing.  Next, form golf ball sized meatballs from the mixture and place them on a baking sheet.

Once all the meatballs are formed, place them in the preheated oven and bake for 10-12 minutes.

Add the 2 tablespoons of olive oil to a large sauté pan or skillet and place over medium heat and preheat.  Add in the onions and cook for 4-5 minutes.  Stir in the garlic and red pepper flakes and cook for another 1-2 minutes or until the onions are translucent.  Pour in the crushed tomatoes, a sprinkling of salt, the pepper, each of the dried herbs, a sprinkling of sugar and the Worcestershire sauce and stir to combine.  Add in the meatballs, cover and simmer for about 20 minutes or until the sauce has thickened and reduced.  Stir occasionally.

While the sauce is simmering, bring a large pot of water to a boil.  Once it comes to a roaring boil, toss in a generous amount of salt (at least 2 tablespoons) and add in the pasta.  Cook the pasta according to the package directions and drain when done cooking.

Pour the drained pasta into a big serving bowl and top with the marinara and meatballs.  Toss to combine.  For an added finish, sprinkle with fresh basil and freshly grated Parmesan.  Serve and enjoy!

HOW TO EAT: Sauces

I'm an undisputed sauce girl!  And when I come across a sauce that I like, "more is more" is the mantra that applies.  Sauces done right carry the perfect nuance of flavor and can elevate dishes single-handedly.  Whether it's salty fish sauce, tangy hot sauce, smoky barbecue sauce, decadent gravy, or any other scrumptious, sauce-y concoction, when you indulge, it's the best thing ever.  At least for me, anyway.

My latest tutorial in our "how-to-eat" series gives us the simple rules of the road for enjoying all things saucy. 

Happy Eating!

Eating Sauces

Sauces may be poured over or beside meat.  A forkful of food at a time may be dipped into the sauce.

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No. 246: A Review

Last night I dined at the restaurant, No. 246, for the first time.  It came across my radar a little while back and seemed like a place that would satisfy my penchant for indulging in delicious eats in beautiful settings.  And the pedigrees of the chefs/owners, along with some local buzz, had me feeling sure that I'd love everything about it.  Was I right?  Well, yes and no.

While there was lots to love, there did happen to be one glitch of sorts in my experience.  So here's the lowdown on my first take at this neat spot, broken down into a few key categories that matter to me in any dining experience.

The Food:  No. 246 offers its own local take on Italian cuisine.  The menu boasted of cheeses, charcuterie, salads, sides, pizzas and, of course, pastas--along with some special entree offerings.  I scoured the menu online, in advance, (a habit of mine, I admit), and decided upon their Romana pizza.  The description of this pizza--tomato, oregano, anchovies, chilies, garlic, black olives and olive oil--spoke to me and my palette in a mouth-watering way, and I couldn't wait to dive in when dinner time finally came around last night.  Sometimes my choices change between my initial menu look and the actual restaurant visit, but this time it did not.  It stuck--and happily so.  I loved it.

Romana Pizza, No. 246

It was everything that I love about pizza.  The crust wasn't too thick or too thin and was perfectly crispy.  The ingredients--hearty tomato seasoned with garlic, chilies, olive oil, accompanied by the briny goodness of the olives and anchovies, made each bite so, so good.  Our table also received some chili oil for drizzling and that was the coup de tat to make this one of the best pizzas I ever recall having. Seriously.  And beyond all that, it was quite substantial and easily shareable depending on one's appetite, with maybe a salad or side dish tossed in to round things out.  In fact, I have left overs that will shortly become lunch.

But it wasn't all good on the food front.  I also scoped out the dessert menu in advance and knew that I had a date with their chocolate and candied hazelnut ice cream in a homemade waffle cone.  Being the ice cream junkie that I am, I purposely limited my intake to two courses so that I could indulge in every last bite of this treat.  The taste? Quite good.  And the garnish of hazelnuts added the perfect crunch and texture contrast. (I make a similar gelato recipe at home.)  However, it was served almost half melted!  Not good for a frozen dessert, right?  See what I mean in the shot below, which was taken right when it was delivered to our table.

Chocolate and Candied Hazelnut Ice Cream with a Homemade Waffle Cone

In hindsight, I should have sent it back and requested a fresh, truly frozen, dessert, but my reflex prevailed, and I dived in to prevent losing any further enjoyment from the fastly liquefying serving before me.  It definitely took the star appeal out of what I anticipate is normally a rock star dessert.  

The Ambiance/Decor:  True to the depiction on its website, I found the decor to be beautifully understated, yet stunning, giving the space an equally rustic and modern look and feel.  And the ambiance was casual and welcoming, bolstered by the low lighting that helped to offer up the feel of a special dining experience.

The Cost:  I found the menus to be reasonably priced and likely suitable to most budgets, with the entree courses topping out around the mid-twenties, on the high end. 

The Linger Factor:  When you're dining out, this is typically the time you look forward to "letting your hair down", unwinding and catching up.  And having the ability to linger for a bit after the courses have stopped flowing and the meal is over, to take everything in without the sometimes abrupt halt that can ensue, is a welcomed pleasure.  No. 246 offers up plenty, so you'll be able to enjoy not only your food--but your company.

And finally...

Location, Location, Location:  No. 246 is located in the heart of downtown Decatur, with convenient public parking close by.  (I was wearing 'valet parking' heels, so the ability to find relatively convenient parking in that downtown area on a Friday night scores big with me.)  It's a great part of the Atlanta Metropolitan area, replete with many other charming and noteworthy restaurants and shops.

All smiles from an enjoyable evening with a good friend & good eats

Final verdict?  I'll be back!

Happy Eating!

People Who Love To Eat...

Source: etsy.com via Dawn on Pinterest

Risotto with Roasted Butternut Squash

Risotto with Roasted Butternut Squash

When you think decadent, comfort food, think risotto.  This Italian delicacy has been (mis)labeled by many as difficult to make well.  Sure, it's a labor of love, rather than a leave it and forget it type of dish, but the payoff is worth the all the effort.

When making risotto, patience, more than anything, is the name of the game.  I use the traditional Arborio rice that yields the creamy, lusciousness that is risotto's trademark.  Flavored with a base of onions, seasonings, wine, and bathed in stock throughout the cooking process, it comes out as a scrumptious bite again and again.  You can keep it simple with a finish of freshly grated cheese--or you can use it as the base for incorporating everything from vegetables, to mushrooms, to shellfish, to whatever your tastes desire.

I've prepared it many ways, but last night I decided to go with roasted butternut squash (which carries undeniable, mouth-watering goodness all its own), as a hearty addition to this dish.  The two paired deliciously well for a fulfilling and satisfying meal.

Like me, I'm sure that once you embrace risotto in your kitchen, there will be no turning back.  (And who would want to, anyway?)

Happy Eating!

Risotto with Roasted Butternut Squash

Ingredients:

1.5 to 2 lbs butternut squash

1 cup Arborio rice

1 medium onion, chopped

1 tablespoon unsalted butter

1 tablespoon olive oil, plus more for drizzling

1/2 cup white wine

5 cups chicken stock*

Freshly grated Parmigiano Reggiano

Salt and Pepper 

Preheat oven to 400 degrees F.

Peel and cut butternut squash (removing seeds and pith) into one-inch square pieces.  Place squash on  a lined-baking sheet, drizzle with olive oil, and season generously with salt and pepper.  Toss together and roast in pre-heated oven for 35-40 minutes, until tender and caramelized.  (Toss mid-way through cooking.)

In a saucepan, bring stock to a boil, then lower to a simmer.

Heat butter and 1 tablespoon olive oil over medium heat in a heavy-bottomed pan.  Add in onion, season with salt and pepper, and cook until the onion becomes translucent, about 5-7 minutes.  Add in rice and stir to coat it with the oil and butter.  Add in wine and cook until the wine is absorbed.  Add a ladle full of stock and stir until the stock is absorbed.  Repeat and continue cooking for about 20 minutes.

Remove risotto from heat and add cheese and roasted butternut squash.  Garnish with more cheese to taste, as desired.  Enjoy!

*Cook's Note:  Substitute vegetable broth or water for a vegetarian version. 
 

Foodie Vocabulary: Bouquet Garni

As the cooler temperatures settle in, there's nothing like hearty, warming dishes to knock off the chill and bring on the comfort.  Soups, chili, stews, oven-roasted fare, and the like, make the kitchen a warm and cozy place to be--not to mention a delicious one.  I love that these dishes also lend themselves well to the flavor explosions that herbs (dried and fresh) impart.  In fact, when you're looking to up the savory quotient of a dish with the least amount of effort, herbs are a game changer.  Here enters the bouquet garni.

A bouquet garni (French for "garnished bouquet") is a bundle of herbs used to flavor soups, stews, sauces, stocks, meats, vegetables--you name it!  Selected herbs are gathered together--in a sachet of cheesecloth or similar fabric for dried herbs and bundled with kitchen twine for fresh herbs--to form the "bouquet".  The bouquet is placed in the dish during the cooking process to infuse flavor and removed, as a whole, once the cooking process is complete.  And the mission of flavorful, hearty fare is accomplished.

So the next time you're looking to infuse some herbaceous goodness into your eats, consider a fresh or dried bouquet garni--and let it do all the work for you.  I purchased my first bouquet garni (multiple jars in fact) during my last trip to Paris a few years ago, and I haven't stopped using them since, although today I definitely make my own!  To help you indulge, below are two recipes perfectly suited for this special touch.

Lentil Soup 

Roasted Chicken and Vegetables 

Enjoy & Happy Eating!