Friendly Little Dinner

Entertaining isn't something we do as frequently as we used to, probably because we are still making friends here and also because work and life in general is very busy. I remember a time when we had friends over for dinner at least once a week, sometimes for last-minute dinner parties but other times for overly-detailed celebrations. Now, we probably only host two or three times a year, so when we do, you know I pull out every stop; consider the use of every dish, plate, sherbet or goblet; and pour over every recipe that has been waiting in the wings.

When our friends Gab and Kristina came in from Boston, MA and Dallas, TX for a quick trip to Marfa and Fort Davis, I put a lot of thought into each of the six courses (yes, six), not just what I would serve, but also in what I would serve each culinary creation...food photos courtesy of Gab, one of our guests!

To start:
Mustard-marscarpone spread with toasts, sesame sticks, bread sticks, assorted olives and almonds served in the little black lotus bowls with the black tidbit plates.

First course:
Double-baked three-cheese soufflé served in individual cast iron skillets with a white, Rosenthal under plate.

Salad course:
Butter lettuce with a lemon-oregano vinaigrette on white, Rosenthal salad plates.

Main course:
Homemade bucatini with homemade tomato sauce and Parmesan cheese in the oddly shaped pasta bowls.

Intermezzo:
Basil gelato in the chartreuse Russel Wright sherbets.

Dessert:
Easy candy bar tart on the patterned, Rosenthal dessert plates.

If I say so myself, everything was delicious and we had a wonderful time talking and catching up over the course of the meal. The only thing I felt like need some tweaking was the salad dressing, which was a little on the sour side--but the citrus, red pepper and oregano were a great flavor combination and will probably become something else in the kitchen.  The gelato and pomodoro were of my own devising, so there are a couple of recipes for you to try.

Recipe: Basil Gelato

I use corn starch to thicken my gelato, although many recipes use eggs instead. This recipe is the perfect thing to bridge an Italian main course and dessert; its first taste is sweet, which is replaced with a strong herbaceous flavor and ends with the spicy note of basil. Affected? Yes, but effective.

2 cups basil leaves
3 cups milk
3 tbsp corn starch
¾ cup sugar
1 tbsp. lemon zest
¼ tsp. salt

Combine basil, 2 1/2 cups milk, sugar, zest and salt in a blender and puree until smooth. Pour into a two quart saucepan and heat gently until sugar dissolves.  In the meantime, combine the remaining milk with the cornstarch and whisk to form a slurry.  Continuing heating the basil-milk mixture until it begins to steam; stir in the slurry and continue to cook until the mixture has thickened.  Remove from heat and pour through a fine strainer; chill in the refrigerator for several hours, or for best performance with your ice cream maker, overnight.  Pour into an ice cream maker and freeze according to manufacturer's instructions. Serve garnished with fresh basil leaves.

Makes about one quart of gelato.

Recipe: Pasta al Pomodoro

Everyone has a favorite red sauce and it may come from a jar--there are so many good-quality brands out there it is easy to find several you like. Lately, I've been trying to find my own perfect recipe and have tried every trick, idea or suggestion. My version combines slowly cooked onion, garlic, tomato sauce and great canned tomatoes to make a delicious sauce. My secret ingredient? Fennel pollen. My secret tool? Using the immersion blender for a smooth, delicious sauce.

For the sauce:
1/4 cup extra-virgin olive oil
1 medium onion, finely minced
4 garlic cloves, finely minced
1 pinch crushed red pepper flakes
1 28-ounce can diced tomatoes or whole tomatoes, use a very good brand
1 8-ounce can of tomato sauce
Pinch of fennel pollen
Kosher salt
3 large fresh basil sprigs

To assemble:
12 ounces bucatini or spaghetti
2 tablespoons cubed unsalted butter
1/4 cup finely grated Parmesan cheese, plus more for serving.  You'll want more!

Heat extra-virgin olive oil in a dutch oven over medium-low heat. Add minced onion and cook, stirring, until very soft, about 15 to 20 minutes. Add garlic and cook, stirring, for another 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add tomatoes, sauce and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens a little, about 30 minutes. Remove pan from heat, stir in basil sprigs, cover and set aside for 30 minutes to an hour.  Remove basil, purée with an immersion blender, or in batches in a blender, until very smooth.

When you're ready to serve, bring water to a boil in a large. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until not quite tender. Reserve 1/4 cup of the pasta water, then drain pasta.

Bring pasta back to a simmer, add pasta and some of the pasta water; cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes, adding more pasta water if needed. Remove pan from heat; add butter and cheese; toss until cheese melts. Serve with more cheese, if desired.  It will be desired!

Serves fours.  The sauce can easily be doubled to serve a larger crowd or to have some to save for later.  I added chopped green and kalamata olives, four extra cloves of minced garlic and 1 tsp. of red pepper flakes to my leftovers for a spicy, easy 'puttanesca.' 

How Very Entertaining

 

 

We haven't done a lot of entertaining since moving west.  Work is always busy, plus there is a lot of travel and then we don't have many friends here yet.  But, we had a few friends over for cocktails on Saturday night and it was very enjoyable.  We had gone to the effort to decorate for the holidays, so it was nice to share the season plus fun to plan the food and service.  Of course, that meant digging into storage, because a lot of the entertaining accoutrement is still in boxes due to lack of space.  Or maybe it is due to having too much stuff!

Regardless, it was fun and I planned a simple menu with a few favorites to share.  For drinks, we had wine, a seasonal beer flavored with ginger and pomegranate Manhattans.  Now, I love a classic Manhattan, preferably on the rocks--but I will also enjoy them straight up.  However, one Christmas when a blizzard trapped us in Omaha, I took solace in the delicious pomegranate Manhattans served in our hotel bar.  The secret?  Pama liqueur which you simply substitute for the sweet vermouth.  You can garnish with fresh pomegranate if you like or stick to the traditional cherry and orange twist.  Very festive for the holidays!

Recipe: Pomegranate Manhattan
3 parts bourbon
1 part Pama liqueur
1 dash Angustora bitters per drink

Combine in a pitcher, stir gently to combine.  Serve over ice garnished with a cherry and twist of orange.  It's a simple proportion that allows you to make a little or a lot.  I like Weller's bourbon, but use what you like.

For eats, I pulled out some standards: Mushroom Pecan Pâté, Baked Artichoke Hearts and Hot Onion Soufflé to which I added a selection of cheeses, almonds, olives, my favorite bread sticks, crackers and some pickly things including dad's pickled okra, little cornichons and some carrot slices I made.  I just realized that although I have mentioned it repeatedly in posts, I've never shared the recipe for my Hot Onion Soufflé here, so I'm doing that now.  It's a favorite and couldn't be simpler.  I've tweaked the recipe a little over the years, but this is where it currently stands.

Recipe: Hot Onion Soufflé
20 oz. of cream cheese, softened  (That's two and half 8 oz. packages, what you do with the rest of that third 8 oz. package is between you and your god.)
4 oz. of plain goat cheese, softened
1/2 cup mayonnaise
1 tsp. onion powder
1 tsp. garlic powder
Pinch of salt
2 cups grated Parmesan cheese (get the good stuff) plus a little more for the top
14 oz. bag of frozen, chopped onion, thawed and water squeezed out in a colander or dishtowel

Okay, first you're asking yourself: why would I buy frozen, chopped onion?  Can't I just use fresh?  Well, yes, of course you can, but that is the beauty of this delicious crowd-pleaser: you don't even have to chop onions!

Preheat your oven to 425 degrees.  In a big yellow bowl, combine the cream cheese, goat cheese, mayonnaise, onion powder, garlic powder and salt.  Mix with a wooden spoon until combined.  Now you may think, "I'll just use my silicone spatula to mix this up," but save yourself the trouble and use a wooden spoon like I said.  It's not difficult to mix this together, but using the right tool specified by the author does make it a little easier.  Once that is smooth and creamy, add the onion and Parmesan cheese and continue to mix until well combined.  Taste and adjust seasoning.

Now here is where you have to make a decision: conventially, I usually put this in a glass pie plate, top it with more grated Parmesan cheese and bake it for about 20 minutes or until the top is golden and the entire thing is a bubbly, lava pit of creamy cheese.  But, if you're planning on serving it at a cocktail party with several waves of people, you can divide it between two dishes as I did with the small cast-iron skillets above to have one on the table and other in reserve.  Either way, you want a dish that is on the shallow side to increase the ratio of delicious browned topping to creamy, molten interior.

At this point, you're thinking, "This all sounds delicious and simple, but what do I serve it with?" And that my friend is the easiest thing of all: Hot Onion Soufflé is good on anything, from crackers to toast points.  But, I have learned by serving it with anything and everything, it is absolutely best on...Frito scoops.  Yes, Fritos.  Perhaps you think you're too classy to serve Fritos at a cocktail party?!  You're a foodie and you would never serve a dip made with cream cheese that also contains powdered onion and garlic the author is suggesting you serve with some chip you can buy anywhere and isn't even some artisnal item from a small-batch producer in northern California.  Well, I am not too classy.  And let me tell you something, your guests aren't either and they will eat every bit of this stuff WITH the Fritos and lick it off their fingers.  Promise.

If, and I repeat, IF there is any leftover, it is just as good cold the next day from the fridge while you are doing the dishes.  Heck, you might even think of cutting the crust off some bread and making tea sandwiches with it.  Or just a grilled cheese you can dip in tomato soup.  Or a Hot Onion Soufflé quesadilla?!  You can't go wrong.

Happy holidays!  Enjoy your time with family and friends...

Pimm's

I thought I had shared my 'how to make Pimm's' with you, but apparently I never did.  I did share it with Molly years ago, so here is the illustrated version I made for her which she had matted and framed for her kitchen.  Enjoy!

Best Phone Call and Best Friends

I just got a call from Jessie who is visiting her in-laws in Arkansas, "I sent you an email with photos of Asian soup spoons in a variety of colors. How many and what colors?"

My response?

"Um, I think I will take one basket. Yes, one basket of various colored Asian soup spoons." I mean, honestly, I want them all! Any other normal person would have said, "Well, I have a set of white porcelain ones; a set of green melamine ones; and a set of stainless steel one. I think I'm good in the Asian soup spoon department."

But, reader, you know I'm not normal! So, I said, "I'll take ten of the orange, make that a even dozen. And also a dozen of the black melamine ones. Thank you and please send an invoice!"

Heaven. What a little bright spot in a dreary, snowy day?!

Of course you want the name of the store: Culinary District in Hot Springs, AR.

Lovely Dinner

I rarely repeat table decor, but this is one of my favorite place settings:
a Metlox Shoreline dinner plate;
a blue salad plate with a white glaze underneath that shows on the rim from Target;
and a small white bowl from Crate and Barrel that I think look like Baroque pearls.

We had the opportunity to entertain friends in Terre Haute the weekend after Thanksgiving, in addition to some out-of-town guests they brought along. It was a very fun evening and I did a Spanish-inspired dinner with my favorite potato soup--it has forty cloves of garlic in the broth. Roasted, of course!

There were some restrictions though: one guest was gluten-sensitive and another was allergic to olive oil. Luckily, my menu was fairly gluten free. I just substituted a gluten-friendly flour blend in the Manchego pie (it only has a small amount as a thickener) and that was that.

But, as I'm always up for a challenge, I also made some gluten free flat breads that I served between a duo of salads. Since the garbanzo salad had mint, lemon and other strong flavors in it, I used a neutral salad oil for it. But, the green salad was just a simple Spanish salad of greens and cucumbers, so I used walnut oil in my vinaigrette which gave it a delicious, nutty taste and aroma.

The Manchego pie was served as a starter and is simple, delicious and adaptable to almost any menu you would like. A fun evening of food and friends!

Recipe: Manchego Pie

I adapted this recipe from one in Deborah Madison's Vegetarian Suppers. Her's used feta and dill, for a Greek flavor, but I substituted Manchego, the classic Spanish cheese to go along with my menu. Not quite a crust-less quiche, the ricotta is a smooth, neutral flavor that carries the bold, rich nature of the Manchego and thyme. This is great cut into thin slices and served as a first course. Likewise, you could bake it in a square pan and cut into small cubes to serve as an hors d'oeuvre. It's also perfect with a salad for a simple luncheon!

Experiment with different cheeses and herbs depending on what suits your mood. Whatever you choose, just make sure you use the best quality you can find as the cheese will be the primary flavor. Since I was creating a gluten-free dinner, I substituted a gluten-free flour mix in this recipe, which worked just fine. Madison baked her pie in a cast-iron skillet, but you can just as easily use a pie plate or a springform pan. I used my silicone springform, which worked just perfectly.

1/2 pound Manchego cheese, coarsely shredded
1 pound low-fat ricotta cheese
4 eggs, cracked and lightly beaten
1/4 cup flour
3/4 cup milk
salt and pepper
1 teaspoon dried thyme

Preheat the oven to 375 degrees. Mix three-quarters of the Manchego with the ricotta in a medium bowl, without worrying about getting it perfectly smooth – you’ll want some chunks. Beat the eggs into the cheese, then add the flour and milk. Season with salt, pepper and dill.

Grease a 9 inch pie plate. Pour in the batter and crumble the remaining cheese over top. Bake until golden, 35-40 minutes. Cut in to wedges and serve.

If You Gonna Fry

A couple of weeks ago, a friend dropped off a box of treasure: baby artichokes! She wondered what I would do with them, and I wondered too. Honestly, I don't mess with artichokes very often. I think the frozen hearts you can buy have a wonderful green flavor and are perfect for most dishes. I will use the canned ones as well in recipes like my artichoke dip and they work perfectly.

But baby artichokes? Okay, lest you call the People for the Ethical Treatment of Vegetables on me, these are not real baby artichokes that are raised in crates and only fed milk. These are the smaller globes which appear around the base of the plant. In addition to being smaller in size and more delicate, they don't have a choke and are completely edible. What does completely edible mean? Once you get off the tough outer leaves, you can enjoy all of what's left!

So, what to do with the 'baby' artichokes? I did some research and the most common preparation is to fry them. Simple, easy and delicious. So, that's exactly what I did. Since lemon goes so nicely with artichokes, I created a lemon salt to finish them by combining lemon zest and coarse Kosher salt.

But, fry one thing? For me, frying is a big deal. I don't do it very often because, although delicious, cleaning up after frying is a pain. What do you do with oil? How do you keep you entire house from smelling like McDonald's? So, if I am going to fill a pan (my grandmother's cast iron that she used for frying chicken) with oil and go to all of the trouble of frying, I am going to be frying more than one thing.

Arancini! Qu'est-ce que c'est what?

Arancini are one of my favorite things to make and to eat. What are they? Small balls of leftover risotto that can be stuffed with a variety of things (or left plain), rolled in breadcrumbs and fried. Arancini is from the Sicilian dialect and means 'little orange' for the shape and color of the balls after they are fried. People always say, 'risotto has to be eaten hot off of the stove,' or, 'risotto isn't good leftover.' They're crazy and wrong. While I love risotto, I must admit that my primary motivation is to have enough leftovers to make the arancini.

So, I made a big Italian meal for friends:

Fried baby artichokes (recipe from Giada is here)
Arancini
Olives and other pickly things
Grissini

Dama Bianca

Gratineed gnocchi
Roasted winter squash with balsamic reduction

Panna cotta with pomegranate molasses and seeds
(I'm working on perfecting this recipe and will have for you very soon!)

It was very yummy and we had a fun (and fried!) evening!

Uruguayan

Friday night after the Swope event, we were out with friends at Moggers to enjoy a little food and a couple of drinks. Jimmy turned to me and said, "Name a country." Without hesitation, I responded, "Uruguay."

Why? I have no idea. I was tired and it just popped into my head. What was Jimmy asking? Inspiration for his Saturday night menu, which we were going to enjoy before catching up on Top Chef. Or course, Jimmy hadn't qualified his question and I just answered it randomly. I know if he had said, "What type of cuisine would you like to have tomorrow?," I would never have said Uruguay. Probably Thai or Chinese. Maybe something Moroccan as there has been a lot of talk about tagines lately. But never Uruguay.

Why? I've never had it and probably never will. It's meaty and about grilling, roasting and asado. Asado is the traditional grilling of beef over hot coals. Of course, since we're all vegetarians, Jimmy is not going to be doing any beef asado. But thankfully, there are other influences important to Uruguayan cuisine and he whipped up a delicious pasta with Sauce Caruso.

What is Sauce Caruso? A Uruguayan sauce created in honor of a visit to South American by the famous tenor, Enrico Caruso. After, it spread the globe and every restaurant in Uruguay is encouraged to include it on their menu. Sauce Caruso is made from cream, sliced onions, mushroom, warming spices and walnuts. It also traditionally includes ham, but of course Jimmy left that out, but added some seitan. A light purple-y color, tossed with campanelle and tossed with a little cheese, the sauce was delicious. And Jimmy sent us home with leftovers. (Just as delicious the next day!) Amazing. So, he took the peculiar challenge and won it. Five stars.

And dessert? Ellie made the traditional Uruguayan dessert of rich, delicious browning topped with vanilla ice cream and caramel sauce. Seriously, they invented it and we thank them. Possibly the best brownie ever...

I'm not sure where Jimmy got his recipe from, but here is a recipe for Sauce Caruso if you are intrigued. And you should be.

Recipe: Walnut Cheese Crackers

This recipe was in the latest issue of Bon Appetit, as opposed to the last issue of Gourmet. Sorry, still bitter. I thought they sounded delicious and have a friend who is a cracker fiends, so I made them for her birthday instead of cupcakes! Birthday crackers. I think were delicious and I'll definitely make them again.

Recipe: Walnut Cheese Crackers
3/4 cups (1 1/2 sticks) unsalted butter, at room temperature
12 ounces finely grated Swiss cheese (preferably Gruyere)
1 teaspoon salt
2 cups plus 2 tablespoons of flour
1 cups chopped walnuts

In a big yellow bowl, beat the butter until smooth. Add the cheese and salt, beat until combined. Add the flour and walnuts, continue to beat on a low speed until the dough comes together. Add cold water by the teaspoon if it's dry. Divide the dough in half and shape into two, 14-inch rectangular logs. Wrap in plastic wrap and chill for at least four hours. Alternatively, you can wrap in wax paper, then foil and freeze.

Preheat oven to 375 degrees. Line two baking sheets with parchment paper of Silpat. Cut the logs into 1/4-inch slices, arrangea bout 1/2 inch apart. Bake until a deep golden brown, for about 20 minutes. Then let cool completely.

You can always bake one log and freeze the other to bake for later. It should keep frozen for at least two months.

Recipe: Dama Bianca

For Halloween, we had friends over for an Italian dinner. Yes, there is no connection, but it was a fun evening to entertain and we had a great time. Of course, I love deciding what china to use and put the table together. The idea was kind of fall, but not in an obvious sort of way. And the menu was also inspired by fall, with cheesy, hearty items to match the cooler weather.

To start:
Gnocchi alla Romana (Roman gnocchi is made from semolina, not potatoes, which is cooked in milk then blended with eggs, butter and cheese. After it thickens, it's cut into circles, then baked in the oven with a little more cheese and butter.)
Unstuffed artichokes
Grissini, olives and pickled okra (I have about two cases of pickled okra in the closet, so it is served regardless of the cuisine.)

First course:
Dama Bianca (This white lady is a simple salad made with thinly sliced fennel, celery, fresh mozzarella and a delicious citrus vinaigrette. Recipe below.)

Main course:
Potato gnocchi gratin
Roasted butternut squash with balsamic reduction
Tuscan beans and onions with skillet roasted cherry tomatoes and basil

Dessert:
Chocolate cake with frozen gianduia mousse
Coffee

David sent me four sets of these super cute copper-colored mushroom salt and peppers from West Elm, so I used them for the first time and placed a set between every other place setting.

Recipe: Dama Bianca
This is a great salad for fall, with crunch and a light flavor. Everyone loved it at dinner--perhaps their favorite thing that I served. It's simple and can be done ahead of time.

For the salad:
2 medium fennel bulbs, stalks discarded
6 pale inner (white) celery stalks, leaves discarded and stalks thinly sliced
8 ounces fresh mozzarella (optional), roughly torn

For the dressing:
1/2 tablespoon grated lemon zest (preferably from an unwaxed organic lemon)
2 tablespoons fresh lemon juice
6 tablespoons good-quality fruity extra-virgin olive oil
1/4 teaspoon fine sea salt
White pepper to taste

Discard the stalks from the fennel and slice the bulb in half. To me, it important to cut the tiny triangular heart at the base of the bulb. Some people don't, but I think it's usually a little tough. and easily removed. Then, use a mandoline and slice into thin pieces. Combine with the celery and mozzarella in a large bowl or platter. You can make the salad to this point and refrigerate for several hours.

For the dressing, whisk together zest, juice, sea salt and white pepper to taste. Slowly add the olive oil and whisk until it's emulsified. Drizzle over salad, toss to combine and serve.

Mangez!

Stuff and Things

I haven't posted for a while and I have quite a few 'this and that, stuff and things' sort of info to share with you that are food related in some bizarre ways, so here goes:

I was in Minnesota for a conference and had several wonderful food encounters, including this fantastic painting by Severin Roesen at the Minneapolis Institute of Arts. He is one of my favorite painters and I'm not sure why. I'm not a big fan of still lifes, but there is something about the way he depicts all of the fruits and vegetation. And I love the way he hides his signature in the tendrils of grape leaves. Amazing.

They also had this fantastic coffee service on display. I desperately wanted it! I love the long spout, almost like a watering can, so you wouldn't even have to reach to refill your guests cup.

And this china from Sèvres is my new favorite. I'll take service for twelve. The original, hand-painted set had almost 400 pieces in it. And those are scattered in museums and private collection around the world. The object at the back of the arrangement is for serving ice cream and everyone knows how much I love a food-specific serving piece.

Here I am at the sculpture park by the Walker Art Center, with Spoon Bridge and Cherry by Claes Oldenburg and Coosje van Bruggen in the background. I love their work and while this isn't my favorite sculpture they have ever done, it's is quite brilliant and has become an icon for the city. On the other side of the park, you get a great view of downtown.

I didn't just look at food art and antique serving pieces, I also had some good things to eat in Minneapolis/St. Paul, including this green coconut curry with mock duck at a little Thai place that was just down the street from my hotel. It was just spicy enough and made me very happy! You should definitely try Ruam Mit Thai if you are in St. Paul.

I had one of the best breakfasts ever at the Downtowner Woodfire Grill which is also right by the hotel. This is a breakfast place, per se, but a very nice restaurant that also serves a very excellent breakfast. I had the veggie version of Moe's Cajun Breakfast which was sauteed onion, pepper and mushrooms topped with hash browns topped with cheese topped with an egg over easy topped with their special Hollandaise sauce. This is a HALF order. Honestly. It was so good.

Back to Terre Haute, we had a lot of fun with Shane and Melissa who were visiting from Kentucky so she could help out with a program the Swope was holding. It also happened to be Shane's birthday, so we picked up a guitar-shaped, Elvis-bedecked container of popcorn from Big Lots. It's also a coin bank once you eat all of the popcorn! No joke.

Jonah made Shane a birthday cake: carrot with cream cheese frosting. We went with a big group to Mogger's for dinner and a few drinks, which was a lot of fun.

Of course, seasonal change means it's time to change up the bar and make it ready for fall. I had the worst time trying to decide to what to use, but eventually decided on the pheasant ice bucket, the Georges Briard glasses with gold leaves, a mix of cocktail glasses and some other gold accents.

And fall also means it's time to tea, so I made the first pot on Tuesday after I caught a chill.

Last night we went to Jimmy and Ellie's for dinner and to watch Top Chef. Jimmy made two bowls of Asian deliciousness, including giant rice balls that were super yummy--and spicy!

Great, now you're all caught up.

Recipe: Jessie's Onion Shortbread

Recipe: Jessie's Onion Shortbread

I didn't get to sample this while in Madison, but heard it was wonderful via Barb. Jessie says the photo is of a half-batch and notes the recipe splits pretty evenly. She baked it in her new Pyrex casserole we found while thrift shopping.

2 large onions, thinly sliced (Vidalia or other sweet onion, if available)
1/2 cup (1 stick) butter or margarine
8 ounces (1 cup) sour cream
1/2 tsp dill
1/4 tsp salt
8 ounces grated cheddar cheese, divided
15 ounces cream-style corn, undrained
1/2 cup milk
8.5 ounce package of corn muffin mix
1 egg, lightly beaten
hot sauce, to taste

Preheat the over to 325 degrees.

Saute onions in butter until soft. Stir in sour cream, dill, salt and half of the cheese. In a big yellow bowl, combine the corn, muffin mix, milk, egg and hot sauce. Put corn mixture in a greased 10-inch baking dish. Spoon the onion mixture evenly over the corn mixture. Top with the remaining cheese. Bake for 30 t0 40 minutes.

Ingredient: Harvest Grain Blend from Trader Joe's

Friday, Ellie and I took the afternoon off and made a run for Indianapolis. Tori Amos live in concert was the impetus for the trip, but we also had a blast shopping at Trader Joe's, Target, Whole Foods and Sur la Table. (I bought square biscuit cutters. Ellie thought they were unorthodox, but I was thinking of them as a time-saving device: you can cut all of the biscuits at once and don't have to pat the dough back out!)

I know you're all dying to know what Tori had for dinner, but I have no idea. I'm imagining she dined on something light and delicate, light sauteed greens with some sort of seasonal vegetable. Maybe broccoli? On the last album, she sang:

"Eat your greens
Feed your head
Mind the doubts
they harvest them
Broccoli
Feed your head
Their ideas
are fried in fat."

So I'm going to stick with my answer and assume she doesn't keep in good enough shape to jump around on those pianos by dining nightly on fried chicken. Now, what she wore is another store, I can tell you that:

• Cork platform, black satin, peep-toe stilettos.
• Gold leggings.
• An orange dress with purple details, including a stripe that ran down the back. It was short in the front and long in the back (a mullet dress?) with long sleeves and puffy shoulders.

As usual, she looked like superhero goddess come to save us all. More photos here.

But food...

At Trader Joe's, Ellie bought several bags of the Harvest Grains Blend: Israeli couscous, baby garbanzo beans, orzo and red quinoa. Very exotic! I had to try it, so I grabbed a bag. It's easy to prepare, just simmer in a little vegetable broth and a bit of butter. But, I do recommend stirring it a little as it simmers, as mine sunk to the bottom and I had some crispy bits to contend with after I was done. It smelled delicious while cooking and I love the idea of baby garbanzo beans. How do they do that? Cut down in their prime.

After it was cooked, I made a simple vinaigrette and added pan-fried (vegan) Italian sausages, about 1/3 cup of dried cranberries and 1/3 cup of walnuts, then topped it with some fresh oregano that Jimmy brought us yesterday from his herb garden. Lunch tomorrow is going to be delicious! I will hum Tori as I dine on this delicious concoction.

Recipe: John's Scones

John made these delicious scones when we were visiting in the LGB and they are simple and perfect for breakfast--or a mid-morning snack. He made his with the elusive cinnamon chip, but I used walnuts and dried cranberries to equal success. I've altered the recipe to say 'one cup of your favorite mix-in,' which could be dried blueberries, chopped fresh strawberries, pecans, dried apricots, white chocolate....or whatever you can think up. What makes this recipe so simple is that you just drop them right on the cookie sheet and bake--with a little pat on top or not, it's up to you.

Recipe: John's Delicious Scones

2 cups all-purpose flour (I used half white whole wheat, for a healthy twist.)
1 cup of your favorite mix-in
1/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 tbsp. unsalted butter, cut into sm. pieces
3/4 cup buttermilk

Preheat the over to 425 degrees. Sift flour with salt, sugar, baking soda, and baking powder into a big yellow bowl. Cut in the butter with a pastry blender until well mixed.* Add your mix-in and toss well to mix. Sprinkle the milk over and mix gently with a fork until dough just holds together. Drop by spoon onto lightly greased baking sheet. Dip your hand in flour and gently pat down the scones until about 1 inch thick. Bake for 12-15 minutes.

*Alternatively, you can combine all of these ingredients in the bowl of your food processor, then transfer to a big yellow bowl and proceed.

Veggies!

I am feeling a little spoiled this week, especially after a big basket of just-picked-this-morning vegetables were delivered to my office. David and Kathy have a beautiful garden and I was delighted to share in their bounty: broccoli, new potatoes and spring onions.

With beautiful, fresh produce I like to do as little as possible, so it was a just a spritz of olive oil on the broccoli and potatoes, a sprinkle of salt and then some time in the oven. Delicious!

Ah, summer.

Fantastic Dinner

Monday evening, Ann Albano, executive director of the Cleveland Sculpture Center, was in Terre Haute to finalize the jurying of the 65th Annual Wabash Valley Juried Exhibition. She had done the preliminary work long distance, but came this week to see the submissions she accepted in person and decide awards. It's an exciting and eclectic exhibition, and the Swope will be announcing the winners and sharing other information about WVJE in the coming weeks.

It was a delight to meet Ann and also have the opportunity to introduce her to the wonderful community of arts supporters in Terre Haute. Since she deals with sculpture, we invited friends from Art Spaces, Inc. as well as Board members who work with both organizations. David and Kathy Brentlinger hosted a fantastic dinner at their home outside of town. We had cocktails and hors d'oeuvres by the pool with lively conversation, then dinner inside. Everything was delicious, but I could have eaten an entire plate of the potatoes. David and Kathy are consummate hosts and made sure everyone had a fantastic evening.

The 65th Annual Wabash Valley Juried Exhibition will open to the public on Saturday, July 11 with a reception from 2 to 3 p.m., and awards at 2 p.m. The exhibition is sponsored by First Financial Bank.

Worldview: Spaghetti

The Family, 1974 from left

Barbara, Eric, Sam and Brian

When you're young, you understand the entire world to be just like your family. Good or bad, strange or benign, it seems impossible to think that your small universe isn't reflected in the international ideal. I was no different.

Born into a typical, suburban family, we lived on a street with two large maple trees grounding the front yard of every house. I walked with my friends and neighbors to a small school named for, and celebrating, Christopher Columbus. (Go Explorers!) We all knew one another and spent hours playing in each others homes and yards.

My mother is an amazing cook who learned from her mother, an amazing cook, who learned from her mother, who I assume was an amazing cook (my great-grandmother's jam cake is here), and so on and so on. Both she and my father were (and are) passionate about fresh fruit (especially blackberries) and vegetables. Dad had a small plot in the backyard where he raised all kinds of wonderful things. He also helped tend my grandparent's larger plot behind their house. At my Mam-ma's, I remember the peach tree, green beans, mustard seed (for pickling), at the far end of the garden and crowns of asparagus like an army marching to battle. And okra for days. Lots of okra, that I was born to eat. But that is another story.

Food was important to us. Mom and dad would "put up" vegetables in the summer that we would eat all winter long. My favorite were the pickled beets to which no store bought brand can ever compare. Mom made the best dumplings, as mentioned before. But her spaghetti sauce was like nothing else. It's actually my Great-Aunt Viola's recipe, one of my grandfather's six sisters. My grandmother made this sauce and it was apparently the traditional Christmas Eve meal for her non-Italian family--a tradition we have revived. Needless to say, I never had Prego or Ragu until I was in college and fending for myself, but this sauce, while delicious, is completely unorthodox. It is simple in nature, yet complex in flavor. Some have called it "a sweet and sour" spaghetti sauce. It is superb.

At some point in elementary school I befriended a new boy named Alex who was from England. We became best friends and did everything together, bonding over a mutual love of and obsession for all things Egyptian. One afternoon, playing at his house, his mother (a skinny, peculiar woman with those stereotypically bad English teeth) said "We're having spaghetti, would you like to stay for dinner?" Spaghetti? Of course! It's one of my favorite foods: simmered for hours, filling the house with it strong perfume! Served with a crisp salad and lots of garlic bread? Count me in.

Imagine my surprise, as I sat at their welcoming table and was served: a giant bowl of cooked spaghetti, ultra-crisp bacon to crumble over it and a bottle of ketchup. Yes, ketchup. At that point, I had an instant revelation that my family and the rest of the world, whether from England or elsewhere, were not exactly alike. It was a revelation. And as Brillat-Savarin said, "Tell me what you eat, and I will tell you what you are." Ketchup on spaghetti? Definitely British.

But a rude awakening via strange spaghetti isn't necessarily a bad thing. It's good to realize the world is a big place and even better to realize said world is filled with different ideas about food, taste, how things are served, flavors, foods that are important to health and a myriad of other ideas about cuisine. It's good to see how other people eat; it's better to eat with them. Open mouth and open mind. Because of that, I am always onto something else: an obsession with curries lasts for only few fiery week; a gratin prepared in a myriad of ways is returned to occasionally; and how many hot sauces are in your refrigerator door? There are very few staple meals in my kitchen, but always a new pile of recipes to try.

And to Alex and his family, wherever you are, I hope you met someone who served you a better spaghetti sauce and inspired you to make a switch! (Sorry, I couldn't help it. Spaghetti and ketchup just isn't a good idea. I tried it, therefore I can say that.)

Radio Killed the Video Star

My friend David, who manages the first American outlet of the European chain Vom Fass, was featured on Here on Earth, an internationally syndicated radio program. You can listen to it here.

Awesome!

Restaurant: Spiral Diner & Bakery, Dallas

I made a quick trip to Dallas, TX last weekend to see family and friends, but also to do a little work. The weather was crummy and my trip was cut short due to complications at home, but I still managed to eat some wonderful things.

Top of the list was dinner at Spiral Diner and Bakery with Gabrielle and Kristina. Spiral Diner is a Fort Worth, TX institution that has opened a second location in the quickly gentrifying Oak Cliff neighborhood. Spiral Diner is vegan, but not in a bad way. On the trip there, I kept hinting for tacos and sure enough, they were on the menu and aptly called Bryan's Bodacious Tacos. Stuffed with spicy seitan and served with beans and guacamole, they were delicious. We also had extra guacamole with some chips to start and I sipped on watermelon cream soda from the fountain. Okay, I guzzled three glasses of it. It was good!

After, we headed to Sprinkles of Beverly Hills for cupcakes, more about that in the next post.

Spril Diner and Bakery

1101 N. Beckley

Dallas, TX 75203

214-948-4747

Recipe: Do You Fondue?

I discovered recently that my family name is Swiss, not German. I know, my last name sounds German, but it's actually a German pronunciation of a French-Swiss name due to the fact my forbears went to part of what is now Germany for half a generation before emigrating to the colonies in 1731. With Germans. It's been a complete paradigm shift and entirely changed how I think about myself. I used to think my rigidness wasn't just a matter of my bourgeois, middle class upbringing, but part of my Germanic birthright. And I explained the swarthy complexion of my family (which I don't share) as 'Black Dutch.' But no more.

Now, I understand better my obsession with chocolate. (The Swiss eat more chocolate per person than any other country: 25 lbs per year.) And my affinity for cheese. Plus my obsession with fine time pieces, numbered bank accounts and protecting the Pope. And my neutrality. Suddenly my neutrality makes so much more sense.

But, I understood German food. Or thought I did, perhaps I was wrong. Meat and processed meat. Someone somewhere said the sausage was the heighth of German engineering. Perhaps, perhaps not. I knew as a vegetarian it really wasn't for me, but I do still enjoy spaetzle with butter or cream sauce and of course good German beer.

But what do Swizz people eat? I did a little research, and of course came upon the most basic: fondue. They do do the fondue. So I decided to throw a casual little fondue dinner, which is a fun and easy way to entertain.

Recipe: Cider Fondue
I have at least four vintage cookbooks on Fondue, but I adapted this recipe from one I saw in Bon Appetit magazine. It's really delicious and we consumed the entire pot. For dippers, I offered two different kinds of vegetarian sausage (Tofurky Kielbasa and Field Roast Smoked Apple Sage); cubes of bread; asparagus (which isn't really a great idea); roasted mushrooms; steamed new potatoes; roasted fingerling potatoes; and Granny Smith apples. Dessert was my favorite chocolate mousse with almond whipped cream.

6 cups coarsely grated Gruyère cheese (about 1 1/2 pounds)
2 cups coarsely grated Emmenthaler cheese (about 1/2 pound)
3 tablespoon cornstarch
2 cup hard apple cider
2 tablespoon apple cider vinegar
4 tablespoons brandy

Toss the cheeses and cornstarch together in a big yellow bowl to coat. Bring the hard cider and vinegar just to simmer in medium saucepan over medium heat. Reduce the heat to medium low (mixture should be barely simmering). Add a handful of cheese to simmering cider mixture. Stir until cheese is melted sort of melted: you really have to achieve a certain ratio of cheese to cider before it actually begins to melt to a smooth consistency. Add remaining cheese one handful at a time, stirring until melted between additions. Increase heat to medium and cook until fondue begins to bubble, stirring constantly. Stir in brandy.

Transfer fondue to the fondue pot. Set fondue pot atop stand; carefully light candle or canned heat burner according to your product directions.

Now, about fondue pots:

Crate and Barrel have several to choose from on-line. I have the model they sell from Bodum which I highly recommend. It is composed of a large metal container which can be used for oil-based fondues when you are cooking meaty things. Likewise, it has a glass fondue container which you suspend into the larger metal one filled with water. This is great because your fondue is warmed in a hot bath, rather than having the direct flame on the pot. But, at the same time you don't end up with that little bit of crusty cheese which is considered a delicacy by the Swiss and divided amongst the guests.

I also have a smaller, electric fondue pot from Oster. It's a vintage model and I love it, especially for chocolate fondues. And even for simply melting chocolate. These can be found (as well as conventional fondue models) at the thrift store or on eBay. You really need a pot that is electric or uses a gel or cannister of fuel. The smaller ones which use a candle will not keep your cheese warm. Cold cheese fondue? Faux pas, n'est-ce pas?

Kitchen Tip: Dinner Parties

Many people are intimidated by the idea of having friends, coworkers or business contacts over for dinner. They worry what they prepare won't be good enough or enjoyed by their guests. Or, they think their home isn't nice enough, their serving pieces special enough or their silver silver-y enough. Instead, they either skip the opportunity entirely or simply aim too low on the entertaining ladder, not taking advantage of the chance to show their creativity and have fun.

I love entertaining. I love the idea of preparing something delicious for someone else, even if it is simple and basic. From fancy food to a casserole, it's fun to think about what you will serve it in and what china you will use. It's always a challenge to consider what little details will make a simple meal special or special meal spectacular. To be a successful host, all you really need is motivation, but I've put together a list of some helpful tips that can assist the novice host in getting started or the most seasoned one hone his game.

1. Organize
When I'm planning a dinner or party, I use something quite shocking: a file folder. True. I copy the recipes I'm going to use from cookbooks and magazines and place them all in the file. I also make a master shopping list and a game plan, which also go into the folder. Sometimes I even make a sketch of the table and how I expect it to look, which also goes into the file. Everything is in one place and you don't have to spend time looking for recipes or moving back and forth between cookbooks. You can also use the file folder as a record keeping device, if you make a note of what dishes you used and who came to dinner, you can file it away and be sure not to repeat your success on the same victims. But, you have the dinner at-the-ready and planned to use on some new victims, n'est-ce pas?
2. Make the coffee before dinner
Unless you have a maid or a super-special espresso maker and want to prepare individual coffees, invest in a high quality carafe. You can find these at Target or other home stores, or you might even find one in perfect condition at the thrift store like I did. Consider this: after everyone has finished eating whatever delicious food you have prepared what would you rather do:

1. Go into the kitchen; turn on the coffee pot; wait for it to brew; etc. etc.?
2. Grab a carafe of coffee and suggest everyone follow you into the living room for dessert?

My pot will keep the coffee very hot for at least four hours, and when I'm done preparing dinner, I'm done with everything and can enjoy my guests and conversation. Have the cream in the pitcher in the fridge too!
3. Buy something
Give yourself a break and buy something. You don't have to go all Martha Stewart crazy and prepare everything from scratch down to the ketchup. I mean, it IS fun to do that sometimes as a personal challenge, but completely unnecessary. Buy the starter whether it's cheese or a spread from your local delicatessen. Add some olives and crackers and call it done. Your favorite restaurant will probably prepare a portion of a special salad or appetizer that you like, and your guests might discover something new. Or buy the dessert from your favorite bakery. Whether a sacher torte or chocolate cupcakes, your guests will love what you love.

4. The table
Keep it simple. Of course, this is coming from the person who has a hard time keeping it simple. I like to play with the dishes a couple of days before and think about what I'm going to use. Are you still wondering where everything goes? It's the 21st century and rules are made to be broken. Be creative, but be consistent.

The most important thing to consider is how are you going to serve? Here are some pointers for each:
Family style
1. You don't need table decoration if what your serving is going to fill the table, but think about little vases or something special at each place setting to smarten up the look of the table. Party favors?
2. Even if you're doing family style, it's still nice to have courses and clear between each.
3. Serve dessert in the other room.
Buffet style

1. Using the list you made of all of the dishes you will prepare, consider what they will be served in and label each serving piece with a Post-it note so you don't have to sweat it when you are pulling it all together.
2. Try to arrange your dishes in a sensible order, with the main dish first and sides to follow.
3. You can still set the table with the silver so people don't have to worry about. But, if they're picking it up, put it at the end of the buffet and roll the silver restaurant-style in the napkins.

Table service
1. Have a very thorough plan.
2. Keep the number of courses to a minimum: serve appetizers with cocktails; start with a simple salad that's on the table when guests are called in; have dessert already portioned out so you can bring to the table quickly.
3. If you really want to serve your guests, don't let them help with clearing and service. If you really need help, hire it. Really.
Simple touches for whatever style dining your using:
1. Placecards
2. Individual salt and peppers
3. Butter in pats at the ready
4. Think small centerpieces, not tall
5. Hand-held fans if it is going to be warm are a fun touch and favor

5. Keep a list
Keep a journal of your entertaining and list the following things:
1. Who came (and if they have any like, dislikes or allergies you may have learned about)
2. What you served
3. What you served it in
4. What you wore. Yes, I know it's ridiculous, but we all have that favorite party outfit and sometimes its hard not to trot it out every time there is an event.
6. One good cookbook
You can have a wall full of cookbooks and still not have any luck figuring out what to prepare for your guests. Or, you could have one good cookbook by an author you trust with time-tested recipes and ideas for entertaining. Find one that works for you (the public library has a huge selection of cookbooks you can check-out and peruse until you find one that works.) and use it as your go-to guide for thinking about dinner. Here are my top five suggestion (yes, I know I said one, but I'm past that part):
1. Mark Bittman, How to Cook Everything (revised edition) or How to Cook Everything Vegetarian
2. Rosso and Lukins, The New Basics Cookbook
3. The Martha Stewart Living Cookbook (both the original classics and new classics editions)
4. Jeane Lemlin, Simple Vegetarian Pleasures
5. The Bon Appetit Cookbook
7. Have fun, enjoy your dinner and your guests!