Why Stop at Three or Four Courses?  Make it a Ten-Course Meal!

Why Stop at Three or Four Courses? Make it a Ten-Course Meal!

Brined Kurobota Pork

Chimichurri Skirt Steak in Handmade Tortilla

Some of you have already seen the photos I posted on my Facebook page of the 10-course tasting meal I served last week, but I wanted to take an opportunity to recap the evening.

During Thanksgiving week, I was fortunate enough to have dear friends in from out of town for a few days.  We made sure we had a few good foodie adventures, including a 10-course meal that my girlfriends and me prepared for most of the afternoon and ate for most of the evening.  What a great way to get caught up on each other’s lives than over a 4-hour meal!?  Here are the courses we enjoyed:

Course 1: Butternut Squash & White Asparagus Bisque (recipe).

Course 2: Panko-Crusted Goat Cheese & Beet Salad (photo).

Scallops in Sage Infused Irish Brown Butter

Course 3: Scallop in Sage-Infused Irish Brown Butter.

Course 4: Prawn Ravioli over Yellow Tomato Coulis (photo).

Course 5: Butter & Finger Lakes Riesling-Poached Sea Bass with Baby Bok Choy and White Asparagus.

Course 6: Indian-Spiced Chicken Tenderloin Bite Over Peanut Sauce (photo).

Course 7: Brined Kurobota Pork with Apricot Glaze & Potato Orbs.

Course 8: Chimichurri Skirt Steak in Handmade Corn Tortilla with Salsa Verde.

Course 9: Maple Bourbon Pecan Tartelette with Maple Profiterole.

Course 10: Cheese Course (Dunbarton Blue, Irish Cheddar, French Brie) with Dark Chocolate-Drizzled Candied Bacon and Honey Pearls.

Cheese Course with Dark Chocolate Candied Bacon

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

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

4 Tips to Hosting a Dinner Party While Not Killing Yourself

4 Tips to Hosting a Dinner Party While Not Killing Yourself

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

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

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

12 Cookies of Christmas Contest

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

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

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

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

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

A Note of Thanks on this Very Special Holiday

A Note of Thanks on this Very Special Holiday

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

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

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

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

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

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

Happy Thanksgiving to all of you!

Veronique

Thanksgiving Wine+Food Chat w/ Master Sommelier Andrea Robinson

Thanksgiving Wine+Food Chat w/ Master Sommelier Andrea Robinson

Thought I’d share this very neat online event with you as you prepare for Thanksgiving:

Andrea Robinson

Master Sommelier and trained chef Andrea Robinson wants to help you find the right wine to go with your Thanksgiving dinner.  Tune in Sunday November 21st as Andrea takes questions while streaming live from her home kitchen.  The theme of this event is “Bring Your Own Turkey Wine” so if you’re on Twitter, use #byotw to follow the conversation.

Andrea plans to have some special guests in the kitchen to taste pairings.  Tune in for wine, food and good conversation among friends.

Access this link to register free for the event: http://bit.ly/dxNheZ

There’s Nothing to Eat in This House Part 4

There’s Nothing to Eat in This House Part 4

Paprika and Tarragon Chicken and Egg Salad Mini Sandwiches

Mini Chicken & Egg Salad Sandwiches

It’s Friday, the day before my weekly trip to the grocery store, so here we go with the typical “There’s nothing to eat in this house” complaints from my guy.  As you’ll see from the picture of this dish, these small sandwiches could be great at a holiday party or for a luncheon.

Ingredients:

  • 1 chicken breast, either from leftovers or poached, then cut into bit-size pieces
  • Pinch of salt & pepper
  • ½ tsp dried tarragon
  • ½ tsp paprika
  • 1 celery rib, finely chopped
  • 1 tbsp finely chopped onion
  • 2 tbsp mayonnaise
  • 1 tbsp lightly toasted pine nuts
  • 2 hard-boiled eggs, cut into bite-sized pieces
  • 2 Pepperidge Farm Stone Baked Artisan Rolls, baked and sliced in halves horizontally

Directions:

  1. In a medium bowl, carefully combine the chicken, spices, celery, onion, mayo and pine nuts.  Gently fold in the egg ensuring not to over stir resulting in mushy egg.
  2. Scoop ½ of the mixture onto each roll.

Serves 2.

This is the 4th installment in the “There’s Nothing to Eat in this House” series (see part 1 here: http://bit.ly/dbucAf part 2 here: http://bit.ly/cJX6t2 and part 3 here: http://bit.ly/aTfRKI).

Interview with South Florida Food and Wine

Interview with South Florida Food and Wine

See the South Florida Food and Wine interview about yours truly, Food & Wine Chickie:  http://bit.ly/cBRpAK

Have a great Sunday!

Big Fat Chinese Wedding

Big Fat Chinese Wedding

Last weekend, I attended the wedding reception of two dear friends, Danny and Melissa.  They held their reception in New York’s Chinatown at award-winning restaurant, Royal Seafood on Mott Street.

First, I’ve never been to a Chinese reception, so this was an event I’d anticipated for a few weeks.  The banquet room was decked out in red and gold to accommodate over 250 guests.  The room was buzzing with the bride’s Irish family and the groom’s Chinese family and we were made to feel very welcomed to this special event.

For those of you who know me or have read me, you know I can’t allow the food not to be front and center in this post, so here it is.  Ten fabulous courses, creatively prepared and served by a team who knows what it’s doing.  Luckily for me, I was joined at my table by two former co-workers who are Chinese, so customs and traditions were shared along the way, and very much appreciated.  Some thoughts and photos about the food:

Course 1:  A platter of various meats and fish: pork belly, conch, jellyfish and cured meats.  Absolutely divine!

Course 2:  Lobster, lettuce and melon ‘salad’ with tons of eggy mayo.  How great a combination is that!?

Course 3:  Egg rolls and fritters filled with sweet egg custard.  These ain’t your local Chinese restaurant’s egg rolls!

Course 4:  HUGE t-bone steak cooked to perfection (if your perfection is medium-rare) with a flavorful sauce.

Course 5:  Seafood soup that’s accompanied by a tangy vinegar.

Course 6:  Deep-fried pork.  Need I say more???!

Course 7:  Perfectly moist, lacquered skin chicken.  Were the Pringles only served to the American tables?

Course 8:  Whole Chinese bass deboned and filleted tableside.  Can’t possibly have more food!

Course 9 and 10:  Yes, looks like I’ve still got room for  lo mein and fried rice.

What an experience.  So blessed to have been invited to not only share in this very special day for Danny and Melissa, but also in this foodie dream meal.  If you have an opportunity to visit Manhattan’s Chinatown, be sure to stop by Royal Seafood for not only an amazing feast, but a memorable adventure.

Royal Seafood Restaurant

103 Mott St, New York, NY 10013 (between Canal and Hester)

5 Fall Recipes to Warm Up To

5 Fall Recipes to Warm Up To

Autumn is here whether we were ready for summer to end or not.  Embrace the new season with these five comfy recipes:

What are some of your favorite fall recipes?  Please share links, photos or general instructions!

Eating Solo on Business Trips – Making the Most of It

Eating Solo on Business Trips – Making the Most of It

As many of you know, I travel quite a bit for business, and as such, I often eat solo in hotels and/or nearby restaurants. Now, I could look at this as a drag and unpleasant experience, but I do not.

I love exploring local foods and restaurants I’ve heard about, so I make a point of not picking up the phone to order room service (although room service brekkie’s great), and instead, head out to find new foodie gems.

One thing I do often, is eat at the bar. This is specially great if the bar is quiet, allowing the bartender(s) to interact with me. Eating at the bar allows for any uncomfortableness about being alone to melt away. I’m just one of the people at the bar. Restaurants are typically grateful when guests do this as it ‘saves’ a table for larger parties.

Last night, I was bored in my hotel room so I decided to go down to the hotel bar for a glass of wine and an appetizer. The bartender was not busy and seemed appreciative for the company, and the business. In this post is a photo of what I was brought when I ordered the Charcuterie Board. How great does that look!? Not only was it tasty, it actually got a couple other bar patrons engaged with me in a foodie conversation. Two birds with one stone: tasty bites and interesting conversations.

Do you have any favorites domestically when you’re eating solo?

Share!

Veronique