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super bowl {party} menu.

January 24, 2012 in Complete Menus with 5 Comments

Now that we know who’s playing in the Super Bowl, we can move on to more important matters. Like what we’re eating.

I mean, duh. Everyone knows that football feeds are far more important than the game itself. I like football and everything, but what I live for is the food. Give me cheesy dips, give me chicken wings – extra-hot, hi – give me pizza, sliders, nachos…I could go on and on…but I won’t. I won’t, because that’s not what we’re really doing here today.

Today, we’re doing something a little healthier, a bit more modern, and just a tad – well, sexier.

Without further ado, meet your inspiration for this year’s Super Bowl shindig.

It’s about taking our favorites, and elevating them – you know, taking them up a notch. You guys know this is my thing by now, right?!

champagne {margarita} brunch.

December 28, 2011 in Cocktails, Complete Menus, Weekend Brunch with 2 Comments

As a person who adores both margaritas and champagne, you can imagine my excitement when I discovered the brilliant idea to combine them.

This is beyond brilliant. This is the stuff people should win awards for coming up with… Is anyone surprised it was Rick Bayless’ creation? Didn’t think so.

Champagne is a perfect match for my beloved margarita, because it adds just the right amount of sweetness – and the bubbles provide a great balance against the 1:1:1 ratio of tequila, Cointreau, and lime juice. Plus, we now have an excuse to drink tequila at breakfast.

And my, oh my – champagne margaritas open the door for endless Mexican brunch menu opportunities, don’t they?

annual summer brunch menu.

September 8, 2011 in Complete Menus, Weekend Brunch with 3 Comments

Two years ago, I hosted a brunch. It was right around the time that I started seriously getting into cooking, and it was probably the first time I entertained for a group of more than 4. I remember making Paula’s French Toast Casserole and Ina’s Smoked Salmon Spread. I also did a beautiful tomato and mozzarella salad, an egg white frittata with mushrooms and spinach, and chocolate-covered strawberries for dessert. But what made my brunch so infamous was the mimosa bar. I got all sorts of mixers, like peach nectar, orange juice, and pink lemonade – and each guest brought a bottle of champagne. Seven hours later… We were still going, to say the least.

{2nd annual summer brunch crew}

I think that brunch impacted me in a big way – I learned that not only did I love entertaining, I *loved* the process of putting together a great menu. I’m proud to say that my cooking has come a long way, and I’ve really come into my own in terms of what I like and what I’m about in the kitchen. And what I’m about is creating a truly special experience for my friends and loved ones – and even though the food must be nothing-short-of-fabulous, I like for everything else about the day or evening to be super-relaxed.

The following year, I let life get in the way as it has a habit of doing and I missed my opportunity to host a second annual brunch. This year, the end of August rolled around and I was determined not to let that happen again. And so, I hosted my second annual brunch a year late…

an all-american dinner party.

August 13, 2011 in Complete Menus, Dinner Party Worthy with 0 Comments

Summer always comes and goes too quickly, doesn’t it?

I served this menu for the 4th of July, but I think it would be the perfect way to celebrate the end of summer with family and friends. Labor Day party, anyone? It’s casual, comfort food you grew up eating, but with a twist. Think deviled eggs, sprinkled with truffle salt. It’s all about those simple, comforting picnic-esque foods and the memories that come along with them.

All-American Dinner Party

{watermelon sangria}

{deviled eggs with truffle salt}

{caramelized onion dip}

{pulled pork sliders with blue cheese slaw}

{dill macaroni salad over arugula}

{s’more brownies}

{coconut cream pie}

One recipe I’m planning to make often inspires my entire menu, and such was the case this time. When it was my turn to select a recipe for Project Pastry Queen, I had my mind set on the coconut cream pie, and because my scheduled date was July 3rd, the timing was perfect. What’s more American than coconut cream pie? The rest of the dishes came to me easily, as they were mostly classics with a twist. The onion dip is a favorite recipe of mine that I’ve made several times. The rest were recipes on my most-wanted list – particularly the pulled pork sliders with the blue cheese slaw, which turned out to be everything I’d hoped for and more.

Stay tuned for the recipes!

dinner party menu: easy summer shrimp boil.

July 31, 2011 in Complete Menus, Dinner Party Worthy with 0 Comments

Here’s one thing I know: It’s almost August already, and I still have a lot of summer meals I want to make. I love summer because it’s a time where meals should be simple, fun, and easy. Nothing complicated or over-thought. And I always find summer comes and goes too soon. For instance, I’ve got a lot of other menus and recipes to post here. Full of tomatoes, and sangria, and pulled pork – things you need to see before summer is over.

Let’s start with putting this summer meal into a menu. I’m sure it wouldn’t have been hard for you to figure it out on your own, but I just love putting it together for you anyway.

Easy-Breezy Summer Shrimp Boil Menu

{to drink: mango margaritas with chili salt}

{to start: green salad with avocado-basil dressing}

{the main event: beer shrimp boil}

{on the side: lemony artichokes au gratin}

{finish it off: blackberry pie bars - or for something lighter, homemade strawberry sorbet made from pureéd frozen strawberries and a squeeze of lime}

foodbuzz 24×24: childhood, reinvented.

May 29, 2011 in Complete Menus, Dinner Party Worthy with 9 Comments

It’s no secret that I love to throw a good dinner party. So, when Foodbuzz reached out to all of their featured publishers asking us to pitch an over-the-top dinner party idea (and get paid for it!), I was in.

OVER.THE.TOP.

Hi. Have we met? That’s what I do.

Immediately, my mind began conjuring up a theme of childhood classics, reinterpreted – gourmet-style.

Who doesn’t love to reminisce about what they loved as a kid? Whether it be TV shows we watched, foods we ate, songs we loved, or games we played – one of my personal favorites, if you’ve never engaged in passionate conversation regarding Chutes and Ladders or Mouse Trap, then we’re probably not friends – everyone loves to indulge in nostalgia.

{It’s the little things}

From mac ‘n cheese to peanut butter and jelly, childhood elicits some of our strongest food memories. For this menu, I went with some of my all-time favorites that I felt could be improved on with a little…adult guidance.

Specialty cocktails? Check. Trio of miniature appetizers? Done. A variation on the beloved “Happy Meal” – including my interpretation of a Jr. Bacon Cheeseburger and adult-appropriate toy? Yes, please. I won’t even get started on the spiked milkshake bar – I’ll just let you scroll down and see for yourself.

Because we all deserve to feel like a kid again. Enjoy!

childhood, reinvented.

{cotton candy martinis}

{the capri sun cocktail}

{mini grilled cheese sandwiches}

{homemade pizza rolls}

{mini mac ‘n cheese bites}

{bacon-wrapped sliders}

{oven-roasted tomato confit “ketchup”}

{truffled tater tots}

{vanilla milkshakes with bar of assorted spikers}

{chocolate cupcakes with ganache frosting + marshmallow cream filling}

{homemade twinkies}

{“true happiness” meals stuffed with adult-appropriate goodies}

Without a doubt, this is one of all-time favorite themes for a dinner party. Our friends had a blast reliving many of our favorite food memories through their now-heightened adult palates. And in the process of conceptualizing this menu, I discovered and adapted some ridiculously amazing recipes that I know I’ll be coming back to again and again.

Everyone loved literally everything the menu, but I’d have to say some of the highlights were the Capri Sun cocktails, which tasted just like the real thing; the pizza rolls, which were made with wonton wrappers and a mixture of fresh mozzarella, provolone, and Parmigianno-Reggiano, Boar’s Head pepperoni, baby bella mushrooms, and baby sweet peppers; and the “Hostess” cupcakes. And the milkshake bar. And probably the Twinkies, although they were sent home with our guests in their goodie bags – so I didn’t get to see their reactions.

Stay tuned for the recipes!

a {fresh + flavorful} spring dinner party.

April 18, 2011 in Complete Menus, Dinner Party Worthy with 0 Comments

There’s something about the start of spring that just begs to be celebrated. Whether you’re celebrating the end of a vicious winter, or simply the start of a new season, springtime is an unquestionably fabulous time of year.

For this particular dinner party, I created a menu using lots of seasonal vegetables. I immediately chose to do a risotto with asparagus and shiitake mushrooms for the main course. I’d been dying to make a risotto for the first time, and fell in love with this veggie-packed recipe. For the starter, I knew I wanted to do something fresh and springy, but I also knew that I wanted to include a touch of meat. I chose to do a crostini bar with two homemade spreads of ricotta and pea pesto, and some delicious additions to add as toppings: crisp pan-fried pancetta and prosciutto, and fresh heirloom grape tomatoes drizzled in olive oil and a bit of sea salt.

Lately, one of the things I’ve been practicing is creating delicious meals that offer a bit of meat for flavor and interest, but that are largely vegetarian-based. This is healthier and, in many cases, more wallet-friendly – Daniel, the meat-obsessed-man that he is, is even loving this method!

The other piece of the puzzle was that I knew I was serving up that incredible toffee bar brownie torte from Project Pastry Queen for dessert, so I wanted to keep the rest of the menu relatively light. Because I typically can’t refrain from serving some sort of fresh greens, I added an arugula salad that was so simple, yet flavor-packed thanks to the lemon-Parmesan dressing.

The end result was a fresh and flavorful seasonal spring menu with an Italian-American twist. Click each link for the full recipe!

A Spring Dinner Party

{To drink: Assorted wines and beers}

{Crostini Bar with Homemade Ricotta, Pea Pesto, and Assorted Toppings}

{Arugula Salad with Lemon-Parmesan Dressing}

{Risotto with Asparagus and Shiitake Mushrooms}

{Toffee Bar Brownie Torte}

a glamorous {oscar-worthy} pizza party.

March 1, 2011 in Complete Menus with 2 Comments

I don’t know about you, but I’m dying to see The King’s Speech.

It happens to me every year: I get excited for the Oscars, but never because of the movies. I’m lucky if I’ve seen one or two of the top contenders – this year, I think Inception was about as far as I got (Daniel and I are infamous for never making it to the movie theater when planned).

We all know the real fun lies in the fashion, and the excuse to make a night out of watching it.

And making a night of it, for me, means putting together a fabulous menu of food and drinks. This year’s Oscar viewing party was casual and impromptu – on Saturday, we invited a favorite couple over for a night of Academy Awards and Knicks vs. Heat (yes, this game was a big one in the world of Daniel – and no, it didn’t get much air-time). For the menu, I came up with this mix of comfort/movie-watching food, each with its own glamorous twist. It’s perfect for the Oscars, but I think it would also be a great way to spice up your next Netflix night.

A Pizza Party for the Stars

Lemon Rosé Bellinis

Truffled Popcorn

Three-Cheese Pizza with Assorted Toppings

Vanilla Sparkle Cupcakes

And because we can’t ignore the red carpet, I must give a shout-out to my front-runners of the night: Nicole Richie, Gwyneth Paltrow, Reese Witherspoon, and Jennifer Lawrence. I also loved Scarlett Johansson, Halle Berry, Cate Blanchett, Michelle Williams, and Rhea Durham.

Did you do anything fun to celebrate Oscar night? Who was on your best-dressed list?

xxSAS

last-minute valentine’s day menu.

February 14, 2011 in Complete Menus, Dinner Party Worthy with 1 Comment

Here it is – just in the knick of time: A last-minute Valentine’s menu simple enough to whip up tonight – yes, even on a weeknight! – and delicious and elegant enough to be the star of the show for any special occasion.

Last-Minute Valentine’s Day Menu

Rack of Lamb Persillade, below

Gratin Dauphinois

Green Salad with Creamy Mustard Vinaigrette

Reine de Saba Cake, if time allows

Chocolate-Covered Strawberries

I love the idea of serving rack of lamb on a night like tonight, because lamb is something different and will make the lucky person you’re cooking for feel special. (It’s also expensive enough that you won’t want to add it to your weekly rotation.) Rack of lamb in particular feels elegant, and the amount of meat on the chops usually ensures that you’re not going to over-stuff yourself, which is an important rule of the game when it comes to cooking on Valentine’s Day.

The best part of rack of lamb is that it’s virtually foolproof. Seriously. Just follow Ina’s instructions – or those of any other decent recipe – and they will come out perfectly every time.

I’ve made rack of lamb a number of times but this was my first try with the Persillade. Persillade usually involves some combination of garlic, parsley, and oil; here they combine with fresh breadcrumbs to create a hearty crust for the lamb. The food processor is your friend here – no time is wasted chopping herbs and garlic ultra-fine.

Gratin Dauphinois is another classic French dish of thinly sliced potatoes cooked in cream and milk; here is is topped with a thin coating of Gruyère cheese. Traditionally, the dish may also be called potatoes Dauphinoise, getting its name from the scalloped potato dish hailing from the Dauphiné region of France. Usually, there is a light hint of garlic in the dish, and other herbs may be added. Here, a touch of nutmeg is used. This version from Jacques Pépin (an internationally recognized French chef who once co-starred in a show with Julia Child) utilizes the technique of first heating the potatoes in half-and-half on the stovetop before pouring them into the gratin dish and baking in the oven.

The potatoes are the most time-consuming piece of this meal because you have to peel and slice them (make sure to use a mandoline!). Though the French may turn up their noses to any short-cuts or pre-made ingredients, you can opt to buy pre-sliced potatoes at the grocery store to save yourself some time. No one will ever know the difference, and I’m certainly not judging.

A simple green salad rounds out the meal perfectly. I have also served rack of lamb with this salad, adding those small rounds of lightly fried goat cheese – which are incredible with the lamb. If you have a few extra moments, go for it!

Dessert is not optional for Valentine’s Day, of course. Chocolate-covered strawberries are an easy last-minute fix; yes, you can buy them, but it’s just as easy to make them at home. And if you have an extra hour or two, I think the Reine de Saba cake I made last week makes for a perfect Valentine’s dessert.

So break out a bottle of your favorite champagne, and here’s to celebrating a life in love!

Rack of Lamb Persillade

Adapted from Ina Garten

2 large racks of lamb, frenched
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 bunch fresh parsley leaves
1-2 tablespoons chopped garlic
1 cup fresh white bread crumbs
Zest from 2 lemons
4 tablespoons (1/2 stick) unsalted butter, melted

Preheat the oven to 450 degrees.

Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.

Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they’re both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.

Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.

Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.

a {totally martha} thanksgiving-inspired menu.

November 22, 2010 in Complete Menus, Dinner Party Worthy with 1 Comment

Thanksgiving. It’s kind of a big deal.

Who else could we trust for an event like this other than Martha Stewart?

Martha is a serious role model of mine. I can’t even tell you how many friends and acquaintances have referred to me as the “Martha of our generation” – and I can’t even begin to tell you how flattering that is. With Thanksgiving RIGHT.AROUND.THE.CORNER, I figured the perfect way I could pay homage would be to create a Thanksgiving-inspired dinner party menu all in the name of Martha.

The best part is: Although the recipes are indeed things you could, should, and would make for Thanksgiving Day itself, they’re also things that you could make any other night – for a fabulous fall dinner party, Christmas Eve, or otherwise. Who wants to spend all that time trying to perfect a giant turkey when you won’t be making it again for another year? So, instead I tried to piece together items that won’t limit you to this one {albeit very special} day a year; you won’t find any green bean casseroles or sweet potato pie, but what you will find is a perfect mix of dishes that will work well for any fall or winter occasion.

Got it? Thanksgiving-friendly, but not Thanksgiving-only. I’ve gone ahead and tested all of these recipes for you, and I promise they are all nothing-short-of wonderful. And most importantly, they’re all *totally* doable – no matter what your level of skill in the kitchen may be.

Thanksgiving-Inspired Dinner Party

{all from Martha Stewart}

Pear and Sparkling Cider Cocktails

Baked Brie with Pecans

Fall Salad with Maple Vinaigrette

Cranberry-Stuffed Cornish Game Hens

Maple-Glazed Parsnips and Carrots

Luxurious Mashed Potatoes

Caramel Apple Bread Pudding

The Starters:

You’ll die for the Pear and Sparkling Cider Cocktails. I’m not usually a big bourbon drinker, but this is honestly my new favorite specialty cocktail for fall. You can make them totally ahead of time, and I love the garnishing of the glasses with those beautiful, brown Bosc pears. The Baked Brie with Pecans is another go-to favorite appetizer – I love that all you need to buy is the Brie, if you typically have pecans, brown sugar, and maple syrup on hand like I do. This is best served warm, so it’s best to try and have it out when your guests are first arriving. The Fall Salad with Maple Vinaigrette is a no-brainer – it has all of my favorite fall ingredients packed right in, like apples and blue cheese, and the easy dressing ties in the maple flavor which is found in several of the dishes throughout this menu. You can make this ahead of time: Just leave your dressing in the bottom of the serving bowl, and add your salad ingredients on top; give it a toss when you’re ready to eat. Just make sure to douse your apples in lemon juice so they don’t turn brown on you.

The Main Course:

The star of the meal is, of course, the Cranberry-Stuffed Cornish Game Hens. I love anything and everything miniature – so clearly I opted to make these darling little birds over a giant turkey. A turkey can be daunting, and definitely Thanksgiving-only, so these baby birds are the perfect substitute. I must admit, I had never stuffed a bird before. The idea freaked me out a bit, but the end result is so delicious that now I totally get what all the fuss is about. Make sure your hens are dried very well with paper towels to ensure you get a nice, crispy skin. Love the rye bread stuffing, and the dried cranberries add the perfect fall touch. Salt your hens a day in advance if you can, as you always should do with meat to ensure better flavor. You can do the stuffing ahead of time, and stuff your hens before your guests arrive – as the tying of the legs can take a few minutes. They bake for about an hour, so I would probably get them in the oven when your guests start to arrive, depending on how much time you like to have before the main course comes out. You’ll have to do a quick pan gravy when they come out, but it only takes a few minutes.

The Sides:

Sides are always a favorite amongst dinner guests, whether on Thanksgiving or any other night of the year. The Maple-Glazed Parsnips and Carrots are sure to be a hit; just be careful on your timing, as the skinny ends of the veggies can burn pretty quickly. I love how the tops of the carrots are left on – it gives the dish that rustic quality, and looks so beautiful. It’s no secret that I love to roast my vegetables, but these are tossed in maple syrup rather than olive oil, which continues that flavor-theme of maple throughout the menu and feels perfect for fall. Oh, and there’s bacon. Enough said. You can prep your ingredients and put them on the pan in advance, then just toss them in the maple syrup and stick the pan in the oven after your hens have been in about 5 or 10 minutes – unless you’re lucky enough to have two ovens. Just keep an eye on them and take them out when they’re roasted to golden-perfection. It’s okay if they’re not piping hot when they’re served – some dishes are perfectly fine to serve at room temperature, and this is one of them.

And once you taste the Luxurious Mashed Potatoes, you’ll understand the name. There are hands-down the best mashed potatoes I’ve ever made, thanks to one stick of butter and over a cup of heavy cream. The trick here is to pass them mashed potatoes through a fine-mesh sieve or strainer – you’ll end up with the creamiest, smoothest mashed potatoes you’ve ever tried. I added fresh parsley and chives for some color. You can do them ahead of time, and just warm them in a baking dish covered in foil in a 350 degree oven for about 10 to 20 minutes.

The Dessert:

By this time of year, I’ve thoroughly exhausted my obsession with all-things pumpkin, and this Caramel Apple Bread Pudding is just the solution. There’s an out-of-this-world Caramel Bourbon Vanilla Sauce that can be made totally ahead of time, and you’ll want to make the full amount so you can have leftovers for vanilla ice cream later in the week. You can also assemble everything else ahead of time, and pop it in the oven right when you take your hens out. It takes about 40-50 minutes to bake, so that way you can have time to enjoy your dinner and let it get settled before enjoying your grand finale.

*If you double the drink recipe, and scale up the salad a bit, everything here will serve 6.