Entertaining
Fall Dinner Menu
Tuesday, November 24th, 2009
We always travel to my family’s house for Thanksgiving, so I’ve never had true ownership of the holiday. My mom leads the charge and my sisters and I pitch in with our assigned dishes… it’s been that way since I was five. Knowing this, I often host a festive dinner right before the Thanksgiving holiday for close friends here in Santa Barbara. No turkey, but fall fare straight from the garden and farmers market, and this year, seasoned with inspiration from our recent trip to Piedmont.
Here’s a peek at the menu this week:
Tamarillo and prosciutto with mint
Tamarillo, also called tree tomato, is flourishing in my garden. It’s a small melon- like fruit with the consistency of a peach. It’s great with curries, on it’s own, or with cured meat. Tamarillo has been a fun and unusual addition to my garden.
Drink: Gruner Veltliner from the Wachau region
Risotto with butternut squash, guanciale, and sage
I created this recipe the other day for lunch. It was delicious and easy to pull together. Roast the squash while you cook the rice and the timing works out perfectly. A good substitute for guanciale (which is cured pork cheek) is pancetta. I fried the sage in a mixture of butter and olive oil and used them as a crunchy garnish.
Drink: A bright and acidic red wine like a Barbera d’Asti
Cherry guava sorbet
Cherry guavas are so divine…tart and yummy. We have two bushes near the tennis court and we often snack on them between sets. This cherry guava sorbet looks festive and is a tasty palette cleanser in addition to being a fun mid meal treat for the kids.
Farmers market roasted game hens with roasted Brussel sprouts
I have had my eye on these game hens at the farmers market for weeks. I was never a fan of Brussels sprouts until I had them roasted — they are delicious and work quite well with the little hens.
Drink: A traditionally styled Barolo.
Robiola with honey and hazelnuts
At a dinner near Alba Italy (more of a feast for gluttons) with our friend Roberto Conterno from Giacomo Conterno, I fell in love with these three ingredients. The honey was refined, light tasting and was combined with fresh hazelnuts. The hazelnuts are harvested in the fall and are simply amazing when you eat them fresh. Robiola is a traditional cheese from Piedmont; it is made from goat or ewes milk and has a bright and acidic taste, all the while remaining creamy. I found a big round of Robiola at C’est Cheese here in Santa Barbara.
Drink: RWC Charleston Sercial Madeira. Madeira is a great after dinner option and so tasty… it’s especially good because it has a long shelf life after it is opened. Be it as it may, in a group setting it will most likely be polished off. Cheers!
Flower Arranging 101
Monday, November 16th, 2009
Arranging flowers is therapeutic, a delight to all my senses. I love to create unique arrangements and bouquets, a trait I affectionately inherited from my mother. I have memories of my mother coming home from brisk fall walks with sticks and leaves which she would transform into incredible creations on the mantels and tables throughout our home.
When I am in the mood to create, I begin with a stroll through the garden to see what is growing and if I will need to supplement with flowers and plants from the market. I am always surprised by what you can find in your own back yard. Even the buds from the Pittosporum bush are a beautiful accent to arrangements.
I am fortunate enough to have a cutting garden with a variety of flowers, but I often add other material from the regular landscaping. My flower garden is divided by color and separated by box hedge- I admit the box hedge sometimes ends up in arrangements too! I treasure my rose garden, which this fall in particular, is overflowing with gorgeous blooms. There is nothing as pretty as a container stuffed full of multi-colored garden roses.
Often I will add something from the farmer’s market that captured my eye. Out of convenience I will pick up some extra flowers at the grocery store to mix-in with what is growing in my garden.
Fruits and veggies can be an interesting and beautiful part of your arrangements, especially if you are creatingsomething that is low and flat. Another favorite of mine is air plants or tillandsia, which are sculptural, beautiful and cost effective.
Once I have gathered my bounty, I typically plop down on the ground with the flowers in buckets all around me and the fun begins. When the girls come sit with me and make bouquets of their own, I think of my mom and love knowing that another generation will be carrying on this tradition of therapeutic beauty.
Here are some of my favorite tips if you want to create some arrangements for your home.
1. Pick a color…monochromatic arrangements are easiest. Choose the color of what you want for your arrangement then find 3-5 different flowers, plants or berries that have the same hue. The cohesion of color and varied texture look sophisticated and dramatic.
2. Create an assortment of mini bunches, each held together with wire or rubber bands, artfully stuff them into the container and you will have a lush look and feel.
3. Get more that you think you will need. You can always stuff more into an arrangement. Often, I will cut from the yard and go back 2 or 3 more times before I have what I truly need to make a full bouquet.
4. You don’t need to spend a ton of money on flowers to have a beautiful arrangement. I will add fruit, twigs and leaves, even veggies. I find it gives arrangements a great organic vibe.
5. You are the boss! If you don’t like the look of something move it around…I know we think of flowers as delicate, but once they are in the vase, you can really manipulate their placement.
6. Open your eyes to what you have in your garden and yard. Don’t feel like you have to use only flowers, a combination of green leaves or berries is beautiful.
I am passionate about discovering new flower species, cool containers and fresh arrangement styles. I have included throughout the site many photos of my favorite creations. I invite you to look around, be inspired, and go out to gather and create.
Buttermilk Whole Grain Crackers
Thursday, November 12th, 2009
One surefire way to impress your guests is to serve homemade crackers. Kim and I concocted these in preparation for Donald Link’s visit and they were amazing!
Makes 1 pound of crackers
1c all purpose flour
1/2c whole wheat or rye flour
1/2c cornmeal
1T sugar
1/2t+1t salt
10T unsalted butter, cut into 1/2” cubes
3/4c buttermilk
1T sesame seeds
2t poppy seeds
Mix the flours, cornmeal, sugar and 1/2t salt in a standing mixer using a paddle blade. Mix on low speed until the butter breaks down into pea- sized pieces.
Pour in the buttermilk and mix just until combined. The dough will be a little wet.
Wrap the dough in plastic wrap, pressing into a flat disk. Chill overnight.
The next day, divide the dough into quarters. Lightly flour the counter and roll out dough to a 1/16” thickness. (Alternately, you can flour the quarters of dough and roll them out thin with a pasta machine.)
Line a baking sheet with parchment paper and place rolled out dough on it. Prick all over with a fork. Chill again for at least an hour.
Preheat oven to 325 degrees.
In a small mixing bowl, combine the seeds and remaining 1t salt. Using a pastry brush, lightly coat each sheet of dough with water and then sprinkle evenly with the seed mixture.
Bake for 15-20 minutes until golden brown. Rotate half way through the baking process so that they brown evenly.
Cool on a rack completely. Store in an airtight container for up to two weeks.
Variation: White Spelt flour can be substituted for the all purpose and whole grain spelt for the whole wheat. Sheep or goat yogurt can be substituted for the buttermilk. If using spelt flours you might have to reduce the buttermilk or yogurt by a few tablespoons. Pour in enough to bring the dough together and have it a little wet and no more.
An Inspired Table
Tuesday, September 15th, 2009
Every meal is a fresh experience, a chance to sit down with people you care about and enjoy wonderful food and wine. I love setting the table with the menu in mind. Let a feeling from the meal or color inspiration guide your table. I often pick an element or color that strikes me while I cook.
I did a large ladies luncheon in the garden and cold golden borscht soup with turmeric was on the menu (you can find the recipe on the site). When I was out choosing my flowers for the table settings I found these incredible roses that exactly matched the color of the soup. How could I resist? I used the roses to accent a green bouquet and the table came together in such a beautiful way with those perfect yellow accents carried from the soup, to the flowers, to the menus. When you involve all your senses in planning a meal, creativity has a chance to elevate something basic into something extraordinary.
A lovely table is not just for special events, I enjoy putting care and thought into our everyday meals too. I almost always begin with white or beige for the placemats or tablecloth. I find that it is clean and fresh. It also serves as a neutral palette to showcase the beauty of the food, which really is the main feature of the table. White or beige also allows the flexibility to be creative when you set the table- it can be contemporary, elegant or rustic.
I tend to mix contemporary with rustic when setting the table. It is similar to the way I cook- clean, interesting without adding too much and comforting. Often, I will make more rustic, casual cuisine and plate it in a formal way, such as lamb burgers on fine china. A table has great texture and interest when you mix earthenware dishes with fine sterling silver. I find it fun to mix it up, your guests will enjoy the juxtaposition and the playful spirit.
There is such pleasure in planning a menu, cooking the meal, setting the table, decanting the wine…but my favorite part is always the consumption at the end. There is satisfaction in all the prep work being complete and allowing yourself to listen to some good music, sit down to a pretty table, surround yourself with loved ones and simply enjoy the food and wine.
For Your Guests, a Little Offering
Tuesday, September 8th, 2009
I love when we have friends for dinner or visiting from out of town, to bake something for them to enjoy the following morning. Your guests will appreciate this thoughtful gesture, especially if they have a little too much wine and have to wake up to hungry little children the next day! My signature offerings are a yummy, moist banana bread or my crunchy homemade granola. I like to wrap it up pretty with a hand-made tag, some raffia and a sprig from the garden, you can even place it on the table to add to the décor. Sending them home with something fresh and delicious makes your fun time together linger on into the next day.
Val’s Granola
If possible try to get unsweetened dried fruit at a local health food store for this yummy granola. Who needs the extra sugar when it is so tasty on its own.
1 cup old fashioned or quick-cooking oatmeal (not instant)
½ cup unsweetened, shredded coconut (I prefer the one with the big flakes)
½ cup sliced or slivered almonds or pecans
3 tablespoons grape seed oil
1 pinch of salt
1 teaspoon cinnamon
2 tablespoons honey
½ cup dried blueberries
½ cup flax seed (ground coarsely in a spice grinder)
½ cup dried cherries
Preheat the oven to 350 degrees.
Toss the oatmeal, coconut, nuts, oil and honey together onto a sheet pan and bake, stirring occasionally with a metal spatula, until the mixture turns golden brown, about 20 minutes.
Cool and add flax and dried fruit, mix gently.
Store in an air tight container and enjoy with milk, yogurt, ice cream or alone as a snack. For guests, I pour some into a clear cellophane bag and tie with some pretty ribbon and a handmade gift tag.
THE Banana Bread
Sshh…This is my secret, go-to recipe, I am in the mood to share today! I tweaked this recipe from one in Martha Stewart Entertaining, which is a great resource for fail proof entertaining recipes.
1/2 cup unsalted organic butter, at room temperature
1 cup organic sugar
2 eggs
11/2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3 large ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cups chopped pecans (toasted) – optional
Preheat oven to 350.
In an electric mixer with paddle attachment cream butter, sugar, and eggs.
Add the dry ingredients and combine with butter mixture.
Blend well and with a spoon or silicone spatula scrape the sides of the bowl to incorporate.
Add bananas – I just add them whole and let the paddle of the mixer chuck them up, then add sour cream, and vanilla; stir well.
If using, stir in pecans by hand.
Pour into a well buttered 9 x 5 x 3-inch loaf pan or several smaller
pans…this recipes yields 1 large loaf or 4 small loaves.
Bake 1 hour and turn out onto a rack to cool (if smaller loaves, test after 45 minutes).
