Golden

A German company called The Deli Garage is now offering Esslack (sounds like a laxative-not a good sign), an edible gold or silver spray for your every day foods. Inventors must be getting desperate. I think tomatoes are perfect as they are.

I guess it could be cool for a wedding cake or something of the like.

Buy it here

25 Minute Meal:

This is one of my favorites: 

Soy-Vey Marinated Skirt Steak with Baked Ruffle Fries and Roasted Asparagus

Buy about a half a pound of steak per person, trim the excess fat, and marinate it in some soy vey for at least an hour up to overnight.  Throw it on the grill at medium-high heat and sear for about 4 minutes per side (until done).  It's hard to overcook skirt steak, the more it sears, the better it tastes. 

Fries-prepare as packaged (usually bake for 25 minutes at 450 on a baking pan sprayed with Pam)

Asparagus: like always, rinse, trim, and spray with Pam and kosher salt, bake at 350 for 18-20. (Or if you're making it at the same time as the fries as I always do, watch the asparagus so it doesn't overcook. It should only take about 15 minutes at 450.

Rise and Shine

Some brunch recipes to add to your repertoire:

Strawberry 'Pop-Tarts':

Scrambled Eggs with Leeks, Fava Beans, Crispy Breadcrumbs, and Parmesan:

Brown Sugar Glazed Bacon:

Recipes to try:

From the latest Bon Appetit and Food & Wine:

Korean Rice Bowl with Steak, Asparagus, and Fried Egg

(great week night meal)

Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils:

(for a formal or casual meal)

Basil-Crusted Leg of Lamb with Lemon Vinaigrette:

(how can it taste bad when it looks that good?)

Farmtastic!

I should have known I was bound for the food blogging world when I had a (mild) childhood obsession with fake food. By mild, I mean if anyone had some at their house (with a mini kitchen to go along with it) you could bet I would be there for a play date.

Well, as the saying goes, 'a leopard never changes its spots'...I'm still obsessed and the only thing that has changed is the fact I buy my own toys.

Bloom. UK, Second Story View

Louboutin Look Alike

So I know this has nothing to do with entertaining, except that it doesn't hurt to look good if your food does, but did anyone notice J Crew's new espadrille which is a dead ringer of Louboutin's? Let's hope they're more comfortable!

J Crew:

Louboutin:

Stylish Seder Plates

Pomegranate Seder Plate: (what I will be using)

Teak Seder Plate

Flower Seder Plate

'Water for Elephants' by Sara Gruen

And another bookclub idea:

Bowls of Peanuts for Rosie:

Homemade Caramel Corn for the Spectators

Strawberry Pretzel Squares: for Jacob's life in the nursing home:

Gettingimages, Bunsinmyoven.com, Kraft food,

Meatballs

After an attempt at meatballs last week which left me with contaminated sauce and having to order in, I decided to try it again until I got it right.

The result was pretty amazing if I must say so myself.

The Recipe: 

Marinara Sauce:

3 35 oz cans whole Italian tomatoes with their juices

3 Tbsp olive oil

5 large cloves garlic, thinly sliced

1 small onion, chopped 

1/2 tsp crushed red pepper

kosher salt

pinch of sugar (if needed) 

Meatballs:

1/2 lb ground beef

1/2 lb ground pork

1/2 lb ground veal

2 large eggs, lightly beaten

1 cup grated parmigiano or romano (I actually used Pecorino)

1 1/2 cups plain breadcrumbs

1 Tbsp chopped parsley

1 lb dried spaghetti

fresh basil

 Marinara:

Empty can of tomatoes with their juices into a food processor, pulse until coarsely chopped. Transfer to a bowl and repeat with remaining tomatoes.  Heat the oil in a large saucepan over medium-low heat.  Add the onion, cook until softened about 5 to 10 minutes.  Then add the garlic and cooked for another 5-10 minutes.  Stir in the red pepper flakes and let them heat up for 15 seconds to release their flavor, and then pour in the tomatoes with their juices.  Bring to a boil, stirring frequently, and then reduce heat to maintain a simmer.  Add some basil and 1 Tbsp salt and simmer until sauce is full flavored and has reduced to a thick, saucy consistency (20 to 40 minutes).  Taste and add a pinch of sugar only if the sauce lacks the natural sweetness of perfectly ripe, fresh tomatoes.

Meatballs:

Preheat the oven to 400 degrees.  Break up the ground meat in a large bowl.  Sprinkle on the garlic, eggs, grated cheese, breadcrumbs, parsley, 1 1/2 cups water, 1 tbsp salt and 1/2 tsp pepper.  Mix with your hands until everything is nicely distributed, do not overmix.  Shape into 12 meatballs (about 2.5" diamter).  Heat a few tbsp's of olive oil in a 10 inch skillet over medium heat and add 6 meatballs at a time.  Brown them on all sides.  Be sure not to let them burn.  Dry them on paper towels and put them in the oven for 8-10 minutes until fully cooked.  When the marinara has finished its initial simmer, add the meatballs and cover and pot for 30 minutes.  This allows the sauce to permeate the meatballs. 

Spaghetti (I used whole wheat):

Bring a large pot of salted water to a boil.  Add spaghetti until al dente (about 8-10 minutes).  Drain it and add a couple ladelfuls of the marinara sauce to the pasta.  Toss until mixed.  Transfer to serving bowls and ladle more sauce over the spaghetti along with 2 to 3 meatballs.  Serve with grated cheese.

***To make this easier on yourself, used store-bought marinara and just make the meatballs. 

Adapted from Real Italian 2010

Mediterranean Delight

I love finding weeknight staples as I did this week with following meal:

Yogurt Marinated Chicken Kabobs with Roasted Cauliflower, Chickpeas, and Olives and Whole Wheat Couscous (laced with pistachios and currants)

The yogurt (2% Fage) makes the chicken extremely tender and delicious. There are hints of lemon and some heat from the paprika.  I threw some toasted pitas sprinkled witih feta cheese into the mix to give the option of eating the meal with them.  

Even if you don't like yogurt, you may like this meal.  It sort of tastes like tandoori chicken.  To save yourself time, buy boxed couscous with flavorings/add-ins like the pistachios and currants.

Lastly-you don't even need the vegetables as the kabobs and couscous are very filling. It was just an added bonus.

Edible Bouquet

Who says you always have to use flowers?

PC: Hostess blog

Spring-like Dinner

On Friday night I made a wonderful meal for my husband and friend visiting from Chicago.  Since I had a gorgeous centerpiece leftover from my flower class, I wanted to dress up the table like Spring with basket-weave placemats, green linen napkins, artichoke salt and pepper shakers (new from Pottery Barn that are very affordable), and my green lotus votive candles. 

The meal:

Drink: Italian Red Wine

Italian plate to start:

Caprese Salad (drizzled with a thick balsamic glaze)

Cantaloupe wrapped in fresh proscuitto

Slices of soppresetta served with Italian breadsticks

Fresh foccacia from Amy's bread

Arugula Salad with Balsamic Onions, Goat Cheese, and Candied Walnuts

"Back Country" Pappardelle Bolognese

Dessert:

Store-bought cupcakes from Billy's Bakery (I ran out of time)

Flower School

My tulips freshly cleaned:

Laying them out:

Michael demonstrated with white tulips:

Here he's cutting them to fit into the vase:

Here he is 'fluffing' the flowers:

Ta da:

Ta da: My final arrangement:

I recently had the pleasure of attending flower school with reknowned celebrity florist Michael George who is often featured on Martha Stewart.  Prior to class I actually had no idea who Michael was nor did I know what the class would entail-I just knew I loved flowers and thought a flower class could be fun. Plus, I buy flowers for my house and parties all the time and have a hard time putting them together at home.

The class was amazing and ended up being semi-private as there were only three of us. We were each given 4 dozen tulips of the same color since he specializes in monochromatic floral arrangements and he said that the first trick to flowers is to make sure you have a lot of them (even if they're cheap). One dozen doesn't get you far, so at least go for 3-4 dozen if you want to make a statement (which I of course always do).

First step: Clean the flowers (and this doesn't mean to rinse them with water), it's to take off the excess petals with a special maneuver with your thumb that's unfortunately hard to describe.  He likes to keep the top most petal intact which will grow when the flowers drink the water. 

Next, he taught us to 'feel' the flowers which means to figure out which way the flower moves naturally so you can make the arrangement on the table before placing it in the vase.  Place the straighter flowers in the center, and the ones that sway to the left (place to the left) and the same for the right ones.  You want to make a pyramid of flowers so that there will be color in all directions. 

Once you're finished, you pick up the flowers with both hands and slightly twist them in a counterclockwise fashion.  Then place a clear rubber band around them so you can cut them to fit into your vase.  'Fluff' the flowers when finished so they're moving in all directions and place them into the water.  They improve with age... Mine opened up on the 2nd day I brought them home and they are just magnificent.  You'll see them in my next post.

The class ended with high tea served in beautiful china with little meringue cookies. It was quite the experience!

Easter Inspiration

Sometimes all you need is a little inspiration.  These soft and delicate Spring colors are enough to make my eyes water. Throw in some chocolate eggs or colorful jelly beans and call it Easter!

Brides, Braeburnfarm, Martha Stewart

Go Green

Mixing and matching china is one of favorite pastimes! So is adding the unexpected, like zebra print place cards or colors that pop on an otherwise organic landscape.

Martha Stewart Weddings, Country Living