Whoa!!! We are on berry overload here. For last night's party I brought a huge caprese salad (which disappeared quickly) from tomatoes and basil from our garden. We were invited to another party tonight. For tonight's party, I'll take advantage of all the fresh berries that are everywhere.
A couple of years ago I purchased a trifle bowl. Why? Impulse purchase, I guess. Anyway, I thought the layers of cake, berries, and whipped cream looked so pretty in the trifle bowl... If you don't have a trifle bowl, use any glass pan/dish you have. The point is to have the layers visible.
FRESH FRUIT DESSERT
Make a pound cake from scratch. The recipe I use is off of the Food Network and is called "Southwest Georgia Pound Cake" courtesy of Paula Deen at www.foodnetwork.com. However, the internet is chock-full of pound cake variations. You can purchase pre-made pound cake at the supermarket if you're desperate for time, but it just doesn't have the same taste and freshness.
Purchase (or pick depending on where you live and time of year) a variation of berries. Today I have fresh blackberries, blueberries, strawberries, and raspberries. If berries are out of season, you can cheat by purchasing a bag of frozen berries.
Whip up some fresh whipped cream. Get the little carton in the dairy section and make it yourself. The flavor does not compare to pre-made. You will need an electric mixer to whip it up. Tip: Use a chilled glass bowl when whipping cream. I like to add a few drops of vanilla and about a teaspoon of sugar to my whipped cream when it's just about done whipping.
After the pound cake has cooled, cut up into portions that will cover the bottom of your trifle bowl or serving dish. Place some berries on top (slice the strawberries as they are just too chunky). Cover with a generous layer of whipped cream. Repeat layers. Garnish with a few berries and a couple sprigs of fresh mint if you happen to have it.
Cover and keep your dessert in the frige until ready to serve. For presentation, do not create the layers too soon before your event. Sometimes the berry colors will bleed and run -- especially if you're using frozen berries. It doesn't effect the taste, just the presentation. OR another serving variation is to just make individual servings on a plate. Solicit a couple of volunteers to help cut the cake, sprinkle some berries on, and top with the whipped cream and serve.
I like to make this dessert as it has a wide range of appeal. Small kids to adults love it. I always take it as a compliment when my food disappears:) It usually does. I love to make people happy with food.
Wow.... I took several paragraphs to say "pound cake, fresh berries and whipped cream." Sorry for the rambling post.... I guess you could say that I'm into cooking.
Saturday, July 26, 2008
Thursday, July 24, 2008
Friday BBQ
Tomorrow night we've been invited for a bbq dinner party:) I need to get in touch with the hostess, as I offered to bring something. The hostess has visions of me and another lady arriving early to prep food and drink wine. That's my kind of evening. The hostess knows that I love to cook and I don't view her solicitation of helping in the kitchen as commissioning slave labor. In fact, prepping the food, sipping wine, and talking in the kitchen is the best part of the evening.
What to bring, what to bring.... I think I'll bring sliced tomatoes, fresh mozzarella, and basil (caprese salad -- i know it's spelled incorrectly).
What to bring, what to bring.... I think I'll bring sliced tomatoes, fresh mozzarella, and basil (caprese salad -- i know it's spelled incorrectly).
Tuesday, July 22, 2008
Small Bites: Tomato, Basil, and Mozzarella Sandwich
The other day I had a marvelous sandwich at a local deli that was made of fresh mozzarella, fresh basil leaves, and fresh tomatoes. Then it occurred to me, "DUH... I have all of these ingredients at home!"
I never claimed that I was the sharpest knife in the drawer.
Instead of making the same-old tired grilled cheese sandwich, give this a try. It's filling, but not heavy. Here's how I did it:
I took some sliced french bread and placed some sliced tomato, sliced fresh mozzarella, and a couple of fresh basil leaves on it. I brushed each side of the sandwich with some olive oil. I then placed it into a preheated skillet and used a brick wrapped with tin foil to gently 'press' it down acting like a weight while it cooked (I don't own a paninni press and I don't want to -- too much kitchen clutter). Remove brick after a couple of minutes and flip sandwich over and place brick back on. Voila! Yummy sandwich:)
If you don't have a brick lying about to act as a weight, use any non-flammable weighted object like a ceramic bowl or whatever you can find that won't catch the house on fire.
Serve with: green garden salad, tomato soup
I never claimed that I was the sharpest knife in the drawer.
Instead of making the same-old tired grilled cheese sandwich, give this a try. It's filling, but not heavy. Here's how I did it:
I took some sliced french bread and placed some sliced tomato, sliced fresh mozzarella, and a couple of fresh basil leaves on it. I brushed each side of the sandwich with some olive oil. I then placed it into a preheated skillet and used a brick wrapped with tin foil to gently 'press' it down acting like a weight while it cooked (I don't own a paninni press and I don't want to -- too much kitchen clutter). Remove brick after a couple of minutes and flip sandwich over and place brick back on. Voila! Yummy sandwich:)
If you don't have a brick lying about to act as a weight, use any non-flammable weighted object like a ceramic bowl or whatever you can find that won't catch the house on fire.
Serve with: green garden salad, tomato soup
French Toast
Yup, we're desperate for dinner tonight. All I have on hand is some french bread, milk, and eggs. Groceries won't arrive until tomorrow night. Making french toast seems like a viable option.
4 eggs slightly beaten
about 1/3 cup of milk
a few drops vanilla
a couple pinches of cinnamon
a pinch of salt
sliced bread of any kind (great way to use up day old bread)
Mix together all ingredients (except bread) in a bowl. Preheat skillet to medium/medium high heat.
Quickly dip the bread on both sides to coat and immediately place on preheated skillet. Cook on the one side until golden brown and flip over to cook the other side.
Put whatever you like on top whether it be butter and syrup, powdered sugar, jelly, etc.
4 eggs slightly beaten
about 1/3 cup of milk
a few drops vanilla
a couple pinches of cinnamon
a pinch of salt
sliced bread of any kind (great way to use up day old bread)
Mix together all ingredients (except bread) in a bowl. Preheat skillet to medium/medium high heat.
Quickly dip the bread on both sides to coat and immediately place on preheated skillet. Cook on the one side until golden brown and flip over to cook the other side.
Put whatever you like on top whether it be butter and syrup, powdered sugar, jelly, etc.
Thursday, July 17, 2008
Cheat, Cheat, Cheat....
I highly recommend to those who don't really like cooking to use the internet for menu planning and shopping. There are dozens of sites nowadays that make it really effortless to plan and cook.
I believe that 85% of our cooking dilemma is deciding on what to make for dinner. Once the decision is made, everything magically falls into place. Even if you don't want to cook, plan for not cooking on a particular night. Plan on stopping by the take-and-bake pizza place if you know you're going to have a full day. Nobody ever said you had to be Martha Stewart offering gourmet meals on a daily basis... Getting into the habit of planning is what you're trying to accomplish. Allow for cheating with take-out if that is what it takes.
I believe that 85% of our cooking dilemma is deciding on what to make for dinner. Once the decision is made, everything magically falls into place. Even if you don't want to cook, plan for not cooking on a particular night. Plan on stopping by the take-and-bake pizza place if you know you're going to have a full day. Nobody ever said you had to be Martha Stewart offering gourmet meals on a daily basis... Getting into the habit of planning is what you're trying to accomplish. Allow for cheating with take-out if that is what it takes.
Sunday, July 6, 2008
Easy Entertaining
Inviting guests over doesn't have to lead to a major anxiety attack on your part. With the price of everything going through the roof, socializing is becoming more personal with entertaining at home as meeting at a restaurant has just become too darned expensive.
Fear not. You *can* have people over and have a good time. No, I'm not Martha Stewart. I don't pretend I am. Here's how I figured out (through much trial and error I might add) to put together an evening.
Plan your menu. If one of the guests offers to bring something, by all means, take them up on it. Shop and cook the day before the party. Granted, not all things can be pre-made, but prep as much as possible the day before. Hamburger patties can be made the day before. Most cutting and slicing of vegetables, cheese, and whatnot can be done the day before. The idea is to be able to reach for whatever and have it all ready to go.
The day of the party finish prepping any food that couldn't be prepped the night before in the morning. Get out whatever eating utensils, napkins, cups, serving bowls, etc., your going to need. THEN clean up your kitchen. The idea is to only clean up your kitchen once. I can't tell you how many times I cleaned the kitchen and then prepped my food. Dumb. Dumb. Dumb. Something always gets dropped or spilled during the prepping process, and I end up doing everything over again. What a waste of time and energy.
Clean only the rooms that your guests will see. Don't worry about bedrooms and such. That is last on your priority list. Having guests does not mean your house is on display. Don't feel obligated to give guests a "tour." Simply close the door. No explanation is necessary. If you're prodded for a tour, state that your not ready to show yet and that it will be something to look forward to on a subsequent visit, then immediately change the subject.
Clearing dishes is fodder for ettiquite debate. There are those who believe doing household chores of any kind while guests are present is strictly forbidden. I suppose they're right, but who wants to be cleaning the kitchen late into the evening after everybody leaves? Here's how I sneak around that little rule...
Always, ALWAYS make sure your dishwasher (or sink) is empty and ready for dirty dishes *before* you serve your meal. Know where your tupperware (or storage bowls) for leftovers are, and have them poised and ready. After the meal, I have my husband show our guests his garden. This is where I spring into action. I quickly collect the plates and eating utensils, and place them into the dishwasher. It's done before anybody even realizes what's happening. Every so often I get a clever wife who's hip to my trick -- and she will offer to assist me. I always initially decline the help, but if she's persistent I will assign her a kitchen task. We usually end up talking in the kitchen and cleaning it up isn't such a chore.
After dinner we will have a game of cards or whatever. Sometimes we just talk. I like to have background music going as well. Pick music that is fun, but not overpowering. Last night all of us (including the kids and adults) had some fun bombing each other with water balloons.
Most importantly, don't fret if your house isn't perfect. Who's is? I used to go into a tizzy fit thinking that everything had to be *perfect* in order to have anybody over. It was never perfect, and nobody cared that it wasn't.
What was my menu last night? It was:
Marinated tri-tip (marinated the day before or longer)
hamburgers (patties made the day before and condiments prepped)
hot dogs
potato salad (made the day before)
baked beans (prepped the day before but baked the day of)
Orzo pasta salad (brought by one of the guests)
watermelon (cut-up the morning of)
grapes
potato chips
dip (prepped the day before)
brie cheese and crackers
Chocolate kahlua cake (brought by one of the guests)
Fear not. You *can* have people over and have a good time. No, I'm not Martha Stewart. I don't pretend I am. Here's how I figured out (through much trial and error I might add) to put together an evening.
Plan your menu. If one of the guests offers to bring something, by all means, take them up on it. Shop and cook the day before the party. Granted, not all things can be pre-made, but prep as much as possible the day before. Hamburger patties can be made the day before. Most cutting and slicing of vegetables, cheese, and whatnot can be done the day before. The idea is to be able to reach for whatever and have it all ready to go.
The day of the party finish prepping any food that couldn't be prepped the night before in the morning. Get out whatever eating utensils, napkins, cups, serving bowls, etc., your going to need. THEN clean up your kitchen. The idea is to only clean up your kitchen once. I can't tell you how many times I cleaned the kitchen and then prepped my food. Dumb. Dumb. Dumb. Something always gets dropped or spilled during the prepping process, and I end up doing everything over again. What a waste of time and energy.
Clean only the rooms that your guests will see. Don't worry about bedrooms and such. That is last on your priority list. Having guests does not mean your house is on display. Don't feel obligated to give guests a "tour." Simply close the door. No explanation is necessary. If you're prodded for a tour, state that your not ready to show yet and that it will be something to look forward to on a subsequent visit, then immediately change the subject.
Clearing dishes is fodder for ettiquite debate. There are those who believe doing household chores of any kind while guests are present is strictly forbidden. I suppose they're right, but who wants to be cleaning the kitchen late into the evening after everybody leaves? Here's how I sneak around that little rule...
Always, ALWAYS make sure your dishwasher (or sink) is empty and ready for dirty dishes *before* you serve your meal. Know where your tupperware (or storage bowls) for leftovers are, and have them poised and ready. After the meal, I have my husband show our guests his garden. This is where I spring into action. I quickly collect the plates and eating utensils, and place them into the dishwasher. It's done before anybody even realizes what's happening. Every so often I get a clever wife who's hip to my trick -- and she will offer to assist me. I always initially decline the help, but if she's persistent I will assign her a kitchen task. We usually end up talking in the kitchen and cleaning it up isn't such a chore.
After dinner we will have a game of cards or whatever. Sometimes we just talk. I like to have background music going as well. Pick music that is fun, but not overpowering. Last night all of us (including the kids and adults) had some fun bombing each other with water balloons.
Most importantly, don't fret if your house isn't perfect. Who's is? I used to go into a tizzy fit thinking that everything had to be *perfect* in order to have anybody over. It was never perfect, and nobody cared that it wasn't.
What was my menu last night? It was:
Marinated tri-tip (marinated the day before or longer)
hamburgers (patties made the day before and condiments prepped)
hot dogs
potato salad (made the day before)
baked beans (prepped the day before but baked the day of)
Orzo pasta salad (brought by one of the guests)
watermelon (cut-up the morning of)
grapes
potato chips
dip (prepped the day before)
brie cheese and crackers
Chocolate kahlua cake (brought by one of the guests)
Subscribe to:
Posts (Atom)
