I’ll be back on Cook’s Corner today!
It’s a busy morning. I’m packing up my apron and heading down to Manchester. If you live in or near New Hampshire you can watch me cook up some of my Roasted Shrimp with Tarragon Aioli. Tune into WMUR/Channel 9 around 12:15 to catch me.
Miss the show? Watch the tape.
Want more? Click Here for seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!
© Susan W. Nye, 2013
It’s been a tough year for the Nye family. You know your parents are getting on in years when you’re on a first name basis with most, if not all, the EMT’s. At last count, between the two of them, my mom and dad had booked four trips to the emergency room, one in a blizzard. In addition, there have been four surgeries, three hospital stays and countless doctor visits and tests. At this point, the car can almost drive itself to Dartmouth-Hitchcock Medical Center and New London Hospital. It’s too bad they don’t give frequent visitor points. I’m sure that we’d have more than enough for a trip to Disney World … for the entire family and maybe a neighbor or two. And then finally, we were forced to admit that it was past time for my mom to move into assisted living. She is now safely ensconced and holding court in the memory care unit at Woodcrest, the local nursing home.
Through it all, one group has been tireless in their support of my parents and our entire family. The nurses. Let’s face it; life is messy in the best of times. Add a nasty or degenerative illness or both and it only gets worse. Grace under constant pressure, nurses somehow manage to combine the utmost in professionalism with true human kindness. At every turn I have seen nothing but passion for their jobs and compassion for their patients.
No doubt about it, ya gotta love a nurse.
After all, only a nurse can and does …
Take care of your loved ones in a way you wish you could but know you can’t.
Have the patience of a saint, understanding and sorting out issues, large and small, simple and complex.
Understand the total patient includes the family, even though there must be times when they wish it didn’t.
Graciously put up with pushy daughters who insist on answers and information.
Talk with patients and their families, including that pushy daughter, following up and providing answers in plain speak instead of medical jargon.
Cheer up an old man and take the time to get to know him. Listen to his stories and share a few of their own; all with a smile.
Bump into you in the supermarket months later, ask about your dad, tell you how much they like him and enjoyed helping him.
Not just help a stranger with the paperwork but shed a tear with her when her mom moves into assisted living.
Hug your mom and treat her like she’s their own favorite granny while still providing top notch professional care.
Next Monday, May 6th, kicks off National Nurses Week. Give your favorite nurse, or any nurse for that matter, a hug and a thank you for everything they do.
Bon appétit!
P.S. While you are at it, don’t forget Lake Sunapee Visiting Nurse Association’s special Women Who Make a Difference luncheon on May 15th. visit their website for more information.
Roasted Shrimp with Tarragon Aioli
Toast your favorite nurses with champagne and pass around a platter of these delicious shrimp. Enjoy!
Serves 12 as an appetizer or 6 for dinner
Extra virgin olive oil
2 cloves garlic, minced and divided
1/2 teaspoon paprika
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon finely chopped fresh tarragon
Grated zest and juice of 1 lemon
Sea salt and freshly ground pepper to taste
2 pounds extra-large (22-25 per pound) shrimp
Make the Tarragon Aioli: Put 1/4 cup olive oil, 1 clove minced garlic and the paprika in a small saucepan and cook over low heat until the garlic is fragrant, 3-5 minutes. Remove from the heat and cool for 10 minutes.
Put the mayonnaise, mustard, oil and garlic in a small bowl, add the tarragon and half the lemon juice and zest and whisk to combine. Season the aioli with salt and pepper, whisk again and let sit for about 20 minutes to mix and meld the flavors. (Can be made ahead, covered and stored in the refrigerator. Remove from the refrigerator about 30 minutes before serving.)
Prepare the Shrimp: Put the shrimp in a large bowl, sprinkle with the remaining garlic and lemon zest and toss to combine. Drizzle with enough olive oil to lightly coat and remaining lemon juice, toss again. Let the shrimp marinade for about 10 minutes.
Preheat the oven to 450 degrees. Lightly coat 2 rimmed baking sheets with olive oil.
Place the shrimp on the baking sheets in a single layer and roast at 450 degrees for 5 minutes or until the shrimp are cooked through and opaque. Don’t overcook.
Serve immediately or at room temperature with Tarragon Aioli.
On warm, sunny evenings, cook the shrimp on the barbie. Heat the grill to medium-high. Thread the shrimp onto wooden skewers which have been soaked in water for at least 30 minutes or toss them in a grill basket. Grill the shrimp, turning once, until opaque, 1-2 minutes per side.
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One Year Ago – Thai Curried Shrimp and Green Beans
Two Years Ago – Lemon Scones
Three Years Ago – Shrimp with Jicama Slaw
Four Years Ago – Pork MoleOr Click Here! for a complete list of and links to all the recipes on this blog!
Do you have a special story about a nurse? Feel free to share. Let’s get a conversation going.
Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013
Winter is not a particularly glamorous time of year in New Hampshire. We spend our days bundled up in bulky sweaters and heavy socks. Before leaving the house, we don jackets that turn us into Michelin Man clones. With very few exceptions, everyone has a chronic case of hat hair. Thank goodness, relief is on the way. No, not an all-expense paid trip to the Caribbean. A golden knight, commonly known as Oscar, will soon swoop into our living rooms and rescue us with a little razzle-dazzle.
The Oscar awards are a great time to invite your friends and neighbors over for a star studded evening. After the Super Bowl, it is the most watched show on television. We could all use a little infusion of glitz and glitter in our otherwise fleece and down-filled lives. At least for one night, we can watch beautiful people in elegant gowns and tuxedos. The show will be filled with tension and melodrama. There will be music, laughter and a few awkward and interesting moments.
Ask everyone to come about 7:00 to watch the stars sashay down the red carpet. It is the perfect opportunity to feast your eyes on the good, the bad and the ugly of Hollywood fashion. Encourage debate and take a poll for best and worst dressed. Then it is on with the show.
While many hosts stipulate black tie and gowns at their Oscar parties, formal attire is certainly not required. If black tie isn’t your thing, costumes can be fun. Ask your guests to dress as their favorite star or pretend they are an extra in one of this year’s best picture nominees. You’ll have everything from saris to football jerseys, Civil War uniforms, kufiya and camouflage gear. Since the show always seems to go on and on and on, usually ending well past my bedtime, a pajama party works for me! Whatever you do, consider offering prizes for best and worst dressed, most creative or funny.
Not sure about your Oscar party menu? Let the movies inspire you. Use the best picture nominees as a guide and put together an international, and very memorable, evening. No, you don’t need to serve stale bread and gruel for Les Misérables. The key is to let the movies inspire you, not tie you down. Feel free to take a lot of poetic license. Celebrate Amour and Les Mis with French food. Enjoy a taste of India for the Life of Pi. Honor Argo and Zero Dark Thirty with Middle Eastern delicacies. Whip up your favorite recipes from the Deep South in deference to Django Unchained. Add some Creole treats for Beasts of the Southern Wild and a batch of corn cakes, a favorite of President Lincoln. Finally, think football food but take it up a notch for Silver Linings Playbook. Your friends will be delighted.
Don’t worry, nine nominees does not mean you need to stress over a nine course meal. A buffet is a great idea for an Oscar Party. Let everyone wander over to the table and nibble at leisure. Stick to finger food and dishes which are easily eaten with a just fork or spoon. By all means, go glam with the cocktails. Put the champagne on ice or get creative with a special Hollywood inspired cocktail. To pull everything together, dress up your table with a bright red runner, bring out lots of candles and maybe add a few Oscar statuettes from the party store. Your guests will love it.
Enjoy a wonderful evening, filled with fun, glitz and glamor cheers and jeers, mixing, mingling, sipping and nibbling. On with the show and bon appétit!
Don’t forget to print up plenty of Scorecards for you and your guests!
Crostini with Beef Tenderloin & Stilton
A very distant relation to the infamous Philly Cheese Steak, these elegant, little sandwiches will make a great addition to your Oscar Party. Enjoy!
Makes 16 small open-faced sandwiches
Olive oil
1 red onion, thinly sliced
1/4 teaspoon dried thyme
Kosher salt and freshly ground pepper to taste
1 pound mushrooms, sliced
4-6 ounces crumbled Stilton
1 ounce cream cheese at room temperature
1-2 tablespoons sour cream
1 teaspoon Dijon mustard
Thinly sliced baguette, toasted
About 12 ounces thinly sliced beef tenderloin, filet mignon or New York strip steak
Arugula
Heat a little olive oil in a medium skillet over medium heat. Add the onions, sprinkle with thyme, season with salt and pepper and toss to combine. Reduce the heat to medium-low and cook slowly, stirring occasionally, until the onions are golden brown. Remove from the heat and reserve.
Heat a little olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring frequently, until the mushrooms are golden brown. Remove from the heat and reserve.
Put the cream cheese, sour cream and mustard in a bowl, season with salt and pepper and stir to combine. Add the Stilton and stir again to combine.
Assemble the Crostini: Spread a little of the Stilton mixture onto each slice of toast, add 3-4 arugula leaves and top with beef. Garnish with caramelized onions and serve.
You can prep the onions, mushrooms, Stilton spread and beef and the toast baguette slices early in the day and assemble at the last minute when your guests arrive.
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One Year Ago – Flatbread with Mushrooms, Caramelized Onions & Spinach
Two Years Ago – Lemon Cheesecake
Three Year Ago – Pork Tenderloin with Mushrooms
Four Years Ago – Raviolis in Broth with Meatballs & Escarole
Or Click Here! for a complete list of and links to all the recipes on this blog!
What are your plans for Oscar night? Let’s get a conversation going.
Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013
I send you all best wishes for an auspicious New Year of the Snake. Yes, in case you missed the memo, the Chinese New Year celebrations begin this coming Sunday. The Chinese or Lunar New Year starts with the first new moon of the ancient Chinese calendar and the celebrations continue until the moon is full. The holiday does more than mark the arrival of the new lunar year; it celebrates luck, happiness and prosperity. This year’s lunar celebration is a welcome relief. With all the cold and dreary weather we have been having, any excuse to celebrate is a good one.
According to Chinese custom, the New Year calls for a new look and a clean sweep. Tradition demands that we welcome the New Year with new clothes. If you are a shopaholic, feel free to shop ‘till you drop. In the days leading up to the new moon, Chinese families are also busy with mops and brooms. House and hearth are given a good going-over to sweep away any bad luck and clear the way for a bright future. Windows and doors are thrown open to welcome the New Year and the luck it brings. It’s pretty chilly in New Hampshire in February so I think I’ll keep my windows closed.
With clean houses and a great new look, the Chinese celebrate for fifteen fun-packed days. There are dinners with family and friends, special services to honor ancestors, gifts, parades and fireworks. Through western eyes it may look a bit like Thanksgiving, Memorial Day, Christmas, Mardi Gras and the 4th of July all rolled into one.
Many of today’s Lunar New Year traditions developed in ancient China. According to legend, a Nian comes out of the mountains during the winter to hunt for humans. Fortunately, the ancients discovered that this man-eating beast is sensitive to loud noises and the color red. To keep the Nian at bay, the celebrations are packed with noisy fireworks, drums and cymbals and red is everyone’s go-to color.
Unlike western New Year celebrations, gifts are a big part of the festivitiesand children traditionally receive red packets of money. Amounts are carefully chosen since certain numbers reflect good luck and honor. Even numbers are generally considered lucky, but beginners beware. Eight is very lucky but four is associated with death and funerals.
But the most important gift of the Lunar New Year is time spent with family and friends. Special holiday dinners with dishes symbolizing wealth, happiness and good fortune are shared. Whether you decide to throw a big party or meet a few friends at your favorite Chinese restaurant, put on your finest red sweater and gather around the table for a festive meal. Have a wonderful celebration and,
Bon appétit!
Lettuce Cups with Shrimp & Noodles
A great choice for a New Year celebration! Lettuce symbolizes prosperity, shrimp signifies happiness and good fortune, noodles represent long life and water chestnuts denote unity. Happy New Year!
Serves 8
About 2 1/2 pounds shrimp
Sea salt and freshly ground pepper to taste
1/4 cup Chinese rice wine or dry sherry
1 tablespoon hoisin sauce
1 teaspoon honey
1 tablespoon soy sauce
Peanut oil
3 cloves garlic, minced
2 teaspoons minced peeled ginger
2 teaspoons minced jalapeno pepper
Juice of 1 lime
4 scallions, thinly sliced
1/2 cup diced water chestnuts
Romaine leaves
Prepare the noodles (recipe follows) and set aside.
Season the shrimp with salt and pepper.
Put the rice wine in a bowl, whisk in the hoisin sauce, honey and soy sauce. Whisk until smooth and well combined.
Heat a little oil in a wok or large skillet over medium-high heat. Add the garlic, ginger and jalapeno, and stir-fry for 15-30 seconds. Add the shrimp and stir-fry about 2 minutes. Add the hoisin mixture and toss to combine and cook 1-2 minutes more or until the shrimp are pink and cooked through. Remove from the heat, drizzle with lime juice, sprinkle with water chestnuts and scallions and toss.
Set out platters of romaine leaves, shrimp and noodles and let everyone assemble their own lettuce cups. To assemble: place a small mound of noodles on a romaine leaf and top with shrimp and water chestnuts. Roll up the lettuce leaf and enjoy.
Chinese Noodles
About 4 ounces vermicelli rice noodles
1 tablespoon canola oil
3 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
Sea salt and freshly ground pepper to taste
Put the vermicelli in a bowl, cover with hot water and soak for 10 minutes. Drain, rinse under cold water and drain well.
While the noodles soak, put the oil, vinegar, soy, fish and hoisin sauces and sesame oil in a bowl, season with salt and pepper to taste and whisk to combine. Add the drained noodles and toss to combine.
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One Year Ago – Caribbean Black Beans
One Year Ago – Mac & Cheese with Cauliflower & Bacon
Two Years Ago – Chocolate Mousse
Three Years Ago – Shrimp & Feta
Or Click Here! for a complete list of and links to all the recipes on this blog!
How will you celebrate the Lunar New Year? Let’s get a conversation going.
Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013
The Super Bowl is just around the corner. By all rights and a few wrongs, this should be the week when I write about football, more football and football party food. The trouble is I belong to an increasingly small minority. I am football impaired. I can blame it on my mother. Parents are as good a source of blame as any.
Anyway, I don’t ever remember watching football as a kid. On weekend afternoons and Monday nights all of our neighbors were probably enjoying game while we raked leaves, skied or maybe did homework. If our television was on, it was probably tuned to Archie Bunker or a movie. Which seems funny because we did watch baseball and hockey, lots of hockey. I think the tables may have turned once my sister and I went off to college. As far as I can figure, my dad and brother took over the remote once we left and have not missed a Patriots’ game since.
Now it’s not like I’ve never seen a football game. I was a regular at my high school and college games. Not to watch the game, mind you. I didn’t then and still don’t know the first thing about America’s favorite sport. Okay, maybe I know that the Patriots have a handsome quarterback. Anyway, as a teenager I went to games to hang out with my friends. It’s what you did on Saturday afternoons. At least that’s what we did when the Red Raiders played at home. (Go red, go black, go team, fight back.)
Once I moved to Switzerland, any hope of my becoming a football fan evaporated. It’s hard to get excited about a sport which is only played on the other side of the ocean. Even dating a diehard football fan didn’t make a dent in my impairment. Trying to be helpful, he once gave me a detailed explanation of the game. As he talked, I smiled, mumbled a few positive uh ahs and thought about skiing or hiking or who knows what.
Countless fans have told me again and again that football is filled with strategy, cunning and finesse. However, as far as I can tell, it is a bunch, make that two bunches, of very large men pushing, shoving and running into one another. On purpose. Even I know they do it on purpose because they wear helmets and all sorts of pads.
But worse than the pile ups, hitting and head butting, a football game takes FOREVER. Technically a game is made up of four fifteen-minute periods. But with time outs, huddles, breaks between periods for commercials and commentary, half time and more commercials and commentary plus stopping the clock to pick injured players up off the field, one hour stretches out to three or more. Heck, marathons are won in a little over two hours and they cover twenty-six miles! Okay, I admit it. Watching someone run twenty-six miles is a bit like watching paint dry but at least they don’t stop for nothing.
So I guess I was too hasty in my definition. Football is two bunches of very large men, pushing, shoving and running into each other and then standing around and waiting to do it again.
Now as I understand it, at least sixty-five percent, maybe as high as seventy-five percent, of all Americans will watch the Super Bowl on Sunday. If like me, you’re part of the football-impaired minority, well, you’re welcome to come over to my house.
Bon appétit!
Spicy Tequila Chicken Wings
Bowl Party or Anti Super Bowl Party – you can’t do it without a platter of wings. The marinade is also great on chicken breasts or thighs. Enjoy!
Serves 6
About 4 pounds chicken wings
Spicy Tequila Marinade (recipe follows)
Using a large, sharp knife or cleaver, remove the wing tips and separate the chicken wings into 2 pieces at the joint
Put the chicken and the marinade in a re-sealable plastic bag and marinade in the refrigerator for at least 4 hours, preferably overnight.
Preheat the oven to 400 degrees.
Arrange the chicken on sheet pans, drizzle with any extra marinade and, turning once, bake at 400 degrees for 40-45 minutes or until the chicken is cooked through and golden. Alternatively, throw the chicken on a hot grill and cook for about 5 minutes per side.
Spicy Tequila Marinade
4 cloves garlic, chopped
1/2 shallot, chopped
1 tablespoon or to taste minced jalapeno
1-2 tablespoons honey
1/2 teaspoon or to taste dried chipotle flakes
1 teaspoon cumin
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1/2 cup tequila
Put the garlic, shallot, jalapeno, honey, cayenne, cumin, thyme and oregano in a blender and season with salt and pepper. With the motor running, slowly add the orange and lime juices and tequila and process until smooth and well combined.
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One Year Ago – Caribbean Black Beans
Two Years Ago – Fettuccine with Escarole, Radicchio & Mushrooms
Three Years Ago – Cassoulet
Four Years Ago – Caribbean Fish Stew
Or Click Here! for a complete list of and links to all the recipes on this blog!
Will you be watching the Super Bowl this coming Sunday? Let’s get a conversation going.
Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013
I love Christmas carols. A church choir or flash mob making a joyful noise. Nat King Cole warbling. Bruce Springsteen rocking out. Or my own off-key hum. It doesn’t matter, they are all good. Okay, I do have one caveat, a big one at that. Note to radio stations, elevators and stores everywhere, I don’t want to hear Christmas songs before Thanksgiving. Or Halloween for that matter!
Whenever I think of Christmas carols, I can’t help but think of my friend Julie. She’s the pianist. We met when we were both twenty-something at election night celebrations at the Hotel Intercontinental in Geneva. Even though we voted for different candidates (and her team won), we became friends. And we have stayed friends, in spite of the many changes in our lives and, now, more than 3,500 miles.
In the last few years of my almost two decade stay in Geneva, we were almost neighbors. It was a quick trip over the fields and through the woods to reach to the house she shared with her husband and kids. They are still there, on the edge of the vineyards, looking out at the Lake of Geneva and the French Alps. I lived in the next village and enjoyed that same view from my apartment on the third floor of a beautiful, old stone barn. I passed her house on my morning run and we spent many a Sunday afternoon walking in the vineyards. Sometimes with a stroller, sometimes not.
While I miss having her close by for a chat, a walk and a cup of tea, I particularly miss Julie during the Christmas season. Always effervescent, Julie embraces the holidays with enthusiasm. Her Christmas decorations rival the displays in Macy’s famous windows. She loves to bake and throughout December her house is filled with the warming perfume of sugar and spice. And maybe best of all, she shares my love of Christmas carols.
Every year Julie kicks off the holiday season in early December with a party. It’s a jolly event with people coming and going and a few, like me, probably staying too long. The tradition started with her parents when Julie was just a little girl and the party does double duty. It welcomes the holidays and celebrates her birthday. About halfway through the evening, Julie settles down in front of the piano and leads us all in song. I’m not sure if we ever get around to a rousing chorus Happy Birthday but we do sing a lot of Christmas carols. As far as I can figure, we more or less sing every carol that has ever been written. I must admit, my caroling is no match to her skill at the piano. Thankfully, she puts up with me anyway. I guess that’s what good friends are for.
Julie’s party has always been one of my favorite holiday celebrations. I miss it now that I am in New Hampshire. However, I promise I will be there in spirit. Maybe, no certainly, I’ll hum a few carols throughout the day and evening of the party.
I hope that you have lots of opportunities over the next few weeks to raise you voice in joyful song and good cheer. Bon appétit!
Greek Stuffed Mushrooms
One or two bites, these hors d’oeuvres will be a big hit at your holiday (or any) party. Enjoy!
Makes about 3 dozen
Olive oil
8 ounces feta cheese, crumbled
1 shallot, chopped
2 cloves garlic, minced
1/2 teaspoon herbs de Provence
Dash hot sauce
Kosher salt and freshly ground pepper
1 pound frozen spinach
About 36 whole 1-2 bite-sized mushrooms, cleaned and stems removed
1/2-3/4 cup panko breadcrumbs
1-2 ounces Parmigiano-Reggiano cheese, grated
Put the spinach in a colander to thaw and drain.
Lightly coat a large skillet with olive oil and heat over medium. Add the shallot, herbs and hot sauce, season with salt and pepper and sauté for 3-5 minutes or until the shallot is translucent. Add the garlic and sauté 1 minute more.
Add the spinach and cook for a few minutes to remove any excess liquid. Turn off the heat and cool to room temperature.
Add the feta to the spinach, season with salt and pepper and toss to combine.
Preheat the oven to 400 degrees.
Put the breadcrumbs and grated Parmigiano-Reggiano in a small bowl and toss to combine.
Generously fill each mushroom cap with spinach and feta, sprinkle with the panko-parm mix and place on an oiled baking sheet. Bake at 400 degrees for 10 to 15 minutes or until piping hot and golden brown.
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One Year Ago – Ginger Crème Brûlée
Two Years Ago – Aunt Anna’s Pecan Pie
Three Years Ago – White Chocolate & Cranberry Trifle
Four Years Ago – Chicken with Mushrooms, Tomatoes and Penne
Or Click Here! for a complete list of and links to all the recipes on this blog!
Do you have a favorite Christmas carol? One you can’t stop humming? I’d love to hear from you! Let’s get a conversation going.
Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012
It’s the long Columbus Day weekend. In my neighborhood that means rafts, docks and boats will be hauled out of the water. Stray pails, shovels and toys will be retrieved and put away. Porch furniture will be covered or stored in the garage. The last stray beach towel will be rescued from the back of the car, washed and folded away for the season.
Hopefully all that work won’t take more than an hour or two. Especially the outdoor projects. At least in New England, it looks like it’s going to be a wet, wet weekend. Better make sure you have lots of helpers.
How to spend a rainy fall weekend? Well you could fret and pout. Hang out at the movies or mall all weekend. Hibernate under a cozy quilt on the couch with back issues of People and a pulp fiction novel or three. Make and freeze enough soup and marinara sauce to feed the entire neighborhood for the entire winter and then some. Since it’s a three-day weekend, you may be able to do all of the above.
Speaking of the neighborhood … why not invite all of your friends and family over for an impromptu Tapas Party. Who wouldn’t like to spend an evening in good company with small plates of yummy appetizers and a glass of wine? A taste of sunny Spain will be just the thing this rainy holiday weekend. Cristoforo Colombo may have been Italian but his patrons but Ferdinand and Isabella ruled Spain.
What to serve? It may not be authentic but I like the idea of replacing dinner with tapas. You can explore lots of lovely dishes and enjoy a little bit of this and maybe a bit more of that. Unless you want 100% authenticity with a menu straight from a Barcelona café, it’s okay to serve any and all of your favorite hors d’oeuvres and appetizers. As long as the dish can be eaten with just a fork (no knives) it’s okay to go beyond finger food. Set out lots of small plates (I stack up every saucer I own) and forks (I go with salad forks) and let everyone help themselves.
To ensure your guests are not just full but satisfied, you will want your dishes to add up to a balanced meal. So don’t forget the veggies. As much as I like raw vegetables with a nice dip (Baba Ganoush is probably my favorite), you don’t have to stop there. Give my Lemon Rice Cakes with Spinach & Manchego a try. Or crostini with vegetables and a sprinkling of cheese. It’s hard to choose … Asparagus or Mushroom Crostini? Maybe both? Speaking of mushrooms and spinach, Flatbread with Mushrooms, Caramelized Onions & Spinach sounds pretty good.
On a cold rainy night, piping hot soup shots will be a welcome addition to your party. In keeping with the season, either Wild Mushroom or Roasted Butternut Soup (or both) would be a good choice.
Seafood is always welcome. My favorites include Mediterranean or Creole Shrimp and Seared Scallops. Or cut swordfish into cubes, toss it with olive oil and lemon juice, thread it on to skewers and grill or roast to perfection. Serve the fish with a spoonful of Caponata.
For those who like to nibble, set out small bowls of Spicy Olives or Tapenade with chunks of cucumber and my favorite Roasted Almonds.
In keeping with the small bites theme, you’ll want to end the evening with some of your favorite little treats. For rich and delicious, Triple Threat or Cappuccino Brownies work for me. But tiny espresso cups of Affogato or even mini Hot Fudge Sundaes sound pretty good too.
And if all this sounds like too much work? Well, make the party a potluck or forward this link to anyone guest list who offers to help!
Stay dry and have a great weekend. Bon appétit!
What are your plans for the holiday weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.
Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!
I invite you to take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012
Although I love the fall, I am well aware that not everyone welcomes the changing seasons with a smile. (And I must admit I’m not a huge fan of the bone-chilling rain that often comes with cooler temperatures.) If the cold and wet have got you down, defy the weather and invite friends and family for a tapas party. A tasty tradition from sunny Spain, it is the perfect way to spend a chilly evening.
Tapas are little bits and bites eaten with a glass of wine or beer in the late afternoon or early evening. Think sidewalk café at the end of a warm, sunny day. Roughly translated, tapas means cover. Of course there is lots of speculation of what exactly is being covered. Or covered up! One legend has it that small slices of bread were used to protect glasses of wine from marauding fruit flies. The story goes that hospitable barkeeps added nuggets of cheese or thin slices of ham to go with the bread and a tradition was born. Another tale suggests that 16th century tavern owners served their patrons smelly cheese, free of charge, to cover up the taste of their cheap wine.
In Spain tapas can include anything from fried baby squid to marinated olives to a nibble of cheese or sausage. Called mezze in the Middle East, dim sum in China and grazing here in the US, these little tidbits are a delightful way to start, or better yet replace a meal. Grazing on lots of small dishes makes for a great party. Consider tapas for your next football gathering or girls’ night out.
Purists stick to Spanish flavors but I just look for small bites of delicious-ness that more or less work together. When contemplating a tapas party, remember, you don’t need to make everything from scratch or at the last minute. Include treats from your favorite deli or bakery and dishes which can be made well in advance.
If you’re replacing dinner, you’ll need more than crackers and cheese. Make sure your menu includes a few hot dishes, especially on a cold night. Mini kabobs are delicious, easy to serve and eat, as is shrimp or scallops. Fresh vegetables with your favorite dip will add balance. To end on a sweet note, I like to serve tiny cookies or mini brownies and fresh fruit.
If you are worried about an evening of constant passing, don’t. A buffet table filled with tantalizing goodies will invite your guests to pick and choose, nibble, and then pick and choose some more. And no, you don’t need to invest in a bunch of small plates. At least I didn’t. Instead I ferret out every saucer I own and stack them high with a pile of salad forks.
Daunted by the thought of making lots of little dishes? Why not share the work and make it a tapas potluck? Most everyone has a favorite appetizer or hors d’oeurvre recipe. And for those that don’t? Invite them to bring a bottle of wine or box of chocolates.
Whether you serve tapas at the start of your party or replace a meal, have a wonderful evening and bon appétit!
Lemon Rice Cakes with Spinach & Manchego
Bring a taste of Spain to your table with my tasty rice cakes. Enjoy!
Makes about 24 cakes
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Olive oil
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
2-3 cups chicken stock, hot
Juice and grated zest of 1/2 lemon
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8 ounces baby spinach, roughly chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
1 ounce Parmigiano-Reggiano cheese, grated
Pinch nutmeg
1 tablespoon butter
4 ounces Manchego or Pecorino Romano cheese, grated
About 1/4 cup fine corn meal
Heat a little olive oil in a heavy saucepan. Add the onion and cook over medium heat until translucent. Stir in the rice and sauté for 2-3 minutes.
Add the wine, salt and pepper to taste and simmer, stirring often, until the wine is absorbed. One cup at a time, add the hot chicken stock and continue to simmer and stir.
After about 18 minutes, stir in the lemon juice and grated zest. Add the spinach in large handfuls and stir into the rice. Stir in the parsley and basil and continue cooking and stirring, adding more stock as needed, until the spinach has wilted and the rice is al dente. Total cooking time should be 20-25 minutes.
Stir in the Parmigiano-Reggiano, nutmeg and butter. Check for seasoning and add salt and pepper to taste. Transfer the rice to a bowl and cool to room temperature. When the rice has cooled, stir in the Manchego, cover and refrigerate until cold, at least 2 hours.
Using 1-2 tablespoons per cake, shape the rice mixture into small patties. Dust the cakes with corn meal and shake off any excess.
Heat a little olive oil in a heavy skillet on medium high heat. Working in batches, fry the rice cakes until crisp and golden brown, 2-3minutes per side. Drain on paper towels and serve hot.
The rice cakes can be made early in the day. Arrange the cakes on a sheet pan and re-warm at 375 degrees until crispy and piping hot.
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One Year Ago – Apple Crumb Cake
Two Year Ago – Ginger Scones
Three Years Ago – Curried Eggplant Soup
Four Years Ago – Braised Beef Bourguignon
Or Click Here! for a complete list of and links to all the recipes on this blog!
What’s your favorite tapas dish? I’d love to hear from you! Let’s get a conversation going.
Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012
Why do you cook? I cook because it’s fun and it makes people happy. I feel terribly sorry for anyone who hates to cook. It is a pleasure to mix some of this with that and create something delicious. Sure, you miss from time to time but sometimes you come up with something truly wonderful.
The power of good food is almost magical. Simple or complicated, we all have dishes that feed more than a empty stomach. Much more. These dishes warm our hearts and feed our souls. It all depends on the ingredients you use and how you put them together. Chicken soup will heal a cold, lift your spirits and chase away the blues on a miserable day. Cinnamon, ginger and nutmeg will send you back to your grandmother’s kitchen. Chocolate will bewitch a new love or heal a broken heart.
Some foods remind us of the different people in our lives. Blueberries and lobster are my dad. My friend Julie, the baker, is carrot cake and cranberry bread. So what ingredients are you?
I may live to regret this question. Who can forget Barbara Walters’ famous interview with Katherine Hepburn? She made us cringe by asking, “What kind of tree would you be?” It might have happened more than thirty years but no one can forget Barbara’s infamous gaff. Well, I’ll risk a similar fate and ask again, “What ingredients are you?” And no, you don’t need to stick to one single ingredient or one single dish. I certainly couldn’t.
Are you … a sun-ripened tomato and sea salt? Or maybe a peach, honey and sweet, heavy cream?
Could be you’re a chicken roasted with garlic, rosemary, olive oil and lemon? Or mussels, garlic and spicy pepper?
Unless of course you are bittersweet chocolate, espresso and a shot of grappa? Or a russet potato, salt and pepper? The possibilities are endless.
“What am I?” you wonder…
At least, I hope you are interested enough to ask. Having opened the door, I suppose I should to fess up. I played around with this question a day or two ago on my walk. A long list of ingredients popped into my head. I have no idea why the list is so long or what it might mean, if anything. Anyway, I am cumin, cinnamon, ginger and cloves, salt, oranges, lemons and limes, spicy peppers, thyme, garlic and onions, olive oil and wine. Family and friends should feel free to disagree, add, subtract or start all over again. Maybe I’ll agree with your suggestions, maybe not!
Have fun in the kitchen and bon appétit!
Curried Green Bean Pickles
These spicy beans are an interesting alternative to traditional dilly beans. Nibble before dinner or serve as a side dish. Enjoy!
Serves 8-10
Olive oil
1/2-inch piece fresh ginger, cut into matchsticks
3 cloves garlic, cut into matchsticks
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons curry powder
1 pound beans
2 small red onions, cut into wedges
1 each red and yellow bell pepper (or 2 red), seeded and cut into strips
1 1/4 cup water
1 1/4 cup cider vinegar
1/2 cup dry white wine
3 tablespoons brown sugar
1 teaspoon kosher salt
1 bay leaf
Heat a large heavy skillet over medium heat. Add enough olive oil to lightly coat the pan. Add the ginger, garlic, cumin, coriander and curry and cook, stirring, for 1 minute or until the spices are fragrant.
Add the beans, onions and peppers to the pan and toss to coat. Add the water, vinegar, wine, brown sugar, salt and bay leaf. Toss to combine. Raise the heat to high, cover the pan and bring to a boil. Immediately remove the pan from the heat and cool the beans in the pickling liquid.
Transfer the beans and pickling liquid to jars. Store the beans in the refrigerator for 1 week before serving to develop the flavors. The beans will keep up to 2 months in the refrigerator.
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One Year Ago – Grilled Shrimp with Pasta & Fresh Tomato Sauce
Two Years Ago – Roasted Almonds
Three Years Ago – Grilled Swordfish with Caponata
Four Years Ago – Harira (Middle Eastern Soup with Chicken, Chick-Peas and Lentils)
Or Click Here! for a complete list of and links to all the recipes on this blog!
What ingredients are you? I’d love to hear from you! Let’s get a conversation going.
Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012
This year August brings us not one but two full moons. This bonus moon, popularly known as a Blue Moon, waxes and wanes every few years. While this windfall is welcome anytime, it is even more special in the final days of summer. What could be more romantic than watching a Blue Moon rise over the mountain? With cooler evenings, it sounds like s a lovely excuse for a cuddle on the beach.
As if we needed an excuse for romance. With the September just days away, a little nostalgia for summer sweethearts-past may be brewing. Away from the danger-filled social jungle (otherwise known as high school), summer was the perfect time for a first love. The pressure of cliques was easily ignored when you were away from the hallowed halls of high school. Cheerleaders were free to spend the summer with a nerd and bad boys could date a goodie-two-shoes like me.
With lots of free time and warm moonlit nights, a summer romance is extra special. Whether you were sweet sixteen (or just wishing you were) the romance probably faded within days (even hours) of leaving the Cape or lake. But somehow or other, sweet memories of those golden days and starry nights linger on.
Of course you could be among the few who married their summer sweetheart. It does happen. My parents didn’t let their romance fade with the summer sun. I, on the other hand, did. Which is probably a good thing, I seem to remember hearing he ended up in jail somewhere. But that’s another story.
What’s the best way to celebrate the Blue Moon? Well, you could let out a long howl but I don’t recommend it. Whether you were summer sweethearts or met on a cold winter day, the Blue Moon is the perfect opportunity to share a romantic evening with your true love. Consider it a Valentine gift in August. Here are a few ideas:
Share a picnic of special treats and watch the moonrise from your favorite beach or the backyard. Sip champagne and nibble caviar or wonderful pâté, cheeses and homemade bread. A sweet finish of fresh fruit, imported chocolates and more champagne sounds lovely. Heck, pizza and a six-pack works if the company is right.
Bring along your iPod or the boom box gathering dust in the back of the closet, hum if you have to, and dance.
Skinny dip … and chase the cold away with a warm blanket and a snuggle.
Dance some more.
Snuggle some more.
Enjoy the final days of summer and bon appétit!
Chicken Liver Pâté
A delicious, homemade pâté will make your picnic special. (It is also great as an hors d’oeurvre at a cocktail party.) You can always buy some at your favorite gourmet shop but it is easy to make and simply delicious. Enjoy!
Makes about 1 cup
1 tablespoon butter
1/2-1 shallot, chopped
Dash hot pepper sauce
1/2 pound chicken livers, trimmed, rinsed and patted dry
1/4 cup chicken stock
1/4 cup dry white wine
1 clove garlic, minced
1 teaspoon minced fresh sage
1/2 teaspoon minced fresh rosemary
1 tablespoon cognac
1 tablespoon capers, drained
2 teaspoons anchovy paste
Kosher salt and freshly ground pepper to taste
Heat the butter in a skillet over medium heat, add the onion and hot sauce and cook, stirring frequently until translucent, about 5 minutes. Raise the heat to medium-high, add the chicken livers, season with salt and pepper and cook, stirring a few times, until browned, about 5 minutes more. Add the garlic and cook, stirring frequently, for 1 minute more.
Add the stock, wine, sage and rosemary. Cook, stirring frequently, until about half of the liquid has cooked off, 2-3 minutes. Add the cognac, capers and anchovy paste. Stir well and cook for 1 minute. Remove from the heat and let the chicken livers cool in the pan for 10 minutes.
Put the chicken liver mixture in a food processor and process until almost smooth. Transfer the pâté to a serving bowl, cover and refrigerate for at least 2 hours. Remove from the refrigerator about 30 minutes before serving. Serve with homemade bread, toasted if you like, or crackers.
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One Year Ago – Blueberry Crisp
Two Years Ago – Death by Chocolate Sauce
Three Years Ago – Lemon Cupcakes
Four Years Ago – Couscous with Dried Fruit and Pine Nuts Or Click Here! for a complete list of and links to all the recipes on this blog!
How will you ride the wind on August 23rd? I’d love to hear from you! Let’s get a conversation going.
Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012
