Celebrate Saint Patrick’s Day with Stories & Traditional Irish Soda Bread

Saint Patrick may be the patron saint of Ireland but his day, March 17th, is celebrated far and wide. It is a day for parades, fiddling and dancing, green beer and feasting. Will you hop a plane to Dublin and take part in their Saint Patrick’s festival? Maybe you’ll head to New York for the world’s oldest and largest Saint Paddy’s Day parade. Once there, you can join the hundreds of thousands of marchers, fifers and drummers or the millions of spectators lining the route. Maybe you’ll stay closer to home and spend the evening in your favorite pub.

Intercontinental airfare not in your budget? Crowds not your thing? Not into green beer? Forget these typical Saint Paddy’s Day festivities. How about letting one of Ireland’s great traditions help you take your celebration in a different direction? Let the ancient art of Irish storytellers inspire you. Invite your friends around for a cozy evening. While you enjoy a wonderful meal together, invite everyone to share a special story or two. Yes, stories. Before radio, television and the internet, long, cold winter evenings were often filled with legends and tall tales. Everyone has at least one story to tell.

Now, some of your friends may be intimidated by the idea. You yourself might be wondering if it’s a good idea. What to tell? How to start? Okay, take a deep breath. Now remember you probably tell stories all the time. (No, I don’t mean the tall tale you told your boss about having the flu last week. Instead of bed, you spent the day enjoying fresh powder on the ski slopes!)

Let your mind wander. Before you know it, a special memory will take hold and a story will unfold. It could be your first kiss, favorite summer vacation or learning to ski. Don’t worry, it will come. Need some focus? It might help you and your guests to know that most Irish tales fall into a few categories. So consider the following when you ponder the possibilities:

Tales of adventures and voyages. Don’t worry; your escapades do not have to be epic to be interesting. As long as they are told from the heart, your adventures will easily charm your audience. Think back to your first day of school or summer camp. Or that special day you spent with a favorite uncle or grandchild hiking up Mount Kearsarge or sailing on Lake Sunapee.

Stories of romance, courtship and tragedy. What about that first kiss? Perhaps you were the instigator and planted a big smooch on an unsuspecting classmate during recess. And your high school crush; did you woo her and win her or tragically lose her to a handsome senior? You remember him; he was not very bright but drove a Mustang convertible, played lacrosse and didn’t have pimples.

Sagas of battles and heroics. So you aren’t a knight. You have no armor. How about food fights in the school cafeteria or week long battles of Capture the Flag. These skirmishes may lack the epic grandeur of a medieval legend but they will remind your listeners of good times gone by.

Magical visions of leprechauns, fairies and ghosts. You may be hard-pressed to find a leprechaun in your garden but maybe you have an eerie story to share. Perhaps you experienced a strange evening around the Ouija board back in the fourth grade or honeymooned in a haunted castle in county Clare.

A final word when preparing your tales. Remember that your goal is to entertain. Concentrate on the stories that make you smile, even laugh. Unless you can tell the saga of your divorce with razor sharp wit and wry humor, leave it for another day. Think festive feast; not group therapy. Have a wonderful evening, filled with tall tales and good fun.

Bon appétit!

Traditional Irish Soda Bread
Traditional Irish Soda Bread is not made with butter, currents, eggs and seeds. These fancy extras are Irish-American inventions. Enjoy the simplicity of this country bread!
Makes 1 large

3 1/2 cups all-purpose flour plus more for dusting
1 teaspoon baking soda
1 teaspoon salt
About 1 1/2 cups buttermilk

Preheat the oven to 425 degrees. Place a piece of parchment paper on a baking sheet.

Put the flour, baking soda and salt in large bowl and whisk to combine.

Stir in enough buttermilk to form moist clumps. Gather the dough into a ball and turn it out onto a lightly floured surface. Knead the dough until it just holds together, about 1 minute.

Shape the dough into a round about 6 inches in diameter and 2 inches high. Put the loaf onto the prepared baking sheet. Cut a 1-inch deep X across the top of the dough, extending almost to edge.

Bake the bread at 425 degrees until it is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer the bread to a rack to cool and serve warm or at room temperature.

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One Year Ago – Guinness Lamb Shanks
Two Years Ago – Strip Steak with Gorgonzola Sauce
Three Years Ago – White Bean Dip
Four Years Ago – Warm Chocolate Pudding
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate Saint Patrick’s Day? 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

A Night at the Oscars & Crostini with Beef Tenderloin & Stilton

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

Happy Holidays Party Special

Will you be hosting a holiday party this year? If it’s been a while, you may find a few of my Party Planning Tips helpful. A special cocktail will be a fun and festive addition to your holiday party. A Kir Royale will add a little sparkle or try my Berry Merry Martini.

And what to do about food?!? I like to provide my guests with a bunch of different options. First, I put out a platter, maybe two, for those who like to graze. Next, I pass a couple one or two bite hors d’oeuvres. And on a cold night, who wouldn’t like a little soup? Most people don’t worry about dinner after a cocktail party. A nice cup of soup will leave them both full and satisfied. If you stick to a puréed soup, you won’t need to worry about spoons. Finally, end the evening on a sweet note with a tray of Christmas cookies, homemade candies or decadent brownies.

For grazing …
Put out a platter or two. Your guests can wander about, chatting with old friends and making new ones. All the while, they will be happy to find something to nibble. May I suggest …
… beautiful cheeses with fruit or some lovely prosciutto and sausages.
… fresh veggies with some great hummus, aioli and/or tapenade.
… Smoked Salmon Mousse with capers, lemon slices and chopped red onion
… Grilled (or Roasted) Antipasti
Set stacks of small plates (tea and espresso cup saucers work great) and maybe some salad forks with the platters.  And don’t forget to put out a bowl or two of Spicy Olives and Roasted Almonds.

For passing …
Who doesn’t like a delectable little bite? Warm or cold, everyone enjoys a tasty hors d’oeuvre. So how about …
… Artichoke Leaves with Shrimp
… Warm Mediterranean Shrimp
… Spanakopita Triangles
Or let your imagination soar with any one or two or three of a thousand crostini … like …
… Roasted Mushroom & Fontina
… Caponata with a Sprinkle of Parmigiano-Reggiano
… Roasted Tomatoes with Olives & Goat Cheese

For sipping … Served in shot glasses, soup is a two or three sip hors d’oeuvre. If you want to give your guests, something more substantial, serve it in mugs. To avoid spoons, stick to purées. My favorites include …
… Roasted Butternut Squash
… Roasted Carrot
… Wild Mushroom

For a sweet ending …
Visions of sugar plums will dance in your friends’ heads if you end the evening with a sweet treat. (A little dessert will also be a subtle hint that it’s time to go home!) Why not pass a tray of …
… Snowy Pecan Balls
… Mini Gingerbread Cupcakes
… Sweet Dream Bars
… Cappuccino Brownies
… Chocolate Truffles
… Chocolate Almond Brittle
… or tiny cups of White Hot Chocolate

Cheers and bon appétit!

Berry Merry Martinis
Serves 8

1 cup vodka
1/2 cup Grand Marnier
2 1/2 cups or to taste cranberry juice
To taste sugar (optional)
Sparkling water (optional)
Garnish: orange twist

Combine the vodka, Grand Marnier, cranberry juice and sugar in a pitcher or jar, stir or shake and store in the refrigerator or freezer until very cold.

Stir again, pour into martini glasses, add a splash of cold sparkling water and garnish with an orange twist.

For a large party, quart Mason jars are a perfect fit for each batch of martinis. Keep them cold out in the snow or refrigerator until ready to serve.

For a complete list of and links to all the recipes on this blog Click Here!!

What’s your favorite holiday party treat? I’d love to hear from you. Let’s get a conversation going. Comments below.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012/em>

Weekend Special – A Tapas Party

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

Tapas Time! & Lemon Rice Cakes with Spinach & Manchego

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

.
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

.
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

In the Kitchen – End Your Cocktail Party on a Sweet Note

A big weekend is coming up – it’s Cinco de Mayo and the Kentucky Derby. Celebrate one or the other or both this Saturday night with a festive cocktail party. Invite your friends and neighbors around to watch the race or dance a little salsa … or both!

No matter what the occasion, I always like to end a cocktail party on a sweet note. Tiny brownies or mini cupcakes will do double duty. A sweet bite will delight your guests’ palettes and signal that it’s time to head home.

Have fun and bon appétit!

More Tips, Tricks & Tools

What’s your favorite cocktail party trick? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Girls’ Night In & Linguine with Shrimp, Artichokes Sun-Dried Tomatoes and Olives

Soon after I moved to Switzerland, I lucked out and fell in with a great group of friends. Both men and women, we were mostly ex-patriots. We were young, single and our lives were pretty simple. As time passed there were a couple of weddings, a few babies and jobs became more demanding. In other words, our simple, carefree lives became a lot more complex.

And me? I worked for a computer company and landed a great promotion. I was constantly on the road, jumping on and off airplanes in Athens, Moscow, Johannesburg and everywhere in between. Leading a new sales team in a new territory was more than interesting. It was an exciting time and I loved every minute of it.

However, in those days the computer industry was a man’s world. Maybe it still is. With a few rare exceptions, my colleagues and customers were men. Most days, make that every day, I was surrounded by technology and testosterone. So on the rare evening when I found myself at home, I invited my girlfriends over for a glass of wine, dinner and a chat. When you travel more than 100,000 miles every year, a Night In with friends is a wonderful luxury, especially if you love to cook.

Girls’ Night is all about friendship. It is for long chats, a little venting and lots of laughter. My kitchen in Arare was the perfect setting for a Girls’ Night In. Only minutes from downtown Geneva and the airport, the tiny village of Arare was an oasis of fields and farmhouses. My skinny, little apartment was the three-storied corner of an ancient barn. My octogenarian landlord and his wife lived at the other end of the driveway. Although a bit rundown, their home was more chateau than rustic farmhouse. Monsieur still ran the farm, breeding hybrid roses. Throughout the summer, we were surrounded by fragrant fields of flowers.

Along with my apartment, the barn was home to two horses, an antique coach and miscellaneous farm equipment. The barn’s old stone walls were at least a foot thick. The cozy step-down living room was a remodeled root cellar. The bedrooms were transformed haylofts. The wonderful eat-in kitchen had been a stable. I loved that kitchen. It was spacious and full of charm with white plaster walls and ancient wooden beams. For months I schlepped through antique shows and scoured flea markets to find the perfect farmhouse table and chairs. The room was warm and welcoming, the perfect gathering place for a relaxed evening.

On Girls’ Night we said good-bye to care and worry. Phone calls and e-mail were put on hold for another day. Cell phones were turned off. Children were left in their dads’ care. The meals were simple. I stuck to recipes and non-recipes that came together quickly with a little chopping, a little tossing, sautéing and simmering. We spent hours around my rustic table sharing our latest news, horror stories and triumphs. And more than a few giggles.

I left Geneva several years ago and no longer travel 100,000 and more miles a year. However, whether it’s a Night In or Out, I still enjoy an evening with my girlfriends. March is Women’s History Month. Before the month comes to a close, why not join your best buds and make a little history of your own? Fill your kitchen with good food, great conversation and lots of laughter. Raise your glasses to friendship and bon appétit!

Linguine with Shrimp, Artichokes Sun-Dried Tomatoes and Olives
This dish is one of my favorite non-recipe, last minute dinners. From start to finish it comes together quickly, especially if you let your friends share the chopping and stirring. Enjoy!
Serve 6

12 ounces linguine pasta
Kosher salt and freshly ground pepper
Olive oil
1 small shallot, finely chopped
Pinch of pepper flakes
2 cloves garlic, minced
6-8 oil-packed sun-dried tomatoes halves, well drained and cut in slivers
6-8 oil-packed artichoke hearts, well drained and sliced
1/2 cup dry white wine
1 – 1 1/2 pounds large shrimp, shelled and deveined
Zest and juice of 1/2 lemon
8 black oil-cured olives or kalamata, pitted and cut in slivers
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh Italian parsley leaves, chopped

Bring a large pot of salted water to a boil. Cook the linguine according to package directions, less 1 minute. Drain the pasta, reserving a little pasta water.

Prepare the sauce while the water heats and pasta cooks: heat a little olive oil in a large heavy skillet over medium-high heat. Add the shallot and pepper flakes to the skillet, season with salt and pepper and sauté until the shallots are translucent, 2-3 minutes. Add the garlic and cook 1 minute more.

Add the artichokes, sun-dried tomatoes and wine to the skillet. Simmer for 1-2 minutes. Add the shrimp and cook, stirring, for 1 minute.

Add the pasta, olives, lemon juice and zest to the shrimp-vegetable mixture and toss to combine. If the sauce seems dry add a little pasta water. Cover, reduce the heat to low and simmer for 1-2 minutes to let the shrimp finish cooking and the pasta absorb some of the sauce. Sprinkle with basil and parsley, toss and serve immediately.

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One Year Ago – Roast Chicken 
Two Year Ago – Roasted Asparagus with Walnuts
Three Years Ago – Roasted Eggplant with Peperonata
Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you like to stay In or Out on Girls’ Night? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

A Few Things You Should Know (If You Don’t Already) & Israeli Couscous

Life is filled with simple truths. Some we believe intuitively while others are learned through trial and error. Some gems of wisdom are passed down from our parents. In case you haven’t figured it out, many of those gems are not true. For instance, your face will not freeze that way and chocolate will not give you pimples. Anyway, here are a few things you should know if you don’t already:

1. Recipes with more than six ingredients are NOT difficult to make. They just have lots of ingredients. Sure there is a bit more measuring but how difficult is it to spoon out a teaspoon of this and a half teaspoon of that. And yes, you’ll probably have a little more chopping to do. But heck, if you can chop a carrot, you can chop a radish.

When in doubt, read the recipe carefully, take a deep breath and be fearless!

2. It’s okay to use olive oil to sauté, roast or grill but use a good extra virgin for vinaigrettes, sauces, dips and that final, finishing drizzle. Season as you go, never cook with wine that isn’t good enough to drink and always cook with love. You’ll taste the difference. When in doubt, remember “everything tastes better with butter.” If you don’t believe me; believe Julia.

3. Lots of people will tell you to choose a recipe, it doesn’t really matter what, and make it your signature dish. Once you’ve perfected it, your friends and family will shower you and your fabulous red velvet cupcakes or goat cheese tartlets with unwavering praise.

Until maybe the umpteenth time (sometimes even sooner), when all that unwavering praise will inexplicably begin to waver, then falter and even evaporate. It’s our short attention span, culinary and otherwise. You’ll know everyone is tired of you tartlets when you are specifically instructed to bring a salad to the next potluck.

Change is good.

Except maybe at Thanksgiving. Then your family won’t be looking for your specialty. They’ll be looking for your mother’s specialty. Except she actually got it from her mother who got it from her mother all the way back to Ellis Island, Plymouth Rock or the invention of Campbell’s Cream of Mushroom Soup in 1934.

4. Eight is the perfect number for a dinner party when you want sparkling conversation to go with your amazing food. On the other hand, the more the merrier on Thanksgiving, Christmas and Easter. It wouldn’t be the holidays without a side order of melodrama to go with the turkey or leg of lamb. Same holds true for a Super Bowl bash and any birthday that ends with a zero.

5. Unless it’s a small, intimate dinner party, don’t bring flowers. A nice bottle of wine, a box of chocolates or a sweet little tchotchke from your favorite gift shop – they’re all good.

I love flowers. I really do. However, I remember one party when nineteen people piled into my little apartment and more than half of them brought flowers. I was already juggling coats and kisses, pouring wine and passing canapés. Adding a mad scramble to find more vases than I owned was … well … you get the picture.

If you insist on flowers (and I’d be delighted if you did), don’t be offended if your host unceremoniously plunks them in an old jug in the corner of the kitchen. If she’s like me she will happily find the perfect vase and spot for them in the morning.

Better yet, send a nice bouquet the day after the party.

Bon appétit!

Israeli Couscous
A great side dish, Israeli Couscous is delicious with a lovely fish stew on a cold winter night. In the summer, serve it hot or at room temperature with grilled lamb or chicken. Enjoy!
Serves 6-8

2 cups chicken or vegetable broth
1 1/2 cups Israeli couscous
Pinch saffron
1/2 teaspoon fresh thyme
Kosher salt and freshly ground black pepper
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
Extra-virgin olive oil
2-3 tablespoons chopped parsley
2 tablespoons toasted pine nuts
2-3 scallions, thinly sliced

Bring the broth to a boil, stir in the couscous, saffron and thyme; season with salt and pepper and return to a boil. Reduce the heat, cover and simmer until the broth is absorbed.

Add the citrus zests and juices, drizzle with a little olive oil and toss to combine. Let the couscous sit for a minute or two to absorb the juices. Sprinkle with pine nuts, parsley and scallions, toss to combine and serve hot or at room temperature.

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One Year Ago – Tuscan White Bean Soup
Two Year Ago – Wild Mushroom Risotto
Three Years Ago – Swimming Pool Jello
Or Click Here! for a complete list of and links to all the recipes on this blog!

When it comes to cooking and entertaining, what’s your favorite advice? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

Weekend Special – Celebrate Our Ethnic Melting Pot with an Oscar Tapas Party

Whether you love the movies, enjoy stargazing or are just looking for an excuse for a party, this is your weekend!

Spot lights and drum roll please … it’s time for an Oscar Bash. Not sure what to serve? I’ve put together two menus for you. Today it’s a Melting Pot Tapas Party. Alternatively, click here for a Paris Bistro Supper.

Whether you cook up everything yourself or make it a potluck, tapas are a great choice. Between the Red Carpet pre-shows and the award spectacular, a long, lazy evening with lots of small plates will be fun and delicious. Tapas are perfect for Oscar night.

From little Italy to Chinatown and beyond … here are a few ideas for a stellar cast for your melting pot production of East Meets West with a Side of Salsa.

First you’ll want to find a special red carpet worthy cocktail. How about a rosy red Strawberry Margarita or Strawberry Tini?

And now for the nibbles!

Grilled Antipasto combines grilled veggies with some nuts, olives and a few great cheeses. Unless you prefer a hearty dip for fresh veggies and pita chips? Baba Ganoush would be perfect. Or maybe a chunky spread like Caponata.

It’s always good to have a warm dish or two to pass. Flatbread with Mushrooms, Caramelized Onions & Spinach, Spanakopita Triangles or Mediterranean Shrimp are all good choices.

For Asian flare, my favorite has got to be Summer Rolls although a beautiful platter of fresh vegetables with Peanut Sesame Dipping Sauce is definitely a faster and easier solution.

Something warm? How about Tandoori or Hoisin Chicken Wings? Soup shots are  great at a tapas party and Curried Eggplant Soup will be a great addition.

And for that side of salsa? My Corn, Black Bean & Avocado Salsa of course. And maybe some Piri Piri Shrimp and Avocado, Black Bean and Tomato Tostaditas .

Something sweet at the end of the evening? Triple Threat Brownies, Sweet Dream Bars or Mini Carrot Cupcakes work for me.

Spice up the evening  with a game or two! While the stars strut their stuff on the Red Carpet, let everyone make their best guesses for this year’s winners. Top score wins! Maybe you’d rather play Oscar Bingo? Instead of B12 and N47, it’s a presenter wears a yellow dress and Billy Crystal dances. Click Here for an Oscar 2012 Score Card and Here for Oscar 2012 Bingo Cards.

… and that’s all folks! Have fun, enjoy the Oscars and bon appétit!

What are your Oscar plans? 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

A Fun & Festive Oscar Party & Flatbread with Mushrooms, Caramelized Onions & Spinach

Okay it’s not the Super Bowl but the Oscars are still a pretty big night.
All across the nation and around the world, televisions will be tuned to Hollywood Boulevard. Maybe you’ve seen films, maybe one or two or maybe none. It doesn’t matter. Oscar night is all about the red carpet glitz and glamour and fabulous gowns. It is the perfect excuse for a Girls’ Night In.

And no, your friends don’t need to bring their sleeping bags and spend the night. I’m sure everyone will be happy to head home once the orchestra plays off the last winner.

Enjoy great food. Have some fun and let the films’ titles and settings inspire your menu. For starters travel to New York with Extremely Loud & Incredibly Close and put together an ethnic melting pot of hors d’oeurvres. Who wouldn’t love a few dim sum delicacies, flatbread pizza or blinis with caviar and lox? The Help may inspire you to fry up some chicken and stew some okra. Dare I suggest a nice, lean filet of horse meat with roasted carrots and turnip for War Horse? For dessert you might want to try mousse au chocolate for Midnight in Paris or coconut pie for The Descendents. You can personalize your party by inventing your own a Red Carpet Cocktail. Something fruity and fizzy would be fun.

Feel free to make your party a potluck and let everyone pitch in. Don’t forget with the pre-Oscar shows and red carpet rambling, it will be a long evening so pace yourselves!

Hand out Score Cards or play Oscar Bingo, maybe both. While the stars strut their stuff on the Red Carpet let everyone vote for their favorites. Throughout the award ceremonies don’t forget to keep a tally of winners and losers. And if you’ve only seen one or two of the films? Well you can fill out the Score Card any which way and see what chance hands you.

Then again Oscar Bingo might be more fun! Instead of B12 and N47, it’s a presenter wears a yellow dress and Billy Crystal dances.

I’ve put together an Oscar Score Card and ten Oscar Bingo Cards to help you with your fun. DVDs or movie sound tracks make great prizes. Or make it a bit more interesting. Let everyone chip in a buck, maybe a few and winner takes all … and hosts next year’s party!

Have a great party and bon appétit!

Flatbread with Mushrooms, Caramelized Onions & Spinach
Glamorous stars and glitterati, 1,500 of them, will gather after the Oscars at the Governors Ball. Celebrity Chef Wolfgang Puck will be cooking. He’ll have nothing on you if you whip up this delicious flatbread. Enjoy!
Serves 4-6 for a main course, 8-12 for appetizers

4 slices thick cut bacon, roughly chopped
Extra virgin olive oil
Pinch hot pepper flakes
2 large onions, cut in half and into thin wedges
Sea salt and freshly ground pepper
1 clove garlic, minced
Balsamic vinegar
8 ounces Portobello or crimini mushrooms, sliced
16-20 ounces pizza dough (your favorite recipe, store-bought or from your favorite pizzeria)
8 ounces grated smoked gouda
1 teaspoon fresh thyme leaves
2-3 ounces fresh spinach or arugula
1/4 cup chopped walnuts, toasted

Preheat the oven to 450 degrees.

Cook the bacon over medium heat until crispy. Remove from the pan, drain and reserve.

Heat a little olive oil in a large nonstick skillet over medium-high heat, add the mushrooms, season with salt and pepper and sauté until golden. Reserve.

Heat a little olive oil with the pepper flakes in a large nonstick skillet over medium heat, add the onion, season with salt and pepper and sauté until golden. Stir in the garlic and 1 teaspoon vinegar and cook 1-2 minutes more. Reserve.

Preheat the oven to 450 degrees.

Cut the pizza dough in half. Stretch each piece into a rectangle or roll out with a rolling pin. Top each flatbread with bacon, onions and mushrooms, sprinkle with grated cheese and thyme.

Transfer the flatbreads to a lightly oiled baking sheet or a preheated pizza stone. Bake the flatbreads until the cheese is bubbly and crust is crisp; 10-15 minutes if you use a baking sheet or 8-12 minutes if you use a pizza stone.

Meanwhile, put the spinach in a large bowl, drizzle with 1-2 teaspoons olive oil and 1/2-1 teaspoon vinegar, season with salt and pepper and toss to combine.

Top the flatbreads with spinach and sprinkle with walnuts. Return to the oven for about a minute to wilt the spinach. Remove from the oven and let rest for a minute or two, cut into wedges and serve.

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Click Here for an Oscar 2012 Score Card and Here for Oscar 2012 Bingo Cards.

One Year Ago – Lemon Cheesecake
Two Year Ago – Pork Tenderloin with Mushrooms
Three 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!

Will you be watching the Oscars on Sunday night? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012