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

Weekend Special – Super Bowl Sunday

And just like that it’s Super Bowl Sunday. Except for a few lone, hopelessly football-impaired people, everyone but everyone will be watching the game. Even those who don’t’ really care about football will watch the game. If only for the commercials or the halftime show.

Fan or not, it wouldn’t be a Super Bowl without a happy crowd crammed around a wide screen with a few beers and some fabulous food. (Super Bowl Sunday is second only to Thanksgiving for great food traditions.)

So what’s on your Super Bowl menu? Looking for a little inspiration? Here are a few ideas:

Start with finger food! Always a crowd pleaser, try my Grilled Corn, Black Bean & Avocado Salsa with a few chips. Or step it up a notch with my delicious Flatbread with Mushrooms, Caramelized Onions & Spinach. And don’t forget the chicken wings … I’ve got two great recipes … try one or both … Spicy Tequila Wings and Hoisin Wings.

By half time, maybe before, you’ll be ready for the main event. How about chili or chili or maybe more chili? I’ve got two great chicken chilis. Give my My Favorite Chicken & Black Bean Chili or My Other Favorite Chicken & Black Bean Chili. Had enough chicken? Try my Red Bean Chili with Pork & Butternut Squash.

Serve the chili up with crispy Jicama Slaw, Crunchy Slaw with Cilantro & Peanuts or a delicious Salad with Apples & Grapes.

Eventually, you’ll be ready for something sweet! Finger food is always a good idea. How about a brownie? Try my Cappuccino Brownies or Peanut Brownies (or both) for a tasty finish to a great game.

Enjoy the game and bon appétit!

What will you be serving on Super Bowl Sunday? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2013

Weekend Special – Get Out the Grill!

Finally, it is now really, truly, officially summer! It’s time for fun filled days and long, lazy evenings on the deck or on the beach. Enjoy dinner around the picnic table while the sun slowly sets. After dinner, relax under the stars and watch the fireflies dance.
.

Pleasant Lake at Sunset

Stumped on what to cook this weekend? Here are a few ideas!

To Start:
My favorite all time summer appetizer has got to be Summer Rolls with Vietnamese Dipping Sauce. They take a bit of time and a bit of practice to get the hang of it but they are just wonderful.

The pick-your-own strawberry farms are now open! Looking for a festive cocktail to start the evening? How about a Strawberry Tini or a Strawberry Smoothie for the kids (or for dessert)?

The Main Event:

Moving on to dinner, think pork chops hot off the grill. Let them marinate overnight and they will be tender and juicy. My Grilled Mustard Pork Chops are sure to please. Or if you like it a little spicy, try my Spicy Barbeque Sauce. (It’s great with both chicken and pork.)

A nice crispy slaw is the perfect side dish for your grilled chops. Both Jicama Slaw and Asian Slaw are great choices and will add some crunch to your meal.

Sweet Finish:
Load up on ripe sweet berries for a song. Spend an hour or two in the fields picking your own and then head home to make Strawberry Gelato.

Have a great weekend!

Bon appétit!

Strawberry Tini
Serves 2

6-8 fresh strawberries
2 ounces vodka
1 ounce strawberry (or raspberry or orange) liqueur
4 ounces limeade or lemonade
Splash of club soda or sparkling water
Garnish: fresh strawberries

Put the strawberries, vodka, liqueur and limeade in a blender and process until smooth.

Pour the tini into a cocktail shaker (optional: strain the tini through a fine-mesh sieve into the shaker to remove the seeds) with 3-4 ice cubes. Shake vigorously and strain into a chilled martini glasses, add a splash of club soda and garnish with a fresh strawberry.

For a big crowd, blend a big batch of strawberries, vodka, liqueur and limeade in advance. Strain or not and store the mixture in the freezer. No need to fuss with a cocktail shaker, pour directly into martini glasses, top off with a little club soda and garnish with fresh berries.

Strawberry Slushie
Serves 1

6-8 fresh strawberries
4 ounces limeade or lemonade
1 teaspoon honey (optional)
6-8 ice cubes
Garnish: fresh strawberries

Put the strawberries, limeade and honey in the blender and process until smooth. Add the ice cubes and process until smooth. Pour into a festive glass and serve.

What are serving this weekend? 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 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, 2011

Foliage Season – Time to Gather Around the Table & Tex-Mex Braised Beef

Last week I was puttering around my kitchen and it dawned on me that fall is the perfect time to entertain. This epiphany happened as I prepping and getting ready for one of my Eat Well-Do Good dinners. All in all, it was a delightful afternoon. A cool breeze was stirring the kitchen curtains. The foliage outside my window was taking on a decidedly golden hue. And I was happily chopping up a butternut squash to roast with a little bit of olive oil and balsamic vinegar.

I figured there must be at least a dozen good reasons to cook and entertain in the fall. Here are my top three:

One:
During the summer, my kitchen can (and frequently does) start to feel like an inferno by 11 a.m. Fall is a welcome respite. Even on a gorgeous, Indian summer day, my kitchen is a comfortable and cozy place to spend the afternoon. Instead of hot and cranky, I am cool, calm and relaxed when my first guest rings the bell.

When the weather cools down we all look forward to soups and slow cooked stews. With a little bit of upfront effort you can cook up a delicious dinner of marvelous comfort food. While dinner bubbles, you can relax and enjoy your guests. There is little or no last minute rushing around with grills to light, fires to tend or lots of different serving dishes to sort out. When the time is right, pull out your ladle and serve up a tasty one pot meal.

Two:
There are wonderful fall vegetables at the farmer’s market, farm stand and supermarket. I love leafy greens and you can find them in abundance. Lovely bouquets of chard and mustard greens and heads of escarole, chicory and radicchio are all in season. These leafy greens are great sautéed in a little olive oil with a hint of garlic, spicy pepper flakes and a splash of lemon juice.

Another favorite, newly harvested winter squash are in the market. Beautiful blue Hubbards and tasty butternuts are piled high. Squash is great in soups, risotto and stews. And don’t forget all the fun and funky gourds and pumpkins. They make wonderful decorations for your table and front stoop.

Not to forget, for at least for a week or two more, many of our favorite summer treats are still available. Instead of a simple ear of corn on the cob, think about adding kernels to a yummy chowder, chili or stew. Roasting is a wonderful way to enjoy the last of the fresh, local green beans and zucchini.

Three:
After a busy summer, we are all getting back to normal. Or as normal as some of us get. Since many friends and neighbors have been away enjoying a special summer vacation, it’s fun to reconnect. With suitcases emptied and back in the attic, it’s time to share stories of trips, travels and adventures.

On the other hand, we all know at least a handful of snowbirds. To avoid the cold New England ice, snow and wind, these fair-weather friends and family members head south for the winter. It’s time to grab them for one last meal before they fly south until May.

As for me, with lots of family and friends coming and going, summer on Pleasant Lake is a fantastic time of year. However, as wonderful as summer is, I have to admit there are many summer days and nights when hectic is the ultimate understatement. Fall is calmer, quieter and a lot less frantic. I’m delighted to share a more relaxed me with friends around my table.

I hope that you are enjoying fall and will think about inviting a few friends around your table soon.

Bon appétit!

Tex-Mex Braised Beef, Black Beans & Fresh Corn
Serves 8-10

Olive oil
3 onions, chopped
1-2 tablespoons (or to taste) minced jalapeno pepper
2 tablespoons (or to taste) chili powder
2 teaspoons ground cumin
2 teaspoons (or to taste) cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon (or to taste) crushed chipotle chili flakes
Kosher salt and freshly ground pepper to taste
4 cloves garlic, minced
1 tablespoon brown sugar
1 ounce (1 square) unsweetened chocolate
3 pounds London broil, cut about 2 inches thick
2 cans (28 ounces) crushed tomato
1 cup dry red wine
1 teaspoon dried oregano
1 bay leaf
1/2 cup sour cream
3 (15-16 ounce) cans black beans (about 4 cups), rinsed and drained
4 cups fresh corn kernels (about 8 ears) (it’s okay to use frozen corn when fresh is not available)
Garnish: fresh chopped cilantro

1. Heat a little olive oil in a large, heavy casserole over medium-high heat. Add the onions, jalapeno pepper and spices; cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook 1 minute more. Add the tomatoes, bay leaf, oregano, brown sugar and chocolate to the pot. Stir well and bring to a boil. Reduce heat to low and simmer, stirring occasionally, while you brown the beef.
2. Preheat the oven to 350 degrees.
3. Pat the beef dry and sprinkle with salt and pepper. Heat a little olive oil in a large skillet over medium high heat; add the beef and brown well on both sides, about 5 minutes per side.
4. Transfer the beef to the casserole with the sauce. Add the red wine to the skillet and deglaze by bringing to a boil and scraping up the brown bits for about 1 minute. Add the wine to the casserole and simmer uncovered for 5 minutes.
5. Cover the casserole and transfer to the oven. Cook, turning the beef once or twice, for 1 hour.
6. Put the sour cream in a small bowl. A few spoonfuls at a time, whisk about 1 cup of the sauce into the sour cream and then add back to the casserole. Add the beans to the casserole. Return to the oven and cook for 1-1 1/2 hours more, until the beef is very tender.
7. Remove the meat from the casserole. Stir in the corn kernels and return the casserole to the oven while you slice the beef. Cut the beef across the grain in thick slices and arrange in a deep serving platter or individual bowls, top with beans and corn, garnish with cilantro and serve.

This dish can be made 2 or 3 days ahead. Bring to a simmer on top of the stove and then transfer to a 350 degree oven and heat until warmed through.

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One Year Ago – Spicy Chicken Stew
Two Years Ago – Chicken Chili

Do you like to entertain in the fall? Tell me about it.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.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

Fun and Snow Games & Pork Tenderloin with Mushrooms

It’s been a crazy winter. A winter when up is down and down is up. El Niño has brought snow to the south with flakes flying from the nation’s capital to Florida, Mississippi and Alabama. And in New England, where we expect snow, we’ve had drought followed by rain followed by drought. On top of the dearth of snow, the winter winds have been fiercer than ever. Of course, it could be my imagination but it seems to me that we’ve suffered more than our fair share of windy days. I swear I’ve come this close to being blown off course more times than I care to count. Somehow I’ve managed to avoid lift-off and an inadvertent trip to Kansas or Oz.

Way out to the west, California is drowning in rain. And up to the north in British Columbia, it may be February but Vancouver and the neighboring mountains are in the middle of a spring thaw. Not great news for the Olympics. In spite of the rain, fog and grey skies the Olympic spirit is soaring over the Canadian Rockies.

Maybe it is because I grew up on skates and skis but the winter games are always a special treat. When we were kids we spent all day Saturday on the slopes. When we were too tuckered to take even one more run, we headed home to watch the professionals. With a mug of hot chocolate and a bowl of popcorn, we sprawled in front of the television and watched the joys of victory and the agonies of defeat. It was a weekly ritual.

Now I either need to subscribe to a whole lot more channels or I need to do a better job at ferreting out the skiers, bobsledders and speed skating on the channels I have. Except during the Olympics. Once every four years I can get my fill of winter sports. I can tune into the artistry of the figure skaters one night and the terrifying speed of the bob and luge the next. The ski jumpers, downhill skiers and the speed skaters are amazing with their power and control at high speeds. And then there is the pure joy and whimsy of the snowboarders.

Yes, I know they are serious athletes. Yes, I know that they train hard throughout the year and have been at it for most of their lives. I even know that there is big money involved with sponsorships and endorsement contracts. But in spite of all that, there is something about the spirit of snowboarding that reminds me of being a kid on the mountain.

It doesn’t take all that much imagination to picture your favorite snowboarders at nine or ten. They were the kids with hats askew over unruly curls, unzipped jackets flapping in the breeze and arms flailing. And most of all, theirs were the smiles so big and broad they could light up the greyest day. Or maybe I’m just remembering my own fun-filled childhood on the slopes.

I’m a skier and always have been. Even though I’ve never tried snowboarding, I was pretty raggle-taggle as a kid and maybe I still am. But there’s at least one thing I knew then and still know; there’s nothing like fresh snow on the mountain to bring out a smile and inspire joy.

Enjoy the Olympics. May it be filled with lots of joyful victories and not too many agonizing defeats. Bon appétit!

 Pork with Mushrooms and White Wine Sauce

Bring friends and family together for an Olympics party. Pork tenderloin with mushrooms and white wine sauce is a sure winner; quick, easy and delicious. Enjoy!

Serves 6

Olive oil
1 pound mushrooms, cleaned, trimmed and sliced
1 shallot, finely chopped
Kosher salt and freshly ground pepper
1-2 cloves garlic, minced
2 pork tenderloins, about 1 pound each
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme
1-2 tablespoons cold butter, cut in small pieces
2 tablespoons Cognac (optional)

Heat a little olive oil in a large ovenproof skillet over medium high heat. Add the mushrooms and shallots, sprinkle with salt and pepper and sauté until lightly browned. Add the garlic and sauté for 1-2 minutes more.  Remove the mushrooms from the pan and reserve.

Preheat oven to 375 degrees.

Add a little more olive oil to the skillet and raise the heat. Sear the pork tenderloins on all sides until nicely browned. Transfer the pan to the oven and roast for 10 minutes or until the pork’s internal temperature reaches 140-145 degrees. Remove the pork from the pan and let rest for 5 to 10 minutes before slicing.

Transfer the skillet to the stovetop – be careful the handle will be hot. Add the wine to the skillet and deglaze the pan over medium-high heat. Whisk in the mustard and herbs. Return the mushrooms to the skillet, toss to combine. Bring to a simmer and cook until the liquid is reduced by about half. Stir in the cognac and butter. Whisk to combine.

Cut the pork into 1/2-inch slices and serve immediately with the mushroom sauce.

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One Year Ago – Raviolis in Broth with Meatballs & Escarole

Do you have a question? An idea, a few thoughts or an opinion you’d like to share? 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.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website at www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

Celebrate the Season & Braised Beef with Root Vegetables

Halloween is but a distant memory; Thanksgiving and Black Friday have come and gone. We are now in the long stretch to New Year’s Day. Long stretch my eye; it is just a blink away. I always say that getting ready for Thanksgiving dinner (and eating it) is a marathon not a sprint. Well, getting through December isn’t a sprint and it isn’t a marathon; it’s more like a triathlon. Change that, it’s more like a pentathlon or an obstacle course or a three ring circus. Or maybe all of the above.

The holidays are a wonderful excuse for a party but pulling it off can be a challenge. As I a nurse a tryptophan hangover and sip a very strong caffè latte, I realize that now is as good a time as any to offer a few hints to help you survive kitchen craziness and enjoy your own party.

December is a great time to celebrate the spirit of the season. Enjoy some laughs, share old memories with family and friends and make some new ones. To cut down on party-induced stress, start with the knowledge and confidence that it is YOUR party and it is YOUR kitchen. There are no rules, no dos, no don’ts (unless you make them).You call the shots.

If your signature beef tenderloin or lobster pie isn’t in the budget this year, don’t despair, don’t cancel the party or spend money you don’t have.  Change the menu. A beautiful seafood stew or braised beef is a comforting substitute and easier on the pocketbook. Make it with love, serve it with a smile and your guests will embrace the change.

The colorful and endearing Julia Child is frequently quoted and just as often misquoted. She was fun, funny and gave America the confidence to give classic French cooking a whirl. In spite of all that, you should feel free to ignore one of her more famous lines, “You’re alone in the kitchen.”  When one of your guests offers to bring an appetizer or dessert, don’t be a stoic. It is more than okay to breathe a sigh of relief and gratefully accept. It’s also okay to invite friends into the kitchen to help stir a pot, toss a salad and open a bottle of wine. Or just keep you company and share a laugh while you bustle about with last minute preparations.

Most important, take a lesson from Santa, make a list and check it twice. If you are like me, you’ve had those times when you made too many trips to the store. First you realize that you forgot the olives. Then you run out of milk. Just when you think you’ve made your last trip, you discover you’re out of cinnamon.  With all you you’ve got to do and all you have on your mind, your life will be easier if you invest a little time in a plan. And write it down.

The shopping list is just the start. The devil is in the details and I am hopeless without my to-do list. The phone rings, I get distracted and forget to set the table or wash the lettuce. The party starts  and it doesn’t take long to get caught up in the frivolity and oops … forget to put on the rice or chop the parsley. For years I covered my kitchen cupboards with post-it note reminders. Now I make one long list and take immeasurable satisfaction in crossing off each and every item.

And finally, I put several years of yoga classes to good use. (Thank you Cathy Zoeller!) If I start to feel frazzled or stressed, I simply take a couple of deep breaths. And then a couple more. It has almost become a ritual. In the last few minutes before the door bell starts to ring, I put my hand on my belly and breathe deep. And then smile … ready to celebrate!

Enjoy the holiday season!

Bon appétit!

Braised Beef with Root Vegetables

Fill the house with the warm and wonderful aroma of beef and vegetables braising in red wine. Comforting on a cold night, it is a great dish for a party. Enjoy your guests while dinner bubbles in the oven.
Serves 8

4 ounces slab or thick cut bacon, roughly chopped
3 – 3 1/2 pounds thick cut London broil
Flour for dusting the beef
1 medium onion, peeled and chopped
3-4 carrots, peeled and chopped
3-4 parsnips, peeled and chopped
3-4 stalks celery, chopped
2 teaspoons dried herbs de Provence
1/2 teaspoon dried chili flakes or to taste
3 cloves garlic, minced
2 tablespoons cognac
3 cups dry red wine
2 cups homemade or low-sodium store-bought beef stock
2 cups crushed tomatoes
1 bay leaf
1 pound potatoes, halved or quartered
Kosher salt and freshly ground pepper
Garnish:  fresh chopped parsley

1. Preheat oven to 350 degrees.
2. Cook the bacon in a heavy casserole over medium-low heat until crisp and brown. Remove the bacon and reserve. Pour off all but 1 tablespoon of bacon fat and reserve.
3. Meanwhile, combine a little flour with salt and pepper. Dust both sides of the beef evenly with the seasoned flour and shake off any excess. Brown over medium-high heat for 3-5 minutes per side. Remove the beef and add to the reserved bacon.
4. Reduce heat to medium. Add a little more bacon fat to the pot (if you run out of bacon fat, substitute with a little olive oil); add the onion, carrot, celery and garlic. Sprinkle with herbs de Provence and chili flakes and season with salt and pepper. Sauté, stirring frequently, until the onion is translucent. Add the cognac and cook 1-2 minutes more.
5. Put the beef and bacon back into the stew pot. Add the potatoes, wine, stock, tomatoes and bay leaf. Bring to a boil, cover the pot and transfer to the oven. Cook at 350 degrees for about 2 1/2 hours or until the beef and vegetables are tender. If the stew gets too dry, add more wine and/or stock. Remove the beef from the casserole and cut across the grain in thick slices. Garnish with parsley, serve with the vegetables and sauce.

This dish can be made 2 or 3 days ahead. To reheat, bring to a simmer on top of the stove and then transfer to a 350 degree oven and cook until the meat and vegetables are warmed through.

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One Year Ago – Macadamia Nut Shortbread

What’s your favorite way to spend a cold, rainy day? 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.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

©Susan W. Nye, 2009

The Thanksgiving Feast & Penne Gratin with Leftover Turkey

When we were really little, my grandmothers hosted Thanksgiving, trading off every other year. Eventually a broken hip and other ailments got the best of them. For a year or two they took us all out to a noisy, over-crowded restaurant. It didn’t take long for my mother to declare that SHE would now be cooking Thanksgiving dinner. No one argued.

Since my grandparents didn’t like to drive after dark, the feast was mandated to start at the stroke of one. To meet this deadline, my parents were up and in the kitchen early, stuffing the turkey before the dawn. Snuggled under the covers, I could hear them having what could have been misconstrued as an argument.  Within the family, we considered it to be nothing more than an enthusiastic discussion.

And what critical question could possibly merit so much predawn attention? Without fail, year in and year out, they engaged in an intensive debate on how long to cook the bird. In those days, my dad spent almost zero time in the kitchen but was surprisingly opinionated on this matter. Eventually they came to some kind of agreement, gave the turkey a kiss and pushed him into the oven.

Hours later the topic was revisited when they poked and prodded and opined if the bird was done. This second debate was even more interesting because at least one of my two grandmothers was more than apt, ready and able to pipe in with an opinion.

Eventually some kind of consensus was reached. Beautiful and golden brown, Tom Turkey was pulled from the oven. At that point, the activity in the already busy kitchen was turned up a notch.  After everyone had given the requisite oooh or awww, my dad went to work carving the bird. My mother and grandmothers bustled around at top speed getting everything else ready and on the table.  In short order, the sideboard groaned under the weight of the huge turkey and all the fixin’s.

Ours was a traditional New England feast and the menu remained more or less unchanged for decades. As in 1621, the vegetables were hardy and local. A salad never graced our Thanksgiving Day table but the spread always included a huge mound of mashed potatoes, a big pot of butternut squash and a bubbling casserole of creamed onions. Lots of gravy, homemade cranberry sauce, two kinds of stuffing and Nana Nye’s Cape Cod turnip completed the meal. Nana insisted and the rest of the adults seemed to agree that Cape Cod turnip was something special. I thought it tasted like bitter baby food. But then again I thought the squash tasted like bland, slightly sweet baby food. The meal ended with a trio of pies, apple, pumpkin and pecan, served with a dollop of vanilla ice cream. No one ever felt the need for change; it just seemed right to have the same menu year in and year out.

My mother happily retired as Thanksgiving’s head cook several years ago. I now have that honor. Mom is more than delighted to peel a few potatoes but otherwise stay out of the fray. In spite of a few grumbles, I have made a change or two to the menu. (Blame it on all those years I lived in Europe!) The meal is a little simpler now. We make do with one stuffing instead of two. The squash is no longer boiled and mashed but roasted for soup. I’ve switched out the onions and turnip for broccoli and a salad. My sister-in-law Jennifer and her three girls bake beautiful apple and pumpkin pies. And my dad. Some things never change. He leads the annual Thanksgiving Day debate on how long to cook the bird.

Have a wonderful Thanksgiving with family and friends. Enjoy!

Bon appétit!

 Roasted Butternut Squash
Roasting squash is a delicious alternative to the boiled and mashed dish of my childhood. It is great on Turkey Day and wonderful in leftovers so make a little extra. Enjoy!
Serves 6-8 with leftovers

2 large butternut squash (about 2 pounds each), peeled, seeded and cut into bite-size pieces
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried sage
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1 large onion, chopped

Preheat oven to 375 degrees.

Place squash in large roasting pan. Drizzle with olive oil and balsamic vinegar, sprinkle with herbs, salt and pepper and toss to coat. Roast for about 15 minutes. Add the onions, toss to combine and continue roasting, stirring occasionally, until tender and lightly browned about 45 minutes total.

Cheesy Gratin with Thanksgiving Leftovers
Use the leftover squash in salads, soups or baked in a cheesy gratin.Serves 6-8

12-16 ounces dried penne pasta
1 pound baby spinach
About 2 cups leftover turkey cut into bite-sized pieces*
About 2 cups leftover roasted butternut squash
4 ounces grated cheddar cheese
2 ounces grated Parmesan cheese
2 tablespoons unsalted butter plus more to butter the baking dish
3 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Pinch nutmeg
Kosher salt and freshly ground pepper

Preheat oven to 400 degrees.  Butter a large baking dish.

Cook the pasta according to package directions, less 1 minute.  Drain and return the pasta to the pot. Combine the spinach with the hot pasta; let the spinach wilt. Add the turkey and squash and combine.

Heat the butter in a saucepan. Add the flour, herbs, paprika and nutmeg and whisk for 30 seconds. Gradually whisk in the milk. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Add about 2/3 of the cheddar and Parmesan cheeses and cook over low heat for 3 to 4 minutes. Check for seasoning and add salt and pepper to taste.

Add the sauce to the pasta, toss to combine and transfer to the baking dish. Sprinkle the top with remaining cheeses. Bake at 400 degrees for 20-30 minutes or until the gratin is piping hot and golden brown.

* You don’t have to wait until Thanksgiving to make this dish. You can substitute the turkey with chicken or chicken or turkey sausage. Then again, a vegetarian gratin is also yummy.

Feel free to make a comment; I’d love to hear from you. Just click on COMMENTS below.

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© Susan W. Nye, 2009

Time to Celebrate & Roasted Brussels Sprouts with Pearl Onions

Welcome November, the greyest month of the year. It’s dark at 4:00, if not before. An icy drizzle falls constantly and the thermometer hovers around freezing. Or so it seems. However, there is a silver lining to the dreary cloud we call November. It is the start of the holiday season and a great time to throw a party. Pick your excuse for a celebration: Thanksgiving, Saint Nicolas Day, Chanukah, Christmas Eve and Day, right on through to New Year’s, Three Kings Day and the Super Bowl.

For whatever reason, party planning can be a bit intimidating. Begin to set the date and already nerves start to twitch. Okay, deep breath. Date picked. Invitations sent. Now, the real worries kick in … namely, what to serve? With just a little forethought and planning your party will be delicious, relaxed and fun.

A couple of things to think about before you start. Will you have help … and are they helpful or helpless? Whether you rely on a professional caterer and staff or your spouse, a couple of close friends and the teenager next door, understand their strengths and limitations. Just as important, understand the strengths and limitations of your kitchen. Unless you’ve got a genie helping you, you probably can’t squeeze two twenty pound turkeys, a huge vegetable gratin and six pies into your single oven. At least not at the same time.

Menu planning is the biggest bugaboo most hosts face. I like to begin with a simple theme, usually ethnic or regional. Typically I turn to the Mediterranean for ideas but I’ve been known to look to Asia, the Caribbean and my own native New England for inspiration. While every rule can and probably should be broken, I generally avoid combining too many complex dishes from every corner of the globe. Call me dull or unimaginative but I don’t serve five-alarm chili and kimchi at my traditional New England Thanksgiving dinner or vegetable curry with veal Marsala. Instead, I create simple menus with flavors that complement and enhance each other.

Once I have a starting point, for instance an après ski fondue, French bistro or Italian comfort food, I figure out the meal’s centerpiece. No, not the flowers for the table but a few star dishes. And I really mean a few. You don’t need to choose the most complex, labor intensive dishes in your collection of recipes. Go overboard and you’ll end up exhausted. Not to mention that your table will be filled with so many complicated concoctions that your guests will get taste bud fatigue.

In other words, if you slave for hours recreating Julia Child’s famous Boeuf Bourguignon, keep your side dishes simple. Add few roasted baby potatoes and follow it with a fresh green salad. Streamlining the side dishes will save you untold stress and allow your guests to savor and appreciate your mastery of a French classic. On the other hand, if you are simply roasting a beautiful piece of beef, have some fun with an elegant gratin or an over the top dessert.

Okay so now you’re set to go. You’ve planned the perfect menu and are ready to wow but not overwhelm. Before you head to the supermarket, take one last look at each and every recipe and ask yourself a few questions. Will the meal shackle you to the stove for the entire evening? Does your plan include anything fussy or temperamental or anything that must be served immediately? If yes, you might want to rethink! Don’t forget your guests want to enjoy your company as well as your delicious food so find things you can make ahead. I have no doubt that you can create thirty perfect, individual chocolate soufflés … but can you do it and still have fun at your own party?

Have a wonderful time and enjoy!

Bon appétit!

Brussels Sprouts & Pearl Onions with Bacon & Walnuts
Brussels sprouts are a wonderful addition to your holiday table. They are great with roast turkey, chicken or a beautiful piece of beef. And yes – you can make these earlier in the day and reheat. Enjoy!
Serves 6 – 8

2 ounces thick-cut bacon, cut into 1/2 inch pieces
1 1/2 pounds Brussels sprouts, cleaned, trimmed and cut in half
1/2 pound frozen pearl onions
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup chopped walnuts, toasted

Preheat oven to 375 degrees.

Cook the bacon in a large oven-proof skillet over medium heat until crisp. Remove the bacon from the skillet, drain and reserve.

Add the Brussels sprouts and onions to the skillet, sprinkle with vinegar, season with salt and pepper and toss to coat.

Roast the vegetables at 375 degrees for 40-45 minutes or until the sprouts are tender and golden. Add the bacon and walnuts and toss to combine.

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One Year Ago – Mexican Chicken Soup

What are your favorite holiday dishes? 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.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011

April Foolish & Spicy Olives

Even though there is more than two feet of snow in my yard the calendar says it’s spring. Maybe it’s all part and parcel of the annual celebration of April foolishness. April Fools’ Day is as good a time as any to act just a little foolish. Heck, if April has its usual showers, we will need something to lift our spirits. Why not enjoy a month of silliness? Think of it as random acts of foolishness.

There is no need to go overboard, stay away from anything too crazy and definitely avoid anything dangerous. Don’t go investing in a Ponzi scheme or play in traffic. Don’t run with scissors and definitely don’t run up your credit card. If your thoughts are turning towards a drastic new haircut or pink dye, you might want to think twice. Or not. After all, it’s only hair. It will grow out and think of the laughs you’ll share for years to come.

In any case, concentrate on small acts of foolishness, anything fun and just a tad silly. A little bit of silliness will energize you. It shouldn’t be too hard, most of us have done some pretty foolish things in our lives. In fact, some of us are practically an expert when it comes to acting foolish. For example, I dated Mr. Wrong, not once but twice, have sung karaoke until dawn and bungee jumped.

The list of possibilities is almost endless. Perhaps you decorated your neighbor’s lawn with pink flamingos, lived on grapefruit for eight days or frantically waved to a friend or neighbor only to discover it was a perfect stranger. Maybe you channeled Lucy and dyed your hair red, decorated your own lawn with pink flamingos or bought a new dog, when you already had three.

If by some fluke, you are one of those perfect people who never, ever act the least bit foolish, well, you have my sympathy. I would suggest that now might be a good time to give it a try. Here are a few silly ideas to help you live foolishly, if not every day, well at least from time to time.

Chase a rainbow, literally or figuratively. You never know where you will find a pot of gold. What’s your definition of gold? Shiny coins or a day filled with golden sunshine and no To-Do list?

Sing at the top of your lungs when one of your favorite songs comes on the radio. My personal favorites are Aretha Franklin or Donna Summer, but anything Motown will do.

Dance to the too-loud-music in one of those mall stores for tweens and teens. Your children may not be too happy with this tip. Most teenagers are embarrassed by public displays of silliness by their parents. Luckily, I know a few who are able to tolerate this kind of foolishness from an eccentric aunt.

While you are in the mall, if your budget can manage it, buy a new pair of shoes. At least in April, stay away from anything too sensible. If you must be practical, at least flirt with frivolity. They don’thave to be expensive. You can probably find a pair of shiny red heels, frilly flip-flops or pink sneakers at a discount store for less than $25.

Host a pajama party, not for your kids but for yourself and your friends. Gather up your best pals, put on your jammies and crank up the tunes. Share lots of laughter and cheerful chatter. Indulge in some of your favorite finger food and a glass or two of your favorite chardonnay, maybe a little champagne. Don’t forget 2009 is the year of the potluck so everyone can contribute to the feast. A good thing about a grown up pajama party is you don’t have to call your dad to come get you when you’ve had enough. You can drive your own self home. (I said it was a pajama party, I didn’t say it was a sleepover.)

Enjoy April and,

Bon appétit!

Spicy Marinated Olives

These olives are a favorite at cocktail parties. Everyone asks for the recipe! Enjoy!

16 ounces of your favorite olives, try a colorful mix of black and green. If you can, include Greek, Kalamata, Sicilian and Niçoise
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons dry white wine
1/4 cup olive oil
6 cloves garlic, slivered
1/2 teaspoon dry thyme
1 bay leaf
1/4 teaspoon red pepper flakes (or to taste)
Freshly ground pepper to taste

Combine all the ingredients in a medium sized bowl and toss to combine. Marinate in the refrigerator, stirring occasionally, for at least 24 hours.

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What are your plans for a foolish April 1st? 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, 2009

A Night at the Oscars & Triple Threat Brownies

They’re counting down to the Oscars. Soon the red carpet will be rolled out and glamorous stars will strut their stuff in gorgeous gowns and dapper tuxedos. How will you spend Oscar night? Snuggled up in your jammies and fuzzy slippers in front of the television munching a bowl of popcorn? Or maybe not. With all the gloom and doom on the news, the cold and snow outside, it may be just the time to throw an Oscar party.

Chase away the winter doldrums with a little glamour. Invite your friends and family to a Red Carpet spectacular. Ask your guests to dress to the nines in their most elegant duds. Your party will be the talk of the town for weeks to come.

Afraid some of your friends will rebel if you ask them to go glam? Try a different, maybe more comical route with a Night at the Movies costume party. Encourage everyone to dress up as their favorite Oscar winning actress, actor or movie. Even the most reluctant participant can join the fun. A pair of jeans and a t-shirt will transform the costume-phobic into Marlon Brando or James Dean. Or throw on some khakis and you are “Out of Africa.”

Hopefully your guests will let their imaginations run wild. With hundreds of movies and characters to choose from they can be anything from smooth and sophisticated to silly and slapstick. A friend of mine once dressed up as Cool Hand Luke. A bit shy when it came to costumes, he chose cleverness over flamboyance. Throughout most of the night he kept his hand in a bag of ice in his pocket. He wandered around, doing the meet and greet and offering a very cool handshake. Now, I’m fine with flamboyant. I’ve gone to Oscar parties as a Hollywood pin-up girl, the witch from the “Wizard of Oz” and a devil in a Prada knock-off.

To start the evening in style, line your front walk with luminaries or tiki torches. Take it a step further and throw down some inexpensive fabric for a red carpet effect. (Don’t forget to remove it after the party or you’ll find it tangled up in your snow blower after the next storm!) And finally, get a few friends to pose as paparazzi. Your guests will enjoy a spectacular, Hollywood entrance.

Once inside a few flowers and lots of candles in glass, silver and brass candlesticks will make the evening sparkle. You can probably find a few Oscar statuettes at a party store if you have the time or inclination.

Let this year’s Oscar nominees inspire your menu. A New Orleans jambalaya for “The Curious Case of Benjamin Button”. A wonderful curry for “Slumdog Millionaire”. A delicious German kuchen with apples or plums for “The Reader”. If all this sounds too complicated, skip dinner in favor of a dessert party. Set out patters with a nice mix of cheeses, nuts and fresh fruit. Satisfy everyone’s sweet tooth with heavenly fudge brownies and your favorite cookies. And don’t hesitate to declare 2009 the year of the pot luck. Let everyone pitch in with their favorite dish or a bottle of wine.

But wait a minute, Monday’s a work day. What if you prefer a quiet Sunday night? Easy, celebrate on Saturday! Instead of watching the awards, play your favorite movie sound tracks and dance the night away. (You’ll still get to spend Sunday night comfy and cozy watching the Oscars in your tatty old robe and fuzzy slippers!)

At least for one night forget the cold, ignore the dreary news and escape with the movies. Have a wonderful evening and,

Bon appétit!

Triple Threat Brownies
These brownies are incredibly decadent, just perfect for a Hollywood party. Cut them into small, one or two bite, squares. Enjoy!
Makes 48 or more brownies

12 ounces semi-sweet chocolate
1/2 cup chocolate syrup
2 sticks butter, cut in pieces
2 teaspoon pure vanilla extract
1 teaspoon instant espresso coffee powder
4 eggs, slightly beaten
1 1/2 cup sugar
1 teaspoon salt
1 cup flour
1 cup milk or white chocolate chips

1. Preheat oven to 350 degrees. Butter and flour a 9×13 pan.

2. Melt the chocolate on top of a double boiler. Remove from heat and add the butter. Whisk until the mixture is smooth. Add the syrup and whisk to combine.

3. Transfer the chocolate mixture to a large mixing bowl. Stir in the vanilla, espresso and eggs. Mix thoroughly.

4. Whisk sugar, salt and flour together into a medium bowl. Add the dry ingredients to the chocolate mixture. Blend thoroughly. Add the chocolate chips and stir to combine.

5. Spread the batter evenly in the prepared pan. Bake at 350 degrees until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 minutes. Allow the brownies to cool completely in the pan; cut and serve.

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Do you have a question? An idea, a few thoughts or an opinion you’d like to share? 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.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010