Category Archives: Entertaining

Busy turkey-day planning…easy recipe

12 Friday Nov 2010

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Summer in Southern California was unusually cool this year and we’re now in our typical fall mode…days of rain have been followed by a Santa Ana condition (dry, windy, warm).

This image sums up the season nicely.

{Image via Censational Girl}

Pioneer Woman has been busy in her kitchen for some time now perfecting recipes for Thanksgiving dinner.  When I read that I thought, Thanksgiving is ages away—then I realized that there is only about 2 weeks until the great turkey (or whatever you enjoy for that special day of thanks) feast!

Image via Martha Stewart

Tasks that are currently on my list in anticipation of Thanksgiving:

Doesn't this look delicious, presentation is important. We eat with our eyes first.

{Image via Country Living}

Start searching food sites and magazines for new possibilities for the feast.  As I mentioned last week, we are going to our good friend’s house and we will share the planning and cooking duty.

I love the natural decorations that represent the fall season so well.

Image via the talented Jermaine, host of French Kissed.  She has beautiful ideas for every season!

So, in light of the planning, racing around and probably even looking towards the gift-buying time of year I thought I’d leave you with this super easy, very delicious recipe from Trader Joe’s.

Easy and yummy. Perfect for the hectic days of holiday racing around.

Trader Joe’s Tortilla Soup

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Ingredients

  • 1 12-ounce jar fire roasted chili salsa
  • 1 pint heavy cream (or for less calories, half and half) I’ve not tried this with low fat milk.
  • 2 tablespoons butter
  • 1 zucchini, chopped
  • 1 onion, chopped
  • ½ package frozen corn
  • 1 32-ounce chicken broth
  • Salt and pepper to taste
  • Cheddar cheese, grated (for top)
  • Tortilla chips, crushed (for top)

Preparation Instructions

Sauté onion in butter until soft; add zucchini to cook al dente.  Add salsa, chicken broth, and frozen corn and allow to heat through.  Stir in cream and serve topped with grated cheese and tortilla chips.

Serves 4-6

Breakfast for dinner

05 Friday Nov 2010

Posted by in Simple Meals for the Avid Cook

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The time change this weekend will mean when I get off work at 5:00 p.m. it will be pitch black.  No more coming home to walk the doggies in the hills near our home (too many scary critters might be lurking up there) or a little quick garden maintenance after work.

Okay, no, I don't live or work on the water, but wouldn't it be nice to leave the office or the house and see this?

That said, being the kind of gal that looks for a silver (or brushed nickel) lining in any perceived negative (not that Pacific Standard time is a negative but I do love the extra hours of daylight) the time change will mean I come home from work, change into workout pants (I know, elastic is a waistline’s enemy), start a fire in the fireplace and pour a glass of Chardonnay.  Dinner plans will ensue and one of the menu items always welcome in the winter months is breakfast for dinner.

Do you ever prepare scrambled or poached eggs and toast for a simple dinner?  The recipe below is a favorite of mine and hubby.  It’s from Barefoot Contessa, Back to Basics cookbook Note:  I ordered the new “How Easy is That?” for a friend but haven’t ordered one for myself yet as I’ve been advised Christmas is only a couple of months away and that there might be a few people interested in something like this as a gift for me.

Since I prepared this for hubby and I the size of the recipe worked well.  If you have to serve more than 2 I’d suggest using 2 oven-proof skillets.

You could probably divide this in to quarters unless you have a hungry man in the house that you've convinced this is a one dish meal!

Ingredients

  • 1 tablespoon good olive oil
  • 3 slices thick-cut bacon, cut into 1-inch pieces
  • 1 cup Yukon Gold potatoes, unpeeled, 1-inch-diced
  • Kosher salt and freshly ground black pepper
  • 5 extra large eggs
  • 3 tablespoons milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh chives, chopped

Cooking Directions

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

Since I’m always interested in easy meals on weeknights I would love to hear what some of your favorite ‘go-to’ weekday meals are.

Happy Friday!

Gearing up for Thanksgiving

03 Wednesday Nov 2010

Posted by in Entertaining, Fall Entertaining and Decorations, Food, Party Planning

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Ahhh, Norman Rockwell...he set the bar pretty high!

Thanksgiving is one of my favorite holidays.  I love the fact that it’s all about the food, oh, and the giving thanks part.  I’m pretty thankful almost daily for a whole host of things so I guess that part fell behind the good food part!  Sorry.  No gift buying, no costumes, just great food and football (and gratitude).

Mention Thanksgiving and I’m sure a good third of the population cringe at the idea of getting the family together.  After all, not every family is a cohesive Norman Rockwell family!  As an only child I dreamt of what it would be like to have siblings.  When I married my hubby I realized that since he too was an only child we’d be a small family.  This Thanksgiving was doomed to be even smaller since Son#1 and his lovely wife are living in Austin, Texas and Grand baby #1 is due the day before Thanksgiving.

I guess if you don't like turkey this image doesn't make your mouth water!

{Image courtesy of Martha Stewart}

So, Son #2, hubby and I were thrilled to be invited to our good friends home.  Cayley and I have shared a passion for entertaining and cooking for years.

Isn't this simple but pretty? Centerpieces are so much fun.

{Our families history goes back to our oldest son and their oldest son being in grade school together and ultimately the same fraternity at the same college}  Cayley and I will collaborate on menu and cooking duties.  I’ll post the menu once it’s in place.

Not a flower in site but still lovely.

Oh, and the best part?  Cayley and her hubby have 4 lovely adult children—gratitude will be abundant this Thanksgiving.

{Image via Martha Stewart}

Martha Stewart gives directions on how to create these.

More Thanksgiving details to come…enjoy November!

Table settings and a good recipe

22 Friday Oct 2010

Posted by in Entertaining, Food, Party Planning

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As I’ve mentioned before, I love to entertain and for me one of the best parts is setting the table.  I enjoy the process of deciding which dishes suit the occasion and often the ‘simple white dishes’ (Villeroy & Boch ‘Chardonnay’) are my go-to pattern (or lack thereof).  But sometimes, as in the case of a birthday dinner we hosted that took place shortly after I inherited my Grandma’s china, I used her pretty dishes and dressed the table accordingly.

My friend, Gretchen, found this fabric and then made my runner...it has violets that match the dinner plates.

For me it is more about a comfortable, casual feel to the table.  I really don’t use my crystal anymore but instead opt for a stemware pattern that has been discontinued by Mikasa—it’s simple and can be put in the dishwasher.  What could be better, right?  I’ve gotten very un-stuffy with entertaining—it suits my lifestyle and our home.  I realize trends in entertaining, much like fashion, come and go.  The main thing is making our guests feel welcome and comfortable.

This was the blue and white table setting for my birthday group.

I love the green and white plates off-set by the green flowers. {"Flair" by Joe Nye}

Joe Nye’s new book, “Flair” is a fun read if you enjoy entertaining and like setting the table.  He exhibits a flair (no pun intended) and creativity.

I realize most of us don't entertain the masses but I love the use of these lanterns and I think they would look good with only 6 guests and maybe 3 or 4 lanterns down the middle of the table.

{image by Salis Studio}

Ohhh, toile table cloth, I love it! {"Flair" by Joe Nye}

Fabric can be expensive but if you search you can find some great buys on decorative fabrics at JoAnns (where they have a weekly coupon for 40% off) and even Big Lots.

Beach Bungalow 8 featured this table setting recently. I love the use of greens.

What is it about white? I love it. I believe the table cloth is an off-white or even oatmeal. Subtle contrast but beautiful.

{Image via Country Living}

So simple, so lovely!

{Image via Country Living}

And to serve on these lovely plates…this super simple, but so yummy chicken dish.  My friend Carla first served this recipe some years ago at a birthday party—I request it whenever she hosts my birthday.

Carla’s Parmesan Chicken

Chicken  (serves 6)

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INGREDIENTS:

3 eggs

6 chicken boneless, skinless breasts

6 ounces grated mozzarella cheese

Olive oil

1 cup seasoned bread crumbs

6 ounces Parmesan, grated

1 tablespoon parsley

2 cups heavy cream

INSTRUCTIONS:

Dip chicken in egg, then seasoned crumbs.  Brown chicken in olive oil over medium high heat.  Place in 9 x 13 baking dish.  Cover with grated mozzarella, set aside.

Heat cream and Parmesan until cheese is melted and sauce is slightly thickened.

Bake at 350° uncovered for 30 minutes.

Great with white and wild rice.


Easy Barefoot Contessa pasta night

20 Wednesday Oct 2010

Posted by in Entertaining, Food, Simple Meals for the Avid Cook

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In my quest to prepare several new (to me) recipes out of Ina Garten’s “Back to Basics” cookbook before the October 26 release of her new cookbook, “How easy is that?” I have been trying a few of the easier recipes.  I work full time and sometimes when I get home from work I don’t feel like cooking a multi-stepped, overly involved recipe…you understand, right?

Since my photography lessons (self taught) aren't up to speed just yet, I borrowed this from Google. It's not what the pasta the recipe calls for looks like but you get the jest of the overall image.

So…I made Pasta with Pecorino and Pepper last week.  Wow, is it delicious and super easy.  I confess I took the time to pick up an Italian ‘tagliarelle’ pasta…they carry this at most specialty markets and even had a version at Trader Joe’s.  I also bought the Pecorino cheese at Trader Joe’s.  I grow fresh parsley almost year round so I had that on hand.

This recipe has a fresh herb taste and is very delicious, in my humble opinion.

(Could this picture be any smaller?)

To go with this I prepared Garlic Ciabatta Bread (from the same book).  I personally loved this bread, hubby thought it was good but not his favorite accompaniment to a pasta dish.  I usually make a basic sour dough bread with butter, Lawry’s garlic salt and Parmesan cheese (brown under the broiler) bread. I thought the Garlic Ciabatta Bread was so fresh and flavorful, it’s a winner in my book.

This really is a great book and the recipes are pretty easy.

PASTA WITH PECORINO & PEPPER

Ingredients

* 1 tablespoon whole black Tellicherry peppercorns

* Kosher salt

* 1/2 pound dried Italian egg pasta, such as tagliarelle

* 1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving

* 2 tablespoons heavy cream

* 1 tablespoon unsalted butter

* 2 tablespoons minced fresh parsley leaves

Directions

Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.

Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.

Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

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GARLIC CIABATTA BREAD

Ingredients

* 6 large garlic cloves, chopped

* 1/4 cup chopped flat-leaf parsley

* 1/4 cup chopped fresh oregano leaves

* 1/2 teaspoon kosher salt

* Freshly ground black pepper

* 1/2 cup good olive oil

* 1 loaf ciabatta bread

* 2 tablespoons unsalted butter

Directions

Preheat the oven to 350 degrees F.

Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.

Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.

Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.

Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

Let me know what you think.

Fall is a new beginning…

15 Friday Oct 2010

Posted by in Entertaining, Food

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Does anyone remember that little book by Joan Walsh Angland titled “Spring is a new beginning”?

This is such a sweet book!

I digress—Hubby and I are empty-nesters once again.  Son #2 has been living with us most of this past year when stability with his employer’s company seemed uncertain.  I’m happy to report the company has made a turn for the better so Son #2 is moving in with a couple of buddies he’s known since 2nd grade…history with friends is such a great thing.

Son #2 even tolerated the toile quilt, what a good sport!

Since we’ll have our Guest Room back I look forward to a good “spring fall cleaning” and a purge of unnecessary items.  I’ll also move my wrapping paper and ribbon back in that room (which will make hubby very happy since it currently sits in close proximity to his work bench)…it must be a guy thing.

I shop the after Christmas sale at Container Store every year with my friend, Debbie. I do have wrap for occasions other than Christmas.

Looks like my ribbon drawer could use some attention.

As with any new beginning—I’ve laid out plans for a few changes and I’ve decided one of those changes will be a plan to cook 1 new recipe (new to me) each week.  I’ve always thought that even if I NEVER bought another new cookbook, which isn’t going to happen, I’d never be able to cook all of the recipes I have amassed.  Besides Junior League cookbooks (which I almost always love, regular folks cooking good eats), Barefoot Contessa, Ian Garten, is probably one of my favorites!

That said, I prepared Coq a Vin from her (BC) Back to Basics last Saturday—hubby loved it.  I thought it was good but not great (my problem with it was that it tasted very much like beef stew only a little less full-bodied due to the chicken.

My walking buddies said I couldn’t post the recipe because my blog should only feature recipes that I love!  Anyway, I’m posting a recipe that I have never prepared before (how is that better you ask? Don’t know, but this recipe has been on my list for several weeks).  It was given to me by a friend who obtained it from a little inn in Italy (how romantic is that?) and she said she has prepared it for lots of dinner guests and the reviews are always wonderful.

So here goes…if you prepare this before me, please let me know what you think.  Once fall weather returns (it’s been a balmy 80+ degrees this past week) I’ll cook this…unless you tell me it’s awful (which will save me lots of time, so please report if it’s a winner! 🙂

Image via Google search for Lasagna Bolognese...looks delicious, doesn't it?

Lasagne Al Forno Recipe

From Felicita

Hotel Pasquale

Monterosso al mare

Cinque Terre, Italy

(My friend Linda’s comments are in parentheses)

Ingredients for 6 people

100 grams of flour  (3/4 cup)

100 grams butter  (4oz)

One liter milk  (4 1/3 cups)

A bit of salt

80 grams of powdered Parmesan cheese (2/3 cup, grated cheese)

In one pan put butter, flour, salt and stir together for five minutes.  Then add milk on medium heat.  It must boil until the sauce is smooth.  Remove from the heat, add powdered Parmesan cheese and mix Parmesan and sauce.

Place in one pan a first layer of besciamella sauce, then a layer of lasagna (cooked pasta sheet) and alternate lasagna and besciamella sauce for five layers.  Cover the last layer with besciamella.

Bake in the oven at 160 degrees (325 degrees F, covered with foil)

When you take off the pan from the oven you can put on the top pesto sauce or Bolognese sauce.

Have a good meal.

Felicita (the chef at the inn in Italy)

Happy Friday!

Working my way thru Barefoot Contessa’s Back to Basics cookbook

08 Friday Oct 2010

Posted by in Entertaining, Food, Simple Meals for the Avid Cook

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As I mentioned previously, Barefoot Contessa (Ina Garten) has a new cookbook coming out titled, “How easy is that?” on October 26th.

I’ve linked to Amazon for the book but only because it was where I borrowed the images from.

When I read about her new book I suddenly realized that I had started out cooking out of her last cookbook, “Back to Basics” with great enthusiasm and then I got busy or something.  I hate making excuses, not very good at it.  In any event, I decided that between now and the 26th, I would start preparing a few recipes each week from book #6 (BtB).

Last evening I prepared Mustard-Roasted Fish.  I’ve posted the recipe below (courtesy of foodTV website). The only modifications I made was to use Trader Joe’s frozen tilapia (they didn’t have red snapper) and it was delicious.  The sauce is mild but flavorful and, the best part, this recipe is super easy.  I made her Roasted-Broccoli Parmesan which was also very easy and tasty.  You can find the recipe HERE.

Mustard Roasted Fish

Fish (Barefoot Contessa, Back to Basics)

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INGREDIENTS:

  • 4 (8-ounce) fish fillets such as red snapper
  • Kosher salt and freshly ground black pepper
  • 8 ounces crème fraiche
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons minced shallots
  • 2 teaspoons drained capers

INSTRUCTIONS:

Preheat the oven to 425 degrees F.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the crème fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

A weekend in Austin

04 Monday Oct 2010

Posted by in Food

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When I got back from a whirlwind extended weekend in Austin I planned to post about my trip right away—alas, this is a couple of weeks late but I hope you enjoy reading about some of the delicious places my son and his lovely wife introduced me to…

I was invited to a baby shower in honor of my lovely daughter-in-law.  Work obligations shortened my trip to 4 days, but the 4 days were chock full of fun and I’m thrilled I was able to go.

One of my daughter-in-laws friends made this diaper cake...see the tine tennis shoes on the cake---it's actually made from real diapers. Amazing.

The shower provided a delicious array of foods prepared by one of the hostesses...I'm here to tell you I sampled one (or more...much more) of everything and it was all fabulous.

There were tulips on the beverage table and I love the blue glasses!

Son #1 and his lovely wife seem to seek out the most amazing places for us to eat.  So I’m passing the names, and where possible the links, to these restaurants and cafes—enjoy.

A favorite “tradition” has been established with a visit to Torchy’s Tacos once I’m off the plane…I’ve posted about this place before and it’s still as tasty as ever.  The location we visit (there is a more conventional sit-down location in the city as well, but I love the trailer park place) is a trailer in a food trailer park—an unusual concept for Southern California but in Austin this is a hot trend that seems to work!

I don't know the person whose head I've captured in the left corner of this picture but I think the logo to Torchy's is cute and it was the only photo I took so bear with me.

For excellent coffee and French pastry we visited Le Boite, another trailer, with simply fresh pastry and amazing lattes.

One of my favorite places to visit when in Austin is Book People.  The store is a 2 story building with great books, obviously, but they also have one of the best selections of greeting cards and note cards I’ve ever encountered.

We had lunch at Food Heads one afternoon---the restaurant in located in a former house and features an amazing array of sandwiches and salads.

We had dinner at a hip/happening’ place on 6th street in Austin called Parkside.  As you can see from the menu, you are in for an exceptional and unique dining experience.  DIL and I had the risotto, which was memorable.  (sorry, no picture).

My final day of my brief visit was with my DIL’s mom, Linda.  She treated me to lunch at Eastside Cafe (another restaurant utilizing a former home).  The restaurant is known for growing many of their own vegetables and they have an exotic (at least to this city girl) array of chickens—they use the eggs for a variety of menu items.  We “grandma to be” gals loved our lunch and the stroll around the grounds afterward.

Wouldn’t it be fun to own your own chickens?  Maybe they’re a lot more work than it seems but I think I’d like to be able to harvest my own farm fresh eggs from my own back yard.

My visit, as always, was so much fun and I love Austin!

A Blue and White birthday

01 Friday Oct 2010

Posted by in Entertaining, Food, Party Planning

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I may have told you before; we enjoy a group of friends (5 couples, including hubby and me) that we call “The Birthday Group”.  Each couple hosts 1 birthday celebration for 2 of our “members” each year.

Stay with me…this year its my turn to host Carla and Wendy’s birthdays, two of my nearest and dearest.  The ladies in the group select names from a hat in December during our annual Christmas Caroling evening (but more about that  later) so we know well in advance what month we will be responsible for a birthday celebration dinner.

I ended up making the invitations since the blue card stock and envelopes were on sale at a party store “Where’s the Party“.  I used blue ink on plain paper for the invitation body and simply glued it to the card stock.  Note:  I thought I had taken a picture of the invitation before I sent them out but cannot find them in my photo file, sorry.

The invitation I made was pretty simple, not nearly as cute as this one from Paper Source, but they were very tailored and worked just fine.

Since I seem to be on a blue and white kick I decided to take my inspiration for the table setting from one of my good friends, Carol, as well as the impressive Carolyne Roehm [A Passion for Blue and White].

Carolyne Roehm's blue and white table setting was 1 of 2 inspirations.

Below are pictures of my table setting—I had fun with the blue and white vases and the Chinese Emperor that kept a stately watch on our dinner.

Note to self:  Must continue to practice photography!  I can only get better, right?

(I borrowed the vases from Carol, who had set this table for a ladies lunch back in February)

As hostess, I am only responsible for the main course portion of the meal and the birthday girls… Carla and Wendy, requested a recipe I’ve made before (see below for recipe).

MENU:

Appetizers: 2 delicious appetizers were provided by Linda

Linda prepared this Salsa Cheesecake which was so delicious. She served it with tortilla chips and a variety of crackers that complimented the wonderful flavors of salsa and creamy cheesecake goodness. She also made an amazing guacamole to go with the Salsa Cheesecake...yummy.

Entrée: Pistachio-crusted Chicken with Herbs and Mustard-Cream Sauce;

...must work on food photography. This is the Pistachio crusted chicken as it came out of the skillet. Too busy plating everything to remember to get a picture of the chicken with the sauce applied and the lovely garnish of two chives. Oh well, you get the jest of it, right? My guests seemed to enjoy!

Roasted potatoes — sorry, no picture (potatoes were absent on picture day)

Fresh Asparagus

I blanched the asparagus and then just before serving dinner I re-heated it in a little butter with salt and pepper and a squeeze (just one) of lemon juice.

Dessert: Brownie sundaes with ice cream and assorted toppings

Pistachio-crusted Chicken with Mustard Cream Sauce

(adapted from a recipe from Bon Appetit/June 1998)

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Ingredients

  • 1 cup shelled raw pistachios (about 4 ounces)
  • ½ cup panko (Japanese breadcrumbs)
  • ¼ cup Dijon mustard
  • 4 boneless skinless chicken breast halves
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Oil for sautéing chicken
  • Mustard Cream Sauce (recipe below)

Preparation Instructions

Preheat oven to 400°.  Finely grind nuts in processor.  Add panko and blend, using on/off turns.  Transfer to shallow baking dish.  Spread Dijon mustard over both sides of chicken breast.  Dip chicken into nut/panko mixture, coating completely.  Sprinkle with salt and pepper.

Heat oil in heavy large skillet over medium-high heat.  Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side.  Transfer chicken to baking sheet.  Remove any leftover nuts from skillet and repeat process with remaining 2 breasts, adding more oil if necessary.  Bake chicken until cooked through, about 10 minutes.  Spoon mustard-cream sauce over chicken and serve immediately.

Mustard-Cream Sauce

Ingredients

  • ½ cup dry white wine
  • ¼ cup chopped shallots
  • 1 cup whipping cream
  • 2 tablespoons Dijon mustard

Preparation Instructions

Boil white wine and shallots in a heavy medium saucepan over high heat until liquid reduces by half, about 3 minutes.  Reduce heat to medium-high.  Add whipping cream and simmer until reduced to 1 cup, about 2 minutes.  Add Dijon mustard and simmer 2 minutes to blend flavors.  Season to taste with salt and pepper.

*I doubled the recipe but added enough chicken breasts to have 1 for each guest.

Just another fall day

29 Wednesday Sep 2010

Posted by in Fall Entertaining and Decorations, Food

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Since FALL is one of my favorite seasons (I love SPRING equally; I feel a bit guilty that I don’t love SUMMER and only like WINTER!)  I thought I’d post these images that I stumbled upon while visiting various blog sites that I love.

Alright all of you traditionalists, have you ever bought one of these beautiful blue-gray pumpkins? They really are beautiful. Image via Country Living

There is something wonderful about fall's natural bounty on an antique table that just feels like home. Image via Country Living

Doesn't this image conjure up a hike on a brisk, fall day? We Southern California folks might have to endure a Santa Ana condition (warm winds) but a girl can dream, right? Image via Country Living

If YOU love FALL you may be inspired to put out some pumpkins, bake a pumpkin bread (recipe below) or curl up with a good book…OR, if you’re like most in my family, watch football!

Fight on!

Note regarding this recipe:  My friend Alison has a wonderful blog site called paper{whites} and she posted about this pumpkin bread which came from a site Tulips & Flight Suits—I knew the recipe had to be good when “Tulips” says that she believes this recipe is 40% of the reason her husband married her! 🙂

Pumpkin Bread

Bread (found on Tulip & Flight Suits via paper{whites} )

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INGREDIENTS:

  • 1 1/4 cup pumpkin pie puree (Libby’s)
  • 1/2 cup canola oil
  • 3/4 cup granulated sugar
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger

INSTRUCTIONS:

Heat oven to 350° F. Oil a 9-by-5-inch loaf pan.

In a large bowl, combine the pumpkin pie filling, oil, sugar, syrup, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Slowly stir the flour mixture into the pumpkin mixture.

Pour into the prepared pan. Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan. Serve warm. Can also be frozen