because you deserve it all

The secret to arranging flowers at home is simple, use the right vase.  You can keep it simple and stay with only one type of flower.  I didn’t use any floral tape for this, the roses are just stacked on one another.  Another common mistake is that people don’t cut the flowers to match the vase and the flowers don’t end up bunched together neatly.  Flower arranging is easy…  with the right tools.  Make sure you have a sharp pair of scissors and cut the flowers at an angle so they absorb more water.  Always add flower food and change the water daily to extend their life.  Store them in the fridge for a day or two before the party so you can get this done ahead of time. 

I have used this vase for a number of occasions, both casual and formal.  I typically use this for a dozen roses which is great because there is no guesswork when I am buying the flowers.  The main thing is that I know that this vase is perfect for a dozen roses so I always know that I have a classic centerpiece option if nothing else at the floral shop speaks to me. 

Everyone has heard about the dangers of reheating foods in plastic and the possible links to cancer.  Whether that is true or not, there are other reasons that glasslock or snapware storage are better than plastic.  Glasslock storage will not be stained by your tomato sauce and you can put it anywhere in your dishwasher without worrying about melting it like with plastic storage.  You can put glasslock storage containers in the oven, freezer, and microwave and we know that glass is safe.  If you added up the cost of all the plastic storage containers you buy in a year, you could have purchased a whole cupboard full of them in a year.  And the best part is you won’t have to replace them next year.  Click the link below for some great prices on glasslock containers aka snapware.

Visit the Eclectic Grocer —  Free shipping on orders over $99.99.

BPA Free Glass Food Storage Containers

I almost had a coronary when I took my china out of the dishwasher this morning.  I served a dish with parmesan cheese last night (both shredded and grated) and all the dishes had a dark grey plastic like stains on them which was obviously the hardened cheese.  I ran them through the dishwasher again to soften the cheese and then use a sponge and some baking soda to scrub it off.  They are as good as new – thank goodness.  Another soft abrasive to use on your china is Bon Ami. 

We had a little party with some dear friends recently.  I decided to make an eggplant dish that would also showcase the glorious San Marzano tomatoes that are just beginning to ripen.  I’ll list the menu below. 

Appetizer:  Olive Tapanade and/or Bruschetta

First Course:  Stuffed Eggplant – Tomatoes and Eggplant sauted with garlic and olive oil and then mixed with parmesan cheese and placed back in the eggplants to bake. 

Second Course:  Gnocchi with Pancetta Tomato Sauce

The Gnocchi recipe is from The New Basics Cookbook.  The tomato sauce is simple.  Saute the one package of pancetta and one yellow onion for about 8 minutes.  Add two cans of crushed tomatoes, 1/2 cup red wine (chianti or cabernet), and a couple tablespoons of basil.  Simmer for about 30 minutes and serve. 

Dessert: 

Chocolate Mousse is also from The New Basics Cookbook.  It is always a hit.  And most people remember what you served for dessert.

It is sad to say that it is almost time to think about planning a Labor Day – or unofficial end of summer celebration.  But don’t despair because summer isn’t over just yet!

Planning is paramount so take a look at the menu and tips below (in no particular order). 

1. Serve Kobe beef burgers or steaks for a grill experience your friends and family are sure to remember for some time.  Just sprinkle them with pepper and sea salt and sear them to seal in the juices.  Turn down the heat to be sure you don’t melt away the marbeling or you will basically watch all the flavor run into your grill.  Cook them until they are medium rare and tent them under aluminum foil for 10-15 minutes (to let the juices redistribute throughout the meat) and then serve. 
2. Suggested Side Dishes:  Roasted yukon gold potatoes with olive oil and fresh rosemary.  Arugala salad with balsamic vinaigrette (shave some parmesan cheese on top). 
3. Suggested Dessert:  Key Lime Cheesecake
4. Centerpiece:  Use tomatoes and yellow or orange bell peppers in a basket or a ceramic bowl. 
5. Appetizer:  Olive tapenade with Parmesan peppercorn baguette.
6. Set the table with white plates and let the food be the focal point. 

Check out the link below for Kobe Beef and Key Lime Cheesecake below. 

Kobe Beef http://www.eclecticgrocer.com/american-kobe-beef.html

Key Lime Cheesecake  http://www.eclecticgrocer.com/keylichw-sh.html

It can be overwhelming to entertain during the week, but not if you have a plan and excellent gourmet products to help you cheat a little.  Instead of having friends for dinner, have them over for coffee and dessert during the week or on a weekend afternoon.  Order a gourmet cheesecake online a few days ahead of time and the day of you will have to make some coffee, cappuccino, and/or tea.  Your friends will appreciate the gesture and no one will care that you didn’t make the cheesecake yourself. 

Click below to visit an online store with my favorite mail order cheesecake. 

http://eclecticgrocer.com/cheesecakes.html

I am a little obsessed with truffle oil right now and I tried it with dinner tonight. 

Cous Cous with Truffle Oil

I package Parmesan Cous Cous mix (preferably Near East)

1 Bay Leaf

Sea Salt and Freshly ground black pepper (to taste)

One tablespoon olive oil

One teaspoon Truffle Oil (white or black truffle oil would work)

One medium zucchini or two small zucchinis

One medium summer squash or two small summer squash

One tablespoon of fresh basil

Start by slicing the zucchini and summer squash very thinly.  Place the vegetables in a hot pan with about a tablespoon of olive oil, sprinkle with sea salt and freshly ground black pepper.  Cook them in a single layer so they can brown a little.  Prepare the cous cous according to directions on the mix.  Add a bay leaf, black pepper, the spice mix, and a teaspoon of truffle oil and then bring the water to a boil.  Add the cous cous and stir.  Let stand for about 5 minutes.  Next fluff the cous cous with a fork and add the vegetables, basil, and toss or just place the vegetables on top of the cous cous.  The great thing about cous cous is you can serve it hot or at room temperature so you have some flexibility with serving it.  This makes cous cous a great choice for casual entertaining. 

Click the link below to purchase truffle oil. 

http://eclecticgrocer.com/grartrflexvi.html

Many people do not think to use food as a centerpiece.  But it is actually an inexpensive and attractive way to decorate your table.  You could place heads of garlic in a shallow bowl and place in the center of your table.  You could use braided garlic laid flat on top of a runner with some tea light candles or vegetables surrounding it.  Garlic would look great with some colorful bell peppers or tomatoes in a bowl too.  So play with it and have fun. 

This marinade can be used on poultry, meat, fish, and vegetables.  You can also add some of it to rice or cous cous dishes.  It could be added to the water while cooking the rice or cous cous and/or drizzled over the rice or cous cous once it has finished cooking.  It is a versatile product. 

Another idea is to use this in lieu of mayonnaise for a tuna salad.  You should use grilled tuna or high quality packaged tuna for this recipe.  Coat the tuna generously and add some fresh chopped parsley or mint.  Serve on open faced sandwiches with a sprig of parsley or mint as a garnish. 

Check out the link to purchase this product below.

http://eclecticgrocer.com/withmelesare.html

You may be surprised that I suggest you purchase marinades.  But there are some very high quality products out there and your guests will never be the wiser.  I am going to post a link to some great marinades below.  They are wonderful on chicken, fish, or even pork. 

The great thing about these is you can use the sauce to repeat the flavors throughout your meal.  You can use it as a salad dressing and on the meat or fish.  This takes the guesswork out of determining whether the flavors of your main course and side dishes will work. 

Visit eclecticgrocer.com for more information or to purchase these fabulous marinades/Salad Refreshers (dressings). 

http://eclecticgrocer.com/salad-dressings-and-refreshers.html