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Many years ago, I had the good fortune to be in a cooking school in Tuscany, at Badia a Coltibuono Lorenza de’ Medici’s home, with Lorenza herself as my instructor. This experience totally changed the way I thought about planning a menu and cooking.
One of the things Lorenza did when preparing a salad was to go into her garden and snip handfuls of fresh herbs, gently chop them and toss them in the salad. I watched her do this and wondered how fresh mint, fresh basil, chives and other herbs could possibly combine in a salad.
The result was an explosion of flavor with every bite. The dressing was simple; the salad was vibrant shades of green and totally delicious.
I grow Italian oregano, Genovese basil, chives, leeks, tarragon and lemon thyme in containers in my garden. I never have to make a last minute market run for fresh herbs.
For this salad, I simply copied Lorenza and snipped handfuls of basil, chives, Italian oregano and tossed them in with lettuce, Persian cucumbers and some quickly cooked frozen peas.
Green, gorgeous and perfect for summer’s evening dinner!
Crostini are a fantastic last minute appetizer. The combination of flavors is limited only by your imagination.
For these, I used really ripe runny brie cheese and the sweetest strawberries I could find. Here’s a secret: Sometimes the smallest strawberries pack the most flavor.
CROSTINI WITH BRIE & STRAWBERRIES
EVENT: Last Minute Company Dinner
YIELD: 2 Dozen
Ingredients
½ large seeded baguette, sliced in 1/4 – 1/3-inch slices (You should have 24 pieces.)
12 ozs ripe brie cheese or other soft runny cheese, cut into 24 pieces
1 1/3 cups sliced strawberries
Fresh basil
Fresh black pepper
Extra virgin olive oil
Directions
1. Place a rack in upper third of oven and preheat to broil.
2. Arrange baguette slices on sheets and broil approximately 1 ½ – 2 minutes. (For this recipe, I only broil one side.)
3. Transfer to rack.
4. Placing the toasted side down, top each crostino with brie cheese and sliced strawberries.
5. Top each with freshly ground black pepper, fresh basil and drizzle of olive oil.
Enjoy!
I know when you have last minute company or you get really busy, when it comes to dessert, it’s easier to stop by the bakery or pull out those homemade cookies you stashed in the freezer last month. But sometimes, it’s nice to bake a cake, especially if it’s really simple, made from things that are in the pantry and the taste is out of this world.
My friend Dano who is my go-to dessert taste taster said, “Unbelievable… It’s the ultimate cake.”
And so easy to make! While it bakes, I make a milk chocolate frosting that seems to remind everyone of their childhood birthday cakes. If you can warm cream and stir in chocolate, you can make this frosting.
Don’t worry if the cake falls slightly in the center. The frosting covers it. If the frosting is too much fuss, simply top the cake with powdered sugar and serve some whipped cream on the side.
Enjoy!
NUTELLA CAKE WITH MILK CHOCOLATE FROSTING
EVENT: Last Minute Company Dinner
SERVES: 8-10 People
Ingredients
For the cake:
13 oz. jar Nutella
3 large eggs
1 cup all-purpose flour
2 ½ teaspoons baking powder
7 ozs cream cheese, room temperature
1/8 teaspoon salt
For the frosting:
1 cup heavy cream
12 ozs milk chocolate, chopped
Equipment
8-inch baking pan lined with parchment paper
Directions
Make the cake:
1. Preheat the oven to 350 degrees.
2. Line 8-inch cake pan with parchment paper and lightly grease sides of pan.
3. Combine flour, salt and baking powder. Set aside.
4. In a stand mixer or in a bowl using a large spoon, combine Nutella and cream cheese until thoroughly combined.
5. Add eggs and mix until well combined.
6. Add the flour and mix until thoroughly incorporated, scraping down the sides of bowl several times.
7. Pour the batter into the cake pan and bake 25-30 minutes until springy to the touch and sides start to pull away.
8. Remove and cool on a wire rack 10 minutes, then turn out onto rack, remove baking paper and cool completely.
9. While the cake is baking and cooling, prepare the frosting.
Prepare the frosting:
1. Pour the cream into a medium heavy saucepan. Place over heat just until the cream begins to boil.
2. Remove the pan from the heat and add all the chocolate, shake the pan gently so all the chocolate is immersed in the cream.
3. Let stand for 1 minute, and then using a heavy spoon, beat the mixture until it is smooth and blended. Transfer to a bowl.
4. Let mixture cool completely to room temperature.
5. Using an electric mixer or stand mixer, beat on high speed until it thickens and forms soft peaks.
6. As you do this, the color of the melted chocolate will change from a dark chocolate color to a milk chocolate color.
7. Frost as desired. The frosting will start off soft but firms up whiled standing.
8. Store leftovers covered at room temperature 2-3 days. This cake does not freeze well!
Filmed and Edited by Xu Zhang
You are never too old to play games, especially when they are accompanied by lots of alcohol and enticing bar food.
Little did I know when I organized this party how wildly competitive my guests would get.
The winner was up in the air until the last hand was dealt. But with all the food and liquor, no one lost.
Filmed and Edited by Xu Zhang
Sometimes the table design comes first and sometimes – the menu. The chicken / egg question. In this case, I started with the feeling I wanted to create: Fun, fun, fun!
I knew I wanted bright colors and playful flowers, nothing too dressy or even sophisticated. I started out rummaging around in my butler’s pantry (a.k.a. my garage) and found the multicolored ramekins I bought on sale at World Market. I knew I’d find a use for them!
That set the color palette. From there, it was easy to coordinate the deep orange dishes and bright orange napkins.
I pulled out a vintage white linen cloth with a green trim, for the table. When I first set the table, the white was too serious, so I added deep wine colored liner runners.
The vintage Majolica Centerpiece was perfect. I filled it with gorgeous rainier cherries. I wondered if anyone would get the subtle reference to the “Life is just a bowl of cherries, don’t take it serious.”
Of course, my friends are so smart: Someone got it immediately!
Here’s what’s on my table:
Orange dinner plates: Pfalzgraff, Dolce pattern (available at my Amazon Affiliate Store)
Orange cloth napkins: World Market
Light green pedestal for the Mexican Fish Sliders: Mosser Glass (available at my Amazon Affiliate Store)
Long oval bone platter: Laurie Gates
Tulip planters: Vintage McCoy Pottery
Majolica centerpiece: Ebay
Crystal bowls for the berries: Vintage Steuben Glass
Dessert cake stand: Le Creuset Stoneware (available at my Amazon Affiliate Store)
Multicolored ramekins for the Dipping Sauces: World Market
Cheese Spreaders: Vintage Neiman Marcus
I served a Chili Garlic Sauce and a Peanut Sauce with the Thai Lettuce Wraps. I buy the Chili Garlic Sauce readymade because frankly I can’t make it any better and the ingredients are simple and straight forward.
I make my own Peanut Sauce because most of the readymade peanut sauces available in supermarkets are loaded with weird chemicals and lots of corn syrup and dextrose.
My version has a fresher, cleaner taste and I feel good knowing I’m eating and serving food with no chemicals.
Peanut Sauce is a great sauce to have in your repertoire. Sometimes I add toasted sesame seeds and use it as a dip for steamed asparagus, serve it with grilled pork or chicken.
I’m giving you the basic recipe which you can tweak to your taste. Start with the basics and taste as you go. If you want it slightly hotter, add more Sriracha sauce or chili flakes. If you want it a bit sweater, add more honey.
Make it two days ahead and allow the flavors to marry. Taste and correct as needed.
PEANUT SAUCE
EVENT: Game Night
YIELD: 2 Cups
Ingredients
2/3 cup smooth peanut butter
3 garlic cloves
Juice 1/2 medium lime
4 tablespoons soy sauce
1 1/2 teaspoon honey
1/3 cup water
1/2 teaspoon sesame oil
1/2 teaspoon rice vinegar
1 teaspoon Sriracha sauce
1/2 teaspoon ground ginger
Salt and pepper to taste
Directions
1. In a blender, blend together all the ingredients except salt and pepper, until smooth.
2. Taste. Add salt and pepper and adjust as needed.
I am fortunate to have really great authentic Thai restaurants in Los Angeles. I verified the authenticity several years ago when I was in Bangkok, Thailand. Everything I ordered tasted just like home.
One of my favorite appetizers are the Thai Lettuce Wraps. These are wraps made with thin sheets of rice paper wrapped around a filling which includes lettuce, grated carrots, bean sprouts, dressed Thai rice noodles and, if I’m doing the ordering, shrimp.
No matter how much peanut sauce and chili sauce they serve, I always need more.
Whenever I am eating these, I look forward to the moment when I get that one perfect bit of sweet shrimp, fresh lettuce, gently seasoned Thai noodles and a hint of crunchy carrots. It’s usually the middle or second bite. The first one usually doesn’t have the shrimp and the last bite has too much rice paper.
For Game Night, I wanted to make Thai Lettuce Wraps that just had that one perfect bite. I decided that I didn’t need the rice paper at all. Also, rolling lots of Thai wraps is pretty labor intensive and there was enough work in menu that I wanted to simplify the process.
These are very easy to assemble. The secret is to by Little Gem Lettuce Hearts. This gives you miniature lettuce leaves that are perfect.
I serve these with two sauces: Peanut Sauce and Chili Garlic Sauce. I make my own Peanut Sauce but I buy the Chili Garlic Sauce. I can’t make it any better than the one I buy.
If you haven’t ever cooked Thai rice noodles, you must try them. They are actually easier than pasta noodles, extremely versatile and gluten free.
In this recipe, I’m only giving you measurements for the rice noodles. For the rest, you calculate how many pieces you want to make. For Game Night, I figured 3 wraps per person, given everything else on the menu.
Also, make sure you have plenty of dipping sauces in lots of small ramekins. Everyone was happy to have their own and not have to share, or stop eating and pass sauces around.
THAI LETTUCE WRAPS WITH SHRIMP, PEANUT SAUCE & CHILI GARLIC SAUCE
EVENT: Game Night
Ingredients
For the wraps:
Shrimp: The shrimp will be butterflied, so each shrimp yields 2 pieces. Decide on the number of finished bites, divide by 2 and this gives you the number of shrimp to buy.
Lettuce: Where I buy Little Baby Gem Lettuce, these are packaged 6 to a package. You won’t need them all but they won’t go to waste.
Carrots: 2 large, shredded
Pad Thai rice noodles: 8 oz.
Fresh lemon juice
For the dressing for the noodles:
3 tablespoons soy sauce
¼ teaspoon sesame oil
¼ teaspoon Thai fish sauce
1 tablespoon rice vinegar
2 tablespoons canola oil
1 teaspoon toasted sesame seeds
Directions
Prepare dressing for noodles:
1. In a measuring cup or small bowl, whisk all the ingredients except for toasted sesame seeds together. Set aside.
Prepare noodles:
1. Bring a large pot of water to a full boil.
2. Soak the noodles in boiling water 2-3 minutes. Immediately drain noodles into colander and rinse with cold water.
3. Set aside and allow to drain thoroughly.
4. When cool, using a kitchen scissors, cut noodles into short sections.
Prepare shrimp:
1. Rinse shrimp in cold water and make sure they have been divided.
2. Soak briefly in ice water with lemon juice.
3. Drain, slice lengthwise (butterfly), so each shrimp gives you 2 pieces.
Prepare lettuce leaves:
1. Separate lettuce leaves.
2. Trim bottoms from leaves to have size for 1 shrimp and to make them uniform.
3. Toss noodles with dressing and taste. Correct for salt. When taste is correct, add toasted sesame seeds and toss.
Assemble lettuce wraps:
1. Arrange lettuce leaves on a platter.
2. Top each piece with approximately ½ teaspoon noodles. Top noodles with shredded carrots.
3. Top with shrimp.
4. Serve with two dipping sauces.
Israeli Salad is so simple to make and fresh tasting that it’s a great addition to any summer party.
I use small Persian cucumbers that don’t even have to be peeled. Could it be easier? You can tweak this basic recipe by adding finely diced purple onions or even diced Kalmata olives.
In the Pulled Lamb Sandwiches, it was added to the pita to give a bite of crunch. The freshness of the cucumber, tomatoes and parsley complimented the savory, succulent pulled lamb. Sometimes the simplest recipes pack the biggest flavor.
Don’t forget about this simple salad and use your imagination to incorporate it into your menu.
Another simple recipe that made the Pulled Lamb Sandwiches stellar was the Tzatziki. Tzatziki is a simple sauce made with Greek yoghurt, diced cucumbers, garlic and fresh dill.
Many cuisines have variations on this type of sauce. Raita in Indian food is similar and even my Mom made a salad dressing that tasted like this.
It’s simple but you must use the best quality ingredients available. Rich Greek yoghurt, the freshest dill, carefully peeled, diced and drained cucumbers with a touch of fresh raw garlic combine to make this sauce you will use over and over.
ISRAELI SALAD
EVENT: Game Night
YIELD: 6 Servings *
Ingredients
3 medium tomatoes, chopped
6 small Persian cucumbers, chopped
¼ cup chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice, or to taste
Salt and pepper to taste
Diced purple onion (optional)
Directions
1. Stir together tomatoes, cucumber, parsley and salt and pepper to taste.
2. Squeeze lemon juice over salad and stir.
* A NOTE: Recipe can easily be doubled or tripled.
TZATZIKI
EVENT: Game Night
YIELD: 3 Cups
Ingredients
1 large cucumber, peeled and diced
16 oz (2 cups) plain Green yoghurt, chilled (full fat or fat free) *
4 cloves garlic, crushed
1/3 cup fresh dill, chopped
Juice of ½ lemon
½ teaspoon salt
1/8 teaspoon black pepper
Directions
1. Strain cucumbers of juices by squeezing the diced cucumbers by the fistfuls. If you thoroughly drain the cucumbers, the Tzatziki will be good for several days. If you skip this step, the Tzatziki will turn watery.
2. Combine the strained and chopped cucumbers with plain Greek yoghurt, 1 ½ tablespoon lemon juice, crushed garlic, chopped dill, salt and pepper.
3. Mix everything together. Taste and add more salt or pepper if needed.
4. Refrigerate for about 1 hour prior to serving or overnight, to let the flavors marry.
* A NOTE: I usually buy Greek yoghurt at Costco.
