Looking for a crowd-pleasing appetizer that can also score as a quick weeknight dinner? The extra filling for these addictive stuffed mushrooms can be frozen and later turned into dinner in the 10 minutes it takes to cook a pound of pasta. I’m a big fan of epicurean efficiency. (And also of all teams from Seattle – Go Seahawks!)
For those who couldn’t make my Blog Holiday Open House earlier this month, here’s a little taste of what you missed.
This year’s theme was “Christmas in Paris” – I thought having a theme would help focus the menu and provide décor inspiration. Some of my menu items were legit French (i.e., gougères, or cheese puffs), but most were French-inspired/French-ish. I had fun creating a French Christmas theme board on Pinterest – a great way to organize ideas for a party.
Oui -those are little Eiffel Towers on my apron.
Local Subee’s Kitchen followers – you’re invited to my 3rd annual Holiday Open House. This year’s theme will be “Christmas in Paris” (don’t I wish!) Sample some petites gourmandises, check out my boxwood cuttings arrangements (cheap and chic), and take home some new ideas for wrapping and decorating à la française.
Pictured above:
(Check out last year’s Open House here, or revisit my last trip to Paris here.)
Looking for a Thanksgiving side dish that’s traditional yet a “little” different? These stuffed mini pumpkins deliver big autumn flavors in an adorable little package. Even better? They’re highly nutritious (thanks to the whole grain farro), easy to prepare, and can be made a few days ahead. Continue reading
If you belong to a book club or a bunko group, chances are you’ve had some version of this salad. It’s one of those pass-along, Holy Grail recipes that’s easy yet fancy-looking and loved by everyone. (Kids included.)
Old-world panna cotta is experiencing a renaissance these days, and for good reason. This no-bake, gluten-free dessert is a giggly blank canvas for seasonal flavors and embellishments, from rhubarb compote to gingerbread crumbles. Sounds fancy, but panna cotta is really just barely-sweetened Jell-O made with cream (or milk or Greek yogurt) instead of water. Since it must be made ahead (in order to set up in the fridge), panna cotta perfect for entertaining. Busy restaurants love it for this reason as well.
Back in 1999, when I was voted one of Food & Wine magazine’s Best New Chefs, I began experimenting with all kinds of different flavorings, shapes and toppings for panna cotta.
That’s me – front row, second from the right.
While many of our friends are lounging around in sunny locales this week for spring break, sipping Piña Coladas (or Shirley Temples) and worrying about nothing but SPF coverage, we are hunkering down at home – gearing up for another snowstorm (?!) and making To Do lists for our New Jersey “staycation”.
Tomorrow is Valentine’s Day – an especially fun and goodie-filled holiday for kids, as well as for women with creative, generous, romantic spouses . . .
While expressing love with a Valentine’s card is always appropriate, a little homemade treat can make the sentiment even sweeter. These Oreo cookie pops look fancy and festive, but can be assembled and decorated in less than half an hour. Sweet mother of shortcuts!
“Full House” is more like it! Almost 50 blog followers and friends came to my Holiday Open House yesterday, and thankfully they were good eaters. (That’s why I love them!) For those who couldn’t make it, here’s a little bit of what you missed. And for anyone planning to host their own open house this holiday season, I’ve added a few tips and past lessons-learned. There are always lessons to learn with entertaining! One of these days I hope to follow my own advice.
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