Fresh Ideas

Caterers At Work...On A Book!

2012-01-26T21:19:00.000-08:00

When we last left off, we were talking party bars... then we had Thanksgiving, lot's of catering, then Christmas. After Christmas we had more catering then New Years, and finished the book.

Yes, the book I started in 2009 I finally finished! I swear it wouldn't have happened if Richard didn't push, pull and prod me into action. The proof will be here any day we will check it one more time... Then "Cook like a Caterer" party sized recipes for entertaining will be on it's way...

So now I'll get back to work there are parties to plan and blog posts write and...

Happy 2012!

The Party Bar

2011-11-22T13:44:00.000-08:00

How do I set up a bar for my party and how much alcohol should I buy? Are often the first questions a host will ask when they plan a gathering. This holiday season I decided to get ahead of these questions and offer some strategies, tips and ideas to help prepare a party bar for home entertaining.

Serving a cup of holiday cheer is only part of entertaining but should be as carefully planned as rest of the event.

A basic party bar requires a work area where drinks can be assembled. This is where glassware, ice, garnishes and all beverage ingredients are stored. It need not be a fancy formal bar, but the area should be set out of the main traffic area, with room for people who will want to stand and visit there (guests always hoover around the bar). The kitchen may not be the best choice if food needs to be prepared in the same place, as it will be too crowded for both activities. If weather permits, a covered patio with heaters (if needed) or indoors an office or den works well.

Bar Set Up Tips:

A surface space of 6 to 8 feet is about right for most party bars of less then 50 guests. Additional space for extra glasses or for a coffee set up may be needed for larger groups. If the bar will be attended by a server or bartender, it is good to have a 4 foot bar in front of the table for the server to work.
Use black tablecloths on the bar tables, they hide wear and water better then any other color. The bar back tables should topped with a black plastic table cloth over the linen. This will keep the linens and wood tables from getting soaking wet from condensation from drinks on ice.
A laminate surface is best for bar mixing and serving area. If you do not rent a laminated bar or have a comparable surface, use black plastic table cloth over linen on the work area.
If not near a sink, have a bucket available at the bar for the bartender to throw away liquids and ice from drinks. Offer plenty of cocktail napkins and an accessible trash can.

Chilling Drinks:

It is not necessary to fridge beverages ahead of time. Just arrange in tubs or ice chests and ice down only whats necessary just 1 to 2 hours before service.
Place beverages in water tight tubs ﬁrst, then pour ice over the top. Drinks laid on top
of ice do not get chilled properly.
Do not waste valuable icing tub space with bar mixers. The ice in drinks are enough to chill them.

Glass and Garnishes:

Use an all-purpose nine to eleven ounce stemmed glass. An assortment of glasses is costly and unnecessary. The exception is a champagne ﬂute or coffee mug if serving champagne or coffee drinks. Stock 2 to 3 glasses per guest.
Champagne must be served in a ﬂute-shaped glass to protect the effervescence that makes Champagne special.
1/4 each, lemons and limes per person and no more then two each other drink garnishes such as cherries, onions and olives per person.
Remember ice, lemons, limes and other bar garnishes are food items Take care to follow safe food handling practices.
Do not use glasses as ice scoops. Ice cannot be used if glass is broken in it.

For large groups:

Ease long lines at the bar when guests arrive all at once, by having a table with trays of pre poured wine, Champagne or a special themed drink ready for pickup as guests arrive.
Use shallow tubs set on a table for bottled or canned cold beverages. Place drinks standing up and tightly together before icing. This makes it easier for grasping.
Two bartenders can pour more drinks by working together than by having two bars with one bartender each. For more help, have a bar back person who reﬁlls ice, beverages and glasses for the bartenders.
Save wine and beer bottle boxes and put the bottles in the boxes instead of the trash. Easier than trying to lift a trash bag full of wine and beer bottles.

Serving drinks in warm weather

Always serve your drinks in the coolest place possible. Keep additional bagged ice in a shady space that drains well and cover with a heavy blanket.
Do not put glass punch bowls or serving containers in the sun. The heat coupled with the cold drink will make the glass crack and shatter.
To ice down punch, iced tea or lemonade: freeze one gallon of the prepared beverage in a disposable cut away container or plastic bowl. Place frozen beverage block in serving container before serving. As the block melts it will not dilute the drink.
On warm days make sure you offer plenty of non alcoholic beverages to keep guests from drinking alcohol because they are thirsty.

When deciding how many drinks to buy, consider the guests your inviting, the length of the event and your budget. If you know what your guests prefer to drink and what they don't care for, by all means adjust your shopping list accordingly. The average guest drinks 2 drinks the first hour and 1 drink per hour for the remaining time of the party. Guests will drink more in warm weather then cool, more in the evening then at a day time event and more on a Friday or Saturday event.

Suggested drink amounts to stock a full bar:

For every eight guests allow one quart of alcohol plus wine, beer, soda and mixes.
50% Vodka, 30% Scotch/Bourbon, 10% Gin, 10% Tequila or Rum.
Wine; One-half bottle per person. Pour is ﬁve to six ounces per glass.
Beer; 1 to 2- 12 ounce can or bottle per person, 1/2 light.
Mixes; One quart bottle for every eight people.
Sodas; 2 to 3-12 ounce can per person, 1/2 diet.
Mineral Waters; Two bottles for every eight people.
Ice; One pound of ice per person for use in cocktails and to ice down drinks.
Only serve Champagne if you can afford to serve a moderate quality Champagne or sparkling wine.

Remember the guidelines are based on an event with guests of varied drink preferences. It is perfectly acceptable to serve a limited drink menu such as beer and wine only. A popular trend is serving a themed or signature drink which can be budget friendly and also festive. CHEERS!

Halloween Menu and Tips for Entertaining

2011-10-11T11:06:00.000-07:00

I's Fall and pumpkins... rule

Autumn is my favorite season to entertain...
The colors are warmer, shadows are longer and wrapping gifts won't start for at least a month.
Flavors taste richer in the fall, jewel tone vegetables and fruits crowd the market...
Children even the grown up ones, can be anything they want to be even if it's just for one night.

Is it me or didn't Halloween come up fast this year?
Before you know it the parade of children will be at your door. Waves of squealing little ones in costumes chirping,"trick or treat! Or maybe this year, a Halloween party is part of your plans. If so choose a menu that works well for casual fun and you don't need to break the bank on displaying it well.

When planning party fare, keep in mind that guests in costumes may have a hard time balancing a plate and foods that require cutting to eat. Small palm size sandwiches, dips and finger foods tend to be best. Give your menu items clever or spooky names for the night. Offering foods that can hold at room temperature and are easy to serve make your job less scary.

Setting a table in the center of the room not only helps for easy access, it acts as a focal point as well.

Drape fall colored fabric or even a fringed shawl to add texture and theme to a basic black drape.

Save time by placing bowls and platters where they will go before they are filled. When it's time to serve it makes the process of setting food out go smoother.

Glazed ceramic pots make great snack holders.

Before you spend money on decorations, look around for items you may be able to use. A black vase, candlestick holders, rustic trays and tier stands all work great for Halloween.

Other easy fall decorations are piles of squash and pumpkins. Fall leaves, are perfect, but make sure they are not placed near candles. The classic white sheets over furniture, never goes out of style!

Trick or Treat Menu

Chips Dips and Finger Snacks

Creepy Cabo Shrimp Cocktail

Lava Black Bean & Cheddar Dip with Tortilla Chips

Marinated Tortellini Medusa

Mozzarella Fingers in Marinara

Chili Lime Bat Wings

Snake Sausages

Deviled Egg Eye Balls

Harvest Ham

with rolls and relishes

Phantom Potato Salad

Carmel Apples and Devils Food Cupcakes

"Kid Friendly Gourmet"

Cooking Class 10/29/11

If you are in the Orange County, CA. Area on October 29, 2011 I will be teaching a cooking class where some of these fun recipes and tastes will be provided.

Class is free and begins at 2:00 at the Yorba Linda Library.

Yorba Linda Library 18181 Imperial Hwy, Yorba Linda, CA. 92886 (714) 777-7823

Have a Happy Halloween, may the fun be non stop until the last of the tricksters, giddy with sweets,

are tucked into dreams!

Renee

Ginger Sesame Dressing, Just Right

2011-09-23T11:07:00.000-07:00

I promised the recipe for Ginger Sesame Dressing at a party back in June, but I've stalled. Not because I didn't want to share, quite honestly I'm not sure how I made it! Cooking from the hip has it's hazards, especially when you attempt to duplicate and record a recipe later.

I had another chance to make it again this weekend, for a bridal shower. I lined the ingredients up on the counter as if creating some magic spell. Thinking, "surely it can't be that hard to replicate the sweet sesame flavor, that was thick dark and dreamy on chicken and greens?" Ahhh... but it was! Several attempts ended with a concoction that was too salty, too sweet, too acid, or oily and or runny. Goldilocks would have given up, but I kept adding pluses and minus marks next to each ingredient, trying to get it just right.

Remembering what vinegar I had used before, if I had added honey. How much sesame oil, soy and chili sauce? I grated ginger till my fingers hurt and cried over shallots (which in the final recipe, got cut anyway ). Eventually I produced a few contenders and this one, although not a perfect replica, won the approval of family tasters.

Sesame Dressing

Makes 16 ounces

1 1/2 cup distilled white vinegar
1 cup packed dark brown sugar
1/4 cup sweet chili sauce
1 Tablespoon black pepper
1 Tablespoon dry chili flake
1 Teaspoon fresh ginger
1 Teaspoon crushed garlic
3 Tablespoons soy sauce
2 teaspoons dry mustard
2 Tablespoons dark sesame oil
3/4 cup salad oil

1. Bring vinegar, sugar, chili sauce, dried chili, pepper to a boil in a medium sauce pan. Boil 10 minutes. Remove from heat add ginger, garlic and allow to cool to room temperature.
2. In a medium glass bowl, whisk soy sauce with dry mustard. Place a fine mesh strainer over the bowl and pour the cooled vinegar mixture through (to remove ginger, garlic and chili pepper flakes).
3. Slowly pour in oils into the bowl, whisking vigorously until combined. Chill before serving.

Note; I usually need at least 2 times this amount for a salad to serve about 30 guests. However when doubled, it didn't thicken right. If you need additional dressing for a larger function, you might have better luck making it in batches.

Here's a picture from the bridal shower the dressing was for. Amazing isn't it, that you can set a buffet up in a small kitchen and easily serve 30 or more guests!

AND...don't forget dessert!

Chelsea's Day

2011-08-26T19:57:00.000-07:00

Nearly thirty years ago I fell head over heels in love with of all things, event catering. Not because I have a passion for cooking, although I'm pretty fond of creating great food and even more fond of eating it.
What I enjoy most is the celebration of people by the people who love them.

An event caterer, is involved in some of the most important moments in peoples lives. There is nothing more beautiful then friends and family coming together to mark a special day and special people like Chelsea Lane.

The moment I began working with Chelsea's her mother, Sandy, I knew Chelsea was special. The depth of care and attention to every party detail exceeded the preparation for most graduation parties.
I learned that Chelsea was diagnosed with Friedreich's Ataxia (FA) ( see Friedreich's Ataxia ) at age 5. FA is an inherited progressive disease that debilitates motor skills and often leads to serious health problems. This disease has robbed Chelsea of activities that average young people experience easily but on this occasion, it wouldn't steal her day.

Arriving for set up, I found the house brimming with family and friends chattering cheerfully. Did I mention Chelsea Lane is loved?
The party colors were teal, black and white. The buffet was tucked in the kitchen dining area, music and festive party tables filled the backyard.

More then celebrating a graduation, the Lane family were celebrating Chelsea!

Special Party Menu
for 70 guests

Crab stuffed Mushrooms

Mandarin Chicken Salad
with ginger sesame dressing

Hibachi Beef
marinated tri tip with rich pineapple glaze

Vegetable Rice Pilaf

Penne Pasta with Tarragon Chicken

baked with mozzarella in Parmesan cream sauce

Paradise Fresh Fruit Salad

Crab Stuffed Mushrooms ready for the oven

Hibachi Beef resting

The Mandarin Chicken Salad recipe will appear in next post

Chelsea Lane is courageous, loved and her family's perseverance inspiring. Sadly soon after the party Chelsea developed a heart virus. Please remember her and her care givers in your prayers.

To learn more about Friedreich's Ataxia (FA) and how to help, please click on the link or go to http://www.curefa.org

Hatch Chili's at a Catered Reunion

2011-08-23T12:17:00.000-07:00

Behind the 91 freeway sound wall it was hot enough to melt freckles. Had I known in 5th grade that you could melt away freckles in an Anaheim neighborhood, I might have visited sooner. I'm sure the engineers didn't intend to dam the breeze for the houses behind it. No one would be that cruel.

Still, hot or not, Summer will always call folks outside to gather. Most backyards will usually see at least one event or more in the season before school busses roll again. Most will center around grilled foods and precious family time that you can never have enough of. Backyards are my speciality, and I love when I get a chance to cater with fresh seasonal ingredients.

Just before I catered Sunday's family reunion,
the Fed Ex truck had arrived with a box from Melissa's, (foodie equivalent to a gift from the North Poll). Santa at Melissa's sent famous Hatch Chili's in various whimsical shapes and Scoville values, delightfully fragrant and, kind of well... sexy.

For the party I chopped the spicy ones into the Tex Mex Dip and the milder ones were served along with grilled corn.

Summer Family Reunion

Menu For 30

Tex Mex Dip with Hatch Chili's and Handmade Chips

Vine Ripe Pomodoro and Toasted Garlic Bruschetta

Tri Tip with Spicy Apple Cider Mop

BBQ Chicken Brochette

Grilled Corn with Roasted Hatch Chili's

Baked Beans with Bacon and Caramelized Onions

Ruby Gold Potato Salad

Country Cole Slaw

Garden Salad with Buttermilk and Raspberry Balsamic Dressing

Corn Bread Muffins

Fresh Sliced Watermelon

Chocolate Dipped Strawberries

Handmade Chocolate Chip Cookie Ice Cream Sandwiches

The New Mexico Hatch Chili is a grandparent of the Anaheim Chili seems like a good fit to roast and serve them at a friendly family gathering. Once blistered and allowed to sweat, the Hatch Chili's skin slips easily off leaving a silky pepper in your hands. Enjoy them in an omelette, quesadilla or turn them into a delicious salsa.
They have a limited season but can be stored in the freezer and used in delicious dishes for months. If you can't get away to New Mexico... Melissa's Produce can bring fresh Hatch Chili's to your door!

Learn more from Melissa's Chef Ida at: http://www.melissas.com/Recipes/Videos/Hatch-Chiles.aspx

A Tropical Menu for Graduation Catering

2011-06-24T08:50:00.000-07:00

Often in May and always in June,

someone...somewhere, is moving on.

It might be to a bigger campus, it maybe to start a career or a family but whether it's considered a beginning or end a graduation is an accomplishment and worth celebrating!

Hands-down the favorite graduation theme is tropical. Perhaps because graduations are traditionally held before summer and leaving school triggers vacation thoughts of swaying palms and coconuts. When I plan a catered backyard graduation, I often suggest this theme for entertaining, it's comfortable for both the host and guests. The flavors have wide appeal and the casual barbecue buffet is perfect for backyard gatherings.

I have found that if I decorate the buffet with a few palm fronds some large sea shells, a bit of fish net and some bamboo edging it conveys a relaxed island theme. Because these items are neutral, they work with any color scheme. The soft warm color of khaki paired with crisp white, balances nicely against all the green in this backyard.

Not only do guests seem to relax at the first sight of tropical trappings, island flavors have a rich sweetness. At this party the backyard air is filled with wisps of deliciously exotic smoke from marinated skewers cooking on the barbecue. The fruit was cut while the meats cook and served as fresh as possible.

This menu works for any summer gathering it is backyard tested and graduation approved!

Menu For A Backyard Graduation Gathering

hummus with pita toasts

bruchetta pomodoro

bleu cheese and almond spread

herb feta dip with vegetable sticks

jalapeno cheese ball with crackers

crab stuffed mushroom caps

teriyaki marinated skewers of shrimp, chicken and beef

island rice pilaf

sesame noodle salad

sliced fresh fruit
bite size desserts

Note: when planning a tropical theme menu, not everything on the appetizer list needs to fit the flavor profile, serve what you like. In addition, appetizers don't have to be served together on a buffet, they can be arranged on platters on several suitable surfaces around the party. Today's modern outdoor furniture and patio rooms, make it comfortable for smaller set ups to be placed about.

For this gathering, the hostess chose a wide variety of intriguing dips and spreads that guests could nibble all night. She also chose crab stuffed mushrooms, a party classic, toasted and warm from the oven.

At this event, the host had a new exceptional grill area. It was the perfect place to cook the meal. The skewers of marinated chicken, were started first, followed by beef and finally the shrimp. Keep the skewers warm in a chaffing dish. A fresh cool sesame noodle salad, and a seasoned rice pilaf are good with this menu. Fresh fruit is a must and the host chose small bite size desserts for easier service, rather then a graduation cake.

Tomato,ToMAto,Two For A Crowd

2011-05-28T22:45:00.000-07:00

photo chefrenee

It's Memorial Day weekend and my last years tomatoes are finally ripe....I had given up the idea that I could actually grow anything with my two brown thumbs. My friend's, Teri and Bill, grew tomatoes last year that were magnificent so apparently it can be done, just not by me.

I was set on pulling them up, somehow they must have known ... because it finally happened~

photo chefrenee

"A Memorial day miracle"...tomatoes!

My enthusiasm comes from having a few great dishes that are made from the aforementioned fleshy, ripe, usually red globes of goodness. Tomatoes are well suited for catering or a home event. They have wide crowd appeal and are a staple in many cuisines. When in season, tomatoes are inexpensive, preserve well by a number of means and can be easily home grown...at least by some people.

Here are a two of my favorite tomato dishes easy to make for a crowd

Caprese Skewers

photo chefrenee

Bruschetta Pomodoro

photo chefrenee

Bruschetta Pomodoro

½ white onion
½ red onion
16 large Roma tomato diced
5 turns fresh black pepper grinder
salt to taste
12 large fresh basil leaves
3 tablespoons olive oil
6 garlic cloves minced
1 tablespoon fresh lemon juice
Parmesan cheese, fresh grated
FOR BREAD:
2 lbs Ciabatta bread
garlic or herb seasoned olive oil
6 whole garlic clove

SAUCE
Dice or chop onion.
Stir into diced tomatoes. Add garlic, lemon juice and olive oil. Chiffonade fresh basil. Mix together all ingredients then salt to taste. Sprinkle in Parmessan cheese to garnish and set aside.

BREAD
Slice ciabatta bread into 3"x4" slices approx. 1//4 inch thick.
Brush with olive oil on both sides, grill or toast in paninni machine.
Slice open garlic clove and rub onto toasted bread.
Serve along side of pomodoro sauce.

serves 25

photo chefrenee

Not only will I have my own crop this year, I found a great little secret farmers market in Orange with great produce to hook me up with the best tomatoes the local farmers grow... This one is mine, get your own. I'm kidding.

Check it Orange Home Grown Farmers Market it's on Saturdays in Old Town Orange, CA

For the Caprese Skewers

If your shopping at the Orange Home Growers Market you'll find Baba Foods has the great little fresh mozzarella balls, the size of a large grape.
They are already marinated so just slide them on a
6" skewer with small tomatoes, add some basil
and you have a perfect appetizer.

It might be still a little early for really good tomatoes, in fact the gloom is making it tough to take good photos, but get your recipes ready, they'll be back.

Judgement Day, Last Call For Snickerdoodles

2011-05-22T12:15:00.000-07:00

Yesterday was JUDGEMENT DAY, or judgement day.. I'm not sure if you capitalize that? I'm not poking fun, just thinking about how if it is truly the beginning of the end, why am I working instead of... say, *shoe shopping?

Other people had to work yesterday too because Judgement Day was also moving day. A business client was moving into a their new building so they needed a hearty sustenance.

I prepared a carb loaded lunch for the job;

Lunch For An Apocalypse

chicken salad sandwiches with cranberries and almonds

potato leek and cheddar soup

pasta fagioli salad with dried tomatoes
and snickerdoodles

If this was possibly their last meal..it darn better be a good one!

My rule for catering for people you don't know, it's good to follow this plan;

1. One item containing meat and it should be chicken,
2. One item meat free, but dairy is okay.
3. One item meat free, dairy free, (okay, I did add some parm on the pasta salad, but just on top).

Not a rule, but if you could only serve one dessert thing, go with Snickerdoodles.

If it's JUDGEMENT DAY, do you need rules?

Kym Clark Hampton decided to put the diet on hold, her exact words, "I put two quiche in the oven" that's the spirit Kym!

Richard played a joke on me...(YES! Richard!) He faked a rapture vanishing by laying out cloths on the floor.

More Judgement Day humor, Debbie Dubs and friends spent the day contemplating Zombies...

My favorite comment was SlapFish Chef Andrew, who described timing, "‎6 pm in each time zone. They say it is a rolling rapture, so if you don't hear anything by roughly 6 am tomorrow... "

* This was Florentina Lile's idea, she mentioned it on Facebook and I said,"hey why not shoe shopping?" Not that I need shoes... but it is Judgement day...

Last Call For Snickerdoodles

Ingredients:

11 ¼ cup flour
1 ½ teaspoon baking soda
1 ½ teaspoon cream of tartar
½ teaspoon salt
3 cup butter
6 cup sugar
6 large egg
¾ cup milk
3 teaspoon vanilla

Directions:
Stir together flour, soda, cream of tartar and 1/2 teaspoon salt.
Beat butter for 30 seconds; add the 6 cups sugar and beat till fluffy.
Add eggs, milk and vanilla; beat well.
Add dry ingredients to beaten mixture, beating till well combined.
Make Cinnamon and Sugar mixture (9 tablespoons sugar, 3 teaspoons cinnamon) to sprinkle on cookies.
#40 scoop for mini cookies, 5x6 on sheet pan bake 5 minutes.
#24 scoop for regular cookies, 4x5 on sheet pan bake 8 minutes.
Flatten slightly and sprinkle with cinnamon and sugar mixture, or until lightly golden brown.
I think this makes 198 cookies, I am a caterer.

Mushroom Galette ( a post in reverse)

2011-05-15T16:39:00.000-07:00

and we ate every bite.
in a mug not a bowl because it was a good day for a mug,
Hot tomato soup as it's companion,
made with the rich mushrooms, some garlic, thyme, rosemary asiago and dried tomato.

but I settled on a galette,

or pizza,

thinking omelette,

Thinking on pasta,
and fast!

so I hurried home to make something spontaneous and glorious for my family,
I couldn't wait to eat them,

I found these mushrooms- remarkably beautiful, with an earthy soft scent, exotic and intriguing ....

Like me, they ignored the sky's gray attitude, sipping coffee while cradling bags of organic treasures.
Fresh with enthusiastic vibe, oh! and parking.... don't you love great parking?
Pop up village at a vintage packing house full of other very eager upbeat marketeers.
I found Orange Grower Farmers Market Saturday, on Cypress Street in Old Town Orange.

Farmers Market Mushroom Galette with Rosemary Asiago, Thyme and Dried Tomato
Basic pie pastry;
1 1/4 cups all-purpose flour
1/4 tsp. salt
1/2 cups unsalted butter, chilled and cut in little pieces
1/4 cup ice water
Topping
12 ounces fresh mushrooms, such as crimini, oyster and shiitakes
3/4 cup red onions, sliced
2 garlic clove, minced
1/2 teaspoon chopped fresh thyme
2 teaspoons Dijon mustard
1/4 cup sun dried tomatoes packed in oil
6 ounces Asiago with rosemary or other good herb infused semi soft cheese
2 tablespoons olive oil
Pastry
1. In a chilled bowl, combine the flour and salt. Cut in the cold butter a pastry blender, until the mixture resembles coarse meal.
2. Create a well in the center, add a few dribbles of the cold water, mix with your fingertips, repeat with the remaining water until flour is incorporated and a soft dough is made. Form dough into a ball, careful to not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. Roll out into a 12' circle when ready, can be made ahead and kept frozen.
Topping
1. In a large fry pan over medium heat, add the oil, then the onions, saute stirring occasionally, about 3 minutes. Add the garlic, continue to cook, stirring, for 1 minute more. Increase the heat to high, add the fresh mushrooms, and saute until the mushrooms are tender and any liquid they released has completely evaporated, about 5 minutes. Remove from heat and cool.
2. Place pie pastry on an ungreased baking sheet. Spread pastry with Dijon mustard and thyme, add the cooled mushrooms mixture over the dough, slice and lay cheese over the top up to1/2-inch from the edge. Make a border by folding over the mushrooms and cheese 1/4 inch, pleating the edge to make it fit.
3. Bake until golden brown, in a preheated oven at 375°F, 30 minutes. Remove from the oven, let stand for 5 minutes, then slide galette onto a serving plate. Cut into wedges to serve . Serves 4-6

Eat Your Babies, I do

2011-05-08T22:17:00.000-07:00

"Don't even bring a menu... please, just bring me a one egg omelette, with vegetables no cheese no salt. One piece wheat toast no butter and black coffee. If you don't mind, take the cream, sugar and jam off the table and bring the check before I change my mind."

Okay, not there yet but so close.

So close to saying that every time I go out. Close to shunning hash browns and blowing off gravy. Close to easily choosing healthy over...well, the way I have been eating.

My BIG idea? "Surround thyself with great ingredients" (BTW, careful when you say that in a in a deep booming voice or you can startle yourself, I just did) Create meals with fresh tasty fruits and vegetables that just taste good and are from a reliable source. Grow it yourself, shop at a farmers market or find a great produce company.

These are babies from Melissa's Produce. Beautiful and They taste good too!

Melissa's baby summer squash, love a really hot pan, some herbs and Parmesan cheese

These darling babies need very little attention, just someone to love them, like I do.

Baby Kiwis are like large grapes. They are kid friendly and make an excellent snack. The great thing is, they don't have all the fuzzy stuff on their skin like regular kiwi.

Mini cauliflower are tender and not scary when they are little

Steam um and add a little fresh lemon and pepper

Preserve Some.

Then enter in the fair!

http://www.ocfair.com/competitions/

Our Fortunes, told by cookies

2011-05-06T20:31:00.000-07:00

May 6, 2011

mine

Now is the time for peace in your life. Go along with others ideas.

my sons

Your ability for accomplishment will follow with success.

my husbands

You will soon witness a miracle.

I believe in cookie wisdom.

Happy 14th Mothers Day to me!

Melissa's Produce- Coconut and Tour

2011-04-17T22:25:00.000-07:00

If you couldn't play hooky last month and join the OC Bites "Taste Of The Seasons" Melissa's produce tour and lunch, you missed a delightful day. Melissa's 280,000 square foot mammoth facility in Los Angeles is for me, a foodie theme park. Seriously... for fresh fruit and vegetable lovers, "Melissa's World" (that's what it would be called if it was a theme park) is the happiest place on earth.

At Melissa's we were treated to a great lunch prepared by talented Chef Tom Fraker and Chef Ida Rodriguez. The food was prepared in the beautiful, well equipped test kitchen from recipes in the Melissa's Great Book Of Produce and Everyday Cooking, by Cathy Thomas.

Next came an informative fruit and vegetable talk by brilliant produce guru Robert Schueller. During the questions and answer portion Robert awarded me a fresh coconut. We all got lovely hair nets to wear for the Melissa VIP tour through the immaculate warehouse.

The care that Melissa's takes to bring unique, fresh and organic produce to consumers is impressive, but what impressed me most was the company. Melissa's Produce is well run, organized, clean, speedy, with an unparalleled attention to quality. Best of all, Melissa's people are good people they make you feel like family.

Now about that coconut ...

Without reading directions, or any previous experience, this seemed to be the best way to get into the coconut. I screwed in the corkscrew wine opener to create a hole and poured off the liquid which yielded 2 cups by the way of thin opaque coconut water.

Next I tapped a 10" chef knife into the top and turned it to crack the shell.

I made that sound easier then it was. The coconut opening stunt was preformed on a sturdy butcher block, accompanied by serious curse words.

Don't ever let your kids do this...
Be cautious about doing it yourself!
Honestly, I can't believe I didn't cut off my arm.

When you get inside you find gold. Just kidding.

It's not gold but thin coconut meat that resembles custard but isn't.

The soft interior is silky, delicate and mild.
There isn't much only about 1/4 cup.

But what do you do with 1/4 cup of fresh coconut?

You get out the blender.
You ice glasses.
You send your husband to the store for rum.

Melissa's star fruit is nice too.

CHEERS!

I Wish I Could Eat My Quick Penne with Spicy Shrimp!

2011-04-11T10:20:00.000-07:00

Cooking healthy, fast and easy meals for your family is a challenge. Creating a dish when your allergic to it is even more challenging. I know this because sadly, I am one of many people with an allergy to shellfish. Just because I cant eat it doesn't stop me from from cooking shrimp for others (although it's kinda like sculpting while wearing a blind fold) I chose shrimp for my cooking class because it's perfect for getting a healthy meal on the table in record time.

It's smart to keep a bag of shrimp on hand for quick meals. If it's purchased frozen and kept frozen shrimp can be stored a few months but should be used before four. The 40-50 size (count per pound) is a perfect size for this dish, purchase it uncooked, peeled and deveined.

Pasta is another ingredient it's good to have on hand for homemade fast food. I used penne in this recipe, but farfalle is also a nice choice. I like low fat sour cream instead of heavy cream to lighten the recipe up a bit and frozen peas are an easy vegetable addition. If you don't cook with alcohol, flat cream soda is a good replacement for Sherry.

This is the third recipe in the "Meals In Minutes" series from a cooking class I taught at the Yorba Linda Library last month. I hope you enjoy, Quick Penne with Spicy Shrimp, Peas and Garlic it's simple and delicious (so I hear). My family, thankfully helped me test it and class attendees liked it too.

Quick Penne with Spicy Shrimp, Peas and Garlic

2 tablespoon olive oil
8 ounces penne pasta
1 pound shrimp
1 each shallot, chopped
4 clove garlic, minced
1 teaspoon red pepper flakes
1/4 cup sherry
1 cup chicken broth
8 ounces sour cream, low fat
½ cup peas
1/2 cup parmesan cheese
1 teaspoon salt
2 teaspoons fresh Italian parsley chopped

Cook pasta in boiling salted water about seven minutes, until al dente. Drain and set aside.
Over high heat in a large skillet (12-14 inches) add 2 tablespoons olive oil , shallot and garlic. Cook until shallot is translucent.
About 30 seconds add shrimp and chili pepper, cook about 2 to 3 minutes until they start to turn pink, then remove shrimp.
Carefully pour in sherry, whisking up any bits on bottom of the pan. When sherry is reduced by half, add chicken broth and bring to simmer and whisk in sour cream and parmesan cheese until incorporated.
Stir in shrimp, peas, pasta, salt and pepper to taste. Cover and let set for 3 to 5 minutes. Before serving stir in parsley.
Serves 4-6

Tom Cruise You Missed My Cannellini Bean Salad

2011-04-04T11:34:00.000-07:00

I 'm not normally star struck, but when I heard Tom Cruise and Nicole Kidman were on the guest list for Jennifer's wedding, I have to say, I was a little excited. Not just about the slight chance that movie stars might make it to the celebration, but some of the dishes planned were new to me and deliciously exciting as well.

Jennifer is my friend Rita's daughter, she comes from a beautiful family with great taste in food and chose a rustic Italian menu for her October 19,1997 reception. Jennifer worked for Tom Cruise and Nicole Kidman, when the day came and they couldn't make it, I was a sorry but glad too. Catering Jennifer's wedding, I had been officially introduced to cannellini beans and thanks to her suggestion, I am a huge fan of the resulting Tuscan style salad.

Cannellini beans are very popular in many types of Italian cuisine, especially Tuscan dishes.They are creamy, silky, tender, and have a traditional kidney shape. The cooked beans have a slightly buttery nutty taste and mild earthiness, they have a relatively thin skin and tender, creamy flesh. They hold their shape well and are one of the best white beans for salads and ragouts.

Cannellini beans are large white beans, about 1/2" long, with a firm texture and skin. Simple preparation is all that is required. A staple of minestrones, fagioli's, and salads, cannellini beans have many health benefits: low in fat, high in protein, high in fiber, minerals, B vitamins. Cannellini are versatile, affordable and enhance many dishes. They have a long shelf life, for a quick meal keep a can on hand for a quick meal.

I used my favorite cannellini bean recipe and added a lemon herb chicken breast for the cooking class I taught on March 26. It's a great dish, quick, easy and delicious. Tom, Nicole, I bet your sorry you missed it!

Easy Lemon Herb Chicken

and Cannellini Bean Salad

(makes 4 servings)

4 each chicken breast, 4 ounces each

2 teaspoons dry Italian herb blend

4 ounces spring mix lettuce

1 can cannellini beans

½ small red onion, thinly sliced

4 leaf basil, chiffonade

1 small roma tomato, diced

2 small lemon, juiced

3 tablespoon olive oil

1/4 cup feta cheese, crumbled

1 clove garlic

salt and pepper

1. Season chicken breast with the juice of one lemon, salt, pepper and one tablespoon dry Italian herb blend and 2 tablespoons of olive oil.

2. Grill chicken over medium heat, four to five minutes per side or until internal temperature reaches 165 degrees. Set aside.

3. In a medium bowl combine thinly sliced red onions with lemon juice, olive oil, salt and pepper to taste.

4. Crush and add garlic, beans, tomatoes and basil.

5. Toss to coat-fold in feta cheese.

6. Slice chicken, serve over bean salad and spring mix lettuce.

If cooking cannellini beans from dry
Soak the cannellini beans overnight, then boil them for at least 10 minutes. Reduce heat and simmer about 1-2 hours or until tender. Boiling removes toxins that can cause gastric discomfort. Salt should be added at the end of cooking as it can toughen beans.

A special thank you to The Friends Of Yorba Linda Library for sponsering

Meals In Minutes, Saturday March 26, 2011 at 2:00 pm in the Multi-Purpose Room

18181 Imperial Hwy. Yorba Linda CA. 92886

Frittata, It Will Make You An Egg Fan

2011-03-27T10:40:00.000-07:00

I am not an egg person. Most likely because as a young girl, I had the egg gathering chore on my family's urban farm. Our farm was a chicken utopia, where hens and an a few roosters not only lived free range, but it tried to find ways to out smart us. My dad set up a neat little row of straw padded nesting boxes for the roaming hens to lay their eggs, but they didn't always agree to it. Often they would find a secret new spot around the barn, make a nest and hide the booty.

Part egg gather/ part detective, I would hunt down wayward nests and turn the contents over to my mom, the cook. Sometimes if the nests went undetected for a while, the eggs would develop into something "not so pleasant" in the frying pan. Needless to say, after a few egg incidents, I grew disinterested in eating them for years.

That changed when I got older and learned to make a few dishes that even a non egg lover could love, like quiche, omelettes and frittata. Frittata is like an open faced omelette, but I like my eggs "done" so the method of cooking it on both sides appeals to me. I also love how versatile the frittata is, and how quickly you can get a meal made with very few, inexpensive ingredients.

In my cooking class at the Yorba Linda Library Saturday I demonstrated this delicious and easy spinach version. Some frittata recipes will have you turn the oven or broiler on to finish the top, but I flip mine over and back into the pan, to avoid another step. As I explained in class, there are countless goodies you can add to a frittata, use this recipe as a template, and try different vegetables, meats, beans, or leftover rice or pasta.

Hope you enjoy!

Simple Spinach and Goat Cheese Frittata
8 large eggs
salt
1 tablespoon olive oil, or canola oil
3 each scallions, thinly sliced
6 ounces baby spinach leaves
1 ½ ounces sun dried tomatoes, packed in oil
2 ounces goat cheese, crumbled
black pepper, grinder

Break eggs into a large bowl. Add a couple pinches of kosher salt. Whisk eggs, beating to incorporate some air (about 30 seconds).

1. Remove tomatoes from oil and finely chop.
2. Over medium heat, place a 12 inch non stick skillet. Once heated add 1 tablespoon of olive oil and scallions and cook for a few seconds.
3. Stir in sun-dried tomatoes and spinach. Cook just until spinach wilts.
4. Use a spatula to position spinach mixture evenly over bottom of pan.
5. Pour eggs over spinach. Gently move eggs and spinach across bottom of pan with heat resistant spatula.
6. Lift at edges of egg mixture with spatula, so uncooked eggs move under to bottom of frittata. If needed drizzle additional oil around outer edge of pan if eggs start to stick.
7. When eggs start to set, slide frittata on to a flat platter, then carefully invert back into skillet to help cook other side.
8. Arrange goat cheese over the top, sprinkle with a couple pinches of kosher salt and three to five grinds of black pepper.
9. Remove from heat, cover and allow to stand two minutes. Slide onto platter and cut into wedges before serving. Serves 4

Up next- Easy Lemon Herb Chicken and Cannellini Bean Salad

Baby, You Might Need A Shower

2011-03-09T21:05:00.000-08:00

"Lawzy, we got to have a doctor. I don't know nothin' 'bout birthin' babies"

Prissy, Gone With The Wind, 1939

Fifteen years ago, I knew nothing about babies. A month before my son was born a lovely shower was held in his honor. The highlight of everyone's afternoon was during gift unwrapping time when I held up what I now understand is a bib and proclaimed... "Oh, look a darling little apron!"

Later, when the laughing subsided, I learned there were many, many more baby things I was clueless about. Having catered bundles of them, baby showers I do know.

Serving from the kitchen island, photo rfontes

First there is no set rule for when or where showers are to be held, but typically they include refreshments. Depending on the time they are held they can be simple cake and punch affairs or include a full meal.The number of guests, budget and style of the shower help determine what menu a host offers. Most showers I have catered are brunches, luncheons, and teas.

The following is a menu for a luncheon for about 35 guests catered last year

baby shower menu

mandarin chicken salad with wonton ribbons and sesame dressing

greek salad with julienne turkey

and lemon vinaigrette

creamy shell pasta salad with fresh spinach and yogurt dressing

grand mariner fruit salad

fresh baked zucchini bread

variety of tiny bite sized desserts

Salads make a beautiful presentation, photo rfontes

Shower Fare

Classic menus for breakfast and brunch include quiche and other baked egg dishes. Crepes, Belgium waffles or French toast, salads, fruit and pastry are also popular. Lunches typically feature a light entree or entree salad. Palm sized sandwiches or sliced cold cut trays, prepared salads, cake and cookies. Teas are known for small sandwiches, petite sweets, and scones.

Petite sweets and chocolate dipped strawberries, photo rfontes

How To Turn Up A Shower Menu

While the above classic menus are great shower offerings, consider serving your own creative dishes or something unique and memorable. Here are some ideas to get the ideas flowing;

Dim Sum breakfast

DIY decorate a cookie or cupcake station

Soup Bar

Tempura and stir fry

Tapas menu

A variety of fondue

Mini Dutch potatoes with toppings

Tiny burgers or mini chicken sliders

Wrap sandwiches or stuffed pita

Luau style lunch

Unique foods like baby Kiwi

Baby Kiwi?

I interrupt this post to bring you a cool new, well new to me, fruit variety- baby kiwi. I just learned about them from Melissa's Produce. Fuzz-less grape like beauties you can just eat as is.The babies are here for a short time, tasty, sweet and oh, so fine!

Melissa's Baby Kiwi, photo rfontes

Baby Shower Basics

Hold a baby shower about two months prior or about a month after a baby is born, invitations should be mailed. In the past, baby showers were women only events given for the family's first child.Today, it has become common to hold showers for subsequent or children, and invite men as well. Showers are still considered adult functions unless it is held after the baby is born then baby is the guest of honor.

The term shower is in reference to the gifts which are "showered" on the mother- to- be. The purpose is to set the family to be up with the essentials they need for baby care, this is one occasion guests must bring a gift, (typical gifts related to babies include diapers, clothes, and toys) which are opened during the party. Since a baby shower centers on gift-giving, it is arranged and hosted by a close friend at their home or suitable location.

I think, at a child's birth, if a mother could ask a fairy godmother to endow it with the most useful gift, that gift would be curiosity.
-- Eleanor Roosevelt

Menu, Plans and Beignets For Mardi Gras

2011-03-06T19:31:00.000-08:00

Mask and beads are part of Mardi Gras flair, photo by rfontes

One day I'm going to get to New Orleans for Mardi Gras, but it won't be this week, or this year. No, this time like the 40-ish years before it, I'll stay at home and miss the ball. I must have been Cajun in another life (if there is such thing) because I find myself naturally hungry for sensuous spicy food in enormous portions.

I am not alone, it's easy to get stirred by all the colorful pageantry, the swing of the music and intoxicating atmosphere of the annual "Fat Tuesday" celebration. Mardi Gras, French for "Fat Tuesday" is the traditional pre-Lent kick off that translates to "bawdy fun" in many languages. The magical medley of glitz and indulgence makes Mardi Gras a popular party theme. If nothing else, a great excuse to blow off the last day's of winter and entertain in a style that never goes out of style.

I dusted off a few pictures I thought I would share along with the menu of a Mardi Gras celebration I catered a few years ago. Maybe it will inspire you to have your own fling, if not this year...soon!

Salmon platter with a Cajun spice crust, crab claws and shrimp, photo by rfontes

menu for a mardi gras

bayou bounty seafood display

shrimp, crab claws, clams, mussels, and poached salmon

rajun cajun cookout

blackened chicken breast

spicy grilled louisiana sausages

french quarters jambalaya

dixie land salad with honey mustard vinaigrette

mardi gras fruits with bourbon sauce

french baguettes

dessert

crepes with drunken bananas

grand mariner spiked strawberries
fresh beignets and coffee

Colorful buffet for a festive party, photo by rfontes

Guest tables in fun colors with beads and glittery centerpieces, photo by rfontes

Beignet is cajun french for "French Donut". Cafe Du Monde in New Orleans popularized this tasty, classic Cajun treat.

Beignets
1 ½ cup water
¼ ounce yeast, 1-package
½ cup sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cup flour
¼ cup shortening
oil, for deep frying
powdered sugar, garnish

Put the warm water into a large bowl, then sprinkle in dry yeast and stir until dissolved. Add sugar, salt, eggs and evaporated milk.
gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening and add the remaining flour. about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your fingers. Cover the bowl with plastic wrap and refrigerate over night.
Roll the dough out on a floured board to a thickness of 1/8 inch in , then cut it into rectangles 2.5 inches by 3.5 inches with a sharp knife. Preheat oil in deep fryer to 360 degrees. Fry the beignets about 3 or 4 at a time until they are puffed out golden brown on both sides (about 2 to 3 minutes per batch). Turn them over in the oil once or twice to get them evenly brown, since the rise to the surface of the oil as soon as they begin to pff out.
Drain on paper towels and put the platter in a 200 degree oven to keep warm.
Sprinkle the beignets heavily with powdered sugar and serve hot.

Tasty Words

2011-02-27T10:00:00.000-08:00

My first serious crush on food writing started in a tiny break room at the top of very narrow stairs in Mimi's Cafe, Yorba Linda. Up in eves where the wait staff absently counted their tips complaining all the while about tight customers, lazy boyfriends and nasty cooks. I didn't do those things, I read recipes. In particular I loved the food section of the OC Register.

Thursday was the big day for the paper, the photo spread that accompanied a well thought out recipe selection was presented like a fine art piece in newsprint and food editor Cathy Thomas was the artist. I spent many a break under the slanted roof in Mimi's syrup perfumed space, savoring and snipping out articles, carefully preserving them in shoe boxes then storing them... somewhere.

Curious why I clipped newspaper food articles in the 1980's and keep them for over a quarter of a century and just store them? Me too! I rarely cooked from recipes at home nor did I work them in the menu of my fledgling catering business, I simply read and kept them.

The answer came at the OC Bites luncheon (a gathering of food friends who love to eat, live, grow and write about it in Orange County Ca.) and book signing with Cathy Thomas earlier this month. In her comments Cathy explained the details of how she writes so people can see, taste, hear and smell the object of her writing. Good food writing is an art as well as a gift to readers. It is more then a useful recipe, it's more like a crash course on food they may have never experienced.

Cathy wrote, "A ripe mango will yield to slight pressure between your hands. Often the skin will show a blush of either red or yellow-orange. A loose or shriveled skin is a sign that the mango is past it's prime", if a reader was unfamiliar with mangoes, they could now feel comfortable shopping for one.

At the luncheon, Cathy shared her newest cookbook, "Everyday Cooking with Organic Produce" featuring Melissa's (very fine) Produce. Cathy continues to write in such vivid detail, you could nearly taste her words. Speaking of taste I will share the recipe for the salad I made for the luncheon with apricots from Melissa's as some of you asked, so I finally set down and wrote it out...I'll also put it on my blog, Fresh Ideas. Please visit my friends Chef Louise and Chef Debbi on their blogs too, for more tasty writing.

Orzo and Wild Rice Salad with Grilled Chicken Apricots and Pecans

1 cup wild rice
4 cups water
1 pound orzo pasta
1/4 cup canola oil
1/4 small red onion thinly sliced
2 3oz Packages Melissa's dried apricots sliced
1 cup toasted pecans
1 cup Fetta cheese
1/2 cup chopped celery
1/4 cup chopped flat leaf parsley
1/4 cup chopped fresh basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Dressing
1/4 cup red wine vinegar
1/2 cup apricot preserves
3/4 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/8 teaspoon fresh ground pepper
1 teaspoons dried basil
2 teaspoons hot pepper sauce
3/4 cup extra-virgin olive oil
Chicken
2 pounds boneless chicken breast
3 Tablespoons canola oil
season with Melissa's Italian Herb blend

Directions

Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, refrigerate until cold.
Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, stir in canola oil and chill.
Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, apricots, celery, parsley and basil. Season with oregano, salt, and 1/2 teaspoon pepper.
In a separate bowl, whisk together the vinegar, preserves, mustard, garlic, pepper sauce, 1/8 teaspoon pepper, and dry basil. Slowly whisk in the olive oil until emulsified. Stir 3/4 the dressing into the pasta, and refrigerate 2 hours before serving.
Before serving, grill chicken, cool and slice. Stir pecans and fetta cheese into salad. Arrange sliced chicken over pasta and drizzle with remaining dressing. Serves 24

Tacos, Cupcakes and Sunshine Wedding Reception

2011-01-26T16:00:00.000-08:00

January is not a typical month one plans an outdoor event. If you live in most places in America unless you wear a parka, I'd imagine an outdoor wedding reception is kinda out of the question. Even in California you can never really guess the weather. This year torrential rains at the end of December were followed by high winds in the first weeks of January. One might say, Southern California was washed, blown dry and set the most beautiful day on record.

For newlyweds Erin and Brandon not only the weather was unusual, nearly 100% of invitees responded for the January 15, 2011 event (only seventy percent of invited guests usually attend). The beautiful mid day reception was held at the brides sisters home for family and friends the week following the couples marriage in the Dominican Republic.

Erin and Brandon's Wedding Reception Menu

160 guests

ceviche style shrimp cocktail

jalapeno cheese spread with crackers

asadero quesadillas with fresh mango salsa

carne asada and spicy chicken tacos

south american grilled vegetable salad with queso fresco and pepitas

cilantro dressing

spanish rice

pinto beans with sofrito

tortilla chips
salsa ranchera, salsa verde, pico de gallo, fresh cilantro, onion and lime

Appetizers include chef prepared quesadillas, shrimp cocktail and cheese, served inside on the converted pool table

Wedding receptions held at lunch time, should be lighter with simple dishes and nicely presented. Here the bride and groom chose a menu they loved and knew would be popular with their guests. The hosts pool table was covered with plywood and linens to create a large indoor double sided serving area. There the shrimp was served in a cool but spicy tomato sauce with lots of fresh lime juice and avocado. The zesty jalapeno cheese spread was molded into a ring shape and served with crackers. Guests enjoyed the chef prepared quesadillas, they had a sweet and spicy mango salsa to go with the mild cheese.

The bride chose flourless chocolate cupcakes and the groom had his own special Spiderman ice cream cake to share

the simple lunch menu featured fresh made tacos

Beef and chicken tacos make for a casual, tasty lunch. We served the tacos traditional style, with double tortillas and flavorful salsas. I cooked vegetables quickly over a hot grill so they would stay crisp and vibrant in the colorful salad. Sofrito is a concentrated seasoning borrowed from Caribbean cuisine in the pinto beans to brighten the flavor.

Salad preparation starts with vegetables on the grill

South American Grilled Vegetable Salad with Queso Fresco, Pepitas and Cilantro dressing

We used rented square tables to add an interesting shape in the angled yard. The aqua swirl cloths were such a great color, shinny and bright. Using wooden chairs keeps the feeling relaxed and comfortable while crisp white plates and napkins make the setting fresh. The florist assembled the perfect mix of blooms and citrus, displayed in creative containers with the couples pictures circling the base.

Trends 2011 Menu and Catering

2011-01-23T08:19:00.000-08:00

More on what we will see in catering and on the menu in 2011. There is no doubt that the march is on to put better things on our plate and into our bodies. This isn't a new idea, but it is a continuing trend gaining momentum and excitement. Caterers and Event Planners will create menus around seasonal, fresh ingredients, from sustainable sources and styles of service that showcase these dishes. Comfort foods, homemade and even homegrown are popular.

Here are 7 trends and ideas to consider when planning your events in 2011;

1. Fresh, seasonal and unique- Chefs will market more frequently for freshness, choosing ingredients from farmers markets, their own gardens or stands. They will make organic choices even when prices are higher. Purveyors are finding open minds abd are bringing more exotic fruits and vegetables to the market.

2. Vegetables move to the center of the plate- As people learn to add variety and balance to there diets, meatless meals are gaining acceptance, even from meat lover's, Hearty vegetable salads feature grilled corn, broccoli and heirloom tomatoes. Stews are chock full of vegetables like butternut squash and Lima beans. Don't be surprised if the salad bars return to luncheon events!

3. Entertaining foods will draw from the past
Event menus will often feature upscale comfort foods but in smaller portable portions for easy service.

We will see more twists on the classics, like baby chicken pot pies, bbq pulled pork parfaits, mini meat loafs, pasta-tinis, mac'n cheese squares and sliders in every flavor.

4. Both brunches, and casual cocktail events are popular- Backyard brunches in a relaxed family setting will become the place to serve; sweet and savory crepes, French toast, pancakes and mimosas.

Cocktail events in 2011 will continue to feature an eclectic tapas style dinning. This year globally infused dishes including Korean and Middle Eastern flavors will inspire menus.

5. Cooking class and guest chefs entertain- In the new climate of foodies and fans of Food network, hands on cooking class style events are creating a great way to entertain.

Hosts hire local or popular chefs to come out to their parties to prepare a signature dish, a new kind of wow.

6. Food Trucks and Specialty Shop Fare- Creative gourmet food trucks now offer party catering and can create a buzz at an event. One of a kind foods prepared or served on site by specialty food shops like, Kettle Corn or Dippin' Dots make memorable food stations.

7. Desserts go retro- Pies will be the #1 dessert choice for 2010. Cupcakes are still popular, but we will also see individual pies, flourless chocolate cakes. and old time favorites like homemade Whoopie Pies, Ding Dongs, and Snow balls. Do it yourself 'Smore set ups and candy tables replace the "been there, done that" chocolate fountain.

For weddings, many brides are returning to butter cream frosted cakes. They are also choosing or adding individual desserts in place of the cake.

Spot any trends? Trying anything new this year? Drop me a comment, I'd love to hear!

2011 Trends in Entertaining

2011-01-10T13:56:00.000-08:00

Projected image of Happy New Year

Like the wedding tradition of something old, something new, something borrowed and something blue, 2011 has a bit of all of that and more. Events this year are comfortable, informal and active. Color schemes favor several shades of blue with orange and green accents. Catering is creative, fresh and simple with retro and global dishes on the menu. Overall foods continue to be healthier, from sustainable sources, homemade and often homegrown.

In this post we will look at entertaining. New or new to you, you can plan a party in style by embracing some of the following ideas;

1. Relaxing lounges welcome guests- Comfort is in, so set your event with comfy seating. At home, instead of stowing couches in the garage for stiff rental chair seating, make them the centerpiece of the room. In good weather, bring furniture out to the patio or lawn. If your event is off site, creating a lounge area in a venue adds a warm hospitality. Couches, easy chairs and coffee tables are now available to rent from the better party companies.

Photo Signature Party Rental, Santa Ana, CA. http://www.signatureparty.com/ party rental

photo source apartmenttherapy.com

2. Varied size tables and eclectic chairs for informal seating- Table sizes and chairs are mixed, reinforcing the relaxed spontaneous look. Long classic banquet tables are back, set beside smaller square and round tables. Various table heights create a borrowed feel from as tall as bar height with an arrangement of stools to coffee table style. Chairs are in simple, eclectic and vintage when possible.

photo source apartmenttherapy.com

3. Table Settings are simple, fresh and or lovingly reused- Linen are artfully mixed with runners and place mats. Basic white rim china for elegant look, more casual events will creatively use mixed vintage plates or rustic pieces and recycled vessels such as jelly jars for beverage glasses. Old fashioned elegance returns to wedding place settings.

4. "Do it yourself" decorations- Create centerpieces from natural items like shells, herbs or live succulents or showcase items from personal collections for smaller events. Contained centerpieces like single blooms or candles in covered glass containers or lanterns are reusable and easy to do yourself.

For floral arrangements, low centerpieces concentrated colors and stunning suspended creations.

Photo Food+Flower+Style http://www.foodflowerstyle.com/events/

Photo Fresh Ideas Event Services, Orange County, CA.

Over head decorative canopies are still popular, even indoors to add structure and intimacy to an area. These can be swagged with fabric, strung with carnival lights, lanterns, branches and homemade garlands.

Vibrant Table, Portland Oregon

5. Cool color - Colors that lead in 2011 are blues; navy, turquoise, slate, periwinkle and cornflower. Orange; coral, apricot, and burnt red orange. Cool pinks, camel, buttercup, smokey violet and bright olive are also invited to the party. Metal tones show age like brushed golds, antique silver, pewter, and tarnished brass and copper. Natural white, dark taupe and softer not so black- black.

6. Earlier party time- Events will see the light of day as more hosts will plan daytime functions. Brunches, lunches tend to keep costs in check by offering lighter fare limited or no alcohol and saving on event lighting. Outdoor events are more popular then ever many hosts choosing their own backyards find it economical and more personal.

photo source pixelache.ac

7. Action Entertainment- Bands and Dj's that interact with the audience, inviting guests onto stage or performers who step into the crowd to entertain. Band and Dj combos offer more seamless entertainment. Vj's offer video clips and special effects combined with music.

Oh and there's more, I'll be back, with more post on catering and menus this year until then, @chefrenee is sifting through the pile on desk to replace the 2010 calendar.

How I Won, Even If I Didn't Win

2011-01-02T21:00:00.000-08:00

I have never entered a recipe contest before, that may surprise you but actually there are many things I've never done before, like ski, scuba dive or vacation in France, (only because I haven't gotten to them yet). About a month ago, I read about a contest, hatched an idea, developed the recipe then entered my first competition and... didn't win.

The contest was for a well known sausage company, I won't bother with the name, not that I'm a sore loser, but really you could use any favorite brand of sausage for this dish so why use their name if they aren't acknowledging mine? Okay that sounded a little bit sore, but honest I'm not hurt, I'm actually proud of myself for trying something I've never done before and that makes me feel like a winner.

There was a substantial cash prize for this recipe contest and the part of me that needs to put food on the table wouldn't have minded the money, but this wasn't the only motivating factor. I wanted to follow through on something at a time where everything feels like it's in a holding pattern, like work, shuttling kids and the daily loop of laundry and dishes that never conclude.

I've seen these contests before, got excited even giddy at the idea of entering then fizzled out, but this time I didn't. I took the ingredient, Italian sausage (heart healthy and all) and tried to create an interesting, fairly easy, delicious, prize winning dish. Maybe the idea of sticking a sausage in a piece of chicken wasn't original, could be the contest winners recipe was really outstanding or possibly they missed my entry in the huge pile (later when they find it they will be very sorry).

Winner or not, I enjoyed the process of competing and my family enjoyed the Italian Sausage Stuffed Chicken (even tough they had to repeatedly eat my tests). I'll take their compliments, after all, they're the best trophy of all.

Italian Stuffed Chicken Medallions

6-7oz Chicken Breast

6 Italian sausage links

2 cups seasoned Italian bread crumbs

1cup all purpose flour

2 eggs beaten with 2 tsp water

28 oz marinara sauce

8 oz mozzarella cheese

Fresh Pasta Pomodoro

12 oz thin spaghetti

1 1/2 c fine dice ripe tomato

1/2 cup fine diced sweet onion

4 cloves fresh garlic chopped

1/3 cup fresh basil chopped

1/2 tsp dried red pepper flake

1/4 cup olive oil

Salt and pepper to taste

For Chicken
Preheat oven to 375 degrees
1. Butterfly chicken breast, cover with plastic wrap and pound gently with a meat mallet to an even 1/4 inch thickness.
2. Lay a sausage link on center of each breast, tucking and rolling chicken around it, secure with tooth picks if needed.
3. Roll each stuffed chicken in flour, next in beaten egg and finally in bread crumbs (discard all unused flour, egg and bread crumbs)
4. Heat oil in a skillet and fry each prepared breast turning to brown.
5. Place chicken in a baking dish finish in oven until internal temp reads 165 degrees (about 15 minutes)
6. Slice and serve over pasta with hot marinara sauce and topped with mozzarella cheese.

For Pasta
1. Saute onions and garlic with olive oil and dried chili, turn off heat.
2. Stir in diced tomatoes and basil. Season to taste with salt and pepper.
3. Follow directions for cooking pasta, drain.
3. Toss hot pasta with fresh sauce.

All I need For Christmas, I already have

2010-12-19T14:40:00.000-08:00

Colander, a place to rest your chicken

I remember reading somewhere that before your children write a list of what they want for Christmas, it's good to have them write a list of what they already have. This hasn't been tried at my house yet, but maybe this is the year. I secretly hope that home, and being loved would top the list and not the Wii.

As I look at a copy of the Sur la Table Holiday Gift Book,( also known as cooks porn) resting next to me, with pages carefully marked to everything I want, I realize it's nothing I really need. So, I put together my own list of what I use to cook both professionally and at home. Just so you know, appreciative family, friends and clients to cook for are at my secret top.

Here is a few of my favorite kitchen things I find impossible to live without. Most items are simple, obtainable and affordable, just what a cook needs and what I remind myself I already have!

good stuff

Sheet pans - 1/2 sheet pans they are called fit home ovens. Restaurant quality available at a supply store.

Instant read thermometer - Never try to guess the internal temp of your chicken!

Tongs - all sizes from springy heavy duty to light weight small pinchy ones. Can't have enough tongs!

Colander- simple stainless steel with feet for better draining.

Nesting glass bowls - I bought mine at Williams-Sonoma. I'm on my second set, wore the first ones out.

Standing Kitchen Mixer - I have a old white one a Kitchenaid, probably an antique by now.

High quality stainless steel measure cups and spoons - I like my set from Williams-Sonoma.

Glass measure cups - I love the 8 cup from Pampered Chef as well as Pyrex 1 and 2 cup.

Wooden spoons - classic tool, kind on pans and hands.

Neck timer - great for when you have to leave the room with cookies in the oven.

Wire whisks - wood handles are best for leaving it in a cooking sauce to keep from being burned.

Pastry brush - I don't like the plastic or silicon ones, give me a wood handle and traditional bristles.

Pastry bags and tips - I keep several sizes of each for cake decorating to filling deviled eggs.

Scoops - several different sizes, to perfectly portion meatballs, cookies and the like.

Food processor - large capacity is best, simple easy to clean is what your looking for.

Ceramic white platters, plates bowls - all sizes, best for entertaining in any season and for food photos.

Bamboo cutting board - I love how it wears.

Microplane - easy to use grater for fine zest.

Cheese knives - all sizes, essential tools for appetizer serving.

White flour sack towels - (no paper towels) a habit I developed from working in commercial kitchens.

Le Creuset - 51/2 Qt. nothing better for sauces, soup, stews.

8" Chef knife - my two favorites are Wusthof- Classic and a Shun. I had to get the Shun when prepping for a cooking demo for Alton Brown and ended up really liking it.

Le Creuset, birthday gift from my husband

My favorite item is in a class by its self a 13" old Magnalite skillet, well seasoned by daily use. Not sure where you can get a pan like that nowadays, (mine I nicknamed Serious Black) he's ugly but well loved, but has been with me about 30 years. If your reviewing your own needs, or looking for a gift for the cook in your life, I hope this list helps.

Serious Black in action

If I don't get another chance before Christmas, I wish everyone a happy and wonderful holiday season, Chef Renee.

essential cheese knives make great gifts

Christmas Catering Boat Parade Party

2010-12-15T10:04:00.000-08:00

Big surprise, it's record breaking cold back east. If you are from any of the frozen states, you may not want to know that Saturday and Sunday were balmy and beautiful here. Not that it's unusual weather for Orange County, California, but in the middle of December, guests wanted to trade their Christmas sweaters for shorts! Though snow drifts and winter scenes are holiday inspiring, good things can also be said for eighty degree evenings under swaying palms at Boat Parade Christmas Parties.

Catering a party Saturday and Sunday, was the best way for the host to accommodate their many guests in their home, that's a little tight. I set a cooking station with a butane stove on a stretch of counter space in the kitchen to prepare Black Jack Chicken Quesadillas, (tortillas filled with black beans, pepper jack cheese seasoned chicken) and fresh salsa.

Next to it, a paninni grill worked perfect to make Patty Melt Sliders with sharp cheddar, grilled onions on nicely toasted reversed french rolls.

The other appetizers were served on the dining table decorated in festive gold and red.

- menu -

black jack chicken quesadillas

patty melt sliders

crab, green chili dip with red tortillla strips

endive leaf with candied pecans, pear and chevre

spicy sausages wrapped with bacon

ginger sesame pork loin platter with chinese noodles

tri-tip steak skewers with chimichuri sauce

twice baked mini potatoes

artichoke cheese cake

Working cooking station for patty melt sliders and black jack quesadillas

patty melt sliders with grilled onions

appetizer buffet in low light

ginger sesame pork loin platter sitting on a bed of Chinese noodles

crab green chili dip with red tortilla strips

My attempt at a boat parade picture in the dark

The hostess made macadamia torte dessert and the host took guests on his colorfully lit boat to parade around the lake.

Catering a Chocolat/Chocolate Birthday

2010-11-20T19:00:00.000-08:00

At dinner with Sheri and Lucky weeks ago, we reminisced about Sheri's 40th chocolate themed birthday. Though it was a few years back, it prompted me to pull out these pictures of Sheri's party to share.

Sheri celebrated forty years on a spectacular summer night with special friends, music and food. The chocolate theme was not just about the food, it was inspired by the movie Chocolate (Mirimax Films 2000). Stars Juliette Binoche, who plays a woman who shakes up a French town with unique chocolate concoctions. There is a scene of a birthday party for the bittersweet landlord, played by Judi Dench, where the food is served family style under a canopy of lights in the early evening. This is the feeling we were striving to achieve. Frankly, my dear... I think we got it!

- menu for 40 guests -

Appetizer Table

cheese, fruits and bread arrangement

bruschetta toast with fresh pomodorro sauce

tapenade, sun dried tomato baguettes

herbed fetta cheese spread, kalamata olive croustades

handmade sausage in pastry with thyme mustard

blue cheese torte with dried cherries

Dinner served family style

grilled vegetables over baby romain with pepitas and cilantro dressing

ribeye steaks with tarragon butter

grilled lamb chops with jalapeno cream sauce

ravioli with wild mushroom sherry sauce

peruvian potato salad

rustic breads with olive oil and vinegar

Desserts Table

Kahlua chocolate flan

chocolate dipped strawberries

flour less chocolate cake

chocolate cream puffs

chocolate madness cake

biscotti and other petite chocolate desserts

appetizers before sunset

The Dining table was set under an open canopy of lights covered in ivory and saffron with deep red and chocolate accents. The flowers were simple arrangements of rich red roses and chocolate colored cosmos in heart shaped glass vases. menu items were plated on terra cotta and ceramic platters, passed and placed on the table by wait staff. The menu featured summer fresh produce and simple preparation.

dinner served family style

A bountiful appetizer display featuring fine cheese, summer fruit, savory dips and spreads that compliment rustic breads and a favorite wine. The dessert was also served on a display table groaning with chocolate overload.

decadent chocolate table

For dinner ribeye steaks were roasted rare, then grilled and dotted with tarragon. Lamb chops, also grilled were served with a bit of heat from a spicy side sauce. Heart shaped ravioli sauteed in brown butter and served with shallots and wild mushrooms cooked in sherry and cream reduction. Latin flavors in the two salads were a nod to the culture of chocolate. But more than the dishes served, the act of bringing friends to the table made everything perfect.

under a spectacular lit open canopy

More often then not, movies and favorite scenes inspire great parties. Design, theme and style of service will compliment and complete the event. Bring out the swatches, pictures and ideas you love when you plan your next event and achieve delicious results!

Sheri is treated to music by a friend

preparing foods on site

guests arriving

Better Off Red, colorful catered baby shower

2010-11-10T09:31:00.000-08:00

I imagine my eyebrows lifted a little when Pat told me the colors for the lunch she was hosting were red and yellow. Not that there is anything wrong with the colors, having become so accustomed to the traditional pastel pallet for baby showers, I was plesantly surprised.

Red is strong, cheerful, a favorite for signs and the color of love. I find yellow equally charming, it makes me think of smiley faces which is a good thing, on the day of the shower, the weather wasn't a smiley kind of day. With a moody sky overhead the choice of red, with bits of yellow, turned table linen, favors and flowers into bright welcoming beacons.

Overcast skies aside, family and friends gathered and enjoyed a lovely shower. Inside the kitchen of Pat's beautiful home, was the ideal spot to set out a simple fall lunch.

Fall Buffet Menu

for sixty guests

orchard chicken salad with apple cider vinaigrette

dried cranberry, ginger and almond turkey salad on croissants

sun dried tomato tortilla pinwheels with deli meats and cheeses

orzo and wild rice salad

broccoli, cheddar salad with golden raisins

fresh fruit kabobs

lemon and red velvet cup cakes with cream cheese icing

Red table linens brighten the patio.

Color loves to show off, so I used white platters and glass bowls for the food for a crisp look. Glass bricks and a yellow flower pot are used to raise platters. Labels to identify dishes, are a nice way to make guests feel comfortable.

Cupcakes make dessert serving easy. To create a floating look for the lemon and red velvet treats, I used staggered glass squares over stocky cube vases for an airy stand. Glass bricks make small but pretty serving stands.

More ideas to add your event. When you entertain next, be daring, be brave, ditch the predictable shades and welcome red!

Setting The Scene For Halloween

2010-10-29T16:40:00.000-07:00

Thank God, pasta has a long shelf life! I finally thought of an interesting seasonal idea for the fettuccine I got from the very kind Rachel at "bloggers can cook night" in September see Back In Blackmarket and Blackmarket Magic

My friend, Chef Debbi, was kind to give me this huge butternut squash Saturday when my mom and I came to see her demo on Fall Gardens. Not to change the subject, but "The Plant Stand" in Costa Mesa hosts these great free classes, Chef Debbi is a regular, anyway, you have to get by and see this place it is cool!

So with my pasta, and my squash I made...

Cabernet Fettuccine with Curried Butternut Squash and Roasted Pumpkin Seeds

12 oz Cabernet fettuccine
1 clove fresh garlic minced fine
2 tablespoons olive oil

sauce
8oz butternut squash (about 1 1/2 cups cubed)
2oz Spanish onion (about 1/4 cup)
1tablespoon of olive oil
1 cup chicken broth (low sodium/ home stock)
1/4 cup heavy cream
3/4 teaspoon curry powder
1/2 teaspoon dry basil
1 tablespoon brown sugar
1 teaspoon salt
Fresh grated Parmesan cheese
4 small (softball size) pumpkins for serving

serves 4

sauce
Peel and cube squash, chop onion. In a medium saucepan soften onion 3-4 minutes in oil, add squash, curry powder and basil stir over heat another minute. Next add broth bring to a simmer and cook until squash is soft 20-30 minutes, add brown sugar and salt (or to taste) process or blend squash mixture until smooth. Return to pan add cream and keep warm for serving over pasta.
Pasta
Cook Fettuccine in salted water, drain and dress in 2 tablespoons olive oil fresh garlic (salt and fresh ground pepper optional) If using Cabernet Pasta, only cook to 6 minutes.

Pumpkin Seeds
Cut away top, clean and empty small pumpkins. Separate the seeds, wash, pat nearly dry sprinkle with a few pinches of salt, sugar and dash of cinnamon. Roast in a 375 degree oven 5-10 minutes until crisp.

You really want to know what's scary? Decorating for the season with two teenage boys and my nephew. They show no interest unless there's blood, preferring skateboard stunts to my plastic pumpkins. Obviously we have two different ideas of decorating, mine is "fall splendor" theirs is "Halloween mayhem"(according to them fall leaves are dead leaves) apparently all sorts of gore, fangs and severed body parts is where it's at.

When it comes to Autumn, best to decorate in layers. That way as the "scene" changes from fall leaves to goblins, it makes for a easy transition. If you lay down your fall leaves, seed pods, dry corn, acorns and pumpkins the first of October, you can bring Halloween decor to add to it by the end of the month. If you put the Halloween garnishes away by the first of November, you can add Thanksgiving decor in it's place.

Every year I hold the family and friends for the annual "trick or treat night" We have lot's of fun snacking on haunted treats and have begun making some of our own creative Halloween decor. I have learned a few things on Halloween entertaining;

Provide sturdy paper sacks or boxes with each guests name so they can put their costume pieces inside.

Food should be easy to eat, as many guests in costume.

Best to avoid food that require knife and fork action.

Make sure all candles are in covered containers and not in main traffic areas.

Allow me to sample your chocolate first.

Have a safe and Happy Halloween!

Fair Food, Belgium Beer and Waffles, Now That's a Reception!

2010-10-23T17:45:00.000-07:00

Trying to squeeze Cary and Sofie's wedding event into a single post was nearly impossible, see "Under a Canopy of Lights, a Mid Summer Night Reception." Maybe because this is probably the strangest assortment of ideas (that actually worked) for a wedding reception that I have done yet! Tropical/Pacific themed menu, deep fried fair food, Belgium beer, waffles and chocolates, Danish Meatballs, a photo booth, restyled traditional cake under an elegantly lit open canopy. I'll take up where I left off after appetizer/dinner menu, on the last post and start with the cake.

Cary wanted me to bake a cake he remembered his grandmother making. Grandma Helen, gave me the family's old fashioned Oatmeal Spice recipe, (she had her doubts it would work for a wedding) but the recipe was easy and the cake, a piece of cake! I happened to be working as the Culinary Coordinator at the county fair this year, I ended up baking and decorating it as a stage demonstration the day before the reception. It was really fun having the family, bride and groom all in the audience watching their cake being made.

The wedding cake was decorated in the evenings tropical theme. Flowers on top are made of sugar and created by
Shaile's Edible Art

Before I go further, I have to back up and explain the fair connection. Cary's family has been involved in the organization and management of the Orange County Fair for at least 50 years, so it came as no surprise when arrangements were made to include some fair time favorites. An after dinner snack was planned that included deep fried treats by Chef /Owner, Charlie Boghosian of Chicken Charlie's, a fair food celebrity who's award winning goodies are a summer tradition. Charlie brought Oreos, Twinkies and White Castle Burgers and trained me on the finer points of deep snack frying.

Chicken Charlie and I with a soul satisfying fried Twinkie. Yes this is a burn on my arm, I earned it while baking the cake.

Louise Mellor, my friend, who was also working with the fair this year as the OCFair Chef, (check out her beautiful blog, Satisfied) came to help after a full day of activities on the culinary stage at the fair (We have fun working together!) Louise finished pulling the salads together for dinner, then went to work on Belgium Waffles, (forever to be known as waffles at midnight event) By this time, the make shift catering kitchen was more then a little dark and Louise managed to prepare the Belgium treats from scratch and serve them with fresh strawberries and whipped cream. Now the only problem was no one was hungry by that time and the waffles were both perfect and perfectly uneaten!

Waffle had to wait for a day time picture.

Sofie, the bride lent me her wonderful Danish meat ball recipe, which I made up to fry along with the deep fried snacks. In tribute to Belgium, imported beers were served in personalized stemmed beer glasses. Cary's fathers favorite statue was added to the beverage table, for a tongue in cheek final touch.

It's colored water, the lemonade was lemonade!

Under a Canopy of Lights, a Mid Summer Reception

2010-10-18T17:37:00.001-07:00

The white lit frame of the open canopy was spectacular at night.

I've held off talking about Cary and Sofie's California wedding reception because I didn't know exactly where to start. My history with this wonderful family goes back at least 35 years, having known them professionally and as friends. Cary announced his engagement to the lovely Sofie, whom he would marry in Belgium, where they work and live. The wedding reception was one of three, events planned. The first wedding and reception in Belgium, the second reception in Denmark and Finally the third reception in California.

Greens and brown color scheme and natural wood chairs add a relaxed but elegant look to the table. Square white plates keep the table looking crisp, the white is carried through in the event drapes.

The California reception, two weeks after the wedding was to have a "Pacific Islands" theme. The plan included tropical plants, warm colors, relaxed atmosphere with spectacular lighting for the spacious tennis court.

The couple wanted the menu to be elegant and relaxed, so I created a tropical inspired menu with influences that stretch from the Caribbean to the Pacific Rim. This would offer guests a break from the norm and a chance to explore sweet, savory, spicy flavors, ingredients and preparations.

Buffet with bamboo accents, tropical flowers.

Two Week Anniversary Menu for 150 guests

appetizers

california and imported cheese array

chicken negimaki with ginger wasabi dip

sliced fresh fruit with coconut rum sabayon

grilled chorizo with peppers

island shrimp gazpacho

dinner

tri-tip barbacoa with mojo mop

calypso pork with guava habanero sauce

grilled chili lime sweet potatoes

caribbean black beans with sofrito

creamy shell pasta with spinach and

yogurt dressing

peanut slaw

dinner rolls and butter

desserts

Grandma Baiely's oatmeal wedding cake

belgium chocolates
late night snacks

belgium waffles with strawberries and Cream

danish Meatballs

chicken charlies, deep fried treats

On an early visit to California, one of the couples first meals in the states together was tri-tip barbecue beef. Tri-tip is a bit of a family tradition, (Cary's grandfather Jim, is an accomplished pit master himself). I gave the beef a twist with a spicy mojo mop and Jamaican jerk spices were rubbed onto pork butts before slow roasting and serving with my special guava habanero sauce. Other dishes carry out the island theme included; black beans with sofrito, chili lime grilled sweet potatoes and a creamy cool shell pasta dish.

Appetizer table is set on a 66 inch round and loaded with flavors.

The appetizers included fruits such as melons, kiwi, pineapple, and papaya with a coconut rum sabayon. Shrimp was served with a tropical gazpacho style sauce garnished with avocado and mango. A ginger wasabe sauce added a burst of flavor to the Chicken Negimaki, and the spicy chorizo sausage brought Latin flair to the table.

The cheese assortment included many of my favorites like Rosey Goat, Port Wine Derby, White Stilton, Cotswold, Herbed Chevre, Brie in Puff Pastry, Fresh Mozzerella with basil and grape tomatoes and the slightly exotic Gorgonzola Picante among others. Not exactly associated with the sun-drenched beaches of the Caribbean, but cheese loves a party.

Hard to believe this was a tennis court just the day before!

Keeping this post from getting any longer, I will wrap up part 1 by saying "that's not all folk's!" There is a story behind the traditional, not so traditional wedding cake and a serious late night snack menu that includes guest chef appearances. There are also interesting logistics that go with catering on a tennis court. So more to come!

Christmas Countdown, Menu and Catering

2010-10-10T20:03:00.000-07:00

Christmas is coming, I know this because stores are busy staging tinsel laden faux trees next to the horror masks for Halloween. It always happens just after my sandals are broke in and soon after I grow accustomed to stepping over school books.

Retailers are hard at work pounding innocent shoppers with mounds of candy corn, turkey platters and essential reindeer lawn decor. I wonder if it's possible that events in October, November and December morph into a single event we will call "Hallowthanksmas"?

Any who, the other clue that were rushing head long into long lines and empty wallets is my clients, they are already checking party dates! This led me to reminiss at some of last years festivities, so I'll share this little holiday event held for the boat parade in Yorba Linda.

First, yes, Yorba Linda has a small body of water they call a lake and the tiny houses on the tiny lake have tiny dinghies, which are neat when decorated with lights and parading around for Christmas. Second, 50 guests can fit into a bulging little house provided you hold it on an early Sunday evening, so guests can find parking and don't mind being cozy.

Holiday Boat Parade Catering Menu for 50 guests

tortellini martini, porcini mushroom sauce with caramelized onion

panini grilled Baby baguette sandwiches with artichoke,

prosciutto, capicola, genoa and provolone

lumpia with sweet chili sauce

spicy sausage stuffed mushroom caps

chicken negimaki with wasabi sauce

steak on a stick in bourbon barbecue sauce

baked brie in puff pastry with cranberry and walnuts

potluck desserts

When planning a holiday gathering, in small quarters focus on food that won't need a knife and fork, is filling but manageable. Keep in mind that some dishes are best made on the spot. It takes at least one chef to prepare any fresh menu item like these "Tortellini Martinis" cooked at a pasta cooking station.

The tortelini is tossed in porcini mushroom sauce then topped with caramelized onions and parmesan cheese, (served in a martini glass, by the way, it is a great portable menu item). The same is true for Lumpia, crisp and delicious phillipine style eggrolls that do require last minute cooking.

Steak on a stick gets it's kick from the bourbon barbecue sauce, infused with fresh rosemary. The meat is marinated, cooks quickly and hold up well in a chafer, as do Spicy Sausage Stuffed Mushrooms. Both the Stuffed Mushrooms and the Steak on a Stick are perfect at cocktail parties and they are great man food!

Panini grilled baby bagutte sandwiches are so delicious fresh off the griddle. Any filling is good but I especially like the combination of marinated artichokes, procuittio, cappicola, genoa and provolone cheese. I first spread zesty dijon mustard on a super skinny baguette, slip in the goodies then brush with seasoned olive oil before toasting. Cutting the sandwiches on a bias makes them easy for guests to handle at a stand up affair.

Chicken Negimaki is probably one of the best "cook ahead" dishes on the menu. Chicken breast is first rolled with green onion and peppers, then in toasted sesame seeds and seared in a hot pan. Once cooked, they are cooled and sliced into medallions, skewered and served with a wasabi ginger dipping sauce.

I am a huge fan of this brie adapted from one my friend Chef Debbi Dubbs, made and perfectly flavored with cranberries and walnuts for the best seasonal flavor.

Going"pot luck" on the desserts is a great way to involve your guests and it helps shave some dollars from your bulging budget. Don't forget to hold some back for Santa, he likes mini cookies and milk from a shot glass (Santa has to watch his waist).

A final note, when dealing with 50 very hungry guests, remember how fast a kitchen can fill up (everyone is always in the kitchen), even in a larger home, it can be difficult to cook, stage and move about when everyone wants to be in the kitchen. If opening oven doors, cooking with hot oil and lifting trays over your head to refill the dining room isn't what you envisioned for your time, hire some help or look to items that can be made ahead and hold well for several hours.

Wishing you well this Hallowthankmas season, God bless us all, through hectic months ahead!

photo at top by Zayne Fontes

Sip and See, Early Fall Catering Menu

2010-10-04T14:22:00.000-07:00

A "Sip and See" is a gathering to introduce a new baby, but not actually a baby shower. More then a cute name it's a great way for family and friends to meet the new little one, that's the "see" part. The "sip" part, which is usually accompanied by a "nip"of something tasty. That's where I came in.

Today for a Sip and See, in honor of 4 month old baby Quentin, I needed a light and fresh menu that was rather flexible. The weather was unseasonably warm for October, and the hostess felt certain guests invited at 3:30 could potentially trickle in later. With that in mind, the entire menu was laid out as a simple buffet, in a beautiful dining room, ready for baby Quentin's welcome party.

Meet the baby gathering

for thirty friends and family

menu

chevre tart with red onion jam

caprese skewers with fresh basil, drizzled in lemon, olive oil

roasted red pepper humus with sesame pita crisps

marinated herb chicken breast

cabernet penne pasta with brown butter, caramelized cippolini onions and crimini mushrooms and fresh spinach

cold poached salmon with a cucumber dill yogurt sauce

vinters salad of mesclun greens, candied pecans, grapes and gorgonzola

with red wine vinaigrette

seasonal fruits platter

sliced bread, rolls and butters

chocolate covered strawberries, petite cookies and mini lemon cupcakes

When serving food over a longer time, I like to limit hot dishes and tend to lean toward menu items that hold better. The herb marinated chicken breast is simple, has wide crowd appeal and is chafer friendly. Cabernet Penne Pasta gets it's rich color from Cabernet Grape Flour. Served with a brown butter sauce, it is a great companion for the chicken. By adding fresh spinach, to the pasta, you can eliminate the need to serve an additional vegetable.

Cold poached salmon, a classic buffet dish, is served with a creamy sauce. When artfully garnished it makes a beautiful centerpiece for the table. If you have a great fish monger (love that word), have him remove the bones from the fish and leave it whole, it makes serving easy for guests.

The meal included what I call a "Vinters Salad" (because the grapes, nuts and color reminds me of a vineyard) served with red wine vinaigrette. Sliced seasonal fruit and a bread basket rounded out the meal.

One of my favorite dishes is the chevre' tart, a savory spread served with crackers. It's cheese cake texture is sinfully delicious when you add the complex flavor of sweet and sour red onion jam.

Caprese skewers are ciliegine mozzerella, sandwiched between sweet cherry tomatoes, skewered on a pick, is elegant but still fun and portable. In my opinion, all casual entertaining menus should include at least one dip or spread, so for this menu I liked humus, served with crisp pitas for this menu it's both healthy and flavorful.

Desserts included lemon cupcakes, chocolate dipped strawberries and petite cookies ended the evening. While baby Quentin managed to last until about 5:30.

Back in Blackmarket

2010-09-29T11:09:00.000-07:00

It got to 112 degrees in my office, that will be my excuse for not wanting to work on the book...this week.

Richard will call it procrastinating, but I wanted to go back anyway and share more of the Cabernet Flour cooking event at Blackmarket Bakery.

My last post was getting too long and maybe just a little to emotional. Sigh! Not all my photos came out so hot, but these can give you a visual taste of of some of the dishes prepared using Marche' Noir products.

These beautiful Chili Relleno (story at She's Cooking )were deliciously created by Priscilla and Kim They are coated in Cabernet Flour and served with three colorful sauces, I think they are the best I have ever had. Seriously.

(notice I got a great picture of someone's thumb!)

Chef Louise ( at Satisfied ) used focaccia with Cabernet Flour marbled through to showcase balsamic figs, blue cheese with rosemary. (So decadent, I brought some home for Richard)

The Cabernet Flour makes a durable pasta, yet only takes a few minutes to cook. These ravioli were made by Dianne, (I don't have a link yet) delicious filled with fig paste and gouda!

Ciaran , Marla and a tag team of blogger's baked a beautiful cake, this Cabernet Hazelnut Torte was a soft lavender by using the Wine Flour

Exotic dragon fruit with lemon curd and grapes on rich Cabernet flour bread created by Anne at Orange Coast Magazine

Cabernet Rotini makes a stunning fall pasta dish, like this one with cipollines, mushrooms and smoked salmon with a touch of maple vinegar and toasted almonds Anne brought all the secret cool ingredients, and helped yours truly put it together.

A few more great dishes not pictured were a colorful Cabernet Penne tossed with flavorful vegetables by Francis and Nicki Also the delicious Cabernet Ravioli with pumpkin, shallot and gorgonzola filling was one of my favorites by Julia and Quyen

Blackmarket Magic

2010-09-26T21:56:00.000-07:00

At Blackmarket Bakery last Monday night, I'm ready to experience a magical purple powder. All ready the talk of the town, the rich aubergine color comes from the formally useless skins of Cabernet grapes. This by-product of wine production is dried and ground into a fine silken flour and packaged under the Marche Noir label. Marche' Noir is the slick sis of Blackmarket Bakery, and successful chef/owner Rachel Klemek has turned this ingredient into beautiful things.

What happened next was unexpected, I had come to cook with a dozen local food blogger's, which is exciting enough, but it was Rachel's kitchen that moved me.
Just past the well presented retail space is the immaculate bakery production area, (I swear it's the poster child for Health Department's everywhere). The well organized space, both cozy and spacious is stocked with suitable baking supplies. Pristine red pots steam convincingly on the stove, while sacks of flour and sugar slump neatly under stainless steel tables, patiently waiting to be baked into something wonderful.
The kitchen is the envy of any one who dreams of a commercial enterprise and while I stood waiting to start, a feeling of homesickness washed over me.

It's been several years since I closed my own commercial kitchen and the whirl of double stacked ovens set on terracotta floor tiles, tugged at my heart, it was a odd nostalgic moment. I keep in mind the excruciating long days a food business takes, and know the hours are ten times what is posted on the door. I remind myself I'm here for the Cabernet Flour not a walk down memory lane!

Rachel Klemek has an amazing business and a high functioning product. The Cabernet flour mixes with traditional flour adding a unique flavor, amazing color and numerous health benefits. What I liked best, is the pasta will stay "aldente" when cooked, keeps it's color and absorbs sauce beautifully. The flour, when used in baking, offers ripe grape notes and is soft lavender or the concentrated color twisted through creates a stunning marbled effect.

I couldn't possibly share the whole evening in one post, and do it justice. I met new people, reunited with some I met before, and loved cooking with them all. Rachel is generous with her ingredients and her kitchen, pulling everything out while we tear into her space. Masterpieces were created with her pasta and Cabernet Flour as well as a sink full of dishes. That is when I remembered, when it comes to the business of food, there are a few things I don't miss.

Until I write more on specific dishes and add links to my fellow bloggers, please see my good friend Chef Louise Mellor at Satisfied she has written several beautiful posts on both the evening and cooking with Cabernet Pasta.

Bolillo and Me-o

2010-09-24T07:15:00.000-07:00

Happiness is a warm bun.
Warm buns from the Latin market called bolillo will slap a smile on your face, yes for sure, roger that!

I recently found out that bolillo is also slang for a Mexican who doesn't act Mexican, like "Maria dropped the a at the end of her name, listens only to Sheryl Crow and won't eat tacos."

(If you are in Mexico do you call American style dishes "North of the Border?" Just curious.)

Actually bolillo is an oval roll baked like a smallish baguette, white and soft on the inside, tan and lightly crusty exterior. Yum.

Working on the cookbook has one perk, By the end of the week I have amassed many quality leftovers. Even if budget wasn't an issue, I can't see myself tossing out great scraps. If you can get a hold of a great piece of bread, even a lowly leftover will make a comeback. Latin markets with bakeries are gold mines for great bread.

If you don't find a bakery near you that bakes fresh bolio then it's time to move.There are several Latin markets in Santa Ana near where I drop the kid's for school, (it's a good one when clearly I'm the only Irish shopper in the store.) I wiggle my way up front when the rolls are pulled from the oven (they have the wolds longest tongs to use) and bag a super fresh one.

To make your own sandwich shop special, simply slice any cold leftover roast, (or poultry) warm it in a hot skillet with peppers onions top with cheese if you wish and serve it all on a fresh bolillo roll. Bolillo's also make great meatball holders, sausage carriers and are good friends with tuna.

"It's not having what you want, it's wanting what you've got" Sheryl Crow

13 Candles, (11 and IOU 2)

2010-09-22T17:04:00.000-07:00

Sean is 13 today, I had to decorate the house yesterday for the occasion.

He chose Italian for dinner...

Bruschetta, Orzo Salad...Meatless Meatballs + Chicken for the non vegetarians...

And we had to make our own pizza that I burnt.

(I burnt the chicken too, but I won't show that picture, too embarrassing).

There were gifts...

I made Sean his special request cake, mango with mangosteen custard and more fresh mango. I only had 11 candles, I owe Sean 2 more. I'm good for it.

We had donuts for breakfast.

Yes, we also had eggs and juice (for you food police)

Now it's time for the official family ballad, the tune is, la la la la la la...la la la la la la .. LA.. LA! and it goes like this;

This is your birthday song....

It wont be very long....Happy Birthday!

Happy 13th Birthday Sean, wishing you many, many more!

I packed a pickle...

2010-09-18T22:00:00.000-07:00

I had a terrific time at today's Women Chefs and Restaurateurs Local Exchange and Melissa's Foods, Pickling and Preserving Class. Led by Chef Maureen Lisi-MacReady and Chef Debbi Dubbs, it was held in a well equipped cooking lab at the beautiful Le Cordon Bleu Cooking School in Pasadena, and there was parking!!!!

Facts, ideas and questions swirled by the Chefs (who clearly know what their doing, good thing 'cause I don't ) now my note taking kinda looks like gibberish;
"Chefs book of...fo mes giggachef "Joy of Pickeling" Linda Ziedrich, Ball Blue Book sm book new cove
....been preserving foods since..mesopotamia...
Brine has acid...
amounts are inportant
2parts salts 1 sugar 3parts Acid +1water
Pickeling use whole spice only, not in jam gd ok
Penzy's
Low acid foods require more time...
whole tomato lemon slice...
olive oil on top
Make quart to 2 quarts 25 min.
Availibility vs. Seasonability
when pectin is added bring back to boil for one whole minute
pectin keeps it from jiggleing like a 50 year old
2 Tablespoon per cup"

When we started the hands on portion using a bounty of Melissa's Foods to work with we stuffed are jars with colorfull vegetables. My friend Louise Mellor and I worked together to "build a brine".
(WAIT STOP! That is a great idea, "Build A Brine" could be the next hot thing! We can let foodies put goodies in a sterile jar and pour hot brine over it...the water bath, then even decorate the jar....)
OH! sorry, carried away ... and then we canned.

Louise and I are the obvious food bloggers in the class, were snapping photos like it was a moon landing. Stepping over students, staging the perfect shots in total food/foodie photo nirvana. The best part was a chance to get with friends and new friends to talk about food and food and food books and food blogs oh! My! and websites about food.

It's great to see Chef Debbi again, I have had a great time working with her at the OC Fair as a judge and demonstrator. Debbi has a great wealth of knowledge she is always willing to share. One day I hope to get away on one of her tours, I bet it's a blast! www.debskitchen.com

Chef Maureen (Mo) Was such a hoot!! She not only knows her canning inside and out, she is warm witty and wise. Chef Maureen really knows what she likes and her "mole" technique is dear to my own heart.

Louise Mellor and I have catered together for years, she is a great friend and accomplished Chef, Louise writes a beautiful blog, "Satisfied". 2besatisfied.blogspot.com

Panko Crab Cakes!

2010-09-15T21:18:00.000-07:00

Let's be honest, cocktail wieners won't cut it anymore. We all know this, yet we still bring out the onion dip every time we entertain. The internet is packed with great food blogs, just google and you will find a gillion really great appetizers ready to land in your lap, (or on your lap top!). You can start by trying my little Panko crusted crab cakes beauties here.

Panko is Japanese bread crumbs, (if I didn't know better I would have guessed an Asian conglomerate). Panko crumbs are light and airy, like fresh snow, with lot's of surface area and superior to the regular bread crumb. I can count on them to stay crispy and golden but not oily when fried. Panko thankfully, minds it's own business and doesn't interfere with other flavors. Once I used them in a dish, I found myself wanting to replace all the crumbs in my life.

"Wow" you say, so if panko is so great, what else could it be used for? Well...I top casseroles, coat fish, chicken,vegetables and use it in meatloaf...and I'm thinking of other possibilities like... thrown at a wedding instead of rice! Maybe as a filling for a comfortable chair or you can use it to turn your yard into a winter scene! Really if it wasn't so pricey I would use it in the litter box (good kitty, nicely coated!)

Last Saturday the my cooking class enjoyed Panko Crisp Crab Cakes with a Spicy Remoulade. Go figure, I'm allergic to crab, so when I worked on the recipe I had to test it using other fish! So if you know someone who can't do shellfish, try salmon instead.

Anniversary & Endive

2010-09-15T13:10:00.000-07:00

"I can't believe I missed my anniversary!" I wined. My husband gave me his disinterested look. This, by the way, is the look he gives every time he thinks I'm making a "whoop to do" out of nothing. Two years blogging may not seem like a really big deal but when you tap the key's with one finger, there's carpal issues if nothing else.

Blog anniversary aside, I taught class on Saturday September 11 at Yorba Linda Library. The subject was appetizers and a really nice group of 75. The endive recipe below is one of my favorites. I posted this once before in 2008 but like this pic better and wanted it easier to find for my new library friends.

Endive with Chevre, Pear and Candied Pecan- (reprinted from 2008)
Creamy goat cheese, sweet, crisp pear and candied pecan cradled in a crisp endive leaf, so easy to make I love it's fresh taste and know you will too!

Ingredients:
3 heads endive
6 ounces chevre cheese
cracked black pepper
3 tablespoons olive oil
salt to taste
1 pear
¼ cup pecans candied

Directions:
Remove leaves from endive heads. Wash and pat dry.
Cut pear lengthwise( seed but do not peal) and dice 1/2. Save other half for tray garnish.
Mix chevre with 1 tablespoon of olive oil, fresh cracked pepper and pinch of salt. Fold in chopped pear and 1/2 of candied pecans. Be very gentle when mixing, best to use gloved hands.
Top each leaf with chevre mixture and arrange on platter, sprinkle with remaining pecans and drizzle with 2 tablespoons of olive oil, some salt and more cracked pepper.

Nut's for Knott's

2010-09-04T13:10:00.000-07:00

I 'm thinking of pie. I can't make it, (trust me I've tried) but I love to eat it! It's goes without saying the fair is synonymous with pie and when it comes to making a perfect one, everyone in So Cal knows Knott's Berry Farm reigns supreme. Knott's in Buena Park CA, is the birthplace of the best boysenberry's made into filling ever placed in a tin and baked to perfection.

Every night this Summer at the 2010 OC Fair "Artful Fare" culinary exhibit, fans of pie eagerly waited to hear their name called for a chance to participate in the evenings pie eating contest. If they were lucky to get one of eight coveted positions, they would don the trash bag shield and face a half a pie. No forks, no hands, and please- no expelling, thank you.

This is the second year I got to work with Knott's team to bring face friendly pie to fair goers for a "berry fine" facial. The contest packed in a crowd, for some reason people love watching pie slide off purple plastered noses. Pie people are crazy.

Next year if Knott's is willing, I am thinking a big vat of pie where one could dive up to their earlobes in berry-ness. Humm...not a bad idea...Until next year, feel free to make me a pie! Here's a recipe straight from my 1976 Knott's Berry Farm Cookbook, by Florine Sikking and Judith Zeidler; Crust was on another page, so I'll just type it in;

Pie Crust for a two crust pie: 2 cups of flour, 1/3 cup of butter, 1/3 cup of shortening, pinch of salt, 1/2 cup of orange juice. Combine flour, shortening, butter, salt with a pastry blender until pebbly. Add juice and work together but do not over mix. Divide into two rounds and roll on floured board.

All's Fair That Ends Fair

2010-09-01T20:36:00.000-07:00

The OC Fair 2010 was a success! Just to quick brag, the exhibit department, where I work, was named "Department of the Year" ( insert clapping here!)

Monday I packed the last box, officially closing the history and culinary exhibit. It was an amazing year and a ton of work but I will miss the fair. I will now begin my customary "blue time" when I feel some what numb at the conclusion of a big project. I'll have to write fair highlights for the next few posts as part of my post fair therapy.

Just before the fair, I lost my beloved camera. I say "lost", but it wasn't a matter of misplacing. I am sure someone is enjoying my camera, as well as trying to figure out what house the garage door control opens (that went missing at the same time)... Note to thief: it won't work on my house, nor does any appliance.

Although the camera can be replaced, (ouch $!) I lost pictures the pictures on it, many taken during this years OC Fair set up. Zayne helped by taking pictures to document the exhibits for me, but I have to say, I miss snapping randomly and on impulse, hundreds of photos then combing through them for my favorites. Sigh!

More bad news... and a bit off subject but someone is stealing my tomatoes. Serious. Let's be honest, I don't have a green thumb, but I managed to grow 2 tomato plants that have produced a dozen or so tomatoes and someone else has eaten them. Who would do that? Who would walk into someones yard and pluck their produce?

Last and on a positive note, our family has grown this Summer to a nice even number of four. Zayne's friend Sean came to live with us . This was Sean's first OC Fair, he now enjoys the "Fair Brat" title like Zayne and kid's of other employees.

Although it's only been a few weeks, Zayne and Sean are already bickering like brothers, creating secret handshakes, and testing my buttons. Wish me luck as it appears my new projects are tomato watch and carpooling to the 8th grade.

OC Fair Culinary News

2010-07-23T10:16:00.000-07:00

Yep, I've been gone from blog land for a good reason, and work on a book has come to a screeching halt. What I have been preparing for is the 120th OC Fair AKA Orange County Fair. This has been both a ton of work, and a ton of fun!

This year I am coordinating the culinary exhibit which involves food competitions, demonstrations on stage, featured food artists, Table designs competitions, contests a gillion other things! I have to share some highlights to date;

With only 2 weeks to set up our area in the Exhibit Promenade, on July 14 we received the first show foods and table designs. The entries proved once again, that our community can cook and design like no other! Judging took place an hour after the food arrived to be as fresh as possible. 10 professional judges took 3 hours to taste, evaluate, and determine winners. All total, up to 30, judges, clerks and exhibit department staff spent from 6:30AM until 10:00 PM working on their part of the organization, competition and presentation of the show.

"The Concessionaires Cup" a contest for best fair food was held on July 17. Judges, Cathy Thomas from OC Regester, Tara Hernandez writer of a popular family blog, and Sharon Reiher professional food judge picked their favorites among those who entered.

New this year is new categories for shaped bread, colossal cakes, professional cake decorating and professional tablescapes.

Also new this year, The culinary and table designs competition are part of the "Artful Fare" an exhibit in the new Promenade, that features "food as art."Other exhibit features are food sculpting by Jim Victor and Marie Pelton who are working in butter, cheese and chocolate. Bread sculptures by San Diego area food artist, Bruno Albouze are displayed. Beverly's Best Bakery in Brea and Shalie's Edible are other featured artists.

The now famous "Ice Museum" by Carving Ice, filled with sculpted art works in ice is a favorite part of the exhibit for fair goers. The "Artful Fare" features a 20 foot long and 8 foot high image of Julia Child's Kitchen and a culinary herb garden.

On stage audiences have enjoyed demonstrations, by the Outdoor Cook, Gary House, Ciao Florentina, Top Class Pizza and OC Fair Chef Louise Mellor. Fun contests include the popular pie eating contest by Knott's Berry Farm, Foodie Vs. Fair Contest and Kitchen Olympics.

More to come as we look forward to Special Contests this weekend, "Art of The Tart" July 24 and "Hot, Hot, Hot, Chili, Wings and Salsa Competition July 25.

Wonder Mom

2010-05-08T23:52:00.000-07:00

I tried to find an appropriate Hallmark, but they don't have a card that is quite right for my mom. See, my mother is "Wonder Mom", she has super skills. My mom doubles coupons, dishes advice, and whizzes around in her 1980's Camry proudly displaying a tissue box in the back window.

When I was little she made my clothes and soothed my tears when only ugly shoes would fit me. She drove me to every Indian Maiden, Brownie, 4-H, Soccer, and school event without complaint. Mom made Kool aid, (the kind with sugar) and pancakes with peanut butter. On rainy days it was bean soup and grilled cheese. She organized great birthday parties and cared for every ill or orphan animal on our family farm.

My mom let it slide when I wrecked her car during drivers ed and when I started my catering business, she sewed aprons to wear. Mom seems to have forgiven me for eloping, (maybe) and she sat beside me at the hospital when my son spent his first Christmas in the emergency room.

Growing up she always made me feel trusted, special and loved. My mom forgives me even when I forget to call, when I forget to say "thank you" and is ready at a moments notice to handle any Grandma duty. Not much of a card I know but, "Happy Mothers Day, I love you, Wonder Mom!"

Me again

2010-05-07T16:35:00.000-07:00

It occurred to me while eating banana bread and watching a Christmas movie, that I was eating banana bread and watching a Christmas movie. That was April, it's now May, it's been over a month since I posted and at least four since I missed this Christmas movie.
"Where have you been?" I ask myself. Myself is shocked, "I do the usual Working Super Mom stuff, continuing to balance family with multiple jobs, expertly changing the litter box, and successfully driving a stick shift car."

"But your not working on the cookbook," I said.
"Not to change the subject, I got the worst haircut ever"
"I know," I said, "and it's a sleepy nougat color too."

How To Cook The Easter Bunny

2010-04-01T01:00:00.000-07:00

Tired of Leprechaun leftovers? Then I have good news Easter is here. If you can catch that rascal, melt and eat The Easter Bunny it's sweet and easy.

There is a trick to getting the melted Easter Bunny to coat and harden on anything you want dipped in its sweet, silky, delight. The trick is called tempering. Follow this easy method and you will be an expert at creating Easter Bunny dipped fruit, nuts, candy and even bacon!

The Easter Bunny becomes stable and glossy when it is properly tempered by a process of melting it to the right temperature and cooling it to the right temperature. Without this process it's impossible to create candy and Bunny decorations. If you could buy the Easter Bunny it would already be in temper, but cooking it knocks it back out. To get it back into the "zone" there is the classic way and a quick temper method I like to use.

Chop The Easter Bunny into small pieces place in a double boiler and melt over simmering water. Melt two thirds of the Bunny to 115 degrees add in the one third remaining bunny stir constantly until smooth and 89 degrees. Keep a eye on the temp if it starts slipping under 89 degrees set it back over the water to maintain 89 temperature and stir occasionally.
Now you are ready to dip! Make sure your items are clean and dry. Really dry. Use tongs or skewers to lower items into chocolate allow excess chocolate to drip back into bowl. Put parchment paper down and place dipped goodies on it to set. Make sure items do not touch are they will become one when cool.

After you get good at fruit and candy, you can dip anything! The Easter Bunny is fun to eat and you may lick the bowl after you are finished. Have a fun April Fools Day, and Happy Easter too!

Farfalle & Me

2010-03-29T20:28:00.000-07:00

I just wanted to post the final recipe from Saturdays cooking class. Then I'll get back to the book. You know the cookbook? The one I swore I would write, even if it killed me? ( I don't know why I would swear such a thing, can't imagine dying over a cook book...I should get back to the point now).

Farfalle with caramelized onions spinach and pine nuts, a dish I prepared for class, is one of my favorite light pasta dishes. Sauce-less and fairly healthy, the sweetness of the onions moves to the foreground. The wilted spinach is tasty and looks pretty against the cream colored bows, toasted pine nuts and Parmesan cheese.

This dish didn't use to be light, a while back I would use about a half pound of butter between caramelizing the onions and browning some (which made the bows taste amazing). Tasty as they were, cooking like that has caught up with me. I have been ignoring high blood pressure, the carrying of an unneeded/unwanted fifty-five pounds (and a lot of excuses) I need to change.

The dish is lighter now, butter free and still a favorite. As I try to lighten up as well, I hope all my changes taste this good!

Farfalle with Spinach and Caramelized Onions

1 pound onions sliced
2 tablespoons brown sugar as needed
salt to taste
1⁄2 pound farfalle pasta
1⁄2 pound spinach leaves
1⁄4 cup pine nuts toasted
olive oil
Parmesan cheese garnish

1. Cook pasta in salted water until aldente.
2. Drain, lightly coat with olive oil and set aside.
3. In a medium skillet heat 3 tablespoons of olive oil, add onions, raise heat and brown onions.
4. Add sugar if needed and reduce heat. Allow to cook slowly until onions reduce and turn a rich caramelized brown color. Salt to taste.
5. Sauté pasta with caramelized onion and a little olive oil as needed, stirring until distributed throughout the pasta.
6. Add Pine nuts, fold in spinach, just until spinach begins to wilt.
7. Sprinkle with Parmesan before serving.
About 5 servings

Quick Couscous and Vegetables

2010-03-28T13:52:00.000-07:00

There are countries that have elevated the making of couscous to an art form, this country isn't one of them. I don't have to tell you, we live in a culture that is on the go. Honestly, I often want nothing to do with working in the kitchen after slugging it out on a freeway!

GOOD NEWS! there is a whole wheat boxed couscous that cooks in 5 minutes which is not only easy, but a tasty way to showcase vegetables and offer a healthy main dish or side. A quick dish of couscous is an alternative to picking up unhealthy fast food.

For my cooking class yesterday I decided to make the quick box version. A lot of people in my class did not realize couscous is not a grain but actually a pasta made of durum wheat semolina. I like it both hot cold, dressed like a pasta salad or "Taboule Salad" stuffed in a tomato.

I showed my class that you can stir in some home made lemon vinaigrette in place of the oil, salt, pepper and lemon in the recipe, it's fast and adds a bit more flavor.

Couscous with Vegetables

Ingredients:
2 cups Couscous
2 cups chicken broth
1 teaspoon salt
2 tablespoons lemon juice
1⁄4 teaspoon black pepper
3/4 cups olive oil
1⁄2 bunch fresh mint leaves chopped
1 cup feta cheese crumbled
1 small zucchini
1 small yellow squash
1 large carrot
1 small red onion items
1 small red bell pepper
2 roma tomato diced

Directions:
Clean vegetables and slice diagonally. Blanch carrots. Sprinkle vegetables with olive oil and salt grill or roast zucchini, yellow squash, carrots, red onions and bell peppers.
Follow directions for couscous. After cooking add the lemon juice, salt, pepper, olive oil and stir to coat.
Cut vegetables to size and Fold into the couscous, the vegetables and feta . Top with other mint, and tomatoes. About 8 servings

Cooking Class Crepes

2010-03-27T21:43:00.000-07:00

Maybe it's just me, but I all ways thought of crepes as a out of reach dish that elegant people at Sunday brunch enjoyed, (dreamy far away look) fancy crepes served stiffly on fine china to tables draped in crisp linen by an alert waiter named Pierre. I am not saying that his name has to be Pierre...it could be Bill.

Why did I choose crepes for my cooking class today? Because...I learned that these delicious paper thin pancakes are easy (unless I'm cooking them in front of 50 people, that's when I can't turn one out to save my life). Lucky I have my fold in the pan method, roll it out the pan like a carpet filling tucked in the middle instead of trying to flip and cook both sides. Whew!

Flash back to 2001... I had the opportunity to assist Graham Kerr aka "Galloping Gourmet" in a cooking show (surprise, he was doing a demo on crepes). My job was to make a stack of the delicate crepes for his show, (along with shopping, pulling the equipment, mise, assisting and doing the dishes).

Not feeling fully comfortable at my crepe skills, I made about a trillion for practice. Here's the funny part. In my notes, Mr. Kerr had said "some crepes with sage leaves", I took that to mean, crepe's with leaves pressed in the batter when cooked. I can't tell you how many "takes" it took to get a few sage leaf crepes right, but when he slapped his knee and laughed, I knew I misunderstood! Turns out I was just to put the sage leaves on the side, so he could show a savory crepe filling option.

I like to use Julia Child's recipe it is my all time favorite it is rich and buttery tasting and well worth the binge. In case you are stronger then I, and can resist the Julia's version Julia's crepe recipe can be lightened by using non fat milk, 4 egg whites, sugar substitute and canola oil, but really? At only 120 calories they are an elegant as they are in reach.

To fill the crepes in cooking class today, I made "fresh cheese" which is yogurt strained for 10 or more hours. I mixed the 2/3 cup of cheese with a teaspoon of orange marmalade and a pinch of salt. I also caramelized some strawberries, by cooking them very quickly in a hot pan. Finally the sauce was made with orange juice and lavender reduced to a syrup (strain out lavender before serving) Topped with fresh berries and powder sugar. Way tasty.

Note:For a savory crepe, leave out the sugar but add a 1/4 t of salt and a tablespoon of finely chopped herbs.

Go make some crepes because the delicate thin pancakes are perfect wrappers for any sweet or savory fillings. Wrapped in its tender flexible, and even filled the most healthy ingredients, "go gourmet" (by the way, Graham Kerr liked the sage crepes and used them in the show!) Though Pierre...or Bill might think my crepes need work, I feel elegant and can enjoy them all the same.

Crepes Julia
Ingredients:

¾ cup milk
¾ cup cold water
3 egg yolk
1 tablespoon granulated sugar
3 tablespoons orange juice
1 cup flour
5 tablespoons melted butter

Directions:
Place ingredients in a blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute. If bits of flour adhere to side of jar, dislodge with a rubber scraper and blend 3 seconds more. Cover and refrigerate for at least 2 hours.

In a heated 6 inch non stick pan brushed with olive oil, pour in 2 tablespoons crepe batter. Swirl to coat bottom of pan. Allow batter to set and when sides begin to slightly curl turn the crepe over and cook the other side 15-20 seconds turn out on a plate. Repeat until remaining batter is finished.

Another method: is to cook only one side, while in the pan add the filling to one side. Using a spatula, lift side of crepe over the filling and roll up out of the pan onto a plate.

Note: The first crepe rarely comes out.

Re-Published-Mahi Mahi, an Exercise in Oranges

2010-03-27T21:30:00.000-07:00

This is a re-published blog from a few weeks ago, for my cooking class students, and yes I fixed the salt and onions!!!

Oranges, really?

In the book, "Will Write For Food" author Dianne Jacob gives homework. One exercise is to write about a piece of fruit that you like. I wanted to choose something really exotic, but all I could think of was oranges. I didn't mean to pull out a personal childhood event and strange too, I'm not remembering eating oranges delicious moment.

"We road our ponies, my friends and I under the limbs that scratched our faces under branches that hung heavy with fruit. The sun was high the air scented with faded blossoms and dust from the horse trail that bordered a neglected orchard. Oranges like vintage ornaments, danced on the tips of branches just out of reach. Laughing we stood carefully on pony backs, seasoned circus performers pulling down bitter, hard to peel orbs of wild citrus. Bees like sentries circle watchfully. The fruit is hardly sweet, impossible to swallow but is no match for a youthful dare. Blistered tongues, sticky fingers, sour puckered faces the sun slanted and the ponies step quicker toward home."

Probably not what she envisioned for the exercise. Now for dinner. The oranges thing has me thinking about a delicious orange chimichurri sauce I have been using for years from a beautiful William Sonoma Book called "Festive Occasions" use it on everything but it is great on Mahi Mahi. This is a healthy way to prepare any fish, and cooks up moist every time.

Chimichurri Sauce

1 cup olive oil

2 tablespoon red wine vinegar

½ cup orange juice

1 whole orange zested and juiced

1/2 cup onion minced

1 tablespoon garlic minced

½ cup parsley minced

1 tablespoon oregano

1 teaspoon cayenne

1 teaspoon salt

½ cup cilantro

Directions:

combine all ingredients in medium bowl.

Cover and set up to 5 hours

Mahi Mahi en Papilliot

Season Mahi Mahi with salt a squeeze of fresh orange. Place 5 ounce of fish on a piece of parchment about 12x12. Dose with a couple tablespoons of the chimichuri sauce and place two orange slices on top with a little more chimichurri. Fold the parchment down several times over the top and in from the ends. To secure the ends tuck the last fold under the parcel. Bake parcels in a hot 450 degree oven for 14 to 18 minutes cooking time varies depending on thickness of fish. When the fish is ready, serve each diner their own packet to open at the table.

RE-Published - Off The Bottle-Lemon Viniagrette

2010-03-27T09:45:00.000-07:00

I am proud to say I am off the bottle. It's been well over a decade and I haven't looked back.

The situation had gotten bad, I settled for a less then I deserved. The people in my life were understanding and supportive yet surely unfulfilled. I gave up bottled salad dressing for the ones I love, for myself, and you can too.

It isn't always easy, giving up a habit. The store shelves are studded with shiny rainbow of vessels. They promise flavors of the Mediterranean, of places like Russia and the Orient, but they rarely deliver. I think there's probably more bottled dressings then people in Los Angeles. Even celebrity faces peer out from the labels.

Once I realized making dressing was really pretty darn easy and just got to it, salads have never been better. I use it beyond salads as marinade, bread dip, drizzled on vegetables and even fruit. Sometimes I love homemade dressing so much I have to restrain myself from dabbing it behind my ears or pouring it on pancakes.

12 Step Plan for Salad Recovery

1. If possible, find a friend with an over producing lemon tree.

2. Trust in only the freshest ingredients.

3. Take the first step and mix up some Lemon Basil Vinaigrette;

Lemon Basil Vinaigrette

3/4 cups light salad or olive oil
1/4 cup lemon juice
1 tablespoon dijon mustard
1 tablespoons basil
1/2 minced shallot
1 clove crushed garlic
Kosher salt
Fresh ground black pepper
3. Mix and Chill Dressing-
In a glass bowl whisk mustard, lemon juice, garlic and shallot. Stream in oil whisking briskly. The color will lighten and the dressing will thicken. Chiffonnade basil, stir in season to taste with salt and pepper.

4. Be willing to make adjustments in oil or lemon juice in the recipe as lemons vary in acidity.

5. Admit Salad greens should be clean and dry, cut or torn in bite size pieces.

6. When your entirely ready, use a extra large bowl to work in place any heavy items such as tomatoes in the bottom.

7. Humbly, drizzle tomatoes and any other salad garnish first, then place greens on top.

8. Trust the use of gloved hands to gently toss salad, drizzle in additional dressing as needed.

9. Come to believe trying different vinegars or other citrus are good for variety.

10. Make a decision to add honey, fruit, jam or cheese to create new tastes.

11. Never be afraid to use dressing for marinating, as a dip and to season other dishes.

12. Go to everyone you ever served a so so salad to, and make them a new one!

Come to My Cooking Class!

2010-03-20T21:18:00.000-07:00

Visions of Vegetables

2010-03-15T16:30:00.000-07:00

Toiling in the hot sun I cleared and tilled the land. I might have even plowed it some, but I'm not sure that's the proper term. After hoeing, weeding, dodging worms and getting dirt under my nails, I had a "huge" plot 3 foot by 4 foot plot to plant my crops.

I had made up my mind that this was the year I would plant an amazing vegetable garden. My plans got rained out a half dozen weekends in a row. But yesterday was the day! We live on a tiny lot on a corner in Orange County, but that wasn't about to stop me and neither was the horrified looks from my husband as he saw me carrying the rusted shovel across the yard.

"Look", I assure him, "I figure as long as we have planters they might as well be growing dinner instead of shrubs". Ignoring the dramatic hand laid across his forehead, I moved the begonias.

My son Zayne enthusiasticly joined in bringing a ton of questions, "why do you have to turn up the soil, why do you have to get the roots and rocks out, why make mounded rows?" Which of course I had the best answer,"because my dad did."

Growing up on an urban farm, my family planted a garden about a half acre which is enormous by Southern California standards. But I was the "weeder" not the "seeder" so I was kinda winging it here. I tried to remember all the things my dad did when he planted a zillion beans, squash, corn and tomatoes.

My son opened the packets while I dumped them on the top of the mounds. I covered them in dirt, and a quick prayer as Zayne finished by labeling the rows so the gardener knew there was a plan.

As the sun set yesterday, Zayne and I marveled at our accomplishment. We took "before"pictures to document our soon to be amazing garden. My husband, now looking mildly amused say's "is anything ready to eat?'

Learning Curve

2010-03-01T12:47:00.000-08:00

Anybody miss me? I feel like a bent fork and its been eons since I posted. It's also been over a week since I worked on my cookbook. Sigh. I'll go with blaming work, but not in a bad way, I happen to love my job and love that I have a job!

Let's see when I last left off, Fine Cooking Magazine wrote an issue that looks just like the cookbook I'm devastated but they happily agreed to back off and put my name on the cover. Okay what really happened is that friends and blogger buddies told me to cheer up, carry on, finish the book ( Fine Cooking was encouraging too).

I wish I could remember who tweeted the name of this inspiring book, "Will Write For Food" by Dianne Jacob, truly a life boat sent to rescue my drowning ambition. In the first chapter it's apparent if I want to write a cook book, you bet my work's cut out for me. Ms. Jacob is teasing me with well written passages by accomplished authors and challenging me to "get passion across, write about the senses, describe my own voice" shes tough. I like her.

Straight away I try out some writing exercises. It's like going to the gym for the first time, I'm overwhelmed by things I've never tried before. To think all this time I thought I was writing about food, was I saying anything at all?

I set in front of the keys and will them to type brilliant things about "artichoke cheese cake" a recipe in my book. It reads back like a commercial for teeth whitening. Looks like I need more exercise, I just hope I'm not sore tomorrow.

A Fine Cooking Problem

2010-02-14T19:20:00.000-08:00

It was blue... an eye catching blue and the title in slick vivid green. I bent back the pages for a peek, they were slick too and boasting of bright, beautiful, glorious food flanked by neatly printed recipes. Back on the cover it screamed APPETIZERS on its "oh so perfect" face, I hastily slap a copy of Fine Cooking on the conveyor. "We will see about those 104 quick and easy recipes" I mutter to myself and continue through the checking process.

My husband got to it first, he recognized the contents immediately "hey, this looks like your cookbook", he laughs.The glossy pictures did look just like mine, so did the titles for each section, the recipes and tips. But it's not my book, my appetizer cookbook isn't finished yet.

Fine Cooking couldn't steal my cookbook, but it's incredible how close some of the ideas in the "Special Entertaining Issue" mirrored my own. No, I'm not the inventor of the quesadilla or bruschetta, or any other appetizer staple and I know that "baby red potatoes" and "beer cheddar dip" are not original dishes. There were differences too, my "brie in pastry" is with dried cranberries instead of cherries and I used sage in my "rustic tart" instead of rosemary. This doesn't make me feel better.

"Any ideas?" I say to myself. Myself is not in the mood.
"Does my cookbook project just seem...I don't know... pointless?"
Myself ( in the fetal position) is mad I picked this week to start a diet.

Of Puppet's & Cheese

2010-02-07T20:26:00.000-08:00

Saturday it was not just raining, it was pouring buckets. I poutingly looked at the patio where I had planned to photograph cheese spreads and decided it wasn't gonna happen. My day was doomed not just by rain but the "wake up with plans, and your teenager takes care of that" kinda day. His needs included school supplies, tuna sandwiches, new socks and a puppet theater.

Why yes, I did just say a puppet theater. My son informs me he (meaning we) need to make one for his part of a group project due on Monday. Not to worry, "Wonder Mom" skills kick in. Before he could say "you rock mom," red paint and duct tape have transformed cardboard boxes into a functional yet portable piece, complete with sequin curtain.

As if to thank me for being "Wonder Mom" the rain stopped and the sun actually came out. I sprung into gear. Cheese and garnishes flying I furiously started an indoor version of my spread shots with what "ify" light was coming through the window.
My family now recruited, were scurrying with me,"get the extension," I bark, "I need a ladder, where's the olives." I start panicking "were losing the light, get the basil and hurry!"
My son ( in a Scottish accent) says, "but, mom were giving it all we got!" (okay I exaggerated a bit) But still lots of drama nonetheless.

In the end I had totally destroyed the kitchen, not just a little, I mean total annihilation. Even though we were starved, no one could touch the test dishes until I had proofed all 89 pictures. Garnish too big, cheese too cheese looking, spreader with "made in china" written on the blade. Richard and I picked over every detail on every photo then decided to retake another 40 ish to be sure.

Next day, Sunday, I wake to blue skies, perfect weather, and my son realizing the puppet theater isn't due Monday.

French Fries & Fabric Softener

2010-02-03T19:38:00.000-08:00

I'm working on perfecting french fries for the cookbook. Richard thinks I'm just working on fries so I can eat them, but he must be wrong! Okay I have been eating them, even the bad ones. Should I waste perfectly edible food just because my cloths don't fit?

This brings me to an obvious problem. I'm ballooning up testing appetizers which limits my wardrobe choices which is why I'm standing at the drier. See, I'm too frugal or proud to by more "husky" sized cloths especially when I'm convinced I'm gonna be back to my ideal weight soon. So, while waiting for the only pair of jeans that still fit to emerge, I'm day dreaming about a magic way to make it happen. Alas, there is no "magic diet" and I'm out of fabric softener.

I go to the gym, because fat people are supposed to. My work out friends are tired of hearing about my french fry adventures over whines of being overweight. When I think they are interested in my choice of potatoes and double fry technique, they actually resent me talking fries on the thigh master. Humm.. how rude of me, I guess I'll blog about it so I can annoy a new audience.

Today when I came out of the gym and saw a giant Dreyer's Ice Cream truck. I instantly fantasize that the truck breaks down in front of my house and the poor driver needs help emptying his vehicle. I jump in, eat all the ice cream, and despite a nasty brain freeze, I save the day.

Honest Scrap, Who Me?

2010-01-30T17:40:00.000-08:00

"This will take some time," I say to myself.
Myself sits quietly thinking about cookies.
Myself seems to think a lot about cookies lately...
"I got this cool comment on my blog,"I continue, from K.Hamilton AKA The Geeky Gourmet, so I check it out and realize someone actually read my blog and WOW! K. (perhaps one of 2 people who ever read my blog) honored me with a honest scrap award. Now it's gonna take some time to do this right".

Myself is strangely quiet, if you know me, it's not often the case. I explain to myself that "in the tradition of the "Honest Scrap Award" some very nice thoughtful person in my case K., finds your blog interesting, insightful, helpful, funny or just plain honest, they pass the award on."

Myself better be paying attention because this is complicated "See, Scott AKA Fight The Fat Foodie, received his award from Mother Rimmy who...I'm not sure how far this goes! But it is now my duty to pass it to 10 food bloggers"

Myself is suspicious, and want's to know what else is involved, and would also very much like another cookie... "The deal is," I explain, "if you get this award you have to share 10 honest thing's about yourself" Myself get's another cookie, because I know when I talk about myself, this will be a long night.

Number One. I don't like to cook. Now before you lock me up, just know I WILL cook because my love of eating trumps my lack of excitement about it's prep. I want it to taste great 'cause why do the work unless it's mind blowing delicious.

Number Two. Closing my catering business after 25 years was hard. Starting a catering business to begin with was harder. Running a catering business successfully, despite unforgiving hours, low pay, physical pain and family sacrifice, the hardest of all.

Number Three. I couldn't even turn on a computer on 14 months ago. My husband ran the office, (brilliantly) I ran the kitchen. After closing the catering business, I needed a life makeover, (including learning some basic skills on the "mystery machine.") My husband also suggested blogging as a creative way to pursue my dream of writing a book. He is smart, and good for me. He gets a cookie.

Number Four. When my husband said I should blog, (which sounded like clog, and I really am not much of a dancer) I tried but my first posts are stiff and sound like a travel add. Finding "Orangette" was that break through moment when I realized I can be myself, and it's okay to write the way you feel. She inspired me.

Number Five. Thanks to working in a commercial food operation, I find it impossible to make food for less then 10 people. I don't use paper towels, or oven mitt's which pretty much explains the 17 burn scars on my arms.

Number Six. In an effort to light a fire under myself I decided to mark my cookbook writing progress. The blog turned into a way to stay accountable to the goal to write a cookbook. Writing a cookbook is really difficult or I'm trying too hard, but either way I'm figuring it out.

Number Seven. I'm a little scared about writing a cookbook. Everyone I read is so good and so creative, how can I possibly measure up? I worry that I will underwhelm all the incredibly gifted cooks. I fear someone will say "hey that's my recipe" because every thing seems to have been done before. Go figure.

Number Eight. I love taking pictures. I realize I take 400 to 1 more food pictures then family photos.

Number Nine. I love my job. It's the least I can do considering unlike many, I have one.

Number Ten. I have pet names for my cookware.

Every blogger on my "Blogs and Friends" list are so great I love them all, but I can only mention 10. These bloggers are honest, witty, and beautiful. They show passion, commitment and soul. I pass my "Honest Scrap" award to in alphabetical order;

Fed up School Projects
Orangette
Passion 4 eating
Pearls & Such
Pinch My Salt
Sense & Serendipity
Smitten Kitchen
View From The Farmstead
The Wednesday Chef
Whipped

Excuse Me, My Kitchen's On Fire

2010-01-23T15:07:00.000-08:00

My back was turned I didn't see the flames. They licked up the oil, filled the air with soot and permanently blackened the once mirror surface of my All Clad. So what was I doing that I missed the four alarm on the stove? Why I was fully engaged in fridge cleaning and up to my elbows in a raw chicken puddle left by the very culprit burning on the stove.

What started this mess was guilt about erratic meals I have been feeding my family lately. The cookbook writing requires testing, the testing creates leftovers, and leftovers create boredom faster then you can say "should I call 911" I laugh about feeding the guy's appetizer tests but honestly unless you win the lotto (difficult when you don't buy tickets ) the household food budget is going into experiments.

So for dinner I decide to grill a chicken and vow to not take it's picture, then serve it with normal sides. When the time came to retrieve the bird from the fridge I see it's leaked raw yucky fluids all over. While I survey the leaky chicken damage the sky opens and delivers "the rain that never happens in California", in torrents. So much for the grill.

"I am not giving up," (repeat to myself) I whip out the All Clad mega pan, douse it with oil, quarter, season and flour my leaky chicken and put it onto cook. Now here's the scary part, while I was suited up in rubber gloves to sanitize the fridge, some of the oil in the pan must have slipped out and ignited.

Meanwhile, and much to my horror, my family started chanting the dreaded "what's for dinner" phrase. I had to act fast. I quickly covered the flames and moved any flammable items away from the stove then wondered if I had a pizza coupon. Examining the chicken, I realized it was singed but acceptable. I added mushrooms to compliment the smokey flavor.

The stove is a lost cause, don't get me started. It will take a week to clean the pan. Normal, (what's normal?) dinner with family priceless.

January Cookbook Update

2010-01-19T20:14:00.000-08:00

My friend Jan called she's, checking up on me and is one of the few people who has admitted to reading my blog. So here I am, Jan, it's going on three weeks and yep, and I'm slowly writing a cookbook. I know it sounds like whining but all the organizing, making decisions and staying on task is like convincing my family that it is okay to eat test appetizers for breakfast.

The desk is littered with scraps of receipts, backs of envelopes and even napkins scribbled with ideas. Writing materials and tools are smudged with ingredients. I dream up names for appetizers and book content while in line at the store, or stopped at red lights. No matter how many times I shop, I find myself back at the market in line between the long winded coupon queen's and shopper's marinated in Old Spice.

Thanks to the book, the whole way we live has changed. Every room of the house has become a studio, every surface a backdrop for the perfect food shot. When I needed a second hand for timing, the clock on the mantle went out to the bbq. Meal times are now any time that I finish reworking an idea. The family is living on tested recipes but only after it's been photographed from every angle.

Jan, since you moved, I can't share my progress with you in the driveway, but I have about 50 pages worked on that are anywhere from 10% to 90% ready. I try to balance work, gym, family and remember to put the trash out, even though your not right next door to remind me.

Language Lessons From A Teenager

2010-01-14T16:30:00.000-08:00

Looking over my twitter feed, my son informed me that BFF is out. Sizzle and boom are on their way in, snap is still okay and old is still old. He shakes his head at me, mom don't be so old. By the way, also known as BTW, "old" is still old.

Brushing up on the language may be important in writing a cookbook, especially if my audience is in high school. I'm a novice writer, I am a "amateur" amateur blogger at best. In fact I don't remember ever getting better then a "C" in language, and that required pretending to be awake.

If Zayne will consider tutoring me that will be "cool"( oops! "cool" is on the extinct list, the correct word would be tight). If I get this right, it would be like "curry butternut squash soup that's tight"!

As I assimilate a few current vocab, aware that learning teen speak is about as easy as getting into a package of cold capsules and has the permanence of a boy band. Picking up the language subtleties isn't easy either, with text communication at epic levels and teen dialects differing from region to region.

With the "otts" over (proper term in teenager for years 2000-2009) and we enter a new decade, I wonder if cookbooks will somehow be different? In case they are we should brush up on a few things;

You just got owned. (You have been put in your place)
Bring it. (A challenge)
Sup. (What is up?)
Dude. (Another person, not always gender specific)
Word. (As in last, end of subject)
Whatever.(Forget it mom, I'm not interested)

*Note LOL, OMG and BTW are never to be spoken, these are for texting only.
Click it lock it with optional "put it in your pocket" is a hand shake not a concealed weapon.

My son is a capable although unwilling teacher and I have endured the eye rolls and constant irritated smirks, but I am patient."Awesome, I think I'm coming along!", I report.
Zayne called me a caveman, but his father corrected him, "She's a cave woman, son."
How kind.

Life Is Good When Avocdos Are Ripe

2010-01-10T17:45:00.000-08:00

Richard is a little cross at me. He asked me to work on the introduction and I twittercrastinated instead. Maybe I need a twittervention or even a bloggervention, (since I can whittle hours away working on blog posts too). He also will soon kill me if I don't finish getting the last Christmas embellishments put away. EEEEEEE!

BUT GUESS WHAT! Yea! my avocados are ripe! I have been patiently waiting to have perfectly ripe delicious avocado's for day's. In regards to the cookbook, I 'm perfectly aware that I keep stalling and saying everything is SO HARD. I can't listen to my self say IT'S HARD all the time (at least not today).

I am gonna make something easy, say, like guacamole (insert laughter here), instead of working on the introduction. Voice inside my head..."No Renee, work on the introduction, January will fly by and you wont be anywhere". "But I can't come up with original ideas" I say to my head voice,"Use the Focus, Renee...just start and the ideas will come...Focus" (voice sounds like Obi Wan Kenobi)

Linda Larson @busy cooks and http://chocolateandnostalgia.com/ (I met Linda on twitter) has inspired me more then once, say's...
" I've found that the secret to working on a cookbook is to do a little bit of work every day. Create a recipe; write a paragraph, edit a sentence. The more work you do, the more ideas will come to you!"
See Linda listens to her voice and writes cookbooks!

I think I like January. I know I love guacamole. Both are uncomplicated. Writing a cookbook is...search for it...search for it...(don't say HARD) is "CHALLENGING"!
About the guacamole, Richard say's "that's too basic a recipe for a appetizer cookbook", I focused and answered, "get the chips".

Tomatoes and Time

2010-01-07T13:17:00.000-08:00

To do today...
exercise, (at least look like I am)...
Make breakfast, risk life by taking kid to school, work...
wash car, floors, cat box, cloths, and clean the garage...
meals, planning for meals, shopping for meals, revise list...
dishes, more dishes, more meals and dishes for those, feed cat...
write a cookbook...
...the list goes on and rounds out at about four pages of overwhelming. The holiday's are over it's back to work, house work and chauffeuring my son, it will be interesting to see how I can squeeze in writing a cookbook. I am aware my goal may conflict with day dreaming, dinner time, sleeping, twittering, and all important things I need to accomplish in my habitat.

Richard want's me to work on an introduction. He got it roughed out, in order to get me all fired up, (Richard knows I require lot's of prompting). This is one of those HARD things like deciding what's the book about. I wonder if I write a stupid introduction would every one who read it would just stop there? Maybe they would laugh until they were hospitalized or worse use it to prop a door or something.

I am working on a bruschetta with a fresh tomato sauce recipe (I know it's preschool, as far as appetizers are concerned, but still decent party food). Only in California would anyone attempt to make a fresh tomato sauce in January. Am I dreaming the flavor will burst in the tasters mouth? Why yes! because tomatoes are so unpredictable now (tomatoes are unpredictable all the time) went with grape tomatoes, the only thing ripe in the store.

I wanted to try drying the tomatoes and adding roasted garlic to it. The roasted garlic idea didn't work, the dish looked like mud, and looks count. My fresh basil froze in the fridge before I could use it. The tomatoes stuck to the pan, I burned the bread and when it came picture time, clouds gathered and there was only dull light.

I finally got the results I wanted but I kinda felt like I spent too much time at it. Messing around with something so simple, felt like going to the DMV.

I got the car washed.

Follow my new countdown gadget at the bottom of the blog posts!

Fonts, Photo's and Chicken

2010-01-05T17:51:00.000-08:00

Richard and I had to choose font styles for the menu headings and text for our cookbook. Seems easy? It's not! Maybe I just agonize over the details too much. Nah, not me...

We tried out dozens of fonts till my eyes were tired and they began looking alike (the fonts, not my eyes!) The text size is important too, it needs to be readable but not space consuming. Richard printed all sizes and I pulled other books to compare them to. We got our son Zayne involved, but the call of the Wii was too strong he didn't last long in the font decision process.

Choosing photos is hard too. I take no less then ten of the same thing, the differences are so subtle. I try different trays, plates, angles, like I know what I 'm doing. If I started taking only one picture, maybe the choice would be easier!

I read 47 comments on Epicurious about real problems and successes related with Chicken Negimaki. Though my recipe is a little different I know it is a "multi" step process which can be frustrating. Since this is one of my favorite appetizers, I want to work through the issues. I really think I want it in the book even though it's not one of the quickest to produce.

When a sample was "over" cooked, (one of the complaints on Epicurious) and posed I had a hard time getting a good photo so re -shot the pictures again. The usual places I set up a sample to photograph didn't offer the right light today. I may want to make it again for a better shot, does the picture look dry? As usual, I didn't have to decide what to do with my Negimaki sample, the Wii champion took care of eating it, over cooked or not.