I wanted to let my regularblog visitors know that I will be overseas for the month of June - enjoying some fabulous Thai and Vietnamese meals..
Randa
The Hostess with the Mostess
Thursday, May 29, 2008
Tuesday, May 27, 2008
Lime inspired dinner party
In today's dinner party idea, why not consider a dinner based around the exotic lime?
The dish doesn't have to contain lime - it could just be an accompanying slice or two of lime on the seed.
And for dessert, you could create this wonderful Key Lime Tart:
Stay tuned for more dinner party ideas soon..
Randa
The Hostess with the Mostess
The dish doesn't have to contain lime - it could just be an accompanying slice or two of lime on the seed.
And for dessert, you could create this wonderful Key Lime Tart:
Stay tuned for more dinner party ideas soon..
Randa
The Hostess with the Mostess
Thursday, May 22, 2008
The Basics of Matching Food and Wine
In my search for new dinner party ideas, I also look out for tips, recipes and any other idea that will help tp make the dinner party memorable..
Today, I thought you might want to see this short interview on food and wine matching.
Maybe it is not as simple as red wine with red meat or white wine with white meat.. See what you think:
Stay tuned for more dinner party ideas soon.
In the meantime, you may also be interested in this book - Perfect Pairings by Evan Goldstein with recipes by Joyce Goldstein. A master sommeliers' practical advice for partnering wine with food. Organized by white, red and dessert wine varieties and styles, with proven recipes and recommended wines from throughout the world.
Randa
The Hostess with the Mostess
Today, I thought you might want to see this short interview on food and wine matching.
Maybe it is not as simple as red wine with red meat or white wine with white meat.. See what you think:
Stay tuned for more dinner party ideas soon.
In the meantime, you may also be interested in this book - Perfect Pairings by Evan Goldstein with recipes by Joyce Goldstein. A master sommeliers' practical advice for partnering wine with food. Organized by white, red and dessert wine varieties and styles, with proven recipes and recommended wines from throughout the world.
Randa
The Hostess with the Mostess
Tuesday, May 20, 2008
When creating new dinner party ideas, I may be inspired by watching a recipe being prepared. Then, I wonder whether I will serve it as a starter or as a main - how can I prepare the dish so it fits in beautifully with a three course dinner?
Here is an example of a very quick recipe - Chef Keith Snow creates a tasty dish with wild-caught shrimp, local South Carolina rice, and top-shelf tequila. The recipe names in the themselves are creative. It takes all of two minutes to watch and gives me ideas for new recipes of my own..
Stay tuned for more dinner party ideas soon.
In the meantime, you may want to check out this quick recipe book:
Randa
The Hostess with the Mostess
Here is an example of a very quick recipe - Chef Keith Snow creates a tasty dish with wild-caught shrimp, local South Carolina rice, and top-shelf tequila. The recipe names in the themselves are creative. It takes all of two minutes to watch and gives me ideas for new recipes of my own..
Stay tuned for more dinner party ideas soon.
In the meantime, you may want to check out this quick recipe book:
Randa
The Hostess with the Mostess
Friday, May 16, 2008
15 Minute Italian-inspired Dinner Party
Today's dinner party idea is a simple Italian meal - brushetta, Veal Saltimbocca and Gelato..
Starter - Brushetta
For starters, chop Spanish onion, Roma tomatoes and basil very finely and cover with good amount of Oivle oil and season. This can be done a day ahead so the mixure soaks in all the fabulous flavors. Slice a beaguette (French stick) and toast - before placing the brushetta mixture on top, cut some garlic cloves in half and infuse the bread the the garlic oil by scarping the garlic over the toast. Add the mixute and place and individual dishes dressed with a whole basil leaf between two serves.
Main - Veal Saltimbocca
- 4 sage leaves
- 2 veal schnitzels
- 2 slices prosciutto
- 1 tablespoon olive oil
- 1/2 cup of white wine
- roasted truss cherry tomatoes and salad leaves, to serve
1. Place sage leaves over schnitzels. Wrap prosciutto over veal, enclosing sage.
2. Heat oil in a large frying pan on high. Cook veal for 2-3 minutes each side until cooked to taste.
3. Remove from pan to a tray and cover loosely with foil to keep warm. Add white wine to pan and bring to boil. Reduce heat and simmer for 1-2 minutes until reduced by half.
4. Serve veal drizzled with sauce.
Accompany with cherry tomatoes and salad leaves.
Dessert - gelato
Pre buy some gelato and serve a scoop or two in some tasteful dishes.
Don't forget the Italian coffee for any takers..
Stay tuned for more dinner party ideas soon.
In the meantime, Iyou may want to check this out - in her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is.
Randa
The Hostess with the Mostess
Starter - Brushetta
For starters, chop Spanish onion, Roma tomatoes and basil very finely and cover with good amount of Oivle oil and season. This can be done a day ahead so the mixure soaks in all the fabulous flavors. Slice a beaguette (French stick) and toast - before placing the brushetta mixture on top, cut some garlic cloves in half and infuse the bread the the garlic oil by scarping the garlic over the toast. Add the mixute and place and individual dishes dressed with a whole basil leaf between two serves.
Main - Veal Saltimbocca
- 4 sage leaves
- 2 veal schnitzels
- 2 slices prosciutto
- 1 tablespoon olive oil
- 1/2 cup of white wine
- roasted truss cherry tomatoes and salad leaves, to serve
1. Place sage leaves over schnitzels. Wrap prosciutto over veal, enclosing sage.
2. Heat oil in a large frying pan on high. Cook veal for 2-3 minutes each side until cooked to taste.
3. Remove from pan to a tray and cover loosely with foil to keep warm. Add white wine to pan and bring to boil. Reduce heat and simmer for 1-2 minutes until reduced by half.
4. Serve veal drizzled with sauce.
Accompany with cherry tomatoes and salad leaves.
Dessert - gelato
Pre buy some gelato and serve a scoop or two in some tasteful dishes.
Don't forget the Italian coffee for any takers..
Stay tuned for more dinner party ideas soon.
In the meantime, Iyou may want to check this out - in her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is.
Randa
The Hostess with the Mostess
Wednesday, May 14, 2008
Dinner Party Tip - Short Video
Today, I've found this three minute youtube clip which is called Dinner Party Tips starring the other Hostess with the Mostess! It's quick to watch and you may pick up a new tip or two to make your next dinner party easier. See what you think anyway..
Stay tuned for more dinner party ideas soon.
In the meantime, if you're interested more broadly in dinner party tips, you may want to check this out:
Randa
The (Other) Hostess with the Mostess
Stay tuned for more dinner party ideas soon.
In the meantime, if you're interested more broadly in dinner party tips, you may want to check this out:
Randa
The (Other) Hostess with the Mostess
Sunday, May 11, 2008
French-style dinner party in 15 minutes
Today's dinner party idea comes from an article in delicious magazine by Valli Little.
Valli suggests starting your dinner party with a delicious terrine from your nearest gourmet deli. Serve with warm toast and French butter.
For main, the suggestion is to serve a Duck Confit with Sour Cherry Sauce along with apple, fennel and walnut salad. (I've copied the recipe below.
After dinner, serve a pre-bought creme caramel with some quality pure cream drizzle on top.
- Duck Confit with Sour Cherry Sauce along with apple, fennel and walnut salad by Valli Little (serves 4):
- 600g jar morello cherries, drained (these are available from supermarkets)
- 1.5 cups red wine
- 1 cup port
- 1 cinnamon quill
- 3 star anise
- 6 cloves
- quarter packed cup of brown sugar
- 2 small green apples
- 1 small fennel bulb
- half cup walnut pieces, toasted and roughly chopped
- 3 spring onions finely chopped
- 1 cup flat-leaf parsley leaves, roughly chopped
- 2 tsp cornflour mixed with 1 tbs cold water
- 4 duck confit marylands (available from gourmet shops)
- 2 tbs olive oil
- 1 tbs lemon juice
Bring cherries, wine, port, spices and sugar to the boil in a saucepan over high heat, then simmer for 10 minutes over medium-high heat until sauce is reduced by half.
Meanwhile, cut apple and fennel into thin matchsticks and toss in a bowl with nuts, spring onion and parsley.
Mix a little sauce with cornflour mixtures in a small bowl, then stir into the pan and allow sauce to thicken for 2 minutes. Remove from heat. Cover to keep warm while you cook the duck.
Scrape excess fat from the duck (it can be kept in the fridge and used to fry potatoes). Heat a large non stick fry pan over medium heat. Cook duck for two minutes on each side or until crisp and heated through.
Whisk oil with lemon juice, season, then toss with salad. Serve duck with a drizzle of sauce and salad on the side.
Here is a link to Valli's website:
Stay tuned for more dinner party ideas soon.
In the meantime, you mat also want to check Valli's book:
Randa
The Hostess with the Mostess
Valli suggests starting your dinner party with a delicious terrine from your nearest gourmet deli. Serve with warm toast and French butter.
For main, the suggestion is to serve a Duck Confit with Sour Cherry Sauce along with apple, fennel and walnut salad. (I've copied the recipe below.
After dinner, serve a pre-bought creme caramel with some quality pure cream drizzle on top.
- Duck Confit with Sour Cherry Sauce along with apple, fennel and walnut salad by Valli Little (serves 4):
- 600g jar morello cherries, drained (these are available from supermarkets)
- 1.5 cups red wine
- 1 cup port
- 1 cinnamon quill
- 3 star anise
- 6 cloves
- quarter packed cup of brown sugar
- 2 small green apples
- 1 small fennel bulb
- half cup walnut pieces, toasted and roughly chopped
- 3 spring onions finely chopped
- 1 cup flat-leaf parsley leaves, roughly chopped
- 2 tsp cornflour mixed with 1 tbs cold water
- 4 duck confit marylands (available from gourmet shops)
- 2 tbs olive oil
- 1 tbs lemon juice
Bring cherries, wine, port, spices and sugar to the boil in a saucepan over high heat, then simmer for 10 minutes over medium-high heat until sauce is reduced by half.
Meanwhile, cut apple and fennel into thin matchsticks and toss in a bowl with nuts, spring onion and parsley.
Mix a little sauce with cornflour mixtures in a small bowl, then stir into the pan and allow sauce to thicken for 2 minutes. Remove from heat. Cover to keep warm while you cook the duck.
Scrape excess fat from the duck (it can be kept in the fridge and used to fry potatoes). Heat a large non stick fry pan over medium heat. Cook duck for two minutes on each side or until crisp and heated through.
Whisk oil with lemon juice, season, then toss with salad. Serve duck with a drizzle of sauce and salad on the side.
Here is a link to Valli's website:
Stay tuned for more dinner party ideas soon.
In the meantime, you mat also want to check Valli's book:
Randa
The Hostess with the Mostess
Tuesday, May 6, 2008
Watch How Easy It Is To Make This Chocolate Cherry Tart..
Always on the look out for new dinner party ideas, I'm also constantly on the lookout for new recipe ideas..
This Chocolate Cherry Tart looks wonderfully easy to make - and there's actually no cooking involved.. it's all raw! See what you think:
Stay tuned for more dinner party ideas soon.
In the meantime, if you love chocolate you may very well like this book:
Randa
The Hostess with the Mostess
This Chocolate Cherry Tart looks wonderfully easy to make - and there's actually no cooking involved.. it's all raw! See what you think:
Stay tuned for more dinner party ideas soon.
In the meantime, if you love chocolate you may very well like this book:
Randa
The Hostess with the Mostess
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