Stylish Entertaining Archives - Page 3 of 64

Cod, Caviar, Champagne Sauce à la Joël Robuchon

🌺 Cod, Caviar, Champagne Sauce 🌺
à la L’Atelier de Joël Robuchon

Sooner or later the question was bound to be asked, “What is your favorite restaurant in Las Vegas?” So many great chefs, so many fabulous restaurants… But after much consideration, I chose L’Atelier de Joël Robuchon at the MGM Grand for several reasons. With 31 stars, he is The Most Awarded Michelin-Star Chef in the World.

But surprisingly far from being stuffy, L’Atelier is fun! As one would expect, the French-inspired dishes are second to none. Each one prepared with the exactness the Chef became known for, his relentless perfectionism; he famously said there is no such thing as the perfect meal – one can always do better.

With that black & red decor, intentionally designed to be the opposite of old-style French white & gold, the atmosphere is striking and modern. The service is simultaneously easy-going and top-notch. Wines are meticulously paired to elevate the entire dining experience. A seat at the counter often results in a genial and lively evening. Strangers become friends, there is a gregariousness in shared appreciation of the late Chef’s vision of stellar dishes, prepared in view of the guests, offered in a spirit of conviviality.

L'Atelier de Joël Robuchon

In 2003, the first L’Atelier de Joël Robuchon opened its doors in Paris, in the 7th arrondissement, and simultaneously in Tokyo. The success of L’Atelier de Joël Robuchon in Paris encouraged Joël Robuchon to develop its concept all over the world. The Las Vegas restaurant opened in 2005, followed by New York, London and Hong Kong, Taipei and many more.

Here, I re-create an exquisite dish and table setting from our most recent meal at L’Atelier de Joël Robuchon – Cod with Caviar and Champagne Sauce.

Cod, Caviar, Champagne Sauce à la Joël Robuchon

L’Atelier de Joël Robuchon Las Vegas

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Spiced Chilled Blueberry Soup

🫐 Spiced Chilled Blueberry Soup 🫐
with
Fresh Blueberries, Toasted Hazelnuts, Kefir, Sour Cream

Sure, we could serve this delightful Spiced Chilled Blueberry Soup without the garnishes but what fun would that be?

While cinnamon, cardamon, ginger, allspice, and vanilla take a simple fruit soup to another level, the garnish gives it the wow-factor. Plump juicy blueberries and chopped toasted hazelnuts are mounded in the center. It turns out that blueberries and hazelnuts have an affinity for one another. And if a few edible flowers and fresh mint are available, why not add those too? Now the soup is ready to serve for a colorful summer luncheon. Bon appétit! 🌷

Spiced Chilled Blueberry Soup

Spiced Chilled Blueberry Soup Recipe

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Franciscan Apple Earthenware & A Fruit Nut Oatmeal Loaf

Franciscan Apple Earthenware

🍎 🌱🍎 Franciscan Apple Earthenware 🍎🌱🍎
A Fruit Nut Oatmeal Loaf
And Mother’s Day

With Mother’s Day around the corner, I’ve been reminiscing about my mom’s delicious home-cooked meals, which she served on these dishes for well over half a century. This Franciscan Apple Earthenware has proven to be very durable, a few pieces are chipped, but overall a fine collection in great condition. And now that I am the keeper of the entire collection, I will cherish it forever. Thank you for all the meals and memories, Love You Ma! ❤️

Franciscan Apple is one of the most popular raised-relief hand-painted patterns from Gladding, McBean & Co., which began production of Franciscan dinnerware in 1934 at their plant in Glendale, California. This pattern first appeared in 1940. My father received this set as a gift almost 80 years ago.

The name Franciscan is an allusion to Franciscan Friars and reflected the simple, informal style of Mexican folk pottery. The Franciscan Apple pattern has become a darling of collectors with its branches, beautiful green leaves and red harvest apples painted on cream-colored porcelain reminiscent of days gone by.

Franciscan Apple Earthenware, Fruit Nut Granola Loaf

American production of Franciscan Ware ceased in 1984, following the announcement to relocate all Franciscan production to England.

Franciscan Apple Earthenware

The endearing retro design includes one of a kind hand-painting; teacup handles shaped like apple tree branches; little apple knobs atop the butter dish, sugar bowl, and casserole dishes; and my favorite, apple-shaped tea bag holders. It continues to be a treasure for collectors of vintage dinnerware, like me.

Franciscan Apple Earthenware, Fruit Nut Granola Loaf My oatmeal cookies are always a big hit, and this oatmeal loaf is also a big winner. It’s a dense bread chock-full of nuts and seeds and fruit – toasted almonds and walnuts, pepitas, sunflower seeds, and sesame seeds, dried apricots, cherries and raisins. It’s heavenly sliced and heated in the toaster oven, served nice and toasty, spread with butter or a piece of brie cheese.

This oatmeal loaf is perfect to serve to house guests as a simple light breakfast along with coffee or tea, or as an addition to a (Mother’s Day) brunch buffet. It’s even more delightful when served on vintage china…

Fruit Nut Oatmeal Loaf Recipe

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Cream of Asparagus Soup (Hot or Cold)

🌿 Cream of Asparagus Soup (Hot or Cold) 🌿

“An excellent light supper need be no more than a good soup, a salad, cheese and fruit. And combined according to your own taste, a good homemade soup in these days of the can opener is almost a unique and always a satisfying experience,” so says Julia Child in Mastering the Art of French Cooking Volume One, Fortieth Anniversary Edition published by Alfred A. Knopf 2006.

And the beauty of this soup is that it is equally excellent served either hot or cold. Depending on the occasion, the weather, your menu, your mood… whatever it may be – choose the hot or cold version for your delicious soup-centric supper.

The month of May is the perfect time to serve this super-easy, seasonal asparagus soup! The color is quite spring-y. It has a lovely mild, grassy flavor with earthy and nutty undertones plus an exquisite creamy texture. It’s simultaneously simple and elegant, suitable for a weeknight supper or a weekend gala.

Cream of Asparagus Soup (Hot or Cold)

Cream of Asparagus Soup Recipe

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Charred Octopus Appetizer

Tender Charred Octopus

🐙 🐙 Tender Charred Octopus 🐙 🐙
with
Royal Corona Beans, Charred Tomato, Jalapeño, and Lemon
Fried Capers, Fresh Oregano, Olive Oil

What better way to celebrate our great spring weather than with a charred smoky octopus appetizer? Truth be told, we actually cook outside on the Blaze Grill all year long here in Las Vegas, but it is especially nice in April when it’s not too hot and not too cold.

Here I begin with Cooked Octopus Tentacles (Pulpo Cocido). Among other places, this product can be found in the refrigerated seafood section at Costco. The octopus is from the Eastern Central Atlantic Ocean, a product of Spain. It has already been cleaned and tentacles have been separated from the head. Preparation is as easy as opening the package.

The tender pre-cooked octopus is marinated in olive oil and dried oregano, then grilled until it is hot, smoky, and charred. It is plated with enormous creamy royal corona beans; charred tomatoes, jalapeños, and lemons; and fried capers. It is so tasty, colorful, and impressive that your guests will definitely think “restaurant quality.” Crusty bread makes a great accompaniment, along with a local IPA or a nice Sauvignon Blanc.

Tender Charred Octopus