where the image is meant to titillate and inspire the cook
I had been traveling for the holidays. When I came home I wanted to reward my sweet old pooch McIntosh with a bone. He loves these bones from the butcher, and with his old teeth, he does not break the bones into dangerous bits like some of our other dogs would have done. He simply gnaws and licks the bone to his heart’s content. And then he saves them in his boneyard (see below).
Continue reading “Risotto Milanese (saffron and bone marrow)”
Roasted Red and Golden Beets, Humboldt Fog Goat Cheese
Willamette Valley Hazelnuts, Turmeric-Black Pepper-Maple Yogurt
Arugula, Arugula Flowers, Beet Vinaigrette
A soft-ripened goat cheese accented with a line of bluish ash reminiscent of the fog often blanketing the expansive Humboldt County, California coastline is the centerpiece of this salad.
Pioneering American cheesemaker Mary Keehn of Cypress Grove conceived Humboldt Fog Goat Cheese in the early 80s in homage to cow’s milk French Morbier, with ash separating its light cakey layers.
Beets are available at California Farmers Markets year-round. And hazelnuts come from our wetter neighbor just to the north, Oregon (close enough).
Peppery arugula, earthy beets, toasty hazelnuts, and a tangy yogurt harmonize with the elegant and luscious goat cheese in this quintessential West Coast salad. A sweet-tart beet vinaigrette adds sunny notes with hints of herbs and fruit.
Blooming in January, pretty arugula flowers come from my Southern California garden. Arugula flowers make a delightful garnish, they taste like light arugula leaves, maybe with a hint of sweetness.
Cypress Grove describes their cheese with flavors of buttermilk and fresh cream, complemented with floral notes, herbaceous overtones, and a clean citrus finish. As Humboldt Fog matures, the creamline develops, the flavor intensifies and the subtle tanginess grows more pronounced.
Ninety of us gathered at the Bluewater Grill at sunset in King Harbor, Redondo Beach amidst the sailboats and palm trees to celebrate the holiday season.
It was my pleasure, once again, to host our annual Rolling Hills Country Day School holiday party. With the help of fabulously creative colleagues, a super-fun theme, and a waterfront venue that exceeded expectations – this gala was another smashing success.
Guests arrived for Après Ski in ski lodge attire, presumably after a day on the slopes, as the sun was setting over the Pacific. They mingled during a cocktail hour with an open bar enhanced with an array of passed appetizers.
As the sky turned from hues of blue to shades of red, orange, violet and yellow – the DJs played a nostalgic mix of Christmas music and our favorite songs (saving those hot dance tunes for after dinner). The photo booth was a big hit as groups of skiers grabbed props to strike a pose.
To set the holiday mood, just before dinner, guests gathered around the “piano and fireplace” (actually the DJ booth and cocktail tables with candles) for a group sing-a-long. With lyrics in hand, everyone joined together, enthusiastically belting out White Christmas along with Bing Crosby. Dean Martin’s Let It Snow was sung in verses alternated by the guys and the gals. So fun!
Immediately after the sing-a-long guests took their seats for dinner. Waiters served the award-winning New England Clam Chowder, then table-by-table guests were invited to the buffet featuring carved-to-order prime rib roast. The meal concluded with a Dessert Station and Hot Beverage Bar brimming with whipped cream and all the accoutrements to warm a winter evening.
The night continued with general merrymaking, dancing, photo booth pics with ski lodge antics and prizes. Before leaving, guests picked up a cozy blanket and made a trip to the Hot Chocolate Bar to personalize hot cocoa to take home.
Continue reading “Ski Lodge Theme Holiday Party: Baby It’s Cold Outside!”
Last but not least in a series of 4 Holiday Entertaining Dishes, scrambled eggs with caviar is a wonderfully extravagant way to celebrate Christmas morning or New Year’s Day brunch.
Served in charming mini Lodge cast iron skillets, this breakfast is simultaneously elegant and rustic. Fluffy scrambled eggs paired with puffed popovers and butter are irresistible, but for the ultimate breakfast experience, add creamy-tangy crème fraîche and burst-in-the-mouth pearls of rich-brown nutty ossetra caviar .
Hors d’oeuvre: Oysters, Ossetra Caviar, Crème Fraîche (here)
First Course: Foie Gras with Sweet & Salty Palmier Cookies (here)
Holiday Side Dish: Asparagus, Hollandaise, Caviar (here)
Continue reading “Holiday Entertaining: Scrambled Eggs, Caviar, Crème Fraîche”
More caviar? Yep, ’tis the season after all! Asparagus with Petrossian Ossetra Caviar is served as a fancy side dish to a standing prime rib roast of beef for a very special holiday meal.
The briny dark brown eggs create a striking presentation when draped over bright green asparagus with a pale yellow sauce. Silky hollandaise and crunchy roe make for an exquisite contrast of textures. The subtle flavor of the sea plays well with the earthy elegant taste of the asparagus. It’s an extraordinary dish – perfect for Hanukkah, Christmas, or New Year’s Eve.
Continue reading “Holiday Entertaining: Asparagus, Hollandaise, Caviar”