Lunch with a Friend - Casual with Style

My dear friend, Donna, and I had been trying to make plans to get together for months. We had set a date to meet in the city for lunch, but alas those plans got axed.  Once we switched the day, it meant she was able to come up to my house for a 'ladies lunch'.  Does that make us sound old?  If so, then forget it.  We were just eating together.

It had been a while since we had last seen each other, so the idea was to enjoy each other's company and not have cooking occupy my time. The plan to keep it easy peasy was to create a menu where the majority of items could all be roasted in the oven and the rest could be made ahead of time.  Leaving me hands free for when she arrived.  I like starch (pasta, potatoes, rice not the kind used for ironing), and wanted to include that too. My immediate thought was polenta. However, after surveying the menu, a last minute swap out for rice felt like it paired better with the rest of the offerings, which also included a salad.  When it came to dessert, this needed to be super simple because I didn't have the time to bake.  Add to that, I wanted something that I could enjoy too. A traditionally baked item uses flour and eggs, well, no good for me. 

Sure sandwiches would have been even easier. Sure we could have eaten at the kitchen table.  But a little extra detail is much nicer. And so...

How hard is it to keep it casual but amp it a bit to feel special?  Simply throw down a runner the opposite way to create an more intimate area on a large table, add some placemats. Toss cloth napkins on the plate and put glasses on the table.  That always ups the ante, and really it doesn't take more effort than that.

So when you want to keep it chill yet with touch of style for no fuss lunch, here's a menu that can be pulled off without a hitch. The best part of this for me was that since it was pouring out and despise schlepping in the rain, I already had everything in the house, and didn't even need to shop!!  

Prep everything in their pans, season right before putting in the oven and have a glass of wine.

Prep everything in their pans, season right before putting in the oven and have a glass of wine.

If you need some recipes guides for the below menu, the highlighted items link to previous blog posts that feature each one. Also at the very bottom, you will find printable recipe versions.  If you have any questions on how to pull this menu off, write a comment below or email me

Lunch Menu

Simply roasted salmon nestled up against beautiful roasted vegetables all on one plate.

Simply roasted salmon nestled up against beautiful roasted vegetables all on one plate.

Paella rice risotto style with 3 kinds of onions (red, yellow and scallions)

Paella rice risotto style with 3 kinds of onions (red, yellow and scallions)

For the Paella Rice Risotto style, first sauté a mixture of red, yellow onion and scallion until caramelized.  Set aside. In a medium sized pot, simply sauté some more onions in oil, salt and pepper then add the rice to toast it. Then add either hot water or hot stock (chicken or vegetable) a few ladles at a time until the rice absorbs the liquid. Continue until the rice is tender then stir in the sautéd onion mixture. 

Another option, you can check out my Garlic Rice recipe.

You know this salad. This is the Citrus Salad Bowl, but in one big bowl not individually plated. This way we could go back for seconds.

You know this salad. This is the Citrus Salad Bowl, but in one big bowl not individually plated. This way we could go back for seconds.

The skinny on how the dessert portion was pulled together with just a few ingredients: Open the fridge. Check out what you have and use your imagination.  I found strawberries and blueberries, and tucked in the back a tiny bit of left over chocolate ganache* (previously used for some profiteroles I had made).  And just like that I had a dessert.  Fresh Fruit Bark.

* Ganache is chocolate melted down by adding warmed cream to create a glaze .  When I originally made mine I used much less cream since I wanted a thicker consistency for the profiteroles.  If I had a traditional ganache, it would have never worked for this dessert.  

Spread the chocolate onto parchment paper.

Spread the chocolate onto parchment paper.

Instructions

I melted down the chocolate, spread it over parchment and jammed, I mean lovingly placed, the fruit into the chocolate. For texture, I sprinkled some crushed Marcona Almonds and popped it in the fridge to set and chill until time to serve. 

Arrange the fruit in a way that is appetizing to you.

Arrange the fruit in a way that is appetizing to you.

Since this was made with a semi ganache, it had a softer consistency than traditional bark.  That didn't bother either one of us, and the fresh fruit route was the perfect choice since Donna prefers fresh versus dried fruit. Phew, good call on my part.  This literally was the truest form of 'something from nothing', pulling a dessert out of the hat from whatever I had handy.  We both agreed it was quite delicious.  Bigger bonus, it gave her a new way to use up all the gorgeous summer fruit she gets at her country house.  

Starting with the lovely Shinn Estates Rosé that Donna brought, we had a relaxing time, ate well, caught up on each other's lives and travels, enjoyed a surprise yummy dessert, and of course, finished the entire bottle of wine. It ended as a perfect Lunch with a Friend.  

Sprinkle chopped Marcona Almonds all over the top.

Sprinkle chopped Marcona Almonds all over the top.

Yellow, Yellow Burst of Sunshine Tablesetting

final.table.jpg

Here's a bright idea for your Easter table, or a Spring event. This bold, burst of yellow will welcome everyone with a big, happy grin.  The colors here are simple.  Yellow, white and pop of cobalt blue.  It's a commitment to a color theme that makes this jump with joy.  So start with what brings you joy.  Since I found white tulips and yellow daffodils, I made that the theme of the my table.  Using white dishes and a bright yellow and white table cloth, that set the stage for a monochromatic setting that still sprang forth with a huge punch of color. 

Lay out the tablecloth, and see how you feel. If you want that extra hit of color, now's the time to add the next layer.  It could be a runner or placements or a fabric overlay.  Whatever floats your boat.  Since there is blue in my dining room, I decided to introduce that accent color by using placemats.  This also helps delineate each guest's place.  With so many place settings I didn't want to fully cover my beautiful tablecloth, so I flipped the placements 90 degrees, letting them hang over the table.  This takes up less table space, gives you a landing pad for the plates, while covering the tablecloth where people are bringing food towards their mouths.   A little trick to avoid spills on your beautiful linens!

Next, place the flowers to help define the space a bit more, then set the charges and dishes onto the placemats. 

A effortless stacking of the salad plates make up the next layer. Followed by a simply folded napkin with the utensils on the top.  I mixed up the water glasses, since I don't have enough of one kind for a big dinner party. In fact, I quite a fan of the mix and match look.  So I took that not match-y theme a step further and decided to alternate the napkin set up as well.  Every other setting had the napkin under the salad plate.  Lastly, add some small votives around the table. No need for candle sticks in this set up as there is plenty height with the flowers.

One place setting with napkin on top, the other goes under the salad plate.  If you notice, I have two types of salad plates.  I used the under method on the ones with the gold rim and leaf design.  Why not show a pretty plate?

One place setting with napkin on top, the other goes under the salad plate.  If you notice, I have two types of salad plates.  I used the under method on the ones with the gold rim and leaf design.  Why not show a pretty plate?

If you don't have these colors, use the idea of monochromatic layering to create your own bold, burst of spring. And welcome both spring and your guests to the table.  Below were some of last year's Easter food offerings from appetizers to dessert.

Fennel with olive oil, sea salt, and crushed pepper

Fennel with olive oil, sea salt, and crushed pepper

Roasted Leg of Lamb with onions.

Roasted Leg of Lamb with onions.

 A Feast of roasted vegetables.

 A Feast of roasted vegetables.

Piled high fruit filled Pavola was the fresh dessert to accompany the traditional Pizza Grano. (I used Ina Garten's Pavola recipe.)

Piled high fruit filled Pavola was the fresh dessert to accompany the traditional Pizza Grano. (I used Ina Garten's Pavola recipe.)

Never Too Many Tulips

Nothing says spring like tulips.  A burst of bright, cheeriness is what springs forth. They come in an abundance of colors and different sizes, too. They are a welcomed arrangement in my house anytime, but even more ideal for Spring, and especially bright for an Easter table.

If you are not hosting a special dinner, then just go for a simple arrangement of all one color in a wide mouthed vase to add a burst of life to your home.  

However, if you are hosting and want to glam out your table, Go big and bountiful with your tulips and add some daffodils.  You actually don't need a ton of flowers, just several vases to help trick the eye into thinking you spent more!

Tulips, daffodils and baby's breath

Tulips, daffodils and baby's breath

For this arrangement, I knew I wanted the tulips in the main center vase with the daffodils lined up an either side. This meant I needed one wide mouthed vase and 6 small ones. I found these tall heart vases on the cheap at the Christmas Tree Shop.  You can use whatever vases you have handy, even simple glass jars will do the trick.

I first began by arranging the daffodils in the smaller vases.  Note that when you cut these down a bit you will have the outer stems left.  Keep those on the longer side and add them in to give height and another element of greenery.

Once you get all your smaller vases done, line them up to ensure that they all look the similar. The idea here is simplicity in sameness.

Then move onto the larger vase.  I started by placing frogs at the bottom of the vase, arranging rocks around.  I know I am the author of The Grumpy and Careless Frog books, but not that kind of frog. A floral frog is a pronged piece that helps to keep stems in place.  Since I own a few, this is what I use.  If you don't, you can put tape across the mouth of your vase in a checker board pattern.  This will help hold the flowers upright. This link will show you how using regular clear tape.

Floral frogs set amongst decorative stones.

Floral frogs set amongst decorative stones.

Push the stems into the frog prongs.

Push the stems into the frog prongs.

Keep the extra daffodil stems for the main arrangement as well.  Don't throw these out just because they don't have a flower attached to them.  They have their own beauty and offer a great contribution to this arrangement.

Leftover stems reserved so you place these in among the daffodils and the tulip arrangement.

Leftover stems reserved so you place these in among the daffodils and the tulip arrangement.

Once you have all the tulips in, fill in with the baby's breath to create fullness.  Try to fill all the open spaces so the entire mouth of the vase is completely filled with flowers. Use longer ones for the middle section, and cut some shorter for around the edge of the vase. This creates dimension. 

 

 

Then using the leftover green stems, strategically place them throughout the arrangement.  

The combination of these 3 elements using 2 colors keeps the arrangement simple and focused while still feeling bold, bright and abundant.  Happily place these on your prettiest table linens and watch your guests smile.

Full Frontal Coverage - Aprons, of course

Aprons, an array of color and personality

Aprons, an array of color and personality

Oh the apron.  This swath of cloth was worn by women in bygone years as they cooked away in the kitchen. My grandmothers were among them, either wearing an apron or a house dress while they were in the kitchen.  And although I cooked along side them, I never used to wear an apron.  I'm not sure why I didn't back then but have recently come to understand and appreciate their true value.  I especially believe in their power when I am sautéing or frying.  Seriously, who needs be oil splattered?  And when it comes to baking... let's just say I'm pretty adept at making a mess with flour!

me.kitchen.jpg

I own a few aprons, each with a purpose.  I have two that I solely use for catering gigs.  These are more utilitarian, black and gray striped and not very exciting. The one I use in my kitchen is a treasure because it was given to me by my dear friends, Emily and Lorne, as a guest gift at their wedding.  They got engaged in Venice, Italy and their wedding had a clear and decidedly Venetian focus.  So it came as little surprise that they would share this Italian-style love by giving their guests monogrammed aprons; La Cucina di Dana!  Every time I wear this apron I think of them and what a thoughtful gift.  Well, especially for me, since I love food and cooking so much.

I have noticed that aprons are coming back in fashion. Full on, full frontal.  Different styles can be found in shops of all kinds.  I like the ones that harken back to olden days.  Maybe it's because it reminds me of my grandmothers.  When I think of the kind I wear for my catering gigs, thick and almost amour like, I can't help to giggle a little when I realize how paper thin the ones they used to wear.  How would those really protect their clothes?  But they wore them anyway and seemed to do the trick.  I guess all you really need is full frontal coverage of some kind.  So why can't it be fun, and functional.  Sassy and make a statement.

With that in mind, and in remembrance of my grandmothers, I coerced, ah hum, I mean I recruited my mom to help me make some aprons.  She helped me get started and gain confidence, like she always does. Now I'm on my own creating hand sewn with love, one of a kind aprons.  Each one is different.   Each made with an wild and eye catching combination of vintage materials, antique trim and lace and other interesting finds. Each to help keep you clean in the kitchen. So, if you are in need of some splattering protection, or for a gift, click the SHOP button here or on the main menu to see my first round of Full Frontal Coverage; the apron reinvented with a bit of fun, lots of color and a big, bold "Here I am".  Check out some of the looks below.

Gabrielle, gorgeously modeling Muted Floral Greens Apron.

Gabrielle, gorgeously modeling Muted Floral Greens Apron.

Hope you enjoy keeping yourself neat and clean and looking stylish during your next kitchen adventure.

Gabrielle making modeling look easy as she shows off Nautical Strips & Paisley Apron.

Gabrielle making modeling look easy as she shows off Nautical Strips & Paisley Apron.

Please note that these are all one size and come with a complimentary dish towel.  Why, you ask? Because when I cook I like to have a towel tucked in a pocket or around my waist tie so I can easily wipe my hands when needed.  Since I thought you would find it helpful too I included one with each purchase.

Also, I want to give a big thanks to my stunning niece, Gabrlelle, for modeling my aprons and to my talented nephew, John who photographed each of them.   What would I do without my "kids", always enthusiastic supporters of all my endeavors.

Post note:  Since these are one of a kind and are made with a variety of  materials, if you see an apron you like that is out of stock, please email me directly as custom aprons can be made.

Giving Thanks

Thinking of all my fortunes perched on a rock overlooking the Pacific in Chile.

Thinking of all my fortunes perched on a rock overlooking the Pacific in Chile.

This holiday all started by being thankful for a good harvest.  Although today Thanksgiving sometimes is more associated with mountains of food it still honors a good harvest, with the fruits of labor being a bit different.  We can reap the harvest in everything we encounter throughout our days, weeks, months and entire lives. Therefore, I am grateful for ALL that I harvest.  Love, Good Health, a breeze across my cheek, a kind word from someone, the love of family and friends and so much more.  Gathering up all these 'crops' is something I am thankful for each day.  I know that we celebrate and give more weight to being thankful on this fourth Thursday of November but I hope that we can wake each morning and celebrate any day as Thanksgiving no matter whether it is the first Tuesday of the month or the last Sunday. Gratitude is a state of mind and one that can be harvested at any time.  I wish you abundant harvests in all areas of your life, today and every day. And the biggest Thank You to you ALL, from the bottom of my heart for your support and encouragement in this, my latest labor of... 2stirwithlove.  

Ingredients

An Open Heart
Outstretching Hands
Big Lungs to Breathe in
Arms to Hug

Instructions

Love and be grateful for ALL that we have, even the elements that don't seem quite pleasant as everything we receive serves to further and enrich us.

If you are hosting, I hope you are all ready and set to go, but just in case you are still in need of some dishes to make for tomorrow, here are a few suggestions.

Appetizers:

Winter Fresh Endive  Boats

Salads: 

Baby Lettuces

final.rice.jpg
tomato-pie.jpg

Happy Thanksgiving stirred with oddles of LOVE

dana