Hospitality and Home

Hospitality @ Home: Dinner Party Set Up Timeline

~ MaryK ~ Leave a comment

As the weather grows colder (hopefully? In most places, though not California, *deep sigh*) we all find our revels moving indoors. When you find yourself in the mood for throwing a dinner party, as I often do, here’s a rough timeline.

Two Weeks (yes, I said Two. As in 2, go with it) Before Your Party

Rome wasn’t built in a day, and neither should your dinner party, ok?

– Reach out to your guests. Send em a text. Create a facebook event. Write an email. Or make everyone feel like Queen Victoria by sending them a handwritten invitation, and request RSVP’s.

One Week before your party,

– You should have heard from your invitees, but if you haven’t, reach out to the stragglers.

– As your guests joyously reply that they cannot wait to attend your fete, be sure to ask them if they have any dietary restrictions or food allergies.

– Plan your menu. Choose dishes that can be cooked a day or two ahead, or dishes that come together quickly on the day. Soups make a great first course (and can be made a day ahead), Braised meats can be cooked the day before as an entree, panna cotta, mousse cakes, or enriched cakes like date or almond cakes hold well in the freezer and thaw quickly on the day.

But be aware of your limitations while menu planning. If you and your guests aren’t big on the sweets, why not offer a cheese plate as the dessert course. Alternately, if you are possession of a sweet tooth, but you are a disaster with pastry, dessert is one of the easiest things to buy in.

– Place any necessary orders. With the butcher or the local bakery for that 3-pound snapper or leg of lamb, or mirror glaze mousse cake.

2 days before

– buy groceries.

– prepare dessert (if you are cooking one. Picking one up on the day is certainly an option)- an enriched cake like a date cake or an almond cake can hold up well to freezing. Panna cotta or creme brulee need a long rest in refrigeration, and will be fine for 48 hours.

– deep clean areas guests will spend the most time in. A few toys and coasters laying around are nothing to worry over. This is the foundational layer pass, the dusting the top of the bookshelves, the vacuuming under the sofa, the discarding of the pile of magazines that have collected under the coffee table.

– re-arrange any furniture that needs to re-arranged.

1 day before

– Braise/ roast/ prepare mis en place

– make ice

– polish your glassware and silverware

– Clean and stock the bathroom that your guests will use on the night. Sometimes this is your only bathroom. In which case take this time to remove or stash any cosmetics, medications, etc, that you don’t want anyone to see. Also, remove any towels that you wouldn’t want guests to dry their hands on. It’s a nice touch to have a stain removing pen or stain removing wipes placed in a dish on the countertop, too. It’s not a party until someone spills red wine on their white shirt.

6 hours before

– Pull out any dishes that need to thaw or come to room temperature

– Do a final surface sweep of any clutter that would otherwise embarrass you in the guest areas. Set stacks of coasters or cocktail napkins on the corner of any surfaces where your guests might set a drink down.

– have a stack of clean absorbent towels (paper is fine if that is all you have) stashed in a discreet place near the dinner table and the bar so they are easily at hand for any (inevitable) spills.

– Arrange any last minute mis-en-place. If your roast is finished with a last minute pan sauce, chop the shallots and pre-measure wine for it. If your first course is a salad, wash the greens and prepare the dressing now so all you need to do is toss it together just before serving (though a hardy green like Kale can handle 6 hours in a citrusy dressing, so you can put it together well ahead….. and now you know why you see kale salads on so many restaurant menus….)

– Set table. Or if you have a partner or other household minions, this is a good task for them.

2 hours before

– Get dressed in your dinner outfit (don’t be a hero, put an apron over your couture).

– Set your lighting. Will there be candles over a zillion surfaces? Lay them out now.

– Put on music.

– Set out canapes and arrange bar, in case any guests wander in early.

– Set up coffee/ tea tray for after dinner and set aside.

1 hour before

-Whip cream for dessert- if needed.

-Put finishing touches on any dishes that need them. Wrap platters with foil and hold them in a warm (not hot!) oven until you are ready to bring them to the table.

-Pour yourself a glass of wine.

-Take the first bite of your canapes so that when your guests arrive, no one will be too self-conscious to take the first bite. Seriously. Thats just being a good host.

Recipe: Pescado Los Feliciano

~ MaryK ~ 1 Comment

AUGUST 7TH

It is not all pies and Mac n’ cheese molded into giant mozzarella sticks around the Sidework househould. Most of the time I try to eat healthfully.

This dish evolved out of a Pescado Veracruzano that was on the menu at a restaurant I managed several years ago. The restaurant dish featured a feared fish filet atop a bed of rice surrounded by a rich broth packed with lime, onion, olives, oregano and tomatoes. It was delicious.

So I took that idea and amped up the nutritional density by switching out the rice for quinoa and adding the ubiquitous southern california hippie brassica du jour, kale. Thus the name, Pescado Los Feliciano, after the arty-crunchy LA neighborhood where I live.

The result is a forgiving dish that is sustaining yet light, comforting yet healthful. It comes together easily for a weeknight dinner but is impressive enough to serve for company. If you are overcoming a cold, dial up the lemon and garlic and let the steamy broth carry it into your bones. This truly is a go to dish for me.

For a vegetarian version, I double the quinoa and turn it into fritters. Then serve an island of fritters in a rich vegetable stock. Continue reading →

Hospitality @ Home: Picking a potluck dish

~ MaryK ~ Leave a comment

It’s the season for cookouts, and if you are anything like me, you cannot go to someone’s house without bringing something to contribute. But what to bring?

Here are a couple of tips for potluck and cookout dishes:

1Bring a dish that you know is delicious. Even if,  when you ask the host what you can bring, you end up with a course you don’t immediately have a dish for (salad duty when you are a baker at heart, or vice versa), don’t just wing it. Ask friends for a surefire, vetted recipe (you can hardly go wrong with anything from Cooks Illustrated or Serious Eats), or order something from a local bakery or beloved restaurant that you know is great. It doesn’t matter if a potluck dish is made by your own hands, so long as some level of care went into it’s preparation and it is tasty. Sometimes, the best thing to make is a to-go order. And that’s ok.

2Bring serving utensils for your dish. You can tie your utensils to your casserole dish with a length of twine, but don’t try to serve a tray of macaroni with a flimsy single use picnic fork. It will only end in tears, and potentially in white plastic shrapnel invading your lovely casserole.

3Bring something that can sit at room temperature for a couple of hours. If it is over 75 degrees, avoid anything with mayonnaise or shellfish or both. Alternately, you can sub vegan mayonnaise or pesto on pretty much any sandwich preparation where regular egg-based mayo gives you pause.

4Avoid icings that can melt. Like whipped cream or light butter creams. If possible, avoid icings at all if the event is outside, as they mostly serve to attract bees and wasps. But if you must use a butter cream, be sure to stiffen it with lots of confectioner’s sugar. The greater the sugar to butter ratio, the less likely it is to melt.

5When in doubt, bring beverages. Wine, beer, Sangria, a big old batch of pre-mixed margaritas. Vodka watermelon. Or go teetotal with a nice sweet tea, lemonade, or fruity minty, virgin bramble.

Here are some ideas for great Potluck/ cookout dishes that are more creative than a casserole—

Kale Salad : https://wherethesideworkends.com/2013/05/08/hospitality-home-kale-salad/#more-914

Greek salad: https://www.epicurious.com/recipes/food/views/greek-salad-105279

Ribs: http://www.seriouseats.com/recipes/2016/06/oven-barbecue-bbq-ribs-recipe.html

Pan Bagnat: https://food52.com/recipes/6896-pan-bagnat-le-french-tuna-salad-sandwich

Pressed sandwiches of any kind, like a Mufaletta

Brownies, blondes, cookies, hand pies

Pasta Salad: http://www.seriouseats.com/2015/06/how-to-make-the-best-pasta-salad.html

Sangria: https://wherethesideworkends.com/2010/12/13/hospitality-home-holiday-sangrias/

Margaritas: https://wherethesideworkends.com/2012/05/25/hospitality-home-batch-margaritas/

Fresh fruit lemonade: https://wherethesideworkends.com/2012/06/21/more-than-you-ever-wished-to-know-about-lemonade/

Recipe: Cherry Clafoutis

~ MaryK ~ Leave a comment

Recipe Video here!

Cherry Clafoutis

3 cups dark, sweet cherries (fresh or frozen), pitted and halved

1 tsp lemon juice

2 tsp flour

Pinch cinnamon

3 eggs

1 1/4 cups milk

1/8 tsp salt

2/3 cup sugar, separated into 1/3 cup portions

1 tbs vanilla extract

1 tsp almond extract

1 tbs butter

Preheat oven to 425 degrees F. Place cherries on a foil lined baking sheet and roast until soft, about 15 minutes. Transfer to a medium bowl and toss with lemon juice, 2 tsp flour and a healthy pinch of cinnamon. Set aside.

In the pitcher of a blender, or a large flat bowl with an immersion blender, combine milk, eggs, 1/3 cup of sugar, salt, vanilla, and almond extract. Blend on high until combined, about 1 minute. Melt 1 tbs butter in a heavy bottom, oven safe skillet. Pour in a 1/4 inch layer of custard and cook over medium heat until set. Remove from heat.

Add half of the cherries, sprinkle with 1/3 of the remaining 1/3 cup of sugar, then pour on the rest of the custard, finish with the remaining cherries and sugar.

Bake in 425 degree oven until puffed and golden and a knife inserted in the center comes out clean, about 20-30 minutes. Allow to cool in the pan for 20 minutes before serving in wedges.

Hospitality @ Home: Wine Service

~ MaryK ~ Leave a comment

This is simply a primer on basic wine service for those of you hosting in your home, or others of you who are seeking a restaurant job who have lied on your resumes (not that I have ever known anyone who has done that….)

1. Get a wine key. A real one, you are a grown-up after all. You want a wine key that looks like a swiss army knife, not one that looks like a metal man raising his arms as if to say “It’s gooooooood!” Additionally, your grown-up wine key should, ideally, have a hinged arm, not a solid one. Wine key wine service how to open a bottle of wine2. Learn how to use it.

3. Gather your accoutrement. A (polished) wine glass for each wine drinker, a linen napkin to wipe up bottle drips, and your wine key.

4. Pour a taste.

5. Pour 3-4 ounces in each glass. There is no need to overfill the glasses. Wine, like the rest of us, likes to breathe. And it is polite to leave some wine in the bottle, as some guests may enjoy a splash more wine than others.

A couple of other quick notes– one 750mL bottle of wine contains 5 glasses of wine. One bottle of sparkling wine serves 6. You can hardly ever go wrong estimating 2.5 glasses of wine per guest for a dinner party, as some guests will drink more and some less. Though if you know that your set is a thirsty one (that is not driving home), by all means calculate accordingly. Keep in mind that a good host should be well stocked.

Hospitality @ Home: Table Settings

~ MaryK ~ Leave a comment

It begins with a plate. One plate per person, set directly in front of her chair, about an inch away from the edge of the table.

Next, the entree fork and knife join the party. Fork on the left, knife on the right, with the blade opening toward the plate. The Gent was once a protocol officer in the Air Force, and he told me a story he learned at protocol school about knife blades. According to service mythology, there once lived a King who loved to feast. He loved to drink and tell stories almost as much as he loved feasting, and as a drunken storyteller is wont to do in the middle of a feast, the king flung his hand wildly as he regaled his guests with a tale of recent adventure. His hand brushed the the blade of his knife, which was pointing away from his plate, and the king sliced his hand open.

I have no idea if that story is true, but it is a good way to remember which way to set knives on a dinner table.

Continue reading →