HOLIDAYS
HOLIDAYS
The "OXO" salad spinner is a dream. It turns "making a salad" a snap! You can rinse and spin your greens the morning of the party and store them in the fridge until you are ready to dress and serve the salad.
- Extra Virgin Olive Oil and Balsamic Vinegar
- Shaved Pecornico (or Pecornico Romano cheese works well too) Cheese
- A Pinch Sea Salt and Cracked Black Pepper
- A Bag of Baby Greens
- Toss the greens with a quality shaved Pecorino cheese and then drizzle a little extra virgin olive oil and balsamic vinegar to taste. A little balsamic goes a long way. Less is more.
- Add a pinch of sea salt and fresh cracked black pepper and your guests just might start spouting a few long-forgotten lines from their high school Latin.
I worked with Curtis on Take Home Chef as his Asst./Food Stylist on a few episodes, and these roasted bambinos will be a stellar addition to your Italian Feast. And yes he is as dreamy and wonderful in person as he is on TV!
- 6 Whole Potatoes, peeled and cut into wedges
- 3 Tablespoon Olive Oil
- Salt and Freshly Ground Pepper to taste
- Preheat the oven to 450 degrees.
- Place two heavy large baking sheets in the oven for 5 minutes until hot.
- Remove the baking sheets from the oven and drizzle them with oil.
- Arrange the potatoes in a single layer atop the hot baking sheets and sprinkle with salt and pepper. Turn the potatoes to coat with the oil.
- Roast for 20 minutes. Then use tongs to flip the potatoes over.
- Continue baking until the potatoes are tender and crispy on all sides, about another 20 minutes.
- Spoon the potatoes into a large bowl in the form of a makeshift tower. Garnish with a few sprigs of fresh rosemary and serve.
- Fresh or Frozen Raspberries
- A Sweetner of Your Choice (I prefer Agave because of its low glycemic index, simple syrup works great too)
- A Flute of Champagne
- In a blender, puree the fresh or frozen raspberries with a sweetener of your choice.
- Strain the raspberry and sweetener mixture and pour about a tablespoon into the bottom of a champagne flute. Then fill the glass with the chilled Prosecco and serve right away to your guests.
To facilitate the feast, wash and pair your platters with matching serving utensils in advance. I stick post-it notes on the platters with the name of the dish so that any helpers can efficiently plate up the food.
(I know it sounds overly organized, but it makes it easy for your spouse or girlfriends to feel like an essential part of the banquet).
Set the table with a simple crisp white tablecloth and lots of unscented candles. Mix and match different types of candles from votives to tapers and group them in clusters to create an illuminating cathedral as a centerpiece.
- Chicken with Mustard Mascarpone Marsala Sauce
- Polenta with Peas and Pancetta
- Panzanella Italian Bread Salad
- Baby Green Salad with Shaved Pecorino Cheese and Balsamic Vinegar (recipe provided).
For dessert, whip up a Butterscotch Budino---similar to butterscotch pudding but with a touch of sea salt to balance the heavenly sweet.
It's the recipe from Mario Batali's and Nancy Silverton's Pizzeria Mozza in Los Angeles, a must reservation if you ever find yourself in the City of Angels.
I was thrilled to discover this recipe when my date ordered and then gushed like the Trevi Fountain for this dessert. It can be made ahead of time, a big plus when throwing dinner parties big or small. The recipe is from Mozza's talented executive pastry chef, Dahlia Narvaez.
Spoon these silky treats in any glass you choose. Parfait or sundae vessels work great, but have fun experimenting with whatever you have in your cupboards.
All in all, this Italian spread fit for a pope will inspire your friends to sing, Ciao bella, as they kiss you spiritedly on both cheeks before they depart. Buon Appetito!
Hold Up in the Heat
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