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Just logged in quickly and realized it had been a month (plus!) since my last post. Yikes. No excuses and can’t promise it won’t happen again, but c’est la vie, no?
At least the fun hasn’t stopped during my online absence.
And what better welcome back than with a dinner party?
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This one was a few Saturdays ago – during a particularly busy weekend in San Francisco. It was Fleet Week with the Blue Angels of course, America’s Cup, the 49ers & Giants at home, plus Hardly Strictly Bluegrass in the Park, just to start.
Our good friends Katy, Michael, Alex & Zak came over — and we didn’t realize all that was on the books when we found an open night for all of us. But the festivities all around seemed to just add to the merriment.
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Dinner was simple fare, but my favorite kind. Pâté and rillettes from Fatted Calf, farmer’s market crudité with homemade aioli and a martini or few started the night, and kept us lingering a bit while checking out the game.
Once we moved to the table it was moules frites – with the mussels steamed with white wine, garlic, leeks and fennel and twice-fried fries. Only hiccup was since I don’t often make fries, I didn’t realize how long they take. I did the first fry earlier in the day, but even so, they may have been the reason for that extra martini before dinner. Which isn’t necessarily a bad thing.
Oh, and there was a simple green salad with a bunch of different greens and radicchio, but surprise, it didn’t receive too much attention.
I know we aren’t supposed to try out new things on guests, but let’s face it, I don’t really have fries on a Tuesday with just me and B on the agenda. At least not at home anyway.
Keeping in fall and the vaguely French take on dinner, dessert was tarte tatin. I prefer mine with a puff pastry crust, but the carmel sauce didn’t get quite as dark as I like and the apples were a smidge soft, if being honest. I read a post on Smitten Kitchen after the fact that speaks to this exact problem, so I may have to try her route next time.
But with enough wine and espresso and Armagnac come dessert time, who really noticed?
It was a super fun night, and one I hope to repeat again soon. And if I get my ducks in a row, I can share it too!
Some dear friends from college recently started a clothing line, k o r o v i l a s, and we had a little trunk show at my house on Friday.
It was a great chance to check out fun new up-and-coming designers, try on their fabulous (made in Los Angeles) wares, sip some wine and catch up with friends.
Since it was a Friday after work, and the focus was all on the dresses, we kept the nibbles super simple … just jazzed up items from the market. I’ll do a separate post on my favorite fixes to trick out grocery store apps — super easy (and inexpensive) things we can all keep in our arsenal.
Thank you to all you lovies who came out; Maria, Kristina & Katie — love the line; and if their clothes are new to you, I highly recommend checking it out! www.korovilas.com
xx
It is no secret that I am super lucky in the fact that my friends like to cook as much as I do. Not only are meals such a treat, but I love learning their tricks too.
But one of my favorite occurrences is seeing what they choose to serve. Many of us have the same go-to cookbooks and websites, like those of Heidi Swanson & Yotem Ottolenghi - but we pluck different recipes out of the fold.
Take for instance a gorgeous feast that Maya & Geoffrey put together on Sunday.
After a superb cheese & cocktail coarse, we had grilled rib-eyes, grilled peach salad with orange blossom water, salmon (that Jimmy JUST caught) with a pineapple salsa, roast potatoes & broccoli with eggs and gazpacho. It’s apparent that we weren’t very hungry!
Of {particular} interest here are the salads: while I love grilled peaches in any form, and often include them in salads, I would have breezed right by the orange blossom dressing. Now I know my mistake – the combination was floral yet warm and totally intoxicating. Maya & Ottolenghi are a very good combination!
And the roast potatoes & broccoli with egg from Super Natural Everday, also known as Roasted Potatoes & Broccoli Gribiche – a new favorite. I have been smitten with the idea of gribiche since I read about it on Orangette eons ago, and have in fact made it to serve with salmon and potatoes, but this combo was particularly great.
Until the next dinner at a friends, perhaps I’ll just have them flag my cookbooks…or I guess, that is what pinterest is for! 
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images via my iphone & instagram feed (@caitlindentino)
On Saturday, I went to a beautiful baby shower for Brooke, a dear friend from college who also happens to live in San Francisco. Since a few friends would be coming in from out of town for the festivities, plus the local ladies, we figured it was the perfect opportunity for a girls night on Friday…which we opted to make a girls night in.
It was a weeknight, plus just good practice, so I kept things super easy – and called in back-up for apps and dessert. Tessa picked up pâté and other goodies from Fatted Calf and made great {and super simple} date, goat cheese and proscuitto bites.
I went for a version of something that has popped up on our table all summer — spicy spatchcocked chicken with salsa verde and heirloom panzanella. But to ‘catch’ the wine that was likely to be accompanying dinner, we needed something else warm (plus – it was chilly come Friday evening) and a bit hearty too.
Earlier in the week, in honor of Julia Child’s what-would-be 100th birthday, I spied a zucchini tian on Food 52 that seemed perfect. Two of the ladies are gluten-free, so the rice component was ideal (no fear – they had a separate, and equally delicious panzanella). And since it was primarily zucchini, even the liquid added for the rice to cook was drained zucchini juice, it was also much lighter and healthier than it seemed.
Dessert was truthfully more wine, plus a summer favorite of grilled peaches and vanilla ice cream. We topped it with a little dusting of coconut sugar and smoked salt for fun, but it needs nothing else. I just can’t help adding some flaky salt to dessert.
Such a fun evening catching up with old friends…nights like these are the reason I like to cook!
For the recipe for the zucchini & rice dish
Weekend brunch is often done in restaurants (and perhaps with a bit of a headache from the night before), but we really must work on bringing it back home. I know I don’t do it often enough, but it is such a shame … case in point.
Last weekend, some friends were in town for Outside Lands, and we had plans to meet Saturday morning for brunch before heading to the park. But a quick glance in my fridge revealed some things that needed to be put to use, so we changed the arrangements for brunch at home.
A perennial favorite (that also made use of the arugula and spinach that were some of the must-be-used culprits) are the baked eggs with rocket, chili & yogurt from Yotem Ottolenghi’s Plenty. The original recipe calls for arugula, I have made it before with spinach, and this time I used a combo. I doubled the recipe, which gave us 8 eggs (also, # of eggs in fridge) and was perfect for 5 people. I am sure no one would have complained with 2 eggs a piece, but I was fine with one … plus all the other goodies.
To supplement the fridge basics, I did a quick run for bacon (roasted in the oven – my favorite – less work & less mess), orange juice and bread. The bread became pan con tomate, with fresh from the vine tomatoes that Audra brought straight from the farm, and the orange juice met up with bubbly for brunch-required mimosas.
A few more beverages (flat + sparkling, bloody marys and coffee) as brunch calls for LOTS of drink options, some fruit and a bit more yogurt, and well, I may just give up my standing brunch at Nopa.
Baked Eggs with Yogurt and Chili
Read the rest of this entry »
As I mentioned, we were in Napa this past weekend with some friends at their gorgeous home … and I am kicking myself that I am back at home/work. The weather was perfect, if a bit hot, which necessitated lounging in the pool for hours at a time. In addition to the copious amount of both vino and good stories, no surprise there was lots of food. We all enjoy some time in the kitchen, which makes things so fun and easy when meals are a group effort.
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Friday night we went a bit Greek, which seemed perfect for a hot summer night.
Roast Lamb
We stuck to something that worked (the version from a Spring dinner), simply studding bits of herbs, lemon zest, garlic and anchovies around the leg, and then roasting until just medium-rare. A hit every time.
with lots of dips and sides
Hummus
store-bought, but jazzed up with some lemon juice and olive oil, topped with paprika and toasted pinenuts.
Tzatziki
I make mine with greek yogurt and both diced and grated cucumbers – that way you get bits to bite, but it also melds completely with the yogurt. Of course a bit of garlic, lemon and olive oil are needed too.
Red Pepper Aioli
which was added last minute for some heat — whisking of egg yolk, lemon juice and oil (homemade mayo) with some garlic and a potent hot-pepper spread we found in the fridge…any hot sauce would work here depending on the direction you want.
Mint Sauce
because growing up, lamb meant mint jelly, but this one was a bit more current and definitely more fresh… really a mint pesto if you will.
and to balance it out,
Watermelon Salad, of course
Arugula Salad
and some Grilled Pita
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The feasting didn’t stop Saturday, with a late brunch, afternoon snacks, and another Mediterranean dinner, this one Spanish.
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Brunch was fairly simple, just a
Summer Fritatta
this one was loaded with onions, sliced potatoes, sliced summer squash, and fresh corn and topped with goat cheese (which I may have forgotten to add earlier).
Bacon
which, if you haven’t discovered the key to divine bacon, is buy the good thick-cut kind at the meat counter and then roast it in a hot oven on a sheet pan (or even better, a cooling rack placed over a sheet pan)– stays flat, is the perfect crisp/chewy ratio, and no one has to stand there frying bacon.
Yogurt and Berries
While for weekday breakfasts, I keep the yogurt as is, for brunch, I add a bit of orange juice and zest and a tiny swirl of honey.
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After brunch we went for pool time, margaritas, snacks in multiple rounds (first chips, salsa, guac and leftover tzatziki, then cheese and charcuterie), wine and finally a Spanish dinner.–
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Jamón y Melón
Gazpacho
which I try to make by bucket-loads during tomato season.
Paella
The traditional version is made over an open flame in a paella pan, but I find this Cook’s Illustrated version to be the perfect adaptation for home. I use this pan (which to me still feels more paella-ish tableside, but I happened to own long before I started making this), and make a few slight changes, including adding Pimentón, or smoked Spanish paprika, which I find to be non-negoitable and homemade chicken stock. As for the meats and seafood, it is pretty adaptable. Sometimes I add clams as well, or spicy turkey sausage instead of chorizo for some guests – you can see here the mussels didn’t make it, as turned out the fridge wasn’t cold enough to keep them alive, and we forgot to keep them on ice.
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Now if only I could spend the rest of the summer this way. This whole work thing really gets in the way of things.
A few weekends ago, we had a little backyard BBQ* with our friends Catie and Jimmy. Played a few games – bocce, backgammon and badminton – sipped some rosé and grilled up a feast. It was a super simple menu that will be on repeat around here all summer. Starting with the 4th!
Grilled Tri-tip with Roasted Tomato Salsa from the Bi-Rite Cookbook
Catie made it so I can’t totally tell you what all went in it, but the basics were red bell peppers, tomatoes, onions, garlic, and a few types of hot peppers roasted in a HOT oven, then pureed with cilantro and seasoned to taste. SO GOOD!
Grilled Corn with Harissa Aioli
The aioli was basically my homemade mayo, with a smidge of smashed garlic and a harissa spice blend (toasted first) added at the end. A little lime juice squirted on at the end, and this may replace Café Habana’s version (i.e. Mexican street corn) of my favorite summer corn.
Spinach Salad with Apricots, Blueberries and Ricotta
I happen to love a little fruit in salads, and this was no exception. I had never thought to add ricotta to salad, fearing it wouldn’t hold up, but it gives it a great richness. And has been repeated many times since.
and the plan was to end with a peach cobbler of the sorts, but we ran out of steam (sun and wine’ll do that to a gal!) … the peaches were great the next night grilled and topped with vanilla ice cream. And would also be the perfect ending to any day at the grill!
What are your favorite summer grilling menus? Anything good on tap for Wednesday?
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*in case you noticed this looks more indoor than out, San Francisco summers days, even when warm, do not necessarily translate to nice summer nights. 
A few weekends ago, This past weekend, I co-hosted a baby shower for one of my dearest girlfriends. It was a co-ed shower, so it was light on bottles & games, heavy on burger and beers. (We say b/c it was co-ed, but truth is we all prefer burgers to cucumber sandwiches…). But it still needed a dash of pretty, so Katy and I tackled the flowers.
If you have time, I love doing the flowers on your own — you get a lot more bang for your buck, and you would be surprised how easy it is! A few basic supplies (vases/glasses in several sizes and good shears are all I really need, but oasis, twine, tape, etc. can help), good tunes, lots of flowers, and you are on your way!
One little tip if you are making more than a couple arrangements — prep and separate all the flowers first, so once you start arranging, you don’t have to stop for leaves and thorns.
Do you like to do-it-yourself for floral arrangements?
What’s your limit — For the home? A small party? A wedding?
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And for some real floral prowess, check out my constant favorite Saipua. She makes mean magic with flowers!
Whoops – thought this went up before I left for vacation, but apparently it did not. Well. enjoy while I sort out a few photos from Mexico… xx
If it is not yet apparent, friends & dinner is my favorite thing ever – and I particularly love the combination at home. On Saturday, we had a few friends over and did another version of spring favorites. You may notice that the many of the ingredients below mimic those found at the first “spring dinner” – some in a new way, some the same.
It was much warmer this time around, so the overall feel was a bit lighter, but definitely just as good.
We started with ...
Fresh Pea & Fava Puree and Ricotta with Lemon Zest
Great with grilled bread - eaten solo or piled together for the perfect bite. This is the same Jamie Oliver version as before (and several other dinners in the meantime), but with favas too, as they were available at my farmer’s market. Good ricotta doesn’t need much, but a little sprinkling of lemon zest and a drizzle of good olive oil takes it over the top!
And for dinner ...
Little Gems with Pickled Green Strawberries
I saw the green strawberries at the market, and decided to attempt the same method from a recent salad at Cotogna – with a quick pickle. I used the same recipe as when I pickled grapes, and added roasted beets and goat cheese to the little gems. As for the vinaigrette, I added a few smashed ripe strawberries in place of honey for sweetness, and love the ying and yang of it.
Spring Risotto with Preserved Lemon
When looking around for different versions of spring risotto, I found one on Food 52 that added chopped preserved lemons at the end. I loved that idea, and used it myself — I didn’t follow the whole recipe (which called for Pernod instead of the usual white wine) and just did a fairly traditional version with asparagus and spring peas, but I did sub green garlic and fennel for onions, which made it particularly “springy” too me.
yet, the pièce de résistance (in my book) was the ...
Whole Roasted Brazino with Caper Butter
I have never roasted whole fish before (grilled once) and must say, I am hooked. Super simple but so tender and delicious! I stuffed it with lemon, fresh rosemary & oregano and followed this technique. Served it with caper butter and it was perfect! Added bonus it comes across as quite a showstopper.
And for dessert ...
Yogurt Panna Cotta with Fresh Berries
A truly perfect dessert for spring and summer. In fact, it was such a hit that I had to make it again on Sunday when some friends dropped by. Suffice it to say, we will be following up with our own post on this one.
Have you had a chance to capture spring yet. What are your favorties? And can you believe that summer is almost here?
As salads go, spring versions tend to be lighter, showcasing baby lettuces or the new harvest of the season. This salad does both, but in an amped up way that nods a bit to the winter right behind us. This one was made by my friend Catie, and it may be my favorite yet.
First in are carrots (go for the thinner, new carrots if you can) and asparagus, roasted until golden, but still crisp, followed by pickled pink beets and shaved fennel. Lots of baby spinach and a big handful of dill add body to the mix. It all comes together with a mustard seed vinaigrette (or rather, a mustard-shallot vinaigrette with coarse ground mustard).
Added bonus is with all those vegetables, it doubles as a salad and a side – which hits a nice note in my book.
When we had this at Catie & Jimmy’s, she served it with herb roasted pork and duck-fat potatoes (crazy-good), but I think it would be equally at home with roast chicken or grilled salmon, on a weeknight or for dinner with friends.
But either way, you may need to finish it off with chocolate-chip bread pudding – she did, and plus, we gotta balance those veggies some how!
