Changes

I've changed the intent of this blog.  I can write all day about things I think about but what do I really, really enjoy?  Cooking and entertaining.  So instead of waxing philosophical about myself and what movies/books I like, I've decided to talk about something I think I've pretty good at...something I can share with others who have the same interests as me. 

From now on I'll share entertaining experiences, recipes, pictures, and all things social with you here.  Please let me know if what I post is helpful.  I aim to help fledgling entertainers come to love the art of entertainment as much as I do.

Informal Dinner Party for 5.

My latest cookbook purchase was Barefoot Contessa - How Easy is That? 

I wasn't disappointed.  As usual Ina creates recipes that are easy to follow but pack enormous flavor.  For an informal dinner party I recreated:

1. Soppressata and Cheese in Puff Pastry

2. Lemon Chicken Breasts

3. Roasted Summer Vegetables

The puff pastry appetizer called for Gruyere cheese but it was way too expensive so I went with a smoked Gouda.  Wonderful!  My husband loved it and said I needed to make it again and again.  Good "man" appetizer. 

The chicken and the vegetables reminded me of two wonderful dishes --Kotopoulo Lemonato and Kotopoulo Kebab from Old Town Alexandria, VA's Taverna Cretekou.  Check it out.  It's a fantastic restaurant.

In addition to the Soppressata appetizer, I opened up a jar of Harry and David's Artichoke Lemon Pesto and served it with chips.  Great tip -- to save time, always think about using something prepared to augment your appetizers/meal.  I've tried making a ton of appetizers in addition to dinner and it just doesn't work.  Keep it simple.  One homemade appetizer is usually enough so long as what you add from a jar complements it and is of good quality. You can't go wrong with Harry and David. 

Always use good chips.  Personally I'm completely hooked on multigrain chips.  They have so much flavor and are a bit studier than regular tortilla chips. Tostitos Multigrain are my favorite.

For dessert I made a tried and true Chocolate Flourless Cake.  I decided to make this decadent cake since the rest of the menu was on the light side.  Even so, take some time after dinner before slicing the cake.  It is very rich and can't really be appreciated on a full stomach.

1 pound semisweet chocolate, coarsely chopped

1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
1/4 cup Kahlua (I use 1/4 c coffee instead)
8 large eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
Confectioners' sugar or cocoa powder, for garnish (I use Fat-free Cool Whip)

Preheat oven to 325 degrees F.

Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil. Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve. Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.

Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.

Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar, cocoa powder or Cool Whip immediately before serving.

I typically chop some chocolate and use it to top the whipped cream.

Try some of Ina's recipes and let me know what you think.  I don't think you will be disappointed.

Until next time...