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| fanpop |
Love is in the air! It's THAT time of year again
February = VALENTINE'S!
February = VALENTINE'S!
My husband and I are hosting our next Supper Club. It'll be cold in Atlanta, so I'm going to go with something that will warm us up, AND something that will be (maybe) a bit romantic too!
FRIDAY, FEBRUARY 5, 2016
THEME:
Valentine's Day, of course, so guests are being asked to dress for "Valentines"
AND - - - - best outfit gets a prize!
"LOVE THEMED" MENU:
STARTERS:
STARTERS:
ROSEMARY ROASTED ALMONDS
CAPRESE BITES (for a pop of RED) - me
BUFFALO CHICKEN DIP w/ chips - Wendy
MAIN COURSE:
RICH BROOKS' STEAKS - me
ROASTED FINGERLING POTATOES - Leslie
PEAR, GOAT CHEESE AND WATERCRESS SALAD - me
ARTICHOKES AU GRATIN (get it? Artichoke "hearts"!) - me
ROLLS - me
DESSERT:
INDIVIDUAL FRUIT AND BROWNIE TRIFLES - Denise
DRINK DU JOUR:
VODKA CRANBERRY BLUSH (pink!)
WINE WITH DINNER:
SUSANA BALBO MALBEC (red wine = amore!)
CAPRESE BITES (for a pop of RED) - me
BUFFALO CHICKEN DIP w/ chips - Wendy
MAIN COURSE:
RICH BROOKS' STEAKS - me
ROASTED FINGERLING POTATOES - Leslie
PEAR, GOAT CHEESE AND WATERCRESS SALAD - me
ARTICHOKES AU GRATIN (get it? Artichoke "hearts"!) - me
ROLLS - me
DESSERT:
INDIVIDUAL FRUIT AND BROWNIE TRIFLES - Denise
DRINK DU JOUR:
VODKA CRANBERRY BLUSH (pink!)
WINE WITH DINNER:
SUSANA BALBO MALBEC (red wine = amore!)
ROSEMARY ROASTED ALMONDS
(Adapted from All Recipes)
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| catebogue |
My husband and I had some of these (or similar to these) at Cakes and Ale recently and just had to prepare them at home to serve at this dinner party. Really really yummy little noshes!
1 pound raw almonds
1 cup extra virgin olive oil
4 cloves garlic, crushed
4 sprigs fresh rosemary, leaves stripped
1/4 teaspoon red pepper flakes, or more to taste
sea salt to taste
Preheat oven to 350 degrees F. Spread almonds on a baking sheet.
1 cup extra virgin olive oil
4 cloves garlic, crushed
4 sprigs fresh rosemary, leaves stripped
1/4 teaspoon red pepper flakes, or more to taste
sea salt to taste
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| catebogue |
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| catebogue |
Once almonds are cooked, transfer hot almonds to a wide-bottomed glass or stainless steel bowl. Pour hot oil mixture over almonds; stir almonds every 5 to 10 minutes until completely cooled.
Drain oil from the almonds; transfer almonds to a paper towel-lined plate.
The almonds will still be shiny and oily to the touch. Store in an airtight container.
CAPRESE BITES
3 pound fingerling potatoes
2 TBSP extra virgin olive oil
6 garlic cloves, minced
2 TBSP chopped rosemary (about 4 sprigs)
1 tsp kosher salt
½ tsp fresh ground black pepper
Preheat oven to 400 degrees F. Rinse potatoes. Place potatoes in a 7”x10”x3” baking dish (or similar size). Combine remaining ingredients in a small bowl. Stir to combine. Pour over potatoes. Toss with clean hands until potatoes are well coated.
Bake 60-70 minutes, stirring occasionally until potatoes are fork tender.
INDIVIDUAL FRUIT AND BROWNIE TRIFLES
The table is all set - we are ready for our guests to arrive tonight!!!
And the winner of the "best Valentine's outfit" is:
Way to go Leslie and Mark!!!
A few more pics of the evening (we played Valentine's pictionary AND romantic movie charades):
Truman (one of our labradoodles) getting into the Valentine's spirit:
Here was my Pictionary Valentine's Word List:
And the Romantic Movie List:
Titanic, The Notebook, When Harry Met Sally, Gone with the Wind, Casablanca, Sleepless in Seattle, Notting Hill, As Good As It Gets, My Best Friend's Wedding, You've Got Mail, Groundhog Day, Pretty Woman
Next up? Scott and Wendy host on----
The almonds will still be shiny and oily to the touch. Store in an airtight container.
CAPRESE BITES
(Adapted from tasteofhome)
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| tasteofhome |
1 - 2 pints cherry tomatoes (I ended up using grape tomatoes as my stores were all out of cherry)
5 TBSP heavy whipping cream
1/2 lb Mozzarella Cheese, sliced
6 fresh basil leaves
1 garlic clove, minced
1 TBSP balsamic vinegar
Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain.
In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended.
Cut a small hole in the corner of a heavy-duty resealable plastic bag (or use a pastry bag). Fill with cheese mixture.
Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes.
Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving.
BUFFALO CHICKEN DIP
2 (8 ounce) packages cream cheese, softened
1 cup ranch dressing
3/4 cup red hot sauce
1 (10 ounce) can chicken, drained (or 1 rotisserie or freshly-cooked, chicken, shredded)
1 - 2 cups shredded cheddar cheese
corn chips
Beat cream cheese, ranch dressing, and red hot sauce. Fold in shredded chicken. Spread mixture into pie plate sprayed with Pam. Bake at 350 degrees F for 15 minutes. Add cheddar cheese to top. Bake an additional 10 to 15 minutes until cheese is melted and bubbling.
RICH BROOKS' STEAKS (aka Perfect Party Steaks)
5 TBSP heavy whipping cream
1/2 lb Mozzarella Cheese, sliced
6 fresh basil leaves
1 garlic clove, minced
1 TBSP balsamic vinegar
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| catebogue |
In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended.
Cut a small hole in the corner of a heavy-duty resealable plastic bag (or use a pastry bag). Fill with cheese mixture.
Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving.
BUFFALO CHICKEN DIP
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| catebogue |
1 cup ranch dressing
3/4 cup red hot sauce
1 (10 ounce) can chicken, drained (or 1 rotisserie or freshly-cooked, chicken, shredded)
1 - 2 cups shredded cheddar cheese
corn chips
Beat cream cheese, ranch dressing, and red hot sauce. Fold in shredded chicken. Spread mixture into pie plate sprayed with Pam. Bake at 350 degrees F for 15 minutes. Add cheddar cheese to top. Bake an additional 10 to 15 minutes until cheese is melted and bubbling.
RICH BROOKS' STEAKS (aka Perfect Party Steaks)
(Adapted from Pure and Simple)
So, the story behind this recipe is the following: I LOVE this recipe so much! It is perfect for a dinner party because it is not only delicious, BUT you can prepare it in advance, and then just pop it in the oven before the party. That allows you to spend time with your guests instead of slaving in the kitchen!
I prepared this dish when my son, Ross, committed to play football at the University of Kentucky. The Head Coach at the time (Rich Brooks) came for a visit after the signing, and this dish is the one I served him and his Assistant Coach, Steve Brown. It was a huge it, and it was a lovely evening we all remember fondly, therefore, I now refer to the dish as, "Rich Brooks' Steaks."
I'll be doubling the recipe here for my dinner party.
2 pears
1/4 cup crumbled goat or blue cheese
3 cup watercress or arugula, rinsed and dried
1 TBSP fresh lemon juice
2 TBSP white wine vinegar
1/4 cup crushed roasted hazelnuts
1 tsp Maldon or Kosher salt
4 TBSP extra virgin olive oil
Fresh ground pepper
Lemon zest
ARTICHOKE HEARTS GRATIN
(Adapted from All Recipes)
Sometimes recipes don't have to be complex to be fabulous. This recipe could not get any easier! Simply arrange the artichoke hearts on a baking sheet, top with bread crumbs, evoo and cheese, and then broil. Simple and delicious. For my dinner party of 12, I'll be doubling or tripling this recipe.
6 canned artichoke hearts, drained and halved
1 tsp canola or vegetable oil
salt and freshly ground black pepper to taste
2 TBSP dry bread crumbs
1/4 cup finely grated Parmigiano cheese
1 TBSP olive oil
1/2 lemon, cut into wedges
Place artichoke heart halves on paper towels cut-side down to drain for about 15 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil. Place artichoke heart halves on the prepared baking sheet, cut side up.
Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano cheese, and just before broiling, drizzle with olive oil.
Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges (or drizzle lemon juice on top).
COOK'S NOTE: Watch these CAREFULLY! Don't do what I did (which was to take my eye off the broiler and socialize with my guests after putting the artichokes in), and here's the result:
A tad "well done" artichoke hearts!!! They were still delicious, and I'll definitely make them again. But next time, I'll stick closer to the oven! Having too much fun with my friends!!! : ;)
ROASTED FINGERLING POTATOES
So, the story behind this recipe is the following: I LOVE this recipe so much! It is perfect for a dinner party because it is not only delicious, BUT you can prepare it in advance, and then just pop it in the oven before the party. That allows you to spend time with your guests instead of slaving in the kitchen!
I prepared this dish when my son, Ross, committed to play football at the University of Kentucky. The Head Coach at the time (Rich Brooks) came for a visit after the signing, and this dish is the one I served him and his Assistant Coach, Steve Brown. It was a huge it, and it was a lovely evening we all remember fondly, therefore, I now refer to the dish as, "Rich Brooks' Steaks."
1 whole beef tenderloin, cut into filets
2 garlic cloves, crushed + 1/2 tsp minced garlic
1/2 tsp seasoned salt
1/3 tsp seasoned pepper
1 TBSP + 1/2 stick unsalted butter
3 TBSP brandy
4 TBSP flour
2 1/2 tsp tomato paste
3/4 - 1 cup dry red wine
1 cup chicken broth
1/2 cup beef broth
1/4 tsp worcestershire sauce
2 1/2 TBSP currant jelly (or a bit less)
1/2 lb mushrooms, sliced
Place steaks on work surface. Make a paste of the 2 garlic cloves, salt and pepper.
Rub paste on both sides of the steaks.
Heat 1 TBSP butter in a large skillet until hot. Saute steaks over medium high heat until brown on each side, but still raw in the center. Don't crowd. If butter begins to burn, reduce heat.
Place steaks in a 9x13 glass dish.
Add brandy to the skillet.
Cook over medium heat stirring constantly and scraping the bottom of the pan. Add 1/2 stick butter; when melted and foaming, stir in flour.
Reduce heat. Cook and stir until mixture is golden. Stir in tomato paste and 1/2 tsp garlic. Mixture will be thick and grainy. Remove pan from heat and whisk in wine and broths.
Bring to a boil. Reduce heat; simmer 10 minutes until reduced by 1/3, stirring occassionally. Stir in worcestershire and jelly. When jelly melts, stir in mushrooms.
Adjust seasonings. Sauce should be of coating consistency; if too thick, thin with wine. Cool completely. Pour over steaks.
Cover and refrigerate overnight. Bring to room temperature. Preheat oven to 400 degrees F. Spoon sauce into a saucepan, and heat just to boiling.
Pour sauce over steaks in the casserole. Bake, uncovered, 15-20 minutes for med-rare and 20-25 minutes for med - med well. When serving, spoon sauce from pan over steaks. Serves 8-12, depending on the size of your tenderloin.
PEAR, CHEESE AND WATERCRESS SALAD WITH HAZELNUTS
2 garlic cloves, crushed + 1/2 tsp minced garlic
1/2 tsp seasoned salt
1/3 tsp seasoned pepper
1 TBSP + 1/2 stick unsalted butter
3 TBSP brandy
4 TBSP flour
2 1/2 tsp tomato paste
3/4 - 1 cup dry red wine
1 cup chicken broth
1/2 cup beef broth
1/4 tsp worcestershire sauce
2 1/2 TBSP currant jelly (or a bit less)
1/2 lb mushrooms, sliced
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
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| Photo Credit: Cate Bogue |
PEAR, CHEESE AND WATERCRESS SALAD WITH HAZELNUTS
(Adapted from reluctantentertainer.com)
I'll be doubling the recipe here for my dinner party.
2 pears
1/4 cup crumbled goat or blue cheese
3 cup watercress or arugula, rinsed and dried
1 TBSP fresh lemon juice
2 TBSP white wine vinegar
1/4 cup crushed roasted hazelnuts
1 tsp Maldon or Kosher salt
4 TBSP extra virgin olive oil
Fresh ground pepper
Lemon zest
Chopped dried cherries, to top off
Slice the pears into 1/4" slices or chunks. Add the pears to a large bowl and toss the lemon zest and juice over the pears.
Add the crumbled cheese in small bits, as well as the watercress or arugula and hazelnuts.
Mix together the white wine vinegar, salt and pepper. Add the olive oil and mix well.
Toss the salad and dressing together, gently. Throw a few dried cherries on top!
Cooks note: I am varying this recipe for my dinner party. I'll mix the pears and arugula together and toss with the dressing, but then I'll go ahead and plate the salads. After plating I'll layer them with the crumbled cheese, hazelnuts and dried cherries making sure that each person gets the same amount of each item on their plate AND making sure that each plate is beautifully presented.
Slice the pears into 1/4" slices or chunks. Add the pears to a large bowl and toss the lemon zest and juice over the pears.
Add the crumbled cheese in small bits, as well as the watercress or arugula and hazelnuts.
Mix together the white wine vinegar, salt and pepper. Add the olive oil and mix well.
Toss the salad and dressing together, gently. Throw a few dried cherries on top!
Cooks note: I am varying this recipe for my dinner party. I'll mix the pears and arugula together and toss with the dressing, but then I'll go ahead and plate the salads. After plating I'll layer them with the crumbled cheese, hazelnuts and dried cherries making sure that each person gets the same amount of each item on their plate AND making sure that each plate is beautifully presented.
ARTICHOKE HEARTS GRATIN
(Adapted from All Recipes)
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| allrecipes |
6 canned artichoke hearts, drained and halved
1 tsp canola or vegetable oil
salt and freshly ground black pepper to taste
2 TBSP dry bread crumbs
1/4 cup finely grated Parmigiano cheese
1 TBSP olive oil
1/2 lemon, cut into wedges
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| catebogue |
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil. Place artichoke heart halves on the prepared baking sheet, cut side up.
Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano cheese, and just before broiling, drizzle with olive oil.
Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges (or drizzle lemon juice on top).
COOK'S NOTE: Watch these CAREFULLY! Don't do what I did (which was to take my eye off the broiler and socialize with my guests after putting the artichokes in), and here's the result:
A tad "well done" artichoke hearts!!! They were still delicious, and I'll definitely make them again. But next time, I'll stick closer to the oven! Having too much fun with my friends!!! : ;)
ROASTED FINGERLING POTATOES
3 pound fingerling potatoes
2 TBSP extra virgin olive oil
6 garlic cloves, minced
2 TBSP chopped rosemary (about 4 sprigs)
1 tsp kosher salt
½ tsp fresh ground black pepper
Preheat oven to 400 degrees F. Rinse potatoes. Place potatoes in a 7”x10”x3” baking dish (or similar size). Combine remaining ingredients in a small bowl. Stir to combine. Pour over potatoes. Toss with clean hands until potatoes are well coated.
Bake 60-70 minutes, stirring occasionally until potatoes are fork tender.
INDIVIDUAL FRUIT AND BROWNIE TRIFLES
(Adapted from Just a Taste)
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| justataste |
How pretty are these individual trifles? And - - - perfect for Valentine's Day - chocolate and raspberries!!!
For the brownies:
7 oz unsweetened chocolate, roughly chopped
3/4 cup unsalted butter
1/4 cup water
1 cup sugar
3/4 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1 1/3 cups all-purpose flour
1/8 tsp salt
2 pints raspberries
Mini chocolate chips, for garnish
For the whipped cream:
1 1/2 cups chilled heavy cream
1/3 cup sour cream
3 TBSP sugar
2 tsp vanilla extract
Make the brownies:
Preheat the oven to 350 degrees F. Grease a 9-inch baking dish with cooking spray and set it aside.
In a medium saucepan set over medium-low heat, combine the chocolate, butter and water. Cook, stirring, until the chocolate and butter are melted. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and light brown sugar, mixing until combined, then add the eggs and vanilla extract and mix for 2 minutes.
Add the flour and salt and mix until combined. Transfer the batter to the prepared baking dish and bake for 25 to 30 minutes until a toothpick inserted comes out clean. Remove the pan from the oven and place it on a cooling rack. Once the brownies have cooled completely, invert the pan onto a cutting board and cut into 1/2-inch brownie croutons.
Make the whipped cream:
In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form.
Assemble the trifles:
Fill each serving dish with alternating layers of brownie croutons, whipped cream and raspberries. Garnish each trifle with a sprinkle of mini chocolate chips and serve immediately.
VODKA CRANBERRY BLUSH
(Adapted from BBCgoodfood.com)
7 fl oz each vodka and Cointreau
~ 20 1/4 oz cranberry juice
13 1/2 oz orange juice
strips of peel from 2-3 limes
crushed ice, to serve
Pour the vodka and Cointreau into a pitcher, then add the cranberry juice and orange juice. Stir well.
Pare strips of peel from 2-3 limes (or throw a splash of lime juice in each glass right before serving). Chill drink until it's time to serve. Serve over crushed ice.
And, because it's Valentine's Day, I'm serving these in mini mason jars with red straws for fun (like this one found on One King's Lane). How adorable are these????
For the brownies:
7 oz unsweetened chocolate, roughly chopped
3/4 cup unsalted butter
1/4 cup water
1 cup sugar
3/4 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1 1/3 cups all-purpose flour
1/8 tsp salt
2 pints raspberries
Mini chocolate chips, for garnish
For the whipped cream:
1 1/2 cups chilled heavy cream
1/3 cup sour cream
3 TBSP sugar
2 tsp vanilla extract
Make the brownies:
Preheat the oven to 350 degrees F. Grease a 9-inch baking dish with cooking spray and set it aside.
In a medium saucepan set over medium-low heat, combine the chocolate, butter and water. Cook, stirring, until the chocolate and butter are melted. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and light brown sugar, mixing until combined, then add the eggs and vanilla extract and mix for 2 minutes.
Add the flour and salt and mix until combined. Transfer the batter to the prepared baking dish and bake for 25 to 30 minutes until a toothpick inserted comes out clean. Remove the pan from the oven and place it on a cooling rack. Once the brownies have cooled completely, invert the pan onto a cutting board and cut into 1/2-inch brownie croutons.
Make the whipped cream:
In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form.
Assemble the trifles:
Fill each serving dish with alternating layers of brownie croutons, whipped cream and raspberries. Garnish each trifle with a sprinkle of mini chocolate chips and serve immediately.
VODKA CRANBERRY BLUSH
(Adapted from BBCgoodfood.com)
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| Photo Credit: bbcgoodfood.com |
~ 20 1/4 oz cranberry juice
13 1/2 oz orange juice
strips of peel from 2-3 limes
crushed ice, to serve
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| catebogue |
Pare strips of peel from 2-3 limes (or throw a splash of lime juice in each glass right before serving). Chill drink until it's time to serve. Serve over crushed ice.
And, because it's Valentine's Day, I'm serving these in mini mason jars with red straws for fun (like this one found on One King's Lane). How adorable are these????
And the winner of the "best Valentine's outfit" is:
A few more pics of the evening (we played Valentine's pictionary AND romantic movie charades):
Here was my Pictionary Valentine's Word List:
And the Romantic Movie List:
Titanic, The Notebook, When Harry Met Sally, Gone with the Wind, Casablanca, Sleepless in Seattle, Notting Hill, As Good As It Gets, My Best Friend's Wedding, You've Got Mail, Groundhog Day, Pretty Woman
Next up? Scott and Wendy host on----
APRIL FOOL'S DAY!!!
