Hosting a Dinner Party in Less Than 400 Square Feet
So, I’m not sure why, but I decided to invite 8 people over for a holiday dinner party in my two room (not including the 2 closets, one also acting as a laundry room, and the small bathroom).
What could go wrong with…
- most of the guests not knowing each other and being in such tight quarters
- my TINY stove and oven
- my never having before hosted a party (much less a dinner party)
Despite, or maybe because of, the challenges I was quite excited for the party and had fun planning the following menu…
Eric Ripert’s Goat Cheese Truffles Recipe
Watch this video to see four-star chef Eric Ripert of Le Bernardin prepare Goat Cheese Truffles.
Artisanal Cheese Fondue Recipe
I absolutely love cheese – any cheese, but the melty kind is my utmost favorite. I tried this fondue recipe from the well know restaurant Artisanal in NYC many years ago, tweaked it a bit to my own tastes and it’s been a staple in my entertaining bag of tricks ever since. My only changes are to omit the nutmeg and add two cloves of diced garlic to the boiling wine – I usually use a mixture of Emmental and Gruyere and Sauvignon Blanc for the wine.
The Ultimate Pho Recipe
The recipe and tips below are excerpted from Mai Pham’s book Pleasures of the Vietnamese Table.
This beloved noodle soup is a complete meal in itself and is best served for breakfast or lunch on a weekend. Because the simmering takes at least two hours, I like to prepare the broth a day ahead of time and keep it in the refrigerator, where it will last for three days. Many cookbooks call for it to be made with oxtail bones, but I prefer marrow bones and beef chuck, which is what pho cooks in Vietnam use. A good pho broth needs to be clear, not muddy and dark, certainly fragrant of beef, anise and ginger.
Foodie Gifts, Le Creuset Tagine & Recipe
This gorgeous cast iron Tagine by Le Creuset is a great gift for any adventurous cook! For centuries, North Africa has had access to a myriad of wonderful spices to complement the region’s diverse selection of seafood and meats. The traditional method of cooking in North Africa, the Tagine, has been used for centuries to slow cook with these spices. Precious little water is needed to keep foods moist, and the unique design of the Tagine lid locks in the combination of flavors. The base in this model, made of cast iron, works with any heat source: gas, electric radiant or solid plates, ceramic, halogen, induction, and Aga-Rayburn-type stoves. The tall, inverted cone shape keeps the top far from the heat source and from absorbing the heat, and thus stays cool to the touch.
KitchenAid Food Processor & Recipe
I received this KitchenAid Food Processor as a gift this past Christmas and I don’t know how I ever lived without one! It’s a large 12 cup food processor that comes with a 4 cup mini bowl which is really useful for smaller chopping jobs. I use it all the time to chop veggies and make gourmet hamburger blends. If you have a foodie in your life who needs one – consider giving it as a gift, they will love you!
Geoduck Giant Clam Recipe By Chef Eric Ripert
Chef Eric Ripert from Le Bernardin Restaurant shows Canape his recipe of the geoduck or giant clam.
Gateau Au Chocolat Fondant De Nathalie Recipe
I love this French style chocolate cake – it’s like eating chocolate flavored butter – so rich you can barely finish one slice, which is a good thing considering the amount of fat!
Pulpo Gallego, Galician Octopus Recipe From Spain
Often times when people think of octopus, they think of rubber – not a pleasant thing to eat. But octopus can actually be a very delicate and buttery bite…if you cook it right! I adore octopus and will eat it no matter how overcooked, chewy and charred it might be – but nothing beats eating Pulpo Gallego, I don’t remember how many orders of it I consumed while in Barcelona and it was not enough. Before learning how to make the dish, I was very curious as to how on earth someone could make such a rubbery and hard meat so soft and tender – turns out all you have to do is boil it for a really long time, that’s it. Here’s my recipe for Galician Octopus – the hardest part may be finding the main ingredient!
Fat Tuesday: Eat, Drink and Party!
Mardi Gras season always makes me wish I was in New Orleans stuffing my face, juggling drinks, catching beads and chewing Tums!
In honor of Fat Tuesday, here’s a recipe for my favorite thing to eat while in town taken from Williams Sonoma New Orleans.
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