How’s that for a post title? Have you ever heard of ras el hanout? I had not until Joanne Weir was teaching at Barbara Fenzl’s Les Gourmettes Cooking School last month. Here is what Wikipedia has to say (which is pretty much exactly what Joanne told us about this spice blend too):

“Ras el hanout is a popular Moroccan blend of spices that is used across North Africa. The name means “head of the shop” in Arabic and refers to a mixture of the best spices a seller has to offer.

There is no definitive set combination of spices that makes up Ras el hanout. Each shop, company, or person would have their own secret combination containing over a dozen spices. Typically they would include cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorn, and turmeric.

Some recipes include over one hundred ingredients, some rarely found in Western food, such as ash berries, chufa, Grains of Paradise, orris root, Monk’s pepper, cubebs, or dried rosebud. Usually all ingredients are toasted and then ground up together. Individual recipes are often improvised. Ras el hanout is used in almost every kind of food, sometimes rubbed on meat and stirred into rice.”

You can make your own blend using THIS RECIPE from Epicurious. Or you can go online and purchase from many different sources, including HERE from Williams-Sonoma.

[Read more →]

Today I give to you the recipe for the rich, smooth, and creamy chicken liver mousse that Jacques demonstrated on the Jacques Pépin Cooks for Eight taping this past Sunday.  Here is a little of what he has to say about it.

“Unlike most mousses and pâtes, which become watery and grainy when frozen, this one freezes perfectly. Cover tightly with plastic wrap and then aluminum foil before freezing. Small soufflé dishes are ideal for freezing because they can be defrosted in a couple of hours. If you use a large dish, you’ll need to defrost it slowly under refrigeration for 24 hours before serving.”

So, of course, I followed the master’s advice and made six little ramekins to freeze for later entertaining purposes. The larger dish that you’ll see decorated, is one that Jacques made on set Sunday which I brought home to finish. It was served last evening as an appetizer at my father’s birthday dinner. Happy Birthday, Dad! xoxo

[Read more →]

Happy Easter to you and yours. I’m throwing out one last recipe, just in case you still have to make something super easy and SUPER-DUPER cute! Usually, I would have already had my table all set to show you my tablescape, but since we are eating outside and it’s been windy and dusty all week… I have not done it ahead. Instead, above you can see the pile of dishes I plan to use and a mock-up of a place setting at the bottom of the post.  I hope you enjoy this beautiful day!

[Read more →]

Groovy Flowers + Lemons = Stupendous Centerpieces!

My Bestie, Amy, who you already know from Amy’s Famous Taco Soup – is always in charge of making cute name tags for our neighborhood soirées  – love those blinged out peace signs, Amy!

More peace signs along with smiley faces, a flower power table runner, and 70’s album covers were the decor at Rainy and Trent’s ultra cool and “Mod Squad-esque” home.

[Read more →]

Today I’m going to focus on the appetizer portion of our annual Progressive Dinner… which so happened to be held at my house. There will be some of the decor (yes, we had a Disco Mirror Ball!) and a couple classic 1970’s recipes.

Then on Tuesday, I’ll share with you a few more recipes and the super creative decor and tablescapes from two of our dinner host homes – Let me tell you – the two featured couples know how to set a theme table!

When you imagine decorating for the ’70’s, you have a bunch of choices to throw into the mix; Peace signs, the iconic Smiley Face, Flower Power, Hippy, and Disco. So much color and a little too much fun!

I’d recently purchased a case of vintage Pop Shoppe bottles online and had planned on serving a couple of “signature” cocktails in them… but the bottle openings were too small to get the ice cubes into. So instead, they served as a centerpiece.

For the cocktails, I pulled out my crate of antique individual milk bottles – not all that easy to get ice into either, but they worked. (Note: the photo was taken prior to filling the bottles with ice or beverage.)

Here are the recipes for a pitcher of each:

Tom Collins
2 cups Tanqueray gin
1 1/2 cups lemon or lime juice
1/3 cup sweet and sour mix
1/4 cup club soda

Harvey Wallbanger
2 1/4 cups Smirnoff vodka
3 cups orange juice
1/2 cup Galliano

Both cocktails are classically served with an orange slice. Speaking of orange…

[Read more →]

Before we get to today’s recipe… Yes, I’m actually posting a recipe today… I want to wish each and every one of you (lucky enough to be born Irish, or not) a safe, healthy, and very Happy St. Patrick’s Day!

The recipe comes courtesy of Barbara Fenzl and Les Gourmettes Cooking School. Barb made these easy and delicious morsels in her classes this session. They are THE perfect easy-breezy appetizers for carefree entertaining!

The crabmeat mixture can be made a day ahead, covered, and refrigerated. As can the panko coating – if you wait to drizzle on the melted butter until just before assembling the crab cakes.  Additionally, you can bake the crab cakes an hour ahead, then remove them from muffin cups and place them on a baking sheet and leave them at room temperature, and rewarm them in a 350-degree oven for 6 to 8 minutes. Voilà – the easiest crab cakes you’ve ever made!

[Read more →]

We’re going to use the first portion of the roasted vegetables from yesterday’s post in this recipe. You will need to estimate and set aside 1/4 of the yield from each vegetable, keeping them separated. Then make a tart crust (or you could just use 1 sheet of puff pastry).  I link you to a tart dough recipe here on the blog. You’ll only need half of it, but go ahead and make the full amount. You will love this tart and you’ll want to make it again, I promise! So make the full amount and freeze the other half of the dough and it’ll be even easier to make the next time.

I served the tart at a dinner party atop baby greens that were lightly coated with this vinaigrette,  but straight up is great too.

P.S. I’m just sorry that I served it on this bright peppermint stripe platter (hey, it was still the Christmas season) because it totally distracts from how bright and colorful the tart is. Go back up and see the top photo for proof of that!

[Read more →]

Merry Christmas

I usually post a vintage image for each holiday, but for this Christmas how, about a photo recipe? Only a photo… no actual recipe needed.  I’ll be serving this during our appetizer happy hour today. Isn’t it pretty and perfectly festive? [Read more →]

… is kinda of red and green, which makes this very pretty appetizer or brunch pizza perfect for Christmas.

Naan can be found on the bread aisle at most grocery stores, at Trader Joe’s, or at Costco. And smoked mozzarella with other specialty cheeses. But if you can’t find the mozzarella, substitute smoked Gouda.

[Read more →]

This rich and colorful salsa comes together quickly. It is important to seed the tomatoes, otherwise, the salsa will be watery. To seed, simply cut each tomato in half and squeeze out the seeds and juices, then dice.

I served this salsa, along with Cheddar Cheese Button Crackers, Mini Crab Cake BLT’s, Crudités Garden Bowl with hummus, and Elote’s De Lujo Margaritas on Friday night for a Stella & Dot jewelry party I hosted for my friend and neighbor, Amy (Amy of the famous Amy’s Taco Soup).

[Read more →]