Last month I gave you a few ideas on how to keep your summer entertaining easy with quick and tasty recipes that will have you cooking less and enjoying summer more. Having spent the last few weeks in cottage country doing my fair share of entertaining, these lessons bear repeating! When I invite people up to the cottage, my guests usually insist on preparing one meal during the weekend. Fine with me, however I always feel a wee bit concerned for them that they feel it needs to be a major affair. Don’t know whether it’s because of what I do for a living that intimidates them or my friends truly enjoy spending hours in a hot kitchen preparing a meal for us instead of hours on a hot dock with a cold drink in their hand! I suspect it’s more to do with the common mistake that many inexperienced cooks make when it comes to knowing what to cook, how much to cook and when to cook it. Here are a few tips to help guide you through your summer cooking and entertaining:
• Keep it simple. By choosing the best local and seasonal quality ingredients you can find, the less you’ll actually need to do to them. Tomatoes are coming into season so instead of spending time on an elaborate salad, thickly slice fresh tomatoes, drizzle with a great olive oil and sprinkle with sea salt. Lay out a big platter of them with fresh bread and a crisp white wine and you have the perfect light lunch.
• Make the BBQ your best friend. Everything you can do on a stove or in the oven, you can do on the BBQ leaving you less mess to deal with in the kitchen and more of that great summer grilled flavour. Chances are there will be someone around that fancies themselves a BBQ King or Queen so you might not even have to do any of the cooking!
• A little goes a long way. Too often we cook far too many dishes for one meal or too much food thinking there will never be enough. In my experience people eat lighter and less in the summer so plan your meal, picture it on the table or plate and chances are you can remove one or two items from the meal reducing your workload.
• When it’s the weekend, spend some time prepping and planning your meals so that you can cook in advance and enjoy for the whole weekend. Many foods that we serve hot in the winter can be enjoyed cold or at room temperature in the summer so it’s easy to prepare in advance. A grilled potato salad is a great to cook the night before but serve the next day cold. Roast a chicken and serve it cold the next day with a classic mango chutney and ciabatta rolls. Or BBQ salmon on a cedar plank, serve with a sliced cucumber salad and serve any remaining salmon the next day for lunch over room temperature orzo pasta.
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also an award winning author. Pick up a copy of her latest cookbook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” (awarded Best Canadian Entertaining Cookbook at the 2009 Gourmand Cookbook Awards) for $7.98 at www.groovemamma.com
Get your summer entertaining off to a fast and fresh start with these quick and easy nibbles that you can throw together in a snap. I’ve kept the cooking to a minimum so you don’t heat up the kitchen and melt the ice cubes in your drink! Play with the flavours a little to suit your tastes, adapt to your pantry ingredients and make them your own signature summer style!
BRIE BUNDLES
Makes 12
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Notes: Sweet, savoury and delicious – these little bites burst with freshness for a quick summer appetizer.
Ingredients:
• 12 small pieces of seedless watermelon, cut into squares, about 1 inch in diameter
• 12 thin slices brie, about the same dimensions as the watermelon slices
• 12 slices prosciutto
• 1 tablespoon finely chopped fresh mint
Place a piece of brie on top of each watermelon rectangle and wrap each with a sliced of ham. Secure with a toothpick. Sprinkle with chopped mint and serve.
SCALLOP MARTINIS
Serves 4
Preparation Time: 10 minutes + 1 hour marinade time
Cooking Time: 4 minutes
Ingredients:
• 125ml (1/2 cup) vodka
• 50ml (1/4 cup) lime juice
• 2 tsp chopped red chilli pepper
• 1 tbsp olive oil
• 12 large scallops
• Salt and freshly ground pepper
• ½ finely chopped red pepper
• ½ finely chopped yellow pepper
• 2 green onions, finely chopped
• 4 sprigs coriander
1. Combine vodka, lime juice and chilli pepper in bowl.
2. Heat oil in a skillet over high heat. Season scallops with salt and pepper and place in skillet. Sear about 2 minutes per side or until scallops are browned on the outside but still translucent in the centre.
3. Place scallops on board and cut into half or quarters if large and add to vodka mixture. Let marinate for 1 hour in the refrigerator.
4. When ready to serve, stir in the chopped peppers and green onions. Divide scallop mixture between 4 martini glasses adding some marinade. Garnish with coriander. Serve at once.
CHAMPAGNE PEACHES
Makes 4 servings
Preparation Time: 10 minutes plus 1 hour marinating time
Cooking Time: 3-5 minutes
Notes: Feel free to substitute nectarines or plums in this recipe.
Ingredients:
• 250 ml (1 cup) water
• ½ cup sugar
• 4 local peaches, peeled and cut into bite sized pieces
• 500ml (2 cups) sparkling wine or champagne
• Whipped cream to serve
1. Place the water and sugar in a small saucepan and bring to boil, stirring constantly until sugar is dissolved. Remove from heat.
2. Add peaches and sparkling wine. Allow to sit for 1 hour or in the refrigerator overnight.
3. When ready to serve, spoon the peaches into individual serving dishes (martini glasses are fun) and top with some of the sparkling wine marinade and a dollop of whipped cream.
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also an award winning author. Pick up a copy of her latest cookbook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” (awarded Best Canadian Entertaining Cookbook at the 2009 Gourmand Cookbook Awards) for $7.98 at www.groovemamma.com
As the song goes, “It’s summer time and the living is easy”. So too, should your cooking be. Unless you are like me who shovels a path through the snow to get to their barbecue, it might have been a while since you fired up the grill. Here are a few tips to help get your barbecue in tip top shape before you throw the first steaks on. And don’t just think steaks for the coals. Go outside the box and experiment with everything from salads to desserts to citrus that you can squeeze into those icy cold summer drinks. Enjoy!
1. Check for spider webs that have built up over the winter. Use a paint brush or some type of soft brush to wipe away the webs.
2. Rust can build up on your grates during the winter time. Try to clean them with a mixture of cream of tartar and peroxide and scrub the grate. To keep them oiled spray a cooking spray on your grill when you are done. If the rust is severe and cannot be removed it might be time to just measure and go buy replacement grates.
3. Do a safety check on the gas supply hoses. Replace the flexible gas hose if it is cracked or brittle. If you are not sure, then use the dish soap test to check. Mix a little soup and water and brush it on to the fittings and gas lines to see if any bubbles form which would indicate a leak.
4. If you have trays on the bottom of your grill, remove the grates and take the trays out and wipe them out. If you have grease overflow wipe that out, too, before you go to step 5. This will help to keep the pesky critters like Raccoons away from the tantalizing aroma.
5. A little fat from foods however actually help keep the grates from rusting, but it can build up over time. To remove some of it, heat up the grill; wet a scrub brush and let the heat from the grill create steam from the water on the brush.
6. Check for the color of your flame. It should be bright blue. If the flame is orange then you will want to use a wire or a paper clip to clean and remove any corrosion around the burner.
7. Finish off by cleaning the outside of your BBQ grill. You can use a grease fighting all purpose spray or liquid dish soap and a sponge to wash down the grill; rinse off with a hose.
8. You’re now ready to try this delicious and easy recipe for Lemon Oregano Chicken.
Lemon Oregano Chicken
Serves 4
Preparation Time 10 minutes + 4 hours refrigeration/marinating time
Cooking Time 12 – 15 minutes
Ingredients:
• ¼ cup plain thick yogurt (Balkan-style)
• 4 tsp chopped fresh oregano
• 1 tbsp vegetable oil
• 2 tsp grated lemon rind
• 1 tbsp fresh lemon juice
• 2 cloves garlic, minced
• ½ tsp each salt and pepper
• 4 boneless skinless chicken breasts (can substitute 8 boneless skinless chicken thighs)
• Lemon wedges to serve
1. In a large bowl, whisk together all ingredients except chicken and lemon wedges. Add chicken, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. (Note: You can refrigerate for up to 24 hours)
2. Heat a greased grill over medium heat. Place chicken on grill and brush with any remaining marinade (discard extra after brushing). Close lid and grill, turning once, until golden brown and no long pink inside, about 12 minutes. Serve with lemon wedges.
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also an award winning author. Pick up a copy of her latest cookbook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” (awarded Best Canadian Entertaining Cookbook at the 2009 Gourmand Cookbook Awards) for $7.98 at www.groovemamma.com
Everywhere you turn in May you find wonderful Mother’s Day ideas to treat this extraordinary lady in your life. From restaurant brunch specials to fancy (and expensive!) flower bouquets to chi-chi spa treatments. All of these are wonderful and thoughtful gifts you can give your mother or request if you are the mother in question but this year I am taking a pass! Don’t get me wrong, I enjoy a nice meal out, a bouquet of fragrant roses and a hot stone massage just like any sane woman but this year I want something different for my mother’s day. I want nothing. And I want to enjoy that nothing on my own! I love my kids and husband to the end of the earth and back again but sometimes a mom just needs to recharge her batteries and she can’t do that at a Denny’s with a rose corsage! So on May 9th I am asking dear hubby to take the kids out for breakfast and a long, long play at the park while I enjoy not one but two cups of Maple Cinnamon Coffee in peace and quiet. I’ll spread out the morning paper and read the sections I want to without interruption and then indulge in a couple of Spinach & Ricotta Hotcakes with Honey Ham (extra Crème Fraiche please.). After that I’ll unlock the door, turn the phone back on and welcome my little family home with open arms, a renewed spirit and satisfied tummy! Happy Mother’s Day.
MAPLE CINNAMON COFFEE
Makes 8 cups
Preparation 10 minutes
Notes: This coffee is an excellent way to start your morning off. The syrup and whipped cream are the perfect exchange for your usual milk and sugar!
Ingredients:
• ½ cup pure maple syrup
• 4 heaping tablespoons good quality coffee
• ½ teaspoon ground cinnamon
• 8 cups (2L) cold water
• 1 cup whipped cream - optional
1. Pour the maple syrup into the bottom of a coffee pot.
2. Place coffee in filter and sprinkle cinnamon on top of grounds.
3. Brew coffee. Stir brewed coffee with wooden spoon ensuring maple syrup is dissolved.
4. Pour coffee into mugs or cups and top with whipped cream if desired.
SPINACH & RICOTTA HOTCAKES WITH HONEY HAM
Serves 4
Preparation 10 minutes
Cooking 10 minutes
Notes: These hotcakes are hearty enough for brunch, lunch or dinner. Simply serve a green salad on the side. You could also substitute smoked salmon for the honey ham.
1. Sift the flour and the baking powder into a bowl. Stir in the egg yolks and buttermilk until combined. Season with salt and pepper and stir in the chives and ricotta
2. Heat a medium non-stick pan over medium heat. Add a splash of olive oil and spoon in batter to make 3 small hotcakes about 12cm in diameter. Cook for 2 minutes or until bubbles appear on surface; flip continuing to cook for a further 1 minute. Set aside in a warm place and continue with remaining batter.
3. To serve, top hotcakes with sliced ham and crème fraiche.
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also an award winning author. Pick up a copy of her latest cookbook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” (awarded Best Canadian Entertaining Cookbook at the 2009 Gourmand Cookbook Awards) for $7.98 at www.groovemamma.com
April showers may bring May flowers but they also bring a bounty of new seasonal crops that I can’t wait to incorporate into my family’s mealtime. It’s about this time of year that I am tired of all the root and heartier vegetables that we have had an abundance of through the winter such as beets, cabbage, carrots and parsnips. Don’t get me wrong, come October I can’t get the brussels sprouts and autumn fruits in the oven fast enough for a great roasted side dish but right now my palette begs for something lighter and fresher tasting. In Southern Ontario, it won’t be long until we see the first crop of local asparagus and radishes. In anticipation of the first harvest here is a great recipe for Asparagus that is perfect for a casual brunch or light dinner, perhaps with a shaved radish salad on the side.
ASPARAGUS AND HAM BRUNCH BREAD
Serves 6
Preparation Time: 15 Minutes
Cooking Time: 35 to 40 Minutes
Ingredients:
• 3 cups (750 ml) biscuit mix (such as Bisquick)
• 1 tsp dried tarragon
• ½ tsp each of dry mustard and pepper
• 2 eggs, lightly beaten
• 350ml (1 ½ cups) milk
• 1 kg (2 lb) Asparagus, cleaned and tough ends snapped from bottom
• 125g (1 cup) diced Black Forest ham
• 1 onion, diced
• 1 cup (125g) freshly grated Parmesan cheese
1. In large bowl, combine biscuit mix, tarragon, mustard and pepper. In another bowl, beat eggs with milk; pour over dry mixture and stir until smooth. Spread half in greased 13- x 9-inch (3.5 L) cake pan (mixture will be thin).
2. Arrange half the asparagus in single layer on batter. Sprinkle with ham, onion and half of the cheese. Spread remaining batter over top. Arrange remaining asparagus over batter; sprinkle with remaining cheese.
3. Bake in 375°F (190°C) oven for 35 to 40 minutes or until golden brown and toothpick inserted in centre comes out clean. Let cool in pan on rack for 20 minutes before serving warm or at room temperature.
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also an award winning author. Pick up a copy of her latest cookbook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” (awarded Best Canadian Entertaining Cookbook at the 2009 Gourmand Cookbook Awards) for $7.98 at www.groovemamma.com
My son came home from school the other day raving about an Egyptian party his history teacher had put together for the students. Part of their lesson was exploring the foods of ancient Egypt and she had put out a spread of “White Wine” (apple juice), “Red Wine” (grape juice) and foods like hummus and pita. Being the little savoury gourmand he is, this is nothing new for him but he did remark about how his friends had not tried hummus before but really liked it. Score one for the teacher in my mind for opening up their palettes in a fun and interesting way.
Although King Tut and his Pharaoh buddies indulged themselves most commonly on beer and bread (no wonder they died so young!), creating fun around food is a great way to get your kids to try new and different foods. With March break ahead of you, try these tips for creating a tasting party for your little ones.
• Blindfold Taste Test – Have the kids close their eyes and see if they can distinguish the taste between different types of berries like strawberries, blackberries, raspberries etc. Ask them to name the fruit, how does it taste and what does it feel like on their tongue.
• Smoothie Surprise – Make 3 different types of fruit and/or vegetable smoothies. Get the kids to taste them and make their guess on what went into the “recipe”. For small children, showcase all the ingredients so they can point out the flavours to help them come up with options.
• Survivor Challenge – Place a selection of different and exotic fruits and vegetables on small plates with bowls as covers upside down on them (a la Survivor) and get the kids to taste them. Make a game out of it by creating teams and challenging them to see which team can try more.
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also an award winning author. Pick up a copy of her latest cookbook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” (awarded Best Canadian Entertaining Cookbook at the 2009 Gourmand Cookbook Awards) for $7.98 at www.groovemamma.com
February has our thoughts turning to romance with the approach of Valentine’s Day. This year picture yourself romantically holding hands across a beautifully prepared meal while the flicker of candles light up your loved one’s smile. Can you see it? No? Could be the two kids crawling under the table and your exhaustion from preparing the meal alone blurring your vision!
For some, preparing a meal at home has all the romance of a crowded bus stop. But it doesn’t need to be if you take a different approach and look at it as a way to spend quality time with your loved one. One of you not a cook? Don’t worry, there are always simple things to do in the kitchen such as boiling water, setting the table or opening the wine!
To help create a romantic and fun atmosphere in the kitchen here are a few tips to help get you on your romantic journey.
• Banish the bright lights. Dim the switch, choose the under the counter lights or light candles to help with the relaxed mood.
• Prepare a special drink to enjoy together while cooking. My recipe for Sgroppino below is a perfect starter with fresh oysters. Give the non-cook the task of keeping these flowing!
• Play a collection of your favourite and most memorable songs to reminisce about together.
• Feed the kids early and rent their favourite movie for them to watch; it should buy you a few hours at least! • Keep your menu simple and easy to prepare. Cooking together should be fun and enjoyable, now is not the time to try complicated recipes. Chicken Piccata and Creamy Brown Sugar Strawberries are simple yet delicious.
Sgroppino
Serves 2
Ingredients:
• 1 cup (250ml) of chilled Prosecco (or any sparkling wine)
• 2 tbsp chilled Vodka
• 1/3 cup frozen lemon sorbet (or gelato)
• ¼ tsp chopped fresh mint leaves
1. Pour the Prosecco and vodka into 2 champagne flutes dividing equally.
2. Spoon a scoop of the sorbet into each flute.
3. Top with fresh mint and serve immediately.
Freshly Shucked Oysters and Mignonette Serves 2
Notes: If you don’t want to shuck the oysters, pick shucked ones up from your local seafood store on your way home and keep them on a plate of ice in the back of your fridge until ready to eat.
Ingredients:
• 12 freshly shucked oysters on the half shell
• Lemon wedges, to serve
• 1 shallot, finely diced
• 125ml (1/2 cup) red wine vinegar
1. For the Mignonette sauce, stir the shallot and vinegar together in a small bowl. Season to taste with salt and pepper. (Note: the sauce can be prepared the night before and kept in the refrigerator to let the flavours infuse.)
2. Serve the oysters with the lemon wedges and the sauce for drizzling. Enjoy these casually in the kitchen with the Sgroppino while you are preparing the main meal.
Chicken Piccata
Serves 2
Notes: To butterfly a chicken breast, lay the breast on a cutting board. Using the edge of a sharp knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half widthwise almost to the other edge. Keep that edge intact and open the breast along the “fold.”
Ingredients:
• 1 skinless, boneless chicken breast, butterflied and then cut in half
• Salt and freshly ground black pepper
• All-purpose flour, for dredging
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 65ml (¼ cup) fresh lemon juice
• 125ml (½ cup) chicken stock
• 2 tablespoons capers (from jar), brine rinsed off
• Chopped fresh parsley, for garnish
1. Season chicken with salt and pepper. Place the flour on a plate and dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, melt 1 tablespoon of butter with 1 tablespoon olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes or until chicken is browned. Turn chicken over and cook for 3 minutes. Remove, transfer to plate, cover to keep warm.
3. Into the same pan, add the lemon juice, stock and capers. Bring to boil, scraping up brown bits from the pan for extra flavor. Season to taste. Return the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 1 tablespoon butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
4. Serve with rice, roasted potatoes, steamed vegetables or green salad.
Creamy Brown Sugar Strawberries
Serves 2
Ingredients:
• 12 large strawberries, cleaned with stem still attached
• 1 cup light sour cream
• 1 teaspoon pure vanilla extract
• ½ cup brown sugar
1. In a small bowl, combine the sour cream and vanilla.
2. To serve, using the stems as handles, dip the strawberries in the sour cream and then into the brown sugar. Enjoy!
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also an award winning author. Pick up a copy of her latest cookbook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” (awarded Best Canadian Entertaining Cookbook at the 2009 Gourmand Cookbook Awards) for $7.98 at www.groovemamma.com
Food personality, cooking teacher, mom and serial home entertainer Nadine Hughes, author of the new E-Book: “The Groove Mamma Goes Gourmet: Easy Ways to Put the Fun Back into Entertaining,” has recently won the prestigious Gourmand World Cookbook Awards in the Best Entertaining Cookbook category for Canada. “With over 26 000 cookbooks being published around the world every year, it’s an honour and a joy to have been selected amongst so many entries,” says Hughes.
The Gourmand World Cookbook Awards was founded by Edward Cointreau in 1995 (originally titled The World Cookbook Awards). The awards are designed to honour those who “cook with words” and due to “The Groove Mama Goes Gourmet’s” impressive win, Hughes has a chance to compete in the Best in the World cookbook category in Paris in February, 2010. This is particularly impressive because Hughes’ book is an E-Book and not a traditional print offering.
Part of the cookbook’s massive appeal is that Hughes understands just how time-strapped many of us are, which is why she offers a host of elegant menus, recipes and tips designed to get the party started right. Flavour-packed, accessible recipes and tips that deliver are the book’s mainstay, as is Hughes’s “no-stress” cooking approach. This is a one-stop party-planning resource - from providing general tips on planning and hosting a party, to providing menu and recipe ideas. Hughes also provides many useful tips on getting organized in advance – including insights on preparing a room, setting a table as well as a detailed schedule for starting your preparations.
“What a thrill to be recognized by Gourmand! The Groove Mamma is an extension of me so to have my words and thoughts bestowed this award is a great inspiration for me to keep on doing what I do!” says an excited Nadine.
About the Author Nadine Hughes is the creator and owner of, The Cook’s Companion, through which she offers kitchen consultations and menu planning services as well as a cooking and entertaining school that offers classes for adults and teens throughout Southern Ontario. She is also a published writer, Delicious Dishes columnist for our E-Magazine, and avid blogger who is often called upon for “emergency” cooking and entertaining advice. In addition to The Cook’s Companion, Nadine launched the internet based The Menu Companion in February 2008, which markets and sells comprehensive menu planners that focus on the planning and preparation of dinner parties. This concise e-book is the perfect summer stress saver – and who better to take sage party advice from than the original partying mamma herself!
Stress-Free Tips for Holiday Entertaining- From the Groove Mamma Nadine Hughes
With the holiday season around the corner, Nadine Hughes- hostess, caterer, cook and entertainer extraordinaire- suggests you take stress out of party planning and live it up by following her tips. “Making the most of your holiday entertaining,” says Hughes, “means keeping it simple by not trying to do too much.” Here are her Top 5 Tips for stylish, stress-free fun this holiday season (and that especially means You, if you’re hosting):
1. Make a List and Check it Twice! There’s so much to do during the holidays on top of your everyday responsibilities- so it’s a great idea to keep track of what you have to do, from shopping to decorating to cooking. Whether it’s a day-timer, a free online resource like Google Calendar or a piece of paper taped to your fridge - making lists, schedules and timelines will help keep your head clear for other more important tasks like stocking the bar!
2. Do Ahead. When making your list, make sure that you plan your holiday menus around recipes that can be prepared in advance and add them to your calendar. Hors d’oeurves or cookie dough that freeze well and can be popped into the oven at a moments notice or sauces and side dishes that keep for a few days in the refrigerator are time and sanity savers. For great do-ahead recipes and ideas, check out the recipe section of http://www.thecookscompanion.ca
3. Keep It Simple. Keeping your holiday parties simple will put the focus back on spending time with your loved ones and not spending it alone in the kitchen. Don’t feel that you have to host a cast of thousands and make a 7 course meal to keep everyone happy. Instead, have friends over for a specialty drink and a cheese tray or welcome them in from the winter’s cold with a buffet of piping hot soup tureens and an assortment of artisan breads.
4. Chose One Signature Cocktail. Don’t blow your holiday budget on trying to stock a full bar. Instead have some fun and wow your guests with a sexy seasonal cocktail (see below for Nadine’s Apple Nog recipe). Don’t forget to prepare your bar ahead of time with the ingredients for the cocktail, lots of ice, glasses and non-alcoholic drinks for the drivers in the room.
5. Chill. The ice but more importantly, you! The key to being a great host is making your guests feel comfortable and you can’t do that if you’re not relaxed. So take sometime before the party (put it on your list if you need to!) and do whatever it is that relaxes you. Maybe it’s dancing to your favourite song, relaxing in a scented bubble bath or curled up with a book and a glass of wine, just remember to take a deep breath and enjoy!
For more stress-free party planning tips- from stocking the bar to setting the table, be sure to check out “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining”, available for $7.98 at http://www.groovemamma.com. It’s the perfect hostess gift and your antidote to another ho-hum bottle of wine this holiday season.
APPLE NOG RECIPE COURTESY OF NADINE HUGHES’S THE GROOVE MAMMA WEBSITE Preparation Time: 5 minutes
Cooking time: 0 minutes
Cook’s Notes: A fabulous specialty cocktail that can get your party started off on the right track. To appeal to all guests, there is an alcohol free version as well. Keeping your glasses in the freezer or set in buckets of ice at the bar will help keep the drinks cold without watering them down with ice cubes.
One Drink Ingredients:
Serves 1
• 125ml (½ cup) fresh apple cider
• 125ml (½ cup) eggnog (regular or light)
• Option: 30ml (1 ounce) amber rum
• Cinnamon or nutmeg for dusting
• Candy cane or cinnamon stick for garnish
1. Pour the cider, eggnog and rum, if using, into a shaker. Shake and pour into an iced highball glass. Dust with cinnamon or nutmeg and serve immediately. Garnish with a candy cane or cinnamon stick if desired.
Pitcher Ingredients:
Serves 6
• 1 litre (4 cups) fresh apple cider
• 1 litre (4 cups) eggnog (regular or light)
• Option: 125ml (½ cup) amber rum
• Cinnamon or nutmeg for dusting
• 6 Candy canes or cinnamon sticks for garnish
1. Pour the cider and eggnog (and rum if using) into a large pitcher. Stir vigorously until well combined. Keep in refrigerator until ready to serve – you may need to stir the mixture again prior to serving.
2. Pour into iced highball glasses. Dust with cinnamon or nutmeg and garnish each glass with a candy cane or cinnamon stick.
Nadine Hughes is the creator and owner of, The Cook’s Companion, through which she offers kitchen consultations and menu planning services as well as a cooking and entertaining school that offers classes for adults and teens throughout Southern Ontario. She is also a published writer, “The Groove Mamma Goes Gourmet” and avid blogger who is often called upon for “emergency” cooking and entertaining advice. In addition to The Cook’s Companion, Nadine launched the internet based The Menu Companion in February 2008, which markets and sells comprehensive menu planners that focus on the planning and preparation of dinner parties. Who better to take sage party advice from than the original partying mama herself!
Please forgive me if the odd spelling mistake creeps into the next 50 lines or so. After straining a muscle in my right forearm yesterday, I’m forced to tackle things one handed. I wish I could say I hurt my arm in a hip and stylish way like practicing hot yoga or fighting over that last pair of half priced boots but no; I did it by stirring a pot of risotto! Those creamy little grains of Arborio rice however were worth every bit of discomfort I now feel.
Why was I even bothering to stand over a stove for 45 minutes when there are so many recipes out there that advocate whacking everything into a pot and letting it do its own thing? Because of something I heard Lidia Bastianich say about 15 years ago that has stuck with me ever since . If you don’t know who Lidia is don’t worry, it’s not so much about Lidia but what her message was. Early on in my cooking odyssey, I sat transfixed in front of the TV watching this little Italian woman showcase how to make risotto. It wasn’t the recipe that drew me in (I didn’t even know what risotto was at the time) but it was how she spoke of the love that goes into the dish as she meticulously stirred the pot. How taking 45 minutes out of her busy day was not a lot to ask of herself when it brought such love and comfort to her family. She talked about taking time to caress each grain of rice with broth to gently coax the starch out, rewarding you with a beautiful meal. Lidia compared cooking risotto to raising her children; taking time to listen to them, surrounding them in love and then watching them emerge into beautiful people.
I’m reminded of her words not just when after a long day I’m too tired to stand over a pot of risotto but every time I set out to nourish my family whether it is through food or simply spending time with them. Life is crazy and tiring but if you put the effort in, it’s amazing the reward you get back. Which leaves me with a sore arm, a delicious risotto and one happy (and well fed) family! Spoil your family today with Lidia’s recipe for Basic Risotto – just remember to switch hands every once in a while! Enjoy!
BASIC RISOTTO
Makes 4 main-course or 8 first-course servings
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Notes: Use this recipe as your main plan for making risotto and then once you master it be inspired by adding ingredients such as sautéed mushrooms, bacon or spinach. The texture of a properly cooked risotto is creamy, with each grain of rice separate and al dente. To achieve that, you are actually coaxing the starch gently out of the grains of rice. Adding cold stock to the risotto may cause the surfaces of the rice grains to ‘seize up’ and seal in the starch, instead of releasing it into the liquid.
Ingredients:
• 1.25 Litres (5 cups) hot chicken broth or vegetable broth
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, minced (about 3/4 cup)
• 1 medium leek, white parts only, chopped (about 1 cup)
• 4 to 6 green onions, white and green parts chopped separately
• 2 cups Arborio or Carnaroli rice
• 75ml (1/3 cup) dry white wine
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter, cut into 4 pieces
• 1/3 cup freshly grated Parmigiano-Reggiano cheese
1. Pour the broth into a medium saucepan and keep it warm over low heat.
2. Heat the olive oil in a wide heavy based stock pot over medium heat. Stir in the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the leek and the white parts of the scallions and cook, stirring, until the onion is golden, about 6 minutes. Adjust the heat under the pan as the onion browns so that it cooks slowly with gentle bubbling.
3. Stir in the rice and continue stirring until the grains are coated with oil and
“toasted” – the edges become translucent – 1 to 2 minutes. Pour in the wine and let it boil, stirring the rice, until evaporated. Season the rice lightly with salt and ladle enough of the hot broth into the pan to barely cover the rice. Bring to a boil, then lower the heat so the broth is at a lively simmer. Cook, stirring constantly, until all the broth has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, pouring in the remaining hot broth in small batches – each addition should be just enough to completely moisten the rice – and cook until each batch of broth has been absorbed. Stir constantly until the rice mixture is creamy but al dente; this will take approximately 16 to 20 minutes from the time the wine was added. Adjust the level of heat throughout cooking so the rice is simmering very gently.
4. Remove the pan from the heat; stir in the butter and green parts of the
scallion until the butter is completely melted. Stir in half the grated cheese,
taste the risotto, and add salt, if necessary, and pepper.
5. To serve, ladle risotto into warm, shallow bowls and serve immediately after finishing. Either top each serving with some of the remaining grated cheese or pass the cheese separately.
*Recipe adapted from Lidia’s Italian American Kitchen by Lidia Matticchio Bastianich, 2001
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also a published author and avid blogger who is often called upon for “emergency” cooking and entertaining advice. Pick up a copy of her latest eBook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” for $7.99 at www.groovemamma.com.
