Cook Yourself Thin Dinner Party: Friends & Flavor
Ach! I've been remiss in my blogging, again. I'm sorry, and I thank you for sticking with me. Good news is -- I'm planning some innovations, and have my best people taking endless classes at the Mac store to that end.
Now you and I might be words people at heart, but let's admit it, no words can replace the sounds of sizzle, or the image of chocolate icing dripping down the sides of a cake. Soon, I'll be adding pictures, sound and video...I promise.
In addition, I have some news. I am co-hosting the upcoming Cook Yourself Thin, which will be appearing on Lifetime in May. It's the US version of a UK show where a couple of food-loving gals demonstrate kitchen techniques and recipes to women who are interested in dropping a dress size while preparing the home-cooked foods they love. My co-hosts are the lovely Harry Eastwood and Candice Kumai. Harry and Candice are wonderful women who have become fast friends; in addition to working together long hours, we've been playing together too.
When our shoot wrapped, Harry invited Candice and me over for a relaxed dinner at her apartment. Keep in mind that we spend all day together cooking in a kitchen, so to the untrained eye, this could seem like a busman's holiday. But in truth, we're just women who like to cook, so when we found ourselves in a kitchen together without worrying about camera angles and makeup, we played!
And at this dinner, the food behaved beautifully. It took center stage for a bit, while we ooohed and aaahed over it's simple deliciousness, then retreated graciously while enjoyed the best part of a dinner party, one another.
On Harry's Menu:
Steamed Globe Artichokes with a Swiss Vinaigrette
Skate with Beurre Noisette
Fennel and Sea Bean Salad with Basil and Tarragon
Cheese and Chocolate
Artichokes with Vinaigrette:
Harry plonked the artichokes in water for about 30 to 45 minutes, until the stems could be pierced with the tip of a paring knife, and the leaves pulled easily. To accompany, she made a strong (acidic, flavorful) emulsified vinaigrette with cider vinegar, Djion, olive oil, and generous amounts of salt and pepper. I'm used to drawn butter or mayo with my chokes, so this perky partner was a happy new find for me.
Skate with Beurre Noisette:
The great news here is that Americans still consider skate restaurant food, so for those of us willing to give it a try, we're rewarded with a competitive price -- Harry said the 3 skate wings, deboned, cost her less than $7 total. She sauteed them, them popped them under the broiler to reheat. To go along with, she made a lovely brown butter sauce.
Fennel and Sea Bean Salad with Basil and Tarragon:
Now this is where simple home cooking starts to get me very excited. By using an ingredient like sea beans, Harry made a relatively simple salad seem exotic. She blanched the beans, and partnered it with thinly sliced fennel, which she soaked in ice water, to take some of the bite out. She combined the two veg (which look tangled and sexy on a plate together), and tossed them in a wonderfully herby vinaigrette. In the US, we often use herbs the way we use spices...in a very small amount. Harry uses a generous hand with her herbs so that we enjoyed vivid flavor with minimal kitchen fuss. Outside of a restaurant, I've not used sea beans in my cooking. Thanks so a little kitchen inspiration from Harry, this will be remedied pronto.
Cheese and Chocolate:
The ultimate low fuss (and satisfying) dessert. Yes you can!
Now you and I might be words people at heart, but let's admit it, no words can replace the sounds of sizzle, or the image of chocolate icing dripping down the sides of a cake. Soon, I'll be adding pictures, sound and video...I promise.
In addition, I have some news. I am co-hosting the upcoming Cook Yourself Thin, which will be appearing on Lifetime in May. It's the US version of a UK show where a couple of food-loving gals demonstrate kitchen techniques and recipes to women who are interested in dropping a dress size while preparing the home-cooked foods they love. My co-hosts are the lovely Harry Eastwood and Candice Kumai. Harry and Candice are wonderful women who have become fast friends; in addition to working together long hours, we've been playing together too.
When our shoot wrapped, Harry invited Candice and me over for a relaxed dinner at her apartment. Keep in mind that we spend all day together cooking in a kitchen, so to the untrained eye, this could seem like a busman's holiday. But in truth, we're just women who like to cook, so when we found ourselves in a kitchen together without worrying about camera angles and makeup, we played!
And at this dinner, the food behaved beautifully. It took center stage for a bit, while we ooohed and aaahed over it's simple deliciousness, then retreated graciously while enjoyed the best part of a dinner party, one another.
On Harry's Menu:
Steamed Globe Artichokes with a Swiss Vinaigrette
Skate with Beurre Noisette
Fennel and Sea Bean Salad with Basil and Tarragon
Cheese and Chocolate
Artichokes with Vinaigrette:
Harry plonked the artichokes in water for about 30 to 45 minutes, until the stems could be pierced with the tip of a paring knife, and the leaves pulled easily. To accompany, she made a strong (acidic, flavorful) emulsified vinaigrette with cider vinegar, Djion, olive oil, and generous amounts of salt and pepper. I'm used to drawn butter or mayo with my chokes, so this perky partner was a happy new find for me.
Skate with Beurre Noisette:
The great news here is that Americans still consider skate restaurant food, so for those of us willing to give it a try, we're rewarded with a competitive price -- Harry said the 3 skate wings, deboned, cost her less than $7 total. She sauteed them, them popped them under the broiler to reheat. To go along with, she made a lovely brown butter sauce.
Fennel and Sea Bean Salad with Basil and Tarragon:
Now this is where simple home cooking starts to get me very excited. By using an ingredient like sea beans, Harry made a relatively simple salad seem exotic. She blanched the beans, and partnered it with thinly sliced fennel, which she soaked in ice water, to take some of the bite out. She combined the two veg (which look tangled and sexy on a plate together), and tossed them in a wonderfully herby vinaigrette. In the US, we often use herbs the way we use spices...in a very small amount. Harry uses a generous hand with her herbs so that we enjoyed vivid flavor with minimal kitchen fuss. Outside of a restaurant, I've not used sea beans in my cooking. Thanks so a little kitchen inspiration from Harry, this will be remedied pronto.
Cheese and Chocolate:
The ultimate low fuss (and satisfying) dessert. Yes you can!
posted by Allison Fishman Task at 8:47 AM
1 Comments:
I was intrigued by your sea beans, and had to look them up, as they looked so much like our UK samphire, which is also known here as glasswort. Very delicious steamed and eaten with melted butter, especially during on your seaside holiday. And indeed, samphire is exactly the same thing; I had no idea it was so widespread.
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