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Happy Summer!
Greetings!
It seems like so many of everyone's favorite foods are beginning to ripen in our home gardens or arrive at farmers' markets and favorite grocers. The abundance of corn, basil, tomatoes, melons of all varieties, dozens of different stone fruits plus all sorts of berries makes summer dining cool and comforting. I hope this issue of News from Nutmeg gives you plenty of ideas on how to enjoy the lazy, crazy days of summer. If you need to put those ideas into action, feel free to contact me! I can help take the stress out of your dining and entertaining and bring spice to your kitchen!
I'm really excited about the upcoming food writing course I'll be taking at my culinary alma mater, Tante Marie's Cooking School in San Francisco. Taught by cookbook author/blogger/instructor/TV personality Tori Ritchie, also a TM alumna, I hope to hone my food writing chops and learn what it takes to break into this fascinating and multi-dimensional segment of the culinary world. There are several food-related topics I look forward to exploring and, like any self-respecting chef, I have an idea for a cookbook!
But don't worry, I will not be abandoning my regular culinary pursuits for the written world any time soon. I welcome your requests for my services - small event catering, cooking classes and personal chef packages. I'm currently refining my Fall cooking class offerings to fit with my writing class schedule. And custom-designed classes are something I love to do, like the class I did recently for a group of 10 year old girls, noted below.
Helping you with your culinary needs is my job, but most importantly, it is my passion. I hope Nutmeg Kitchens' array of services can provide you with a secret weapon in stress management and an expansion of your culinary horizons!
Cheers!
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| Upcoming Events |
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Attention PV Residents!
Nutmeg Kitchens has donated a Harvest Dinner for 8 lucky guests to the Blues & Barbecue silent auction!
Come to this fun-filled annual fundraiser on September 12 and be sure to bid on a huge variety of items, among them an evening of fine wine, delicious food and special entertainment in Nutmeg's garden under the stars on Saturday, October 3. | |
Salad Caprese -
The Taste of Summer!
I recently had a delightful morning hosting a cooking class for six 10 year old girls. Our menu of Italian cuisine - the perfect selection for mid-August when tomatoes and basil are at their peak - included Salad Caprese with Pesto, Ricotta, Basil & Parsley Gnocchi with Fresh Tomato Sauce and Chocolate Cake Cups with Gelato. The girls were all very comfortable in the kitchen and took to their tasks with confidence and creativity. I think their assembly of Salad Caprese is one of the prettiest I ever seen, and did it ever taste wonderful!
It's so simple to enjoy this flavorful salad at your home:
For the Pesto, place 2 cups of freshly picked basil in a blender. Add 1/4 cup toasted pine nuts, 1 garlic cloves, 1/2 teaspoon salt and 1/4 teaspoon pepper and a teaspoon or so of olive oil. Pulse the basil mixture until it's coarsely chopped and then with the motor running, gradually add about 1/2 cup of extra virgin olive oil until the mixture has a smooth, but not runny consistency. Transfer to a medium bowl, add 1/2 cup Parmesan cheese and mix well.
Slice fresh Mozzarella cheese and Heirloom tomatoes and place them on a serving platter. Sprinkle with some salt and freshly ground pepper then drizzle with the Pesto. Garnish with whole basil leaves and you've got a delicious, cool summer salad!
For a zesty take on traditional Pesto, substitute the 2 cups of basil with a combo of mint and parsley, or combine all three! Whichever version you chose to make, spice up your dining by adding some Pesto to an omelette, use it as as a sandwich spread or drizzled some over a goat cheese log as an easy appetizer. Ciao Bella!
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Hosting the Perfect Party
We all love a good party, but hosting one can be an anxiety-producing experience. As one who loves to entertain, my professional aplomb - so helpful when helping clients with their partying needs - easily gives way when I'm faced with the challenges and responsibilities of being hostess, not to mention caterer, of my own event. Because I've given lots of parties, even before I began Nutmeg Kitchens, I've developed a surefire To-Do list, my ABC's if you will, to get my party planning off to a splendid start.
AMBIENCE. Whether it's a backyard barbecue with family or a sophisticated cocktail party for business associates, setting the mood of your event is important. Coordinate invitations, linens, and paper goods in a similar color scheme; play only music from the guest of honor's birth year; pull out serving pieces from your travels or incorporate an eclectic combination of family china, glassware and silverware; use funky lighting like tiki torches or glowing lanterns. Be creative! It'll be fun for you and for your guests! Sometimes a particular theme almost organizes itself, leaving you with one less thing to worry about!
BUDGET. Yes, this is a thorny issue, but one that must be addressed, whether you're doing it on your own or hiring a caterer. In addition to the food costs, you need to take into consideration your need for rental items - tables, chairs, linens, etc - and service help. If family members are going to chip in with set up, serving and clean up, make sure they are committed to doing so and don't leave you holding the trash bag at the end of the evening. I usually suggest to clients that they hire someone to help with serving and, most importantly, clean up for events of 20 or more people.
If you choose to use a caterer, be honest about your budget. You'll be doing yourself and your party professional a huge favor. Don't feel that a "catered" event means big bucks. There are many options that can make your event special and economical, and also alleviate your entertaining stress. A reliable, conscientious food professional will help you ascertain your needs and advise you appropriately. After all, if you don't enjoy your own party, it's not a success! (psst...Nutmeg Kitchens specializes in creative, in-home events!)
CUISINE. Budget is a big factor but it should not be a deterrent to a flavorful and delicious event! More is not necessarily better, especially when you want to WOW your guests. Do you have absolute favorites that friends and family rave about? Don't reinvent the wheel - use those delicious old standbys! You will be happy and relaxed and your guests will be happy and well fed!
 
Are you unsure of your ability to develop a menu but enjoy preparing the food? This is where a culinary professional can really help you. Even if you prefer to do it yourself - and that's half the fun of entertaining - Nutmeg Kitchens provides Culinary Coaching services that can assist you with menu planning, grocery shopping, timing and plating/display ideas. You still the claim all the credit with just a little less stress involved!
Setting a timetable in the days leading up to your party will lessen the stress and keeps you on task. I use a clipboard with a legal pad attached where I make all my notes, menu ideas, shopping lists, important phone numbers and the like. Instead of doing everything the day before, I divvy up my errands throughout the week so I'm not rushed just before the party. I even get out my serving ware ahead of time and use post-its to indicate which menu item goes where. That way I can delegate plating to someone else with confidence. I even do mock ups of the dinner plate, the buffet table or place settings just to be sure it looks right! It may seem like an awful lot of work, but I find I enjoy the pre-party preparation as much as the actual event!
If all this organization is a bit too much for you to consider when planning an event, remember that Nutmeg Kitchens can be your secret weapon in party management! I'd be happy to make your entertaining fun, delicious and stress-free! Contact me and we'll chat: Margie@NutmegKitchens.com !
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"People take pictures of the Summer, just in case someone thought they had missed it, and to prove that it really existed."
-- Ray Davies
We're into the dog days of August, and I can't believe that my sons go back to school on the 19th! Where did the summer go? Have I taken enough photos to prove I enjoyed it? Have I eaten enough strawberries, melons, tomatoes and basil to last me until next year? Maybe the beginning of the school year should not signal the end of summer - we have until after the Autumnal Equinox, right?! - but there is such finality to that beginning. I have two high schoolers. Next August, one will be a college student. The following August, both. Oh my...
Relish your summer, take lots of photos just in case, and always look forward to many more summers and all the flavors they offer!
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| Featured Recipe |
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Tomato, Watermelon & Basil Skewers
from Giada's Kitchen
by Giada de Laurentiis
A unique & delicious summer combo that truly rocks with flavor!
1/4 cup balsamic vinegar
1/4 cup sugar
1 4-5 lb seedless watermelon
60 small basil leaves, or larger torn leaves
16 cherry tomatoes, halved
2 TBS olive oil
Kosher salt
16 6-inch wooden skewers
Combine the balsamic vinegar & the sugar in a small nonreactive saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved. Remove from heat and set aside.
Cut the top and bottom off the watermelon then make 4 straight cuts down the sides so you have a cube of rindless watermelon. Cut the cube into 1 1/2 inch slices and then cut the slices into cubes. Assemble the skewers by pushing a basil leaf to the end of one skewer. Then skewer a cube of watermelon, then a tomato half. Continue with another watermelon cube, basil piece and tomato half, ending with a basil leaf. Repeat to make 15 more skewers.
Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with salt and serve.
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Babbo's Goat Cheese Torta
by Mario Batali
Use the pesto recipe in the Caprese Salad article to make this stunning appetizer - it's even better with mint pesto. I found fig jam at a local Persian market but it is also available at many specialty grocers.
2 lbs goat cheese
3/4 cup butter, softened
Pesto - traditional is fine, but mint is better! Double the recipe.
1 1/2 cups Fig Jam
Spray a 9-inch pie pan with vegetable oil then line with plastic wrap, covering the bottom and sides of the pan with some wrapping over the sides.
In bowl of electric mixer beat butter until very smooth, then add goat cheese in batches and beat until no lumps remain. Beat in pepper and 1 tsp of the salt.
Divide goat cheese into three equal portions. Carefully spread one third of cheese over the bottom of the pan. Spread pesto in an even layer over cheese. Carefully spread another layer of goat cheese, then top that with the fig jam. Spread with final layer of cheese, wrap, and chill until firm.
When ready to serve, invert the pie plate onto another larger serving platter. Remove the pie plate and the plastic wrap from the inverted torta. Garnish with chopped basil, and pine nuts as desired and other seasonal fruits - figs, of course, in the summertime! This recipe may be made 2 days ahead of time.
A beautiful addition to any occasion! Enjoy!
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