I am terrible at keeping this updated...But here's a recap (with photos!) on the holidays.
Christmas plans were derailed from NYC (pending ice storm) and relocated to my house, which was totally fine by me.
Christmas Eve eve, the Dupier's joined me for a lovely dinner (minus two of their family members) of French Bistro Chicken (made with canned tomatoes, shallots, red peppers, pancetta etc.) served over rice, roasted broccolini with red pepper, and a sort of pound cake trifle type thing. Sallie makes awesome pound cake, and I make pretty darn good creme anglaise and together it was fabulous. My favorite part of the evening was that Sallie and I
exchanged gifts, we both gave each other kitchenware, I gave her a potato ricer (so she can make "crack taters") and she gave me a large cast iron skillet...
Christmas Eve, my parents and Anita (aka: mom2) came over to my house where we enjoyed the sauce I had made from the previous night over seared tuna steaks, and a chicken breast for dad. Anita made gingerbread cake, yum, and it was a lovely evening.
Christmas Day, my parents and mom2 joined me again. On the menu: honey baked ham, potato gratin, steamed green beans, roasted beets with goat cheese, sweet potatoes, gingerbread cake and pots de creme.
New Years Eve I was hired to cater a small party for 50. Sallie was my waitstaff and we, like always, had a blast. Sallie does an excellent job at quality control.
On the menu:
roasted fingerling potatoes, with smoked salmon, caviar, and a sprig of dill;
crab cake sliders with tarragon remoulade;
Mediterranean Mezze station with assorted vegetables, hummus, pita, baked olives with oranges and oregano, roasted beet puree;
sushi tuna stacks;
mojito chicken bites;
Christmas plans were derailed from NYC (pending ice storm) and relocated to my house, which was totally fine by me.
Christmas Eve eve, the Dupier's joined me for a lovely dinner (minus two of their family members) of French Bistro Chicken (made with canned tomatoes, shallots, red peppers, pancetta etc.) served over rice, roasted broccolini with red pepper, and a sort of pound cake trifle type thing. Sallie makes awesome pound cake, and I make pretty darn good creme anglaise and together it was fabulous. My favorite part of the evening was that Sallie and I
exchanged gifts, we both gave each other kitchenware, I gave her a potato ricer (so she can make "crack taters") and she gave me a large cast iron skillet...Christmas Eve, my parents and Anita (aka: mom2) came over to my house where we enjoyed the sauce I had made from the previous night over seared tuna steaks, and a chicken breast for dad. Anita made gingerbread cake, yum, and it was a lovely evening.
Christmas Day, my parents and mom2 joined me again. On the menu: honey baked ham, potato gratin, steamed green beans, roasted beets with goat cheese, sweet potatoes, gingerbread cake and pots de creme.
New Years Eve I was hired to cater a small party for 50. Sallie was my waitstaff and we, like always, had a blast. Sallie does an excellent job at quality control.
On the menu:
roasted fingerling potatoes, with smoked salmon, caviar, and a sprig of dill;
crab cake sliders with tarragon remoulade;
Mediterranean Mezze station with assorted vegetables, hummus, pita, baked olives with oranges and oregano, roasted beet puree;
sushi tuna stacks;
mojito chicken bites;
chocolate truffles; and assorted cookies!
Recipes:
French Bistro Chicken
4 bone in skin on chicken breasts (or 1 whole chicken broken down)
2 red bell peppers finely diced
6 oz of pancetta
1-2 shallots diced
2 cloves of garlic minced
2 large cans of diced tomatoes
olive oil
salt/pepper
*cut pancetta into small pieces and cook until crispy in a hot pan with some olive oil
*once the pancetta is crispy remove from pan
*in the same pan, sear the chicken on all sides until a nice golden crust is formed (sprinkle the chicken with salt and pepper first)
*remove chicken from pan
*saute the diced shallots for 1-2 minutes until soft; add the garlic and cook just a minute; add the diced red peppers and cook until soft.
*return the chicken to the pan, add the 2 cans of diced tomatoes and bring to boil. Reduce to simmer and continue cooking until chicken is done.
*add salt and pepper to taste
Serve over rice; leftover sauce can be re-purposed on tuna steaks or frozen for future use.
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