Food & Entertaining
Most Recent
-
Casual get-togethers Casual get-togethers
Casual get-togethers ofCasual get-togethers Madeleine Greey is the author of Get Fresh (Wiley-Interscience, 1999). She teaches cooking classes and is a freelance food writer. Her work has appeared in Toronto Life, Homemakers, Chatelaine, and Zellers Family. We chatted with Madeleine to find out her secrets to successful entertaining.Q: What are your best recommendations for preparing for a dinner party?A: First, plan as much as you can. Make tons of lists. These days, it is wise to ask about food allergies and food preferences. It's embarrassing to have a starving vegetarian guest that you are not prepared for! And don't over-extend yourself. Think out dishes very carefully. Choose ones that will allow you to do most of the work before your guests arrive. A menu loaded with stir-fries or other last minute cooking means you will not be a very entertaining host.Q: How would you suggest getting guests involved in the dinner party process?A: If it is the right crowd, I will get guests involved in prepping the appetizer. We might roll up cold Vietnamese spring rolls together or cook up a hot vat of deep fried wontons. The trick is to have all the prep ready and let your guests play, rather than really work. Otherwise they may not want to come back again!Q: What are some tips for entertaining guests with children?A: If you want the kids and the adults to really have fun, some homework is involved. Find out what your young guests like to eat. I often make pizza when families come over. Then every one can have exactly what they want. We have gourmet toppings like shrimp, prosciutto, shiitake mushrooms and Brie for the adults and the standard mozzarella and bacon for kids. I make up a big, simple salad, serve a lot of robust red wine to the adults and make sure the kids have chocolate milk or individual bottled waters. Two table seatings seem to work. Kids eat early and then go for the toys, adults have some drinks and appetizers then hit the table for the second seating.Q: What are some common entertaining mistakes? What suggestions do you have to help people overcome these mistakes?A: Everyone says you should never cook a new recipe when you entertain. I say "go for it!" if you are an experienced cook and have confidence in your cooking. The biggest mistake you can make is doing too much. The best tip is to know how to shop really, really well. All good cooks know that half of good cooking is knowing where to buy the best foods. Make a point of knowing where to buy the most reliable, delicious food and don't try to cook everything from scratch. I don't bake cakes or many sweets, so I almost always buy dessert. I also try to get my husband working on the grill in the summer- perfect place for him to socialize and contribute to the meal! Q: What is your best tip for successful entertaining?A: Practice makes perfect.- Credit
- Nikki Fullerton
-
Recipe: Cookies 'n' cream cocktail Recipe: Cookies 'n' cream cocktail
Recipe: Cookies 'n' cream cocktail ofcookies n cream Ingredients 8 ounces (1 cup) Baileys Irish cream8 ounces (1 cup) amaretto 1/2 teaspoon ground cinnamon, plus additional for garnish Preparation Combine the Baileys and amaretto in a small saucepan. Heat over medium-low heat until warm but not hot. Stir in the 1/2 teaspoon cinnamon. Pour into martini glasses, sprinkle with cinnamon, and serve. Serves 4Excerpted from Some Like It Hot by Holly Burrows and Katie Walter. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. -
Recipe: Hot cocolat Recipe: Hot cocolat
Recipe: Hot cocolat ofhot cocolat Ingredients4 cups 2 per cent or whole milk1 cup chopped milk chocolate2 tablespoons unsweetened cocoa powder Garnish:Whipped cream or marshmallowsUnsweetened cocoa powderPreparationBring the milk to a simmer in a medium saucepan over medium to medium-high heat. Add the chocolate and cocoa powder. Whisk until the chocolate has melted. Simmer for an additional minute, whisking continuously. Remove from the heat and pour into mugs. Top with dollops of whipped cream or marshmallows, sprinkle with cocoa powder, and serve.Hot hint: For a festive touch, sprinkle with tinted sugars instead of cocoa. Try spooky orange for Halloween, merry red and green for Christmas, cool blue for Hanukkah, or romantic red for Valentine's Day.Excerpted from Some Like It Hot by Holly Burrows and Katie Walter. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. -
Recipe: Hazelnut truffles cocktail Recipe: Hazelnut truffles cocktail
Recipe: Hazelnut truffles cocktail ofHazelnut truffles cocktail Ingredients6 ounces (3/4 cup) Frangelico6 ounces (3/4 cup) Godiva liqueur Chocolate rim:Equal parts Frangelico and Godiva liqueur, combinedShaved milk chocolate or semisweet chocolate PreparationDip the edges of 4 martini glasses in the liqueurs and rim them with chocolate.In a small saucepan, combine the 12 ounces of Frangelico and Godiva liqueur. Heat over medium to high heat until warm but not hot. Pour into the rimmed martini glasses and serve.Hot hint: This is one of those recipes where a spouted or lipped-rim saucepan comes in handy. If you don't have such a pan, transfer the hot liquid to a glass measuring cup. This will make it much easier to pour the mixture into the rimmed glasses without spilling or disturbing the pretty chocolate rim.Serves 4 Excerpted from Some Like It Hot by Holly Burrows and Katie Walter. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. -
Wine pairings: Making the right match Wine pairings: Making the right match
Wine pairings: Making the right match ofPerfect matches Forget the adage that red wine should be served with meat and white wine is for fish. Today's savvy hosts know that that rule applies only in a few special cases. For instance, be sure to serve white wine with fish if it's an oilier fish (salmon, sardines, anchovies), since the fat in the fish will only bring out the less desirable tannic acid flavours found in red wine. Likewise, although the red, rosy colours of meats like beef and lamb are visually complemented by the colour of red wine, there are plenty of times when a white wine will make as good (or even a better) match for red meat. So, if all the old rules are out the window how should a conscientious host match the menu and the wine successfully? Follow these guidelines.1 Choose the wine based on the strongest flavour on the plate. The wine and the strongest flavour need to be of similar strength or one will overpower the other. Generally, alcohol content is a good guide to determining a wine's strength. Wines with alcohol contents above 10 per cent are generally full-bodied (no matter what colour they are) and will complement stronger flavoured foods. Likewise if the wine is grown in a warm region (Australia, California, Southern France) it's likely to have higher alcohol content and to be fruity and assertive in flavour. (Conversely wines produced at northern latitudes are generally lighter, more delicate and higher in acidity, making them better matches for mild tasting foods.)2 Dry wines that may be too puckering to quaff alone are often good matches for salty dishes that contain ingredients like olives or anchovies.3 Spicy foods require fuller bodied, fruitier wines to temper their fire. That said, consider beer as an alternative to wine if serving spicy Indian or Mexican foods. 4 Tomato-based dishes can be highly acidic, so go for lighter bodied reds like the ones from Northern Italy or Canada's Niagara region to accentuate the sweetness of the tomatoes. Tips and tricks 5 Off-dry wines (wines that have just a hint of sweetness) or wines that are sweet and woodsy-edged like chardonnay usually compliment creamy dishes nicely.6 Asian dishes with a sweet and sour flavour need off-dry wine matches like Riesling, Vouvray or even a chilled fortified wine like sherry.7 Young, astringent red wines are a great match for fatty meats such as duck, lamb or goose, since the acid in the winewill cut through the rich finish of such meats.8 At dessert, choose either a white or red dessert wine but be sure that the wine is sweeter than the food to avoid accentuating the wine's acidity.9 If you're serving more than one wine during a meal, match the main course with a wine first. Then, structure the wine list so that you serve lighter, younger wines before older, more full-bodied wines. 10 When in doubt or when the menu is eclectic or people will be eating different things (like at a buffet), opt for a dry champagne. Champagne goes with almost every food and is acceptably served at any time of day. Dana McCauley is author of Pantry Raid: Out of the Cupboard Cooking (Whitecap 2002).- Credit
- Dana McCauley
-
Easy entertaining Easy entertaining
Easy entertaining ofEasy entertaining Many people postpone entertaining because organizing a dinner party menu seems like an awfully daunting task. But it really doesn't have to be. Here are some helpful hints that will make planning a memorable meal so much easier.• Choose dishes that compliment one another in flavour, colour and texture.• Combine a variety of temperatures, flavours, colours and textures to keep the meal interesting.• Culinary globetrotting doesn't always work. Try to choose foods from one area of the world so that the meal doesn't become too eclectic.• If you're serving dinner as a buffet or on platters to be passed at the table, make an extra portion so that no one has to take the last morsels.• Hate to be up and down from the table? Can't decide on a suitable main course or worried about your guest's food preferences? Try serving a one course meal of appetizers or tapas. Asian, Indian and Spanish themed parties are particularly well suited to this type of menu planning. Just be sure to serve each item on a separate plate so that individual foods don't mingle and contaminate each other.• Go from light and fresh tastes to more intense flavours. In other words, build the flavours so that a spicy appetizer doesn't overshadow the subtlety of a delicate entrée.• If you include all of the food groups in your menu, the meal is likely to be both nutritionally and gastronomically balanced.• If your friends are like mine, they slide in and out of vegetarian eating habits without always informing you. So, as a safeguard include at least one dish that is 100 per cent animal product free to ensure there will be something that everyone at the table can eat.Dana McCauley is author of Pantry Raid: Out of the Cupboard Cooking (Whitecap 2002).- Credit
- Dana McCauley
-
Entertaining with style Entertaining with style
Entertaining with style ofEntertaining with style Inviting friends or family to your home for dinner is one of the most personal ways to express your feelings for them. Follow these easy tips so that when people you care about come over you can entertain with flair as well as feeling.Hosting a sit-down dinner1 Having the table set ahead of the guests' arrival makes them feel expected and welcome; it also saves you last-minute stress and scrambling.2 If you can't set the table ahead, assemble the items you'll need in a large plastic storage bin. Include ironed linens and place cards so that, if need be, someone else can set up for you without much direction.3 Place flowers on the table (and in every nook If you can) to help create a fresh, colourful ambiance for your gatherings, but avoid bouquets of fragrant blooms that will overwhelm the delicious smell of the food you're serving.4 If you don't have a floral centrepiece, choose something thematically linked to the occasion or to your guest's interests. A cluster of interesting collectibles, pretty non-scented candles, or even a cluster of wild mushrooms can be eye-catching.5 Another striking idea for the centre of the table is to display the dessert, a selection of cheeses to be served after dinner, or even a cascade of fabulous chocolates.6 No one wants to sit at a table that looks like a dinosaur dig, so as you set the table think about the mealtime fall-out. If there will be bones, pits or shells to discard, place receptacles on the table to collect them.7 Passing warm towels before dinner is served is a lovely touch. To prepare towels, moisten as many matching facecloths as you have guests with a mild solution of water combined with either lemon juice or rosewater. Wring out the cloths until just damp. Fold in half, roll into cylinders and arrange in a single layer in a shallow casserole dish; cover tightly. Microwave for 40 or 50 seconds and pass one to each person using tongs. Gather the used towels on a tray before dinner is served. Hosting a buffet Hosting a buffet1 A buffet is the easiest way to serve a meal to a crowd. One way to make your buffet attractive is to drape lovely linens over risers of various heights set on the table so that the food is dramatically presented at different levels.2 Also key to hosting an elegant buffet party is to make sure that the food is replenished often so that it remains fresh and attractive looking.3 The easiest way to set up a buffet is on a freestanding, long table so that two lines of guests can be serving themselves at once. Alternatively, a round table arranged with starters and subsequent courses set out in a clockwise pattern will work well for smaller groups.4 For easy service on a buffet, ladle cold soup into juice glasses and present them in a bowl of crushed ice.5 Plates should be set at the beginning of the line but incidentals such as cutlery and napkins should be the last items on the table. Glasses for wine and other beverages should be placed either on the serving tables or passed around filled with drinks once people are seated and eating.Dana McCauley is author of Pantry Raid: Out of the Cupboard Cooking (Whitecap 2002).- Credit
- Dana McCauley
-
Bonnie Stern's entertaining basics Bonnie Stern's entertaining basics
Bonnie Stern's entertaining basics ofTips 1 - 6 We all know how stressful entertaining can be. Appetizers, entrée, dessert – there's so much to think about. And if you don't entertain often, it can be even more stressful. Even famous foodie Bonnie Stern knows this. “There are so many different things involved in entertaining that sometimes it's overwhelming for people,” she says. But, it doesn't have to be this way. We caught up with Bonnie in her uptown Toronto cooking school and she shared some of her surefire tips to help ease entertaining angst. “You don't have to make a career out of entertaining,” says Bonnie. You just have to know what to do. Bonnie's advice1 Don't concentrate too much on yourself. As soon as you stop thinking about yourself and more about making people feel comfortable in your home, then you can change the whole way you look at entertaining.2 Play music that soothes people. “I recommend that people put their music on while they're cooking, as well as while they're entertaining, because it's something that calms you down a little bit,” says Bonnie.3 Get your guests involved. Even if it's simply helping to pour drinks, helping to serve the appetizers or lighting the candles on the table, this gets them involved in the meal.4 Use your imagination. Bring out your mother's or grandmother's old fancy teacups and china. Use teapots as flower vases. 5 Some people drink, some people don't, but don't leave people out that aren't drinking at all. Do something special for them, too.6 Lighting is very important. Use candles and dim, softer lighting rather than glaring lighting. “Everybody looks better in softer lighting,” says Bonnie. And dim lights help to create a less stressful atmosphere. Tips 7 - 10 7 Look at your guest list. Don't have too many people over. Limit the numbers. Look at your facilities and determine how many people you can entertain at the same time. 8 Think about seating. Will you have a sit-down dinner? Is the dining room table large enough for eight people? If not, think about inviting six people, or decide to have a buffet.9 Invite the people you are most comfortable with. “People tend to overlook who they invite and how comfortable they feel with those people,” says Bonnie. “If you're not used to entertaining, have over the people you feel the most comfortable with and who will love you even if everything doesn't come out the way you wanted it to.”10 Look at how much cooking you can do with the equipment you have. When you're planning your menu, make sure you have all the equipment that you will need.- Credit
- Natalie Bahadur
-
The lost art of dinner parties The lost art of dinner parties
The lost art of dinner parties ofKeep it simple Rosemary Clooney had it right when she sang, "Come on-a my house-I'm gonna give a you figs and dates and grapes and cakes". The power of food to comfort, nurture, and connect people has been understood for centuries. So why have dinner parties seemingly fallen out of fashion?In this age of fast food, hosting a dinner party can be an enjoyable way to catch up with friends and family, sharing food, wine, laughter and stories. By following the tips below, you can revive the art of dinner parties with your circle of friends, creating wonderful memories and strengthening relationships in the process. Keep it simpleSince when did dinner parties become such formal affairs? Keep it simple and you'll be surprised what a wonderful and unforgettable time you and your guests will have. If you're not skilled at preparing braised lamb with roasted avocado salad or simply don't have the time, try something faster and easier. For your first soiree, try decorating the table with paper Italian flags and scatter colourful dried pasta across a white tablecloth. Play a Dean Martin CD, prepare a huge pot of spaghetti, and put the garlic bread in the oven to broil. Voila! You're having your first fabulous dinner party! Be spontaneous Be spontaneousYou don't have to plan a dinner party weeks in advance. We all know what it's like to try and schedule a night out with friends-everyone whips out their calendars and no one can agree on a date. But if you have the courage to throw a dinner party on a day's notice, you'll find it's fun to get together on the spur of the moment. Encourage your friends to call if they find themselves with a free night. Do it once, then do it againIn her poem, If I Had My Life To Live Over, Erma Bombeck writes, "I would have invited friends over to dinner even if the carpet was stained, the sofa faded". You don't need a spotless designer home to enjoy the company of good friends. During the first years of our marriage, my husband and I had a 600 square foot apartment and a kitchen table that could barely seat two adults. We didn't let that stop us from hosting dinner parties for four, six, and even eight guests. We didn't care if we had to eat with our plates in our laps-and neither did our guests. Once you begin hosting dinner parties, you'll realize how easy and rewarding it really is. Your friends may begin throwing dinner parties themselves, and though some may never return the invitation, it's not about keeping score. Perhaps they have not yet cast off their inhibitions and fears of hosting a dinner party-and you'll be a hard act to follow.- Credit
- Sarah Deveau
-
Stylish outdoor entertaining Stylish outdoor entertaining
Stylish outdoor entertaining ofAdd style to outdoor entertaining Summer outdoor entertaining doesn't have to mean paper plates and plastic tablecloths and glasses. Check out bright acrylics or explore flea markets and garage sales for inexpensive yet stylish dinnerware options such as spatterware or funky aluminum camping pieces. Instead of complete sets, use plates and cutlery pieces that you can mix and match (different styles of drinking glasses will handily solve the inevitable "which glass is mine?" dilemma). Fold and wrap napkins into packages, with gift tags as place cards, if you like.Wrap your table like a gift. Using twine of colourful ribbon, tie down the tablecloth, folding the corners under to keep them from flapping; the resulting grid can be used to indicate place settings. You can use muslin or consider using other inexpensive fabrics or even fabric remnants -- the edges don't have to be hemmed since they'll be tucked under. Similarly, tie fabric around your picnic benches or chairs or wrap foam squares to create seat cushions and tie them down with ribbon. Clean, attractive wastebaskets can be pressed into service as ice buckets for beverages. Toss in a few miniature ice packs under the ice to ensure long-lasting cooling power. Now, with the stage set, you can relax and enjoy the evening.Other ideasThoughtful touches such as finger bowls will be appreciated, particularly when finger-licking foods are on the menu. Fill small salad or custard bowls with water and decorate with lemon slices and tiny flowers -- that way the bowls also serve as individual floral arrangements.A fish tank with ribbon wrapped around the top and base shelters a "candlescape" centrepiece from evening breeze. Clear vases or jars can be used for smaller arrangements. Position candles away from the container's sides; sand will protect the base. Long fireplace matchsticks make lighting hard-to-reach wicks easy.- Credit
- Madeleine Wong
-
Entertaining at home: Simply summer Entertaining at home: Simply summer
Entertaining at home: Simply summer ofSimple style Chop down that massive to-do list. Summer's here and the living is -- or should be -- easy. (Didn't you get the memo?) Al fresco entertaining is all about relaxing and enjoying company. Don't stress over the timing of each course or fret about your table linen. No need to fuss with mixed drinks. Nix scrambling between from-scratch desserts and after-dinner espresso. Read our 10 simple plan-ahead entertaining tips -- and get set to take it easy!Ah, summer evenings: the leaves rustle, crickets chirp, and the temperature's just right for halter dresses or chinos. And sandals mean your killer pedicure won't go unnoticed. Seriously, why stress over getting everything perfect when it already is? These easy tips will get your patio ready for company in no time. Keep it simple White dinnerware always looks appropriate and pairs nicely with casual double-duty prep/serving pieces like rustic wood cutting boards. The easiest approach? Stick mainly with one-bite tapas-style foods -- a napkin and fingers are all you need to nosh with! Get flowers Fresh blooms infuse a casual get-together with instant elegance. When it comes to summer flowers, don't gild the lily: just trim a few stems from the garden and display them in glasses or bowls. Not too shabby, very chic.Light candles Hurricanes, votives, tea lights, patio lanterns, torches -- pick and choose from these seasonal lighting solutions and remember, everyone and everything looks gorgeous in candlelight! Invite a motormouth or twoMaybe you wouldn't invite a conversation hog to an intimate brunch. But the start of a patio mixer where not everyone's acquainted? That‘s when your yappy, er, loquacious guest is worth his or her weight in gold. You'll stress less if you know someone else is entertaining the troops while you're in the kitchen putting the finishing touches on dinner.Summer flowers don't need fussing over Set a few blooms among a plate of limes for an effortlessly summer-chic look. Invest in attractive hardwood cutting boards; the multitaskers can be used to serve appetizers or a cheese course. Gripperwood Gourmet boards are made from sustainably grown sheesham wood. Menu magic As with decorating, the simpler the menu the better. Combine prepared foods with from-scratch items, and make what you can ahead of time. Think easy sipping Don't fuss over individual mixed drinks. Opt for one crowd-pleasing bevvy that can be mixed ahead in volume, like mojitos, sangria or Long Island iced tea. Have bottles of white and red wineon deck, and offer bottled water and microbrew soda to nondrinkers. And easy grazingAn easy formula for casual get-togethers? Room-temp treats that needn't rush from oven to table; veggies and dip; and foods that can be cooked on the barbecue, allowing the chef to mingle. HINT: A drizzle of olive oil and some fresh herbs elevate any store-bought dip. (Read about some great menu ideas from Homemakers magazine.)One bite = no mess One-bite appetizers are less likely to fall apart in guests' hands -- or on their clothes. They keep lipstick fresher longer, too. Discover fusionDon't stress over a matchy-matchy menu. Pick accessible eats from around the world and offer a menu with something for everyone.Go shopping Just make what you love. Take out or buy the rest and simply plate it. Try pairing homemade espresso granita with store-bought one-bite brownies for your dessert course.Have fun! A happy host with time to socialize with guests makes for a more memorable event than the most picture perfect of events. Enjoy! -
Outdoor entertaining with the Designer Guys Outdoor entertaining with the Designer Guys
Outdoor entertaining with the Designer Guys ofOutdoor entertaining For most Canadians, outdoor entertaining is a recreational pastime we treat as reverentially as our Monday-night dates with Don Cherry. After long months of cold-weather hibernation, we crawl out of our cocoons at the first whiff of warmth and wring every precious second of enjoyment out of those fleeting days of sun.Our heightened interest in the out of doors has elevated backyard entertaining to an art form. For most of us, the mission is to create a chic outdoor oasis that is as functional as it is fashionable. Steven Sabados and Chris Hyndman, hosts of HGTV's Designer Guys, offer the following tips.Getting startedGet started by choosing a theme. Perhaps it's an Arabian night or maybe yours is an evening in the tropics, but marrying the food with appropriate florals and table linens makes an ordinary dinner party extraordinary. Throw an inexpensive metre of fabric over your table and select a suitable CD to play while guests arrive. Note: Fondue parties are an ideal choice for outdoor dinner parties. The flame provides ambiance and keeps food warm in cool evening climes.The table will likely be a focal point of the evening. Bamboo or cane placemats earn instant style points and they are easily wiped off and carted indoors when the evening is over. Pretty touchesElect to use individual floral arrangements rather than a centrepiece, which may blow over when the wind whips up. Or place a shot glass holding a single flower at each place setting. Hyndman likes to purchase a few miniature terra-cotta pots, planting them with exotic grasses for unique arrangements that your guests can take home as keepsakes. Garden furniture is not always comfortable. Try moving a few of the throw cushions from your sofa out into the backyard for both style and comfort.If the weather is warm, purchase inexpensive fans for each guest. As decorative as they are utilitarian, the fans may be displayed at each place setting. "Use a gold marker or artist's brush to personalize each fan with your guests' names," says Sabados. "Very Karl Lagerfeld." As a rule of thumb, go ahead and use your heirloom china or crystal if you're entertaining a group of four or less. In crowds larger than four you are almost guaranteed accidents. "Fortunately, modern plasticware is both attractive and inexpensive," says Hyndman. "Have fun with varied colours and textures to create an informal and playful table."A final tip -- if you have motion-sensitive lights, disconnect them for the evening. "Nothing is more irritating than having lights blinking on and off all evening," says Hyndman -- "unless you want a disco effect."- Credit
- Liza Finlay
-
How to: Host a perfect dinner party How to: Host a perfect dinner party
How to: Host a perfect dinner party ofEntertaining suggestions Cynthia David is a Toronto-based food writer, who regularly travels the world. She invites friends over as often as possible to test new recipes. Cynthia's writing has appeared in Canadian Living, The Toronto Star, and Food & Drink magazine. We asked Cynthia to share her best entertaining advice and here's what she had to say.Q: What are your best recommendations for preparing a dinner party?A: I love to pick a theme, from French bistro to Spanish tapas, and make it as authentic as possible. This may mean travelling around the city for a few special ingredients, such as Spanish Serrano ham, but I know my guests love trying new things.Make to-do lists several days before. Do as much cooking as possible beforehand so you can sit down with your guests. Set the table the night before and set out wine glasses ahead of time so you know they're sparkling clean and you won't be hunting for them when guests arrive.If you're entertaining friends, don't be shy about asking them to bring a dish.Q: How would you describe entertaining in your home?A: I am forever bringing home new acquaintances. Occasionally I invite all my tai chi friends over for a Sunday brunch and warn them that they're guinea pigs for new recipes.Q: Do you regularly include special place settings or centerpieces on your table? What are some occasions that would warrant such settings?A: Whenever I'm in France, I bring home a gorgeous printed cotton tablecloth. With simple white china, it creates a spectacular look on its own. Add platters of tempting food in the center of the table and you won't need a centerpiece. More tips Q: How would you suggest getting guests involved in the dinner party process?A: For a Vietnamese dinner, I provided a stack of softened rice paper wraps along with platters of barbecued lemongrass beef strips, vermicelli noodles, bean sprouts, basil and mint. Guests can roll their own dinner.Q: What are some tips for entertaining guests with children?A: Set up a separate table for the kids in the kitchen. They'll have much more fun. For young kids, take a cue from kid-friendly restaurants by covering the table with heavy paper and giving children crayons.Q: Can you offer some interesting invitation ideas?A: In these e-mail days, a pretty mailed invitation makes a lovely surprise.Q: What are some common entertaining mistakes? What suggestions do you have to help people overcome these mistakes?A: Cooking a bunch of new recipes for guests creates a lot of stress and extra work. It's easier to mix tried-and-true recipes with one or two new items.Plan as many make-ahead dishes as you can, so you can sit down and enjoy the party. There's nothing wrong with a wonderful one-dish stew and it will taste even better when made a day or two before.- Credit
- Nikki Fullerton
-
Fabulous outdoor parties Fabulous outdoor parties
Fabulous outdoor parties ofEntertaining trends After two years planning corporate events, engagement parties and other celebrations part-time, and holding down full-time office gigs, Monica Krasny and Rachel Azagury quit their day jobs and turned their Toronto company, The Designer Event, into a full-time venture. And through their sister company, Designer Cookie, they create edible chocolate business cards, gift baskets and cakes embossed with your favourite photos (it's all edible). These girls know how to party and they have some advice if you're planning a summer event -- big, small, formal or casual -- of your own. "Our philosophy is don't stress," says Rachel. "The event isn't just for your guests, it's for you, too. Don't worry about whether your guests will like it because they will: it's free food, it's summer, and it's going to be great."The trends right now• Cute favours for your guests to take home. • Mini mains -- hamburgers, mac 'n cheese pots, and hot dogs made with party sausages. For dessert? Mini cakes and cupcakes, of course!• Moroccan themes and Indian prints. • Live entertainment. "I mean showgirls, poker, not your typical 'sit-and-eat-rubber-chicken' event anymore. Interactive activities are popular," says Rachel. • Food stations. "Maybe not for a wedding, but for an engagement party or sweet 16, they're perfect. You don't need a six-course meal," says Rachel. Food, drinks, decor Food"At outdoor events, people are always nibbling, but they don't actually eat a lot in the summer, so give them something light," says Rachel. • "Barbecue is always going to be big because it's easy, fun and fast," says Rachel. • Finger foods. "People often overlook them, because they think guests will think of them as cheap. Not true. As long as people don't leave hungry, you're fine." • Grilled fruit kebabs. Try pears, mango or banana dipped in orange juice. "Don't get grill marks on the fruit," says Rachel. "Just warm it up a bit." (And don't grill it where you grilled meat.)• Couscous. "You can serve it with grilled veggies or meat and you can make it ahead of time," says Rachel. Drinks"Sangria. Without fail, it's the best summer party drink," says Rachel. "And when you add edible flowers and different-shape ice cubes to the bowl, it becomes your centrepiece."Monica's no-fail recipe: 1 litre pop (7-Up or Sprite is great) 1 litre pink grapefruit pop1 bottle of wine, red or white 1 small bottle of champagne or sparkling wine Grenadine syrup to taste Dash of lime juice Diced fruit (like tangerines, lychee fruit, apple, pears) Maraschino cherries Mix all ingredients in your favourite bowl, et voilà! Decor"A great event can happen with a limited budget," says Rachel. "It's all about showcasing one or two things that will wow your guests -- decor especially."• Use a lot of colour. "Green, pink, orange, yellow -- they're best for the tablecloth. Avoid white!" says Rachel. • "Evening events need a lot of lighting -- and citronella," says Rachel. These bug-repelling candles come in all kinds of fun shapes. "Use the pails if you have a beach theme going or bamboo stakes if you're trying something Hawaiian," says Rachel. "Whichever you choose, just don't forget them!" Inexpensive Japanese lanterns from IKEA, a market or Chinatown are other great lighting sources. • Add fruits to your flowers. "Cut some kiwis in half and put them in your favourite vase," says Rachel, "then add water and your favourite flowers. Lemons also look nice presented this way." • Use tea light candles everywhere. Along the table, floating in bowls, lining your fence. Be careful with scented candles, though, since they attract bugs. Try tea light citronella. • For ambience, buy a copper fire pit. "You can get one for about $100," says Rachel, "and you'll use it all summer."• Try eating on the floor. Buy a piece of half-inch-thick particleboard or pressed lumber from a local hardware store or home centre. Lay it on the grass and drape it with fabric. Use colourful pillows as seats, "but make sure to tell your guests ahead of time so they don't arrive wearing miniskirts," Rachel cautions.- Credit
- Carmen Taylor
-
Easy entertaining with Trish Magwood Easy entertaining with Trish Magwood
Easy entertaining with Trish Magwood ofPantry staples; when to throw out spices Trish Magwood, the owner of Dish Cooking Studio in Toronto and host of Party Dish on Life Network and Fine Living, offers tips on stocking your pantry and making quick and delicious party snacks. STYLE AT HOME: What should every pantry contain? Trish Magwood: It depends on what kind of food you like, if you have a young family or if you're single dwellers who like to entertain. But I like to organize my pantry starting with cuisine. If you have four or five main ingredients you can make three main dishes without shopping. For Thai, have a curry paste, a fish sauce and a coconut milk. Then all you need to do is pick up your produce and chicken. If you like Indian, then the best thing to have is a really good-quality fresh-ground garam masala. You can do that on a pork tenderloin or chicken. Also have on hand a nice Indian rice. For Mediterranean, make sure to have capers, olives, sundried tomatoes, roasted red peppers and cans of whole tomatoes. Have a thin pizza crust in the freezer -- or a great frozen pizza dough -- and a variety of pastas. For baking, have all purpose flour, sugar, baking soda, baking powder and good-quality butter, cocoa, coffee and chocolate. Once you're stocked, you can pretty well open any cookbook and bake any standard dessert. >S@H: What are the worst offenders with pantry items? TM: That scary miscellaneous fridge door. Once a month, go through your fridge door and pull stuff to the front, move stuff around, use it or pitch it. The fridge door is the warmest part of the fridge and sometimes it's where we keep the most perishable foods. The other mistake is how we store our foods. I try to stay away from plastic. Glass is better and more healthy for us. S@H: What item do we tend to keep too long? TM: Herbs and spices should only sit in your pantry for six months. If they're in an airtight, dark container in a dry space, they can probably go for a year, but if they have no smell and they resemble sawdust then you're going to want to pitch them. It's always best to buy your herbs and spices in small batches from a fresh spice store. Get good-quality peppercorns and grind as you go, because a lot of times that's all we're seasoning with. Maldon sea salt and kosher salt are also key to all your cooking, whether your salting water or seasoning meats or fish. Easy and impressive munchies; serving suggestions S@H: What are some easy-to-make but impressive munchies based on our pantry items? TM: Take a bread boule -- fresh or frozen -- slice it halfway down, drizzle it with lots of good quality olive oil, some dried rosemary and a couple of pinches of Maldon sea salt, wrap it in tin foil and warm it in the oven for 15 minutes. Serve it with store-bought or homemade dips or olive oil. Your house smells like delicious home-baked bread and it takes all of one minute.You can also dress up olives -- if you buy plain kalamatas or niçoises they should last in the fridge for a year -- with things like orange segments, fennel or herbs. Pour a little olive oil on them and warm them in the oven. Spiced nuts are also really easy -- toast the nuts on a sheet pan in the oven, put a bit of honey or maple syrup and spice them up with a bit of cayenne or chili flakes. Dips are also huge because you can make them in bulk and they store in the fridge for a long time. Try a tomato feta dip, a sundried tomato dip, things that are festive in colour, and serve them in mounds on little tapas plates with fresh crusty breads. S@H: Can you suggest any creative serving ideas? TM: I don't like to fuss too much. Let food stand on it own. Things like dip, if they're thick enough, can be on a plate, which I think sometimes looks a lot nicer. Little serving spoons and knives make a big difference. Buy things that are basic staples for entertaining that can work for a variety of uses. I did a class last week where we made little chocolate pots, and I pulled out six different things you could put them in, from an espresso shot glass, to a sherry glass, to a votive candle holder -- as long as you didn't use it for candles. S@H: Any other entertaining tips and ideas? TM: Setting up a self-serve bar with a fun signature drink helps the flow of a party. It gets people in the door and gets them feeling relaxed and welcomed right away. Pick something fun, like pomegranate and prosecco, and have it already set up, where all people have to do is grab and go. For more party recipes, visit the Dish Cooking Studio web site:dishcookingstudio.com.- Credit
- Heather Camlot
-
How to: Welcome guests in style How to: Welcome guests in style
How to: Welcome guests in style ofMake guests feel right at home In the great country manors of Victorian England, inviting guests for extended stays was a normal part of the social calendar. While you may not live on a sprawling estate or employ a large staff, the art of welcoming out-of-town guests is still alive and well. According to author and Martha Stewart Living alumna Amy Nebens' book, A Gracious Welcome (Raincoast Books, 2004), the secret to making guests feel at home lies in a combination of advance planning and thoughtful attention to details.As soon as you've extended the invitation -- be it a friendly e-mail or phone call, or an engraved invitation to go with a formal event such as a wedding -- Amy says to start taking stock and making lists. Map out practical matters such as sleeping arrangements: guest room(s), a sofa bed in the den, or sleeping bags on the floor (a popular option with kids, especially en masse). Different kinds of guests have specific needs; older people might prefer a peaceful, low-key atmosphere or a main-floor bedroom that precludes climbing stairs, or have special dietary needs, while parents with kids will have very different preferences than your old college roommate. Plan out meals and menus in advance, perhaps including a barbecue in summer or a night on the town if you're in a big city. Especially for a large group, leaving breakfast and lunch as casual affairs and concentrating on dinner together is relaxing for both host and guest. If you have a separate guest room (or a spare room that can be turned into one), emulate a fine hotel. The room should contain a bureau with at least a couple of empty drawers, and clear closet space equipped with extra hangers. Naturally, the room should be freshly cleaned and the linens spotless; put out extra pillows and a choice of light or warm blankets, on the bed or in the closet. Outfit the nightstand with a good reading lamp and a selection of books and magazines and an alarm clock. “It's essential if the visit is for a formal occasion like a wedding, but it's also nice for casual visitors too, who might like to have a snooze before supper,” says Amy. Thoughtful extras might include a carafe of fresh water and a glass (refilled each night), bedside phone, radio or TV and TV Guide and a vase of fresh or dried flowers.Photography by Sang An, excerpted from A Gracious Welcome, (Raincoast Books, 2004) Gorgeous guest rooms If you don't have a guest room, anything that gives your guests a sense of their own space is essential. If home is a sofa bed for the next few nights, place a basket or attractive box nearby to house your guest's things. If possible, make up the sofa bed beforehand, so that all that's needed at bedtime is to pull it out and add pillows. A folding screen, bookcase or side table can define a private space for overnight bags, shopping purchases or other belongings.It's also important to arrange an itinerary of activities and things to do during the visit. You needn't plan every minute, but before the visit, ask what your guests would like to do and have a range of options at the ready. If they're here for a formal event like a wedding, they might see your home as a quiet refuge from the madding crowd; in that case, a good supply of books, CDs and perhaps some board games may be all you need. Out-of-town visitors might enjoy sightseeing, shopping or local attractions such as the beach, skiing or fine dining (make all necessary reservations well in advance, including pre-payment arrangements if appropriate). But if the main attraction is simply spending time with you, build in plenty of downtime for chatting, as well as a night out or an activity you all enjoy. The key, Amy says, is not to go overboard with fuss and effort – which often makes people more uncomfortable, not less – but to make them feel relaxed and special. With some thought and planning, you can spend more time concentrating on the whole reason you suggested your home, rather than a hotel, in the first place.“With everyone so busy today, and friends and family spread out all over the country, inviting people to visit lets you connect with each other again,” says Amy. “It's a wonderful way to slow down and take back ownership of your life for a few days. And that's just as true for you as it is for your guests.”Photography by Sang An, excerpted from A Gracious Welcome, (Raincoast Books, 2004)- Credit
- Martha Uniacke Breen
-
Up close and personal with Jamie Kennedy Up close and personal with Jamie Kennedy
Up close and personal with Jamie Kennedy ofA supporter of regional and organic cuisine Chef Jamie Kennedy is all about the food. Granted, it may seem logical for a chef to be focused on food, but the reality is, in an age of corporatism, licensing deals and TV-series ambitions, not to mention the usual bottom-line concerns that drive the restaurant industry (50-80% of new restaurants fail within their first three years, according to the feds' Canada Business department), Jamie stands out for his obsessive concern with 'big picture' issues that focus entirely on food. Where it comes from. How it's grown or raised. When it's at its peak. How to ensure its integrity for future generations.The chef-owner operates three standout Toronto restaurants, the casual Jamie Kennedy Wine Bar, the refined Jamie Kennedy Restaurant and his newest digs, Jamie Kennedy Gardiner at the Gardiner Museum of Ceramic Arts. Besides overseeing his restaurants, he keeps busy promoting Slow Food (the international movement preaching local farming, humane livestock raising, ecologically responsible farming methods and passion for gastronomy: an anti-convenience food movement, of sorts). He's a supporter of the Endangered Fish Alliance ( endangeredfishalliance.org), an organization of food professionals dedicated to raising awareness about the need to protect marine ecosystems, which are being threatened by over-fishing, pollution and habitat damage.Styleathome.com had a chance to ask the activist-chef a few questions both about the politics of food, as well as this fall's fabulous harvest. Here's some of Chef Kennedy's food for thought.styleathome.com: So, earlier this year you joined the boycott of Newfoundland crab, owing to the province's seal hunt. Can you tell us a bit about how you see your role as chef and activist?Jamie Kennedy: Chefs are positioned in our society in such a way that we can potentially influence people about the choices they make around food and where it comes from.sah.com: How did you become a supporter of regional and organic cuisine? Was this an interest that developed over time for you? Likewise, when would you say diners seemed to start becoming aware of these issues?JK: This is an interest that has developed over time. In 1989, Michael Stadtländer and I formed an alliance of environmentally concerned chefs and local organic farmers called Knives and Forks. We had an organic market that convened once per week, and an annual event called Feast of Fields that was a harvest celebration, held in a rural location that symbolized the relationship between chefs and farmers.Photography by Mary Armstrong Buying locally and exciting fall foods sah.com: As big-box stores like WalMart are increasing in prominence in the grocery world, proving that, for a huge segment of the population, price and convenience seem to matter most, what's your argument for things like organic, slow food and regional cuisine? JK: It is an alternative approach which extends beyond price and convenience. It's more like a philosophy about responsible stewardship in all things that, when related to food, means sourcing higher quality local food than the status quo. sah.com: As a champion of local cuisine, what are some of the local produce and food products you're most excited about this fall? JK: Yellow filet beans from the Kawarthas. Watermelons, squash, and heirloom and sauce tomatoes. S@H: In what form will some of them show up on your menus? JK: Celebration of Tomatoes is a dish that offers many types and textures of tomatoes accompanied by an herbal vinaigrette. sah.com: Scenario: You're at Whole Foods and you have two options - the locally produced non-organic apple or the organic version that's traveled cross-country to reach us. Which do you buy? JK: Certainly not the organic traveler, but probably I would buy my apples from a farmer at one of the local farmers markets.sah.com: What's hot right now, from a culinary perspective? What kinds of things can we look forward to seeing on your menu come fall? JK: Local, local, local!- Credit
- Yuki Hayashi
-
Afternoon tea Afternoon tea
Afternoon tea ofThe setting There's more debate about the etiquette of teatime than one might imagine. Should you put milk or sugar in your cup? Purists will tell you no, but some of us swear by a squeeze of lemon in our chamomile. What time should tea be taken? Diehards say the official time is four o'clock in the afternoon, not 3:00 or 1:00 to 4:00. And high tea is not an elegant affair, but more of a pre-dinner, so named because it was served at a high table, the dining table, rather than a low one, like "afternoon tea," which is often served as late as 5:00 p.m.The history of this midday event is storied and steep (the Chinese have been drinking and serving it for close to 5,000 years; the British started the "tea house" in the 1800s), but the point of a tea, no matter what you call it or when you indulge in it, is the same as any gathering -- to connect with friends and have a good time. And fall's the perfect time to plan one of your own.The setting Teatime is about dressing everything up and being more detailed and luxurious than you otherwise would be, so set the scene accordingly. Layer the table with a cloth and runner, use doilies or coasters, and when it comes to the centre of attraction, the tea set itself, go all out. The "brown Betty," as the teapot is sometimes called, should go on a tray, along with the creamer and sugar bowl. For a modern look, try the White Collection from Rosanna. The teapot (US$20), creamer and sugar set (US$20) and a set of four slightly mismatched but feminine and beautiful cups and saucers (US$30) are classic, not dated. Tea 4 One ($12, in pink or white) from Indigo is a good choice for when you want to add a book and some me-time to the teatime agenda. (We all know you don't absolutely need to have guests to have a good time -- you're reason enough to make things special.)Even if you've invited a crowd of people over, tea is a "small" event, everything in miniature. One theory has it that this hearkens to the days when tea was very expensive; such a luxury was doled out in small quantities. Prices may have stabilized, but keep to tradition and save the thermos-sized latte mugs for your office commute. At teatime, cups and saucers are dainty. Even true teaspoons are smaller than what we're generally used to. The English Tea Store has a sweet boxed set of six silver-plated ones that would also make a good hostess gift for when you're invited to someone else's tea. Dinner plates can stay in the cupboard; for tea, serve food on tiny, delicate dessert plates. And some sort of food is definitely on the agenda. Brewing a proper cup of tea The menuThe edibles you serve alongside your steaming cuppas depend largely on what time your shindig is happening. If it's soon after lunch, a midafternoon affair, stick to simple and sweet offerings. Traditionally, tea is served with scones and clotted cream or jam, but you can add small pastries and teacakes as well. If you're sitting down later in the day, opt for more savoury fare. Small sandwiches -- not necessarily cucumber with the crusts cut off, but that's a timeless choice -- that can be eaten in one bite are the way to go. Other tasty one-handed choices include smoked salmon and cream cheese, sliced salami with herbed mayo or mustard, or pieces of pear and stilton.How to brew the perfect pot of teaYou can toss the cup of water and tea bag into the microwave when you're on your own and in a rush, but for a tea, there's a right and a wrong way to do things. Here's the right way:1 Rinse the teapot in hot water, then let it stand with the water in it. 2 Pour cold water into your kettle and bring it to a boil. 3 If you're using loose tea, measure 1 teaspoon of loose tea for each cup; if you're using bags, get one bag per cup of water. 4 Shortly before the kettle boils, empty the teapot and put the tea in it. 5 Pour the boiling water into the pot.6 Let the tea steep for between 2 and 5 minutes, then remove the bags or leaves.- Credit
- Carmen Taylor
-
Entertaining with Ricardo Larrivée Entertaining with Ricardo Larrivée
Entertaining with Ricardo Larrivée ofEntertaining with Ricardo Larrivée Looking for great new recipes? Check out our recipe database!When it comes to throwing a party, no one does it better than Ricardo Larrivée, host of Ricardo on Food Network Canada and author of the cookbook, Weekend Cooking, (Whitecap Books, 2006). He's got about a zillion ideas on how to host a casual party: from what to serve to what to have on hand to plate up a dish with style. Ricardo shares his thoughts on serving up comfort foods to friends. Here are his tried-and-true rules for entertaining in style. Q: What are your standard rules for entertaining? A: I always decide on a menu in advance and my trick is to stick to known territory. Hosting a dinner party is not a good time to experiment with new recipes. If I'm serving a large group, I rarely choose recipes that require lots of last-minute preparation. Often, I prepare a game plan with my wife, where we decide who will be doing what, like serving drinks and preparing the food. It makes the party flow better. And the number one thing to do before entertaining is to write up a grocery list as soon as possible so that nothing is forgotten.Q: What's your philosophy about inviting people over?A: Having people over is a pleasure for me. It's a moment where time stands still, where friends and family reunite to chat and pass on our culinary traditions to our children. Q: Do you have a stand-by menu that you always serve?A: I have a few. I love risotto, any kind of pasta recipe, homemade pizza and I love serving a classic roasted chicken. It's so simple and delicious. Q: How do you make sure that people are enjoying the party?A: I do my best to plan out every detail and I try to think of everything from the music to the food. Then it becomes my guest's responsibility to enjoy and share the night with me! Q: Do you believe in casual or formal entertaining?A: I love both. Casual works well for last-minute gatherings, but I do try to keep formal entertaining to small groups of people. I don't want to bury myself in all the preparations and not be able to speak to anyone. It's harder to be detailed with larger groups. Q: How do you feel about themed parties?A: Once in a while, I go all out and set a theme for a meal. This enables me to be creative in a cultural way. I love exotic and international food. Through my theme parties, I discover new spices, ingredients and flavours. Q: What are some last-minute entertaining ideas that are easy to pull together?A: I always keep on hand several ingredients that could easily make up a last-minute meal such as frozen shrimp, arborio rice for risotto, frozen vegetables to toss into a sauce and lots and lots of pasta. Any of those make great last minute meals.Image courtesy Les Productions Coutu Larrivée- Credit
- Tanya Linton
-
How to: Throw a Beaujolais nouveau party How to: Throw a Beaujolais nouveau party
How to: Throw a Beaujolais nouveau party ofThe vibe Want beaucoup fun? Kick off the holiday season by throwing a Beaujolais nouveau party. Beaujolais nouveau is a very young wine made from Gamay grapes in the Beaujolais region of France. Made from grapes picked earlier that same fall, the wine ferments for mere weeks before being bottled and hitting wine store shelves. In France, each year's release is eagerly awaited, with the third Thursday of November being the day when wine lovers crow, "Le Beaujolais nouveau est arrivé!" While the wines are being shipped well before, stores are forbidden to slip them onto the shelves until release day. The fanfare adds to the frisson, we think. Beaujolais nouveau wines are light, purple-pink, fruity, and considered by wine snobs to be "easy drinking", (sometimes with a sniff of derision). Other experts call them "joyful" in flavour. No heavy tannins, no need to break out the wine-tasting moves you picked up at that workshop: skip the sniffing and twirling and sucking in air through your puckered lips like a fish: just pour, enjoy, repeat. Add chatty guests, low-effort/highly yummy French charcuterie nibbles, and you've got the fixings for a sophisticated gathering with a decidedly un-pompous, casual air. Don't think of it as a "tasting": think of it as a great excuse for a party. Here's how to pull it off with flair.Beaujolais nouveau party: The vibeCasual, conversational, fun and definitely stylish, but with a certain je ne sais quoi. How you say? Ah, oui: Not trying too hard. Pretty up your house with fresh flowers and candlelight, but don't get too fussy. Think stand-up, move-around party, not sit-down dinner, and don't gather people around and walk them through a tasting. Your everyday white plates are fine, and both stemware or rustic tumblers will do for the wine. Disposable cocktail plates are okay, though for a more eco-friendly option, try super-stylish biodegradable bamboo plates, or renting plates from a party supply house. (BONUS: you return them as-is and don't have to wash them!) Put on your classic French chanteurs et chanteuses Charles Aznavour, Serge Gainsbourg, Edith Piaf, Françoise Hardy, Jane Birkin et al, or, if you want something more contemporary, consider Carla Bruni or Air. Stéphane Grappelli and Django Reinhardt offer a timeless late-night jazz sound. Or cue up your iTunes radio to a French station. The menu Beaujolais nouveau party: The menuGallic, naturellement! A cocktail-party approach is perfect when you have many guests and want a fun, celebratory mood. The classic French charcuterie platter is a must-serve at any Beaujolais nouveau party. Charcuterie offerings typically include a couple patés, petite sausages (you could grill them the night before, refrigerate them, then re-heat in the oven the night-of), and an assortment of little savories like black olives, cornichons, mustard and breads like baguette or whole-grain peasant loaf. Make sure to prominently feature a cheese board, with an assortment of cheeses ranging from mild to… challenging, from mellow Brie to pungeant Roquefort. A nice five-cheese assortment might consist of Brie, Camembert, Morbier, Mimolette and Roquefort. Later on, a tray of madeleines, truffles or petits fours would be a sweet way to end the night. (Feel free to brew up a carafe of coffee to go-with.)Beaujolais nouveau party: WhenSchedule your party for release day if you're eager to quaff on the day of the release. Thursday is the new Friday, after all. If not, schedule your party for another early-winter night, but don't procrastinate: tradition dictates that each year's Beaujolais nouveau should be drunk before New Year's Day.- Credit
- Yuki Hayashi
-
How to: Throw a pizza party How to: Throw a pizza party
How to: Throw a pizza party ofHosting a pizza party There's a reason why pizzas look so binge-worthy at restaurants and not as styled at home. The crust is golden brown, the cheese is melted to perfection, the ingredients are imaginative and the pairings are as perfect as a Hollywood "it" couple. Try turning your home kitchen into a pizza joint and the pizza looks far from appealing. The secret to great looking and tasting pizza is not ingredients, it's all about the art and technique of pizza making. "You can make great pizza at home," says Maxine Clarke, the authour of Pizza, Calzone & Focaccia (Ryland, Peters & Small). "You just have to know what you are doing."What she means is that the success to a great pizza has to do with the dough, the sauce, the ingredients and the baking. Once you've mastered those four things, you'll be just as good, if not better, than your favourite hangout. And don't forget about going for a pizza menu at your next party. Making pizzas are a fun way for people to help out and they can tailor make their own individual pizzas.Want some pointers to throwing a great party? Serve pizza! Here are Maxine's tips.Do make the dough beforehand and freeze it in individual round portions. Defrost an hour or so before the fun begins. Don't buy the pre-made crusts, they just don't taste as delicious as home made dough. Do encourage your guests to stretch and roll out their own dough.Don't serve the pre-stretched, storebought dough, it tends to be more chewy and not as pizza parlour-tasting.Do offer up interesting pizza toppers to create unusual pizzas.Don't give too many choices as this slows down people's creativity and clogs up your kitchen.Do offer Italian wine and Italian beer to round out the dinner.Don't make a heavy dessert for the finale. A light refreshing sorbet will do just fine.Do interact with your guests. If you stay at the oven all night, it's no fun for anyone.Don't worry if there is a thin veil of white dust over everything the next day. It's just part of the fun. Pizza toppings Inspiration for pizza toppingsMove over pepperoni and mushroom, when it comes to topping a classic Italian pie, a little imagination and inspiration is required. Maxine Clarke says that the ingredients should be able to stand the intense heat of the oven, stay moist or crisp and complement the basic bland taste of the base. Here are her pizza party favourites and they mix and match perfectly.Pizza MargaritaSuper simple, but unbelievably flavourful, this classic is made from Buffalo mozzrella, cherry tomatoes and fresh basil. With so few ingredients, go local. The flavours will be that much more intense.Carmelized Red Onion Pizza with Capers and OlivesThere's no tomato sauce to splatter on your clothes, but this succulent pizza is always a hit. Onions are cooked until soft and caramelized and spread on top of mozzarella. The olives and capers make the sweet onions more savoury. It's a combo to die for.Pear, Pecorino and Taleggio PizzaThis is a new twist on pizza, but the flavour combinations work magically together. Almost like a dessert course, the pears and cheese melt beautifully together. For a heartier meal feel free to add some Italian sausage scattered throughout.Sicilian Shrimp and Tomato PizzaTopped with mounds of whole roasted cherry tomatoes, shrimp, garlic, red pepper flakes and fresh parsley, this pizza will add a kick to your party. Make sure to offer plates as it's a little sloppy but well worth it.- Credit
- Tanya Linton
-
Entertaining with Massimo Capra Entertaining with Massimo Capra
Entertaining with Massimo Capra ofMassimo's guide to entertaining It's hard to imagine a lager-than-life chef limiting his culinary creations to only being cooked in one pot. Usually, a gourmet meal requires a variety of items from saucepots, stockpots to sauté pans. But for Massimo Capra, a well-known Toronto based restaurateur, chef and one of the rotating chefs on Food Network's hit TV show, Restaurant Makeover, it was time to do a cookbook that mimicked how he cooked at home. And that's how One Pot Italian Cooking (Whitecap, 2007) was created.Before you go ahead and invite a handful of people over for a crock-pot party, it's time to pick up his book. One Pot Italian Cooking is not about throwing in frozen food at the beginning of the day and coming home to a stew. It's about using the freshest possible ingredients and making simple, delicious and rustic style Italian food. "It's the food I grew up making and eating," says Massimo. "I wanted to include some of my favourite dishes like lamb shanks, short ribs, risottos and chestnut soup."When it comes time for entertaining, one pot is a really easy way to throw together a dinner party. All you need is an easy appetizer and a side salad and you're done. "And there's a huge benefit," says Massimo. "There's less clean-up! The other plus is that if you keep your pantry stocked, you can throw together a really quick last minute get-together in no time. All you need to pick up are the few remaining fresh ingredients."Want to throw a one-pot party? Here's a quick menu that is comforting, easy to make and will please any guest.Insalata Di Alberto: A mixture of radicchio, arugula, tomatoes and canned cannelini beans. A simple oil and vinegar is all it needs to round out the flavours. Massimo's dinner menu and must-haves Farmer's Risotto: This is a good dish to clean out the crisper with. Tomatoes, onions, Italian parsley and sausage make this a comforting, stick-to-your-ribs dinner. Don't use too much sausage; the idea is to taste the risotto, not make a meat and rice dish.Balsamic Roasted Pears with Whipped Goat Cheese: This is super-easy to do and a delicious way to end a meal. Roast the pears with a tiny bit of butter and balsamic and serve with topped whipped goat cheese.Want to cook like a chef? It's all about the pantry. Here's what Massimo keeps stocked in his kitchen cupboards at home.A good quality olive oil"It's a must," he says. "Now, you don't have to spend a lot, but a good oil isn't cheap. It's really a question of palate. I find Tuscan olive oils less acidic and less strong."Parmigiano-Reggiano cheese"Enough said. You absolutely cannot cook a fabulous Italian meal without it. Whether it's grated into a risotto, shaved on a salad or the rind is steeped in a stew or soup - it's a must."Good butter"A good organic butter will make all the difference to your cooking," he adds. "A little goes a long way."Tomatoes"Find a brand of canned tomatoes that you like. Test out a few until you find the one that suits you. I use tomato paste all the time. It's good to have a cans at-the-ready."Stock"I prefer homemade as it is so much more flavourful, but it's important to have stock in your freezer or pantry. You can add it to so many different dishes."- Credit
- Tanya Linton
-
Classic summer lemonade Classic summer lemonade
Classic summer lemonade ofClassic summer lemonade Ahhhhh, lemonade -- the tongue curls in anticipation of this classic summer quencher. What we know and love in both Canada and the U.S. is essentially a delicious cocktail of lemon juice drowned in sugar. But ask for "lemonade" abroad and you'll find yourself drinking a slightly different concoction. In the U.K. they use carbonated water to mix their lemonades, while in Australia and New Zealand lemonade refers to a beverage that is lemon-flavoured, colourless and transparent -- like our Sprite. Lemonade in Finland ("limonade" or "limu") translates into any carbonated soft drink, and Brazilians go over the top with a blended shake made from unpeeled lemons, ice, cold water, sugar and sometimes cream. >While each has its refreshing virtues, no international variation harkens memories of backyard play and summer mischief quite like our North American classic. Here are three recipes for you and your family to enjoy this summer. Bottoms up!1 Classic Lemonade2 Lemon Orangeade3 Bridal Fruit Punch- Credit
- Colleen Tully
-
How to: Plan the perfect party How to: Plan the perfect party
How to: Plan the perfect party ofHow to plan the perfect party You probably know her as the chic and with-it host of Party Dish (HGTV Canada), but Trish Magwood is more than just a party gal par excellence. When she's not helping some hapless would-be event thrower pin down a theme, tabletop decor scheme and dream menu on her show, she's usually busy with one of her numerous side projects, the most recent of which is her new book Dish Entertains (Harper Collins, 2007). It continues the party planning and cooking theme (as well as offering up everyday dish suggestions to entertain your family with), but what makes it better than many other books of its ilk is the fact that Trish, like many, is a busy mom to two young kids. Her dinner ideas are not only chic, they're do-able for real people with busy lives. No doubt, many of her dishes were tested first at her Dish Cooking Studio in Toronto, worth a trip for a class, or just a browse, if you're ever in the neighbourhood. Styleathome.com caught up with Trish to chat about food, family and ¬– what else? – partying like a pro.Style At Home: Can you tell us a bit about your new book Dish Entertains? Trish Magwood: The book is a collection of my favourites, from pre-Dish catering to Dish cooking classes and catering favourites, as well as party dish recipes. The book is full of inspiration from our talented Dish chefs as well as other Toronto chefs and is packed with tips and photos to help inspire. It's divided into everyday simple meals for mid-week, time-pressed cooking and special occasion dishes that are more ‘labours of love' for weekend entertaining. Entertaining to me is really just about sharing and gathering around food which could mean mid week at the kitchen counter with your spouse! SAH: The whole premise of your show is demystifying the process behind throwing a great dinner party. Besides the food, what makes a dinner party memorable?TM: Setting the scene and the tone to fit your style, your home, your guests. Small homes and jean wearers: keep it casual; it's not the formality but the style that counts. The host sets the tone, if you are relaxed and enjoying yourself, your guests will too. Get friends involved – let them pass the hors d'oeuvres. Kick off the night with a signature welcome drink. Lighting and music helps set the scene. And open the doors and get outside if you can. All these little touches will have guests saying, ‘that was a great party' without really knowing why.SAH: What's the magic number for a good dinner party? Any other tips for ensuring good chemistry and conversation among dinner guests?TM: If it's sit-down for eight people, try family-style service, bringing food to the table [to have guests serve themselves]. This keeps it casual and interactive (‘hey, pass the potatoes!'). Warm rustic bread to accompany a big pot of mussels and allow guests to go for seconds guilt-free. Trying new wines and sharing newfound knowledge is fun. It's also fun to move to the couches for dessert or have a fun digestif drink like Port to follow the sweets. Think about a cheese table or cheese board for a quick and indulgent dessert alternative.SAH: What are ways that people can cut down on some of the work the day of a cocktail party?TM: Design the menu to fit your schedule and plan your shopping and prep time to keep the stress at bay. Make ahead, freezable favourites include soup shooters – the only same day task is warming the soup. Set up a self-serve soup bar and have guests help themselves. Set up glassware bar the night before and pull out all your platters so you are ready to go. Room temp hors d'oeuvres like smoked salmon breadsticks keeps you away from the stove. Limit choices to make-ahead warm up items only, like our baked figs with blue cheese: a few minutes in the oven and you can get back to enjoying your party.SAH: What are some of your family weeknight meals like?TM: We have barbeques when we can: ribs, burgers, steak, and pork tenderloin with grilled fruit, where we all eat the same food. Midweek, if it takes longer than 20 minutes to prepare, it's a disaster. Quick chicken curry or risotto are also hits and take under 20 minutes. Some nights we eat together as a family, other times it's one meal eaten at two different times, and others still, it's may be two totally different meals. I rely on our Tuesday afternoon neighbourhood farmer's market for dinner produce. It's just a quick family trip.- Credit
- Yuki Hayashi
-
Top 10 summer drinks Top 10 summer drinks
Top 10 summer drinks ofSweet summer sipping 1 Unisex coolers"Bottled cocktails, wine cocktails or premixed drinks are always hot in the summer, especially because they are getting better," says Konrad Ejbich, STYLE AT HOME's Wine & Spirits columnist. Though coolers have a rep as a fruity drink women favour, the trend this summer, he says, is ready-to-drink concoctions like Absolut Cut and Hydra, which appeal to both sexes. "They're going unisex," Konrad says.2 Strong flavoursNo more flavours for the faint of heart -- now, it's all about serving up big tastes. Ranging from pomegranate to guanabana, shake things up with something wholly unexpected. "The hottest thing is vanilla –- gin, rum, everything," Konrad says. He also mentions that currant and raspberry spirits are growing in popularity. Get pouring!3 GranitaIcy scoops of spiked granita will have guests begging for the recipe. A staple in Italian restaurants, granita can easily be made at home. The SAQ, Quebec's liquor licensing board, has delish recipes, like mango and tequila or raspberries and red wine, at saq.com.4 Dark lagers"Don't be afraid of the dark! These dark lagers and ales are surprisingly refreshing with hints of caramel, a malt character and a smooth, refreshing finish," says John Hay, president of Ontario Craft Brewers. He's referring to Waterloo Dark Lager, Black Jack Premium Lager, and the award-winning Neustadt 10w30 Brown Ale. Check out ontariocraftbrewers.ca.5 Signature cocktailGalas, launches and fabulous weddings have signature cocktails, and you should too! For your next get-together, make a signature tipp