Interesting food, excellent martinis, and people to share them with - life doesn't get much better than that. Tonight we're having friends over, so I spent some time in the kitchen this morning while the hubby cleaned the house, which is our usual company's-coming arrangement. (I think I have the better end of that deal!) The menu features a variety of tapas (or Spanish small plates). A little research revealed the fact that tapas began as a piece of bread covering a beverage to keep the flies out of the drink. After awhile, barkeeps started adding interesting toppings to the bread and serving small plates of food on the side for customers to nosh while sipping their wine. (Sounds like a great way to spend an afternoon, to me!)
Jeff and I love to entertain and wonder if cocktail parties (which seem to abound on Food Network and HGTV) are happening in cities other than ours. Arizona has a low-key, never-really-commit-to-anything kind of vibe, so frequently getting people to show up - even after they said they would - can be difficult. In light of this trouble, we have found that it is much better to invite one or two couples for something more extravagant (but not difficult). At one such gathering last year, a friend asked how I always manage to have food hit the table when it's supposed to. The answer, of course, is planning. Spending a little advance time working out a menu with specific criteria in mind, makes a world of difference. Whether we're hosting a cocktail party for 20 or a dinner for four, I have a few rules that keep me sane.
1) At least three quarters (if not all) of the food must be made ahead of time. This is important for several reasons. First, if most of the food is already cooked, assembled, etc., it means I get to have a drink and talk to my friends rather than turn my back on them to stir something on the stove. In addition, it means I don't have to worry about which items are cooking at which temperature and for how long. Finally, it means that I won't be making a mess of my kitchen while guests are hanging out in it. Next, any items that are not made ahead of time must either go into the oven (so I don't have to watch them) or must take no longer than 10 minutes on the stove top. During the warmer months, I don't even allow items to be cooking in the oven when guests arrive because it heats up the house, and I like to look cool and crisp for company. (After all, Southern women don't perspire. We might glow, but we will never allow anyone to see us sweat.)
2) Only one dish may be complicated. This is important because generally I don't have time to make a long list of complicate items. (In this case, complicated means anything that requires a large amount of prep time or has ingredients that are fussy and/or difficult to deal with.) For example, Neapolitan cheesecake is complicated (not difficult) because the number of ingredients and steps to completion, not to mention the amount of time it takes to bake. Thus, if I were making that dessert, I would have quick and easy dishes to precede it. The meatballs on tonight's menu are the most complicated item (again, not because they're difficult, but because they require multiple steps). So, I made those early and will reheat them when it's time to eat. Everything else was extremely low prep: chop, sauté, marinate, done.
3) Allow the guests to bring something. Dessert, salad, or wine are the easiest choices since an entire menu doesn't rely on them. Tonight, our friends are bringing a lovely cheesecake. Many other nights they have brought wonderful wine and cocktail selections so I didn't have to figure out which bottle goes with which menu. If you have a theme (which I usually do), be sure to share it with your guests so they can make something keeping with the theme. One of our friends (who hosts a couple of parties each year for a die-hard group of regulars) chooses a theme, provides the main course and side dishes, and has a potluck with appetizers and desserts. It's always fun to see how the guests interpret the theme, and I usually come home with at least one recipe.
Finally, remember that entertaining is about having fun. If cooking really stresses you out, make one dish and then pick up take out or go to the deli for all the side dishes. Put everything on pretty plates and add some garnish before everyone arrives. Don't forget to put on an apron that you can make a show of taking off while the first round of drinks is getting mixed. Relax. They're your friends.
Tonight's Menu:
Jeff and I love to entertain and wonder if cocktail parties (which seem to abound on Food Network and HGTV) are happening in cities other than ours. Arizona has a low-key, never-really-commit-to-anything kind of vibe, so frequently getting people to show up - even after they said they would - can be difficult. In light of this trouble, we have found that it is much better to invite one or two couples for something more extravagant (but not difficult). At one such gathering last year, a friend asked how I always manage to have food hit the table when it's supposed to. The answer, of course, is planning. Spending a little advance time working out a menu with specific criteria in mind, makes a world of difference. Whether we're hosting a cocktail party for 20 or a dinner for four, I have a few rules that keep me sane.
1) At least three quarters (if not all) of the food must be made ahead of time. This is important for several reasons. First, if most of the food is already cooked, assembled, etc., it means I get to have a drink and talk to my friends rather than turn my back on them to stir something on the stove. In addition, it means I don't have to worry about which items are cooking at which temperature and for how long. Finally, it means that I won't be making a mess of my kitchen while guests are hanging out in it. Next, any items that are not made ahead of time must either go into the oven (so I don't have to watch them) or must take no longer than 10 minutes on the stove top. During the warmer months, I don't even allow items to be cooking in the oven when guests arrive because it heats up the house, and I like to look cool and crisp for company. (After all, Southern women don't perspire. We might glow, but we will never allow anyone to see us sweat.)
2) Only one dish may be complicated. This is important because generally I don't have time to make a long list of complicate items. (In this case, complicated means anything that requires a large amount of prep time or has ingredients that are fussy and/or difficult to deal with.) For example, Neapolitan cheesecake is complicated (not difficult) because the number of ingredients and steps to completion, not to mention the amount of time it takes to bake. Thus, if I were making that dessert, I would have quick and easy dishes to precede it. The meatballs on tonight's menu are the most complicated item (again, not because they're difficult, but because they require multiple steps). So, I made those early and will reheat them when it's time to eat. Everything else was extremely low prep: chop, sauté, marinate, done.
3) Allow the guests to bring something. Dessert, salad, or wine are the easiest choices since an entire menu doesn't rely on them. Tonight, our friends are bringing a lovely cheesecake. Many other nights they have brought wonderful wine and cocktail selections so I didn't have to figure out which bottle goes with which menu. If you have a theme (which I usually do), be sure to share it with your guests so they can make something keeping with the theme. One of our friends (who hosts a couple of parties each year for a die-hard group of regulars) chooses a theme, provides the main course and side dishes, and has a potluck with appetizers and desserts. It's always fun to see how the guests interpret the theme, and I usually come home with at least one recipe.
Finally, remember that entertaining is about having fun. If cooking really stresses you out, make one dish and then pick up take out or go to the deli for all the side dishes. Put everything on pretty plates and add some garnish before everyone arrives. Don't forget to put on an apron that you can make a show of taking off while the first round of drinks is getting mixed. Relax. They're your friends.
Tonight's Menu:
- Spanish Marinated Carrots http://spanishsabores.com/2012/06/11/marinated-carrots-zanahorias-alinadas/
- Sherried Mushrooms http://www.eatingwell.com/recipes/sherried_mushrooms.html
- Broccoli in Garlic Sauce (I added some green beans, too.) http://spanishfood.about.com/od/sidedishes/r/broccolionions.htm
- Herb-Laced Olive Medley http://www.vegetariantimes.com/recipe/herb-laced-olive-medley/
- Spicy Meatballs in Tomato Sauce (I just used turkey rather than the combination of lamb and turkey.) http://www.eatingwell.com/recipes/spicy_lamb_meatballs_in_tomato_sauce.html
- Tapas-Style Pepper Steak (I served this on a platter rather than in "parfaits.") http://www.foodnetwork.com/recipes/tapas-style-pepper-steak-parfaits-small-plates-big-taste-recipe/index.html
- Sizzled Shrimp (This is the only recipe that I did not make ahead. However, I did assemble all the ingredients into small dishes so everything was ready to go when our guests arrived.) http://www.eatingwell.com/recipes/sizzled_shrimp.html
- Brie Cheese with Roasted Garlic-Paprika Filling (Even this can be made a little in advance. Turn the oven off and leave it there to stay warm until guests arrive. http://spanishfood.about.com/od/vegetariantapasrecipes/r/brieroastgarlicpaprika.htm
- Crusty Bread
- Cheesecake (Our friends are bringing this. I get to eat it without making it!!)
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