The Guests

Assuming you have the theme for the occasion planned and have an idea about what the evening will be, the guest list can make or break the evening.  Choose guests that would be compatible, have shared interests, or know each other well.  This will give something to build the evening on.  It is fine to have guests that don’t know each other, but there should be a shared or common interest that sparks the evening and perhaps new friendships.

 

            The number of guests should fit the occasion.   It would be very difficult to do a set down dinner of seven courses for 75 people.  A buffet or appetizers may work better.  You may want to have the seven course sit down dinner for an intimate dinner party of six or eight.  It goes back to how formal or informal you want the occasion to be.  This reflects your personality, too.  Some people are not comfortable in very formal settings and only entertain informally.  I like to do both.  Think also of the comfort level of your guests.

 

Next step is to invite your guests.  Decide how you would to do this.  Online methods allow you to know the number accepting the invitation.  It may be more comfortable for guest to decline the invitation.  Usually phone or in person invitations are more informal and written invitations are more formal.

 

After you have planned the next step, the menu, you should look over the guest list for special considerations.  If you know your guests well, you should know about any special dietary concerns.  You may also know your guests favorites, too.

 

This Week’s Challenge – Make a guest list

 

            Think of an occasion and make a guest list.  Look at each of the points above for your guests.  You could use your challenge for last week.  This is an exercise, but feel free to turn it into and entertaining event f you like.

 

 

Tip for This Week – Roasting Garlic

 

            If you are not a big fan of garlic, you might want to try oven roasted garlic.  It is fully cooked and much milder that fresh garlic, especially in salad dressings and butter. The flavor is quite different.

            It  is simple to do.  One medium garlic bulb will yield about  1 ½ to 2 tablespoons of oven roasted garlic.



Cut the top off the garlic bulb making
sure each clove is exposed.

The ingredients

Remove some of the outer papery
skin but leave enough to hold
 the bulb together,

Take a sheet of heavy duty foil and
Place the prepared bulbs on it.

 

 

 

 

 

 

 

 

 

 

 

 

 

Place the bulbs close together.  Sprinkle
with olive oil and salt.

Fold the foil loosely over the bulbs.
 Bake at 400 degrees for 20-30 minutes.

 

Remove from the oven and pull back the
foil.  The garlic should be golden.

When cooled. Pick up a bulb and
squeeze the garlic out of the skins.



Roasted garlic from one bulb.

Lightly squeeze

Store in an air tight container.  Use with 14 days.

I usually save the garlic cut from the
cutting the tops of the bulbs.  There is
 quite  a lot of garlic left.

 

 

 

 

 

 

 

 

 

            Use your oven roasted garlic in salad dressings and flavored butters.  It is also good in soups, sauces and casseroles.  Use it with just about any vegetable dish from artichokes to yams.  It is wonderful with all kinds of potatoes, corn, beans and rice.  Try it as an appetizer by placing some olive oil in a small dish.  Add a small amount of Balsamic vinegar, some roasted garlic and salt and pepper.  Then dip pieces of fresh French or Italian bread.

Creamy Garlic dressing

The ingredients

 

2 T       Garlic, oven roasted

¼ C     Mayonnaise

¼ C     Parmigiana-Reggiano, grated

1 t        Dijon

            Salt and pepper to taste

            Lemon juice freshly squeezed or vinegar

            Heavy cream to thin it (about a tablespoon or two)

 

1.    In a small bowl place the garlic, mayonnaise, Dijon, salt and pepper.  Stir to blend.

 

O added the grated cheese at this time.

 

 

2.    Squeeze a small amount of lemon juice (about a teaspoon).  Stir to blend.

3.    Thin the dressing with the heavy cream to the desired consistency, about a tablespoon.  Stir to blend.

Add enough cream to thin the dressing
to the desired consistency.

 

 

4.    Taste and adjust seasoning.

5.    Refrigerate until ready to serve the salad.          

 

Ham and Cheese Sandwich with a side of
salad with Creamy Garlic Dressing

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Creamy Garlic Dressing

by Grace Baarnes July-3-2016

This is an original recipe. I gave up buy bottled dressing and make salad dressings in small amounts as needed.

Ingredients

• 2 T Garlic, oven roasted
• 1/4 C Mayonnaise
• 1/4 C Parmigiana-Reggiano, grated
• 1 t Dijon
• 1 T Heavy cream
• 1 T Lemon juice
• Salt and pepper to taste

Instructions

1. In a small bowl place the garlic, mayonnaise, Dijon, salt and pepper. Stir to blend.2. Squeeze a small amount of lemon juice (about a teaspoon). Stir to blend.3. Thin the dressing with the heavy cream to the desired consistency, about a tablespoon. Stir to blend.4. Taste and adjust seasoning.5. Refrigerate until ready to serve the salad.

Details

Prep time: 20 mins Cook time: Total time: 20 mins Yield: 3/4 C

This Week in Punkin’s Kitchen

 

Pasta with Sausage and Oven Roasted Vegetables

 

1 lb.                 Italian sausage links, browned on all sides

1-2                  Zucchini, sliced

½ C                 Mushrooms, sliced

1-2                  Bell pepper cut in one inch squares

3-5                  Garlic cloves, peeled and left whole

1 C                  Cherry tomatoes

                        Olive Oil

                        Salt and pepper to taste

                        Pasta of choice

 

1.    Brown the sausage on all sides and set aside.

 

 

 

2.    Line a baking sheet with foil and lightly sprinkle with olive oil.  Set aside.

 

Place the prepared vegetable on the baking
sheet and roast.
 

 

 

 

3.    Pre heat the oven to 400 degrees.

4.    Prepare the vegetables and lay on the baking sheet in one layer.  Do not overlap the vegetables.  Just about any vegetables can be used.  I some ties add sliced red onion, and eggplant diced in ½ inch cubes.

5.    If there is room, add the sausage to the baking sheet.  It can also be left in the skillet and set in the oven.

6.    Sprinkle the baking sheet with a little more olive oil and the salt and pepper.

7.    Bake for 20 minutes or until some of the vegetable have a slight char.

 

Oven roasted vegetables.

 

 

8.    Cook the pasta.  I usually use homemade pappardelle, but fettucine, angel hair or any other pasta with work.  The pasta can be homemade or store bought.

9.    Place the cook pasta in a large pasta bowl.

10. Slice the sausage into bite sized pieces and add to the pasta.

11. Slide the vegetables, juice and all over the pasta.  Lightly toss.  I sometimes add olives at this point.  The juice and olive oil is the only sauce needed.

12. Top with flaked parmesan or other cheese, chopped fresh basil.

 

Serve with garlic bread and salad.

 

 

 

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Pasta with Sausage an Oven Roasted Vegetables

by Unknown July-3-2016

This is a light pasta dish. I usually make homemade pasta for this. I sometimes use oven roasted turkey instead of the sausage.

Ingredients

• 1 lb. Italian sausage links, browned on all sides
• 1-2 Zucchini, sliced
• 1/2 C Mushrooms, sliced
• 1-2 Bell pepper cut in one inch squares
• 3- 5 Garlic cloves, peeled and left whole
• 1 C Cherry tomatoes
• Olive Oil
• Salt and pepper to taste
• Pasta of choice

Instructions

1. Brown the sausage on all sides and set aside.2. Line a baking sheet with foil and lightly sprinkle with olive oil. Set aside;3. Preheat the oven to 400 degrees.4. Prepare the vegetables and lay on the baking sheet in one layer. Do not overlap the vegetables. Just about any vegetables can be used. I some ties add sliced red onion, and eggplant diced in ½ inch cubes.5. If there is room, add the sausage to the baking sheet. It can also be left in the skillet and set in the oven.6. Sprinkle the baking sheet with a little more olive oil and the salt and pepper.7. Bake for 20 minutes or until some of the vegetable have a slight char.8. Cook the pasta. I usually use homemade pappardelle, but fettucine, angel hair or any other pasta with work. The pasta can be homemade or store bought.9. Place the cook pasta in a large pasta bowl.10. Slice the sausage into bite sized pieces and add to the pasta.11. Slide the vegetables, juice and all over the pasta. Lightly toss. I sometimes add olives at this point. The juice and olive oil is the only sauce needed.12. Top with flaked parmesan or other cheese, chopped fresh basil. Serve with garlic bread and salad.

Details

Prep time: 30 mins Cook time: 20 mins Total time: 1 hour Yield: Serves 10

 

 

 

Fingerling Potatoes in Garlic Chive Butter

 

1-2 lb.             Fingerling potatoes

                        Water

                        Salt

¼ C                 Butter melted

2                      Garlic cloves, minced or 1 t oven roasted garlic.

1 T                   Chives, finely chopped

2 T                   Parsley, freshly chopped.

 

 1. Place the washed potatoes in a pot and cover them with water.  Place the pot on the stove over medium-high heat.

2.    Add a teaspoon or two of salt to the water.

3.    Boil the potatoes until tender bot 20-40 minutes.

 

 

 

 

 

4.    Melt the butter and add the garlic.

 

 

Pour the butter over the potatoes and
serve.

 

 

 

5.    When the potatoes are done, drain the water off and place the potatoes in a serving dish.  The potatoes can be left whole or sliced in half lengthwise.

6.    Pour the garlic butter over the potatoes and gently toss to coat.

7.    Top with the chopped parsley and serve.

 

 

 



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Boiled Fingerling Potatoes with Garlic Chive Butter

by Unknown July-3-2016

This s a simple dishes that adds some elegance to the table.

Ingredients

• 1-2 lb. Fingerling potatoes
• Water to cover
• Salt
• 1/4 C Butter, melted
• 2 Garlic cloves, minced or 1 t oven roasted garlic.
• 1 T Chives, finely chopped
• 2 T Parsley, freshly chopped.

Instructions

1. Place the washed potatoes in a pot and cover them with water. Place the pot on the stove over medium-high heat.2. Add a teaspoon or two of salt to the water.3. Boil the potatoes until tender bot 20-40 minutes.4. Melt the butter and add the chives and garlic.5. When the potatoes are done, drain the water off and place the potatoes in a serving dish. The potatoes can be left whole or sliced in half lengthwise.6. Pour the garlic butter over the potatoes and gently toss to coat.7. Top with the chopped parsley and serve.

Details

Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Yield: 6 servings

Salad of the Week

 

Greek Salad

 

2          Bell peppers, cut in one inch cubes

2          Tomatoes, cut in one inch cubes

1          Cucumber, peeled, halved, deseeded and sliced

½         Red onion, cut in one inch cubes

¼ C     Parsley, finely chopped

¼ C     Mint leaves, finely chopped

¼ C     Olive oil

1-2      Garlic cloves minced

¼ t       Oregano powder

2 T       Lemon juice, freshly squeezed or wine vinegar

            Salt and Pepper to taste

            Crumbled Feta cheese

            Kalamata olives or other Greek olives, drained

           

The Ingredients

 

1.    Place the vegetables in a large bowl with a tight lid. 

Clean and dice the bell peppers into large
bite sized piece  I like to use a
variety of colors

Prepare the cucumber.

Cop the tomatoes in to large bite-size
pieces.  I like to use a variety of colors.
You can use large tomatoes or cherry.
 

Dice or slice the onion.  I like to use red
onion or shallots.  Go light on the onion.
It can overpower the salad.

 

2.    Add the rest of the ingredients and toss. 

Add the olive oil, lemon juice, salt,
pepper, garlic and oregano.

Add the fresh mint and parsley.  And toss.








3.    Place the lid on the bowl and allow to marinate a few minutes before serving.

4.    Add the feta and olives just before serving.

Add feta olives and garnish and serve.

This is a light refreshing salad.

 

 

My cousin JoAnn brought this recipe back from the Greek Islands and says that the Greeks do not use lettuce in their salads.

 

 

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Greek Salad

by Unknow July-3-2016

This is traditional Greek salad made without lettuce or greens. My cousin JoAnn brought this recipe back from the Greek Islands.

Ingredients

• 2 Bell peppers, cut in one inch cubes
• 2 Tomatoes, cut in one inch cubes
• 1 Cucumber, peeled, halved, deseeded and sliced
• 1/2 Red onion, cut in one inch cubes
• 1/4 C Parsley, finely chopped
• 1/4 C Mint leaves, finely chopped
• 1/4 C Olive oil
• 1-2 Garlic cloves minced or pressed
• 2 T Lemon juice, freshly squeezed or wine vinegar
• 1/4 t Oregano, powder
• Salt and Pepper to taste
• Crumbled Feta cheese
• Kalamata olives or other Greek olives, drained

Instructions

1. Place the vegetables in a large bowl with a tight lid. 2. Add the rest of the ingredients and toss. 3. Place the lid on the bowl and allow to marinate a few minutes before serving. 4. Add the feta and olives just before serving.

Details

Prep time: 30 mins Cook time: Total time: 30 mins Yield: 4-6 servings


Happy Cooking!