Patty

The Bridesmaid

Jan 242007

I feel from many conversations with brides & bridesmaids, there can be a lot of misconceptions of the roles and expectations of the bridesmaid from both sides. I have seen friendships damaged from an experience that is suppose to be joyous. As for the men reading this who think this might not apply to you – I am sure you have a friend, girlfriend, sister, wife, or fiance who is either a bride or bridesmaid. This, in fact, could be helpful information to have. Here are just a few points on the role of a Bridesmaid.

PLEASE let me know about some of your experiences (I am sure there are many) and of points that should be added so we all can learn!!! THANK YOU…

- Best to always accept the invitation of being a bridesmaid
- If you cannot afford the responsibility bring it up at a later date, not when you are asked.
- Be on time
- The maid of honor is there to share with the bride all the excitement that goes along with all parts of the wedding plans.
- Make sure to pick up your bridesmaid dress in a reasonable amount of time in case of additional fittings
- Be a good communicator with information- don’t count on information reached everyone
- Organize Bachelorette party
- Help out where you can with ideas, driving around scouting out locations etc.
- Help out at rehearsal dinner- Bride and Groom’s family might be a little pre-occupied and forget about things that could be rather important.
- Help the bride getting into her dress- and know how to bustle!

Bangers and Mash

Main, Recipes No Comments »

Jan 212007

I just got back from vacation where I picked up a few fun recipe ideas. Bangers and Mash is perfect, as the weather has finally turned cold in New York. A rude awakening when I got off the plane.

8 Plump Sausages about 1 LB.

Cook in frying pan and set aside.

Mashed Potatoes
4 large Russet Potatoes (peeled and quarter)
1 Cup of Milk (Might not need all)
2 Tablespoons of Butter
Boil Potatoes until cooked all the way through and drain water. In a separate saucepan simmer milk and butter and add a little at a time to the potatoes and with a mixer mix potatoes until smooth. Keep adding milk mixture until smooth add salt and pepper to taste.

Gravy
1 Tablespoon of Olive Oil
2 Large Leeks (Sliced Thinly)
1 Tablespoon of flour
1 Teaspoon of Dijon Mustard
Â½ Cup of White Wine
Â½ Cup of Chicken or Beef Stalk
Salt and Pepper to Taste
Optional
Chopped Chives

Heat oil in a frying and sautÃ© Leeks until nicely browned. Stir in the flour (quickly so it does not lump- if lumpy just continue to whisk it) add mustard, wine and finally a few seconds later the stock and let thicken.

Place Mash on a plate topped with Sausages and top with Gravy. Sprinkle with chopped chives. Good Warm Comfort Food!

Pastry Bags

Make Your Own, Tips, Terms & Tools 1 Comment »

Jan 152007

In my last post on strawberry butter I was asked how I shaped the butter. I have to admit I really dislike using pastry bags. A while back I learned to use a zip-lock bag instead. Cut one corner off and insert a pastry tip and then secure it with some tape. Fill bag with what ever you choose, in this case, I used butter and squeezed out the desired amount. The best part is the bag can be thrown away!

Strawberry Butter

Breakfast, Fruit, Make Your Own, Recipes, Sides 1 Comment »

Jan 102007

This weekend I went to a birthday brunch were I was told “we trust you, bring anything you want.” Oh, when given that task I feel the pressure to bring something extra special. Flavored butter is something that I wish I just kept in my fridge all the time. It is good on any type of baked good. So I made strawberry butter and scones! I view this like a fun food accessory- a simple black dress now has some bling!

3 Tablespoons of Strawberry Preserve
1 Cup of Unsalted Butter (softened)
2 Tablespoons of Powered Sugar

In a mixing bowl mix together all ingredients until well combined. And ready to serve. I like to put it back in the refrigerator for a while. (over night)

Asparagus Frittata

Recipes No Comments »

Jan 052007

Frittata is an Italian egg dish that is very similar to an omelet. What I think is great about Frittatas is that they can be made for a group of people and are pretty quick to make. Also, like an omletet, you can add what you like to it and clean out the refridgerator at the same time. Frittatas also can be cut into whatever size you like, so it can be eaten as a main course or an appetizer

2 Cups of Asparagus (cut into 1/2 inch pieces)
1 Cup of Sliced Leeks
2 oz. Prosciutto torn into pieces
1/2 Cup of Parmesan Cheese (shredded)
1 Tablespoon of Chopped Parsley
1/2 Cup of Milk
6 Eggs
2 Tablespoons of Olive Oil

Preheat Oven 350

In a ten inch sauce- pan slight cook the asparagus and leeks in simmer water for about 1 minute. Drain water and remove asparagus and leeks and set aside in a different bowl. In a separate bowl whisk eggs, milk and salt and pepper. Then stir in asparagus, leeks, prosciutto, parsley and parmesan. In the 10 inch sauce pan heat the olive oil and then pour in the egg mixture- make sure evenly spread through. Cook on stove for about 2 to 3 minutes and then place pan in oven for about 15 to 20 minutes until eggs are cooked through. Loose sides of pan and frittata should come out. Or you could just cut the frittata out from the pan.

Roasting Technique

Tips, Terms & Tools 2 Comments »

Dec 312006

Every Christmas we have roast beef. This Christmas my fatherâ€™s eyes were rather large and he bought an entire side of beef! So next time you are in the kitchen roasting something, here are a few helpful reminders.

To start a meat thermometer is key
Roasting is not done with a lid
Temperatures in roasting can range from 250 degrees F for a slow-roast to a 500 F
Usually oven rack should be arranged in middle of the oven
Roasting foods on a bone have more flavor than boneless
Roast meat on a rack inside the roasting pan, so the meat does not stew in its own juices
With meat roasts if you start it at high temperatures at around 450 for twenty minutes and reduce to 350 to 325- this will make the crust dark and crispy

Zucchini Wraps

Appetizers, Recipes No Comments »

Dec 202006

When I am planning a menu for a dinner party, I am always at a loss as to what I should prepare for an appetizer. I usually revert to classics and yet there are so many wonderful fun bite-sized appetizers out there. I made these recently and they were a great success. Theyâ€™re a little different and I think the color is perfect for the season.

Â¾ Pound of Fresh Mozzarella ( cut into inch cubes)
2 Â½ Medium Zucchini- ( thinly sliced length- wise 3/8 inch in width and 5 inches in length)
1 Cup of French Bread Crumbs
1 tablespoon of Fresh Chopped Basil
1/8 teaspoon of Dried Oregano
1/8 teaspoon of Salt and Pepper, plus 1 teaspoon of salt
2 tablespoons of Parmesan Cheese
2 Â½ teaspoons of Olive oil
2 anchovy fillets- optional (if choose to place in blender with bread crumbs)

Preheat oven 300

In a bowl zucchini toss with 1 teaspoon of Salt let stand for about five minutes. Saute zucchini until a little malleable, but not too soft and set aside. In a blender blend together Bread Crumbs, Basil, Oregano, Parmesan, and Salt and Pepper.

Now take a piece of Mozzarella and wrap it with a slice of zucchini and hold it in place with two toothpicks. Repeat this until either out of Zucchini or Mozzarella pieces.

Place each Zucchini wrap on a baking sheet with a rim. Evenly, spread bread crumb mixture over Zucchini and drizzle with Olive Oil.

Pomegranate Bellini

Drinks, Fruit 5 Comments »

Dec 082006

Tis the season to be jollyâ€¦.drinks are in orderâ€¦now in the holiday season cranberries, raspberries, and strawberries are often used get that rich red color. How about shaking it up a little and use a pomegranate?
I recently was at a brunch where champagne was served and heard someone announce â€œchampagne season has officially begun.â€ Now, I think champagne is always in season but I will admit this is definately the time of year when a great deal is consumed!

1 Cup of Pomegranate Juice
4 1/8 inch slices of Ginger
1 Tablespoon of Sugar
1/4 Cup of Orange Juice (freshly squeezed is my preference)
4 Teaspoons of Triple Sec (or another orange flavored liquor)
Champagne or Sparkling Wine (nothing too extravagant)

To begin, a simple syrup needs to be made, in a saucepan add sugar, ginger, and pomegranate Juice let is simmer till it has reduced to about 1/3 a cup this will take about 5-7 minutes, let is cool completely. In four separate champagne glasses evenly distribute the pomegranate syrup about 2 tablespoons in each glass, mix in 1 tablespoon of orange juice, 1 teaspoon of triple sec and top of with champagne. Stir to make sure it is all well combined and serve!

Thanksgiving

Tips, Terms & Tools 3 Comments »

Nov 222006

First: Happy Thanksgiving

Second:My last entry was on Cranberry Sauce , following the entry I was asked how to get rid of a cranberry

Stain

Answer: With much difficulty since cranberries are used as a color stain. Dab area with cloth and in a spray bottle mix 2/3 water and 1/3 vinegar, spray area let stand for 10 minutes and wash as normal. If it is a delicate fabric, test the area first because vinegar acts as an acid.

Third: My first time cooking a Turkey was a disaster- that story for a later time! But the next year, I called one of my cooking icons and asked for help. The advice I was given to determine if the bird is done: After cooking recommended time, cut just under the leg of the bird if the juices come out clear, it’s done! Thank you Mrs. R

Cranberry Sauce

Make Your Own, Recipes, Sides 1 Comment »

Nov 202006

Thanksgiving isnâ€™t complete without some cranberry sauce. Also, cranberry sauce on sandwichs is one of my favorite condements.

1 12oz. Bag of fresh cranberries
1 Cup of Orange Juice
1 Cup of Sugar
1 Cinnamon Stick

Put all ingredients in a saucepan cover with lid, cook on low heat for about 25 mintues. It will thick, but donâ€™t worry it will thicken more once it has cooled
I also made this by changing the juice and sugar measurements with with 3/4 Cup of Orange juice and 3/4 Cup of Honey. Thought it was tasty.

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