Today Dishing:Easter Tablescapes

                                                          

So here we are two days until Easter. Before Peter Cottontail hops over to your house you may be contemplating your Easter table. For Easter, color is the way to go. Once you decide which linens you'll use, most other decisions will fall into place.

Gather your baskets, bunnies, tulips, lilies or whatever says Spring to you. Throw a potted plant into an Easter basket you already own and  just that fast you have a centerpiece.
                                                       

The focal point on this table is the apothecary jar filled with jelly beans.  And if your house is like mine the jar won't be filled for long. Edible centerpieces  have a short life expectancy but seem to add to the fun.

Favors of miniature pails filled with candy add color and interest.
                               
                                                 


Don't stress.  Have fun.  Happy Easter!!!

Today Dishing: Sunday Dinners

When my kids were growing up, my husband traveled Monday's through Friday's. Because he wasn't home for weekday dinners, Sunday dinner became a big deal. That Sunday dinner mentality remains with me today and I am lucky enough to get the grown kids here on most Sunday's.

While looking for something new to make I happened across this recipe for Fallen Chocolate Cake in this month's (March 3013) issue of bon appetit.  I've been making the same flourless chocolate cake for years. The recipe is easy and the result is a standout. But I am a push-over for recipes with pictures. The picture looked yummy and the recipe looked easy. I needed quick because remember it's still March Madness and my attendance at a watch party was mandatory.
         
The reviews were good, although the majority thought the topping unnecessary. It is worth trying.

Knowing that bacon improves the taste of just about everything, my interest peaked while watching Michael Symon on The Chew make bacon wrapped pork tenderloin. Again, I prepped ahead of the game and the cook time was minimal. This was a huge hit with the Sunday dinner group. Aromas filled the house that reminded me of my own Sunday dinners growing up. The gang especially loved the sauce. This entree is certainly "company worthy"
The recipe can be found on the chew.com.

Dishing Today: MARCH MADNESS

It’s here! March Madness begins in earnest today and I am not referring to the tundra-like weather we are experiencing. No I refer instead to the NCAA basketball Tournament. This is a day famous for the lack of business productivity.

Our brackets are filled out as we begin the day with high hopes that our picks will prevail…. at least to the second round. The next three weeks are Nirvana to the college basketball fan. Starting this morning, basketball can be viewed from 11:00am to at least 11:00pm with more than one game available at any time.

This is a Hoosier House. As the only member of the family who does not hold an IU degree, shared bloodlines allow me fan privileges. We long-suffering Hoosiers suppressed the urge to throw a chair or two over the past eleven years and believe that this year could be the year. Then again, falling victim could bounce us in the first round to a lowly #16 seed. Can you say, “upset”?

Whatever happens the excitement of the games will warm us and help us forget the temperatures outside.

If you host a “watch party” keep the prep to a minimum. These are good days to order pizza and chicken wings.

Go dust off your favorite team hoodie, shake your pompoms, keep your remote handy and settle in to all that is Madness.

                                                   GO IU!!!!

                                                                    

                                            

Today Dishing: Recipes from Friends, Parmesan Popovers

                   

 Stretching the definition of “friends”, today I present to you the recipe for Parmesan Popovers from Reel Club in Oakbrook.

If you have dined there, you know these tasty tidbits are a “reel” treat. Having lunched there several times, I was aware of how easily one can devour a basket of these. I did not know however, that these little pretties are gluten free.

Last Thursday evening my family met at Reel Club for  dinner. Sparing you all the details suffice it to say our experience was top notch. My son, who lives in Florida, commented that he had to come home to Chicago to have the best fish he’s eaten in years.

Our server, Olga treated us as VIP’s.  When I asked if we could take the remaining popovers home she said, “of course and if you like I can give you the recipe”. With the blessing of Chef Chris, she gave us not only the recipe but also the tapioca starch called for in the recipe. I honestly could not believe my good fortune.

                                    

At meals’ end, Olga surprised my son with this lovely and delicious dessert that was enjoyed by us all.

I whole-heartedly endorse Reel Club. Do yourself a favor and experience Reel Club for lunch or dinner but at the very least experience these popovers at home. They are a “reel” catch.

                                                                  

                                                           

                                                                   

 Reel Club Parmesan Popovers

Ingredients

     2 Eggs

     1 cup sour tapioca starch

     1 cup tapioca starch

     ½ cup corn oil

     1 cup milk

     1 cup parmesan cheese

     1 pinch salt

Procedure

1.     Place the eggs, starch, oil and milk in the blender and mix well.

2.     Briefly mix in the cheese.

3.     Adjust the salt as needed.

4.     Bake in mini muffin tins at 350 for 25 to 30 minutes.

5.     Let sit 5 minutes before serving.

     

Today Dishing: St. Patrick's Day Tablescape

On St. Paddy’s Day the wear’in of the green begins with your table. Today’s dish, hopefully presents one look that will inspire you not just for this weekend but also for any future gathering.

                                                  

                                                    

You know of my problem with dishes so the Belleek dishes used on this table won’t surprise you. I love these dishes.  They make me feel calm as well as remind me of my Irish roots. I guess, you could say, they speak to me. And once again the Villeroy Verona chargers nicely up-date the look of the Belleek.

This table is all Irish.  An Irish linen tablecloth and Irish linen napkins lay the groundwork. The flatware is Waterford as is the crystal. Other linens and glassware can achieve the same effect.

With any tablescape, I like to add a bit of whimsy or fun. Remember it’s a dinner PARTY. Too often people forget that the chandelier is a prop that can be utilized to add to the table setting. Here the chandelier is adorned with three large shamrocks, which also serve as a centerpiece for the table. Large floral centerpieces often obscure the view of people at the table making conversation difficult. Using a hanging focal point eliminates this problem. Here a vase of green tulips is placed at tables end so as not to pull focus from the shamrocks. These flowers can just as easily be moved to a nearby table to extend the décor.

                                       
                                                     

Daffodils add color and are plentiful and affordable this time of year. Using smaller flower arrangements down the length of the table add color to the entire table not just the center. Let ribbons tied to the vases or candlesticks fall haphazardly on the table. These add even more interest to the table.

                                            

Irish halos placed on the children’s chairs keep the young ones occupied for at least a bit.

                                                      

The Belleek napkin holders are used to create a bow-tie effect on the plates. The headbands help set a fun tone for the dinner. The potato ornaments can be used as favors or to add to the whimsy of the table.
                                                

Let your imagination guide you when setting your table. Some of your personality should shine through  in the finished product. Sure and begorrah, any food you serve will taste even better on an inviting table.

                                                     Slainte!

Today Dishing: More Plates

Okay, I mentioned that I have a problem with dishes. Well, now may be the time for an intervention.

Yesterday, while shopping for decorative pillows with my daughters, I found myself face to face with these lovely Lenox, Floral Fusion plates.

   

                                  

As a believer in mixing and matching plates from different collections, I found it difficult to walk away from these in that they pair perfectly with a set of Kate Spade, Grammercy Park Collection, Rutherford Circle Pink also by Lenox, I already own.

                                   

You can see my dilemma. Look what happens when put together.

                                   

To add to my difficulty these plates mimic the color scheme of my dining room. Trust me, it’s not easy finding one plate containing both hot pink and lime green. The room is rather Palm Beach, Copa Cabana meets Tradition Home.

I find the same plate can take on a totally different look when paired with different pieces.

                                           

Here with Fontessa bone china chargers.                  Here with silver plated chargers.

And remember the Villeroy Verona chargers? Look how they complement this pairing. There seems to be no end to how these plates can be used with what I already have.

                                                          

I said it before. I have a problem!

Today Dishing: Recipes from Friends, Baked Clams in Shells

 Kicking off week #2 of Recipes from Friends, I bring you baked clam shells. No shucking, no cleaning, no mess involved.

This recipe comes from my sister’s mother-in-law, Grandma Anne. It is easy, easy, and easy. Champagne pairs with these nicely. I use the shells shown. Similar shells can be found on eBay at reasonable prices. Last year, however, when visiting my son in Florida, I made these for a dinner party but didn’t have the shells. Instead, I used small ramekins. The shells certainly make a better presentation but the dish was a hit nonetheless.

                                                       

BAKED CLAM SHELLS

Ingredients

2 cans  (6.5 oz.) minced clams, drained

1 can (15 oz.) white clam sauce

1 cup shredded cheddar cheese (sharp or mild)

¾ cup bread crumbs( I use Italian seasoned)

Grated Parmesan cheese for topping

Lemons for garnish

Cooking spray

Directions

Preheat oven to 400.

Mix drained clams, clam sauce, cheddar cheese and bread crumbs in a bowl. Add more cheese and or breadcrumbs until mixture holds together and isn’t runny.

Spray the shells with cooking spray

Fill the shells with mixture.  The amount depends on the size of your shells.

Top each shell with a sprinkle of Parmesan

Bake at 400 for 10-12 minutes.

                                            

If you like clams, you will love this.

My "Check Please" Review of A Tale of Two Markets.

Foodies in the southwest suburbs are giddy  with the opening of Mariano's Market in Frankfort. And rightfully so.  The store opened at 6:00 am this morning and despite the call for snow many souls braved the elements to get there before the heaviest snow fell.

The store is huge (74,000 sq. ft.), clean and well thought out. You can shop, eat in and take prepared foods home for dinner. It definitely provides one-stop shopping. Sadly, I was unable to buy a rotisserie chicken because none were ready. But they looked great. Larger than the Mariano's I visited in the South Loop, it can serve as the only grocery store you'll need.

The floral department is vastly improved over Whole Foods. It offers a large variety of flowers and plants.

                                             

When Whole Foods opened  in Orland Park in the fall, navigating the store on opening day proved difficult at best. Actual shopping was easily accomplished at Mariano's due to the sheer size of the store.

                                          
The eat in area at Mariano's is larger than Whole Foods and is better placed. This "cafe" sits in the center of all the different food stations making it more user friendly.


On opening day, Whole Foods passed out recyclable bags to all who entered. Mariano's gave away bags to those with a coupon. Because my friend and my daughter live in Frankfort and New Lenox respectively, they had the needed coupon cut from a local paper.  We residents of Orland Park received no coupon therefore no free bag.

Opening day at Whole Foods saw all check out lines in use, accommodating long lines; Mariano's on the other hand did not need all available lines.

True to form, I picked the wrong check out line. Check out took close to 20 minutes, not due to long lines, but due to a much too inexperienced checker. I'm all for helping and being patient with new workers but do we really expect a checker in a store like Mariano's to not know what garlic is, or roma tomatoes for that matter? My young checker also did not know the difference between yellow onions  and cipollini onions, therefore charging me for the cipollini's at a $10.00 over charge. And because she didn't know how to void the error a second visit from a manager was needed. Honestly, I don't blame the girl but I do question the wisdom of putting her out there when obviously not ready.

Whole Foods is expensive but if organic is your thing, it's your place, Mariano's offers organic but a large variety of non-organic as well. Whole Foods fills the need for quality meat at a premium price whereas Mariano's offers quality at more affordable prices.

I will return to Mariano's because the pros heavily outweigh the cons. And because  it meets more of my shopping needs.  You make your own choice.  It's just great that now we have the choice to make.

Today Dishing: St. Patrick’s Day

March is here and with it comes continued snow, I guess, daylight savings time, March Madness, St. Patrick’s Day and Easter. In the coming days I will share ideas and recipes for each of these occasions but today we begin with St. Patrick’s Day.

  

In my house St. Pat’s is a high holy day.  Twenty-five or so years ago I thought it a good idea to don my kilt and fisherman sweater, fill my Waterford pitcher with green beer and visit each neighbor sharing with them my potable.

The following year it seemed easier to invite the neighbors to my house to share in the “green beer” experience. That marked the beginning of my St. Paddy’s tradition.

These parties were not intended to be china using, champagne sipping gatherings.  No, these were good food and lots of it, beer, Irish coffee and green-clad folks enjoying the company of others.

As the number of people grew so did the menu. In the early years it was simply corned beef sandwiches and potato salad. Over the years it grew into this menu:

Corned beef, boiled cabbage with carrots, coleslaw, sauerkraut, Swiss cheese, potato salad, boiled red potatoes, three types of rye bread, deli dill pickles, Irish soda bread, baked beans, Honey Baked ham, bread pudding with whiskey sauce and Irish coffee.

If someone wanted the traditional boiled meal, they could have it.

If someone wanted a Rueben, they could have it.

If someone didn’t care for corned beef, they could have ham.

I tried to cover all options.

I supplied this food, but the desserts people brought were legend, literally enough cookies, cakes, cupcakes, brownies and pies to feed a pub full of hungry Irishmen. When St.Pat’s fell on a weekend the celebration continued well into the wee hours of the morning.

Several foods on the menu were favorites of my guests.  The food really was the star. The three most requested food were the bread pudding, the soda bread and the baked beans. The beans by far were the most favored.  The beans were my mom’s recipe. From where she got it, no one knows. But it is a good one. This is hearty enough to be a meal in itself.

These beans aren’t just for St. Patrick’s Day. Trust me, people go crazy for these.

Rosie’s Beans

INGREDIENTS

1 pound bacon

1 pound ground beef or ground chuck

1 large can pork and beans (15 ounces)

2 cans Northern beans

1 cup B-B-Q sauce

1 package dry onion soup mix

1cup dark brown sugar

DIRECTIONS

Preheat oven to 350.

Brown beef until totally cooked then drain.

Cook bacon to crispy.

Combine B-B-Q sauce, beans, onion soup mix, brown sugar, beef and crumpled bacon in casserole or bean pot. Cook at 350 uncovered for 50 to 60 minutes.