Today Dishing: Homemade Gnocchi

Our friends are moving to Florida next week so a farewell gathering is scheduled for Sunday dinner. We’ve spent the morning planning a Florida inspired tablescape and Florida Trivia game for entertainment. We learned more about Florida than any Illinoisan should. But I digress.

We decided on an Italian menu. Remembering that gnocchi is one of my friend’s favorite Italian dishes, we included gnocchi on our menu. One small problem. I’ve never made gnocchi. And other than sampling one in a restaurant, I’ve never eaten gnocchi. I wouldn’t know a bad gnocchi from a good one.

Ever fearless, I sought out gnocchi recipes.  I checked The Tucci Cookbook by Stanley Tucci and Cook Like a Rock Star by Anne Burrell. Because I watched Anne Burrell make gnocchi on her food network show, I opted for her  “Chef Anne’s Light-as-a Cloud Gnocchi”.  I would recommend this recipe to even the most unseasoned cook because this process is not at all difficult.

After rolling the dough into a log, individual gnocchi are cut.

Many cookbooks say the gnocchi are done when they rise to the top. Anne Burrell says they are done when they rise to the top and become large and puffy.

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Not being a gnocchi afficionado, I relied on the discriminating palate of my daughter to judge the results. After she said, “very good” I pressed her to elaborate on her evaluation. She then said, “Light, delicate, airy. You get a mild hint of the potato. It’s a perfect mix of earthiness from the pasta and luxuriousness from the creamy parmesan.” Okay! I can accept that. I am a gnocchi maker!

P.S. As we sat to taste the gnocchi, my friend called to say they can’t make it Sunday. No Florida table, no trivia. But all is not lost. I learned how to make gnocchi. TA-DA!!

Today Dishing: The Capital Grille Birthday

Birthdays are a big deal in my family. As my children get older, it’s a bit more challenging to find just the right mix of fabulous day and appropriate gift.

I am more about the fabulous day.  The gift thing takes care of itself in that they either tell me  exactly what they want or they happily accept a check.

Friday was my daughter’s 28th birthday. and luckily, or me my kids enjoy fine dining. After changing and/or altering the lunch reservation several times, she decided on the Capital Grille in Lombard. Although she previously visited the downtown location, this was her first trip to the Lombard location.

Photo courtesy of The Capital Grille

                            
Before I get to the details, let me begin by saying everything about this experience was special.  The rose petals on the table foreshadowed just how special.

Photo courtesy of The Capital Grille

For appetizers we began with lobster and crab cakes and parmesan truffle fries. After eating these I could have left perfectly happy. But this was only the beginning.

For my entree I ordered the three course prix fixe nicely priced at $16. My choices consisted of the New England clam chowder, seared sea scallops on a bed of corn salsa and a refreshing watermelon and tomato salad. I attempted duplicating this salad for Sunday Dinner yesterday to rave reviews.

The other orders at the table were the filet with mashed potatoes and the bone-in dry aged sirloin steak also with mashed potatoes. The portions were lunch appropriate and  judging from the lack of conversation at the table once the food arrived all seemed pleased with their selections.

Our dessert selection of coconut cream pie fed the four of us easily. To our surprise, our server, Susan presented the Birthday Girl with a  mini flourless chocolate cake and a mini cheese cake on a plate cocoa dusted in a stenciled “Happy Birthday”. As if the dessert wasn’t enough glasses of complimentary champagne accompanied the desserts.

Photo courtesy of The Capital Grille

As we readied our forks to sample the dessert assortment, Susan posed us for a picture which she snapped. Moments later Susan again appeared holding matted and developed pictures for each of us as a remembrance of this remarkable, relaxing, pampered, delicious lunch.

Admittedly we splurged on this meal because of the occasion. A just as delicious lunch could be had for less money. Don’t  avoid the Capital Grille for fear of the bill. But when you are looking for a place where the people make you feel special, present stellar food and actually seem to appreciate your business check out the Capital Grille.

Photo courtesy of The Capital Grille

                                            

Today Dishing: Final Words about the Wedding

I won’t promise this will be the last “wedding” blog but as of today, it’s the last one I’ve planned.

Reception cards really had us stumped. We wanted something reflecting the bride and groom but would also have a fun factor. Both the bride and groom are teachers, therefore some school reference seemed appropriate. We ordered pencils with their names and the wedding date inscribed. They were cute but not exactly fun. 

Then one day we saw mustache pencil toppers at the store.  The same day we saw a magazine ad with Kelly Ripa holding a mustache topper. That was it. Current, fun and a prop for a photo op.
                                         
We wrote the guests name and table number on the mustaches,  threaded the pencil through them and stuck them in styrofoam covered with grass.  Voila! Reception cards!


                                                                          
Paper lanterns hanging over the dance floor took hours to install but proved worth the effort.


The Glenn Traeger Orchestra provides live music but also highlights certain members during the evening adding even more entertainment value.
                                                                                                                                       
And there you have it.

And as they say, “That’s all folks!"

                                

Today Dishing: When Life Gives You Lemons......

In a previous blog, I referenced establishing lemons as the theme for my daughter’s wedding. We chose lemons because she has an unusual affinity for them. It proved relatively easy to carry this theme throughout the reception. Because pictures are worth a thousand words, let’s allow the pictures to tell the story.

Selecting yellow bridesmaids dresses was  a no-brainer once we decided on the theme. Bouquets of yellow roses and white hydrangea adorned the staircase at Midlothian Country Club.

Yellow roses provided a lemon look-a-like effect on the tables which also complimented real lemons in silver Paul Revere bowls.

                                                
                                      

Lemon trees serve as the  focal point for the room.

                                                                        

                                                      



                                                                          

Whimsical elegance was achieved with yellow and white chevron  menu cards on silver charger plates.

                                      


After racking our brains for a table number display we had a “duh” moment when finally thinking of the obvious choice of lemon drops.



                                

So life gave us lemons which in turn added some real life to this most special of occasions.