The Art of the Dinner Party Menu

Half the fun of cooking is seeing people enjoying your food, but crafting the perfect menu for your guests can be tricky.

When it’s my turn to play hostess, I try to avoid overly-fussy foods which can stress me out and intimidate my fellow diners, opting instead for dishes that will both nourish and impress. Two of my favorite strategies are:

1. Taking a classic comfort food and redefining it with luxurious ingredients (truffled mashed potatoes or lobster pot pie, anyone?) or…

2. Serving an easy one-pot meal in an unexpected, elegant way (using strategic component placement, creative plating, and lavish garnishes)

In both cases, the dishes feel special, yet familiar, while requiring minimal effort on your part.

For my most recent dinner party, I opted for the latter of the two strategies and whipped up a batch of shrimp and grits, an easy southern classic. To serve, I carefully assembled the shrimp mixture on top of fluffy beds of grits in shallow dishes, creating a stacking effect. I finished the plates with a garnish of parsley, feta, and scallions, plus an extra drizzle of sauce. In this way, what could have just been a bowl of “slop” was transformed into a stylish dish. For dessert, I dressed up a simple cheesecake with a silken layer of amaretto whipped cream and a glossy garnish of fresh raspberries to create an elegant version of the standard. Minimal stress, maximum payoff.

Smoky Shrimp with Cheddar Grits

My take on a classic. The uninhibited use of bacon grease, while not the healthiest addition, gives a real depth of flavor to the dish- something not easily accomplished without simmering for hours or marinating in the refrigerator overnight. The result is true soul-warming comfort food: juicy shrimp smothered in tomatoes and peppers, smoky chunks of ham and crispy bits of bacon, with a little kick of Old Bay spice. Spoon the mixture over creamy white cheddar grits, and cholesterol will be the last thing on your mind.

Grits
1 cup whipping cream
3 cups water
½ tsp salt
2 cups instant grits
3 cups grated white cheddar cheese (12 oz)

. Combine cream, water, and salt in a large saucepan over medium-high heat
. Bring the mixture to a boil and slowly whisk in the grits- should thicken almost immediately
. Stir in the cheddar cheese
. Cover and keep warm over a low heat.

Shrimp
5 slices thick-cut bacon, chopped
1.5 pound shrimp (about 20- peeled, deveined, and half-butterflied)
Butter
Olive oil
2 shallots, minced
1 yellow bell pepper, chopped
½ cup cubed, smoked ham (or sausage- preferably Andouille)
¼ cup dry white wine (a splash, enough to deglaze pan)
1 can diced tomatoes (with juice)
2 tsp Old Bay
Dashes of: dried oregano, cayenne pepper, dried thyme, ground coriander, garlic powder, dried basil
Parsley, chopped (to taste)
Scallions (for garnish)
Feta (for garnish)

. Cook bacon bits, drain and set aside
. Sautee shrimp in bacon grease, set aside
. Cook shallots in remaining bacon grease, olive oil and butter
. Add green bell peppers, sauté until tender (cover to steam for a few minutes)
. Add ham cubes
. Deglaze pan with wine; allow some of the alcohol to cook off
. Add tomatoes, some of liquid from shrimp, and all the spices, simmer until peppers are cooked and flavors meld
. Stir in shrimp and half of the parsley
. Spoon over cooked grits
. Top with feta, bacon bits, scallions, and remaining parsley

Amaretto Cream Cheesecake with Raspberries

This simple pie rendered my guests speechless (one even declared it the best dessert he’s ever had!) That said, it truly is other-worldly, with the flavors playing off one-another to create a perfect balance: a hint of salt in the buttery crust, fluffy cream contrasting smooth custard, a zip of tartness from the raspberries, and floral notes of lemon and almond floating throughout. Not too dense or sweet, just silky, sumptuous goodness. This is NOT your average, pre-sliced Cheesecake Factory pie.

Cheesecake
2 cups ground vanilla wafer cookies (Whole Foods brand was great)
1/4 cup (1/2 stick) salted butter, melted

3 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
2 large egg yolks

Topping
Whipped cream
Splash of amaretto
Granulated sugar

Berry Sauce
¾ of a jar of Smucker’s seedless raspberry jam
1 pint of raspberries
¾ pint of blueberries

For cheesecake:
. Preheat oven to 325°F.
. Blend cookies and butter together in food processor
. Press mixture into the bottom of the pie pan (not on the sides)
. Using hand-held electric mixer, beat cream cheese, sugar, and vanilla together in large bowl until fluffy (about 1 minute). Add eggs and yolks, one at a time, blending after each
. Pour batter into pie pan
. Bake until cheesecake is set in center, and it’s starting to brown/crack- about 50 minutes
. Run a butter knife around the outside to loosen from pie pan
. Cool completely
. Whip cream to stiff peaks, adding sugar gradually, then fold in a splash of amaretto
. Spread cream on top of cheesecake with spatula
. Refrigerate (covered, but without Saran wrap touching the cake) for several hours before serving (can be made a day ahead)

For sauce:
. Heat jam until melted into thick liquid
. Remove from heat, then stir in berries
. Refrigerate until ready to serve

Inspiration: Green Curry Paste

While waiting in an unusually long line for my favorite sashimi and ginger salad this afternoon, I spotted an exotic ingredient on the shelf next to me: green curry paste. Inspired, I couldn't resist the impulse buy, nor could I stop myself from dreaming up some interesting things to do with it!

. Add milk or chicken stock to make broth- add rice noodles, tofu chunks, mushrooms, cilantro/Thai basil, onions, (lime juice and zest?), julienned carrots and green papaya garnish
. Mix with cream or thick coconut milk, toss with tagliatelli, peas, and shrimp
. Use as sauce for roasted salmon with lots of basil
. Toss with halved baby new potatoes and chickpeas
. Use as a dip for duck fat fries or plantains
. Mix in with mashed potatoes (serve with grilled chicken or lamb)
. Mix with canola oil, drizzle over roasted cauliflower florets (and potatoes?), garnished with fried chickpeas and shallots
. Blend with cauliflower and cilantro to create emulsion- use as a bed for scallops (with coriander/caraway panko crust)
. Use as dip for shrimp or cauliflower tempura
. Drizzle over pan-fried basil, zucchini or corn fritters (also drizzle sauce made with red curry paste for contrast)
. Mixed into veggie burger patties, topped with ginger mango chutney, serve on open-faced pita with micro greens
. Drizzle over fried egg on top of scallion, ginger fried rice (cilantro garnish)
. Tossed with mango and shrimp stir-fry, include lemongrass, basil, chopped peanuts, crispy shallot slices, and carrots

The Egg: Part II

After a very busy month, the Food Lush is back! As the second installation of the series, this post focuses on the first dish I ever learned to cook: scrambled eggs.

Along the same lines as its hardboiled cousin, the scrambled egg is easy enough to make, but deceptively difficult to master. There are only a couple seconds spent in a skillet that separate a fluffy, creamy scramble from a dry and rubbery one.

To avoid this, add a splash of whipping cream before beating the mixture by hand for a full 30-45 seconds. Another (important) trick is to cook the mixture over low heat, stirring frequently, so the curds form slowly and don’t get left to overcook on the bottom of the skillet.

However, if you only take one thing away from reading this, let it be: SALT THE EGGS. Without it, any scramble will be boring and tasteless, regardless of how well it was cooked.

The result of all these added steps: velvety, melt-in-your mouth eggs.

That said, as good as they are on their own (albeit with a side of bacon), I didn’t want to just leave it at that. Below is my recipe for what I consider the ultimate scrambled egg dish- complete with luscious smoked salmon and fresh dill, sprinkled with salty pops of caviar and capers, and finished with a dollop of crème fraiche. Serve this alongside mimosas for one incredible brunch.

Scrambled Eggs with Smoked Salmon and Creme Fraiche

4 large eggs
1 tbsp heavy whipping cream
1 tsp fresh dill, chopped
1 tbsp salted butter
Salt and freshly-ground pepper

1/8 lb sliced smoked salmon
1 tbsp salmon caviar
1 tbsp capers
1 tsp red onion, minced (optional)
1 tbsp creme fraiche
Additional fresh dill for garnish

. Heat butter in skillet over medium-low heat
. Beat eggs, whipping cream, and dill by hand for 30-45 seconds until frothy
. Pour egg mixture into pan, stirring frequently until desired consistency
. Add salt and pepper, then transfer eggs to plate
. Drape slices of salmon over egg pile
. Garnish with caviar, capers, onion, and creme fraiche to taste

The Egg: Part I

This week's post focuses on the deceptively complicated hardboiled egg.

The subject has fascinated me lately. Not only are they a healthy source of lean protein, but they’re also extremely versatile. They’re a kind of blank canvas, just waiting for a punch of flavor and complimentary textures to be added.

Boiling one to perfection- meaning absolutely no sulfur smell- seems to be as illusive as the Holy Grail, however. The key is to avoid over-cooking the egg at all costs, for nothing ruins an egg salad faster than green yolks and a pungent aroma!

I’ve included below what I believe is a foolproof recipe for basic hard-boiled eggs, as well as the perfect way to highlight them: a cobb-style shrimp and egg salad. The combination of succulent shrimp, creamy avocado, smoky bacon, sweet cherry tomatoes, and tangy blue cheese lend a great base for perfectly prepared eggs.

The Hardboiled Egg: Conquered

. Place 5-6 large eggs in pot with cold (but not freezing) water that covers them by an inch
. Turn stove on medium heat
. Cook for 25 minutes uncovered
. Place immediately in an ice bath and let sit for 15 minutes

Shrimp and Egg Cobb Salad:

Serves 4

5 slices bacon cooked, chopped
1 cup halved grape tomatoes
.65 pounds shrimp (about 20 large shrimp) (salt and peppered, cooked in bacon grease)
2 tbsp mayo made with olive oil
1 ½ tbsp chives, finely chopped
6 hardboiled eggs, chopped into large pieces (I only used 3 with yolks)
1 avocado, cut into small chunks
Juice of 1 small lemon
Salt and pepper to taste

. Combine all ingredients, tossing gently to coat
. Sprinkle with blue cheese to taste
. Garnish with additional chives and serve immediately

* Cook’s note: This recipe is perfect for a picnic, as long as you do not allow the avocado to be exposed to the air for a lengthy period of time beforehand. Also, for an elegant summer lunch party, you could fill avocado cups with the mixture to serve

Somebody smelled the bacon...!

Love in a Cup

Perhaps I was infected by the Valentine’s Day fever that has already swept the nation into a punch-drunk stupor, or maybe I was inspired by the recent snow storm that left DC swathed in a cool and creamy candescence…

… but whatever the reason, I found myself dreaming up a luscious white chocolate mousse during my Monday morning conference call, when I clearly should have been concentrating on more substantive matters. In any case, I couldn’t wait to get into my kitchen and create it.

Fast-forward 12 hours and the product of my musings was complete. And it was resplendent. The silken chocolate cream settled softly in voluptuous, glossy dollops within champagne flutes, as the sinfully-rich raspberry coulis rolled down its slopes. As a final touch, I perched fresh raspberries atop the velvety peaks for a tangy finish.

The mousse was everything I had hoped for- luxurious, indulgent, sexy, and positively euphoric. Like an intoxicating love affair without any negative repercussions.

If love were a dish… this would be it.