When You're Having a Dinner Party...

It would be wrong of me to ignore the hospitality gene that has been passed down to me from my parents and grandparents. You just can't ignore the need to entertain forever, and I've just decided to give in, once and for all.

On Saturday night, Anna made the trek all the way across town to my apartment, for a nice, gluten-free gourmet dinner! To spruce the place up, I stopped by Kabloom in Coolidge Corner for some gorgeous, vibrant carnations. (And Anna brought some GORGEOUS pinkish, purplish tulips that are thriving nicely.)  Since I'm big on black and white dish and tableware, I like to add eye-catching pops of color to the table any way I can.

On the menu? California-style BLTs, with a little twist. Instead of bacon, I used proscuitto. I added avocado. AND, for the piece de resistance, I added basil mayonnaise. Believe me when I say, basil mayonnaise can take any good sandwich to an entirely different level.

Side note: shout out to Crate and Barrel for the super cute plates! I paid $5.95 for each, but it looks like I paid much, much more! (When is it appropriate to call myself a Bargain Princess?)

And for dessert? Flourless Chocolate Cake, with a generous dollop of buttercream frosting in the center.

So...I feel like no matter what I write, it actually won't do this cake proper justice. Never in my life have I made something so decadent, so rich, and yet so pleasantly light and airy. With every spoonful you get that sweet choclately taste, which is complimented by the slightly salted, very creamy buttercream frosting. It's like eating a fudgey brownie, but one that's made from chocolate clouds. I may or may not have had one for lunch today. (I did.)

Summertime means more free time, more of my favorite foods, and more dishes to be made and served. BRING ON THE WARM WEATHER THAT BRINGS ME AND MY FRIENDS TOGETHER.

You HAVE to try this basil mayonnaise recipe from The Kitchn, and of course, the Flourless Chocolate Cake from What's Gaby Cooking. But not in that order...unless that's the kind of food combining you're into.

Happy Tuesday!

Book Review: Mrs. Lilien's Cocktail Swatchbook

I buy a lot of cookbooks. You know this about me already. You know that it's somewhat of an addiction, but I'm proud to say that I've got it somewhat under control. (The bookshelf that I bought to house them all is already looking a bit cramped...)

So, instead of buying more, I decided to take a little breather and dive into the ones I already own. My wallet, which up until now I didn't think could speak, just loudly whispered "Thank You" from my purse. Don't get too comfy, wallet, for there will come a time when I will need to fuel my CA (cookbook addiction. It's a thing) again.

This weekend, my best friend Anna held a cocktail party that was inspired by her recent trip to Peru, and it reminded me of this beyond AWESOME book I found once called Mrs. Lilien's Cocktail Swatchbook. I am obsessed with it, and after this post, you better be too so that we can talk about it together.

It's one part retro, one part boozy, and one part extra colorful, and it's the exact read you need when you want to become your own bartender. Ever wondered exactly what goes into that whiskey sour you always order? This little book's got you covered. (P.S. I'm just curious: when you hear that a cocktail has egg whites in it, what's your reaction? To me, it's fine, it adds a little foam and body. For others, it's all they can talk about.)

There's a drink for every occasion, every taste, and I'd say every budget. And if you really want to cut a corner or two, there's always the option of making your own simple syrup!

I know Christmas is over, but this makes the perfect stocking stuffer. Buy it now, save it, don't forget about it, and you're set for next Christmas. You're welcome.

Happy cocktail mixing!

Popcorn Delight

THIS POST IS SO LATE. So, two weeks ago, my roommate had her 22nd birthday. And as a present to her, I decided that for the party I would make little party favors. As of late, my Facebook Newsfeed is clogged with at least 20 recipes everyday (I LOVE IT.) and stumbled across one that was perfect....ready?

This is going to be amazing, so you have to make sure that you're ready.

SUPER READY?

SALTED DARK CHOCOLATE POPCORN.

YEP. IT WAS JUST AS AMAZING AS YOU WOULD THINK.

And it was perfect for the party! I decided that the best way to make it last since there would be at least 30 people attending, was to double the recipe, then distribute it into little baggies. AND IT WAS A HUGE HIT! Not a bag was left by the end of the night, and no germs were spread by people just sticking their hands into a huge bowl of popcorn (I really hate when people do that). I think I'm going to make it again very soon because not only is it great for parties, it's also great for a night in with your roommates. PERFECT.

What You'll Need (Double for a party. Regular recipe serves about four)

• 1 tablespoon grapeseed or other neutral oil (I used vegetable oil)
• 1/3 cup popcorn kernels (I used white kernels)
• 4 ounces good-quality dark chocolate, chopped
• 3/4 teaspoon fine sea salt, divided

Find the recipe here!

HAPPY POPCORN POPPING!

Adventures in Cakeworld

First Stop: Pound. If there is only one thing about me that you ever need to know, it is that when I set my mind on something, it has to happen. The problem with this is: sometimes what I want to do is a little bit more complicated than what I'm ready for. However readers, I'm proud to say that this was really not one of those times.

But the one thing that you really, super, absolutely need to know about me is that I am never satisfied with just plain-jane dishes and desserts. What I make must have the "wow factor," something I, if the roles were reversed and it was someone making something for me, would be impressed with. If the recipe sounds fun and a little uncommon, sign me up.

That is why Joy Wilson, a.k.a. Joy the Baker, is my kitchen spirit animal.  I just bought her new cookbook (I found out that it was an autographed copy and screamed), and I'm already bookmarking pages with recipes i'm just dying to try ASAP.

One recipe I can cross off the list?  Zucchini Cream Cheese Pound Cake.

My night:

Sifting the flour, baking powder, baking soda. So far, so good.

Everything mixed, zucchini shredded and incorporated, batter so thick that it couldn't be poured. All into the (what I thought was a) well-buttered and floured bundt pan!

45 minutes at 350, plus 10 more minutes at the adjusted temperature of 375 and...

Right, so here's where it got a bit tricky. After giving it close to 30 minutes to cool, I tried to get baby bundt cake out of its mold. But this baby would not budge! I panicked, but my mother suggested just going around the edges with a spoon. Et voila, bundt!

Sadly, we lost two pieces to the pan, but that's nothing a little pretending and a huge tub of frosting can't fix!

Ah, the frosting process. It is long, and it is tedious when you have a warm cake calling your name.

All in all, I'm pretty pleased! Of course, I'll have to have my taste-testers give me the final verdict tomorrow.

Here's what I learned:

1. A well-greased bundt pan is a golden bundt pan. Take it from me: if there is anywhere that the cake can stick, it will.

2. Spraying Pam, then throwing some flour into the pan and moving it around will not be enough. Either go old-fashioned and use butter,  a twice-folded paper towel, and flour, or use the Pam spray already infused with flour. Do not grease half-heartedly.

3. Though the recipe calls for 2 cups of zucchini, I found that I was perfectly fine with one-and-a-half. Honestly, do whatever you want. The zucchini you cannot taste, but it will help keep the cake moist. Who wants a dry cake?

4. If you've got a rubber spatula for frosting cakes, use it. My house only has knives, and it make the process a little bit more difficult.

5. I could use a little (or a lot of) practice frosting.

6. If you're like me, this is a dessert best served slightly warm, with a glass of milk. Try it. You won't regret it.

You should definitely buy this book!

Happy baking!

Learning the Language of Latkes

For three weeks I've had one dish on my mind: latkes. So what is a latke you ask? For those who don't know, here's an official definition:

Noun (in Jewish cooking) A pancake, esp. one made with grated potato.

Now here's my (unofficial) definition:

Noun

Circular potato pancake of deliciousness. 

I am officially on break for a month, thus: the perfect time to start cookin'! And boy, was this dish an easy blast!

Here we go!

It took me absolute ages to peel these potatoes, but I made it happen! A good vegetable peeler is an essential tool for the kitchen. Without it, I would have used that knife, and I'd probably still be peeling. (Okay, honestly, the peeler probably just saved me 10-15 minutes tops.  Still!)

Next, in order to fit the onions and potatoes into the food processor for shredding, I had to cut them up into little pieces. I'm happy to announce that the onions did not sting my eyes, as they usually do. I don't normally have access to food processors at my apartment, so using one definitely saved me some time. If you've got one, use it. Some recipes call for graters, which I'm sure work fine, but if you're planning on making latkes for a dinner party, or planning on having leftovers, a food processor is the way to go.

The recipe calls for 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon pepper, and one large egg, but since I used two potatoes, I ended up doubling the recipe. Adding the freshly shredded and drained potato/onion mixture to the...well, mix, I whisked it all together until everything was coated.

Latke time! Here's what I learned:

1. When the recipe tells you to scoop a mere teaspoon of latke mix into a pan, do it. I decided to take spoonfuls because I wanted bigger cakes, but that was a MISTAKE. They cooked slower than I wanted, and I just didn't feel in control at all.

2. Although the recipe called for peanut oil, I found that extra virgin olive oil does the trick nicely as well.

3. You'll have to use more oil than what the recipe suggests.

Here, I finally started to get the hang of it. (Notice that I heeded the recipe's advice and lessened my spooning size. )

FINALLY, FINALLY I got it! Perfect size, good crispness. What I learned:

1. YOU MUST WATCH THESE CAREFULLY. These cakes are much smaller, and significantly thinner, so they crisp before you know it. One minute is a pretty solid amount of time, but every cake crisps differently.

2. If you've got an electric stove like I've got at home, the heat should be at about 6. If you've got a gas stove like I've got at my apartment, 5 or 6 is probably a good, safe place to remain.

Into the tupperware they go, ready to be eaten tomorrow for dinner!!

Doubling the recipe made a TON, and this is a great food item to make in advance, and they're great re-heated. What's also great is that these aren't just for dinner parties! Potato pancakes can be enjoyed at breakfast, or as hor d'oeuvres with some yummy topping combinations!

Oh! And here's the recipe from Smitten Kitchen!

1 large baking potato (1 pound), peeled 1 small onion (4 ounces), peeled 1/4 cup all-purpose flour 1 large egg, lightly beaten 1 teaspoon salt 1/4 teaspoon freshly ground pepper Peanut oil, for frying

In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again.

In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.

In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Happy Cooking!!