![]() Second, I add a dash of truffle oil to the vinaigrette, which already possesses an inherent richness from the walnut oil with essence of truffle it soars to new heights.Ģ bunches (approximately 16 spears or 1 pound) of medium-large white asparagus, woody stems trimmed and peeled, tied with white kitchen twineĢ bunches (approximately 16 spears or 1 pound) of medium-large green asparagus, woody stems trimmed and peeled (see 411), tied with white kitchen twineĢ/3 cup vegetable oil (such as canola or grapeseed oil) I use a couple of simple touches to jazz up this "standard." First, I select two types of asparagus for visual appeal. Entertaining at home can be so much more meaningful than large cocktail parties and sit-down dinners for eight or more. Nesting is about enjoying our home as a place of refuge from all the noise and bustle outside it's about preparing comfort food for an intimate gathering in the kitchen or den. ![]() The harder we work, the more fragmented and capitalistic our society becomes, the more we want to go back to nesting. ![]() Then proceed with the macaroni and cheese, the asparagus, and the beans (optional). Prepare the meatloaf earlier and put it in the oven well before the guests arrive. Make the cake in advance (or buy it already made). The total preparation time is less than two hours. Timing: This is a super-relaxed meal where the guests can sit in the kitchen and enjoy a glass of wine while I'm completing my last-minute preparations. For the chocolate dessert, a demitasse of good coffee is an excellent option. We had a nice bottle of South African cabernet sauvignon-before the meal and with the main course, though not with the asparagus they clash. No need to serve elaborate cocktails with this meal. Keep the recipes simple and focus on the occasion. I'm a firm believer that whenever you cook, you should take the world's finest ingredients and do as little to them as possible. The more complicated a recipe, the greater the margin for error. They think that by adding ingredients, by making more complex recipes, they're making a better party. One of the classic mistakes many people make is they try to get too complicated. (You can find these types of items at any nursery or flower shop.) I filled the empty spaces with black square-pillar candles, creating a look that is contemporary and cool, almost like a self-contained miniature Japanese garden. First, I placed a couple of sapling trees in terra-cotta pots and transplanted some live moss balls from plastic containers into rocks glasses. In this case, I created a kind of organic fire-and-earth checkerboard. I always try to think graphically when I'm arranging a tabletop. All I have to do is put on my favorite new CD, and adjust the dimmer switch, and I've magically transformed what was once a strictly utilitarian room into an intimate dining space. I also installed a couple of speakers hooked up to my main music system. (It was a gift from my friend Hakan Ezer from Istanbul.) I put four barstools around the stainless-steel work table in the middle of the room and acquired small tablecloths in myriad colors. I rolled out some Turkish rugs and suspended an overscaled Turkish eye for good luck over the kitchen sink. I painted the walls with several layers of oxblood red, giving them a lacquered finish that's easy to keep clean. The walls were creamy white the cabinets were dark wood, typical for a pre-war New York City apartment. A few years ago, I decided to transform the space with an eye toward entertaining. Like anybody who loves to cook, I spend a lot of time in my kitchen. In this case, I injected a traditional note of spring with the asparagus, which is now available year-round in most markets. When you think of comfort food, it's generally for a winter or cold-weather meal. The recipes are updated, quick-and-easy versions of several classics-with my edge. Take, for example, the candles, which I purchased a year ago for one of my television shows: They're attractive, and they burn forever. It's not about fancy food or expensive accessories. The evening is chic and simple, unpretentious and unexpected. This menu showcases a few of my favorites. But to do it, it's absolutely essential to have several reliable, easy, tasty dishes up your sleeve. There's nothing as enjoyable as an impromptu home-cooked meal with friends. I try to do as much spontaneous, last-minute entertaining as possible. Bring a fabulous bottle of red wine and I'll cook something fabulous." You say, "Forget it, I dined out at Town last night. "What are you doing for dinner tonight?" you ask. You get on the phone with Prudence, whom you haven't seen in what feels like ages. You've been slaving at your desk for hours, and you're in the mood for some company this evening. It's Tuesday, four o'clock, the end of a chilly, overcast late-winter afternoon.
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