Easy Entertaining

My mom's number one rule for entertaining is to be with your guests, not in the kitchen. For years I never understood how she accomplished this without buying take-out for everyone.

She has shown me over time that the key is to choose meals that are done basically by the oven. It may involve more prep work prior to cooking, but you are guaranteed to be with friends and family, not standing over a stove.

One recipe we both love and are able to make it somewhat ahead of time is Ina Garten's (can you tell we are obsessed with her?) Roast Loin of Pork with Fennel recipe. (I typically half the ingredients belows as it feeds about 6-8 people the way she has yielded it).

• 2 cloves garlic, minced
• Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
• 1 tablespoon fresh thyme leaves
• 1/4 cup Dijon mustard
• 1 (3-pound) boneless pork loin, trimmed and tied
• 3 small fennel bulbs, tops removed
• 8 carrots, peeled, and thickly sliced diagonally
• 10 small potatoes (red or white-skinned), cut in quarters
• 2 yellow onions, thickly sliced
• 4 tablespoons olive oil
• 4 tablespoons unsalted butter, melted

In a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. 

Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.

Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. 

Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper

Place the vegetables in a large roasting pan and cook for 30 minutes. 

Add the pork loin to the pan and continue to cook for another 30 to 50 minutes. 

Remove the meat from the pan and return the vegetables to the oven to keep cooking. 

Cover the meat with aluminum foil and allow it to rest for 15 minutes. 

Remove the strings from the meat and slice it thickly. 

Arrange the meat and vegetables on a platter. 

Sprinkle with salt and freshly ground pepper to taste. Serve warm.

French Breakfast

One of the many things I love about the French include their choice of breakfast. While in Paris, I relished getting up each morning knowing the freshest croissants, fruit, cheese and coffee awaited me.

Growing up my family always had brunch during the weekends, which involved a lot of eggs, bacon, potatoes, toast, pancakes, etc. Way too much for me, but my happy medium comes from Ina Garten's herbed-baked eggs.

They are easy enough for a work day breakfast, but gourmet enough for company. My mother actually showed me how to make them without burning myself (or the kitchen down). The best part of the recipe is, that it calls for ingredients you already have in the kitchen.

• 1/4 teaspoon minced fresh garlic
• 1/4 teaspoon minced fresh thyme leaves(dried are fine, as well)
• 1/4 teaspoon minced fresh rosemary leaves(dried are fine, as well)
• 1 tablespoon minced fresh parsley(dried are fine, as well)
• 1 tablespoon freshly grated Parmesan
• 6 extra-large eggs
• 2 tablespoons heavy cream (I use half-and-half)
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper
• Toasted French bread or brioche, for serving

 

 Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 2 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Recent Recipes

With not as much going on this weekend, it was a nice change of pace to have some time to cook and bake. I don't know if it was the change in weather (Raleigh was overcast and chilly all weekend) or if it was the fact we didn't have any set-in-stone plans, but I wore my kitchen out this weekend.

I am lucky to be marrying someone who is very easy-going when it comes to food. He literally will eat anything I put in front of him. With that said, the very rare times he does request something, I feel like I should be accommodating.

After casually mentioning he was craving his favorite oatmeal-raisin cookies, I decided to put my kitchen aid to good use on Sunday.

Vanishing Oatmeal Raisin cookies

• 1/2  cup (1 stick) plus 6 tablespoons butter, softened
• 3/4  cup firmly packed brown sugar
• 1/2  cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla
• 1-1/2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1/2  teaspoon salt (optional)
• 3  cups Quaker® Oats (quick or old fashioned, uncooked)
• 1  cup raisins
• 1/2 cup cranberries (optional)
• 1/2 cup chocolate chips (optional)

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.  (I added cranberries and chocolate chips to the last dozen I placed in oven - delicious!)

Drop dough by rounded tablespoonfuls onto parchment-lined cookie sheet.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. 

Khaner was tremendously happy with the adjusted recipe :)

It seems like everyone loves pumpkin - pumpkin pie, pumpkin bread, pumpkin-spiced lattes, pumpkin-carving, etc. I am not an overwhelmingly big pumpkin fan, but in the fall, I don't mind them as muffins once in a while. Khaner is of the group that adores everything pumpkin.

My girlfriends and I covet this incredible pumpkin mix from Trader Joe's - it's easy, quick, and delicious. My friend Sarah actually substitutes applesauce for the oil, and it turns out just the same!

1. In a mixing bowl, combine mix, two large eggs, 1 cup water and 1/2 cup oil

2. Pour into muffin cups up to 2/3 full

3. Bake at 400 degrees for 18 minutes

Ta-da!

I have never been one that is good at making salads - usually I find them tastier at restaurants than any I can create at home. Awhile ago, we had diner in Charlotte with some of Khaner's oldest friends. Monica had made a delicious salad she paired with dinner, and since then, I make this over and over again.

1. Bag of baby spinach leaves

2. 1/4 red onion,sliced

3. 1 avocado, cubed

4. 1/4 cup dried cranberries

5. 1/4 cup slivered, unsalted almonds

6. Goat cheese, crumbled

7. 1 bosc pear, peeled and cubed

8. Champagne dressing (I used Trader Joe's Champagne Pear)

Goes well with fish or chicken!

My friend Sarah has always been one that is ahead of everyone - she knows about the latest books, makeup, fashion, interior design, food, etc.

She got me onto this great soup recipe by a blog she follows (she knows about all blogs!) This weekend was an optimal time to make it, with the weather being so cold and gray.

Chicken and Bacon Potato Chowder

3 slices thick cut bacon, chopped
1/2 medium onion, chopped
salt & pepper
2 cloves garlic, minced
1 large chicken breast, cut into bite-sized pieces and seasoned with salt & pepper
1/2 small can diced green chilies
1 cup frozen shredded hashbrowns
2 1/2 cups low-sodium chicken broth
1/4 cup all purpose flour
1 cup skim milk
1 1/2 cups shredded sharp cheddar cheese
dash of hot sauce

1. Sauté chopped bacon in a large soup pot over medium heat until brown and crispy. Remove bacon to a towel-lined plate to drain, leaving drippings in the pot.
2. Turn the heat down to low, add the onion into the pot, season with salt & pepper, then sauté until soft, ~ 8 minutes. Add garlic and sauté for an additional minute, stirring constantly.
3. Turn the heat up to medium-high, add chicken pieces to the pot and cook until done. Add in green chilies and cook for an additional minute, then add in hashbrowns, chicken broth and more salt & pepper. Turn the heat to high and bring the soup to a boil. Cover the pot with a lid, turn the heat down, and simmer for 10-15 minutes, or until hashbrowns are soft.
4. Meanwhile whisk flour and milk together. (I opted to make a rue with some butter in a saucepan, whisked in the flour, then milk). Slowly stir the mixture into the soup and cook, stirring frequently, until soup is thick.
5. Turn the heat off then stir in the cheese until melted. Add in bacon and hot sauce, then stir to combine.

Fall

It hasn't really felt like Fall until this past weekend. October welcomed us with a ton of rain, on and off humidity, and it hasn't been a perfect crisp weekend until this past one.

On Sunday following the engagement party, Khaner and I went with some friends to a local farm where they had corn mazes, hay rides and fun activities for children. Though we had no children with us, it was an enjoyable time followed up with some serious pumpkin carving.

Kendall whipped out a drill and dremel for hers

Then realized she needed some help

Our finished product - looking forward to putting them on porch with tea lights

Kendall's work of art, product of drilling and dremeling

Happy Fall!!

Engagement Party

One of the most important things to both Khaner and me are our friendships. We were so blessed to share a fun and memorable engagement party this weekend that our incredible friends hosted!

Peggy, Kendall, and Natalie

With our MOH and BM

Khaner with our Party Planner

Best Man with the Bride

Bridesmaids minus Mallory - we missed you!!!

Groom with Bridesmaids

Mom and I with our honorary Darling family member :)

 The Hostess of the Year

Kendall's adorable photo wall

Daddy and me

Walkers and Darlings

Jan and Mom

Girlfraaandds

Lauren and me

Love you

Everyone say Vegas!

Martins

So glad you guys came!

Ric, Will and Khaner

Jan, you tired?

fun group!

Hope everyone had an enjoyable weekend! 

DONE Drawers!

When we went shopping for hardware, I knew EXACTLY what I wanted for the kitchen drawers. I was literally giddy on the way home from the store, anticipating what they'd look like against my paint.

Little did I realize how utterly difficult they were going to be to install. Khaner instructed me to throw out the longer screws that came with our cabinet knobs. We learned the hard way that they would be needed later for our handles. It was a mutual effort literally going through the trash retrieving all the old screws - note to self- never throw screws away. Ever.

After a tumultuous afternoon and weekend of trying to install them, one drawer almost becoming permanently broken, and me becoming very upset my dream hardware was not going to work, Khaner got them installed late tonight while I was at a sales dinner.

I have to admit, it was well-worth our headache :)

Lamp Love

In Khaner's attempt to sell his house, his realtor recommended he warm up his townhouse a bit, get some lamps and tables and stage it accordingly.

When we first purchased these, I had envisioned them brass rather than the masculine black they came in.

Black, masculine and a bit boring

A bit of paint later...

My plan is to purchase a sideboard for the dining room and have these flank the sides of it.

Thoughts?

Bench Beautification

Awhile back, I had come across an old bench that had the beautiful French lines I adore, but was old, dirty and needed a revamped look. Khaner was excited that I was excited, and treated me to it from one of our favorite Raleigh furniture stores, Revival Antiques. 

BEFORE
Old, tattered and tired

We also picked out fabric from another favorite shop, Studio 123:

Painted bench:

I had never owned a staple gun until this weekend. This small contraption has now changed my life. A bit dramatic, yes, but this thing is so simple to use, but quick, sharp and effective!

I will admit, the vision I had does not exactly match how it turned out, but I am pleased with it, regardless.

Window Treatments

When I initially walked through the first showing of this house, I fell in love with the long, narrow windows that lined the den. They reminded of me of the architecture in French hotels, museums and restaurants I had visited.

My plans long-term are to dress them with plantation shutters, and other wider windows with drapes, but with our families coming in town next weekend, I figured we needed something in the interim so my mother wouldn't complain about potential "Peeping Toms." I also, feel more comfortable at night, without being exposed to the backyard while watching television.

Until we can agree upon (and pay for) plantation shutters, we settled for some blinds from the hardware store.

Khaner mid-hanging

I have to say, in spite of our backyard being heavily wooded and private, I am glad to have some additional privacy :)

Before and After

I never was one that was into make-overs growing up.

But one look at my new kitchen cabinets had me mentally running through paint swatches, hardware and a new, revived look for them.

BEFORE
It's not so much that I dislike the color, but the kitchen is TINY and I felt like the cabinets should be airy, light and brighter for such a small space that is utilized so often.

As you can see, painting is not one of my strengths

Lucky for me, it is one of Khaner's :)

AFTER
I selected "Churchill Cream" and satin nickel hardware. It was a Friday and Saturday full of me happily painting while Khaner went behind me and fixed all my mistakes and helped do the edges :)
Our projects are endless, and my ideas for the rest of the kitchen are, as well :)