Last summer I posted my original dinner menu to avoid crying while hosting a dinner, you can read the post
Crying In The Kitchen right
HERE.
I was thinking about this post quite a bit these last few weeks. I was due to host a dinner this past Saturday that was a sit-down (as in I couldn't just serve drinks and throw out sandwich fixings) and included an important group of my husband's colleagues. I wanted the dinner to be special, yet easy, and I wanted to be stress-free so that I could chat and mingle and not appear (or BE) the least bit frazzled.
Once one has cried in the kitchen before a dinner party it changes the entire game: a crisis of confidence ensues, the fear of it happening again demands organization and simplicity.
I was quite happy with this dinner in the end so I thought I'd share the menu and the steps involved. As you can see from my scrawled note above I planned each course in advance. I served the dinner on platters and in bowls, more and more I enjoy entertaining this way, it is referred to as "family style" and I do believe it creates an atmosphere of comfort and conviviality not to be found in a "plated" dinner.
My good friend Pat was one of the guests as her dear husband is MrBP's business partner, bless her she brought the dessert, a delicious home baked apple tart. It went perfectly with the menu.
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| The scrubbed squash and the fresh herbs: thyme and rosemary. |
Early in the day I sent MrBP to the Happy Store for the wine, beer and brandy while I set to washing up all of the veg. Pepper squash is in the season so it was local and organic. I find fresh herbs so luxurious in their promising fragrant bundles, don't you?
I scrubbed up some organic red potatoes, also local.
I wanted to prepare a fennel salad as an alternative to the green: what is more attractive than a table groaning with vegetables, both green and roasted? I made the simple lemon vinaigrette I always make, it is courtesy of Ina Garten and it is detailed
HERE.
After setting aside my large jar of lemon vinaigrette I set to chopping the fennel and tossing it with the arugula. Placed in a serving bowl it was ready to go.
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Set all of the bowls and platters on the counter well ahead of time.
This evidence of your organization will be very comforting to you. |
My next step was to prepare the chicken. I had purchased flat chicken breasts that I simply rolled around in ground almonds which had been seasoned with fresh thyme, salt and pepper. Drizzling olive oil over was the final step before I plastic wrapped the entire tray and then placed it in the refrigerator. I wouldn't have to see it again until I put it in the oven when our guests arrived.
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I always bake more chicken than I will need.
Leftovers never hurt! |
I used almonds as this menu is gluten free, but if you are allergic to almonds you could easily substitute in some good bread crumbs.
The mango chutney is always popular and elevates the chicken to something a bit special, but really it's easy-peasy, it's from a jar!
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| Set your jar of mango chutney next to the serving vessel. |
I prepared the carrots by peeling them, chopping them up and placing them in their pot with a little water at the bottom and some fresh thyme. Now they're ready to be quickly steamed and sauteed with some butter and brandy just before serving.
I find it is essential to have all serving dishes at the ready: the little covered dish I use to serve carrots was placed just next to the pot so that there would be no frantic last-minute searching. We bought this dish at
E.Dehillerin in Paris, it's one of my favourites.
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| French brandy, linen from Provence, a Paris serving dish... it's a theme. |
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| The fennel and arugula salad. |
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| The mixed green salad with fresh dill. |
I planned to serve drinks when our guests arrived and to place the vegetables for roasting and the chicken in the oven at that time. You'll want to serve some nibblies during cocktail hour but nothing elaborate or too filling: a few nuts and some other salty treats should do the trick.
I may or may not have purchased these vegetable sticks because they matched the flowers on the bar!
I set the table mid-afternoon. Once that is finished one has the feeling that something can go awry and still all will be well.
I set up the decaffeinated coffee, the dessert plates and the coffee cups.
The very last bit of prep was to chop the potatoes and the squash before placing in the oven. A good drizzle of olive oil, some salt and plenty of fresh rosemary... done.
The dinner went really well, we had a great conversation and made some plans to do a little trip together next summer. All signs of a good evening. The food was gobbled up and I would definitely cook up the whole business again.
I should note that though the menu was gluten free I was in fact the only person present with that particular dietary restriction... I served warm bread and of course there was Pat's dessert with the shortbread crust. These days with so many people going gluten free it's nice to have a menu that can accommodate various special diets.
Do you think you might give this simple menu a try? Have a great day Dollfaces!
xoxDani
