The Sassistas!TM would like to acknowledge and thank Jerseysista for dishing -- and we mean DISHING -- today's sass.
Wolfgang Puck has said, “Don’t worry about making mistakes in the kitchen. The biggest mistake you can make when you entertain is not spending enough time with your friends.”
Ain’t it the truth?
Last weekend, I had one of the best times entertaining with dinner, and it was because so much of the preparation was done in advance. There is something about hard preparation that also makes the actual dinner time all the more enjoyable. The cook gets to show off, the guests get to feel like they are valued enough to “go all out for” and there’s nothing better than delighting in the delicious fruits of one’s labor.
This most recent event started with cornbread. I was trying a new recipe for cranberry almond cornbread and thought I would use it for the dinner if it turned out to be good. Something Spanish seemed like it would go well: tapas (in this case potato/egg frittata cut in cubes), sangria, white gazpacho, paella (all from Great Gatherings) and, for dessert, fresh fruit from a place called Edible Arrangements.
I made four trips to various stores looking for ingredients -- saffron is hard to find in New Jersey and the grocery stores do not have wine or liquor -- plus I like to meander and take my time when I am shopping for a special meal. Chopping fresh vegetables and herbs is therapeutic for me. I feel powerful doing battle with flames and oils. When cooking I feel creative and a bit like an orchestra conductor even though there is no one in the kitchen but me. The paella especially required so many steps to create that it almost felt like sweeping away a mandala as I watch it being served.
All told, I ended up putting in about eight hours of preparation for this most recent meal, and I don’t begrudge one second of the time spent. The evening glowed, and I got to spend every minute of it with my friends.
And the cornbread? I swapped it for cheese biscuits.
Please dish on a meal that was special for you to prepare and to serve!
Thanks, Jersey, for a delicious post. All that was missing from the dinner table was some of that wrapping paper your sister sent you and Matissta and me.
I love this post for several reasons -- mostly Jersey's generosity with her friends and also because it brought out a whole other side of Dr. Jersey that I really didn't know about.
Yesterday one of the comments babysis made in our post about pranks was this: "I'm in awe of these things, but can't imagine going to all that trouble. Making a nice dinner is a stretch for me. My only virtue must be willingness to travel long distances to see friends and family." (Not to worry, I already told her that I was going to post this as I already knew what today's post would be.)
Like babysis, "Making a nice dinner is a stretch for me." Recently, I've grilled a mean ribeye for DC and treesta and baked a mean salmon and stirred a mean margarita, but I don't think I've ever gone to the kind of trouble Jersey describes here. I've driven about 30 miles to a fresh fish market to get sea bass or lobster tails (that Matissta will cook).
I really tried one December, I really did. Matissta wanted to make her traditional seven-fish stew for Christmas Eve and I agreed to get the stuff she needed at the grocery store. One item she needed was a couple cans of tomatoes. She didn't specify sliced, diced, minced, paste -- what brand . . . do you know how many DIFFERENT CANS OF TOMATOES ARE AVAILABLE? I panicked. Limited cell phone reception. I actually CRIED in the aisle.
So Jersey, when we comin'?
Posted by: Flannista | April 02, 2009 at 05:09 AM
A couple of ingredients in Jersey's post that really worked:
The mandala metaphor
This line: "I feel powerful doing battle with flames and oils."
Perhaps that is why I like to grill!
Posted by: Flannista | April 02, 2009 at 05:20 AM
Nice spread, Jersey. I'd be a little nervous sitting down at the table though. Afraid I might break something.
It is a beautiful table and the meal sounds quite delicious. I've never heard of white gazpacho. I also find it interesting that you made items for your guests that you never tried before. Or at least that's the impression I got. Adventurous of you.
Yes, I remember the episode well that Flann quickly describes in her comment. She was panicked. To an Italian like me, you grow up with the knowledge of what tomatoes are used for what dish. I don't think I ever saw stewed tomatoes in our house. So for me, it was second nature. I didn't think I was sending her on a treasure hunt.
I think between you, me, Carolyn, and Plantamista we could dazzle the sassosphere with quite a dinner. What da ya say gang?
Posted by: Matissta | April 02, 2009 at 05:41 AM
You're right, Matissta. There wasn't an item on the table that I had made before. I had done a trial run on the cornbread because the recipe looked a bit suspect to me and I was glad I did because it wasn't that great. That's why it got swapped for the biscuits (which were actually an improvisation on a tried and true scones recipe that I have.)
Posted by: Jerseysista | April 02, 2009 at 07:42 AM
OOOhhhhh, let me know where and when, and I'll be there with bells on!
Jersey, that sounds like it was a lovely dinner - I'm very familiar with Edible Arrangements, have both given & received ;-)
Your paragraph starting with the four trips was especially evocative, I could almost smell the veggies & herbs. Refresh my memory, isn't paella a kind of fish stew?
Thanks for a great start to the day...
Posted by: Chrysosistah | April 02, 2009 at 07:45 AM
It's cooked in a broth which is entirely absorbed by the rice but "stew" isn't a bad description.Paella is saffron rice, chicken, chorizo sausage, shrimp and some add mussels or other shell fish. There are usually peas and roasted peppers in it. Always lots of garlic.
Posted by: Jerseysista | April 02, 2009 at 08:09 AM
I came across an article this morning that fits with today's culinary theme. A quote from the article: "the meat is lower in fat than chicken but higher in protein than beef. There’s even an adorable neologism (“chevon”) for those who want their meat to sound like a miniature Chevrolet or a member of a 1960’s girl group." What meat is it? Go here to see:http://www.nytimes.com/2009/04/01/dining/01goat.html?partner=rss&emc=rss
Posted by: Jerseysista | April 02, 2009 at 08:50 AM
Jersey, Babette's got nothing on you. The way you've written this post communicates a true passion for showing love and kindness to others. I've studied and experienced the art of hospitality, and you've captured the heart of it: enjoying the time not only of the preparation, but the time spent with your guests. For some it seems to be a natural gift, but I'm beginning to believe it can be learned.
I took an informal class of sorts last year that met in a home, but different hosts prepared the entire meal each week in front of us. Sometimes details were done ahead of time, but my favorite to watch was when paella was the main dish. I had never seen such a large pan which seemed to hold a limitless amount of ingredients. It was delicious too.
I have much room to grow in this arena, but I do find great joy in making whatever my kids and husband request on their birthdays. It is usually steak, lots of pesto pasta, and lima beans (believe it or not) soaked in garlic and butter. Add bread in various forms, and always brownies (w/o nuts) instead of cake. Simple, not particularly nutritious, but a sweet tradition.
Posted by: babysis | April 02, 2009 at 11:16 AM
Oh, babysis, I love Babette. I have seen that movie at least three times. Now, she knew how to give back and host a party!
And, I'll eat at your house anytime if it's steak, lots of pesto pasta, lima beans soaked in garlic and butter. Actually you could get me there just with the various forms of bread. I love bread of all sorts.
Posted by: Jerseysista | April 02, 2009 at 11:54 AM
Jersey, thanks for this delicious post. I've done a lot of cooking for family, but not so much "entertaining." My family's favorites are often the dishes most easily prepared: rhubarb coffeecake, bean and con tacos, pasta with pesto, meat from the grill, fresh green salads with lots of extras tossed in, beer bread, home-made soups (split pea, potato basque, Italian bean, to name a few,) brownies, fruit pies ...
I often stress when I'm hosting a dinner party, because I don't have the "preparation in advance" part worked out ... or, it is completed just before the meal ... and I am a little exhausted when it is time to eat it and enjoy the company.
I do believe that "effortless entertaining" is a talent. Of course, there is no such thing as "effortless entertaining," but the ability some people have to orchestrate a multi-course meal for 6, 8 or a dozen guests in a relaxed atmosphere is a gift. I'm blessed to have friends with the talent. With practice, I hope to be able to turn my "Joy of Cooking" into "Great Gatherings."
Posted by: PEACEsista | April 02, 2009 at 12:19 PM
I love that summation line, PEACE: "turn my 'Joy of Cooking' into 'Great Gatherings.'"
What are everyone's favorite meats from the grill? Do you ever use a spit? (I really like the way a whole chicken turns out when done on a spit.) Have you used a smoker? A beer can cooker? What about a pig roaster? Ever try goat?
Posted by: Jerseysista | April 02, 2009 at 12:31 PM
Oh, and I meant to mention - - I usually am stuffing a dust rag into my back pocket as I open the door to guests. This time, largely due to better advance prep, I actually - - get this - - took a long soak in a hot bath with nice bath oils and a drink an hour and a half before everyone arrived. Not sure that confluence of events will ever happen again!
Posted by: Jerseysista | April 02, 2009 at 12:35 PM
You DUST, too, Jersey??!!! Whoa, now I'm really impressed ...
... though I am now expecting you to reveal in your next comment that, earlier in the day, while the Paella was simmering, you IRONED the outfit you were planning to wear and the table linens.
I think that's why I stress about entertaining ... allowing enough time to prepare the meal is one thing, but to do that AND dust ... Phew!
Posted by: PEACEsista | April 02, 2009 at 01:37 PM
Yes. And this is what I ironed.
http://img.alibaba.com/photo/11180708/Classic_Black_Satin_French_Maid_Uniform.jpg
Posted by: Jerseysista | April 02, 2009 at 01:54 PM
Oops. Sorry Wrong party. It was this:
http://dallasvintageshop.com/wp-content/uploads/Image/victorian/pink_victorian_dress.jpg
Posted by: Jerseysista | April 02, 2009 at 01:55 PM
Jersey should host more often, both at home and right here. Dare I say "she's on a roll"?
Posted by: babysis | April 02, 2009 at 02:06 PM
Indeed, she is ... and it ain't no cheese biscuit, either ...
... though maybe, Jersey, could you share the recipe for those? Both inquiring minds and aspiring entertainers want to know!
Posted by: PEACEsista | April 02, 2009 at 02:16 PM
Jersey -- Matiss and I are on terra firma. Just read this sass feed -- emphasis on feed this time, no?
Love those outfits, but this is what I usually look like when I serve my guests:
http://thevinylvillage.files.wordpress.com/2008/12/flo_mels_diner.jpg
And I don't iron a damn thing. For my special guests, I get out the TWO-ply paper napkins. The first time I saw the photo accompanying your post, I thought: "Wow, a dining room table! Guess that's important for special dinners."
Posted by: Flannista | April 02, 2009 at 02:25 PM
Now that I've gotten my sass out of the way, Matiss and I spent some time talking about Jersey's meal on the plane this morning. Probably because we were hungry and were wishing that Jersey was on board to whip up some cheese biscuits.
My favorite meat to grill is ribeye steak, and I'm told that I'm quite the grillfriend.
Posted by: Flannista | April 02, 2009 at 02:52 PM
And I venture Matiss thinks you are quite the girlfind.
Posted by: Jerseysista | April 02, 2009 at 03:14 PM
PEACE, you make a mean rhubarb coffeecake! When Flann and I are out for a visit this summer, let's cook a meal or two together. It's always more fun to cook with someone.
Jersey, I must admit that I am beginning to crave paella!
And yes, Babette's Feast is one of my all-time favorite films. Along those lines, I would also suggest watching "Big Night" and "Like Water for Chocolate" (http://www.amazon.com/Like-Water-Chocolate-Marco-Leonardi/dp/6305428476/ref=pd_lpo_k2_dp_k2a_3_txt?pf_rd_p=304485601&pf_rd_s=lpo-top-stripe-2&pf_rd_t=201&pf_rd_i=0767802535&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0G819V6S2YEXYZGWV25Z).
Posted by: Matissta | April 02, 2009 at 03:16 PM
Ah, the girlfind! Nice, Jersey.
What would be a REALLY nice find are the recipes that PEACE pestered you for. C'mon, sista, give!
And don't forget this film: http://www.imdb.com/title/tt0111797/
("Eat, Drink, Man, Woman")
Posted by: Flannista | April 02, 2009 at 06:01 PM
Wow, Jersey. I'm completely and totally impressed. Wonderful that you took the time to do this, fabulous that you were able to relax ahead of time and actually enjoy the event.
I have had the occasional dinner party, always featuring Mexican food - not authentic, but our white family version of enchiladas, tacos, etc. Always turns out ok food-wise but I never actually enjoy it. I'm a wreck in the kitchen, in more ways than one.
But the question about the goat you threw out there, Jersey. I have actually had barbecued goat. My friends from Tanzania got married in Chicago in a semi-traditional ceremony, which included a whole goat barbecued at the reception. Ick. Part of the ritual demands all the guests take a bite as part of wishing the newlyweds good fortune. So I did it. Just barely. Totally loved the wedding and the reception and all the related activities. Didn't recognize most of the food, but I tried everything anyway. It was a lovely weekend.
Posted by: Westsista | April 02, 2009 at 06:23 PM
Glad you got your goat, West!
I'm not aware of ever having had goat myself. I've had rattlesnake and ostrich and alligator and sweet breads. I tend to take a lot more risks eating strange stuff rather than cooking regular stuff.
Not to worry, West . . . I'm a wreck in the kitchen, too. I can keep it sparkling clean, but don't really have a damn clue what else to do with the stuff in there.
Posted by: Flannista | April 02, 2009 at 06:27 PM
Jersey -- just read through the sass feed again, and there ain't no way in heaven or hell that you can give lima beans flavor with garlic and butter. They still taste like styrofoam; actually, with garlic and butter, the styrofoam tastes better.
Posted by: Flannista | April 02, 2009 at 06:57 PM