Rie Meriwether Godsey
Artwork by Allison Shinsky
8–10 YOUR APPETIZERS
11–23 YOUR DINNER 25–30
HELPFUL TIPS
RECIPES 31-47
introduction
When we first hatched the idea of Half Past Seven, our hope was to help you to host in your home. We believe life is fueled by relationships and connections, and we hope to inspire more by creating timeless pieces you’ll use for years, and by offering simple entertaining advice.
But what does simple advice look like? We have heard that hesitations around entertaining in one’s home were rooted in insecurity about how to plan, what to serve, and how much to buy. What if these hesitations could be overcome with a guide? What if we could create a handbook for hostesses with all the formulas, tips, tricks and ideas you need.
We, however, are far from professionals. We haven't written a cookbook. We aren't event planners. Instead, we called in our best resource, Rie Meriwether Godsey, one of Margaret's closest family friends. Rie (pronounced ‘Ree,’ short for Marie) built an impressive and expansive business in hospitality that spans the Eastern Seaboard. She is known for her creativity, her eye for simplicity, and she is as chill as a cucumber (a key characteristic for this industry).
I (Margaret) have been inspired by Rie for years. I vividly remember watching her make risotto in the early '90s (before most people were making it at home) and have been in awe of her ever since. Later, as a young adult, I began to appreciate her professional accomplishments and have for many years sought her advice as a mentor and sounding board. Who better to help us 'write the playbook' than Rie? Read more about Rie’s impressive career on page 3.
So with that, here is our Hostess Handbook. And we hope over the years...
that the pages are dog-eared and splattered with ingredients, that the Notes are filled with fond memories, reminders and preferences, and that this Handbook becomes a family favorite, shared with other entertainers.
about Rie
Rie graduated with an BA in Economics from Randolph Macon Woman’s College (RMWC) in 1977. She and her husband, Eddie, worked food industry jobs in college, where they developed individual passions for quality dining.
In 1985, at the age of 29, they founded Meriwether Godsey (MG) with two school dining contracts, as well as a celebrated private catering business. The business was based on trends popular today - fresh food, carefully prepared and beautifully presented. Rie & Eddie opened their first original concept restaurant, Meriwether’s Market Restaurant in 1996 and the second, Isabella’s Italian Trattoria in 1999. In 2007, they purchased the FarmBasket Shops. Throughout their business journey, they and their teams have continued to orchestrate memorable catering events, and constantly hone their love of food, dining, presentation and design
After over 40 years in the industry, Rie & Eddie have turned over leadership to an incredible team of veteran culinarians and managers. Rie continues to be involved in brand development and implementation in MG’s 35+ school and business operating environments.
dyourrinks
how much should I buy?
Beer & Wine Only
the drink plan
*based on a 10 person gathering for 3-4 hours
Bottles Wine Only
Bar
Soda/sparkling water: 2, 1 liter (33.8 oz) bottles 8-10 Bottles
Bottles
Tonic: 2, 1 liter (33.8 oz) bottles
Other Mixers Determined by guest preferences less than one 1L bottle of each type of liquor
Ice: 1 lb per person for drinks - 10-20 lbs per tub for icing
go-to cocktails
Our six favorite recipes, fitting for any occasion
Martini
Ingredients
Vermouth
3 shots of quality gin
Olive juice
Blue cheese olives
Old Fashioned
Ingredients
1 sugar cube
1 tsp water
3-4 shakes Angostura bitters
2 oz bourbon
1 Luxardo cherry (optional)
Orange peel Ice
Ranch Water
Ingredients
3 oz blanco tequila
1.5 oz fresh lime juice
Topo Chico, chilled
Lime wedge or slices, for garnish
Instructions
1 Rub chilled glass with tiny amount of vermouth
2.In shaker with ice, mix 3 shots of quality gin (like Conniption), a small splash of olive juice
3. Top with blue cheese castelvetrano olives
Instructions
1. Add sugar cube, top with water & bitters. Use muddle to combine until the sugar is nearly dissolved.
2. Add bourbon and large ice cube. Stir vigorously for 10 seconds or until liquid is chilled
3 Add a cocktail cherry if desired Gently twist orange peel directly over glass to express its oil into the cocktail.
4. Add orange peel for garnish
Instructions
1. In a rocks glass filled with ice, add the tequila and lime juice
2 Top with Topo Chico
3 Garnish with a lime wedge Enjoy!
go-to cocktails
Our six favorite recipes, fitting for any occasion
Bloody Mary
Ingredients
3 large celery stalks
2 tsp horseradish
1 tsp grated onion
1 lemon, juiced
1/2 tsp Worcestershire
1/2 tsp celery salt
1/4 tsp salt
1/2 tsp Tobasco
1 46oz can tomato juice
2 c vodka
Mimosa
Ingredients
1 bottle of champagne, prosecco or cava, chilled
3 c orange juice (or grapefruit juice, cranberry)
Optional garnishes: raspberries, strawberries, blackberries, blueberries.
Instructions
1 Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade.
2.Add the horseradish, onion, lemon juice, Worcestershire sauce, celery salt, kosher salt, and Tabasco and puree it again
3 Pour the tomato juice into a 2 1/2-qt container, stir in the celery and seasonings mixture, then add the vodka and chill
4.Place a few ice cubes in each glass, pour in the Bloody Mary mixture, and garnish with a celery stick.
Instructions
1.Pour the sparkling wine into the Champagne flutes, filling each glass about half full. Pour the orange juice on top to fill each glass and serve.
2 Garnish with fresh fruit, like raspberries, strawberries, etc
Pro tip: serve multiple juices in Half Past Seven’s Hourglass Pitcher
Pink Lady
Ingredients
1/2 c cranberry juice
1/2 c fresh lime juice
3 c ginger ale or sparkling water
8 thin strips lime peel
Sub 2 cups vodka and 1 c cointreau or triple sec for ginger ale for an alcoholic beverage
Instructions
1.Mix cranberry juice and lime juice
2.Divide cranberry and lime mixture between 8 stemmed glasses
3.Top with ginger ale and garnish with lime peel
your appetizers
what do I serve?
appetizer portions
Individual bites
Prepare 2-3 pieces per person
Cheeses
1 lb will serve 15-20 people
rule
of thirds
Keeping appetizers (and all food) simple is essential. This is a no-fail appetizer trick that’s always a winner.
Serve one seasonal assortment from each below category.
or
Pro Tip
Use Half Past Seven’s Pewter Revere Bowls and Pewter Cracker Boat to hold the food and display on a rattan tray.
Fruit
Veggies Spread & Crackers Crunch
seasonal appetizers
Cold Weather Appetizer
Drinkable Soup & Open Faced Bites
Drinkable fall soup, served in small mugs (butternut squash, roasted mushroom)
Open-Faced Bites: puffy pastry or phyllo cups filled with brie or goat cheese; topped with diced apple, pear, or fig jam and baked
Warm Weather Appetizer
Deviled Eggs
Serve eggs in the cracker boat
Various toppings in revere bowls (crisp bacon, asparagus tips, bread & butter pickles)
Appetizer for Any Season
Simple Snacks (3 types of each)
Nut Variety Flavored popcorns
dinner
what’s my plan?
where do I start?
ask yourself...
1
Is this a buffet style or served dinner?
Buffet Style - Page 10 Served - Page 14
2
What’s the theme?
Consider these:
Seasonal
Formal or Comfort
Cuisine type: American or other ethnic
3
Additional things to consider:
Time to prep
Comfort level
Space
Entree Portion Pro Tip
For Served Dinners: Meat or Fish - 6oz per person
For Buffet Style: If serving 2 entrees, 8oz per person / 4 oz of each
buffet style
when planning your meal, consider...
While a healthy, balanced menu is best, everyone loves a splurge. What’s the one I can include?
Complimenting sauces and condiments add such great flavor and interesting dimension. What will you serve on the side?
Ask and consider allergies and preferences, i.e. do you need to consider a vegetarian or vegan option?
summer menu
Hot off the grill
Marinated flank steak
(can be grilled ahead & served room temp)
NOTE: always slice super thin, diagonally on the bias **Any protein will work here: chicken, pork or fish. If opting for fish or chicken, change up sauces accordingly (i.e. fruit salsa instead of steak sauce)
Sauces
horseradish steak sauce chimichurri
Ooey Gooey
Summer Casserole
tomato basil cheese corn pudding summer squash
Salads
Several cold salad offerings… a dressed green with blueberries & cucumbers; composed veggie like corn, tomato and black bean topped deviled eggs, always a hit
Dessert
Homemade Ice Cream Sandwiches
A favorite is ginger cookies with peach ice cream
NOTE: make them ahead, wrap in craft parchment paper and cut in half before serving.
winter menu
Chili Dinner
While you can always just offer one type, it is fun and assures you meet all preferences with two! Some favorite combos...
Beef Chili & Southwest Chicken
Brunswick Stew & Oyster Stew
Beef Stew & Black Bean, Kale & Butternut Squash Stew
Toppings
sour cream shredded cheese avocado scallions
Ooey Gooey
Southern creamed cornbread
Salad
Simple greens with apples, pears and candied walnuts or pecans
A massaged kale and roasted butternut squash
Simple greens with cheeses served as second course
Desserts
Plates of “small cut bites” bars, cookies, candies from local specialty store or bakery
“build your own ” bowl
a current trend and fun entertaining buffet, with limitless ethnic menu styles
Basic Formula
1. Grain: rice, noodles, quinoa, farro
2. Protein: chicken, shrimp, salmon, pork, beef, beans, tofu
3. Veggies: broccoli, squash, brussels, mushrooms, eggplant
4. Crunch: shredded carrots, radish, pickled cucumbers, cabbage, nuts, scallions
5. Sauces & Spice: cuisine inspired
Sample of Indian Inspired Bowl
1. Basmati rice
2. Butter chicken and / or shrimp masala
3. Roasted spicy eggplant and crispy chickpeas
4. Chopped spinach or kale, lightly dressed
5. Chopped cashews or peanuts, pickled cucumbers
6 Raita, mango chutney, cilantro, lime wedges
Serve with warm naan
grazing buffet
Grazing is a popular way to eat and entertain, perfect for casual summer soirees, fall football parties or holiday gatherings. Can make ahead and / or source many pieces from local specialty groceries. Can be fancy or casual, no limit to creativity and fun here!
Basic Formula
Meat Platter
BBQs, sliced beef, chicken wings (served with rolls & sauces)
Seafood Platter
Shrimp, oysters, smoked trout, or an ‘ooey gooey’ seafood dip (hot or cold)
1-2 Boards
Charcuterie, mezze, taco, or other styles (with seasonal combos of veggies, cheeses, fruits, nuts, olives, crackers, etc)
1-3 “Pick-Up-Ables”
Ham biscuits / sliders, warm tomato crostini, chicken salad phyllo cups
A Surprise
soup shots, sushi, Chick-fil-A, s’mores!
holiday brunch for a crowd
No explanation needed!
Bloody Mary’s and Mimosas
Overnight oats (in mini mason jars), toppings on the side
Smoked salmon board with toppings, blinis, bagels, or crostini,
Fresh fruit bowl or seasonal greens and fruit salad
Make-ahead stratas:
Egg & sausage (or other favorite combo)
Tomato & spinach souffle
French Toast Casserole
Lots of ‘Ooey Gooey’ and carbs already included, but everyone loves ham biscuits and cinnamon rolls at the holidays, so those are optional additions!
served dinner
3 course served formula
For the nights when you aren’t going buffet-style, follow these three steps for a seamless party
1
Serve an appetizer while mingling with cocktails
2
Plate serve a one- or two-component main that requires minimal last minute prep
3
3rd Course
either served to table or buffet style in kitchen or sideboard
Note: follow same tips from page 12 “when planning your meal...”
sample menus
1
Simple Seasonal Pasta
Appetizers
Summer: Chilled shrimp; melon & proscuitto
Fall: simple Italian charcuterie board
Served Main
Summer: fresh basil pesto pasta (passed parmesan, platter of fresh tomatoes, crusty bread)
Fall: favorite lasagna (passed bowl of Caesar salad, crusty bread)
3rd Course
Summer: ice cream parfaits with berries and mint
Fall: tiramisu parfaits
2
Fancy Winter Dinner
Appetizer
Smoked oyster dip & crackers; roasted figs & proscuitto
Served Main
Beef Bourguignon, over potato puree (optional passed side like carrot souffle or spinach gratin)
3rd Course
Bowl of simple dressed greens & crusty bread platter of cheeses & jams; nuts (salty, candied, chocolate covered)
sample menus
Summer Seafood
Appetizers
Burrata, tomato & basil; watermelon, feta & mint
Served Main
Shrimp Boil Packets or Cioppino (served in large pasta bowls with crusty bread)
3rd Course
Layered berry trifle served in large glass trifle bowl (guests serve themselves), or fresh peach milkshakes with shortbread cookies, or s’mores by the fire pit!
helpful tips
everything you need on hand
...in the freezer
Fresh is always best, but it is helpful to have
Pesto
Puff pastry
Green peas
Vodka or gin
Phyllo cups
Leftovers
Casseroles & chili (make extra & freeze)
...in the pantry
Readily available and never goes bad
Beans Pasta
Olive oil
Dijon mustard Rice
Italian tomatoes
Chicken broth
...garnishes
Consider what pairs well with your dishes and keep garnishes simple….
Citrus wedges
Citrus zest
Chopped herbs
Seasonal herb sprigs
our MVPs
rotisserie chicken:
how to use? let me count the ways
Pulled or chopped and used in a “bowl” meal layered with a grain, veggies, & complimenting toppings.
In a chicken pot pie with puff pastry topping. Use different veggies like mushrooms, butternut squash, & kale (and bake in a cast iron skillet).
Soups, stews and salads
puff pastry and phyllo cups: the most versatile vehicle
Fill with chicken salad and serve cold
Fill with pimento cheese & hot pepper bacon jam
Fill with cheeses & toppings and serve warm
The internet abounds with ideas!
party planning tips
Make a Plan
Decide your menu & theme, assemble recipes, and make lists
Pro tip: use a spreadsheet to keep track of all entertaining and map all the prep - both food and other tasks (i.e. inventory food/ beverages on hand, store list, centerpieces, iron napkins, etc).
Food Prep
Prep anything possible a day or more ahead
Pro tip: Review recipes and identify pieces that can be prepped ahead (like chopping onions or pre-measuring dry ingredients)
Presentation
Plan your buffet layout & table scape in advance
Pro tip 1: Make it fun! Do this at a relaxing time of day, like after putting kids to bed. Turn on some music, have a glass of wine or hot tea and get creative with your plates and platters.
Pro tip 2: Put sticky notes on platters and bowls (particularly if they have to stack away until the party) to remember what is going in which container.
Pro tip 3: Take a picture of the lay-out and don’t forget to include serving utensils when pre-planning.
Centerpieces
Rie’s signature: “plant arrangements” vs flower arrangements
Pro tip 1: They are faster to assemble and last much longer
Pro tip 2: Collect a number of containers that work on your dining tables and kitchen island. Fill with seasonal green and flowering plants, found at the garden center or grocery store.
other tips from Rie
Streamline
Even if you are a gourmet cook, know your limits and cooking skills. Focus most of your time on one course and purchase or simplify the others.
Pick a Focus
Give yourself permission to curate and entertain with some or all “purchased meal components.” You can focus on ambiance, the bar and jazz up the presentation.
Fewer is Better
Choose yummy recipes with fewer ingredients and steps. A few masters of these are Ina Garten, Modern Proper and Mark Bittman.
Elevate Simple
Make simple menus interesting by offering two entree types (can make one and purchase the other; i.e. beef lasagna and butternut squash mushroom lasagna). This not only adds interest but accommodates guests’ preferences.
Simple Wow!
With causal meals, creative simplicity can add fun and a simple “wow.” Think a spicy margarita with a Mexican meal, trail mix or popcorn bar as an app, deconstructed “build your own dessert” like berry shortcake, fresh cider donuts / cupcakes with frosting and toppings, or anything with ice cream.
Lighten Up!
If having a heavier meal, it’s fine to offer a simpler app like ‘just nuts’ ... but maybe offer three types (served in Half Past Seven’s Revere Bowls on a Rattan Tray)!
Ideally, all food and centerpieces are ready ahead! 30 minutes ‘til showtime...
Last touches on your bar or drink area (don’t forget any garnishes, like limes)
Pull out your appetizers and serving pieces
Turn on your music
Light any candles
When serving a dinner, fill a pitcher with chilled water
Pour yourself a drink !
recipes
recipes
Drinks
The Pink Lady Appetizers
“Adult” Pimento Cheese
Asparagus & Mushroom Tart
Sweet & Spicy Nut Mix
Sushi Cakes
Salads
Meriwether’s Vinaigrette
Radish, Cucumber & Peach Salad
Spicy Black Bean & Corn Salad
Citrus, Fennel & Chickpea Salad
recipes cont’d
Mains
Black Bean, Butternut Squash & Swiss Chard Chili
Cioppino
Pan Roasted Salmon with Apple, Onion & Sage
Butter Chicken
Coconut & Black Bean Curry
Corn & Oyster Stew
Salmon Cakes with Cucumber and Radish Sauce
Ooey Gooey & Side Dishes
Tomato Basil Crustless Quiche “Souffle”
Herbed Baked Rice & Mushrooms
Herb Cheese & Grits Souffle
Warm Sesame Ginger Eggplant
Baked Mashed Potatoes & Yams with Parmesan, Rosemary & Garlic
Dessert
Mock Chocolate Truffles
Virginia Apple Cake
Ginger Cookies
favorite recipes: drinks
The Pink Lady
Ingredients
1/2 c cranberry juice
1/2 c fresh lime juice
3 c ginger ale or sparkling water, chilled
8 thin strips lime peel
Instructions
1.Mix cranberry juice and lime juice, chill.
2.Divide cranberry and lime mixture between 8 stemmed glasses
3.Top with ginger ale or sparkling water; garnish with lime peel
Note: can substitute 2 c of vodka and 1 c cointreau or triple sec for ginger ale
favorite recipes: appetizers
“Adult” Pimento Cheese
Ingredients
1 large clove of garlic, crushed
2 oz diced pimientos
2 c coarsely grated sharp white cheddar cheese
Instructions
2 c coarsely grated sharp yellow cheddar cheese
1/3 c good mayo
Sea salt, black pepper, cayenne pepper to taste
1 Combine garlic, pimientos with liquid, and cheeses
2 Stir in mayo to taste and season with salt and peppers
Goes well with apple slices, crudite, toasted bagette slices and crackers
Asparagus & Mushroom Tart
Ingredients
2 sheets of frozen puff pastry, thawed
1/4 c unsalted butter
12 oz shiitake mushrooms, stemmed and cut in strips
1 t salt
1/2 t black pepper
Instructions
1. Preheat oven to 400.
1 lb slender asparagus spears, trimmed and cut in 1" pieces
1.5 t chopped thyme
1.5 t finely grated lemon peel
1/2 c creme fraiche or Greek yogurt
1/2 c grated Gruyere cheese
2. Roll pastry sheets into 10" square and cut each into 4" squares.
3. With knife, score 1/2" border around the inside of each square.
4. Arrange squares on a baking sheet.
5. Sautee mushrooms, 1/2 t salt, 1/2 t pepper for 4-5 min; let cool.
6 Mix the mushrooms, asparagus, lemon peel, thyme, 3/4 t salt, 1/4 t pepper, creme fraiche and cheese
7 Mound filling atop pastry squares, leaving 1/2" border
8 Bake for 8-10 minutes, rotate baking sheets, bake for 6-8 more minutes until puffed and golden.
9. Transfer to plate and cool; garnish with thyme.
favorite recipes: appetizers
Sweet & Spicy Nut Mix
Ingredients
1/4 c unsalted melted butter
1/2 t cayenne pepper
2 t cajun seasoning
2 t ground cumin
3.5 T granulated sugar, divided
Instructions
8 oz whole unsalted cashews
8 oz whole raw almonds
8 oz pecan halves
3 ea dried pineapple rings, 1/2" diced 1/2 T salt
1.In a large saute pan or skillet, melt butter over medium heat
2.Add cayenne, cajun seasoning, cumin and 3 T sugar. Cook stirring constantly until butter begins to foam
3.Add nuts immediately. Cook, stirring constantly, until nuts begin to brown and toasted, 4-6 minutes
4 Remove from heat and pour nuts onto a screen with a sheet pan underneath
5 Allow nuts to cool, toss with pineapple, salt and 1/2 T sugar
Store in an airtight container
Ingredients
1.5 c rice wine vinegar
1 T salt
2 T sugar
7 c cooked sushi rice
2 T mayonnaise
2 t fresh chives, chopped
2 T powdered wasabi, mixed with 2 T water
Instructions
Sushi Cakes
1 t fresh squeezed lemon juice
2 T pickled ginger, fine julienne
3 sheets nori, lightly toasted
1/3 c finely diced vegetables, such as cucumber, carrot, red pepper, radishes
OR 1/3 c favorite recipe for tuna poke
1.Combine vinegar, salt and sugar; stir into hot cooked rice
2.In a separate bowl, combine mayonnaise, chives, 2 t wasabi mixture, lemon juice, salt and pepper and 1 T pickled ginger; let stand for 10 minutes
Assemble cake:
1 Place toasted nori sheet, shiny side down, on a dry work surface; top with 2 5 c rice, cover with plastic, level with rolling pin
2.Remove plastic and brush with wasabi mixture
3.Trim edges and transfer to a plate. Cover with plastic and refrigerate for 2 hours or overnight.
To serve:
1.Slice cake 6x7, yielding approximately 42 cakes.
2 Top each cake with vegetables or tuna and remaining 1 T of julienned ginger
favorite recipes: salads
Meriwether’s Vinaigrette
Ingredients
4 T seasoned rice wine vinegar
2 t dijon mustard
1/2 t salt
1/2 t pepper
1 c olive oil
Instructions
1. In a jar, mix vinegar, mustard, salt and pepper
2. Slowly add olive oil in a thin stream, whisking constantly
Will keep in the refrigerator for several months.
Bring to room temperature and shake / stir well before serving.
Radish, Cucumber & Peach Salad
Ingredients
2 diced peaches, cut 1/2"
1 English cucumber, thinly sliced or julienne
8 radishes, quartered or thinly sliced
Instructions
coarse sea salt
1 T grated lime zest
2 T fresh lime juice
2 T olive oil
1 T honey
1 Arrange peaches, cucumbers and radishes on a platter
2 Season with sea salt
3 Whisk together lime zest & juice, oil and honey
4. Drizzle over salad
Note: can sub mangoes for peaches
favorite recipes: salads
Spicy Black Bean and Corn Salsa or Salad
Ingredients
2 c drained canned black beans
1 can whole kernel corn
1/2 c fresh cilantro, chopped
3 T fresh lime juice
3 T olive oil
Instructions
1/4 c red onion, minced
1/4 c green pepper, minced
1/4 c red pepper, minced
1/4 c yellow pepper, minced
1.5 t ground cumin
1/2 c chopped tomatoes
1.Combine 8 first ingredients, season with salt and pepper.
2.Cover and refrigerate.
3.Add tomatoes before serving.
Serve with chips or use as a topping for grilled beef, fish or chicken
Citrus, Fennel & Chickpea Salad
Ingredients
1 large fennel bulb, thinly sliced
1 15oz can chickpeas, drained and rinsed
3 celery stalks, thinly sliced
1/2 c flat leaf parsley, chopped
Instructions
4 T lemon juice
4 T olive oil
1/2 c grated parmesan salt & pepper
1.Toss together fennel, chickpeas, celery, parsley, lemon juice, olive oil
2.Season with salt and pepper to taste, chill
3.Before serving, sprinkle with grated parmesan
favorite recipes: main course
Black Bean Chili with Butternut Squash & Swiss Chard
Ingredients
2 T olive oil
1 3/4 c onion, finely grated
3/4 T garlic, finely minced
2 c butternut squash, peeled and cut into 1/2 inch pieces
1 T chili powder
1 t ground cumin
Instructions
1 qt black beans, cooked and drained
2 5 c vegetable broth, divided
1 14 5 oz can diced tomatoes with juice
2 1/4 c packed Swiss chard, stemmed and chopped
1.Saute onion and garlic, in oil, for 9 minutes on low heat
2.Add squash and 1/2 c of broth, stir and cook for 10-15 minutes
3.Stir in chili powder and cumin
4 Add beans, rest of broth, and tomatoes and bring to a boil; reduce heat and simmer for 15 minutes
5 Stir in chard and simmer until tender but still bright green, 4 minutes
6 Add salt & pepper to taste
Ingredients
2 T olive oil
1 c carrots, diced
1 c onion, diced
Cioppino
5 whole anchovy filets, drained
1/4 t crushed red pepper flakes
2 t dried oregano
2 t dried thyme
1 bay leaf
1 T garlic, minced
28 oz can whole peeled tomatoes, undrained, crushed
Instructions
1 Saute onions and carrots until just soft
1 c clam juice
1 c dry white wine
2 T lemon juice
1 t brown sugar
24 little neck clams, cleaned
12 oz fish chunks, skinless
1 lb shrimp, peeled and deveined
3 T parsley, chpped
3 T basil, chopped salt & pepper
2 Add the next 4 ingredients, let the anchovies start to fall apart
3 Add garlic and cook 1 minute
4 Add next 7 ingredients up to and including brown sugar; bring to a boil and simmer for 15 minutes
5. Add seafood and bring to a boil; simmer for 4 minutes until clams have opened and shrimp is opaque (discard any clams that don’t open)
6. Add salt & pepper and top with parsley & basil before serving
Serve with grilled crusty bread!
favorite recipes: main course
Pan Roasted Salmon with Apple, Onion & Sage
Ingredients
6 salmon filets
2 c apple cider
1 large sweet onion, cut into
1/2" slices
1 red apple (firm), diced
Instructions
1 green apple (firm), diced
4 garlic cloves, smashed
2 T soy sauce
5 large fresh sage leaves
2 T olive oil
1 Place salmon in baking dish, top with other ingredients except olive oil
2 Cover and refrigerate for 8 hours
3.Remove fish from marinade and blot dry
4.Strain and reserve liquid, onions, apples. Discard garlic and sage
5.Heat oil in large skillet, season salmon with salt and pepper and cook filets a few at a time, 3-4 minutes per side
6.Keep salmon warm in a low oven or on a tented platter
7.Saute apples and onions in the same skillet, 2-3 minutes per side; add 1 c of the reserved marinade and bring to a boil, season with salt and pepper
8 Garnish with fresh sage and sliced fresh apple
Ingredients
Butter Chicken
1.5 c butter, divided into 3 1/2
c portions
1 lb boneless skinless chicken
thighs
1 yellow onion medium diced
1/2 T fresh garlic, diced
1/2 T fresh ginger, diced
Instructions
1/2 T garam masala
1/8 t chili powder
1/8 t cumin
1/4 t cayenne pepper
1 c heavy cream
3/4 c tomato sauce
salt & pepper
1 Brown chicken in first 1/2 c butter in a large skillet over med-high heat Set aside
2.Saute onion in second 1/2 c butter for 3 minutes
3.Stir in garlic, ginger, garam masala, chili powder, cumin, cayenne. Cook for 1 min
4.Add tomato sauce. Bring to a simmer, let cook for 5 minutes.
5.Add cream and browned chicken, with juices, let simmer for 10-15 minutes, over low heat.
6.Stir in last 1/2 c butter, salt & pepper to taste.
Garnish with lime, cilantro and serve with naan and rice
favorite recipes: main course
Coconut & Black Bean Curry
Ingredients
1 T olive oil
1 c onion, diced
1/2 c red pepper, diced
1/2 c yellow pepper, diced
2 garlic cloves, minced
2 15 oz cans black beans, drained & rinsed
Instructions
2 T lime juice
1 14 oz can coconut milk
2 c chicken or vegetable stock
1 T garam masala
salt & pepper
pinch of cayenne
4 c fresh spinach, chopped 1/4 c fresh cilantro, chopped
1.Saute onions and peppers in oil, add garlic and cook 2 more minutes
2.Transfer to pot, add beans and lime juice, lightly mash 1/4 of the beans with a fork or masher
3 Stir in coconut milk, stock, spices, salt & pepper, cayenne and bring to a boil, reduce heat and simmer
4 Right before serving, stir in spinach and let wilt for 1-2 minutes
Serve over rice or other grain; top with cilantro
Corn & Oyster Stew
Ingredients
1.5 c white corn, fresh or frozen
1 stock celery, with leaves, large dice
1 yellow onion, large diced
1 bay leaf
6 T butter, divided
2 pints of oysters, with juice
Instructions
3 c half and half
2 T fresh parsley, chopped
salt & pepper
Note: serve with oyster crackers & tabasco
1 Saute celery, onion and corn in 3 T of butter in sauce pan
2.Add half and half, bay leaf, salt & pepper and simmer for 30 minutes
3.Strain, set aside veggies and discard bay leaf
4.Puree cooked veggies in blender, add some of reserved liquid if necessary
5.Stir pureed veggie mixture into reserved liquid. Heat on medium low.
6.Right before serving heat remaining 3 T of butter in skillet, add oysters, and cook just until the edges cool.
Garnish with parsley
favorite recipes: main course
Salmon Cakes with Cucumber Radish Sauce
Ingredients:
1 lb salmon filet, cooked & flaked
2 6" pita rounds, torn into small pieces
1/4 c lite mayonnaise
1 large egg, lightly beaten
1 t old bay seasoning
2 T chopped chives, divided
1 5 t grated lemon zest, divided
2 T olive oil
salt & pepper
Instructions
Sauce Ingredients:
3/4 c plain yogurt
1 t fresh lemon juice
1/4 c peeled, seeded, finely diced cucumber
1/4 c finely diced radish
1.Mix salmon, pita, mayo, egg, old bay, 1 T chives, 1 t zest, salt & pepper
2.Form into 8 3" diameter cakes
3.Heat oil in heavy, nonstick skillet over high heat
4 Cook cakes until golden, 3 minutes on each side
5 Mix yogurt, lemon juice, cucumber, radish, 1 T chives, 1/2 t zest, salt & pepper
6 Serve cakes with sauce; pair with greens or cooked asparagus
favorite recipes: ooey gooey & sides
Tomato Basil Crustless Quiche “Souffle”
Ingredients
1 large sweet onion, sliced
1 T olive oil, plus extra
1 T butter
10-12 roma tomatoes
pinch of brown sugar
2 c cream, half and half, milk or some combination
6 eggs at room temperature
Instructions
1/4 t cayenne pepper
2.5 c vegetable broth, divided
2 c grated cheese - combo of 2 (emmenthal, gruyere, fontina, white cheddar, gouda)
1/4 c grated parmesan
1/2 c fresh basil, chopped salt & pepper
1.Slice onion and caramelize by slowly cooking in olive oil and butter for 30-60 minutes, until golden brown
2.Slice roma tomatoes longways in thick slices, sprinkle with salt & pepper, brown sugar, drizzle with olive oil and roast 400 degree oven for 30ish minutes
3 Combine cream, cayenne and 1 t salt
4 Layer 1/2 onions, cheeses, tomatoes, basil in casserole dish, repeat
5.Pour egg & cream mixture over
6.Bake at 350 for 30-40 minutes until center cooked and “puffed”
Herbed Baked Rice with Mushrooms
Ingredients
3 T olive oil
1/2 c chopped onion
1 lb fresh chopped mushrooms
2 c long grain rice (white, brown or a mix)
1/4 c fresh chopped parsley, plus extra for garnish
3/4 melted butter
2.5 c full fat stock (chicken, beef, vegetable)
Instructions
1/4 c fresh chopped parsley, plus extra for garnish
3/4 melted butter
2.5 c full fat stock (chicken, beef, vegetable)
1 Saute onions and mushrooms in olive oil for 10 minutes
2 Add rice and saute for 2 minutes
3 Layer all the ingredients in a casserole dish in the order they are listed, stir to mix
4.Bake at 350 for an hour
5.Sprinkle. with fresh parsley
favorite recipes: ooey gooey & sides
Herb Cheese & Grits Souffle
Ingredients
1 c grits, locally milled milk, according to package directions
1/2 c butter, cut into chunks
5 8 oz container of boursin
cheese (garlic & fine herb)
1 t salt
Instructions
1/4 t cayenne pepper
2 eggs
1/2 c liquid egg whites
1/2 c milk
1 T finely chopped basil or parsley
1 Cook grits in milk according to package, remove from heat
2.Stir in butter, boursin cheese, salt and cayenne into grits
3.In a separate bowl, vigorously beat eggs, egg whites; then stir in 1/2 c milk
4.Add milk and egg mixture into grits, blend
5.Pour into greased souffle dish or baking dish
6.Bake at 350 for 35-45 minutes until just set
7.Garnish with chopped fresh herbs
Ingredients
Warm Sesame Ginger Eggplant
1 T vegetable oil
1 T sesame oil
1 large eggplant (about 1.5 lb), peeled, 3/4" strips
1 c onion, medium diced
2 t fresh garlic, minced
2 t fresh ginger, minced
Instructions
1.Preheat oven to 375
2 t Asian garlic chili sauce
2 T fresh lime juice salt and pepper green onion and fresh cilantro as garnishes
2.Combine vegetable oil and sesame oil; toss 4 t with cut eggplant and onion; roast on a baking sheet
3.Saute garlic and ginger with the remaining 2 t of oils; add chili sauce, lime juice and roasted vegetables, season with salt and pepper
4 Serve hot with green onion and fresh cilantro garnish
favorite recipes: ooey gooey & sides
Baked Mashed Potatoes & Yams with Parmesan, Rosemary & Garlic
Ingredients
6 cloves garlic, unpeeled
4 T olive oil, divided
1/2 lb russet potatoes, peeled and 2" diced
1/2 lb yams, peeled and 2" diced
1/2 c+ milk
Instructions
2 T butter
1 t+ minced rosemary (or 1/4 t dried)
3/4 c freshly grated parmesan
1 c sour cream
salt and pepper
1.Roast garlic cloves in ramekin with 3 T olive oil, 25 min in 350 oven
2 Cool and peel garlic; reserve garlic and garlic oil
3 Boil all potatoes in a large pot of salted water, 25 min Drain and return to pot
4 Add milk, butter, rosemary, garlic, reserved garlic oil to potatoes; mash until smooth and fluffy
5.Mix in 1/2 c parmesan, sour cream, salt and pepper
6.Spoon into oiled casserole dish, sprinkle with remaining 1/4 c parmesan and drizzle with 1 T olive oil
7.Bake uncovered until golden, 45 minutes at 350
Note: can be made ahead and refrigerated; remove an hour before cooking
favorite recipes: desserts
Mock Chocolate Truffles
Ingredients
Cookies:
8 oz oreos
2 T rum
1 1/4 c confectioners sugar, sifted
1/2 c orange juice
6 oz chocolate chips, melted
1 c pecans, finely chopped
Instructions
1. Crush cookies into fine crumbles
Glaze:
1 c confectioners sugar
2 T rum (more or less)
2. Blend sugar, liquids and melted chocolate
3. Stir in cookie crumbs, pecans
4 Chill dough until stiff, about 1 hour
5 Form into 1" balls, chill
6 Dip into glaze and sprinkle with confectioners sugar
Ingredients
Virginia Apple Cake
1 5 c vegetable oil
2 c sugar
4 c eggs
2.5 c flour
2 t baking powder
Instructions
1 t cinnamon
1 t salt
3 c fresh apples, chopped
1 c pecans (optional)
1 t vanilla
1.Blend oil and sugar, add eggs one at a time, beating well
2 Sift dry ingredients together, add to egg mixture
3 Stir in apples, pecans and vanilla
4 Pour into greased 10" loaf pan
5 Bake at 350 for an hour
Tip: top with caramel sauce
favorite recipes: desserts
Ginger Cookies
Ingredients
2 c flour
1 T ginger
2 t baking soda
1 t cinnamon
1 t ground cloves
1/2 t salt
3/4 c shortening
Instructions
1 c sugar
1 egg
1/4 c dark molasses
extra sugar for prepping
1.Stir first six ingredients together three times, return to sifter
2.Beat shortening until creamy. Gradually add cup of sugar, continuing to beat Beat egg in molasses
3 Sift 1/4 c flour mixture over molasses mixture; stir & repeat until all flour mixture is incorporated
4 Shape dough into marble sized balls Roll balls into extra sugar
5 Bake for 12 minutes at 350 until rounded and crackly