Feeds:
Posts
Comments

Posts Tagged ‘entertaining’

Ratatouille (or Tian of Vegetables, as it is also known) is the very fancy-sounding name for a very rustic Provencal dish. It is, in essence, a bunch of summer vegetables stewed together in the oven.

Ratatouille is a great dish for entertaining because it can be prepared ahead of time in vast quantities and simply slapped in the oven when your guests arrive or it can even be cooked in advance and served at room temperature. Sitting for a day actually concentrates the flavors and improves the ratatouille, and you can drink wine and hang out at your party instead of sweating in the kitchen while your friends eat all your cheese.

So go make some ratatouille, and stay tuned for a pretty clever plan for some of the leftovers, if I do say so myself, and I do. Recipe after the jump.

(more…)

Advertisements

Read Full Post »

Those ramps were just the beginning of the seasonal bounty at the farmer’s market, and every week, more produce begins to appear. While we’re still a long ways out from edible tomatoes and the peak of harvest season, there’s some terrific springtime favorites available. This week, I made a slightly fancier than average (three courses!) meal for myself and a friend that really highlights what’s at the market these days. Part one is below, and parts two and three will follow later this week.

While ramps may be springtime’s fantasy for foodie’s, asparagus is its workhorse. Served raw in salads, steamed as a side, chopped in pasta, wrapped in bacon, or shoved in a bloody mary, asparagus is omnipresent on menus these days. Around this time a year ago, the New York Times ran a piece by Mark Bittman about Mario Batali’s asparagus risotto recipe that really defied some risotto-making conventions. This weekend, with my vegetable crisper stuffed full of asparagus, I decided to revisit that recipe…

(more…)

Read Full Post »