June Family Dinner: Fiesta de MexiJune

I love a good theme party which is why June's family dinner was Fiesta de MexiJune. (name courtesy of my analyst at work).

I didn't make my friends wear ponchos or mustaches (although I should have) but focused the theme on the food we ate.

April Family Dinner

Family dinner is easily my favorite night of the month... it even tops Dessert for Dinner! This month especially may have been my favorite yet because of the delicious (and EASY) food and the amazing group that joined.

March Family Dinner

Another month of family dinner, another month that I didn't practice the recipe prior to making it for guests. My mother would so disapprove. But one thing she did instill in me is: you won't learn to be a good host until you start hosting.

This month I made an Indian dish of chicken biryani and served it with naan, zucchini and Whitehaven sauvignon blanc. The flavor was good but a little over cooked. Although the main course may have been a bit dry no one walked away with salmonella so we are calling this month a win. Thankfully, Elyse saved the night with crumble berry bars and ice cream.

I have no pictures of the food as you can see. Normally, I would be so disappointed by this miss but it was only because I forgot. Company and conversation were so enjoyable that time flew by before it even came on my radar.

Until next month....

January Community Dinner - Slippers Required

For January's Community Dinner I wanted to try something a little different and have a Saturday brunch instead. Inspired by Pinterest recipes, I made scones with jam from Mary's wedding in Bear Flagg Farms, baked eggs with a hashbrown crust, slow-cooked oatmeal, yogurt parfaits, Coava coffee, mimosas, and store bought donuts. Only one cheat from the whole menu!

I foolishly did not test a single recipe prior to serving, breaking a cardinal rule for having guests over for dinner, but I didn't have the time to try! Luckily, each piece turned out delicious and was made even better by the friends that joined.

We were especially treated this month as my mom made a surprise visit by rerouting a business trip flight to Seattle.

I have started planning and brainstorming February's Community Dinner and I am torn between a soup or pasta centered meal. I want to get a few comfort dinner's in while the winter vegetables are still in prime season. If you have better ideas, please share!

Until next dinner...

Community Table

When I moved a few months ago, I had the opportunity to get a new kitchen table. I had an old table sitting in storage in Portland but in my new place I had space for a farm type community table.

I have always dreamed of having a table that I could bring my dearest friends together to enjoy each other's company over dinner and drinks. And not too long ago, I finally made it happen.

I am not an avid fan of cooking. I do enjoy it occasionally but it mostly stresses me out, specifically if I am cooking for others. It makes me feel extremely self conscious.

I invited my inner circle over for a simple meal of pesto/garlic chicken, sweet potatoes, and salad. Everything was made by scratch and cooked with love... and it turned out better than I could have imagined. (Special thanks to my sous chef and roommate)

The real test was my brother in law, a passionately talented cook, who later asked my sister... "That chicken was really good! Where do you think Danielle bought it from?" I'll take that success.

I love the promise of my community table and the hope of many more dinners yet to come. It is my goal to start doing it not as one off get togethers but reoccurring events. Perhaps with 2013, I will start with just once a month and increase from there.

And with that... a cheers and hope that you may one day join.

Practice Makes Perfect

Once every 6 weeks, I get together with some of my favorite women in Seattle for a book club.

Granted we have only met once, the second time coming up next week, but it could very well become one of my favorite reoccurring events.

For our first book club meeting, I was hosting at my place and our food and drinks were meant to have a spanish flare based off of our current read A Time In Between. I was a bit nervous (read: very nervous) to be cooking for 10 people, so I did a practice run the weekend before with my neighbors and flatmates as taste tasters.

Two things you should know:

• Every cooking session includes wine and oldies music
• I am starting this new "thing" of following the recipes... it is surprisingly effective

The taste test proved to successful (see below for recipe) and the dish was recreated a few days later for book club.



For book club, the other girls also brought their "A" game with tapas, plantains, churros, and tons of wine. We ate like Kings... and unfortunately, I made far too much paella which meant I ate like a king for a week.

Martha Stewart Paella (with bell peppers added)


Ingredients

• 2 tablespoons olive oil
• 3/4 pound medium shrimp, peeled and deveined
• 1 (12 ounces) chicken sausage, sliced in 1/2-inch rounds
• 1 medium onion, finely chopped
• 1 yellow bell pepper
• 2 cloves garlic, minced
• 1 1/2 cups long-grain rice
• 1/4 teaspoon paprika
• 1/4 teaspoon ground turmeric
• 1 can (14.5 ounces) diced tomatoes
• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• Coarse salt and ground pepper
• 1 cup frozen green peas, thawed

Directions

• In a heavy 12-inch saute pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate.
• Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion, and cook, stirring frequently, until translucent, 3 to 4 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent, 1 to 2 minutes.
• Stir in paprika, turmeric, tomatoes, and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
• Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked shrimp; serve immediately.