tag:blogger.com,1999:blog-37886248.post6305058232753718329..comments2024-03-22T00:35:19.082-07:00Comments on Casual Kitchen: The Dinner Party: 10 Tips to Make Cooking for Company Fun and EasyDanielhttp://www.blogger.com/profile/02388302796031288076noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-37886248.post-38578325556824289472012-06-29T15:21:12.045-07:002012-06-29T15:21:12.045-07:00Another tip on hosting dinner parties, especially ...Another tip on hosting dinner parties, especially if you are on a tight schedule, is to make a simple menu for the food. Cook something that you know well. Since you already know the recipe and the procedure, it will be easy for you to do the preparation and the actual cooking. Also, you will be able to avoid mistakes in cooking the dish.Neva Modzelewskihttp://brancatoscatering.com/menus/noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-67966883053613643132012-03-26T12:23:02.971-07:002012-03-26T12:23:02.971-07:00Great comment. Even if you serve relatively expens...Great comment. Even if you serve relatively expensive food, the cost is still a fraction--often a tiny fraction--of eating out. <br /><br />Thanks for sharing Chacha!<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-24844645402968475182012-03-26T09:50:33.668-07:002012-03-26T09:50:33.668-07:00This is a great guide. I only get away with break...This is a great guide. I only get away with breaking the "no new recipes" rule because my friends are so very tolerant. They have survived everything from braised lamb shanks to slow-cooker duck legs and keep coming back.<br /><br />My easiest, and possibly most successful (though certainly not the least expensive) dinner party was steaks for six. Filet mignon (I cut them myself from a tenderloin end) on the broiler, can't get much easier than that, and everyone likes it the same way (mostly raw).<br /><br />Except the ONE person who doesn't eat red meat. I fixed her a piece of poached salmon alongside ahi sashimi, and she was tres content.<br /><br />I think one couple brought starters and the other brought a veggie side, I did the entree and dessert, and that was it. As expensive as the meat was, I think the bill still came in at less than $10 per person.chacha1http://www.ombailamos.comnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-41883597784821700902008-03-28T12:38:00.000-07:002008-03-28T12:38:00.000-07:00Thanks everybody for the added insights! Lady Di,...Thanks everybody for the added insights! <BR/><BR/>Lady Di, I totally agree on the crockpots and regret the omission.<BR/><BR/>And The Sieve and Mrs W, regarding the "never try a new recipe out on company" rule: it was my mother who first taught me this concept but for a while there I was too hardheaded to listen to her. <BR/><BR/>It took a few failed "experiments" of my own, replete with plenty of cursing and last-minute scrambling (a la The Sieve's experience), to drive into my thick skull that I just don't have the psychological constitution to run risks like that. :)<BR/><BR/>Thank you all for reading!<BR/><BR/>DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-8151269511686307952008-03-27T13:41:00.000-07:002008-03-27T13:41:00.000-07:00You are so right about the schedule; I regularly u...You are so right about the schedule; I regularly use a printed-up schedule (alongside a printed-up menu) posted on the fridge, and my nearest and dearest often know to look at my list when they arrive early, to see where they can help w/o stealing my attention. It's invaluable.<BR/><BR/>So is laying out party serving dishes and trays, with little post-it note labels inside. Helpers can then easily see which bowl or platter to bring me. And because I've already taken out the dishes, washed (if needed) and accounted for all serving pieces, there's no last minute thinking that needs to be done.<BR/><BR/>I will disagree with your cardinal rule, however. I regularly try new dishes on guests, and much to their delight! However I am an experienced cook, and the dishes I "try out" are ones that I have fully considered. For example, when making an African-inspired curry stew, I can tell that 2 cups of peanut butter is too much and will scale down to 1 cup. You get the idea.<BR/><BR/>Something to snack on is essential--as is having a spouse or friend keep guests out of the kitchen before all is readied.<BR/><BR/>Great article.Amandahttps://www.blogger.com/profile/14748231341500700924noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-65609444402529640762008-03-27T11:50:00.000-07:002008-03-27T11:50:00.000-07:00CK,This is the best practical guide to throwing a ...CK,<BR/><BR/>This is the best practical guide to throwing a dinner party I have ever seen. From planning to time management to choosing meals you can prepare confidently (ie you've cooked this thing before!), every tip here raises the chances that you deliver a great meal to your friends and that you don't spend the whole evening sweating, cursing and apologizing.<BR/><BR/>A few years ago I was honored to be asked to cook the rehearsal dinner for the wedding of one of my best buddies. 25 people up at the ski house in Killington - the largest group I had ever cooked for in my life. I was filled with nervous excitement the weeks prior. The night before I was up until 4 in the morning braising the short ribs in batches and preparing the appetizers. It all came out just fine in the end, but I did violate one of the CK rules that nearly proved fatal:<BR/><BR/>rule 8 - NEVER COOK A DISH FOR THE FIRST TIME FOR COMPANY.... about 48 hours before the evet, just as we were printing the menus, it occured to me - maple bread pudding is too rich of a desert to follow short ribs; Panic. what to do. I decided to marinate strawberies in balsamic and booze and serve them w/ cream. Ok that's easy. And I could have stopped there....... But I really wanted to violate rule 9 at the same time, so i decided to offer another desert option - Chocolate creme pots - sort of like a custard/pudding. I saw Jamie Oliver do it years ago. I had no recipe. I tried it from memory. Well, an hour before dinner they had not come together at all, were still thick and runny like chocolate sauce. Panic again!!! So after some extra-aggressive employment and enforcement of Rule 5, I remembered rule 4 and turned the desert into strawberry's w/ chocolate sauce. The only people confused were those who read the menu and saw that my deserts had morphed.<BR/><BR/>And I survived to see another day and another dinner party. Wish I had this list then. Tanks<BR/><BR/>The SieveAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-72567373411472715062008-03-26T15:15:00.000-07:002008-03-26T15:15:00.000-07:00Now this is a good time for the crockpots :) Seri...Now this is a good time for the crockpots :) Seriously, when I have a lot of people over, there's usually at least one crockpot with either a soup or a dip in it - and if it's cold, a drink (cocoa/cider/mulled wine or juice)<BR/><BR/>And don't forget one of the easiest way to do large parties: DIY. Potato, Pizza, salad, taco or nacho. You provide the base and all or some of the toppers. You can even have your guests bring some of the toppers if you want or just some of the stuff to go with it (drinks, etc). This is how I first tried Hawaiian pizza.JJ (Lady Di)https://www.blogger.com/profile/07172161479246566539noreply@blogger.com