Sunday appetizers - Fall 2010

Art Access luncheon

Art Access
Board of Directors Annual Retreat
August 21, 2010


Chilled watermelon gazpacho

Mixed greens, with pear, walnuts, and feta

Salmon cakes, cilantro crema

Penne with 5 cheeses

Duo of cookies:
chocolate chip & lemon pine nut zucchini

Tom Bear Dinner

A great idea for a fun and entertaining dinner party is a cooking class where the guests learn to prepare all aspects of an elegant dinner. Our client Liz really wanted to do a special birthday dinner for her boyfriend Tom and asked us to host a cooking lesson in her home. We quickly came up with a game plan:

1. It would be a surprise, so everything would need to be in place before Tom arrived.
2. 6 people total would participate.
3. The meal would be comprised of some of Tom's favorites with some seasonal ingredients.
4. We would give the client a shopping list the week of the dinner, so the client herself could do the grocery shopping. Foodmode would provide small volume/specialized items like olive oil, herbs, salt and pepper, etc. and would provide complimentary appetizers so people had something to munch on while cooking.

We came up with the following menu:

Spinach salad with apples, gorgonzola, and candied pecans in an apricot vinaigrette
Bacon wrapped asparagus
Halibut poached in a basil and tarragon beurre blanc
Grilled flank steak with a cilantro chimichurri
Creamy polenta with parmesan, marscapone, balsamic reduction
Chocolate sabayon over fresh strawberries

All the guests arrived a good hour before Tom got there. We quickly set up 6 stations for people to work and I laid out all of the materials we needed for the dinner. We see Tom's car pull up and we assumed our hiding places. The door opens and - SURPRISE!! Well - he said he kind of knew something was going on but at least he had no idea about the cooking class that was about to take place. So we quickly poured some wine and I put out an array of appetizers to munch on. I briefly went through the menu, handed out step-by-step original recipes, and put a timeline on the wall. I had timed everything so that if the guests broke up into 3 groups of two taking 2 dishes per group, we would be able to more or less have everything ready to eat at the same time. If cooking started at 6, I scheduled dinner to start at 7:30pm. People were skeptical, but folded up their sleeves, put their aprons on, and dug in.

People got really into it and were working with near professional precision...it was really fun watching everyone get into it so much. People seemed to be having a good time and that made me happy. I kept people on task, making sure they kept moving, but lots of eating, drinking, story telling, and laughing was involved. It truly was a dynamic party...really lots of fun. And guess what? Everything was coordinated such that it all came out hot and on time...at about 7:45pm. Not too shabby.

There were many favorites of the night, but the fish and the steak were sure favorites. And chocolate and strawberries is a perfect way to end any evening. I printed out and framed the dinner menu and asked everyone to sign it. We gave it to Tom as a keepsake for his birthday dinner. I cleaned up a little while dessert was being eaten and snuck out. As I was leaving, I could see that people were happy and they loved the food; I think they learned something about cooking too while having fun. The best part was that they were able to eat their own creations. In my book the party was a huge success. Happy Birthday Tom!

MS150 fundraiser

We were asked to provide light appetizers for a fundraising cocktail party for 30 people last Saturday in the home of our client Adam. Adam was the team captain for a group riding in the MS150 - a 150 mile road bike ride through Logan, Utah. The MS150 is a charity event where the riders raise money and awareness for multiple sclerosis. Multiple sclerosis (also known as MS) is a central nervous disease which impacts many people in the US. A cause as worthy as this one deserved a worthy menu. Adam wanted a handful of small plate/appetizer type food and we were definitely eager to please. Because appetizers at a cocktail party aren't traditionally meant to provide a formal dinner, you want to give guests a number of options while making sure they feel like they've eaten enough. One catering trick when doing an appetizer party is to satisfy a person's dinner urge with a number of vegetarian items but also to be sure to provide a little protein as well. In this menu of small plates, salmon cakes and deli meats in an antipasto platter filled this task. When doing multiple appetizers like this, I always try to blend flavors so that there is a mild theme among the dishes. In building the menu I was inspired by Mediterranean ingredients; in the end I thought we came up with a nice mix of small plates. Appetizers at a cocktail party scream finger food to me, so most of the dishes we served consisted of something you could pick up and eat while standing. The menu:

Bruschetta with ricotta, caramelized onions, and balsamic reduction
Skewered caprese: cherry tomato, basil pesto, and fresh mozarella
Orzo salad with roasted red peppers, asparagus, and feta in a lemon vinaigrette
Antipasto platter (salami, sun-dried tomato roasted turkey breast, olives, 4 cheeses, and crackers)
Salmon cakes with cilantro cream

Adam set his home up with a big buffet table. On one end of the buffet line he set up a computer terminal where people could make donations online as well as a tip jar on the other end where people could drop off cash donations. The party was a smash, helping Adam meet his fundraising goal. There were also many great comments about the food which helped to make the party a big success. In an effort to make our own small contribution to supporting research and awareness for MS, we decided to sponsor Adam's team this year for his bike ride. Foodmode will be proudly displayed on the left sleeve of the team TryAngles' bike jersey this year. We're looking forward to a successful and fun ride for everyone doing the MS150 this year.

U graduation party

I have a fond memory of graduation. I've always enjoyed the pageantry associated with the occasion as well as the significance of the accomplishment itself. As someone who was in school for a really long time, I've gone through many a graduation for myself as well as for others - and it's a time of year that I really appreciate. It's a great time to get people together to celebrate over some good food. My family always had huge graduation parties whether it be for grade school, high school, or college - so I was excited when Foodmode was asked to cater a graduation party for a few friends who were all graduating from the University of Utah. The graduates had become great friends throughout their years at the U and wanted to co-host a party for all of their friends and family. The gathering was informal; in addition to the food we provided, the family and some friends of the graduates also brought in some home-made treats as well. It was a true communal event - giving the party a warm, family feel. This is also a great option for people who think they can't afford a fully catered event. Have key parts of your event catered but supplement the party with some of your own food.

Of the dishes we provided, two treats got particular notice. I asked my friend Annalise if she could bake up a batch of custom made sugar cookies, decorated with a characteristic "U" symbol (for the University of Utah). I met Annalise in culinary school. She was a baking and pastry major (I was a culinary arts major - savory food focus) and she ran her own baking blog site completelydelicious.com. I had been thinking about bringing Annalise on at Foodmode as our dessert specialist, so I thought this would be a good segue into our group for her. One of the graduates was also going to provide cupcakes as dessert so I thought these "U" cookies would add a personalized touch to the occasion as an additional treat. People absolutely went crazy for these cookies. They thought the "U" was very cute and when I told them that Annalise drew and frosted each and every "U" free-hand, they were even more impressed. We've asked Annalise to join Foodmode as our Pastry Chef and she's provided us with a new special dessert menu that we've added to our normal list of offerings. Be sure to check it out!

The other treat that generated a lot of buzz was the sweet and spicy cocktail nuts we put out with the beverages. People were amazed at their flavor and everyone asked how we made them. It's a simple mix of ingredients actually, so I don't mind sharing. Roasting and seasoning your own nuts is something that no one ever thinks of doing but is actually really easy and can be done ahead of time. It also allows you to change the flavor profile of an ordinary nut into something with a little more pizazz for that special occasion.


Sweet and spicy cocktail nuts

3 cups of raw mixed nuts
1 cup brown sugar
1 stick of butter
3 sprigs of rosemary, chopped
1 tablespoon cayenne pepper
1 tablespoon kosher salt

1. Preheat oven to 350 degrees.
2. Spread nuts onto baking sheet in a single layer.
3. When oven reaches temperature, bake nuts about 20-30 minutes or until nuts become aromatic. Be careful that some of the nuts do not burn.
4. While the nuts are roasting, melt butter over heat. Mix in the rest of the ingredients and dissolve in hot butter.
5. Add nuts (right out of the oven) into the melted butter mixture and mix to coat.
6. Place nuts back onto baking sheet and bake 15 mintues longer.
7. Take nuts out and allow to cool at room temperature.
8. Stir nuts up to break apart, serve.

Dinner party 911?

I got a call last Friday from a client asking if we could do a last minute dinner party for 25 people for Saturday night. The client had been asked to "help" give a surprise birthday party for her sister-in-law. After a few conversations with her brother, the client realized that her brother had dropped the ball on the entire party and really wanted his sister to just plan the entire surprise party herself - food, decorations, and all. Hence the last minute call for a catered dinner for the next night. They weren't looking for anything too fancy, just a lasagna dinner family style - so I was really happy to oblige. The funny part of the story is that while the client was talking to me, her friend who was in the car and had heard our entire conversation, also asked if we could a similar dinner party for her for 10 people the following Sunday night (for her husband's birthday). I laughed a little. We should be so lucky to get all our business this way. Lasagna feeds a lot of people; it's a pretty easy crowd pleaser. I'd definitely enjoy a nice catered lasagna dinner party if someone invited me over for it.

My dad, who was a cook in the Navy, often made our family American comfort foods that he prepared for the crew of the ships he was on. He had a big box of recipes that were Navy standard issue and as a kid I loved looking through these to see how they worked. Lasagna was definitely a Navy staple and in turn was a regular staple for dinner in our home growing up. I do still get a warm feeling of nostalgia when I dive into a hot square of lasagna. Something about the crunchy topping, with the gooey cheesy interior mixed in with the savory meat and creamy ricottta - is all very comforting to me. It's all so very satisfying...and it brings back a wonderful taste memory. In homage of my dad's lasagna, I've developed what I think is the perfect lasagna recipe over the years. It is very different than my father's lasagna but I think is equally as good. Most notably my dad uses cottage cheese and I use ricotta. But both are good options. For catering purposes we scale up for whatever number we need. Though it won't be enough to feed a big Navy crew on an aircraft carrier, this recipe should feed about 10-12 people easily...with second helpings.

1 lb. dried lasagna noodles
1 large onion, chopped
3-4 cloves of garlic, minced
3-4 T fresh basil, chopped
2-3 T fresh oregano, chopped
2-3 T fresh thyme, chopped
1.5 lbs. ground beef
1 lb. ground Italian sausage
1 6oz. can tomato paste
2 C diced tomato (canned is fine)
2 15oz. containers of ricotta cheese
1 lb. shredded mozarella cheese
1 C grated Parmesan cheese
2 eggs, slightly beaten
4-6 C tomato sauce (canned is fine)
Additional grated Parmesan for topping off
Salt and pepper to taste
Olive oil

*pre-heat oven to 350 degrees

Stage I: The noodles
1. Cook the lasagna noodles in boiling, salted water about 10 minutes. You don't want to cook the noodles all the way through, just partly so that they are barely tender (they will finish cooking to a perfect texture in the oven).
2. Drain noodles and coat with olive oil to keep them from sticking to each other. Set aside until final assembly.

Stage II: The meat
1. Preheat a skillet on the stove. Coat the hot skillet with olive oil and saute the onions, garlic, and half of all the herbs - about 5 minutes until the onions become translucent.
2. Add beef and sausage and continue to cook until no longer pink; add in diced tomato.
3. Drain meat of its fat (discard) and stir in tomato paste. Set aside until final assembly.

Stage III: The cheese filling
1. Combine ricotta cheese, the other half of the chopped herbs, and the beaten eggs in a mixing bowl.
2. Add 1/2 C Parmesan and season with salt and pepper. Set aside until final assembly.

Stage IV: The final assembly
1. Coat the bottom of a lasagna dish (13x9 or something similarly sized) with 1/4 cup or so of tomato sauce.
2. Arrange 4-5 noodles lengthwise overlapping on top of the sauce.
3. Spread half of the meat mixture over the pasta.
4. Spread half of the ricotta mixture over the meat, spreading it out almost like frosting on a cake.
5. Sprinkle half of shredded mozarella cheese on top of the ricotta.
6. Top with another 1/4 cup or so of tomato sauce.
7. Repeat steps 2-5.
8. Top the last layer with noodles, sauce, and shredded mozarella and a handful of grated parmesan.
9. Bake for 1 hour.
10. Let lasagna rest for 10 minutes. Serve and be happy.

Our food...

Skirt steak with spicy slaw












Salmon cakes












A small dinner party we catered. Some of the appetizers we did that night...

Gluten free, no mammals 5-course dinner

One of the best ways to get your name out there is to do a charity event. So since we're new on the catering scene in SLC, we decided to offer a fully catered 5-course dinner for 8 people at the First Unitarian Church's annual fundraiser as a part of their silent auction. One thing to keep in mind about catering is that you always have to accommodate the customer which sometimes can present certain challenges. Maybe it's a theme party or the need for a particular type of venue or flatware. Also common today is the challenge of cooking for diverse dietary restrictions.

When the winner of our dinner contacted me, she quickly mentioned that she wasn't eating gluten (no wheat products, no flour!) and the people she wanted to invite also didn't eat any red meat (thankfully fish was okay). So I found myself designing a 5-course gluten free, no mammals menu. I once worked at an upscale senior residence where one of our clients had celiac disease, so I had a few gluten-free tricks up my sleeve. I came up with this menu:

1st: zucchini and yellow squash crudo
2nd: carrot and ginger soup
3rd: grilled ratatouille with arugula salad
4th: pan-seared Utah trout with rainbow potato gratin
5th: flourless chocolate idiot cake and vanilla rice pudding brulee

The crudo, which is a raw preparation, is always a nice way to start a meal. I shave off thin slices of zucchini and yellow squash lengthwise and marinate in a lemon-dill vinaigrette. It makes a lovely presentation too, as I take the individual shavings and roll them up. The carrot-ginger soup is also a staple of mine, very simple yet really elegant. And I thought grilling the vegetables for the ratatouille would add a nice dimension of smokiness; the lightly dressed arugula would also give some bite to this traditionally stewed dish.

I quickly decided that fish would be our protein of choice given the restriction on red meat. So I let what looked best to me at the market guide what would be on the menu that night. At my local fish monger, I immediately saw beautiful trout caught right here in Utah and quickly snatched up all I could. I wanted some texture to the cooked trout, but had to avoid the use of regular flour since my clients were gluten-free...so I dredged the fish in a blend of rice flour and cornstarch (both are great gluten-free options) before searing it off. This created a nice crisp exterior to the juicy and tender fish.

We finished the evening with two desserts: a flourless chocolate cake (David Lebovitz's chocolate idiot cake) and a rice pudding brulee. Both were a hit and rounded out the evening nicely. Chocolate is always a safe bet with dessert, but I find that an alternative to chocolate is also well appreciated. I mentioned that I worked as a cook in a home where one of our resident's was gluten-intolerant. While I worked there, the clients loved my rice pudding, a great universal dessert since it doesn't contain any flour. So when I heard it had to be a gluten-free menu, my mind immediately went to rice pudding for dessert. For a little twist, we bruleed the rice pudding to make it extra special - audience participation is always a great way to win a crowd over anyway. The hard, caramelized sugar created a crisp crust giving the soft rice some texture.

In the end, the clients' enjoyed their special night. I had a good time meeting everyone and providing this service to them. And luckily...no one burned the place down.
















Quick rice pudding brulee

1.5 C water
3/4 C white rice
salt
3 C whole milk
1 C heavy cream
0.5 C sugar
1 vanilla bean, split with seeds scraped out
cinnamon

1. Add rice and water to a sauce pot and bring to a boil.
2. Reduce heat to low and cook until all of the water is absorbed by the rice (about 10 minutes or so).
3. Add in whole milk, heavy cream, sugar, the whole vanilla bean, and the scraped out seeds. Mix well.
4. Cook over medium heat for about 30-40 minutes. Be careful that the heat isn't so high that the cream boils over.
5. Sprinkle in cinnamon to taste and mix well.
6. Layer a ladle full of rice pudding into a shallow ramekin. Smooth over top with a butter knife.
7. Pour a generous tablespoon of sugar on the surface of the rice pudding.
8. Using a blowtorch, apply close heat to the sugar to create a hard sugar surface.
9. Serve immediately.

Mom's salmon for 40?

My mom has this salmon recipe that we've eaten in our family for the past 10 years or so. It's a really easy recipe that is perfect for a weeknight quick dinner. When I cater events, I often go to menu items that I'm very familiar with so that I know I can produce predictable results on a limited timeframe. When I heard we were going to cater a group of 40 for an office function...and that they wanted salmon - I knew exactly what I would do.

I had just left my line cook job at a major hotel. Although I worked on the hot line for the restaurant and bar, I was also frequently recruited to help out with banquet catering. Catering is a lot different than cooking on the line but there are some elements common to both. Organization, mise en place, and timing are essential to successful catering as well as successful restaurant cooking. Cooking on the line is all about cranking out individual dishes as you get inundated with several orders all at once. In this case timing yourself such that an entire table's order comes out at the same time and making sure every piece on each plate is perfect is crucial. Catered events vary, but the client for this intimate office party wanted buffet. Luckily I had designed my catering menu around buffet friendly food.

On any given menu, cooks generally rely on what they know they can do well in order to pull off a successful meal. This is also great advice for the home cook who throws an ambitious dinner party. Do what you know you can do well. In most cases that means cooking something you're very comfortable with - something that will give you expected results and if something should happen to go wrong...you're cooking something you have enough experience with to be able to fix in some way. Hence my choice of doing my mom's salmon for this event. I decided to modify the salmon bumping up some elements for added texture, adding some of my own style into the dish. In addition to the salmon, we also did a prime rib with jus, classic mashed potatoes as a starch, and mixed roasted veggies. With a few appetizers and chocolate mousse and French fruit tarts for dessert, this was one office party that was enjoyed by all. Someone came up to me at the end of the evening and told me that the salmon was simply amazing. I replied that it was a take on my mom's recipe and she simply smiled and said, "No kidding". No kidding indeed.


Panko crusted roast salmon
*adapted from mom's recipe

4 salmon pieces (4-6oz each)
6 T garlic aioli (store bought mayonaisse works fine)
1.5 C Panko bread crumbs
1 package onion soup mix
2 T butter

1. Preheat oven to 375 degrees.
2. Heat pan over medium high heat. When pan is hot, add butter until melted and drop in panko bread crumbs.
3. Saute until the bread crumbs become golden brown. Remove from heat and cool.
4. Take salmon pieces and dry well with paper towel. Slather a generous amount (about 1.5 T per piece) of aioli over the top of the salmon, frosting it over almost like a cake.
5. Take the cooled, toasted, panko bread crumbs and mix in with the package of onion soup mix.
6. Take the bread crumb mix and pack onto each salmon piece as a thin coat.
7. Place in 375 degree oven until salmon is about medium, just cooked through...about 10-15 minutes depending on its thickness. Serve immediately.

Note: you might be tempted to overcook your fish for safety reasons, but don't do it. As fish cooks, its inherent oils develop. Your final product may gain an undesirable "fishy" taste because the oils have over developed during an extended cooking time.