Brunch for TEN!?

My lovely friend Jen emailed me the following question today:

If Ginnie was serving brunch for 10 this Sunday, what would she make? :)

And being me, I over-replied. But I realized this might be a heck of a useful post!

For TEN!? What have you gotten yourself roped into?

1) Meat: I’d do ham steak/s instead of bacon or sausage because it’s easier to cook (just sear in pan & voilà) and doesn’t make the house stink like meat for vegetarians. Make ’em look fancy by doing grill marks if you have the requisite apparatus and time and sanity. I don’t like putting much of any kind of sauce or glaze on ham, but something orangey would be nice if you felt like dressing them up. Another plus is that since ham is pre-cooked/cured, you’re not likely to accidentally undercook meat or give anybody a food-borne illness.

2) Sweet: I’d make the Blueberry Pecan French toast recipe from Epicurious since you can prep most of it the night before. Throw in a bit of cinnamon too and use real vanilla bean if you can. Also make sure you use full fat milk or even half and half — nobody eats French toast to be healthy & it’ll taste better. :) I like making it with strawberries instead of blueberries too, but definitely shell out for fresh fruit, not frozen. You could probably sauté apple or banana if berries are too scarce. Use Grade B maple syrup for maple-ier flavor — Trader Joe’s has good prices. You could whip up some cream for a festive addition to this.

3) Egg: Then you can do a big easy vegetable omelet (arugula & fancy mushrooms like oyster or chanterelle?) or scramble, and fancy it up with drizzlings of truffle oil — but keep that part optional on the side if you have kids or other picky eaters to feed. Maybe truffle half of it and stick a little shroom on top to distinguish the truffled half. Go very easy w/ that stuff!

4) Drink: Do a big pitcher of mimosa on ice; more people like those than Bloody Marys or other AM cocktails, and people can always wander into your kitchen to tweak the ratio. (Maybe leave out some decent brandy on the counter if they feel like spiking their version.) Cristalino cava is usually $7-9 per bottle and works great; the normal kind is best but Extra Brut works too. Don’t get the pink. Fresh squeeze the oranges and have extra pre-squeezed from the night before so the fun keeps flowing. I like to use blood oranges if available for a fun look — but don’t fret over orange selection because the reddish peel coloration rarely corresponds to the color of the flesh. Just grab & go and know that any oranges will be delish. :) If you have an opaque pitcher use that instead of clear, because the pulp residue makes clear pitchers look unnecessarily dirty/icky after just one pour.

GOOD LUCK!!! Oh, and this may also be of service.

Spaghetti (squash) and meatballs

Ah, the challenges of attempting to eat South Beach/heart healthy/low refined starch, and still eat inexpensively. It’s damn tough! This one’s been lingering in my draft pile, but it was so yummy I didn’t want to let it slide.

Back when Grant wanted spaghetti and meatballs RIGHT AFTER a bunch of starch-overloaded Stroganoff, I countered with spaghetti squash and meatballs. He consented. I cooked. I had never made this dish before, or even heard of spaghetti squash before my friend Jen introduced me to it a couple years ago. I was so thrilled to learn of a less starchy spaghetti alternative!

I used About.com‘s guide for cooking the actual squash, because Martha’s said to cut it open raw and I thought that might be too rough on my tennis-elbow-crippled arms. And I used roughly Martha’s turkey meatball recipe, but I kinda fudged it as I’m wont to do. My meatballs were better anyway, and beefier. (I don’t know why, but I just really really hate ground turkey. I think it’s sort of like carob — it feels like someone is just trying to trick me.)

Always better with some Italian flat-leaf parsley mixed in. And prettier, too.My sauce was just a jar of Newman’s Tomato Basil to which I added a bunch of herbs and veggies, as I usually do. It’s nice that there’s a cheap, easy to find, no sugar added natural sauce out there — makes me feel less bad about using a prepared sauce. This wound up being a pretty tasty dish, all things considered, though the meatballs make it much more labor-intensive than just a straight up meat sauce. It all depends on how much time you have to spare. Either way, yum!

And for those of you who, like me, are horrified at the idea of pasta plus more starches, this is a great way to feel less guilty about making the perfectly accompanying garlic bread.

Back to food (and food blogging) with BEEF

Well, as you may or may not have gleaned from various Tweets and status updates or from real-life knowledge, the hubby and I had a busy first quarter. We went to Rio de Janeiro in late February, where hubby served as the wedding officiant for two great pals. Then we came back, almost immediately closed on our new house, and then almost immediately moved and have spent almost every waking second on home improvement or spending loads of money on theoretical home improvement. Oh, yeah, and both of our day job companies are gearing up for major releases. Busy!

But oh, so worth it. Don’t worry, some Brazil-specific posts are coming soon, about all the deliciousness therein. But for now, let’s focus on COOKING in a KITCHEN that I OWN. Not only did I make some interesting appliance discoveries, but I just care so much more about the place since it’s mine! We’ve tinkered with a few meals or dishes here and there, but this is the first fully cooked at home DISH that I did in my new cuisine, upon Grant’s request: Beef Stroganoff.

I used the Epicurious recpie with some substitutions and quantity wild guesses, and it turned out lovely (though I prefer a higher meat-and-sauce-to-pasta ratio so I might use half the noodles next time, or double the rest). Grant wanted to make it with ground beef instead of steak like the recipe calls for, so we compromised on inexpensive but still not ground up stew meat. (The idea of it with ground meat totally grosses me out, but maybe that’s just me?)

I also played around with the new oven last night and figured out that it runs, if anything, slightly hot. Good to know for muffins, cakes and cookies! Mmmmm, cookies. My banana sour cream cinnamon muffins turned out lovely and moist and yummy, but they had been cooked for almost exactly the minimum that the recipe specified and were still a bit browner on the bottom than I like. Learning new appliances is never easy (our microwave LOVES to splatter/assplode) but it sure is fun! I’ll have to post a video of Grant reacting to our oven vent, which is built into the top of our microwave, opening and closing at the push of a button, with the microwave text narrating the whole while. Crazy technology.

Shroom Envy

The other day, Smitten Kitchen posted a delish post on steakhouse-style garlic butter roasted mushrooms, and my mouth had been watering ever since. We tried to make reservations at The Met for New Year’s Eve and were told they were fully booked, so I decided to cook us a steakhouse-style meal at home, complete with said shrooms. However, circumstances happened to deliver me to Uwajimaya instead of a typical grocery, so I wound up grabbing Japanese brown beech mushrooms in addition to the normal crimini. (I also picked up a $5 black truffle, but that’s a whole other post!)

So I threw this together loosely based on sk’s recipe, though I failed to stir, threw in too much lemon juice, and probably overdid it on the beurre. That’s OK, though — we wound up forgetting to make bread (!) for the NYE dinner, so we saved the mushroom drippings and soaked them up with our bread the next day. Huzzah!