Spring is Here!!!

I'm loving the recent weather in Maryland.  I had my first dinner party outside this past weekend.  We didn't sit down to eat till 8 so everyone got a blanket just in case they got a little chilly.  It was a great time with good friends, good food and good wine!  I tried a new Paella recipe that you make on the grill with lobster.  It had the most amazing flavor and I highly recommend you try it! Click here and scroll down to the Paella recipe.    Below in the lower left corner you can see a picture of the dish...

Wall Street Journal

For desert I made dark chocolate mousse from the Bouchon cookbook.  I've never been to Napa Valley, but when I go, I will definitely be eating at Bouchon Bistro.  I love everything I've tried in their cook book.  Years ago I even bought the lidded pot de creme molds to serve mousse.  We like mousse so much it was worth the splurge.

Bouchon

Below are pretty spring pictures...Here's to enjoying the outside!

AD

Canadian House and Home

Canadian House and Home

Canadian House and Home

House Beautiful

House Beautiful

House Beautiful

Canadian House and Home

This Old House

This Old House

Thanksgiving Tables and a Favorite Recipe

I have twenty three coming for Thanksgiving next week!   Reid and I have been hosting Thanksgiving for many years now so we pretty much have our routine down.  Reid smokes a turkey, I roast a turkey (yes, it's a bit of a contest), we make stuffings, mashed potatoes, a veggie, homemade gravy, and thankfully the rest is brought by our family.  We try new recipes but for the most part we've settled on our favorites, one of which I'm sharing at the end of the post.

Each year I also enjoy setting the table for the big dinner.  I like keeping the decorations to a minimum because I think the food should be the main attraction.  Each year I enjoy looking at pictures for inspiration but always drawn to the simpler table settings.  Below are some images I came across that I thought you would enjoy...

Better Homes and Gardens

Elle Decor

Better Homes and Gardens

Southern Living

Martha Steward

A couple cute kid's table settings....

Better Homes and Gardens

Better Homes and Gardens

I've tried various vegetable recipes but I keep going back to this one.  I tore the recipe out of a Wine Spectator magazine, November 2001 issue.  I highly recommend you cook the vegetables the day before so all you have to do is heat them up in the butter and herbs right before you sit down.  It's a beautiful dish that is yummy too!

Mixed Baby Vegetables in Herb Butter

2 cups baby white and orange carrots,  peeled (I use orange only)
2 cups haricot vert, cut on the diagonal (worth it to get the smaller green beans)
2 cups small brussels sprouts, trimmed and cut in half
2 cups baby beets, assorted colors, peeled
2 cups baby squash, quartered
1/2 to 1 stick butter
1/4 cup each of chopped parsley and chives
A few leaves of tarragon, chopped fine
Salt and pepper, to taste

In a large pot of boiling salted water blanch each of the vegetables until just cooked through, then quickly shock in ice water, to stop the cooking and preserve the color (can do this the day before...highly recommended!).  Add melted butter, season to taste with chopped herbs and a little salt and pepper.  Toss and serve immediately.  Serves 12.  One big caution...if using red beets, add them at the very end or your whole dish will turn pink!

Have a good rest of the week!

Autumn Decor

Southern Living - Art Meripol

Over the past few weeks I've been collecting pictures of wreaths, table centerpieces, and decor for the fall season.   My neighbors have been adding pretty mums, pumpkins and wreaths to their front doors and porches so I wanted to share these pictures before it's too late.  I've included my favorite beef soup recipe at the end if the post... a guaranteed crowd pleaser or for a romantic dinner for two.  Please enjoy!

Here are simple but elegant ideas for your front door and porch.

Martha Stewart

Martha Stewart

Canadian House & Home

Here are ideas for tables and mantels.  This picture is from Canadian House and Home.  I like the mix of unusual pumpkin colors with the old dictionary and dried branches.

Martha Stewart's website will tell you how to make this wreath with feathers.

White pumpkins are always elegant and mix well with any decor.  By Sunset.

A pretty arrangement for an elegant affair by Martha Stewart.

I like how Martha Stewart has placed the simple flower arrangement and candles on the framed mirror.

A mix of pears, apples and small pumpkins looks pretty on the wheat.  By Martha Stewart.

The squash and fall colored flowers pop against the brown pottery.  By Sunset.

The colorful pumpkins, pomegranates, berries and flowers stand out against the white simple place setting.  By Sunset.

How romantic and cozy is this picture by House Beautiful!?!

Try one of my favorite fall recipes from Cooks Illustrated.  

BEEF BARLEY SOUP WITH MUSHROOMS AND THYME

Serves 6.   Published January 1, 1998.  

INGREDIENTS

Rich Beef Broth For Soup
2	tablespoons vegetable oil
6	pounds beef shank meat cut from bone in large chunks, or 4 pounds chuck and 2 pounds of small marrow bones
1	large onion , halved
1/2	cup dry red wine
1/2	teaspoon table salt
Soup
2	tablespoons vegetable oil
1	medium onion , cut into medium dice
2	medium carrots , cut into medium dice
12	ounces domestic mushrooms or wild mushrooms, stems removed, wiped clean, and sliced thin
1/2	teaspoon dried thyme or 1 1/2 teaspoons minced fresh thyme
1/2	cup canned tomatoes , cut into medium dice
1/2	cup pearl barley
1/4	cup minced fresh parsley leaves

INSTRUCTIONS

1. 1. For Broth: Heat 1 tablepoon oil in a large soup kettle or Dutch oven over medium-high heat; brown meat, bones, and onion halves on all sides in batches, making sure not to overcrowd the pan, and adding the additional teaspoon and a half of oil to the pan if necessary. Remove and set aside. Add red wine to the empty kettle; cook until reduced to a syrup, 1 to 2 minutes. Return browned bones, meat, and onion to kettle. Reduce heat to low, then cover and sweat meat and onions until they have released about 3/4 cup dark, very intensely flavored liquid, about 20 minutes. Increase heat to medium-high, add 2 quarts water and salt; bring to a simmer, reduce heat to very low, partially cover, and barely simmer until meat is tender, 1 1/2 to 2 hours.
2. 2. Strain broth, discard bones and onions, and set meat aside, reserving half of the meat for another use. (At this point broth and meat can be cooled to room temperature and covered and refrigerated up to 5 days.) Let broth stand until fat rises to the top; skim and discard fat. When the unreserved meat is cool enough to handle, shred into bite-size pieces. Reserve 2 cups shredded meat for soup.
3. 3. For Soup: Heat oil over medium-high heat in a soup kettle or Dutch oven. Add onion and carrots; sauté until almost soft, 3 to 4 minutes. Add mushrooms; sauté until softened and liquid almost evaporates, 4 to 5 minutes longer. Add thyme and tomatoes, then beef broth, meat, and barley; bring to simmer. Reduce heat to low; simmer until barley is just tender, 45 to 50 minutes. Stir in parsley, adjust seasonings, including salt and pepper to taste, and serve.

Rich Beef Broth For Soup

2

tablespoons vegetable oil

6

pounds beef shank meat cut from bone in large chunks, or 4 pounds chuck and 2 pounds of small marrow bones

1

large onion , halved

1/2

cup dry red wine

1/2

teaspoon table salt

Soup

2

tablespoons vegetable oil

1

medium onion , cut into medium dice

2

medium carrots , cut into medium dice

12

ounces domestic mushrooms or wild mushrooms, stems removed, wiped clean, and sliced thin

1/2

teaspoon dried thyme or 1 1/2 teaspoons minced fresh thyme

1/2

cup canned tomatoes , cut into medium dice

1/2

cup pearl barley

1/4

cup minced fresh parsley leaves