I have a very clear memory of walking down a street with my mother when I was quite young being given a crash course in Afternoon Tea etiquette as we made our way to the house of a British friend of hers. I don’t remember whether I successfully didn’t embarrass my mother (on that particular occasion, at any rate), but I was quite young (and American) so I probably got a pass from her friend (who, being that kind of English, would have been too polite to say anything anyway). Read the rest of this entry ?
Posts Tagged ‘Appetizer’
I acknowledge that I am not sane about the Oscars. I don’t mean about caring who wins – although I’ve seen more than a usual number of the movies up for awards this year and hoo boy did I have firm opinions about who shouldn’t win Best Picture/Best Director. Mercifully, the Academy chose to reinforce my faith in humanity this year rather than crush it like they did in 2006 so four years from now I won’t still be grousing about what should have won but didn’t. Sadly there were very few really entertainingly terrible dresses this year – which, let’s face it, is the real reason I watch the Oscars. There was far too much pale pink, and flesh-tones, and Miley Cyrus needed to stand up straight (apparently Lauren Bacall agrees with us on this, which is reassuring because it means that I could be turning into a classy dame and not just channeling my father) but nothing that approached the cheerful insanity of Bjork’s swan dress from 2001, although that is the gold standard for insane Oscar dresses and would be hard to beat.
All that being true, the reason I like entertaining for the Oscars is because it’s an excuse to experiment and make things I’m not entirely sure people will like (b’stilla), things that are just too rich for everyday (cauliflower tart), and things that are just fun (pickled grapes). The Oscars are a chance to fiddle with appetizers and try things in small quantities because I’m not entirely sure what they’ll taste like, and if they’re not entirely successful it won’t be disastrous because there are other things on the table to eat. Read the rest of this entry ?
6 Tbsp olive oil
1.5 lb (Yukon gold) potatoes
1 small onion, sliced thin
1 tsp salt
½ tsp pepper
Peel and quarter the potatoes, and then slice into ¼” slices. Slice the onion thinly and add to the potatoes. Toss with 4 Tbsp olive oil and ½ tsp salt and ½ tsp pepper. Read the rest of this entry ?
A couple of years ago a friend and I were out to dinner and ended up discussing how much we both love to cook, and how that always makes people ask us if we’ve considered doing it professionally. At which point we both recoil with varying degrees of horror depending on how recently we’ve spent eight hours in the kitchen doing nothing but cook.
About twice a year I spend all weekend in the kitchen making the kind of things that if I was married to the French Ambassador I would make all the time to serve at luncheons, but since I’m not, I don’t. This is another way of saying that the Oscars were this Sunday and the Oscars are a big deal in my house.