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Lenny Dykstra was a sparkplug tablesetting centerfielder for the New York Mets and starred for the 1986 World Series Champions. Fondly remembered for his walk off home run in Game 3 of the 1986 NLCS, Nails, as he was affectionately called, wore blue and orange from his rookie season in 1985 until he was traded to in 1989. In Philadelphia, he led the Phillies to the World Series in 1993, was selected to play in three All Star games, led the league in hits twice and on-base percentage once. In his retirement, Dykstra has served as a minor league instructor for the Mets and segued successfully into a post-baseball business career.
This year's New Year’s Eve table is set.
We used leopard plates, a clock-face
runner with a scattering of pearls.
Marinated Chevre
Every person I've served this to has loved it.
Cut an 8 oz log of goat cheese into 8 rounds about ½-3/4”thick.Cut each round in half.
Sprigs of fresh rosemary, a couple bay leaves and the peel of a lemon (avoid the pith) cut into strips.
Some good extra virgin olive oil
In a shallow dish or container –something with a good fitting lid:
Lay some sprigs of rosemary, a couple bay leaves and some lemon peel.Pour some olive oil over.
Lay the cheese over them. Layer more lemon peel and rosemary. Cover with extra virgin olive oil. Put the lid on and let it sit in the fridge for a couple days.
Bring to room temperature and remove the portion you want to serve.
If any oil is left after the Chevre is used it can be added to another dish.
It will keep in the fridge for a month.
Fava Bean and Mint Spread
I had this in a shop. The counter person did not know how it was made so I made up this version. I think mine came close.
Labor intensive, but good. It’s like a thick pesto of beans
About 2 pounds of fava beans in shell will give you 2 cups shelled depending on size. Remove the favas from the pods, just cover with water, pinch of salt, bring to a boil and simmer for about 15 minutes ‘til tender. Drain, cool and slip the little peel off. It’s work but do not skip peeling. The peel is tough and bitter.
2 cups of cooked and peeled fava beans
Some good extra virgin olive oil start with ¼ c.
Dry spearmint leaves maybe ¼ c-but to your taste more or less
½ tsp sugar
½ tsp salt or to taste
Put the beans, mint, salt, sugar in a blender or food processor. Add the olive oil and pulse until smooth. If it seems too thick add more oil a little at a time. The mixture should be fairly thick, smooth but with texture. Taste and adjust seasonings.
Two variations I want to try are adding a diced cooked potato. It would make the beans go further. Seasonings would need adjustment.
I also want to try this with edamame as they are more available in peeled frozen form.
Serve on crostini
A family enjoys a cozy picnic in a vineyard, surrounded by lush grapevines under bright sunlight. The table is set with delicious food, creating a joyful atmosphere.
Located on the Danforth, Globe Bistro is the next hottest place to visit for food aficionados, mainly due to the growing appeal of eating fresh and local. Upon entering the premises, one is greeted by a darkened lounge/bar area for casual drinks and chit chat. Passing through a narrow walkway, an open peek into the kitchen is offered before stepping into the full dining area. The main dining room consists of a lower and second story dining area with a 16 foot vaulted ceiling. Of interest, the floors still reflect its past life as a bowling alley. Helpful service is attentive when the dining room is relatively free, but hard to flag down as the evening progresses and when rushed for the next seating. We were happy to note that our server, Andy, was candid with us regarding evening recommendations, particularly when three of our dining companions wished to order the Oven Roast Black Cod. Not only did he mention that that was not a personal favourite, he also noted that there was apparently a plate that was just sent back to the kitchen. I already knew from another friend's experience at Globe that the cod was not a stellar dish, but the fact that Andy was kind enough to ensure that our dining experience was top notch by reiterating this personal opinion was a bonus.
Food wise, prime products are sourced mostly from Cumbrae Farms and La Ferme, where Chef Ben Heaton spins them into a respectable selection of land and sea. Although lacking oomph to propel Globe as one of the top dining destinations of Toronto, the attention Chef Heaton pays to showcase the best of the best is apparent and would continue to provide picky palates with much to laud about.
Pink beaded hearts and a little cherub on sheer fabric over white mini-lights create a special Valentine centerpiece.
Dinner Parties and Place Cards. What does Craig Claiborne think?
www.williamarthurblog.com/2010/05/dinner-parties-place-ca...