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Gourmet: What ever happened to the dinner party?
- Thread starter traca
- Start date
We're usually between 4 and 8 people, but if it's a family dinner, we're 10.
As for menus, it depends on the event: at Christmas and on our national holiday, I'll serve a traditional menu, while on a birthday or if we invite friends over on a regular Saturday, I'll just go with a personal favorite or a seasonal menu. Last time I had friends over, we served salmon rolls as an entree, cod with carrots and peas and a butter parsley sauce as the main course, and rice and cream with a strawberry coulis for dessert (we had dessert and not a cake last time). I usually serve fish since I don' care much for meat, but I have made everything from moose steaks to chicken breasts so it really depends on our guests.
I have to admit, I'm a huge fan of the Italian kitchen, so we tend to eat a lot of Italian dishes. But one of my vegetarian favorites are roasted vegetables served with zucchini risotto. I got it once in a resturant in France and I loved it from the first bite. It's a light dish so as an entree, I have served Samosas with a bean filling as a first course to make it more 'filling'.
One of my personal favorites is to serve Miso soup as a first course, and vegetarian Maki rolls as a main course (Japanese sushi). Unfortunately, most of the men I know will not consider vegetarian sushi as a main course, so I have only served this when I have my female friends over for dinner. On the other hand, they have really loved it!
I'd love to try more Indian dishes. I love raita and I'm trying to find a good vegetarin curry to go with it.
As for menus, it depends on the event: at Christmas and on our national holiday, I'll serve a traditional menu, while on a birthday or if we invite friends over on a regular Saturday, I'll just go with a personal favorite or a seasonal menu. Last time I had friends over, we served salmon rolls as an entree, cod with carrots and peas and a butter parsley sauce as the main course, and rice and cream with a strawberry coulis for dessert (we had dessert and not a cake last time). I usually serve fish since I don' care much for meat, but I have made everything from moose steaks to chicken breasts so it really depends on our guests.
I have to admit, I'm a huge fan of the Italian kitchen, so we tend to eat a lot of Italian dishes. But one of my vegetarian favorites are roasted vegetables served with zucchini risotto. I got it once in a resturant in France and I loved it from the first bite. It's a light dish so as an entree, I have served Samosas with a bean filling as a first course to make it more 'filling'.
One of my personal favorites is to serve Miso soup as a first course, and vegetarian Maki rolls as a main course (Japanese sushi). Unfortunately, most of the men I know will not consider vegetarian sushi as a main course, so I have only served this when I have my female friends over for dinner. On the other hand, they have really loved it!
I'd love to try more Indian dishes. I love raita and I'm trying to find a good vegetarin curry to go with it.
Richard, the falafels look amazing! After some work, I tracked down the recipe...
http://eat.at/swap/forum28/165_Falafel_with_Pitas_and_Sauce
http://eat.at/swap/forum28/165_Falafel_with_Pitas_and_Sauce
mariadnoca
Moderator
I love that I'm not the only one who pre-plans like this...
1) It makes things so easy because just a little needs to be done at a time.
2) Spreads out the fun
I have a 1 month checklist (I've posted in the past) for Thanksgiving.
1) It makes things so easy because just a little needs to be done at a time.
2) Spreads out the fun
I have a 1 month checklist (I've posted in the past) for Thanksgiving.
mariadnoca
Moderator
The extra uninvited guests? Yeah, that was a favorite stunt of my MIL's....
Almost every year I had TG she would do this. She *KNEW* that I planned seating for everyone to sit down -- and I was already sitting down 35+...yet she'd show up with extra people. One time like an entire new table's worth (6-7). Her excuse was oh, but it's TG...there is always room for one more and they didn't have any place to go.
Yes they did, they could go right back to where they came from. It was $%^&*()!!! that she didn't call and warn me she'd be bringing more people.
I think this was a result of me doing TG with china/centerpieces/menus/etc and she didn't. She'd always say you do too much...it's only us. Sigh.
Almost every year I had TG she would do this. She *KNEW* that I planned seating for everyone to sit down -- and I was already sitting down 35+...yet she'd show up with extra people. One time like an entire new table's worth (6-7). Her excuse was oh, but it's TG...there is always room for one more and they didn't have any place to go.
Yes they did, they could go right back to where they came from. It was $%^&*()!!! that she didn't call and warn me she'd be bringing more people.
I think this was a result of me doing TG with china/centerpieces/menus/etc and she didn't. She'd always say you do too much...it's only us. Sigh.
mariadnoca
Moderator
Sigh, I've always wanted a dining room...
For a while I put a dining table in the living room but now that it's just me I made it small and shoved it in the kitchen.
Wish I could fit a sofa/dining table both in LV but it's too small. I want a coffee table that can change heights/tops to convert to dining seating. It's a dream if mine.
For a while I put a dining table in the living room but now that it's just me I made it small and shoved it in the kitchen.
Wish I could fit a sofa/dining table both in LV but it's too small. I want a coffee table that can change heights/tops to convert to dining seating. It's a dream if mine.
This made me laugh... dh is always the one to come up with last minute projects! I vividly recal
he wanted to mop the basement in our old house!??&%$&
Guests were arriving in 1/2 hour, who even goes in the basement?!
I think it is nervous energy.
This past summer, he decided that it was time to clean / pressure wash all of the outdoor furniture right before the guests arrived. Mind you, we looked/examined/cleaned them during the week.
You beat me with the painting though..... I think I would have really lost it... : )
he wanted to mop the basement in our old house!??&%$&
Guests were arriving in 1/2 hour, who even goes in the basement?!
I think it is nervous energy.
This past summer, he decided that it was time to clean / pressure wash all of the outdoor furniture right before the guests arrived. Mind you, we looked/examined/cleaned them during the week.
You beat me with the painting though..... I think I would have really lost it... : )
My parents gave dinner parties and entertained a lot; so did their parents. I think it's normal if
you grow up around it. The only place I haven't done dinner parties is Prague--mostly because our apartment in Prague accommodates only a table for two...which is why we have a farmhouse-sized table here in New York. smileys/wink.gif But in New York, few people want to schlep out to Astoria for dinner and hike up our five flights of stairs, so we tend to dial down the entertaining a notch and do drinks and appetizers instead of dinner.
you grow up around it. The only place I haven't done dinner parties is Prague--mostly because our apartment in Prague accommodates only a table for two...which is why we have a farmhouse-sized table here in New York. smileys/wink.gif But in New York, few people want to schlep out to Astoria for dinner and hike up our five flights of stairs, so we tend to dial down the entertaining a notch and do drinks and appetizers instead of dinner.
Erin, you're so right. It's normal if it's something you grew up with. I remember my excitement
when my parents entertained, uncluttered the house, dressed up, set the table. They weren't fancy about it but all the good intentions and good food were there and people loved coming to our house. That's a tradition I love to carry on.
when my parents entertained, uncluttered the house, dressed up, set the table. They weren't fancy about it but all the good intentions and good food were there and people loved coming to our house. That's a tradition I love to carry on.
mariadnoca
Moderator
One time on TG when I had it too organized, she tossed flour on her face then carried out the bird
she hated that the kitchen was mostly clean and I was having drinks with my guests. So, she went in there, made a mess for no reason while I was following her around going "what do you need, what are you doing?" However, the Oscar winning performance was I actually saw her taking some flour wiping it on her face, grab the platter of turkey and wiping her face all worn out like walked out to serve/start the meal.
I was stunned, but it's made me crack up ever since. Later I learned how to side-step all the ways she could "help" and trained the other SIL's who came after me.
To everyone's face though she was an angel...everyone thought/thinks so too. Passive aggressive much?
she hated that the kitchen was mostly clean and I was having drinks with my guests. So, she went in there, made a mess for no reason while I was following her around going "what do you need, what are you doing?" However, the Oscar winning performance was I actually saw her taking some flour wiping it on her face, grab the platter of turkey and wiping her face all worn out like walked out to serve/start the meal.
I was stunned, but it's made me crack up ever since. Later I learned how to side-step all the ways she could "help" and trained the other SIL's who came after me.
To everyone's face though she was an angel...everyone thought/thinks so too. Passive aggressive much?
Yes, that's exactly it--carrying on the tradition is rewarding. smileys/smile.gif Plus,
I think there are a lot more dinner parties going on, on any given Saturday night in the U.S. (and in the world, for that matter), than really fit in Gourmet's "dinner party" category--consider the huge dinners and gatherings in immigrant communities that are no less fancy for serving family-style instead of courses, and on carpets instead of placemats.
Sometimes, Gourmet's take on things like this makes me roll my eyes--it just seems a little myopic. The dinner party's not dead; I'd argue that it's evolved in many diverse directions...
I think there are a lot more dinner parties going on, on any given Saturday night in the U.S. (and in the world, for that matter), than really fit in Gourmet's "dinner party" category--consider the huge dinners and gatherings in immigrant communities that are no less fancy for serving family-style instead of courses, and on carpets instead of placemats.
Sometimes, Gourmet's take on things like this makes me roll my eyes--it just seems a little myopic. The dinner party's not dead; I'd argue that it's evolved in many diverse directions...
Cheezz, I can only tell you that 500ml is about two cups, so 50ml would be about 2 tablespoons
You can usually eyeball it on the metric side of a Pyrex measure. A recipe like this is not that critical--I try to keep the mixture as loose as possible and if the first one falls apart while frying, I add a little flour. Adding too much flour or breadcrumbs up front can make them heavy.
The link is to the recipe I use, which makes about 1/2 as much, if that is any help. There are some differences between Greek and Isreali falafel but the idea is about the same
I've been making tahina sauce with just tahini and water. I'm happy to have this sauce of Evelyn's--don't know how I missed it before.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=46271
You can usually eyeball it on the metric side of a Pyrex measure. A recipe like this is not that critical--I try to keep the mixture as loose as possible and if the first one falls apart while frying, I add a little flour. Adding too much flour or breadcrumbs up front can make them heavy.
The link is to the recipe I use, which makes about 1/2 as much, if that is any help. There are some differences between Greek and Isreali falafel but the idea is about the same
I've been making tahina sauce with just tahini and water. I'm happy to have this sauce of Evelyn's--don't know how I missed it before.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=46271
richard-in-cincy
Well-known member
Cheeezz, you probably already have the equipment...
do you use a kitchen scale? All of my kitchen scales are in imperial and metric. It's just a matter of switching to the other set of numbers to measure metric. Your clear pyrex measuring cup is also in imperial and metric. Just use the metric measure and don't think about it.
do you use a kitchen scale? All of my kitchen scales are in imperial and metric. It's just a matter of switching to the other set of numbers to measure metric. Your clear pyrex measuring cup is also in imperial and metric. Just use the metric measure and don't think about it.
I'm not a fan of fancy china. While my entertaining style has evolved over the years,
I still prefer more of a casual approach. I love family-style platters heaped with food and since many of my friends are very good cooks, I welcome potluck parties. It takes the burden (financial and work-wise) off me, and it gives my friends a chance to strut their stuff. The eclectic dishes are an invitation to conversation and I always learn something new about the person who created it. (I didn't know you were an exchange student in Japan!)
I've got some serious fantasies about bequeathing myself to an Italian family and taking part in their Sunday lunches/supper. smileys/smile.gif
Fortunately, here in Seattle I'm very close to a Polish family and I've loved jumping in on their festivities. 150 people for an open house at Christmas? No problem!
I still prefer more of a casual approach. I love family-style platters heaped with food and since many of my friends are very good cooks, I welcome potluck parties. It takes the burden (financial and work-wise) off me, and it gives my friends a chance to strut their stuff. The eclectic dishes are an invitation to conversation and I always learn something new about the person who created it. (I didn't know you were an exchange student in Japan!)
I've got some serious fantasies about bequeathing myself to an Italian family and taking part in their Sunday lunches/supper. smileys/smile.gif
Fortunately, here in Seattle I'm very close to a Polish family and I've loved jumping in on their festivities. 150 people for an open house at Christmas? No problem!
And here's an online calculator for conversions.
http://southernfood.about.com/library/info/blconv.htm
http://southernfood.about.com/library/info/blconv.htm