Party. (Catering. Part 2)

In my last post, Catering, I promised to let you in on the top 5 At-Home Catering Secrets you can use to throw a remarkable dinner party.  Always true to my promises, here you go...

Secret #1: Hire Culinary Princess Catering

Yes, this is a shameless plug, but can you blame me?  Since this blog so happens to be written by the owner of Culinary Princess Catering, I have it on good authority that their food is awesome!  Culinary Princess Catering currently offers hot and cold entrees and hors d'oeuvres cooked on site and/or delivered within the Greater Los Angeles Area.  Not limited to just at-home gatherings, we offer culinary and serving options for large and small parties and events as well.  Want great food everyday, but don't want to cook? We also offer personal meal planning and preparation, including recipes that account for special dietary concerns (weight loss, vegetarian, vegan, gluten free, just a picky eater etc.).  We will work with your budget and your vision of a desired outcome to produce quality, scrumptious food that you and your guests will love.  For more information, please contact Aleya at Aleya@CulinaryPrincessCatering.com.  I look forward to taking care of your culinary needs in true princess style!

Secret #2: Plan, Double-Check and Re-Plan

A flawless event is not only one where the guests enjoy themselves, but is one where you as the planner enjoys yourself.  One of the ways to minimize time in the kitchen, running to the store or crying in the cupboard is to plan ahead.  Two weeks before the event, plan your menu and create your ingredients list (see Secret #2).  Be sure to take any special dietary restrictions of your guests into account.  One way to avoid your friend's new boyfriend (who she really hopes is "the one") from blowing up like Will Smith in Hitch is to ask on the response card (or e-vite) for your guests to include any food allergies.  This may seem a bit much, but you would be surprised at the things people claim to be allergic to nowadays (allergic to all meat, chocolate and dairy?  Are you allergic to fun too?).

Pre-shop using your ingredient list to determine prices and quantities.  Current ingredient prices may come as a shock and cause you to adjust your menu or recipes according to your budget.  It is better to adjust two weeks out rather than the night before.  Don't get discouraged or try to buy outside of your means.  Keep it simple and you and your pocket-book will be happier.  Besides physically going to the store, one great way to pre-shop is online.  For example, if you sign up for Vons.com online shopping, you can see realistic prices without having to get out of your jammies.  Remember, buying in bulk will save you money, but only if you have a sufficient number of guests to consume the food you buy.  Don't buy 25 lbs of steak because it is a deal at Costco if you only have 4 people coming over (unless they are NFL players or something).  Contrary to popular belief, some "healthy" stores actually have better prices than your normal grocery store and would be worth checking out first.  I am not talking about Whole Foods (better known as Whole Paycheck) or Gelson's.  Think more like Trader Joe's and Sprouts.  Another great place to get inexpensive, but good food is your local Farmers Market.  

Don't forget to include beverages, cooking tools, disposable items and garnish in your budget.  It is the little things that can add up and bite you in your you-know-what when it comes time to actually make the purchase.  Come prepared to the grocery store with a list that has everything you need and use the will power I know you have to avoid picking up anything that is not on the list (yes, even that chocolate.  Go on, put it down). 

Secret #3: Have an "Ohh-Ahh" Menu

People can eat chicken with peas and mashed potatoes any day of the week.  Why not make Braised Chicken with a Chimichurri Sauce, Pommes Duchess and Légumes Glacés?  Sounds better, doesn't it?  It will taste better too.  All you did was add a simple sauce, pipe your mashed potatoes into little flowers (super easy) and toss your veggies in butter and a bit of sugar.  Getting your guests excited about the food you prepare doesn't have to be a difficult task.  Don't try to duplicate the most complicated Julia Child recipe you can find so that your sister-in-law will finally concede that your cooking is better than hers.  First of all, that is just plain petty and you two should find a more constructive way to deal with your differences.  Second of all, over extending yourself will probably blow up in your face (possibly in a quite literal fashion) and leave you the one with the feigned look of indifference at your sister-in-law's next flawless dinner party.  Keep it simple, but add small variations that provide enough of a kick to wipe that smug look off of a certain family member's face.

Your menu should include:

• Appetizers (even if just a cheese and fruit plate or Plateau de Fromages if you wanna get fancy)
• A main protein with a sauce (Ex would be the lovely Braised Chicken with a Chimichurri Sauce that you were getting ready to google)
  
• A starch (Pommes Duchesse, Rice Pilaf, Risotto, Polenta...)
• Veggies
• Garnish (Don't go crazy, just make it look pretty.  Try to stay away from boring parsley.  Not a rule, just a personal request).

If you are plating for your guests, don't be afraid to get creative!  For a reminder of plating tips, check out one of my past blog entries, Sexy.  (Note, the blog entry is called Sexy.  I was not referring to you, although I am sure you look fabulous!)

Secret #4: Prep & Cook in Advance
I know you were probably really looking forward to slaving over that hot stove and then crying to your fairy godmother about it later in true Cinderella fashion, but that drama is not necessary (sorry to ruin your moment).  Most things can be prepared the day before and simply reheated when it is time to serve.  You can just chop the veggies ahead of time and fire everything on the day of, or you can even sear meats in advance.  Please make sure to properly refrigerate and store all items that are prepared ahead of time.  Food poisoning will not get you a gold star as dinner party host, no matter how elegant you think your place cards are. 


Cooking in advance also allows you to look cute, calm and collected when your guests arrive.  Would you rather be poised like Bree from Desperate Housewives or frazzled and overwhelmed like Miranda from Sex and the City?  For this situation, Bree would be a wise choice.  Remember, a dinner party is more than just about the food; it is about an experience.  You want to have the time to enjoy the experience with your guests and avoid stressing out in a kitchen.  Cleaning as you go will also allow you more time laughing about college memories in the dining room and less time cursing out baked-on food in the kitchen. 

Secret #5: Don't Go with the Flow, Have the Flow Go with You
Wouldn't it be a shame to have a gorgeous menu planned out, break out your highly-coveted Louboutins, sear your meat to perfection and then realize that you don't have enough plates to serve the sit-down meal you had planned?  I think I just shed a little tear for you in that unfortunate hypothetical situation.  The good news is that you can avoid mishaps like that by realizing you are in control of the flow of food at your dinner party.  Although you may not like the idea of a steam table buffet line, self-service may be a wise choice if you don't have enough plates for all courses.  If your heart is set on showing off the presentations skills you learned from my blog (hehe), there are several places that will rent plates at a reasonable price.

Besides making sure to have the necessary supplies, timing is critical to your successful party.  Make sure to strategically time and position appetizers, salad, main course and dessert so that they work with the space you have available and don't leave guests wanting.  If you are a planning to be a one person show, be sure that the food is kept at the proper temperature during courses.  Setting a tentative schedule guideline may also be effective in keeping your party running smoothly.


I wish you the best of success at your future dinner party!  Yes, I do expect an invite ;-)

Show your guests what you got, make it look easy and stay blessed TCP Friends!

Catering.

The first of anything is usually a momentous occasion that incites celebration (if it is a good first, that is.  We aren't talking about your first broken arm or your first car crash.  Think positive people).  The first time I learned how to tie my shoe, I remember the high five my mom gave me and there were smiles all around.  The first time I brought home a bonafide paycheck, I placed the stub on my wall and strutted proudly around my room in the new shoes my short-lived earnings gained me.  My first kiss required an initial quizzical look followed by a big-toothed smile and three-way calls to my best friends.  Out of all the firsts in my life, the one currently reigning on the recent Proud Moment Throne is the first official event of my catering company, Culinary Princess Catering.

On Saturday, August 13, Culinary Princess Catering provided the food for my sorority, Alpha Kappa Alpha Sorority, Inc, Eta Lambda Omega Chapter's Mentor-Mentee dinner.  Despite the nerves me and my Sous Chef, Veronica R (A.K.A. Ms. Fabulous) had, the event was a smash hit!  I cannot thank my Sorors enough for attending the event and for all of the loving support you continuously provide.  Not only did the ladies return for seconds and thirds, but many asked for to-go containers.  If that isn't a huge compliment for a chef, I don't know what is!

The menu included Bourguignon d'Agneau (Braised Lamb), Salmon with Mango Salsa and Sweet Honey Sauce, Rice Pilaf aux Champignons (Rice Pilaf with Mushrooms), Haricot Verts with Garlic and Bell Peppers (Green Beans), Plateau de Fromages (Cheese Plate), Spring Salad with Carrots, Apples and Strawberries in a Strawberry Mint Vinaigrette and an Oreo Cookie Cheesecake decorated with Pink Rose Petals and Chocolate Leaves.  Check out the slide show at the bottom of the post for pictures.

While the catering industry would be overjoyed if everyone used a caterer for each event they held, I realize that is not realistic.  So, out of the goodness of my heart, I will let you in on a few secrets to planning a stellar dinner party at your own home...

....in my next post :-)  Stay tuned for the Top 5 At-Home Catering Secrets you can use to throw a remarkable dinner party.  In the meantime, eat well, celebrate your "firsts" and stay blessed!

Polenta.

I like it hard. The firmness, warmth and structure feel wonderful in my mouth.  It is an unmatched comfort that I look forward to enjoying on a regular basis.  Some like it soft. I guess it is a personal preference, but they don't know what they are missing. How do you like your polenta?

Whether you have experienced the joys of polenta or not, most of us (especially black folk and particularly soulful others) have had grits. News flash: They are the same thing! Secret: Us culinarians have devised a strategic system to confuse and bewilder customers by calling simple things, like risotto and polenta, by fancy names so that we can charge more money. I may get kicked out of the order for telling you that, but I had to get it off my chest. I couldn't let my TCP friends remain in the dark any longer! However, don't get it twisted. Culinary Princess Catering charges more for polenta than grits. It is the extra love that jacks up the price ;-)

Polenta is coarse ground yellow cornmeal that is cooked in a very similar way to simmered rice.  While grits may be polenta's white cousin (no racial joke intended.  Promise), polenta is usually seen as a more refined dish that is eaten in a variety of ways that extend beyond typical breakfast preparations.  As alluded to earlier, you can eat it soft (5 parts water to 1 part cornmeal) or hard (3 parts water to 1 part cornmeal).  I prefer the hard method because it is so versatile!  After you have cooked it, you can lay it out on a sheet tray, let it cool in the fridge, cut out cool shapes and then fry it to crispy perfection, as seen in the picture above.  You can top polenta with sauces, eat it with cheese or enjoy it plain.  No matter your preference, polenta is a great option for changing up your dinner starches from rice and potatoes. 

To cook polenta, simply add the correct ratio of water or cooking liquid (stock, milk etc) to a sauce pot.  Slowly stir in the cornmeal and keep stirring over medium heat until you have achieved the desired consistency.  Feel free to incorporate other flavoring agents, such as cheese and fresh herbs.  The possibilities or only bound by your imagination!

Expand your cooking horizons, find comfort in new food and be blessed TCP Friends!

Risotto.

Smoked Gruyère Risotto pictured with Top Sirloin Cutlets, Red Pepper Asparagus & Red Wine Reduction

Just for fun, I asked my friend if she knew what risotto was and she replied, "not really, but I know it is something I can't make."  Hmmm... you can open up your own business and raise 2 kids, but you can't make risotto.  That doesn't seem like it adds up, does it?  Further in my risotto exploits, I made some risotto for another friend and she asked, "So, what box did you start with?"  After I got through being appalled at the suggestion that I would use a box and reminding her that I am in culinary school, she became a bit disheartened.  She said, "Well, if it didn't start from a box, I have little hope of recreating it."  Sheesh!  Who knew that risotto could have such a grave effect on the culinary self-esteem of such powerful women?  After witnessing firsthand the intimidating hold that risotto seems to have on the college-educated female population, I decided to take a stand and unmask risotto once and for all. 

Risotto is just rice, y'all.  Don't get spooked.  While it is scrumdidlyumptous, it is super easy to make.  It looks fancy and can taste very rich, but it is not that much harder than making normal steamed rice (unless of course you are used to Uncle Ben's Instant Rice.  If that is true, you might have a steeper learning curve.)  To be more specific, risotto is a way to cook rice, not a recipe in and of itself.  It has a creamy consistency, but with a definite bite.  Although it is typically made with Arborio rice, you can use regular rice. There are many different flavoring agents that can be used in risotto, including cheese and fresh herbs.

Let's Get Cooking:
Risotto is a traditional Italian way of cooking rice, thus the cooking method has nifty Italian-titled steps.   

1. Soffrito: In a saute pan, sweat 1-2 oz of onions in butter or oil. (To sweat means to cook until tender, but not brown)
2. Riso:  Add the rice to the pan and cook until shiny.  This is called "pearling."  The butter or oil will coat each grain individually, preventing the end product from looking clumpy. 
1. If you are using long grain rice, you would add approximately 2 parts liquid to 1 part rice.  If you are using Jasmine rice, the ratio is 1.75 parts liquid to 1 part rice.  If you sprung for the short grain Arborio rice, the ratio is 1 part liquid to 1 part rice.  Keep in mind, you may need more liquid than the ratio calls for to cook the risotto to al dente perfection.
3. Vino:  Add 1-2 oz white wine and reduce (simmer) until most of the wine evaporates.  If you don't let the wine evaporate, the resulting risotto will taste like it has been bar hopping all night.
4. Brodo: Add the liquid, most likely chicken stock, a little at a time and stir to prevent scorching.  Add 3 fl oz or so, stir and wait until the liquid is mostly absorbed before adding another 3 fl oz.  Continue until the rice is cooked al dente and has a creamy consistency.  You can use other stocks, milk or plain water as your liquid.  The liquid you use depends on what you will be serving the risotto with.
5. Condementi: Mix in a generous amount of butter and add your "garnish" or flavoring agents such as Parmesan cheese or fresh basil leaves.  Some even finish their risotto with a dab of heavy cream to add richness.  Don't forget to season with salt throughout so that your end product isn't bland.  Note: It is a general rule to not finish risottos made with fish or shellfish with cheese.  I didn't make the rules, I just break them hehe.
6. Enjoy :-)

Pretty easy right?  Now go out and kick some risotto behind!  Don't forget to let me know how it turns out!  (I know you will do great)  Feel free to send me a picture of your risotto mastery via Twitter @PerlaNovela1908 or post a link to your pic in the comments section below.

Yes, I am the Culinary Princess and I am unmasking would-be culinary behemoths one technique at a time ;-)

Stay confident, get excited about food and be blessed TCP Friends!

Stock.

My food and I come from good stock.  My mother, who is awesome, has taught me the values and life lessons that have made me the woman I am today. The most important lesson I have learned: always listen to your mother. Despite my residual teenage rebellious tendencies, I know (sometimes grudgingly) that she is always right (sigh... there is going to be no living with her now that I have openly admitted that lol).  So when my mommy says that she 'recommends' I write about how to make good stock because her friend has an ardent curiosity and she think it will be an interesting topic for most of my readers, I gotta listen. (Watch her be right (again) and this will be my most highly read post lol).

Blog readership aside, my mommy is right (of course) in her desire to spread the art of stock making.  A good stock, be it veal, chicken, beef or fish, is the basis for all good food (we aren't talking about boxed food people).  The quality of the stock used will determine the flavor, depth and consistency of your food.  Although my recent discovery that Swanson's makes stock, not just broth, thrilled me and my lazy side (don't tell my chef instructors), nothing can replace a fresh, homemade stock.

The Difference Between a Stock and a Broth:
No, it is not a good idea to use a broth when the recipe calls for a stock (yes, I felt you thinking about it). You will have a less flavorful product that might not be the right consistency, or might not even come out at all. The difference between the two: gelatin.  A stock is a clear liquid flavored by soluble substances extracted from bones, vegetable and seasonings. A broth is made with meat, not bones. Gelatin is extracted from the collagen in the bones and makes a good stock jump and jive like jello when it is cold. A broth can't even come close to a stock's rhythm.   Stock is much more flavorful than broth and provides a distinctive mouth feel.

Stock Uses:
Everything.  Next topic...

No, really. Stocks are used is most dishes and sauces.   You use stock to braise, make soups, flavor rice dishes, flavor vegetables, etc... In most recipes that call for water, a good stock will help you kick it up a notch.  One key component about a stock is that it can be reduced to intensify the flavor. Reduction evaporates the liquid while concentrating and infusing the flavor with the other ingredients and thickening the final product.

Seven Principles of Stock Making:
While not quite up there with the 10 Commandments, the Seven Principles of Stock Making are important rules to follow if you want to make good stock.

1. Use cold water to start, not hot
2. Simmer, never boil.  Boiling will make the stock cloudy because it emulsifies the fat
3. Skim the scum off the top frequently
4. Strain carefully when complete through a china cap and/or chinois (dropping the stock)
5. Cool quickly in an ice bath (put the stock pot in the sink, surround with ice and stir.  Must get below 70 F within 2 hours and below 35 F within 6 hours.  Do not put directly in the refrigerator.  It will not get cold fast enough and may spoil other foods by warming up the internal temp of the refrigerator).
6. Store and label in the refrigerator
7. Defat the top before using

Types of Stock:
Stocks come in 2 main varieties: brown and white.  The difference is that the bones and mirepoix for brown stock are browned in the oven and are not in white stock.  They worked with Captain Obvious to come up with those titles.  The younger the animal, the more gelatin there is in the bones and the better the stock will be.  That is why veal stock is usually preferred to beef stock.  There are also specialty stocks, such as lobster stock.

Making Stock:

Stocks follow the simple ratio of 5 qts water to 5 lbs of bones to 1 lb of mirepoix.  Besides any aromatic herbs you would like to add, such as thyme, parsley or bay leaf, a stock only has those three ingredients.  You can scale the amounts up or down, depending on how much stock you would like to make.  The mirepoix ratio is 50% onion to 25% celery to 25% carrots.  If you are making white stock and want it to be truly light in color, you should use the mirepoix ratio of 25% leeks to 25% onion to 25% celery to 25% parsnips.

White Stock Process:
Most likely chicken or veal

1. Add bones to large stockpot and cover with cold water just to the top of the bones
2. Bring to a boil and then turn down to a simmer
3. Skim the scum off the top
4. Add the mirepoix
5. Simmer for time specified below 
6. Skim regularly
7. Cool down in ice bath
8. Refrigerate
9. Defat the top
10. Enjoy :-) 

Brown Stock Process:

Most likely veal or beef

1.  Roast bones in a single layer in a 450° F oven until browned
2. Transfer bones to stockpot and deglaze roasting pan with water (use water to loosen the drippings off the bottom of the pot).  Add deglaze to stock pot
3. Cover bones with cold water just to the top of the bones
4. Roast the mirepoix until brown.  Brush with tomato paste and roast until paste turns a rust color
5. Skim scum off top of stock
6. Add mirepoix
7. Simmer for time specified below
8. Skim regularly
9. Cool down in ice bath
10. Refrigerate
11. Defat the top
12. Enjoy :-) 

*Note:  You can use the stock right after making it, but be aware that it will contain a lot of fat.  If you cool and refrigerate first, it will be much easier to take the fat off becuase it floats and solidifies on the top.  Be warned: it looks gross.

Depending on the types of bones you use, you will need to cook the stock for a certain length of time.  Please note that you do not start the time until after you have skimmed the scum for the first time and added the mirepoix.  While the times below are general guidelines, most chefs prefer to cook beef, veal and chicken for a longer time, up to approximately 24 hours.

·         Beef Bones: 8-10 hours

·         Veal Bones: 6-8 hours

·         Chicken Bones: 3-4 hours

·         Fish bones: 30-45 minutes

·         Vegetable: 45 minutes

So there you have it: the art of stock making.  I know that it is a lot and may seem a bit complicated, so if you have questions, feel free to comment in the comment section of this post.  I pray that you are successful in your stock making endeavours and if you know my mom, be sure to thank her for this post :-)

Make good stock, cook good food, and stay blessed TCP Friends!