Category Entertaining Tips

Fabulous Husband Alert

suzanneandjoey3.JPGAt Parties That Cook, we often hear from people who want to celebrate birthdays, engagements and other happy occasions. But there was something about Joey that made him stand out as we planned a 30th-birthday party for his wife, Suzanne.

Maybe it was the way he chose our Sumptuous Small Plates event specifically with his wife’s love of cooking in mind.

Perhaps it was how he planned the whole thing as a surprise, spiriting Suzanne away so that she could return to a kitchen filled with friends, wine and a night of delicious food ahead.

It could have been the fact that he carefully photographed every bit of his kitchen on the sly, so that we could be sure the cooking setup was perfect. From the menu to the music, Joey put Suzanne’s tastes first.

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That’s a guy who could be called a “keeper.”

In the end, Operation Gourmet Birthday went off without a hitch: Suzanne was wowed, the food everyone cooked was delicious (check out the Mini Sliders with Smoky Cheddar at right), and Joey gets hubby of the month, in our book.

Spring Recipe Testing: Dare to try our Dolma

Stuffed Grape Leaves with Rice, Pine Nuts and Apricots RecipeRecipe testing is the most exciting time of year at Parties That Cook. We’ll spend many days and nights in our kitchen laboratory hovering over stock pots, carefully slivering vegetables, and arguing amongst ourselves over a “pinch” versus “dash” of every spice. We proudly compile an entire library for the season, each recipe having been perfected for our customers to enjoy!

Our Spring 2008 Chef’s Table Menu Collection will take you on a global journey from Trattoria Italiano, which stars Crispy Prosciutto-Wrapped Chicken Stuffed with Fontina and Basil, to French Cut, which starts with Miniature Smoked Salmon Croque Monsieur Sandwich hor d’oeuvres, and back home to the Farmer’s Market in SF, featuring Seasonal Fruit Potpies with Homemade Spice Ice Cream.

In testing the Greek on the Grill menu, we developed our recipe for dolma, a stuffed vegetable dish with many variations throughout the Mediterranean. Our take on dolma: Stuffed Grape Leaves with Rice, Pine Nuts and Apricots. While the wrapping process is tedious, it is well worth the effort, once you bite into these juicy, tangy, and (surprisingly flavorful) vegetarian bundles! How’d we do it? Check out the photo “how-to” below and the perfected recipe.

~ Parties That Cook will be releasing all Spring 2008 menus by the end of March. ~

HOW-TO: Stuffed Grape Leaves with Rice, Pine Nuts and Apricots

Step 1: Prepare the grape leaves.

Stuffed Grape Leaves with Rice, Pine Nuts and Apricots Recipe

Step 2: Trim tough stems out.

Stuffed Grape Leaves with Rice, Pine Nuts and Apricots Recipe

Step 3: In a saucepan, bring salt and water to a boil. Add the grape leaves and simmer for 3 minutes.

Stuffed Grape Leaves with Rice, Pine Nuts and Apricots Recipe

Step 4: Prepare ingredients for filling. Chop yellow onion, fennel, green onions, apricots, parsley, mint and dill.

Stuffed Grape Leaves with Rice, Pine Nuts and Apricots Recipe

Step 5: Heat olive oil in a large pan over medium heat and cook yellow onions and fennel until soft. Add the pine nuts, green onions, and rice and stir until the pine nuts are toasted and the green onions are soft. Stir in apricots, cinnamon, salt, pepper, and 1 1/4 cups of water. Reduce the heat to low, cover and simmer until the rice is cooked and the water is absorbed, 15-20 minutes. Stir in chopped parsley, mint and dill. Let mixture cool.

Stuffed Grape Leaves with Rice, Pine Nuts and Apricots Recipe

Step 6: Assemble the grape leaves. To shape the rolls, place a leaf, smooth side down, on a work surface and put a heaping Tablespoon of the filling near the base of the leaf at the stem end.

Stuffed Grape Leaves with Rice, Pine Nuts and Apricots Recipe

Step 7: Fold the stem end and sides over the filling and roll up toward the point of the leaf, making a little bundle that resembles a small cigar.

Stuffed Grape Leaves with Rice, Pine Nuts and Apricots RecipeStuffed Grape Leaves with Rice, Pine Nuts and Apricots RecipeStuffed Grape Leaves with Rice, Pine Nuts and Apricots Recipe

Step 8: Cook the dolma. Line a heavy large saucepan with a few leaves and place the fennel stalks and dill sprigs on the bottom. Sprinkle with a 1/2 teaspoon of salt.

Stuffed Grape Leaves with Rice, Pine Nuts and Apricots Recipe

Step 9: Pack the rolls close together, seam side down. Sprinkle each layer with the remaining 2 Tablespoons oil and lemon juice. Add 1/4 cup of water and cover the tops with the rolls with leaves. Invert a small heatproof plate or pot lid directly on top to help the rolls maintain their shape. Cover tightly and bring to a boil. Turn the heat down to low and simmer slowly for 10 minutes. Remove the saucepan from the heat and allow to sit until the liquid is absorbed, about 5 minutes.

Stuffed Grape Leaves with Rice, Pine Nuts and Apricots Recipe

Step 10: Serve warm or at room temperature, garnished with lemon wedges.

Stuffed Grape Leaves with Rice, Pine Nuts and Apricots Recipe