Tag mashed potatoes

Parties That Cook Recipe Testing for Cooking Classes and Corporate Cooking Events

Once a season, the Parties That Cook crew does their version of a pirate attack and takes over the Sur La Table kitchen. Armed with large knives and lots of spice-filled Tupperware, our team spends 6 hours mincing, frying, baking, and tasting their way through over 20 fall and holiday season recipes. Perfection doesn’t grow on trees (unless it’s a PTC tree), so our motley crew of talented chefs makes sure each gourmet item is described and portioned to custom-fit our parties and themes. We set out the finished dishes for the customers of Sur La Table to stop by and enjoy. We had overwhelmingly positive feedback! The crowd favorite was a Mexican Chocolate Soufflé with Cinnamon Whipped Cream, a close second being the Porcini Mushroom Bisque and the Oven Roasted Broccolini with Pine Nuts, Currants and Bread Crumbs.

Peanut and Coconut Wontons with Sweet and Spicy Soy Dipping Sauce
Peanut and Coconut Wontons with Sweet and Spicy Soy Dipping Sauce

Miniature Sophisto Joes with White Cheddar Cheese
Miniature Sophisto Joes with White Cheddar Cheese

Polenta with Fontina and Herbs
Polenta with Fontina and Herbs

Fettucine with Arugula-Walnut Pesto
Fettucine with Arugula-Walnut Pesto

Mini Apple Upside-Down Cornmeal Cakes
Mini Apple Upside Down Cornmeal Cakes

Garlic and Gruyere Mashed Potatoes
Garlic and Gruyere Mashed Potatoes

Spinach and Gruyere Cheese Souffle
Spinach and Gruyere Cheese Souffle

Pancetta-Cured Skirt Steak with Chanterelles and Shallots
Pancetta-Cured Flank Steak with Chanterelles and Shallots

Curry Dusted Salmon Skewers with Yogurt Dipping Sauce
Curry Dusted Salmon Skewers with Yogurt Dipping Sauce

Crepes filled with Hazelnut-Chocolate Gianduja
Crepes filled with Hazelnut-Chocolate Gianduja

Coffee Crusted Pork Tenderloin with Red Chile Sauce
Coffee Crusted Pork Tenderloin with Red Chile Sauce

Coconut Tempura Shrimp with Banana, Lime, Cilantro Relish
Coconut Tempura Shrimp with Banana, Lime, Cilantro Relish

Mexican Chocolate Souffle with Soft Cinnamon Whipped Cream
Mexican Chocolate Souffles with Soft Cinnamon Whipped Cream

Chocolate Dulce de Leche Shortbread Bars
Chocolate Dulce de Leche Shortbread Bars

Buttermilk Brined Chicken Breasts with a Mustard Cream Pan Sauce
Buttermilk-Brined Chicken Breasts with a Mustard Cream Pan Sauce

Oven Roasted Broccolini with Pine Nuts, Currants, and Bread Crumbs
Oven Roasted Broccolini with Pine Nuts, Currants, and Bread Crumbs

Bacon Wrapped Persimmon with Blue Cheese and Balsamic-Honey Glaze
Bacon Wrapped Persimmon with Blue Cheese and Balsamic Honey Glaze

Lucky for me, I got to try each and every one and I solemnly swear that this is no ordinary gourmet extravaganza you will embark on as you try these recipes. It is amazing what a pinch of salt, shot of brandy, or touch of Parties That Cook magic will do to your food! Book your party today so you can get your hands on these delicious recipes!

Contributed by Leigh Hermansen

Thanksgiving Dinner Test Drive

Contributed by Guest Blogger Julie Reitz

thanksgiving stuffing

I was the lucky gal picked to recipe test Parties That Cook’s Thanksgiving themed menu items.

I’m the (unexpected) perfect candidate for this assignment because: a) I love cooking and can follow a recipe, but b) I have no culinary training and have never cooked a Thanksgiving turkey, let alone an entire Thanksgiving feast in my life! Which means… if I can’t make these recipes work, they’re clearly not idiot-proof and should be re-written. And, with those disclaimers recognized, I said: Bring on the bird!

I shopped the day before our faux thanksgiving feast, prepared a game plan and began cooking at 9am on the big day. Everything was unfolding beautifully – no major snafus to note – just a couple of pandering kitties (“what about us?”). My goal was to avoid any accusations like “What have you done?!” from Executive Chef Bibby, who was keeping a curious eye on my cooking.

I started by baking the yams for the Smashed Yams with Maple Syrup and the garlic for the Creamy Garlic Mashed Potatoes. I then prepped ingredients for the simple Gratin of Spinach. I popped the gratin into the oven straight away and began to prep the Easy Breezy Cranberry Sauce. The kitties were getting restless and I too was starting to hear my stomach growl….

About 6 hours later, we had a table full of beautiful dishes and I called the master chef in to taste the goods. The menu included Brined and Roasted Turkey with Pan Gravy with Bourbon; Apple, Cornbread, Sausage Stuffing and Pumpkin-Gingersnap Tiramisu.

I held my breath, as Bibby pondered each taste test: “let’s put those yams under the broiler for a couple more minutes…”, “less alcohol in the cranberries, and a little more salt….” Several suggestions later, the recipes had been completely tweaked, and it made all the difference. Times like these make me wish there was such a thing as a “pocket chef!”

As a final test, Bibby suggested I prepare the giblets for her hungry kitties. “Giblets?” Even though I’m from Texas and love meat, its preparation and overall handling is not my cup of tea. In fact, the first time I roasted a chicken, I left the bag of goodies in the bird and the house filled with smoke!

Meanwhile, this turkey and I weren’t exactly on good terms- he simply would not listen to me physically urging him to tuck his wings under – after a brief wrestling match, Bibby came to the rescue. With a trepid look of fear on my face, I presented the kitties with boiled turkey innards, and endured suggestions from Bibby for the next day or two along the lines of: “How about giving the cats some heart today?”

In the end, my first Thanksgiving feast turned out fine and the test menu a success. My boyfriend and I got to celebrate an early Thanksgiving, Bibby and I enjoyed subsequent days of turkey soup, and I simply had the best time cooking those yummy recipes and snapping photos of the finished product.

But those giblets…