According to the news, 2017-2018 is one of the worst flu seasons we’ve had in recent history. Flu germs are hard to avoid no matter how diligent we are about washing our hands. Besides keeping our mitts away from our faces and holding our breath when sandwiched between two coughing people on the subway, we can only hope that our immune systems pick up where we left off. But our immune systems are only as good as the vitamins we feed them. Indeed, think of each meal as an intimate date with our oh-so-sensitive immune systems. Why not treat (or even spoil) our immune systems to the stuff they crave?
It’s the Super Bowl this weekend and you should have a party.
People don’t entertain in their homes much anymore. Maybe it’s just my experience because I live in NYC and most apartments are the size of generous walk-in closets. However, even before moving here, it was rare that we’d be invited over to a friend’s. Instead, we met for drinks or reserved a table.
But entertaining at home is more personal. You are sharing your private space. You are demonstrating that your guests are worthy of forethought and effort. No waiter is there to serve as a third-party distraction or drop a check signaling that your time is up.
I’m guessing you are now thinking to yourself, YES, that’s exactly why I don’t have people over. Too scary.
However, there is no better time to start than the Super Bowl. The evening’s entertainment is already built in. People don’t have super high expectations about the food. As long as you have cold beer, a few snacks, a comfortable couch (or cushions on the floor), and a TV, you’re set.
Not convinced yet? As a private chef who regularly prepares memorable meals for 15 in just a few hours, and who prides herself on her ability to throw together a last-minute gathering, let me share a few tips on how you can do it and actually have fun in the process.
What We Eat knows how to throw a feast.
Party-Hosting Hacks
Plan the right menu. The right menu..
Is easy-to-execute. Choose one that can be made almost entirely ahead of time. You should be able to enjoy your party with your guests.
Includes components that can be store-bought and/or delegated to friends. Don’t be a hero. Find a prepared foods purveyor you like and use it. When friends ask what they can bring, actually give them something. People like to contribute.
Keeps your guests’ preferences in mind. It’s nice to ask if they have any when you extend the invitation just so you make sure everyone feels taken care of. When in doubt, serve a BYO meal (build-your-own). People of all ages enjoycustomizing their own dish.The fixin’s for Sweet Potato and Black Bean Chili bowls.
Here are several Super Bowl-appropriate easy menus:
BYO Chili Bar (easy cooking)
Your favorite homemade chili with bowls of full fat Greek yogurt or sour cream, sliced avocado, thinly red onion, pulled store-bought rotisserie chicken (if chili is vegetarian), shredded cheddar, cilantro, baked tortillas strips and/or brown rice, and lime wedges
Delegate chips/salsa/guacamole, a simple salad and dessert
BYO Sandwich Bar (minimal to no cooking required)
Fresh French bread and a selection of high-quality thinly sliced meats and cheeses, store-bought or homemade chicken-salad or egg-salad, shredded romaine, sliced tomatoes and red onions, pickles and/or pickled vegetables, hot peppers, mustard and mayo
Delegate potato chips and a fun dip, a simple salad and dessert
Antipasto Party (minimal to no cooking required)
Cheeses – gorgonzola, Grana Padano, mozzarella and taleggio
Meats – salami, mortadella, capicola and prosciutto
Grissini, focaccia and crackers
Cherry tomatoes and sliced cucumber
Giardiniera, olives and pepperoncini
Grapes and/or sliced apples
Marcona almonds and/or pistachios
Delegate any of these components and/or dessert
Pizza Delivery and Homemade Salads (concentrates all effort on one or two special salads)
Enlist the help of your guests. With the exceptions of doing the dishes, most people like being assigned a duty while at a party. Who doesn’t like a sense of purpose? Good assignments are drink duty (making sure everyone gets a drink quickly and stays topped up), easy chopping and plating of dishes.
Lay out serveware, and set the table or wrap silverware in cloth or paper napkins up to a few days ahead of time. This gets your wheels turning about what you need to do and eliminates any last-minute scramble to find that right dip bowl or platter.
If the clean-up is what stops you from having people over, use disposable stuff. Eco-friendly disposable bamboo plates are an attractive and sturdy choice. It’s nice to use your own flatware but if you don’t have enough, there are plenty of greatlookingoptions.
My golden rule: No matter what, always have a drink in hand, candles lit and music on as guests arrive. This signals to your guests that you are relaxed and having fun and they’ll follow suit. Even if I haven’t showered, unpacked the groceries, etc. I’ll do these three things.
Above all else, have faith that your party is going to be awesome. When you invite people over, it’s your responsibility to provide the venue and organize good drinks, food and a little entertainment, whether that’s the game or a solid playlist. It’s your guests’ responsibility to show up and have a good time.
Let this Super Bowl be your gateway into home entertaining for all occasions. Let’s #bringbackthedinnerparty!
During the winter, we eat soup for the sheer fact that it warms us up. While I make soup for the same reason, I also do it for nostalgia. I crave the nourishing soups and stews my mother was famous for. While she would cook many different types of soups, she always made the most variations of blended soup. I fondly remember coming home a friend’s house on the weekends and smelling the varied aromas wafting through the kitchen. This is because my mother cooks her soups at a low temperature for a long time in the oven to really conjure the distinct flavors of all the vegetables, meat, herbs and spices.
Photo by Briana Balducci
To this day, I’ve never come across soup that is more flavorful than hers. It’s probably because most people can’t take the time to wait for it to be ready! Or, they’re not comfortable leaving their oven unattended for many hours at a time. But even if time isn’t on your side, it’s not a reason to skip out on soup. Soup is one of the best things you can make to help ensure that half of what you eat at every meal is vegetables. Soup can sometimes be on the lighter side, but it becomes a complete meal when you add a nutrient dense protein to accompany it. Perfect protein additions include chicken, beans, a soft (or hard!) boiled egg and yogurt.
In line at Whole Foods perusing food magazines, it’s hard not to notice a theme this time of year. It seems like everyone in food (especially the health food scene) tries to guess what the next Kale, Quinoa, Coconut oil or Kombucha will be. What food trends are predicted for 2018? Paging through my favorite issues while my groceries inch down the conveyer belt, it’s clear that everyone’s thinking about simplicity and ease when it comes to cooking. Meal prep ideas are the rage. As private chefs who basically do that for a living and for ourselves, we’re experts on the matter. Here are four prep ahead food trends we’re predicting for 2018:
A Little Sprinkle Here…
The key to meal prep is having things on hand that you can throw together in a pinch. That’s why I think things like “sprinkles” (coined by Bon Appetit) and sauces are so on trend. They’re perfect for just that–whipping things up and keeping them in the fridge! Not only are these sauces and seed mixes easy to keep on hand, they’re also healthy and protein rich. Sprinkles and sauces are a quick Sunday activity too (#mealprepsundays). Roast your favorite nut (almonds, walnuts, hazelnuts, etc.), toast some sesame seeds (or pepitas, chia seeds, hempseeds, etc.) and toss with maldon salt, red pepper flakes, smoked paprika, granulated garlic…you name it.
Think about the stuff you pinch (or “sprinkle”) onto your plate last minute. Something crunchy, something salty, and something spicy. It’s what granola is to breakfast yogurt. Keep your preferred mix at your fingertips in a jar in your pantry or fridge. Here are a few “sprinkle” recipes to tickle your taste buds: the general idea to build off of and a little something extra to get your creative juices flowing. A good “starter” sprinkle is panko, garlic and parmesan. Saute panko in a little olive oil until golden, adding in minced garlic for the last minute or two. Then add grated parmesan off the heat. Cool and store in the fridge to top soups, salads or other cooked vegetable dishes throughout the week.
Creamy miso tahini dressing with charred broccoli and crispy tofu
…A Little Drizzle There
Sauces work the same way. These homemade condiments can also be packed with nutrients: omega-3 infused anchovies, probiotic rich miso, protein packed greek yogurt to name a few. With the rise of fermented flavors (another food trend, link to Gillian’s take on it here) we’re obsessed with putting a teaspoon of miso in our tahini dressing. It adds tangy, savory flair to the nutty, creamy tahini. Bonus that it’s good for your gut. This dressing can be thinned out and tossed in a salad or better yet drizzled on your roasted veggies. (Here’s a recipe for reference if you need one.)
We love fresh herbs, which means we always have them in our fridge. There’s almost nothing more satisfying than freeing up space in our crisper drawers and putting all the sad, end-of-week herbs in a blender with some olive oil, a little zest and and anchovy filet. Salsa Verde! This stuff is delicious on practically everything. If you throw in some yogurt or avocado, it transforms into green goddess. These sauces are my go-to show stoppers and they’re literally made by just throwing things odds and ends together.
Yogurt With Everything
Our self-proclaimed trend is the rise of plain Greek yogurt or skyr as ingredients. We love to dollop them on everything, from build-your-own rice bowls to chicken tortilla soup. I even put in on top of my scrambled eggs. It adds that creamy richness you get from sour cream but without the guilt. The probiotics make it much better for you. The tang…you’ll love the tang.
Plant-based Bean Stew with Crunchy Wild Mushrooms
A Mostly Plant-Based Diet
Plant based proteins are becoming more popular every year and it feels like the list just keeps getting longer. They include tofu, tempeh, quinoa, lentils, beans, chia seeds, and various nuts. With so many vegan/vegetarian clients we keep this list of possibilities under our belt at all times. It’s becoming clearer that we don’t need as much protein as we think. I try to stick to one animal based protein a day and often end up eating meat just a few times a week. A mix of quinoa and beans (a cup of each) is enough to fulfill half of my recommended daily intake. That’s half in just one meal! With that in mind, I’m always thinking of ways to minimize my need for animal proteins and I’m not the only one. I don’t consider myself a vegetarian, but I’m not limiting myself to animal products and I think that’s where the trend in headed. There’s even a word for it: Flexitarian. This is defined by people who are not committed to a full vegetarian diet but prefer to eat mostly plant-based foods. Long live plant love!
Being Scandinavian, I was raised on my father’s stories of his childhood in Sweden. He described long winters accented by warm and comforting meals, lots of social interaction, and a good amount of singing. I remember my grandfather bouncing me on his knees while singing to me in Swedish, mocking me for disliking herring and deeming me “knickity pickity.” He called me this as if it were my name, accompanied with a devilish grin and a poke in the ribs. (If only he could see me now, and understand how deeply I took his insult to heart by forcing myself to become the adventurous eater and cook that I am today.)
Nordic people have a beautiful outlook on life. A big part of that is something called hygge, a concept that is hard to grasp and difficult to define:
“Generally, hygge is defined as a feeling or mood of comfort, wellbeing, coziness, happiness, charm, safety, friendship. Simplicity, pleasure or intimacy. Hygge means living in the moment, savoring all that it has to offer.”
I try my hardest to embrace this part of my heritage, especially during the holidays. I light candles and put up twinkly lights, savor every moment spent with family and friends, and make dishes that fill my home with familiar scents and memories of holidays past. Food is central to hygge afterall.
But beverages can be hygge too! What is a dense shortbread cookie without eggnog to chase it with? How can one send wishes of good health without a toast to raise in accompaniment? Beverages, especially ones spiked with a little something extra special, refresh the palette, warm the soul and add to the jolly mood of all holiday social gatherings.
Every Christmas since I can remember, the evening’s focal point has been a slow-simmered mulled wine called Glogg. This is a Swedish holiday tradition that I refuse to skip. The concoction is warm from spices, barely sweetened by dried fruit, and deeply nutty from the addition of slivered almonds. It is also deceivingly strong due to the addition of vodka. This combats the loss of alcohol content when cooking the wine, or so my ancestors say. All of this goes into a pot over low heat to marry the ingredients together. The biggest obstacle is being patient enough to wait until it is ready!
So, for this holiday, my gift from me to you is my own family recipe for Swedish mulled wine.
With Love, Kristina
Ingredients
2 bottles dry red wine
2 cups aquavit or vodka
8 oz chopped dried figs
2 oranges peeled without the pith
10 whole cloves
6 cardamon pods
3 cinnamon sticks
2 whole star anise pods
1/2 cup sugar
Method
Pour the wine and the vodka into a pot and heat on very low, just below a simmer.
Add the chopped orange peel, dried fruit and spices to the mixture and continue to cook on low for two hours in order to let the flavors marry.
Stir in the sugar until dissolved and adjust to taste.
