Pushing Boundaries:
Make your dinner party one to remember. Do you recall the first time you tried duck breast? Or Ahi tuna? Maybe raw oysters on the half shell? Homemade pizza with fennel sausage? Or fresh baked bread? Perhaps that time you tried putting fried plantains on a carnitas taco? Or sheep’s milk cheese? You get the idea. The list is endless.
Fill in the blank on some newfound favorite food or combination of flavors and you can almost as certainly fill in the time and place you tried it and who you were with. Food, a single ingredient even, has the ability to transport us back in time and forever change us.
By getting out of your comfort zone a bit and trying out a new ingredient at your next dinner party you are guaranteed to bring more to the table (pun intended). Whether you and your guests end up loving it or not you will still remember the shared experience. And maybe even end up trying it again – who knows. A dinner party, at its core, is about connection – and what better way to connect than sharing a meal that sparks a conversation.
What if I’m Not a Strong Cook?
That’s okay. Start small. For example, don’t pick an entire menu of new ingredients just start with one and build from there. Learn how to prepare that one ingredient and do it well. Take the time to read up on and follow the suggested tips but don’t be afraid to put your own stamp on it. Recipes are just guidelines for flavors – it’s the cooking techniques that matter most.
Where do I Start?
Change up your Protein
- Maybe try using ground bison instead of ground beef or bone-in pork chops instead of chicken breasts.
- Find a protein that you’ve only had in a restaurant like duck breast or duck confit or Veal shank (whatever that favorite dish is) and make it at home
- Try making scallops instead of shrimp or a mild flakey fish like pan seared Halibut or a nice buttery sea bass
Fresh New Starches and Sides
There are so many different rice varieties and pastas grains out there and I’m just learning about some of them as well. Here are a few of my favorite.
- Farro – an ancient whole wheat grain that has a nutty flavor and chewy texture to it. Full of fiber and protein. See recipe below.
- Israeli Couscous – a tiny pearl, pasta. It’s very versatile and can take on the flavors of whatever you add to it, but lemon and herbs are especially good like this one from Girl and the kitchen
- Forbidden black rice – rich in antioxidants this ancient grain is also chewy with a slight nutty flavor profile. Health benefits aside, the purplish-black color makes this side dish a talking point at any dinner party
- Risotto – starchy, short grain rice slow cooked in broth. You can add just about anything to it to make it seasonal. Typically finished with butter and parmesan for a creamy side dish.
Make Salad Your Star:
A lot of my friends and family love a good salad. They appreciate all the thought (and ingredients) that goes into a well thought out salad and the combination of flavors in that perfect bite. But let’s be honest, a good salad is just as much work as a main dish sometimes. Totally worth it in my book but if you are just starting out then make a really fantastic salad and make that the star dish and serve something really easy and simple on the side to round out the meal. Like my Spicy Garlic & Parmesan Pasta.
Two of my favorite salads to serve are:
- Wedge Salad with Creamy Ranch Buttermilk Dressing and Crispy Onions – it’s a steakhouse experience at home
- Fried Green Tomato Caprese – because the friend green tomato gives the salad texture, and the stacked presentation gives it the wow factor. Plus, almost everyone loves a Caprese.
Dinner Party Featured Recipe:
Brown Butter Scallops over Creamy Farro
(Serves 4)
Ingredients:
- 4 large sea scallops per person (fresh)
- 1 1/2 cups Farro (look in the bulk bins at the grocery store)
- 2 whole cloves garlic
- 3 Tablespoons Heavy Cream
- 1/2 cup Parmesan Reggiano, freshly grated
- 6 Tablespoons butter, unsalted
- 2 Tablespoon Canola Oil
- Salt and Pepper
- Lemon slices
- Chopped chives or rosemary sprigs (for garnish)
Method
- Rinse the Farro and drain and set aside. Bring a large pot of water to boil and in farro add a good teaspoon of salt and the garlic cloves. Reduce to a simmer and cook until the Farro is al dente (like pasta) still a bit chewy and not all the way cooked through. Should take about 30-35 minutes but can take longer depending on the farro grain itself. Drain, remove garlic cloves and place cooked farro back in the pan.
- While warm, add in the heavy cream, grated parmesan and stir to combine. Set aside.
- Make brown butter. In a small, heavy pan melt the ½ stick of butter over low heat until butter turns a deep amber color then immediately remove from the heat and place in another dish and set aside.
- Rinse and pat dry the scallops. In a medium pan or cast-iron skillet set over medium high heat add the canola oil. Season both sides of the scallops with salt and pepper and then cook 3-4 minutes on the first side. Do not move them or flip early. Two key steps to getting the nice crust is letting the pan completely heat up ahead and not flipping the scallops too early. Cook for 2 minutes on the second side or until still opaque in the center but crusty on the outside. Overcooking will yield a chewy scallop. Remove from pan immediately.
- Place the creamy Farro on each plate, the cooked scallops on top and drizzle with the brown butter. Top with fresh lemon slices and fresh herbs for garnish. Serve right away
