Yellow Table Storytelling Dinner #2

This past weekend we hosted our second official storytelling dinner around the yellow table, and what a fun night it was! Our last one was back in the fall, and though we've had a few dinners in between, we hadn't had a proper storytelling night since. If you're new to The Yellow Table, you may be wondering "What is a storytelling dinner?" Well I'm so glad you asked. Our storytelling dinners (inspired by a Moth event I attended last fall) consist of friends (both new and old), sitting around the table, eating good food, drinking wine, and sharing stories. Basically, it's what I hope heaven will be like!



The original storytelling night, our topic was "Firsts," with stories ranging from crazy blind dates to biking accidents and police busts to a creepy ghost-spotting in an abandoned hotel. Everyone had a ball – it was so fun to see a group that only marginally knew each other (and some, not at all), linger over the dinner table well after midnight laughing and talking like old friends. This time, our theme was "Travel" and we heard stories of couch-surfing in Siberia, busking through Italy, and a near lion attack in South Africa. Again, the stories spiraled and we all lingered at the table long past dessert.

I really believe in the power of storytelling to connect and inspire – just think, it's what people sat around and did for thousands of years before there was television or Internet! It's funny, though, how people feel a little uncomfortable with the idea at first. We've all got stories to tell, and though we can post our thoughts and whereabouts on Facebook and Twitter all day long, telling a story with a beginning, middle, and end to a live audience (rather than a virtual one) seems a rather intimidating task. Which is exactly why I think little practice never hurt–especially when everyone ends up having fun in the process!

As for the food, since it was a cool, rainy night, I wanted to make something warm and comforting, preferably a stew that could simmer for hours in my Le Creuset dutch oven while I worked on the other dishes. I finally settled on Melissa Clark's fragrant Braised Pork Shoulder with Tomatoes, Cinnamon, and Olives over Polenta from her newest cookbook Cook This Now. Melissa is pretty much my culinary idol – I love her straightforward, seasonal recipes and her wonderful writing that somehow manages to be both authoritative and chatty all at once. I basically want to go hang out in her kitchen and cook with her after reading any of her recipes. Per usual, this one did not disappoint. The intriguing blend of flavors – sweet canned tomatoes and cinnamon, salty anchovies and olives, dry red wine, and a few sprigs of rosemary – melded together to create a braised pork that was meltingly tender and almost tagine-like in taste.

I served goat cheese crostini with kumquat chutney for starters (since I have all this chutney lying around!), and a nice light arugula, fennel, and orange salad as a palate cleanser after the pork stew. And last, but not least, at the request of my husband – who as the birthday boy got to choose his dessert – I made Bittersweet Chocolate Pudding Cakes inspired by a recipe I found in the New York Times. I made the recipe gluten free and used 60% Bittersweet Valrhona chocolate. The result was decadent. B got a candle in his cake and we ended the night singing happy birthday to him.

I hope you feel inspired to host your own storytelling dinner, and if you do, I'd love to hear about it! My sister hosted one in D.C. and her friends loved it – it would be fun to see the idea spread! But in the meantime, I'm collecting dinner party stories for a future post about your experiences...the good, the bad, and the hysterical. Feel free to comment below or send me an email at annawatsoncarl@gmail.com. Can't wait to hear from you!

February Storytelling Dinner Menu

Goat Cheese Crostini with Kumquat Chutney

Braised Pork Shoulder with Tomatoes, Cinnamon, and Olives with Polenta

Arugula, Fennel, and Oranges with White Balsamic Vinaigrette

Bittersweet Chocolate Pudding Cakes with Vanilla Gelato (recipe below)

BITTERSWEET CHOCOLATE PUDDING CAKES

Serves 4

Adapted from New York Time's Diner's Journal February 12, 2009

1/2 cup unsalted butter, plus more to butter the molds
4 ounces bittersweet chocolate (preferably Valrhona), cut into small pieces
2 eggs
2 egg yolks
1/4 cup sugar, plus more for sprinkling

Preheat the oven to 450°F. Butter four 4-inch ramekins and sprinkle each with a bit of sugar; place them on a sheet tray.

In a small, heavy saucepan, melt the butter over low heat. Add the chocolate and whisk constantly until the chocolate begins to melt. Remove from heat and continue whisking until the chocolate is completely melted. Let cool slightly.

In a medium bowl, whisk together the eggs and egg yolks with the sugar until light and fluffy. Slowly pour the melted chocolate and butter into the eggs, whisking constantly. (You can use electric beaters or a stand mixer if you prefer).

Pour the mixture into the ramekins and bake for about 8 minutes or until the center is beginning to set. The tops will puff up slightly like souffles but the centers will be deliciously soft and gooey. Cut a small hole in the top of each one and add a scoop of vanilla ice cream or gelato. Serve immediately in the ramekins, on small dessert plates. (Be careful, they are hot!!)

MAKE AHEAD: You can make the batter and fill the ramekins several hours ahead. Cover with plastic wrap and refrigerate until ready to use. Bring to room temperature before baking.

Weekend Project: Kumquat & Cranberry Chutney

Chutney is one of those exotic condiments that I've always admired but never made (until recently). I'll eat it at Indian restaurants and I've bought it jarred occasionally when I make Indian food at home. A sticky compote of fruit and spices, it's sort of like a chunkier (and more flavorful) version of jam. It wasn't until I went to La Varenne that I realized you could make chutney from scratch. Actually, we made everything from scratch there, from croissants to stocks to preserves to sticky bottles of fruit liqueurs. My good friend Chef Randall Price, the former head chef and culinary instructor there, loved chutneys and made them out of anything around: nectarines, peaches, and (my personal favorite), kumquats.



I had never before seen this tiny, oval-shaped citrus fruit until I was living in France. About the size of a cherry tomato, kumquats are typically available in grocery stores only in the winter (roughly November through March) and the skin is thin enough that you can pop the whole thing in your mouth. They have an amazing sweet/tart flavor – a bit too strong for me personally when raw, but beautifully aromatic when cooked. I don't remember Randall's chutney recipe, but I remember it being remarkably easy: he just chopped up his ingredients and threw them in a pot, added some spices, and boiled the mixture until it was thick and jam-like. At Chateau du Fey, we ate his chutney all the time: with roast pork and chicken, on sandwiches, and with cheeses. It was the secret weapon that you could pull out of the fridge to make even leftovers taste great.



Despite my love of chutney, I confess, I was still a little intimidated to try it at home. I don't know why...probably because I was I was associating it with jam-making and sterilizing jars and all of that. (Which as it turns out is not even necessary!) It wasn't until a few weeks ago, after buying a box of kumquats at the grocery store that I attempted my first chutney. I found a great recipe on Epicurious.com that I used as a guide, and was shocked at just how simple it was. As in, it took about 30 minutes form start to finish (plus cooling time). And the result, in addition to being absolutely beautiful, was so delicious! I've now made 3 batches in 2 weeks (I think Brandon may be a bit sick of it by now!), serving it with everything from goat cheese crostini (like in the picture above – you may have seen those in the recent Valentine's Day post) to Dijon-roasted loin to grilled chicken to a smoked turkey sandwich. Seriously, this stuff is good on everything.

But if you're going to make it, do it soon! Kumquats are only around for a few more weeks. Make a big batch, give some away in cute little mason jars, and keep the rest in the refrigerator for the next few weeks. You–and your friends–will love it, I promise.

KUMQUAT & CRANBERRY CHUTNEY

Makes about 1 1/2 cups

This makes a beautiful gift in a pretty jar. (But make sure to keep it refrigerated.)

10 ounces kumquats, quartered lengthwise, seeded
1/2 cup dried cranberries
3/4 cup sugar
3/4 cup fresh orange juice
1/4 cup chopped shallots
1 tablespoon finely minced fresh ginger
3 whole star anise*
4 peppercorns
1/4 teaspoon ground cinnamon
4 whole cloves

Combine all of the ingredients in a heavy-bottomed medium saucepan and bring to a boil. Let boil for 10 to 15 minutes, stirring frequently, until the kumquat skins have softened and the mixture has thickened. Let cool.

Store in the refrigerator for up to 2 weeks.

*I bought these at an Asian grocery store. If you can't fine whole star anise, you can buy ground–just use 1/4 tablespoon. You can also substitute the whole cloves and whole peppercorns for ground if you prefer: use 1/4 teaspoon of each.

SERVING SUGGESTIONS: This is a delicious accompaniment for roasted,grilled, or smoked poultry or pork (I especially love it with smoked chicken or roasted pork loin). It's also insanely good with broiled goat cheese crostini, sprinkled with a bit of chopped rosemary.

click for recipe & more…

Buckwheat Galettes with Ham, Cheese, and Egg

Today, my friends, is Fat Tuesday, a.k.a. Pancake Day! I never realized until recently that there was a day designated to eating pancakes, but I suppose it makes sense with Lent starting tomorrow. While living in France, I fell completely in love with crêpes. Paper-thin, the French version of pancakes are delicious for dessert (filled with Nutella or dark chocolate), breakfast (filled with jam), or–if you make a savory batter–lunch or dinner. Traditionally, savory crêpes are called galettes and made with buckwheat flour. With their golden color and delicious nutty flavor, buckwheat galettes are the perfect base for savory fillings like ham, cheese, and egg, smoked salmon and creme fraiche, or my favorite, goat cheese and leeks.

The picture above was taken in Paris at my favorite crêperie, La Crepuscule. I love ordering a piping hot crêpe or galette from the window and taking it to the little park across the street to eat. I love the way the cheese forms crisp tendrils that spill from the top of the galette: pure deliciousness.

These are so easy to make. Just make sure you have either a crêpe pan or a nonstick omelette pan, and allow time for the batter to rest in the fridge before you attempt to cook them. Swirling the pan just right takes a little practice, but don't dispair: you'll get the hang of it after a few tries (and you can always eat your mistakes!). Bon appetit!

BUCKWHEAT GALETTES

Serves 8

2 large eggs
1 cup milk
1/4 cup water
2/3 cup buckwheat flour
2/3 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons butter

Place all the ingredients in a blender and blend until smooth. If you don't have a blender, whisk the eggs, milk, and water together in a bowl until smooth. Add the flours and salt and whisk to combine. Whisk in 2 tablespoons of the melted butter. Strain the batter into another bowl. Cover with plastic wrap and place in the refrigerator for at least an hour (and up to 24) to allow all the air bubbles to settle.

Heat a small crêpe pan (or nonstick skillet) over medium high heat. Swirl 1 teaspoon of butter in the pan and add a small amount of batter in the pan–swirl the pan so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds (until lightly browned) and flip. Cook for another 10-15 seconds and remove to a plate.

Continue cooking the rest of the batter, adding additional butter every third crêpe or so. Stack the crêpes on a sheet tray and keep warm in a 225 degree F oven until ready to serve.

GLUTEN-FREE VERSION: Use 3/4 cup buckwheat flour and 1/4 cup gluten-free all-purpose flour mixture. Follow the rest of the recipe as written.

BUCKWHEAT GALETTES WITH HAM, CHEESE, AND EGG

Serves 4

4 buckwheat galettes (recipe above)
4 thin ham slices
1 cup (4 ounces) shredded Gruyere, Swiss, or Emmenthal cheese
1 tablespoon melted butter
4 eggs
Salt and pepper to taste

Preheat the oven to 35o degrees F. Prepare the galettes according to the recipe above. Lay the galettes on a greased baking sheet. Cover each galette with 1/4 cup of cheese and 1 ham slice.

Heat the butter in nonstick skillet over medium-high heat. Add the eggs and cook for 3 minutes or so, until barely set. Slide one egg on top of the ham and cheese on each each crepe. Season the eggs with a bit of salt and pepper to taste.

Fold the four sides of the crepe over the filling to create a square; the egg yolk should be peeking out the top. (Alternately, fold the crepes in half, over the filling, to make half moons.

Cook in the oven for 8-10 minutes until the cheese has melted and the eggs have cooked through. Serve with a mixed green salad with a simple Dijon vinaigrette.

click for recipe & more…

Into the Woods...

Hope everyone had a fabulous Valentine's Day! I have a friend who told me she cooked the entire V-day meal I posted on the blog, and it made me over-the-moon happy. Let me know if anyone else cooked anything from the menu, and how it turned out!! I love hearing your stories :)

B and I had a great time together. In all honesty, since I had already made the 3-course V-day menu over the weekend, last night we just ate takeout sushi and drank bubbly in our PJ's. And watched New Girl, which we both love. B surprised me with delicious chocolate truffles from Payard, as well as beautiful tulips and some really cool grains and legumes from Gilt Taste...he is too much. I made him his favorite chocolate chip cookies, which he seemed pretty happy with.

Now I'm packing my bags and heading upstate, into the woods for a few days. I'm excited to be surrounded by trees, to sit by a fire, and to enjoy the absence of city noise. Just to be still for a moment. But most of all, I'm looking forward to cooking big pots of soup and braised short ribs and vegetable purees and homemade pizzas all those hearty winter foods that taste better in a cabin, at a big, long cande-lit table. There will be good friends and laughter and music and lots of great food. And hopefully some snow...

I'm going off the grid for the next few days (no cell phone connection, even!) and will hopefully come back inspired and rejuvenated and full of new ideas. Enjoy the rest of your week!

Valentine's Day: Dinner for Two

Let's be honest. Valentine's Day seems a little bit forced (OK a lot!). I'm all for romance, but I don't like being told when it should happen. And I certainly don't associate love with red roses, teddy bears, and heart-shaped boxes of chocolates. For me, romance involves creativity – and an element of surprise. To come home on a random Thursday and find a beautiful bouquet of tulips (which happens to be my favorite flower) on the table would make my week. Or finding a little handwritten love note tucked in my purse, or being served a hot cup of coffee in bed, or getting an unexpected text telling me to put on heels and meet my man out for a glass of bubbly. To me, these little things – done at random – keep the romance alive. And I'm so blessed to have a creative husband who loves surprising me. I have to work hard to keep up!

So for this Valentine's Day, I want to do something special for him. I have no interest in going out to dinner on V-Day with all the cheesy, pre-fixe "aphrodisiac menus" and couples who look, well, bored. Instead, I plan to make a cozy dinner diner à deux at the yellow table. There is nothing more romantic to me than a table set – with fresh flowers and lots of candles – for two. It completely transforms the ambiance of the apartment. Brandon doesn't cook at all, which is fine by me, because I've already got the menu planned!



If you're looking for something special to do for your honey on Tuesday, why not cook him or her dinner? The menu below is delicious, simple, and–obligatory chocolate dessert aside–light and healthy. I tried to pick vibrant colors and flavors, but that wouldn't be overly filling. Because the last thing you want on Valentine's Day is a food coma...trust me!

Menu for 2
(Scroll down for recipes)

• Goat Cheese Crostini with Kumquat Chutney and Rosemary

• Honey Dijon-Glazed Wild Salmon with Frisée, Blood Orange, & Avocado Salad

• Bittersweet Molten Chocolate Cakes with Raspberries and Crème Fraiche

What to drink? Rosé Champagne, of course! (Or crémant, cava, or Prosecco). I just love the pale rosé color–it just seems fitting for Valentine's Day, and you can't get much more celebratory than bubbles!



Don't be intimidated by this menu – it truly is quite simple. Much of it can be prepped in advance, and the dessert can be made the day before and reheated before serving. (Though it definitely tastes best right out of the oven!)

For the crostini, toast some little flatbread rounds (or any type of bread, really) and spread them with goat cheese, a dollop of kumquat chutney (or marmelade), and a sprinkle of chopped rosemary. Five minute appetizer, easy.

For the main course, simply brush some wild salmon with a honey-Dijon-soy glaze and roast it in the oven for about 12 minutes. Meanwhile, toss some frisée (a slightly bitter, curly lettuce) with oranges (I used Cara Cara and blood oranges), avocado, and a citrus vinaigrette.

And for the dessert, these are my favorite little bittersweet chocolate cakes. I know the whole molten chocolate craze has passed, but you really can't get much better than a dark chocolate cake with an ooey-gooey chocolate center. I mean, come on!! Who can say no to that?!



The great thing about these (besides being insanely good) is that you can either a) make the batter in advance, spoon them into souffle dishes, and bake them while you're finishing dinner (this will give you that molten chocolate center) or b) bake them earlier in the day, or even the day before, and just reheat in the microwave for dessert. Option a) tastes better but option b) is easier and still tastes great. So you decide depending on how much time you have.

But honestly, with a homemade dinner, sparkling wine, and candlelight, you kind of can't go wrong – this Tuesday or any day of the week. Happy Valentine's Day everyone!

GOAT CHEESE CROSTINI WITH KUMQUAT CHUTNEY AND ROSEMARY

Serves 2

I made my own kumquat chutney and will post that recipe another day. But on V-day, save yourself some time and just buy a jar of good chutney, bitter orange marmelade, or even some fig jam.

4 crostini (can be any type of bread)
1 tablespoon olive oil
4 tablespoons goat cheese
4 teaspoons jarred chutney (or bitter orange marmelade)
1 teaspoon chopped rosemary

Preheat the oven to 425°F.

Brush the crostini on both sides with olive oil. Toast for a couple of minutes until light brown. Flip the crostini and top each with a tablespoon of goat cheese. Bake for 3 to 4 minutes or so until the goat cheese begins to soften and the crostini edges are golden brown.

Remove from the oven and let cool slightly. Top each crostini with a teaspoon of chutney and sprinkle with a bit of chopped rosemary.

HONEY-DIJON GLAZED WILD SALMON WITH CITRUS FRISEE SALAD

Serves 2

Honey-Dijon Glazed Salmon
2 (4- to 5-ounce) pieces of wild salmon
Salt and pepper, to taste
1/4 teaspoon cayenne
1 teaspoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon honey
1/2 lemon

Citrus Frisee Salad
2 cups friseé, rinsed and dried
1/2 Cara Cara orange, peeled and sliced
1/2 blood orange, peeled and sliced
1/2 avocado, sliced
1 tablespoon fresh squeezed orange juice
1 tablespoon white Balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Preheat the oven to 400°F.

Arrange the salmon fillets on an an aluminum foil-covered baking sheet, skin-side down. Season with salt and pepper. In a small bowl, whisk together the cayenne, mustard, soy sauce, and honey. Brush the top of the salmon filets with the glaze.

Cut two thin slices of lemon and place one on each piece of salmon. (Reserve the extra lemon.) Bake for 12 minutes or until just cooked through.

Meanwhile, make the salad. Toss the frisé, orange slices, and avocado slices. In a small bowl, whisk together the orange juice, vinegar, and olive oil; season with salt and pepper. Set aside.

Remove the salmon from the oven and squeeze with the juice from the remaining wedge of lemon. Toss the salad with the vinaigrette and serve each place with a piece of salmon and some salad.

BITTERSWEET MOLTEN CHOCOLATE CAKES

Serves 2

2 ounces bittersweet chocolate
3 tablespoons + 1 teaspoon butter
1 egg + 1 egg yolk
1/2 cup powdered sugar
2 1/2 tablespoons all-purpose flour
1 tablespoon Kahlua (optional)

Preheat the oven to 450°F and butter two 3/4-cup souffle dishes. (NOTE: You can also make these in muffin tins–just butter 4 muffin cups and bake for slightly less time, about 8 to 9 minutes.)

In a small saucepan, melt the chocolate and butter over low heat, stirring constantly. Remove from the heat and cool slightly.

In a medium better, whisk together the egg and egg yolk. Add the sugar, then the chocolate mixture and flour, whisking until smooth. (Whisk in the Kahlua, if desired). Divide the batter into two dishes. (If you are making them in advance, just cover with plastic wrap and refrigerate until you are ready to bake them).

Bake for about 10 to 11 minutes (a few minutes longer if the batter was refrigerated) until the tops of the cakes have puffed up slightly and the center is still runny. Run a knife around the edges and quickly turn the cakes onto two plates. Dust with powdered sugar and serve with creme fraiche (or vanilla ice cream) and raspberries. Serve immediately so you get the chocolate gooeyness!

click for recipe & more…

Crispy Pork Schnitzel with Mixed Greens

I remember the first time I tried schnitzel. It was in Heidelberg, Germany, on a sunny day in May, 2001. I was studying abroad in Paris at the time, and was visiting a German friend for the weekend. Her parents took us to a lovely restaurant for lunch and I remember sitting outside on the terrace, eating a thin, crisply fried piece of veal served with a lemon wedge and a green salad. Her parents ordered a bottle of wonderful German white wine, and even though I was barely 21, I felt terribly grown up.

It was eight years before I tried schnitzel again. I was living in New York, and a colleague told me that her husband had just started a new food truck called Schnitzel & Things. Of course, I was intrigued. The memory of that golden fried cutlet had stuck with me all those years and I couldn't wait to try it again.

Once again, I was entranced. Only this time, instead of sitting on a sunny terrace, I stood outside a truck in Carroll Gardens, Brooklyn, and ate off a plastic plate. But it was so delicious I didn't care. I got to sample multiple types of schnitzel: pork, chicken, and cod, plus all sorts of delicious side dishes, like Austrian potato salad, cucumber salad, and red cabbage slaw. I loved Schnitzel & Things so much that I wrote about them for Tasting Table.



A couple years passed and I finally decided it was time to attempt my own schnitzel at home. How hard could it possibly be? You just pound some meat, dip it in egg, dip it in bread crumbs, and fry it. Easy, right? As it turns out, it is WAY easy. And tastes so incredibly good that it seems like you should have slaved away for hours. I've made it now a half dozen times or so, and have done a little experimentation to get the maximum flavor. I'm not a big veal fan in general, so I stick with pork, and thanks to a tip I read in Bon Appetit, I marinate the cutlets in red wine vinegar before frying them. I also use Panko – the larger, Japanese-style breadcrumbs – to give the schnitzel an extra crunch, and I add thyme and lemon zest for flavor.

Served with a lemon wedge and a simple green salad (and, if you really wanted to be authentic, a warm potato salad), this dish is simple, elegant, and unbelievably good. It's comfort food at it's best, preferably in the winter or spring. Plus, considering all the pounding required, it's a great stress reliever. So pour yourself a glass of Gruner Veltliner and get out that meat tenderizer. You'll feel like a new person in no time.

PORK SCHNITZEL WITH MIXED GREENS

Serves 4

2 (5-ounce) boneless pork chops
1 cup red wine vinegar
2 eggs, beaten
3/4 cup panko breadcrumbs
2 teaspoons lemon zest
2 teaspoons thyme leaves
Sea salt and freshly ground pepper, to taste
2 tablespoons vegetable oil
2 tablespoons olive oil

4 to 5 cups of mixed baby greens
Juice from 1/2 lemon
3 to 4 tablespoons extra virgin olive oil
Lemon wedges to serve

Using a sharp knife, cut each pork chop in half lengthwise. Place the four pieces of pork in Ziploc bag (or a bowl) and cover with the red wine vinegar. Seal the bag (or cover the bowl with plastic wrap) and let marinate in the refrigerator for 1 to 2 hours. (In a pinch, you can marinate it for 30 minutes).

Remove the pork from the red wine vinegar and pat dry with paper towels; discard the vinegar.

Place the pork slices between two sheets of plastic wrap of wax paper and gently pound to 1/4-inch thickness, using the flat side of a meat tenderizer.

Place the eggs in a shallow bowl. In a separate shallow bowl, combine the bread crumbs with the lemon zest and thyme leaves; season with salt and pepper.

One at a time, dip the pork cutlets in the egg, then dip into the bread crumb mixture. Place the breaded pork cutlets on a plate and place in the refrigerator for 10 minutes to let the crumb mixture adhere to the meat.

Heat the oil in a large skillet over medium-high heat for about 2 minutes. Gently add two cutlets to the pan (be careful of the hot oil!!) and let cook for about 2 to 3 minutes per side, until golden brown. Remove the cutlets to a paper-towel lined plate and finish cooking the remaining two cutlets.

Place the salad greens in a large bowl and toss with the lemon juice and the olive oil. Season with salt and pepper to taste. (Taste the salad and feel free to add more lemon juice or olive oil, according to your tastes.)

SERVE the schnitzel hot, garnished with a lemon wedge and mixed greens. This is delicious with a blonde beer or a crisp Austrian white wine like a Pinot Gris or Gruner Veltliner.

click for recipe & more…

A Night to Remember...

The smile says it all.

When 12 friends crowd into a tiny NYC apartment to celebrate the birthday of a dear friend, to squeeze onto couches and borrowed chairs and share a meal around a beautiful table (that you’d never guess had been found, discarded on the street that day), with story-telling and laughter and much toasting, something magical happens. It’s as though time is suspended. You get a glimpse of something bigger than this life – a hint of how things should be, a taste of what we long for. Through the candlelit glow, smiles seems brighter, friendships deeper, and though you may not even remember what you ate the next day, that night you could swear it was the best thing you had ever tasted. We need more of these evenings. These are the sweet times. The birthday girl summed it up best:

“I was given the rare and beautiful gift of knowing just how precious a moment is when you are right in the middle of it. Many, many times throughout the evening, I looked around the table with amazement. My life, just as it is, is one I love. The gifts before me – dear friends, good food, and abundant laughter – were more than enough. My cup overflows.”



This fabulous and festive occasion – which I had the privilege of being a part of – was the 30th birthday of my lovely friend Rachel Carter. The party took place at her apartment last weekend and between her beautiful "Winter White Theme" (check out her table decor above), delicious menu (she planned, I cooked), and fantastic friends, it really was an epic evening. The party was beautifully documented by the ultra-talented photographer Sara Beth Turner (that's her, whipping off the Champagne cork below!), who just happens to be one of Rachel's three roommates. Sara Beth has such a gift for capturing the essence of a moment with her photos. Her shots, especially these black and white ones, really portray the spirit of the evening, and I am so honored to feature her photography on The Yellow Table. Thanks SB!



Rachel, being quite the hostess, made up a variety of snacks for people to munch on when they arrived: prosciutto-wrapped asparagus, white bean dip and crudités, spicy nuts with rosemary, and a few cheeses with fig jam and crackers. Everyone packed into the kitchen and sipped on bubbly while I finished up the cooking.

The birthday gal had chosen the menu in advance ("I wanted to to have a menu I'd be excited to have at someone else's dinner party," she said): roasted salmon with a Champagne dill sauce, roasted new potatoes with olive oil and sea salt, and a simple green salad with cucumbers and lemon vinaigrette. The menu was flavorful and light, and was so easy to throw together right before the party.

For dessert, Rachel really something decadent (it was her 30th after all!) and wanted to try making a tiramisu. I insisted on making it – the birthday girl shouldn't make her own cake! – and I had so much fun making it into a round birthday shape (using a springform pan) rather than a traditional rectangle. I changed up the classic recipe a bit, eliminating the raw egg yolks, and using Kahlua in place of the marsala wine. I also used a mix of chocolate and vanilla lady fingers, which not only tasted great, but made for a beautiful presentation. (Recipe coming soon!)



But where Rachel really went all out was on the decor – I'll let her tell you about her theme:

"I was inspired by a favorite blogger of mine, Joanna Goddard from Cup of Jo, who threw a "recession chic" dinner party several years ago. The decor from her party was winter white with lots of candles, snow, a birch bark log, and of course, flowing red wine! I liked the winter white theme (mixed in with a healthy dose of glitter!) because it's easy to find white Christmas decor on sale, and white is usually inexpensive and readily available. As I envisioned it all coming together and procured supplies, my selections took on a more "Narnia~like" quality. This seemed the perfect vision of a magical, wintry, outdoor place. Honestly, though, I didn't know how well it would come together until we started lighting the candles..."



Rachel just so happened to find the perfect log for the centerpiece the weekend before in Vermont, which she lugged home and spray painted white. She also found a mirror on the street (gotta love NYC!) which she used as the base for the centerpiece, garnished with some berries and ferns from Michael's. She pulled the whole look together with piles of glittery white fake snow ("to cover all the ugly edges!"). Rachel's a kindergarten teacher, so she's especially gifted at crafts. She made the snowflakes pictured above, which she hung from the ceiling above the table. Truly, a winter wonderland...



I love this picture of Rachel and me in the kitchen pre-party...we had so much fun plotting and scheming about this night, and I'm so glad it all came together so well. Here's to many more dinner parties...!!

The rest of the pictures don't need much in the way of explanation. They pretty much speak for themselves. The evening was magical, and I am so grateful for the friendships – old and new – that were represented here. And most of all, I'm grateful for Rachel, her friendship, generosity, creativity, and zest for life. It's contagious. Happy Birthday!









A special thanks to:

The birthday gal: Rachel Carter
Photographer: Sara Beth Turner
Everyone else who made this evening so special!

BIRTHDAY TIRAMISU

Serves 12

Coming soon...!

click for recipe & more…

Healthy Living: An Energy-Boosting Salad for Winter

If there's one thing I've realized as I've gotten older it's this: food has a lot to do with my energy level. Obviously, sleep does, too, and a host of other factors, but what I eat is a big part of the equation. For years, my low-energy solution was a coffee and some sort of sugary baked good (more than likely a chocolate chip cookie). The only problem was, after the sugar rush, I immediately felt miserable as my energy–and mood–crashed.

Recently, as we've been trying to eat more healthfully, I've been paying attention to blood sugar levels. Instead of eating three big meals a day, I'm eating smaller meals, packed with vegetables and fruits and proteins. And my snacks in between–rather than cookies or pastries–usually consist of roasted almonds or sprouted toast with avocado or a piece of fruit with some almond butter. I'm realizing that the more steadily I eat, the more energy I have. And most importantly of all, the less sugar I eat, the better I feel. Period. As a former sweets ADDICT, it's amazing that I can admit this. But I really love the way I feel without it, so bring on the nuts, fruits, and veggies!

One of my favorite things as a cook is to throw together a meal based on what's inside my fridge. (I know, I know...for some people, that's your worst nightmare!) I like the challenge and actually, some of my best dishes have been inspired this way. I went scavenging in my fridge the other day, and found a bag of baby spinach, some roasted chicken breasts (cooked the day before), some leftover quinoa, and some chickpeas. And given that citrus fruits are amazing right now–especially my favorite, Cara Cara oranges–I threw in a couple of oranges for good measure. I tossed it all together, along with a tangy vinaigrette made with white Balsamic vinegar, and the result was a salad as beautiful as it was flavorful. And best of all, I felt like a million bucks afterward. I'll take feeling this good over a cookie any day.

SPINACH SALAD WITH QUINOA, CHICKEN, CHICKPEAS AND ORANGES

Serves 4 to 6

2 oranges (I especially love Cara Cara)*
6 ounces baby spinach (about 6 cups)
3/4 cup cooked quinoa, cooled
1/2 cup chick peas, drained and rinsed
2 chicken breasts (roasted or grilled), thinly sliced
2 tablespoons white Balsamic vinegar
1/4 cup extra virgin olive oil
Salt and pepper to taste

Using a sharp knife, cut off the ends of each orange so they can sit flat on a cutting board. With smooth, downward strokes, cut the skin off the orange in sections, so you are removing the white pith and can see the orange flesh beneath. Once the skin is removed, pick up an orange and hold it over a large bowl. Carefully cut each section out of the orange in between the membranes, so you're just getting the fruit and none of the pith or membrane. Let each slice drop in the bowl (along with the juices); repeat with the other orange. Discard the peels and the membranes.

Add the spinach, quinoa, chick peas, and chicken to the oranges; toss gently to combine.

In a small bowl, whisk together the white Balsamic vinegar and olive oil until smooth; season with salt and pepper to taste.

Drizzle the vinaigrette over the salad and toss to combine. Season the salad with additional salt and pepper if you'd like.

SERVING SUGGESTION: This salad is delicious with avocado slices, thinly sliced red onions, or crumbled ricotta salata or feta. Or serve with avocado toast: smashed avocado mixed with lemon juice, sea salt, and red pepper flakes on toasted whole grain bread.

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