Have a Party

Think of party planning as an opportunity to push the boundaries of your comfort zone. Then, a successful party becomes more than just frivolity. It shows you that you can do something you thought you couldn’t. And that lesson can come from anything.

Sausage, Peppers and Onions

Who among us hasn’t had this Italian classic at almost any street fair in America? Boy do I love this combo on some crusty Italian bread. Here’s how I make this…yummmmmmm



3 lbs. Italian sausage (sweet, hot or a mixture)

2 Vidalia or other sweet onion (about ½ inch slices)

3-4 large red bell peppers (about ½ inch slices)

2 cups chicken broth

½ cup olive oil

2 large cloves garlic (diced fine)

¼ cup of fresh chopped parsley

A pinch or two of crushed red pepper

1 cup marinara sauce (click on the url below for recipe)


Make ahead one or two days. Boil the sausage in a large pot of water (just covering the meat) for about 25 minutes or just until the sausage is cooked but still pink in the middle. It will finish cooking in the skillet.

Cut the sausage in bite size pieces and set aside. Have the peppers and onions cut and the marinara prepared. You can also use a can of crushed tomatoes or paste but then the sauce will need to cook a bit longer.
In a large skillet over medium heat add the oil and heat until hot but not smoking. Add the garlic and a few pinches of crushed red pepper flakes and cook for about 10 seconds or just until the garlic is golden. Add the peppers and onion and cook until they begin to soften. Add the sausage and stir in with the vegetables for several minutes or just until the outside begins to brown. Add the marinara sauce or the tomatoes and cook for several more minutes and slowly add the broth until you reach the desired amount of liquid and taste. Taste the juice and add a bit more broth and or tomatoes if needed. Reduce the sauce for about 5 more minutes. Season with salt, pepper and fresh chopped parsley.

Blini Recipe

These are simply small pancakes, usually topped with sour cream or crème fraiche, followed with caviar or smoked salmon, but the topping can be anything really. The batter is made from buckwheat. Making blini is the same as making pancakes, something I would guess even the non-cooks amongst you have been called upon to do at some time or another. Blini is names from the classic Russian buckwheat pancakes. The plural is blini not blinis. A single would be a blin, which is almost unheard of. Maybe that’s because you can’t eat just one. Make these darlings a little bigger than a quarter. Freeze in zip lock bags or in deli containers. They defrost quickly, even at room temperature, and since the toppings need no preparation you can coast on this one and top them at the last moment if you like. Here’s the very simple recipe for this wonderful Russian export.




3 eggs
3/4 cup buttermilk

1 cup milk

1 cup all-purpose flour

3/4 cup buckwheat or whole wheat flour

1/3 teaspoon salt

1 stick butter (1/2 cup)



Whisk together the eggs, buttermilk and milk. Combine the flours and salt. Add the flour mixture to the egg mixture and whisk again.

Heat a non-stick skillet over medium heat. When hot, thoroughly coat the bottom of the skillet with butter.

Using 1 tablespoon of batter per blin, cook for about 1 1/2 minutes on the first side, until golden brown. Turn them when they are dry and slightly bubbly around the edges. Cook another 30 seconds or so.

You can cook 4 or 5 blini at a time in a large skillet, more on a large griddle. Recoat the skillet with butter each time.

Serve with caviar and sour cream or creme fraiche. Makes about 4 dozen

Make-ahead directions: Blini can be prepared a day or two ahead of time, refrigerated, and warmed to room temperature before serving.

3 Questions to ask when planning a party

When planning your party menu ask yourself these questions and plan accordingly. By following this simple formula, you will avoid many of the pitfalls that can snag even the most experienced cooks.


1. What can be made ahead?

2. What can retain its flavor, even if made in large quantity?

3. What can easily be made for small bites?

A Note From the Chef

July began with a bang and a community pot-luck supper on a small beach on Candlewood Lake. Feeding a crowd was no problem, making apparent the famous saying by John Heyword; “Many hands make light work.” But in June, these two hands did most of the work; cooking for event after event, for a larger and larger crowd and a menu to please a variety of tastes. Most people of course are not called on to exercise such culinary feats, but surely, many people find themselves having to, or wanting to entertain. And for some the prospect of doing so can send them into a panic. But really, it’s not that hard if you keep a few things in mind that will make the process not only easy, but fun.


Cooking is just as much about preparation as it is about talent, so don’t let the fact that you’re not a professional chef – or even a good cook – stop you from feeding your guests. The key to cooking for a crowd is preparation and it starts with smart menu planning and three simple questions that hold true regardless of the cuisine.

So for summer 2010, in the sections below I’ll let you know what the three questions are and share with you four of my favorite crowd pleasing recipes.

Enjoy,

Chef Silvia