Mini Pommes Anna, Wagyu Beef and a Meal of Decadence

Mini Pommes Anna

Mini Pommes Anna with Thyme

I am a sucker for cute food. Usually there are two ways to make normal culinary treats adorable. The first step is to miniaturize, which leads directly to the success of the second part — individualize. Sure a cheesecake can be beautiful, but shrink it down and give each person their own? Adorable! This is why I was completely unable to resist the idea of these mini herbed Pommes Anna from the November issue of Bon Appetit.

These buttery little things were part of a seriously decadent meal that I made for my husband last week. The star of the show was actually a Wagyu bavette that I had bought from work. A quick meaty lesson for you about Wagyu beef, commonly referred to in the states simply as Kobe beef. I won’t bore you with what Japanese Kobe beef actually is — I’m sure you all are well versed — but American Kobe beef is slightly different.

Instead of being full-blood Wagyu, it is usually produced from a cross breeding of Angus and Wagyu. In order to be considered “pure bred” the mix must contain 51% Wagyu (which seems to be a fallacy but hey, that’s how it goes). This beef was from a full-blood 100% Wagyu animal raised in Washington, whose lineage can be traced back five generations. My company bought two of three animals available from the rancher and we were all ecstatic at the opportunity to see and taste the beef.

At work, we did a “food porn” photo shoot with the meat after it was butchered. Click here to see the various cuts in all their glory — they are drool-worthy! We also seared off a bottom round (usually a braising cut) which melted in our mouths like beef-flavored butter. The fat actually will melt at room temperature which I have never seen before. It was truly one of the best things I’ve ever eaten — even prepared with just salt and pepper — and I was super excited to bring some home to share with my husband (and a few friends).

After all, what better way to say I love you than with fatty fabulous beef?

Whole sirloin flap or bavette steak

Whole sirloin flap or bavette steak

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Last-Minute Grilled Eggplant

If you’ve come here looking for a delicious fried chicken sandwich, click here instead: http://attemptsindomesticity.com/2013/04/16/adventures-in-fried-chicken-recreating-the-cover/
Bon Appetit’s blog used the wrong link!

So I’ve mentioned before that my friend DB and I have a standing date almost every Saturday to cook together. Sometimes we have a well-thought-out game plan of what we want to make and other times we fly by the seat of our pants. Both have the potential for failure or success.

The last time we got together, we succeeded fantastically. And even though we had a basic idea of what to make, one of the best things we prepared was almost an after thought. The menu was fairly simple, Korean-style grilled shortribs and some grilled zucchini. Which if you haven’t made these shortribs yet, you really need to do it now! They are so ridiculously good! Here’s a post with the how-to basics and a few recipe ideas. And here’s a picture for inspiration, of course!

But we needed something else to snack on so the wheels started turning. DB had brought over an eggplant so while he cooked it on the grill, I ran to the kitchen to see what else we could add to it.

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Soirées & Snacks: My favorite thing about parties is the food…

There is nothing I love more than party food. Something about food on toothpicks or passed nibbles on tiny plates just calls out to me. Everything is more fun when it’s on pretty platters and available for grazing. I love having a glass of wine in one hand and a plate brimming with appetizers in the other.

Posting all the food pictures from my birthday party a few weeks ago inspired me to go back through last year’s birthday photos. My first thought upon seeing them was hmm, I need to plan another party very soon.

This is a very dangerous thought — one, that if given a chance, would devour all of my productive energy for months. So I decided to write a bit about party food in an effort to keep the demons at bay.

First up are some delicious hors d’oeuvres. Last year, I did a variation of pub trivia for my birthday party, which was held at my favorite local bar, The Lion’s Eye Tavern. After the quiz portion was done, we walked back to my place to soak up the beer with a whole lot of food.

Greek-salad skewers -- tomatoes, feta, cucmbers and olivesIn planning my menu, I was heavily influenced by these Greek salad skewers I had seen in an issue of Food & Wine and wanted to do a ton of them in a variety of flavors. I bought a salami (whole, not sliced), pitted olives, cucumbers, sharp white cheddar, goat cheese and baby mozzarella balls, pickled pipparras and piquillo peppers, cherry tomatoes and pickled asparagus. Most of the stuff I was able to get at an upscale grocery store’s olive bar. They had so many great things that I just got a little of everything. Then I got to work putting them in assorted patterns on little bamboo skewers.

* Helpful hint: I used some feta too but the brand I bought was apparently too soft and so I had a hard time keeping it on the sticks. Instead I sliced the olives open and stuffed them with the cheese and then slid the whole thing on the skewer. *

The nice thing is there are so many choices, nobody has to pick off the things they don’t like — good for picky eaters as well as the lone vegetarian. Plus they are so colorful, they basically double as party decorations!

Next I needed some fun snack mixes, a nod to the pub theme I had developed. My mind went first to an Asian-style brittle recipe I had seen on Martha’s website. I had been dying to make it since it’s full of tasty morsels  — wasabi peas, various nuts and sesame sticks. It’s a little spicy and a little salty, altogether ideal for a post-pub party. I also wanted some pretzels but not just out of the bag, something a little more festive was required. Luckily, Martha had a recipe for Sweet and Spicy Pretzel Mix using pretzel sticks, almonds, cayenne and sugar. These were a cinch to make and very addictive. I had to remind myself to stay away from them until the party started!

Then I went searching for something more exciting than regular Chex Mix and found this awesome Maple & Soy Chex Mix recipe. It sounded perfect (the recipe even has some curry in it which really intrigued me) and I could tailor the components so I didn’t overlap too many ingredients — I used mainly Chex cereal (rice and corn), sesame sticks and toasted corn since I had already used so many nuts in the other two mixes.

I made a ton of each one of these mixes, thinking I’d have plenty of leftovers to enjoy afterwards, but they were quickly demolished by hungry guests. Which is a good indicator that these recipes are worth making again!

Other party food favorites of mine are, of course, anything on puff pastry as well as a simple old-fashioned charcuterie board, like the one below. I think my husband put this together one lazy Sunday for us to snack on when we didn’t feel like cooking.

I like offer up a few patés (you can usually buy some nice ones at an upscale butcher shop), some salami or prosciutto, some cheese, coarse-grain mustard and cornichons. This plate also has an all-time favorite of mine — a beet terrine made with goat cheese. Some day I will show you how to make this. It is so very good and so pretty.

Finally, here are a few more party nibbles my friend Ariel and I put together when we catered a housewarming party for my parents. We needed it to be relatively simple since we only had one day to prep, but I think we did a nice spread. Ariel had a recipe for a frittata that could be sliced up and I had been dreaming about this recipe for adorable mini mac-and-cheese bites. I used some larger macaroni noodles that I had on hand — in hindsight I should have bought some smaller ones since they might have worked better in the mini-muffin pan, but these still got rave reviews.

Spinach Frittata and Mini Mac’n’Cheeses

A veggie crudite garden

Mammoth cheese ball

The veggies were inspired by this Martha Stewart spread, where the crudite are arranged to look like they are in a garden. We just did ours in a big bowl, but Ariel worked some magic with those veggies and made them beautiful. We had an herb-filled buttermilk dressing for dipping, though you can use any salad dressing you have handy.

We also spent a good portion of the evening before the party making a laughably enormous cheese ball. I honestly don’t know how it happened, but it was larger than a softball. We started with some goat cheese (like maybe a pound, which might explain why it was so huge) mixed with cream cheese and then threw in store-bought pesto plus extra pine nuts and basil. I think we had half of this sucker left over, but it was a great post-party snack. I even used some with cooked pasta as an easy creamy and very cheesy sauce.

So basic rules for party food: cheese should always be present, food that can be eaten with one hand is ideal and anything on a stick will make people happy.

Now go forth and party on!