Easter Ideas - A Refresher Course During A Pandemic

Brighter days ahead. This Easter will look a bit cheerier and a ton more hopeful than 2020. A year ago we were just getting used to lock down and coming to the realization that we weren’t going to be able to visit with family and friends for the holiday. Never in our wildest dreams (aka nightmares) did we think it would last this long. 365 days later, while there is a glimmer of hope in being able to gather in small, safe groups, it might not be the case for everyone.

For those who can, you may want a refresher course on how to entertain. This harkens back to last week’s post but dives way deeper. And since like all of you I haven’t hosted any events, I don’t have any new tricks up my sleeve. That’s when you have to reach back to the past and pull the proverbial rabbit out of the hat. No reason to reinvent the wheel, use what’s worked before.

I give you, Reminders of the Past & Other Helpful Easter Ideas. And if gathering with loved ones still is not in the cards for you this holiday, any of these can be pared down to help make the day feel more festive.

Get ready. This post is chock full of images and links. Let’s start at the beginning.

Setting a table

To me, it’s the one act that truly connotes a special event and rings in the feeling that guests are coming. This may be the first time in quite awhile that you have taken out your linens and tossed them across the table. I say, go all out and make everyone feel special this go around. Here are a few ideas for a fresh spring table setting.

Yellow, Yellow Burst of Sunshine Tablesetting

The yellows and white are so cheery, while the midnight blue anchors the place setting in a lovely pop of contrast.

Calming Creams & Bold Blues Table

Same sort of color combo but in a more calming tonality.

We will be eating outside in order to continue being as safe as possible. So I might take some cues from this table setting, Sunday Blues - of the Soothing, Swooning Kind. Plus this link also has a few recipes from which I might just take food cues as well.

I know we are all out of practice, but let’s try not to be lazy about the details. Take the time to finish off your table with napkins. There are various ways to fold a napkin, which doesn’t mean you need to be a magician of deft dexterity or a master of origami. It just takes simple folds, and then possibly adding an embellishment… or not. Check out these super simple ideas to put the finishing touch to your table.

Napkin Folding 5 Basic Folds - Countless Options

Maybe you have decided that you aren’t quite ready for a formal meal. Perhaps brunch or a buffet style setting might be a good option for you.

How To Set a Brunch Buffet Table & Napkin Pockets

Brunch Made Simple

Florals

And what would a proper table setting be without flowers? You can be extravagant and make various arrangements or you can keep it as simple as culling together a single color of tulips for single elegance. Need some visuals? Here you go.

Never Too Many Tulips

One big arrangement

Eucalyptus Burst - A Floral Spray 

Given the dire economic state, funds might be a concern, and that is completely understandable. An inexpensive way to use florals that will make a big impression - Mums. They have different varieties that can be mixed and matched for impact.

Mums the Word

The Menu

Sure you can have all the bells and whistles with your decor but nothing keeps them coming back like the food you serve. When it comes to the holidays people have certain traditions they like to keep, and some are even expected. JuanCarlos and I found this out the hard way during a few Thanksgiving feasts. You know me, I like to mix it up; some traditional, some not. You might have your menu already set, possibly with lamb as the starring role. But if you are still pondering what to make, fear not. Below are links to a variety of alternatives that hop just outside the Easter basket but still sing Spring.

Meat alternatives to lamb:

These are hearty and in the same vein as a lamb dish but slightly off the beaten bunny path.

Osso Buco

A Belly Full of Pork

Appetizers:

Pizza Rustica

A traditional Italian appetizer. Admittedly, this recipe is a labor of love. It is very rich and serves a lot, so I highly recommend only making it if you know you have guests that will enjoy it.

That’s right, it’s not actually a PIZZA, but a cake of sorts. It’s filled with layers upon layers of prosciutto, salami and ricotta cheese.

And some not so traditional

Tarts of Summer

Spring Asparagus Tarts
(Rolling and cutting puff pastry, mix together ricotta & goat cheese, parsley, salt, pepper. Spread over pastry and top with asparagus. Brush with garlic oil, sprinkle with parmesan cheese and bake at 400 until golden.)

Spring asparagus with cheese on puff pastry. This is pretty straightforward, and makes a great appetizer.

Crisp pastry, creamy cheese and the bite of spring asparagus. What’s not to love?

Oven Roasted Tomatoes & Ricotta

Oven roasted tomatoes are like candied jewels and pair perfectly with the salty, creaminess of ricotta cheese.

Salads: bright and crisp

Citrus Salad Bowl

Individually plated salads… a good way to serve during a pandemic.

Pretty in Pink Salad

There is something exotic and striking about the colors and textures of these pink lettuces.

Butter Lettuce with Orange, Blueberries & Crunch

Salad Baby: Little Lettuces Fresh & Crisp

Side Dishes:

Here are two side dishes that may not be typical but truly spring - Spring. And the best part, they can be served warm or room temperature.

Strings… of Bean, Peppers & Asparagus

Tomato, Squash, Peppers & Onion Bake, a one pot vegetable side that can be enjoyed warm or room temp.

I love how the sweetness from the veggies plays off the savory of the cheeses in this baked dish.

I hope you found this trip down memory lane useful. Even more, I hope that in taking from the past we can borrow some joy to light a spark for our future. As for our family, we have been extremely fortunate and so very grateful for our health, safety and beyond. This Easter we are lucky that the stars are aligning for some of my family to be able to come to my house. The weather is expected be nice enough for us to be outside. My parents and a few others have been vaccinated and the rest of us have been quite diligent about staying safe. We will still remain a good distance apart and wear masks when we are not eating. But we will be together, and that is a very good thing. I wish for you the same. May you be able to break bread with your loved ones safely and joyously.

Happy Easter and beyond.

Food Delivery Resources - Help at Your Doorstep

I know my most recent posts keep making reference to either the lock down scenario or pandemic, but as we continue to deal with this increasingly concerning worldwide health issue, we must take the necessary precautions. In the early months of the pandemic we were all being creative in the ways we went about our daily lives, and feeding ourselves. Some of the precautions and restrictions eased up, while others remained. Then restrictions were put back in place, so I thought I would share some of the resources we have been using.

At the onset, JuanCarlos and I heavily relied on all our food supplies to be delivered to us from various sources. Some services we have moved on from, while others we have found worthy to continue. As we move into the winter months, more restrictions and less motivated to brave the cold weather, here are our top choices.

Our bulk items like onions, potatoes, pantry items and paper goods, and of course my supply for 2StirwithLove products come from my wholesale source Restaurant Depot. This being a wholesale warehouse means products come in huge quantities so we have been careful with what we order. That said, I blow through 10 pounds of onions lickety split. For the first several months, I ordered online, and had them delivered.

As the situation in NY improved over the summer I went and shopped myself, finding the least crowded times to visit. Now I am back to having my orders delivered. There is a delivery fee but it is well worth it for the convenience and safety. Restaurant Depot is mainly for food industry owners only, however, in some areas they offer one day passes for the general public to shop. So you might want to see if a few neighbors have a need and you can split, say 10 pounds of potatoes or 20 pounds of carrots. Check your local warehouse.

For organic produce, we started out by receiving a weekly “surprise” box from Misfits. Surprise, because we never knew what would be in the box, so we would cook with whatever we got. Which was no big deal for me as that is my style, Something from Nothin, use what you have. However, I must admit that I was slightly less impressed with this service. I thought we would be receiving a nice mix of seasonal items. Instead we seemed to get the same produce each week. We discontinued this service and have been going to our local farmer’s market or organic shop for the items we need.

Another organic produce delivery option to consider, but one that I can’t personally attest to yet is:

Imperfect Foods They pledge to eliminate food waste but using small to medium sized farmers. The plus with this service is that is seems that you can customize your box to exactly what you want for the price you want. I just signed up for this service and will report back.

For proteins, we go to several sources.

We use Butcher Box for grass fed meat and poultry . We were first put on a waiting list, but it didn’t take long. JuanCarlos is thrilled with the quality. These comes frozen and vacuumed sealed in manageable portions which makes it convenient for defrosting and making meals for smaller families.

Salmon, cod and halibut and some other fish are delivered freshly frozen from Wild Alaskan. These are all wild caught, sustainable seafood that come in individually sized, vacuumed sealed packets that make it easy to cook the right amount, and exactly the piece of fish each person wants. Some nights I want Rockfish, and JuanCarlos wants Salmon. Easy breezy to just take out what you need.

Perfectly sized protein piece of Salmon accompanied by roasted potatoes, sautéd spinach and salad.

Onto some decadent items. These are not weekly or monthly purchases but very much special occasion buys. Believe me when I say, these were extravagances.

For JuanCarlos’ birthday back in May, we purchased a few treats that made him feel special since we would be celebrating in isolation. Traditionally, he loves marking his birthday surrounded by loved ones and with good food and wine abound. So without that, these little touches helped to elevate the occasion to a bit more extraordinary. And the splurge was rationalized in that we weren’t spending a boat load to throw a party. So whatever we spent on these delicacies seemed to be a fraction of what we would have spent. The only sad part was not sharing them with the family and friends we love.

We splurged once on caviar from Imperial Caviar which was so delicious and truly special.

Photo Credit: Imperial Caviar

Photo Credit: Imperial Caviar

A little goes a long way. Of course, you can eat it off a pearl spoon or top a mini bilini. But you can also jazz up some scrambled eggs by adding a dab to finish.

The appetizer plate I made to celebrate JuanCarlos’ birthday. I made mini pancakes aka bikini style, topped it with sour cream, and of course, the star… caviar and pink champagne.

And the lavishness continued. I must admit that even though these spiny crustaceans came at a cost we indulged a bit more with lobster from Get Maine Lobster.

Photo Credit: GetMaineLobster.com

Photo Credit: GetMaineLobster.com

We enjoyed them alongside vegetables, and even made lobster salad for a summer’s lunch.

Lobster Salad & Kale Apple Salad

Grilled Lobster tails with sautéd string beans and broccoli.

JuanCarlos even decided to use them to make a paella, and cooking it on the grill which he absolutely enjoys to the max. These were some of the ways we got through early on. True indulgence that we felt justified at the time, not realizing just how long this pandemic would last. At least we have wonderful memories of good lobster meals.

A man and his flame.

Let’s not forget about liquid requirements. For some, the imbibing of alcohol increased during the pandemic, and copious cups of wine and liquor were needed to get us through. Best not to drive under the influence and let the bottles be dropped off on your doorstep. We mostly used Wine.com and Vivino for our crushed grape needs. For liquor, we ventured out to our local stores such as Zachy’s, who also ships both wine and liquor, but it’s close to our home.

Now for more reasonable delivery solutions, my parents have been relying heavily on Instacart, which gives a variety of stores from which to choose for all possible foods and products you might need. There is a $10/month subscription with free delivery for orders over $35 but there is a mandatory tip. I’m sure plenty of you have been using this service to have access to a wide range of popular stores.

Of course, there are a slew of other options for meal prep, and meal delivery services. Among them:

Purple Carrot

Marley Spoon

Dinnerly

Hungry Root

Home Chef

Goldbelly

Hello Fresh

Blue Apron

Since I cook from scratch, I have not tried any of the above services. However, I found an article that tested and summed up a huge range of services and gives detailed info on which ones might be right for you .

The Best Meal Delivery Kits

As we sadly face another stretch of long days, and months sheltered at home, JuanCarlos and I are so grateful to have a home to keep us safe, warm and guarded. As well as to have a multitude of services and front line workers that help us nourish ourselves safely. I pray that we can sustain ourselves, physically, mentally and spiritually, through these difficult times. That we, the human race, can heal quickly and fully, and we learn from this experience with humility and grace.

Happy end of 2020, and to a brighter future in 2021!

Easter Ideas - A Story From Past Posts

Some traditional Italian Easter appetizers. Pizza Rustica , fresh tomatoes and burrata, crisp fennel/olive oil.

Here comes that bunny hopping down the lane. Chocolate and candy and weird marshmallow treats will fill grass lined baskets, for the strangest mash up of a religious holiday and spring rituals. Forget the odd Cadbury egg which oozes some strange goo from its center, or those spongey artificial colored bunnies. Let’s talk real food. Nutritious, delicious food. If you find yourself hosting this holiday clash of traditions, I’m here to help with some ideas. As we know, Easter marks the coming of Spring and all things fresh and new. But I believe revival is just as good as new, if not better. So, instead of overwhelming you with new recipes, why not resurrect a few from past posts to parse out some suggestions to guide you through the food choice conundrum.

Let’s start at the very beginning… A very good place to start. Appetizers. Here are few.

3 Dips a Dipping

Given that there are 3 distinct dips/flavors and 3 different hearty veggies for dipping in the recipe, you can serve just this for an appetizer and be done.

5 Appetizers That Impress

This post featured 5 different appetizer options that fill the tummy and impress your guests. Pick one or two and call it a day.

Smoked Trout Cucumber Bites

Crisp and refreshing, these are as easy as slice, scoop and top.

Salad Course
Moving onto the next course, salads are ideal for an Easter dinner because it marks the freshness of spring. So, why not start the meal with salad first before you even bring out the main course. Here are a few ideas, including the one where I plated the salad and encouraged, (alright, maybe ‘forced’) my guests to eat it first. It worked, they ate it up.

Citrus Bowl Salad - One by One

Graped Up Bibb Salad

A fresh salad that offers crisp fennel and hint of sweet pop from grapes. Easy and delicious.

Pretty in Pink Salad

For a super special salad that serves both as an appetizer and salad course, try this gorgeous salad that features figs and burrata. This one will really wow your guests.

Main Courses

Lamb is the Easter/Springtime king of meats. It is traditionally served for this holiday. But…

…if you feel like doing what we have done a few times, switch it up and serve other meats. Here are a few ideas.

Oh So Yummy Osso Buco

This is hearty and with a sauce that makes it feel luxurious. Serve it with polenta or pasta and your guests will feel like royalty… well fed royalty.

A Belly Full of Pork
This is another hearty alternative to lamb that offers a rich sauce that can also be served with a starch such as potatoes, pasta or polenta.

Roasted Lemon Sole
For those who may not eat meat, serve a lemon sole, simply roasted with parsley, onions and tomatoes. It’s light but makes a satisfying fish dish.

Of course, the blog is filled with lots of other recipes and ideas, including table settings and flowers. Please browse, search and reminisce from past posts to help you plan a wonderful holiday meal to enjoy with your guests. Hosting is about sharing. Sharing food, drink, laughter and above all LOVE.

Happy Easter

5 Appetizers That Impress & Relieve Stress

Let’s face it, it’s not only during the holidays when we need easy appetizer ideas. Handy dandy, simple offerings are in demand throughout the year. These 5 appetizers can certainly be used anytime, but will surely be useful right about now.

Now when it comes to navigating entertaining, we can be the driver of our own roadmap. It’s up to us to take control. It can be as elaborate as a sit down plated meal with several courses. Or as simple as making a salad, a vegetable and protein. Or even simpler (and better!) a huge bowl of pasta. But it is up to each host/hostess to decide whether to make it complicated or easy. Admittedly, there are times when entertaining calls for a little more pizzazz. And I would venture to say that the holidays definitely require a little more brio. Believe it or not, adding an appetizer to any meal can elevate an evening. I always want my guests to feel special, whether it’s a weeknight meal, an weekend dinner or a big party celebration, and I’ve found that serving appetizers somehow ups the ante and makes any event feel special. But please, let’s not confuse special with hard and stressful.

How I plan out what appetizers I will serve depends on my mood, and it can swing full pendulum, from easy breezy all the way to ones that require a day of prep, cook time and time in plating. For me, it all comes down to how much experimenting I want to do, and how much time I have to play. But that’s just me. I like trying new things and being adventurous. But sometimes, I need speed and simplicity. Luckily, in my experimenting I have come up with a few apps that don’t take a ton of effort, and really please my guests.

Here are Apps that impress AND relieve stress.
(Disclaimer: In no means are these appetizers magical or medicinal in their ability to relieve stress. It’s soley their ease, and delicious impact that creates a stress free zone! Well, I might consider that magic.)

Shaved Parmigiano with Roasted Peppers & Hazelnuts

This is as easy as using a flick of the wrist. That is, one that is holding a vegetable peeler. Simply shave slices of Parmigiano Reggiano. Roll roasted pepper strips up into rosettes or twirls. (A good jarred kind is the way to go. Even I admit, roasting your own peppers is more work than it’s worth. This is definitely one time when homemade doesn’t make sense!) Arrange the platter as you like. I like all the peppers in the middle with the cheese acting like a moat. Then generously sprinkle with chopped hazelnuts. It seriously could not be simpler.

Platter of Crunch - Fennel Bites & Cucumber Carrot Roll Ups

I always like having a platter with a fresh offering. Not only does it help to refresh the palate but it’s a satisfying treat for the vegetarians. Create a platter full of fresh vegetables. You can use whatever you like but I love big chunks of fennel drizzled with olive oil, course sea salt and pepper. Ribbons of English cucumber plain or rolled up with carrot shreds. The carrots were marinated in a basil balsamic vinaigrette. Check out the recipe here.

My method for platter arrangement is color blocking. I think this looks inviting. Do what pleases your eye and your palate.

Fresh fennel, cucumber and carrots are refreshing and crunchy.

Fresh Ricotta with Herbs & Oven Roasted Tomatoes

Well, if you took my advice in late summer and roasted a bunch of tomatoes and stored them away, then this one is as easy as opening that container. (Now you understand why I suggest this because the tomatoes can be used in so many ways.) But if you don’t have any roasted tomatoes in your freezer, making a fresh batch is not difficult. Click for The Great Tomato Caper post. For the rest of the dish, simply buy fresh ricotta and spoon it into a bowl creating a nice mound. Generously sprinkle course sea salt, freshly cracked pepper, chopped basil and drizzle with good olive oil. Arrange the roasted tomatoes around and serve with crusty bread.

This combo of sweet tomatoes with fresh creamy ricotta is one that will keep your guests coming back for another smattering.

Sauteéd mushrooms & polenta chips

This one takes a bit more time, but you can actually do some of this ahead of time. I’ve served this appetizer several different ways. Click here for the recipe. In this version I made the polenta squares thinner so they act more like a cracker. Your guests can make their own little bite with as much or as little sauteéd mushrooms as they want. Heck, if you also serve the Ricotta dish, guests can top their polenta squares with mushrooms and a bit of ricotta!

Dry Cured Meat & Arugula Platter

This seriously could not be simpler than buying and arranging. Pick up your favorite dry cured meat and serve it up with some spicy baby arugula. Guests can roll up the meat with some zest greens for a crisp, salty bite. I love keeping it simple and rustic by serving it right on a wooden board.
Some dry cured meats that I like to serve: Bresaola, Prosciutto or Serrano ham, Capacollo, Mortadella, Coppa.

I hope these few ideas help keep your stress levels down this holiday season. I really don’t like that I keep repeating that, but it is true that the holidays, and entertaining can be just that - intense. I’m here to help in any way I can, because for me, gathering together with the people you love, serving them food you all love is a glorious thing. And something for which we can all be grateful.

Stirred with love, these apps are just as easy as the ones we download on our phones!

Oh So Yummy Osso Buco

I know there are carnivores out there who have been reading my blog.  Thank you for your patience.  I can only imagine how you have been waiting, maybe a bit anxiously, wondering when some meat dishes might appear as you lovingly, shifted through and endured dozens of veggie and fish dishes.  I see you gingerly raising your hand. I hear you asking, 'Where's the Beef?'  And my answer is: Go big or go home. Which is why I am starting off with a hearty meat dish like Osso Buco.  Don't be afraid.  This is not a difficult meal to create. In fact, it's a one pot wonder, but it does take some cooking time.  This dish is perfect for this time of year, plus it's the ideal, plentiful dish to serve during the holidays.  Usually when we make this in our house it's for a special occasion or just to make my mom and dad feel as special as they truly are. Such was the case as we celebrated both their birthdays last week.  Typically, my husband JC, is in charge of making it.  Not because I won't or can't, but simply because I'm usually making a dozen other dishes. So again, thanks for your patience. And now, the MEAT.

These are pork shanks.  Traditional Osso Buco is made with veal but both are equally good. (Photo credit: asithappens.me)

Ingredients

8 pieces Osso Buco shanks (Veal or Pork)
4 yellow onions, quartered
4-5 small carrots (Keep 2 whole, rest diced)
2 celery stalks, thick slices
6-8 cloves garlic, smashed & minced
4 whole plum tomatoes (roasted or fresh)
Fresh thyme, 8-10 whole sprigs
1/2 bottle white wine
8 oz. water
Magic 3 (oil, salt, pepper)
 

Instructions

Pre heat the oven to 350 degrees, making sure that you have removed or moved the racks to accommodate the size of the pot.  In a dutch oven or large stock pot, sauté vegetables for about 15 minutes under tender.  Add salt and pepper.  (We use a large Le Creuset which is ideal for holding in the heat for slow cooking.)

Photo credit: asithappens.me

The preparing of any protein is important in order to achieve the best cooking results.  So it goes without saying that these shanks will need a little love.  Rinse them in cold water and completely pat dry.  All protein should always be as dry as possible prior to cooking.  

Photo credit: asithappens.me

Then oil the shanks and place them in the dutch oven standing upright and pushing the vegetables out to the sides and also placing on top.  

Photo credit: asithappens.me

Then lovingly but with gusto add the wine and water.  Turn the heat on the stove up and bring the pot to a boil.   Once at a boil, turn off the heat, put the lid on and place the entire pot in the oven.  

Photo credit: asithappens.me

Cook for approximately 4 hours.  Check at the 2 hour mark to make sure there is enough liquid.  Only if it is really dry should you add a glass of water since the goal is to cook this slowly so the meat falls off the bone. This requires liquid.

And how do you know when it's done?  The sides of the pot are brown, the meat falls off, the vegetables are soft and beautifully broken down into the sauce.  I guarantee you that as this cooks it will fragrant your entire home with the sweet vegetable aromas that will have your guests running to the table. 

Photo credit: asithappens.me

With tongs, carefully remove the shanks and place onto a serving platter, pouring all the good stuff around and on top. Serve this with polenta, or pasta, as we did.  Pour an earthy glass of Barolo and share the love.  We also offered up oven roasted carrots, asparagus and crisp green salad with Persian cucumbers and celery. 

(This cooking technique can be used with a variety of other types of meats.  Spare ribs, short ribs, rabbit. Pretty much anything you want to fall off the bone and mingle in with the sweet liquified vegetables.  Please wear a bib!)

Did I say serve it with pasta?  Heck, yeah and guess what kind of tomatoes those are?  I know you all know the answer... Oven Roasted.  Photo credit: Tom Nadolski

 Photo credit: Tom Nadolski

 Photo credit: Tom Nadolski