Month: October 2018

To Have and To Roast

On By Leslie Byars RegisterIn Buy the Book, mains, sides, soups2 Comments

As much as I want to be the ‘kale salad with the dressing on the side’ kind of girl—I can’t do it. I love food, and that’s why I exercise!

“Life is short.”

These Roasted French Onion Blossoms are a happy medium, and a satisfying side to pair with steak or any meat—not to mention they are pretty and will make your house smell amazing.

In my book (not literally), I’d call these “low carb.” It’s basically a whole onion topped with a tiny bit of Gruyère cheese, a few homemade breadcrumbs, and a tad of butter.

If preparing these for company, plan on one per person. No one is going to want to share! Look for the smaller size and Vidalia variety when in season.

Impress your guests with this easy, unique side dish.

Roasted French Onion Blossoms

Serves 6

6 small sweet onions, such as Vidalia

4 tablespoons butter, divided

3 teaspoons fresh thyme leaves, extra sprigs for garnish

Salt and pepper to taste

½ cup dry white wine

½ cup chicken broth

1 cup freshly grated Gruyère cheese

1 cup homemade breadcrumbs, from a loaf of French bread

Preheat oven to 400 degrees.

Carefully peel the outer skin off the onions. With a sharp knife, starting near the eye or bottom of the onion, make four cuts at 3, 6, 9, and 12 (like on a clock) cutting completely through the onion. Once those cuts are in place, go back and add four more cuts between each of those sections. Turn it right side up, and there you have it—an onion blossom.

Once the onion skin is removed, it will be obvious where the “eye” or bottom of the onion is located.
It takes only a few minutes to cut these intricate onions.

Grease a roasting pan with 1 tablespoon of butter. Place onion blossoms on roasting pan, add 1/2 tablespoon of butter to the middle of each onion, and sprinkle with fresh thyme leaves, salt, and pepper. Combine wine and broth in a measuring cup, and pour into roasting pan around the onions.

Bake for 25 minutes; remove from oven, top with cheese and breadcrumbs, and bake 25 to 30 more minutes or until golden brown.

Garnish with fresh thyme sprigs.

Yields 6 Servings

Roasted French Onion Blossoms
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Ingredients

  • 6 small sweet onions, such as Vidalia
  • 4 tablespoons butter, divided
  • 3 teaspoons fresh thyme leaves, extra sprigs for garnish
  • Salt and pepper to taste
  • ½ cup dry white wine
  • ½ cup chicken broth
  • 1 cup freshly grated Gruyère cheese
  • 1 cup homemade breadcrumbs, from a loaf of French bread

Instructions

  1. Preheat oven to 400 degrees.
  2. Carefully peel the outer skin off the onions.
  3. With a sharp knife, starting near the eye or bottom of the onion, make four cuts at 3, 6, 9, and 12 (like on a clock) cutting completely through the onion. Once those cuts are in place, go back and add four more cuts between each of those sections. Turn it right side up, and there you have it—an onion blossom.
  4. Grease a roasting pan with 1 tablespoon of butter.
  5. Place onion blossoms on roasting pan, add 1/2 tablespoon of butter to the middle of each onion, and sprinkle with fresh thyme leaves, salt, and pepper.
  6. Combine wine and broth in a measuring cup, and pour into roasting pan around the onions.
  7. Bake for 25 minutes; remove from oven, top with cheese and breadcrumbs, and bake 25 to 30 more minutes or until golden brown.
  8. Garnish with fresh thyme sprigs.
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Ta da! How pretty are these?

Let’s keep roasting…

“If you are trying to impress anyone, put a whole chicken stuffed with lemons, garlic, and fresh herbs in the oven and let the aroma do the rest.”

I know there are rotisserie chickens everywhere you turn, but there is something so satisfying about roasting a whole chicken.

On a cold, rainy day or really anytime, it’s a welcome change from grilling. If there are any leftovers, depending on the size of your family and the chicken, it makes for a great start for a completely different meal. (I’m thinking Chicken Enchiladas tomorrow.)

Everyone needs to roast at least one chicken in their lifetime.

Roasted Lemon Chicken with New Potatoes

Serves 4

1 (4- to 5-pound) whole chicken

Salt and pepper

2 lemons, quartered

2 garlic pods, halved

1 bunch of fresh thyme or marjoram

2 tablespoons butter, divided

Olive oil

6 to 8 small red potatoes, cut in half

Herb Basting Brush (see below)

Preheat oven to 425 degrees.

Rinse chicken inside and out, and pat dry. Salt and pepper the inside of the chicken; then stuff with half of the lemons, garlic halves, and herbs. Tie the legs together with kitchen twine. Rub 1 tablespoon of the butter evenly on the outside of the chicken.

The chicken will cook evenly while sitting on this edible potato roasting rack.

Grease a large roasting pan with the remaining tablespoon of butter. Place the cut side down of the potatoes in rows to create a “roasting rack” for the chicken. Place a sheet of parchment paper (with several slits in it) on top of the potatoes. (This will allow a little of the chicken drippings to help flavor the potatoes.) Place the chicken on top, and arrange the remaining lemons and garlic around the chicken.

The potatoes are hidden by the sheet of vented parchment. Now all there is left to do is roast and baste.

Place in oven and baste every 20 minutes with Herb Basting Brush.

Cook for 1 hour 15 minutes or until thoroughly cooked.

Remove chicken and vegetables to a platter, cover with foil, and allow to rest for 10 to 15 minutes before slicing.

The potatoes turn a beautiful shade of golden brown while roasting cut side down in the butter and drippings.
This is an easy, disposable way to flavor the chicken while it cooks.

Herb Basting Brush

Gather sprigs of an assortment of fresh herbs, such as rosemary, thyme, marjoram, parsley, and sage. With a piece of kitchen twine, attach them securely to a bamboo stick or dowel.

“Now that we are through roasting, let’s talk about hosting…”

As I’ve said before, the Internet is truly a “social” media. I meet new people every day without leaving the house. I can’t think of a better time to introduce one of my new Instagram and blogger friends.

The hostess with the mostess of To Have + To Host.


Meet Lory Parsons, the mastermind and creator behind To Have + To Host blog. Lory is setting the stage for beautiful entertaining day after day. If you are not following @tohavetohost on Instagram or her blog To Have + To Host at tohavetohost.com then you are missing out on a lot of pretty table settings and entertaining ideas. And not only does she set a perfect table, but she comes up with all kinds of unique party themes, from napkin swaps with friends, backyard wine parties, and a Hallelujah lunch (when the kids went back to school) to name a few. I could go on and on.

With the holidays approaching, I can’t wait to see what Lory does next. Click on the image above for more details about this fall tablescape, and many other doable, gorgeous table settings at all price ranges. Lory is going places—no, let me rephrase that, she’s there! 

Lory lives in Phoenix with her family. Be sure to follow her on instagram @tohavetohost, and on her blog at To Have + To Host.

Bonus Recipe…just because!

For those of you that follow me on instagram @lesliespartydiaries you may have seen this recipe last week, but just so you’ll have it handy when needed, I thought I would slip it in at the end of this post.

This lightish, comforting soup comes together fast! Perfect with a sandwich for a quick supper.

Easy Broccoli-Cheddar Soup

Makes 2 quarts

2 tablespoons butter

2 tablespoons flour

2 cups 2% milk

4 cups low-sodium chicken broth

½ cup grated onion, juices included

3 cups coarsely chopped broccoli, or 2 medium crowns

2 cups grated Cheddar cheese

½ teaspoon salt

¼ teaspoon garlic powder

Dash cayenne

Salt and pepper to taste

Melt butter in a medium-size Dutch oven over medium heat. Add flour, and whisk constantly for 1 to 2 minutes until combined and bubbly. Gradually add milk, stirring constantly, until thickened. Add remaining ingredients, and simmer for 15 to 20 minutes or until broccoli is tender.

Learn from Leslie: For a slightly thicker soup, substitute milk for part of the broth and add extra cheese.

Simply garnish with a single pansy blossom right before serving.
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie

A Risotto Sighting

On By Leslie Byars RegisterIn Buy the Book, mains, sides, The Recipes

I don’t write much about my husband, Jon—and it’s not because there’s not a lot to tell. He’s a very colorful character. He is witty, clever, and always the life of the party—which is ideal since I like to throw parties.

He is also one of the biggest pranksters I’ve ever met. For instance last weekend we went to watch football and eat dinner at a friend’s house. As we were leaving (after several Blantons), Jon decided it would be funny to hide ALL of our friend’s toilet paper. We both receive a text from our friend at 7:54 a.m. No need to say more. You get the idea now. Meet my 55-year-old husband! (This is also a good way to see if he is really reading my blog like he says he is. I’ll report back.)

So, I know you are wondering what this has to do with risotto. Well, I’m getting to that. Hang on. It gets better.

The rest of my story happened in the historic city of Venice, Italy.
Everyone needs to visit Venice at least once in their lifetime.

One of my favorite risotto memories happened at the original Harry’s Bar in Venice. I’ve always been enamored with this nostalgic watering hole and eatery. Several years ago, we were in Venice and I insisted that we go there for dinner. I had eaten at the Harry’s Bar in Florence, but this is the original one and it was on my bucket list.

For any of you that may not have been there, this restaurant is tiny, maybe ten tables—max! It’s that small. We were seated upstairs at a table for two. My chair was touching the chair behind me from the next table. It was a tight squeeze.

“It must be the small-town girl in me coming out, but I always love a good sighting.”

I look over my shoulder, and my elbow is one inch from Will Ferrell’s. Jon looks at me and says, “If Will Ferrell poots, we will be the first to know.” (slightly paraphrased)

So, if you have any appetite left after that, let’s make risotto!

The first step when making risotto is having the correct type of rice. For these recipes you will need an Italian shortgrain rice called Arborio rice, available at most grocery stores.

When preparing risotto for company I like to pre chop the ingredients and place them in cute little bowls near the stove. That way during the party, I can ask guests to help me throw this recipe together. It’s the perfect job for the guest who insists to plant himself in the middle of your perfect cooking triangle.

“Risotto is a fancy Italian word for rice cooked slowly in broth. It sounds easy already.”

I love ordering risotto at Harry’s. It’s a big deal when it comes to the table—it is “presented” and then poured into its own serving dish, and it’s delicious. When I make it at home, I like to follow the basic recipe from Harry’s cookbook and then add my own touches to change it up. It makes a wonderful side dish to go with any meat and stands alone as a vegetarian main course. I once made it for a dinner party of 22! And, believe it or not, it warms up nicely in the microwave and freezes well too.

All you will need is a little time.

Risotto Primavera

Serves 6 to 8

¼ cup olive oil

1 garlic clove, minced

2 tablespoons onion, finely chopped

1 cup sliced mushrooms

1 zucchini, cut into ¼-inch pieces

1 red bell pepper, cut into ¼-inch pieces

8 asparagus spears, trimmed and cut into ½-inch slices

2 Roma tomatoes, seeded and diced

Salt and pepper to taste

Basic Parmesan Risotto recipe (see recipe below)

Heat olive oil in a large skillet over medium-high. Add garlic and remaining ingredients, cooking until tender, about 5 to 10 minutes. This can be done in advance and frozen.

These perfectly cooked vegetables can also be added to any pasta or used as an omelet filling.

Midway through cooking the Basic Parmesan Risotto recipe, add half of the cooked vegetables, and continue recipe as instructed. (The extra vegetables can be frozen for another use.)

There are many variations of vegetable risotto. So don’t be afraid to experiment with what is in season. Sometimes I use only a variety of mushrooms, which pairs nicely with beef.

Basic Parmesan Risotto

Serves 6 to 8

1 tablespoon olive oil

1 to 2 cloves garlic, minced

1 small onion, minced

1 ½ cups Arborio rice, short-grain

½ cup white wine

5 to 6 cups chicken broth, warmed

2 tablespoons butter

¾ cup Parmesan cheese

Heat oil to medium-high. Sauté garlic, onions, and rice until tender, about 5 minutes. Add wine, then gradually add chicken broth, 1 cup at a time, until each cup is evaporated. (This will take about 15 to 20 minutes.)

Stir in butter and cheese, and serve immediately.

Top with additional Parmesan if desired.

Yields 6-8 Servings

Basic Parmesan Risotto
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Ingredients

  • 1 tablespoon olive oil
  • 1 to 2 cloves garlic, minced
  • 1 small onion, minced
  • 1 ½ cups Arborio rice, short-grain
  • ½ cup white wine
  • 5 to 6 cups chicken broth, warmed
  • 2 tablespoons butter
  • ¾ cup Parmesan cheese

Instructions

  1. Heat oil to medium-high.
  2. Sauté garlic, onions, and rice until tender, about 5 minutes.
  3. Add wine, then gradually add chicken broth, 1 cup at a time, until each cup is evaporated. (This will take about 15 to 20 minutes.)
  4. Stir in butter and cheese, and serve immediately.
  5. Top with additional Parmesan if desired.
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Don’t be afraid to make risotto. It comes together easily.
Until next time. Ciao!

Mimi’s Old Faithful Lasagna

On By Leslie Byars RegisterIn Buy the Book, mains, The Parties, The Recipes
Comfort food at its finest.

This is one of the few all-time-favorite recipes that I accidentally left out of Leslie’s Party Diaries. I’m not sure why.

Casseroles are not really glamorous, and usually are a photographic nightmare, but sometimes more than often, it’s the best option for a crowd—especially in a preparation time crunch.

“There’s a time and a place for everything.”

I remember having Mimi’s Old Faithful Lasagna growing up on a fall night, and we often had it on Thanksgiving Eve. My mom is a master at meal planning (and Judy Feagin, you are second) and always made sure our meals had such variety of flavors. Italian is the perfect choice before your Thanksgiving feast.

This casserole also freezes well, which comes in super handy during the holiday season. Go ahead and get this in your freezer for a spur-of-the-moment party emergency.

Mimi’s Old Faithful Lasagna

Serves 12

1 ½ pounds ground beef

2 cloves garlic, minced

½ cup chopped onion

1 (14.5-ounce) can tomatoes, petite diced

1 ½ teaspoons salt

¼ teaspoon black pepper

¼ teaspoon oregano

3 tablespoons chopped parsley

12 ounces sliced or shredded mozzarella

1-pound carton cottage cheese, small curd

8-ounce package egg noodles, narrow or medium width

½ cup Parmesan cheese

Preheat oven to 350 degrees.

In a large nonstick skillet, over medium-high heat brown and crumble ground beef; drain, then return it to the skillet, and add next 7 ingredients. Simmer for 10 to 15 minutes.

It takes only a few minutes to throw this sauce together.

In a 3-quart greased baking dish, alternate layers of noodles, cottage cheese, mozzarella cheese, and meat sauce. Repeat layers ending with the meat sauce.

Here’s a quick assembly step-by-step. 

Step 1: Layer half of the cooked noodles into a greased baking dish.

“It’s a lot less hassle to assemble with old-fashioned egg noodles than the traditional lasagna noodles.”

Step 2: Dollop half of the cottage cheese evenly over the bed of noodles.

“I like the substitution of cottage cheese over the normal ricotta because it seems to melt better into the meat sauce.”

Step 3: Place half of the mozzerella slices evenly on top of the cottage cheese layer. I prefer sliced over shredded, so try to find it for this dish.
Step 4: Top with half of the meat sauce; then repeat steps 1 through 4, ending with the meat sauce. Cover tightly with foil.

Cover and bake 20 minutes; remove from oven and add Parmesan cheese. Cover and bake an additional 20 minutes or longer until hot and bubbly.

Top with freshly grated Parmesan cheese before serving.

Yields 12 Servings

Mimi’s Old Faithful Lasagna
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Ingredients

  • 1 ½ pounds ground beef
  • 2 cloves garlic, minced
  • ½ cup chopped onion
  • 1 (14.5-ounce) can tomatoes, petite diced
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon oregano
  • 3 tablespoons chopped parsley
  • 12 ounces sliced or shredded mozzarella
  • 1-pound carton cottage cheese, small curd
  • 8-ounce package egg noodles, narrow or medium width
  • ½ cup Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large nonstick skillet, over medium-high heat brown and crumble ground beef; drain, then return it to the skillet
  3. Add next 7 ingredients. Simmer for 10 to 15 minutes.
  4. In a 3-quart greased baking dish, alternate layers of noodles, cottage cheese, mozzarella cheese, and meat sauce. Repeat layers ending with the meat sauce.
  5. Cover and bake 20 minutes; remove from oven and add Parmesan cheese.
  6. Cover and bake an additional 20 minutes or longer until hot and bubbly.
  7. Top with freshly grated Parmesan cheese before serving.
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If you need a dish to take a neighbor or friend, this is truly a crowd-pleaser. It makes a lot, so it can be divided into two smaller baking dishes instead of the one large.

Meet Mimi! A tried-and-true veteran of the kitchen. You’ve got to love anyone in an apron with pearls attached! Thanks, Mom, for all your endless hours in the kitchen making every meal better than the last.
Have this ready in your freezer or throw it together at the last minute. It’s a relaxing party waiting to happen.
Subscribe now so you won’t miss the next post. And don’t worry, you will not be bombarded with unwanted, extra daily emails…I’m a one woman show here! I value your time as much as mine. See you next week. Leslie