The world is in a diet contest. Every time I go out to eat, it’s a contest to see who can order the healthiest, lightest thing on the menu. Sometimes I like to throw a curveball and order the burger and fries. Everyone at the table eats more of my fries than I do. It makes me laugh.
The first thing I thought of is how did my grandmother Mama Lil live to be 97 eating a sausage biscuit almost every day? And how did Jon’s grandmother Mother live to be 107—correction 107 1/2—without following any of the new dietary restrictions and recommendations? Is it good genes? Sure, that can’t hurt, but my opinion is keeping everything in moderation and minding portion control is also a good diet to follow too.
“If there is such a thing as a light and creamy pasta—well this is it!”
One way to make a pasta dish healthier is not to eat as much. Or you can substitute fresh vegetables for half to satisfy your pasta cravings and get your veggies in too.
I’d rather eat half of what I really want than all of what I don’t!
This pasta dish has endless possibilities. Add more vegetables such as asparagus or zucchini or a handful of cooked shrimp. It is also delicious with only the fresh peas and basil as a meatless option.
Pasta with Three P’s—Pasta, Peas, and Pancetta
Serves 4 as a main, 6 as a side
8 ounces pancetta
8 ounces seashells pasta
2 tablespoons unsalted butter
2 to 3 shallots, finely chopped
¼ cup dry white wine
½ cup low-sodium chicken broth
1 ½ cups fresh green peas, or frozen may be substituted
½ teaspoon salt
8 ounces crème fraîche
Zest of 1 lemon
¼ cup freshly grated Parmesan cheese, extra for garnish
Fresh herbs for garnish such as basil, mint, and dill
Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.
Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy.
When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche.
Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls.
1 ½ cups fresh green peas, or frozen may be substituted
½ teaspoon salt
8 ounces crème fraîche
Zest of 1 lemon
¼ cup freshly grated Parmesan cheese, extra for garnish
Fresh herbs for garnish such as basil, mint, and dill
Instructions
Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.
Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy.
When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche.
Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls.
You can find fresh peas most of the time at Trader Joe’s for under $3.
crème fraîche: matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture.
Crème fraîche is available at most grocery stores. Read below for how to make it yourself for less.
Learn from Leslie: To make your own crème fraîche, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature for 8 to 24 hours, until very thick. Stir well, cover, and refrigerate for up to 10 days.
Pasta Substitutions…hmmm
Of course you can always substitute your favorite whole wheat or vegetable pasta in any of my recipes, but I test only with the real stuff. I prefer to entertain with it too because it is much easier to cook perfectly, and in my opinion it tastes a lot better.
Plate from Roman and Williams Guild NYC, 53 Howard Street, New York, NY 10013, 212/852-9099, rwguild.com
Quote of the Day
Life itself is the proper binge.
Julia Child
Have a great week! Only a few more weeks until daylight savings time and white jeans. I can’t wait. I live for spring and summer. I’d love to hear from you too. Send me a message below about anything! See ya’ll next time! Have a great week. Leslie xoxox
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 ALLof 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 originalHarry’s Barin 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 Barin 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.)
The freshest ingredients all rolled into one yummy bite, or two. I’ve had several requests for this recipe I posted on my Instagram (@lesliespartydiaries), so I thought I would share it with everyone in a quick “bonus” post.
This July 4th is the holiday that keeps on giving! Due to the fourth falling on a Wednesday this year, people are celebrating all week long. If you’re headed to the lake, beach, mountains, or just sitting tight, this recipe makes a great, summery side to go with any main course. It’s pretty enough for company too.
Happy Fourth! Here we go again…
Butter Bean and Tomato “Crostini”
Makes approx. 24
1 (32-ounce) carton chicken broth, unsalted or low sodium
3 cups fresh butter beans
1 teaspoon olive oil
1 medium red onion, cut into ½-inch slices
4 ears corn, kernels removed
1 red bell pepper, chopped
½ cup mayonnaise
3 tablespoons fresh basil, chopped, plus extra for garnish
1 tablespoon white wine vinegar
2 garlic cloves, minced
1 ½ teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground pepper
Vine ripe tomatoes, cut into ½-inch
In a medium saucepan bring chicken broth to a boil; add butter beans, and simmer 25 to 30 minutes or until tender. Drain and allow to cool.
In a cast-iron skillet, heat olive oil to medium-high heat. Place onion slices in hot skillet. Cook for 5 to 10 minutes, turning once until both sides are charred and onion has softened. Remove from skillet, and set aside.
In same skillet, sauté corn and red pepper for 5 to 10 minutes until tender. Place in a medium-size bowl.
In a small bowl, place mayonnaise and next 6 ingredients; combine well.
On a cutting board, chop onions and add to corn mixture. Add beans, and toss with dressing. Refrigerate for at least 2 to 4 hours or overnight. Serve on tomato slices. Garnish with fresh basil.
1 (32-ounce) carton chicken broth, unsalted or low sodium
3 cups fresh butter beans
1 teaspoon olive oil
1 medium red onion, cut into ½-inch slices
4 ears corn, kernels removed
1 red bell pepper, chopped
½ cup mayonnaise
3 tablespoons fresh basil, chopped, plus extra for garnish
1 tablespoon white wine vinegar
2 garlic cloves, minced
1 ½ teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground pepper
Vine ripe tomatoes, cut into ½-inch
Instructions
In a medium saucepan bring chicken broth to a boil; add butter beans, and simmer 25 to 30 minutes or until tender. Drain and allow to cool.
In a cast-iron skillet, heat olive oil to medium-high heat. Place onion slices in hot skillet. Cook for 5 to 10 minutes, turning once until both sides are charred and onion has softened. Remove from skillet, and set aside.
In same skillet, sauté corn and red pepper for 5 to 10 minutes until tender. Place in a medium-size bowl.
In a small bowl, place mayonnaise and next 6 ingredients; combine well.
On a cutting board, chop onions and add to corn mixture. Add beans, and toss with dressing.
Refrigerate for at least 2 to 4 hours or overnight. Serve on tomato slices. Garnish with fresh basil.
Believe it or not, dining out almost always inspires me to cook. It’s like the first time I saw a Jackson Pollack painting.
I can do that!
Well, not exactly. He did invent the concept and technique. Anyway, back to the blog. For instance, while Sallie and I were in Charleston a few weeks ago, we went to the seasonal, farm-to-table restaurant The Grocery. The menu consisted of the usual seafood choices for that area and a very interesting selection of vegetables. In fact, several of the appetizers were vegetarian. Sallie and I started with a plate of roasted carrots and a baked spaghetti squash!
Motivated upon my return, I was inspired to try to re-create the squash first. I did not ask for the recipe, but this is my attempt to duplicate the yummy dish from The Grocery.
Spaghetti Squash Bowl
Serves 4 to 6 as a side, or 2 as a vegetarian main course
1 spaghetti squash
Olive oil
1 cup good-quality marinara sauce
4 ounces fresh mozzarella “pearls”
12 basil leaves, chiffonade, and extra for garnish
½ cup freshly grated Parmesan cheese
Salt and pepper to taste
Preheat oven to 400 degrees.
CAREFULLY cut the squash in half lengthwise. With a large tablespoon, scoop out all seeds, and discard. Drizzle with olive oil, and sprinkle with salt and pepper. Place squash “cut side” down on a baking sheet, and cover tightly with foil.
It is always an option to boil the squash in a pot of water to soften skin if this is too hard for you to cut. I’ve always been able to cut it though. Take your time.
Flip squash over onto baking sheet.
Cover tightly with foil.
Bake for 35 to 40 minutes until tender. (This may vary slightly depending on size of squash.) Remove from oven, and shred squash with the tines of a fork.
How fun is this?
Place shredded squash into a medium bowl, reserving the squash shells.
Place squash mixture back into the shells. Top with Parmesan cheese, and bake 25 to 30 minutes or until hot and bubbly and the cheese has melted.
Garnish with fresh basil.
LESLIE LIKES: I’m enamored by the ease of these “pearls,” but if you cannot find them in your grocery store, simply substitute any cubed or shredded mozzarella.
My second squash recipe is quick and delicious and goes perfectly with steak, chicken, or any Mexican meal. Not only is it an inexpensive option, but it also looks beautiful on the plate. Think of it as a Southwestern succotash. If there are any leftovers, make a cheese and calabacitas quesadilla the next day. There are a million options for this simple recipe. Give it a try.
Healthy, delicious, and pretty. What more can a girl want?
Leslie’s Calabacitas
(A Southwestern Squash Sauté)
Serves 6 to 8
3 ears of fresh corn
2 yellow squash
2 zucchini
1 large sweet onion
1 to 2 fresh jalapeños, minced
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon butter
Salt and pepper to taste
Garnish with fresh basil, optional
A handful of ingredients make an impressive side.
With a knife, remove kernels from corncobs, and place in a medium bowl. Chop the remaining vegetables uniformly into a small dice (about ¼ to ½ inch); add to the bowl.
The chopping step can be done the day before; keep chilled in a ziplock bag.
Heat olive oil to medium-high heat; add all vegetables and garlic, and stir continuously for 10 to 15 minutes or until tender. Add butter, salt, and pepper. Serve immediately.
I thought I would share a sneak peek of my natural light photo studio. (It’s the corner of my living room!)
It’s going to be a busy week as Jon and I try to get the garden planted. It’s time to plant herbs, vegetables, and flowers. Summer will be here soon. I hope!
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
My favorite recipes start with simple ingredients.
After attending a lovely dinner party, I am always inspired to entertain again myself. Last weekend Jon and I went to watch the National Championship game and eat dinner with close friends Elizabeth and Tom. She had her dining table set and a true home-cooked meal from start to finish. After I tried each mouthwatering dish, I asked where the recipe came from. She commented every time,
Oh, that’s old school.
Some of the best recipes are old school techniques, simply reinvented. A cream sauce, sometimes called a white sauce, is the foundation for so many recipes. And believe it or not, it doesn’t have any cream in it at all! You probably have the ingredients in your refrigerator and pantry now. Once you master this basic sauce, the possibilities are endless!
This creamless sauce can dress up a simple vegetable and is not as heavy as you might think. A 1/4 cup serving is only 89 calories. (Thanks, Beth, for using your expertise to calculate this for me! It comes in handy having a sister who is a registered dietitian. You will be seeing more of her!)
Leslie’s Basic Cream Sauce
Makes 2 ½ cups
2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
½ cup Cheddar cheese, grated
¼ cup Parmesan cheese, grated
½ teaspoon salt
¼ teaspoon white pepper
Melt butter at medium to medium-high heat in a heavy saucepan, such as a Le Creuset. Add flour; whisk continuously until combined. Gradually add milk until it is all incorporated. Continue stirring at medium heat until mixture begins to thicken, about 5 to 7 minutes.
Add cheeses, salt, and white pepper. Cover to keep warm until ready to use.
Learn from Leslie: For a milder version, use less white pepper, or add it a little at a time to taste.
Melt butter at medium to medium-high heat in a heavy saucepan, such as a Le Creuset.
Add flour; whisk continuously until combined. Gradually add milk until it is all incorporated. Continue stirring at medium heat until mixture begins to thicken, about 5 to 7 minutes.
Add cheeses, salt, and white pepper. Cover to keep warm until ready to use.
Talk about a crowd-pleaser! Skillet by Le Creuset, Williams-Sonoma, williams-sonoma.com
With the egg craze that seems to be everywhere now, I thought it was the right time to post this asparagus recipe. It’s filling enough to be a light supper or comforting lunch but also a beautiful side to accompany ham—or any meat. It even looks elegant in a cast-iron skillet!
Easy Elegant Asparagus
Serves 4 to 6 as a side dish
1 pound asparagus, trimmed
1 recipe Leslie’s Basic Cream Sauce
3 hard-cooked eggs, chopped
Homemade breadcrumbs (see recipe below)
The best way to keep asparagus fresh is in a glass or jar filled with an inch or two of water in the refrigerator.
Place a vegetable steamer basket in a medium Dutch oven. Fill pot with just enough water to reach the bottom of the basket. Bring water to a boil; place asparagus into the basket, cover, and steam until tender when pricking with a fork (about 5 minutes).
The handle on the steamer basket makes it effortless to remove the hot vegetables in one easy step.
Remove asparagus from Dutch oven (in the basket), and place into a bowl filled with ice water to stop the cooking process. Remove asparagus from the basket, and pat dry on a paper towel. Set aside. (This step can be done in advance.)
First layer, check. (By repeating the ingredients in a second layer, it ensures plenty of Leslie’s Basic Cream Sauce with each serving.)
In a baking dish or ovenproof skillet, arrange half of the asparagus in the bottom of the pan. Top with half of Leslie’s Basic Cream Sauce and half of the chopped hard-cooked eggs; repeat with remaining asparagus, sauce, and eggs. Top with 1 cup of homemade breadcrumbs.
Broil until hot and bubbly and lightly browned. Serve immediately.
Homemade Breadcrumbs: In a food processor, combine 2 or 3 slices of bread, 1 tablespoon butter, 1 tablespoon olive oil, and salt and pepper to taste. Process until thoroughly combined. Set aside.
I use my mini chopper for this task. The cleanup is a piece of cake!
I like to make a big batch and keep it in the freezer ready to go. That’s one step checked off the list! It’s also a great way to make use of slightly stale bread.
Learn from Leslie: You may not use all of the sauce, but it reheats nicely. Leslie’s Basic Cream Sauce recipe can also be cut in half if desired. Personally, don’t mind a little extra!
One of my childhood favorites, originating from the Brown Hotel in Louisville, Kentucky, is the Legendary Kentucky Hot Brown. If this was ever on a menu, it was all mine!
This knife-and-fork sandwich is a quick and easy weeknight meal, and impressive enough for company when serving a smaller crowd.
A few simple ingredients and an ovenproof dish are all you need to make this classic recipe.
Kentucky Hot Brown
Serves 4
4 slices white bread, cut in half diagonally
1 to 1 ½ pounds sliced turkey
1 recipe Leslie’s Basic Cream Sauce
8 tomato slices
¼ cup grated Parmesan
8 slices of cooked bacon
In individual ovenproof dishes, assemble in this order: bread, turkey, cream sauce, tomato slices, and Parmesan cheese.
The base of this delicious sandwich is a toasted piece of white bread.
Broil until hot and bubbly and lightly browned. Serve with two slices of bacon, crisscrossed on top.
Serve with a small salad for an easy weeknight supper. Guaranteed to please! Ovenproof dish from Sur La Table, surlatable.com
Lastly, here’s a way to sneak a green vegetable into your family’s diet. One bunch of fresh broccoli goes perfectly with the homemade cream sauce to make a delicious Broccoli Mac-and-Cheese. Pasta is always a family favorite.
Broccoli Mac-and-Cheese
Serves 8 to 10 (maybe more!)
2 cups twist-style pasta (8 ounces)
1 bunch broccoli, cut into florets (about 3 cups)
3 tablespoons butter
3 tablespoons flour
3 cups whole milk
2 ½ cups sharp Cheddar cheese, grated
½ cup Parmesan cheese, grated
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard
¼ teaspoon white pepper (or to taste)
½ teaspoon salt (and more to taste)
½ cup Panko (Japanese breadcrumbs)
Boil pasta in a large pot according to directions until al dente. Strain and return pasta to the pot. Set aside.
Steam the broccoli in vegetable steamer basket for 5 to 10 minutes or until tender when pricked with a fork. Plunge into ice water; allow to cool. Remove from ice water to a clean dishtowel or paper towels; pat to absorb excess moisture. Set aside. (This step can be done a day in advance; and refrigerate until ready to use.)
The ice-cold plunge stops the cooking process and allows the broccoli to remain a bright green.
Pat, pat, pat….
Melt butter in a medium saucepan; add flour, and whisk until combined. Gradually add milk, and continue to cook until thickened, about 5 to 10 minutes. Add Cheddar, half of the Parmesan (¼ cup), and the next 4 ingredients.
Add the cream sauce and broccoli to the pasta. Stir to combine. Place in a lightly greased 2-quart baking dish. Sprinkle with remaining Parmesan and Panko.
To avoid messing up another pot, I combine the pasta, sauce, and broccoli in the same pot I used to cook the pasta.
Any 2-quart ovenproof baking dish will work. Sometimes I do individual servings in my mini cast-iron skillets.
Broil until hot and bubbly and lightly browned.
Serve immediately.
Learn from Leslie:Any larger shaped pasta, will work like sea shell or rotini.
Have you ever felt like you are attached to your oven with a ball and chain during a party? With that in mind, menu planning can be more important than you think. Below is an actual schedule that my friend Cindy had on her counter during her last dinner party. I asked her if I could keep it. I have very few friends who could pull this evening off, Cindy being one of them. She did it beautifully. This is easily doable if your menu is carefully planned from the start.
Cindy’s timing cheat sheet from her dinner party. Can you imagine keeping up with this and talking to your guests?
When hosting a dinner party, use all your cooking resources. Spread out the cooking—to the grill, stovetop, and oven or ovens. Make something ahead such as a salad. Have it ready to go in the serving bowl you plan to use in the refrigerator. You will be thanking yourself when the entire party is standing in the kitchen in your “cooking triangle”—which is now referred to as The Devil’s Triangle.
On one of those nights where the menu is complicated, I try to do a simple appetizer. One of my favorite Emergency Appetizers is as easy as putting out a bowl of pistachios. Not only will they hold your guests over until dinnertime, they are now entertaining themselves. How about that? I put out two attractive matching bowls and that’s it. Jon usually gives them a test run, like leaving a used toothpick in a bowl to show guests what to do.
Appetizer, check!
Be on the lookout for a pair of matching bowls.
Garden shops are a great source for serving pieces. These bowls are from Oak Street Garden Shop at oakstreetgardenshop.com.
The Star of the Show
This is the first time I can remember in a long time not being with my sister, Beth, on Thanksgiving. I’m going to miss her and our dressing bake-off.
First of all I have to say this is not an exact science—well, for me that is. It is kind of feel and taste as you go. But it has never seemed to disappoint anyone at the Thanksgiving table.
Mama Lil’s Thanksgiving Dressing
Makes 3 quarts
1 cup butter
1 ½ cups celery, finely chopped
¾ cup onion, finely chopped
2 (9-inch) pans of cornbread, crumbled (Leslie’s Tried-and-True Cornbread), see page 179, Leslie’s Party Diaries
3 to 4 biscuits, crumbled
1 to 2 tablespoons salt
1 tablespoon ground sage
1 teaspoon pepper
Poultry seasoning to taste
A pinch of thyme and marjoram (optional)
2 eggs, beaten
3 to 4 cups warm chicken broth
Melt butter in a large skillet or Dutch oven over medium heat. Sauté celery and onion until translucent, for about 5 to 7 minutes.
Making dressing is therapeutic to me. I love the aroma of celery and onions cooking in butter.
Add cornbread and biscuit crumbs and next 5 ingredients. (This is the point where I like to taste the mixture for flavor, before the eggs and broth are added.)
Stir in eggs. Gradually add chicken broth, 1 cup at a time. You may not need it all, so go slowly. And, on the other hand, you may need more. So be prepared. (When the mixture is in the baking dish it should easily jiggle, but not slosh.) Pour into a buttered 3-quart baking dish.
Bake at 375 degrees for 40 to 45 minutes until golden brown and thoroughly heated.
2 (9-inch) pans of cornbread, crumbled (Leslie’s Tried-and-True Cornbread), see page 179, Leslie’s Party Diaries
3 to 4 biscuits, crumbled
1 to 2 tablespoons salt
1 tablespoon ground sage
1 teaspoon pepper
Poultry seasoning to taste
A pinch of thyme and marjoram (optional)
2 eggs, beaten
3 to 4 cups warm chicken broth
Instructions
Melt butter in a large skillet or Dutch oven over medium heat. Sauté celery and onion until translucent, for about 5 to 7 minutes.
Add cornbread and biscuit crumbs and next 5 ingredients. (This is the point where I like to taste the mixture for flavor, before the eggs and broth are added.)
Stir in eggs. Gradually add chicken broth, 1 cup at a time. You may not need it all, so go slowly. And, on the other hand, you may need more. So be prepared. (When the mixture is in the baking dish it should easily jiggle, but not slosh.) Pour into a buttered 3-quart baking dish.
Bake at 375 degrees for 40 to 45 minutes until golden brown and thoroughly heated.
Leave it to my mother to have a china pattern called “Mayflower”. We eat on it every year.
Coming up in the next few posts, easy-to-eat holiday appetizers, food gifts with packaging, and some very interesting cocktails. You don’t want to miss. Have a wonderful Thanksgiving weekend and most of all, safe travels.
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
My friend Elizabeth introduced me to a green bean bundle over 25 years ago. I’m not sure where she got the recipe, but it is still one I love to serve my guests to this day. It is often even requested—and yes, I’m talking about you, David Fullington.
It takes only a few minutes to wrap these cute bundles.
When purchasing the green beans, I usually buy an extra can or two. You’ll see what I mean when you get in to this one. (And, no, these are not in the “organic” section of your grocery store—try looking on the vegetable can goods aisle.) Over the past few years the whole green beans seem to be getting shorter and shorter. So you will need to pick through and find the longest ones in order to make presentable bundles.
Green Bean Bundles
Serves 4 to 6
2 (14.5-ounce) cans whole green beans, drained
4 slices thinly sliced bacon, cut in half
Toothpicks
3 tablespoons unsalted butter
1 tablespoon tarragon vinegar
1 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon paprika
2 tablespoons grated onion
2 tablespoons chopped parsley
Preheat oven to 375 degrees.
Drain green beans in a colander. Sort through the beans, and gather 8 to 10 beans; wrap the bundle with ½ slice of bacon, and secure with a toothpick. Place into a lightly greased 2-quart baking dish. Repeat with the remainder of the beans and bacon.
In a small saucepan over medium heat, combine the remaining ingredients. Bring to a boil, and simmer for 5 to 10 minutes. Keep warm.
Bake green bean bundles for 40 to 45 minutes until bacon is nicely browned. Pour warm dressing over bundles, and serve immediately.
Learn from Leslie: The bean bundles can be assembled ahead of time and refrigerated.
Leslie Likes: Del Monte Blue Lake Whole Green Beans
The dressing will sizzle when poured over bundles hot out of the oven. Serve immediately. Pottery by Earthborn Pottery at earthbornpottery.net
I love the combination of the bacon and the vinegar dressing. It melts in your mouth.
When I first saw this stalk of Brussels at Trader Joe’s, I couldn’t wait to wrap some bacon around it. I loved the fact that it did not have brown-tipped stems and ugly outer leaves that needed to be removed. It was as fresh as you can get.
It was tagged like a cow’s ear with a recipe suggestion. The first step read to place the stalk in the microwave. Yeah, right!? Believe it or not, it DID fit in my microwave but the turntable jammed and it would not spin. Needless to say, I skipped that step, their entire recipe, and did my own thing. So here it goes.
Bacon-Wrapped Brussels Sprouts
Serves EVERYONE (I promise)
1 whole Brussels stalk
5 to 6 pieces of applewood smoked bacon
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon pepper
Preheat oven to 350 degrees.
Rinse stalk and pat dry with a paper towel. Lightly grease a large baking sheet or roasting pan. Wrap bacon slices around the stalk, weaving it around the Brussels until it is secure. Place on baking sheet.
Drizzle with olive oil, and sprinkle with salt and pepper.
Weave the bacon slices around the stalk, tucking it securely into the nooks and crannies around the sprouts.
Bake for 1 hour and 15 minutes, basting with drippings from the pan after 30 minutes. Cooking time may vary slightly depending on the size of the stalk.
Remove from the oven, and check the sprouts for tenderness with the tines of a fork.
Serve on a cutting board with a knife and fork. Let everyone carve their own.
Any leftovers can be removed from the stalk and stored in the refrigerator; they reheat nicely. Cut the bacon slices into smaller pieces to serve along with the Brussels sprouts.
Learn from Leslie: If you think you want to cook only half of the stalk, think again. My sharpest chef knife did not faze this stalk (until it was cooked)—so it’s all or nothing!
“Useful” Thanksgiving Hostess Gifts
In the back of my book, Leslie’s Party Diaries, there is an Extras chapter. It has a section called Useful Hostess Gifts. These are items that someone really needs and hopefully wants to receive as a hostess gift. Here are a few more ideas for Thanksgiving weekend to take to your friends or family.
Leslie’s Party Diaries—a cookbook is always welcome to those who enjoy cooking. $39 plus tax and shipping while supplies last. Available at lesliespartydiaries.com and dearpartydiary.com.
Filled with many family favorites, Leslie’s Party Diaries is the perfect hostess gift for the holidays. Well, I am a little biased.
It’s the thought that counts. Say thanks with a custom gift tag from Say Grace Papergoods; contact Gina Winn at 205.329.4097, Instagram @mamawinn4.
Planet-Friendly Paper Plates—these will come in super handy for the turkey sandwiches and all the fixings the next day. They are sturdy, attractive, and can be tossed. Do you really want to unload the dishwasher again?
Unloading the dishwasher is one of my least favorite chores in the kitchen. Any hostess will welcome these sturdy, biodegradable, attractive paper plates. (10-inch plates, 25-pack, $19.99) Available at Amazon.com. (Prime)
Williams-Sonoma Turkey Gravy Base—Be the GRAVY SUPER HERO this Thanksgiving. This gift is not meant to insult the host but to be “backup” if the main batch gets gobbled up on Thanksgiving Day. However, I’ve seen the most experienced cooks second-guess the gravy procedure. This base takes the guesswork out of what can be a tricky, last-minute necessity.
Equal parts of this turkey base and milk make a delicious, effortless gravy. It can also be “doctored” with pan drippings and homemade broth if desired. It’s nice to have extra for the leftovers too. Available at Williams-Sonoma for $12.95, williams-sonoma.com
Williams-Sonoma Mulling Spices—I call it THANKSGIVING IN A JAR. Go ahead and pick up one or two of these for yourself too while you are there. Your entire house will smell like Thanksgiving when you have this simmering on the stove. It moves into the holiday season well too.
Mulling Spices available at Williams-Sonoma for $12.95, williams-sonoma.com
A tablespoon or two is all you will need in a small saucepan of water. Bring to a boil, and reduce to a simmer. Refill water as needed.
Party Tip: Stock Up For the Holidays
My husband, Jon, is the “Costco King”—he can do the run in under an hour, door to door, and it’s not even close to our house. In fact, he could give lessons on how to shop in bulk efficiently and effectively. He has it down to a science—down to filling up the car on the way out of the parking lot. Follow his lead and you’ll never dread going again.
If you have a Fitbit or other tracking device, put it on before you enter the store. You are multitasking here. Count your steps.
Have a list—DO NOT WAVER FROM THE LIST. (Costco does not take Amex anymore, so you won’t even get points for all those extra items.) So won’t be tempted.
Know your storage and consumption limitations—don’t let your eyes get bigger than your stomach. Check expiration dates and do the math. (For example: Is it possible to eat 72 Nature Valley bars in 14 days?)
Don’t let your husband go alone, unless he is like Jon.
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