The Guest List...

Similar to how depression era folks take comfort with stacks of canned goods in their pantry, I take comfort surrounded by stacks of books. All kinds of books - self help, business, biographical, best sellers, as long as my stack is reasonably high, I’m content. What’s especially fun is to receive a book as a gift, when it’s someone else’s favorite.

Which leads us to why this article is titled The Guest List. I’m reading a book given to me by a friend called The School of Essential Ingredients, by Erica Bauermeister. I’m sure it’s no coincidence that it’s about another foodie. The lead character owns a restaurant and teaches cooking classes to the community. It’s a wonderful read, but there’s a gem in here that made absolute sense. .. worth sharing.

Although the author was specifically talking about our Thanksgiving tradition where we pile our plates high and smoosh foods together – her point was that this is disrespectful to the food. And here’s the gem:

“…approach the food we will be preparing like the guest list for a dinner party – each dish invited for its own personality, all of them playing off one another to make the meal more interesting.”

Huh. Treat each dish as a guest at the party, with respect.

With this new perspective in mind, here's my Easter Guest List:

• Spring Pea Soup with mint and pancetta wrapped croutons – invited because I’ve made it before and its lively personality is always appreciated...


• Butterflied Leg of Lamb, marinated in garlic, mustard, oil, balsamic and rosemary, charcoal grilled – this guest is like a long-lost friend, invited to the table because my Armenian mother and aunts love lamb and no longer cook it for themselves.


• Rice Pilaf – invited also because it’s a favorite of the people guests. Although they see each other often, there's always good conversation.


• Steamed Green Beans with a shallot mustard vinegarette and slow roasted tomatoes – invited as the green guest, every plate should have one, and because I suspected the vinegarette would meld nicely with the rice guest. I just knew they'd get along.


• Steamed Butternut Squash with cloves and nutmeg in the steaming water – invited for its wry sense of humor and because I made this dish up last week and wanted to share it with my parents, hoping it would become their friend, too.


• Sliced Clementines bathed in a simple syrup boiled with mint, rosemary and vanilla, topped with shavings of bittersweet chocolate – invited solo but showed up with another guest, hazelnut cookies (sometimes guests do that and you just have to roll with it). They complimented each other beautifully on the dessert plate.

The people guests thoroughly enjoyed the food guests, and ate them all up.

EARTH DAY is Coming –
April 22, 2010 marks the 40th Anniversary.
Think Green Tip: Buy local produce whenever possible. This avoids wasteful transportation and unnecessary food packaging which in turn conserves our resources and reduces your carbon footprint.