the food

food plays a starring role in every party, whether it's a bowl of mixed nuts with cocktails or a Thanksgiving feast. A few common strategies will ensure delicious results every time. With a few pointers on failsafe techniques, savvy timing and glory of prepared foods and takeout, even the first-time cook can stay cool in the kitchen. 

Pots and pans

• 10" high quality nonstick skillets
• 3 cup saucepan with lid
• 2 quart sauce pans with lids
• 3 quart sauté pan with lid
• 8 quart stockpot
• 7 quart Dutch oven

knives and chopping boards

• All-purpose 6" chef's knife
• 4" paring knife
• Serrated bread knife
• Kitchen scissors
• Small, medium and large plastic cutting boards

Spoons, spatulas and other tools

• 2 long-handle wooden spoons, 1 solid and 1 slotted
• Nonmetal spatula
• Long cooking fork
• 2 pairs of tongs, in varying lengths, with spring locks
• 2 whisks; a small flat whisk for emulsifying sauces and dressings and a medium-size balloon whisk for whipping cream and beating eggs

Baking equipment

• Set of mixing bowls
• Rolling pin
• Extra-large non-stick mat for rolling pastry
• 2 metal baking pans: an 8" x 10" or 9" x 13" rectangle and an 8" or 9" square or round cake pans
• Set of rectangular Pyrex baking dishes in different sizes
• Cookie sheet 12" x 14" or 14" x 16" rectangle
• Cooling rack

plan your menu

What are you in the mood to eat and to share with others. These general rules of cooking will keep you covered no matter what you crave.

• Use readily found fresh ingredients
• Decide how your guests will eat
• For a buffet, consider the logistics
• Be realistic
• Outsource
• Don't cook fish

preparation

When cooking for large groups, don't make any dish that requires great precision or last minute maneuvers and don't make too many different dishes. You don't want to spend you party in the kitchen.

• Shop early
• Get a head start in the kitchen
• Choose Bolognese over Alfredo
• Embrace your oven
• Save simple task for last

When entertaining, try to serve three to five kinds of cheese; any more and the flavors will meld or compete. The following different types of cheese will help you narrow the selection.

• fresh and fresh-ripened
• soft-ripened; aka bloomy rind
• washed rind
• semi-hard
• hard
• blue-veined

snacks

Presentation makes all the difference. Arrange snacks on attractive cutting board, in tapas tray separate in a few small pretty bowls. Here's what to keep in the kitchen.

• Smoked or spiced nuts
• Oil-cured black and green olives
• Crackers
• Sliced baguettes
• Cheese straws
• Dried fruits
• Charcuterie
• Cheeses
• Mustards
• Wasabi pease or frozen edamame

Around teat time and after dinner, people tend to crave something sweet. Keep a few of these goodies on hand, and be prepared to offer guests coffee and tea or an after drink too.

• Biscotti
• Scottish shortbread
• Cookies
• Pound cake
• Chocolate hazelnut spread
• Brandied cherries
• Ice Cream
• Chocolates
• Toffee or brittle

Apricot Glazed Duck Breasts with Caramelized Apples

Summary

• Difficulty: Medium
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Yield: 8 Servings

Essence:

• 2 1/2 tablespoon paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Apricot Glaze:

• 1/2 cup apricot jam
• 2 tablespoons brandy
• 2 tablespoons water
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne

Duck:

• 4 boneless duck breasts
• 1 1/2 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter
• 1/2 cup very thinly sliced yellow onions
• 2 teaspoons light brown sugar
• 3 apples, cored and cut into eights
• 1/4 cup apple cider
• 2 teaspoons chopped fresh thyme

To make the glaze, in a small saucepan, combine all the ingredients. Bring to a simmer and cook until thickened and reduced almost by half, about 8 minutes. Remove from the heat.

Score the fat on the duck breast, making a diamond pattern. Season the duck on all sides with Essence, teaspoon of salt, and 1/4 teaspoon of pepper. To a hot sauté pan, add duck, skin side down and cook until fat is rendered and skin is crispy, about 5 minutes. Turn duck over and brush with apricot glaze, cook another 5 minutes, for medium-rare.

Meanwhile, in a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the onions and cook until almost caramelized, about 6 minutes. Add the remaining 2 tablespoons of butter and when melted, add sugar and cook until melted. Add the apples, remaining 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper and cook until caramelized, about 10 to 12 minutes. Add the apple cider and thyme to the apples, and cook, scraping with a wooden spoon to deglaze the pan.

Remove from the heat and keep warm until ready to serve. Serve the duck with the caramelized apples and the remaining apricot glaze.

Spinach and Ricotta-Stuffed Chicken Breast with Lemony White Wine Sauce

Summary

• Difficulty: Easy

• Prep Time: 30 minutes

• Cook Time: 10 minutes

• Yield: 2 servings

Stuffing:

• 1 cup cooked, chopped, and dried fresh spinach

• 1/2/ cup ricotta

• 1/2 cup Gorgonzola

• 4 slices cooked bacon, crumbled

• Kosher salt and freshly ground black pepper

• Chopped parsley leaves, for garnish

Chicken:

• 2 (8 ounce) boneless, skinless chicken breast halves

• Kosher salt and freshly ground pepper

• 2 tablespoons vegetable oil

Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix, and set aside.

Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.

Make the Chicken: Place each chicken breast between 2 double-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the staffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.

Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.

Vegetable Lasagnas

Summary

• Difficulty: Medium
• Prep Time:30 minutes
• Cook Time: 20 minutes
• Yield: 6 servings

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 medium Spanish onion, finely chopped
• 1 medium carrot, finely chopped
• 1 medium zucchini, finely chopped
• 1 medium summer squash, finely chopped
• 8 asparagus spears, cut into 1/4-inch slices
• 1 pound fresh plain lasagna sheets
• 2 cups tomato sauce, recipe follows
• 1 1/2 cups canned white beans, rinsed and drained
• 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
• 3 cups shredded mozzarella
• 1/2 cup freshly grated Parmesan
• 3 tablespoons unsalted butter, halved
• Salt and freshly ground pepper

Preheat oven to 375 degrees F.

In a sauce pan over medium heat, add extra-virgin olive oil. When almost smoking, add onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and spinach cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.

Using a 6-inch round cookie cutter, cut circles out of lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, sautéed vegetables among the ramekins and tops with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.

Simple Tomato Sauce

Summary

• Difficulty: Easy
• Prep Time: 15 minutes
• Cook Time: 1 hour and 20 minutes
• Yield: 6 cups

Ingredients:

• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Sea salt and freshly ground black pepper
• 2(32-ounce) cans crushed tomatoes
• 2 dried bay leaves
• 4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil medium high heat. Add onion and garlic and sauté until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, about 5 to 10 minutes. Add tomato and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.