In the midst of all the moving craziness, we still wanted to make time to celebrate with our Chicago friends. One of my dearest friends is expecting her first child, so I was honored to co-host a couples baby shower for she and her husband. We met as PR interns and caused some serious ruckus in this town for a few years, so naturally we hosted this fete at a bar. Just kidding, our house is in shambles and it was a large party, so we opted for the private party room at a local pub.
In an effort to keep things more casual for the dudes and to keep costs reasonable, my co-host and I decided to do an early afternoon dessert shower. Since it wasn't at mealtime, we felt comfortable only offering snacks and desserts. And WERE there desserts! Oh my! Full menu below.
Afternoon Dessert Shower
Treats for 35 People
Mixed Fruit Tray
Mixed Cheese Platter with Crackers
Mom-To-Be's-Favorite Carrot Cake
Mixed Berry Mascarpone Tart
Lemon Panna Cotta with Blueberry Sauce
Double Chocolate Cookies
Blue Velvet Cupcakes
I contributed the Carrot Cake, Mixed Berry Mascarpone Tart and Panna Cotta, with my co-hosts tackling the cupcakes and cookies.
The Carrot Cake was a personal request of the Mom-to-Be, so I followed Martha Stewart's recipe. While it was delicious, it was a bit of pain. The cake is so moist that it was difficult to stack and frost. Thank goodness for the pecans on the outsides to cover my errors! Tip from an expert -- face the ugly side toward the wall and no one will know ;)
Recipes to come for the Tart and Panna Cotta. Those were the real winners!
My friend is planning a nautical-themed nursery, so I tried to pull-in those colors in the decor. The table linens were a quick hem-tape job and I made the flag pennant as my gift. Love when party decorations can be reused!
How cute is this gal? It was such a pleasure to celebrate the coming babe.
After 10 years for me and four for the Husband, getting kicked out of every bar on the north side, (almost) winning a 16-inch softball championship, surviving snowmageddon, voting twice in every election and managing to never eat deep dish pizza on a regular basis, we've given this "Sweet Home" all that we've got.
Let me be clear... we still have nothing but love for the Chi. Alas, the pull of family, friends and affordable real estate was too tempting to pass up. Moving was always in the plans and when an opportunity with my company came up, we knew it was the right time. Everything else has fallen into place with relative ease, which has been such a positive reassurance that this is what we're supposed to be doing right now.
We've been telling our friends in Chicago and St. Louis for the past few weeks and I'm getting a lot of the same questions, so I thought I would draft a handy dandy Q&A for you guys.
Why St. Louis?
I'm from there. I moved to Chicago to go to college and have lived here ever since. My family lives in St. Louis and the Husband's family will be in driving distance. So what are you guys doing for work?
I'm staying with my current company, but will make the transition to work on St. Louis based accounts. It's a smaller office, so will be a change of pace for me. It's also a dog-friendly office, so hello Howard the Intern. We've been extraordinarily blessed that the Husband was offered a new job that will have him working from home (so much time for marinating!).
Are you moving in with your parents? Buying a house?
No to both. We found a jazzy new loft to rent. Moving across state lines was enough to think about, so maybe we'll tackle our first home purchase next year.
What about your kitchen? Finally getting that ice-rink-sized slab of granite?
The new kitchen is bigger, but still not huge. But wait for it.... it has a dishwasher! Amazing. I'm also going to have an electric stove, so I'll be sure to let you guys know what I think of the comparison. Which will reign supreme... old busted gas stove or newer electric? I'm sure you're on the edge of your seat waiting to know. Plenty of pictures and decor posts to come.
Are you sad to leave your pathetically small kitchen?
Yes. Sundays are a pretty big deal in the Morgan household. I cook and the Husband and I listen to Wait, Wait, Don't Tell Me on NPR. We've spent the first years of our marriage in that tiny kitchen, making everything from quick weeknight meals to the fuel of legendary parties. That tiny ill-equipped kitchen has seen a lot of action in the past three years and was the starting place of this lovely blog. Even when they're small, kitchens are the heart of a house. I found myself tearing up when we started packing boxes. It will always be a special place for me.
Are you pregnant?
Nope. I'm going to use this as a soapbox (it's my blog after all)... stop asking people you don't know well this question. While we're not at that stage of our life yet, you never know what someone is going through. If I've learned anything from my fab Mom friends, it's that deciding to start a family is an intensely personal decision and sometimes complicated process. I think Sherry over at Young House Love put it so well. One life change does not necessitate another.
What food stuff are you going to miss in Chicago?
The plethora of ethnic restaurants will be tough to leave. Heck, the plethora of restaurants in general; we hardly ever repeat a date night. And sausage... this town knows sausage.
What food stuff are you excited about in St. Louis?
Real BBQ for one. Sorry, it only gets better the further south you go in this country. We'll also be living in walking distance of Historic Soulard Farmer's Market, which will be so fun to shop at. Better produce in general too, everything in Chicago grocery stores always seems to be a day-too-ripe. Are you capable of maintaining a regular blogging schedule whilst moving across state lines?
Not really. We're going to make the most of our time left in Chicago and therefore the posting schedule may get bit sparse for the next few weeks. I'll try my best to keep going, but I see some pizzas and Thai take-out in our future.
So here we go... let's mix this up. Get crazy, Midwestern-style. More Nelly.
She be grillin'.... ooh yeah... she be grillin'. Combining the flavors of Asian takeout with the fresh char of the grill. Good heavens I'm a happy girl.
Peanut and soy sauce not only make a fabulous marinade, they're a perfect dressing for a crunchy slaw. One sauce with two uses make this an easy weeknight dinner. Not to mention these chicks grill up in 5 minutes.
Slice the chicken into 1-inch strips... taking care to ensure they're about the same size. This will keep your grilling times consistent.
The marinade/sauce has great balance -- sweet from peanut butter, salty from the soy sauce, hot from sriracha and bitter from the lime.
For an extra punch on the chicken, add some 5-spice powder before the marinade.
Let this party go on for an evening for lots of flavor.
I notoriously forget to soak my wooden skewers ahead of the grill, so I am getting a pat on the back for remembering this time. Go Carey. You're learning.
Peanut Chicken Satay with Cabbage Slaw
4 tablespoons peanut butter
Zest and juice of 2 limes
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon sriracha
2 tablespoons grapeseed or vegetable oil
6 cups shredded cabbage
3 cups broccoli slaw mix
1/2 cup chopped cilantro
1 1/4 pounds boneless skinless breast, cut into 1-inch slices
2 tablespoons Chinese 5-spice
15 wooden skewers
Mix together peanut butter, lime zest, lime juice, soy sauce, rice vinegar, sesame oil, sriracha and grapeseed oil.
Toss chicken slices with Chinese 5-spice powder and then cover with half the sauce. Allow chicken to marinate in the refrigerator overnight. Reserve the remaining sauce in a covered container.
Preheat grill. Cover wooden skewers in water and let soak for at least 15 minutes. Skewer chicken slices, one on each skewer. Grill over medium, direct heat for 3 minutes on each side.
While chicken rests, combine cabbage, slaw mix, cilantro and remaining dressing. Toss and serve with chicken.
Somehow all at once, spring happened in Chicago. The sneaky
buds have covered barren branches with specks of green and bold stalks of
yellow forsythia have burst from seemingly nowhere. All of this triggers my appetite to crave
green. Bright, grassy, sweet green. A feast of fresh.
In what form can I get the most of these treasures? A grain
salad is the perfect dumping ground for all that calls me. And naturally, carbs
always make things good. I’ve packed this quinoa salad with none other than the
all stars of spring – asparagus, peas, mint, green onions, goat cheese and
radishes.
A word on asparagus cooking… I strongly advise grilling them. I prefer them cooked this way always, but it’s especially important for this salad, with its delicate flavors. A bit of char lends just enough depth.
For easy slicing, just run the radishes across the slicing blad of a cheese grater. Takes 30 seconds for ultra-thin pieces, just watch your fingers!
Asparagus Goat Cheese Quinoa Salad
1 ½ cups quinoa
3 cups water
5 green onions, chopped
½ cup mint, chopped
1 bunch asparagus
1 cup sliced radish
½ cup goat cheese crumbles
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
Preheat grill. Toss asparagus with 1 tablespoon olive oil. Grill over medium direct heat until just tender, about 3-5 minutes. Remove from heat and chop into 1-inch pieces.
Combine quinoa and water and bring to a boil. Reduce heat to low and simmer for 10-12 minutes until quinoa absorbs all of the liquid. Remove cooked quinoa from heat and fluff with a fork.
Whisk together remaining 2 tablespoons olive oil with vinegar and salt.
Allow quinoa to cool for a few minutes until just slightly warm. Toss together with onions, mint, chopped asparagus, radish, goat cheese and olive oil mixture. Serve immediately.
You've made it...it's finally over. The long winter has ended and its time to fire up the grill. Though covered in snow just weeks ago, a quick pull of the tarp uncovers the glorious metal box that transports your mind. You can smell the smoke and feel the cold beer in your hand before its even lit.
Wiping away the grime and cobwebs the excitement builds. Will it work? Did winter claim another victim? With a turn and a spark, you're reassured that your friend has survived too. You've missed one another. Blue and yellow flame burn away months of settled-in neglect and a steel brush erases separation grudge.
You're back. Reunited. Just you, your grill and the excitement of the bites to come.
Winter is supposed to be over, right? So why am I making soup? I get that you don't want to sip hot liquids in July, but there is a way to do soup outside of the winter freeze. Au Pistou is a traditional French soup is actually made from summer seasonal vegetables and herbs, so totally appropriate to enjoy during the thaw. And you'll be amazed how fresh this tastes.
So while you're all eager as ever to binge on backyard hot dogs and burgers, think about firing up your Le Creuset one more time for this subtle and sophisticated spoonful.
This starts like most soups, with a basic mirepoix. In this case, I've opted for subtlety by using leeks instead of onions. Their mild flavor doesn't overpower the soup. Potatoes make things more substantial and filling.
The really fresh part of this soup is the "au pistou"... which is just the French word for pesto. French makes you sound snazzy. This one combines fresh basil with garlic, tomato paste and parmesan -- simply mashed together with a wooden spoon.
When you're ready to serve, spoon a dollop of the au pistou in the bottom of the bowl and ladle in the hot soup. The mild soup melts the bold flavor of the au pistou into a beautifully subtle harmony.
Soup Au Pistou
1 tablespoon olive oil
2 cups diced carrot
2 cups diced red potato
2 leeks, diced
8 cups chicken stock, preferably homemade
1 cup white wine
3 cups water
1 tablespoon salt
2 cups diced green beans
1 can cannellini beans, drained and rinsed
1/2 cup orechiette pasta
1/4 teaspoon pepper
Pinch of saffron
4 cloves minced garlic
4 tablespoons tomato paste
1/4 cup chopped fresh basil
1/2 cup grated parmesan
1/4 cup olive oil
In a large dutch oven, heat olive oil over medium-high heat. Add carrots, leeks and potatoes; sauteing for 5 minutes. Turn heat to high and add white wine. Once wine is fragrant, add chicken stock, water and salt. Reduce heat to simmer and cook uncovered for 40 minutes.
Once vegetables have softened, add green beans, cannellini beans, pasta, pepper and saffron. Simmer for another 20 minutes.
While soup is simmering, mash garlic, tomato paste, basil and parmesan together in a bowl; slowly adding olive oil.
Spoon 2 tablespoons of pistou into the bottom of each bowl; ladling soup over the top. Serve with crusty bread.
*Some recipe inspiration taken from none other than Julia Child.
Okay... enough talking about myself already. What do you guys want to see? I'm always looking for new recipe inspirations, so I'd love to hear what you'd like to see more of.
Can't get enough cocktail hour... comment about it!
Lurrrrrrve your slow cooker... comment about it!
More healthy weeknight stuff.... comment about it!
Think my desperate ploy for comments is pathetic... comment about it!
I'm getting the feeling that this post is subconsciously driven by my love for Portlandia and "Put a Bird On It"...comment about it!
Let the comment free for all commence. You all are so lovely.
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