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| A Fabulous Flavor-Popping Salad from Chef Kathi |
Monday, June 25, 2012
Fabulous Flavor-Popping Salad
How to Make Strawberry Chess Squares, A Sweet Southern Confection
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| Strawberry Chess Squares, A Sweet Southern Confection Chef Kathi |
Chances are, even if you were not born and bred in the South, if you've ever been to a party, especially a Christmas party hosted or contributed to, by a Southern Belle, you too have had a taste of this sensational Southern confection.
Chess desserts come in many different guises, sometimes lemon, sometimes chocolate, sometimes plain ole' vanilla, and in the case of the one pictured here, that I baked today, sometimes even strawberry.
They are all ooey-gooey delicious! Another commonality that chess desserts share is that with their crackly- cracked top crust and ooey-gooey center, they have the potential to be rather homely in appearance.
It is against my religion to serve homely food. (Well, not really. I just believe in making a little extra effort to make food look attractive.) To ramp up the pretty factor in this dessert, I dusted the top surface with a small smidgen of powdered sugar and encircled the chess square in a ring of fresh chopped strawberries.
Simple, yes!
Attractive, you bet!
Strawberry Chess Squares
Part 1:
1 box strawberry cake mix
1 egg
1 stick unsalted butter
Part 2:
8 oz cream cheese, softened
2 eggs
1 teaspoon vanilla extract
4 cups powdered sugar
Preheat oven to 300 degrees. Spray 9 x 13 pan with non-stick cooking spray.
Part 1: Mix cake mix, melted butter and 1 egg to a soft dough. Press into the bottom of the pan.
Part 2: Mix cream cheese, 2 remaining eggs, vanilla extract and powdered sugar until smooth, about 1-2 minutes. Pour on top of crust. Bake at 300 degrees for 40 to 50 minutes until the top is lightly golden brown. The center under the crust will be just a bit loose and jiggly.
Allow to cool before serving. Dust lightly with powdered sugar and garnish with fresh strawberries.
With the Fourth of July next week, I'm thinking this could easily be turned into a Red, White and Blue Dessert with the addition of blueberries and a mini scoop of vanilla ice cream. Yes, I really did intend to say mini scoop. Just on it's own, this is one decadently rich and sinfully delicious dessert.
Strawberry Chess Squares
Part 1:
1 box strawberry cake mix
1 egg
1 stick unsalted butter
Part 2:
8 oz cream cheese, softened
2 eggs
1 teaspoon vanilla extract
4 cups powdered sugar
Preheat oven to 300 degrees. Spray 9 x 13 pan with non-stick cooking spray.
Part 1: Mix cake mix, melted butter and 1 egg to a soft dough. Press into the bottom of the pan.
Part 2: Mix cream cheese, 2 remaining eggs, vanilla extract and powdered sugar until smooth, about 1-2 minutes. Pour on top of crust. Bake at 300 degrees for 40 to 50 minutes until the top is lightly golden brown. The center under the crust will be just a bit loose and jiggly.
Allow to cool before serving. Dust lightly with powdered sugar and garnish with fresh strawberries.
With the Fourth of July next week, I'm thinking this could easily be turned into a Red, White and Blue Dessert with the addition of blueberries and a mini scoop of vanilla ice cream. Yes, I really did intend to say mini scoop. Just on it's own, this is one decadently rich and sinfully delicious dessert.
Sunday, June 24, 2012
Sunday Night Supper In The Crockpot
Southwestern Steak with Salsa Stuffing has been slow cooking all day and it smells amazing!
The simple recipe was adapted from one I found through Pinterest before church this morning.
I'm almost embarrassed to share how easy it is.
Take one Round Steak, spray the crock with a squirt of Pam Nonstick Cooking Spray and add beef.
Mix together one bag or box stuffing mix, 1 jar mild salsa, 1 stick of melted butter and 2 fresh chopped tomatoes. Cover top of beef with stuffing mixture and cover crockpot.
Plug in, cook at low for approximately 7 hours.
You could add lots of other things, but the idea here is Summer Simplicity! I'm not sure if this is or isn't something I'd prepare for my catering clients, but I know it is something that my Southwestern Salsa Loving' Spouse will just love! ~ Chef Kathi
Maple / Caramel Angel Food Cake with Raspberry Chai and Fresh Strawberries
Everyone needs some yummy quick fix recipes, even a chef. It was 5:30 on a Friday afternoon, my feet were propped up and I was reveling in the sweet success of another beautifully executed catering event when all of a sudden I remembered that the dear hubs needed a covered dish for a concert reception on Friday evening.
Oops! I had totally forgotten to put something together for him.
Not only was I pooped from all the cooking I'd been doing in the catering kitchen, my window of opportunity to prepare something wonderful was very small.
I had to think fast and get creative in short order.
That's when I came up with this idea after taking stock of the situation.
I had Angel Food Cake stashed away in the freezer, maple syrup and fresh strawberries in the refrigerator, pumpkin seed granola in the pantry and a bit of Raspberry Chai in the freezer. Perfect. I was about to create a new recipe, and one that anyone could make, regardless of their level of culinary expertise.
Since it was a fairly big potluck, I opted for a disposable plate that I wouldn't need to worry about getting back at the end of the evening.
Maple Caramel Angel Food Cake with Raspberry Chai, Strawberries and Pumpkin Seed Granola
by Chef Kathi
Directions:
Simply place Angel Food Cake on Plate. Drizzle with Maple Glaze. ( I used small amounts of pure maple syrup, milk and powdered sugar and mixed well.) Fill center hole with fluffy Raspberry Chai. Top Chai and surround cake with fresh Florida strawberries. Sprinkle top of cake with Pumpkin granola. Then drizzle with caramel sauce. Wrap and refrigerate until it's time to take it to the event.
All-in-all I don't think this took more than 10 minutes to assemble. ~ Chef Kathi
Wednesday, June 20, 2012
Chef Kathi Serves a Summer Mediterranean Spiced Shrimp Salad
I love being inspired! I especially love being inspired in matters of food and entertaining.
So when I found myself dreaming about a salad that I had enjoyed at the lake on Father's Day, I just knew I had to recreate something similar at home.
This salad is relatively easy, but you really must make the home-made potato salad. Yes, you need to peel those potatoes and boil them the old-fashioned way!
If you want the recipe, post me a note on here and ask!
Let me say, this is truly a one dish meal. You will NOT need anything else. Well, except a little bubbly, perhaps.
So when I found myself dreaming about a salad that I had enjoyed at the lake on Father's Day, I just knew I had to recreate something similar at home.
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| Summer Mediterranean Spiced Shrimp Salad by Chef Kathi |
If you want the recipe, post me a note on here and ask!
Let me say, this is truly a one dish meal. You will NOT need anything else. Well, except a little bubbly, perhaps.
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| Summer Mediterranean Spiced Shrimp Salad by Chef Kathi |
Monday, June 18, 2012
Chef Kathi Serves A Frozen Blessing On A Sizzling June Day
This meal was a frozen blessing that had been carefully stowed away in my home freezer since December.
Originally cooked up for a small dinner party, I opted to double the recipe so that I could freeze a second casserole for another meal. I like to do that sometimes. It just makes good sense to have tasty things on hand for times when we are either too busy or just too tired to cook.
I wish I could tell you exactly how I made this, but you know, I've slept since then. Basically it is a moussaka with beef and bechemel sauce, but instead of having the traditional eggplant, it has sliced potatoes. When I prepared it I used the potato, because I was trying to use up half of a bushel of potatoes and I didn't have any eggplant. Bill loved it, but then he would rather have potatoes any day over eggplant. Give me the aubergine and just blame it all on my insatiable desire for all things Mediterranean.
So this was lunch today, a fabulous frozen blessing, with or without the eggplant. ~ Chef Kathi
Originally cooked up for a small dinner party, I opted to double the recipe so that I could freeze a second casserole for another meal. I like to do that sometimes. It just makes good sense to have tasty things on hand for times when we are either too busy or just too tired to cook.
I wish I could tell you exactly how I made this, but you know, I've slept since then. Basically it is a moussaka with beef and bechemel sauce, but instead of having the traditional eggplant, it has sliced potatoes. When I prepared it I used the potato, because I was trying to use up half of a bushel of potatoes and I didn't have any eggplant. Bill loved it, but then he would rather have potatoes any day over eggplant. Give me the aubergine and just blame it all on my insatiable desire for all things Mediterranean.
So this was lunch today, a fabulous frozen blessing, with or without the eggplant. ~ Chef Kathi
Chef Kathi Cooks Teriyaki Burgers with Sauteed Onions, Swiss Cheese and Cheddar Cheese
Sometimes a good burger is the best supper of all, especially when the day has been a busy one.
Ordinarily, I would insist on fresh-ground meat, but you know it's pretty smart household management to have a few quick fixes in the freezer and a big bag of Black Angus Frozen Burgers qualifies as a perfect quick fix staple in my kitchen.
So what do I do to get these amazing burgers?
Teriyaki Burgers with Sauteed Onions, Swiss Cheese and Cheddar Cheese
~ Chef Kathi
I begin by lightly drizzling the frying pan with a little olive oil. After the pan heats ever so slightly I add fresh sliced Vidalia Onion.
Now remember, I'm tired, it's been a long day and I've got two hungry mouths to feed. So I toss 2 frozen beef patties in the skillet with the onions, and give the burgers a good generous shaking of Teriyaki Sauce and a good sprinkling of my favorite seasonings and allow them to sizzle away for a bit before turning and repeating the shake and sprinkle process. Now add some swiss cheese and shredded cheddar. In no time you'll have a simple care-free supper that any meat-eater would love.
Patriotic Fruit Skewers for the Fourth of July
Red, White and Blue Fresh Fruit Skewers.
They're brilliant. They're simple. They're pretty.
They are even patriotic!
Brunch with My Sweetie
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| Cooking with Chef Kathi |
Yep, Bill and I will be celebrating our 3rd Wedding Anniversary on June 27! Since we will be up to our eye balls with VBS at our church that week, any sort of anniversary trip will just have to wait.
We've tossed around lots of ideas... Key West, Charleston, St. Simon Island, and Captiva Island, just to mention a few.
The hardest part we're discovering is scheduling. Between church, catering and assorted social invitations, the challenge of getting away, even for a couple of days, is becoming a bit of an issue.
But for me, and for Bill, the bottom-line reality is that every day is a celebration. Mornings begin with fresh brewed coffee on the front porch. Eventually, we get around to a bit of sustenance. When I remember or when the spirit strikes, I like to snap pictures. Yes, yes I know... it's the food writer in me that can not resist the urge to capture food, table settings and all things, entertaining on camera.
So for your enjoyment and mine :) I am going to post pictures I snapped last week on my camera of brunch with my sweetie.
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| Cooking with Chef Kathi |
The star of this meal, was a wonderful sausage breakfast casserole, that I assembled over a 2-day period of time.
Now, I want to share something very important with you. You do not have to bake your casseroles, frittattas and quiches in large, family-size serving containers!
If you are like me and have a small family at home, then you should consider divvying up the mixture into small, individual baking containers. This casserole was baked in two different pans. The first pan was a small loaf pan, the type that you might use for a loaf of bread or a meatloaf. The second pan was a sweet set of six medium muffin hearts.
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| Cooking with Chef Kathi |
Notice what I'm doing. Right after brunch, I carefully wrapped, zip locked, labeled and freezer-cached 8 individual portions of Sausage Breakfast Casserole. Now, on a moment's notice a scrumptious breakfast casserole is only a nuke away. Brilliant! It works for us. I hope it will for you! ~ Chef Kathi
Celebrate Summer with a Lemonade Stand!
How cute is this?
Whether you're setting up shop on the sidewalk in front of your home or planning a Lemonade Station for a summer soiree... this is one sweet idea!
Whether you're setting up shop on the sidewalk in front of your home or planning a Lemonade Station for a summer soiree... this is one sweet idea!
Dear Readers,
I know it seems like forever since I've written my column, and even longer since I posted any of my columns on this blog.
After five wonderful, spirit-filled years of writing the "Entertaining with Kathi" newspaper column, the "five year mark" just felt like a good stopping point.
It's been almost a year since you've seen my column in the paper.
When I jaunt to town, I often run into readers who inquire as to why they have not seen my columns and share how much they enjoyed reading my writing.
Writing is a mysterious thing you know. There is almost a sacredness, and certainly a fine art to spinning sentences. Some days, most especially these last 9 months, the ease of prose has been elusive.
A question begs to be asked.
Is this elusiveness simply a consequence of failing to show up with pen and paper in hand, ready and willing to capture the message that a divine force would joyfully channel through my pen?
Discipline! It all boils down to the discipline of showing up.
Showing up, ready and willing to write is the discipline of any successful writer.
Well, HALLELUJAH, I kept the discipline for five years, churning out my quirky food and entertaining columns every other week.
Deep, deep within I secretly yearned for so much more. I really did.
Was I foolish to think that my articles were so good that they could be turned into a bestselling book, a movie, a sit-com, and much more?
Is there unfinished business? Good question!
At this moment, I don't know where the whole "Entertaining with Kathi" show is headed.
What I do know is that I need a place for sharing my passion for entertaining, beyond my company website.
Some of this passion has found a home on Pinterest, something that I coincidentally joined around the same time I stopped writing the newspaper column.
I know it seems like forever since I've written my column, and even longer since I posted any of my columns on this blog.
After five wonderful, spirit-filled years of writing the "Entertaining with Kathi" newspaper column, the "five year mark" just felt like a good stopping point.
It's been almost a year since you've seen my column in the paper.
When I jaunt to town, I often run into readers who inquire as to why they have not seen my columns and share how much they enjoyed reading my writing.
Writing is a mysterious thing you know. There is almost a sacredness, and certainly a fine art to spinning sentences. Some days, most especially these last 9 months, the ease of prose has been elusive.
A question begs to be asked.
Is this elusiveness simply a consequence of failing to show up with pen and paper in hand, ready and willing to capture the message that a divine force would joyfully channel through my pen?
Discipline! It all boils down to the discipline of showing up.
Showing up, ready and willing to write is the discipline of any successful writer.
Well, HALLELUJAH, I kept the discipline for five years, churning out my quirky food and entertaining columns every other week.
Deep, deep within I secretly yearned for so much more. I really did.
Was I foolish to think that my articles were so good that they could be turned into a bestselling book, a movie, a sit-com, and much more?
Is there unfinished business? Good question!
At this moment, I don't know where the whole "Entertaining with Kathi" show is headed.
What I do know is that I need a place for sharing my passion for entertaining, beyond my company website.
Some of this passion has found a home on Pinterest, something that I coincidentally joined around the same time I stopped writing the newspaper column.
Monday, June 11, 2012
Thursday, February 11, 2010
I'm Back!!
Yes, yes, yes! I still write the Entertaining with Kathi column. In May it will be 4 years since the first column was published in the Northeast Chronicle of the Tallahassee Democrat.
I know it has been a long time since I reprinted one of the columns here. Sorry. Hope you've been able to follow it in the newspaper.
What can I say? Well, I've been busy! I moved both business and home to a neighboring town, lived the old European way, "above the shop" for a few seasons, and then as if that wasn't enough, a wonderful miracle of miracles happened! I fell in love with the widower preacher down the street, got married, moved once again and built a new catering kitchen a few steps from our home. Life is certainly full of surprises!
Now I tap out the keyboard letters for my columns from a second story home office I share with my wonderful, and slightly eccentric husband, Bill.
Now without further ado, I present my most recent column that published in today's newspaper.
Enjoy!! Kathi
*********************************************************************************
Celebrate 'cabin-fever'
month with sunny French
dipping sauce
By Kathi Bess • Entertaining with Kathi •
February 10, 2010
In the memory banks of my imagination, I return to
an old stone cottage surrounded by fields of
sunflowers and lavender. A beautiful, sunny feast is
spread out on a rustic old picnic table.
Herein lies my inspiration for today's column.
I'm spinning the globe to the sunny Provencal
region of France and to the marvelous spirit of joie
de vivre!
Why? Because I can!
As I write this column, the sky outside is about as
inspiring as the collective lint on a dryer screen.
Without even a sliver of sunshine in the forecast, I
know one thing. I know that if I'm to have any
sunshine today at all, I better bring it with me.
If ever there was a "cabin-fever" month in the
Sunshine State, the month of February qualifies.
By this time of the year, regardless of where I've
been in the months preceding February, I'm
impatient for sun-washed skies and wild blooming
bursts. And while we can't control what happens in
the skies and plants outside, we always have the
option to set the stage within to suit whatever whim
or fancy we may entertain.
So why not throw a Cabin Fever House Party with a
French Flavor! Now, I'm not talking about a great big
gala, but rather something small and intimate,
something that can be enjoyed at a lovely leisurely
pace, with a wonderful wave of abandon to the more
expected social conventions.
Curling up with a great book, cheering on your
favorite sports team on TV, knitting an afghan,
playing board games, yada, yada, yada. You get the
idea; just fill in the blank with your favorite Saturday
or Sunday afternoon past time.
Whether yours is a solo activity, a partner pursuit or
a bigger get-together of family or visiting friends,
the party platter I am about to propose will serve as
perfect fare for indulging in those leisurely
afternoons.
The key here is one big fabulous platter that can be
prepped early in the day for the ultimate lingering
lunch / brunch / dinner spread. No need to
interrupt the day's serendipitous flow, to cook
dinner, if you plan ahead and make provisions for a
balanced blend of succulent bites.
In Provence, exquisitely poached fish or seafood,
artichokes, potatoes, chickpeas, hard boiled eggs,
and lots and lots of garden fresh goodies are
arranged in dainty quantities and elegantly
displayed on a large tray surrounding a rich
traditional sauce of crushed garlic, egg yolks, olive
oil and lemon.
This dipping sauce is known simply as Aioli. One
whiff, one bite, one glimpse and see for yourself if
you are not transported to the sunny fields of
Provence!
Aioli Dipping Sauce
10 garlic cloves, minced
2 egg yolks, at room temperature
Salt, pepper, favorite seasoning blend to taste
1 fresh squeezed lemon
Advertisement 1 tsp. Dijon Mustard
11/2 cups Olive Oil
(It's also delightful to add fresh herbs, capers, a
little splash of champagne.)
Whisk egg until light and smooth. Combine garlic,
egg, seasonings, lemon juice and Dijon mustard in
a food processor. Process to a smooth paste.
With machine running add olive oil in a small,
steady stream. Keep blending until you have a thick,
shiny sauce. Refrigerate until ready to use.
•Kathi Bess is a caterer, food writer and
teacher of cooking classes. Visit her online at
www.canopyrose.com
I know it has been a long time since I reprinted one of the columns here. Sorry. Hope you've been able to follow it in the newspaper.
What can I say? Well, I've been busy! I moved both business and home to a neighboring town, lived the old European way, "above the shop" for a few seasons, and then as if that wasn't enough, a wonderful miracle of miracles happened! I fell in love with the widower preacher down the street, got married, moved once again and built a new catering kitchen a few steps from our home. Life is certainly full of surprises!
Now I tap out the keyboard letters for my columns from a second story home office I share with my wonderful, and slightly eccentric husband, Bill.
Now without further ado, I present my most recent column that published in today's newspaper.
Enjoy!! Kathi
*********************************************************************************
Celebrate 'cabin-fever'
month with sunny French
dipping sauce
By Kathi Bess • Entertaining with Kathi •
February 10, 2010
In the memory banks of my imagination, I return to
an old stone cottage surrounded by fields of
sunflowers and lavender. A beautiful, sunny feast is
spread out on a rustic old picnic table.
Herein lies my inspiration for today's column.
I'm spinning the globe to the sunny Provencal
region of France and to the marvelous spirit of joie
de vivre!
Why? Because I can!
As I write this column, the sky outside is about as
inspiring as the collective lint on a dryer screen.
Without even a sliver of sunshine in the forecast, I
know one thing. I know that if I'm to have any
sunshine today at all, I better bring it with me.
If ever there was a "cabin-fever" month in the
Sunshine State, the month of February qualifies.
By this time of the year, regardless of where I've
been in the months preceding February, I'm
impatient for sun-washed skies and wild blooming
bursts. And while we can't control what happens in
the skies and plants outside, we always have the
option to set the stage within to suit whatever whim
or fancy we may entertain.
So why not throw a Cabin Fever House Party with a
French Flavor! Now, I'm not talking about a great big
gala, but rather something small and intimate,
something that can be enjoyed at a lovely leisurely
pace, with a wonderful wave of abandon to the more
expected social conventions.
Curling up with a great book, cheering on your
favorite sports team on TV, knitting an afghan,
playing board games, yada, yada, yada. You get the
idea; just fill in the blank with your favorite Saturday
or Sunday afternoon past time.
Whether yours is a solo activity, a partner pursuit or
a bigger get-together of family or visiting friends,
the party platter I am about to propose will serve as
perfect fare for indulging in those leisurely
afternoons.
The key here is one big fabulous platter that can be
prepped early in the day for the ultimate lingering
lunch / brunch / dinner spread. No need to
interrupt the day's serendipitous flow, to cook
dinner, if you plan ahead and make provisions for a
balanced blend of succulent bites.
In Provence, exquisitely poached fish or seafood,
artichokes, potatoes, chickpeas, hard boiled eggs,
and lots and lots of garden fresh goodies are
arranged in dainty quantities and elegantly
displayed on a large tray surrounding a rich
traditional sauce of crushed garlic, egg yolks, olive
oil and lemon.
This dipping sauce is known simply as Aioli. One
whiff, one bite, one glimpse and see for yourself if
you are not transported to the sunny fields of
Provence!
Aioli Dipping Sauce
10 garlic cloves, minced
2 egg yolks, at room temperature
Salt, pepper, favorite seasoning blend to taste
1 fresh squeezed lemon
Advertisement 1 tsp. Dijon Mustard
11/2 cups Olive Oil
(It's also delightful to add fresh herbs, capers, a
little splash of champagne.)
Whisk egg until light and smooth. Combine garlic,
egg, seasonings, lemon juice and Dijon mustard in
a food processor. Process to a smooth paste.
With machine running add olive oil in a small,
steady stream. Keep blending until you have a thick,
shiny sauce. Refrigerate until ready to use.
•Kathi Bess is a caterer, food writer and
teacher of cooking classes. Visit her online at
www.canopyrose.com
Sunday, February 7, 2010
Cooking Classes in Havana, Florida
At the time of this post, our next cooking class is on Saturday, February 13, 2010. We'll be featuring a hands-on participatory class on how to make a Canopy Rose Chocolate Kahlua Tiramisu Torte.
For information on the current cooking classes being offered in the Tallahassee/Havana Florida area by Canopy Rose Culinary Arts Studio and Catering Company contact:
Kathi Bess 850-539-7750 or canopyrose@aol.com or pop in to http://www.canopyrose.com/ for the latest feed.
For information on the current cooking classes being offered in the Tallahassee/Havana Florida area by Canopy Rose Culinary Arts Studio and Catering Company contact:
Kathi Bess 850-539-7750 or canopyrose@aol.com or pop in to http://www.canopyrose.com/ for the latest feed.
Tuesday, November 25, 2008
"Cooking For One" Cooking Class Series Coming Soon
A new cooking class series titled "Cooking For One with Canopy Rose" will begin soon in the Tallahassee - Havana Florida area. This is a great class for single adults who want to sharpen their culinary skills, meet other singles and have fun!
Class: Cooking For One with Canopy Rose
Class Style: A unique blend of cooking instruction, socializing and snacking
Cooking Instructor: Kathi Dameron, Chef/ Owner (Canopy Rose Culinary Arts Studio & Catering Company) and Food Writer & Newspaper Columnist ( Entertaining with Kathi)
Location: Tallahassee / Havana Florida
Dates: Ongoing Series
Cooking Class Contact Info: 850-539-7750 or email us at canopyrose@aol.com
Class: Cooking For One with Canopy Rose
Class Style: A unique blend of cooking instruction, socializing and snacking
Cooking Instructor: Kathi Dameron, Chef/ Owner (Canopy Rose Culinary Arts Studio & Catering Company) and Food Writer & Newspaper Columnist ( Entertaining with Kathi)
Location: Tallahassee / Havana Florida
Dates: Ongoing Series
Cooking Class Contact Info: 850-539-7750 or email us at canopyrose@aol.com
Wednesday, November 5, 2008
Entertaining with Kathi Newspaper Column For November 5, 2008
(The Entertaining with Kathi column runs in the Northeast Chronicle of The Tallahassee Democrat newspaper.)
Event PlanningTakes Skill
By Kathi Dameron
"Six bucks for a loaf of bread? You've got to be kidding!" My inner voice scolded as I doled out the bills from my slim pocketbook and handed them to the cashier.
"Ouch! Why am I doing this?" I agonized. But I knew this was the only halfway decent loaf of bread for 12 miles.
"Well, it does have chunks of roasted garlic in it," the cashier offered in response to my quiet, but apparently very visible, non-verbal sticker shock.
I knew I could bake my own loaf for a fraction of the cost. But it was already past the dinner hour and my tummy was rumbling for a quick bite — just a simple sandwich would do, except I had no bread in the kitchen to make this simple sandwich.
With today's economy, everyone seems to be feeling the pinch in the pocketbook. Our weekly grocery store receipts are often double, if not triple what they were a few years ago.
The need to become smarter and savvier at stretching a rapidly shrinking food dollar without forfeiting quality is essential.
I have always been a fan of semi-catered parties. Semi-catered parties are cost efficient, empowering and to those who are fairly proficient in the kitchen, they offer the best of all worlds.
Just between you and me, even as a caterer, when I host my own parties I use these strategies, too.
How To Do A Semi-Catered Party
1. Spend some time thinking about how you want your party to unfold from beginning to end. A party is like a theatrical production of sorts.
2. Make a list of the type of foods that you would like to serve at your party. Determine which of these foods you would be comfortable preparing yourself. Ask yourself this question: "Can some of these foods be prepared in advance and frozen?" Then set up a baking or cooking schedule that you can do in your free time.
3. Select some specialty dishes that you would like for a favorite caterer to prepare. When you contact your caterer be very specific about what you need. Keep in mind that the fewer services you need from the caterer, the more money you'll save. For example, can the sodas. Do you really need a caterer to bring in sodas when you can buy the soda at a significant savings yourself? Figure out what things you absolutely want help with and splurge on those things.
4. Ask a family member, friend or neighbor to help you. It is amazing what can be accomplished with a couple sets of willing hands. Be willing to reciprocate. The idea of semi-catered parties extends far beyond the holidays.
If you work this semi-catered strategy right- you'll never have to shell out six bucks for a mediocre loaf of bread. You'll have your very own sliced or un-sliced loaves of delicious home-baked bread in your very own home freezer, ready to be thawed on a moment's notice.
Kathi Dameron is a professional caterer and event planner. She owns Canopy Rose Culinary Arts Studio and Catering Company. Please visit her on the web at www.canopyrose.com she can be reached at 539-7750 or at canopyrose@aol.com
Event PlanningTakes Skill
By Kathi Dameron
"Six bucks for a loaf of bread? You've got to be kidding!" My inner voice scolded as I doled out the bills from my slim pocketbook and handed them to the cashier.
"Ouch! Why am I doing this?" I agonized. But I knew this was the only halfway decent loaf of bread for 12 miles.
"Well, it does have chunks of roasted garlic in it," the cashier offered in response to my quiet, but apparently very visible, non-verbal sticker shock.
I knew I could bake my own loaf for a fraction of the cost. But it was already past the dinner hour and my tummy was rumbling for a quick bite — just a simple sandwich would do, except I had no bread in the kitchen to make this simple sandwich.
With today's economy, everyone seems to be feeling the pinch in the pocketbook. Our weekly grocery store receipts are often double, if not triple what they were a few years ago.
The need to become smarter and savvier at stretching a rapidly shrinking food dollar without forfeiting quality is essential.
I have always been a fan of semi-catered parties. Semi-catered parties are cost efficient, empowering and to those who are fairly proficient in the kitchen, they offer the best of all worlds.
Just between you and me, even as a caterer, when I host my own parties I use these strategies, too.
How To Do A Semi-Catered Party
1. Spend some time thinking about how you want your party to unfold from beginning to end. A party is like a theatrical production of sorts.
2. Make a list of the type of foods that you would like to serve at your party. Determine which of these foods you would be comfortable preparing yourself. Ask yourself this question: "Can some of these foods be prepared in advance and frozen?" Then set up a baking or cooking schedule that you can do in your free time.
3. Select some specialty dishes that you would like for a favorite caterer to prepare. When you contact your caterer be very specific about what you need. Keep in mind that the fewer services you need from the caterer, the more money you'll save. For example, can the sodas. Do you really need a caterer to bring in sodas when you can buy the soda at a significant savings yourself? Figure out what things you absolutely want help with and splurge on those things.
4. Ask a family member, friend or neighbor to help you. It is amazing what can be accomplished with a couple sets of willing hands. Be willing to reciprocate. The idea of semi-catered parties extends far beyond the holidays.
If you work this semi-catered strategy right- you'll never have to shell out six bucks for a mediocre loaf of bread. You'll have your very own sliced or un-sliced loaves of delicious home-baked bread in your very own home freezer, ready to be thawed on a moment's notice.
Kathi Dameron is a professional caterer and event planner. She owns Canopy Rose Culinary Arts Studio and Catering Company. Please visit her on the web at www.canopyrose.com she can be reached at 539-7750 or at canopyrose@aol.com
Monday, October 13, 2008
My October 8, 2008 Column About Fried Green Tomatoes
"Fried Green Tomatoes...Yum!"
By Kathi Dameron (From the October 8, 2008 Entertaining with Kathi newspaper column
“Oh, what I wouldn't give for a plate of fried green tomatoes like we used to have at the café,” Ninny Threadgoode said in the 1991 block buster movie, Fried Green Tomatoes.
A spotlight of national hoopla shined bright on this fabulous Southern delicacy.
Beyond the Fried Green Tomato Girdle of the Deep South, from coast to coast, the fame of green tomatoes skyrocketed following the release of the movie.
In sophisticated and cosmopolitan cities like Manhattan, Chicago and LA the humble Fried Green Tomato became a hip, hot and honorable hors d’ oeuvre.
Just about everyone fell in love with these smile-poppers.
Mention ”a plate of fried green matos” to someone and you can almost guarantee that the corner of their mouth will raise heaven ward in anticipation.
But then “a plate of em’ is sort of a misnomer isn’t it? In many homes, Fried Green Tomatoes never seem to get to the table.
How many of you remember hovering around your momma and the old cast iron frying pan while ‘matoes sizzled away in bacon grease? Did you eat ‘em just about as fast as your momma could fry ‘em?
For today’s column, I’m sharing the Fried Green Tomato recipe that I’ve been using in my tallahassee catering business since the mid 1990’s.
One of the novel things that we get to do from time to time at Canopy Rose is to set up a Fried Green Tomato Station at a wedding, tailgate party or other special event.
If you have never experienced a Fried Green Tomato themed station at a party - you really should have this experience at least once.
Guests go wild!
Now granted, setting up a LIVE Fried Green Tomato Station for a couple hundred friends will create a lot of wow…keep in mind it will also create a whole lot of hands-on work, but then that is why there are caterers.
Fried Green Tomatoes
Firm green tomatoes
Milk
All Purpose Flour
Eggs, Beaten
Breadcrumbs, panko or cornmeal (I like to season my crumbs for extra flavor)
Olive oil
Salt
Pepper
Seasoning Salt
Wash & Dry Green Tomatoes
Slice tomatoes in one half inch or less slices.
Sprinkle tomato slices with salt, pepper and seasoning salt. Allow to stand for 15 minutes.
Line up 4 pie pans on the counter in a row. Put milk, flour, eggs and breadcrumbs into their own pie pan.
Heat olive oil in skillet over medium heat.
Dip green tomatoes in milk, then flour, then egg, then breadcrumbs.
Fry about 5 minutes per side or until nice and golden brown.
Kathi Dameron is a caterer, special event designer and creator of innovative food stations for weddings, parties and other soirees. She owns Canopy Rose Culinary Arts Studio and Catering Company. Visit her on the web at http://www.canopyrose.com/ She can also be reached at canopyrose@aol.com or at 850-539-7750.
By Kathi Dameron (From the October 8, 2008 Entertaining with Kathi newspaper column
“Oh, what I wouldn't give for a plate of fried green tomatoes like we used to have at the café,” Ninny Threadgoode said in the 1991 block buster movie, Fried Green Tomatoes.
A spotlight of national hoopla shined bright on this fabulous Southern delicacy.
Beyond the Fried Green Tomato Girdle of the Deep South, from coast to coast, the fame of green tomatoes skyrocketed following the release of the movie.
In sophisticated and cosmopolitan cities like Manhattan, Chicago and LA the humble Fried Green Tomato became a hip, hot and honorable hors d’ oeuvre.
Just about everyone fell in love with these smile-poppers.
Mention ”a plate of fried green matos” to someone and you can almost guarantee that the corner of their mouth will raise heaven ward in anticipation.
But then “a plate of em’ is sort of a misnomer isn’t it? In many homes, Fried Green Tomatoes never seem to get to the table.
How many of you remember hovering around your momma and the old cast iron frying pan while ‘matoes sizzled away in bacon grease? Did you eat ‘em just about as fast as your momma could fry ‘em?
For today’s column, I’m sharing the Fried Green Tomato recipe that I’ve been using in my tallahassee catering business since the mid 1990’s.
One of the novel things that we get to do from time to time at Canopy Rose is to set up a Fried Green Tomato Station at a wedding, tailgate party or other special event.
If you have never experienced a Fried Green Tomato themed station at a party - you really should have this experience at least once.
Guests go wild!
Now granted, setting up a LIVE Fried Green Tomato Station for a couple hundred friends will create a lot of wow…keep in mind it will also create a whole lot of hands-on work, but then that is why there are caterers.
Fried Green Tomatoes
Firm green tomatoes
Milk
All Purpose Flour
Eggs, Beaten
Breadcrumbs, panko or cornmeal (I like to season my crumbs for extra flavor)
Olive oil
Salt
Pepper
Seasoning Salt
Wash & Dry Green Tomatoes
Slice tomatoes in one half inch or less slices.
Sprinkle tomato slices with salt, pepper and seasoning salt. Allow to stand for 15 minutes.
Line up 4 pie pans on the counter in a row. Put milk, flour, eggs and breadcrumbs into their own pie pan.
Heat olive oil in skillet over medium heat.
Dip green tomatoes in milk, then flour, then egg, then breadcrumbs.
Fry about 5 minutes per side or until nice and golden brown.
Kathi Dameron is a caterer, special event designer and creator of innovative food stations for weddings, parties and other soirees. She owns Canopy Rose Culinary Arts Studio and Catering Company. Visit her on the web at http://www.canopyrose.com/ She can also be reached at canopyrose@aol.com or at 850-539-7750.
My Next Column
Pumpkin Bread- A Delicious Way To Make New Friends
By Kathi Dameron
The aromas of autumn swirl through the old Havana Bank building as I write today’s column. So enticing are these fragrant old-fashioned scents, I wonder how I will be able to stick to my diet.
I try to tell myself that nothing tastes as good as thin feels…but all too often the desire for immediate gratification prevails. After all someone needs to be the taste tester and make certain that the flavoring is simply perfect before a hundred or more batches are stirred up.
This week, I’m going totally against my grain by baking a cornucopia of pumpkin-filled confections that are not yet sold. For a sugar addict, such as myself, this is very dangerous.
My inspiration for this pumpkin-palooza baking frenzy is the Annual Havana Pumpkin Festival on Saturday, October 18, when masses of festivalgoers descend on the quaint, historic old tobacco town, a pumpkin seed toss away from Tallahassee.
Several years ago, long before my days as a Tallahassee caterer, I discovered a delicious recipe for chocolate chip pumpkin bread in Southern Living magazine. The recipe became one of my all time favorite autumn breads. I would often devote leisurely Sunday afternoons during the season of harvest to baking dozens and dozens of loaves that I would share with neighbors, friends and colleagues.
Back in those days, I found great joy in cooking up these surprise food gifts for old friends and new. And believe me…when one comes bearing the gift of food, they can make a lot of friends pretty quick. Another great advantage of giving away home baked sweets is that sugary temptations are removed from your own kitchen, which is a very good thing especially for all us fluffy, kindred souls who love to bake, but are constantly challenged by the act of moderation when it comes to sweet indulgences.
If you are looking for a delicious and old-fashioned way to connect with people this season… there is not a sweeter gesture than sharing the delicious bounty from one’s kitchen.
Simply bake, cool, then wrap for freezing and/ or gifting. Pumpkin breads are a perfect treat for October and November noshing. Tuck a festively wrapped and beribboned loaf in a rustic basket with a jar of homemade preserves, perhaps some spiced cider mix and you will have the makings of a great autumn flavored food gift.
Easy As Pie –Pumpkin Bread (The Canopy Rose version of a tried and true favorite)
One batch of your favorite pumpkin bread batter
8 oz. chocolate chips
8 oz. chopped pecans
Streusel topping
Glaze (optional)
Mix pumpkin batter, chocolate chips and pecans together. Spoon mixture into greased and floured loaf pans. Top with streusel. Bake at 350 for about 1 hour.
Drizzle with a glaze, if desired. Glazes are the easiest thing in the world to whip up and are best when you express your own creativity in the concocting of them! Right now I’m thinking of doing a spirited glaze with a shot of Kahlua and Cream, a bit of butter, powdered sugar and a dusting of autumn spices.
Kathi Dameron is a Tallahassee area caterer and food writer. She owns Canopy Rose Culinary Arts Studio and Catering Company. Visit her online at www.canopyrose.com.
She can be reached at 850-539-7750 or at canopyrose@aol.com .
By Kathi Dameron
The aromas of autumn swirl through the old Havana Bank building as I write today’s column. So enticing are these fragrant old-fashioned scents, I wonder how I will be able to stick to my diet.
I try to tell myself that nothing tastes as good as thin feels…but all too often the desire for immediate gratification prevails. After all someone needs to be the taste tester and make certain that the flavoring is simply perfect before a hundred or more batches are stirred up.
This week, I’m going totally against my grain by baking a cornucopia of pumpkin-filled confections that are not yet sold. For a sugar addict, such as myself, this is very dangerous.
My inspiration for this pumpkin-palooza baking frenzy is the Annual Havana Pumpkin Festival on Saturday, October 18, when masses of festivalgoers descend on the quaint, historic old tobacco town, a pumpkin seed toss away from Tallahassee.
Several years ago, long before my days as a Tallahassee caterer, I discovered a delicious recipe for chocolate chip pumpkin bread in Southern Living magazine. The recipe became one of my all time favorite autumn breads. I would often devote leisurely Sunday afternoons during the season of harvest to baking dozens and dozens of loaves that I would share with neighbors, friends and colleagues.
Back in those days, I found great joy in cooking up these surprise food gifts for old friends and new. And believe me…when one comes bearing the gift of food, they can make a lot of friends pretty quick. Another great advantage of giving away home baked sweets is that sugary temptations are removed from your own kitchen, which is a very good thing especially for all us fluffy, kindred souls who love to bake, but are constantly challenged by the act of moderation when it comes to sweet indulgences.
If you are looking for a delicious and old-fashioned way to connect with people this season… there is not a sweeter gesture than sharing the delicious bounty from one’s kitchen.
Simply bake, cool, then wrap for freezing and/ or gifting. Pumpkin breads are a perfect treat for October and November noshing. Tuck a festively wrapped and beribboned loaf in a rustic basket with a jar of homemade preserves, perhaps some spiced cider mix and you will have the makings of a great autumn flavored food gift.
Easy As Pie –Pumpkin Bread (The Canopy Rose version of a tried and true favorite)
One batch of your favorite pumpkin bread batter
8 oz. chocolate chips
8 oz. chopped pecans
Streusel topping
Glaze (optional)
Mix pumpkin batter, chocolate chips and pecans together. Spoon mixture into greased and floured loaf pans. Top with streusel. Bake at 350 for about 1 hour.
Drizzle with a glaze, if desired. Glazes are the easiest thing in the world to whip up and are best when you express your own creativity in the concocting of them! Right now I’m thinking of doing a spirited glaze with a shot of Kahlua and Cream, a bit of butter, powdered sugar and a dusting of autumn spices.
Kathi Dameron is a Tallahassee area caterer and food writer. She owns Canopy Rose Culinary Arts Studio and Catering Company. Visit her online at www.canopyrose.com.
She can be reached at 850-539-7750 or at canopyrose@aol.com .
Monday, September 29, 2008
Thank You Tallahassee Florida!!
Catering is my passion!
I just want to thank all of you who nudged me back into the kitchen.
Catering is a very demanding profession, especially in a city like Tallahassee with the capitol, three colleges and a thriving business community, that keep a caterer running from breakfast to dinner with van loads of fragrant foods down Tallahassee's beautiful canopy roads.
The demands placed on a caterer can become all-encompassing. At least that was my experience as the owner of my own Tallahassee Florida catering company.
Many of you know that I took a sabbatical of sorts for a brief period of time.
This break from the hectic pace that had been my life as a caterer was perhaps one of the smartest moves I've ever made.
Last year I returned to the profession that I love and the extraordinary thing that I have discovered is that my love affair with catering continues to grow daily, like a beautiful and healthy plant that has been rooted in rich soil.
I've always said that when I cease loving what I'm doing, I will stop and find a new passion.
My passion today for catering far surpasses the passion that once fueled this catering career.
Life is certainly full of mysteries. But one thing I know... we must trust that inner whisper, that whisper that is yours alone. For when we follow the call of the heart and trust in its authenticity, we can be assured that we are indeed living out the life that we were created to live.
For me that life, at least for the present season is to once again be a caterer, to once again pour my heart and soul into Tallahassee area catered functions.
I thank you for your love and support and I ask you to support me in this exciting new catering journey by visiting my catering website where I've poured my creative energy into posting menus, prices and lots of cool information.
Canopy Rose Catering New Website
If you've followed the Entertaining With Kathi newspaper column... THANK YOU!
I just want to thank all of you who nudged me back into the kitchen.
Catering is a very demanding profession, especially in a city like Tallahassee with the capitol, three colleges and a thriving business community, that keep a caterer running from breakfast to dinner with van loads of fragrant foods down Tallahassee's beautiful canopy roads.
The demands placed on a caterer can become all-encompassing. At least that was my experience as the owner of my own Tallahassee Florida catering company.
Many of you know that I took a sabbatical of sorts for a brief period of time.
This break from the hectic pace that had been my life as a caterer was perhaps one of the smartest moves I've ever made.
Last year I returned to the profession that I love and the extraordinary thing that I have discovered is that my love affair with catering continues to grow daily, like a beautiful and healthy plant that has been rooted in rich soil.
I've always said that when I cease loving what I'm doing, I will stop and find a new passion.
My passion today for catering far surpasses the passion that once fueled this catering career.
Life is certainly full of mysteries. But one thing I know... we must trust that inner whisper, that whisper that is yours alone. For when we follow the call of the heart and trust in its authenticity, we can be assured that we are indeed living out the life that we were created to live.
For me that life, at least for the present season is to once again be a caterer, to once again pour my heart and soul into Tallahassee area catered functions.
I thank you for your love and support and I ask you to support me in this exciting new catering journey by visiting my catering website where I've poured my creative energy into posting menus, prices and lots of cool information.
Canopy Rose Catering New Website
If you've followed the Entertaining With Kathi newspaper column... THANK YOU!
Sunday, September 28, 2008
Holiday Catering Tallahassee Florida
Photo: Kalamata Olive, Fig and Olive Tapenade over Goat Cheese Appetizer by Kathi Dameron
A Beautiful and delicious holiday appetizer available from:
Canopy Rose Catering
www. canopyrose.com
850-539-7750
Tallahassee catering menu and prices
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