Perfect at Home

Entertaining is not about perfection; it is about connection.

One of the things I love about my life in Maine is the gathering of friends over shared dinners at home.  Always there is the promise of laughter, stimulating conversation, camaraderie to say nothing of good food.  As often as not, we share in the preparation of the meal, but on this night our hostess did all the heavy lifting and what a meal we had.

The dining table  combined elegance with warmth.

 Surrounded by sparkling silver, the centerpiece was an apple loaded limb freshly cut.

Shades of blue and green were repeated in everything from the placemats to the napkins to the glassware to the dishes.

Speaking of the dishes, they were a real find at the local Goodwill.  Inspired, I went the next day hoping for such a treasure but no such luck!

At this couple’s home, one can always expect the meal to be outrageously good, and this was no exception.

The last of garden tomatoes were used for caprese bursting with flavor.

The main course was a beautifully presented lobster baked in a beurre blanc sauce.  Our host had done the hard work of loosening the tail from its shell so all we had to do was enjoy this mouthwatering delicacy.

Accompanying the lobster, roasted potatoes and a lovely combination of corn and black beans.

As if this were not enough to satisfy any palate, we moved on to dessert which set guests to moaning, not only because it was so good but for what was happening to our collective waistline!  Oh, the dessert? Poached pears topped with ice cream and caramel sauce  and a melt in your mouth brownie.

After this dinner, we satiated guests just wanted to find our way to an empty bed to spend the night dreaming about the comfort of the evening.

 What special times with friends do you most enjoy?

Joining Tuesday’s Tasty Tidbits, Tabletop Tuesday, Tablescape Thursday and Foodie Friday 

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A Lobster Roll for a Wedding

Agreeing to host the wedding at our house, the hubby told the bride to be she owed him a lobster roll and a beer! Not a bad tradeoff, so when the subject of where to have a dinner following the wedding was being discussed, he suggested (not too seriously) lobster rolls at the house. Bingo, the idea took on a life of its own.

Once more the lobster plates were pulled from the cabinet and put atop table runners and matching place mats that had just been purchased on eBay to replace my much used ones. Who knew they would come in handy so soon?

Heart rocks and mussel shells collected on various island explorations were arranged on the table.

Each place had a special glass as a memento for the guests, and flat rocks were transformed into place cards.

The table as is was perfect for a casual dinner, but since this was a most special occasion, flowers were added to dress it up. Three square glass containers filled with white flowers, greenery and fragrant herbs added just the right touch.

The finished table was a delight, warm and welcoming with hints of elegance and whimsy..

And, what about the lobster rolls?

They were served buffet style, along with cole slaw, corn on the cob and potato chips, from the kitchen

with a collection of favorite Maine cookbooks serving as the backdrop.
Were the lobster rolls a good idea? Judging from the crumbs that were left, I’d say yes!

Sharing at Tabletop Tuesday and Tablescape Thursday

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Comforting Noise

It is a rare day to wake up and not hear the rumbling noise of lobster boats leaving the harbor to check their traps.

Good weather or bad,  out they go even on mornings dense with fog.

There is something about lobster boats I love….

their names,

the colorful buoys,

the bright orange of the lobstermen’s gear.

But most of all, I like the comforting noise of their engines letting me know that day has begun and all is well.  Oh, and should I say what a treat it is to run down to the dock when they return and getting lobster fresh off the boat!

N is for noise at Alphabet Thursday  and Blue Monday

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Bubba of Lobster

Remember Bubba in Forrest Gump? He prided himself on how many dishes he could make with shrimp.  Well, I’m taking him on when it comes to lobster!  

I can grill it, steam it, make lobster bisque and lobster stew.  

I can make lobster rolls, ravioli, enchiladas and tacos.  

Want a lobster salad or omelet?  Come on over.  It’ll be ready in a few minutes.  All I have to do is run to the fish market or catch one of the boats just coming in to pick up a few lobbies.

Oh, there’s lots more to whet your appetite, and I’ll give you one of the best, lobster risotto.  It’s not  difficult  to make, especially if you buy the lobster already cooked and shelled, and I promise you it is a dish your family will want again and again and dinner guests will rave over.

Lobster Risotto

1 t. olive or vegetable oil

4 T. unsalted butter

2 shallots, finely chopped

1 1/2 c. arborio rice

1/2 t. cayenne pepper

1/3 c. dry white vermouth (white wine will work, too)

6-6 1/2 c. chicken stock, heated

8 oz. cherry tomatoes, halved or quartered (can be omitted if

you aren’t crazy about tomatoes or don’t have them on hand)

2-3 T. cream (I use heavy but whipping is OK)

2 c. lobster meat cut into chunks

2 T. dill

salt/white pepper

Heat oil and half the butter in large pan over medium heat. Add

shallots and cook til softened. Add rice and cayenne; stir for

about 2 minutes til rice is well coated with oil and butter.

Add vermouth (or wine) and about 1 c. of broth. Stir til stock

is absorbed. Continue the stock addition til all is gone. This

takes about 20-25 minutes. I’ve found you don’t have to

constantly stir, but keep an eye on the risotto so it doesn’t

cook dry. It should have a creamy texture and be tender but

firm to the bite.

Stir in tomatoes and cream and cook for about 2 minutes.

Add the cooked lobster, remaining butter and dill and cook til

lobster is heated through.

Enjoy! The recipe makes  4-6 servings. You don’t need

anything with this but a green salad and a yummy bread.

Joining the fun at Alphabet Thursday and Foodie Friday 

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Lobster Risotto

Having easy access to lobster most of the year, I have become the Bubba (remember Forrest Gump?) of lobster.  It’s good just about any way you fix it, but one of my favorite recipes is lobster risotto.  It’s not complicated to prepare, and it’s a dish that will make dinner companions ask for more.  While lobster is my favorite shellfish ingredient, shrimp can easily be substituted.

1 t. olive or vegetable oil

4 T. unsalted butter

2 shallots, finely chopped

1 1/2 c. arborio rice

1/2 t. cayenne pepper

1/3 c. dry white vermouth (white wine will work, too)

6-6 1/2 c. chicken stock, heated

8 oz. cherry tomatoes, halved or quartered (can be omitted if

you aren’t crazy about tomatoes or don’t have them on hand)

2-3 T. cream (I use heavy but whipping is OK)

2 c. lobster meat cut into chunks

2 T. dill

salt/white pepper

Heat oil and half the butter in large pan over medium heat. Add

shallots and cook til softened. Add rice and cayenne; stir for

about 2 minutes til rice is well coated with oil and butter.

Add vermouth (or wine) and about 1 c. of broth. Stir til stock

is absorbed. Continue the stock addition til all is gone. This

takes about 20-25 minutes. I’ve found you don’t have to

constantly stir, but keep an eye on the risotto so it doesn’t

cook dry. It should have a creamy texture and be tender but

firm to the bite.

Stir in tomatoes and cream and cook for about 2 minutes.

Add the cooked lobster, remaining butter and dill and cook til

lobster is heated through.

Enjoy!  This is enough for about 4 servings. You don’t need

anything with this but a green salad and a yummy bread.

Linked to Foodie Friday and Laurie’s Favorite Things

 

Coming Out!

How is it that china gets left in the cabinet, used only on special occasions, if that often?  At least that’s the way it is at my house, and I actually like my china.  It belonged to my mother, and I remember that every birthday, anniversary or Christmas Daddy would give her  another piece to add to the collection.   This went on for a number of years until she had service for eight and some of the serving pieces.

When Mother moved into an assisted living facility, the china became mine, and when I can find them I have added some new pieces, hoping to acquire enough for each of my daughters to have several place settings.  The pattern is Richelieu made in Bavaria, Germany.  It has long been out of circulation, so finding additional pieces is not easy nor is it anywhere close to the original price.

Because of the memories and the fact that I hate to have anything I don’t use, these delicate dishes are going to come out of the cabinet.  The table won’t be fancy.  Rather the dishes will be incorporated into the settings I like best with touches of color, mismatched pieces and whimsy.

For color and, perhaps, the unexpected this handwoven runner from  Peru will work.

And, remember this funky cast off piece that was purchased  several months ago at The Women’s Home thrift shop?  I knew it would come in handy some day, and tonight it will add the soft glow of candlelight.

Add the china with crisp white napkins held in handmade rings

and here you have it.  The china is out  and is a special touch for a casual week night dinner.

The lobster risotto would look tasty on any plate, but it seems just right served on these lovelies.

For the risotto recipe, come back tomorrow.

It is such fun to share tablescapes of all kinds on Tablescape Thursday.

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Birthday Lobster

“Entertaining is not about perfection; it is about connection.”

Lucky for my friend whose birthday is January 4, we are returning from our Maine winter holiday about that time bringing her favorite crustacean, lobster, for a birthday dinner.  Of course, that’s not hard duty since we like it, too.

Steamed lobster is good but messy,

so the best table covering:  newspaper with paper towels as fancy napkins.

All our big lobster dishes are in Maine, so improvising would have to work this night.

Glass fish plates are for the lobbie,

and handmade salad plates, each one different, from Ravello, Italy, work for the accompanying roasted potatoes and baked tomato.  Ordinarily we would have corn on the cob, but this time of year it’s just not the same as summer corn.

The bowls are for a taste of oyster stew.

A casual table at best but perfect for the occasion.

Oh, I have to tell you about this wonderful platter.  It was given to me for Christmas by a wonderful friend who, when she saw it, thought lobster.  Only after the fact did she realize the images were crabs, not lobster. Does it matter?  I love the platter, it’s just the right size for piling on lobsters and, best of all, it will remind me of her every time I use it.

For more wonderful settings and stories, click here.

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Things I Like

hugs

morning coffee with lots of froth, especially when my husband brings it to me in bed

macaroni and cheese, with a little lobster even better

a crackling fire

Maizy (my dog) on my lap

peanut butter

a good book

sunlight dancing on water

friends with whom you can be totally you

gown days

stars twinkling bright in a velvety black sky

color

surprises, good ones that is

Just wondering, what do you like?

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Oh So Good!

Lobster prepared any way is on my list of favorite foods, and my hubby’s grilled lobster is over the top.  It is so tasty and easy to fix if you discount having to kill the lobster.  I guess you could save that step by having it done for you or use frozen tails/claws, but that just wouldn’t be the same.

Grilled Lobster

Remove body and claws from lobster.  Crack the claws and with a sharp knife, slit the belly of the tail through the middle.  This allows the juices to seep into the shell and  makes it very easy to remove the meat when the lobster is cooked.

Mix together softened butter and a selection of aromatic herbs such as herbes de Provence, basil, rosemary, tarragon.

Place each tail and lobster claw on a sheet of aluminum foil and generously dot with the butter mixture. Top with lemon slices. Seal the foil tightly and place on heated grill for 20 minutes, turning once.

To serve, unwrap the lobster and place with its juices on a large platter surrounded by corn on the cob and roasted potatoes and prepare to have your dinner companions moan with satisfaction.

For other tasty recipes, check out Foodie Friday.

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Fresh Produce Fetish

I can’t help it.  I love farmers markets or produce stands or anywhere selling fresh garden goodies, and now is the time of year when they are at their best in Maine.

Today I stopped at Beth’s Farm Market, where everything is grown on site and looks so yummy that you want to take it all home.

Hmmm, how to decide between eggplant,

radishes and carrots,

tomatoes picked fresh just today

and peppers all shiny and green?

My mouth is watering… don’t tell me there’s more, but the sign says there are lobsters and oysters, too,

and out of the corner of my eye I see pie, strawberry/rhubarb I think, waiting to bake.

Oh no,  fresh strawberry shortcake topped with real whipped cream, how can it be?

Enough I say, let’s take it all on this wonderful, delectable Foodie Friday.

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