The easier road for stress-free entertaining is to equip yourself with versatile tableware. Casual chic tabletop is what most people are aiming for these days. After all, you celebrate amongst close friends and family. As I shopped at IKEA yesterday, I took pictures of tableware that delivers that spirit. I spotted affordable tableware that you will be able to use over and over.

The first thing that caught my eyes was this tabletop set for a fondue meal. Blue is popular at IKEA this season. I would serve water in turquoise patterned SNÄLL narrow tall glasses for a change. And you do not have to invest in RIEDEL wine glasses with the SKIR glasses. It definitely not the same quality but you get the look.

Then, I pay attention to the Dinera collection. Guys will love the blue-grey and the brown colors. I like the fact that plates come in many formats. You could mix colors or mix all solids with the ones with a white interior. I am partial to tableware with a white interior because typically food looks more appetizing against a white backdrop.

For entertaining, I keep a stack of tiny bowls for individual serving or to serve sauces. Believe me, they can transform a table. I bought a pack of small POKAL glasses for serving affogato. The POKAL  glasses are suitable for hot and cold liquids. You could get two sets: one to drink espresso and the other ones to serve your dessert. Keep in mind that the grey Dinera espresso cups and saucers (second picture) will look better, if you are willing to spend more.

If you are curious, I bought the small and the tall POKAL glasses, the big VÄNLIG glasses plus a few Christmas decorations and napkins.

SOURCING:
+ SNÄLL glasses $6.99 CAD for 6
+ SKIR glasses $6.99 CAD for 2
+ DINERA 18-piece dinnerware set $29.99 CAD
+ CHARMÖR small bowls $3.99 CAD for 2
+ POKAL glasses $4.99 CAD for 4
+ photo of affogato via Food Network Canada

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Tyler Florence shared a light dessert recipe that will Wow your guests. The best of all is that his Mango Strawberry Snow Cones is ready in 10 minutes. So it is perfect for impromptu dinner party or to serve for dessert to your family tonight.

+ photo via Food Network

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Bea from La Tartine Gourmande went to visit a cranberry bog in Carver. She took fabulous pictures of the field. It is a must see. What I crave the most is her cranberry upside down cake with a cranberry sauce. You will find on La Tartine the recipes of her cranberry sauce plus a appetizing cranberry and apple crumble.

+ photo by La Tartine Gourmande

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You know how I like kitchen gadgets that simplify my life and are easy to clean. I pick my big mandolin slicer when I need julienne strips but I would prefer a hand held option for when I only need to slice one carrot. I found this julienne slicer that seems to do a good job on Elena Pantry.

Another option is the Kuhn Rikon Julienne Peeler with Blade Protector, which costs less ($15 USD vs. $22.99).

+ Via Elena Pantry

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I wish the fruity fine pastry skewers by Fou de goût were available in Canada. They would be awesome for the dessert table I am preparing for my husband’s 40th birthday party. Can you believe that these marvelous fruit pastries are available at the frozen counters at Monoprix?

Once again, it shows the big gap in the level of the products available at the typical grocers in France and what we get in North America. In both countries, people are challenged with time. There is also a need for frozen upscale food here. Imagine how it would simplify your life to keep superbly presented fine desserts in ready to use portions on your freezer. Inviting guests at the last minute would not be as stressful.

Let’s hope Fou de goût cross the Atlantic in a near future. In the meantime, you can steal the design when you bake your own pastry.

+ photos: Fou de goût

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The photography and the recipes of Our Kitchen will inspire to cook. How can you resist the sight of this Lemon and yoghurt cake?

We can never read too many food blogs. I owe to my friend Lara of Ready 2 Spark the discovery of this blog produced by food lovers who work for the appliance maker Fisher & Paykel. This sponsored employee blog showcases everyday recipes.

+ photo by Emma of Our Kitchen

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I told you yesterday that I plan to dress a dessert table à la Amy Atlas for my husband’s birthday. Consequently, I started a hunt for tasty and rapid-to-bake desserts that fit my color palette. Since I believe every menu needs an array of textures, I add the mix of textures to my requirements.

I will try this tart first but I think Mark Bittman made my life easier when he imagined a no nonsense frittata style lemon tart with almond. Mark described it as a rich and moist sweet tart. Since they is no crust, it is super easy to make. He sprinkled icing sugar (powdered sugar) and sliced almonds on top. Do not miss the video of the pan-baked lemon-almond tart recipe on the New York Times.

As a bonus, the recipe will be a good occasion to try the Martha Stewart birthday cake stencils I bought last year. You will know later if the lemon-almond tart made the cut for my husband’s birthday party.

+ Pan-Baked Lemon-Almond Tart recipe
+ photo by Evan Sung for New York Times

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Almost 30 new whimsical products were added. Out of these 29 additions, five caught my attention. I deemed these 5 to be the more practical.

+ First, Stone Cold, the icy icons from Easter Island is fun. This is another fun silicone ice cube tray that would look great in any tropical drinks or a mystery party. In fact, this could be an original theme for an Halloween party if you mix it with astronomy and astrology.

+ While you at it, get a Loose Leaf to stay a door open. If would be fun to watch people facial expression as they try to casually remove the leave from  under the door.

+ If I had kids, I would buy a set of Cookeys to identify their house keys. This is yummy! It may even encourage them to drink more milk.

+ The Split shaker can save you time if like by pouring salt and pepper at the same time. For the less adventurous, you can divide the Split shaker in 2 and used each side separately. Hidden magnets keep the 2 halves together.

+ Finally, the Table Saw does double duty. It can be used to cut cakes at parties and the rest of time, you can slice and dice your lettuce without discoloration. And if you have young boys at home, I am sure they will be pleased to help you in the kitchen.

WHERE TO BUY:
+ Fred & Friends Stone Cold Ice Tray $7.95 USD
+ Fred Loose Leaf $10 USD
+ Cookeys $5.95 USD for 2 key caps
+ Fred Table Saw $7.99 USD

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Everyday items can look awesome in the right setting. I love how Toast’s stylist team repurposed old newspaper as wallpaper and transformed old wooden boxes as storage on the wall. Keeping in mind that these angles were selected for their photographic value, it still shows that creativity and good design ideas, more than money, are essentials for any project.

Toast carries carefully selected food, tableware and kitchenware. But the range is deep enough to make it a must shopping for easy entertaining.

The autumn edition of Toast catalog is filled with amazing shots like those. I am sure you will enjoy them. if you wander what they sell on those pictures, I listed the shown products.

For entertaining and organizing your kitchen:

+ toast jams and marmalades £4.95
+ linen herringbone napkin £7.50
+ coloured handblown glasses £25
+ duralex picardie glasses £9.50
+ handblown glasses £15.50
+ greek pot £39

To make you feel good when you are sick:

+ flannel hottie cover £22
+ sloppy joe hottie cover £35
+ silk velvet hottie cover £35
+ satin quilted hottie £25
+ velvet lined slipper £59

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We all looked for easy dinner recipes. Sunset magazine prepared 20 fall dinner recipes that are colorful and look tasty. My favorite ready in 30 minutes recipes are:

+ Quick Scallops with Peppers and Corn – photo by Paule Hible
+ Chicken, Bacon, and Blue-Cheese Sandwiches – photo by Leo Gong, Randy Mon
+ Chicken with Tomatoes, Apricots, and Chickpeas – photo by Iain Bagwell and food styling by Dan Becker
+ Almond-crusted Chicken – photo by Annabelle Breakey  and food styling by Dan Becker

Chick here more recipes ready in about 30 minutes on the Web site of Sunset.

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If you grow your own garden, chances are that you have plenty of tomatoes ready to be harvested. If you are out of ideas on how to use them, I got one cooking technique and two recipes for you.

No-pain Crushed Tomatoes

If the recipe called for a can of crushed tomatoes, make your own. On Gourmet, I found a technique that does not involved blanching to remove the tomato skin. Seriously, who has the time to do that? Best of all, his technique takes 10 seconds and uses a tool that everyone has in its kitchen.

Watch the video where food editor Ian Knauer demonstrated the technique. Once you made your crusted tomatoes, you will be ready to prepare his summery Angel-hair with fresh tomato sauce.

Penne with Roasted Tomato Sauce Recipe

If you have plum tomatoes ready to be harvested, make a simple pasta recipe for dinner. For an everyday meal, I enjoy the taste of this penne with roasted tomato sauce recipe by Chef Michael Smith. You need to start the sauce one hour before dinner time. What I like is that the sauce is done in a few simple preparation steps. You will free to do whatever you like during the one-hour cooking time.

All you need to cook the perfect pasta is two tablespoons of salt in a large pot of water. Plus, you should never rinse your pasta. Drain the water and put directly the pasta in the sauce.

RECIPES:
+ Angel-hair with fresh tomato sauce by Ian Knauer on Gourmet
+ Penne with Roasted Tomato Sauce recipe by Chef Michael Smith – photo from Foodtv.ca

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My entertaining philosophy has always been to pay attention to how I present food and set up my table instead of passing hours cooking in the kitchen. I cook but I opt for delicious dishes that are simple to make. I often serve dishes I am used to do.  The key is to serve the entire meal in a more refined way. Adding a few details goes a long way. The idea is to make it looks special, to show that you care.

Any time you have guess over, always make sure the table is ready before your guests arrive. It sends the message that they are thrilled to have them over. Pay attention to how you dress your table. These pictures styled by the Australian-based stylist Leesa O’Reilly are perfect examples that modern rustic can be elegant and inviting. To speed up the process, practice how you can set up the table on weekend for your family brunch or dinner.

Get inspired by how Leesa O’Reilly arranged her cheese platters. You can mix and match the classic linen with hemstitch detail to add interest to a bistro style tabletop. Assembling this table will take you 5 to 10 minutes. Remember it the next time you are in a hurry.

Notice that most photos were taken by Melbourne based photographer Mark Roper. Karen Martini and George Calombaris are Melbourne-based internationally renowned chefs. Their food is represented in a selection of the images.

SOURCING:
+ Portfolio of Leesa O’Reilly – photos for Vogue Entertaining & Travel (photography by Andrew McCornell and food by George Colomboris), Donna Hay, Sunday Life Magazine (food by Karen Martini) – most photographs are by Mark Roper
+ Table Linen Collection by Linen & Moore napkin $13.20 AUD, tablecloth $130-$185 AUD
+ Via Oh Joy!

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