Canadians celebrate Thanksgiving today. I wish you all a Happy Thanksgiving! If you are looking for very last-minute ideas for spruce up your table, go in your backyard or hurry to the market and use what Mother Nature provides this season.

You can check my glamorous tabletop suggestions on HGTV.ca or get inspired by a sample of their TV hosts. If you are still looking for ideas for your side dishes, check out 10 ways you can serve potatoes.

+ photo: Thanksgiving Tips from HGTV

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I composed this menu for people who are tired of eating roasted turkey at Thanksgiving. Instead, I favor dishes that I associate with a family dinner. This is simple menu suitable for autumn without going to the obvious pumpkins and root vegetable recipes.

+ The meal starts with a Rustic Mushroom and Cream Cheese Tart that you could serve in the living room with a nice red wine. It is the right time to catch up on what happening with everyone. Via Ginger Rose.

+ Once you move to the dining table, serve a Potato and Leek Soup with a warm rustic bread. You can try to bake a no-knead bread. Via Food Network.

+ The movie Julie and Julia certainly revived the Boeuf Bourguignon. I could not be happier since a boeuf bourguignon is an practical main dish to serve a large crowd. Via She Eat Bears.

+ Try the Green Bean Salad with Roasted Almonds and Shallot Dressing as a side dish. Via Our Chocolate Shavings.

+ For dessert, make the Toffee Apple Upside Down Cake that I saw on Inn Cuisine

More Thanksgiving Menu Ideas

If this menu does not inspire you, check out my previous Thanksgiving menu suggestions.

• Menu and inspirations for a Thanksgiving dinner party
• 2007 Thanksgiving Menu
• Thanksgiving Menu and Tabletop Ideas
• Side Dish Recipes for Thanksgiving
• Back to Basics Thanksgiving Menu

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This menu is so quick to make that you still have time to serve this meal tonight to your family. To get the full effect of the charming sight created by this old table, you can postpone it for the closing party at the cottage.  When I saw this delightful scene, it reminded me of the South of France.

Because the temperature is colder and let’s face it, closing the cottage requires time, planning a simpler menu seem to be in order. I selected dishes that required minimum cooking and preparation.

Anyone can cook an assortment of sausages on the barbecue. Devise a meal on a theme by assembling a platter of cured meats and salami for appetizers. Pay attention to the condiments to make it more special. Get several types of mustard. To play on textures, it is important to add crush with salads and pickled vegetables. Drinks are straight-forward since this menu called for European beers and red wines. Also provide one non alcoholic drink besides water.

You can made little bouquet with an assortment of fresh herbs from your own garden or wild flowers from your land. Tie each bouquet in with a simple string. Insert the end in a small plastic bag filled with a little bit of water and tie at the top. Then, you put the bouquet is a tall Mason jar with a gift tag. Voilà!

SOURCING:
+ Salami Sampler at Dean & DeLuca $40 USD
+ Grilling Sausage Set $25 for 12
+ Dean and DeLuca Chile Dijon Mustard $6 USD
+ Dean and DeLuca Sweet Cucumber Pickles $9 USD
+ Walnut Harvest dinner scene by Cooking Light – photo by Becky Luigart-Stayner

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If I had to resume in a few words the work of Donna Hay, I would say: Time-saving and Special Touches. Donna Hay’s philosophy fits very well within my way of life. This is probably why I am a long-time fan.

The current issue, which is not yet available in Canada, will be her Entertaining Issue. While I am looking for it, I browsed her site for great simple plating ideas that you could do at home. Individual serving dishes instantly add a special touch. You probably noticed that they are in vogue.

+ Donna took further the individual serving trend with this simple green salad presentation. To reproduce, collect small juice or water bottles. Make sure the small bottles all look the same since it is the fact that you are repeating a simple object that elevates the look. Pour the dressing in the small bottles. I suggest that you make more dressing than you need because you need to fill about 1/3 of the bottle for the optimal look. If you are against throwing away food, you can serve one bottle per couple or 2 guests.

+ Instead of serving a cheese platter, make a single-serve cheese board for each guest. You could split the cheese plate with its wild fig compote on an original way.

MORE:
+ Donna Hay

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I featured Sunday Suppers on several quick link posts. From what I have seen this week, I am not going to stop soon. The concept behind their Market class can be resumed in building a seasonal menu based on what is available at the market.

Casey Solomon and Karen Mordechai propose more than cooking classes. They put attention to details of the tablescape. This is how they first grabbed my attention.

For the market class, they came up with a brilliant yet simple idea. They wrote the menu on brown paper bags. At the end of the night, the guests used their paper bag to bring home fresh peaches.

They filled a wood crate with local peaches and put it next to the door. Small details include placing a piece of jute underneath the crate. You could use potato bags. Tea towels were used as napkins and to make a bed for the peaches. I am sure that many of you will recycle their entertaining ideas.

If you are interested in taking their classes, they are held in Brooklyn, New York.

PHOTO CREDITS:
+ Sunday Suppers

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Being in a book club is a great way to exchange ideas and mingle with people. Each club sets its own formula for organizing the meeting. Instead of a dinner, moms may prefer to meet in the middle of the afternoon. Many clubs meets at a restaurant but I prefer the formula where you meet at someone’s home.

If this is the case, I gathered snack ideas that will position your afternoon party as the place to be.

+ Serving cheese requires no cooking. For a wedding, a family set up this charming country-style table in the backyard. Tarps became linens; you can use any canvas. The chalkboards are a do-it-yourself project. It is made with balsa and chalkboard paint. You insert the chalkboards into wooden blocks that you cut yourself. Via Style Me Pretty

+ A simple appetizer that is easy to eat is prosciutto on a bread stick. From the same wedding celebrations on  Style Me Pretty

+ Get a recipe to make your own chips. Sara Kate gave us her Homemade Potato Chips with Rosemary recipe. Via The Kitchn

+ Kraft paper book jackets made wonderful party favors. You can do it yourself. Otherwise, have a draw to win one of Book City Jackets’ Bookshelf set. You can select between fiction, non-fiction and favorite. $9 USD at Book City Jackets

+ Who could resist a scoop of Saturn Peach and Pistachio Nougat Ice Cream? I suggest you make more nougat to serve as candy. Via Cannelle et Vanille

+ Customized popcorn boxes adds a sense of style to a crowd pleaser. Try Michael Smith’s olive oil popcorn recipe. Via Kenzie Kate

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Eating out is fun but great home cooking is awesome. If you are unsure about what to serve your family tonight, maybe these pictures can inspire me to compose your menu.

+ Potato Dominoes or Cards by Steamy Kitchen
+ Red Pesto Ravioli recipe by 101cookbooks
+ Watercress with Fragrant Wasabi Dressing by QlinArt
+ Passion Fruit, Coconut, Macadamia Nut Tarts by Sweet and Saucy Shop – photograph by Adrianne Bonafede

What are you having for dinner?

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For the start of the weekend, I wish to inspire you to organize an easy get-together with your friends.  This is a time to have fun, have great conversations and laughs. You will find for each picture, the recipes on Martha’s site.

+ If you are planning a picnic style, go for the Chicken Sandwich Menu made of Heirloom Tomato Salad with Garlic Oil, Grilled Potato Slices with Salt and Vinegar and Grilled Chicken Sandwiches with Mustard. Serve a Peach-and-Basil Crumbles for dessert.

+ Explore a hint of Spanish culture with the Tortilla Espanola Menu proposed a a saffron-infused potato omelet, asparagus with sherry vinegar. The meal starts with roasted piquillo peppers stuffed with goat cheese.

+ The Wine Mussels Menu starts with Flageolet Bean and Frisee Salad, Mussels in White Wine and Garlic served with french fries and Blueberry Upside-Down Cake for dessert

+ Opt for Mexican ingredients with Grilled Shrimp and Chorizo on Skewers for the main dish, Cabbage-and-Herb Slaw with Oranges and Grilled Corn with Cilantro Salt for the side, Tequila-Soaked Watermelon Wedges for dessert

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I am huge fan of Bea from La Tartine Gourmande. She always inspired me to cook. Plus, looking at her pictures is always a delight.

I wish to cook something tasty, healthy (meaning with vegetables) and fast to prepare tonight. I found what I will be making when I saw the appetizing Spaghetti with arugula and cherry tomatoes she did for the Boston Globe. If I was hosting an alfresco dinner with friends on the terrace, what do I would serve to complement the pasta main course? I would serve:

+ Spring green vegetables and whole soft-cooked eggs with a vanilla-flavored vinaigrette for appetizer
+ Orange-flavored Strawberry and Rhubarb Clafoutis for dessert

Add a little of wine and icea tea to conclude the meal.

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I was interviewed last Friday by a Montreal-based journalist about the art of making menu when you hosting a party at home. My best advice has always been to cook dishes that you are familiar with. This way, you will not stress out. Your meal must taste great. It is not the time to experiment. To make your dinner special, simply be original with the food presentation.

The home cooking approach is invading formal events like weddings. The New York Times published Readers’ Wedding Food to illustrate this trend. You will see that it crossed over a wide range of wedding budgets, from high to low.

Easy Inspiring Food Presentation

It is not complicated to serve french fries in paper cones. But it makes it more special. You can use parchment paper, newspapers like they do in Belgium or gingham waxed paper. Opt for professional grade grease proof waxed paper to keep your food.

I gathered from the NY Times article the best pictures that you could use for your parties this summer. My photo collage at the top would be perfect for Canada Day or the Fourth of July. As you can see this home cooking trend mixes with eating seasonal food.

+ Lobster bake on the beach in Massachusetts – photo by Paul McEvoy
+ Decorate a cheese platter or for a grand event, your cheese and charcuterie table with seasonal berries and figs
+ Be creative when preparing skewers of vegetables and fruits. An old-time favorite appetizer is a Caprese salad assembled on skewers. Drizzle some balsamic vinegar or put a small bowl of balsamic vinegar for dipping.

2009 Trends in Weddings

Going back to the article on the New York Times, it talks about the current trend in weddings, even upscale weddings, to serve home cook style meals. People do not do it for saving money. It costs the same and sometimes more to elevate comfort food. This trend started out of a desire to feel less opulent. It also conveys authenticity to their celebrations. Is it representative to what you have seen in weddings this year?

One thing I would say it that guests should dress up even for a simple country weddings. It is a special occasion for the bride and groom. Tell them you know how special this day is by NOT wearing casual clothes. It is one element of etiquette that I strongly believe in.

SOURCING:
+ Waxed Paper Red Gingham $5 USD for 50 sheets
+ Down-Home Celebrations by the New York Times

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When my friend Eden Spodek of istudio asked me if I would like to host a party at home for tasting True North’s eco-certified farm salmon, I immediately said yes. We cooked more often fresh salmon fillets on the BBQ than we prepared burgers. Plus, it was a great way to launch my outdoor entertaining season.

I invited a good of foodies within my friends. I kept it small so we can all sit down comfortably at my outdoor dining room. The theme was eco-chic BBQ. The food and the fact that I did the party on the World Environment Day led to that concept.

It was a casual event. Not going overboard and using what I already known seemed more appropriate with the party theme. I invited my friends using a private event on Facebook.

I did not use placemats and we ate on my wooden table. I felt more natural. I put on my table my real china, glassware and flatware. No need to get an outdoor dinnerware set. You save money and space.

My florist designed two centerpieces that were elegant but carried a wild-flower vibe. We went with Hyacinths (jacinthes d’Hollande) that look amazing and smell wonderful. I usually stayed away from flowers with a noticeable perfume when I am indoors but outside, it does not matter.

My Menu

I originally thought of a first course that I could serve with wooden plate. My husband was craving for the seared scallops and crispy prosciutto with roasted tomatoes and smashed white beans by Jamie Oliver. The recipe is on The Naked Chef Takes Off cookbook. Therefore, I made it.

This is a tasty and unique recipe that everyone adores. You never tasted something like that. Beware that although the technique is pretty simple, they are many steps to make this recipe. I recommend that you familiarize yourself with the recipe before a party, unless you are an experienced cook.

We served the grilled salmon with an assortment of grilled vegetables. We do not marinated the vegetables; we simply put a light coat of olive oil and grill them on each side for 4 minutes. Put more olive oil on the asparagus and the zucchini slices. We prepared a typical French dijon vinaigrette to go on top of the cooked vegetables. It is a classic side dish at our barbecue party.

A guest brought an Opera cake (it was the birthday of his wife) that we savored with a sparkling wine. We served white tea to finish the night. The party was a success. Everyone loves the food and the company.

In part 2, I will talk about the eco-label and the goodies I received from True North Salmon for making this party a reality.

CREDITS:
+ Shown of the pictures are people active on Twitter : @JoseeStAmand of lilyecolo.com, @simonrivard, Nathalie Rivard (@indigonat), Laurent Maissonave (@zelaurent) and @ihoule
+ You can see the body of my husband @jeromeparadis. Follow me on Twitter @kimvallee

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My stylish living philosophy includes beautiful, tasty and healthy choices when it comes to home cooked meal. Making one special dish may be enough to create a simple meal into something extraordinary.

+ The first recipe is from a mother of 2 who lives in New Zealand. Bron Marshall enjoys growing her own vegetables and collecting fresh produce. This a recipe she made using her latest crops of tomatoes. Cherry Tomato Onion Tart with Parmesan Crust

+ Serving pasta is a sure bet. This Wild mushroom pasta dish is served on top of a bed of fresh pea shoots, then smothered in a Crimini Alfredo. Michelle of Life, Lightly Salted made her own creamy sauce. She also used prepared Alfredo sauce but I prefer to make my own Alfredo sauce. Between cooking the pasta and making the sauce she had dinner on the table in 20 minutes. The trick is that she used pre-made fresh pasta.

This recipe was made with the new Wild Mushroom Agnolotti by Buitoni, which blends earthy mushrooms, including sweet, rustic portobellos and delicate criminis. The mushroom is paired with fresh-roasted garlic and imported Grana Padano and Parmesan cheeses. The mixture is wrapped inside thin layers of stone-ground semolina pasta. Buying fresh agnolotti at the supermarket or a local fine Italian shop is a good time-saving option when you do not have time to make your own stuffed pasta.

+ Side vegetables are essential to every meal. The Green Beans with Feta and Dill looks festive. Via Cooking on the Side.

+ Then, with the extra time, you could bake the superb dessert. Helen from Tartelette tells us how to bake individuals Lemon Poppy Seed Cakes with Meyer Lemon Mousse.

What are you cooking tonight?

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