the red kitchen

Potluck dinners

A couple of weeks ago we had a surprise potluck Asian food-themed birthday dinner for a good friend of mine, and it was such a success that we all agreed that we should make a habit of it. It was a great meal - smoke-free surrounds (unlike the rest of the civilised world, Switzerland still insists that it's ok for smokers to fag on in restaurants, completely ruining the dining out experience for me. No matter how fantastic the food, I just can't enjoy it wreathed in smoke), food better than any restaurant I've been to lately, wine, great company, and no rush to clear the table for the next sitting. And of course, remarkably easy to organise  - everyone just brings something.  The food was so good that there was even talk of producing a cookbook of sorts for ourselves.

So this weekend someone else has taken on the mantle of organiser, and has organised an Italian potluck. I'm on starter/antipasti duty along with Ms Fabelhaft, so I consulted my Italian neighbour for some tips and ideas. I'm mad keen to make some devils on horseback, 60's party staple that they are, kitschy yes, but FAB to eat.

Ideas:

• A simple caprese salad: tomatoes, mozzarella, basil, dressing - you know the drill, perhaps with cherry tomatoes and tiny (cherry tomato size) mozzarella balls
• Proscuitto wrapped around grissini
• Good olives
• Bruschettas of various types, ie, pesto, sundried tomato paste, tapenade, garlicky mushrooms etc
• Bagna cauda (garlicky buttery anchovy dip) with raw veges for dipping
• cheese, salami, prosciutto, walnut platter
• Goat cheese and rocket wrapped in bresaola, drizzled with a vinaigrette
• devils on horseback (cheese-stuffed prunes wrapped in bacon and grilled crisp)
• Goat's cheese tartlets with green olives, lemon and cream
• Grilled haloumi with rocket and chilli
• hot garlic prawns
• proscuitto, goat's cheese and fig bundles (there's that goat cheese again!)

I shall have to consult further with my partner in appetizer crime, and see just what is do-able. It all sounds delicious to me! (maybe that's because it's almost dinner time...).

I'll let you know what we end up eating.

Hello, sunshine

Hello again, my sadly neglected blog. It's been a while. Maybe it's the winter greyness that crushes all my inspiration, for I have been just doing my normal everyday cooking and haven't found much to get enthused about.

However, a couple of days of unseasonal sunshine have whetted the old tastebuds and I've thought a little more carefully about what we've been eating and drinking, cooking mostly exactly what I feel like, even in the face of overwhelming protest from the kids. Hey, they'll thank me later.

In one of my recent posts I was on a blue cheese bender; now that phase has passed and I've moved onto the gentler, more innocent qualities of goats' cheese. I particularly enjoy it for breakfast, on thick grainy bread (only lightly toasted of course, I hate really toasted toast), with my spicy plum jam - I reckon a bit of protein in the morning is good for me.

And last night I made one of my favorite standby meals, one that is good for when the cupboard is empty,
it's cold outside and I can't be bothered heading to the shops for supplies. Or just when I feel like I need a virtuous meal to counterbalance a couple of days of overindulgence. It can be made with meagre ingredients, or can be luxed up depending on what's in the fridge. It's just a simple omelette filled with vegetables, but oh, it is good.

I first ate this omelette when we were on holiday a couple of years ago. We were shopping at the Xmas sales at a major department store and were struck by hunger. We went down to the restaurant and I ordered this and watched them make it in front of me. It was perfect, the egg cooked just right, softly oozing, and the vegetables freshly grated and seasoned with just the right amount of salt, pepper and importantly, vinegar. It's the dash of vinegar that keeps me coming back to this meal, truly. I dream about it sometimes, how good that acid tang with the sweetness of the grated carrot is.

So back to reality. Here's the recipe, make it and enjoy it with a glass of crisp white wine (for those of you that imbibe), or sparkling apple juice or whatever. Good hearty bread and a bouncy salad would make this just about perfect.