{"id":61489,"date":"2017-12-06T07:34:26","date_gmt":"2017-12-06T12:34:26","guid":{"rendered":"https:\/\/wp.enchantedhome.com\/blog\/?p=61489"},"modified":"2017-12-07T07:46:03","modified_gmt":"2017-12-07T12:46:03","slug":"lunch-two-great-tried-true-recipes","status":"publish","type":"post","link":"https:\/\/wp.enchantedhome.com\/blog\/2017\/12\/06\/lunch-two-great-tried-true-recipes\/","title":{"rendered":"A lunch for two and a few great tried and true recipes….."},"content":{"rendered":"

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Hello and happy Wednesday to you….it was so nice to have a few days off doing housbiz at PB and showing beautiful Savannah to a few friends who have never been, we had a ball! It was a great blend of work and play.<\/p>\n

A few weeks ago I had the pleasure to host a special out of town friend for lunch. It was kind of last minute for both of us but we had such a great time. For me, it was a special treat to also take the afternoon off, doing what I so love to do…setting a pretty table, playing with my tulipieres and making something good to eat:)<\/p>\n

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I turned on the fireplace and got to work, it was such an enjoyable afternoon, felt like the best kind of playing hooky. I also loved what I made, a few things that have turned out to be treid and true “sure things” when you are in need of a tasty,simple and relatively healthy meal.<\/p>\n

So here is my table, and love how the pink flowers in the tulipieres complimented the beautiful Mottahedeh china, such a pretty combination.<\/p>\n

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And here is what was on the menu-<\/span><\/h3>\n

Roasted eggplant and tomato soup with croutons and fresh basil<\/p>\n

Parmesan breadsticks<\/p>\n

Grueyere, leek and asparagus tart<\/p>\n

Baby arugula, grilled artichokes and Parmesan salad<\/p>\n

Dessert was small little assorted pastries with coffee of course:)<\/p>\n

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Here are a few behind the scenes pics of my food prep that day-<\/p>\n

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Here a few of the recipes, really good and honestly quite easy, it’s all about being organized in the kitchen and a few scenes of kitchen prep-<\/p>\n

Roasted tomato and eggplant bisque<\/span><\/h2>\n

3-4 baby eggplant<\/p>\n

4 large ripe tomatoes<\/p>\n

1 large onion<\/p>\n

4 garlic cloves<\/p>\n

1 lb bag of carrots<\/p>\n

All rinses and diced to about a 1\u2033 size. Coat a baking sheet with olive oil place all the above on baking sheet and add salt and pepper. Place in prelit oven (350) and bake about 40-45 min until totally tender. Remove and in a stock or soup pot, add everything including the drippings then add 6 cups of vegetable stock\/broth and 2 cups of water. Cook for about 20 min then in batches, start to puree. Once fully pureed add 1\/4 cup of heavy cream. The original calls for 3\/4 cup but 1\/4 gives it just enough richness without going overboard. Garnish with croutons and fresh cut basil\u2026.bon appetit!<\/p>\n

Croutons- Dice a loaf of french bread about 1\u2033 square. Ina. small sauce pan sautee olive oil and 5 large cloves of garlic until soft. Gently mash the garlic with a fork and remove lrge pieces. Add cut bread and coat well. Bake in oven for about 10 min or less. Remove and add to soup as a garnish with the fresh cut basil<\/p>\n

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Leek, aspargus and gruyere tart<\/span><\/h2>\n

4 eggs<\/p>\n

1 bunch thinner aspargus<\/p>\n

1-2 leeks<\/p>\n

1 cup shredded Gruyere<\/p>\n

1 cup of half and half<\/p>\n

Pie crust<\/p>\n

Salt and pepper<\/p>\n

1 TBSP butter<\/p>\n

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Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.<\/p>\n

In a large bowl, whisk together eggs, half-and-half, 1\/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.<\/p>\n

Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.<\/p>\n

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Baby arugula grilled artichoke and Parmesan salad<\/span><\/h2>\n

Easy peasy, I buy prewashed baby arugula, get the artichoke hearts and grill them for 5-7 minutes until lightly golden brown, thinly slice them add them to the salad right when ready to serve (so they don’t soggy) and add Parmesan flakes at end as well. For dressing I take the juice of 1-2 lemons and about 1\/4 cup of light virgin olive oil, mix add a pinch of slat and pepper and voila! This is my favorite salad and goes with everything.<\/p>\n

Parmesan breadsticks<\/span><\/h2>\n

1 package of puff pasty, about 1\/2 cup of Parmesan cheese, and about 1\/4 cup of melted butter. Let dough thaw, cut into strip about 1\/2″ wide, lightly dredge each strip through the butter then coat with the Parmesan, gently twist and place on parchment paper on baking sheet. Bake at around 350 for approx. 12 minutes or until golden brown. Let sit a few minutes…so good!<\/p>\n

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And a few scenes from lunch, be sure to check out my stunning new large tulipiere being used for the first time, love it!<\/p>\n

Took a video of the table-<\/p>\n

\nhttps:\/\/wp.enchantedhome.com\/blog\/wp-content\/uploads\/2017\/12\/IMG_6427.mp4<\/a><\/video><\/div>\n

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This was such a fun lunch to put together as you know I love setting a pretty table and there is something so intimate when it’s for two! The recipes included are tried and true and sure things. Any special favorites you like to serve when serving lunch? I don’t get to do it often so it’s a treat when it happens! Thanks for stopping in, hope you are having a great week and likely in just getting started with your holiday decorating! I am inspired to begin myself this weekend. Until next time……<\/p>\n

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PS<\/strong> A very special silver sale is on for all holiday hostesses and gift givers as of Thursday morning, click here to see.<\/strong><\/a>
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__________ Hello and happy Wednesday to you….it was so nice to have a few days off doing housbiz at PB and showing beautiful Savannah to a few friends who have never been, we had a ball! It was a great blend of work and play. A few weeks ago I had the pleasure to host […]<\/p>\n","protected":false},"author":1,"featured_media":61499,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":[],"categories":[1],"tags":[1789,1795,1820,2849,1792,2848,2514,1860,2582],"_links":{"self":[{"href":"https:\/\/wp.enchantedhome.com\/blog\/wp-json\/wp\/v2\/posts\/61489"}],"collection":[{"href":"https:\/\/wp.enchantedhome.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wp.enchantedhome.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wp.enchantedhome.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wp.enchantedhome.com\/blog\/wp-json\/wp\/v2\/comments?post=61489"}],"version-history":[{"count":13,"href":"https:\/\/wp.enchantedhome.com\/blog\/wp-json\/wp\/v2\/posts\/61489\/revisions"}],"predecessor-version":[{"id":61700,"href":"https:\/\/wp.enchantedhome.com\/blog\/wp-json\/wp\/v2\/posts\/61489\/revisions\/61700"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wp.enchantedhome.com\/blog\/wp-json\/wp\/v2\/media\/61499"}],"wp:attachment":[{"href":"https:\/\/wp.enchantedhome.com\/blog\/wp-json\/wp\/v2\/media?parent=61489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wp.enchantedhome.com\/blog\/wp-json\/wp\/v2\/categories?post=61489"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wp.enchantedhome.com\/blog\/wp-json\/wp\/v2\/tags?post=61489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}