VittlesVamp

Flexing My Dinner Party Skills

Ever since I came home from Rome, my kitchen has been busy. As I mentioned in my earlier post, Passover seder dinner was made -- and had with gusto. (Damn, that was some tasty Brisket!) But, I didn't stop there. Not even close.

There was the Scandinavian dinner, for which I made a soup that I first had in Copenhagen as a teen - a rich cream soup studded with mussels called Billi Bi. Sounds like a piece of Ikea furniture, right? Did some research to discover that it is a French soup. Decided it didn't matter, and made it for the party nonetheless. Also infused some Aquavit with strawberries for an opening cocktail with Prosecco to give it some light fizz.

Then there was a weeknight Roast Chicken with Caramelized Onions dinner, complete with Frisee Salad and baguette with softened French butter. And then leftover chicken turned into the star of a Composed Salad dinner with yet another friend.

Only a few days later, I had a couple of other friends at the table for a dinner that began with a recipe out of the Via Carota cookbook - Butternut Squash with Red Onions and Currants. Served room temperature, this dish is lush and comforting all at once, with a hit of sweet and sour vinegar and shower of toasted pine nuts. (The latter happened after I snapped the photo above.) The main was Chicken with Trumpet Mushrooms and Wine, which was followed up by a fragrant Almond Cake with Raspberries.

Was I done for a while after that one? Heck, no!

Let's think brunch. In this case, made a Tre Colori Salad to start things off slow before heading into a Rigatoni with a White Ragu, made with stewed beef, carrots, celery, onions, and wine. Dessert was homemade Strawberry and Balsamic Ripple Ice Cream.

Then I hosted a dinner that brought me back to Mama Vamp's table when I was a kid -- making her Corned Beef. Served it up with a dish of Red Cabbage with Apples. Those were the central players in a dinner that started with a Tortilla Español with Creme Fraiche and Caviar. Dessert was a refreshing homemade Tangerine Sorbet.

And, I kept going...

This past Wednesday had some pals over for a dinner of Sheet-pan Chicken with Chickpeas, Cumin, and Turmeric. Scooped out homemade Mango Ice Cream and topped it with Raspberries doused in Orange Flower Water to cap it off with something sweet.

Am I cooked out?

I would think so.

And, yet I keep proving myself wrong. A trip to a market today and I was eyeballing cuts of pork and thinking about what I could whip up...

Well, better get some invites out soon. And, y'all better come hungry!

The Sandwich That Inspired A Seder

I wasn't thinking about the 10 Commandments when I was in Rome last month. I wasn't even contemplating a Passover seder. But there was a sandwich that I had at Testaccio Market that stuck with me -- and made me want to make a soul-satisfying Beef Brisket when I got back to Brooklyn.

The sandwich in question was from the much-lauded Mordi e Vai. Guiliano Esposito, one of the family-owned stall's street food stars, poses above. A photo of his father is directly behind -- retired butcher Sergio Esposito.

The butchery cred is key. Here, the meat is everything. In particular, the Allesso di Scottona (aka simmered Brisket). Utter simplicity. Meat and bread. It was glorious...

And, so returning from Rome, when I started toying with the idea of bringing friends together to share in my Maxwell House Haggadahs and bowls brimming with homemade Matzoh Ball Soup, I knew Brisket was going to be the main.

A gorgeous slab of beefy beauty, slow baked in a Dutch Oven for 4 hours is currently sitting in my fridge -- because Brisket is always better a couple of days later.

I can't wait to dive in. I am resisting grabbing a slice for a snack. That said, I expect that denying myself will pay off on two fronnts. First, there will be plenty on hand for a fantastic repast tomorrow after we do a bit of seder-ing. Second, there will be enough leftover meat to make for an Allesso di Scottana sandwich on this side of the Atlantic.

May my Pesach wishes come true!