Dinner Party for 16
Fall is finally in the air!! School and sports are in full swing, so we’re usually home on weekend for the kids’ soccer games, gymnastics, birthday parties (you get the idea). Lucky for us most of our friends are in the same boat, so we decided to throw together a ‘little’ weekend dinner party. What started small ended up as a party for 16, complete with corn hole (it’s a bean bag toss game) and of course, some of Ina Garten’s great appetizers and side dishes!
I’ve probably said it before but I’ll say it again - there’s really nothing my husband Brad and I love more than enjoying some good food with a house full of friends. Per usual, Brad grilled steaks and sausages (that is his thing and he does it well!).
For appetizers, I put together a big cheese platter with nuts, dried apricots, figs and three different types of cheeses (I usually go with one mild cheese, one hard and one soft). I also debuted a family favorite, Ina’s Roasted Shrimp Cocktail with Green Goddess Dressing – my girls are HUGE fans of this dressing! It’s great with the shrimp, but really it’s great with everything!
Since we were going for a bit of a fall theme I wanted to do a side dish that felt a little like comfort food. Parmesan Chive Smashed Potatoes were perfect. They are a good serving size for a dinner party and for me, they are the food version of a warm cozy blanket. I also put together some Asparagus & Prosciutto Bundles and a big green salad. Be sure to follow Ina’s steps on the asparagus – blanching them is a super important step to ensure the stalks don’t wilt.
I had the best time because I was able to prepare everything ahead of time and when it was time for dinner everyone sat around our dinner room table and kitchen island and just helped themselves to food and drinks. My kind of party!
-- Cindy
Ina's Roasted Shrimp with Green Goddess Dressing
Directions
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the celery sticks.
2014, Ina Garten, All Rights Reserved
Parmesan Chive Smashed Potatoes
Ingredients
Kosher salt and freshly ground black pepper
3 tablespoons good olive oil
½ cup freshly grated Parmesan cheese
2 tablespoons minced fresh chives
Fleur De Sel or sea salt
Directions
Preheat the oven to 400 degrees.
Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it’s about ½ inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and ¾ teaspoon pepper.
Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.
Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Asparagus & Prosciutto Bundles
Ingredients
2 pounds medium-size asparagus, bottom thirds discarded
6 slices of Italian prosciutto
Good olive oil
2 tablespoons white truffle butter
Fleur De Sel and freshly ground black pepper
2 ounces grated Gruyère cheese
Preheat the oven to 400 degrees.
Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.
Gather 6 to 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1½ tablespoons of olive oil. Place the bundles seam side down in the baking dish, arranged side by side, with the tips facing the same way. In a small saucepan, heat the truffle butter and 1½ tablespoons of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ¾ teaspoon fleur de sel, ½ teaspoon pepper, and the Gruyère and bake for 12 to 15 minutes, until the butter is sizzling and the cheese melts and starts to brown. Serve hot.
Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
6 comments
Ladies, where are you finding the truffle butter. My specialty shop doesn’t carry since they wee bought out.