3rd Challenge for Lucky Mag; Entertaining, My Way!

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http://contribute.luckymag.com/blog/entertaining_my_way-135/fortunato-605









Fortunato (Lucky)

Every summer my husband and I feel a responsible desire (ok, absolute must) to visit Italy, where we took a vacation of a lifetime a few years ago. We scour the travel websites and dream of unrealistic Italian vacations over cheap wine on our couch. We envision ourselves on a back patio of a vineyard farmhouse sipping wine mapping out our next excursion, and brushing past some sensational style on the streets of Rome. The impact of our dream trip over to this rustic land of beauty is what inspires me to cook, entertain, and dress with the ease, comfort, and detail of the Italian way. I was so attracted to the mix of an old and rugged lifestyle constantly matched with divinely sleek and modern ways from food to fashion - I’m forever inspired. So clearly it was my inspiration for this dinner party with good friends, food, and wine…in the heart of Savannah.

I love getting invites. Email, evite, mail.... Sure! But even better, is hand delivered. I used my personal pictures from our trip - a gorgeous espresso cup and vintage Vespa, my husband still talks about, and casual language. Hand delivered with a tied bag of biscotti…I’m pretty sure they just had an Italian “moment” (I love those!).
Getting ready to host dinner for six, juggling a family, and trying not to forget my mascara is quite a challenge. I start early with lists galore. I cooked much of the food the day before, so it was easy prep. I tend to thrive on last minute chaos and have a sick perfectionist problem of coming up with last minute details that run my heart rate up, but I somehow line it up in my head and make it work.

The table was on our open back patio, the Savannah weather was nice to us, and a perfect night for outdoor entertaining. A white tablecloth is standard in Italy. It’s so simple and just about anything looks good against it. Rugged but beautiful sleek wood plates, personal “corked” place settings, and wine glasses filled is quite a satisfying sight. Go ahead and sigh!
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The food was inspired by our experience in Italy. We ate constantly when we visited because the food is part of the experience, and downright unforgettable. Appetizers were antipasto sausage, olives, crackers, caprese, and Tuscan chickpea frittata pizza. I passed on a formal salad (I would rather be sipping Chianti than chasing a salad around my plate), and served Arugula, Pear, Prosciutto wraps. Prosciutto was a staple, an unspoken sin not to have it at every meal where we traveled. Spaghetti and meatballs, accompanied by a roasted chicken and vegetable mix. Dessert was light with grapes and a sip of chocolate almond coffee crème, topped with homemade cinnamon whipped cream - the only acceptable wine interruption. We raised our glasses and sunk into the night with stories and wine - this was my fabulous Italian “moment”.

The Look: I went casual and focused on accessories, which is usually my style anyways. The boxy silk top with bold print from Anthropologie is one of my favorite pieces to wear. Perfectly barely-distressed Capital E Levis from Anthropologie, chunky gold and vintage bangles was just enough to entertain, not distract. I gave up on heels after a staredown with the 4 stairs I had to race up and down, and wore my bronze low wedges, knowing I would probably be barefoot by the end of the night. I kept my makeup simple and matte going with my old standby Lancome Ciel du Soir shadow over my eyes and Savannah Bee lipstain in my pocket. Originally letting my hair down in waves, but predicting it up in a bun past dessert.

Details make the party go round. This night’s details were in the subtle, rustic touches and clean lines and bold colors, including the food. I love making ordinary things look fabulous in order to fit a theme. I wrote a welcome message on the chalkboard kitchen door for when guests arrive. I wrapped my shiny silver serve ware with jute rope, used scattered rosemary and tea lights in old jars for table decoration, and finished with wood plates and elegant wine glasses.

Good advice: You have to give something up. A very wise party planner said to me in my “stress moment” right before a party, “This may be what you have to give up.” In my mind I do everything even if it means no sleep. She was right…I had to allow myself to not do everything. On this night, I gave up Risotto cooked to perfection, my nails painted in this new Revlon Lilac Pastelle color I love, and tiramisu (really, who gives up tiramisu??). There. I said it. I wanted all those things but really didn’t need them, in fact, no one missed any of them. Allow yourself to give up something so you can dominate that last minute chaos! Risotto or not, it was unforgettable!

Here are the recipes if you want to have your own Italian feast:

Prosccuitto Salad Rolls

2 Pears, peeled, sliced 1/4inch thick pieces

1 lemon cut for juice

Salt & Pepper

1/4c Sugar or honey

2Tbs Butter for cooking pears

12 slices Proscuitto of Parma

3 cups Arugula, cleaned

2-3Tbs Olive oil

2 oz Gorgonzola cheese (or goat cheese)

Mix sliced pears with lemon juice, season with salt & pepper, add sugar and toss coating completely. Melt butter over med-hi heat. Add pears and let caramelize. Flip over and caramelize other side (2-3min). Remove pears and let cool. Place Arugula in bowl, add salt, pepper, and olive oil, toss. To serve place small mound of arugula in center of prosciutto, add 2 pears and cheese. Carefully tuck all ingredients in when wrapping. Serves 6-8

Italian Meatballs

1lb ground beef

1lb ground turkey

1lb ground pork

1/2c grated parmesan cheese

3 large eggs beaten

2Tbs dried Italian herb seasoning

2tsp garlic powder or fresh garlic

2tsp salt

½ c bread crumbs (I used gluten free bread)

Preheat oven to 400. Coat 2 large baking sheets with cooking spray. In large bowl, mix all ingredients, try not to overmix. Pinch a teaspoon or so off and gently roll in to 1-inch ball. Repeat and bake until lightly browned and cooked through, 20-25min.

Roasted Chicken and Vegetables

2 chicken breasts, cubed

1 small can of sliced olives

1 can chopped artichokes

1lb sliced fresh mushrooms

1 pint cherry tomatoes sliced in half

1 medium onion chopped

2 large cloves of garlic - minced

1/2c fresh parsley

Salt & Pepper

Olive oil for sautéing

Parmesan cheese for garnish

Cook chicken in skillet with olive oil over med heat. Set aside when done. Sautee onions, mushrooms, and garlic. Add olives and artichokes, salt & pepper. When ready to serve, add sliced tomatoes and place in oven at 350 for 30 min. Serve with pasta or risotto, and top with cheese.

Chocolate Almond Coffee Cream

1 32oz carton Chocolate Almond Breeze

1 pint coffee ice cream

1c strong coffee (or instant coffee equivalent)

Thaw out coffee ice cream. Mix all ingredients and let chill for a day in refrigerator.

Whipped Topping:

1 pint heavy whipping cream

4Tbs honey

2tsp cinnamon

Use mixer and mix in ice cold bowl for 5min. Until smooth and creamy!

Tuscan Tomato Pizza On Chickpea Frittata

2Tbs EVOO

2 strips bacon cut into chunks

1 good size onion sliced

2 cloves garlic, minced

2 small cans sliced olives, drained

¼ c stewed diced tomatoes (canned or homemade)

2Tbs tomato paste

2Tbs fresh basil (more for garnish at end)

Salt & Pepper

Balsamic vinegar

Goat cheese for garnishing

1 Package Lucina chickpea frittata mix

Follow instructions on package for frittata, set aside when done and let cool completely. Start topping by cooking bacon. Add onion, garlic. When onion and garlic have fully cooked add the rest of ingredients. Salt and pepper to taste. Topping is best when thick not runny. Adjust tomatoes and paste accordingly. Garnish with goat cheese or shredded parmesan cheese, and drizzle with balsamic. Can be served warm or room temperature.

Ensalada Caprese

4 oz fresh mozzarella cheese, cubed

1 pint cherry tomatoes (or like) cut in halves

Handful of fresh basil

2-3 Tbs EVOO

Salt and pepper to taste

Toss in bowl and serve