Tag Archives: entertaining

Supper Club Press & Friends at the Table Cookbook Giveaway

It’s beginning to look a lot like…..

~The perfect time to start a supper club, or rekindle the one you are already in!

I’m excited to share a few pieces of press that are out right now. Shameless self promotion (I know)…but I am excited.

The article I wrote about the supper club trend is featured in the December issue of  Costco Connection magazine. If you are not a subscriber, click here to read the online version.

 

Virginia Living Magazine captures a look at my own supper club, complete with photos from an evening at my house with recipes from my book, perfect for holiday entertaining. Here’s a look at one of the pics:

 

Photo by Kip Dawkins

In the spirit of celebration, I would like to share a recipe from my book (one of my favorite salads actually) that I hope you will enjoy in celebration sometime over the holidays with your friends at the table. — And since we are in the season of giving, I  am  giving away copy of my cookbook, personalized and shipped to one lucky winner!

Here’s what you need to do to enter (you have 4 ways to increase your chances):

1. Leave a comment telling me you would like to win a copy of Friends at the Table. *If you are leaving a comment as “anonomous”, please be sure to include your email address in your comment so that I may contact you if you are the winner.

2.  Follow me on  Twitter and then tweet about the contest by copying and pasting the following: Entered to win a copy of Friends at the Table: The Ultimate Supper Club  #Cookbook #giveaway on Table Talk http://tinyurl.com/d4znz4w

3. “Like” the www.debishawcross page on Facebook and leave a comment here to let me know. If you already like me on Facebook, just leave a comment here telling me so.

4. Stumble this post on Stumble Upon and let me know you did here with a comment.


  1. Giveaway entry period begins Friday, December 2nd,  and ends Sunday, December 11, 2011 at 11:59pm. Drawing will be held Monday, December 12, 2011 at 9:00am (All times are Eastern Time zone) and announced the same day.
  2. Comments will be numbered by order received and random.org will generate a random number for the winner. Please note: If you want to enter more than once, the separate comments for each entry are required (a necessary step for keeping track of entry numbers).
  3. **Limited to residents of the  United States
  4. I am the final judge regarding any discrepancies, interpretations, grievances, etc about this drawing.
  5. Winner must respond and claim the prize within one week of the winning announcement. If a winner does not claim the prize during the specified time, a reserve winner will be drawn from the original entries.


Best of luck!

And now for the recipe I promised:

Photo by Ron Manville

Lobster Salad with Roasted Peppers, Miso Dressing and Goat Cheese

Salad:

6 cups mixed field greens

Meat from 2 steamed (1 1/2 pound) lobsters, cut into 1-inch pieces

2 red bell peppers, roasted, peeled and cut into 1/2-inch strips

2 yellow bell peppers, roasted, peeled and cut into 1/2-inch strips

5 ounces goat cheese, crumbled

For the salad: Place the greens, lobster and peppers in a salad bowl and add enough dressing to coat. Toss well. Top with sprinkles of goat cheese.

Dressing:

4 tablespoons miso paste

1/2 cup rice wine vinegar

2 tablespoons grated ginger root

2 teaspoons minced garlic

1/2 teaspoon cayenne pepper

Juice from 2 oranges

1 teaspoon tahini paste

For the dressing: Whisk together the miso paste, vinegar, ginger, garlic, pepper, orange juice, and tahini in a small bowl. Set aside.

8 servings

 

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Grass Fed Beef Tenderloin Rolls with Arugula, Crispy Leeks, and Butternut Squash Seed Oil

If you have been following my blog, you know that each summer my cooking classes go on hiatius, and I head to the Adirondack Mountains to be with my family up on the lake.

It doesn’t take long to forget all about your cell phone (which has no service), or the TV that hasn’t been turned on in a month. Waking up to this view every morning has a way of letting you quickly forget about everything that is going on in the rest of the world. The calls of the loons, the sound of the water splashing up on the dock, the wind whispering through the pine trees on a perfect 78 degree afternoon, and the laughter of our kids, have lulled me into a state of complete relaxation.

I have just one week left before it is time to return home, and I plan to make the most of each day, knowing I will take with me the memories of one of the best summers yet.

 

One of those memories includes a trip with my sister down the mountain and into town to the farmer’s market in time for this month’s 5 Star Makeover event.

hosted by 5 Star Foodie & Lazaro Cooks!

 

I really enjoyed the flexibilty of this month’s ” Farmer’s Market” theme, knowing I would be preparing this one in my kitchen away from home, and with limited access to ingredients.

I walked into the market without any type of plan at all. I wanted to see what struck me first, and then go from there.

As soon as I sampled some of the  squash seed oils from Stony Brook Wholehearted Foods, I knew I had direction. The seed oils are made from locally grown squash (delicata, pumpkin, kabocha, and my favortite butternut squash)  offering amazing warmth and a rich,  nutty flavor. The accompanying aroma works to provide the one two punch that takes this oil out of this world (Get yourself some of this oil to try).

Knowing the butternut squash seed oil would be the star of the dish I would create, I continued on through the market for further inspiration. Grass fed beef tenderloin from a local farm caught my attention, as well as beautiful baby arugula and fresh leeks.

So here’s what I came up with:

 

 I combined soy sauce, rice vinegar, brown sugar, red pepper flakes, and the butternut squash seed oil. I used a teeny bit to marinate the beef, and the rest was reduced down before finishing the sauce with butter.

I grilled the beef rare, and slice on the diagonal into thin pieces. I juleined the leeks and fried them until crisp. Arugula was tossed gently with additional butternut squash seed oil before being rolled all together in the tender beef.

My parents got to be taste testers on this new dish, and want you to know they really enjoyed the flavors, and that this recipe is a “keeper”!

These Grass Fed Beef Tenderloin Rolls with Arugula, Crispy Leeks, and Butternut Squash Seed Oil make an elegant hors d’oeurve for any occaision, and are quick to assemble/making them ideal for entertaining. They were pretty good as a likeside lunch too!

I can’t wait to see what the rest of our 5 Star Makover group has come up with, and hope you too, will check out the round up on Friday!

Grass Fed Beef Tenderloin Rolls with Arugula, Crispy Leeks, and Butternut Squash Seed Oil

1/2 cup soy sauce

1/4 cup rice vinegar

2 tablespoons brown sugar

1/4 teaspoon dried red pepper flakes

2 tablespoons, plus 2 teaspoons butternut squash seed oil, divided

2 tablespoons unsalted butter

1 large leek (white part only) trimmed, julienned

1/2 cup canola oil

10 ounces beef tenderloin

1 1/2 cups baby arugula

 

Combine soy sauce and next 4 ingredients together in a small bowl, whisking to dissolve sugar.

Heat the remaining mixture in a small sauce pan over medium high heat; bring to a boil and reduce sauce for a minute. Reduce heat to low and whisk in butter, one tablespoon at a time.

Heat grill to high heat. Grill tenderloin steak 3 minutes on first side to sear, then turn heat down to medium high. Continue grilling to desired preparation (I like the steak to be rare); keeping in mind if using grass-fed beef, the cook time will be reduced by about 20 percent.

Let steak rest for 10 minutes. Slice steak on the diagonal into thin strips.

While you are letting the steak rest, heat canola oil over medium high heat in a small saute pan. Add leeks, and fry until golden brown and crispy. Drain on paper towels.

Place arugula on a plate and toss gently with remaining butternut squash seed oil.

Assembly:

Gather 4-5 baby arugula leaves together and place over a slice of beef tenderloin steak. Top with a pinch of crispy leeks and roll up, securing with a bamboo pick. Repeat with remaining ingredients.

Makes 12 rolls

 

 

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4th of July

 

I have left the heat and humidity of Virginia behind for the pleasant temperatures of the beautiful Adirondack Mountains.  We are with our family for our annual gathering  up on Mountain Lake. The fish are biting, the kayaks are out, and everyone is getting excited about  fireworks on the lake. 

With a family of foodies under roof, we are also getting excited about what we will eat tomorrow to celebrate the 4th of July. There are a few things that have made a repeat appearance on the menu over the years, and these are a few of them:  

Watermelon Coolers. Spiked with vodka, and garnished with a bite of basil, they are a cool refreshing treat for the  grown ups  (we swap out the vodka for lemonade for the kids).  

Watermelon coolers

5 cups cubed seedless watermelon (about 1 1/2 pounds)

1/4 cup fresh lime juice (from 2 limes)

2 tablespoons honey

1 cup vodka

Ice

Watermelon slices, and basil leaves for garnish

Puree watermelon in blender or food processor until smooth. Strain pureed watermelon through a fine mesh sieve, reserving watermelon juice (should have about 2 cups).

In a small bowl or measuring cup, stir together lime juice and honey. Add to watermelon  juice, along with vodka. Adjust sweetness with more honey if desired. To serve, fill four glasses with ice and top each with cocktail. Garnish with watermelon slices and basil leaves.

After you scoop the watermelon to make the drinks, save the hollowed out round and use it as a vase for flowers.

 

We get the kids to help out by making this patriotic flag cookie for dessert

Start with prepared sugar cookie dough (such as Pillsbury) found in the refrigerator section of your grocery store. Have the kids press the cookie dough into a 9×13-inch baking sheet lined with parchment paper. Bake  12-14 minutes until just golden. Mix 2 (8-ounce packages) of softened  cream cheese with 1/4 cup of powdered sugar until smooth. Spread cream cheese mixture over the cooled cookie, and create your flag with blueberries and raspberries. Cut into squares and serve.

Each flag cookie will serve 10-12 people, and may be made 1 day ahead. You still have time to run to the store!

For additional last minute party planning tips for the 4th of July, check out the article that ran in today’s Virginian-Pilot, where I offered a few ideas and additional recipes to help get the festivities under way in short order.

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