Salvation For Overloaded Parents…Impromptu Friday Nights

Have you ever thought of having an Impromptu party to sneak socializing with friends into your busy schedule?

There is a great article in today’s Wall Street Journal A salvation for overloaded parents: the weekday mini-date. The solution presented is a mini date with your partner is a great idea.

Weekday mini-dates are good, but sometimes you need to have adult conversations with someone other than your partner. I am not saying that conversations with your partner aren’t important. I would say that it is equally important to talk to others too. Everyone needs socialization and there aren’t many things more fun than dinner with good friends, good food and an adult beverage or two, or four.

A perfect solution is an Impromptu Friday Night party where you get to socialize with friends over food and wine. It doesn’t have to be a formal dinner party. In Impromptu Friday Nights – A Guide To Supper Clubsa solution is provided where you don’t even need to cook.

My daughter’s mother in law is a great hostess. Her theory is “I don’t cook, but I know where to buy”. Helene and her husband Rick throw great dinner parties where they source everything from local restaurants and markets.

This formula works really well when you coordinate and delegate. You would be amazed how receptive your friends (Overloaded Parents or not) will be to an impromptu invitation. The hostess/host can get texts flying with instructions as simple as:

Kenny’s buying Chinese
Smiths bring red wine
Harper bring beer
Nangle bring white wine
Flora’s bring dessert
All Show up at 7 pm

Voila… you have your solution. You can even simplify further by deciding to meet at a restaurant.

The key is coordination and delegation!

If you enjoyed this blog and similar other stories/supper club lessons follow me on Facebook and Twitter and subscribe to get future blogs at www.impromptufridaynights.com/blog and check out my book Impromptu Friday Nights a Guide to Supper Clubs. Published by Morgan James Publishing and available through most channels where books are sold.

Crème Brûlée Will Never Be Jello

When it comes to supper clubs I am all about making things easier. Nine times out of ten you can get by with the short cut. Remember the line from My Best Friend’s Wedding where Julia Roberts tells Cameron Diaz that:

Crème Brulee can never be Jello. You can never be Jello!

Check out the film clip

Well that is probably true. Having worked for General Foods/Kraft for 35 years and having worked with Jello products on many levels I have to agree with Julia Roberts. There are lots of things that Jello is great for. Crème Brulee just isn’t one of them.

However, there are times when Jello is better than the real thing.

Here is where I have to make a confession. In My book Impromptu Friday Nights – A Guide to Supper Clubs I have a great recipe for Spiced Chocolate Mouse. It is a great recipe and the mouse is not all that hard to make. But… when it came time to do the photography I substituted Jello Instant Chocolate Pudding. It looks great. It made a great photo. It just didn’t taste nearly as good as the Spiced Chocolate Mouse, but for the photo, no one will ever know…

Check out the recipe for the Spiced Chocolate Mouse

Old Dogs Can Learn New Tricks

There is something about classic dishes that work well at supper clubs. Classically prepared blanched asparagus makes a wonderful side dish.

I have watched great chefs blanch asparagus. I have enjoyed blanched asparagus at a 3 star restaurant in France. But it took a Christmas gift from my brother in law to motivate me to actually prepare the dish myself. My brother in law gives great gifts. One of my favorite knives came from him. My favorite pepper mill came from him. However, I have to admit that I was a bit skeptical when I he gave us online access to Thomas Keller’s Masterclass on Cooking.

Keller is the owner/chef at the French Laundry restaurant in Napa California. We have been to Bouchon, his more accessible and reasonably priced bistro and I am a fan. When I got the gift I wasn’t exactly in a rush to watch the videos. I finally got around to starting in mid-April and have really enjoyed them. Keller comes across as quite the authority and like most great French trained chefs he is opinionated and quite confident of his opinions. He really knows what he is talking about.

Check out Keller’s YouTube video on blanching.

The blanching process brings out the natural flavors and beauty of the asparagus. I had served a roasted asparagus at a dinner party last week and there is no comparison. The blanched asparagus is way better than the roasted version. I particularly like being able to blanch and then serve the asparagus salad at room temperature as a side dish.

Check out the recipe:

Made in advance is always a winner at supper club dinner parties. Serving blanched asparagus at room temperature will hold up well in your mise en place. The appearance on the plate is gorgeous and as most of us “Eat with our eyes” it will be a winner.

Yes I can be a bit of a “know-it-all” at times, but boy am I glad I took the time to learn and practice a new trick.