Dinner in the Vineyard Tablescape

 

As I mentioned a number of months ago, I have challenged myself to take one (or more) items from one week’s tablescape to include in my next tablescape. Because the last one differed greatly in both color and style, the only thing that I was able to bring forward was the Mikasa hammered “Opulent” flatware. This table is one of my favorites of all I’ve created this year. In my attempt at organizing, I ran across this beautiful fabric that I bought more than a decade ago (for what purpose I have no idea), and it was my inspiration. I turned it into a table topper, and went from there.

 I did not use any placemats because I wanted as much of the tablecloth to show through as possible. In keeping with the Italian theme table covering, the charger plates are ceramic imports from Italy. They are topped with square black dinner plates on which I have placed square plates in a grape pattern from Tabletops Unlimited (their “Cabernet” pattern).

 

I picked up the color of the grapes in the glassware; the water glasses in a beautiful shade of green are by Villeroy & Boch, the purple goblets I found here.I chose green napkins from Urban Villa, and really liked the look. The cups and saucers, in mint green, are some of my favorites. I enjoy my morning cappuccino in one every day.

 The three-tiered tray in the center of the table was purchased years ago from a local furniture store that, sadly, went out of business about 15 years ago.  It was called Oak Tree Furniture, and I still miss it.

 

Faux grapes and greenery fill all three sections of the tray, as well as the deep purple votives that I also have at each place setting.Some bottles of wine from a local Vintner will be enjoyed during the meal, as well light from the flickering candle in the Chianti bottle.

 

Italian food will be served at this table, more than likely Steak Modiga*, a personal favorite.

 *Recipe coming soon!

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This post is linked to: Tablescape Thursday

Sangria!

A while ago (This post to be exact.) I promised you a recipe for sangria, and today I am finally making good. This is an easy and deliciously refreshing beverage, best when made ahead of time to allow the flavors to meld. It keeps in the fridge forever (if it lasts that long), and so is perfect for fall parties, tailgating, and warmed up, it makes a smashing replacement for mulled cider. This recipe is a combination of many, so consider it more of a guideline. Sangria is very forgiving, so I don't think you can do a thing to mess it up.

Sangria

1 bottle Zinfandel
1/2 cup brandy
1/4 cup Triple Sec
2 cups freshly squeezed orange juice
1/2 cup freshly squeezed Meyer lemon juice
1/3 cup superfine sugar

1 5-ounce bottle pineapple juice

2 Tablespoons maraschino cherry juice
Ice cubes
1 liter club soda
2 oranges, thinly sliced
1 lemon, thinly sliced

 

Pour the wine, brandy, and Triple Sec into a large pitcher. In a separate bowl, dissolve sugar in citrus juices; add to liquors. Add pineapple and cherry juices, and refrigerate until well chilled, 2-3 hours. Add ice cubes, and soda, and garnish with fruit slices and maraschino cherries.

This post is linked to:

Something to Talk About Monday

Wake up Wednesday

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Chicken Emil

Tonight's selection from the St. Louis Post-Dispatch cookbook of reader requested recipes from area restaurants, MORE SPECIAL REQUESTS, was Chicken Emil from Rich and Charlie's Pasta House Restaurant. It was delicious. 

This wonderful restaurant-quality meal goes together quicker than you might think.  Clean the chicken and broccoli the night before, wrap well and keep refrigerated.  Measure out all of your ingredients before you start cooking.  (Having a great prep bowl set can be a great boon to any cook and they make life so much easier!)  The sauce can be made ahead as well.  I had this meal on the table in about 40 minutes.

CHICKEN EMIL

3/4 cup (1-1/2 sticks) softened butter, divided
2 tablespoons all-purpose flour
2 boneless, skinless chicken breast halves (about 8 ounces each)
1/2 cup Italian-seasoned dry bread crumbs
1-1/2 cups chicken stock
3/4 cup thinly sliced mushrooms (about 3 ounces)
1 cup broccoli florets  (See note)
2 tablespoons chopped prosciutto (about 1 slice)
1 clove garlic, chopped
1 pinch red pepper flakes
Juice of 1/2 lemon (about 2 Tablespoons)
1/2 cup dry white wine
2 cup shredded provel cheese (8 ounces), divided*

Preheat oven to 350 degrees F. Melt 1/4 cup butter; set aside.

In a bowl, combine the remaining 1/2 cup butter with flour, using the back of a fork or a pastry blender to mix until creamy.

Rinse chicken and pat dry.  Cut each piece of chicken in half.  Coat chicken with bread crumbs, pressing firmly.  Drizzle coated chicken with melted butter; grill or broil for about 5 minutes per side or until fully cooked.  Keep chicken warm while you make the sauce.

In a large ovenproof skillet, bring stock to a boil; whisk in better-flour mixture.  bring to a boil and cook, stirring until mixture thickens.  Reduce to a simmer.  Add mushrooms, broccoli, prosciutto, garlic, red pepper flakes, lemon juice and wine.  Simmer 5 minutes.

Place cooked chicken pieces in sauce; sprinkle cheese on top of each chicken piece, dividing evenly.  Place in oven and bake just until cheese melts, 3 o 4 minutes. 

Lift chicken onto plates; use a slotted spoon to ladle vegetables over cheese.  Pour sauce over all; serve immediately.

Note:  If using fresh broccoli, cut florets and steam or microwave just until crisp tender,  If using frozen broccoli spears or florets, thaw and drain well.

Tester's note:  The sauce may be started about 30 minutes ahead.  prepare as directed, but do not add mushrooms and broccoli.  Just before serving, add vegetables and simmer until hot, about 7 minutes.

Serves 4.

*Provel cheese is a St. Louis invention.  If you don't have access to it in your area (and unless you live here in the Mississippi Valley you probably don't), Provolone  makes an adequate substitute.


(More information on provel cheese can be found here.)

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