Cozying Up to a Great Library Find

A library is filled with history, secrets and adventure. You don't quite know the emotions that a great library treasure will bring you until you open it. My library find was not a book but an amazing bottle of wine.

There is nothing better equipped for an evening of R&R than a sumptuous red wine from deep in the cellar of Raphael. After the busy pace of the day and the late hour that we called it quits on landscaping the yard, it would take nothing less than a glass of a rich wine to truly make the work worthwhile.

Cabernet Franc. It is a grape varietal that is quickly moving to the top of my favorites list. The bottle I had the opportunity to taste is Raphael's 2001 Cabernet Franc. It had an earthy nose with hints of dark fruit. The texture was rich with jammy flavors and a peppery finish.

I had a limited time to come up with a dinner idea and did not want to miss out on an interesting pairing with the 2001 Cabernet Franc. I made spicy Italian sausage and three cheese pierogies. The Cabernet Franc was incredibly food friendly and worked with the bold flavors of the meal.

This is a wine that I would absolutely recommend to all wine lovers, and will be sure to announce when it will be released in an upcoming library tasting and sale at Raphael.

Library wines tell a story just as old books do. I would hope that all of you have the chance to experience the taste of an aged cellar wine for yourselves. There is nothing else like it.

Idea File: Flavorful Turkey Patties (seriously)

The health-conscious and the flavor-conscious can finally pair up with this dish. Tuesday night dinners are usually short on time but, why settle for the ordinary? If you're looking for a new idea for ground turkey, check out the ingredients for our meal this evening.

• Start with lean ground turkey in a medium bowl
• Sautee chopped onions with olive oil and red pepper flakes, then add to bowl
• Add diced celery to the ground turkey mix
• Then shred a sharp cheddar and add to mix in bowl, slice about 8 pieces of the cheddar to later melt on top of the patties
• Season with sea salt and a pinch of ground pepper
• Mix all ingredients together well and form loose patties
• Prepare a non-stick skillet, hot enough for the turkey, place patties and steam with small amounts of water around the patties. Cover as you cook.
• Melt the cheddar slices on top when turkey burgers are browned on the outside and fully cooked through (about 2-3 minutes per side with steam).
• To finish, place on potato roll with a small amount of mayonnaise spread on the top half.

The ingredients gave the turkey a fresh kick and the water kept them from drying out. I served these juicy and flavor-packed turkey burgers with couscous on the side. They received a thumbs-up at our house tonight.

Goodnight from Adventure Girl. Remember to keep things fresh and flavorful!

Weekend Test Kitchen: Crabby 'Shrooms

Testing recipes on a whim can be extremely freeing. I had mentioned in my prior post that I would add a test-dish to my Sandra Lee dinner. Beginning with the theme of seafood and knowing that everyone loved mushrooms, I arrived at the idea of a cheesy, crabby starter course.

These recipes always have to be tried and true before I go and share them. This one received rave reviews from my family guests (and new-found fans). Here are the details of this yummy appetizer I call Crabby 'Shrooms.

• Large stuffing mushrooms-container of 8
• Whipped cream cheese-2 heaping tablespoons
• Celery- 2 stalks
• Chunks of crab meat package (from crab legs)
• Garlic powder- 1/4 teaspoon
• Onion powder- 1/4 teaspoon
• Salt to taste

1. Preheat oven to 400 degrees F. Remove stems gently from mushrooms with a butter knife. Dice celery. Cut chunks of crab meat to a 1/4 of the size.
2. Combine cream cheese, celery, crab meat, garlic, onion and salt together in a medium bowl until well blended. Then fill mushrooms until they are over-stuffed.
3. Spray a baking dish lightly with olive oil. Place mushrooms side-by-side and spray again lightly with olive oil. Bake on top rack for 10-12 minutes. Mushrooms will turn brown and top of filling with begin to crisp slightly.

The 'Shrooms are a variation of my famous mushrooms and were created for my husband. He was truly interested in trying mushrooms with crab. It worked very well. Also, Raphael's Grand Cru Sauvignon Blanc 2009 was perfectly matched with this as well as the delicious halibut. It's a wonderful feeling when it all comes together as well as it did in my head!

Goodnight from North Fork, New York. Adventure Girl- out.

Sunday with Sandra Lee

Sandra Lee just happens to be my all-time favorite Food Network celebrity chef. I admire her cooking style as well as her flare for setting a mood with tablescapes. Sandra's recipes are creative and flavorful but always semi-homemade so they make sense for the working homemaker/cook. I refer to her cookbooks often such as Cooking Made Light and Cocktail Time, featuring healthy meals of all varieties as well as appetizers and desserts for entertaining. This evening I will prepare a Sandra Lee entree and side dish (with a special Weekend Test Kitchen idea for a starter course).

My husband's parents will be joining us for dinner. I began my menu preparation by asking what category of food they were in the mood for- and seafood it is!

• Crabby 'Shrooms (my test kitchen creation to be featured in my upcoming blog)
• Sandra's Halibut-and-Spinach Packets
• Sandra's Sesame Brown Rice
• Wine pairing of Raphael pre-release of Grand Cru Sauvignon Blanc 2009 (Coming soon to the tasting room!)

Entree Ingredients:

Fresh Halibut fillets- 2 pounds

Garlic pepper- 1 teaspoon

Frozen cut spinach-1 box, thawed

Newman's Own chunky salsa-1 cup

Lemon- 4 slices

Jalapeno chile pepper- 8 slices

Preparation:

1. Preheat oven to 400 degrees F. Rinse fish under cold water and pat dry with paper towels. Cut into 4 serving-size portions. Sprinkle with garlic pepper; set aside. Cut four 12x10 inch pieces of parchment paper or aluminum foil; set aside. Squeeze excess water from spinach.
2. Place one-fourth of the spinach on a sheet of parchment. Top with a piece of fish. Add 1 tablespoon of the salsa, a lemon slice and two slices of chile pepper. Fold parchment over fish; seal packet with a double-fold on each edge. Repeat to make 4 packets. Place packets on baking sheet.
3. Bake fish in preheated oven for 16-20 minutes or until fish flakes easily.

Rice Side Ingredients:

Vegetable broth- 1 3/4 cups

Quick-cook brown rice-1 cup

Chinese chicken salad dressing mix-2 tablespoons

Red pepper flakes-1/2 teaspoon

Scallion-1

Sesame seeds-1 tablespoon

Toasted sesame oil-2 tablespoons

Preparation:

1. In a medium saucepan, combine vegetable broth, rice, salad dressing mix and pepper flakes. Bring to a boil over high heat; reduce heat to low. Cover and simmer for 10 minutes or until all of the liquid is absorbed. Remove from heat. Fluff rice with a fork. Stir in bias-sliced scallion, sesame seeds and sesame oil.

If you've never tried one of Sandra Lee's recipes, I recommend it. They are very straight forward and include "super foods" that make things a bit healthier.

Signing off for now from my kitchen. Have a fun and creative day!

For a Great Burger on the North Fork...

I am positive that there has been many an argument over where you can find the "best burger in town." A burger is more than just beef on a bun. It has many levels and can really pack a flavorful punch when cooked just right. My vote for the best burger on the North Fork is at The Red Rooster Bistro in Cutchogue.

Tonight my grandmother (a.k.a. Mema) joined me for dinner at The Red Rooster. We had wanted to go together for a long time and finally had the chance. I had visited just after they opened about a year ago and truly enjoyed it. The decor is a lovely country cottage style. The walls are mauve and rose colored with vibrant dishes mounted on them around the dining room. There is also an eclectic collection of rooster china on each table. The welcoming warmth definitely adds to the relaxing ambiance.

Mema ordered the meatloaf, which was a delicious homestyle meal. It was seasoned just right, had a hard boiled egg in the center and was topped with a rich brown sauce. Served with mashed potatoes and steamed vegetables, it proved to be a very hearty, down-home dinner with generous portions.

I ordered the Red Rooster Burger, which is one of their specialties and what an amazing burger it is! This juicy 12-ounce consists of both beef and bison meat. It is stuffed with just enough bleu cheese and bacon to add their flavor to each bite while still tasting the burger itself. The Rooster Burger is seasoned lightly and cooked to perfection then topped with a slice of pepper jack cheese. In addition, they grill onion slices and give you a tomato on the side along with thinly cut crispy french fries. This is a "must try" for everyone!

This evening was actually my second time dining here and the second time eating this particular burger. Both were exactly the same almost a year apart and evoked the same excited response from me. That kind of consistency deserves the mention.

I paired this heavenly dinner with Wolffer Vineyard's Cabernet Franc 2006, which complemented it fantastically. The wine was medium-bodied, fruity on the nose and peppery on the finish. It improved with each bite of the rich and cheesy meat.

For the time being, the Red Rooster Burger sits atop my "best burger in town" list. Hungry for a burger yet? I hope so.

Idea File: Chicken x 3

Are you a budget-conscious cook? Do you choose the best of the meats that are on sale and try to get the most out of your grocery purchases? Then you will appreciate this particular blog post.

Sunday started with a slow pace as all Sunday mornings should (but don't). I enjoyed a mug of the new Green Mountain seasonal blend called Spring Revival. After the busy day at my parents' horse farm on Saturday, I decided that everything I did for the day would be relaxing. These kind of weekend days should be savored with a slow-cooked meal. When I was a little girl, I remember having big family dinners each and every Sunday afternoon. I try to pay respect to the tradition whenever I have the chance.

Dinner was going to be a roaster chicken. The chicken was just over eight pounds and was on sale at Stop & Shop for .99 cents per pound. For under ten dollars for the main course meat, I made not one meal but three. Below are the details of the menu items prepared.

Sunday Evening Chicken Dinner

• Roaster chicken: rubbed with seasoned salt, paprika, ground pepper and fresh chives; stuffed with celery and chopped onion; basted with broth and Chardonnay
• Asparagus roasted with garlic cloves and balsamic vinegar
• Sliced potatoes baked with olive oil, sea salt and chives
• Ciabatta bread with Greek olive oil for dipping
• Wine pairing was a Croteau Vineyard 181 Rose

Monday Bag Lunch: Honey Chicken Salad

• Chopped chicken breast mixed with mayonnaise, celery, red grapes, sea salt, cracked pepper and honey on Country White bread
• Cape Cod brand Jalepeno and Aged Cheddar potato chips

Monday Night Dinner: Chicken Chili Gorditas

• Cut and shredded chicken pieces from leftover breasts, legs and thighs simmered in a homemade sauce of canned tomato sauce, black beans, cumin, cayenne pepper, Red Hot, salt, diced tomato, chopped onion, chives and lime juice
• Chicken chili mixture was placed inside warmed flatbread and toppings included diced tomato, shredded cheddar, sour cream and peach salsa
• Tortilla chips on the side

We are definitely lucky to have an $8.00 chicken last for three different creations because there are only two of us, but I do hope this was helpful in giving you an idea or two. Even if it gets your imagination rolling for your leftovers, I did my job.

Happy cooking, creating and dreaming up new things!

Friday at the Sushi Bar: Haiku

Fresh and abundant

Feeling a part of the rush

Jasmine on my mind

Friday evening began with a relaxing happy hour and an overall excitement for the weekend. It was only natural that we dined out to continue the mood of celebration.

Our appetite for seafood brought us to one of our more frequented local places, Haiku in Riverhead. This ambitious new sushi bar and restaurant has taken Main Street by storm. It has been filled with locals as well as "not-so-local" guests since its grand opening at the end of November 2009.

The dining room boasts a modern look with an Asian flare. Its vaulted ceilings give the appearance of being more spacious, while still offering a cozy atmosphere. There are lanterns on the walls and candles on each table. (As I've said before, "You can never go wrong with candlelight.")

Tonight we sat at the sushi bar, which was a fun spot because we were able to build our appetites staring at all of the fresh chunks of fish. Plus, we had a front row seat to all of the action. Three chefs working non-stop during the dinner rush chopping and rolling is definitely entertaining. All while we ate our first course of Edamame.

So, how is the food? Excellent! The menu features a huge variety of sushi rolls, sashimi, combinations and more exotic a la carte items. Everything is always super fresh, the presentation is unique and portions are abundant for the price. Rolls and combinations cost significantly less than other similar restaurants on the East End.

The service is always efficient and friendly. Our mugs of Jasmine green tea are always full. Haiku does not serve alcohol but you are able to "bring your own bottle" if you choose. There are always a couple of tables scattered with wine bottles on them. I'll have to remember mine the next time.

As a seasoned sushi fan, Haiku gets my recommendation for delectable dishes at great prices.

Learning By Mistake: Pecorino & Shitake Ravioli

Inspiration can strike at any moment. Mine was at approximately 8:48 this morning as I chatted with my friend and colleague, Chef Peggy Derry. I was explaining a recipe that I found on Food & Wine Magazine's website and I suddenly felt ambitious about making it. The recipe was for Pecorino ravioli made from wonton wrappers with walnuts and marjoram. I wanted to change it and make the ravioli with Pecorino and mushrooms. Peggy was interested in hearing about it and was a huge contributor to my test kitchen. She graciously shared a package of wonton wrappers and her diced, seasoned Shitake mushrooms for the creation.

At the end of the work day, I excitedly purchased the other ingredients I needed and hurried home. As you will see below, the preparation was pretty straight forward. I worked on the steps with ease, shaping each cheese-filled square, while humming to my Italian CD. It was all going so smoothly...but then quickly went south.

This was my first time cooking fresh ravioli. The recipe said to place them in the simmering pot for about 2 minutes and remove when tender. It didn't look as if the water was simmering at all. I ended up overcooking the delicate squares and they became little mushy blobs. We ate the delicious, soup-like noodles anyway and laughed. Luckily my husband has a sense of humor. "Dinner was perfect," He said, "You were just missing the presentation part of it."

I figured out that I should have placed a few ravioli squares at a time into the simmering water for a minute or so and then removed even if the water didn't seem to be bubbling. It was then that I realized that learning by mistake wasn't such a bad thing (even though it was totally frustrating).

Here's the recipe from F&W after I edited it:

INGREDIENTS

1. 3/4 cup diced, seasoned Shitake mushrooms (pre-cooked)
2. 1/2 pound Pecorino cheese, rind removed, cheese grated (1 1/2 cups)
3. 1/2 cup heavy cream
4. Salt and freshly ground pepper
5. 48 wonton wrappers
6. 6 tablespoons unsalted butter

DIRECTIONS

1. Bring a large pot of salted water to a gentle simmer. In a medium bowl, stir together the cheese and heavy cream and season lightly with salt and pepper. On a work surface, lay out 4 wonton wrappers and moisten the edges with water. Place 2 teaspoons of the cheese filling in the center of each wrapper. Top with 4 more wrappers, press to remove any air pockets and then press well around the edges to seal. Transfer to a lightly floured baking sheet and cover lightly with plastic wrap. Repeat with the remaining wrappers and filling.
2. In a medium skillet, cook the butter over moderate heat until it just starts to brown, about 5 minutes. Remove from the heat.
3. Add the ravioli to the simmering water a few at a time and cook until just tender, about 1-2 minutes. Remove from the heat. With a slotted spoon, carefully transfer the ravioli to a large platter and blot dry with paper towels and repeat. Reheat the butter, letting it boil over moderately high heat until richly browned. Pour the browned butter over the ravioli.

Making It Over The Hump

It's Wednesday. This morning brought the need for some extra caffeine. As I downed a hot mug of coffee, I thought to myself how interesting Keurig coffee varieties really are. They fit the mood of the day. I can choose a smooth, rich blend when in need of something soothing or I can brew an extra bold when I'm feeling adventurous. Some days call for crazy flavors. It's a wonderful concept to be able to match our coffee to feed our senses and set the day off right.

Today was busy for both me and my husband. Due to the amazing weather and extra daylight recently, our chores last a lot longer. I finally finished the tasks of shopping and putting on laundry at about 7:00 p.m. and began making dinner. This evening's preparation and dining experience was proof that even amongst crazy schedules, with very little cook-time, a delicious and romantic dinner can take place.

What was on the menu? Well, I'm glad you asked. The simple yet flavorful meal consisted of:

• Center cut pork chops marinated in a bold Tuscan Italian dressing, grilled on a cast iron skillet and topped with sliced Ugly tomatoes
• Meat was placed over steamed sweet corn
• Cheesy scalloped potatoes on the side

The wine pairing was Geyser Peak Chardonnay 2007, Alexander Valley. At first, the nose was very oaky but was a nice contrast to the garlicky marinade. The finish was buttery and complex enough to hold up to the tangy flavors of the pork with tomato and corn. I served the Chardonnay in my newly purchased stemless wine glasses, which added a relaxing touch.

I recommend this quick and inexpensive recipe. Taking the time to enjoy a well-rounded dinner over candlelight on a Wednesday is extremely freeing!

The Secret of the Stuffed Mushroom

How do you know if someone truly enjoyed your cooking?

Sure, they may compliment you or rave about it to other guests and friends. That's always an ego booster but, how would you know undoubtedly that the food you prepared was something delicious? If they ask for it again and again. If your recipe becomes a staple menu item on holiday tables, birthday party lists as well as small family gatherings, you know that you've got it right.

It's amazing to me that I have an item like this - my stuffed mushroom recipe, which has been affectionately known as my "Famous Stuffed Mushrooms." One day, I was playing around with ingredients in the kitchen and literally whipped together a few things. That's when I stumbled across this mushroom recipe. I tried it first on my husband (my boyfriend at that time) and after getting two thumbs up, brought it to Thanksgiving Dinner at my grandmother's house. The rest is history.

I will finally share the simple recipe with all of you.

• First, in a medium-sized bowl, mix together one 8 oz. container of crumbled bleu cheese (Treasure Cove or a similar brand)
• Add in 3 heaping tablespoons of whipped cream cheese and blend together
  
• Pour in 1 cup of Italian bread crumbs and season with fresh cracked pepper and a pinch of garlic powder
• Set aside to let cream cheese mix soften and prepare mushrooms
• Take two containers of small whole white mushrooms and carefully remove the stems.
• Clean out the center as gently and thoroughly as possible to prep for the cheese mixture.
  
• Fill each mushroom over the top with cheese filling.
  
• Spray the bottom of a glass baking dish with olive oil spray. Place filled mushrooms tightly together on the dish. Then spray a bit of the olive oil spray on top of the mushrooms lightly. (Do not drench in oil!)
  
• Sprinkle some shredded mozzarella cheese on the top of the mushrooms.
  
• Bake at 400 degrees for 10 minutes or broil until they are slightly brown and bubbling on top.
  

So, what's the secret ingredient that makes these mushrooms so appealing? There is no secret. They are made with care and with confidence as all of my meals are. That is the most important thing in any recipe.

I've been asked before if I will try to add different ingredients to these such as crab meat, or change the cheese mixture to make it spicy. I've also been reprimanded by others to, "never change this recipe and always bring these to everything." My response is always, "If the people love it- give them what they want." I wasn't always a confident cook but I feel that I did improve 100 percent when I found that feeling.

One of my favorite new Disney animated films is Ratatouille. To quote Remy, but not to avoid being corny for a moment, "Anyone can cook." You just have to believe that you can and you have to want to create. Enjoy what you're making and others will too.

I personally hope that all of you make my stuffed mushrooms and enjoy eating them just as much. You should be creative with them as well. Maybe you will come up with a "famous" idea for your family and friends.

Cellar Experience

There is a place within a winery where the story continues from the vines. Where the wine awaits its time for bottling. This place is the barrel cellar. Each winery has a different feel and is unique in characteristics. Today, my parents and I will experience Raphael's old-world styled cellar for their barrel tasting with winemaker, Richard Olsen-Harbich.

Raphael's cellar is dimly lit with candelabra on the arched stone walls. The air is thick with aromas of oak and fermenting juice. It is extraordinary! Richard will take guests (and in this case, club members) on a winemaker's tour and then use his Wine Thief gadget to have us sample the future wines of Raphael such as the 2008 First Label Merlot, Cabernet Franc Reserve and Malbec.

It's a remarkable spring day outside for a walk through the vines but I look forward to the castle-like cellar at this special winery.

April is Barrel Tasting Month throughout Long Island Wine Country. An event opportunity like this should not be missed. I recommend taking the time to visit one of your favorites on the list and spend some time with the winemaker.

Preparing the earth for our future food

There is nothing more basic, more real than planting a garden. You start with a seed. A seed in which you sink into a small cup of soil, water and place in a sunny spot. You care for it and watch its green bud appear. Now, after growing in the protection of your house, you must prepare your piece of earth outside for this beautiful living thing that will soon produce vegetables for harvesting. It is a timeline of progress that is worth noting whether you have ever tended a garden or not. Especially for this blog because our vegetable and herb gardens will be a part of our future meals.

Today was a brisk and windy day. The sun was shining so there was work to be done. My husband and I made sure that we raked compost through our raised beds where our vegetables will be soon planted. I spread mulch throughout the area surrounding the gardens and my husband prepared the fence posts. It was really great to see progress coming along in preparing to move our garden to the great outdoors. The plants in their starter squares are rapidly outgrowing them. Now to just get more steady temperatures!

It will be interesting also to feel the pride and satisfaction of serving a meal that includes items from our own garden. There will be a lot of inspiration and less waste.

I'm already a stickler about wasting food. I simply won't allow it. The last two recipes that we made were perfect examples. My husband cooked up a huge pot of split pea soup with the ham we had left from Easter. I whipped together a chicken salad using our rotisserie chicken from last night's dinner. I used red grapes that I had in the fridge, celery, honey and mayo with a generous amount of course ground salt and toasted potato bread. It was perfect with the split pea soup plus it thrilled me to know that we used up everything we could from other meals to make a delicious one tonight.

The rule for our vegetables will have to follow the same standard: Use as much as we can incorporate into our cooking and share what we cannot possibly eat by ourselves.

A Festival of Flavors

On this rain-soaked, chilly Friday evening, I can't help but take a long, deep breath while sitting on my love seat and writing. Harry Potter and the Sorcerer's Stone is playing in the background and the overall feeling in the house is cozy and warm.

I just finished reading a feature in the April issue of Food and Wine Magazine titled 20 Wine Pairings to Try Before You Die. I truly enjoyed reading this and particularly liked the idea of pairing the California Pinot Noir and Doritos, as well as the Amarone with Parmesan and honey. (Making a mental note to try these soon.) It really got my thought process working and I said to myself: "What interesting and surprising match can I try this weekend?"

It just so happens that we're going to a birthday party tomorrow. The gathering is at lunchtime and a variety of gourmet pizzas will be served along with delicious finger foods. I quickly check my wine rack and find Paumanok's Festival Red 2007. Perfect!

This fun red is a blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. It truly is a festival of flavors with notes of black cherry, plum and spice. Paumanok Vineyards actually suggests pairing it with pasta dishes, meatloaf or pizza. I love that. Plus, it costs $17.99 a bottle so it can be an everyday red. I heard a colleague describe it as, "a wine you can drink on Tuesday".

I first tasted the Festival Red 2007 at Paumanok's tasting room back in March. I thought it demanded more attention and was a bigger wine than it's price tag. I'm looking forward to the opportunity to pair this with different kinds of gourmet pizzas and finding out what works best. I never bring a brand and varietal of wine that I haven't tasted before. I'm confident that this one will be well-received but will be an experience nonetheless.

I will write a follow-up comment to inform you all of the results. For now, happy Friday.

Signing off from North Fork, New York.

To Grill or Not to Grill

Today is a glorious day in the land of North Fork New York. The digital thermometer is telling me that the external temperature is 84 degrees. It's sunny and clear with blue skies reaching over the water as far as the eye can see...and it's only April 7th.

I've been dealing with a constant sense of urgency the last few days with this unexpected summer-like weather. We have been cleaning up the yard, painting the fences and borders to the garden beds and, just last night, I transplanted my pansies and daffodils to the great outdoors. It's hard to remind myself that it's only April, which brings me to my dinner dilemma. All of a sudden I feel that I need to grill everything!

We ate our leftovers for two days until we couldn't look at ham or pasta any longer. This morning, as I stood in front of the open freezer, I battled with myself over what to cook on the barbecue when I realized that it is not a horrible thing to cook inside on a beautiful evening. (We can absolutely dine at the picnic table.) Especially after eating all of the rich meats that we did over the weekend. It's just not necessary to eat a hamburger or grilled sausage just because it's t-shirt weather. So, here is the menu for this exceptional Wednesday:

• Turkey meatballs seasoned with salt, pepper and cumin. Using a pinch of red pepper flakes and a garlic clove in olive oil, I'll brown them in a pan as I do my Italian meatballs.
• Sliced yellow squash and zucchini tossed with mushrooms in a white wine and lemon juice saute.
  
• Potatoes, diced and seasoned with butter and rosemary. Baked until crispy.
  

I'll be pairing a white blend with bold citrus notes of lemon and apple that will complement the vegetables and the spiciness of the turkey meatballs. I believe that it will be a relaxing evening. We'll take it while we can as tomorrow's forecast is for rain and the gym will be on my agenda.

Cheers to this weather and a perfect start to spring!

Leftovers

The day after. Exhausted but thrilled with the holiday in our home, we have the host's advantage of filling up on the delicious leftover dishes that we couldn't possibly eat enough of yesterday.

I write today, the day after Easter, as a follow up to my previous post. Not only was the holiday fusion a perfect success but I learned so much more in the process. Enough to want to share the joys and the nuances of family with you.

Each dish that you create and serve to your special guests has meaning. My first note: Something new at the table becomes a conversation that will lead to laughter and inspiration. My pasta recipe from Naples paired with the "Sounds of Italy" CD from Bed, Bath & Beyond I had playing throughout brunch both sparked interesting conversations. We spoke about my brother-in-law who currently lives in Naples; how Italian music always makes us want to eat and drink wine; and how we all imagined that we were sitting in a small village in Tuscany at that very moment! It was wonderful to see everyone enjoy things that way.

Secondly: The classics will add a comfort that family members count on. The Easter meat pie was a hit and compelled us all to want to call my grandmother to thank her. (A conversation including Mema is always a positive addition to a meal!) Also, my ham recipe was complimented by everyone. Ham is an important staple but the flare of the fig balsamic glaze along with the care and attention it took to get it just right, was truly appreciated. It had to be my favorite item for that reason.

Finally (and most importantly): The loved ones that come together at the table are a far more important ingredient than any glaze, meat, music, candlelight hue or linens. The opportunity to talk, relax and be silly is the best holiday...any day of the year.

So, for the next 48 hours, we will feast on leftovers at our house but the satisfaction and joy of the mealtime will last forever.

Holiday Fusion: Easter Brunch

Holidays. Each family has traditions and the most important is being together. So, when we make the commitment to host a holiday, how do we combine different families, their time honored traditions, beloved dishes and keep the true meaning of the celebration? This is my welcomed challenge.

My experience on the subject thus far includes a Halloween Harvest party, Christmas Day 2009 and now, Easter 2010. My parents and immediate family will join my husbands' for a wonderful Easter brunch celebration at our home. We decided about a month ago to host and I began planning my menu then. For me, that's the most important part. There are vital elements to consider. First, the classic dishes, then the traditional cuisine that means something very important to each family and finally, a new and exciting addition to the holiday table. This is the "holiday fusion" that creates a memorable day.

For the past few years, our family has gone out for a delightful brunch. That's always great, but the relaxation feeling and the time factor are always the downfalls. How can I be sure those same delicious foods are included that usually cost us over $50 per person but give the comfort of home? Welcome to Adventure Girl's Easter Brunch!

The table is beautiful and inviting. I'm using an eclectic look with dishes and set three different plate styles with linen napkins; fresh flowers that show off pastels as well as bold colors in pottery vases; ivory tapers in crystal candlesticks complement the ivory table cloth; and place settings are marked with plastic eggs labeled with each guests name and an inspirational message on them. An Italian instrumental CD will be playing in the background because it's my favorite music for dining and I know that both sides of the family will appreciate it.

Most importantly, here's the menu that I fused together with descriptions where necessary:

• Stuffed french toast
• Easter meat pie especially made by my grandmother as a family tradition
• Spring mix greens with blue cheese, cranberries, mushrooms and organic green beans
• Chicken Franchaise
• Ham with fig balsamic glaze as a new twist on a classic from the Williams- Sonoma Bride & Groom Entertaining Guide (Thanks, Nicole!)
• Roasted asparagus with almonds (again as a new twist instead of a Hollandaise) from Food & Wine Magazine
• Pasteria, which is a new baked pasta recipe for me but a traditional Naples dish that I know all family members will appreciate. (Special thanks to my colleagues, Rosalie and Don!)
• Kielbasa and Saurkraut- my husband's family tradition
• Beets with hard boiled eggs (also a great recipe from my mother-in-law)
• Fresh fruit with yogurt dip
• Spice cake with creamed cheese
• Cheesecake

Beverages will include:

• Mimosas
• White wine
• Manhattans
• Earl Grey Iced Tea
• Keurig Coffees

I look forward to this hosting experience and to again enjoy a special holiday in our home!