Entertaining/Valentines Day or Anyday

I love Christina Ferrare, this is one of chocolate dipped strawberry recipe's, she can be found
on the the OWN website. Most of her recipes are easy to make with minimal ingredients.

Servings: Makes 24 strawberries

Ingredients

Chocolate-Covered Strawberries Recipe

• 24 large fresh strawberries
• 9 ounces semisweet dark chocolate
• 1/2 cup cream (or half and half)

Directions

Wash the strawberries, pat dry thoroughly with paper towels and set aside.

Strawberries should be at room temperature and completely dry. Melt the 9 ounces of broken semisweet dark chocolate pieces and 1/2 cup of cream into a steel bowl that is over boiling water. Stir until chocolate is fully melted. Remove from heat so that the chocolate cools slightly, but it should not set. Boiling water may cause steam droplets to get into chocolate, which can result in "seizing," or when the chocolate becomes stiff and grainy.

To dip strawberries in chocolate, grasp the stem or green leaves of the strawberry, dip into the chocolate and swirl in chocolate to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate. This will fill in all the cracks and leave a nice even line of chocolate at the base.

When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place each strawberry on parchment paper. Repeat with the rest of the strawberries.

Either place strawberries into refrigerator or set aside to allow the chocolate to harden, about 30 minutes. Transfer fruit onto a serving platter to serve.

For that romantic Valentine's day dinner, you will want to try this sea bass recipe. Yum!!

Servings: Serves 2

Ingredients

Sea Bass

• 1/4 cup low-sodium soy sauce
• 1/4 cup mirin
• 3 Tbsp. sugar
• 2 Tbsp. dry white wine
• 2 sea bass fillets (3 ounces each)
• 1/2 cup all-purpose flour
• 3 Tbsp. olive oil
• 2 cloves garlic , smashed
• 1 Tbsp. toasted sesame seeds for garnish

Cucumber Salsa

• 1 cucumber , peeled, seeded and chopped
• 1 1/2 tsp. low-sodium soy sauce (optional)
• 2 Tbsp. rice wine vinegar
• 2 scallions , chopped
• 1 Tbsp. cilantro , chopped

Directions

Make the cucumber salsa first in a glass bowl combine, cucumber, soy sauce, rice wine vinegar, scallions and cilantro and mix well. Cover and set aside. You can make the salsa the day before and store it in the refrigerator.

In a medium saucepan over low heat, stir together the soy sauce, mirin, sugar and wine. Stir frequently until the sugar is completely dissolved. About 3 minutes. You can leave in the pan.

Dredge sea bass in the flour. Set aside.

Heat a skillet on medium-high heat until hot. Add the olive oil until hot but not smoking. Sauté the sea bass for 2 1/2 minutes on each side until browned. Reduce the heat to medium then pour in the sauce mixture and cover with a lid. Lower heat to medium and cook until the fish is cooked through about 5 to 6 minutes.

Plate onto a platter and pour the pan juices over the top of the fish. Serve immediately with the salsa on the side, and garnish with toasted sesame seeds.

Enjoy!!!!!

ps...remember when we use to do ps? You will enjoy this also http://www.youtube.com/watch?v=tIrJK19dADI

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Famous and Fabulous Treats for Christmas

Biltmore Estate

George Vanderbilt officially opened his home to family and friends on Christmas Eve in 1895, and to this day, Biltmore continues the tradition with their Candlelight Christmas Evenings. Modeled after 16th-century chateaux in France, Biltmore, located in Asheville, N.C., features 250 rooms, 34 bedrooms, 43 bathrooms and 65 fireplaces. Photo courtesy of Biltmore Estate.

Nut Crusted Brie with Cherry Chutney

Greet guests with a sophisticated appetizer of brie, cherry chutney and toasted French baguettes. Biltmore's winemaker suggests pairing this recipe with Biltmore Estate® Blanc de Blancs sparkling wine. Photo courtesy of Biltmore Estate.

Blackberry Farm

Located in Walland, Tenn., Blackberry Farm is one of America's most celebrated intimate luxury hotels. Their renowned cuisine wanders the line between refined and rugged, borrowing from both haute cuisine and the foods indigenous to Blackberry’s Smoky Mountain heritage. Photo courtesy of Blackberry Farm.

Braised Pork Belly With Sweet Potato Puree

Blackberry Farm shares a true gourmet meal for the holidays. Their braised pork belly is served with sweet potato puree, kimchi and candied pecans. Photo courtesy of Blackberry Farm.

Britt Scripps Inn

The three-story Britt Scripps Inn is one of the finest examples of Victorian architecture in San Diego, Calif. It has been completely restored to authentically reflect the craftsmanship and rich heritage of the late 1800s. Photo courtesy of Britt Scripps Inn.

Ham and Artichoke Quiche

At Britt Scripps Inn, breakfast always begins with a freshly baked scone and is often followed by a crustless quiche, a morning favorite. Photo courtesy of Britt Scripps Inn.

The Grove Park Inn

Built from granite boulders hewn from Sunset Mountain, The Grove Park Inn, located in Asheville, N.C., opened in 1913 and is now considered one of the best resorts and spas in North America. Photo courtesy of The Grove Park Inn.

Gingerbread

Every year, The Grove Park Inn invites contestants from across the country to showcase their gingerbread masterpieces in their National Gingerbread House Competition® & Display. Photo courtesy of The Grove Park Inn.

Monticello

Situated on a mountaintop outside Charlottesville, Virginia, Monticello, a 5,000-acre plantation, was the home of Thomas Jefferson, author of the Declaration of Independence, third president of the United States, and founder of the University of Virginia. Photo courtesy of Monticello.

Old-Fashioned Fruit Cake

Monticello shares a fruit cake recipe from Mary Randolph's The Virginia House-wife, which is considered the best source of recipes that most likely would have been served at Monticello. Mary Randolph was Thomas Jefferson's daughter Martha's sister-in-law. Enjoy the recipe's old-fashioned charm.

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Entertaining/Orange-Scented Mulled Wine

Orange-Scented Mulled Wine


Warm coriander and pungent cardamom―instead of the usual cinnamon―give this traditional spiced wine an earthy floral twist.
–Inspired by Megan Nordtvedt, Seattle

Ingredients


1 large orange
Seeds from 8 cardamom pods
1 tablespoon coriander seeds
3 tablespoons chopped crystallized ginger
8 to 9 tbsp. sugar, divided
2 bottles (750 ml. each) dry red wine
1/4 cup orange-flavored liqueur (optional)
Thin orange slices (optional)

Preparation

1. With a vegetable peeler, pare 8 thin strips zest (4 in. by 1/2 in.) from orange. Juice orange and reserve juice.

2. Wrap cardamom and coriander seeds and ginger in a piece of cheesecloth and tie with kitchen twine.

3. In a nonreactive saucepan, crush orange zest and 7 tbsp. sugar with a wooden spoon to release oils from zest. Add reserved orange juice, wine, and spice packet. Cover and bring to a simmer over high heat, about 5 minutes. Remove from heat and let stand covered, 30 minutes. Discard spice packet and orange zest.

4. To serve, heat wine, covered, over medium heat just until steaming. If you like, stir in liqueur and more sugar to taste. Ladle into heatproof glasses. Garnish with thin orange slices if you like.

This is a new segment for SID, I will feature an Entertainment section periodically to include appetisers, entres', and more.

We all love and enjoy food, we entertain in our homes to show off the ambiance to kick off football, and other sports. Pick a drink, or appetiser and create a theme party, i.e. with this drink I would add specialty cheeses/grapes and a country to celebrate such as Italy.

 I hope you enjoy watching for all of the new posts and recipes. Find Wine Glasses and Decanters at my store.



via

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Entertaining/Easy Appetisers

Herbed Cheese Log

On a 12- by 15-in. piece of plastic wrap, mix 1 tbsp. each minced fresh chives, cilantro, and basil leaves.

Roll a 5 1/2- to 6-oz. log of fresh goat cheese in herb mixture to coat evenly. Set on a small serving dish and drizzle with 2 tbsp. extra-virgin olive oil.
Serve with toasted baguette slices.
Makes: 8 servings
Time: 10 minutes

Spicy Sesame-Nut Mix
In a small bowl, whisk 1 large egg white until frothy; whisk in 2 tbsp. honey, 1 tbsp. sesame seeds, 4 tsp. dried rubbed sage, 3/4 tsp. cinnamon, 1/4 tsp. cayenne, and 1/2 tsp. salt.

Add 1¾ cups each salted peanuts and pecan halves and 1 cup pine nuts; stir. Divide the mixture between 2 large parchment-lined or nonstick baking pans and spread evenly.

Bake at 300°, stirring often, until nuts are golden and fragrant, 20 to 25 minutes. To prevent sticking, turn mixture often as it cools.
Makes: 6 cups
Time: 35 minutes

Deviled Eggs with or Without Bacon


In a medium frying pan over medium-high heat, cook 2 strips coarsely chopped bacon until crisp and brown. Drain on paper towels; crumble when cool.

Set aside 1 tbsp. bacon fat. Shell 6 hard-cooked eggs and halve lengthwise. Put yolks in a small bowl and, with a fork, mash in reserved bacon fat, 1/4 cup sour cream, and 1 tbsp. Dijon mustard. Add hot sauce and salt to taste.

Divide yolk mixture evenly among egg whites. Top with bacon and flat-leaf parsley leaves just before serving.

Makes: 12
Time: 30 minutes

Soft Tacos with Chiles and Cheese (Rajas con Queso)

Broil 3 fresh poblano chiles, turning to char and blister on all sides. Let cool. Discard stems and seeds; cut chiles into thin strips.

Cook 1 sliced white onion in 1 tbsp. butter over medium heat until softened, 4 to 5 minutes. Stir in chile strips and top with jack cheese slices.
Cover and cook over low heat until cheese melts, about 2 minutes. Scoop chile mixture into 6 small warm corn or flour tortillas.

Makes: 6
Time: 20 minutes via

Last month, I began posting my, "Entertaining Articles", look for them periodically each month. You can type Appetisers or Food in the search bar at the top left of my blog to find all of the articles and recipes. Also take a look at my cookware collection.

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Entertaining/Easy Appetisers

Veggie Sticks with Avocado-Lime Dip


Bring about 1 qt. water to a boil in a medium pot. Add 1/2 lb. trimmed green beans and cook until tender to the bite, 3 to 6 minutes. Drain and immerse immediately in ice water until cool, about 2 minutes; drain again.

In a blender or food processor, combine 1 firm-ripe pitted and peeled avocado, 1/2 cup plain nonfat yogurt, 2 tbsp. fresh lime juice, 1 tbsp. loosely packed fresh mint leaves, 1 peeled garlic clove, and 1/2 tsp. kosher salt; whirl until very smooth.

Serve dip with green beans and 1/2 lb. jicama cut into 1/2-in.-thick sticks.
Makes: 1 cup
Time: 30 minutes

Garlicky White Bean Dip


In a food processor, whirl 1 or 2 peeled garlic cloves until finely chopped. Scrape down bowl and add 2 cans (15 oz. each) drained and rinsed white beans, 1/4 cup extra-virgin olive oil, 1/2 tsp. finely shredded fresh lemon zest, and 1 tbsp. fresh lemon juice. Whirl until smooth.

Transfer dip to a small bowl. Stir in 1 tbsp. very finely chopped fresh oregano leaves, then season to taste with salt and freshly ground black pepper. Serve with assorted fresh vegetables or pita bread.
Makes: 2¼ cups 
Time: 10 minutes

Rustic Grape Appetizer


Roast a 1-lb. bunch of grapes on a baking sheet in a 350° oven, turning occasionally, until caramelized, 40 to 45 minutes. Serve with a hunk of your favorite blue cheese.

Makes: 8 servings
Time: 45 minutes

Dates with Bacon


Cut 6 strips thin-sliced bacon crosswise into 4-in. lengths. Wrap each of 18 pitted Medjool dates snugly with a piece of bacon, overlapping ends.

Set dates, seam sides down, in a 10- to 12-in. nonstick frying pan over medium heat. Turn dates occasionally until bacon is browned and crisp on all sides, 6 to 8 minutes total.

Drain on paper towels and serve warm or cool.

Makes: 18
Time: 25 minutes via

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Dining with a View

Cliff House, San Francisco

San Francisco's Cliff House has been an historic landmark since the 1800s, offering epic views of the Pacific, all the way to the Marin coastline. Dine on fresh seafood at one of Cliff House's two restaurants, while you watch seals frolic in the waves, or maybe glimpse a passing whale.

Sierra Mar, Big Sur 

Also perched above the dazzling Pacific coast is Sierra Mar in Big Sur. The award-winning restaurant offers an innovative, four course, prix fixe menu, which changes daily and features organic and seasonal ingredients. Part of the historic Post Ranch Inn, there's no other place quite like it.

Sierra Mar, Big Sur 

Also perched above the dazzling Pacific coast is Sierra Mar in Big Sur. The award-winning restaurant offers an innovative, four course, prix fixe menu, which changes daily and features organic and seasonal ingredients. Part of the historic Post Ranch Inn, there's no other place quite like it.
 

Skyline Queenstown, New Zealand

New Zealand is one of the world's foremost destinations for adventure travel, and Skyline Queenstown on the South Island is a good place to start. Take a thrilling ride down the complex's wheeled luge course, or ride the gondola to experience spectacular views of mountains and Lake Wakatipu. Enjoy a hearty buffet at the Skyline Restaurant, then head out for a day hike.

Ambrosia Restaurant, Santorini 

Take in breathtaking views of an ancient volcanic caldera and the Aegean Sea from the terrace of Ambrosia Restaurant, one of the most sought-after eateries in Santorini, in the fabled Greek islands. Get a romantic table for two and feast on Mediterranean and modern Greek cuisine. Sample local Greek wines and enjoy a memory to last a lifetime.

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Dining with a View

Beverly Hills Restaurant, Thailand

We begin with the appropriately named Beverly Hills restaurant, a popular spot in Koh Samui, Thailand. Here, guests can relax in the sea breezes and watch the play of light across the water.

Peaks Restaurant, Palm Springs
Visitors to the top of Palm Springs Aerial Tramway can treat themselves at Peaks Restaurant, which offers stunning views of the California desert and glittering city below. The contemporary cuisine is sourced largely from the surrounding Coachella Valley.

Ngorongoro Crater Lodge, Tanzania

Enjoy breathtaking views of the Ngorongoro Crater along the eastern arm of Africa's Rift Valley. And enjoy the food too, thanks to luxury travel provider &Beyond. The region is a great place to see African wildlife as well as traditional Maasai herders.

Cité Restaurant, Chicago

For 35 years, Cité Restaurant has been a Chicago institution, offering 360-degree views of the skyline and Lake Michigan, from 70 stories above Lake Point Tower. The food is French with a focus on seafood and steak.

Albergo Lorelei et Londres, Italy

Overlooking notorious Mt. Vesuvius and the Italian coast, Albergo Lorelei et Londres is a small hotel and restaurant with a big view. An elevator takes guests down the steep cliff to a perfect beach. And the food at the restaurant is widely praised.

Baan Rim Pa, Thailand 

Dine like a king at Baan Rim Pa in Phuket, Thailand: literally! The menu is based on "Royal Thai Cuisine" — dishes formerly found only in the kingdom's Grand Palace. Baan Rim Pa is an open air, two-story affair that provides panoramic views of the spectacular beach at Patong and the Bay of Kalim. Savor the sound of the rolling waves along with your coconut sauce. via

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Entertaining/Layered Mocha

Layered Mocha


Sip hot chocolate through layers of hot espresso and thick, cold cream in this deconstructed mocha.It's based on the classic bicerin (beech-e-reen), from Caffè al Bicerin in Turin, Italy, and it fits right into our coffee-loving culture here in the western United States. Prep and Cook Time: about 30 minutes. Notes: Serve in heatproof glasses to see the layers. Stir in more sugar to taste.

Delicious, this works for gathering around the fireplace or as an after dinner drink instead of desert!
Ingredients


1/2 cup whipping cream
1/2 cup chopped semisweet chocolate
2 1/2 tablespoons sugar, divided, plus more to taste
1 cup hot brewed espresso
1 teaspoon unsweetened cocoa powder (optional)
Preparation

1. Place cream in a bowl and chill until very cold, about 15 minutes. Fill 4 heatproof glasses (6 to 8 oz. each) with boiling water.

2. In a small saucepan over high heat, bring 3/4 cup water to a boil. Reduce heat to low and whisk in chopped chocolate until smoothly blended. Add 1 tbsp. sugar. Stir over medium-low heat until mixture thickens slightly and coats spoon in a thin layer, 3 to 5 minutes. Cover and keep hot.

3. Whip cream with 1 tbsp. sugar until thick, but before peaks form (cream should still be pourable). Mix remaining 1/2 tbsp. sugar with hot espresso.

4. Drain water from glasses. Pour one-quarter of hot chocolate into a glass. Hold a spoon, concave side down, at about a 45° angle so tip of spoon touches inside of glass, slightly above chocolate. Very slowly, pour one-quarter of espresso over back of spoon. Repeat for each glass. Spoon thick cream onto espresso, dividing evenly between glasses. Sift a bit of cocoa over cream if you like. Serve immediately.

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Entertaining/Easy Appetisers

Quick Cheese Fondue

Heat oven to 500°. Put a 1/2-lb. piece of slightly oozy brie cheese in a 2- to 3-cup shallow baking dish and bake until melted, 4 to 5 minutes.

Grind black pepper on top. Set dish on a heatproof surface and serve with toasted baguette slices, walnut bread, or sliced apples and pears.

Sausage Mushroom Caps

Rinse 24 medium-size button or cremini mushrooms (about 1 lb. total). Trim stems; save for another use.

Mix 1/3 lb. seasoned bulk pork sausage with 3 tbsp. seasoned dried bread crumbs. Mound sausage mixture in mushrooms, then set, filled side up, in a rimmed 10- by 15-in. baking pan.

Broil 6 to 7 in. from heat until sausage is well browned, about 5 minutes. Lift mushrooms onto a platter, brush with extra-virgin olive oil, and top each with a leaf of flat-leaf parsley.

Cracked Green Olives with Fennel

Drain 10 oz. green olives with pits and discard brine. Using the back of a spoon, press each olive just hard enough to crack it open (leave pits in).
In a small bowl, combine olives, 1 tsp. fennel seeds, 1 piece orange peel (about 1/8 in. wide and 3 in. long), 1/4 cup chopped fresh tarragon, 1/4 tsp. salt, and 1/4 cup extra-virgin olive oil.
Turn olives to coat. Serve right away or let marinate, chilled, up to 1 month.

Hasty Hots

Cut 1 slender baguette (1/2 lb.) in half, slice each half lengthwise, and place, cut side up, on a 12- by 15-in. baking sheet. Broil about 3 in. from heat until toasted, 2 to 3 minutes.

Meanwhile, mix 1/2 cup diagonally sliced green onions, 1/2 cup mayonnaise, and 1/2 cup grated or finely shredded parmesan cheese.

Spread mixture on bread. Return to broiler and broil until lightly browned, about 1½ minutes. Let cool about 2 minutes to crisp. Cut each piece in thirds.

Creamy Artichoke Dip

In a food processor, whirl together until blended and artichokes break into small pieces:

1/2 lb. cream cheese 2 oz. thawed frozen artichoke hearts 1/3 cup freshly grated parmesan cheese 1 tbsp. chopped flat-leaf parsley 2 tsp. fresh lemon juice 1/2 tsp. each salt and freshly ground black pepper 1/4 tsp. finely shredded fresh lemon zest 1 small finely chopped garlic clove Makes: 1½ cups 
Time: 15 minutes


I LOVE TO COOK, and I am always looking for new recipes. Especially appetisers. So what does this have to do with interior design? Entertaining!!!! Everyone loves to show off their homes and entertaining is a great way to do it. Serving delicious foods allows your guests to enjoy your cooking talents and the ambiance of the setting you provide. Football season will soon arrive these great appetisers are easy and are finger foods for snacking.

If I get enough positive comments on this article, I will continue to do a few more receipes from time to time. via

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Entertaining/Soft Black Bean Tostados

This hearty Mexican meal has countless variations. Fix the salsa and bean spread separately for snacks, roll the tortillas burrito-style, or make this dish vegetarian-friendly by omitting the chicken.

Yield: 4 servings (serving size: 1 tostada)

Ingredients

Salsa:

1/2 cup chopped peeled avocado
1/2 cup chopped seeded tomato
1/4 cup thinly sliced green onions
2 teaspoons fresh lime juice
1/4 teaspoon salt

Remaining ingredients:

2 tablespoons water
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can black beans, rinsed and drained
4 (8-inch) flour tortillas
1 cup shredded roasted skinless, boneless chicken breast (Optional)
3/4 cup (3 ounces) preshredded Monterey Jack cheese
1 cup shredded iceberg lettuce
1/2 cup fat-free sour cream

Preparation

Preheat broiler.

To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.

Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.

Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.

Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.

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Edible Living Wall

Restaurants love the idea of growing their own vegetables. But in an urban environment where space is tight, the typical garden has to be rediscovered to operate in a small footprint. Tournesol Siteworks is a commercial-grade sitework company that manufacturers irrigation systems, site furnishings and planter systems. A recent example of their work can be seen in Los Angeles, at Pizzeria Mozza. The living wall grows lettuce, peppermint, celery, parsley, sage, and other edible plants. The area of the wall is 10’ by 12’ and protrudes roughly 15 inches from the surface. Apparently the staff is enjoying the wall so much, they have picked some of the plants clean.

Tournesol VGM Modular Living Wall consists of recycled plastic planting modules and powder-coated hanging rails. The wall comes pre-grown to provide instant coverage for any vertical surface, and can be used with a variety of plants suited to any climate or situation. Each VGM module has a possible depth of 4.5” or 8.5” of soil which promotes healthy plant life. The modular planting boxes take from one to three month to grow prior to installation.

The concept of having active plan life integrated into architecture and design is common. Tournesol’s edible living wall is exciting for its ability to provide not only aesthetic value, but also healthy sustenance.

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Entertaining/Creamy Tomato-Basil Pasta

Ingredients

3 cups Farfalle (bow-tie pasta), uncooked
1/4 cup KRAFT Sun-Dried Tomato Dressing
1 lb. uncooked peeled deveined medium shrimp
1 cup Fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese
2 cups Grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 Fresh basil leaves, cut into strips


COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.

ADD remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.

DRAIN pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.

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Entertaining/Spaghetti with Creamy Spinach

Cream cheese melts in the heat of the pasta to form a luscious sauce. The fresh spinach called for here provides a delicate flavor that frozen spinach just doesn't duplicate. For speed, we recommend the prewashed kind available in supermarkets.

Servings: 4


Ingredients

10 ounce prewashed spinach
2 tablespoons butter
3 scallions including green tops, chopped
1 1/2 teaspoons dried tarragon
3/4 teaspoon salt
3/4 pound spaghetti
5 ounces cream cheese, cut into cubes
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
1/2 teaspoon fresh-ground black pepper

Preparation

1. Remove any tough stems from the spinach. In a large frying pan, melt the butter over moderately low heat. Add the scallions and tarragon and cook for 2 minutes. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 minutes.

2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain the spaghetti and toss with 3/4 cup of the reserved pasta water, the spinach mixture, the cream cheese, parsley, Parmesan, and pepper. If the sauce seems too thick, add more of the reserved pasta water.

Spinach Options: You can buy fresh spinach in various forms, depending on how hard you want to work.: · Salad bar: Weigh out 10 ounces of spinach from your supermarket's salad bar, and you're ready to cook--no rinsing or stem removal required.: · Prewashed bags: Supermarkets carry 10-ounce bags of spinach. This has been cleaned of all visible sand, but we would still give it one final rinse before cooking.: · Bunches of fresh spinach: You will need 1 1/2 pounds to equal 10 ounces of packaged cleaned spinach. Remove the stems and then wash the leaves several times to get rid of the grit.

Wine Recommendation: Chenin blanc grapes make a wine that is fruity but bursting with acidity--an excellent match for tarragon. Try either a bottle of Vouvray from France or one of chenin blanc from California.

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Entertaining/In The Dorm

Avoid the Freshman Fifteen


OK, the picture is funny, but it works if you are desperate and the guys are saying, "works for me". It's dormitory move in day. Say good bye to curfew, intruding parents, pesky siblings, meals on the table, and your old jean size. Say hello to all-night parties, late-night studying, life in a cinder block room, a diet of fast food, and stretch pants. The Freshman Fifteen is no myth. But with these must have college cooking gadgets and easy dorm room recipes, it really is possible to still wear your favorite skinny jeans come exam time.

The Microwave


Every college student must have a microwave – its uses are endless. This sleek little microwave is powerful and efficient, and still packs enough room for a full-size rotating plate. Whip up this tasty snack mix when you need fuel for the mind.

The Mini-Fridge


If you want to keep perishable food in your room and avoid buying drinks at the vending machine, you've got to get a mini-fridge. This mini-fridge with freezer is almost three feet high, so the top of it does double duty as a work space and storage area (or bedside table). Throw together this cheap ($3 per serving) and low-cal chickpea salad for an easy and filling meal.

The Slow Cooker


This will be the best item you will purchase. Imagine coming home to the smell of homemade (and antioxidant rich) chili on a cold fall day. You can scoop it in a bowl, eat it in your bed, plop that empty bowl on your desk, and roll over for a nap. Life is that easy with this programmable slow cooker. Combine the ingredients in the morning, turn it on, leave for class, come home, and voila! You have a hearty meal waiting for you.

The Toaster Oven


You can't have a full-size oven in your room, but you can have a toaster oven. To bake the perfect pizza and waffles, opt for a toaster oven instead. This one can accommodate six pieces of bread and has temperature settings. On lazy Sunday mornings, treat yourself to easy chocolate croissants.

The George Foreman Grill


You cannot go wrong with this countertop grill created by heavyweight boxer and healthy home cook, George Foreman. The uses for the grill are endless: grilled fruit, sandwiches, meats, and quesadillas. You don't need much to get tasty results; just a lean cut of meat and a few spices yield satisfying results. This small grill comes with a custom sponge for easy clean-up.

The Coffee Maker


Coffee can be a welcome boost in the morning. This four-cup coffee maker can be programmed up to 24 hours in advance, so you can wake up to fresh brewed coffee every morning. Use it to make this delicious alternative to the fancy mocha frappuccinos that are costly to both your wallet and your waistline.

These are great gifts to offer a new student, they need to learn College 101......the basics!!!!

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