Create a menu that will make your guests swoon. At Home Soigné can help!
We can can teach you how to do it. Or, we can do it for you! Specializing in intimate gatherings maximizing 20, At Home Soigné can guide you in creating a dinner party or cocktail reception.
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Banana bread is a treat that will either overwhelm or underwhelm. But, why shouldn’t banana bread be simply delicious? It can be! With soigné ingredients.
At Home Soigné is elegantly maintaining life’s simple luxuries. Like banana bread!
What makes my banana bread so special is the at home butter, and the at home vanilla extract used in the process of creating. Butter is an ingredient every at home chef should make – at least once. Though making butter is time consuming, making something like butter offers a sense of fulfillment. It provides the at home chef control of flavors and taste, it also makes the at home chef fiscally chic if you really break down your costs.
Making any baking extracts is so easy to do, too. It’s almost tragic if the at home chef doesn’t have their own inventory on hand. I simply have vanilla beans floating in Armagnac. That’s it!
A three course dinner for 12 may seem daunting to prepare, but with tactful planning, simple ingredients and a stylish hostess to provide a delicious menu with concise guidancean an At Home Soigné dinner can unfold into an evening guests will be boasting about for weeks!
The grand finale from Friday night’s dinner is a favorite for anytime of year. Baked apples are so elegant and so tasty. With a bit of finesse, this dessert tops the list of At Home Soigné favorites!
Frenching, such a wonderful techinque! It certainly is a talent we all should learn if we want to impress the ones we love. It takes finesse, patience, a bit of natural talent, but definitely a great deal of skill. It also requires a very sharp knife.
I am speaking about frenching bones, of course. Removing the meat from the tips of its bones adds a great deal of elegance and looks absolutely beautiful. Think of it as the bowtie of your meat! It adds flair, and is oh, so sexy!
After a few tips, this daunting task will seem simple. You can apply it to just about any meat; lamb, pork, poultry, beef, even venison if you’re so inclined. The important things to remember are to buy what you can afford, (because meats are expensive), and to be careful when using a very sharp knife.
The first cut will always be the easiest. Follow the natural slant of the meat, and use smooth strokes rather than sawing the meat. Cut down and out at an angle, but remember to keep your knife steady and straight. Cutting through the membrane and scraping the bones of your meat is the most tedious and requires patience. Using the blunt side of your knife, or your fingers can be helpful, but the sharp blade of a knife will save time!
December is a busy month for the at home hostess! With so many friends and acquaintances from different pockets of life, it is easy to include every one who has made your year special. Hosting a holiday Soirée may seem more daunting than festive, however. Will your Michelin starred Chef friend get along with your Yoga buddy? Will your Yoga buddy have anything to talk about with your Flute instructor?
A few weeks ago, I was fortunate to collaborate with Nicole Osibodu, the clever genius of Pink Pineapple Event Designs.
For Affinité magazine, Nicole and I came up with ice breaker Soirée ideas to make any party merrier and bright, while bringing all your friends together.
Holiday Traditions are such a joyful pleasure. For those lucky to have traditions centered around a dinner table; eat, drink and be merry becomes an annual lifestyle!
Yesterday, Thanksgiving, was the busiest day of the year in the gastronomic world. It also traditionally signifies the beginning of the Christmas season. Ding, Dong Merrily on High!
My brother Jason is quite the at home Chef. With my sister in law Beth at his side to deck their dinner table – (not to mention their home), the duo has certainly Mastered the Art of Living. The Crye family Black Friday Pavóchon is a tradition worth noting. My brother has adepted his Pavóchon based off a Stephane Reynard recipe: Dinde Farcie de Bonnes Choses.
11 pound, deboned Turkey
3.5 ounces of bacon
3.5 ounces of pork belly
14 ounces pork loin
5 ounces chestnuts
6 cloves of garlic
1 cup heavy cream
half cup pistachios
2.5 Tablespoons Armagnac
half cup of white port
Olive Oil for sautéing, salt and pepper to taste
Peel, dice the shallots and garlic, and sauté in olive oil.
Chop all the meat. Crush the nuts. Combine with cream, Armagnac, Port, garlic and shallots.
Spoon the stuffing into the Turkey cavity. Close it up with string. Oil the turkey and season.
Roast in a 235 degree oven for 3-4 hours, basting regularly.
Just before Christmas in 1784, Thomas Jefferson wrote to his friend and wine contact John Bonfield, The American Council in Bordeaux. He expressed a fear. He wrote to his friend, “I have written a letter to Monsieur d’Yquem for 250 bottles of his newest vintage, but I am afraid he will not know who I am.” Mr. Bonfield in favor wrote to Monsieur d’Yquem introducing Thomas Jefferson, Minister of The United States of America. By February of 1785, Jefferson had received his 250 bottles which were described as “bottled with greatest care” in a letter signed by Count Louis-Amédée Lur Saluce, the newest proprietor of what Jefferson referred to as “House of Yquem.”
Thomas Jefferson’s introduction into the circles of French society was welcomed. They viewed him as “warming to intelligent conversation” and found his colonist lifestyle intriguing. His greatest friends included French liberals such as the Duke of Rochefoucauld, the Marquis de Chastellux, and General Lafayette. Through these influences and eventual life long friends, Jefferson discovered that fine wine and fine food is a great way to meet informally with political friends and foes. He approached gastronomy as a gentile art, and encouraged the newly American citizens to embrace it as a refined accompaniment for everyday life. During his time as president, Jefferson frequently used dinner parties as a form of legislative lobbying.
The success of Virginia viticulture was one of Jefferson’s greatest ambitions. He saw a vision in a state of breathtaking views, majestic mountain ranges, favorable climate, and diverse soils. “The best Virginia soil from an agricultural point of view is clay soil.” Exclaims Gabriele Rausse, the dubbed Godfather of Virginia wine and Director of Gardens and Grounds at Jefferson’s beloved home of Monticello. “As the Virginia wine industry started to take off people started to experiment with areas which were not clay.” Says Rausse. “Virginia also has a lot of loamy soil.”
Virginia has a topography which compares very much to the Friuli region in Italy, and now produces quality wine as well. Though Jefferson’s predictions of Virginia wine were seen as over enthusiastic, now 200 years later Gabriele Rausse along with other Virginia winemakers have turned Jefferson’s vision a reality!