My blog has moved!

You should be automatically redirected in 2 seconds. If not, visit
and update your bookmarks.


December 25, 2010

Merry Christmas and Happy Holidays...

...from your currently absentee fellow blogger!

December 21, 2010


Dear blogosphere,

For the Love of Food will be undergoing a serious transformation and the final result will be revealed in the beginning of the new year.

Happy holidays and see you soon!


You can now follow my blog with bloglovin!

December 18, 2010

Tips For a Successful Dinner Party

I love entertaining at home – it’s more comfortable and relaxed than going out, and I get to choose what we eat and drink.

With the winter holidays in full swing, people are more likely to throw brunch/dinner/cocktail parties than any other time of year. So here are a few tips for throwing a successful party at home:

- DO NOT use new recipes for the first time for a party, or at least not more than one. Make sure you use recipes you’ve tested and perfected.

- DO plan out in what order you’ll start cooking the dishes, according to each dish’s cooking time.

- DO NOT try to trim the fat. Sometimes when I cook, I use less butter, cream or cheese than a recipe calls for to cut down the calories and make the dish healthier. Or I substitute butter with extra virgin olive oil. Or use low-fat versions of things. But do not do this for guests! Parties call for decadence so feel free to use extra butter!

- DO prepare whatever you can the day ahead – be it a pie crust, a beef stock, chopped garlic or filling the salt and pepper shakers. Starting party preparations a day before greatly reduces any possible stress that cooking for guests may cause. Also, prepare the tablecloth, napkins, plates, silverware, stemware and platters…which brings me to my next point…

- If you are expecting ten guests or under, DO use glass plates and real silverware! No paper or plastic! Using real dishes serves two purposes. 1.) It is much more appetizing to eat from real dishes as opposed to disposable ones, and 2.) It lets your guests know than you don’t mind doing the dishes for them or taking the extra time to fill the dishwasher. If you’re expecting more than ten guests, you might simply not have enough plates for everyone, in which case it’s okay to use disposable plates.

- DO NOT forget to chill the drinks that need to be chilled! And DO make sure you have enough ice.

- DO surprise people! Don’t be afraid to serve interesting, unexpected foods and flavors. Your friends trust you and they’re more likely to broaden their flavor horizons with your encouragement. Besides, wouldn’t they feel super-guilty knowing that you spent all day making escargot and chocolate-covered bacon and they didn’t even try it?

- And above all, DO enjoy yourself! Yes, it is stressful overseeing the food and drinks, and making sure your guests like everything (and that they’re getting along, right?) but don’t forget about yourself. Once all the food is served, relax, grab a drink and enjoy your friends’ company.

Here are some dishes that I recommend for parties:

Roasted Red Pepper Soup

Roasted Garlic White Bean Dip
Bacon And Blue Cheese Stuffed Mushrooms

Carrot Cake

Apples Flambé Parfait

December 15, 2010

Kampot: that other Russian drink...

During Soviet times, and even in the ‘90s when I lived in Ukraine, soda and fruit juices were luxuries reserved for special occasions. They were readily available in stores but not affordable for the general public, my family included. Kampot, a homemade fruit drink, was a much more popular choice for everyday consumption. Fresh seasonal fruits were affordable and available for everyone, and there was always a caring mommy or grandma to make enough for a few days ahead. In America, most people can afford to buy all the soda they can drink, and then some. (However, most Russians here inexplicably gravitate towards seltzer water [?]) Here, it is a luxury and a pleasant surprise to come across homemade kampot; and it is always welcomed with open arms. This mostly happens in Russian restaurants and diners, as few bother to make anything at home anymore.

Earlier this week, a co-worker was telling me about how she still makes kampot all the time and she inspired me to follow suit. Kampot is very easy to make and most of the cooking/prep time is inactive. Fruits and sugar are boiled with water for about 45 minutes and then the mixture is refrigerated. Any variety of fresh or dried fruits will do, however, apples and sour cherries are the usual suspects. The end product is refreshing, satisfying and slightly reminiscent of fruit punch.

For this, I used one apple, one pear, the peel of half an orange, a handful of dried cranberries and two tablespoons of sugar, for five cups of water. This is how it’s done:

Chop the fruits into about 1” pieces. Combine all the ingredients in a large pot…Add water…
Bring to a boil and simmer partially covered, for about 30 min, until the fruits are soft…
Turn heat off, add more sugar if desired, and cool. Refrigerate overnight, strain and serve cold.