pushing the menu envelope....
i'm here in my kitchen creating all kinds of goodies for the weekend .... i'm catching up quickly .... but there's maybe one more thing i want to offer ... i should quit while i'm ahead but i'm going to push the envelope a little more....
i'll add one more thing ... just to keep myself in a state of adrenaline rush.... how about you? do you push the envelope just a little or do you kick back and put your feet up and say "enough"?
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10 Comments:
I find it tough to be realistic about a party menu when I'm first composing it as I'm full of energy (and ambition!). By the time I get 3/4 way through the thing, I'm often uttering, "WTF was I thinking???"
Eventually I figured out that I can have a couple of dishes from each category. What are the categories, you ask?
Easy/Something I know off the top of my head, no recipe required.
Moderate/Probably know the recipe in my head but would need to consult a book for confirmation.
Difficult/Something out of my comfort zone - need a book - a novena - and a lucky charm.
In other words, I won't bog myself down with a bunch of stuff I've never tried before or multiple dishes that have a thousand components each. I like to whip out some dips and spreads breaking nary a sweat, yet they elicit oooohs and aaaaahs. Simple, quick but stylish.
I'll do a couple of things like mini spanikopitas or mini quiches - which can be assembled in advance and baked off hot and fresh.
AND MAYBE the Cassoulet or my Veal Stew with Cavatelli for a main course.
If I'm also baking the cake, I tack on about 20% more time for that.
If I've bitten off more than I can chew, I'll tick an item or two off the list, but never anything of great importance that might interrupt the "flow" I was trying to achieve with the menu.
You'll know when enough is enough.
therealchiffonade at 3:02PM on 05/29/09
My name is Brooke, and I'm an envelope-pusher!
My OH used to try to stop me, but has learnt to stay out of my way...especially since he figured out that even if it is, indeed, going to be 'too much" (his usual argument), he'll be the one enjoying the leftovers the next day or two:-).
brooke29 at 3:05PM on 05/29/09
i'm an envelope pusher... i'm also completely OCD, come from an italian family, and live in constant fear of not havng "enough" for everyone. i'd rather put away leftovers than run out of something in the middle of a get-together. better safe than sorry, i always say!
kristygarr at 3:18PM on 05/29/09
I'm definitely an envelope pusher--much to my husband's dismay. He now just shakes his head and sighs.
dhorst at 3:19PM on 05/29/09
Consider all mollykate envelopes pushed. I am a proud graduate of the "better too much than too little" school of philosophy, with respect to both quantity and quality.
mollykate678 at 3:44PM on 05/29/09
I love the WOW factor for entertaining. I spend a lot of time fomulating menus and going over recipes and wine pairings.
Push the envelope. Enjoy yourself.
JerzeeTomato at 4:48PM on 05/29/09
I am a bit of an envelope pusher, but a well organized one. I usually give myself plenty of prep time and will plan an event around a day off or such. My biggest and most stupid problems occur because I will try brand new recipes - it is like my go-to's are not "good enough" or something, but I am always totally tense and praying that the dish turns out/tastes good. I am my own worst enemy, you would think I would learn, but no, after 40 years I still find myself reading all my cook books looking for a WOW factor!
bareneed at 5:39PM on 05/29/09
Push it, baby. That kind of adrenaline-rushing, over-the-top, OMG-what-was-I-thinking extra stuff is what fuels my desire to cook and entertain in the first place. And I suspect it's what drives many of us around here.
Who wants to say "I had a dinner party and it was lovely" when you can say "I had a dinner party and it was F*CKING AWESOME because of the _______ I almost killed myself/spouse/small animals and children over."
hungryinhouston at 11:30PM on 05/29/09
When guests are involved, it is better to have a little too much than it is to come up short. If it is a large group, use simple recipes. Simple recipes are often the best ones anyway.
Grumpy Old Man at 2:57AM on 05/30/09
I like moderation. Generally, we only tend to entertain a couple of guests at a time (due to space). I want to feed people well, but I don't want to drive myself nuts either. If the menu is really involved (more than one side dish, a dessert, etc.), then I plan things that can be made the day before so I can concentrate on the entree on the day of and spend time with our guests. I have confidence in what I cook, so I generally don't feel like I need to tweak something last minute ("That's it; this roasted potato salad needs truffle oil!" No. No, it never needs $#@*& truffle oil. Nothing needs truffle oil. Ever.).
Amandarama at 8:46AM on 05/30/09