Gather a group of friends and/or family members and let’s cook up something wonderful!
Every quarter, LCK dreams up a seasonal menu to share with you for use when hosting a dinner party or for a cooking club. Several options are provided, including one each for meat, seafood, and plant-based entrees.
Use the ideas presented, or gain inspiration. Prepare the dishes yourself, or divvy out the recipes for others to prepare and bring to the shindig. Make-ahead suggestions are included below.
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Happy cooking!
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Winter 2023
Winter months beg for warm, comforting dishes. With that in mind, I recommend featuring a savory stew at your next dinner party or cooking club gathering. Stews are hearty and satisfying, yet casual and relaxing - just what everyone craves at this time of year.
There is something magical about gathering items from the pantry and refrigerator, then simmering them in a pot on the stove. I love the process, the aromas that fill the house, and the comfort and nourishment that is provided when it’s time to dine, especially on chilly days! I choose ingredients that are fresh and/or minimally processed, low sodium, and nutrient-rich vegetables, proteins, healthier fats, and whole grains. It may not be haute cuisine, yet in my experience, guests find it welcoming and delicious.
WHY I LIKE THIS TYPE OF MENU
Stews are a great way to offer something familiar and traditional or to explore a new culture and cuisine.
The recipes can either be prepared ahead or are quick-cooking right before serving.
Many seasonal health and flavor-boosting ingredients are incorporated.
The menu can be served family-style or buffet-style.
Leftovers are great for subsequent lunches or dinners, and most items freeze well.
MENU and RECIPES
Here are some of my favorite dishes to make for guests during the winter months.
Savory Stew (choose one)
Brazilian Fish Stew served with brown rice or brown basmati rice
Black Bean with Pork Stew served with brown rice or brown basmati rice
Moroccan-Style Chickpea and Vegetable Couscous - with Chicken, or without Chicken
Seasonal Tossed Green Salad (choose one)
Fresh Baguette or Rolls (optional)
Dessert (choose one)
MAKE-AHEAD PLAN
For the Black Bean and Pork Stew and Chickpea and Vegetable Couscous:
Prepare the stew up to two days ahead of the event. Allow to cool completely, and then refrigerate until ready to reheat. As with many stews, the flavors meld and deepen over time.
For the Brazilian Fish Stew:
This stew comes together rather quickly. As with any fish and seafood dish, it is best to cook it right before serving, rather than prepare it ahead and reheat it. If fish or seafood is overcooked, it becomes tough or disintegrates into the stew. Therefore, prep all of the ingredients early in the day of the gathering, cover and refrigerate, and then cook shortly before serving.
For the Salad:
Prep the salad ingredients up to one day ahead, cover and chill.
Mix the vinaigrette up to two days ahead, and store a room temperature until ready to use. Shake the vinaigrette, then dress the salad just before serving.
For the Baguette or Rolls
Give yourself a break and purchase either a fresh baguette or artisan rolls from a favorite bakery or grocer.
If you are using this menu as part of a cooking club, one member may wish to bake some sort of bread option.
For the Dessert:
Prepare the dessert of your choice one to two days ahead of the party.
WINE PAIRING IDEAS
Brazilian Fish Stew
Riesling (dry or medium-dry)
Sauvignon Blanc
Chardonnay
Rose (dry or medium-dry)
Pinot Noir
Beaujolais
Black Bean and Pork Stew
Sancerre
Cabernet Sauvignon
Rioja
Sangiovese
Pinot Noir
Chickpea/Chicken and Vegetable Couscous
Vouvray
Viognier
Cote de Rhone
Rose
Merlot
Pinot Noir
Beaujolais
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