I'll start on Monday
Eighty percent of success is showing up
Review: The Dinner Party Diary
Although I’ve cooked for people and done small catering jobs/parties; its always a work in progress figuring out how to make your next event flow even better. A few weeks ago, I reconnected with a friend I hadn’t talked to in a while and he sent me something I forgot I needed until I actually had it in my hands. It’s The Dinner Party Diary.
I’ve always loved diaries and journaling and writing down what I did for parties, whether for a client or my own party can only help me (and others) in the future! The book opens with a wonderful quote;
”Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is soul-satisfying and eternal”
The book is organized into about 9 sections for parties/events plus sections for notes & recipes. Each event section gives you space for figuring out everything from the table arrangements to menu planning to writing about what worked and didn’t after each event. This book is invaluable. I could even use it for future cooking classes as well! I’m excited to see how this helps me get even more organized and a great way to track my growth. As a side note, this book would also make an excellent gift for your favorite host/hostess.
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**** (out of 5 stars)
I'll Start on Monday...
Gluten Free Black Bean and Jalapeno Corn Bread
Makes 10 slices
You will need:
2/3 cup Rice Milk
1 Tablespoon Apple Cider Vinegar
3/4 C Gluten Free All Purpose Flour ( I like Bob’s Red Mill the best)
3/4 C Cornmeal
1/4 C Corn Flour2 Tablespoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Xanthan Gum
1 Teaspoon Salt
1/3 C vegetable oil, plus some for the pan.
1/2 Cup Agave Nectar
1/3 Cup of Apple Sauce
1 Tablespoon Vanilla Extract
1/4 C Seeded and Diced Jalapenos
2/3 C Rinsed and Drained Black Beans
Preheat oven to 325’ F. Lightly grease a standard loaf pan with oil.Pour the rice milk and apple cider vinegar into a (small) bowl, but don’t stir. Set aside to develop into “butter milk”
In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum and salt. Add the oil, agave nectar, applesauce and vanilla to the dry ingredients. Stir the batter until fully combined. Pour in the “butter milk” and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed. Using a plastic spatula, fold in the jalapenos and black beans until evenly dispersed.
Pour the batter into a prepared pan and bake the cornbread on the center rack for 40 minutes, rotating the pan after 20 minutes. Do the tooth pick test, to make sure its done. (The tooth pick should come out clean)Let the corn bread cool for 20 minutes, then run a knife around the sides and flip over and onto a cutting board.
It’s best served warm. It’ll stay fresh in your fridge wrapped up for a week. (It also freezes well)