July 28, 2017

Ready, Set, Weekend with Simply Beautiful Eating

As most of you know, I like to eat. I also love pasta and my biggest issue has always been eyeballing the measurements for a single serving. No matter how hard I try, and yes, I’ve used those stupid gadgets that are supposed to measure spaghetti. They lie about it being an actual serving for ONE. Or, if they think that’s a serving for ONE, it’s not a big enough serving for ME.

Sometimes, I’m forced to eat alone, which is another one of my problems. I seem to have many, right?

It’s not that I don’t like BEING alone, I just hate “EATING ALONE”. I have this shtick about never eating in a restaurant alone, with the exception of last year when I went to visit my niece at her home in Quogue, NY.

I spent the most part of the week all by myself, while the family was in the city working. I have to say, it was very relaxing, with the one exception of the “EATING ALONE” part. The majority of the time, I picked up food at local eateries and took it back to the house. Only once did I actually head out to a small café to order a meal and sit at a table ALONE.

The only way I could get through the entire meal was with my Ipad and a good stiff drink of cranberry and soda. For some reason, I always feel like everyone is staring at me when I’m seated like a lonely loser in a restaurant. Oh, don’t take this the wrong way. There’s nothing weird about being alone or a loser. I JUST DON’T LIKE IT and I swear that other diners are watching me AND feeling sorry for me. Probably not true and they couldn’t care less.

Anyways, this pasta dish was one example of a single meal that was supposed to be just for me. Take a look at this plate. Does this look like one person could finish this? No. It was sufficient enough to satisfy 4 – 6 “normal” people. I just happen to have finished three quarters of this dish BY MYSELF. I mean, once you start twirling those noodles, how are you expected to stop?

The recipe was made with our garden tomatoes, which are currently in full bloom due to the obnoxious amount of rain we have been getting here. I also loved adding the fresh basil into this dish, the fragrance is intoxicating. The marinara sauce was a no-brainer, it literally took me 10 minutes to throw together. All in all, a wonderful meal to serve at my table for one.

SPAGHETTINI WITH ROASTED TOMATOES, FRESH BASIL AND LIGHT MARINARA SAUCE

FOR THE SAUCE
– 2 tablespoons extra virgin olive oil
– 2 garlic cloves, minced
– 1 (28-oz.) can crushed tomatoes
– ½ teaspoon kosher salt
– 1 teaspoon sugar
– ⅛ teaspoon fresh black pepper

ROASTED TOMATOES
– 2 cups small cherry tomatoes
– 2 tablespoons extra virgin olive oil
– 2 large cloves of garlic, smashed
– sea salt
– freshly ground black pepper

SPAGHETTINI
– 12 oz (350g) package fresh spaghettini pasta
– ¼ cup fresh basil leaves, plus a few more for garnishing
– freshly grated parmigiano cheese, for garnish

1) Make your sauce first by heating a medium size saucepan over medium-low heat. Add the olive oil to the pan, allowing it to warm for 1 minute, then add the garlic and sauté it for 2 minutes, stirring constantly, until it’s golden brown and fragrant (watch that it doesn’t burn).
2) Add the crushed tomatoes, salt, pepper and sugar, stirring to combine. Simmer the sauce for 10 minutes, stirring occasionally, then season it with additional salt, pepper or sugar, to taste.
3) While the sauce is simmering, preheat your oven to 450F. Bring a large pot of salted water to a boil for the pasta. Rinse the tomatoes and pat them dry.
4) Place the tomatoes and smashed garlic cloves on a parchment lined large baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and spread them out on the baking sheet. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and they begin to burst.
5) While the tomatoes finish roasting, boil the dried pasta until done (about 3-4 minutes if you are using fresh pasta). Add the fresh basil leaves to the pasta water just before the spaghettini is cooked.
6) Reserve ½ cup of the pasta water and drain the pasta. Place the pasta back into the pot and add in the marinara sauce.
7) Add the warm, roasted tomatoes and toss gently. Add reserved pasta water a little at a time to thicken the sauce, if necessary.
8) Garnish each pasta serving with additional basil and a sprinkling of parmigiano cheese.

xx, Debi
Party conversation
  1. Vikram

    Nice Post & sweet beautiful Food

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July 26, 2017

A Dinner Party for Two

Birthday gifts can be tricky. When you know someone special who has it all, how do you keep the excitement of gift giving alive?

How about a well designed, well thought out dinner for 2? That would be pretty fun to walk into as a birthday girl…don’t you think?!

Doesn’t get cuter than a husband surprising his wife with a beautiful dinner with the most delicious menu. That’s what we did here and loved every moment of it.

From the stunning table design with plates, utensils, glasses and placemats all from our favorite store CB2, to a bottle of pink champagne, candles and the perfect naked cake from Making that Cake topped with fresh flowers….it was pretty perfect.

We brought in a personal chef Linda Sarris who goes by the name The Cheeky Chef to create a delicious, beautiful dinner for the couple. She came into the apartment to prepare the dinner while we set up and once the couple arrived they sat down to a gorgeous appetizer followed by a pasta course and main dish. It smelled (and I know tasted) heavenly.

Bravo to the husband who thought of this idea. Made for the perfect night for his wife’s birthday celebration and surely one she’ll never forget.

Photos by Maggie Antalek

xx, Seri
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July 24, 2017

A Day of Meals in The Hamptons

In the summer, The Little Miss Party team spends at least a few days of the work week out at Seri’s house in The Hamptons. Since one of our favorite things to do is EAT, we make it a point to sit down at every meal and bond as a team over food. We still can’t get over a couple of our favorite meals from early July, so today we’re sharing the simple (but delicious!) ingredients with you.

LUNCH

We started out this lunch with assorted cheeses and fresh figs.

For the main part of the meal, we each were able to assemble our own sandwiches using ciabatta rolls, arugula, ham, turkey, and fresh peaches. The sweet fruit complimented the bitter greens and salty meats so perfectly.

We also made a batch of fresh mint lemonade to enjoy in our PARTY PEOPLE govino cups!

DINNER

This fresh dinner made by Seri and Natalie had us all feeling full yet healthy after a long work day. The key to this fabulous dinner was simple ingredients.

The roasted potatoes were seasoned simply with olive oil, salt, pepper, and paprika. With the flesh side up (for best crispiness) we let the potatoes roast for around 30 minutes at 400 degrees.

Our salad was inspired by a recipe from Love and Lemons. We tossed Boston Lettuce with strawberries, mozzarella balls, pecans, avocado, basil, cherry tomatoes, and thickened balsamic.

Finally, our blackened chicken thighs were the simplest preparation for the most delicious taste. Nothing but olive oil, salt, and pepper thrown onto the meat before blackening it on the grill.

These Hamptons meals have been simple, delicious, and absolutely stunning for photos! Can’t wait to enjoy dinners together all summer long.

xx, Maggie
Party conversation
  1. Vikram

    thanks for giving inforamation about the party & services

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April 25, 2017

Red Wine Berry Spritzer

Guess what guys… Tonight, at 7:30 pm, I’m hopping on a plane and heading to… Italy! Right?! As you guys saw, we had a jam-packed (and INCREDIBLE) weekend full of events at LMP, so this vacation is coming at a perfect time.  I can’t wait to spend a week relaxing, soaking up all those Italian sights, eating copious amounts of pizza, and drinking all of the wine.

This weeks cocktail is inspired by this trip and all of the red wine I will be drinking … the Red Wine Berry Spritzer.

Here’s what you need:

-your favorite red wine (we used a leftover bottle we had in the office)
-Italian sparkling water
-fresh berries (we used raspberries, strawberries and blueberries)
-fresh lime, cut into 1/4 wedges
-fresh mint
-ice

Here’s what to do:

1) Rinse all berries and chop up strawberries into 1/4 size pieces. Set aside for garnishing later on.
2) Add ice to each of your wine glasses, filling about halfway. Add in assortment of fresh berries.


3) Squeeze in some fresh lime juice, 1 wedge per glass.
4) Pour red wine on top of ice, lime juice & berries, filling your glass about 3/4 of the way. Let sit for a few minutes to allow berries to soak up some wine.


5) Top off each glass with Italian Sparkling Water. Garnish with fresh mint, and enjoy!

Natalie whipped up some caprese skewers with fresh basil, grape tomatoes and mozzarella, which was the perfect light snack and paired perfectly with this light and fresh cocktail. It certainly did the trick in getting us into the vacation spirit!

You can follow along with my trip on my Instagram, and I will be sharing photos and other details on the blog soon!

Ci vediamo la settimana prossima… Ciao!

xx, Abby
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April 13, 2017

How to Host a Dinner Party

I’m sure it comes as no surprise when I tell you that I host a lot of dinner parties. I truly love nothing more than having friends and/or family over for a meal, wine and good company.

Since we host so much around here we thought we should start a “How to Host” series that we could share with you all. We filmed our first series here to show you How to Host a dinner party and we’re pretty jazzed about how it turned out. We will put together a series of these videos to show you how to host the simplest of parties to holiday dinners, birthdays and more. We want to know what you think so please share your feedback with us and if there is anything in particular that you’d like to see…please let us know.

For the How to Host a dinner party series, we went through the process of planning, setting and styling the party.

With a trip to our local farmer’s market we came were inspired by all the greenery and decided on an “Earth Day” theme for this dinner party. We found air plants on Amazon which created an unexpected element to our decor and fresh herbs that we planted into pots for everyone’s place card.

You can find the DIY for our plant place cards included a recipe PDF for each on our blog here. They were so simple to makes for a beautiful little gift for your guests to take home at the end of the night.

Without further ado, we present the first of our “How to Host” series. We hope you enjoy!

Special thanks to the gals behind the lens on this one…
Video footage and Photos by Abby Copleston
Video editing by Maggie Antalek

xx, Seri
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