Norman King

"Candlelight makes your food taste better."

Norman is a culinary expert and cookbook author. He first harnessed a love of stirring cast iron skillets atop wooden stools at his grandmother’s stove, leading his heart and feet to be firmly planted in the kitchen. When a spattering of fine oil droplets are not actively covering his lenses and recipe notebook pages, you may find him graciously distracted by baseball games or sorting through forgotten treasures at estate sales.

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POSTS BY Norman King

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brown butter eggnog waffles

The big morning has almost arrived and between all of the shopping and wrapping of gifts, have you stopped to think about what you’ll be eating? A great way to begin the special day is with a tasty and filling breakfast (or brunch, depending on how early you awake) and serving Brown Butter and Eggnog Waffles will make it extra special. The golden brown squares have a crisp crust and moist fluffy interior with bits of brown butter streaked throughout. Also, the recipe helps put the last of the eggnog to good use. The batter is purposefully designed to be made the night before, saving you precious time. In the morning when you’re ready to make the waffles, simply heat and oil your waffle iron and cook until golden brown. Serve with a spoonful Strawberry and Orange Topping and a hefty dollop of whipped cream for extra decadence. Complete the meal by serving the waffles along side cooked thick cut bacon and plenty of orange juice. Happy Holidays!

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galette slice

Clove, cinnamon, allspice, nutmeg, and the like are, in my opinion, front and center in too many holiday desserts. Although a certain amount of the familiar bouquet is enjoyable, when October rolls around America seems to go on spice overload. (I’m talking to you Starbucks!) This golden delicious free-form pie is a way to get your seasonal dessert fix, hold the spice. The flavor highlights the sweet goodness of baked fruit with bright notes of lemon and subtle tones of ginger and vanilla all wrapped in a sturdy crust. If plums aren’t available in your area, try making the galette with another variety of apple such as Braeburn or Gala. It’s truly easy as pie.

Norm’s Notes: H 2 Uh…oh.

When creating this galette recipe, I wanted to make sure the crust resisted becoming overly wet and soggy. This was not only to appease my dislike of gummy textures, but to insure the dessert would easily slice and transfer to plates once cooled. To accomplish the goal, I had to find a way to remove as much of the water from the fruit before baking. Tossing the fruit pieces in sugar and flavorings and allowing it to stand for 20 minutes released enough moisture to reduce the chances of a soggy underside without drastically altering the texture of the fruit. Once the excess juices were drained, two main benefits emerged. First, the bake time became more consistent; second, a syrupy glaze could be created from the reserved juices and drizzled on top after baking. You can use this trick on fruit pies, tarts and turnovers to relieve a soggy crust’s main culprit: excess water.
plum and apple galette

Holiday Plum and Apple Galette

makes 6 to 8 servings

FOR CRUST:

  • 1 ½ cups all-purpose flour
  • 1 Tbsp. granulated sugar
  • ½ tsp. kosher salt
  • ½ cup chilled unsalted butter, cut up into ½-inch pieces
  • ¼ cup ice water

FOR FILLING:

  • 3 to 4 medium-size sweet green plums*, sliced (about ¾ pound)
  • 3 large Golden Delicious apples, peeled, cored, and cut into large pieces (about ¾ pound)
  • 1/2 cup granulated sugar
  • 1 tsp. lemon zest
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground ginger
  • 1 1/2 Tbsp. all-purpose flour
  • 2 Tbsp. cold butter, cut into small pieces
  • 1 egg white
  • 1 Tbsp. turbinado sugar
  • Coarsely chopped roasted hazelnuts

*Red plums may be substituted

1. Stir flour and next 2 ingredients together in a large bowl until blended. Cut butter into flour mixture using a pastry blender until butter pieces resemble small peas. Stir ice water, one tablespoon at a time, into flour mixture just until dry ingredients are moistened and dough begins to form. Discard any excess ice water. Shape dough into a disk; wrap tightly in plastic wrap and chill 30 minutes up to overnight.

2. Toss plums, apples, and next 5 ingredients together in a large bowl until coated. Let stand 20 minutes, stirring occasionally.

3. Meanwhile, preheat oven to 350 degrees. Unwrap chilled dough and place on lightly floured surface. Lightly dust top of dough with flour and roll to a 15-inch circle. Transfer to a parchment paper lined baking sheet.

4. Drain plum and apple mixture, reserving juices. Toss plum and apple mixture with flour until coated and spoon into center of dough, leaving a 3-inch border. Fold edges of dough over plum and apple mixture, pleating as you go and sealing any cracks. Lightly beat egg white until foamy. Brush exposed dough with a thin layer of beaten egg white and sprinkle with turbinado sugar.

5. Bake at 350 degrees 40 to 45 minutes or until fruit is tender and bubbling and crust is golden brown. Let cool on baking pan on a wire rack 20 minutes.

6. Bring reserved plum and apple juices to a boil in a small saucepan over medium heat. Reduce heat to medium-low and simmer, stirring often, 2 to 3 minutes or until slightly thickened. Drizzle juices over exposed fruit and top with desired amount of hazelnuts.

 

 

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cheddar rosemary shortbread
Is it me or is the holiday season when unexpected company is expected? Even with annual knowledge of this reality, many of us manage to be ill prepared to easily entertain our drop in guests. This year, solve the problem by creating this quick and savory shortbread. The recipe requires no food processor, stand mixer, or any other counter top appliance; just a bowl, fork, and oven will do. It is crafted from pantry staples and intentionally allows one to use the odds and ends of cheese and butter that lie in various refrigerator compartments. You can make it from start to finish in under an hour or stir up a couple batches and store unbaked rolls in the freezer, allowing you to simply slice and bake upon unplanned arrivals.

Norm’s Notes: For all my shorties 
The key to any great buttery flaky shortbread is not only the butter to flour ratio, but the proper amount mixing and kneading. Over-kneading can produce too much gluten in the flour resulting in tough chewy dough. Not enough kneading and the cookie is unable to hold shape and falls apart when baked. The method in this recipe is designed to prevent overworking of the dough and yields a crispy yet tender cookie.

With the butter at room temperature, it gives off more moisture than chilled butter and is quickly absorbed into the flour mixture. Stirring in the cheese and shaping finishes the blending process leaving unincorporated pockets of butter dotted throughout the dough. Chilling sets the butter fragments in place and when baked, water trapped within the butter turns to steam and escapes the dough leaving behind little caverns throughout the layers of the cookie. The benefit of this technique is a shortbread that comes together with little effort and has a heavenly taste and crisp texture that disintegrates in your mouth upon contact.

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honey apple cocktail

While most folks will agree that a holiday meal isn’t complete without a serving or two of dessert, I believe a refreshing cocktail should be the finishing touch. Once delicious wedges of pie are all but a distant memory, proceed to your bar cart and shake up a tasty beverage to properly end your feast. This balanced drink is perfect for slow sipping and is not too overwhelming for a stuffed belly handle. Cheers to you!

Norm’s Notes: No Shrubs?

The Shrub (vinegar-syrup based cocktails) seems to be just as popular amongst today’s cocktail connoisseurs as they were before falling out of fashion in the later part of the 18th century. In case you’ve missed their resurgence, the sour-sweet tastes of shrubs provide mouth puckering flavors and a bit of earthiness to cocktails. In my opinion, traditional shrubs can be a bit too strong on the sour notes, but I do love the complexity vinegar gives to the taste of mixed drink. This cocktail channels my favorite parts of shrub trend and leans more towards the sweet side of “sour-sweet.” I favored the acidity from apple cider vinegar to liven up the drink in a very unexpected, yet pleasant way. If you aren’t feeling adventurous enough to add a splash of vinegar to your cocktail, omit it from the recipe and replace with 2 tsp. fresh lemon juice.

 

Honey-Apple Sipper:

Stir 3 Tbsp. bourbon, 1 tsp. honey, 1 tsp. apple cider vinegar, and 1/8 tsp. ground ginger together in a cocktail shaker until blended. Fill shaker with ice cubes, cover with lid and shake vigorously until thoroughly chilled. Strain into a 12-oz. glass filled with ice cubes. Top with chilled sparkling apple cider. Garnish with fresh apple slices and rosemary sprig if desired. Makes 1 drink.

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persimmon pomegranate salad

Disrupting a traditional Thanksgiving menu with new recipes can be a tricky proposal. This year, make an effort to slip in a few non-traditional sides to perk up the table and bring your holiday meal into the modern era. Using savory flavors and seasonal produce such as persimmon, pomegranate, and blueberries will help usher in dishes that compliment the classics with ease. Don’t believe me? Take on this simple Persimmon, Pomegranate, and Herb Salad and refreshingly different Farro Salad with Pickled Blueberries and Fennel. The tastes will match your holiday favorites and make just enough to fill up the extra corner of space left on the plate after helpings casseroles and such have been dished.

Persimmon, Pomegranate, and Herb Salad

Makes 6 servings

  • 1 ½ lb.Fuyu persimmons (about 5 medium size)
  • ¾ cup pomegranate seeds
  • ¼ cup loosely packed parsley leaves, torn
  • ¼ cup loosely packed mint leaves, torn
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. extra virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

Remove stems from persimmons and cut into ¼-inch thick slices. Arrange slices on a platter and top with pomegranate seeds, parsley, and mint. Drizzle with vinegar and olive oil. Season with salt and pepper to taste just before serving.

Norm’s Note: Sideboard Boost

Pickled Blueberries and Fennel are also great nestled along side turkey in lieu of cranberry sauce. The mixture offers a combination of crisp, sweet, and tart flavors that cleanse the palate in between forkfuls just as well as the favorite American chutney. To serve the quick pickled bounty, simply drain both the blueberries and fennel from the brine and combine in a small bowl. Reserve a couple tablespoons of the brine and stir in a tablespoon of olive oil. Toss the brine mixture with the blueberries and fennel and season with freshly ground black pepper to taste.

Pickled Blueberries and Fennel

Makes about 1 ½ cups blueberries and 1 ½ cups fennel

  •  1 ½ cups white vinegar
  • ½ cup cold water
  • ½ cup turbinado sugar*
  • 2 Tbsp. kosher salt
  • 3 garlic cloves, sliced
  • 2 bay leaves
  • ½ tsp. crushed red pepper
  • 1 ½ cup fresh blueberries
  • 1 medium-size fennel bulb, thinly sliced

 

1. Bring vinegar and next 6 ingredients to a boil over medium heat in a small saucepan.

2. Place blueberries and fennel in separate bowls and divide vinegar mixture evenly among the two bowls. Let stand a minimum of 1 hour before serving or cover and chill up to 1 week.

*Light brown sugar may be substituted.

farro salad with pickled blueberries

When farro’s tender yet hearty grains are paired with tangy pickled blueberries, sticky sweet dried cranberries, and fresh herbs a festive treat emerges.

Farro Salad with Pickled Blueberries and Fennel

Note: Cooking farro is very simple. All that is required is a lengthy simmer in water or flavorful broth over low heat until tender. However, if you are a farro novice the quick cooking variety, although little hard to find, truly saves you time and is almost as foolproof as minute rice.

Makes 6 servings

  • 2 ½ cups vegetable broth
  • 1 (8.8-oz) package quick cooking farro (such as Trade Joe’s 10 Minute Farro)*
  • 3 Tbsp. pickling brine, reserved from Pickled Blueberries or Fennel
  • 2 Tbsp. extra virgin olive oil
  • ¾ cup drained Pickled Blueberries
  • ½ cup drained Pickled Fennel
  • ½ cup sweetened dried cranberries
  • ¼ cup sliced green onions
  • ¼ cup chopped parsley
  • ¼ cup chopped roasted salted pecans
  • Kosher salt and freshly ground black pepper, to taste

 

1. Bring broth to a boil in a small saucepan over medium heat. Reduce heat to low and keep hot. Cook dry farro in a large skillet over medium heat, stirring constantly, 2 to 4 minutes until toasted and fragrant.

2. Add hot broth to farro and bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, 10 minutes or until tender. [Note: if using regular farro increase cooking time to 20 minutes.] Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and stir in reserved pickling brine and olive oil; let cool.

3. Toss cooked farro, Pickled Blueberries, Pickled Fennel, and next 4 ingredients together in a large bowl. Season with salt and pepper, to taste.

*1 cup regular farro may be substituted.

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Steak Frites

Steak frites may be the perfect meal. Think about it; rich beefy goodness paired with salty crunchy potatoes and topped with a delectable sauce. What is there not to love about that? In my opinion, this combo is great any way it’s prepared, but this version is currently my favorite way to cook up the classic. I took advantage of a super sale on primo beef from my local butcher and picked up center cut filets rather than my beloved strip. The filets are pepper crusted on one side and drizzled with a savory red wine sauce to complement the cut. I upgraded from sticks to circles and fried up a crispy potato chip that easily swabs the plate picking up every last drop of precious sauce. The meal is completed by adding a quick green salad of peppery baby arugula and sliced green onions that are lightly dressed with olive oil, red wine vinegar and a pinch of salt (no recipe needed, just make it to personal taste). This is really a dinner (or lunch) for two, so it’s okay to spend a little extra on your steak and be a little indulgent as you take on this culinary classic.

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Sweet Potato Salad

Falling somewhere between appetizer and side dish, this unique tasting salad is a welcome alternative to mayonnaise-laden versions offered at backyard barbecues. The tender sweet potato slices tossed with a lime-based dressing and fresh herbs, then topped with crispy tortilla strips and queso fresco offer a combo of flavors that are bound to get the conversation going at any gathering. The recipe easily doubles to accommodate more people and you can make the recipe to serve with grilled chicken for a colorful and interesting weeknight dinner.

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Insta-Grahams

Here is the s’mores modern rival. A hands-on tasty graham cracker-based treat that is perfect for a digital age. This hybrid is a clash of s’mores and the classic baked graham cracker toffee. These easy breezy snacks are loaded with kid-friendly toppings and only take a few minutes to assemble into creative iPhone-sized pieces. The variations are pretty much endless and only limited by imagination.

White Chocolate Selfie Insta-Graham

My nephew Uri with his Insta-Graham titled “White Chocolate Selfie.”

Norm’s Notes: Let Me Take a Selfie

When I visit my sister, I cook. I cook a lot! Feeding this crew is no easy task. She has five handsome young sons and one awesome husband who I’m lucky to call my brother-in law. I love the challenge of feeding this many people balanced meals and it is my pleasure to give them a break from the stove and add some variation to their usual diet.

The boys all love to watch me simmer away in the kitchen and I’m constantly in search of things that the party of five can all help make. So during my most recent weekend visit, almost on cue, serendipity stepped in and brought us the Insta-Graham. The creation was a true family affair. My sister provided the initial concept, the boys gave the flavor combos and names, and my brother in-law captured all of the fun on camera.  The three flavors are just the beginning of what you can do. Try out a variety of topping combinations to make your Insta-Graham into a one of a kind “selfie”. Don’t forget to add #Insta-Graham.

Peanut Butter Parfait Insta-Graham

My nephew Fabian is excited to chow down on his “Peanut Butter Parfait Insta-Grahams.”

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Sausage, Onion, and Potato Hash

If sitting on a sunlit patio in early hours of the day, while sipping hot coffee, reading the paper and eating a sensible breakfast sounds appealing, then I’ve got the ideal meal to match the mood. Awaiting is a home-style breakfast spread that features a smoky Sausage, Onion and Potato Hash. The robust flavor of the sausage permeates potatoes that are peppered with hints of sweetness from sauteed red onion and bursts of spice from fresh jalapeno. This morning meal is  tailored for cooks who want to be the one who “gets it while it’s hot,” and I’ve included some wonderful hints on how to assemble a hot cooked breakfast and join in on the fun around the table.

Norm’s Notes: Breakfast of Champions

My biggest issue with cooking breakfast is its à la carte nature. Pancakes, waffles, toast, eggs and many more often have to be made to order which often means the cook is the last to partake in the meal or the food quickly cools while guests wait for the cook to finish and to come to the table. In order for one to finally make it to the table and actually sip coffee sitting down, the number of hot cooked items has to be reduced. In this meal I made the hash the only hot cooked item, kind of; but it’s not complete on its own, the meal needed filler. So, I took a page from classic diner menus and added fresh tomato slices sprinkled with salt and pepper, fresh cut fruit and hard boiled eggs. Hard boiling eggs is a great way to include them in the meal without having to don the skills of a short order cook.

Begin by assembling a platter of sliced fruit, sliced tomatoes and shredded lettuce before starting the hash. Start boiling the eggs at the same time you begin cooking the hash so that they’ll be slightly warm when you’re ready to eat. Once the hash is finished and eggs are cooked, peel and cut the eggs and arrange them on the lettuce. Drizzle them and the tomatoes with a little olive oil and season with salt and pepper. Don’t worry about transferring the hash to a platter. Just bring it to the table, place on a trivet and serve out of the skillet. It will help keep the hash warm throughout the meal, and reduces the amount of dishes you’ll have to clean later. Now all you need to do is serve the coffee and enjoy your wonderful breakfast.

Egg and Fruit Platter

Arranging the fruit, eggs, and tomatoes on a platter, in rows, cuts down on the amount of bowls and plates that you need to carry to the table. Adding a bit of shredded lettuce to the platter separates the savory tomato and sweet fruit. It will also act as a bed for the eggs, keeping them from rolling around on the platter and absorbing any of the fruit juices.

In case you need a refresher, here is how I boil eggs.

Place 6 eggs in a large saucepan and cover with cold water until fully submerged. Bring to a boil over medium-high heat and boil 1 minute. Remove from heat, cover with lid and let stand 7 to 10 minutes. (Less standing time means a more tender cooked yolk.) Drain. Rinse with cold running water until cool to the touch. Peel eggs and slice into quarters.

Breakfast Spread

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Sparkling Hibiscus Cooler

Lately, the use of my porch has bordered on abuse. In the search for the slightest reason to park on the swing or rocker, I’ve come to notice that a beverage is always near and this rosy concoction has been my latest companion. It’s laced with the flavors of fresh ginger and lime, but it’s the addition of sparkling mineral water that truly heightens the level of refreshment. Enjoy sipping it slow in a heavily iced glass that stands for a minute or two. The intentionally tart brew needs no accent, but if you must garnish, a simple lime twist does the trick.

 Norm’s Notes: Ice Ice Baby

I am a recovering ice nerd. I have molds on molds and trays on trays that capture simple water and transform it into a sublime luxury. I still love shattering a few cubes for a slushy drink or using whole chunks for the slow dilution of a cocktail, but after all of my experimentation I made up my mind that the bagged stuff from the grocery store is best. Blasphemy? I don’t think so. The folks who make that stuff know what they’re doing and I find clean filtered water frozen into consistent pieces works best for me. Maybe I’ve become lazy or more efficient in my years, but gone is the quest to make the “perfect” ice cube. Although I still freeze up a tray of large cubes for a Manhattan from time to time, more often than not, I’ll dip into the bag of pre-made crystals and go on about my way.

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Peach Cornbread Slice

The fragrance of ripe peaches is as sensuous as Number 5. They draw you into their presence and urge you to fit just one more in the bag. Once the juicy flavor grenades are brought home, usually two fates await. They will be quickly devoured within the first few days or left to sit around with the best of intentions, ultimately lending themselves to over ripening. Here is an option for what to do with peaches that are on the verge of too ripe: bake up a rich cakey peach cornbread. The recipe uses up a lot of pantry staples keeping the need to go shopping for ingredients to a minimum. It’s slightly sweet, making it able to be served with a smear of creamy butter for breakfast or topped with whipped cream for dessert.

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Island Style Lunch

Maybe it’s the afternoon showers cooling temperatures from oppressive to pleasant or the fact that I’ve watched three surfing documentaries this week, but I’ve craved the tropics. My desperate grasp for a taste of island life has led to a bit of over purchasing, leaving my counter piled high with mangoes and limes. (Don’t judge. They were really cheap and I couldn’t resist.) Now, to use up the bounty, I’ve been eating them with just about every meal. Mango-lime smoothies in the mornings, mango sprinkled with lime juice and chili powder for a snack and my personal favorite, mango slaw with lime dressing to go with lunch or dinner. The slaw recipe is the highlight of the excessive purchase and inspired a lunch/dinner meal where it pairs with marinated short ribs and white rice. The short ribs showcase a salty sweet marinade and cook up quickly on the stove-top or grill, while fragrant hot cooked rice rounds out the plate and balances the robust tropical flavors. The menu is suited for a sensible lunch gathering with a few friends and maybe a few beers. It’s refreshing, yet filling, but won’t leave you so full the rest of the day is unproductive. Enjoy.

Marinated Short Ribs

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Crispy Chicken

Here is a skillet supper that truly uses one pan to create all the components of a great meal. Crispy Chicken Breast Filets, flattened to quicken the cooking process, are paired with sweet corn medallions, bulb onions and fresh tomatoes. It’s a delicious party menu that utilizes peak seasonal ingredients to keep the flavor high and costs low. Outside of the pan, I’ve also included a dessert of Cherry Cream Pie which is a revelation in contrast to the recipes found on the back of cream cheese packets.

Norm’s Notes: Seasoning Salt and Blends

In today’s culinary world, salt and pepper reign as the undisputed kings of flavor enhancement. The numerous variants of sodium chloride and pungent berries are prized among cooks who often adjust and combine different types to meet specific uses. However, store-bought seasoning salts and blends, popular with most home cooks, often get no love. Since many peoples’ cabinets are littered with half full cylinders of them, I think salt and pepper elitism needs to be addressed.

Seasoning salts and blends are great because they will go with just about anything you can think of, quickly enhancing the taste of foods with little effort. The main problem is many of the seasonings lose potency and pungency over time. So that seasoning you bought for that one recipe you made, for that thing, two years ago, may be past its prime. A good rule is if you haven’t used it within the current calendar year, it probably needs to be discarded, but check the expiration date to be sure. My advice is to use seasoning salts and blends often and boldly. Shake a bit on fresh cut veggies, salad, eggs, grits or anywhere you would use salt and pepper or hot sauce. If anyone sticks their nose in the air about your love of seasoning salt and blends, smile at them, shake on more, and enjoy.

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Watermelon Salad with Quick Pickled Jalapeno

Whether you’re lugging home a 15-pounder to slice into wedges or grabbing a pre-cut version, my guess is that your watermelon will generally be served plain. May I recommend you add some intrigue to your melon by pairing its sweet succulent flesh with the fruity spice of jalapeno and acidic tang of lime? The Latin-inspired combination transforms plain ol’ watermelon into a complex dish with loads of sweet and spicy flavor. These 3 recipes are all paired with fresh jalapeno and lime to provide a few more interesting ways to enjoy summer’s unofficial fruit.

Norm’s Notes: Pick a Pepper

I don’t know if it’s because of drought or my selection habits, but most of the chiles (especially jalapeno) I’ve had this year are really, really spicy. Although I generally like spice, sometimes there is such a thing as too hot. If you are in the same boat and want to keep the heat of chiles to a minimum, remove the seeds and inner white membrane with a sharp knife. Doing this will not only reduce the heat level, but will help bring out more of the chiles’ fruity flavor. Also, thinly slicing or finely dicing the peppers helps to evenly distribute the spiciness in a dish, allowing for a more predictable heat level and giving a peppery pop of flavor to each bite.

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Greek Style Baby Artichoke Salad

Baby artichokes are one of those farmers’ market purchases many people commit to due to a persuasive salesperson or solely based on their attractiveness, but soon regret the purchase when left pondering “how do I cook these?” To solve this common problem, here is an illustrated guide on the bare necessities to preparing those prickly pears into something delicious. Included are 4 simple ways to serve these babies to your friends and family.

Norm’s Notes: Trimming Baby Artichokes in 3 simple steps

STEP 1:

Trimming Artichokes Step 1

Pluck away any leaves attached to artichoke stem. Remove tough outer layer covering the stem with a vegetable peeler or paring knife.

STEP 2:

Trimming Baby Artichokes Step 2

Cut away top ¼ portion of leaves, leaving a flat surface, cut artichoke in half lengthwise.

STEP 3:

Trimming Baby Artichokes Step 3

Examine each artichoke half to see if the choke (the fuzzy parts right above the heart and just below the purple line ends) is a bit overgrown (the fuzz will tend to stick out from the cut side if overgrown). If they are, carefully scrape away choke with the tip of a paring knife.

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Noodle Bowl

Noodle bowls of all types are having a moment in the spotlight. Although known by different names and varying styles and tastes, most noodle bowls have a few things in common: a rich flavorful broth; cooked noodles; and toppings of vegetables and various sauces. They are ideal for feeding a crowd as each serving can be adjusted to personal tastes and are quite filling. Host your next summer gathering featuring this robust and savory chicken version that is flavored with fresh ginger and chiles and dried mushrooms.

Noodle Bowl Setup

Disposable chopsticks are a must for this party. I found a pack of 40 for around $1 at a local Asian market.

Norm’s Notes: Oodles o’ Noodles

Asian-style noodles come in just as many varieties as Italian-style pasta. However, Asian noodles are far superior to keeping their shape in hot liquid thanks to the addition of alkaline substances (such as baking soda) in the recipe. I recommend taking a trip to a local Asian market and browsing the variety of noodles available (It will be a lot, trust me). Don’t be intimidated by the stylish characters that adorn the fronts of the packaging. Usually, on the flip side, there are picture directions that show proper cooking techniques and times. Pick a few different styles and cook them up to see which you prefer.

Packages of Noodles

Three of my favorite noodles: Japanese-style Udon, dried Soba and mushroom egg

Dried Noodles

Noodles out of the package

Cooked Noodles

Cooked noodles (Left to Right): Japanese Udon, Soba and Egg

Japanese-style Udon noodles are fluffly and toothy. I like to use them because they have a bit more body than the dried version making them very filling. Those unfamiliar with their texture may rate them as soggy and rubbery, so buyer beware.

Soba noodles are more hearty in texture and earthy in taste thanks to a buckwheat flour base. I like them because they tend to soak up the flavor of the soup better than any noodle. Also, they are great served cold and tossed with a light coating of soy sauce, sesame oil, fresh grated ginger and ground fresh chili paste.

Egg noodles are the user-friendly option. Most people are familiar with the texture (think Chinese Lo-mein) and they are the easiest to find in your local supermarket. You can buy them fresh or dried and in flat or round shapes. Where to find them in the supermarket: In fresh form, look in the produce section usually along side egg roll and wonton wrappers. In dry form, check the international isle where you may also find dried versions of Soba and Udon noodles.

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Grilled Vegetable Sandwich

If clear summer weather is in the forecast this weekend, consider entertaining off-site and host a picnic in the park. Round up a few friends and have everyone pitch in and bring components to create a fabulous meal. One person should bring sides (store bought or homemade — it doesn’t matter), another brings the fresh fruit and beverages, and another a main entree like fried chicken fingers. Finally, you arrive with this show stopping sandwich and a simple dessert, if desired. I recently pitched in hosting  a picnic in the park and created this grilled vegetable, mozzarella and prosciutto sandwich for the occasion. My friends dubbed it “The Symphony.” I’d like to think it was due to the delicious and harmonious taste of the sandwich, however, since our picnic was at an outdoor symphony performance, I think other factors were involved. Regardless of the name sake, it is a fantastic item to bring to your next gathering, whether indoors or out. Click to see the recipe and tips for packing up a portable outdoor meal.

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Lemon-Vanilla Custard

The finale of the Summer Entertaining Toolkit presents a sweet send off with Lemon-Vanilla Custard. This luxurious confection has the perfect balance of sweetness and richness. Think of it as refrigerator ice cream; a creamy, dreamy treat that tops a variety of ripe summer fruit and baked goods or is great, on its own, a spoonful at a time. [FYI, a few dollops of custard over sliced fresh bananas and vanilla wafers makes for one great tasting banana pudding as well!] This easy one-pot dessert comes together in no time and will delight your palate with its silky sweet taste.

The featured recipe will make about 8 servings depending on how much you decide to spoon on. A heaping tablespoon or two usually does the trick. However, it is easily doubled to serve twice the amount of individual servings or be used in a large trifle dish layered with fresh fruit and cubed pound cake to feed a crowd. Use ripe summer stone fruit like peaches, cherries, nectarines, and plums or fresh berries for the best results. Fresh cut melon is not a good choice to serve with this custard since they tend to water out when the custard is added, leading to a milky watery mess in the bottom of the serving bowl. Try the custard for breakfast, spooned over waffles or pancakes and topped with chopped fruit. Or smear on a piece of fresh pound cake for a quick dessert.

Overall, this recipe follows the same theme of versatility and customization as the other recipes included in my Summer Entertaining Toolkit. I hope this program has provided core recipes that you may incorporate into gatherings throughout the season. They all work together as a full menu, but try options where you break them out individually and compose a meal based around one or more. I encourage you to play and experiment with the menu to make it your own.

 Norm’s Notes: Canning Jars as Serveware

Canning jars offer a casual appeal in serving your menu and are cheap enough to be purchased in bulk when hosting a large number of guests. Use them for individual servings of dessert, green salad, or as holders for flatware on a buffet. My preference is for the wide-mouth variety because they are easy to fill and eat out of. I also use canning jars as holders for tea-light candles outdoors as they are sturdy enough to survive a slight wind gust without tipping. Place jars of varying heights and volumes to create mood lighting at the table or pack a few with fresh cut flowers for a simple centerpiece. Personally, I steer away from them when serving beverages since the screw top glass feels a bit unsophisticated, but if you like them for that purpose, go for it. A case of 12 wide mouth half-pints or pints costs around $12 to $15 and will serve you well over the year, whether as a container for banana pudding or quick table lantern.

Lemon-Vanilla Custard Trifle

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Meatballs with Sauce

If you have been reading the past two weeks, you now have a new summer cocktail and a go-to appetizer. Today, it’s time to get to the meat of the menu, literally. This installment of the Summer Entertaining Toolkit features an entree of rich pork meatballs. If this doesn’t strike you as an ideal summer main dish, let me explain the value. The key selling points to this recipe are ease of preparation and versatility of serving. Meatballs are not much work to assemble and can be cooked in advance of your gathering, then simply sauced and reheated when guests arrive. These specific mounds are bold in flavor and succulently juicy thanks to the rich fatty bacon and pungent herbs that pulse throughout. The combination of flavors are not only delicious on their own, but allow for easy pairing with a variety of sauces. Whether covered with a favorite red sauce, creamy garlicky white sauce, such as Alfredo, or Asian-style sweet and spicy red chili sauce, these meatballs compliment both savory and sweet tastes. Serving options are also customizable. Nestle the meatballs atop hot cooked pasta, grilled fresh vegetables, or hearty risotto and ferry to the table spread on a large platter, family style, or serve individually plated. Also, try slicing and layering them on fresh pizza dough spread with a spicy red sauce. Top with fresh mozzarella slices, then bake, grill, or broil to cook and crisp the dough and melt the cheese. Finish with a light covering of torn fresh basil leaves and freshly grated Parmesan. Any way you try them, they are a welcome departure from typical summer proteins and will give your guests a pleasant supper surprise.

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Sunflower Seed Pate

This week’s installation of the Summer Entertaining Toolkit has the hardware to impress guests on the first nibble. Sunflower Seed Pâté and Grilled Bread are your new all-star starters. If you haven’t touched sunflower seeds since your last handful of trail mix, I recommend trying them in this finely ground form. The earthy tasting seeds are mixed with fresh herbs, lemon, and a few golden raisins, to add a hint of sweetness, then cradled to your mouth on a crunchy, smoky piece of grilled bread. It doesn’t sound like much, but Grilled Bread should be put into the rotation as a staple appetizer carrier this season. It holds a variety of cheeses, spreads, and dips alike, is inexpensive, and easy to make indoors and out. I like to grill bread not only for its simplicity and taste, but also for a kind of “batting practice” for grilling season. Although one’s dedication to tending an outdoor fire in inclement weather varies, I would guess most folks probably haven’t used the grill much over the past 4 to 6 months. That much time away necessitates a tune up session. Grilling bread slices helps you get familiar with temperature zones and hot spots without running the risk of turning a 20 dollar rib-eye into a piece of carbon. A 2 buck baguette helps work out the kinks, preserving food from overcooking and letting you know how close you can get to the heat without having a case of burnt knuckles.

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