Catering and Party Planning

Caprese Salad

I’ve been catering regularly August 2019. I specialize in cocktail nosh for small parties. I have done Korean, Puerto Rican, Indian, Italian, Mediterranean and other cuisines. I write all the menus and design all the recipes myself. I specialize in parties, but I could do small dinners as well.

tailgate catering spread
Cocktail Party catering

I’ve set up a section of the IndigoDragon site with my chef info and pix of my food – hop over there and check it out!

Caprese Salad
Caprese Salad

You can get ahold of me via email (misangelaspam at gmail dot com), FB or IG. I can’t put my phone number here, but if you have it you can call or text me! Thanks!!

Warm Spinach Salad Dressing

Recipe for the dressing since, uh, there’s no prep to spinach in a bag! LOL I bought the pecans toasted/salted or a sweet candied pecan would be awesome, too.

Warm Spinach Salad Dressing
olive oil
2 Tbl diced pancetta
1 small shallot, diced
2 cloves garlic, minced
5-6 medium creminis, halved then sliced (small pieces)
1/2 tsp salt
1/2 tsp pepper
juice of one orange
2 Tbl sherry vinegar
1 Tbl honey
1 tsp sugar
prewashed spinach
toasted/salted pecans (or candied would be good)

In a small skillet, put a couple of turns of olive oil and pancetta, then turn on med low heat. Render the pancetta for about 8-10 minutes until it starts to crisp. When it’s crisped, add in the shallot and garlic – keep an eye on the heat so as not to burn your aromatics. When the shallot and garlic have softened, add in the creminis and cook for 2-3 minutes. When mushrooms have given off their juice and have gotten soft, add S/P. Then add the juice of one orange, vinegar and honey. Stir and taste for sweetness. My orange wasn’t very sweet, so I added the extra sugar. Let this cook down for another 2-3 minutes then kill the heat and let it stand for 2-3 minutes.

I always cut up and removed the stems of my spinach before I plate it. I hate big pieces. Put the prepped spinach in bowls and top with a few pecans. Pour warm dressing over the salad. I also dressed the spinach with just a turn of olive oil.

This is enough for 3 small salads or two large ones.

Angela’s Cabbage Rolls

This is my spin on the traditional cabbage roll. I suppose it’s more Mediterranean since I added lamb, but this is generally a standard recipe. Now with pix! These are low carb and low calorie with high flavor! Updated Feb 2017.

Lamb and Beef Cabbage Rolls

10-12 leaves of savoy (or regular) cabbage, blanched
1 lb ground beef, 90/10
1 lb ground lamb
olive oil
1 large or 2 small shallot, small dice
1/2 red onion, small dice
4 cloves garlic, minced
1 tsp dry thyme (or fresh if you’ve got it, minced)
1 Tbl fresh parsley, minced
1 Tbl fresh mint, minced (optional, I like it with lamb)
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp each salt & pepper
1 tsp red pepper flakes
1 Tbl Sherry vinegar (or red wine vinegar)
2 eggs
2 small cans tomato sauce
1 14.5oz can of diced tomatoes, drained (I like fire roasted)
1 Tbl Sherry vinegar (or red wine vinegar)
1 tsp paprika
1/2 tsp pepper
1 Tbl parsley, minced
1 Tbl white or brown sugar
1/4 cup beef or chicken stock

Preheat oven to 350F. Put a 4qt pot of water on to boil with 2 tsp salt.

Put some olive oil in a skillet and sweat the shallot, onion and garlic over med low until translucent, about 5 mins. Set aside in a bowl. In the same pan, put tomato sauce and tomatoes with sherry vinegar, paprika, pepper, red pepper flakes, sugar and 2 Tbl of reserved shallot and garlic over low heat for about 10 minutes then hold.

Pull off 10-12 leaves of cabbage and remove the thick part of the stem (savoy has thinner stems than plain cabbage, so if you’re using savoy, the thick parts are only on the biggest leaves). When water boils, turn to simmer and toss in the leaves for about 1-2 minutes, until they become very green and translucent. Pour into colander and rinse with cold water. Hold.

Mix together meats, herbs, spices, vinegar and egg. Add cooled aromatics. Mix until combined, but don’t overmix or the meat will be dense.

Spray 9×12 baking dish with nonstick spray. Put about 1/2 of the sauce on the bottom of the baking dish. Add stock to remaining sauce in skillet.

Roll each cabbage leaf with about 1/4 cup meat mixture (more if the leaf is large). Start at the stem end and roll like a burrito, folding sides in. Place in baking dish, seam side down. Don’t overfill these or they’ll pop – aim for about 1/3 of the leaf covered in meat. You should have enough filling for 10-12 rolls.

Pour remaining sauce over rolls. Cover tightly with foil and bake for an hour at 350F.

I served this with roasted baby potatoes. Cut potatoes to bite size, toss in olive oil, season with steak seasoning, roast at 425F for about 15 minutes. The potatoes are about 120 cals per cup with 3gr fat and 15gr carbs. Approximately.

According to Livestrong, the nutrition for 1 roll + sauce is:
Cals: 174
Fat: 9gr
Carbs: 9gr

Chantal Cookware

UPDATE October 2012: And almost 2 years later, the Martha Stewart cast iron enameled dutch oven is still in perfect condition. You get what you pay for.

Man, just when you think you’ve had the worst customer service, along comes some jackwagon to remind you that, NO, it can ALWAYS be worse!

So, I bought a $60 6 qt enamel on cast iron dutch oven from Marshalls in December. It was from a company I’ve never heard of, Chantal, but I figured, it’s a pot! How hard can it be?

Apparently, VERY hard. After three uses, the enamel starts to pop off the inside of the pot. NOT good. So, I took a moment to look up the corporate site and send in an email advising them about the pot.

It all started off nicely enough, with the first email, unsigned (but from Bob Galvan’s email addy):

We apologize for the inconvenience and will be happy to replace the pot for you.
The 2 colors we have available are red and garden green.
Please forward your address for replacement.
Thank you.

But then, a couple of hours later, this email shows up (from our hero, Bob Galvan):

Hi Ms. Pratt!
We will be happy to replace your cast iron for you.
However I was just asked if you could return yours to Chantal. We need to show it to our representative when he arrives for a meeting on Wednesday morning so I will need it by Tuesday, January 11th.

What I need for you to do is take it to a UPS station to ship 2nday to Chantal, but has to be done today. You will need to use Chantal’s UPS account number authorized by Randy Tickle.

[edited: address, blah blah blah]

Thank you!
Bobby Galvan
Chantal Cookware Corp.

Continue reading “Chantal Cookware”

Creamy Wild Mushroom Soup

The creaminess of this soup belies the intensity of the wild mushroom flavour that fills your mouth! With each spoonful, you get the up front flavours of wild mushrooms and sherry then a smooth mouthfeel and a soft creamy finish. This is NOT your Mama’s cream of mushroom soup!

Creamy Wild Mushroom Soup
Creamy Wild Mushroom Soup

1/4 sample bag of Marx Foods dried Wild Black Trumpet Mushrooms (approx .5 oz)
1/4 sample bag of Marx Foods dried Wild Lobster Mushrooms (approx. .5 oz)
1/2 sample bag of Marx Foods dried Wild Morel Mushrooms (approx. 1 oz)
1/2 sample bag of Marx Foods dried Wild Porcini Mushrooms (approx. 1 oz)
1/2 sample bag of Marx Foods dried Wild Matsutake Mushrooms (approx. 1 oz)
1 cup dry white wine
1/2 cup water
pinch salt
1 med shallot, cut in halves and sliced
4 cloves garlic, chopped
3 Tbl butter
1 Tbl plain flour
3 Tbl sherry (NOT cooking sherry, plain drinking sherry)
1 Tbl mirin
1.25 C chicken broth
1/2 C (+/-) dry white wine
1/2 tsp ground white pepper
1 tsp fresh thyme leaves (1/2 tsp if dried)
3/4 C heavy cream
2.5 Tbl crème fraiche
1/4 tsp sugar
salt and pepper

Put first eight ingredients in a microwave on high until liquid is simmering. Remove and set aside for at least 15 to 30 mins for the mushrooms to cool and absorb the wine liquid. When they are cool, strain out the mushrooms and retain the liquid.

Put butter in a heavy soup pot on low heat and add shallot and garlic to sweat. Chop mushrooms coarsely and add when shallots are translucent. Add in the thyme leaves. Turn up to med high and stir in the flour to create a roux to thicken the soup. Cook for about 3 mins to ensure the flour will not be detectable. Add in sherry, mirin and about 1/2 cup of the reserved mushroom liquid. Stir for a couple of minutes. Add in white pepper and chicken broth. Taste and add in wine to taste. Season to taste with salt and pepper.

Turn off heat and blend with stick blender until the mushrooms are in very small pieces. Since they are dried, they are very toothsome and need to be thoroughly chopped. You don’t want chewy pieces of mushroom in a cream soup! You can use a regular blender if you don’t have a stick blender.

When mushrooms are thoroughly chopped, return to simmer and turn off heat. Add in crème fraiche and sugar (if needed). Add up to 3/4 C of heavy cream to reach desired consistency. Check salt levels. Reheat gently if needed.

Serve a small portion as a first or second course. Its rich intensity would be perfect with a steak or lamb chop dinner. This soup would hold up nicely to a red wine such as a rioja.